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

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Effect of The Lime Concentration and Soaking Time on the Quality of Durian Stone Chips Nurdin Efendi Siregar; Setyohadi Setyohadi; Mimi Nurminah
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 study was conducted to investigate the effect of the lime concentration and soaking time on the quality of durian stone chips. This study used a completely randomized design with two factors, namely and the concentration of the lime (L) : ( 0.5, 2, 3.5, and 5 % ) and soaking time ( P ) : ( 1, 2, 3 and 4 hours ). The parameters analyzed were moisture content, fat content, protein content, ash conten, and the value of organoleptic ( color, taste and texture). The results showed that the concentration of the lime had highly significant effect on water content, fat content, protein content, ash content, color, taste and texture. The soaking time gave highly significant effect on the moisture content, fat content, protein content, ash content, color, taste and texture. The interaction of the two factors had a highly significant effect on the moisture content, fat content, protein content, ash content, color, taste and texture. The lime concentration of 0.5% and four hours soaking produced the best durian stone chips . Keywords : Durian stone chips ,lime, concentration, soaking time
Chemical and Functional Characteristics of Modified Flour from Durians Seeds Muhammad Azmi Alzuhri; Setyohadi Setyohadi; Ridwansyah Ridwansyah
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 research was aimed to find the effect of yeast on the quality of modified flour from durians seeds. The research had been performed using a completely randomized design with two factors namely kind of yeast J1 = yeast of tape, J2 = yeast of tempeh, J3 = combination of yeast of tape dan yeast of tempeh and yeast concentration : K1 = 0 %, K2 = 0,2%, K3 = 0,4%, K4 = 0,6%. Parameters analyzed were water content, ash content, fat content, fiber content, protein content, water and oil absorption,acidity degree and baking expansion. The results showed that the kind of yeast had highly significant effect on water content, acidity degree and had significant effect on ash content. Concentration of yeast had highly significant effect on water content, ash content, fat content, fiber content, protein content, water and oil absorptio, acidity degree, starch content and baking expansion. Interaction of the two factors had highly significant effect on acidity degree and baking expansion. Yeast of tape and concentration of 0,6% yeast gave the best quality characteristic of modified flour from durians seeds. Keywords: Durians seeds, modified flour yeast
The Effect of Amount of Mixed Garlic Extract with Spinach and Sugar on The Quality of Instant Germinated Soya Drink Fitra Yanti Situmorang; Ismed Suhaidi; Setyohadi Setyohadi
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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This study was aimed to determine the effect of mixed of  garlic extract  with spinach and amount of sugar on the quality of instant germinated soya drink. Complete Randomised Design (CRD) with 2 factors were used: the ratio of garlic and spinach extract (0.5%: 4.5%, 1.0%: 4.0%, 1.5%: 3.5 %, 2.0%: 3.0%) and the amount of sugar (10%, 20%, 30%, 40%). Parameters measured were fat content, water content, protein content, solubility, taste, aroma and color. The results showed that the ratio of garlic extract mix and spinach had a highly significant effect on fat content, water content, protein content, solubility, taste, aroma and color. The effect of  the amount of sugar was differed significantly on fat content, water content, protein content, solubility, taste, aroma and color. Interaction of both factors were significantly  affected the solubility and not significantly effected the fat content, water content, protein content, taste, aroma and color. To produce quality of instant germinated soya drink suggested to used the ratio of garlic and spinach extract 0,5:4,5% and the amount of sugar 10%.
The Effect of Sugar Consentration and the Fermentation Time of Kombucha Marni Otace Wulan Napitupulu; Setyohadi Setyohadi; Linda Masniary Lubis
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 study was conducted to determine the effect of variations in sugar concentration and fermentation time on the quality of kombucha coffee. This study is one of the first steps to get a product that is more healthful from coffee. This research was conducted in July 2013 in the Laboratory of Food Technology, Faculty of Agriculture, USU, Medan, using a completely randomized design with two factors, namely variations in the concentration of sugar (G): (2, 4, 6, and 8%) and fermentation time (L): (5, 7, 9, and 11 days). The parameters analyzed were tannin content (%), pH, total soluable solid (oBrix),  total microbial (x108 CFU/g), total acid (%), and organoleptic (color, aroma, and flavor). The results showed that variations in the concentration of sugar gave a significant effect on levels of tannin, pH, total soluble solids (TSS),  total microbial (x108 CFU/g), and organoleptic taste, smell and color. Fermentation time gave a highly significant effect on levels of tannin, pH, total soluble solids (TSS), total microbial (x108 CFU/g),and organoleptic taste, smell and color. Interactions of the two factors had highly significant effect on levels of tannin, pH, total soluble solids (TSS), total microbial (x108 CFU/g), total acid (%), and organoleptic taste and smell. The best result was coffee kombucha with 8% sugar concentration and fermentation time of 5 days. Keywords: Fermentation time, kombucha coffee, sugar concentration
Co-Authors Fitra Yanti Situmorang Ismed Suhaidi Linda Masniary Lubis Marni Otace Wulan Napitupulu Mimi Nurminah Muhammad Azmi Alzuhri Nurdin Efendi Siregar Ridwansyah Ridwansyah