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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 determination of Erosion Rate on Andepts Soil Using Corn and Bench Terrace With USLE Methods and Small Plots in Kwala Bekala Estate University of North Sumatera Rian Hidayat Lubis; Sumono Sumono; Lukman Adlin Harahap
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 way to prevent the soil erosion is using vegetation method (plants) and mechanical method (terrace). This study was aimed to determine tolerable erosion rate and Erosion Hazard Level (TBE) on Andepts soil  using corn and bench terrace (inward) with slope of 9%, in April-July 2014 in the District of  Kwala Bekala using small plots and USLE predictions. The results showed that the amount of erosion using small plots for control land was 1,79 ton/(ha.year), on corn land was 1,67 ton/(ha.year), and on bench terrace (inward) land was 0,44 ton/(ha.year), respectively with low Erosion Hasard Level (TBE) category. USLE predictions based on 10 years of rainfall data for control land was 49,34 ton/(ha.year), on corn land was 31,34 ton/(ha.year), and on bench terrace (inward) was 17,27 ton/(ha.year) with Erosion Hazard Level (TBE) category of low to moderate. Prediction based on the USLE for 4 months rainfall data for control land was 6,28 ton/(ha.year), on corn land was 4,003 ton/(ha.year), and on bench terrace (inward) land was 2,19 ton/(ha.year) with low Erosion Hazard Level (TBE) category. The amount of tolerable erosion rate was 29 tons/(ha.years). Keywords: Andepts Soil, Bench Terrace (inward), Corn, Erosion,
The determination of Erosion Rate on Andepts Soil Using Peanut Plants and Bench Terrace With USLE Methods and Small Plots in Kwala Bekala Estate University of North Sumatera Rifki Iqromi Purba; Sumono Sumono; Nazif Ichwan
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 way to prevent the broken soil (erosion) can be using vegetation methods (plants)  and mechanical methods (terrace). This study was aimed to determine tolerable erosion rate and Erosion Hazard Level (TBE) the Andepts soil erosion using peanuts and bench terrace with slope of 9%, in April-July 2014 in the District Kwala Bekala using small plots and USLE predictions.The results showed that the amount of erosion using small plots for control land were 1,79 ton/(ha.year), on peanuts land were 1,18 ton/(ha.year), on bench terrace land were 0,62 ton/(ha.year) respectively with low Erosion Hasard Level (TBE) category. USLE predictions based on 10 years of rainfall data for control land were 49,34 ton/(ha.year), on peanuts land were 9,86 ton/(ha.year), on bench terrace land were 17,27 ton/(ha.year) respectively with Erosion Hazard Level (TBE) category of low to moderate. Predictions based on the USLE 4 months rainfall data for control land were 6,28 ton/(ha.year), on peanuts land were 1,25 ton/(ha.year), on bench terrace land were 2,19 ton/(ha.year) respectively with low Erosion Hazard Level (TBE) category. The amount of tolerable erosion rate is 29 tons/(ha.years). Keywords: Andepts Soil, Bench Terrace, Erosion, Peanuts
Design of Pineapple Peeler Machine Yuli Noersalim; Achwil Putra Munir; Ainun Rohana
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

At this time peeling pineapple fruit is known only through manual tools by kitchen knife. However, later on pineapple peeler has begun to be developed in the form of pineapple peeler manually press by using human operator. With the development of science and technology in this modern age, human  beings that have the potential to think will always develop and trying to create or make a new, more efficient and practical equipment that can help or even replacing human power with the agricultural machinery. Therefore through design in this research, the author tried to ease the peeling of pineapple skin by designing a pineapple peeler machine which had a larger capacity and without human power which be more effective and efficient in peeling pineapple. This principle of the pineapple peeler machine was worked that pineapples were embedded in the blade player who spins the fruit and withheld by the retaining lever and then the blades that have been mounted on a holder would come down to peel the fruit  that suited to its size. This machine can peel all kind of ripe pineapple fruit-size. The capacity of this pineapple peeler machine was 31,57 kg/hour. Keywords : blade, equipment design, pineapple peeler
The Effect of Ratio of Lemongrass Bar Juice with Ginger Juice and Concentration of Palm Sugar Powder on the Quality of Lemongrass Fresh Drink Powder Devi Marista Togatorop; Rona J. Nainggolan; Linda Masniary Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (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 lemongrass bar juice with ginger juice and concentration of palm sugar powder on the quality of lemongrass fresh drink powder . This research was conducted using completely randomized design (CRD) with two factors i. e: ratio of lemongrass bar juice with ginger juice (S) : (95% : 5 ; 90% : 10% ; 85% : 20% ; 80% : 20%) and concentration of palm sugar powder (G) : (12%, 14%, 16%, 18%). The parameters analyzed were water content, ash content, total acid, total soluble solid, solubility, solubility speed, the score value of color and taste, and the hedonic value of flavor and taste. The results showed the ratio of lemongrass bar juice with ginger juice had highly significant effect on water content and hedonic value flavor. Concentration of palm sugar powder had highly significant effect on water content, ash content, total acid, total soluble solid, solubility, solubility speed, the hedonic value of taste, and the score value of color. The interaction between the two factors had significant effect on water content and ash content. Ratio of lemongrass bar juice with ginger juice of 80% : 20% and concentration of palm sugar powder of 18% produced the best quality of lemongrass fresh drink powder . Keywords : Fresh drink powder, ginger juice, lemongrass bar juice, palm sugar powder.
Effect of Ratio of Soursop with Papaya and Arabic Gum Addition on The Quality of Fruit Leather Edy Syahputra Harahap; Terip Karo-Karo; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): 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 with papaya pulps and several arabic gum addition on the quality of mixture of soursop and papaya fruit leather. 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 soursop with papaya pulps (S) : (70% : 30% ; 60% : 40% ; 50% : 50% ; 40% : 60% ; 30% : 70%) and arabic gum concentration (G): (0,6%, 0,8%, and 1%). Parameters analyzed were moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, taste, flavour and texture. The results showed that the ratio of soursop with papaya pulps had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of organoleptic values of colour, taste, texture, and hedonic of organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on moisture content, crude fiber content, and had significant effect on vitamin C content, total acid. Interactions of the two factors had significant effect on moisture content. The ratio of soursop with papaya pulps of (30% : 70%) and arabic gum concentration of (1%) produced the best quality of fruit leather and more acceptable. Keywords : Soursop, Papaya, Arabic gum, Fruit leather.
Effect of Solvent Type and Extraction Temperature of Chicken Leg on The Physical and Chemical Characteristic Producted Gelatine Hadijah Siregar; Sentosa Ginting; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): 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 solvent type and extraction temperature of chicken leg on the physical and chemical characteristic producted gelatine. The research was using completely randomized design with two factors, i.e solvent type (P): (acetic acid, chloride acid, and sulfuric acid) and extraction temperature (S) : (50 OC, 60 OC, 70 OC, and 80 OC). Parameters analyzed were yield, moisture content, ash content, protein content, pH, color and flavor.The results showed that solvent type had highly significant effect on yield, moisture content, ash content, protein content, pH, and color. The extraction temperature had highly significant effect on moisture content, ash content, color, and flavor. Interaction of the two factors had significant effect on moisture content, ash content and color. The sulfuric acid solution and extraction temperature 60 OC produced the best chicken leg gelatine. Keywords : Chicken leg, extraction temperature, gelatine, solvent type.
The Effect of Drying Temperature and Concentration of Dextrin on The Quality of Red Beet Instant Drink Lenni Triani Naibaho; Ismed Suhaidi; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This study was conducted to determine the effect of drying temperature and concentration of dextrin on the quality of red beet instant drink. This research is using completely randomized design (CRD) with two factors, i. e : drying temperature (S) : (60oC, 70oC, 80oC) and concentration of dextrin (D) : (2%, 4%, 6%, 8%, 10%). The parameters analyzed were yield, water content, ash content, vitamin C content, total soluble solid, solubility, solubility speed, the score value of color and taste, and the hedonic value of flavor and taste. The result showed that drying temperature had highly significant effect on yield, water content, vitamin C content, solubility, solubility speed, the score value of color and taste and the hedonic value of flavor and taste. Concentration of dextrin had highly significant effect on yield, water content, ash content, vitamin C content, total soluble solid, solubility, solubility speed, the score value of color and taste, and the hedonic value of flavor and taste. The interaction between the two factors had highly significant on vitamin C content and the score value of color. Drying temperature of 60oC and concentration dextrin of 10% produced the best quality of red beet instant drink. Keywords :dextrin, drying temperature,instant drink,red beet
Effect of Concentration of Soursop Pulp with Ginger and Arabic Gum Concentration on the Quality of Fruit Leather M. Albi Putra; Rona J. Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (145.345 KB)

Abstract

The aim of this research was to find the effect of ratio of soursop and ginger pulps with several arabic gum concentration on the quality of soursop and ginger fruit leather. This research was conducted by using completely randomized design with two factors, i.e. :ratio of soursop and ginger pulps (S) : (75% : 25% ; 80% : 20% ; 85% : 15% ; 90% : 10%; 95% : 5%) and arabic gum concentration (K): (0,5%, 1%, 1,5% ). Parameters analyzed were moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, organoleptic score of colour, taste and texture and organoleptic hedonic values of colour, flavour, taste, and texture. The results showed that the ratio soursop and ginger pulps had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of colour, taste and texture, and hedonic values of taste and texture. Arabic gum concentration had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid. Interactions of the two factors had highly significant effect on moisture content and crude fiber content, and had no effect on ash content, vitamin C content, total solubility solid, total acid, scores of colour, taste and texture, and hedonic values of colour, flavor, taste and texture. The ratio of soursop and ginger pulps of (95% : 5%) and Arabic gum concentration of (1,5%) produced the best quality of fruit leather and more acceptable. Keywords: Arabic gum, fruit leather, ginger, soursop.
Effect of The Lime Concentration and Soaking Time on the Quality of Durian Stone Chips Nurdin Efendi Siregar; Setyohadi Setyohadi; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.284 KB)

Abstract

This study was conducted to investigate the effect of the lime concentration and soaking time on the quality of durian stone chips. This study used a completely randomized design with two factors, namely and the concentration of the lime (L) : ( 0.5, 2, 3.5, and 5 % ) and soaking time ( P ) : ( 1, 2, 3 and 4 hours ). The parameters analyzed were moisture content, fat content, protein content, ash conten, and the value of organoleptic ( color, taste and texture). The results showed that the concentration of the lime had highly significant effect on water content, fat content, protein content, ash content, color, taste and texture. The soaking time gave highly significant effect on the moisture content, fat content, protein content, ash content, color, taste and texture. The interaction of the two factors had a highly significant effect on the moisture content, fat content, protein content, ash content, color, taste and texture. The lime concentration of 0.5% and four hours soaking produced the best durian stone chips . Keywords : Durian stone chips ,lime, concentration, soaking time
The Effect of Ratio of Lemongrass Stalk Juice with Galingale Juice and Concentration of Palm Sugar Powder on the Quality of Lemongrass Fresh Drink Powder Tio Maria Situmorang; Rona J. Nainggolan; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.767 KB)

Abstract

This research was conducted to determine the effect of ratio of lemongrass stalk juice with galingale juice and concentration of palm sugar powder on the quality of lemongrass fresh drink powder . This research was conducted using completely randomized design (CRD) with, two factors i.e : ratio of lemongrass stalk juice with galingale juice (S) : (95% : 5, 90% : 10% , 85% : 15%, 80% : 20%) and concentration of palm sugar powder (G) : (12%, 14%, 16%, 18%). The parameters analyzed were moisture content, ash content, total acid, total soluble solid, solubility, the score value of color and taste, and the hedonic value of flavor and taste. The results showed that of lemongrass stalk juice with galingale juice had highly significant effect on moisture content, and flavor. Concentration of palm sugar powder had highly significant effect on moisture content, ash content, total acid, total soluble solid, solubility, score of color and taste, the hedonic value of taste. The interaction between the two factors had significant effect on taste. Ratio of lemongrass stalk juice with galingale juice of 90% : 10% and concentration of palm sugar powder of 18% produced the best quality of lemongrass fresh drink powder . Keywords : Galingale, lemongrass, lemongrass stalk juice, palm sugar, powder.

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