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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 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian" : 20 Documents clear
The Making of Meat Satay by Using Bamboo Shoot Flour and Mackerel Flour (Rastrelliger sp.) Fortified with Bamboo Shoot Tempeh and Different Concentration of Stabilizers Alex Septia Rusli; Herla Rusmarilin; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was done to know the effect of arabic gum and xanthan gum and the effect of mackerel flour and bamboo shoot flour on the quality of the artificial meat satay by proximate analysis, water holding capacity, oil absorption, total microbial, tenderness, and organoleptics (colour, flavour, taste, and texture). The results showed that the ratio of mackerel flour and bamboo shoot flour had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, water holding capacity, oil absorption, total microbial, tenderness, taste, and texture. The ratio of arabic gum and xanthan gum had highly significant effect on moisture content, ash content, protein content, water holding capacity, total microbial, and taste. The best quality artificial meat satay was a combination of 80% mackerel flour and 20% bamboo shoot flour and arabic gum of 0,5% and xanthan gum of 0,3% which based on taste and crude fiber content. Then, vitamin B12, calorie, and fatty acids were analysed. Therefore, artificial meat satay could be a source of health care food for the public. Keywords : arabic gum, artificial meat satay, bamboo shoot flour, , mackerel flour, xanthan gum
The Effect of Ratio of Pandanus Juice with Ginger Juice and the Ratio of Sugar with Blend of Juices on Quality of Syrup of Pandanus Atania Br Tarigan; Terip Karo-Karo; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was aimed to know the effect of ratio of pandanus juice with gigger juice and the ratio of sugar mass with blend of juices on pandanus syrup quality. This research was conducted using a factorial completely randomized design with two factors, i.e  the ratio of pandanus juice and gingger juice (S) : (55% : 45%, 60% : 40%, 65% : 35%, 70% : 30%) and the mass of sugar with blend of juices (G) (11:20, 12:20, 13:20, 14:20). The parameters were vitamin C content, total soluble solid, pH value, viscosity, soluble capacity, total microbe, total sugar, score test of color, flavor, taste, and hedonic test of color,  flavor and taste. The results showed that the ratio of pandanus juice and ginger juice had a highly significant effect (P<0,01) on vitamin C content, pH value, viscosity, soluble capacity, total microbe, score test of taste and hedonic test of color, flavor, and taste but had no significant effect (P>0,05) on total soluble solid, total sugar, score test of color, and score test of flavor. The mass of sugar with blend of juices showed a highly significant effect (P<0,01) on vitamin C content, pH value, total soluble solid, viscosity, total sugar, and soluble capacity, but had no significant effect (P>0,05)  on score test of flavor, score test of color, score test of taste, and hedonic test of, color,  flavor and taste. Interaction between the two factors showed a highly significant effect (P<0,01) on vitamin C content, pH value, and total sugar but had no significant effect (P>0,05) on total soluble solid, viscosity, soluble capacity, total microbe, score test of color, score test of flavor, score test of taste, and hedonic test of, color,  flavor and taste. . The ratio of 55% pandanus juice and 45% ginger juice and the ratio of sugar mass with blend of juices of 14:20 had the best quality of pandanus syrup. Keywords : ginger, ginger juice, pandanus, pandanus juice, sugar, syrup.
The Effect of Ratio of Chayote with Pineapple and Addition of Sugar on Quality of Jam Dapot Parulian Sitio; Sentosa Ginting; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of the research was conducted to determine the effect of ratio of chayote with pineapple and addition of sugar on quality of  jam. This research was using a factorial completely randomized design with two factors: ratio of chayote with pineapple (N) : 90%:10%, 80%:20%, 70%:30%, 60%:40%, and sugar (G): 35%, 45%, 55%, 65%. Parameters observed were water content, ash content, vitamin C content, total acid, pH, total soluble solid, sensory test of color, flavor, taste and value skor of spreadness.The results showed that the ratio of chayote with pineapple had highly significant effect on all parameters except value of spreadness.. Sugar had highly significant effect on all parameters. Interaction between ratio of chayote with pineapple and sugar had highly significant effect on ash content and sensory test flavor, had no significant effect on water content, vitamin C content, total acid, pH, total soluble solid, sensory  test color, taste and value of spreadness. The ratio of chayote with pineapple of 60%:40% and sugar of 65% produced the best chayote jam. Keyword: chayote, jam, pineapple, sugar
The Effect of the Ratio of Beetroot Juice with Pineapple Juice and Gelatine Addition on the Characteristics of Jelly Candy Desi Revina Amy Naibaho; Rona J. Nainggolan; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of the research was to find the effect of the ratio of beetroot juice and pineapple juice with addition of gelatine on the characteristics of  jelly candy. The research was done by using completely randomized design with two factors, i.e the ratio of beetroot juice and pineapple juice(S): (10%:90%, 20%:80%, 30%:70%, 40%:60%) and gelatine addition (G): (4%, 5%, 6%). The analyzed parameters were moisture content, ash content, vitamin C content, total acid, total soluble solid and sensory test (color, flavor, taste, and texture). The result showed that the ratio of beetroot juice with pineapple juice had highly significant effect on  ash content, vitamin C content, total acid, total soluble solid, and sensory test (color, flavor, and taste). Gelatine addition had highly significant effect on moisture content, ash content, vitamin C content, total acid, total soluble solid, and sensory test texture (hedonic). The Interaction between the ratio of beetroot juice with pineapple juice and gelatine’s concentration gave highly significant effect on ash content and signigicant effect on sensory test of color. The ratio of the beetroot juice with pineapple juice of 30%:70% (S3) and gelatine’s concentration of 4% (G1) produced the best jelly candy product. For the best product antioxidant activity was determined. Keywords: Beetroot juice, gelatin, jelly candy, pineapple juice.
The Effect of Ratio Starfruit Pulp with Lime Juice and Pectin Concentration on the Quality of Starfruit Slice Jam Efanny Dinny Simarmata; Ismed Suhaidi; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was aimed to know the effect of ratio of  starfruit pulp with lime juice and pectin concentration on the quality of starfruit slice jam. This research was conducted using a completely randomized design with two factors, namely the ratio of starfruit pulp with lime juice (95% : 5%, 90% : 10%, 85% : 15%, 80% : 20%) and pectin concentration (P) (0,75%, 1,00%, 1,25%, dan 1,50%). The parameters analyzed were the level of moisture content, total soluble solid, vitamin C content, pH value, crude fiber content, crude pectin content, score of color, texture, hedonic flavor and taste. The results showed that the ratio of strafruit pulp with lime juice showed highly significant effect (P<0,01) on total soluble solid, vitamin C content, pH value, crude fiber content, crude pectin content; had significant effect (P<0,05) of hedonic taste and had no effect (P>0,05) on the level of moisture content, score of color, texture, and hedonic flavor. The pectin concentration had highly significant effect (P<0,01) on moisture content, total soluble solid, pH value, crude fiber content, crude pectin content, score of color, texture and had no effect (P>0,05) on vitamin C content, hedonic of flavor and taste. The interaction starfruit pulp with lime juice and pectin concentration showed had highly significant effect (P<0,01) on crude pectin content, hedonic taste but had no effect (P>0,05) on moisture content, total soluble solid, vitamin C content, pH value, crude fiber content, score of color, texure  and hedonic of flavor. Combination of starfruit pulp with lime juice of 95%:5% and pectin concentration of 0,75% produced the best quality of slice jam. Keywords : lime juice, pectin, slice jam, starfruit
The Effect of Ratio Oyster Mushroom and Tempeh with Addition of Tapioca and Pumpkin Flour on the Quality of Sausage Elfina Simanjuntak; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): 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 oyster mushroom and tempeh with addition of tapioca and pumpkin flour on the quality of sausage. The research was using completely randomized design with two factors, i.e ratio oyster mushroom and tempeh (B): (0%:100%, 25%:75%, 50%:50%, 75%:25%, and 100%:0%) and ratio of tapioca and pumpkin flour (T): (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 0%:100%). Parameters analyzed were moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of colour, flavor, taste, texture,  and colour rendering index (oHue). The results showed that the ratio of  oyster mushroom and tempeh had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of colour, flavor, taste, and texture. The ratio of tapioca and pumpkin flour had highly significant effect on protein content, organoleptic value of flavor, and texture. Interaction of the two factors had highly significant effect on organoleptic value of colour, taste, and texture. The ratio of oyster mushroom and tempeh of 75%:25% (B4) with addition of tapioca and pumpkin flour of 25%:75% (T4) produced the best sausage.
The Effect of Fermentation Time and The Concentration of Sugar on Quality of The Watermelon Peel Candy Gokma Siregar; Setyohadi Setyohadi; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to determine the process of making watermelon peel candy  with fermentation time  and sugar concentration. This research was performed in April-juni 2012 at the laboratory of Food Technology, Agricultural Faculty.This research was using a factorial completely randomized design with two factors: the concentration of sugar (G1: 50%, G2: 55%, G3: 60%, G4: 65%) and fermentation time  (S1: 24 hours, S2: 48 hours , S3: 72 hours, S4: 96 hours). Parameters observed the water content, vitamin C content, crude fiber content, total soluble solid, pH, organoleptics (color, arom, taste) and hardness.The results showed that the sugar concentrations had highly significant effect on water content, levels of vitamin C, total soluble solid, and organoleptic aroma, on the fiber content and pH. Fermentation time had highly significant effect on pH, vitamin C content, aroma, flavor and hardness and had no significant effect water content, fiber content, total soluable solid, and color. Interaction of sugar concentration flavor and color, as well as hardness, and had no significant effect and fermentation time had notdifferent effect on water content, vitamin C content, crude fiber content, total soluble solid, pH, organoleptics (color, aroma, taste) as well as hardness. Keywords: Candy, Fermentation ,Sugar Concentration, Watermelon Peel.
The Effect of Ca(OH)2 Concentration and Drying Time on Yam Bean Dried Candied Quality Maria Goretty Manik; Linda Masniary Lubis; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of this research was to determine the effect of Ca(OH)2 concentration and drying time yam bean dried candied quality. This research was conducted in August until September 2015 in Food Chemical Analysis Laboratory, Agriculture Faculty, North Sumatera, Medan. This research was using factorial Completely Randomized Design with two factors, i. e: Ca(OH)2 concentration (S) : (0; 0,2%; 0,4%; 0,6%; 0,8%) and drying time combination (P) (8 hours; 10 hours; 12 hours). The analyzed parameters were moisture content, vitamin C content, total soluble solid, crude fiber content, ash content, score valueof colour, texture and hedonic value of colour, taste  and texture. The results showed that Ca(OH)2 concentration had highly significant effect on vitamin C content, score test of color,  texture, and hedonic test of texture, and had no effect to moisture content  and hedonic test of taste.The drying time combination had highly significant effect on moisture content, vitamin C content, total soluble solid, crude fiber content, ash content, score value of colour and texture, and had no effect on hedonic value of colour and texture. The interaction of the two factors had highly significant effect on score value of colour, texture and hedonic value of texture. Ca(OH)2 concentration of 0,4% and drying time of 12 hours were the best treatment and acceptable. The best dried candied bengkuang had a low antioxidant activity with the of IC50 value of 101-150 bpj. Keywords : Ca(OH)2 concentration, dried candied, drying time, yam bean.
The Effect of Corn Starch Edible Coating and Immersion Time on Quality of Minimally Processed Pineapple Nia Nazrah Hasibuan; Ismed Suhaidi; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The objective of this research was to find out the effect of corn starch edible coating and immersion time on quality of minimally processed pineapple. Method used in this research was completely randomized design (CRD) with 2 factors, i.e; the concentration of starch (P) : (1%, 2%, 3%, and 4%) and immersion time (L) : (1 minute, 2 minutes, 3 minutes, and 4 minutes). Parameters analyzed were total soluble solid, total acid, vitamin C content, moisture content, fiber content, brightness level, organoleptic values of flavor and taste, texture score, and color score.          The results showed that the starch concentration had highly significant effect on total soluble solid, total acid, vitamin C content, and texture score. Immersion time had highly significant effect on total soluble solid, total acid, vitamin C content, organoleptic values of flavor and taste, texture score and color score. The interaction of starch concentration and immersion time had significant effect on total soluble solid. The starch concentration of 1% and immersion time of 1 minute gave the best quality of minimally processed pineapple.
The Effect of Sweet Potato Starch Concentration as Edible Coating on Quality of Minimally Processed Snake Fruit During Storage Rizki Annisa; Ismed Suhaidi; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The objective of this research was to find out the effect of starch concentration and storage time on quality of minimally processed snake fruit coated with edible coating. Method used in this research was completely randomized design (CRD) with 2 factors, namely the concentration of starch (P) : (2%, 3%, 4%, 5%, and 6%) and  storage time (L) : (2 days, 4 days, and 6 days). Parameters analyzed were weight loss, total acid, vitamin C content, total soluble solid, tanin content, total microorganism, organoleptic values of color, taste, flavor, and texture score. The results showed that the starch concentration  had highly significant effect on weight loss, total acid, vitamine C content, and total soluble solid. Storage time had highly significant effect on weight loss, total acid, vitamine C content, total soluble solid, tanin content, total microorganism, organoleptic values of color, taste, flavor and texture score. The interaction of two factors had highly significant effect on weight loss and total soluble solid and had significant effect on total acid and vitamine C content. The starch concentration of 5% with storage time 4 days could better protect the quality of minimally processed snake fruit. Keywords : edible coating, snake fruit, storage time, sweet potato starch

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