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Lasma Nora Limbong
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.
Effect of Solvent Type and Extraction Temperature of Chicken Leg on The Physical and Chemical Characteristic Producted Gelatine Hadijah Siregar; Sentosa Ginting; 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 aim of this research was to find the effect of solvent type and extraction temperature of chicken leg on the physical and chemical characteristic producted gelatine. The research was using completely randomized design with two factors, i.e solvent type (P): (acetic acid, chloride acid, and sulfuric acid) and extraction temperature (S) : (50 OC, 60 OC, 70 OC, and 80 OC). Parameters analyzed were yield, moisture content, ash content, protein content, pH, color and flavor.The results showed that solvent type had highly significant effect on yield, moisture content, ash content, protein content, pH, and color. The extraction temperature had highly significant effect on moisture content, ash content, color, and flavor. Interaction of the two factors had significant effect on moisture content, ash content and color. The sulfuric acid solution and extraction temperature 60 OC produced the best chicken leg gelatine. Keywords : Chicken leg, extraction temperature, gelatine, solvent type.
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.
Co-Authors Dodi Mart Tuhu Manik Erin Alawiyah Siregar Hadijah Siregar Herla Rusmarilin Sentosa Ginting