Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Rekayasa Pangan dan Pertanian
Zulkifli Lubis
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU
Agriculture, Biological Sciences & Forestry Engineering

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
The Effect of Ratio of Yoghurt with Red Fleshed Guava Extract and Stabilizer Ratio on The Quality of Soft Candy Andy Wijaya; Herla Rusmarilin; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.17 KB)

Abstract

This research was conducted to find the effect of ratio of yogurt with red fleshed guava extract and stabilizer ratio on the quality of soft candy. The research had been performed using factorial completely randomized design with two factors, i.e ratio of yogurt with red fleshed guava extract (Y): (40%:60%), (30%:70%), (20%:80%), and (10%:90%), and stabilizer ratio (seaweed:carrageenan) (A) : (1:4), (2:3), (3:2), and (4:1). Parameters analyzed were moisture content, vitamin C content, total acid, total soluble solid (TSS), protein content, total microbe, and organoleptic values (colour, flavor and taste, and texture). The results showed that the ratio of yogurt with red fleshed guava extract had highly significant effect on moisture content, vitamin C content, total acid, total soluble solid (TSS), protein content, total microbe, and colour, flavor and taste, and texture. Stabilizer ratio also had highly significant effect on moisture content, vitamin C content, total acid, total soluble solid (TSS), protein content, total microbe, colour, flavor and taste, and texture. The interaction of the two factors had highly significant effect on vitamin C content, protein content, and texture. The ratio of yogurt with red fleshed guava extract of 20%:80% and stabilizer ratio of (1:4) produced the best quality of soft candy
Study of Tea Making from Coffee Leaves Freddy Hotmaruli Tua Siringoringo; Zulkifli Lubis; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.176 KB)

Abstract

Nowdays coffee leave have not a lot been use. With the existence of tannin in the coffee leaves, it is hope that they can be used as a tea with a special characteristic, as a fresher beverage and medicine. This research was conducted on April to June 2012 in laboratory of analytical food chemistry, Faculty of Agriculture, North Sumatera University, Medan, using factorial completely randomised design with two factors i.e : fermentation time (60, 90, 120 and 150 minutes) and drying temperature (80, 85, 90 and 95oC). Parameters analysed were tannin content, water content, and ash content, organoleptic values (taste, colour, particle appearance and infuse leaf colour). The results showed that time of fermentation had a highly significant effect on all  parameters. Temperature of drying had a highly significant effect of tannin content, water content, ash content, taste, colour, infused leaf and had a significant effect on particle appearance. The best interaction of time of fermentation and temperature of drying was  90 minutes and 95oC respectively
The Effect of Ratio of Passion Fruit with Star Fruit Juice and Concentration of Arabic Gum on Quality of Jelly Candy Defi T. Simbolon; Zulkifli Lubis; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (177.968 KB)

Abstract

The aim of this research was to determine the effect of passion fruit with star fruit juice and concentration of arabic gum on the quality of jelly candy. This research was using factorial Completely Randomized Design (CRD) with two factors, i.e: ratio of passion fruit with star fruit juice (S) : (70%:30% ; 60%:40% ; 50%: 50%; 40%:60%) and concentration of arabic gum (A): (0,5%, 1,0%, 1,5%, and 2,0%). The analyzed parameters were water content (%), ash content (%), vitamin C content (mg/100 g sample), total soluble solid (ºBrix), total acid (%),and organoleptic values (colour, taste, texture, and aroma).The results showed that the ratio of passion fruit and star fruit juice had highly significant effect on water content, vitamin C content, total soluble solid, total acid, score of organoleptic values of taste and texture. Arabic gum concentration had highly significant effect on moisture content, ash content, and vitamin C content and has significant efect on score of organoleptic values of texture. Interactions of the two factors had highly significant effect on moisture content. The best treatment which gave the best effect on jelly candy was 70%:30% of passion fruit and star fruit juice and 2,0% arabic gum. Keywords: arabic gum, jelly candy, passion fruit, star fruit.
The Effect of Ratio of Gom Arabic and Caragennan and Cooking Time on The Quality of Passion Fruit Jelly Dimas Iwanda; Zulkifli Lubis; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (178.237 KB)

Abstract

The purpose of this study was to determine the effect ratio of gom arabic and carragenan and cooking time on the quality of passion fruit jelly. This study used completely randomized design with two factors, ie: ratio of gum arabic and caragennan (P) (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 100%:0%) and cooking timen (L): (10 minutes, 15 minutes, and 20 minutes). The analyzed parameters were moisture content (%), ash content (%), total soluble solid (oBrix), vitamin C content (mg/100g), total acid (%), total plate count (CFU/g), sensory test (color, flavor, taste, and plasticity). The ratio of gum arabic and carragenan gave highly significant effect on moisture content, ash content, and sensory test of flavor and plasticity. Cooking time gave highly significant effect on moisture content, ash content, total soluble solid, total acid, sensory test of colour, and taste, and gave significant effect on sensory test of flavor. The interaction of the ratio of gom arabic and caragennan and cooking time had highly significant effect to ash content and sensory test of plasticity, and gave significant effect on moisture content and total soluble solid. The ratio of gom arabic and carragenan 25%:75% with 10 minutes cooking time produced the best passion fruit jelly.   Keywords: Carragenan, cooking time, gom arabic, jelly, passion fruit.
PENGARUH PERSENTASE CARBOXY METHYL CELLULOSE DAN PERSENTASE GULA TERHADAP MUTU SELAI JAGUNG (The Effect of Carboxy Methyl Cellulose Percentage and Sugar Percentage on the Quality of Corn Jam) Daniel Daniel; Zulkifli Lubis; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (160.812 KB)

Abstract

ABSTRACT This research was conducted to determine the effect of CMC percentage and sugar percentage on quality of corn jam. This research was using a completely factorial ramdomized design with two factors: CMC percentage (C): 0,25%, 0,5%, 0,75%, 1,0% and sugar percentage (G): 30%, 40%, 50%, 60%. Parameters observed were the water content, ash content, fiber content, total microbe, total soluble solid, pH, organoleptic of color, aroma, taste, texture and toughness. The results showed that CMC percentage had highly significant effect on water content, ash content, fiber content, total soluble solid, pH, organoleptic texture, and toughness and had no different effect on total microbe, organoleptic color, aroma, and taste. Sugar percentage had highly significant effect on water content, ash content, total soluble solid, organoleptic color, taste, texture, and toughness and had no different effect on fiber content, pH, and organoleptic aroma. Interaction between CMC percentage and sugar percentage had highly significant effect on water content and ash content. The 0,75% CMC percentage and 50% sugar percentage produced the best corn jam. Keywords : corn, CMC, jam, sugar ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan persentase CMC dan persentase gula terhadap mutu selai jagung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu persentase CMC (C): 0,25%, 0,5%, 0,75%, 1,0% dan persentase gula (G): 30%, 40%, 50%, 60%. Parameter yang dianalisis adalah kadar air, kadar abu, kadar serat kasar, total mikroba, total padatan terlarut, pH, uji organoleptik warna, aroma, rasa, tekstur dan daya oles.Hasil penelitian menunjukkan bahwa persentase CMC memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat kasar, total padatan terlarut, pH, uji organoleptik tekstur, dan daya oles dan memberikan pengaruh berbeda tidak nyata terhadap total mikroba, uji organoleptik warna, aroma, dan rasa. Persentase gula memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, uji organoleptik warna, rasa, tekstur, dan daya oles dan memberikan pengaruh berbeda tidak nyata terhadap kadar serat kasar, pH, dan uji organoleptik aroma. Interaksi antara persentase CMC dan persentase gula memberikan pengaruh berbeda sangat nyata terhadap kadar air dan kadar abu. Persentase CMC 0,75% dan persentase gula 50% menghasilkan selai jagung terbaik.   Kata kunci : CMC, gula, jagung, selai
Co-Authors Andy Wijaya Daniel Daniel Defi T. Simbolon Dimas Iwanda Era Yusraini Freddy Hotmaruli Tua Siringoringo Herla Rusmarilin Mimi Nurminah Rona J. Nainggolan