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Ridwansyah Ridwansyah
Program Studi Ilmu Dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Engineering

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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.
Chemical and Functional Characteristics of Modified Flour from Durians Seeds Muhammad Azmi Alzuhri; Setyohadi Setyohadi; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to find the effect of yeast on the quality of modified flour from durians seeds. The research had been performed using a completely randomized design with two factors namely kind of yeast J1 = yeast of tape, J2 = yeast of tempeh, J3 = combination of yeast of tape dan yeast of tempeh and yeast concentration : K1 = 0 %, K2 = 0,2%, K3 = 0,4%, K4 = 0,6%. Parameters analyzed were water content, ash content, fat content, fiber content, protein content, water and oil absorption,acidity degree and baking expansion. The results showed that the kind of yeast had highly significant effect on water content, acidity degree and had significant effect on ash content. Concentration of yeast had highly significant effect on water content, ash content, fat content, fiber content, protein content, water and oil absorptio, acidity degree, starch content and baking expansion. Interaction of the two factors had highly significant effect on acidity degree and baking expansion. Yeast of tape and concentration of 0,6% yeast gave the best quality characteristic of modified flour from durians seeds. Keywords: Durians seeds, modified flour yeast
The Characteristics of Physicochemical and Functional Properties of North Sumatera Wheat Flour Siti Nur Janna Sihotang; Zulkifli Lubis; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Indonesian people consume much wheat flour, whereas wheat was not grown in Indonesia and must be imported. Therefore a research of the quality of wheat that can be grown in Indonesia was made in order to reduce import. This research was aimed to study the seed, physicochemical and functional characterization of north Sumatera wheat flour. This research had been performed using non factorial completely randomized design. Parameters analyzed were seed hardness, bulk density, moisture content, ash content, fat content, crude fiber content, protein content, water absorption, oil absorption capacity, swelling power, and baking expansion. Keyword: Flour, furrow, variety, wheat.
Physicochemical and Functional Characterization of Egg Replacer Based on Protein Isolate, Starch, and Hydrocolloid Nursya Sitorus; Elisa Julianti; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to study the physicochemical and functional characteristics of egg replacer based on soy protein isolate, whey protein isolate, corn starch, guar gum, and xanthan gum. The research had been performed using non factorial completely randomized design with 12 levels and 3 repetition. Ratio of the threatment of soy protein isolate, corn starch, and guar gum (E1 = 70% : 29,5% : 0,5% ; E2 = 70% : 29,0% : 1,0% ; E3 = 70% : 28,5% : 1,5%), soy protein isolate, corn starch, and xanthan gum (E4 = 70% : 29,5% : 0,5% ; E5 = 70% : 29,0% : 1,0% ; E6 = 70% : 28,5% : 1,5%), whey protein isolate, corn starch, and guar gum (E7 = 70% : 29,5% : 0,5% ; E8 = 70% : 29,0% : 1,0% ; E9 = 70% : 28,5% : 1,5%), whey protein isolate, corn starch, and xanthan gum (E10 = 70% : 29,5% : 0,5% ;   E11 = 70% : 29,0% : 1,0% ; E12 = 70% : 28,5% : 1,5%), and whole egg powder. Parameters analyzed were water content, ash content, protein content, fat content, carbohydrate content, foam capacity, foam stability, emulsion capacity and activity, color, and density.The results showed that the egg replacer based on with  soy protein isolate, whey protein isolate, corn starch, and hydrocolloid (guar gum, and xanthan gum) had the different the physicochemical and functional characteristics. Egg replacer had the different physicochemical and functional characteristics with control. The egg replacer from soy protein isolate, corn starch and xantan gum with the ratio of 70%:29,5%:0,5% had the physicochemical and functional properties that comparable than those of egg flour. Keywords:, Corn starch, hydrocolloid, protein isolate
Chemical and Functional Characteristics of Composite Flour based on Kind of the Modified Cassava Flour with Several Drying Methods and Wheat Flour Rifyan Helmi; Ridwansyah Ridwansyah; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to  study of the chemical and functional characteristics of composite flour from kind of the modified cassava flour with several drying methods and wheat flour. The reseach had been performed using completely random design (CRD) with two factors i.e  the ratio of kind of modified cassava flour with four drying methods, i.e M1=sunlight, M2=solar dryers, M3=stove and M4=combination of solar dryers with stove, and the ratio of wheat flour and kind of modified cassava flour with several drying methods: i.e (T1= 90%:10% ; T2= 80%:20% ; T3= 70%:30% ; T4= 60%;40% ). Parameters analyzed were water content (%),  ash content (%), fat content (%), protein content (%), dietary fiber content (%), water and oil absorption (g/g), swelling power (g/g) and baking expansion (ml/g). The results showed that the kinds of modified cassava flour with several drying methods had highly significant effect on protein content, beaking expansion, and had significant effect on the swelling power.  Ratio of the flour showed highly significant effect on water content, fat content, protein content, dietary fiber content, water and oi labsorption, swelling power and baking expansion. Keyword : cassava flour, composite flour, wheat flour
PENDUGAAN UMUR SIMPAN KERUPUK BAWANG KENTANG DENGAN METODE AKSELERASI BERDASARKAN PENDEKATAN KADAR AIR KRITIS (The Estimation of Shelf Life Onion Potato Chips Using Accelerated Method Based Approach To The Critical Moisture Content Asri Murni; Herla Rusmarilin; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The aim of this research was to find the effect of several types of packaging and storage time of the onion potato chips, and to estimate the shelf life of onion potato chips which were packed in polypropylene, polyethylene, and metalized plastic using accelerated method based on the critical moisture content approach. The effect of the types of packaging and storage time of the onion potato chips was determined using a completely randomized design with two factors,i.e.packaging type (K) (polypropylene; polyethylene; and metalized plastic) and storage time (M) (7 days; 14 days; 21 days ; and 28 days). The parameters analyzed were water content, fat content, free fatty acids, peroxide value, organoleptic values ​​of color, aroma, flavor, and texture. The estimation of shelf life of onion potato chips was using accelerated method based on the critical moisture content approach. The results showed that the type of packaging had highly significant effect on water content, fat content, free fatty acids, peroxide, organoleptic value (aroma, flavor, and texture) and had significantl effect on organoleptic value of color. Storage time had highly significant effect on water content, fat content, free fatty acids, peroxide, organoleptic value (aroma, flavor, and texture) and had significant effect on organoleptic value of color. The interaction between the type of packaging and storage time had highly significant effect on organoleptic value of texture. The shelf life of onion potato chips which were packed with polyethylene, polypropylene, and metalized plastic were (at 75% RH : 15 days, 86 days and 498 days respectinaly); (at 80% RH : 11 days, 63 days, and 361 days respectinaly); and (at RH 85% : 7 days, 44 days and 254 days respectinaly). Keywords: Onion Potato Chips, Packaging Type, Storage Time, Shelf Life ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis kemasan dan lama penyimpanan terhadap kerupuk bawang kentang, dan untuk menduga umur simpan kerupuk bawang kentang yang dikemas dalam kemasan polypropylene, polyethylene, dan metalized plastic dengan metode akselerasi berdasarkan pendekatan kadar air kritis. Pengaruh berbagai jenis kemasan dan lama penyimpanan terhadap kerupuk bawang kentang menggunakan metode rancangan acak lengkap dengan 2 faktor yaitu penggunaan jenis kemasan (K) (polypropylene; polyethylene; dan metalized plastic) dan lama penyimpanan (M) (7 hari; 14 hari; 21 hari; dan 28 hari). Parameter yang dianalisa adalah kadar air, kadar lemak, asam lemak bebas, bilangan peroksida, nilai organoleptik warna, aroma, rasa, dan tekstur. Pendugaan umur simpan kerupuk bawang kentang menggunakan metode akselerasi berdasarkan pendekatan kadar air kritis. Hasil penelitian menunjukkan bahwa jenis kemasan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar lemak, asam lemak bebas, bilangan peroksida, nilai organoleptik (aroma, rasa, dan tekstur) dan memberikan pengaruh berbeda nyata terhadap nilai organoleptik warna. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar lemak, asam lemak bebas, bilangan peroksida, nilai organoleptik (aroma, rasa, dan tekstur) dan memberikan pengaruh berbeda nyata terhadap nilai organoleptik warna. Interaksi antara jenis kemasan dan lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap nilai organoleptik tekstur. Umur simpan kerupuk bawang kentang yang dikemas dengan kemasan polyethylene, polypropylene, dan metalized plastic pada masing-masing penyimpanan yaitu :  (RH 75% : 15 hari, 86 hari, dan 498 hari); (RH 80% : 11 hari, 63 hari, dan 361 hari); dan (RH 85% : 7 hari, 44 hari, dan 254 hari).  
PENGARUH PERBANDINGAN SARI JAHE MERAH DAN SARI KECOMBRANG DENGAN JUMLAH SERBUK GULA AREN TERHADAP MUTU MINUMAN INSTAN PENYEGAR [The Effect of Ratio of Red Ginger Juice with Kecombrang Juice and of The Amount Palm Sugar Powder on the Quality of Instant F Walia Niswi; Rona J. Nainggolan; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 3 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This research was conducted to determine the effect of ratio of red ginger juice with kecombrang juice and  of the amount palm sugar powder on the quality of instant fresh drink. This research was conducted using completely randomized design (CRD) with two factors i. e: ratio of red ginger juice with kecombrang juice (L) : (95% : 5 ; 90% : 10% ; 85% : 15% ; 80% : 20%) and amount of palm sugar powder (A) : (12%, 14%, 16%, 18%). The results showed that ratio of red ginger juice with kecombrang juice had highly significant effect on water content and hedonic value flavor. Amount of palm sugar powder had highly significant effect on water content, total soluble solid, solubility, the hedonic value of flavor, and taste. The interaction between the two factors had significant effect on water content. Ratio of red ginger juice with kecombrang juice of 80% : 20% and amount of palm sugar powder of 18% produced the best quality of instant fresh drink. Keywords : Instant Fresh Drink, Kecombrang Juice, Palm Sugar Powder, Red Ginger Juice ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari jahe merah dengan sari kecombrang dan jumlah serbuk gula aren terhadap mutu minuman instan penyegar. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor i. e: perbandingan sari jahe merah dengan sari kecombrang (L): (95%: 5; 90%: 10%; 85%: 15%; 80%: 20%) dan jumlah bubuk gula aren (A): (12 %, 14%, 16%, 18%). Hasil penelitian menunjukkan perbandingan sari jahe merah dengan sari kecombrang memiliki pengaruh sangat nyata terhadap kadar air dan nilai hedonik. Jumlah serbuk gula aren memiliki pengaruh yang sangat signifikan terhadap kadar air, total padatan terlarut, daya larut, nilai hedonik aroma, dan rasa. Interaksi antara kedua faktor tersebut memiliki pengaruh yang signifikan terhadap kadar air. Perbandingan sari jahe merah dengan sari kecombrang 80%: 20% dan jumlah bubuk gula aren 18% menghasilkan minuman instan penyegar kualitas terbaik.   Kata kunci : Minuman Instan Penyegar, Sari Jahe Merah, Sari Kecombrang, Serbuk Gula Aren
Co-Authors Asri Murni Herla Rusmarilin Herla Rusmarilin Julianti, Elisa Muhammad Azmi Alzuhri Nursya Sitorus Prita Lestari Ningrum Rifyan Helmi Rona J Nainggolan Rona J. Nainggolan Setyohadi Setyohadi Siti Nur Janna Sihotang Walia Niswi Zulkifli Lubis