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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 14 Documents
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Search results for , issue "Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian" : 14 Documents clear
1. The Effect of The Mixture of Wheat Flour With Some Kind of Flour and The Amount of Eel Meat on Eel Nugget Sari Minarti P.; Ismed Suhaidi; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): 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 addition of wheat flour with some kind of flour and the amount of eel meat on eel nugget. This research was an initial step to find the best quality of eel nugget. The research was conducted in April-May 2012 in the Laboratory of Food Technology, Faculty of Agriculture, USU, Medan, using a completely randomized design with two factors, i.e : the mixture of wheat flour with some kind of flour (T): (wheat:rice, wheat:corn, wheat:sago, wheat:mocaf) and the amount of eel meat (B): (60%, 65%, 70%, 75%). Parameters analyzed were moisture content, ash content, protein content, fat content, organoleptic values of color of frozen eel nugget, and organoleptic values of color,  flavour, taste, and texture of  fried eel nugget. The results showed that the effect of the mixture of wheat flour with some kind of flour had highly significant effect on ash content, protein content, organoleptic values of color,  flavour, taste, and texture of fried eel nugget. The amount of eel meat had highly significant effect on the moisture content, ash content, protein content, fat content, and organoleptic values of flavour, taste, and texture of fried eel nugget. Interaction of the  two factors had highly significant effect on the ash content, protein content, organoleptic values of color of frozen eel nugget, and organoleptic values of color,  taste, and texture of fried eel nugget but had no effect on moisture content, fat content, and organolaptic values of flavour of fried eel nugget. Substitution of wheat flour and sago flour and 75% eel meat  produced the best quality of eel nugget.
Study on the making of chip with laksa leaf taste Arfian Saputra; Terip Karo-Karo; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Laksa leaf is just used as vegetable, so that a processing is needed in order to increase its value added. Usual food processing using laksa leaf is sour vegetable. The laksa leaf is useful as antioxidan. The research was done to find ratio of tapioca flour with wheat flour and concentration of laksa leaf to produce chip. The research had been performed using completely randomized design (CRD) with 2 factors, i.e : the ratio of tapioca flour with wheat flour (T) : (100:0, 80:20, 60:40, 40:60) and concentration of laksa leaf (D) : (0%, 9%, 18%,  27%), Parameters analyzed were moisture content, ash content, fat content, fiber content, the expansion degree and organoleptic values (colour, aroma, taste, texture). The results showed that the ratio of tapioka flour with wheat flour had highly significant effect for all the parameters. The laksa leaf concentration had highly significant effect for all the parameters except expansion degree. The interaction between the two factors had highly significant effect on moisture content, fat content, organoleptic values and texture, had significant effect on ash content  and had no effect on   fiber content, expansion degree, colour and aroma. . Keywords : tapioka flour, wheat flour, laksa leaf, chips
The Effect of Sodium Bisulphite and Packaging Materials on Quality of Oyster Mushroom (Pleurotus ostreatus) in cold storage Dodi Pratama; Ismed Suhaidi; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): 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 sodium bisulphite concentration and packaging materials on the quality of oyster mushroom in cold storage. This research had been performed using factorial completely randomized design with two factors i.e. sodium bisulphite concentration (N): 1000 ppm, 2000 ppm, 3000 ppm and packaging material (K): no packaging, LDPE, polyprophylen, HDPE and plastic wrap. Parameters observed were moisture content, weight loss, protein content, fiber content, sulphite residue, values of colour, smell of sulphite, texture, and freshness. The result showed that sodium bisulphite concentration had highly significant effect on moisture content, weight loss, protein content, sulphite residue, values of colour, smell of sulphite, texture and freshness. The packaging materials had highly significant effect on moisture content, weight loss, protein content, fiber content, sulphite residue, values of colour and freshness. The combination of sodium bisulphite concentration and packaging materials had highly significant effect on moisture content, weight loss, and values of freshness and had no significant effect on protein content, fiber content, sulphite residue, organoleptic values of colour, smell of sulphite, and texture. Sodium bisulphite concentration of 1000 ppm and HDPE produced the best quality of oyster mushroom (Pleurotus ostreatus) in cold storage. .. Keywords : Oyster mushroom, sodium bisulphite, packaging materials
Quality Characteristics of instant Noodles made from Flour Composites of Modified Potato Starch, Mocaf Flour and Wheat Flour with the addition of phospate salt Rini Hardiyanti; Herla Rusmarilin; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Noodles were usually made from wheat flour. Wheat is Indonesia imported commodity that due to limited stock, it can cause problems in food security. In order to solve the problems, food diversification is done by replacing noodle raw materials with potato starch. This study was done using Heat Moisture Treatment red potato starch to make instant noodle mixed with mocaf flour and wheat flour with different comparisons and 4 type of phosphate salts.The research was conducted in three phase i.e the manufacture of natural starch, modified by Heat Moisture Treatment (HMT) and then testing the physical and chemical characteristics of the modified potato starch HMT included moisture content, ash content, oil and water absorption, dextrose equivalent (DE), total sugar, reducing sugar, the degree of polymerization (DP), the clarity of paste, amilograph with rapid viscoanalizer, starch granules form and whiteness. Phase three was making noodles from composite flour and moisture content, ash content, protein content, fat content, fiber content, carbohydrate content, water absorption power, percent elongation, cooking loss, color scores before and after cooking, organoleptic test for aroma and flavor were tested. Composition of modified potato starch, mocaf flour and wheat flour of 15%:40%:45% with Sodium Tripoly Phospate respectively produced the best instant noodles.   Keywords: Potato, HMT modified starch, mocaf flour, wheat flour,  phosphate salt, instant noodles
Storage of TamarilloiIn Active Packaging Using Oxygen, Carbondioxide, Moisture, and Ethylene Scavengers Joncer Naibaho; Elisa Julianti; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Utilization of modified atmosphere packaging actively or passively can extend the shelf life of fruits. Research has been carried out using completely randomized factorial design with two factors. The first factor was the method of packaging namely active packaging with oxygen scavenger, oxygen and carbondioxide scavengers,  oxygen and water vapor scavengers, ethylene scavenger, oxygen, carbon dioxide, water vapor and ethylene scavengers,  passive packaging, and no packaging as a control. The second factor was storage time namely stored 1, 2, 3, and 4 weeks.  Parameters measured were carbondioxide levels, moisture content, weight reduction, vitamin C content, hardness, total soluble solid, total acid content, color scores and organoleptic of color, flavour and texture. The results showed that the method of packaging had a highly significant effect on all parameters except vitamin C content. Storage time had affected all parameters. Treatment interaction had highly significant effect on moisture content, weight reduction, hardness, total soluble solid, and total acid. Tamarillo fruits packed in active modified atmosphere packaging with oxygen and moisture scavengers (P3) was the best treatment as compared to other types of modified atmosphere packaging for 4 weeks of storage. Keywords: Tamarillo, Active Packaging, Scavenger, Storage
Review of Tertiary Irrigation Canals in the Suka Maju Village Sei Krio Sunggal, Deli Serdang District Devy Rosalin Sinaga; Sumono Sumono; Sulastri Panggabean
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The distribution system of water on the field of Suka Maju villages is done through tertiary canal (a soil canal). This can resulted in waterloss through evapotranspiration, percolation and seepage so that conveyance efficiency of water become so little. Therefor it’s needed to study about the system further more. This research was aimed to study the tertiary irrigation canal in the Suka Maju village Sei Krio Sunggal, Deli Serdang district. The result showed that in the field conveyance efficiency (at the same distance) was 68,39% for canal 1 and 95,92% for canal 2. Additionally the sedimentation was also found in the canal, so that it was important to redesign the dimensions of the tertiary canal. Thus the sedimentation as well as the scoured could be reduce. The best tertiary canal dimensions for canal 1 was a combination of 0,02% slope, canal width (B) of 0,42 m and the depth of water (D) of 0,21 m, while for canal 2 a combination of 0,02% slope, canal width (B) of  0,51 m and the depth of water (D) of  0,26 m. Key Words: Tertiary Canal, Waterloss, Conveyance Efficiency, Design of Canal.
Water Conveyance Efficiency and Quality with Water Filtration Plant Cucumber son Fish Farming Technology Based Akuaponik carp Haryanto Rohman Siregar; Sumono Sumono; Saipul Bahri Daulay; Edi Susanto
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The basic principles used in the system is are circulation akuaponik, there use of water that has been used in the cultivation of carp, through a combination of akuaponik and hydroponics. This study aims to determine the water conveyance efficiency of water in plants, knowing the degree of acidity (pH), dissolved oxygen (DO) of water, ammonia (NH3) and the temperature in the process of raising fish and cucumber plants, and perform economi analysis methods applied akuaponik. The results of this study showed average water conveyance efficiency on full half coal pan 100 % end on full coal pan 79,61 %, well as a solid stocking of carp weighing 50ekor/m2 reached 147-150 grams per fish of initial weight 80-110 grams per cow within 3 months. Water quality pH, DO, NH3, and temperature shows the water quality meets there quirements of carp culture. Break even point production for fish 460,1 ton/years and 403,1 ton/years for cucumber plants. Keywords: water conveyance efficiency, water quality, plant cucumbers, akuaponik, and carp.
The effect of variety of agricultural comodity during vacuum pump frying Irhami Adha; Ainun Rohana; Saipul Bahri Daulay
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

It appeared that many agricultural crops that has been processed further become more economics than before. One of the manufacturing process is frying. This research was the effect of variety of agricultural comodity during vacuum pump frying with potato (K1), sweet potato (K2) and taro (K3). This research was conducted at the Laboratory of Agricultural Engineering, Faculty of Agriculture, University of North Sumatra in November until December 2012 by completely randomized design non factorial. Parameters observed were were water content, yield and chips organoleptic test (taste, crunchness, and total acceptance). The results showed that the highest yield was K2 39,509% and the lowest was K1 23,512%, the highest water content was K1 2,715% and the lowest was K2 2,454%, while the highest organoleptic taste was K1 3,600 and the lowest was K2 and K3 3,167, the highest crunchness was K1 3,700 and the lowest was K3 3,500, the highest total acceptance was K1 3,477 and the lowest was K3 3,230. Key words : chips, vacuum frying, potato, swee potato, taro, yield, water content, organoleptic test.
Irrigation Network Information System in Karo Regency Wira Pratama; Achwil Putra Munir; Saipul Bahri Daulay
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Information system in Karo Regency irrigation area was still done manually, so the storage, processing and delivery of information to be ineffective and inefficient. In the information management most the result were done by human role and took a relatively longer time. Moreover, the information seekers-and decision-makers also had difficulty in obtaining the data they need. Therefore, it is necessary to further develop of the information system. Web-based information system is considered to be a solution in order to access information faster, systematicaly and easy to use. For that a web-based information systems in the management of irrigation in Karo Regency irrigation area was designed. Irrigation network information system was designed using PHP programming language, MySQL database and the method of system development life cycle (SDLC). The result was adynamic website that displays information and could interact with the user and was user friendly where the model user interface of the web was made to facilitate the user to use system properly. Keywords: information system, irrigation system, Karo Regency irrigation area, web
The Use of Serrated Razor Blade in Slicer Remon Purba; Ainun Rohana; Saipul Bahri Daulay
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

One of fabricated process is slicing. This study was aimed to examine the effect of using a serrated blade on the effective capacity of the tool and the percentage of broken material on the mechanical slicer, conducted in December2012 to January 2013 in the Laboratory of Agricultural Engineering, Faculty of Agriculture, University of North Sumatra, Medan, using non-factorial completely randomized design(CRD). The parameter smeasured were the effective capacity of the tool and the percentage of broken materials. The results showed an effective tool capacity of 47.52kg/hr, 50.5 4kg/hr and73.07kg/hr respectively the percentage of unsliced material of 5.07%, 4.63% and 3.92% respectively. Keywords: blade, processing, slice, capacity.

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