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

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The Effect of Amount of Tumeric Powder Quality of Tofu at Room Temperature Storage Candra Ginting; Sentosa Ginting; Ismed Suhaidi
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 (172.163 KB)

Abstract

This study was performed to determine the effect of the addition of turmeric powder on tofu quality at room temperature storage. Method of this study was completely randomized design with two factors i.e. the amount of turmeric powder (K) : (0 %), (2 %), (4 %), and (6 %) and storage time (L) : (0 days), (2 days), (4 days), and (6 days). The analyzed parameters were total microorganism, tofu acidity, immersion water acidity, moisture content, ash content, protein content, sensory test (color, aroma, flavor, and texture).The amount of turmeric powder had highly significant effect on total microorganism, tofu acidity, immersion water acidity, ash content, and sensory test ( color, aroma, flavor, and texture). Storage time (L) had highly significant effect on total microorganism, tofu acidity, immersion water acidity, water content, protein content, and sensory test (color, aroma, taste, and texture). The interaction of turmeric powder and storage time had highly significant effect on total microorganism and color. The best composition which gave the best effect on tofu was 2 % of turmeric powder and 4 days storage. Keywords: storage,  time, tofu, turmeric powder
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.
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
Co-Authors Ahmad Ikhwal P Candra Ginting Friscillia Anggia Rizki Herla Rusmarilin Ismed Suhaidi Zulkifli Lubis