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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 2 (2015): Jurnal Rekayasa Pangan dan Pertanian" : 20 Documents clear
The Effect of Ratio of Lemongrass Bar Juice with Ginger Juice and Concentration of Palm Sugar Powder on the Quality of Lemongrass Fresh Drink Powder Devi Marista Togatorop; Rona J. Nainggolan; Linda Masniary Limbong
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 conducted to determine the effect of ratio of lemongrass bar juice with ginger juice and concentration of palm sugar powder on the quality of lemongrass fresh drink powder . This research was conducted using completely randomized design (CRD) with two factors i. e: ratio of lemongrass bar juice with ginger juice (S) : (95% : 5 ; 90% : 10% ; 85% : 20% ; 80% : 20%) and concentration of palm sugar powder (G) : (12%, 14%, 16%, 18%). The parameters analyzed were water content, ash content, total acid, total soluble solid, solubility, solubility speed, the score value of color and taste, and the hedonic value of flavor and taste. The results showed the ratio of lemongrass bar juice with ginger juice had highly significant effect on water content and hedonic value flavor. Concentration of palm sugar powder had highly significant effect on water content, ash content, total acid, total soluble solid, solubility, solubility speed, the hedonic value of taste, and the score value of color. The interaction between the two factors had significant effect on water content and ash content. Ratio of lemongrass bar juice with ginger juice of 80% : 20% and concentration of palm sugar powder of 18% produced the best quality of lemongrass fresh drink powder . Keywords : Fresh drink powder, ginger juice, lemongrass bar juice, palm sugar powder.
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

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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.
Effect of Solvent Type and Extraction Temperature of Chicken Leg on The Physical and Chemical Characteristic Producted Gelatine Hadijah Siregar; Sentosa Ginting; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (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 solvent type and extraction temperature of chicken leg on the physical and chemical characteristic producted gelatine. The research was using completely randomized design with two factors, i.e solvent type (P): (acetic acid, chloride acid, and sulfuric acid) and extraction temperature (S) : (50 OC, 60 OC, 70 OC, and 80 OC). Parameters analyzed were yield, moisture content, ash content, protein content, pH, color and flavor.The results showed that solvent type had highly significant effect on yield, moisture content, ash content, protein content, pH, and color. The extraction temperature had highly significant effect on moisture content, ash content, color, and flavor. Interaction of the two factors had significant effect on moisture content, ash content and color. The sulfuric acid solution and extraction temperature 60 OC produced the best chicken leg gelatine. Keywords : Chicken leg, extraction temperature, gelatine, solvent type.
The Effect of Drying Temperature and Concentration of Dextrin on The Quality of Red Beet Instant Drink Lenni Triani Naibaho; Ismed Suhaidi; Sentosa Ginting
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 study was conducted to determine the effect of drying temperature and concentration of dextrin on the quality of red beet instant drink. This research is using completely randomized design (CRD) with two factors, i. e : drying temperature (S) : (60oC, 70oC, 80oC) and concentration of dextrin (D) : (2%, 4%, 6%, 8%, 10%). The parameters analyzed were yield, water content, ash content, vitamin C content, total soluble solid, solubility, solubility speed, the score value of color and taste, and the hedonic value of flavor and taste. The result showed that drying temperature had highly significant effect on yield, water content, vitamin C content, solubility, solubility speed, the score value of color and taste and the hedonic value of flavor and taste. Concentration of dextrin had highly significant effect on yield, water content, ash content, vitamin C content, total soluble solid, solubility, solubility speed, the score value of color and taste, and the hedonic value of flavor and taste. The interaction between the two factors had highly significant on vitamin C content and the score value of color. Drying temperature of 60oC and concentration dextrin of 10% produced the best quality of red beet instant drink. Keywords :dextrin, drying temperature,instant drink,red beet
Effect of Concentration of Soursop Pulp with Ginger and Arabic Gum Concentration on the Quality of Fruit Leather M. Albi Putra; Rona J. Nainggolan; Mimi Nurminah
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 (145.345 KB)

Abstract

The aim of this research was to find the effect of ratio of soursop and ginger pulps with several arabic gum concentration on the quality of soursop and ginger fruit leather. This research was conducted by using completely randomized design with two factors, i.e. :ratio of soursop and ginger pulps (S) : (75% : 25% ; 80% : 20% ; 85% : 15% ; 90% : 10%; 95% : 5%) and arabic gum concentration (K): (0,5%, 1%, 1,5% ). Parameters analyzed were moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, organoleptic score of colour, taste and texture and organoleptic hedonic values of colour, flavour, taste, and texture. The results showed that the ratio soursop and ginger pulps had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of colour, taste and texture, and hedonic values of taste and texture. Arabic gum concentration had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid. Interactions of the two factors had highly significant effect on moisture content and crude fiber content, and had no effect on ash content, vitamin C content, total solubility solid, total acid, scores of colour, taste and texture, and hedonic values of colour, flavor, taste and texture. The ratio of soursop and ginger pulps of (95% : 5%) and Arabic gum concentration of (1,5%) produced the best quality of fruit leather and more acceptable. Keywords: Arabic gum, fruit leather, ginger, soursop.
Effect of The Lime Concentration and Soaking Time on the Quality of Durian Stone Chips Nurdin Efendi Siregar; Setyohadi Setyohadi; Mimi Nurminah
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 (127.284 KB)

Abstract

This study was conducted to investigate the effect of the lime concentration and soaking time on the quality of durian stone chips. This study used a completely randomized design with two factors, namely and the concentration of the lime (L) : ( 0.5, 2, 3.5, and 5 % ) and soaking time ( P ) : ( 1, 2, 3 and 4 hours ). The parameters analyzed were moisture content, fat content, protein content, ash conten, and the value of organoleptic ( color, taste and texture). The results showed that the concentration of the lime had highly significant effect on water content, fat content, protein content, ash content, color, taste and texture. The soaking time gave highly significant effect on the moisture content, fat content, protein content, ash content, color, taste and texture. The interaction of the two factors had a highly significant effect on the moisture content, fat content, protein content, ash content, color, taste and texture. The lime concentration of 0.5% and four hours soaking produced the best durian stone chips . Keywords : Durian stone chips ,lime, concentration, soaking time
The Effect of Ratio of Lemongrass Stalk Juice with Galingale Juice and Concentration of Palm Sugar Powder on the Quality of Lemongrass Fresh Drink Powder Tio Maria Situmorang; Rona J. Nainggolan; Herla Rusmarilin
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 (148.767 KB)

Abstract

This research was conducted to determine the effect of ratio of lemongrass stalk juice with galingale juice and concentration of palm sugar powder on the quality of lemongrass fresh drink powder . This research was conducted using completely randomized design (CRD) with, two factors i.e : ratio of lemongrass stalk juice with galingale juice (S) : (95% : 5, 90% : 10% , 85% : 15%, 80% : 20%) and concentration of palm sugar powder (G) : (12%, 14%, 16%, 18%). The parameters analyzed were moisture content, ash content, total acid, total soluble solid, solubility, the score value of color and taste, and the hedonic value of flavor and taste. The results showed that of lemongrass stalk juice with galingale juice had highly significant effect on moisture content, and flavor. Concentration of palm sugar powder had highly significant effect on moisture content, ash content, total acid, total soluble solid, solubility, score of color and taste, the hedonic value of taste. The interaction between the two factors had significant effect on taste. Ratio of lemongrass stalk juice with galingale juice of 90% : 10% and concentration of palm sugar powder of 18% produced the best quality of lemongrass fresh drink powder . Keywords : Galingale, lemongrass, lemongrass stalk juice, palm sugar, powder.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (140.436 KB)

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 Effect of Blanching Time and Amount of Sugar on Quality of Chinese Mustard Wet Candy Erin Alawiyah Siregar; Herla Rusmarilin; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (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 blanching time and amount of sugaron the quality and sensory test of candied Chinese mustard. This study was conducted in July to September 2013 in Food Technology Laboratory, Agriculture Faculty, North Sumatera University, Medan. This study was using completelyrandomized design with two factors, i.e blanching time (L) (2, 3, 4, and 5 minutes) and amount of sugar (P) (55, 60, 65, and 70 g). The analyzed parameters were moisture content (%), vitamin C content (mg/100 g sample),total soluble solid (oBrix), crude fiber content (%), and sensory test (color, flavor, taste, and texture). The results showed that blanching time per 100 ml of soaking water had a highly significanteffect on moisture content (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), crude fiber content (%), sensory test (color and flavor); had a significant effect on texture and had no effect on taste. The amount ofsugar had a highly significant effect on moisture content (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), sensory test (taste, flavor, and texture), and had no significant effect on crude fiber content (%) andorganolepticvalue of colour. The interaction of blanching time and amount of sugar had a highly significant effect on vitamin C content (mg/100 g sample). The best treatment which gave the best effect on Chinese mustard wet candy was 3 minutes of blanching time and amount of sugar 65 g. Keyword : Blanching time, amount of sugar, wet candy, chinese mustard.
Chemical and Functional Characteristics of Modified Flour from Durians Seeds Muhammad Azmi Alzuhri; Setyohadi Setyohadi; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to find the effect of yeast on the quality of modified flour from durians seeds. The research had been performed using a completely randomized design with two factors namely kind of yeast J1 = yeast of tape, J2 = yeast of tempeh, J3 = combination of yeast of tape dan yeast of tempeh and yeast concentration : K1 = 0 %, K2 = 0,2%, K3 = 0,4%, K4 = 0,6%. Parameters analyzed were water content, ash content, fat content, fiber content, protein content, water and oil absorption,acidity degree and baking expansion. The results showed that the kind of yeast had highly significant effect on water content, acidity degree and had significant effect on ash content. Concentration of yeast had highly significant effect on water content, ash content, fat content, fiber content, protein content, water and oil absorptio, acidity degree, starch content and baking expansion. Interaction of the two factors had highly significant effect on acidity degree and baking expansion. Yeast of tape and concentration of 0,6% yeast gave the best quality characteristic of modified flour from durians seeds. Keywords: Durians seeds, modified flour yeast

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