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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
Test of Flat Burr Mill Grinder On The commodity of Rice, White Sticky Rice and Black Sticky Rice Endra Rahmadan; S 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

Changing the form of rice, white sticky rice and black sticky rice into flour is one way to increase the sale value or economic value of the material, in which rice flour, white sticky rice flour and black sticky rice flour are widely used as a raw material in the manufacture of foodstuffs. This study was a test of flat burr mill grinder on the commodity of rice, white sticky rice and black sticky rice. The study was conducted with literature study, experiment, observation and testing of equipment and experiment using a non-factorial completely randomized design (CRD). Parameters measured were the effective capacity of the equipment, the percentage of lost material and moisture content. The results showed that the effective capacity on rice was 11.29 kg/hour, white sticky rice was 11.81 kg/hr and black sticky rice was 12.29 kg/hour. The percentage of material lost was 0.50% for rice, 0.72% for white sticky rice and 0.45% for black sticky rice. The water content of rice before milled was 14.4%, 14.4% white sticky rice and black sticky rice by 13.8%. The water content of rice after milling was 14.2%, 13.8% for white sticky rice, and black sticky rice was 13.3%. Keywords: flat burr mill, grinder, rice, white sticky rice, black sticky rice
Test of Flat Burr Mill Type Grinder In Red Rice Commodity Margaretta Bukit; Saipul Bahri Daulay; 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

One of the components which determines the post-harvest handling technology is the use of post-harvest equipment, such as a flat burr mill type bean grinder. This study was aimed at examining the coffee bean grinder flat burr mill type using red rice with three level of smoothness, i. e: level 1, level 2 and level 3. Parameters observed were: equipment effective capacity, percentage of lose material, smoothness of milled red rice and carbohydrate content.The results showed that the effective capacity at smoothness 1 was 8.13 kg/h, smoothness 2 was 13.88 kg/h and smoothness 3 was 18.558 kg/h. percentage of material lost at smoothness 1 was 1.034 %, at level 2 was 0.234 % and level 3 was 0.151 %. The size of red rice milled for all level was 50 mesh. The carbohydrate content of red rice at level 1 was 79.4975 % , at level 2 was 78.5546 % and at level 3 was   78.0174 % . Keywords : flat burr mill , red rice , test of equipment, milled red rice.
Performance Study of Drip Irrigation on Andosol Soil with Caisim (Brassica junceaL. ) Cultivation Dinda Puspa Sari; Sumono Sumono; Nazif Ichwan; Achwil Putra Munir
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Drip irrigation is a more economic method in distributing the water on caisim plant cultivation. This research was aimed to study the drip irrigation performance on Andosol soil with cultivation of caisim plant (Brassica juncea L.). The parameters observed were the characteristic of the soil physics, evapotranspiration, percolation, emission uniformity, use of water and the efficiency of water usage, wet weight and dry weight of caisim plant.Sanded clay textured andosol soil, evapotranspiration on the first growth phase was 0,72 mmday-1, on the middle phase was 1,92 mmday-1 and on the last phase was 0,96 mmday-1. The highest percolation was 2,65 mmday-1 on the middle growth phase on the planted soil and the lowest was 1,11 mmday-1 on the last growth on the non planted soil. The number of emission uniformity was 90,22 %. Efficiency of the highest water usage in the last growth phase on the soil without plant was 35,54 % and efficiency of the lowest in the middle growth phase on the palnted soil was 13,96 %. Efficiency of saving was 100 % on the middle growth phase and on the last. The wet  weight of caisim palnt was 129,5 g while the dry weight of caisim palnt was 7,83 g. Keyword : efficiency, drip irrigation, irrigation performance, Caisim plant, Andosol soil.
Permeability study of Several Soil Types in Sunggal Sei Krio District and in PTPN II Tanjung Morawa District Deli Serdang Through Laboratory and Field test Sarip Muda Siregar; Sumono Sumono; Lukman Adlin Harahap
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Permeability of the soil is one important factor in designing drainage channels. The determination of soil permeability can be done in the field and in laboratory. The research was aimed to determine the value of permeability rate in Sei Krio Alluvial, Entisol, and Ultisol soils in PTPN II Tanjung Morawa thorugh laboratory and field tests. Results of laboratory studies showed  that the rate of permeability on Alluvial, Entisol, and Ultisol soils were, 4.39 cm/hour, and 2,14 cm/hour respectively. The value of permeability rate in the field on Alluvial, Entisol and Ultisol soils were 3.45cm/hour, 4,12 cm/hour, and 2,01 cm/hour respectively. Factor affecting the permeability differences between the three types of soil were effective depth and porosity of the soil. Differences in soil permeability in laboratory and in the field were because of the thickness of the soil. Keywords: Permeability, Effective Depth, Porosity, Drainage.
The operation work evaluation and maintenance of Medan Krio Irrigation system in Sunggal District Deli Serdang regency Muhammad Satria Sebayang; Sumono Sumono; Achwil Putra Munir
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Medan Krio irrigation area is an irrigation area which has 2800 Ha width. This irrigation area can be classified as technical irrigation network. This research was conducted to evaluate the operation  performance and  maintenance the Medan Krio irrigation system. Some indicators which were used to know the work of the irrigation system were : functional work and irrigation network infrastructure, water sufficiency level, water distribution compatibility level, government institutional management, human resource and farmer institutional work. In this research, it was obtained that functional work and irrigation network infrastructure were very bad, water sufficiency level was less,water distribution compatibility level was good, government institutional management was very good, human resource was enough and farmer institutional work was very bad but in over all work evaluation and maintenance of Medan Krio irrigation system were still can be categorized as good. Keyword : Operation and maintenance, Medan Krio irrigation system.
Review of Manning and Chezy Constant for Some Tertiary Irrigation Canals in The Sei Beras Sekata Village Sei Krio Sunggal Deli Serdang District Sartono Hasugian; Sumono Sumono; Saipul Bahri Daulay
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Roughness of canal give effect to the speed of the water flow in it, which in the next, will affect to the efficiency and size of canal. Factors that affect to the canal roughness values ​​are wet surface canal constituent materials; The physical properties of the soil in canal; Irregularity of the canal; Vegetation growing in canal and scouring and deposition factor in canal. Research results indicated that scouring occured in canal which effect to the irregularities in the canal, so that solidify soil and material loading in canal surface were  needed. At the tertiary canal one manning roughness value was 0.0462 and chezy was 13.78; at the tertiary canal two manning roughness value was 0.0387 and  chezy was 15.98 and at the tertiary canal three manning roughness values was 0.0574 and chezy was 11.38. Keywords: manning and chezy constant, average flow rate, size of the canal
Review of Seepage Coefficient of Irrigation Channel on Andepts Soil at Laboratory Scale Siti Aisyah Ritonga; Sumono Sumono; Achwil Putra Munir
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Seepage is one of the causes of lost of water in irrigation channel. It is difficult to measure the seepage directly on the field. Therefore there should be a model or equation to determine the channel seepage that in the first through laboratory scale. This research was done to analyze the seepage coefficient of irrigation channel on Andepts soil through laboratory scale. The water balance component which was measured were evaporation, percolation and the seepage through channel wall. The research showed that the coefficient of seepage was about 60082,56 mm/day to 65059,2 mm/day. The evaporation number value was 4,224 mm/day and channel percolation was 8925,12 mm/day. Keyword : coefficient of seepage, irrigation channel, Andepts soil, laboratory scale.
Review of Tertiary Irrigation Canals in the Namu Ukur Utara Village Namu Sira-sira Sei Bingei, Langkat District Vikri Novandi Akbar; Sumono Sumono; Ainun Rohanah
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 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.
The Effect of Potato Drying Time and The Ratio of Wheat Flour With Potato Flour on The Quality of Potato Cookies Aprilia S.K.Y. Simamora; Ismed Suhaidi; 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

Potato consists of high moisture that has highly caused of  damage effect and consist of lower starch than the other sweetpotato. Cookies is a kind of food with a low moisture so that has a longer storage period. The aim of this research was to find the best time of drying of potato for making potato flour and the ratio of wheat flour with potato flour on the quality of potato cookies. This research was performed by using completely randomized design with two factors, i.e : potato drying time (L) : (4 hours, 4,5 hours, 5 hours and 5,5 hours) and the ratio of wheat flour and potato flour (P) : (80%:20%, 60%:40%, 40%:60% and 20%:80%). Parameters analyzed were moisture content, protein content, ash content, volume expansion, fat content, fiber content, hedonic values of flavor and taste, score values of color and texture. The result showed that the drying time of potato had highly significant effect on moisture content, fat content, fiber content, hedonic values of flavor, hedonic values of taste and score values of color. The ratio of wheat flour with potato flour had highly significant effect on moisture content, protein content, ash content, volume expansion, hedonic values of taste, score values of color and score values of texture. Interaction of the two factors had no significant effect on all parameters except moisture content. The drying of 4,5 hours or the ratio of wheat flour and potato flour of (80%:20%) produced the best quality of potato cookies.   Keywords: Cookies, drying time, potato flour, quality
Effect of Extraction Time on the Quality of Durian Peel Pectin Lenty Artha Siregar; Rona J Nainggolan; 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 aimed to know the effect of extraction time on the quality of durian peel pectin and to know how to extract pectin and to add economic value of durian peel waste. This research was conducted using a completely randomized design with one factor, namely the extraction time, 1 hour, 2 hours, 3 hours, 4 hours and 5 hours. The parameters analyzed were yield, moisture content, ash content, equivalent weigh, methoxyl content, galacturonic level and colour. Extraction time had highly significant effect on yield, moisture content, ash content, equivalent weight, methoxyl content, galacturonic level, and had no effect equivalent weight and colour. 5-hour extraction produced the best quality durian peel pectin. Keywords : durian peel,  extraction time, pectin

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