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Herla Rusmarilin
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Engineering

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Study on the Effect of Passion Fruit Leaves Tea Addition on the Quality of Black Tea Dodi Mart Tuhu Manik; Herla Rusmarilin; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This study was conducted to investigate the effect of ratio of tea leaves and soursop leaves on the quality of tea. This study used a completely randomized design with two factors, namely ratio of  tea leaves and soursop leaves ( D ) : (20:80%, 40:60%, 60:40%, 80:20%) and withering time ( P ) : (15,16,17,18 hours). The Parameters analyzed were moisture content, tannin content, ash content, and the value of organoleptics (taste, color of water and texture) The result showed that the ratio of tea leaves and soursop leaves had highly significant effect on the moisture content, tannin content, ash content, color, taste and texture. Withering time had highly significant effect on water content, tannin content, ash content, color, taste and texture. The interaction of ratio of tea leaves and soursop leaves and withering time had a highly significant effect on the moisture content, tannin content, ash content, color, taste and texture. Ratio of soursop leaves and tea leaves 50%:50% with 18 hours withering produced the best quality of tea. Keyword : leaves of tea, soursop leaves, ratio of tea leaves and passion fruit leaves, withering time.
Preparation of Corn Milk Enriched with Germinated Mung Beans and Addition of CMC as Stabilizer Cokro H Harianja; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to determine the effect of ratio of sweet corn with germinated mung bean and CMC concentration on quality of corn milk. This research was using a completely randomized factorial design with two factors: ratio of sweet corn with germinated mung bean (H): 100%:0%, 75%:25%, 50%:50%, 25%:75%, 0%:100%, and CMC concentration (C): 0,1%, 0,3%, 0,5%. Parameters observed were fat content, protein content, total solid, viscosity, pH,  organoleptic of color, taste and aroma. The result showed that the ratio of sweet corn with germinated mung bean had highly significant effect on fat content, protein content, total solid, viscosity, pH, and organoleptic value of color and aroma; and had no significant effect on organoleptic of taste. CMC concentration had highly significant effect on protein content, total solid, and viscosity, and had no significant effect on fat content, pH, organoleptic value of color, taste and aroma. Interaction between ratio of sweet corn with germinated mung bean and CMC concentration had highly significant effect on viscosity, and had no significant effect on fat content, protein content, total solid, pH,  organoleptic of color, taste and aroma. The ratio of sweet corn with germinated mung bean of 25%:75% and 0,5% CMC produced the best corn milk. Keywords: CMC, corn milk, germinated mung bean, sweet corn
The Effect of Ratio of Lemongrass Stalk Juice with Galingale Juice and Concentration of Palm Sugar Powder on the Quality of Lemongrass Fresh Drink Powder Tio Maria Situmorang; Rona J. Nainggolan; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to determine the effect of ratio of lemongrass stalk juice with galingale juice and concentration of palm sugar powder on the quality of lemongrass fresh drink powder . This research was conducted using completely randomized design (CRD) with, two factors i.e : ratio of lemongrass stalk juice with galingale juice (S) : (95% : 5, 90% : 10% , 85% : 15%, 80% : 20%) and concentration of palm sugar powder (G) : (12%, 14%, 16%, 18%). The parameters analyzed were moisture content, ash content, total acid, total soluble solid, solubility, the score value of color and taste, and the hedonic value of flavor and taste. The results showed that of lemongrass stalk juice with galingale juice had highly significant effect on moisture content, and flavor. Concentration of palm sugar powder had highly significant effect on moisture content, ash content, total acid, total soluble solid, solubility, score of color and taste, the hedonic value of taste. The interaction between the two factors had significant effect on taste. Ratio of lemongrass stalk juice with galingale juice of 90% : 10% and concentration of palm sugar powder of 18% produced the best quality of lemongrass fresh drink powder . Keywords : Galingale, lemongrass, lemongrass stalk juice, palm sugar, powder.
The Effect of Blanching Time and Amount of Sugar on Quality of Chinese Mustard Wet Candy Erin Alawiyah Siregar; Herla Rusmarilin; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The purpose of this study was to determine the effect of blanching time and amount of sugaron the quality and sensory test of candied Chinese mustard. This study was conducted in July to September 2013 in Food Technology Laboratory, Agriculture Faculty, North Sumatera University, Medan. This study was using completelyrandomized design with two factors, i.e blanching time (L) (2, 3, 4, and 5 minutes) and amount of sugar (P) (55, 60, 65, and 70 g). The analyzed parameters were moisture content (%), vitamin C content (mg/100 g sample),total soluble solid (oBrix), crude fiber content (%), and sensory test (color, flavor, taste, and texture). The results showed that blanching time per 100 ml of soaking water had a highly significanteffect on moisture content (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), crude fiber content (%), sensory test (color and flavor); had a significant effect on texture and had no effect on taste. The amount ofsugar had a highly significant effect on moisture content (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), sensory test (taste, flavor, and texture), and had no significant effect on crude fiber content (%) andorganolepticvalue of colour. The interaction of blanching time and amount of sugar had a highly significant effect on vitamin C content (mg/100 g sample). The best treatment which gave the best effect on Chinese mustard wet candy was 3 minutes of blanching time and amount of sugar 65 g. Keyword : Blanching time, amount of sugar, wet candy, chinese mustard.
The Making of Patty Slices by using High Protein Content Flour with Stabilizer Addition Beby Yunita; Herla Rusmarilin; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of this research was to find the effect of gum arabic stabilizer addition on the quality of patty slices. The research was conducted in two phases. 1) The manufacture of composite flour was made from mackerel fish flour and soybean flour (P) (100%:0%, 90%:10%, 80%:20%,70%:30%) with the addition of 10% tapioca. The flour was tested on moisture content, ash content, fat content, protein content, carbohidrat content, crude fiber content, water absorption, and oil absorption. 2) The manufacture of patty slices from the best ratio camposite flour of phase 1 by using stabilizer addition gum Arabic (F) (0,8%, 0,9%, 1,0%, and 1,1%), then proximate analysis, total microbial, texture (tenderness), water holding capacity, and organoleptic (value of colour, flavour, taste, dan texture) of patty slices were analyzed. Patty slices was made from the best ratio of mackerel fish flour and soybean flour of 70%:30%. Patty slices by using concentration of gum arabic had highly significant effect on moisture content, ash content,  protein content, crude fiber content, texture (tenderness), total microbial, and water holding capacity. The best concentration of gum arabic of the patty slices was 1,1% Keywords: Flour, patty slices, stabilizer
Formulation of Simulation Crackers from Melinjo (Gnetum gnemon L.) and Papaya Leaf Extract Sartika Maranata Lumbangaol; Terip Karo-Karo; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The purpose of this study was to determine the effect ratio of melinjo leaf extract with papaya leaf extract on the quality of simulation crackers. This study used non factorial completely randomized design i, e: ratio of melinjo leaf extract with papaya leaf extract (E) (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, 50%:50%). The analyzed parameters were moisture content, ash content, β-carotene content, tanin content, texture, and sensory test (color, flavor, taste, and crispness). The ratio of melinjo leaf extract with papaya leaf extract gave significant effect on moisture content, ash content, β-carotene content, tanin content and sensory test of taste. The best composition which gave the best quality on melinjo simulation crackers was the ratio 50%:50% of melinjo leaf extract and papaya leaf extract. . Keywords : Melinjo, papaya leaf extract, simulation crackers.
Co-Authors Beby Yunita Cokro H Harianja Dodi Mart Tuhu Manik Era Yusraini Erin Alawiyah Siregar Lasma Nora Limbong Rona J. Nainggolan Sartika Maranata Lumbangaol Terip Karo-Karo Tio Maria Situmorang