Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal Rekayasa Pangan dan Pertanian
Herla Rusmarilin
Program Studi Ilmu danTeknologi Pangan Fakultas Pertanian USU Medan
Agriculture, Biological Sciences & Forestry Engineering

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

Found 5 Documents
Search

 1 
The Effect Ratio of Jackfruit Seed Extract With Red Dragon Fruit Extract and Stabilizer Ratio on the Quality of Dragon Fruit Yoghurt Dewi Fahrunisa Manurung; Herla Rusmarilin; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (432.509 KB)

Abstract

This study was conducted to determine the effect of jackfruit seed extract comparison with the red dragon fruit juice and types of stabilizers suitable to produce the quality and organoleptic yoghurt mixture of jackfruit seed extract and red dragon fruit juice. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan,  using completely randomized design with two factors, i.e  ratio of jackfruit seed extract and  red dragon fruit juice (D): (75%: 25%, 50%: 50%, 25% : 75%) and ratio of carboxyl methyl cellulose (CMC) and Arabic gum (F) ( 0.2%): (3: 0, 2: 1, 1: 2; 0: 3). The parameters analyzed were total solids content, protein content, fat content, vitamin C content, total lactic acid, total dissolved solids, total microbes, score of color, taste, texture, and organoleptic tests of color, aroma, flavor , and texture.      The results showed that the ratio of jackfruit seed extract and red dragon fruit juice had highly significant effect on total solids, protein content, fat content, vitamin C content, total lactic acid, total dissolved solids, total microbe, score of color, flavor, and hedonic value of the color, aroma, flavor, and texture. Ratio of carboxy methyl cellulose (CMC) and Arabic gum had highly significant effect on levels of protein, fat, vitamin C, total lactic acid, total microbes, score of color, taste, texture. The interaction between the two factors had highly significant effect on fat content, protein content, and total microbial and did not differ significantly to the total solids, vitamin C, total lactic acid, total dissolved solids, score of  color, taste, and texture, the hedonic value of the color, aroma, flavor, and texture. Ratio of  jackfruit seed extract juice of the red dragon juice (25%: 75%) and carboxyl methyl cellulose ratio (CMC) and arabic gum of (0 : 3) produce the best quality fruit yogurt and more acceptable. Keywords : Arabic Gum, Carboxy methyl cellulose, Jackfruit seeds, Red dragon fruit, Yoghurt.
The Effect of Ratio of Red Kidney Bean and Oyster Mushroom with Addition Tapioca and Taro Flour on the Quality of Sausage Elva Amurita Zebua; Herla Rusmarilin; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.458 KB)

Abstract

The aim of this research was to find the effect of red kidney bean and oyster mushroom with addition tapioca and taro flour on the quality of sausage. The research was using completely randomized design with two factors, i.e ratio of red kidney bean and oyster mushroom (A): (100%:0%, 75%:25%, 50%:50%, and 25%:75%) and ratio of tapioca and taro flour (T): (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 0%:100%). Parameter analyzed were moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of colour, flavor, taste, and texture. The results showed that the ratio of  red kidney bean and oyster mushroom 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 taro flour had highly significant effect on ash content, fat content, protein content, crude fiber conten, organoleptic value of colour, dan texture. Interaction of the two factors had highly significant effect on protein content and organoleptic value of taste, and had significant effect on organoleptic value of colour. The ratio of red kidney bean and oyster mushroom of 75%:25% with addition tapioca and taro flour of 25%:75% produced the best sausage. Keywords: oyster mushroom, red kidney bean, sausage, tapioca, taro flour
Effect of Ratio of Soursop and Katuk Leaves with Arabic Gum Concentration on The Quality of Fruit Leather Covered by Chocolate Siswo Utomo; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.855 KB)

Abstract

The aim of this research was to find the effect of ratio of soursop and katuk leaves pulps with several arabic gum concentration on the quality of fruit leather covered by chocolate. This research was conducted by using completely randomized design with two factors, i.e. :ratio of soursop and katuk leaves pulps (P) : (90% : 10% ; 80% : 20% ; 70% : 30% ; 60% : 40%) and arabic gum concentration (K): (0,5%, 1%, 1,5% and 2%). Parameters analyzed were moisture content, ash content, vitamin C content, curb fiber content, total soluble solid, total acid, proteins content, organoleptic score of colour, taste and texture and organoleptic hedonic values of taste, flavour and texture. The results showed that the ratio soursop and katuk leaves pulps had highly significant effect on moisture content, ash content, vitamin C content, curb fiber content, total soluble solid, total acid, proteins content, score of colour, taste and texture, and hedonic values of taste and texture. Arabic gum concentration had highly significant effect on moisture content, vitamin C content, curb fiber content, total soluble solid, total acid, proteins content, organoleptic score of texture, and hedonic values of texture. Interactions of the two factors had highly significant effect on moisture content, and had no effect on ash content, vitamin C content, curb fiber content, total solubility solid, total acid, proteins content, scores of colour, taste and texture, and hedonic values of  flavor, taste and texture. The ratio of soursop and katuk leaves pulps of (60% : 40%) and Arabic gum concentration of (2%) produced the best quality of fruit leather and more acceptable. Keywords: Arabic gum, fruit leather, katuk leaves, soursop.
The Effect of Ratio of Tapioca and Taro Flour with Addition of Arabic Gum on the Quality of Spinach Nugget Friscillia Anggia Rizki; Herla Rusmarilin; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (167.381 KB)

Abstract

The aim of this research was to  find the effect of  the ratio of  tapioca and taro flour with addition of arabic gum on the quality of spinach  nugget. The research was using completely randomized design with two factors, i.e  ratio of tapioca and taro flour (T): (20%:80%, 40%:60%, 60%:40%, and 80%:20%) and concentration of  arabic gum  (G) : (0,25%, 0,50%, 0,75%, and 1%). Parameters analyzed  were moisture content, ash content, protein content, fat content, crude fiber content, organoleptic value of  flavor, taste, and texture. The results showed that the ratio of  tapioca and taro flour had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of  taste, and texture. The concentration of  arabic gum  had highly significant effect on moisture content, ash content, protein content, crude fiber content, organoleptic value of  taste, and texture. Interaction of the two factors had significant effect on moisture content and ash content. The ratio of tapioca and taro flour of 20%:80% and concentration of  arabic gum 1% produced the best spinach nugget. Keywords: Arabic Gum, Nugget, Spinach, Tapioca, Taro Flour
The Effect of Ratio of Tempeh Puree With Sweet Corn Puree and Stabilizer Ratio on The Quality of Jam Fitri Riyanti; Herla Rusmarilin; Rona J Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.025 KB)

Abstract

The research was conducted to determine the effect of tempeh puree with sweet corn puree and ratio of stabilizers suitable to produce the quality and organoleptic of jam. The reseach had been performed using factorial completely randomized design (CRD), with two factors i.e : ratio of tempeh porridge with sweet corn porridge (T) : (80% : 20%, 60% : 40%, 40% : 60%, 20% : 40%) and ratio of carboxy methyl cellulose (CMC) and Arabic gum (P) :  (1% : 0%, 0,75% : 0,25%, 0,25% : 0,75%, 0% : 1%). The parameters analyzed were moisture, ash , protein, fat, and fiber content, total soluble solid, total microbes, score of color, aroma and taste, score of stickiness and organoleptic values (colour, flavor,  and taste). The resuls showed that the ratio of of tempeh puree with sweet corn puree had highly significant effect on moisture, ash, fat, protein, and fiber content, total soluble solid, score of color, flavor and taste, stickiness and organoleptic values (colour, flavor, and taste). The ratio of carboxy methyl cellulose (CMC) and Arabic gum had highly significant effect on moisture, fiber, fat, and protein content, total soluble solid, total microbes, and score of stickiness. The interaction of the two factors had significant effect on fat content. The ratio of tempeh puree with sweet corn puree 80% : 20 %  and ratio of carboxy methyl cellulose (CMC) and Arabic gum 1% : 0 % produced the best quality of jam. Keywords : Arabic gum,  carboxy methyl cellulose,  jam, sweet corn , tempe
Co-Authors Dewi Fahrunisa Manurung Elva Amurita Zebua Fitri Riyanti Friscillia Anggia Rizki Lasma Nora Limbong Mimi Nurminah Ridwansyah Ridwansyah Rona J Nainggolan Sentosa Ginting Siswo Utomo