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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
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Design of Soybean Epidermis Peeler Siska Willyana; Achwil Putra Munir; Adian Rindang
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Soybean peeling is aimed to simplify the processing of soybean in the next step, such as in tofu making, tempe making and soybean extract. The peeling techniques of soybean was used widely with simple way which is soaked in the water and stomp it in a basin until its skin peeled. This research was to design,  make, test and analyze the economic value of the soybean peeler. The parameters of this research were effective capacity, broken peeled soybean percentage, unpeeled soybean percentage, losses soybean percentage and economic analysis. The results showed the effective capacity was 55,5 kg/hour. Percentage of broken peeled soybean was 4,91%, percentage unpeeled soybean was 11,01% and percentage of losses soybean was 2,1%. Economic Analysis was Rp. 104,373/kg, BEP was 259,32 kg/year and IRR was 66,54%. Key words : epidermis, peeler, silinder type, soybean
The Effect of Temperature Variation on Quality of Desiccated Coconut Dried in Desiccated Coconut Dryer Wilson Lapiga Ginting; Lukman Adlin Harahap; Ainun Rohana
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Drying of grated coconut is a food processing technology that can produce healthy food without much changing it’s original nature like taste, aroma, color and nutrient of the food. This research was aimed at testing the temperature drying on the quality of the desiccated coconut dried in desiccated coconut dryer. Therefore, a research had been conducted using a non- factorial completely randomized design with drying temperature of (100⁰C, 110⁰C, 120⁰C and 130⁰C). Parameters observed were moisture content, yield and organoleptic tests. The results showed that drying temperature had significant effect on water content, yield and color and had no significant effect on aroma and overall acceptance. The best results were obtained at a temperature of 130⁰C. Keywords: Desiccated Coconut, Dryer , Temperature
Determination of Value of Evapotraspiration and Plant Coefficient of IR64 Rice Variety (Oryza sativa L.) in the Faculty of Agriculture, University of Sumatera Utara Green House Yunidar Nasution; Sumono Sumono; Ainun Rohana
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The water requirement of rice crop is compose of saturation, percolation, flooding and evapotranspiration. The amount of evapotranspiration can be determined based on the value of potential evaporation and the rice crop coefficient values for each period of growth. This study was aimed to assess the value of evapotranspiration and coefficient of IR64 iice  (var. Oryza sativa L.) in green house with inundation of 5 cm and 10 cm high. The results showed that the value of the coefficient of the rice plant at 5 cm water level was 0.96 in early growth phase, 0.88 in the phase of active growth, 0.84 in reproductive growth phase, and 0.56 in the ripening phase, while for the water level of 10 cm was 1.03 in the early growth phase, 1.10 in the active growth phase, 1.03 in reproductive growth phase, and 0.71 in the ripening phase. Average of rice productivity was 746.7 grains/plots for the water level 5 cm, and at 10 cm was 723.1 grains/plot. Inundation height of 5 cm could save water by 50% compared to 10 cm high inundation. Keywords: Evapotranspiration, green house, plant coefficient, rice
The Effect of Artificial Repening Used The Calsium Carbida(CaC2) of Physical and Chemical Properties of Ambon Bananas (Musa paradisiaca var. sapientum (L.) Kunt)) Anwar Sadat; Tamrin Tamrin; Cicih Sugianti
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Banana is one of the best horticulture products in Indonesia. All this time, the ripening of banana has been done by the farmers. Artificial ripening was done using carbide with one kind of carbide concentration. The aim of this research was to determine the effect of carbide mass and ripening media on the physical and chemical quality of Ambon banana. The result showed that average of room air temperature between 28.48 °C, the average air temperature of the non vacuum media between 30.15 to 31.1°C, and the average air temperature of vacuum media ranged from 30.56 to 31.66 °C. The average of relative humidity from 74.76%, the average humidity of the non vacuum media between 78.68 to 79.45% and the vacuum media ranged from 79.02 to 80.24%. Respectively Water content of bananas in the non vacuum media ranged from 74.0 to 80.5% and the vacuum media ranged from 75.8 to 77.7%. Vitamin C levels of bananas with non vacuum media ranged from 99.7 to 108.5 mg per 100 g and vacuum media ranged from 17.6 to 32.3 mg per 100 g. The hardness of bananas in the non vacuum media ranged from 2.0 to 2.73 N and vacuum media ranged from 0.5 to 1.7 Newton. The soluble solid content of bananas in the non vacuum media ranged from 19.2 to 22.4 °brix and vacuum media ranged from 10.5 to 11.7 °brix.   Keywords: bananas, artificial ripening, calcium carbide.
The Characteristic of Egg Replacer from Soy Protein Isolate, Whey Protein Isolate, Corn Starch, Potato Starch, Guar Gum, and Xanthan Gum Juni Ario; Elisa Julianti; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to study the physicochemical and functional characterization of egg replacer from soy protein isolate, whey protein isolate, corn starch, potato starch, guar gum, and xanthan gum. The research had been performed using factorial completely randomized design, with one factor i.e the ratio of: soy protein isolate, whey protein isolate, corn starch, potato starch, guar gum, and xanthan gum (E): 62,5%:0%:18,75%:18,125%:0,625%:0% (E1); (62,5%:0%:18,75%:17,5%:1,25%:0% (E2); 62,5%:0%:18,75%:16,875%:1,875%:0% (E3); 62,5%:0%:18,75%:18,125%:0%:0,625% (E4); 62,5%:0%:18,75%:17,5%:0%:1,25% (E5); 62,5%:0%;18,75%:16,875%:0%:1,875% (E6); 0%:62,5%:18,75%:18,125%:0,625%:0% (E7); 0%:62,5%:18,75%:17,5%:1,25%:0% (E8); 0%:62,5%;18,75%:16,875%:1,875%:0% (E9); 0%:62,5%:18,75%:18,125%:0%: 0,625% (E10); 0%:62,5%:18,75%:17,5%:0%:1,25% (E11); 0%:62,5%;18,75%:16,875%:0%: 1,875% (E12). Parameters analyzed were color, bulk density, moisture content, ash content, fat content, protein content, carbohydrate content, foaming capacity, foaming stability, emulsion activity, and emulsion stability.        The research showed that the ratio of soy protein isolate, whey protein isolate, corn starch, potato starch, guar gum, and xanthan gum had highly significant effect (p<0,01) on all parameters except moisture content. The research showed that the ratio of soy protein isolate, whey protein isolate, corn starch, potato starch, guar gum, and xanthan gum was significantly different (p<0,01) with physicochemical and functional characterization  with physicochemical and functional characterization of control (egg flour). Ratio at E12 (0%:62,5%;18,75%:16,875%:0%:1,875%) had the characteristics that almost resembles to egg flour, so it could be used as a egg replacer on egg-based products such as bread and cake. Keyword: Egg flour, egg replacer, gum, protein isolate, starch
Physicochemical and Functional Characterization of Egg Replacer Based on Protein Isolate, Starch, and Hydrocolloid Nursya Sitorus; Elisa Julianti; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to study the physicochemical and functional characteristics of egg replacer based on soy protein isolate, whey protein isolate, corn starch, guar gum, and xanthan gum. The research had been performed using non factorial completely randomized design with 12 levels and 3 repetition. Ratio of the threatment of soy protein isolate, corn starch, and guar gum (E1 = 70% : 29,5% : 0,5% ; E2 = 70% : 29,0% : 1,0% ; E3 = 70% : 28,5% : 1,5%), soy protein isolate, corn starch, and xanthan gum (E4 = 70% : 29,5% : 0,5% ; E5 = 70% : 29,0% : 1,0% ; E6 = 70% : 28,5% : 1,5%), whey protein isolate, corn starch, and guar gum (E7 = 70% : 29,5% : 0,5% ; E8 = 70% : 29,0% : 1,0% ; E9 = 70% : 28,5% : 1,5%), whey protein isolate, corn starch, and xanthan gum (E10 = 70% : 29,5% : 0,5% ;   E11 = 70% : 29,0% : 1,0% ; E12 = 70% : 28,5% : 1,5%), and whole egg powder. Parameters analyzed were water content, ash content, protein content, fat content, carbohydrate content, foam capacity, foam stability, emulsion capacity and activity, color, and density.The results showed that the egg replacer based on with  soy protein isolate, whey protein isolate, corn starch, and hydrocolloid (guar gum, and xanthan gum) had the different the physicochemical and functional characteristics. Egg replacer had the different physicochemical and functional characteristics with control. The egg replacer from soy protein isolate, corn starch and xantan gum with the ratio of 70%:29,5%:0,5% had the physicochemical and functional properties that comparable than those of egg flour. Keywords:, Corn starch, hydrocolloid, protein isolate
Evaluation of Effect of Egg Replacer in Cake Making Nova Sarifah Dewi; Elisa Julianti; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to evaluate the functional characteristics and sensory quality of cakes made of soy protein isolate, whey protein isolate, corn starch, guar gum, and whole egg powder. The research had been performed using a non factorial completely randomized design with 7 levels and 3 repetitions. The egg replacer composition were E1 = whey protein isolate, corn starch, and guar gum (12,0 g : 5,2 g : 1,0 g)  ; E2 =  soy protein isolate, corn starch, and guar gum (12,0 g : 5,2 g : 1,0 g ); and E3 =  whole egg powder (18,2 g). Parameters analyzed were water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, specific volume, browning index and organoleptic (color, flavor, aroma, texture). The results showed that the cake with different egg replacer composition had different physicochemical and sensory characteristics. The cake made by using egg replacer from whey protein isolate, corn starch, and xanthan gum (12,0 g : 5,2 g : 1,0 g ) had the good physicochemical quality and accepted by panelists . Keywords: Egg replacer, cake, whole egg powder
Phsysico-chemical and Sensory Characteristics Evaluation of Bread from Composite Flour (Rice, Cassava, Potato Starch and Soybean) with the Addition of Xanthan Gum Forianus Waruwu; Elisa Julianti; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This study was conducted to determine the physical, chemical and sensory characteristic of bread from composite flour (rice, cassava, potato starch and soybean) with the addition of xanthan gum. The study used a completely randomized design with two factors : the propotion of  rice flour : cassava flour: potato starch : soybean  in composite flour (T) ; (30 : 50 : 5 : 5 ; 30 : 50 : 10 : 10 ; 30 : 40 : 25 : 5 ; 30 : 40 : 20 : 10 and 100%) and concentration of xanthan gum (G) ; (0%, 0,5% dan 1%). The parameters analyzed were then analyzed physico-chemically include proximate analysis, color, texture and sensory characteristics. The results showed that interaction of  flour proportion in composite flour and xanthan gum concentration had highly significant effect on physicochemical properties (specific volume, browning index, moisture, ash, protein, fat and fiber content),had significant effect on carbohydrate content, but had no significant effect on texture and sensory properties of bread . Propotion of rice flour, cassava, potato starch and soybean 30 : 50 : 10 : 10 in composite flour and 0,5% xanthan gum produced bread with the acceptable quality based on physicochemical properties although they still had the lower sensory properties compared than bread produced from 100% wheat flour. Keywords : bread, composites flour, xanthan gum
The effect of The Addition of Several Various Natural Preservatives and Their Concentration on Changes in the Quality of Arenga pinnata Sap Parulian Soritua; Sentosa Ginting; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of this essential is to determine the effect of adding of several natural preservatives and their concentration on the quality of Arenga pinnata sap. The research had been performed using factorial Completely Randomized Resign (CRD) with two factors, i.e; the natural preservative (B) : (mangosteen fruit skin, guava leaves, tea leaves) and the concentration of natural preservatives (K) : (1%, 3%, 5%, and 7%). Parameters analyzed were pH, viscocity,  ash content, total acid, total sugar, total dissolved solids, and organoleptic values (colour, aroma and taste,). The result of this research showed that the natural preservativeshad highly significant effect on all parameters. The concentration of natural preservatives had highly significant effect on all parameters. The interaction of the natural preservative and their concentrationhad significant effect onpH, viscocity, total acid, organoleptic aroma and taste, but had no significant effect on ash content, total sugar, total dissolved solids, and colour. The natural preservative mangosteen fruit skinand concentration of natural preservatives of 7% had the best result on quality of Arenga pinnata sap. Keywords :  Arenga pinnata sap, natural preservative , mangosteen, viscocity.
Effect of CMC concentration and Storage Time on the Quality of Fruit Sorbet Faradisa Puteri; Rona J. Nainggolan; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The study was conducted to determine the effect of the concentration of CMC and storage time on the quality of fruit sorbet . This research was performed by using a completely randomized design with two factors,i.e.: the concentration of CMC (C) : (0,25% , 0 ,50% , 0,75% and 1% ) and storage time ( L ) : (0 days , 5 days , 10 days , 15 days and 20 days ) . The parameters analyzed were the levels of vitamin C (mg/100g), total acid (%), total dissolved solids (oBrix), melting time (minutes/50g) , organoleptic value of color, aroma, flavor and texture. The results showed that the concentration of CMC gave highly significant effect on levels of vitamin C, total acid, melting time, total dissolved solids, the value of organoleptic color, aroma, flavor, and texture. The duration of storage gave highly significant effect on the levels of vitamin C, total acid, melting time. Concentration CMC of 1% and 15 days storage time gave the best quality of fruit sorbet and more acceptable. Keywords : Fruit sorbet, soursop, dragon fruit, coconut water, carboxy methyl cellulose.

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