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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 3 (2015): Jurnal Rekayasa Pangan dan Pertanian" : 20 Documents clear
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

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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
The Effect Ratio of Pineapple with Melon and Sugar Concentration on The Quality of Ginger Hard Candy Connie Daniella; Linda Masniary Lubis; Rona J. Nainggolan
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 of ratio of pineapple and melon and sugar concentration on the quality of hard candy. This study was done by using completely randomized design with two factors, ie : ratio of pineapple and melon (N) (40% : 40%, 45% : 35%, 50% : 30%, 55% : 25%) and sugar concentration (G) (50%, 55%, 60%, 65%). The analyzed parameters were moisture content, vitamin C content, total acid, total soluble solid, ash content, sensory test (color, flavor, taste, and texture). The ratio of pineapple and melon gave significant effect on moisture content, vitamin C content, total acid, total soluble solid, ash content, and sensory test (color, flavor, taste, and texture). The sugar concentration gave significant effect on moisture content, vitamin C content, total acid, total soluble solid, ash content, and sensory test (color, flavor, taste, and texture). The interaction of the ratio of pineapple with melon and sugar concentration had no significant effect on moisture content, ascorbic acid content, total acid, total soluble solid, sensory test (color, taste, and texture), but gave highly  significant effect on ash content, and gave high significant effect on sensory test (flavor). The best composition which gave the best effect on hard candy was 50% : 25% of pineapple ratio with melon and 65%  sugar. Keywords : Ginger, hard candy, ratio of pineapple with melon, sugar concentration
The Effect of Amount of Mixed Garlic Extract with Spinach and Sugar on The Quality of Instant Germinated Soya Drink Fitra Yanti Situmorang; Ismed Suhaidi; Setyohadi Setyohadi
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 study was aimed to determine the effect of mixed of  garlic extract  with spinach and amount of sugar on the quality of instant germinated soya drink. Complete Randomised Design (CRD) with 2 factors were used: the ratio of garlic and spinach extract (0.5%: 4.5%, 1.0%: 4.0%, 1.5%: 3.5 %, 2.0%: 3.0%) and the amount of sugar (10%, 20%, 30%, 40%). Parameters measured were fat content, water content, protein content, solubility, taste, aroma and color. The results showed that the ratio of garlic extract mix and spinach had a highly significant effect on fat content, water content, protein content, solubility, taste, aroma and color. The effect of  the amount of sugar was differed significantly on fat content, water content, protein content, solubility, taste, aroma and color. Interaction of both factors were significantly  affected the solubility and not significantly effected the fat content, water content, protein content, taste, aroma and color. To produce quality of instant germinated soya drink suggested to used the ratio of garlic and spinach extract 0,5:4,5% and the amount of sugar 10%.
The Effect of Ratio o Wheat Starch and Breadfruit Flours with Kinds of Stabilizer on The Quality of Breadfruit Cookies Kurnia A.K. Sitohang; Zulkifli Lubis; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Indonesia has imported much wheat  flour, therefore a replace of wheat flour is needed to be found. The aim of this research was to  find the effect of  wheat starch and breadfruit flours with kinds of stabilizer on the quality of breadfruit cookies. The research was using completely randomized design with two factors, i.e  ratio of wheat starch and breadfruit flour (S): (75%:25%), (60:40%), (45%:55%), (30%:70%) and kinds of stabilizer (P) : no stabilizer, gum arab, CMC and tween 20. Parameters analyzed  were water content, ash content, fat content, protein content, fiber content,  organoleptic value of flavor, taste, and texture. The results showed that the ratio of wheat starch and breadfruit flours had highly significant effect on the water content, ash content, protein content, fat content, fiber content, organoleptic value of flavor, taste, and texture. Kinds of stabilisizer gave highly significant effect on the water content,  organoleptic value of flavor, taste, and texture. The interaction of ratio of wheat starch and breadfruit flours with kinds of stabilizer gave significant effect on the organoleptic value of texture. The ratio of  wheat starch and breadfruit powder of 75%:25% and stabilisizer CMC (carboxy methyl cellulose)  gave the best quality of breadfruit cookies. Keywords : breadfruit flours, cookies, kinds of stabilizer, wheat starch
The Effect of Sugar Consentration and the Fermentation Time of Kombucha Marni Otace Wulan Napitupulu; Setyohadi Setyohadi; Linda Masniary Lubis
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 study was conducted to determine the effect of variations in sugar concentration and fermentation time on the quality of kombucha coffee. This study is one of the first steps to get a product that is more healthful from coffee. This research was conducted in July 2013 in the Laboratory of Food Technology, Faculty of Agriculture, USU, Medan, using a completely randomized design with two factors, namely variations in the concentration of sugar (G): (2, 4, 6, and 8%) and fermentation time (L): (5, 7, 9, and 11 days). The parameters analyzed were tannin content (%), pH, total soluable solid (oBrix),  total microbial (x108 CFU/g), total acid (%), and organoleptic (color, aroma, and flavor). The results showed that variations in the concentration of sugar gave a significant effect on levels of tannin, pH, total soluble solids (TSS),  total microbial (x108 CFU/g), and organoleptic taste, smell and color. Fermentation time gave a highly significant effect on levels of tannin, pH, total soluble solids (TSS), total microbial (x108 CFU/g),and organoleptic taste, smell and color. Interactions of the two factors had highly significant effect on levels of tannin, pH, total soluble solids (TSS), total microbial (x108 CFU/g), total acid (%), and organoleptic taste and smell. The best result was coffee kombucha with 8% sugar concentration and fermentation time of 5 days. Keywords: Fermentation time, kombucha coffee, sugar concentration
Effect of Micture of Tomato Porridge with Sweet Potato Juice and Potassium Sorbat Concentration on the Quality of Papaya Sauce Sri Novita Sari; Ismed Suhaidi; Rona J. Nainggolan
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 research was to investigate the effect of mixture of tomato porridge with sweet potato juice and potassium sorbat concentration on the quality of papaya sauce. The research had been performed using factorial completely rendomized design (CRD) with two factors, i.e; mixture of tomato porridge with sweet potato juice (A)=(40:10%), (30:15%), (30:20%), (25:25%) with 50% papaya porridge respectively and potassium sorbat concentration (S)=(0%), (0,1%), (0,2%), (0,3%). Parameters analyzed were moisture content, ash content, total acid, vitamin C content, total soluble solid, viscosity and organoleptik of color, smell, taste. The results showed that mixture of tomato porridge with sweet potato juice had highly significant effect on moisture content, ash content, total acid, vitamin C content, total soluble solid, viscosity and organoleptic value (color, smell, taste). The potassium sorbat concentration had highly significant effect on moisture content, ash content, total acid, vitamin C content, viscosity, and organoleptic values. The intraction of mixture of tomato porridge with sweet potato juice and potassium sorbat concentration had significant effect on total acid and had nosignificant effect on moisture content, ash content, vitamin C content, total soluble solid, viscocity and organileptic values. The (A3)=(30:20%) tomato porridge with sweet potato juice (S2)=(0,1%) potassium sorbat concentration produced better and more acceptable quality of the sauce. Keyword : papaya, potassium sorbat, sauce, sweet potato, tomato
The Characteristics of Physicochemical and Functional Properties of North Sumatera Wheat Flour Siti Nur Janna Sihotang; Zulkifli Lubis; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Indonesian people consume much wheat flour, whereas wheat was not grown in Indonesia and must be imported. Therefore a research of the quality of wheat that can be grown in Indonesia was made in order to reduce import. This research was aimed to study the seed, physicochemical and functional characterization of north Sumatera wheat flour. This research had been performed using non factorial completely randomized design. Parameters analyzed were seed hardness, bulk density, moisture content, ash content, fat content, crude fiber content, protein content, water absorption, oil absorption capacity, swelling power, and baking expansion. Keyword: Flour, furrow, variety, wheat.
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

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