Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Rekayasa Pangan dan Pertanian
Fitra Yanti Situmorang
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
The Effect of Amount of Mixed Garlic Extract with Spinach and Sugar on The Quality of Instant Germinated Soya Drink Fitra Yanti Situmorang; Ismed Suhaidi; Setyohadi Setyohadi
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.123 KB)

Abstract

This study was aimed to determine the effect of mixed of  garlic extract  with spinach and amount of sugar on the quality of instant germinated soya drink. Complete Randomised Design (CRD) with 2 factors were used: the ratio of garlic and spinach extract (0.5%: 4.5%, 1.0%: 4.0%, 1.5%: 3.5 %, 2.0%: 3.0%) and the amount of sugar (10%, 20%, 30%, 40%). Parameters measured were fat content, water content, protein content, solubility, taste, aroma and color. The results showed that the ratio of garlic extract mix and spinach had a highly significant effect on fat content, water content, protein content, solubility, taste, aroma and color. The effect of  the amount of sugar was differed significantly on fat content, water content, protein content, solubility, taste, aroma and color. Interaction of both factors were significantly  affected the solubility and not significantly effected the fat content, water content, protein content, taste, aroma and color. To produce quality of instant germinated soya drink suggested to used the ratio of garlic and spinach extract 0,5:4,5% and the amount of sugar 10%.
Co-Authors Ismed Suhaidi Setyohadi Setyohadi