cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota medan,
Sumatera utara
INDONESIA
Jurnal Rekayasa Pangan dan Pertanian
Published by Universitas Sumatera Utara
ISSN : 2303386X     EISSN : -     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Engineering
Jurnal Rekayasa Pangan dan Pertanian merupakan media untuk publikasi tulisan asli berkaitan dengan teknologi pangan dan keteknikan pertanian secara luas, yang diterbitkan atas kerjasama antara Program Studi Ilmu dan Teknologi Pangan dan Program Studi Keteknikan Pertanian Fakultas Pertanian USU.
Arjuna Subject : -
Articles 593 Documents
 1   2   3   4   5 
The Effect of Ratio of Yoghurt with Red Fleshed Guava Extract and Stabilizer Ratio on The Quality of Soft Candy Andy Wijaya; Herla Rusmarilin; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.17 KB)

Abstract

This research was conducted to find the effect of ratio of yogurt with red fleshed guava extract and stabilizer ratio on the quality of soft candy. The research had been performed using factorial completely randomized design with two factors, i.e ratio of yogurt with red fleshed guava extract (Y): (40%:60%), (30%:70%), (20%:80%), and (10%:90%), and stabilizer ratio (seaweed:carrageenan) (A) : (1:4), (2:3), (3:2), and (4:1). Parameters analyzed were moisture content, vitamin C content, total acid, total soluble solid (TSS), protein content, total microbe, and organoleptic values (colour, flavor and taste, and texture). The results showed that the ratio of yogurt with red fleshed guava extract had highly significant effect on moisture content, vitamin C content, total acid, total soluble solid (TSS), protein content, total microbe, and colour, flavor and taste, and texture. Stabilizer ratio also had highly significant effect on moisture content, vitamin C content, total acid, total soluble solid (TSS), protein content, total microbe, colour, flavor and taste, and texture. The interaction of the two factors had highly significant effect on vitamin C content, protein content, and texture. The ratio of yogurt with red fleshed guava extract of 20%:80% and stabilizer ratio of (1:4) produced the best quality of soft candy
Effect of Ripening Stimulant Types on Barangan Banana (Musa paradisiaca Ali Murtadha; Elisa Julianti; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (619.588 KB)

Abstract

The present study is aimed at investigating the effect of different types of ripening stimulants on the quality of barangan banana. The experiment was conducted using complete randomized design consisting of two factors: the maturity stage of barangan banana i.e. M1 = 75-80% maturity stage, and M2 = 85-90% maturity stage, and the types of ripening stimulant i.e. P1 = Ethephon 250 ppm, P2 = Ethylene gas 250 ppm ,P3 = Acetylene gas 250 ppm, P4 = Calcium carbide 0.5% (5 g/kg banana fruit). The results showed the ripening stimulants did not ripen immature bananas (75-80% maturity stage) completely in terms of skin color development and softening rate. The effect on fruit ripening was indicated by increased color score and total soluble solids and decreased fruit hardness. Barangan banana at 85-90% maturity stage and treated with ethylene gas has the highest of color score and total soluble solid and the lowest of fruit hardness.
The Effect of the kinds of ripening stimulant on the quality of Tamarillo Efrida Yanti Anna P.; Elisa Julianti; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (493.559 KB)

Abstract

The aim of this research was to find the effect of kinds of ripening stimulant and maturity stage on the quality of Tamarillo. This research had been performed using factorial completely randomized design with two factors, i.e maturity stage M1 = 70-80%, M2 = 85-90% , and kind of ripening stimulant P1 = Ethephon 750 ppm, P2 = Ethylene 250 ppm, P3 = Acetylene 250 ppm, P4 = Calcium Carbide 0,5%. Ripening was performed for 6 days at 28oC. Parameters analyzed were total soluble solid, acid content, maturity  index, vitamin C content, weight lost, moisture content, hardness, color score, organoleptic values (color, aroma, texture) and concentration of carbon dioxide.  The results showed that the maturity stage had highly significant effect on respiration rate, total slolube solid, acid content, hardness, color score, hedonic score of colors and texture. Kind of ripening stimulant had highly significant effect on concentration of carbon dioxide,  moisture content, maturity index, color index, organoleptic values (color, smell, texture),  and had significant effect on weight loss, vitamin C content. The interaction of maturity stage and kinds of ripening stimulant had highly significant effect on vitamin C content, marutity index, hardness, color index, and hedonic score of  texture.
Study of Tea Making from Coffee Leaves Freddy Hotmaruli Tua Siringoringo; Zulkifli Lubis; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.176 KB)

Abstract

Nowdays coffee leave have not a lot been use. With the existence of tannin in the coffee leaves, it is hope that they can be used as a tea with a special characteristic, as a fresher beverage and medicine. This research was conducted on April to June 2012 in laboratory of analytical food chemistry, Faculty of Agriculture, North Sumatera University, Medan, using factorial completely randomised design with two factors i.e : fermentation time (60, 90, 120 and 150 minutes) and drying temperature (80, 85, 90 and 95oC). Parameters analysed were tannin content, water content, and ash content, organoleptic values (taste, colour, particle appearance and infuse leaf colour). The results showed that time of fermentation had a highly significant effect on all  parameters. Temperature of drying had a highly significant effect of tannin content, water content, ash content, taste, colour, infused leaf and had a significant effect on particle appearance. The best interaction of time of fermentation and temperature of drying was  90 minutes and 95oC respectively
Study of Making of Instant Juicy Tuber Yogurt with Various Concentration of Milk Powder and Starter Riska Amelia Purba; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (540.447 KB)

Abstract

This research was conducted to find the concentration of milk powder and starter that suitable for producing instant juicy tuber yogurt with the best characteritics, and also to introduce the refined products from juicy tuber and to find ways of making instan juicy tuber yogurt. This research had been performed using factorial completely randomize design with two factors, i.e the concentration of milk powder (B): 14%,15%,and 16% and the concentration of  starter (S): 2%, 2,5%, 3%, 3,5%, and 4%. Parameters analyzed were total solid, total soluble solid, protein content, total lactic acid, total microbe, solubility, viability, and  organoleptic values (flavour and taste). The results showed that the concentration of milk powder had highly significant effect on total solid, total soluble solid, protein content, total lactic acid, total microbe, solubility, viability, and flavour and taste. The concentration of starter also had highly significant effect on total solid, protein content, total lactic acid, total microbe, solubility, viability, and flavour and taste, and had a significantly effect on total soluble solid. The interaction of the two factors had highly significant effect on total microbe and viability. The concentration of milk powder of 16% and concentration starter of 4% produced the best quality of instant juicy tuber yogurt.
The Effect of Ratio of Jackfruit Seed and Water and Carboxy Methyl Cellulose Concentration on the Quality of jackfruit seed extract yogurt Sri Marlena Ketaren; Herla Rusmarilin; Setyohadi .
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (597.877 KB)

Abstract

The research was conducted on April to Mei 2012 in the Laboratory of Food Technology, Faculty of Agriculture,University of Sumatera Utara, Medan, using factorial completely randomised used design with ratio of  jackfruit seed andwater (1:1, 1:2, 1:3, and 1:4) and carboxy methyl cellulose concentration (0,1%; 0,2%; 0,3%, and 0,4%). Parametersanalysed were total solid content, protein content, total lactid acid content, pH, total microbe, organoleptic value offlavour, taste, and texture. The results indicated that the ratio of  jackfruit seed and water and carboxy methyl celluloseconcentration had highly significant effect on total solid content, protein content, total lactid acid content, pH, totalmicrobe, organoleptic value of taste and texture, and had significant effect on organoleptic value of flavor.
The Aplication of Ripening Stimulant at Barangan Banana (Musa paradisiacal L) with Modified Atmosphere Packaging Kajima Juniaman Siahaan; Elisa Julianti; Ridwansyah -
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (730.376 KB)

Abstract

The research has been carried out in April 2012 at the Laboratory of Food Chemistry Analysys Faculty of Agriculture University of Sumatera Utara.  The aim of this research was to investigate whether ripening processes in barangan banana fruits which are delayed by modified atmosphere packaging for 2 weeks, could be initiated with ripening stimulants treatment and produce good quality of ripe fruit. The type of modified atmosphere packaging consisted active modified atmosphere packaging and stored in 150C and in ambient temperature, passive modified atmosphere packaging and stored in 150C and in ambient temperature. The samples were stored for 15 days and after termination of storage, they were shifted to ambient temperature and air normal of atmosphere, tretated with ripening stimulant for 2 days.  The ripening stimulant used consists of ethepon 250 ppm, ethylene gas 250 ppm, asethylene gas 250 ppm, and calsium carbide 0,5%. The results showed that the method of packaging and the kind of ripening stimulant had a significant effect on the quality of ripe barangan banana fruit. The best result was obtained in a combination of active modified atmosphere packaging that stored in 150C for 15 days followed by ethylene gas treatment with the concentration of 250 ppm. In this treatment the level of moisture content was 48,161%, level vitamin C content was 22,568 mg/100g, total acid was 22,568%, total sugar was 13,328%, total soluble solid (TSS) of 12,0oBrix, hardness of 3,859 kgf, weight reduction was 1,964%, ratio of pulp and skin was 1,332, color score was 6,000 and acceptable organoleptic value.
Breaking The Shell of Candlenut Using Ripple Mill System with Various Immersion Temperature Asrita Yohana Siallagan; Saipul Bahri Daulay; Lukman Adlin Harahap
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (490.84 KB)

Abstract

Generally candlenut are still broken traditionally. The product broken candlenut is affected by immersion process ofdrying and it will affect the product significantly. This research was performed in December 2011 up to February 2012 atAgricultural Engineering Laboratory, Faculty of Agriculture USU, Medan using non factorial randomized block design withone factor i.e immersion temperature (3 0C, 6 0C, and 9 C). The parameters observed were percentage of whole nut, thepercentage of nut broken in half, the percentage of crushed nut, the percentage of sticky core, immersion temperatureand engineering economics analysis using basic value, BEP, NPV, and IRR.  The results showed that immersiontemperature had significantly affected all parameters. The best result was immersion temperature at 3 0C. This equipmentis feasible to operate with the basic value of Rp. 119,92 kg-1, the BEP of 37.329,32 kg year, NPV of Rp. 8.121.452,19 ininterest 12% and Rp. 7.171.112,51 in interest 15%, and IRR of 37,64%.-10
Food crops information systems in Kabupaten Karo (rice and pulses) Gunawan Simon Purba; Saipun Bahri Daulay; Adian Rindang; Riswanti Sigalingging
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (557.846 KB)

Abstract

Food crops information systems in Kabupaten Karo (rice and pulses), still manual/conventional and still less effective and in efficient. To overcome the inferiority, we need a system that can deliver the information in a timely and accurately. Information systems in food crops (rice and pulses) web-based solution that is right. Information systems web-based food commodities was containing information about the condition and potential of  food crops. The system was designed based on the  user needs using the PHP programming language, MySQL database and the web Apache web server using rapid application development (RAD), which was a very short development method with quick application technique
Web Based Information System of Food Plant Commodities in Serdang Bedagai District by Using PHP and MYSQL Jhon Erikson Tarigan; Achwil Putra Munir; Saipul Bahri Daulay
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (864.965 KB)

Abstract

Food corps information system in Serdang Bedagai Regency are still stored in books and/or files that arevery limited in effectiveness. Computerized information delivery methods and internet networks are solutionsthat are worth to try to overcome the problems of information flow. Study was designed to produce systemsthat can help process the delivering, storing, and monitoring of data displayed in a web form. The systemswere designed in a user oriented programming language PHP, and MySQL database web Apachewebserver. This system could improve efficiency and effectiveness of information flow, especially food corpsinformation. The results showed that the distribution and types of food corps commodities in each district inSerdang Bedagai Regency was different. The spread and the kind depend on topographic, the price leveland market demand in the area.

Page 1 of 60 | Total Record : 593

 1   2   3   4   5 

Filter by Year

2013 2019


Reset
Filter By Issues
All Issue Vol 7, No 4 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 3 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 2 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 1 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 1 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 2 (2013): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian More Issue