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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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The Study of Seepage Coefficient on Tertiary Irrigation Canals in The Sei Beras Sekata Village, Irrigation Area Medan Krio, Sunggal District of Deli Serdang Ika Sundari; Sumono Sumono; Achwil Putra Munir
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

In distribution of irrigation water through tertiary canal which is land canal, water losses can occur through evapotranspiration, percolation, and seepage of the canal, there by effecting the efficiency of water distribution. From the third factors of water losses the seepage coefficient is more difficult to determine. This research was aimed to study the value of the seepage coefficient using empirical formulas in two tertiary canals in Sei Beras Sekata village Medan Krio irrigation area, Sunggal district of Deli Serdang. The results showed that seepage coefficient in the right edge of the first canal was 8899,2 mm/day, at the left edge was 26697,6 mm/day; at the right edge of second canal was 78796,8 mm/day and at the left edge was 23241,6 mm/day. Efficiency on first that canal and second canal were 73,93% and 71,03% respectively. Key Word: Seepage coefficient,tertiary canal, water conveyance efficiency, water loss
The Study of Rice Potential Production on Namu Sira-Sira Irrigation Fields in Sei Bingai District Langkat Regency Tri Ayu Purnamasari; Sumono Sumono; Lukman Adlin Harahap
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Langkat as one of rice centra region in North Sumatera need to be inspected on wet rice fields condition to hold out and increase production. The purpose of this research was to study the rice potential production on Namu Sira-Sira irrigation fields in Sei Bingai district Langkat regency in achieving the maximum level of rice production based on sun  radiation level, time to grow rice, and rice variety. This research also studied the ratio between irrigation field and crops field, the ratio between technical irrigation and pre technical and conventional irrigation and realibility of existing irrigation networks. In the year of 2009-2013, the results indicated that the irrigation network realibility was good enough. The average  ratio between irrigation field and crops field was 2,2, the average of ratio between technical irrigation and pre technical and conventional irrigation was 5,82 and the rice production target was 70,68%. Keyword : irrigation network, potential production, production target, rice
The Study of Rice Potential Production on Sungai Ular Irrigation Fields in Pegajahan District Serdang Bedagai Regency Rossiana Sianturi; Sumono Sumono; Saipul Bahri Daulay
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Serdang Bedagai as one of rice centra region in North Sumatera with water source irrigation from irrigation Sungai Ular, need to be studied its wet rice fields irrigation network to hold out and increase production. The purpose of this research was to study the rice potential production on Sungai Ular irrigation fields in Pegajahan district, Serdang Bedagai regency in achieving the maximum level of rice production based on sun  radiation level, time to grow rice, and rice varieties. This research also studied the ratio between irrigation field and crops field, the ratio between technical irrigation and pre technical and conventional irrigation and realibility of existing irrigation networks. In period of 2009-2013, the results indicated that the irrigation network realibility was good enough. The average ratio between technical irrigation and pre technical and conventional irrigation was 0,78, the average  ratio between irrigation field and crops field was 1,75, and the rice production target was 59,86%. Keyword: Irrigation network, potential production, production target, rice.
Effect of Ethepon as Ripening Stimulant on The Quality of Barangan Banana (Musa paradisiaca L) Fruit Shahila Putri Ridhyanty; Elisa Julianti; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Posharvest handling is an attemp to meet market demand of agricultural products ideal condition. This reaserch was conducted to determine the effect of ethepon on the quality of barangan banana using complete randomized design consisting of two factors, i.e the maturity of barangan banana (M) : (75-80% and 85-90%) and ethepon concentration (E) : (0 ppm, 250 ppm, 500 ppm, and 750 ppm). Parameters observed were moisture content, vitamin C content, titratable acidity, total sugar, total soluble solid (TSS), hardness, weight loss, pulp to peel ratio, color score and organoleptic value of color, flavor, and texture.The results showed that maturity level and ethepon concentration had highly significant effect on moisture content, vitamin C content, titratable acidity, total sugar, TSS, hardness, weight loss, pulp to peel ratio, color score, organoleptic value of color, flavor, and texture. Interaction of the two factors had highly significant effect on hardness and  texture. The 85-90% maturity of barangan banana and 750 ppm concentration of ethepon produced the best quality of banana at three days storage. Keywords: barangan banana, ethepon concentration, maturity level
Study on the Effect of Passion Fruit Leaves Tea Addition on the Quality of Black Tea Dodi Mart Tuhu Manik; Herla Rusmarilin; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This study was conducted to investigate the effect of ratio of tea leaves and soursop leaves on the quality of tea. This study used a completely randomized design with two factors, namely ratio of  tea leaves and soursop leaves ( D ) : (20:80%, 40:60%, 60:40%, 80:20%) and withering time ( P ) : (15,16,17,18 hours). The Parameters analyzed were moisture content, tannin content, ash content, and the value of organoleptics (taste, color of water and texture) The result showed that the ratio of tea leaves and soursop leaves had highly significant effect on the moisture content, tannin content, ash content, color, taste and texture. Withering time had highly significant effect on water content, tannin content, ash content, color, taste and texture. The interaction of ratio of tea leaves and soursop leaves and withering time had a highly significant effect on the moisture content, tannin content, ash content, color, taste and texture. Ratio of soursop leaves and tea leaves 50%:50% with 18 hours withering produced the best quality of tea. Keyword : leaves of tea, soursop leaves, ratio of tea leaves and passion fruit leaves, withering time.
Physico-Chemical Characterization of Composite Flour from Sweet Potato Flour, Corn Starch, and Soybean Flour Iman Ginting; Elisa Julianti; Rona J Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research aims at evaluating the physicochemical properties of composite flour produced from sweet potato flour, corn starch, soybean flour, and xanthan gum. . The research had been performed using factorial completely randomized design, with one factor i.e  ratio of sweet potato flour : corn starch : soybean flour : xanthan gum : 60%:20%:19,5%:0,5%, 50%:30%:19,5%:0,5%, 40%:40%:19,5%:0,5%, 50%:20%:29,5%:0,5%,  40%:30%:29,5%:0,5%, 30%:40%:29,5%:0,5% and 100% wheat flour as control.  The composite flour produces were subjected to chemical analysis (proximate and crude fiber).  The results showed  that ratio of sweet potato flour, corn starch, soybean flour, and xanthan gum gave the high significant differences (P<0,01) on all of parameter observed.  Based on protein content,  the composite flour with the proportion of sweet potato 30%, corn starch 40%, soybean flour 29,5% and xanthan gum 0,5%  can be considered similar to wheat flour for making wheatless products. Keyword : Composite flour,  sweet potato, corn starch,  soybean flour, xanthan gum
Preparation of Corn Milk Enriched with Germinated Mung Beans and Addition of CMC as Stabilizer Cokro H Harianja; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to determine the effect of ratio of sweet corn with germinated mung bean and CMC concentration on quality of corn milk. This research was using a completely randomized factorial design with two factors: ratio of sweet corn with germinated mung bean (H): 100%:0%, 75%:25%, 50%:50%, 25%:75%, 0%:100%, and CMC concentration (C): 0,1%, 0,3%, 0,5%. Parameters observed were fat content, protein content, total solid, viscosity, pH,  organoleptic of color, taste and aroma. The result showed that the ratio of sweet corn with germinated mung bean had highly significant effect on fat content, protein content, total solid, viscosity, pH, and organoleptic value of color and aroma; and had no significant effect on organoleptic of taste. CMC concentration had highly significant effect on protein content, total solid, and viscosity, and had no significant effect on fat content, pH, organoleptic value of color, taste and aroma. Interaction between ratio of sweet corn with germinated mung bean and CMC concentration had highly significant effect on viscosity, and had no significant effect on fat content, protein content, total solid, pH,  organoleptic of color, taste and aroma. The ratio of sweet corn with germinated mung bean of 25%:75% and 0,5% CMC produced the best corn milk. Keywords: CMC, corn milk, germinated mung bean, sweet corn
The Effect of Ratio of Aloe Vera with Sweet Corn and Carboxy Methyl Cellulose Concentration on Quality of Aloe Vera Jam Liston Preddy Pasaribu; Terip Karo-Karo; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to determine the effect of ratio of aloe vera with sweet corn and Carboxy Methyl Celulose concentration on quality of aloe vera jam. This research was using a completely  factorial randomized design with two factors: ratio of aloe vera with sweet corn (P): 90%:10%, 80%:20%, 70%:30%, 60%:40%, and CMC concentration (K): 0.5%, 1.0%, 1.5%, 2.0%. Parameters observed the water content, fiber content, protein content, total acid, total soluble solid, vitamin C content, spreadness value organoleptic color, aroma, and taste. The results showed that the ratio of aloe vera with sweet corn had highly significant effect on water content, fiber content, protein content, total soluble solid, color, aroma, and taste, and had no different effect on the total acid, vitamin C content and spreadness value. CMC concentration had highly significant effect on water content, fiber content, protein content, total soluble solid, and spreadness value, and had no different effect on the total acid, vitamin C, color, aroma, and taste. Interaction between ratio of aloe vera with sweet corn and CMC concentration had no different effect on all parameters. The ratio of aloe vera with sweet corn of 60%: 40% and 1.0% CMC concentration produced the best aloe vera jam. Keywords: Aloe vera, sweet corn, CMC, jam
The Effect of Amount of Sugarcane Juice and Concentration of Skim Milk on The Quality of Sugarcane Juice Yoghurt Azmil Fuady; Sentosa Ginting; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This study was conducted to determine the effect of amount of sugarcane juice and skim milk concentration on the quality of sugarcane juice yoghurt. 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 amount of sugarcane juice (T) : (10%,20%,30%,40%) and concentration of skim milk (S) : (12%, 13%, 14%, 15%). The parameters analyzed were protein content, total lactic acid, total dissolved solids, total microbes,  ash content, viscosity, the hedonic value of color, aroma, and taste. The result showed that the amount of sugarcane juice had highly significant effect on total lactic acid, total dissolved solids, total microbes, ash content, and hedonic value of color and taste. Concentration of skim milk had highly significant effect on level of protein, total lactic acid, total dissolved solids, total microbes, ash content, and viscosity. The interaction between the two factors had highly significant effect on total dissolved solids, total microbes, had significant effect on total lactic acid, and had no significant effect on the level of protein, ash content, viscosity, hedonic value of the color, aroma, and taste. Amount of sugarcane juice of 40% and concentration of skim milk of 13% produced the best quality sugarcane juice yoghurt and more acceptable. Keywords : Skim milk, sugarcane juice, yoghurt
Study of Making of Instant Noodle Using Composite Wheat Flour, Four Variety of Sweet Potato Flour, and Mung Bean Flour Guntur Kurniawan Hasibuan; Ismed Suhaidi; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to study of making of instant noodle using composite wheat flour, four variety of sweet potato flour and mung bean flour, and to formulate the best  sweet potato variety to make instant noodle. The research had been performed using factorial completely randomized design, with one factor i.e : ratio of wheat composite flour, four variety of sweet potato flour, and mung bean flour (G) : 70%:20%:10%, 70%:20%:10%, 70%:20%:10%, 70%:20%:10%, 70%:15%:15%, 70%:15%:15%, 70%:15%:15%, 70%:15%:15%, 70%:10%:20%, 70%:10%:20%, 70%:10%:20%, 70%:10%:20%. Parameters analyzed where water content, ash content, fat content, fiber content, protein content, carbohydrate content, water absorption, lost of solid on cooking, colour organoleptic score, taste organoleptic value, elasticity organoleptic value, springy organoleptic value. The research showed that the ratio of wheat composite flour, four variety of sweet potato, and mung bean flour had highly significant effect on water content, ash content, fat content, fiber content, water absorption, lost of solid on cooking, colour organoleptic score and taste organoleptic value and had significant effect on protein content and carbohydrate content but had no signifnicant effect on elasticity orgonelptic value and springy organoleptic value. The formulation of 70%:10%:20%  with white sweet potato variety was the best for the making instant noodle. Keyword: Wheat flour, four variet of sweet potato flour, mung bean flour, instant noodle.

Page 16 of 60 | Total Record : 593

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