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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 Effect of Ratio of Red Dragon Fruit with Soursop and Agar Concentration on Quality of Slice Jam Yolanda Maria Selina Tarigan; Ismed Suhaidi; Era Yusraini
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 aimed to know the effect of ratio of red dragon fruit with soursop and agar concentration on the quality of slice jam. This research was conducted using a completely randomized design with two factors, namely the ratio of red dragon fruit with soursop (80%:20%, 60%:40%, 50%:50%, 40%:60, and 20%:80%) and the agar concentration (0,5%, 1%, and 1,5%). The parameters analyzed were the level of moisture content, total soluble solids, vitamin C, crude fiber content, crude pectin content, color, aroma, and texture scores and organoleptic value for color, aroma,taste,and texture. The results showed that the addition of ratio of red dragon with soursop had highly significant effect on the level of moisture content, vitamin C, crude fiber content, crude pectin content, color, texture scores and organoleptic value of color, aroma, taste, and texture. Agar concentration gave highly significant effect on level of moisture content, total soluble solids, fiber content, texture scores, organoleptic value of texture, and had significant effect of organoleptic value of taste. Interaction of the two factors gave significant effect on moisture content. Addition ratio red dragon fruit with soursop (20%:80%) and agar concentration as much as 1,5% produced the best quality of slice jam. Keywords: agar, red dragon, slice jam, soursop
The Effect of Blanching Time and Amount of Sugar on Quality of Chinese Mustard Wet Candy Erin Alawiyah Siregar; Herla Rusmarilin; 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 purpose of this study was to determine the effect of blanching time and amount of sugaron the quality and sensory test of candied Chinese mustard. This study was conducted in July to September 2013 in Food Technology Laboratory, Agriculture Faculty, North Sumatera University, Medan. This study was using completelyrandomized design with two factors, i.e blanching time (L) (2, 3, 4, and 5 minutes) and amount of sugar (P) (55, 60, 65, and 70 g). The analyzed parameters were moisture content (%), vitamin C content (mg/100 g sample),total soluble solid (oBrix), crude fiber content (%), and sensory test (color, flavor, taste, and texture). The results showed that blanching time per 100 ml of soaking water had a highly significanteffect on moisture content (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), crude fiber content (%), sensory test (color and flavor); had a significant effect on texture and had no effect on taste. The amount ofsugar had a highly significant effect on moisture content (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), sensory test (taste, flavor, and texture), and had no significant effect on crude fiber content (%) andorganolepticvalue of colour. The interaction of blanching time and amount of sugar had a highly significant effect on vitamin C content (mg/100 g sample). The best treatment which gave the best effect on Chinese mustard wet candy was 3 minutes of blanching time and amount of sugar 65 g. Keyword : Blanching time, amount of sugar, wet candy, chinese mustard.
Chemical and Functional Characteristics of Modified Flour from Durians Seeds Muhammad Azmi Alzuhri; Setyohadi Setyohadi; Ridwansyah Ridwansyah
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 research was aimed to find the effect of yeast on the quality of modified flour from durians seeds. The research had been performed using a completely randomized design with two factors namely kind of yeast J1 = yeast of tape, J2 = yeast of tempeh, J3 = combination of yeast of tape dan yeast of tempeh and yeast concentration : K1 = 0 %, K2 = 0,2%, K3 = 0,4%, K4 = 0,6%. Parameters analyzed were water content, ash content, fat content, fiber content, protein content, water and oil absorption,acidity degree and baking expansion. The results showed that the kind of yeast had highly significant effect on water content, acidity degree and had significant effect on ash content. Concentration of yeast had highly significant effect on water content, ash content, fat content, fiber content, protein content, water and oil absorptio, acidity degree, starch content and baking expansion. Interaction of the two factors had highly significant effect on acidity degree and baking expansion. Yeast of tape and concentration of 0,6% yeast gave the best quality characteristic of modified flour from durians seeds. Keywords: Durians seeds, modified flour yeast
Test of Rotor Gap and Varian of Knife Edge Shape on Mechanical Coffee Pulper Equipment Singular Cylinder Adella Ginting; Achwil Putra Munir; Nazif Ichwan
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

There were still found crushed coffee beans and unpeeled coffee in pulping of coffee. Quality of coffee was affected by rotor gap and blade variation. This research was held to test the rotor gap and blade variation on parameters measured, i.e effective capacity of the equipment, unpeeled beans percentage, crushed beans percentage, percentage beans in wet skin output and percentage wet skin in beans output. This research used factorial completely randomized design with two factors i.e rotor gap (0.8, 1.0, 1.2, 1.4 cm) and variant of blade (linear, curve, triangle and half of circle).The result showed that the rotor gap had significantly affected all parameters. Variant of blade had significantly affected all parameters except percentage beans in wet skin output. The interaction of the two factors had significantly affected all parameters except percentage beans in wet skin output and percentage wet skin in beans output. The best result was the combination of 1.0 cm gap with half of circle blade which resulted effective capacity of 170.79 kg/hour, unpeeled beans percentage of 8.33%, crushed beans percentage of 2.83%, percentage beans in wet skin output of 9.83% and percentage wet skin in beans output of 7.08%. Key words: coffee, pulping, rotor gap, blade
Modification of Flat Burr Type Coffee Bean Grinder Mill Arta Naomi Cristiana Simanjuntak; Achwil Putra Munir; Lukman Adlin Harahap
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Milling is done to reduce size or to powder food material into a certain level of refinement to be more easily processed into other products. The aims of this research was to modify, design, build and test flat burr mill type coffee bean grinder on robusta coffee and arabic coffee. Observed parameters were the effective capacity ofthe equipment, the percentage of losses materials, and economic analysis.The results showed that the effective capacity of the equipment were 35,66 kg/hour for robusta coffee and 33,84% for arabic coffee. Losses of robusta coffee bean was 0,043% and arabic coffee was 0,032%. Losses coffee powder of robusta coffee was 4,3% and arabic coffee was 12,00%. The economic analysis was Rp. 1.074,25/kg, the average of BEP was 216.5967341 kg/year for robusta coffee and 216.7716519 kg/year for arabic coffee. The 6% NPV was Rp. 3.539.104.339,00 for robusta coffee and Rp. 3.460.116.952,00 for arabic coffee. The IRR was 46,26% for robusta coffee and 46,28% for arabic coffee. Keywords: flat burr mill, coffee, grinder, rotor, stator.
Study of Coefficient of Seepage Irrigation in Tertiary Canals at Village of Kuala Simeme Namorambe District Deli Serdang Darwana Darwana; Sumono Sumono; Nazif Ichwan
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Land water distribution system in the villageof Kuala Simeme is done through tertiary ground channel. Water can loss through evapotranspiration, percolation, and seepage that may affect of the efficiency of water delivery.Of the three factors, the determination of the value of water loss throught seepage in the field was more difficult. This study was aimed to assess the seepage coefficient at two tertiary irrigation canal in the village of Kuala Simeme District of Namorambe, Deli Serdang.The results showed that seepage coefficient in the right edge of the first canal was 3.775,68 mm/day, at the left edge was 10.368,8 mm/day; at the right edge of second canal was 34.368,51 mm/day and at the left edge was 9.562,13 mm/day. Efficiency on first that canal and second canal were 91,02% and 81,73% respectively. Keyword: Tertiary Canal, Efficiency Distribution of water and seepage coefficient
Identification of Citrus Maturity with Artificial Neural Network Karsadi Warman; Lukman Adlin Harahap; Achwil Putra Munir
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Identification of citrus maturity is still done manually by the farmers. Fruit seen visually by eyes and responded by the brain to differentiate maturity level. In large amounts it would be difficult to maintain its performance. This study was a non-conventional method of measurement that used digital image processing to produce data that will be processed by artificial neural network and then processed using computer software that can be used to determine citrus maturity level. Citrus are identified based on the histrogram input image color ( RGB ) that obtained from the results of the capture program built by using Visual Basic. Some sample of the learning pattern citrus data had different weighted values as input to the neural network by using back propagation method to distinguish raw, ripe and over ripe fruits. This identification system was capable to identify the entire category of fruit which were 90 % correct identification. From the identification that had been done, resulting the identification of the three outputs 100 % ripe citrus, over ripe 80 %, and 100 % raw. Results of the identifications were affected by the shooting fruit process. Key words : Artificial Neural Network, Image processing, back propagation, Identification, citrus
Design of Cabinet Dryer for Pora-pora Fish (Mystacoleucus padangensis) Mitrawijaya Tamba; Ainun Rohana; Achwil Putra Munir
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 (160.83 KB)

Abstract

The processing of food preservation to increase food (fish) storage abilityis interested to be known. One kind of the preservation is by drying. This research aimed to design, make, test and analyze cabinet dryer economyc value. Parameters observed were fish moisture contents, equipment capacity, and economic analysis. It was found from the research that fish moisture contents after dryin (dry base) was 38,69%. Capacity of the cabinet dryer was 0,92 kg/hour. Economic analysis, main cost to dry 1 kg fish was Rp. 6.285,4. Break event point (BEP) was 381,49 kg/year. Internal rate of return (IRR) was 59,77%. Keywords : Pora-pora fish (mystacoleucus padangensis), fish drying , cabinet dryer.
Identification of Banana Maturity (Musa paradisiaca) with Artificial Neural Network Tantry Meilany Siregar; Lukman Adlin Harahap; Ainun Rohana
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 (140.555 KB)

Abstract

Identification of banana maturity is still done manually by the farmers. This leads to a lack of accuracy of identification in large amounts. This study was conducted to build a system capable of identifying ripeness of bananas using neural networks with image processing. The input images were bananas which were identified based on color histogram (RGB) and thent the program wasbuilt using visual basic. The system was trained with some banana image data that have different values in each classification in order to identify the level of maturity of the bananas with backpropagation method. From the identification that had been done it was found that the success rate was 100% for raw banana, almost ripe was 80%, ripe was 100% and over ripe was 100%. The identification results wass influenced by the way of taking pictures of fruit. Keyword : Artificial neural network, back propagation, banana, identification, Image processing,
Test of Some Kind of Biomass Fuels on Processed Waste Polymer Agriculture Tool Herdianze Novalina Pasaribu; Saipul Bahri Daulay; Adian Rindang
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Indonesia has many sources of renewable energy. One of them is biomass. This research was carried out to try some fuel from biomass to be used in agricultural polymer waste equipment. Biomass which used in this research were candlenut shell, coconut shell, and wood. Parameters used were equipment effective capacity, the percentage of polypropylene plastic residue, the percentage of fuel residue, oil volume, melting point, and the melting time. The results were: equipment effective capacity for candlenut shell fuel, coconut shell fuel, and wood fuel were 0 ml/hour, 62,22 ml/hour, and 77,66 ml/hour respectively. The percentage of plastic residue generated for candlenut shell, coconut shell, and wood fuel were 53.33%, 22.67%, and 20% respectively. The percentage of residue fuel for candlenut shell fuel, coconut shell fuel, and wood fuel were 35.67%, 16.87%, and 16% respectively. The volume of oil produced for candlenut shell fuel, coconut shell fuel, and wood fuel were 0 ml, 93.33 ml, and 110 ml respectively. The melting point obtained from the burning of fuel wood and coconut shell was 250 0C and the candlenut shell fuel was 175 0C. Melting time resulted in fuel of candlenut shell, coconut shell, and wood were 3.1 hours, 1.5 hours, and 1.44 hours respectively. Keywords : Biomass fuel, Plastic waste, and Pyrolysis.

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