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Zulkifli Lubis
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Engineering

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Effect of Ratio of Pineapple with Broccoli and Arabic Gum Concentration on the Quality of Fruit Leather Resti Juniarti Nainggolan; Linda Masniary Lubis; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of this research was to find the effect of ratio of pineapple with broccoli pulps and several arabic gum concentration on the quality of pineapple and broccoli mixture fruit leather. 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  pineapple with broccoli pulps (B): (65%:35% ; 60%:40% ; 55%:45% ; 50%:50%) and arabic gum concentration (G): (0,6% ; 0,8% ; 1,0% ; 1,2%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, crude fiber content, total acid, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, flavor, taste, and texture. The results showed that ratio of pineapple with broccoli pulps had highly significant effect on vitamin C content, crude fiber content, total acid, score of organoleptic values of colour, taste and texture, and hedonic of  organoleptic values of flavor and texture. Arabic gum concentration had highly significant effect on moisture content, ash content, vitamin C content, total soluble solid, crude fiber content and total acid. Interactions of the two factors had highly significant effect on vitamin C content and had no significant effect on moisture content, ash content,total soluble solid, crude fiber content, total acid, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. The ratio of  pineapple and broccoli  pulps of (55% : 45%) and arabic gum concentration of (1,2%) produced the best quality of fruit leather and accepted by the panelists. Keywords: Arabic gum,Broccoli, Fruit leather, Pineapple
The Effect of Ratio o Wheat Starch and Breadfruit Flours with Kinds of Stabilizer on The Quality of Breadfruit Cookies Kurnia A.K. Sitohang; Zulkifli Lubis; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Indonesia has imported much wheat  flour, therefore a replace of wheat flour is needed to be found. The aim of this research was to  find the effect of  wheat starch and breadfruit flours with kinds of stabilizer on the quality of breadfruit cookies. The research was using completely randomized design with two factors, i.e  ratio of wheat starch and breadfruit flour (S): (75%:25%), (60:40%), (45%:55%), (30%:70%) and kinds of stabilizer (P) : no stabilizer, gum arab, CMC and tween 20. Parameters analyzed  were water content, ash content, fat content, protein content, fiber content,  organoleptic value of flavor, taste, and texture. The results showed that the ratio of wheat starch and breadfruit flours had highly significant effect on the water content, ash content, protein content, fat content, fiber content, organoleptic value of flavor, taste, and texture. Kinds of stabilisizer gave highly significant effect on the water content,  organoleptic value of flavor, taste, and texture. The interaction of ratio of wheat starch and breadfruit flours with kinds of stabilizer gave significant effect on the organoleptic value of texture. The ratio of  wheat starch and breadfruit powder of 75%:25% and stabilisizer CMC (carboxy methyl cellulose)  gave the best quality of breadfruit cookies. Keywords : breadfruit flours, cookies, kinds of stabilizer, wheat starch
The Characteristics of Physicochemical and Functional Properties of North Sumatera Wheat Flour Siti Nur Janna Sihotang; Zulkifli Lubis; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Indonesian people consume much wheat flour, whereas wheat was not grown in Indonesia and must be imported. Therefore a research of the quality of wheat that can be grown in Indonesia was made in order to reduce import. This research was aimed to study the seed, physicochemical and functional characterization of north Sumatera wheat flour. This research had been performed using non factorial completely randomized design. Parameters analyzed were seed hardness, bulk density, moisture content, ash content, fat content, crude fiber content, protein content, water absorption, oil absorption capacity, swelling power, and baking expansion. Keyword: Flour, furrow, variety, wheat.
Co-Authors Kurnia A.K. Sitohang Linda Masniary Lubis Resti Juniarti Nainggolan Ridwansyah Ridwansyah Siti Nur Janna Sihotang