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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

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Formulation of Simulation Crackers from Melinjo (Gnetum gnemon L.) and Papaya Leaf Extract Sartika Maranata Lumbangaol; Terip Karo-Karo; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The purpose of this study was to determine the effect ratio of melinjo leaf extract with papaya leaf extract on the quality of simulation crackers. This study used non factorial completely randomized design i, e: ratio of melinjo leaf extract with papaya leaf extract (E) (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, 50%:50%). The analyzed parameters were moisture content, ash content, β-carotene content, tanin content, texture, and sensory test (color, flavor, taste, and crispness). The ratio of melinjo leaf extract with papaya leaf extract gave significant effect on moisture content, ash content, β-carotene content, tanin content and sensory test of taste. The best composition which gave the best quality on melinjo simulation crackers was the ratio 50%:50% of melinjo leaf extract and papaya leaf extract. . Keywords : Melinjo, papaya leaf extract, simulation crackers.
The Effect of Physical Treatment and Storage Time on The Quality of Sugar Cane Juice Septyan Aindr Irawan; Sentosa Ginting; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of this study was to maintain the quality of sugar cane juice by physical treatments on the sugar cane juice by cooling at 5oC the prescribed periode, heating at 85oC until 5 minutes, as well as combine of heating at 85oC until 5 minutes and cooling at 5oC the prescribed periode, and control for the  1, 3, 5, and 7 days. Study was conducted in the Laboratory of Food Technology, Program study Food and Science Technology, Faculty of Agriculture USU, Medan, using factorial completely randomized design. The parameters analyzed were total sugars, ash, total microbes, pH, total acid, total soluble solid, and organoleptic values of color, aroma, and taste.       The results showed that the physical treatment and storage time gave highly significantly different effect on all parameters except for ash. The interaction of the two factors had highly significantly affected all parameters except total soluble solid and ash. Sugar Cane juice that was had of heating at 85oC until 5 minutes and cooling 5oC the prescribed periode the best quality of phisico chemical within the prescribed period. Keywords : Physical treatment, Storage time, Sugar Cane Juice
The Effect of Ratio of Beet and Pineapple Juice and Concentration of Sugar on Quality of Bitnas Syrup Dyna Juniaty; Sentosa Ginting; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was to determine the effect of ratio of beet and pineapple juice and concentration of sugar on the quality of syrup. This research was conducted in September 2014 in Food Techonology Laboratory, Agriculture Faculty, North Sumatera, Medan. This research was using factorial Completely Randomized Design (CRD) with two factors, i.e :ratio of beet and pineapple juice (S)(70:30%, 60:40%, 50:50%, 40:60%, 30:70%) and concentration of sugar (G) (55%, 60%, 65%). The analyzed parameters were vitamin C content (mg/100 g sample), total soluble solid (oBrix), total acid (%), pH, viscosity (mpas), and organoleptic values (colour, aroma, and taste). The results showed that ratio beet and pineapple juice had highly significant effect on vitamin C content (mg/100 g sample), total soluble solid (oBrix), total acid (%), viscosity (mpas), and organoleptic values (colour, aroma, and taste). The concentration of sugar had highly significant effect on vitamin C content (mg/100 g sample),total soluble solid (oBrix), total acid (%), viscosity (mpas), and organoleptic value of taste. The interaction of the two factors had highly significant effect on  organoleptic value of taste. The best treatment which gave the best effect on juice was 30:70%  of beet and pineapple juice and 65% sugar. Keyword : concentration of sugar, juice, ratio of beet and pineapple juice
The Effect of Modified Atmosphere Packaging with Oxygen, Carbondioxide, Water Vapor and Ethilene Scavenger of Barangan Banana (Musa Paradisiaca, L.) During Storage at Room Temperature Hengky Irawan; Ismed Suhaidi; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The use of active modified atmosphere packaging can extend the shelf life of fruits. Research had been carried out using completely randomized factorial design with two factors. The first factor was the method of packaging namely active packaging each P1: carbondioxide scavenger and water vapor scavenger, P2: carbondioxide scavenger, ethylene scavenger and water vapor scavenger, P3: 4% O2 and 2% CO2, carbondioxide scavenger and ethylene scavenger, P4: oxygen scavenger, carbondioxide scavenger, ethylene scavenger, and water vapor scavenger. The second factor was storage time namely 1, 2, and 3 weeks storage. Parameter measured were weight reduction, total soluble solid, total acid content, total sugar content, hardness, water content, vitamin C content, moisture content, color scores, pulp ratio, and concentration of carbondioxide and oxygen in packaging. The results showed that the method of packaging had highly significant effect on weight reduction, total soluble solid, total acid content, total sugar content, hardness, water content and concentration of carbondioxide and oxygen. Storage time had affected all parameters. Treatment interaction had highly significant effect on weight reduction, total soluble solid, total acid content, total sugar content, hardness, and concentration of carbondioxide and oxygen. The best result obtained was in a combination of active packaging using oxygen scavenger, carbondioxide scavenger, ethylene scavenger, water vapor scavenger, stored for 3 weeks. Keywords: active packaging, barangan banana, scavenger, storage.
The Making of Meat Satay by Using Bamboo Shoot Flour and Mackerel Flour (Rastrelliger sp.) Fortified with Bamboo Shoot Tempeh and Different Concentration of Stabilizers Alex Septia Rusli; Herla Rusmarilin; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was done to know the effect of arabic gum and xanthan gum and the effect of mackerel flour and bamboo shoot flour on the quality of the artificial meat satay by proximate analysis, water holding capacity, oil absorption, total microbial, tenderness, and organoleptics (colour, flavour, taste, and texture). The results showed that the ratio of mackerel flour and bamboo shoot flour had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, water holding capacity, oil absorption, total microbial, tenderness, taste, and texture. The ratio of arabic gum and xanthan gum had highly significant effect on moisture content, ash content, protein content, water holding capacity, total microbial, and taste. The best quality artificial meat satay was a combination of 80% mackerel flour and 20% bamboo shoot flour and arabic gum of 0,5% and xanthan gum of 0,3% which based on taste and crude fiber content. Then, vitamin B12, calorie, and fatty acids were analysed. Therefore, artificial meat satay could be a source of health care food for the public. Keywords : arabic gum, artificial meat satay, bamboo shoot flour, , mackerel flour, xanthan gum
The Effect of Ratio of Pandanus Juice with Ginger Juice and the Ratio of Sugar with Blend of Juices on Quality of Syrup of Pandanus Atania Br Tarigan; Terip Karo-Karo; Ismed Suhaidi
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 pandanus juice with gigger juice and the ratio of sugar mass with blend of juices on pandanus syrup quality. This research was conducted using a factorial completely randomized design with two factors, i.e  the ratio of pandanus juice and gingger juice (S) : (55% : 45%, 60% : 40%, 65% : 35%, 70% : 30%) and the mass of sugar with blend of juices (G) (11:20, 12:20, 13:20, 14:20). The parameters were vitamin C content, total soluble solid, pH value, viscosity, soluble capacity, total microbe, total sugar, score test of color, flavor, taste, and hedonic test of color,  flavor and taste. The results showed that the ratio of pandanus juice and ginger juice had a highly significant effect (P<0,01) on vitamin C content, pH value, viscosity, soluble capacity, total microbe, score test of taste and hedonic test of color, flavor, and taste but had no significant effect (P>0,05) on total soluble solid, total sugar, score test of color, and score test of flavor. The mass of sugar with blend of juices showed a highly significant effect (P<0,01) on vitamin C content, pH value, total soluble solid, viscosity, total sugar, and soluble capacity, but had no significant effect (P>0,05)  on score test of flavor, score test of color, score test of taste, and hedonic test of, color,  flavor and taste. Interaction between the two factors showed a highly significant effect (P<0,01) on vitamin C content, pH value, and total sugar but had no significant effect (P>0,05) on total soluble solid, viscosity, soluble capacity, total microbe, score test of color, score test of flavor, score test of taste, and hedonic test of, color,  flavor and taste. . The ratio of 55% pandanus juice and 45% ginger juice and the ratio of sugar mass with blend of juices of 14:20 had the best quality of pandanus syrup. Keywords : ginger, ginger juice, pandanus, pandanus juice, sugar, syrup.
The Effect of Concentration and Fineness of Roasted Corn Flour on the Physicochemical and Sensory Quality of Lollies Ice Alex Frans GL Tobing; Terip Karo-Karo; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Lollies ice are frozen beverage products with solid phase and belong to one of the water ice products, which tend to taste sweet with economical purchase price. The aim of this research was to know the combination of concentration and fineness of the roasted roasted corn flour in producing lollies ice with th best physicochemical and sensory characteristics that can be accepted by consumers. The research was using completely randomized design with two factors, i.e the concentration of roasted corn flour consisted of 5 levels i.e 2%, 4%, 6%, 8%, and 10% and roasted corn flour fineness consisted of 3 levels i.e 60 mesh, 80 mesh and 100 mesh. The parameters analyzed were physical quality characteristics (color, melting rate), chemical (pH, total soluble solids, ash content (mineral), total solids), and sensory characteristics (color, flavor, taste, and texture). The results showed that the interaction between concentration of roasted corn flour fineness had a highly significant effect (P <0,01) on a score of texture. The increasing concentrations of roasted corn flour decreased the color value (oHue), pH, melting rate and increased the value of total solids and ash content (mineral) of lollies ice. The lollies ice with the best quality was based on the characteristics of sensory by hedonic test with % AI (Acceptable Index) value was the concentration of 6% roasted corn flour and a fineness of 100 mesh. The best lollies ice had total value of sugar of 22.99% which already met the minimum addition of sugar to the quality standard (8.0%) and total microbes of 7.46 x 102 CFU / ml which showed a lower amount than the maximum permissible total microbes standard (1 x 104 CFU / ml). Keywords: Flour roasted corn kernels, finenees of flour, lollies ice
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 Stabilizer and Concentration of Yoghurt on the Quality of Belimbing Wuluh Jelly Candy Indah Novita Sari M.; Terip Karo-Karo; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Jelly candy is candy that made from water or juice with the addition of flavor forming substance, sugar, and gelling agent. The aim of this research was to find the best combination treatment from the concentration of stabilizer with the concentration of yoghurt in producing belimbing wuluh jelly candy with the best characteristic of physcochemical and sensory quality that can be accepted by consumers. Concentration of stabilizer were 2%, 4%, 6%, and 8%. Concentration of yoghurt were 10%, 20%, 30%. The results showed that the interaction between the concentration of stabilizer with the concentration of yoghurt had highly significant effect (P<0,01) on organoleptic value of texture and had significant effect (P<0,05) on moisture content and ash content. The best quality of belimbing wuluh jelly candy based on sensory characteristic and moisture content was the treatment with the concentration of stabilizer of 6% (A3) and the concentration of yoghurt of 30% (Y3). Value of texture analysis of the best quality of belimbing wuluh jelly candy were: hardness 2,1662 kgf, cohesiveness 0,394 gf; elasticity 65,564% respectively. Keywords : Belimbing Wuluh, Jelly Candy, Stabilizer, Yoghurt
PENGARUH PERBANDINGAN SARI SIRSAK DANGAN SARI BIT DAN KONSENTRASI GULA TERHADAP SIRUP SABIT (The Effect Ratio of Sour Sop and Beet Juice and Concentration of Sugar on Quality of Sabit syrup) Dona Bastanta; Terip Karo-Karo; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The aim of this research was to determine the effect of ratio of sour sop and beet juice and concentration of sugar on the quality of syrup. This research was conducted in September 2015 in Food Technology Laboratory, Agriculture Faculty, North Sumatera, Medan. This research was using factorial Completely Randomized Design (CRD) with two factor, i.e : ratio of sour sop and beet juice (S) (70:30%, 60:40%, 50:50%, 40:60%, 30:70%) and concentration of sugar (G) (65%, 70%, 75%,). The analyzed parameters were total acid (%), pH, total soluble solid (oBrix) viscosity (cP), colour of indeks (oHue), vitamin C content (mg/100 g sample), and organoleptic values (aroma and taste). The results showed that ratio sour sop and beet juice had highly significant effect on total acid (%), pH, total soluble solid (oBrix) viscosity (cP), colour of indeks (oHue), vitamin C content (mg/100 g sample), and organoleptic values (aroma and taste). The concentration of sugar had highly significant effect on total soluble solid (oBrix), viscosity (cP), vitamin C content (mg/100 g sample), and organoleptic value of taste. The interaction of the two factors had haighly significant effect on organoleptic value of taste. The treatment which gave the best effect on juice was 70:30 % of sour sop and beet juice and 70 % sugar. Keywords : ratio of sour sop and beet juice, concentration of sugar, juice ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan sari sirsak dengan sari bit dan konsentrasi gula terhadap mutu dan uji organoleptik sirup sabit. Penelitian ini dilakukan pada September 2015 di Laboratorium teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan, menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan sari sirsak dengan sari bit (S) (70:30 %, 60:40 %, 50:50 %, 40:60 %, dan 30:70 %) dan konsentrasi gula (65%, 70%, 75%). Parameter yang dianalisa adalah kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), total asam (%), viskositas (cP), nilai pH, indeks warna (oHue), dan organoleptik aroma dan rasa. Hasil penelitian menunjukkan bahwa perbandingan sari sirsak dengan sari bit memberikan pengaruh berbeda sangat nyata dengan kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), total asam (%), viskositas (cP), nilai pH, indeks warna (oHue), uji organoleptik aroma dan rasa. Konsentrasi gula memberikan pengaruh berbeda sangat terhadap kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), viskositas (cP), uji organoleptik rasa. Perbandingan sari sirsak dengan sari bit 70:30% dan konsentrasi gula 70% menghasikan kualitas sirup Sabit terbaik dan dapat diterima.   Kata kunci : Perbandingan sari sirsak dengan sari bit, konsentrasi gula, sirup Sabit
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