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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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Grinder Edge Variation Test of Multifucer Coffee Grinder Tarida Lestari Lumbangaol; Ainun Rohanah; Lukman Adlin Harahap
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was done to test the effect of grinder edge on the effective capacity of the equipment,  percentage of losses material, and percentage of yield. This research was using non factorial completely randomized design. It was found that the capacity of the equipment,  percentage of losses material, and percentage of yield on two grinder edge are 12,72 kg/hour, 7,00%, dan 93,00% respectively.  On three grinder edge are 16,44 kg/hour, 7,67%, dan 92,33% respectively. On four grinder edge are 16,01 kg/hour, 9,00% dan 91,00% respectively. The results showed  that number of grinder edge had significant effect on the effective capacity, and had no effect on the percentage of losses material, and percentage of yield. Keywords : Grinder edge, grinder, arabica coffeaa
Design and Construction of Soyabean Milk Maker Winanda Pardhanu; Saipul Bahri Daulay; Adian Rindang
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 process in making soya bean to be soya milk is an interesting thing to know. This research was held to design, to construct, to test, and to analyze economic value of soya bean milk maker. The parameter observed were effective capacity, yield percentage, organoleptic’s test and economic analysis.Based on this research, it was summerized that the effective capacity of this equipment was 6,18 kg/hour. Yield percentage was 64,4%. Basic cost from first year to fifth year were Rp 2.082/kg, Rp 1.920/kg, Rp 1.866,4/kg, Rp 1.839,26 dan Rp 1.823,12/kg. Break even point was 350,85 kg/year. Net present value with 8% rate was Rp 127.554.735,4 and internal rate of return was 34,4%. Keywords: Soya bean, milk, effective capacity, yield percentage, economic analysis
Design and Construction of Lemang Cook Vertical Type Zultix Las Risanta; Saipul Bahri Daulay; Achwil Putra Munir
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 process of cooking lemang is very simple and has some weakness to be minimalized. The purpose of this research was to design, build, test analyze the economic value of lemang cook. Observed parameters were the effective capacity of the equipment, organoleptic test, and economic analysis.Based on this research it was summarized that the effective capacity, of the equipment was 1,42 kg/hour. The color was 2,9 (like), the formed was 3,1 (like), aroma was 2,9 (like) and taste was 3,3 (like) crispness was 3,5 (crispy). Economic analysis was as follows: basic costs for the first to the fifth year was Rp.4.912,09/kg, Rp. 4.374,57 /kg, Rp .4.195,39 /kg, Rp.4.105,95/kg, and Rp. 4.052,40/kg respectively. Break event point (BEP) for the first to the fifth year was 143.51 kg/year, 77.37 kg/ year, 55.35 kg/ year, 44.36 kg/ year, and 37.78 kg/ year respectively. Internal rate of return (IRR) was 45.87%. Keywords: Glutinous rice, lemang’s, stainless steel lemang’s tube.
The Making of Meat Satay by Using Bamboo Shoot Flour and Mackerel Flour (Rastrelliger sp.) Fortified with Bamboo Shoot Tempeh and Different Concentration of Stabilizers Alex Septia Rusli; Herla Rusmarilin; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was done to know the effect of arabic gum and xanthan gum and the effect of mackerel flour and bamboo shoot flour on the quality of the artificial meat satay by proximate analysis, water holding capacity, oil absorption, total microbial, tenderness, and organoleptics (colour, flavour, taste, and texture). The results showed that the ratio of mackerel flour and bamboo shoot flour had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, water holding capacity, oil absorption, total microbial, tenderness, taste, and texture. The ratio of arabic gum and xanthan gum had highly significant effect on moisture content, ash content, protein content, water holding capacity, total microbial, and taste. The best quality artificial meat satay was a combination of 80% mackerel flour and 20% bamboo shoot flour and arabic gum of 0,5% and xanthan gum of 0,3% which based on taste and crude fiber content. Then, vitamin B12, calorie, and fatty acids were analysed. Therefore, artificial meat satay could be a source of health care food for the public. Keywords : arabic gum, artificial meat satay, bamboo shoot flour, , mackerel flour, xanthan gum
The Effect of Ratio of Pandanus Juice with Ginger Juice and the Ratio of Sugar with Blend of Juices on Quality of Syrup of Pandanus Atania Br Tarigan; Terip Karo-Karo; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): 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 pandanus juice with gigger juice and the ratio of sugar mass with blend of juices on pandanus syrup quality. This research was conducted using a factorial completely randomized design with two factors, i.e  the ratio of pandanus juice and gingger juice (S) : (55% : 45%, 60% : 40%, 65% : 35%, 70% : 30%) and the mass of sugar with blend of juices (G) (11:20, 12:20, 13:20, 14:20). The parameters were vitamin C content, total soluble solid, pH value, viscosity, soluble capacity, total microbe, total sugar, score test of color, flavor, taste, and hedonic test of color,  flavor and taste. The results showed that the ratio of pandanus juice and ginger juice had a highly significant effect (P<0,01) on vitamin C content, pH value, viscosity, soluble capacity, total microbe, score test of taste and hedonic test of color, flavor, and taste but had no significant effect (P>0,05) on total soluble solid, total sugar, score test of color, and score test of flavor. The mass of sugar with blend of juices showed a highly significant effect (P<0,01) on vitamin C content, pH value, total soluble solid, viscosity, total sugar, and soluble capacity, but had no significant effect (P>0,05)  on score test of flavor, score test of color, score test of taste, and hedonic test of, color,  flavor and taste. Interaction between the two factors showed a highly significant effect (P<0,01) on vitamin C content, pH value, and total sugar but had no significant effect (P>0,05) on total soluble solid, viscosity, soluble capacity, total microbe, score test of color, score test of flavor, score test of taste, and hedonic test of, color,  flavor and taste. . The ratio of 55% pandanus juice and 45% ginger juice and the ratio of sugar mass with blend of juices of 14:20 had the best quality of pandanus syrup. Keywords : ginger, ginger juice, pandanus, pandanus juice, sugar, syrup.
The Effect of Ratio of Chayote with Pineapple and Addition of Sugar on Quality of Jam Dapot Parulian Sitio; Sentosa Ginting; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of the research was conducted to determine the effect of ratio of chayote with pineapple and addition of sugar on quality of  jam. This research was using a factorial completely randomized design with two factors: ratio of chayote with pineapple (N) : 90%:10%, 80%:20%, 70%:30%, 60%:40%, and sugar (G): 35%, 45%, 55%, 65%. Parameters observed were water content, ash content, vitamin C content, total acid, pH, total soluble solid, sensory test of color, flavor, taste and value skor of spreadness.The results showed that the ratio of chayote with pineapple had highly significant effect on all parameters except value of spreadness.. Sugar had highly significant effect on all parameters. Interaction between ratio of chayote with pineapple and sugar had highly significant effect on ash content and sensory test flavor, had no significant effect on water content, vitamin C content, total acid, pH, total soluble solid, sensory  test color, taste and value of spreadness. The ratio of chayote with pineapple of 60%:40% and sugar of 65% produced the best chayote jam. Keyword: chayote, jam, pineapple, sugar
The Effect of the Ratio of Beetroot Juice with Pineapple Juice and Gelatine Addition on the Characteristics of Jelly Candy Desi Revina Amy Naibaho; Rona J. Nainggolan; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of the research was to find the effect of the ratio of beetroot juice and pineapple juice with addition of gelatine on the characteristics of  jelly candy. The research was done by using completely randomized design with two factors, i.e the ratio of beetroot juice and pineapple juice(S): (10%:90%, 20%:80%, 30%:70%, 40%:60%) and gelatine addition (G): (4%, 5%, 6%). The analyzed parameters were moisture content, ash content, vitamin C content, total acid, total soluble solid and sensory test (color, flavor, taste, and texture). The result showed that the ratio of beetroot juice with pineapple juice had highly significant effect on  ash content, vitamin C content, total acid, total soluble solid, and sensory test (color, flavor, and taste). Gelatine addition had highly significant effect on moisture content, ash content, vitamin C content, total acid, total soluble solid, and sensory test texture (hedonic). The Interaction between the ratio of beetroot juice with pineapple juice and gelatine’s concentration gave highly significant effect on ash content and signigicant effect on sensory test of color. The ratio of the beetroot juice with pineapple juice of 30%:70% (S3) and gelatine’s concentration of 4% (G1) produced the best jelly candy product. For the best product antioxidant activity was determined. Keywords: Beetroot juice, gelatin, jelly candy, pineapple juice.
The Effect of Ratio Starfruit Pulp with Lime Juice and Pectin Concentration on the Quality of Starfruit Slice Jam Efanny Dinny Simarmata; Ismed Suhaidi; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): 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  starfruit pulp with lime juice and pectin concentration on the quality of starfruit slice jam. This research was conducted using a completely randomized design with two factors, namely the ratio of starfruit pulp with lime juice (95% : 5%, 90% : 10%, 85% : 15%, 80% : 20%) and pectin concentration (P) (0,75%, 1,00%, 1,25%, dan 1,50%). The parameters analyzed were the level of moisture content, total soluble solid, vitamin C content, pH value, crude fiber content, crude pectin content, score of color, texture, hedonic flavor and taste. The results showed that the ratio of strafruit pulp with lime juice showed highly significant effect (P<0,01) on total soluble solid, vitamin C content, pH value, crude fiber content, crude pectin content; had significant effect (P<0,05) of hedonic taste and had no effect (P>0,05) on the level of moisture content, score of color, texture, and hedonic flavor. The pectin concentration had highly significant effect (P<0,01) on moisture content, total soluble solid, pH value, crude fiber content, crude pectin content, score of color, texture and had no effect (P>0,05) on vitamin C content, hedonic of flavor and taste. The interaction starfruit pulp with lime juice and pectin concentration showed had highly significant effect (P<0,01) on crude pectin content, hedonic taste but had no effect (P>0,05) on moisture content, total soluble solid, vitamin C content, pH value, crude fiber content, score of color, texure  and hedonic of flavor. Combination of starfruit pulp with lime juice of 95%:5% and pectin concentration of 0,75% produced the best quality of slice jam. Keywords : lime juice, pectin, slice jam, starfruit
The Effect of Ratio Oyster Mushroom and Tempeh with Addition of Tapioca and Pumpkin Flour on the Quality of Sausage Elfina Simanjuntak; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (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 oyster mushroom and tempeh with addition of tapioca and pumpkin flour on the quality of sausage. The research was using completely randomized design with two factors, i.e ratio oyster mushroom and tempeh (B): (0%:100%, 25%:75%, 50%:50%, 75%:25%, and 100%:0%) and ratio of tapioca and pumpkin flour (T): (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 0%:100%). Parameters analyzed were moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of colour, flavor, taste, texture,  and colour rendering index (oHue). The results showed that the ratio of  oyster mushroom and tempeh had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of colour, flavor, taste, and texture. The ratio of tapioca and pumpkin flour had highly significant effect on protein content, organoleptic value of flavor, and texture. Interaction of the two factors had highly significant effect on organoleptic value of colour, taste, and texture. The ratio of oyster mushroom and tempeh of 75%:25% (B4) with addition of tapioca and pumpkin flour of 25%:75% (T4) produced the best sausage.
The Effect of Fermentation Time and The Concentration of Sugar on Quality of The Watermelon Peel Candy Gokma Siregar; Setyohadi Setyohadi; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to determine the process of making watermelon peel candy  with fermentation time  and sugar concentration. This research was performed in April-juni 2012 at the laboratory of Food Technology, Agricultural Faculty.This research was using a factorial completely randomized design with two factors: the concentration of sugar (G1: 50%, G2: 55%, G3: 60%, G4: 65%) and fermentation time  (S1: 24 hours, S2: 48 hours , S3: 72 hours, S4: 96 hours). Parameters observed the water content, vitamin C content, crude fiber content, total soluble solid, pH, organoleptics (color, arom, taste) and hardness.The results showed that the sugar concentrations had highly significant effect on water content, levels of vitamin C, total soluble solid, and organoleptic aroma, on the fiber content and pH. Fermentation time had highly significant effect on pH, vitamin C content, aroma, flavor and hardness and had no significant effect water content, fiber content, total soluable solid, and color. Interaction of sugar concentration flavor and color, as well as hardness, and had no significant effect and fermentation time had notdifferent effect on water content, vitamin C content, crude fiber content, total soluble solid, pH, organoleptics (color, aroma, taste) as well as hardness. Keywords: Candy, Fermentation ,Sugar Concentration, Watermelon Peel.

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