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
 18   19   20   21   22 
Study of Pulley Diameter Effect on Product Quality of Grain’s Chip Molder Alex Candra Pardede; Saipul Bahri Daulay; Lukman Adlin Harahap
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 (138.936 KB)

Abstract

The pulley diameter of grain’s chip molder is needed to care. The pulley diameter will affect product quality. Pulley diameter were tested to know the quality of grain’s chip produced. Research had been conducted at agricultural engineering laboratory, Agricultural faculty USU in April –August 2014 using factorial randomized block design with one factor i.e 2,5, 3,5, and 4,5 inch. Parameters observed were organoleptic test (color), yield, process capacity, uniformity of the thickness and parcentage of damage product. The results showed that the pulley diameter had no effect on the organoleptic test (color), yield and uniformity of the thickness; had significant effect on process capacity and had highly significant on parcentage of damage product. Keywords: Grain’s chip molder, pulley diameter test, product quality.
Knife Edge Test of Mechanical Desiccated Coconut Stephanus K.; Lukman Adlin Harahap; Adian Rindang
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 (147.336 KB)

Abstract

This research was done to test the effect of knife edge on the effective capacity of the equipment, percentage of material that was grated uncompletely, percentage of material left in the equipment, and yield. This research was using non factorial completely randomized design. It was found that the effective capacity of the equipment, percentage of material that was grated completely, percentage of material left in the equipment, and yield on two knifes edge/cm2 are 44,821, 5,87%, 11,69%, and 88,31% kg/hr respectively. On three knifes edge/cm2 are 46,049, 3,97%, 9,68%, and 90,32% kg/hr respectively. On four knifes edge/cm2 are 48,988, 3,79%, 6,74%, and 93,26% kg/hr respectively. The results showed that number of knife edge had significant effect on the percentage of material that was grated uncompletely, percentage of material left in the equipment, and yield and had no effect on the effective capacity. The main cost from year one to year seven were Rp. 35,29, Rp. 32,92, Rp. 32,13, Rp. 31,73, Rp. 31,49, Rp. 31,37, and Rp. 31,23 per kg respectively. Break even point from year one to year seven were 2897,76, 1558,97, 1113,32, 890,89, 757,71, 687,64, 606,13 kg respectively. The result of net present value from 6% of bank rate was Rp. 838.406.384,79 which means this business was competent. The internal rate of return was 35,56% which means this business was competent if the bank rate were not more than 35,56%. Keywords : Knife edge, grater, desiccated coconut
The Study of Anthropometric of Massey Fergusson 400 Extra Tractor Tiurma Rosita Sinaga; Achwil Putra Munir; 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 (593.455 KB)

Abstract

Seat is one of the dominant factors to get a job perform conveniently on a four-wheel tractor by operator. It is therefore necessary to design a seat that fits the dimensions of Indonesian’s body in general, as the tractor in Indonesia is made overseas. This research was conducted by measuring the dimensions of the body 100 correspondents that were taken randomly. The data collected were popliteal height, buttock-distance popliteal height, shoulder span, span between the elbow rest position, high elbow resting position, the shoulder height and weight. The results showed that high current cushion was 50 cm high while the proposed was 46 cm. The current length of the cushion was 38.5 cm while the proposed was 46 cm, width of the cushion was currently was 46.5 cm while the proposed was 38.4 cm, high backrest c current was 47.5 cm while the proposed was 23 cm and the proposed was load 60-70 kg. Keywords: tractor, anthropometry, seat
The Making of Patty Slices by using High Protein Content Flour with Stabilizer Addition Beby Yunita; Herla Rusmarilin; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (135.99 KB)

Abstract

The aim of this research was to find the effect of gum arabic stabilizer addition on the quality of patty slices. The research was conducted in two phases. 1) The manufacture of composite flour was made from mackerel fish flour and soybean flour (P) (100%:0%, 90%:10%, 80%:20%,70%:30%) with the addition of 10% tapioca. The flour was tested on moisture content, ash content, fat content, protein content, carbohidrat content, crude fiber content, water absorption, and oil absorption. 2) The manufacture of patty slices from the best ratio camposite flour of phase 1 by using stabilizer addition gum Arabic (F) (0,8%, 0,9%, 1,0%, and 1,1%), then proximate analysis, total microbial, texture (tenderness), water holding capacity, and organoleptic (value of colour, flavour, taste, dan texture) of patty slices were analyzed. Patty slices was made from the best ratio of mackerel fish flour and soybean flour of 70%:30%. Patty slices by using concentration of gum arabic had highly significant effect on moisture content, ash content,  protein content, crude fiber content, texture (tenderness), total microbial, and water holding capacity. The best concentration of gum arabic of the patty slices was 1,1% Keywords: Flour, patty slices, stabilizer
The Effect Ratio of Pineapple with Melon and Sugar Concentration on The Quality of Ginger Hard Candy Connie Daniella; Linda Masniary Lubis; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (142.852 KB)

Abstract

The purpose of this study was to determine the effect of ratio of pineapple and melon and sugar concentration on the quality of hard candy. This study was done by using completely randomized design with two factors, ie : ratio of pineapple and melon (N) (40% : 40%, 45% : 35%, 50% : 30%, 55% : 25%) and sugar concentration (G) (50%, 55%, 60%, 65%). The analyzed parameters were moisture content, vitamin C content, total acid, total soluble solid, ash content, sensory test (color, flavor, taste, and texture). The ratio of pineapple and melon gave significant effect on moisture content, vitamin C content, total acid, total soluble solid, ash content, and sensory test (color, flavor, taste, and texture). The sugar concentration gave significant effect on moisture content, vitamin C content, total acid, total soluble solid, ash content, and sensory test (color, flavor, taste, and texture). The interaction of the ratio of pineapple with melon and sugar concentration had no significant effect on moisture content, ascorbic acid content, total acid, total soluble solid, sensory test (color, taste, and texture), but gave highly  significant effect on ash content, and gave high significant effect on sensory test (flavor). The best composition which gave the best effect on hard candy was 50% : 25% of pineapple ratio with melon and 65%  sugar. Keywords : Ginger, hard candy, ratio of pineapple with melon, sugar concentration
The Effect of Amount of Mixed Garlic Extract with Spinach and Sugar on The Quality of Instant Germinated Soya Drink Fitra Yanti Situmorang; Ismed Suhaidi; Setyohadi Setyohadi
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.123 KB)

Abstract

This study was aimed to determine the effect of mixed of  garlic extract  with spinach and amount of sugar on the quality of instant germinated soya drink. Complete Randomised Design (CRD) with 2 factors were used: the ratio of garlic and spinach extract (0.5%: 4.5%, 1.0%: 4.0%, 1.5%: 3.5 %, 2.0%: 3.0%) and the amount of sugar (10%, 20%, 30%, 40%). Parameters measured were fat content, water content, protein content, solubility, taste, aroma and color. The results showed that the ratio of garlic extract mix and spinach had a highly significant effect on fat content, water content, protein content, solubility, taste, aroma and color. The effect of  the amount of sugar was differed significantly on fat content, water content, protein content, solubility, taste, aroma and color. Interaction of both factors were significantly  affected the solubility and not significantly effected the fat content, water content, protein content, taste, aroma and color. To produce quality of instant germinated soya drink suggested to used the ratio of garlic and spinach extract 0,5:4,5% and the amount of sugar 10%.
The Effect of Ratio o Wheat Starch and Breadfruit Flours with Kinds of Stabilizer on The Quality of Breadfruit Cookies Kurnia A.K. Sitohang; Zulkifli Lubis; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.292 KB)

Abstract

Indonesia has imported much wheat  flour, therefore a replace of wheat flour is needed to be found. The aim of this research was to  find the effect of  wheat starch and breadfruit flours with kinds of stabilizer on the quality of breadfruit cookies. The research was using completely randomized design with two factors, i.e  ratio of wheat starch and breadfruit flour (S): (75%:25%), (60:40%), (45%:55%), (30%:70%) and kinds of stabilizer (P) : no stabilizer, gum arab, CMC and tween 20. Parameters analyzed  were water content, ash content, fat content, protein content, fiber content,  organoleptic value of flavor, taste, and texture. The results showed that the ratio of wheat starch and breadfruit flours had highly significant effect on the water content, ash content, protein content, fat content, fiber content, organoleptic value of flavor, taste, and texture. Kinds of stabilisizer gave highly significant effect on the water content,  organoleptic value of flavor, taste, and texture. The interaction of ratio of wheat starch and breadfruit flours with kinds of stabilizer gave significant effect on the organoleptic value of texture. The ratio of  wheat starch and breadfruit powder of 75%:25% and stabilisizer CMC (carboxy methyl cellulose)  gave the best quality of breadfruit cookies. Keywords : breadfruit flours, cookies, kinds of stabilizer, wheat starch
The Effect of Sugar Consentration and the Fermentation Time of Kombucha Marni Otace Wulan Napitupulu; Setyohadi Setyohadi; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.324 KB)

Abstract

The study was conducted to determine the effect of variations in sugar concentration and fermentation time on the quality of kombucha coffee. This study is one of the first steps to get a product that is more healthful from coffee. This research was conducted in July 2013 in the Laboratory of Food Technology, Faculty of Agriculture, USU, Medan, using a completely randomized design with two factors, namely variations in the concentration of sugar (G): (2, 4, 6, and 8%) and fermentation time (L): (5, 7, 9, and 11 days). The parameters analyzed were tannin content (%), pH, total soluable solid (oBrix),  total microbial (x108 CFU/g), total acid (%), and organoleptic (color, aroma, and flavor). The results showed that variations in the concentration of sugar gave a significant effect on levels of tannin, pH, total soluble solids (TSS),  total microbial (x108 CFU/g), and organoleptic taste, smell and color. Fermentation time gave a highly significant effect on levels of tannin, pH, total soluble solids (TSS), total microbial (x108 CFU/g),and organoleptic taste, smell and color. Interactions of the two factors had highly significant effect on levels of tannin, pH, total soluble solids (TSS), total microbial (x108 CFU/g), total acid (%), and organoleptic taste and smell. The best result was coffee kombucha with 8% sugar concentration and fermentation time of 5 days. Keywords: Fermentation time, kombucha coffee, sugar concentration
Effect of Micture of Tomato Porridge with Sweet Potato Juice and Potassium Sorbat Concentration on the Quality of Papaya Sauce Sri Novita Sari; Ismed Suhaidi; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.337 KB)

Abstract

The aim of this research was to investigate the effect of mixture of tomato porridge with sweet potato juice and potassium sorbat concentration on the quality of papaya sauce. The research had been performed using factorial completely rendomized design (CRD) with two factors, i.e; mixture of tomato porridge with sweet potato juice (A)=(40:10%), (30:15%), (30:20%), (25:25%) with 50% papaya porridge respectively and potassium sorbat concentration (S)=(0%), (0,1%), (0,2%), (0,3%). Parameters analyzed were moisture content, ash content, total acid, vitamin C content, total soluble solid, viscosity and organoleptik of color, smell, taste. The results showed that mixture of tomato porridge with sweet potato juice had highly significant effect on moisture content, ash content, total acid, vitamin C content, total soluble solid, viscosity and organoleptic value (color, smell, taste). The potassium sorbat concentration had highly significant effect on moisture content, ash content, total acid, vitamin C content, viscosity, and organoleptic values. The intraction of mixture of tomato porridge with sweet potato juice and potassium sorbat concentration had significant effect on total acid and had nosignificant effect on moisture content, ash content, vitamin C content, total soluble solid, viscocity and organileptic values. The (A3)=(30:20%) tomato porridge with sweet potato juice (S2)=(0,1%) potassium sorbat concentration produced better and more acceptable quality of the sauce. Keyword : papaya, potassium sorbat, sauce, sweet potato, tomato
The Characteristics of Physicochemical and Functional Properties of North Sumatera Wheat Flour Siti Nur Janna Sihotang; Zulkifli Lubis; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.816 KB)

Abstract

Indonesian people consume much wheat flour, whereas wheat was not grown in Indonesia and must be imported. Therefore a research of the quality of wheat that can be grown in Indonesia was made in order to reduce import. This research was aimed to study the seed, physicochemical and functional characterization of north Sumatera wheat flour. This research had been performed using non factorial completely randomized design. Parameters analyzed were seed hardness, bulk density, moisture content, ash content, fat content, crude fiber content, protein content, water absorption, oil absorption capacity, swelling power, and baking expansion. Keyword: Flour, furrow, variety, wheat.

Page 20 of 60 | Total Record : 593

 18   19   20   21   22 

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