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

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The Effect of Ratio of Germinated Mungbeans and Jackfruit’s Seed and Concentration of Tempeh Inoculum on the Quality of Tempeh Tiopani Yosefin Hutagalung; Rona J. Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.319 KB)

Abstract

ABSTRACT The aim of this research was to find the effect of ratio of germinated mungbeans and jackfruit’s seed and concentration of tempeh inoculum on the quality of tempeh. The research was using completely randomized design with two factors, i.e ratio of germinated mungbeans and germinated jackfruit’s seed (P): (80%:20%, 70%:30%, 60%:40%, 50%:50%) and concentration of tempeh inoculum (K): (0,5%; 0,75%; 1%; 1,25%). Parameters  analyzed were moisture content (%), ash content (%), protein content (%), fat content (%), crude fiber content (%), score value of colour and texture,  organoleptic value of taste, flavor, and texture. The results showed that the ratio of  germinated mungbeans and jackfruit’s seed had highly significant effect on moisture content, ash content, protein content, fat content, crude fiber content, score value of texture, and organoleptic value of taste. Concentration of tempeh inoculum had highly significant effect on protein content, score value of texture, organoleptic value of texture, and had significant effect on moisture content, ash content, fat content, and score value of colour. Interaction of the two factors had significant effect on protein content and score value of texture. The ratio of germinated mungbeans and jackfruit’s seed of 70%:30% (P2) and concentration of tempeh inoculum of 0,75% (K2) produced the best tempeh. Keywords: Germinated seed, inoculum, jackfruit’s seed, mungbeans, tempeh
The Effect of Ratio of Pineapple Juice with Katuk Leaf Juice and Carrageenan Concentration on the Quality of Jelly Candy Misye A. Lumbangaol; Rona J. Nainggolan; Era Yusraini
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 (147.972 KB)

Abstract

The aim of this research was to find the effect of ratio of pineapple juice and katuk leaf juice and carrageenan concentration on the quality of jelly candy. This research was using completely randomized design with two factors, i.e ratio of pineapple juice and katuk leaf juice (S): (90%:10%, 80%:20%, 70%:30%, 60%:40%) and carrageenan concentration (K) (2%, 3%, 4%). The results showed that the ratio of pineapple juice and katuk leaf juice had highly significant effect on moisture content, ash content, protein content, vitamin C content, total acid content, total soluble solid content, total lactic acid bacteria content, organoleptic scores value of color, flavour and taste. Carrageenan concentratiton had highly significant on ash content, total acid content, total soluble solid content, and had significant effect on moisture content and vitamin C content. The interaction of the two factors had highly significant effect on total acid content and had significant effect on ash content. The ratio of pineapple juice and katuk leaf juice of 80%:20% (S2) and carrageenan of 2% (K1) produced the best jelly candy Keywords : Jelly Candy, Pineapple, Katuk Leaf, Carrageenan.
Co-Authors Era Yusraini Mimi Nurminah Misye A. Lumbangaol Tiopani Yosefin Hutagalung