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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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Modification of Ring Blade on Pineapple Peeler Swastika Nusantari; Achwil Putra Munir; Lukman Adlin Harahap
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Pineapple is a unique tropical fruit. Beside it has sharp scales on its skin, it also has a juicy texture and it has sharp eyes through the outer flesh. This research was held to modify and to expand the pineapple peeler in order to simplified pineapple peeling with ring blade so we could peel a pineapple better and to compare the result to the previous blade. As the name, this blade has shaped like a ring and the cutting side was honed and was sharpened. The capacity of pineapple peeler using ring blade was 39,05 kg/hour. The criteria of peeled pinapple could be seen that there was no pineapple eyes on the outer flesh of the fruit. Losses fruit percentage using ring blade was 33,30%. Keywords : modification, pineapple peeler. : ring blade
Design of Agriculture Polymer Waste Processing Instrument Vovoandwivo Mandatya; Saipul Bahri Daulay; Sulastri Panggabean
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

It is time for Indonesia to do the right way to overcome the polymer waste problem. So we can make an economic and environmentally friendly way to overcome this problem. Agriculture Polymer Waste Processing Instrument is suitable to overcome the problem nowadays. The purpose of this research was to design, to make, to examine and to analyze the economic value of the Algriculture Polymer Waste Processing Instrument (frying oil polypropilene plastic). This research was done on August-September 2014 at Agriculture Engineering Laboratory, Faculty of Agriculture, University of North Sumatera. Parameters observed were instrument effective capacity, break even point, net present value and internal rate of return. The results showed that this instrument effective capacity was 53,3 ml/hour, the break even point was 60.115,6 ml,  the net present value was 302.518.673,9 rupiah and the internal rate of return was 27,1%. Keywords : distilation, oil, polymer waste
Modification of Mechanical Coffee Pulper Equipment Willian Putra Marbun; Achwil Putra Munir; Lukman Adlin Harahap
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Capacity constraints of Mechanical cofee skin peeler is one of the obstacles in increasing coffee production. To overcome this, we need a mechanical coffee skin  peeler that has been modified. The study was conducted with the study of literature and make observations about the mechanical coffee skin peeler that has been designed Johanes Mikael Manulang, and then designed the coupling components that would be modified. The effective capacity of the tool was 206.57 kg/h or 1441.44 kg/day. The value of the effective capacity of the equipment was greater than the previous coffee skin peeler i.e 117.39 kg/h or 821.73 kg/day. Basic costs to be incurred was Rp. 73 953 /kg in year 1, Rp. 68.917 / kg in year 2, Rp. 67.241/kg in year 3, Rp. 66.404 /kg in the 4th year, and Rp. 65.903 /kg in the 5th year. This equipment would reach the break even point after peeling coffee at 9124.41 kg/year. Net present value of these equipment with 6% interest rate was Rp. 279,299,067.30 which means that the business is feasible. Internal rate of return was 7.21%.   Keyword: modification, pulper equipment, skin
The Physicochemical and Sensory Characteristics of Rice Noodle from Gelatinized Rice Flour with the Addition of Modified Cassava Starch, Carrageenan and Chitosan Meiliena Meiliena; Elisa Julianti; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of this research was to study the physicochemical and sensory characteristics of rice noodle which was made from the mixture of gelatinized rice flour, propionic acid modified cassava starch, carrageenan as emulsifier and chitosan as natural preservative. The manufacture of composite flour from gelatinized rice flour and modified cassava starch in 4:1 ratio plus carrageenan (0, 10, 20, and 30%) and chitosan (0,1, and 2%) and then used for making rice noodle. The result showed that the correlation between carrageenan’s and chitosan’s concentration showed highly significant difference on ash and crude fiber content,  also on flavor and texture of rice noodle. The best quality of rice noodle was made from composite flour – gelatinized rice flour and modified cassava starch and the addition of  2% chitosan and 0% carrageenan. Keywords: Rice noodle, Gelatinized Rice Noodle, Carrageenan, Chitosan, Propionic Acid Modified Cassava Starch
Physcochemical and Functional Characteristics of Banana and Potato Starches With Heat Moisture Treatment (HMT) and Its Effect to The Change of Physical and Sensory Characteristics of Instant Potato Starch Bihoon Dessy Wiriani; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Bihun were usually made from rice flour. Rice is Indonesian’s staple of food which high needs. In other to solve the problems, food diversification is done by replacing bihoon raw materials with banana and potato. The aim of this research was to study the physcochemical and functional characteristics of banana and potato starches with Heat Moisture Treatment (HMT) and their effect on the physical and sensory characteristics of resulted instant bihoon.The research was conducted in three phases i.e firstly, the manufacture of natural starch. The starch was analyzed for the moisture content, ash content, starch content, water absorption, oil absorption, cold water-solved ability, the clarity of pasta, color, amylase content, and secondly, the making of corn flour with parameters the moisture content, ash content, protein content, fat content, fiber content, and color. Thirdly, the manufacture of instant bihoon made from composite flour with parameters for the bihoon characteristics as the optimum cooking time, color, organoleptic test of color, flavor and taste. The results showed that the physcochemical and functional characteristics value of banana and potato starches with HMT in overall had a lower value compared to its natural starch, except to the value of water absorption and oil absorption. The results showed that interaction of the ratio of banana and potato starch with carragenan had a highly significant effect (P<0,01) on color (a) value but had no effect (P>0,05) on the optimum cooking time, color (L), color (b), and organoleptic test of color, flavor and taste. Keywords : banana starch, carragenan, Heat Moisture Treatment (HMT), potato starch
The Effect of Modified Atmosphere Packaging with Oxygen, Carbondioxide, Water Vapor and Ethilene Scavenger of Barangan Banana (Musa Paradisiaca, L.) During Storage at Room Temperature Hengky Irawan; Ismed Suhaidi; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The use of active modified atmosphere packaging can extend the shelf life of fruits. Research had been carried out using completely randomized factorial design with two factors. The first factor was the method of packaging namely active packaging each P1: carbondioxide scavenger and water vapor scavenger, P2: carbondioxide scavenger, ethylene scavenger and water vapor scavenger, P3: 4% O2 and 2% CO2, carbondioxide scavenger and ethylene scavenger, P4: oxygen scavenger, carbondioxide scavenger, ethylene scavenger, and water vapor scavenger. The second factor was storage time namely 1, 2, and 3 weeks storage. Parameter measured were weight reduction, total soluble solid, total acid content, total sugar content, hardness, water content, vitamin C content, moisture content, color scores, pulp ratio, and concentration of carbondioxide and oxygen in packaging. The results showed that the method of packaging had highly significant effect on weight reduction, total soluble solid, total acid content, total sugar content, hardness, water content and concentration of carbondioxide and oxygen. Storage time had affected all parameters. Treatment interaction had highly significant effect on weight reduction, total soluble solid, total acid content, total sugar content, hardness, and concentration of carbondioxide and oxygen. The best result obtained was in a combination of active packaging using oxygen scavenger, carbondioxide scavenger, ethylene scavenger, water vapor scavenger, stored for 3 weeks. Keywords: active packaging, barangan banana, scavenger, storage.
The Effect Ratio of Star Fruit Pulp with Aloe vera Pulp and Sodium Benzoate Concentration on the Quality of Pulpy Star Fruit Juice Johana Novita Paulina Purba; Sentosa Ginting; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to determine the best product of pulpy star fruit juice obtained from a combination of the best treatment from star pulp with aloe vera pulp and sodium benzoate concentration. The research had been performed using factorial completely randomized design, with two factors i.e : the ratio of star fruit pulp and aloe vera pulp (P) : 90%;10%, 80%:20%, 70%:30%, 60%:40%, and sodium benzoate concentration (N) : 0,025%, 0,050%, 0,075%, 0,100%. Parameters analyzed were total soluble solid (oBrix), total acid, vitamin C content, degree of acidity (pH), viscosity, and organoleptic values (flavor and taste). The result showed that the ratio of star fruit pulp with aloe vera pulp and sodium benzoate concentration had highly significant effect on total soluble solid (0Brix), total acid, vitamin C content, degree of acidity (pH), viscosity, and organoleptic values (flavor and taste). The interaction of  two factors had significant effect on total soluble solid (oBrix). The ratio of star fruit pulp with aloe vera pulp of  90%:10% and sodium benzoate concentration of 0,100% produced the best quality of pulpy star fruit juice. Keyword : Fruit pulp, juice, sodium benzoate
The Effect of Ratio of Red Guava with Soursop and Arabic Gum Concentration on the Quality of Soft Candy Maria Sisca Novianty Simanjuntak; Linda Masniary Lubis; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): 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 ratio of red guava with soursop and arabic gum concentration on the quality of soft candy. This study used completely randomized design with two factors, ie : ratio of red guava and soursop (S) (40% : 60%, 50% : 50%, 60% : 40%, 70% : 30%) and arabic gum concentration (G) (0,5%, 1,0%, 1,5%, 2,0%). Parameters analyzed were moisture content, ash content, total soluble solid, vitamin C content, total acid, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, taste and flavour. The ratio of red guava with soursop gave significant effect on moisture content, total soluble solid, vitamin C content, total acid, score of organoleptic values of colour, taste, and hedonic of organoleptic values of colour, flavour and taste. Arabic gum concentration had highly significant effect on moisture content, ash content, total soluble solid, vitamin C content, score of organoleptic values of colour, texture and hedonic of organoleptic values of colour. Interactions of the two factors had highly significant effect on moisture content and had significant effect on vitamin C content and hedonic of organoleptic values of colour. The ratio of red guava with soursop  pulps of (40% : 60%) and arabic gum concentration of (2,0%) produced the best quality of soft candy. Keywords : Arabic gum, red guava, soft candy, soursop.
The Effect of Ratio of Soursop (Annona muricata L.) with Beet Pulps (Beta vulgaris) and Arabic Gum Concentration on the Quality of Fruit Leather Putri Septia Rini; Rona J. Nainggolan; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): 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 beet pulps and several arabic gum concentration on the quality of mixture soursop and beet 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 beet pulps (P) : (90% : 10% ; 80% : 20% ; 70% : 30% ; 60% : 40%; 50% : 50%) and arabic gum concentration (S): (0,8%, 1% and 1,2%). Parameters analyzed were moisture content, vitamin C content, total soluble solid, fiber content, total acid, ash content, 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 soursop with beet pulps the had highly significant effect on moisture content, vitamin C content, total soluble solid, fiber content, total acid, ash content, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on moisture content, vitamin C content, total acid, ash content and score of organoleptic values of texture. Interactions of the two factors had highly significant effect on moisture content, vitamin C content, ash content and had no significant effect on total soluble solid, fiber content, total acid, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. The ratio of  soursop with beet pulps of (90% : 10%) and Arabic gum concentration of (1,2%) produced the best quality and more acceptable of fruit leather. Keywords: Arabic gum, Beet, Fruit leather, Soursop.
The effect of Heating Temperature and Storage Time on Changes in Quality of Arenga pinnata Sap Riko Saputra Jaya; Sentosa Ginting; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was conducted to determine the effect of heating temperature and storage time (10 ºC) on changes of quality of Arenga pinnata sap. The research had been performed using a completely randomized design with two factors, i.e. heating temperature (S) : (without heating), (63 ºC), (90 ºC), (121 ºC) and storage time (L) : (0, 4, 8, and 12 days). Parameters analyzed were pH, total acid, total sugars, total soluble solid (TSS), total microbial, and sensory characteristics (color, aromatic, and taste) of the sap.The results showed that the heating temperature had highly significant effect on all parameters. Storage time had highly significant effect on all parameters. Interaction of both factors had highly significant effect on pH, total sugars, TSS, total microbial, sensory characteristics (color, aromatic, and taste) and had no significant effect on total acid of the sap. Heating temperature 121 ºC gave the best value for the quality of Arenga pinnata. Keywords : Arenga pinnata sap, heating temperature, and storage time.

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