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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 593 Documents
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Design Of Flat Burr Type Coffee Bean Grinder Mill Samuel Haposan; Saipul Bahri Daulay; Adian Rindang
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Milling was done to refine food materials to be powder with a certain sieve size in order to be more easily processed into other products. The purpose of coffee beans milling was to refine the beans into coffee powder with a certain sieve size in order to be easily brewed and gives the more optimal sensation of taste and aroma. This research was aimed to design, make, and evaluate the flat burr mill type of bean grinder on robusta cofee bean. The bean quality evaluated was the effective capacity of grinder mill, lost bean persentage, and economical analysis. The results showed the effective capacity of flatt burr type grinder was 5,00 kg/hr and the lost bean persentage was 1,112%. Based on economical analysis, the cost of robusta coffee bean milling was Rp.1.074,25/kg, break even point 2.748,9 kg/year, net present value (NPV) 16% was Rp.6.147,25 ,NPV 20% was Rp.5.397.751,98, and Internal Rate of Return (IRR) was 52.81%. Keywords : Coffee, flat burr mill, grinder, rotor, stator.
Review of Tertiary Irrigation Canals in the Durian Lingga Village in the Irrigation Areas of Namu Sira Sira Sei Bingai district of Langkat Guided Zulficar Zk; Sumono Sumono; Saipul Bahri Daulay
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The need of water on the field of durian lingga village was channeled through tertiary canal that made from soil. This can affect the lossing of water. This study was aimed to examine the tertiary irrigation channel in that area. The parameters measured were the physical of soil properties, the discharge channel, the efficiency of the distribution, water loss, flow velocity, slope and size of the channel. The results of the research showed the efficiency of the distribution on line 1 at a distance of 120 m was 63.12% and channel 2 at a distance of 90 m was 66.46%. The efficiency of channeling at a same distance (90 m) with the assumption of losing the water on every meters was the same, was 78.87% on channel 1 and 66.46% on channel 2. The average flow velocity was smaller than the critical speed so that precipitation happened, there for redesign of the channel dimensions was needed. The result of the best design of tertiary channel dimensions for the channel 1 was width of the channel (B) of 0.704 m and depth (D) of 0.352 m with a slope of 0.032%, while for channel 2 the width of the channel (B) was 0.844 m and the depth (D) was 0.422 m with a slope 0.02%. Key Words: tertiary a channel, conveyance efficiency, design of canals.
Roasting Temperature Test On The Device Type Rotary Mechanical Coffee Roasters To Quality Arabica Coffee Types Tommi Persada Sembiring; Achwil Putra Munir; Sumono Sumono; Ainun Rohana
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

On mechanical coffee roasters, roasting temperature needs to be considered. The temperature determines the quality of the roasting product. This study is testing the temperature at various levels of coffee roasters rotary tool on the yield and quality of coffee. The study was conducted at the Laboratory of Agricultural Engineering USU College of Agriculture in January to April 2013 using a non-factorial completely randomized design at 70 ⁰ C, 75 ⁰ C, 80 ⁰ C, 85 ⁰ C and 90 ⁰ C. Parameters measured were yield, processing capacity and water content. The results showed that the test temperature had highly significant effect on yield,had highly significant to the processing capacity, and had not significant affected the water content. The best treatment of this research is the treatment T3 (80⁰C) which produced 81.2% yield, processing capacity of 3,252 kg / hour, and the water content of 5.948% Keywords: Coffee roaster, Coffee quality, Temperature test
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

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