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
Ismed Suhaidi
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 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.906 KB)

Abstract

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.
Effect of the addition of red beans and arabic gum on the quality of corn milk Misail Meliala; Ismed Suhaidi; Rona Joharmi Nainggolan
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 (185.647 KB)

Abstract

This study was conducted to determine the process of making of corn milk with the addition of red beans and arabic gum. This research was conducted using a completely randomized design with two factors, namely the number of red beans; 0%, 10%, 20% and 30% of the weight of the corn and the concentration of arabic gum ; 0%, 0,1%, 0,2% and 0,3%. The parameters analyzed were fat content, protein content, total solids, viscosity, pH, organoleptic of color, aroma and flavor. The results showed that the amount of red bean had highly significant effect on levels of protein, total solids, viscosity and aroma and had no significant effect on fat content, pH, color and flavor. Concentration of arabic gum had highly significant effect on total solids and viscosity, and had significant effect on protein content and had no different effect on fat content, pH, organoleptic color, aroma and flavor. Interaction of the amount of red bean and arabic gum had highly significant effect on total solids and viscosity, and had no significant effect on fat content, protein content, pH, organoleptic color, aroma and flavor. Amount of red beans of 30% and 0,3% of arabic gum produced the best quality of corn milk. Keywords: arabic gum, corn milk, red beans.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.765 KB)

Abstract

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 ratio of Soursop Juice with Passion Fruit Juice and Concentration of Arabic Gum on The Quality of Coconut Water Sorbet Ririn Carolina Silalahi; Ismed Suhaidi; 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 (279.183 KB)

Abstract

Coconut water from ripe coconut are side product and rarely used in small amount. The aim of this research was to find the effect of ratio of Soursop Juice with Passion Fruit Juice and Concentration of Arabic Gum on The Quality of Coconut Water Sorbet. This research had been conducted using factorial completely randomized design with two factors, i.e ratio of soursop juice with passion fruit juice (B): (80%:20%, 60%:40%, 40%:60%, 20%:80%) and concentration of arabic gum (G): (0%,0,1%, 0,2%, 0,3%). Parameters analized were vitamin C content, total acid, total soluble solid, fiber content, melting speed, organoleptic of color, flavor, taste and texture. The results shows that the the effect of ratio of soursop juice with passion fruit juice had highly significant effect on vitamin C content, total acid, total soluble solid, fiber content, melting speed, organoleptic of color, flavor, taste and texture. Ratio of soursop juice with passion fruit juice of (20%:80%) produced the best coconut water sorbet and more acceptable. Arabic gum of 0,3% produced the best coconut water sorbet. Keywords : Arabic gum, Coconut water sorbet, passion fruit, soursop.
Effect of Sedimentor Concentration and Deposition Time on the Quality Pectin Extraction Results of Durian Peel Deasi Indrawati Putri Lumbantoruan; Sentosa Ginting; Ismed Suhaidi
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 (284.823 KB)

Abstract

Pectin is high value functional foods are widely useful in the formation of a gel and a stabilizer on the making of jelly, jam and marmalade. This research was aimed to know the effect of sedimentor concentration and deposition time on the quality of pectin extracted from durian peel and to know how to extract pectin and add economic value on durian peel waste.This research was conducted using a completely randomized design with two factors, namely the concentration of the alcohol ; 65%, 75%, 85% and 95% and the settling time, 14 hours, 16 hours, 18 hours and 20 hours. The parameters analyzed were yield, moisture content, ash content, equivalent weight, methoxyl content and galacturonic levels. The results showed that the concentration of alcoholhad highly significant effect on yield, moisture content, equivalent weight, methoxyl content and galakturonat levels, and provided no effect on ash content. Deposition time gave highly significant effect on yield, moisture content, equivalent weight, methoxyl content and galakturonat levels and provided no effect on ash content. Interactions of deposition time and concentration gave highly significant effect on yield, methoxyl content and galakturonat levels, and had no effect moisture content, ash content and equivalent weight. Concentration of 95% alcohol and a 20-hour precipitation produce the best quality of durian peel pectin. Keywords: deposition time, durian peel, pectin, sediment concentration
The Effect of Modified Atmosphere Packaging with Oxygen, Carbondioxide, Water Vapor and Ethilene Scavenger of Barangan Banana (Musa Paradisiaca, L.) During Storage at Room Temperature Hengky Irawan; Ismed Suhaidi; Terip Karo-Karo
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 (216.068 KB)

Abstract

The use of active modified atmosphere packaging can extend the shelf life of fruits. Research had been carried out using completely randomized factorial design with two factors. The first factor was the method of packaging namely active packaging each P1: carbondioxide scavenger and water vapor scavenger, P2: carbondioxide scavenger, ethylene scavenger and water vapor scavenger, P3: 4% O2 and 2% CO2, carbondioxide scavenger and ethylene scavenger, P4: oxygen scavenger, carbondioxide scavenger, ethylene scavenger, and water vapor scavenger. The second factor was storage time namely 1, 2, and 3 weeks storage. Parameter measured were weight reduction, total soluble solid, total acid content, total sugar content, hardness, water content, vitamin C content, moisture content, color scores, pulp ratio, and concentration of carbondioxide and oxygen in packaging. The results showed that the method of packaging had highly significant effect on weight reduction, total soluble solid, total acid content, total sugar content, hardness, water content and concentration of carbondioxide and oxygen. Storage time had affected all parameters. Treatment interaction had highly significant effect on weight reduction, total soluble solid, total acid content, total sugar content, hardness, and concentration of carbondioxide and oxygen. The best result obtained was in a combination of active packaging using oxygen scavenger, carbondioxide scavenger, ethylene scavenger, water vapor scavenger, stored for 3 weeks. Keywords: active packaging, barangan banana, scavenger, storage.
The Effect Ratio of Star Fruit Pulp with Aloe vera Pulp and Sodium Benzoate Concentration on the Quality of Pulpy Star Fruit Juice Johana Novita Paulina Purba; Sentosa Ginting; Ismed Suhaidi
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 (179.492 KB)

Abstract

The research was aimed to determine the best product of pulpy star fruit juice obtained from a combination of the best treatment from star pulp with aloe vera pulp and sodium benzoate concentration. The research had been performed using factorial completely randomized design, with two factors i.e : the ratio of star fruit pulp and aloe vera pulp (P) : 90%;10%, 80%:20%, 70%:30%, 60%:40%, and sodium benzoate concentration (N) : 0,025%, 0,050%, 0,075%, 0,100%. Parameters analyzed were total soluble solid (oBrix), total acid, vitamin C content, degree of acidity (pH), viscosity, and organoleptic values (flavor and taste). The result showed that the ratio of star fruit pulp with aloe vera pulp and sodium benzoate concentration had highly significant effect on total soluble solid (0Brix), total acid, vitamin C content, degree of acidity (pH), viscosity, and organoleptic values (flavor and taste). The interaction of  two factors had significant effect on total soluble solid (oBrix). The ratio of star fruit pulp with aloe vera pulp of  90%:10% and sodium benzoate concentration of 0,100% produced the best quality of pulpy star fruit juice. Keyword : Fruit pulp, juice, sodium benzoate
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.597 KB)

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 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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.
Co-Authors Andreas Sembiring Atania Br Tarigan Deasi Indrawati Putri Lumbantoruan Efanny Dinny Simarmata Era Yusraini Hengky Irawan Johana Novita Paulina Purba Lasma Nora Limbong Misail Meliala Nenny Meiyanti Sitompul Nia Nazrah Hasibuan Pitaria Ferawati S. Ridwansyah Ridwansyah Ririn Carolina Silalahi Rizki Annisa Rona Joharmi Nainggolan Sentosa Ginting Terip Karo-Karo Zulkifli Lubis