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Zulkifli Lubis
Program Studi Ilmu danTeknologi Pangan Fakultas Pertanian USU Medan
Agriculture, Biological Sciences & Forestry Engineering

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Effect of Method of Making of Corn Flour and the Ratio of Corn Flour and Rice Flour on the Quality of Cookies Hirda Mega Midlanda; Linda Masniary Lubis; Zulkifli Lubis
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 (759.478 KB)

Abstract

Corn is second search of food after rice which is found higher protein content and avalaible with affordable price. The aim of this research was to find the effect of the method of making of corn flour and ratio of corn flour and rice flour on the quality of cookies. The reseach was using completely randomized design with two factors, i.e  method of making of corn flour (M) : (water addition method, modified method, and immersion in a lime solution method) and the ratio of corn flour and rice flour (T) : (90%:10%, 70%:30%, 50%:50%, and 30%:70%). Parameters analyzed were moisture content, ash content, protein content, fat content, crude fiber content, organoleptic value colour, flavor, taste, and texture. The results showed that the method of making corn of flour had highly significant effect on moisture content, ash content, protein content, crude fiber content, organoleptic value colour, taste, and texture. Ratio of corn flour and rice flour had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value flavor, taste, and texture. Interaction of the two factors had highly significant effect on moisture content and protein content. Method of making of corn flour with water addition and ratio of corn  and rice flour of 50%:50% produced the best cookies. Keywords : Cookies, corn, flour, rice
The Effect of Pectin Concentration and Storage Time on the Quality of Pineapple Jam Sheet Ahmad Ikhwal P; Zulkifli Lubis; 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 (157.568 KB)

Abstract

Research was conducted to determine Effect of pectin concentration and storage time on the quality of pineapple jam sheet. Pineapple production in Indonesia is very abundant, but its processing is still very minimal, therefore the diversification of pineapple processing is needed to increase. This study was conducted to determine the effect of pectin concentration and storage time on the quality of pineapple jam sheet. This study used a completely randomized design with two factors namely pectin concentration (P): 0.25%, 0.50%, 0.75% and 1.00%, 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, total microbes, organoleptic of color, aroma, taste, texture as well as color and texture scores. The results showed that the concentration of pectin had highly significant effect on water content, total acid, vitamin C, total dissolved solids, organoleptic of color, aroma, taste, texture as well as color and texture scores. Storage time had highly significant effect on water content, total acid, vitamin C, total dissolved solids, total microbes, organoleptic of color, aroma, taste, texture as well as color and texture scores. Interaction of the two factors had highly significant effect on water content, total acid test scores and color. Concentration of 0.75% pectin gave the best quality characteristics of the pineapple jam sheet and storage for 10 days was still acceptable for consumption. Keywords: Pectin concentration, pineapple, pineapple jam sheet, storage time.
Co-Authors Ahmad Ikhwal P Hirda Mega Midlanda Linda Masniary Lubis Sentosa Ginting