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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 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian" : 20 Documents clear
Effect of Ethepon as Ripening Stimulant on The Quality of Barangan Banana (Musa paradisiaca L) Fruit Shahila Putri Ridhyanty; Elisa Julianti; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Posharvest handling is an attemp to meet market demand of agricultural products ideal condition. This reaserch was conducted to determine the effect of ethepon on the quality of barangan banana using complete randomized design consisting of two factors, i.e the maturity of barangan banana (M) : (75-80% and 85-90%) and ethepon concentration (E) : (0 ppm, 250 ppm, 500 ppm, and 750 ppm). Parameters observed were moisture content, vitamin C content, titratable acidity, total sugar, total soluble solid (TSS), hardness, weight loss, pulp to peel ratio, color score and organoleptic value of color, flavor, and texture.The results showed that maturity level and ethepon concentration had highly significant effect on moisture content, vitamin C content, titratable acidity, total sugar, TSS, hardness, weight loss, pulp to peel ratio, color score, organoleptic value of color, flavor, and texture. Interaction of the two factors had highly significant effect on hardness and  texture. The 85-90% maturity of barangan banana and 750 ppm concentration of ethepon produced the best quality of banana at three days storage. Keywords: barangan banana, ethepon concentration, maturity level
Study on the Effect of Passion Fruit Leaves Tea Addition on the Quality of Black Tea Dodi Mart Tuhu Manik; Herla Rusmarilin; Lasma Nora Limbong
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 study was conducted to investigate the effect of ratio of tea leaves and soursop leaves on the quality of tea. This study used a completely randomized design with two factors, namely ratio of  tea leaves and soursop leaves ( D ) : (20:80%, 40:60%, 60:40%, 80:20%) and withering time ( P ) : (15,16,17,18 hours). The Parameters analyzed were moisture content, tannin content, ash content, and the value of organoleptics (taste, color of water and texture) The result showed that the ratio of tea leaves and soursop leaves had highly significant effect on the moisture content, tannin content, ash content, color, taste and texture. Withering time had highly significant effect on water content, tannin content, ash content, color, taste and texture. The interaction of ratio of tea leaves and soursop leaves and withering time had a highly significant effect on the moisture content, tannin content, ash content, color, taste and texture. Ratio of soursop leaves and tea leaves 50%:50% with 18 hours withering produced the best quality of tea. Keyword : leaves of tea, soursop leaves, ratio of tea leaves and passion fruit leaves, withering time.
Physico-Chemical Characterization of Composite Flour from Sweet Potato Flour, Corn Starch, and Soybean Flour Iman Ginting; Elisa Julianti; Rona J Nainggolan
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 aims at evaluating the physicochemical properties of composite flour produced from sweet potato flour, corn starch, soybean flour, and xanthan gum. . The research had been performed using factorial completely randomized design, with one factor i.e  ratio of sweet potato flour : corn starch : soybean flour : xanthan gum : 60%:20%:19,5%:0,5%, 50%:30%:19,5%:0,5%, 40%:40%:19,5%:0,5%, 50%:20%:29,5%:0,5%,  40%:30%:29,5%:0,5%, 30%:40%:29,5%:0,5% and 100% wheat flour as control.  The composite flour produces were subjected to chemical analysis (proximate and crude fiber).  The results showed  that ratio of sweet potato flour, corn starch, soybean flour, and xanthan gum gave the high significant differences (P<0,01) on all of parameter observed.  Based on protein content,  the composite flour with the proportion of sweet potato 30%, corn starch 40%, soybean flour 29,5% and xanthan gum 0,5%  can be considered similar to wheat flour for making wheatless products. Keyword : Composite flour,  sweet potato, corn starch,  soybean flour, xanthan gum
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 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

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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
The Effect of Amount of Sugarcane Juice and Concentration of Skim Milk on The Quality of Sugarcane Juice Yoghurt Azmil Fuady; Sentosa Ginting; Linda Masniary Lubis
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 study was conducted to determine the effect of amount of sugarcane juice and skim milk concentration on the quality of sugarcane juice yoghurt. 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 amount of sugarcane juice (T) : (10%,20%,30%,40%) and concentration of skim milk (S) : (12%, 13%, 14%, 15%). The parameters analyzed were protein content, total lactic acid, total dissolved solids, total microbes,  ash content, viscosity, the hedonic value of color, aroma, and taste. The result showed that the amount of sugarcane juice had highly significant effect on total lactic acid, total dissolved solids, total microbes, ash content, and hedonic value of color and taste. Concentration of skim milk had highly significant effect on level of protein, total lactic acid, total dissolved solids, total microbes, ash content, and viscosity. The interaction between the two factors had highly significant effect on total dissolved solids, total microbes, had significant effect on total lactic acid, and had no significant effect on the level of protein, ash content, viscosity, hedonic value of the color, aroma, and taste. Amount of sugarcane juice of 40% and concentration of skim milk of 13% produced the best quality sugarcane juice yoghurt and more acceptable. Keywords : Skim milk, sugarcane juice, yoghurt
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

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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

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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

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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 Pineapple with Broccoli and Arabic Gum Concentration on the Quality of Fruit Leather Resti Juniarti Nainggolan; Linda Masniary Lubis; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): 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 with broccoli pulps and several arabic gum concentration on the quality of pineapple and broccoli mixture 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  pineapple with broccoli pulps (B): (65%:35% ; 60%:40% ; 55%:45% ; 50%:50%) and arabic gum concentration (G): (0,6% ; 0,8% ; 1,0% ; 1,2%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, crude fiber content, total acid, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, flavor, taste, and texture. The results showed that ratio of pineapple with broccoli pulps had highly significant effect on vitamin C content, crude fiber content, total acid, score of organoleptic values of colour, taste and texture, and hedonic of  organoleptic values of flavor and texture. Arabic gum concentration had highly significant effect on moisture content, ash content, vitamin C content, total soluble solid, crude fiber content and total acid. Interactions of the two factors had highly significant effect on vitamin C content and had no significant effect on moisture content, ash content,total soluble solid, crude fiber content, total acid, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. The ratio of  pineapple and broccoli  pulps of (55% : 45%) and arabic gum concentration of (1,2%) produced the best quality of fruit leather and accepted by the panelists. Keywords: Arabic gum,Broccoli, Fruit leather, Pineapple

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