Article Per Year (5 Year)
p-Index From 2021 - 2026
1.431
P-Index
This Author published in this journals
All Journal Jurnal Rekayasa Pangan dan Pertanian Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Agricultural Research Jurnal Teknologi Pangan dan Hasil Pertanian Riau Journal of Empowerment Journal of Saintech Transfer Prosiding Seminar Nasional Program Pengabdian Masyarakat Rona Teknik Pertanian
Terip Karo-Karo
Program Studi Ilmu Dan Teknologi Pangan Fakultas Pertanian USU
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Social Sciences Veterinary Other

Published : 59 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 59 Documents
Search

 1   2   3   4   5 
Formulations of Instant Baby Porridge with Tempeh Flour and Pumpkin Flour Substitution as an Alternative Complementary Breast Nurita Lastri Tampubolon; Terip Karo-Karo; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.823 KB)

Abstract

The purpose of this study was to determine process of making the instant baby porridge as complementary breast feeding and also to determine the nutrient content of instant baby porridge with tempeh flour and pumpkin flour substitution. The research was using a complete random design method with one factor i.g effect of formulations of instant baby porridge consist of seven levels. Ratio of tempeh flour, pumpkin flour, skim milk, rice flour, sugar flour and vegetable oil were F1 = 15 : 13 : 39 : 23 : 5 : 5, F2 = 18 : 14 : 36 : 22 : 5 : 5, F3 = 21 : 15 : 33 : 21 : 5 : 5, F4 = 24 : 16 : 30 : 20 : 5 : 5, F5 = 27 : 17 : 27 : 19 : 5 : 5, F6 = 30 : 18 : 24 : 18 : 5 : 5, and F7 = 33 : 19 : 21 : 17 : 5 : 5. Parameters analyzed were water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, kamba density, organoleptic value (color, flavor, taste and texture), and energy content.Formulations of instant baby porridge gave a significantly effect on water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, kamba density, sensory test (color, flavor, taste and texture), and energy content. The fourth formula (F4 = 24 : 16 : 30 : 20 : 5 : 5) gave the best effect in the chemical, physical, and sensory from instant baby porridge that has been produced. Keyword : instant baby porridge, pumpkin flour, substitution, tempeh flour.
Effect of Spice Concentration and Storage Time on the Quality of Instant Cassava Leaf Rudi Ardiansyah; Terip Karo-Karo; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.068 KB)

Abstract

Along with the increasing demand for vegetables and to increase their sale value, until needed right preparation. The addition of flavor seasoning and drying form the treatment methods that can increase the shelf life of the material. This study was conducted to determine the spice concentration and storage time to produced the manufacture of instant cassava leaf. This study used a completely randomized design with two factors. The parameters analyzed were moisture content, fiber content, fat content, ash content and organoleptic values (color, smell, taste and appearance).The results showed that the concentration of spices had highly significant effect on ash content, fiber content and taste. The duration of storage gave highly significant effect on all parameters except on ash content and fiber. Interaction of the two factors had no significant effect on all parameters except taste. 60% spice and storage time of 8 day produced the best quality. Keywords: , cassava leaf, spices, storage time, Vegetables.
Study of Ratio of Pineapple and Water Spinach with Arabic Gum Concentration on The Quality of Fruit Leather Suchi Andriani Maqfirah Lubis; Herla Rusmarilin; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (412.652 KB)

Abstract

The aim of this research was to find the effect of ratio pineapple pulps and water spinach with several arabic gum concentration on the quality of pineapple and water spinach mixture fruit leather. This research was conducted by using completely randomized design with two factors, i.e. :ratio of pineapple and water spinachpulps (%) (P) : (70:30 ; 60:40 ; 50:50 ; 40%:60% ; 30:70) and arabic gum concentration (%) (K): (1,1, 1,2 and 1,3). Parameters analyzed were moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score organoleptic values of colour, taste and texture and hedonic organoleptic values of colour, taste, flavour and texture. The results showed that theratio of pineapple and water spinach pulps had highly significant effect on moisture, ash, vitamin C, crude fiber, total soluble solid, total acid, score organoleptic values of colour, taste and texture, and hedonic organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on on moisture, ash, vitamin C, crude fiber, total soluble solid, total acid, and had no significant effect on organoleptic score of colour, taste and texture, and hedonic organoleptic values of texture. Interactions of the two factors had highly significant effect on total solubility solid and had no significant effect on moisture, ash, vitamin C, crude fiber, total acid, score organoleptic score of colour, taste and texture, and hedonic organoleptic values of colour, flavor, taste and texture. The ratio of pineapple and water spinach pulps of (70% : 30%) and Arabic gum concentration of (1,3%) produced the best quality of fruit leather and more acceptable. Keywords: Arabic gum, Fruit leather, Pineapple, Water Spinach
The Use of Ethylene Adsorbers in Tamarillo Stored With Active Modified Atmosphere Packaging Joel Mika Silalahi; Elisa Julianti; Terip Karo-Karo
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 (277.359 KB)

Abstract

The study was conducted to determine the effect of ethylene absorbers  and storage time in maintaining fruit quality of tamarillo. This research was conducted using a completely randomized design with 2 factor i.e type of ethylene adsorbers (P1,= KMnO4, P2 = Zeolites, P3= Activated Charcoal , and P4 = Without adsorbers ), and storage time ( L1= 5 days, L2 = 10 days, L3 = 15 days and  L4 = 20 days). Parameters analysed were  water content, weight lost, vitamin C content, total soluble  solids, total acid, respiration rate, hardness, and color, organoleptic values ( color, smell, and texture ). The results showed that the type of ethylene adsorbers had highly significant effect on weight lost, vitamin C content, total soluble solids, total acid and fruit hardness had significant effect on oxygen concentration, and had the significant effect of  water content, carbondioxide concentration, and organoleptic values  color and aroma. Storage time had highly significant effect on weight loss, vitamin C content, respiration rate, organoleptic flavor and texture, significant affect the hardness, and had no effect on water content, total soluble solids and color. The treatment interaction had highly significant effect only on vitamin C content.  KMnO4 could preserve the quality of tamarillo fruits up to 20 days of storage. Keywords : Active Modified Atmosphere Packaging, ethylene  adsorbers, storage time,tamarilo,
The Effect of Ratio of Aloe Vera with Sweet Corn and Carboxy Methyl Cellulose Concentration on Quality of Aloe Vera Jam Liston Preddy Pasaribu; Terip Karo-Karo; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.959 KB)

Abstract

This research was conducted to determine the effect of ratio of aloe vera with sweet corn and Carboxy Methyl Celulose concentration on quality of aloe vera jam. This research was using a completely  factorial randomized design with two factors: ratio of aloe vera with sweet corn (P): 90%:10%, 80%:20%, 70%:30%, 60%:40%, and CMC concentration (K): 0.5%, 1.0%, 1.5%, 2.0%. Parameters observed the water content, fiber content, protein content, total acid, total soluble solid, vitamin C content, spreadness value organoleptic color, aroma, and taste. The results showed that the ratio of aloe vera with sweet corn had highly significant effect on water content, fiber content, protein content, total soluble solid, color, aroma, and taste, and had no different effect on the total acid, vitamin C content and spreadness value. CMC concentration had highly significant effect on water content, fiber content, protein content, total soluble solid, and spreadness value, and had no different effect on the total acid, vitamin C, color, aroma, and taste. Interaction between ratio of aloe vera with sweet corn and CMC concentration had no different effect on all parameters. The ratio of aloe vera with sweet corn of 60%: 40% and 1.0% CMC concentration produced the best aloe vera jam. Keywords: Aloe vera, sweet corn, CMC, jam
Study of Making of Instant Noodle Using Composite Wheat Flour, Four Variety of Sweet Potato Flour, and Mung Bean Flour Guntur Kurniawan Hasibuan; Ismed Suhaidi; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (394.564 KB)

Abstract

The research was aimed to study of making of instant noodle using composite wheat flour, four variety of sweet potato flour and mung bean flour, and to formulate the best  sweet potato variety to make instant noodle. The research had been performed using factorial completely randomized design, with one factor i.e : ratio of wheat composite flour, four variety of sweet potato flour, and mung bean flour (G) : 70%:20%:10%, 70%:20%:10%, 70%:20%:10%, 70%:20%:10%, 70%:15%:15%, 70%:15%:15%, 70%:15%:15%, 70%:15%:15%, 70%:10%:20%, 70%:10%:20%, 70%:10%:20%, 70%:10%:20%. Parameters analyzed where water content, ash content, fat content, fiber content, protein content, carbohydrate content, water absorption, lost of solid on cooking, colour organoleptic score, taste organoleptic value, elasticity organoleptic value, springy organoleptic value. The research showed that the ratio of wheat composite flour, four variety of sweet potato, and mung bean flour had highly significant effect on water content, ash content, fat content, fiber content, water absorption, lost of solid on cooking, colour organoleptic score and taste organoleptic value and had significant effect on protein content and carbohydrate content but had no signifnicant effect on elasticity orgonelptic value and springy organoleptic value. The formulation of 70%:10%:20%  with white sweet potato variety was the best for the making instant noodle. Keyword: Wheat flour, four variet of sweet potato flour, mung bean flour, instant noodle.
The Effect of the Consentration of Sorbitol and Immersion Time on Quality of Dried Candied Papaya Princen Rumahorbo; Terip Karo-Karo; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (158.447 KB)

Abstract

The purpose of this study was to determine the effect of the concentration of sorbitol and immersion time on the quality and sensory test of dried candied papaya. This study was using completely randomized design with two factors, i.e concentration of sorbitol (P) (40, 50, 60, 70, and 80%) and immersion time (R) (24, 48, and 72 hours). The analyzed parameters were water content (%), ash content (%), vitamin C content (mg/100 g sample), total acid content (mg/100 g sample), fruit hardness (kgf), total soluble solid (oBrix),  fiber content (%), and sensory test (color, flavor, taste, and texture). The results showed that concentration of sorbitol had highly significant effect on water content (%), ash content (%), vitamin C content (mg/100 g sample), total acid content (mg/100 g sample), fruit hardness (kgf), total soluble solid (oBrix), sensory test (taste); had  significant effect on flavor and taste and had no effect on fiber content (%), total sugar content (%), color and texture. The immersion time had highly significant effect on vitamin C content (mg/100 g sample), total acid content (mg/100 g sample), fruit hardness (kgf), and had no significant effect on water content (%), ash content (%), fiber content (%), total soluble solid (oBrix),  and sensory test (color, flavor, taste, and texture). The interaction of the factors had significant effect on fruit hardness (kgf). The best treatment which gave the best effect on papaya dried candy was 80% sorbitol and 48 hours of immersion time. Keyword : dried candied papaya, immersion time, sorbitol
The Effect of Ratio of Starfruit with Pumpkin Pulps and Concentration of Sodium Benzoate on Quality of Startfruit Sauce Khasya Rahmi Sitompul; Ismed Suhaidi; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.348 KB)

Abstract

The aim of this research was to determine the effect of ratio of starfruit with pumpkin pulps and concentration of sodium benzoate on the quality and sensory test of starfruit sauce. This research was using factorial Completely Randomized Design (CRD) with two factors, i.e :ratio of starfruit with pumpkin pulps (P)(90:10%, 85:15%, 80:20%, 75:25%) and concentration of sodium benzoate (S) (0, 0,1, 0,2, 0,3%). The analyzed parameters were water content (%), ash content (%), total microbes (Log CFU/g), total acid (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), pH,  viscosity, and organoleptic value (colour, aroma, and taste). The result showed that ratio starfruit with pumpkin pulps had highly significant effect on water content (%), total microbes (Log CFU/g),  total acid (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), pH, viscosity, and organoleptic values (colour, aroma, and taste). The concentration of sodium benzoate had highly significant effect on water content (%), ash content (%), total microbes (Log CFU/g),  total acid (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), pH, viscosity, and organoleptic value of colour; and had no effect on organoleptic value of aroma and taste and hedonic taste. The interaction of the two factors had highly significant effect on total microbes (Log CFU/g) and had significant effect on organoleptic value of colour. The best treatment which gave the best effect on starfruit sauce was 90:10% of starfruit with pumpkin pulps and 0,2% sodium benzoat. Keyword:Pumpkin, sauce, sodium benzoate, starfruit
Effect of Ratio of Soursop with Papaya and Arabic Gum Addition on The Quality of Fruit Leather Edy Syahputra Harahap; Terip Karo-Karo; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (137.379 KB)

Abstract

The aim of this research was to find the effect of ratio of soursop with papaya pulps and several arabic gum addition on the quality of mixture of soursop and papaya 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 soursop with papaya pulps (S) : (70% : 30% ; 60% : 40% ; 50% : 50% ; 40% : 60% ; 30% : 70%) and arabic gum concentration (G): (0,6%, 0,8%, and 1%). Parameters analyzed were moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, taste, flavour and texture. The results showed that the ratio of soursop with papaya pulps had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of organoleptic values of colour, taste, texture, and hedonic of organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on moisture content, crude fiber content, and had significant effect on vitamin C content, total acid. Interactions of the two factors had significant effect on moisture content. The ratio of soursop with papaya pulps of (30% : 70%) and arabic gum concentration of (1%) produced the best quality of fruit leather and more acceptable. Keywords : Soursop, Papaya, Arabic gum, Fruit leather.
The Making of Patty Slices by using High Protein Content Flour with Stabilizer Addition Beby Yunita; Herla Rusmarilin; Terip Karo-Karo
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 (135.99 KB)

Abstract

The aim of this research was to find the effect of gum arabic stabilizer addition on the quality of patty slices. The research was conducted in two phases. 1) The manufacture of composite flour was made from mackerel fish flour and soybean flour (P) (100%:0%, 90%:10%, 80%:20%,70%:30%) with the addition of 10% tapioca. The flour was tested on moisture content, ash content, fat content, protein content, carbohidrat content, crude fiber content, water absorption, and oil absorption. 2) The manufacture of patty slices from the best ratio camposite flour of phase 1 by using stabilizer addition gum Arabic (F) (0,8%, 0,9%, 1,0%, and 1,1%), then proximate analysis, total microbial, texture (tenderness), water holding capacity, and organoleptic (value of colour, flavour, taste, dan texture) of patty slices were analyzed. Patty slices was made from the best ratio of mackerel fish flour and soybean flour of 70%:30%. Patty slices by using concentration of gum arabic had highly significant effect on moisture content, ash content,  protein content, crude fiber content, texture (tenderness), total microbial, and water holding capacity. The best concentration of gum arabic of the patty slices was 1,1% Keywords: Flour, patty slices, stabilizer
Co-Authors Ade Maharani Manik Ade Putri Sihotang Alex Frans GL Tobing Alex Septia Rusli Amalia Addina Arfian Saputra Atania Br Tarigan Ayu Lumbantoruan Azhar Husni Bangun, Inesta Rosani Beby Yunita Br Hutagalung, Sarah Helena Brananda Hasiholan Perangin-angin Debora Agnesty Desy Lyan Sari Simanjuntak Dona Bastanta Donald S Napitupulu Dyna Juniaty Edy Syahputra Harahap Elisa Julianti Elisa Julianti Elisa Julianti Era Yusraini Fachry Wirathama, Syahrinal Anggi Daulay Halimatuddahliana Fadiah Syahfitri Gilang Permata Sari Guntur Kurniawan Hasibuan Hengky Irawan Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Hutabarat, Nauas Domu Marihot Romauli Indah Novita Sari M. Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Joel Mika Silalahi Julianti, Elisa Juwita Tiarma Khatarina Lubis Karina Nola Sinamo Khasya Rahmi Sitompul Kosasih, Sofia Winnie Lasma Nora Limbong Linda Masniari Lubis Linda Masniary Lubis Linda Masniary Lubis Linda Masniary Lubis Linda Masniary Lubis Linda Masniary Lubis Liston Preddy Pasaribu Memori SRY Citra R Gulo Michael Simanjuntak Muhammad Idris Muhammad Irham Derza Mutiah Mutiah Nia Rizki Paramida Nurita Lastri Tampubolon Nursarah Nursarah Nurul Siti Fatimah Dewi Ori Sativa Br.Sinaga Poppy Julianty Situmorang Pratama, Santi Princen Rumahorbo Randi Fernando Sitorus Ria Angelina Tobing Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Rini Hardiyanti Romauli, Nauas Domu Marihot Rona J. Nainggolan Rona J. Nainggolan Rona J. Nainggolan Rudi Ardiansyah Sartika Maranata Lumbangaol Sentosa Ginting Sentosa Ginting Sentosa Ginting Septian Ruri Septyan Aindr Irawan Silaban, Rutdiani Sinaga, Hotnida Sirait, Dielsie Naomi Ekaputri Sri Efriyanti Harahap Suchi Andriani Maqfirah Lubis Veronica, Afryna Winda Widyastuti Zulkifli Lubis Zulkifli Lubis Zulkifli Lubis