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All Journal Jurnal Hortikultura Indonesia (JHI) Journal of Food and Pharmaceutical Science Jurnal Rekayasa Pangan dan Pertanian Indonesian Journal of Agricultural Research Journal of Saintech Transfer Journal of Food and Pharmaceutical Sciences
Era Yusraini
Program Studi Ilmu Dan Teknologi Pangan Fakultas Pertanian USU
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Social Sciences Veterinary Other

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The Effect of Potato Drying Time and The Ratio of Wheat Flour With Potato Flour on The Quality of Potato Cookies Aprilia S.K.Y. Simamora; Ismed Suhaidi; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Potato consists of high moisture that has highly caused of  damage effect and consist of lower starch than the other sweetpotato. Cookies is a kind of food with a low moisture so that has a longer storage period. The aim of this research was to find the best time of drying of potato for making potato flour and the ratio of wheat flour with potato flour on the quality of potato cookies. This research was performed by using completely randomized design with two factors, i.e : potato drying time (L) : (4 hours, 4,5 hours, 5 hours and 5,5 hours) and the ratio of wheat flour and potato flour (P) : (80%:20%, 60%:40%, 40%:60% and 20%:80%). Parameters analyzed were moisture content, protein content, ash content, volume expansion, fat content, fiber content, hedonic values of flavor and taste, score values of color and texture. The result showed that the drying time of potato had highly significant effect on moisture content, fat content, fiber content, hedonic values of flavor, hedonic values of taste and score values of color. The ratio of wheat flour with potato flour had highly significant effect on moisture content, protein content, ash content, volume expansion, hedonic values of taste, score values of color and score values of texture. Interaction of the two factors had no significant effect on all parameters except moisture content. The drying of 4,5 hours or the ratio of wheat flour and potato flour of (80%:20%) produced the best quality of potato cookies.   Keywords: Cookies, drying time, potato flour, quality
Preparation of Corn Milk Enriched with Germinated Mung Beans and Addition of CMC as Stabilizer Cokro H Harianja; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to determine the effect of ratio of sweet corn with germinated mung bean and CMC concentration on quality of corn milk. This research was using a completely randomized factorial design with two factors: ratio of sweet corn with germinated mung bean (H): 100%:0%, 75%:25%, 50%:50%, 25%:75%, 0%:100%, and CMC concentration (C): 0,1%, 0,3%, 0,5%. Parameters observed were fat content, protein content, total solid, viscosity, pH,  organoleptic of color, taste and aroma. The result showed that the ratio of sweet corn with germinated mung bean had highly significant effect on fat content, protein content, total solid, viscosity, pH, and organoleptic value of color and aroma; and had no significant effect on organoleptic of taste. CMC concentration had highly significant effect on protein content, total solid, and viscosity, and had no significant effect on fat content, pH, organoleptic value of color, taste and aroma. Interaction between ratio of sweet corn with germinated mung bean and CMC concentration had highly significant effect on viscosity, and had no significant effect on fat content, protein content, total solid, pH,  organoleptic of color, taste and aroma. The ratio of sweet corn with germinated mung bean of 25%:75% and 0,5% CMC produced the best corn milk. Keywords: CMC, corn milk, germinated mung bean, sweet corn
The Effect of Ratio of Red Dragon Fruit with Soursop and Agar Concentration on Quality of Slice Jam Yolanda Maria Selina Tarigan; Ismed Suhaidi; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was aimed to know the effect of ratio of red dragon fruit with soursop and agar concentration on the quality of slice jam. This research was conducted using a completely randomized design with two factors, namely the ratio of red dragon fruit with soursop (80%:20%, 60%:40%, 50%:50%, 40%:60, and 20%:80%) and the agar concentration (0,5%, 1%, and 1,5%). The parameters analyzed were the level of moisture content, total soluble solids, vitamin C, crude fiber content, crude pectin content, color, aroma, and texture scores and organoleptic value for color, aroma,taste,and texture. The results showed that the addition of ratio of red dragon with soursop had highly significant effect on the level of moisture content, vitamin C, crude fiber content, crude pectin content, color, texture scores and organoleptic value of color, aroma, taste, and texture. Agar concentration gave highly significant effect on level of moisture content, total soluble solids, fiber content, texture scores, organoleptic value of texture, and had significant effect of organoleptic value of taste. Interaction of the two factors gave significant effect on moisture content. Addition ratio red dragon fruit with soursop (20%:80%) and agar concentration as much as 1,5% produced the best quality of slice jam. Keywords: agar, red dragon, slice jam, soursop
The Characteristic of Egg Replacer from Soy Protein Isolate, Whey Protein Isolate, Corn Starch, Potato Starch, Guar Gum, and Xanthan Gum Juni Ario; Elisa Julianti; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to study the physicochemical and functional characterization of egg replacer from soy protein isolate, whey protein isolate, corn starch, potato starch, guar gum, and xanthan gum. The research had been performed using factorial completely randomized design, with one factor i.e the ratio of: soy protein isolate, whey protein isolate, corn starch, potato starch, guar gum, and xanthan gum (E): 62,5%:0%:18,75%:18,125%:0,625%:0% (E1); (62,5%:0%:18,75%:17,5%:1,25%:0% (E2); 62,5%:0%:18,75%:16,875%:1,875%:0% (E3); 62,5%:0%:18,75%:18,125%:0%:0,625% (E4); 62,5%:0%:18,75%:17,5%:0%:1,25% (E5); 62,5%:0%;18,75%:16,875%:0%:1,875% (E6); 0%:62,5%:18,75%:18,125%:0,625%:0% (E7); 0%:62,5%:18,75%:17,5%:1,25%:0% (E8); 0%:62,5%;18,75%:16,875%:1,875%:0% (E9); 0%:62,5%:18,75%:18,125%:0%: 0,625% (E10); 0%:62,5%:18,75%:17,5%:0%:1,25% (E11); 0%:62,5%;18,75%:16,875%:0%: 1,875% (E12). Parameters analyzed were color, bulk density, moisture content, ash content, fat content, protein content, carbohydrate content, foaming capacity, foaming stability, emulsion activity, and emulsion stability.        The research showed that the ratio of soy protein isolate, whey protein isolate, corn starch, potato starch, guar gum, and xanthan gum had highly significant effect (p<0,01) on all parameters except moisture content. The research showed that the ratio of soy protein isolate, whey protein isolate, corn starch, potato starch, guar gum, and xanthan gum was significantly different (p<0,01) with physicochemical and functional characterization  with physicochemical and functional characterization of control (egg flour). Ratio at E12 (0%:62,5%;18,75%:16,875%:0%:1,875%) had the characteristics that almost resembles to egg flour, so it could be used as a egg replacer on egg-based products such as bread and cake. Keyword: Egg flour, egg replacer, gum, protein isolate, starch
Physcochemical and Functional Characteristics of Banana and Potato Starches With Heat Moisture Treatment (HMT) and Its Effect to The Change of Physical and Sensory Characteristics of Instant Potato Starch Bihoon Dessy Wiriani; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Bihun were usually made from rice flour. Rice is Indonesian’s staple of food which high needs. In other to solve the problems, food diversification is done by replacing bihoon raw materials with banana and potato. The aim of this research was to study the physcochemical and functional characteristics of banana and potato starches with Heat Moisture Treatment (HMT) and their effect on the physical and sensory characteristics of resulted instant bihoon.The research was conducted in three phases i.e firstly, the manufacture of natural starch. The starch was analyzed for the moisture content, ash content, starch content, water absorption, oil absorption, cold water-solved ability, the clarity of pasta, color, amylase content, and secondly, the making of corn flour with parameters the moisture content, ash content, protein content, fat content, fiber content, and color. Thirdly, the manufacture of instant bihoon made from composite flour with parameters for the bihoon characteristics as the optimum cooking time, color, organoleptic test of color, flavor and taste. The results showed that the physcochemical and functional characteristics value of banana and potato starches with HMT in overall had a lower value compared to its natural starch, except to the value of water absorption and oil absorption. The results showed that interaction of the ratio of banana and potato starch with carragenan had a highly significant effect (P<0,01) on color (a) value but had no effect (P>0,05) on the optimum cooking time, color (L), color (b), and organoleptic test of color, flavor and taste. Keywords : banana starch, carragenan, Heat Moisture Treatment (HMT), potato starch
The Effect of Ratio Starfruit Pulp with Lime Juice and Pectin Concentration on the Quality of Starfruit Slice Jam Efanny Dinny Simarmata; Ismed Suhaidi; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was aimed to know the effect of ratio of  starfruit pulp with lime juice and pectin concentration on the quality of starfruit slice jam. This research was conducted using a completely randomized design with two factors, namely the ratio of starfruit pulp with lime juice (95% : 5%, 90% : 10%, 85% : 15%, 80% : 20%) and pectin concentration (P) (0,75%, 1,00%, 1,25%, dan 1,50%). The parameters analyzed were the level of moisture content, total soluble solid, vitamin C content, pH value, crude fiber content, crude pectin content, score of color, texture, hedonic flavor and taste. The results showed that the ratio of strafruit pulp with lime juice showed highly significant effect (P<0,01) on total soluble solid, vitamin C content, pH value, crude fiber content, crude pectin content; had significant effect (P<0,05) of hedonic taste and had no effect (P>0,05) on the level of moisture content, score of color, texture, and hedonic flavor. The pectin concentration had highly significant effect (P<0,01) on moisture content, total soluble solid, pH value, crude fiber content, crude pectin content, score of color, texture and had no effect (P>0,05) on vitamin C content, hedonic of flavor and taste. The interaction starfruit pulp with lime juice and pectin concentration showed had highly significant effect (P<0,01) on crude pectin content, hedonic taste but had no effect (P>0,05) on moisture content, total soluble solid, vitamin C content, pH value, crude fiber content, score of color, texure  and hedonic of flavor. Combination of starfruit pulp with lime juice of 95%:5% and pectin concentration of 0,75% produced the best quality of slice jam. Keywords : lime juice, pectin, slice jam, starfruit
The Effect of Edible Coating Based on Starch of Cassava Pell on The Quality and Shelf Life of Guava fruits at Room Temperature Azhar Husni; Terip Karo-Karo; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Guava fruits is one of among fruits that had good market prospect both for local trade and export. However, the commodity has perishable properties thus it needs good post harvest handling that could increase its shelf life. The aim of this research was to find the effect of edible coating based on starch of cassava pell on the quality and shelf life of guava fruits at room temperature. This research consisted of two steps, i.e.: Step I was  application of edible coating on guava fruits with storage time as single factor i.e. 0, 2, 4, 6, 8, and 10 days. Step II was testing quality of guava fruits with edible coating treatment at the best shelf life compared with control. Parameters analyzed were weight loss, water content, hardness, level of vitamine C, total acid, total soluble solid, color score value, hedonic value of color, flavor, taste, and texture. The results showed that the application of edible coating on guava fruits during storage time had highly significant effect (P<0,01) on all parameters. The application of edible coating on guava fruits at storage time for 6 days had better quality than control. Keywords: Edible coating, guava fruits, starch of cassava pell
The Effect of Concentration of Sugar and pH on the Quality of Nata de Yammy from Yam Starch Waste Liquid Eka Wardhana; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to determine the effect of sugar concentration and pH on the quality of nata de yammy from yam starch waste liquid. This research was conducted using completely randomized design (CRD) with two factors: concentration of sugar  (G) : (5% ; 7,5% ; 10%) and pH (P) : (4,0; 4,1; 4,2; 4,3; 4,4; 4,5). The parameters analyzed were pH after fermentation, water content, ash content, total acid after boiling, total sugar, total soluble solid, total plate count, nitrogen content, fiber content,  the score value of color, the hedonic value of color, the hedonic value of flavour, the score value of taste, the hedonic value of taste and the score value of texture and the hedonic value of texture. The results showed that the concentration of sugar had highly significant effect on water content, ash content, total acid after boiling, total soluble solid, nitrogen content, total sugar, crude fiber content, the score value of color, the score value of taste, the hedonic value of taste and the score value of texture and the hedonic value of texture. pH had highly significant effect on pH after fermentation, water content, total acid after boiling, nitrogen content, the score value of color and the score value of texture. The interaction between the two factors had highly significant effect on the score value of texture and had significant effect on water content. Concentration of sugar of 5% and pH of 4,2 produced the best quality of nata from yam starch waste liquid. Keywords : nata, pH, sugar concentration, yam starch waste liquid.
Study on the Making of Fermented Taro Crackers Ridhani Agustia; Zulkifli Lubis; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

In the beginning fermented taro tuber is made to take advantage of the abundant of fresh taro. Taro tuber is used in particular as a source of carbohydrate. This study was conducted to find a ratio of tapioca starch with  wheat flour and concentration of fermented taro tubers to produce the best  crackers. This research used completely randomized design with two factors, namely the ratio of tapioca starch to wheat flour (K): (100%: 0%, 90: 10%, 80%: 20%, and 70%: 30%) and the concentration of fermented taro (D): (10%, 20%, 30% and 40%). Parameters analyzed were moisture content, ash content, nitrogen content, the volume of development and the organoleptic value (color, aroma, flavor and texture). The results showed that the ratio of tapioca starch and wheat flour gave highly significant effect on water content, ash content, nitrogen content, the volume of development, the value of hedonic flavor and the value of hedonic texture (after frying) and gave a significant effect on the value hedonic color (after frying) and gave no significant effect on the value of hedonic color, hedonic aroma, score aroma (before frying), hedonic aroma, score flavor and score texture (after frying). Concentration of fermented taro bulbs gave highly significant effect on all parameters except the volume development which significant. Interaction between the ratio of tapioca starch to flour and fermented taro root  concentration gives highly significant effect on water content, ash content and hedonic flavor. The best crackers fermented taro tubers based on a ratio of tapioca and wheat flour was 100:0 (K1) and the concentration of fermented taro tuber was 20% (D2). Keywords: Crackers, fermented taro roots, tapioca starch, wheat flour.
The Effect of Ratio of Pineapple Juice with Katuk Leaf Juice and Carrageenan Concentration on the Quality of Jelly Candy Misye A. Lumbangaol; Rona J. Nainggolan; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): 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 juice and katuk leaf juice and carrageenan concentration on the quality of jelly candy. This research was using completely randomized design with two factors, i.e ratio of pineapple juice and katuk leaf juice (S): (90%:10%, 80%:20%, 70%:30%, 60%:40%) and carrageenan concentration (K) (2%, 3%, 4%). The results showed that the ratio of pineapple juice and katuk leaf juice had highly significant effect on moisture content, ash content, protein content, vitamin C content, total acid content, total soluble solid content, total lactic acid bacteria content, organoleptic scores value of color, flavour and taste. Carrageenan concentratiton had highly significant on ash content, total acid content, total soluble solid content, and had significant effect on moisture content and vitamin C content. The interaction of the two factors had highly significant effect on total acid content and had significant effect on ash content. The ratio of pineapple juice and katuk leaf juice of 80%:20% (S2) and carrageenan of 2% (K1) produced the best jelly candy Keywords : Jelly Candy, Pineapple, Katuk Leaf, Carrageenan.
Co-Authors , Ridwansyah Adhitya Feraldo Aprilia S.K.Y. Simamora Azhar Husni Cindy Puteri Utami Barus Cokro H Harianja Daniel Daniel Dessy Wiriani Efanny Dinny Simarmata Eka Putri Harianto Eka Wardhana Elisa Julianti Elisa Julianti Elisa Julianti Elisa Julianti Elisa Julianti Elisa Julianti Fachry Wirathama, Syahrinal Anggi Daulay Halimatuddahliana Gloria Febrine Valentin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Humaira Arifah Zahra Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Joncer Naibaho Julianti, Elisa Juni Ario Juwita Tiarma Khatarina Lubis Khuman Marion Nainggolan Lusiana Munthe Lydia Puspita Sari Pardede Mei Sya Putri Lubis Misye A. Lumbangaol Naibaho, Charolyne Antonia Nehemia Paul Munthe Nia Rizki Paramida Nurliana Manurung Ridhani Agustia Ridwansyah Ridwansyah Rodiyanti Rodiyanti Rona J Nainggolan Rona J. Nainggolan Rona J. Nainggolan Saharman Gea Sentosa Ginting Sentosa Ginting Sentosa Ginting Sentosa Ginting Septian Ruri Sinaga, Hotnida Siregar, Putri Aminah Terip Karo-Karo Whitney Jovanka Utami Wirda Juwita P Yolanda Maria Selina Tarigan Yosafat Marolop A.S. Zulkifli Lubis Zulkifli Lubis