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All Journal Jurnal Rekayasa Pangan dan Pertanian
Herla Rusmarilin
Program Studi Ilmu dan Teknologi Pangan Fakutas Pertanian USU Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Engineering

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The effect of The Addition of Several Various Natural Preservatives and Their Concentration on Changes in the Quality of Arenga pinnata Sap Parulian Soritua; Sentosa Ginting; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (149.839 KB)

Abstract

The aim of this essential is to determine the effect of adding of several natural preservatives and their concentration on the quality of Arenga pinnata sap. The research had been performed using factorial Completely Randomized Resign (CRD) with two factors, i.e; the natural preservative (B) : (mangosteen fruit skin, guava leaves, tea leaves) and the concentration of natural preservatives (K) : (1%, 3%, 5%, and 7%). Parameters analyzed were pH, viscocity,  ash content, total acid, total sugar, total dissolved solids, and organoleptic values (colour, aroma and taste,). The result of this research showed that the natural preservativeshad highly significant effect on all parameters. The concentration of natural preservatives had highly significant effect on all parameters. The interaction of the natural preservative and their concentrationhad significant effect onpH, viscocity, total acid, organoleptic aroma and taste, but had no significant effect on ash content, total sugar, total dissolved solids, and colour. The natural preservative mangosteen fruit skinand concentration of natural preservatives of 7% had the best result on quality of Arenga pinnata sap. Keywords :  Arenga pinnata sap, natural preservative , mangosteen, viscocity.
Effect of Ratio of Papaya and Starfruit Pulp with Carrageenan Concentration on the Quality of Sheet Jam Daniel Sitanggang; Herla Rusmarilin; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (138.876 KB)

Abstract

Papaya and starfruit production in Indonesia is very abundant, but their processing is still very minimal, therefore the diversification of their processing is needed to increase. This study was conducted to determine the effect of ratio of papaya and starfruit pulp with carrageenan concentration on the quality of jam sheet. This study used a completely randomized design with two factors namely ratio of papaya and starfruit pulp (B): 80%:20%, 60%:40%, 40%:60%, and 20%:80%, and carrageenan concentration (K): 2,5%, 3,5%, 4,5% and 5,5%. The parameters analyzed were moisture content, total acid, vitamin C, total dissolved solids, color and texture scores as well as organoleptic values of color, aroma, taste and texture. The results showed that the ratio of papaya and starfruit pulp had highly significant effect on water content, total acid, vitamin C, total dissolved solids, texture scores as well as organoleptic value of taste and texture. Carrageenan concentration had highly significant effect on water content, total dissolved solids, vitamin C, color scores, texture scores as well as organoleptic of color, taste and texture. Interaction of the two factors had highly significant effect on water content and test scores texture. The ratio of papaya and starfruit pulp of 80%:20% with concentration of 4,5% carrageenan gave the best quality characteristics of the sheet jam and still acceptable for consumption. Keywords: Carrageenan, papaya, sheet jam, starfruit.
Chemical and Functional Characteristics of Composite Flour based on Kind of the Modified Cassava Flour with Several Drying Methods and Wheat Flour Rifyan Helmi; Ridwansyah Ridwansyah; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (140.491 KB)

Abstract

The research was aimed to  study of the chemical and functional characteristics of composite flour from kind of the modified cassava flour with several drying methods and wheat flour. The reseach had been performed using completely random design (CRD) with two factors i.e  the ratio of kind of modified cassava flour with four drying methods, i.e M1=sunlight, M2=solar dryers, M3=stove and M4=combination of solar dryers with stove, and the ratio of wheat flour and kind of modified cassava flour with several drying methods: i.e (T1= 90%:10% ; T2= 80%:20% ; T3= 70%:30% ; T4= 60%;40% ). Parameters analyzed were water content (%),  ash content (%), fat content (%), protein content (%), dietary fiber content (%), water and oil absorption (g/g), swelling power (g/g) and baking expansion (ml/g). The results showed that the kinds of modified cassava flour with several drying methods had highly significant effect on protein content, beaking expansion, and had significant effect on the swelling power.  Ratio of the flour showed highly significant effect on water content, fat content, protein content, dietary fiber content, water and oi labsorption, swelling power and baking expansion. Keyword : cassava flour, composite flour, wheat flour
Co-Authors Daniel Sitanggang Linda Masniary Lubis Parulian Soritua Ridwansyah Ridwansyah Rifyan Helmi Sentosa Ginting