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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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Review of Tertiary Irrigation Canals in the Namu Ukur Utara Village Namu Sira-sira Sei Bingei, Langkat District Vikri Novandi Akbar; Sumono Sumono; Ainun Rohanah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The distribution system of water on the field of Suka Maju villages is done through tertiary canal (a soil canal). This can resulted in waterloss through evapotranspiration, percolation and seepage so that conveyance efficiency of water become so little. Therefor it’s needed to study about the system further more. This research was aimed to study the tertiary irrigation canal in the Suka Maju village Sei Krio Sunggal, Deli Serdang district. The result showed that in the field conveyance efficiency (at the same distance) was 68,39% for canal 1 and 95,92% for canal 2. Additionally the sedimentation was also found in the canal, so that it was important to redesign the dimensions of the tertiary canal. Thus the sedimentation as well as the scoured could be reduce. The best tertiary canal dimensions for canal 1 was a combination of 0,02% slope, canal width (B) of 0,42 m and the depth of water (D) of 0,21 m, while for canal 2 a combination of 0,02% slope, canal width (B) of  0,51 m and the depth of water (D) of  0,26 m. Key Words: Tertiary Canal, Waterloss, Conveyance Efficiency, Design of Canal.
The Effect of Potato Drying Time and The Ratio of Wheat Flour With Potato Flour on The Quality of Potato Cookies Aprilia S.K.Y. Simamora; Ismed Suhaidi; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Potato consists of high moisture that has highly caused of  damage effect and consist of lower starch than the other sweetpotato. Cookies is a kind of food with a low moisture so that has a longer storage period. The aim of this research was to find the best time of drying of potato for making potato flour and the ratio of wheat flour with potato flour on the quality of potato cookies. This research was performed by using completely randomized design with two factors, i.e : potato drying time (L) : (4 hours, 4,5 hours, 5 hours and 5,5 hours) and the ratio of wheat flour and potato flour (P) : (80%:20%, 60%:40%, 40%:60% and 20%:80%). Parameters analyzed were moisture content, protein content, ash content, volume expansion, fat content, fiber content, hedonic values of flavor and taste, score values of color and texture. The result showed that the drying time of potato had highly significant effect on moisture content, fat content, fiber content, hedonic values of flavor, hedonic values of taste and score values of color. The ratio of wheat flour with potato flour had highly significant effect on moisture content, protein content, ash content, volume expansion, hedonic values of taste, score values of color and score values of texture. Interaction of the two factors had no significant effect on all parameters except moisture content. The drying of 4,5 hours or the ratio of wheat flour and potato flour of (80%:20%) produced the best quality of potato cookies.   Keywords: Cookies, drying time, potato flour, quality
Effect of Extraction Time on the Quality of Durian Peel Pectin Lenty Artha Siregar; Rona J Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was aimed to know the effect of extraction time on the quality of durian peel pectin and to know how to extract pectin and to add economic value of durian peel waste. This research was conducted using a completely randomized design with one factor, namely the extraction time, 1 hour, 2 hours, 3 hours, 4 hours and 5 hours. The parameters analyzed were yield, moisture content, ash content, equivalent weigh, methoxyl content, galacturonic level and colour. Extraction time had highly significant effect on yield, moisture content, ash content, equivalent weight, methoxyl content, galacturonic level, and had no effect equivalent weight and colour. 5-hour extraction produced the best quality durian peel pectin. Keywords : durian peel,  extraction time, pectin
Effect of Temperature and Concentration of Sugar Solution in The Process of Osmotic Dehydration of Pumpkin (Cucurbita moschata) Astri Magdalena; Sri Waluyo; Cicih Sugianti
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Vegetables and fruits are horticultural commodities that commonly have a limit shelf life. It is because they have high water content. A post-harvest handling that can be done is by osmotic dehydration technique. The aims of this research were to know the effects of temperature and concentration in the process of osmotic dehydration of pumpkin. This research uses volume of pumpkin with a length of ± 2 cm, width of ± 2 cm, and thickness of ± 1 cm that soaked at temperature 30, 40, 50 ºC and concentration of sugar solution 40, 50, 60 ºBrix for 480 minutes. The results showed that sugar concentration and soaking temperature increase total soluble solids, solid gain and water loss but decrease water content, volume, weight, and material hardness. Values of water loss and solid gain are highest in the combination of 50 ºC dan 60 ºBrix that reach 60,23%, and 11,00%, respectively. Keywords: Osmotic dehydration, pumpkin, soaked temperature, sugar concentration
The Effect Ratio of Jackfruit Seed Extract With Red Dragon Fruit Extract and Stabilizer Ratio on the Quality of Dragon Fruit Yoghurt Dewi Fahrunisa Manurung; Herla Rusmarilin; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This study was conducted to determine the effect of jackfruit seed extract comparison with the red dragon fruit juice and types of stabilizers suitable to produce the quality and organoleptic yoghurt mixture of jackfruit seed extract and red dragon fruit juice. 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 jackfruit seed extract and  red dragon fruit juice (D): (75%: 25%, 50%: 50%, 25% : 75%) and ratio of carboxyl methyl cellulose (CMC) and Arabic gum (F) ( 0.2%): (3: 0, 2: 1, 1: 2; 0: 3). The parameters analyzed were total solids content, protein content, fat content, vitamin C content, total lactic acid, total dissolved solids, total microbes, score of color, taste, texture, and organoleptic tests of color, aroma, flavor , and texture.      The results showed that the ratio of jackfruit seed extract and red dragon fruit juice had highly significant effect on total solids, protein content, fat content, vitamin C content, total lactic acid, total dissolved solids, total microbe, score of color, flavor, and hedonic value of the color, aroma, flavor, and texture. Ratio of carboxy methyl cellulose (CMC) and Arabic gum had highly significant effect on levels of protein, fat, vitamin C, total lactic acid, total microbes, score of color, taste, texture. The interaction between the two factors had highly significant effect on fat content, protein content, and total microbial and did not differ significantly to the total solids, vitamin C, total lactic acid, total dissolved solids, score of  color, taste, and texture, the hedonic value of the color, aroma, flavor, and texture. Ratio of  jackfruit seed extract juice of the red dragon juice (25%: 75%) and carboxyl methyl cellulose ratio (CMC) and arabic gum of (0 : 3) produce the best quality fruit yogurt and more acceptable. Keywords : Arabic Gum, Carboxy methyl cellulose, Jackfruit seeds, Red dragon fruit, Yoghurt.
Effect of Method of Making of Corn Flour and the Ratio of Corn Flour and Rice Flour on the Quality of Cookies Hirda Mega Midlanda; Linda Masniary Lubis; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Corn is second search of food after rice which is found higher protein content and avalaible with affordable price. The aim of this research was to find the effect of the method of making of corn flour and ratio of corn flour and rice flour on the quality of cookies. The reseach was using completely randomized design with two factors, i.e  method of making of corn flour (M) : (water addition method, modified method, and immersion in a lime solution method) and the ratio of corn flour and rice flour (T) : (90%:10%, 70%:30%, 50%:50%, and 30%:70%). Parameters analyzed were moisture content, ash content, protein content, fat content, crude fiber content, organoleptic value colour, flavor, taste, and texture. The results showed that the method of making corn of flour had highly significant effect on moisture content, ash content, protein content, crude fiber content, organoleptic value colour, taste, and texture. Ratio of corn flour and rice flour had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value flavor, taste, and texture. Interaction of the two factors had highly significant effect on moisture content and protein content. Method of making of corn flour with water addition and ratio of corn  and rice flour of 50%:50% produced the best cookies. Keywords : Cookies, corn, flour, rice
The Effect of Ratio of Red Kidney Bean and Oyster Mushroom with Addition Tapioca and Taro Flour on the Quality of Sausage Elva Amurita Zebua; Herla Rusmarilin; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): 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 red kidney bean and oyster mushroom with addition tapioca and taro flour on the quality of sausage. The research was using completely randomized design with two factors, i.e ratio of red kidney bean and oyster mushroom (A): (100%:0%, 75%:25%, 50%:50%, and 25%:75%) and ratio of tapioca and taro flour (T): (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 0%:100%). Parameter analyzed were moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of colour, flavor, taste, and texture. The results showed that the ratio of  red kidney bean and oyster mushroom had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of colour, flavor, taste, and texture. The ratio of tapioca and taro flour had highly significant effect on ash content, fat content, protein content, crude fiber conten, organoleptic value of colour, dan texture. Interaction of the two factors had highly significant effect on protein content and organoleptic value of taste, and had significant effect on organoleptic value of colour. The ratio of red kidney bean and oyster mushroom of 75%:25% with addition tapioca and taro flour of 25%:75% produced the best sausage. Keywords: oyster mushroom, red kidney bean, sausage, tapioca, taro flour
The Effect of Amount of Tumeric Powder Quality of Tofu at Room Temperature Storage Candra Ginting; Sentosa Ginting; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This study was performed to determine the effect of the addition of turmeric powder on tofu quality at room temperature storage. Method of this study was completely randomized design with two factors i.e. the amount of turmeric powder (K) : (0 %), (2 %), (4 %), and (6 %) and storage time (L) : (0 days), (2 days), (4 days), and (6 days). The analyzed parameters were total microorganism, tofu acidity, immersion water acidity, moisture content, ash content, protein content, sensory test (color, aroma, flavor, and texture).The amount of turmeric powder had highly significant effect on total microorganism, tofu acidity, immersion water acidity, ash content, and sensory test ( color, aroma, flavor, and texture). Storage time (L) had highly significant effect on total microorganism, tofu acidity, immersion water acidity, water content, protein content, and sensory test (color, aroma, taste, and texture). The interaction of turmeric powder and storage time had highly significant effect on total microorganism and color. The best composition which gave the best effect on tofu was 2 % of turmeric powder and 4 days storage. Keywords: storage,  time, tofu, turmeric powder
The Use of Ethylene Adsorbers in Tamarillo Stored With Active Modified Atmosphere Packaging Joel Mika Silalahi; Elisa Julianti; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The study was conducted to determine the effect of ethylene absorbers  and storage time in maintaining fruit quality of tamarillo. This research was conducted using a completely randomized design with 2 factor i.e type of ethylene adsorbers (P1,= KMnO4, P2 = Zeolites, P3= Activated Charcoal , and P4 = Without adsorbers ), and storage time ( L1= 5 days, L2 = 10 days, L3 = 15 days and  L4 = 20 days). Parameters analysed were  water content, weight lost, vitamin C content, total soluble  solids, total acid, respiration rate, hardness, and color, organoleptic values ( color, smell, and texture ). The results showed that the type of ethylene adsorbers had highly significant effect on weight lost, vitamin C content, total soluble solids, total acid and fruit hardness had significant effect on oxygen concentration, and had the significant effect of  water content, carbondioxide concentration, and organoleptic values  color and aroma. Storage time had highly significant effect on weight loss, vitamin C content, respiration rate, organoleptic flavor and texture, significant affect the hardness, and had no effect on water content, total soluble solids and color. The treatment interaction had highly significant effect only on vitamin C content.  KMnO4 could preserve the quality of tamarillo fruits up to 20 days of storage. Keywords : Active Modified Atmosphere Packaging, ethylene  adsorbers, storage time,tamarilo,
Effect of Ratio of Soursop and Katuk Leaves with Arabic Gum Concentration on The Quality of Fruit Leather Covered by Chocolate Siswo Utomo; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): 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 and katuk leaves pulps with several arabic gum concentration on the quality of fruit leather covered by chocolate. This research was conducted by using completely randomized design with two factors, i.e. :ratio of soursop and katuk leaves pulps (P) : (90% : 10% ; 80% : 20% ; 70% : 30% ; 60% : 40%) and arabic gum concentration (K): (0,5%, 1%, 1,5% and 2%). Parameters analyzed were moisture content, ash content, vitamin C content, curb fiber content, total soluble solid, total acid, proteins content, organoleptic score of colour, taste and texture and organoleptic hedonic values of taste, flavour and texture. The results showed that the ratio soursop and katuk leaves pulps had highly significant effect on moisture content, ash content, vitamin C content, curb fiber content, total soluble solid, total acid, proteins content, score of colour, taste and texture, and hedonic values of taste and texture. Arabic gum concentration had highly significant effect on moisture content, vitamin C content, curb fiber content, total soluble solid, total acid, proteins content, organoleptic score of texture, and hedonic values of texture. Interactions of the two factors had highly significant effect on moisture content, and had no effect on ash content, vitamin C content, curb fiber content, total solubility solid, total acid, proteins content, scores of colour, taste and texture, and hedonic values of  flavor, taste and texture. The ratio of soursop and katuk leaves pulps of (60% : 40%) and Arabic gum concentration of (2%) produced the best quality of fruit leather and more acceptable. Keywords: Arabic gum, fruit leather, katuk leaves, soursop.

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