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All Journal Jurnal Rekayasa Pangan dan Pertanian
Rona J. Nainggolan
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan
Agriculture, Biological Sciences & Forestry Engineering

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The Effect of Ratio of Soursop (Annona muricata L.) with Beet Pulps (Beta vulgaris) and Arabic Gum Concentration on the Quality of Fruit Leather Putri Septia Rini; Rona J. Nainggolan; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.518 KB)

Abstract

The aim of this research was to find the effect of ratio of soursop with beet pulps and several arabic gum concentration on the quality of mixture soursop and beet fruit leather. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e. :ratio of  soursop with beet pulps (P) : (90% : 10% ; 80% : 20% ; 70% : 30% ; 60% : 40%; 50% : 50%) and arabic gum concentration (S): (0,8%, 1% and 1,2%). Parameters analyzed were moisture content, vitamin C content, total soluble solid, fiber content, total acid, ash content, score of  organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, taste, flavour and texture. The results showed that the ratio soursop with beet pulps the had highly significant effect on moisture content, vitamin C content, total soluble solid, fiber content, total acid, ash content, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on moisture content, vitamin C content, total acid, ash content and score of organoleptic values of texture. Interactions of the two factors had highly significant effect on moisture content, vitamin C content, ash content and had no significant effect on total soluble solid, fiber content, total acid, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. The ratio of  soursop with beet pulps of (90% : 10%) and Arabic gum concentration of (1,2%) produced the best quality and more acceptable of fruit leather. Keywords: Arabic gum, Beet, Fruit leather, Soursop.
Effect of ratio of Pineapple Pulp with Carrot Pulp and Stabilizer Type on the Quality of Jam Sheet Theresia Hutagalung; Rona J. Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.953 KB)

Abstract

The aim of this research was to find the effect of ratio of pineapple pulp with carrot pulp and stabilizer type on the quality of mixture of pineapple and carrot jam sheet. The research was conducted by using completely randomized design with two factors, i.e. : ratio of pineapple pulp and carrot pulp (B) : (85% : 15% ; 75% : 25% ; 65% : 35% ; 55% : 45%) and stabilizer type (P) : (CMC, Carrageenan, Arabic gum, Pectin). Parameters analyzed were moisture content, vitamin C content, total soluble solid, total acid, crude fiber content, organoleptic score values of color and texture and organoleptic hedonic values of taste and flavor. The results showed that the ratio of pineapple pulp with carrot pulp had highly significant effect on moisture content, vitamin C content, total soluble solid, total acid, crude fiber content, organoleptic score values of color and texture and organoleptic hedonic values of taste and flavor. Stabilizer type had highly significant effect on moisture content, vitamin C content, total soluble solid, total acid, crude fiber content, organoleptic score values of color and texture, organoleptic hedonic values of taste and flavor. Interaction of the two factors had highly significant effect on organoleptic score values of texture and had no effect on moisture content, vitamin C content, total soluble solid, total acid, crude fiber content, scores values of color, hedonic values of  flavor and taste. The ratio of pineapple pulp with carrot pulp of (85% : 15%) and CMC produced the best quality more acceptable jam sheet. Keywords : Carrot, Jam sheet, Pineapple, Stabilizer type.
Effect of Stabilizer Type and Stabilizer Concentration on the Quality of Fruit Leather Mixture of Red Guava and Soursop Windy Feny Puji Astuti; Rona J. Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): 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 stabilizer type and stabilizer concentration on the quality of red guava and soursop fruit leather. The research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e. : stabilizer type (J) : (CMC, Gelatin, Arabic gum, Pectin) and stabilizer concentration (K) : (0,6% ; 0,8% ; 1,0% ; 1,2%). Parameters analyzed were moisture content, ash content, total soluble solid, vitamin C content, total acid, organoleptic score of color, taste and texture and organoleptic hedonic values of color, taste, flavor and texture.The results showed that the stabilizer type had highly significant effect on moisture content, total soluble solid, score of color, taste, and texture, and hedonic values of flavor, taste, and texture. Stabilizer concentration had highly significant effect on moisture content, ash content, total soluble solid, vitamin C content, total acid, and had significant effect on organoleptic hedonic values of texture. Interaction of the two factors had highly significant effect on organoleptic score values of texture and had no effect on moisture content, ash content, total soluble solid, vitamin C content, total acid, curb fiber content, scores of color, taste and texture, and hedonic values of  flavor, taste and texture. The stabilizer type (Arabic gum) and stabilizer concentration (1,2%) produced the best quality of fruit leather and more acceptable. Keywords : Fruit leather, Red guava, Soursop, Stabilizer
Effect of Carrageenan Concentration on The Quality of Coconut Sheet Jam During Storage Allva Arindya; Rona J. Nainggolan; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (146.079 KB)

Abstract

Coconut production in Indonesia is very abundant, but its processing is still very minimal, therefore the diversification of coconut processing is needed to increase. This study was conducted to determine the effect of carrageenan concentration on the quality of coconut sheet jam during storage. This study used a completely randomized design with two factors namely carrageenan concentration (K): 2,5%, 3,5%, 4,5% and 5,5%, and storage time (L): 0 days, 2 days, 4 days and 6 days. The parameters analyzed were water content, total acid, vitamin C, total dissolved solids, color and texture scores as well as organoleptic values of color, aroma, taste and texture. The results showed that the concentration of carrageenan had highly significant effect on water content, total acid, vitamin C, total dissolved solids, color scores, texture scores as well as organoleptic of color and texture. Storage time had highly significant effect on water content, total acid, total dissolved solids, color scores, texture scores as well as organoleptic of color, taste and texture. Interaction of the two factors had highly significant effect on water content. Concentration of 2,5% carrageenan gave the best quality characteristics of the coconut sheet jam and storage for 6 days was still acceptable for consumption. Keywords: carrageenan concentration, coconut, coconut sheet jam, and storage time.
The Effect of the Ratio of Beetroot Juice with Pineapple Juice and Gelatine Addition on the Characteristics of Jelly Candy Desi Revina Amy Naibaho; Rona J. Nainggolan; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of the research was to find the effect of the ratio of beetroot juice and pineapple juice with addition of gelatine on the characteristics of  jelly candy. The research was done by using completely randomized design with two factors, i.e the ratio of beetroot juice and pineapple juice(S): (10%:90%, 20%:80%, 30%:70%, 40%:60%) and gelatine addition (G): (4%, 5%, 6%). The analyzed parameters were moisture content, ash content, vitamin C content, total acid, total soluble solid and sensory test (color, flavor, taste, and texture). The result showed that the ratio of beetroot juice with pineapple juice had highly significant effect on  ash content, vitamin C content, total acid, total soluble solid, and sensory test (color, flavor, and taste). Gelatine addition had highly significant effect on moisture content, ash content, vitamin C content, total acid, total soluble solid, and sensory test texture (hedonic). The Interaction between the ratio of beetroot juice with pineapple juice and gelatine’s concentration gave highly significant effect on ash content and signigicant effect on sensory test of color. The ratio of the beetroot juice with pineapple juice of 30%:70% (S3) and gelatine’s concentration of 4% (G1) produced the best jelly candy product. For the best product antioxidant activity was determined. Keywords: Beetroot juice, gelatin, jelly candy, pineapple juice.
The Effect of Atmospherer Composition on The Quality of Berastagi Tangerines Fruit (Citrus Nobilis LOUR var Microcarpa) During The Storage at Room Temperature Marisi Panggabean; Rona J. Nainggolan; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted  to discover the effect of  atmosphere composition during storage at room temperature on the quality of Berastagi tangerines. The research was conducted by applying a complete randomly design with two factors, i e atmosphere composition of A1 = concentrations of O2 3-7%, concentrations of CO2 1-3%, A2 = concentrations of O2 8-12%, concentrations of CO2 1-3%, A3 = concentrations of O2 3-7%, concentrations of CO2 4-6%, A4 = concentrations of O2 8-12%, concentrations of CO2 4-6%, and A5 = Control (open air). Length of storage were L1 = 5 days, L2 = 10 days, and L3 = 15 days. The Parameters obsserved were water content, mass loss, vitamin C content, total soluble solids, total acid, hardness, organoleptic of color, smell, taste, and texture. The results of the research showed that atmosphere composition had highly significant effect the water content, mass loss, vitamin C content, total soluble solids, total acid, hardness, organoleptic of color, smell, taste, and texture. The length of storage had  highly significant effect on the water content, mass loss, vitamin C content, total soluble solids, total acid, hardness, organoleptic of color, smell, taste, and texture. The longer of the length of the storage , the lower the water content, the vitamin C content, and the total acid, but the higher the mass loss was. The interaction only affected the water content and the total acid. The air composition of O2 3-7%, and CO2 1-3% could maintain the quality of Berastagi tangerine for 15 days. Keyword : Berastagi Tangerines, air composition, storage
The Effect of Ratio of Soursop (Annona muricata L.) with Beet Pulps (Beta vulgaris) and Arabic Gum Concentration on the Quality of Fruit Leather Putri Septia Rini; Rona J. Nainggolan; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.673 KB)

Abstract

The aim of this research was to find the effect of ratio of soursop with beet pulps and several arabic gum concentration on the quality of mixture soursop and beet fruit leather. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e. :ratio of  soursop with beet pulps (P) : (90% : 10% ; 80% : 20% ; 70% : 30% ; 60% : 40%; 50% : 50%) and arabic gum concentration (S): (0,8%, 1% and 1,2%). Parameters analyzed were moisture content, vitamin C content, total soluble solid, fiber content, total acid, ash content, score of  organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, taste, flavour and texture. The results showed that the ratio soursop with beet pulps the had highly significant effect on moisture content, vitamin C content, total soluble solid, fiber content, total acid, ash content, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on moisture content, vitamin C content, total acid, ash content and score of organoleptic values of texture. Interactions of the two factors had highly significant effect on moisture content, vitamin C content, ash content and had no significant effect on total soluble solid, fiber content, total acid, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. The ratio of  soursop with beet pulps of (90% : 10%) and Arabic gum concentration of (1,2%) produced the best quality and more acceptable of fruit leather. Keywords: Arabic gum, Beet, Fruit leather, Soursop.
Co-Authors Allva Arindya Desi Revina Amy Naibaho Elisa Julianti Linda Masniary Lubis Marisi Panggabean Mimi Nurminah Putri Septia Rini Ridwansyah Ridwansyah Theresia Hutagalung Windy Feny Puji Astuti