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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 20 Documents
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Search results for , issue "Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian" : 20 Documents clear
The Effect of Red Guava Ratio with Lemon and Gelatin Concentration to Quality of Red Guava Marshmallow Nikita Anastasya Ginting; Herla Rusmarilin; Rona J Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The purpose of this study was to determine the  effect of red guava ratio with lemon and gelatin concentration of the quality of marshmallow. Method of this study was randomized complete design with two factors, ratio of red guava and lemon (S) (50% : 50%, 60% : 40%,   70% : 30%, 80% : 20%) and gelatin concentration (G) (2,5%, 3%, 3,5%, 4%). The analyzed parameters include moisture content, ash content, ascorbic acid content, total acid, total soluble solid, sensory test (taste, flavor, color and texture). The ratio of red guava and lemon gave a significant different effect on moisture content and gave significant different effect on ash content, ascorbic acid content, total acid, total soluble solid, sensory test taste, flavor, and texture, and had no significant different effect on sensory test color.  The gelatin concentration gave a significant different effect on moisture content, ash content, ascorbic acid content, total acid, total soluble solid, sensory test color and texture, and had no significant different on taste and flavor. The interaction of red guava ratio with lemon and gelatin concentration had no significant different effect on moisture content, ascorbic acid content, total acid, total soluble solid, sensory test (color, flavor, taste and texture) but gave a significant different effect on ash content. The best composition which gave the best effect on marshmallow is 80% : 20% of red guava ratio with lemon and 3,5% of gelatin concentration. Keywords : Gelatin concentration, lemon, marshmallow, red guava.
Effect of Ratio of Purple Sweet Potato with Water and Starter Concentration on Quality of Probiotic Drink from Purple Sweet Potato Juices Wenni Frisnawati Siregar; Sentosa Ginting; Lasma Nora Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to determine the effect of ratio of purple sweet potato with  water and starter concentration on quality of probiotic drink  from purple sweet potato juices. This research was performed in May 2013 – July 2013 at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e. : the ratio of purple sweet potato with water (P) (1 : 1;1 : 2; 1 : 3; 1 :4) and starter concentration (S) (1%, 2%, 3%, 4%). Parameters analyzed were pH , total acid (%),total soluble solid (0brix), total microbial (CFU/g), viscosity (mPa-s), protein content (%), organoleptic values of taste, flavor, and color. The results showed that the effect of ratio of purple sweet potato with water had highly significant effect on pH , total acid (%),total microbial (CFU/g), viscosity (mPa-s), protein content (%), and organoleptic values of color. Starter concentration had highly significant effect onpH , total acid (%), viscosity (mPa-s), protein content (%), organoleptic values of color, flavor, taste and texture. Interactions of the two factors had highly significant effect on moisture content, total acid (%), total soluble solid (obrix), organoleptic values of taste, flavor and color. Ratio of purple sweet potato with water of (1 :2) and starter concentration of (2%) resulted in the best and more acceptable probiotic drink from purple sweet potato juices. Keywords: probiotic drink, Ratio of purple sweet potato with  water, starter concentration.
The Effect of Ratio of Taro Flour, Taro Starch, and Wheat Flour with the Addition of CMC (Carboxyl Methyl Celulose) on the Chemical and Organoleptic Properties of Instant Noodles Nursalimah Tinambunan; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to find out The effect of ratio of taro flour , taro starch, and wheat flour with the addition of CMC (carboxyl methyl celulose) on the quality of instant noodles, and to find out the chemical and organoleptic quality of instant noodles produced. This research used a completely raindomized design  with two factors, they were: the ratio of composite flour (T); (80:0:20, 60:20:20, 40:40:20:20:60:20, 0:80:20) and concentration of CMC (C); (1%, 2%, and 3%). The parameters analyzed were moisture content, ash content, oxalate levels, water and oil absorption of the composite  flour whereas on instant noodles were the ratio of taro flour, taro starch, and wheat flour with the addition of CMC, the parameters analyzed were moisture content, ash content, fat content, crude fiber content, protein content, loss of solids due to cooking, water absorption, percent elongation, total sugars,carbohydrate content, hedonic organoleptic test on color and flavour, and scores elasticity test of the instant noodles. The result of research showes that the ratio of taro flour, taro starch, and wheat flour gave highly significant effect on moisture content, ash content, oxalate levels, water and oil asorption on composite flour in resulting. The ratio of taro flour, taro starch, and wheat flour gave highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, loss of solids due to cooking, water absorption, total sugars, percent elongation, carbohydrate content, hedonic test on color and flavor, and elasticity scores test of the instant noodles. The concentration of CMC gave highly significant effect on moisture content, ash content, loss of solids due to cooking, protein content, crude fiber content, percent elongation, water absorption, hedonic test on flavour, and fat content of the instant noodles. The interaction of the two factors gave highly significant effect toward moisture content, ash content, fat content, water absorption, and loss of solids due to cooking. The ratio of taro flour, taro starch, and wheat flour (80:0:20) and concentration of CMC of 2% produced the best quality of instant noodles. Key words: Carboxyl Methyl Celulose, Instant Noodles, Taro Flour, Starch, Wheat
The Effect of Garlic Powder Concentration and Salt (NaCl) on the Quality of Tofu During Storage at Room Temperature Prita Lestari Ningrum; Rona J Nainggolan; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was conducted to determine the effect of garlic powder concentration and salt (NaCl) on the quality of tofu during storage at room temperature. The research had been performed using a completely randomized design with two factors, i.e. garlic powder concentration (B) : (0%), (3%), (6%), and (9%) and salt concentration (N) : (0%), (2,5%), (5%), dan (7,5%). Parameters analyzed were total microbes, pH of tofu, pH of submerged solution, moisture content, ash content, protein content, salt content, and sensory characteristics (color, aromatic, flavor, and texture). The results showed that garlic powder concentration had highly significant effect on total microbes, pH of tofu, pH of submerged solution, ash content, protein content, and sensory characteristics (color, aromatic, flavor, and texture). Salt concentration had highly significant effect on pH of tofu, pH of submerged solution, moisture content, ash content, protein content, salt content, and sensory characteristics (color, aromatic, and flavor). Interaction of both factors had highly significant effect on pH of tofu, pH of submerged solution, ash content, protein content, and sensory characteristics (aromatic and flavor). Garlic powder concentration of 6% and salt concentration of 5% was the best treatment for the quality of tofu. Keywords : Garlic powder concentration, salt concentration, tofu.
The Effect of Boiling Time and Roasting Time With Clay Crock on The Quality of Roasted Durian Bean Chips Yulia Ester Pakpahan; Zulkifli Lubis; Setyohadi Setyohadi
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to find the effect of boiling and roasting  time with clay crock on the quality of roasted durian bean chips. The research had been performed using factorial completely randomized design with two factors i.e of boiling time (A) :  (10, 15, 20 and 25 minutes) and roasting time with clay crock (P): (2, 2.5, 3, and 3.5 minutes) . The parameters analyzed were yield, moisture content, ash content, protein content, fat content, carbohydrate content and organoleptic values (color, taste and crispness). The results showed that the boiling time had highly significant effect on yield, moisture content, fat content, protein content, carbohydrate content, organoleptic values of color, taste and crispness. Roast frying time with clay crock had highly significant effect on yield, moisture content, ash content, fat content, protein content, carbohydrate content, organoleptic values of color, taste and crispness. The interaction of the two factors had highly significant effect on yield, moisture content, ash content, fat content, protein content, carbohydrate content, organoleptic values of color, taste and crispness. The 25 minutes of boiling and 3,5 minutes of roasting gave the best quality of chips. Keywords : durian bean chips, boiling time and roasting time with clay crock.
The Effect of Fresh Cow Milk and Dextrin Concentration on Quality of Instant Chocolate Drink Mellyana Nurhidayah; Sentosa Ginting; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to find the effect of fresh cow milk and dextrin concentration on quality instant chocolate drink. This research had been perform using factorial completely randomized design with 2 factors, i.e. fresh cow milk concentration (S): 15%, 25%, 35% and 45% and dextrin concentration (D) : 4%, 6%, 8% and 10%. Parameters analyzed were moisture content, solubility, fat content, protein content, orgnoleptic value of colour, flavor and taste.This research showed that freshcow milk concentration had highly significant effect on moisture content, solubility, fat content, protein content, organoleptic of value, flavor and taste. Dextrin concentration also had highly significant effect on moisture content, solubility, organoleptic value of colour, flavor and taste, and had significant effect on fat content and protein content. Fresh cow milk concentration of 45% and dextrin concentration of 8% produced best quality of instant chocolate drink. Keywords: Instant Chocolate Drink, Fresh Cow Milk Concentration,Dextrin Concentration.
Influence Ratio of Pineapple with Papaya and Arabic Gum Concentration on The Quality of Fruit Leather Mei Sya Putri Lubis; Rona J Nainggolan; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): 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 ratio pineapple with papaya pulps and several arabic gum concentration on the quality of pineapple and papaya of mixture 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 pineapple with papaya pulps (P) : (65% : 35% ; 60% : 40% ; 55% : 45% ; 50% : 50%) and arabic gum concentration (K): (0,6%, 0,8%, 1% and 1,2%). Parameters analyzed were moisture content, ash content, vitamin C content, curb fiber content, total soluble solid, total acid, pH, score organoleptic values of colour, taste and texture and hedonic organoleptic values of colour, taste, flavour and texture. The results showed that ratio pineapple with papaya pulps provide highly significant effect on moisture content, ash content, vitamin C content, curb fiber content, total soluble solid, total acid, pH, score organoleptic values of colour, taste and texture, and hedonic organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on moisture content, vitamin C content, curb fiber content, total soluble solid, total acid, score organoleptic values of colour, taste and texture, and hedonic organoleptic values of texture. Interactions of the two factors had highly significant effect on moisture content, and had no significant effect on ash content, vitamin C content, curb fiber content, total solubility solid, total acid, pH, score organoleptic values of colour, taste and texture, and hedonic organoleptic values of colour, flavor, taste and texture. The ratio of pineapple with papaya pulps of (50% : 50%) and arabic gum concentration of (1,2%) produced the best quality of fruit leather and more acceptable. Keywords : Arabic gum, Fruit leather, Papaya, Pineapple.
Study of Ratio of Pineapple and Water Spinach with Arabic Gum Concentration on The Quality of Fruit Leather Suchi Andriani Maqfirah Lubis; Herla Rusmarilin; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): 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 ratio pineapple pulps and water spinach with several arabic gum concentration on the quality of pineapple and water spinach mixture fruit leather. This research was conducted by using completely randomized design with two factors, i.e. :ratio of pineapple and water spinachpulps (%) (P) : (70:30 ; 60:40 ; 50:50 ; 40%:60% ; 30:70) and arabic gum concentration (%) (K): (1,1, 1,2 and 1,3). Parameters analyzed were moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score organoleptic values of colour, taste and texture and hedonic organoleptic values of colour, taste, flavour and texture. The results showed that theratio of pineapple and water spinach pulps had highly significant effect on moisture, ash, vitamin C, crude fiber, total soluble solid, total acid, score organoleptic values of colour, taste and texture, and hedonic organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on on moisture, ash, vitamin C, crude fiber, total soluble solid, total acid, and had no significant effect on organoleptic score of colour, taste and texture, and hedonic organoleptic values of texture. Interactions of the two factors had highly significant effect on total solubility solid and had no significant effect on moisture, ash, vitamin C, crude fiber, total acid, score organoleptic score of colour, taste and texture, and hedonic organoleptic values of colour, flavor, taste and texture. The ratio of pineapple and water spinach pulps of (70% : 30%) and Arabic gum concentration of (1,3%) produced the best quality of fruit leather and more acceptable. Keywords: Arabic gum, Fruit leather, Pineapple, Water Spinach
Preharvest Technology of information systems in Deli Serdang Elfani Oktianto; Saipul Bahri Daulay; Sulastri Panggabean
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Preharvest Technology of Information systems in Deli Serdang regency was done manually, resulting in ineffective and inefficient information storage and processing systems. More than that, the information seekers-and decision-makers also have difficult in obtaining the data they need. Therefore it is necessary for  futher develope the information system. Web-based information system is considered to be a solution in order to acces information faster, systematic cally and easy to use. For that a designed based on information system in the management of Preharvest Technology in Deli Serdang regency was developed. Preharvest Technology Information System was designed using PHP programming language, MySQL database and the system development Lifecycle (SDLC) method. Keywords : Information Systems, Pre-harvest Technology, Web
The Effect Oil Press Candlenut Heating Temperature On The Yield and Quality of Candlenut Oil Dina Lumbantoruan; Ainun Rohana; Adian Rindang
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

On Oil Press type candlenut heaters, heating temperature needs to be considered. The temperature determines the quality of the heating product. This study tested various temperature of candlenut heaters on the yield and quality of hazelnut. The study was conducted at the Laboratory of Agricultural Engineering and analysis of was done in Food Chemical Analysis Laboratorium Faculty of Agricultural in December 2013 to February 2014 by using a non-factorial completely randomized design at 50°C, 60°C and 70°C. Parameters measured were water content, free fatty acid and yield. The results showed that the temperature had highly significant effect on water content, free fatty acid and yield. The best treatment was the S3 treatment (70°C) which produced 0,19% water content, 1,09 free fatty acid and 45,1% pure oil. Keywords: candlenut heaters, temperature test, candlenut oil quality.

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