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Sentosa Ginting
Program Studi Imu dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Engineering

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Effect of Ratio of Purple Sweet Potato with Water and Starter Concentration on Quality of Probiotic Drink from Purple Sweet Potato Juices Wenni Frisnawati Siregar; Sentosa Ginting; Lasma Nora Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to determine the effect of ratio of purple sweet potato with  water and starter concentration on quality of probiotic drink  from purple sweet potato juices. This research was performed in May 2013 – July 2013 at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e. : the ratio of purple sweet potato with water (P) (1 : 1;1 : 2; 1 : 3; 1 :4) and starter concentration (S) (1%, 2%, 3%, 4%). Parameters analyzed were pH , total acid (%),total soluble solid (0brix), total microbial (CFU/g), viscosity (mPa-s), protein content (%), organoleptic values of taste, flavor, and color. The results showed that the effect of ratio of purple sweet potato with water had highly significant effect on pH , total acid (%),total microbial (CFU/g), viscosity (mPa-s), protein content (%), and organoleptic values of color. Starter concentration had highly significant effect onpH , total acid (%), viscosity (mPa-s), protein content (%), organoleptic values of color, flavor, taste and texture. Interactions of the two factors had highly significant effect on moisture content, total acid (%), total soluble solid (obrix), organoleptic values of taste, flavor and color. Ratio of purple sweet potato with water of (1 :2) and starter concentration of (2%) resulted in the best and more acceptable probiotic drink from purple sweet potato juices. Keywords: probiotic drink, Ratio of purple sweet potato with  water, starter concentration.
The Effect of Fresh Cow Milk and Dextrin Concentration on Quality of Instant Chocolate Drink Mellyana Nurhidayah; Sentosa Ginting; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.454 KB)

Abstract

This research was conducted to find the effect of fresh cow milk and dextrin concentration on quality instant chocolate drink. This research had been perform using factorial completely randomized design with 2 factors, i.e. fresh cow milk concentration (S): 15%, 25%, 35% and 45% and dextrin concentration (D) : 4%, 6%, 8% and 10%. Parameters analyzed were moisture content, solubility, fat content, protein content, orgnoleptic value of colour, flavor and taste.This research showed that freshcow milk concentration had highly significant effect on moisture content, solubility, fat content, protein content, organoleptic of value, flavor and taste. Dextrin concentration also had highly significant effect on moisture content, solubility, organoleptic value of colour, flavor and taste, and had significant effect on fat content and protein content. Fresh cow milk concentration of 45% and dextrin concentration of 8% produced best quality of instant chocolate drink. Keywords: Instant Chocolate Drink, Fresh Cow Milk Concentration,Dextrin Concentration.
Co-Authors Lasma Nora Lubis Mellyana Nurhidayah Wenni Frisnawati Siregar Zulkifli Lubis