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
Herla Rusmarilin
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan
Agriculture, Biological Sciences & Forestry Engineering

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
The Effect of Ratio of Pineapple and Greengrass Extracts and Dextrin Concentration on Quality of Greengrass Instant Powder Meida Ardina; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (299.992 KB)

Abstract

The research was conducted to determine the effect of ratio of pineapple and green grass juices and concentration of dextrine on the quality of green grass instant powder. This research was perfomed in November 2012 – March 2013 at the Laboratory of Food Chemical Analysis, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e.: the ratio of pineaple and green grass juices (K) (100g : 0g; 75g : 25g; 50g : 50g; 25g : 75g; 0g : 100g) and concentration of dekstrin (D) (2,5%, 5% , 7,5%). Parameters analyzed were moisture content (%), vitamine C content (mg/100 g ingredient), water solubility (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color, flavor and taste. The result, showed that the effect of ratio of pineapple and green grass juices had significant effect on moisture content (%), vitamine C content (mg/100 g ingredient), water solubility (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color, flavor and taste. The consentration of dekstrin had highly significant effect on moisture content (%), vitamine C content (mg/100 g ingredient), water solubility (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color, flavor and taste. Interactions of the two factors had highly significant effect on moisture content (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color and had no significant effect on vitamine C content (mg/100 g ingredient), water solubility (%), organoleptic values of flavor and taste. Ratio of pineapple and green grass juices of (25% : 75%) and concentration of dextrine of (5%) resulted in the best and more acceptable quality of instant green grass powder. . Key words : modified atmosphere packaging, ripening stimulant, tamarillo
The Effect of Carrageenan Concentration on the Quality of Soursop Jam Sheet During Storage Ahmad Chairi; Herla Rusmarilin; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (320.538 KB)

Abstract

Soursop production in Indonesia is very abundant, but its processing is still very minimal, therefore the diversification of soursop processing is needed to increase. This study was conducted to determine the effect of carrageenan concentration on the quality of soursop jam sheet during storage. This study used a completely randomized design with two factors namely carrageenan concentration (K): 2,5%, 3,5%, 4,5% and 5,5%, and storage time (L): 0 days, 5 days, 10 days and 15 days. The parameters analyzed were moisture content, total acid, vitamin C, total dissolved solids, fiber content, total microbes, color and texture scores as well as organoleptic values of color, aroma, taste and texture. The results showed that the concentration of carrageenan had highly significant effect on water content, total acid, vitamin C, total dissolved solids, fiber content, color scores, texture scores as well as organoleptic of color, taste and texture. Storage time had highly significant effect on water content, total acid, total dissolved solids, total microbes, color scores, texture scores as well as organoleptic of color, aroma and texture. Interaction of the two factors had highly significant effect on water content and test scores texture. Concentration of 3,5% carrageenan gave the best quality characteristics of the soursop jam sheet and storage for 10 days was still acceptable for consumption. Keywords: Carrageenan concentration, soursop, Jam sheet, storage time.
Production of Carrot Ciam Noodle from Composite Flour (wheat flour-sweet potato starch- germinated soy flour) By Adding Carrot Juice and Thickeners Melisa Halim; Elisa Julianti; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (579.505 KB)

Abstract

Wheat flour is used in making a variety of foods such as bread, cookies, and noodles because the wheat flour contains gluten that gives the chewy characteristics. Wheat as raw material of wheat flour is still imported, that can disrupt food security in Indonesia. One of the efforts to reduce the use of wheat flour is by diversification. The implementation was done in the manufacture of noodles by substituting some of the wheat flour with sweet potato starch and germinated soy flour and carrots. The aim of this research was to produce carrot ciam noodles with better nutritional value.The research was conducted in two phases. 1) The manufacture of composite flour. The flour was tested on protein content, fat content, moisture content, ash content, carbohydrate content, crude fiber content, amilograph with Brabender viscoanalizer, whiteness, water absorption, oil absorption and gelatinization temperature. 2) The manufacture of ciam noodles from composite flour with the addition of carrots and thickeners. Composite flour of phase 1 which has the best protein content and water absorption would be used in making ciam noodles. The texture, color (Hunter method), water absorption, cooking loss, protein content, fat content, moisture content, ash content, crude fiber content, carbohydrate content and organoleptic tests were tested on pre-cooked carrot ciam noodles, boiled and fried. The results showed that carrot ciam noodles made from 50% wheat flour, 25% sweet potato starch and 25% germinated soy flour with the addition of 20% carrots and 1% CMC produced the best carrot ciam noodles. Keywords: Carrot, ciam noodles, germinated soy flour, sweet potato starch.
The Effect of Concentration of Pectin and Carrageenan on The Quality of Ginger Jelly Candy Wirda Juwita P; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (349.432 KB)

Abstract

The research was conducted to find the effect of concentration of pectin and carrageenan on the quality of ginger jelly candy. This research was using completely randomized design with two factors i.e.: concentration of pectin (P): 0.8%, 0.9%, 1.0%, 1.1% and concentration of carrageenan (K): 2%, 3%, 4%. The parameters analyzed were moisture content, total acid, total soluble solid, crude fiber content, ash content, scores of colour and texture, and hedonic colour, taste, and texture. The results showed that the concentration of pectin had highly significant effect on moisture content, total acid, total soluble solid, crude fiber content, ash content, scores of colour and texture, and hedonic colour, taste, and texture. The concentration of carrageenan had highly significant effect on moisture content, total acid, total soluble solid, crude fiber content, ash content, scores of colour and texture, and hedonic taste and texture, and had significant effect on the hedonic colour. The interaction between concentration pectin and carrageenan had highly significant effect on score of texture and hedonic taste, and had significant effect on moisture content, crude fiber content, and score of colour. The best concentration of pectin and carrageenan had been viewed through the hedonic of the product. The concentration of pectin of 1.0% and carrageenan of 3% had a better outcome on the quality of ginger jelly candy. Key words: Concentration of carrageenan, concentration of pectin, ginger jelly candy
Optimization of the Making of Virgin Coconut Oil (VCO) with the Addition of Baker Yeast (Saccharomyces cerevisiae) and Fermentation Time with VCO Inducement Riko Adityia; Herla Rusmarilin; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (261.589 KB)

Abstract

Virgin Coconut Oil (VCO) is a product where the process occur high temperature. The aim of this research was to find the effect of the addition of baker yeast (Saccharomyces cerevisiae) and fermentation time on the quality of virgin coconut oil. This research was using completely randomized design with two factors, i.e. : the addition of baker yeast (Saccharomyces cerevisiae) (R) : (0,1%, 0,2%, 0,3%, and 0,4%) and fermentation time (L) : (2 hours, 3 hours, and 4 hours). The parameters analyzed were yield, moisture content, free fatty acid, peroxide, and saponification number. The results showed that the addition of baker yeast (Saccharomyces cerevisiae) had highly significant effect on yield, moisture content, free fatty acid, peroxide, and saponification number. Fermentation time had highly significant effect on yield, moisture content, free fatty acid, peroxide, and saponification number. Interaction of the two factors had highly significant effect on moisture content and peroxide. The addition of baker yeast (Saccharomyces cerevisiae) of 0,1% and fermentation time of 2 hours produced the best virgin coconut oil. Keywords : baker yeast, fermentation time, Saccharomyces cerevisiae), Virgin coconut oil
Physcochemical and Functional Characteristics of Banana and Potato Starches With Heat Moisture Treatment (HMT) and Its Effect to The Change of Physical and Sensory Characteristics of Instant Potato Starch Bihoon Dessy Wiriani; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (160.067 KB)

Abstract

Bihun were usually made from rice flour. Rice is Indonesian’s staple of food which high needs. In other to solve the problems, food diversification is done by replacing bihoon raw materials with banana and potato. The aim of this research was to study the physcochemical and functional characteristics of banana and potato starches with Heat Moisture Treatment (HMT) and their effect on the physical and sensory characteristics of resulted instant bihoon.The research was conducted in three phases i.e firstly, the manufacture of natural starch. The starch was analyzed for the moisture content, ash content, starch content, water absorption, oil absorption, cold water-solved ability, the clarity of pasta, color, amylase content, and secondly, the making of corn flour with parameters the moisture content, ash content, protein content, fat content, fiber content, and color. Thirdly, the manufacture of instant bihoon made from composite flour with parameters for the bihoon characteristics as the optimum cooking time, color, organoleptic test of color, flavor and taste. The results showed that the physcochemical and functional characteristics value of banana and potato starches with HMT in overall had a lower value compared to its natural starch, except to the value of water absorption and oil absorption. The results showed that interaction of the ratio of banana and potato starch with carragenan had a highly significant effect (P<0,01) on color (a) value but had no effect (P>0,05) on the optimum cooking time, color (L), color (b), and organoleptic test of color, flavor and taste. Keywords : banana starch, carragenan, Heat Moisture Treatment (HMT), potato starch
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (202.857 KB)

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 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (144.265 KB)

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 Ratio of Stabilizer and Concentration of Egg Yolk on The Quality of Reduced Fat Mayonnaise Christian Aditya Hutapea; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (158.349 KB)

Abstract

The aim of this research was to find the the best ratio of arabic gum and CMC, with the concentration of egg yolk in producing reduced fat mayonnaise with the best characteristic of physcochemical and sensory quality that can be accepted by consumers. The research was using completely randomized design with two factors, i.e the ratio of arabic gum and CMC used were 1:4; 2:3; 3:2; and 4:1, and egg yolk was added with four concentration 5%, 7%, 9%, and 11%. The parameters analyzed were moisture content, fat content, protein content, pH value, viscosity, organoleptic value of flavor, taste, and texture. The results showed that the interaction between arabic gum and CMC with yolk concentration had highly significant effect (P<0,01) on viscosity. The reduced fat mayonnaise with the best quality based on sensory characteristic and viscosity value was the treatment with the ratio of arabic gum and CMC of 1:4 (G1) and 11% (Y4) egg yolk. The best quality of reduced fat mayonnaise had 6,75x103 CFU/g of total microbes which was lower than the maximum permissible total microbes standard (1x104 CFU/g). Keywords : Arabic gum, CMC, Egg yolk, Mayonnaise
The Effect of Concentration of Sugar and pH on the Quality of Nata de Yammy from Yam Starch Waste Liquid Eka Wardhana; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (203.144 KB)

Abstract

This research was conducted to determine the effect of sugar concentration and pH on the quality of nata de yammy from yam starch waste liquid. This research was conducted using completely randomized design (CRD) with two factors: concentration of sugar  (G) : (5% ; 7,5% ; 10%) and pH (P) : (4,0; 4,1; 4,2; 4,3; 4,4; 4,5). The parameters analyzed were pH after fermentation, water content, ash content, total acid after boiling, total sugar, total soluble solid, total plate count, nitrogen content, fiber content,  the score value of color, the hedonic value of color, the hedonic value of flavour, the score value of taste, the hedonic value of taste and the score value of texture and the hedonic value of texture. The results showed that the concentration of sugar had highly significant effect on water content, ash content, total acid after boiling, total soluble solid, nitrogen content, total sugar, crude fiber content, the score value of color, the score value of taste, the hedonic value of taste and the score value of texture and the hedonic value of texture. pH had highly significant effect on pH after fermentation, water content, total acid after boiling, nitrogen content, the score value of color and the score value of texture. The interaction between the two factors had highly significant effect on the score value of texture and had significant effect on water content. Concentration of sugar of 5% and pH of 4,2 produced the best quality of nata from yam starch waste liquid. Keywords : nata, pH, sugar concentration, yam starch waste liquid.
Co-Authors Adelia Utari Siregar Ahmad Chairi Alex Septia Rusli Christian Aditya Hutapea Dessy Wiriani Eka Wardhana Elfina Simanjuntak Elisa Julianti Era Yusraini Lasma Nora Limbong Meida Ardina Melisa Halim Mimi Nurminah Naomi Bunga Claudia Ridwansyah Ridwansyah Riko Adityia Terip Karo-Karo Wirda Juwita P