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Sumatera utara
INDONESIA
Jurnal Rekayasa Pangan dan Pertanian
Published by Universitas Sumatera Utara
ISSN : 2303386X     EISSN : -     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Engineering
Jurnal Rekayasa Pangan dan Pertanian merupakan media untuk publikasi tulisan asli berkaitan dengan teknologi pangan dan keteknikan pertanian secara luas, yang diterbitkan atas kerjasama antara Program Studi Ilmu dan Teknologi Pangan dan Program Studi Keteknikan Pertanian Fakultas Pertanian USU.
Arjuna Subject : -
Articles 20 Documents
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Search results for , issue "Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian" : 20 Documents clear
The Effect of Physically Modification Process on Starch Characteristic and Resistant Starch Production from Four Varieties of Cassava (Manihot esculenta)) Nazhrah Nazhrah; Elisa Julianti; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Resistant starch is a starch or starch degradation products that are not digested in the human digestive system so that the starch can escape digestion in the small intestine system but can be fermented by the natural microflora in the large intestine. Resistant starch has a positive impact on health, such as preventing the increase in blood glucose levels significantly. This research used cassava as raw material because it had functional properties i.e resistant starch content that can be obtained through the treatment process. The purpose of this research was to study the influence of physically modification process on the production of resistant starch and to determine the characteristics of the modified starch from four varieties of cassava. The physical process was done by autoclaving at 110oC and 121oC. The research was conducted in two phases, making the natural starch from four varieties of cassava starch and modification of starch. The physical and chemical characteristics of modified starch were tested including moisture, ash, protein, and fat content, pH value, pasting properties, starch granules shape and size, total sugars, starch, and resistant starch content. Modification treatment by autoclaving at 110oC produced the highest resistant starch content (36,78%) and modified starch from yellow tuber- cassava which is modified by autoclaving treatment 121oC) had the highest resistant starch content (53,22%). Keywords: Cassava, Modified Starch, Resistant Starch
Production of Carrot Ciam Noodle from Composite Flour (wheat flour-sweet potato starch- germinated soy flour) By Adding Carrot Juice and Thickeners Melisa Halim; Elisa Julianti; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Wheat flour is used in making a variety of foods such as bread, cookies, and noodles because the wheat flour contains gluten that gives the chewy characteristics. Wheat as raw material of wheat flour is still imported, that can disrupt food security in Indonesia. One of the efforts to reduce the use of wheat flour is by diversification. The implementation was done in the manufacture of noodles by substituting some of the wheat flour with sweet potato starch and germinated soy flour and carrots. The aim of this research was to produce carrot ciam noodles with better nutritional value.The research was conducted in two phases. 1) The manufacture of composite flour. The flour was tested on protein content, fat content, moisture content, ash content, carbohydrate content, crude fiber content, amilograph with Brabender viscoanalizer, whiteness, water absorption, oil absorption and gelatinization temperature. 2) The manufacture of ciam noodles from composite flour with the addition of carrots and thickeners. Composite flour of phase 1 which has the best protein content and water absorption would be used in making ciam noodles. The texture, color (Hunter method), water absorption, cooking loss, protein content, fat content, moisture content, ash content, crude fiber content, carbohydrate content and organoleptic tests were tested on pre-cooked carrot ciam noodles, boiled and fried. The results showed that carrot ciam noodles made from 50% wheat flour, 25% sweet potato starch and 25% germinated soy flour with the addition of 20% carrots and 1% CMC produced the best carrot ciam noodles. Keywords: Carrot, ciam noodles, germinated soy flour, sweet potato starch.
The Effect of comparison of Jackfruit Seed Flour with Starch and Sodium Bicarbonate on Crackers Quality Sri Efriyanti Harahap; Terip Karo-Karo; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This study was conducted to find the best amount of of jackfruit seed flour with tapioca and the best amount of sodium bicarbonate to produce crackers. Research was done using completely randomized design with two factors, namely the comparison of jackfruit seed flour wheat and tapioca flour (T): (1:3, 1:6, 1:9, and 1:12) and the amount of sodium bicarbonate (S): (0,5%, 1%, and 1,5%). Parameters analyzed were moisture content, ash content, fat content, protein content, the degree of development and the value of organoleptic (color, aroma, flavor and crispness). The results showed that the ratio of jackfruit seed flour and tapioca flour had highly significant effect on all parameters. The amount of sodium bicarbonate had a highly significant effect on water content, ash content, protein content, fat content, and degree of development of sensory crispness. The interaction between comparative jackfruit seed flour with tapioca flour had a highly significant effect on water content, ash content, protein content, fat content, organoleptic crispness, and the different degrees of development but had no significant effect on the organoleptic taste, color and aroma. Keywords: Crackers, jackfruit seed flour, tapioca starch, sodium bicarbonate.
The effect of ratio of Soursop Juice with Passion Fruit Juice and Concentration of Arabic Gum on The Quality of Coconut Water Sorbet Ririn Carolina Silalahi; Ismed Suhaidi; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Coconut water from ripe coconut are side product and rarely used in small amount. The aim of this research was to find the effect of ratio of Soursop Juice with Passion Fruit Juice and Concentration of Arabic Gum on The Quality of Coconut Water Sorbet. This research had been conducted using factorial completely randomized design with two factors, i.e ratio of soursop juice with passion fruit juice (B): (80%:20%, 60%:40%, 40%:60%, 20%:80%) and concentration of arabic gum (G): (0%,0,1%, 0,2%, 0,3%). Parameters analized were vitamin C content, total acid, total soluble solid, fiber content, melting speed, organoleptic of color, flavor, taste and texture. The results shows that the the effect of ratio of soursop juice with passion fruit juice had highly significant effect on vitamin C content, total acid, total soluble solid, fiber content, melting speed, organoleptic of color, flavor, taste and texture. Ratio of soursop juice with passion fruit juice of (20%:80%) produced the best coconut water sorbet and more acceptable. Arabic gum of 0,3% produced the best coconut water sorbet. Keywords : Arabic gum, Coconut water sorbet, passion fruit, soursop.
Effect of Ethepon as Ripening Stimulant on The Tamarillo Fruit with Two Maturity Levels Rosdiana Rosdiana; Elisa Julianti; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Posharvest handling is an attemp to meet market demand of ideal agricultural products condition. The aim of this research was to find the effect of ethepon as ripening stimulant on the tamarillo fruit with two maturity levels. The research had been performed using completely randomized design with two factors, i.e the maturity of tamarillo fruit (M) : (green and green to yellow) and ethepon concentration (E) : (0 ppm, 250 ppm, 500 ppm and 750 ppm). Parameters observed were moisture content, weight loss, vitamin C content, hardness, titratable acidity, total soluble solid, maturity index, color score, organoleptic values of color, flavor and texture. The results showed that maturity level had highly significant effect on moisture content, weight loss, vitamin C content, hardness, titratable acidity, total soluble solid, maturity index, color score, organoleptic values of color, flavor and texture. The ethepon concentration had highly significant effect on moisture content, weight loss, hardness, titratable acidity, total soluble solid, maturity index, color score, organoleptic values of color, flavor and texture. Interaction of the two factors had highly significant effect on hardness, maturity index, color score and organoleptic value of color. The green to yellow maturity of tamarillo and 750 ppm concentration of ethepon produced the best quality of tamarillo at seven days storage. Keywords : ethepon concentration, maturity level, tamarillo
The Effect of Concentration of Pectin and Carrageenan on The Quality of Ginger Jelly Candy Wirda Juwita P; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was conducted to find the effect of concentration of pectin and carrageenan on the quality of ginger jelly candy. This research was using completely randomized design with two factors i.e.: concentration of pectin (P): 0.8%, 0.9%, 1.0%, 1.1% and concentration of carrageenan (K): 2%, 3%, 4%. The parameters analyzed were moisture content, total acid, total soluble solid, crude fiber content, ash content, scores of colour and texture, and hedonic colour, taste, and texture. The results showed that the concentration of pectin had highly significant effect on moisture content, total acid, total soluble solid, crude fiber content, ash content, scores of colour and texture, and hedonic colour, taste, and texture. The concentration of carrageenan had highly significant effect on moisture content, total acid, total soluble solid, crude fiber content, ash content, scores of colour and texture, and hedonic taste and texture, and had significant effect on the hedonic colour. The interaction between concentration pectin and carrageenan had highly significant effect on score of texture and hedonic taste, and had significant effect on moisture content, crude fiber content, and score of colour. The best concentration of pectin and carrageenan had been viewed through the hedonic of the product. The concentration of pectin of 1.0% and carrageenan of 3% had a better outcome on the quality of ginger jelly candy. Key words: Concentration of carrageenan, concentration of pectin, ginger jelly candy
Optimization of the Making of Virgin Coconut Oil (VCO) with the Addition of Baker Yeast (Saccharomyces cerevisiae) and Fermentation Time with VCO Inducement Riko Adityia; Herla Rusmarilin; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Virgin Coconut Oil (VCO) is a product where the process occur high temperature. The aim of this research was to find the effect of the addition of baker yeast (Saccharomyces cerevisiae) and fermentation time on the quality of virgin coconut oil. This research was using completely randomized design with two factors, i.e. : the addition of baker yeast (Saccharomyces cerevisiae) (R) : (0,1%, 0,2%, 0,3%, and 0,4%) and fermentation time (L) : (2 hours, 3 hours, and 4 hours). The parameters analyzed were yield, moisture content, free fatty acid, peroxide, and saponification number. The results showed that the addition of baker yeast (Saccharomyces cerevisiae) had highly significant effect on yield, moisture content, free fatty acid, peroxide, and saponification number. Fermentation time had highly significant effect on yield, moisture content, free fatty acid, peroxide, and saponification number. Interaction of the two factors had highly significant effect on moisture content and peroxide. The addition of baker yeast (Saccharomyces cerevisiae) of 0,1% and fermentation time of 2 hours produced the best virgin coconut oil. Keywords : baker yeast, fermentation time, Saccharomyces cerevisiae), Virgin coconut oil
Effect of Sedimentor Concentration and Deposition Time on the Quality Pectin Extraction Results of Durian Peel Deasi Indrawati Putri Lumbantoruan; Sentosa Ginting; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Pectin is high value functional foods are widely useful in the formation of a gel and a stabilizer on the making of jelly, jam and marmalade. This research was aimed to know the effect of sedimentor concentration and deposition time on the quality of pectin extracted from durian peel and to know how to extract pectin and add economic value on durian peel waste.This research was conducted using a completely randomized design with two factors, namely the concentration of the alcohol ; 65%, 75%, 85% and 95% and the settling time, 14 hours, 16 hours, 18 hours and 20 hours. The parameters analyzed were yield, moisture content, ash content, equivalent weight, methoxyl content and galacturonic levels. The results showed that the concentration of alcoholhad highly significant effect on yield, moisture content, equivalent weight, methoxyl content and galakturonat levels, and provided no effect on ash content. Deposition time gave highly significant effect on yield, moisture content, equivalent weight, methoxyl content and galakturonat levels and provided no effect on ash content. Interactions of deposition time and concentration gave highly significant effect on yield, methoxyl content and galakturonat levels, and had no effect moisture content, ash content and equivalent weight. Concentration of 95% alcohol and a 20-hour precipitation produce the best quality of durian peel pectin. Keywords: deposition time, durian peel, pectin, sediment concentration
Physicochemical Properties of Composite Flour Based on Rice, Sweet Potato, Potatoes, Soybean and Xanthan Gum Rizqa Amalia; Elisa Julianti; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to study the physicochemical properties of composite flour from rice, sweet potato, potato starch and soy flours. The reseach had been performed using factorial completely randomized design, with one factor i.e the ratio of : rice flour, sweet potato flour, potato starch, soy flour and xanthan gum (T): 30%:50%:15%:4,5%:0,5%, 30%:45%:20%:4,5%:0,5%, 30%:40%:25%:4,5%:0,5%, 30%:45%:15%:9,5%:0,5%, 30%:40%:20%:9,5%:0,5%, 30%:35%:25%:9,5%:0,5%, 30%:40%:15%:14,5%:0,5%, 30%:35%:20%:14,5%:0,5%, 30%:30%:25%:14,5%:0,5%, 100%. Parameters analyzed were water content, ash content, protein content, fat content, fiber content, and color. The results showed that the ratio of rice flour, sweet potato flour, potato starch, soy flour and xanthan gum had highly significant effect on water content, ash content, protein content, fat content, fiber content, and color. Ratio of 30%: 35%: 20%: 14,5%: 0,5% had a physicochemical properties near to wheat flour therefore can be used as a wheat flour alternative in gluten free food products. Keyword : Rice flour, sweet potato flour, potato starch, soy flour, xanthan gum
The Effect of Passion Fruit Concentrate and Ratio of Sugar with Sorbitol on Quality of Red Guava Slice Jam Christin Uli Munte; Zulkifli Lubis; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was aimed to know the effect of passion fruit concentrate and ratio of sugar with sorbitol on the quality of red guava slice jam. This research was conducted using a completely randomized design with two factors, namely the passion fruit concentrate (5%, 10%, 15%, and 20%) and the ratio of sugar with sorbitol (90%:10%, 80%:20%, 70%:30%, and 60%:40%). The parameters analyzed were the level of vitamin C, total acid, total dissolved solids, pH, moisture content, ash content, the strength of the slice jam, hedonic test for color, texture, flavor, aroma, and overall appearance. The results showed that the addition of passion fruit concentrate had highly significant effect on the level of vitamin C, total acid, total dissolved solids, pH, moisture content, the strength of the slice jam, hedonic test for color, texture, flavor, aroma, and overall appearance and a significant effect on ash content. Ratio of sugar and sorbitol gave highly significant effect on level of vitamin C, total acid, total dissolved solids, moisture content, ash content, the strength of the slice jam, hedonic test for taste and overall appearance and gave highly significant effect on the pH, hedonic test for color, texture, flavor, and aroma. Interaction of the two factors gave significant effect on total dissolved solids, hedonic test of the taste and overall appearance. Addition passion fruit concentrate as much as 20% and the ratio of sugar with sorbitol (70%:30%) produced the best quality of red guava slice jam. Keywords: Passion Fruit, Red Guava, Slice Jam, Sorbitol

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