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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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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
Formulations of Instant Baby Porridge with Tempeh Flour and Pumpkin Flour Substitution as an Alternative Complementary Breast Nurita Lastri Tampubolon; Terip Karo-Karo; 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 purpose of this study was to determine process of making the instant baby porridge as complementary breast feeding and also to determine the nutrient content of instant baby porridge with tempeh flour and pumpkin flour substitution. The research was using a complete random design method with one factor i.g effect of formulations of instant baby porridge consist of seven levels. Ratio of tempeh flour, pumpkin flour, skim milk, rice flour, sugar flour and vegetable oil were F1 = 15 : 13 : 39 : 23 : 5 : 5, F2 = 18 : 14 : 36 : 22 : 5 : 5, F3 = 21 : 15 : 33 : 21 : 5 : 5, F4 = 24 : 16 : 30 : 20 : 5 : 5, F5 = 27 : 17 : 27 : 19 : 5 : 5, F6 = 30 : 18 : 24 : 18 : 5 : 5, and F7 = 33 : 19 : 21 : 17 : 5 : 5. Parameters analyzed were water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, kamba density, organoleptic value (color, flavor, taste and texture), and energy content.Formulations of instant baby porridge gave a significantly effect on water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, kamba density, sensory test (color, flavor, taste and texture), and energy content. The fourth formula (F4 = 24 : 16 : 30 : 20 : 5 : 5) gave the best effect in the chemical, physical, and sensory from instant baby porridge that has been produced. Keyword : instant baby porridge, pumpkin flour, substitution, tempeh flour.
The development of soyballs product with addition of gluten and cassava, sweet potato, corn, and potato starch Mhd Reza Pramudya; 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

The aim of this research was to evaluate the effect of a meat substitute soy composite flour or okara and gluten with the addition of different starch (cassava starch, sweet potato, corn and potatoes) on the physicochemical characteristics of soyballs. Flour composites were made by mixing soy flour or okara flour and gluten with 6 levels of ratio i.e :K1 = 80%: 20%, K2 = 70%: 30%, K3 = 60%: 40%, K4 = 80%: 20 %, K5 = 70%: 30%, K6 = 60%: 40%, and then proximate analysis and water absorption were analyzed. The results of analysis of composite flour with soy flour and gluten ratio of 80%: 20% and composite flour from okara and gluten flour with a ratio of 60%: 40% had a higher protein content i.e 18,0280% and 9,2110% and a higher water absorption,i.e of 2,8850 g/g and 3,1615 g/g respectively. Both types of comparison were then used as a meat substitute in the manufacture of meatballs with the addition of fillers such as cassava starch, sweet potatoes, corn, and potatoes. The soyballs produces were then analyzed physico-chemically include proximate analysis, color, firmness, water binding power, cooking yield and sensory characteristics.The results showed that differences in the type of flour composites used as meat substitutes and type of filler produces soy meatballs with different quality. In general, soy flour composite and gluten produced of soyballs had a higher protein content than soyballs made from composite flour okara and gluten. The filler that provided good quality soyballs was corn. Corn was good on both soyballs from soy flour and tofu with gluten with the filler of corn had higher protein content and fat content, cooking yield and higher texture values than soyballs from soy flour and tofu with filler of cassava, sweet potato, and potato starch. Keywords : Composite flour, gluten, soybean balls, starch
Effect of Spice Concentration and Storage Time on the Quality of Instant Cassava Leaf Rudi Ardiansyah; Terip Karo-Karo; 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

Along with the increasing demand for vegetables and to increase their sale value, until needed right preparation. The addition of flavor seasoning and drying form the treatment methods that can increase the shelf life of the material. This study was conducted to determine the spice concentration and storage time to produced the manufacture of instant cassava leaf. This study used a completely randomized design with two factors. The parameters analyzed were moisture content, fiber content, fat content, ash content and organoleptic values (color, smell, taste and appearance).The results showed that the concentration of spices had highly significant effect on ash content, fiber content and taste. The duration of storage gave highly significant effect on all parameters except on ash content and fiber. Interaction of the two factors had no significant effect on all parameters except taste. 60% spice and storage time of 8 day produced the best quality. Keywords: , cassava leaf, spices, storage time, Vegetables.
Washing Methods and Filtration on the Extraction of Durian Peel Pectin Karen Darmawan; Rona Joharmi Nainggolan; 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 washing methods and filtration thickness on the quality of pectin extracted from durian peel and to increase economic value on durian peel waste. This research was conducted using a completely randomized design with two factors, namely the washing methods; washed and unwashed with alcohol and filtration thickness: 1 piece, 2 pieces, 3 pieces, 4 pieces, 5 pieces, and 6 pieces. The parameters analyzed were yield, water content, ash content, equivalent weight, methoxyl content, galacturonic content and color. The results showed that the washing methods had highly significant effect on yield, water content, and colors and had significant effect on ash content and provided no effect on equivalent weight, methoxyl content, galacturonic content. Filtration thickness gave highly significant effect on yield, water content, ash content, equivalent weight, methoxyl content and galacturonic content. Interactions of the two factors gave highly significant effect on yield and color and had significant effect on ash content and provided no effect on water content, equivalent weight, methoxyl content and galacturonic content. Washing with alcohol and filtration thickness of 6 pieces produce the best quality of durian peel pectin. Keywords: durian peel, filtration thickness, pectin, washing methods.
Study on The Preparation of Barangan Banana Peel and Chocolate Jam Deannisa Matondang; Zulkifli Lubis; Mimi Nurminah
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 on the preparation of barangan banana peel chocolate jam that is one alternative for the development of functional food products.. The reseach had been performed using factorial completely randomized design, with two factors i.e : the ratio of barangan banana peel and chocolate powder (M) : 95%:5%, 90%:10, 85%:15%, 80%:20% , and pectin concentration (P) : 0,25%, 0,5%, 0,75%, 1%. Parameters analyzed were water content (%), ash content (%), fat content (%),vitamin C content (mg/100g bahan),total soluble solid (oBrix), stickiness and organoleptic values (colour, flavor, and taste). The result showed that the ratio of barangan banana peel and chocolate powder and pectin concentration had highly significant effect on water content, ash content, fat content, total soluble solid, stickiness and organoleptic values (colour, flavor, and taste). The pectin concentration had highly significant effect on water content, ash content, total soluble solid, stickiness and organoleptic values (colour and taste). The interaction of the two factors had significant effect on water content and had highly significant effect on ash content. The ratio of banana peel and chocolate powder of 95% : 5% and pectin concentration of 1% produced the best quality of barangan banana peel chocolate jam. Keyword : banana peel, jam, pectin
The effect of Substitution of Pumpkin Flour on Wheat Flour and Concentration of Yeast on Doughnut Meskayani Tamba; Sentosa Ginting; 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 substitution of pumpkin flour on wheat flour that still acceptable, concentration of yeast to produce the best characteristic of doughnut and to introduce a new pumpkin product. This research was conducted using a completely randomized design with two factors, namely substitution of pumpkin flour on wheat flour; 15:85, 30:70, 45:55 and 60:40 and concentration of yeast; 1,0%, 1,5%, 2,0% and 2,5%. The parameters analyzed were water content, ash content, fat content, protein content, fiber content, carbohydrate content, color, flavour, taste and texture. The results showed that the effect of substitution of pumpkin flour on wheat flour had highly significant effect on water content, ash content, fat content, protein content, fiber content, carbohydrate content, volume, color, flavour, taste and texture. Concentration of yeast gave highly significant effect on protein content, volume, flavour, taste and texture and provided no effect on water content, ash content, fat content, fiber content, carbohydrate content and color. Interactions of the two factors gave highly significant effect on protein content, volume, flavour and taste and had significant effect on texture and provided no effect on water content, ash content, fat content, fiber content, carbohydrate content and color. The effect of substitution of pumpkin flour on wheat flour of 30:70 and concentration of yeast of 2,0% produce the best quality of doughnut. Keywords: doughnut , pumpkin flour, substitution, yeast.
Raja’s Banana (Musa textilia) Stems Fiber Rope Tensile Endurance Alin Maya Sari; Saipul Bahri Daulay; Sulastri Panggabean
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Raja’s banana fibers have the best tensile endurance between the others. The characteristic, could be used making rope that can be used for binding, pulling, trapping, tethering, hanging and others in accordance with the rope usefulness. The research was aimed to know the endurance of Raja’s banana fiber rope with and without NaOH solution on the rope tensile test. Results of the research indicated that the two, three and four twists with and without NaOH 5% during two hour gave the different results of tensile strength, strain, deformation, elasticity and flexing. The highest result of tensile strength was on the three twist condition (with treatment) i.e. 515,92×105 Nm-2. The highest result of strain was on the three twist condition (with treatment) i.e. 1,98. The highest result of deformation was on the three twist condition (with treatment) i.e. 0,099 m. The highest result of elasticity was on the four twist condition (with treatment) i.e. 318,47×105 Nm-2. And the highest result of flexing was on the four twist condition (with treatment) i.e. 64%. Key words: Raja’s banana stems fiber, rope, twisting, NaOH, tensile test.

Page 11 of 60 | Total Record : 593

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