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Preparation of Sponge Cake from Banana flour as Substitution for Wheat Flour with Soybean Flour Enrichment Donald S Napitupulu; Terip Karo-Karo; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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This research was conducted to find the effect of the addition banana flour and soybean flour on the quality and characteristics of sponge cake. This research was performed in November 2011 - April 2012 at the Laboratory of Post-Harvest, Research Institute of Agricultural Technology, North Sumatra, using factorial completely randomized design with 2 factors, namely banana flour concentration (P): 15%, 30%, 45%, and 60% and soybean flour concentration (K): 0, 5%, 10%, and 15%. Parameters analyzed were moisture content, protein content, ash content, degree of swelling, organoleptic values of flavor, taste, and texture. The results showed that banana flour concentration gave highly significant effect on moisture content, degree of swelling, and organoleptic values of taste, and gave no significant effect on protein content, ash content, organoleptic values of flavor and texture. Soybean flour concentration gave highly significant effect on moisture content, ash content, degree of swelling, organoleptic values of taste and texture, and gave no significant effect on protein content, and organoleptic values of flavor. The combination of banana flour concentration and soybean flour concentration gave no significant effect on all parameters. The combination of banana flour concentration of 30% and soybean flour concentration of 5% gave the good and acceptable quality of sponge cake. Key words : Wheat Flour, Banana Flour, Sponge Cake, Soybean Flour

The effect of Ratio of Noni Juice with Pineapple Juice and amount of Sucrose on the Quality of Instant Noni Powder Beverages Nenny Meiyanti Sitompul; Zulkifli Lubis; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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This research was conducted to determine the effect of noni juice ratio with pineapple juice and amount of sucrose on the quality of instant noni powder beverages. Research was conducted in November - December 2012 at the Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatra, Medan, using a completely randomized design, with 2 factors, i.e ratio of noni juice with pineapple juice (P): (60%:40%, 65%:35%, 70%:30%, and 75%:25%) and amount of sucrose (S): (30%,40%,50%, and 60%). Yield, moisture, total soluble solid, vitamin C, solubility, organoleptic color, flavor and taste were observed. The results showed that the ratio of noni juice with pineapple juice had highly significant effect on yield, moisture, total soluble solid, vitamin C, organoleptic color, flavor and taste, and had no effect on the solubility. Ratioof noni juice with pineapple juice of (75%: 25%) produced the best noni instant powder and more acceptable. Sucrose of 60% produced the best instant noni powder. Keywords: noni powder instant drink, noni, pineapple, sucrose.

Physical, Chemical, and Sensory Characteristics Evaluation of Bread from Composite Flour of Wheat, Cassava, Soybean, and Potato Starch with the addition of Xanthan Gum Pitaria Ferawati S.; Ismed Suhaidi; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to find physical, chemical, and sensory characteristics evaluation of bread from composite flour of wheat, cassava, soybean, and potato starch with the addition of xanthan gum. This study was conducted to determine the physical, chemical, and sensory characteristic of bread from composite flour (wheat, cassava, soybean, and potato starch) with the addition of xanthan gum. The research was conducted in July-August 2013 in the Laboratory of Food Technology, Faculty of Agriculture, USU, Medan, used a completely randomized design with two factors : the proportion of flour in composite flour(T) ; (100 : 0 : 0 : 0 ; 50 : 15 : 15 : 20 ; 50 : 25 : 10 : 15 ; 50 : 35 : 5 : 10, and 50 : 45 : 0 : 5) and xanthan gum concentrations (G) ; (0 % , 0,5 %, and 1 %). The parameters analyzed were moisture content, ash content, fat content, fiber content, protein content, bread volume, organoleptic value of color, aroma, flavor, and texture. The results showed that the ratio of wheat, cassava, soybean, and potato starch had highly significant effect on water content, ash content, fat content, fiber content, protein content, bread volume, and value of organoleptic color, aroma, flavor, and texture. Concentration of xanthan gum gave highly significant effect of the fiber content, bread volume, value of organoleptic color, flavor, texture but had no significant on moisture content, ash content, fat content, protein content, and aroma. Interaction of these two factors had highly significant effect on water content, fat content, protein content, bread volume, and value of organoleptic texture. Proportion of wheat flour, cassava, soybean, and potato starch of (50 : 15: 15 : 20) and 1 % xanthan gum produced bread with the best quality. Keywords : bread, cassava, composites flour, soybean, xanthan gum

The effect of Concentration of Chitosan As Edible Coating and Storage Time on The Quality of Guava Fruits Randi Fernando Sitorus; Terip Karo-Karo; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to find the effect of concentration of chitosan and storage time on the quality of guava fruits. This research was performed in February-March 2013 at the Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatera, Medan, using completely randomized design with 2 factors, i.e. : the concentration of edible coating (K) : (1%, 2%, 3% and 4%) and storage time (S) : (2 days, 4 days, 6 days and 8 days). Parameters analyzed were weight loss, moisture content, level of vitamine C, total acid, total soluble solid, total microorganism, hardness, color score, organoleptic values of color, flavor and taste. The results showed that the concentration of chitosan had highly significant effect on all parameters. Storage time had highly significant effect on all parameters. The interactions of the two factors had significant effect on weight loss and had highly significant effect on level of vitamine C, flavor and taste. The chitosan concentration of 3 % with storage time of 8 days could protect the quality of guava and was more acceptable. Keywords: chitosan concentration, guava, storage time

The Effect of Passion Fruit Concentrate and Ratio of Sugar with Sorbitol on Quality of Red Guava Slice Jam Christin Uli Munte; Zulkifli Lubis; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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This research was aimed to know the effect of passion fruit concentrate and ratio of sugar with sorbitol on the quality of red guava slice jam. This research was conducted using a completely randomized design with two factors, namely the passion fruit concentrate (5%, 10%, 15%, and 20%) and the ratio of sugar with sorbitol (90%:10%, 80%:20%, 70%:30%, and 60%:40%). The parameters analyzed were the level of vitamin C, total acid, total dissolved solids, pH, moisture content, ash content, the strength of the slice jam, hedonic test for color, texture, flavor, aroma, and overall appearance. The results showed that the addition of passion fruit concentrate had highly significant effect on the level of vitamin C, total acid, total dissolved solids, pH, moisture content, the strength of the slice jam, hedonic test for color, texture, flavor, aroma, and overall appearance and a significant effect on ash content. Ratio of sugar and sorbitol gave highly significant effect on level of vitamin C, total acid, total dissolved solids, moisture content, ash content, the strength of the slice jam, hedonic test for taste and overall appearance and gave highly significant effect on the pH, hedonic test for color, texture, flavor, and aroma. Interaction of the two factors gave significant effect on total dissolved solids, hedonic test of the taste and overall appearance. Addition passion fruit concentrate as much as 20% and the ratio of sugar with sorbitol (70%:30%) produced the best quality of red guava slice jam. Keywords: Passion Fruit, Red Guava, Slice Jam, Sorbitol

Study on The Preparation of Barangan Banana Peel and Chocolate Jam Deannisa Matondang; Zulkifli Lubis; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The research was aimed to study on the preparation of barangan banana peel chocolate jam that is one alternative for the development of functional food products.. The reseach had been performed using factorial completely randomized design, with two factors i.e : the ratio of barangan banana peel and chocolate powder (M) : 95%:5%, 90%:10, 85%:15%, 80%:20% , and pectin concentration (P) : 0,25%, 0,5%, 0,75%, 1%. Parameters analyzed were water content (%), ash content (%), fat content (%),vitamin C content (mg/100g bahan),total soluble solid (oBrix), stickiness and organoleptic values (colour, flavor, and taste). The result showed that the ratio of barangan banana peel and chocolate powder and pectin concentration had highly significant effect on water content, ash content, fat content, total soluble solid, stickiness and organoleptic values (colour, flavor, and taste). The pectin concentration had highly significant effect on water content, ash content, total soluble solid, stickiness and organoleptic values (colour and taste). The interaction of the two factors had significant effect on water content and had highly significant effect on ash content. The ratio of banana peel and chocolate powder of 95% : 5% and pectin concentration of 1% produced the best quality of barangan banana peel chocolate jam. Keyword : banana peel, jam, pectin

The Effect of Ratio of Yam and Tamarind Juices and the Type of Stabilizer on the Quality of Tamarind Syrup Fitri Utami; Zulkifli Lubis; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to determine the effect of ratio of yam and tamarind juices and the type of stabilizer on the quality of tamarind syrup. This research was using factorial Completely Randomized Design (CRD) with two factors, i.e : ratio of yam and tamarind juices (S) ( 30:70%, 40:60%, 50:50%, 60:40%, 70:30%) and type of stabilizer (xanthan gum, arabic gum, and guar gum). The analyzed parameters were vitamin C content, total soluble solid, total acid, pH, viscosity, and organoleptic values (colour, aroma, and taste). The results showed that the ratio yam and tamarind juices had highly significant effect on vitamin C content, total soluble solid, total acid, pH, viscosity, and organoleptic values (colour, aroma, and taste). Type of stabilizer had highly significant effect on viscosity and organoleptic values of taste. The interaction of the two factors had highly significant effect on organoleptic values of taste. The best treatment which gave the best effect on the juice was 30:70% of yam and tamarind juices and xanthan gum. Keyword : , arabic gum, guar gum, stabilizers, tamarind , xanthan gum, yam

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