cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota medan,
Sumatera utara
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
 13   14   15   16   17 
The Effect of Pectin Concentration and Storage Time on the Quality of Pineapple Jam Sheet Ahmad Ikhwal P; Zulkifli Lubis; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.568 KB)

Abstract

Research was conducted to determine Effect of pectin concentration and storage time on the quality of pineapple jam sheet. Pineapple production in Indonesia is very abundant, but its processing is still very minimal, therefore the diversification of pineapple processing is needed to increase. This study was conducted to determine the effect of pectin concentration and storage time on the quality of pineapple jam sheet. This study used a completely randomized design with two factors namely pectin concentration (P): 0.25%, 0.50%, 0.75% and 1.00%, and storage time (L): 0 days, 5 days, 10 days and 15 days. The parameters analyzed were moisture content, total acid, vitamin C, total dissolved solids, total microbes, organoleptic of color, aroma, taste, texture as well as color and texture scores. The results showed that the concentration of pectin had highly significant effect on water content, total acid, vitamin C, total dissolved solids, organoleptic of color, aroma, taste, texture as well as color and texture scores. Storage time had highly significant effect on water content, total acid, vitamin C, total dissolved solids, total microbes, organoleptic of color, aroma, taste, texture as well as color and texture scores. Interaction of the two factors had highly significant effect on water content, total acid test scores and color. Concentration of 0.75% pectin gave the best quality characteristics of the pineapple jam sheet and storage for 10 days was still acceptable for consumption. Keywords: Pectin concentration, pineapple, pineapple jam sheet, storage time.
The Effect of Ratio of Tapioca and Taro Flour with Addition of Arabic Gum on the Quality of Spinach Nugget Friscillia Anggia Rizki; Herla Rusmarilin; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (167.381 KB)

Abstract

The aim of this research was to  find the effect of  the ratio of  tapioca and taro flour with addition of arabic gum on the quality of spinach  nugget. The research was using completely randomized design with two factors, i.e  ratio of tapioca and taro flour (T): (20%:80%, 40%:60%, 60%:40%, and 80%:20%) and concentration of  arabic gum  (G) : (0,25%, 0,50%, 0,75%, and 1%). Parameters analyzed  were moisture content, ash content, protein content, fat content, crude fiber content, organoleptic value of  flavor, taste, and texture. The results showed that the ratio of  tapioca and taro flour had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of  taste, and texture. The concentration of  arabic gum  had highly significant effect on moisture content, ash content, protein content, crude fiber content, organoleptic value of  taste, and texture. Interaction of the two factors had significant effect on moisture content and ash content. The ratio of tapioca and taro flour of 20%:80% and concentration of  arabic gum 1% produced the best spinach nugget. Keywords: Arabic Gum, Nugget, Spinach, Tapioca, Taro Flour
The Effect of Ratio of Tempeh Puree With Sweet Corn Puree and Stabilizer Ratio on The Quality of Jam Fitri Riyanti; Herla Rusmarilin; Rona J Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.025 KB)

Abstract

The research was conducted to determine the effect of tempeh puree with sweet corn puree and ratio of stabilizers suitable to produce the quality and organoleptic of jam. The reseach had been performed using factorial completely randomized design (CRD), with two factors i.e : ratio of tempeh porridge with sweet corn porridge (T) : (80% : 20%, 60% : 40%, 40% : 60%, 20% : 40%) and ratio of carboxy methyl cellulose (CMC) and Arabic gum (P) :  (1% : 0%, 0,75% : 0,25%, 0,25% : 0,75%, 0% : 1%). The parameters analyzed were moisture, ash , protein, fat, and fiber content, total soluble solid, total microbes, score of color, aroma and taste, score of stickiness and organoleptic values (colour, flavor,  and taste). The resuls showed that the ratio of of tempeh puree with sweet corn puree had highly significant effect on moisture, ash, fat, protein, and fiber content, total soluble solid, score of color, flavor and taste, stickiness and organoleptic values (colour, flavor, and taste). The ratio of carboxy methyl cellulose (CMC) and Arabic gum had highly significant effect on moisture, fiber, fat, and protein content, total soluble solid, total microbes, and score of stickiness. The interaction of the two factors had significant effect on fat content. The ratio of tempeh puree with sweet corn puree 80% : 20 %  and ratio of carboxy methyl cellulose (CMC) and Arabic gum 1% : 0 % produced the best quality of jam. Keywords : Arabic gum,  carboxy methyl cellulose,  jam, sweet corn , tempe
Design and construction of mechanical onion slicing machine Anthoni Lumbantobing; Saipul Bahri Daulay; Sulastri Panggabean
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (784.999 KB)

Abstract

The slicing process is one of the postharvest processing. Onion slicing machine is used to support the increase of onion slicer product which is ready to be fried. This onion slicing machine uses electrical energy. This study was plan to build mechanical onion slicing machine. The study was conducted with literature study, experiment, observation and testing of the equpiment. The parameters measured were the effective capacity of the tool. The results showed that the effective capacity of the mechanical onion slicing machine was 76.1 kg/hour. Keywords: postharvest equipment, onion, slicer, effective capacity
Design of Pineapple Peeler with Manual Press System Iin Sawitri; Ainun Rohana; Sulastri Panggabean
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.981 KB)

Abstract

Basicly, oil press is designed to press  candlenut. This study was used in testing various commodity on oil press which was aimed to find the capacity of the oil press in removing oil from grains besides candlenut. This study was conducted at the Laboratory of Agricultural Engineering and parameters were analysed at Laboratory of Food Technology Faculty of Agricultural USU in March to May 2014 by using a non factorial completly randomized on peanut, soybean and corn. Parameters measured were effective capacity of oil press, water content of oil and yield. The results showed that the commodities had highly significant effect on effective capacity, water content and yield. The best treatment was the P1 (peanut) which produced 1,536 l/kg effective capacity, 0,171% water content of oil and 0,367 l/kg yield. Keywords: Grains oil, oil press, pressing
The Study of Rice Potential Production on Irrigation Fields in Deli Serdang Regency Dewi Novita Sari Saragih; Sumono Sumono; Nazif Ichwan
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.553 KB)

Abstract

Rice in national development order plays an important role as the main food of Indonesian and the main sector as contributor to foreign exchange from non-oil/gas sector. Deli Serdang as one of rice centra region in North Sumatera need to be inspected on wet rice fields condition to hold out and increase rice production. The purpose of this research was to study the rice potential production on irrigation fields in Deli Serdang regency in achieving the maximum level of rice production based on radiation level, time to grow rice, and rice variety. This research also studied the ratio and realibility of existing irrigation networks. In the year of 2009-2013, the result indicated that the irrigation network reability based on productivity, puso and the rice plant index still need to be incrased. The average of ratio between technical irrigation and pra technical and conventional irrigation determined as irrigation degrees of 6,7% and the rice production target was 61%. Key Word: irrigation, potential production, production target, ratio, rice
Design of Pineapple Peeler with Manual Press System Nando Edi Pramono Lingga; Achwil Putra Munir; Nazif Ichwan
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (172.814 KB)

Abstract

The handling of pineapple after harvest in skin peeling on farmer level  generally are done manually by knife. Therefore, to overcome this  weaknesses and disadvantages, a semi mechanic pineapple skin peeler was design that could peels the pineapple skin faster than manually, so it could made the work capacity increased, more neat peeling results, reducing the labor and can be used by anyone. The research was done by study of literature and observing the pineapple skin peeler with press manual system. Then designing the shape and coupling the components of the pineapple skin peeler. The pineapple skin peeler capacity for  11 cm, 10 cm and 7,5 cm blades diametre before honed were 139,76; 143,26; 149,25 pineapples per hour respectively. The pineapple skin peeler capacity for 11 cm, 10 cm, 7,5 cm blade diametre after honed were 143,47; 144,57; and 150,76 pineapples per hour respectively. Keywords : Blade, equipment design, pineapple skin peeler
The Design of Electricity Generator Equipment Using Irrigations Water Hadryanus Simanjuntak; Sumono Sumono; Saipul Bahri Daulay
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (135.731 KB)

Abstract

The development of technology has increased the used of electrical energy in agricultural equipments, so we need an alternatve to supply the requirement of electrical energy by using irrigations line therefore an electricity generator equipment using irrigations water (water mill) was designed.This research was abaut designing each component of the water mill suck as the dimension of the blades, wheels diameter, pulleys diameter and the rate of water flow. Parameters observed were the effective capacity and the manufacturing cost. The result, showed that the effective capacity was 150 wh and the manufacturing cost was Rp 6.000.000,-. Keywords: electricity generator, irrigation line, water mil,
Study of Manning’s value and Constants in Some Tertiary Channels Condition at Namu Sira Sira Irrigation Networks Namu Ukur Utara Village Sei Bingai Subdistrict Langkat District Hisyam Pahlevi; Sumono Sumono; Lukman Adlin Harahap
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.45 KB)

Abstract

Most of the tertiary irrigation in Namu Ukur Utara Village are land channels. This condition will affect the discharge and the water distribution efficiency for paddy field. The water distribution efficiency will be affected by water flow rate and channels condition, where both of this factor could be manifested through  the Manning’s value and Chezy constant. This research was aimed to determine  the Maning’s value and Chezy constant in 3 tertiary vegetated channels and trimmed channels at Namu Ukur Utara Village Namu Sira Sira Irrigation networks Langkat District. The Manning’s value coefficients for the three vegetated channels were 0,278; 0,268 and 0,185 and the Chezy constantwere 2,31; 2,48 and 3,63 respectively. While the Manning’s value coefficients for the trimmed channels were 0,247; 0,229 and 0,138 and the Chezy constant were 2,61; 2,90 and 4,66 respectively. Keyword : Chezy constant, Manning’s value coefficient, Tertiary Channels, Vegetation
Waste Oil Processing to Soap Bar With Extract of Turmeric, Aloe vera , and Papaya Julianto Wijaya; Ainun Rohana; Adian Rindang
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (150.897 KB)

Abstract

Waste Oil is the remains of frying oil that can not be reused. Therefore further processing is needed, one of them is being bar soap. The study was aimed to use waste oil into bar soap with extract of turmeric, aloe vera and papaya. The study was conducted at the Laboratory of Agricultural Engineering and Analysis of was done in Food Chemical Analysis Laboratorium Faculty of Agricultural in May 2014 to July 2014  by using a non-factorial completely randomized design. Parameters measured were water content, free fatty acid(FFA), alcohol insoluble part, and organoleptic test. The results show that turmeric, aloe vera, and papaya extract had no significant effect on water content, free fatty acid(FFA) and alcohol insoluble part. Keywords: Aloe vera, bar soap ,papaya, turmeric, waste oil

Page 15 of 60 | Total Record : 593

 13   14   15   16   17 

Filter by Year

2013 2019


Reset
Filter By Issues
All Issue Vol 7, No 4 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 3 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 2 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 1 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 1 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 2 (2013): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian More Issue