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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 Study on Water Distribution in Inceptisol Soil Planted with Soybean at Different Amount of Given Water Juni Artina Alberta; Sumono Sumono; Adian Rindang
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Knowing water distribution in soil is important as one of the reason for irrigation. This research was purposed to study water distribution in Inceptisol soil planted with soybean at 100%, 80%, 60% field capacity and its effect on soybean plant’s production. The parameters observed were the characteristic of the soil physics, field capacity, evapotranspiration, water distribution, dry weight of soybean plant and pods weight.The results showed that Inceptisol soil had sandy clay loam texture. The highest porosity was found at 6-10 cm depth i.e. 63,06%. The lowest porosity was found at 0-5cm depth i.e. 54,23%. Water field capacity was 47,7%(dry basis). Soybean plant evapotranspiration at middle growth phase was 1,97 mm/day and the last growth phase was 1,58 mm/day. The highest water level was found at 6-10 cm depth i.e. 20,58-32,49% (dry basis). The lowest water level was found at  0-5 cm depth i.e. 20,34-26,63% (dry basis). The dry weight of soybean plant at the middle growth phase at 100% field capacity was 16,51 g, at the last growth phase was 14,89 g and pods weight was 13,20 g. The dry weight of soybean plant at the middle growth phase at 80% field capacity was 14,23 g, at the last growth phase was 11,77g and pods weight was 10,78 g. The dry weight of soybean plant at the middle growth phase at 60% field capacity was 13,12 g, at the last growth phase was 10,97 g and pods weight was 8,76g. Keywords: Evapotranspiration, Field Capacity, Inceptisol Soil, Soybean Plant, Water Distribution
Test of The Effect of Workload on Performance of Desiccated Coconut Maria Evatri Tampubolon; Lukman Adlin Harahap; Ainun Rohanah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Coconut plant is a plant of life, because all its parts can be utilized to meet human needs. One of the utilization is grated coconut that can be used in making bread, biscuits, sweets, taking its milk and coconut flour. This study was aimed to examine the effect of workload on the performance of grated coconut dryer. This research was conducted in May until June 2015 in the Laboratory of Agricultural Engineering, Faculty of Agriculture, University of North Sumatra, Medan, by literature study, testing equipment and parameters observation. Parameters measured were effective capacity, moisture content before and after drying, yield, power and organoleptic tests. The results showed that the workload was significantly affected the effective capacity, water content, yield, power and organoleptic tests of aroma and not significantly affected to the organoleptic test of colour and flavour. Key words: desiccated coconut, dryer, grated, workload.
Commodity Variation Test with Seed Chip Molder Rizki Aminullah Lubis; Saipul Bahri Daulay; Lukman Adlin Harahap
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

One of agricultural mechanization excellence is to improve agricultural product value compered to the row one. Beside melinjo that has been popular to become chip, cempedak’s seed, jackfruit’s seed, and durian’s seed else can be processed to be come chip. This research was aimed at testing the effective commodity types on chip’s maker machine. Therefore, a research had been conducted at Agricultural Engineering Laboratory, Faculty of Agriculture USU in February 2015 until March 2015 using cempedak seed, durian seed and jackfruit seed. Parameters observed were effective capacity on and organoleptic test. The results showed that the best capacity using durian seeds i.e 14,44 kg/hour. Keywords: Seed Chip Molder, cempedak seeds, durian seeds and jackfruit seeds.
The Effect of Concentration and Fineness of Roasted Corn Flour on the Physicochemical and Sensory Quality of Lollies Ice Alex Frans GL Tobing; Terip Karo-Karo; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Lollies ice are frozen beverage products with solid phase and belong to one of the water ice products, which tend to taste sweet with economical purchase price. The aim of this research was to know the combination of concentration and fineness of the roasted roasted corn flour in producing lollies ice with th best physicochemical and sensory characteristics that can be accepted by consumers. The research was using completely randomized design with two factors, i.e the concentration of roasted corn flour consisted of 5 levels i.e 2%, 4%, 6%, 8%, and 10% and roasted corn flour fineness consisted of 3 levels i.e 60 mesh, 80 mesh and 100 mesh. The parameters analyzed were physical quality characteristics (color, melting rate), chemical (pH, total soluble solids, ash content (mineral), total solids), and sensory characteristics (color, flavor, taste, and texture). The results showed that the interaction between concentration of roasted corn flour fineness had a highly significant effect (P <0,01) on a score of texture. The increasing concentrations of roasted corn flour decreased the color value (oHue), pH, melting rate and increased the value of total solids and ash content (mineral) of lollies ice. The lollies ice with the best quality was based on the characteristics of sensory by hedonic test with % AI (Acceptable Index) value was the concentration of 6% roasted corn flour and a fineness of 100 mesh. The best lollies ice had total value of sugar of 22.99% which already met the minimum addition of sugar to the quality standard (8.0%) and total microbes of 7.46 x 102 CFU / ml which showed a lower amount than the maximum permissible total microbes standard (1 x 104 CFU / ml). Keywords: Flour roasted corn kernels, finenees of flour, lollies ice
The Effect of Edible Coating Based on Starch of Cassava Pell on The Quality and Shelf Life of Guava fruits at Room Temperature Azhar Husni; Terip Karo-Karo; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Guava fruits is one of among fruits that had good market prospect both for local trade and export. However, the commodity has perishable properties thus it needs good post harvest handling that could increase its shelf life. The aim of this research was to find the effect of edible coating based on starch of cassava pell on the quality and shelf life of guava fruits at room temperature. This research consisted of two steps, i.e.: Step I was  application of edible coating on guava fruits with storage time as single factor i.e. 0, 2, 4, 6, 8, and 10 days. Step II was testing quality of guava fruits with edible coating treatment at the best shelf life compared with control. Parameters analyzed were weight loss, water content, hardness, level of vitamine C, total acid, total soluble solid, color score value, hedonic value of color, flavor, taste, and texture. The results showed that the application of edible coating on guava fruits during storage time had highly significant effect (P<0,01) on all parameters. The application of edible coating on guava fruits at storage time for 6 days had better quality than control. Keywords: Edible coating, guava fruits, starch of cassava pell
The Effect Ratio of Stabilizer and Concentration of Egg Yolk on The Quality of Reduced Fat Mayonnaise Christian Aditya Hutapea; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of this research was to find the the best ratio of arabic gum and CMC, with the concentration of egg yolk in producing reduced fat mayonnaise with the best characteristic of physcochemical and sensory quality that can be accepted by consumers. The research was using completely randomized design with two factors, i.e the ratio of arabic gum and CMC used were 1:4; 2:3; 3:2; and 4:1, and egg yolk was added with four concentration 5%, 7%, 9%, and 11%. The parameters analyzed were moisture content, fat content, protein content, pH value, viscosity, organoleptic value of flavor, taste, and texture. The results showed that the interaction between arabic gum and CMC with yolk concentration had highly significant effect (P<0,01) on viscosity. The reduced fat mayonnaise with the best quality based on sensory characteristic and viscosity value was the treatment with the ratio of arabic gum and CMC of 1:4 (G1) and 11% (Y4) egg yolk. The best quality of reduced fat mayonnaise had 6,75x103 CFU/g of total microbes which was lower than the maximum permissible total microbes standard (1x104 CFU/g). Keywords : Arabic gum, CMC, Egg yolk, Mayonnaise
The Effect of Ratio of Sorbitol Concentration with Purple Sweet Potato Juice and Carrageenan Concentration on the Quality of Jelly Candy Derta Sari; Sentosa Ginting; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (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 ratio of concentration of sorbitol with purple sweet potato juice and carrageenan concentration on the quality of jelly candy. The research was using completely randomized design with two factors, i.e ratio of concentration of sorbitol with Purple sweet potato Juice (S): (50%:50%, 60%:40%, 70%:30%, 80%:20%) and carrageenan concentration (K): (1%, 2%, 3%, 4%). The results showed the that ratio of concentration of sorbitol with purple sweet potato juice had highly significant effect on moisture content, vitamin C content, total acid content, total soluble solid content, ash content, value color of L, value color of a, value color of b, hedonic values of color, taste, texture, and scores of texture. The concentration of carrageenan had highly significant effect on total acid content, ash content, value color of L, value color of a,  and had significant effect on organoleptic scores value of texture. Interaction of the two factors had highly significant effect on total acid content, ash content, and had significant effect on total soluble solid content, and scores value of texture. The ratio of concentration of sorbitol with purple sweet potato juice of 60%:40% (S2) or carrageenan concentration of 3% (K3) produced the best jelly candy. The best product reducing sugar was 4,2625% and the amount of antioxidant activity (IC50 value) was 187,6699 ppm. Keywords: carrageenan, jelly candy, purple sweet potato juice, sorbitol.
The Effect of Concentration of Sugar and pH on the Quality of Nata de Yammy from Yam Starch Waste Liquid Eka Wardhana; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to determine the effect of sugar concentration and pH on the quality of nata de yammy from yam starch waste liquid. This research was conducted using completely randomized design (CRD) with two factors: concentration of sugar  (G) : (5% ; 7,5% ; 10%) and pH (P) : (4,0; 4,1; 4,2; 4,3; 4,4; 4,5). The parameters analyzed were pH after fermentation, water content, ash content, total acid after boiling, total sugar, total soluble solid, total plate count, nitrogen content, fiber content,  the score value of color, the hedonic value of color, the hedonic value of flavour, the score value of taste, the hedonic value of taste and the score value of texture and the hedonic value of texture. The results showed that the concentration of sugar had highly significant effect on water content, ash content, total acid after boiling, total soluble solid, nitrogen content, total sugar, crude fiber content, the score value of color, the score value of taste, the hedonic value of taste and the score value of texture and the hedonic value of texture. pH had highly significant effect on pH after fermentation, water content, total acid after boiling, nitrogen content, the score value of color and the score value of texture. The interaction between the two factors had highly significant effect on the score value of texture and had significant effect on water content. Concentration of sugar of 5% and pH of 4,2 produced the best quality of nata from yam starch waste liquid. Keywords : nata, pH, sugar concentration, yam starch waste liquid.
The Effect of Atmospherer Composition on The Quality of Berastagi Tangerines Fruit (Citrus Nobilis LOUR var Microcarpa) During The Storage at Room Temperature Marisi Panggabean; Rona J. Nainggolan; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted  to discover the effect of  atmosphere composition during storage at room temperature on the quality of Berastagi tangerines. The research was conducted by applying a complete randomly design with two factors, i e atmosphere composition of A1 = concentrations of O2 3-7%, concentrations of CO2 1-3%, A2 = concentrations of O2 8-12%, concentrations of CO2 1-3%, A3 = concentrations of O2 3-7%, concentrations of CO2 4-6%, A4 = concentrations of O2 8-12%, concentrations of CO2 4-6%, and A5 = Control (open air). Length of storage were L1 = 5 days, L2 = 10 days, and L3 = 15 days. The Parameters obsserved were water content, mass loss, vitamin C content, total soluble solids, total acid, hardness, organoleptic of color, smell, taste, and texture. The results of the research showed that atmosphere composition had highly significant effect the water content, mass loss, vitamin C content, total soluble solids, total acid, hardness, organoleptic of color, smell, taste, and texture. The length of storage had  highly significant effect on the water content, mass loss, vitamin C content, total soluble solids, total acid, hardness, organoleptic of color, smell, taste, and texture. The longer of the length of the storage , the lower the water content, the vitamin C content, and the total acid, but the higher the mass loss was. The interaction only affected the water content and the total acid. The air composition of O2 3-7%, and CO2 1-3% could maintain the quality of Berastagi tangerine for 15 days. Keyword : Berastagi Tangerines, air composition, storage
The Effect of Ratio Germinatic Soybean Flour with Tapioca and Ratio of Chicken with Puree of Bambooshoot on the Quality of Bambooshoot Nugget Maisyarah Parinduri; Herla Rusmarilin; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Nugget is a snack served with the rice that made from animal material rich for protein such as chicken. The aim of this research was to find  the effect of ratio germinatic soybean flour with tapioca and ratio of chicken with puree of bamboo shoot on the quality of bamboo shoot nugget. This research was conducted using completely randomized design with two factors, i.e ratio of germinatic soybean flour with tapioca (T): (20%:80%, 40%:60%, 60%:40%, 80%:20%) and ratio of chicken with puree of bambooshoot (R): (1:1, 1:0,8, 1:0,6, 1:0,4). Parameters analyzed were moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of flavor, texture, taste, and color. The results showed that the interaction between ratio of germinatic soybean flour with tapioca and ratio of chicken and puree of bambooshoot had a significant effect (P<0,05) on moisture content, organoleptic value of  flavor, and texture. The increasing concentration of germinatic soybean flour increased the ash content (%), fat content (%), protein content (%), and crude fiber content (%) but decreased the moisture content (%) and organoleptic values. The decreasing concentration of puree bambooshoot decreased the moisture content (%), ash content (%), crude fiber content (%), and organoleptic value of texture, but increased the fat content (%) and protein content (%). The ratio of germinatic soybean flour with tapioca of 60%:40% and ratio of chicken with puree of bamboo shoot of 1:0,6 produced the best bamboo shoot nugget. Keywords: Germinatic soybean flour, tapioca, chicken, puree of bamboo shoot, nugget.

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