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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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Study on the Making of Fermented Taro Crackers Ridhani Agustia; Zulkifli Lubis; 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

In the beginning fermented taro tuber is made to take advantage of the abundant of fresh taro. Taro tuber is used in particular as a source of carbohydrate. This study was conducted to find a ratio of tapioca starch with  wheat flour and concentration of fermented taro tubers to produce the best  crackers. This research used completely randomized design with two factors, namely the ratio of tapioca starch to wheat flour (K): (100%: 0%, 90: 10%, 80%: 20%, and 70%: 30%) and the concentration of fermented taro (D): (10%, 20%, 30% and 40%). Parameters analyzed were moisture content, ash content, nitrogen content, the volume of development and the organoleptic value (color, aroma, flavor and texture). The results showed that the ratio of tapioca starch and wheat flour gave highly significant effect on water content, ash content, nitrogen content, the volume of development, the value of hedonic flavor and the value of hedonic texture (after frying) and gave a significant effect on the value hedonic color (after frying) and gave no significant effect on the value of hedonic color, hedonic aroma, score aroma (before frying), hedonic aroma, score flavor and score texture (after frying). Concentration of fermented taro bulbs gave highly significant effect on all parameters except the volume development which significant. Interaction between the ratio of tapioca starch to flour and fermented taro root  concentration gives highly significant effect on water content, ash content and hedonic flavor. The best crackers fermented taro tubers based on a ratio of tapioca and wheat flour was 100:0 (K1) and the concentration of fermented taro tuber was 20% (D2). Keywords: Crackers, fermented taro roots, tapioca starch, wheat flour.
The Effect of Water-Soluble Polysaccharides from Yam (Pachyrhizus erosus L.) on Mice with Diabetes Mellitus Sri Rizki Fitri; Herla Rusmarilin; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Yam tuber (Pachyrhizus erosus L.) is the kind of  tuber that contain the most potential compounds i.e. water-soluble polysaccharide (WSP). The WSP have an ability to degrade blood glucose level. The purpose of this study was to uncover the characteristics of WSP in yam and the effect of of the WSP on the male white mice with diabetes mellitus. The observed parameters on the chemico-pysical charactersitics of the WSP were viscosity, soluble ability, dextrose equivalent, polymerization degree, glucose content, total sugars, reducing sugars, and starch content. In vivo test was using 31 male white mice (aged 2 months) with an average weight of 25-30 g for glucose tolerance test, body weight measure, and the hypoglycaemic effect. The glucose tolerance test concisted 5 of mice and using a Completely Randomize Design (CRD). The blood glucose level was examined periodic at 30 minutes, 60 minutes, 90 minutes, and 120 minutes. The examination of body weight and the hypoglycaemic effect was done for 28 mice using a Completely Randomize Design (CRD) with  two factors i.e. the type treatment: the control group (treated with aquadest), the negative group (inducted with streptozotocin 180 mg/kg body weight and treated aquadest), the positive group (treated WSP of 400 mg/kg body weight), and the treatment group (inducted with streptozotocin of 180 mg/kg body weight and treated with WSP of 400 mg/kg body weight) and periodical time of examination: week-1, week-2, week-3, and week-4. Each treatment consisted of 7 mice. Glucose tolerance test showed that the WSP of yam could inhibited glucose absorption in the gastrointestinal. Result of this research showed that the suplementation of yam WSP at 400 mg/kg body weight can significantly decreased blood glucose level and increased body weight (P<0,01) in 4 weeks of streptozotocin induction mice. Keyword: yam, water-soluble polysaccharide, blood-glucose level, diabetes mellitus
The Effect of Ratio of Germinated Mungbeans and Jackfruit’s Seed and Concentration of Tempeh Inoculum on the Quality of Tempeh Tiopani Yosefin Hutagalung; Rona J. Nainggolan; 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

ABSTRACT The aim of this research was to find the effect of ratio of germinated mungbeans and jackfruit’s seed and concentration of tempeh inoculum on the quality of tempeh. The research was using completely randomized design with two factors, i.e ratio of germinated mungbeans and germinated jackfruit’s seed (P): (80%:20%, 70%:30%, 60%:40%, 50%:50%) and concentration of tempeh inoculum (K): (0,5%; 0,75%; 1%; 1,25%). Parameters  analyzed were moisture content (%), ash content (%), protein content (%), fat content (%), crude fiber content (%), score value of colour and texture,  organoleptic value of taste, flavor, and texture. The results showed that the ratio of  germinated mungbeans and jackfruit’s seed had highly significant effect on moisture content, ash content, protein content, fat content, crude fiber content, score value of texture, and organoleptic value of taste. Concentration of tempeh inoculum had highly significant effect on protein content, score value of texture, organoleptic value of texture, and had significant effect on moisture content, ash content, fat content, and score value of colour. Interaction of the two factors had significant effect on protein content and score value of texture. The ratio of germinated mungbeans and jackfruit’s seed of 70%:30% (P2) and concentration of tempeh inoculum of 0,75% (K2) produced the best tempeh. Keywords: Germinated seed, inoculum, jackfruit’s seed, mungbeans, tempeh
The operation Performance Evaluation and Maintenance of Suka Damai Irrigation System in Sei Bamban District Serdang Bedagai Regency Annisa Kasanra Lubis; Sumono Sumono; Lukman Adlin 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

Suka Damai irrigation area is one of half-technical irrigation area with an area of 300 ha that is located in Sei Bamban District Serdang Bedagai regency. This study was aimed to evaluate the performance of operation and maintenance of Suka Damai irrigation system. This research was conducted in April 2015 in Sei Bamban District Serdang Bedagai regency. Some of the indicators used to determine the performance of the irrigation system were : physical and functional condition of infrastructure of the irrigation network, the adequacy of water, the level of accuracy of water supply, the management of government institution, human resources, the farmer institution performance, and the availability of funding. The results showed that : physical and functional condition of infrastructure irrigation network was bad with the value of 2, the adequacy of water was sufficient with the value of 3, the level of accuracy of water supply, the management of government institution, human resources, and the farmer institution performance was very good with the value of 4, and then the availability of funding was very bad with the value of 1. In general, the performance of operation and maintenance of the Suka Damai irrigation system was categorized well with a value of 2.96. Keywords: Evaluation of the performance, operation and maintenance, irrigation system, Suka Damai
Test of Liquid Soap Stirrer of Soap Made from Used Cooking oil With Extract of Lemongrass, Pandan and Lemon Faris Faisal Rahman; Ainun Rohanah; Saipul Bahri Daulay
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Use cooking Oil is the remains of frying oil that can not be reused. Therefore a further processing is needed, one of them is to be come liquid soap. The aim of this study was to process used cooking oil into liquid soap using the extract of lemongrass, pandan and lemon. The study was conducted at the Laboratory of Agricultural Engineering and parameters tested at the Food Chemical Analysis Laboratorium Faculty of Agricultural in April 2015 to Mei 2015 by using a non-factorial completely randomized design. Parameters measured were water content, free fatty acid (FFA), alcohol insoluble part, and organoleptic test. The result showed that extract of lemongrass, pandan and lemon extract had no significant effect on water content, free fatty acid (FFA) and alcohol insoluble part. Keywords: used cooking oil, liquid soap , extract of lemongrass, pandan, lemon
Design and Construction of Asam Gelugur (Garcinia atroviridis Griff.) Slicer Alvario Kesturi; Saipul Bahri Daulay; Lukman Adlin Harahap
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Asam gelugur (Garcinia atrovirdisGriff ), or asam keping  is a type of  nadir tree from Malaysia peninsula. Asam gelugur ( Garcinia atrovirdis Griff) is a dikotiledon type but without kotiledon. Asam gelugur fruit is used by people to make candied fruit, potion, and flavor.The parameters observed were effective capacity, economic value analysis. BEP, NPV and IRR. It was summarized that the effective capacity of the equipment was 708,11 kg/hour, basic costs were Rp. 16,55/kg for the first year,Rp 15,54 for the second year, Rp. 15,19 for the third year, Rp 15,03 for the fourth year, and Rp. 14,93 for the fifth year. Break event point was 20.438,74 kg/year for the first year, 11.018,63 kg/year for the second year, 7882,98 kg/year for the third year, 6317,82 kg/year for the fourth year and 5380,71 kg/year for the fifth year. Net present value was Rp. 1.317.158.537,9. Internal rate of return was 43,56 %, It means that this equipment was worthy to made. Keyword: slicer, Asam gelugur (Garcinia atroviridis Griff.)
Design and Construction of Liquid Soap Stirrer Made from Used Cooking Oil Muhammad Imam Al Hakim; Ainun Rohanah; Lukman Adlin Harahap
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 process in making liquid soap from used cooking oil is an interesting thing to know. This research was held to design, construct, test, and analyze economic value of liquid soap stirrer made from used cooking oil. The parameters observed were water content, free fatty acid (FFA), alcohol insoluble part, effective capacity, yield, and economic analysis. Based on this research, it was summerized that effective capacity of this equipment was 20,26 l/hr. Yield percentage was 97,8%. Basic cost for the  first to fifth year were Rp 735,95/l, Rp 738,08/l, Rp 738,38/l, Rp 739,76/l and Rp 741,24/l. Respectively break event point was 440,53 l/year. Net present value with 7,5% rate was Rp 378.115.195 and internal rate of return was 48,36%. Keywords: liquid soap, used oil cook, effective capacity, yield, economic analysis
Design and Construction of Mechanical Screw Potato Slicer) Saud Pangihutan; Ainun Rohanah; Saipul Bahri Daulay
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

To serve the need of potato consumers for the ready good potato, it must be processed through post-harvest . Some of the process is cutting and slicing. The need of post-harvest processing that leads to mechanization and to get the optimum gain and high efficiency, potato screw slicer had to be designed and constructed. The study was conducted with literature study, experiment, observation and testing of the equipment. The effective capacity of the equipment was 51,72 kg/h. Basic cost to be incurred in slicing potato with the equipment was Rp. 199,72/kg in the 1st year, Rp. 199,99/kg in the 2nd year,Rp. 200,26/kg  in  the 3rd, Rp. 200,56/kg in the 4th and Rp. 200,87/kg in the 5th. The equipment will reach the break even point if the amount of slicing potato was 889,,30 kg/year. Net present value of the equipment with an interest rate of7,5% was Rp. 391.040.422,54which meant that the business was feasible to run. The internal rate of return was 49,45%. Keywords: equipment design, mechanical screw slicer, potato.
Modification and effect of Blade Distance on Onion Slice thickness of Mechanical Onion Slicer Hasimi Rafsanjani H.; Achwil Putra Munir; Lukman Adlin Harahap
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

One of the unit process is slicing. This study was aimed to examine the effect of blade distance on the effective capacities,  percentage of perfect  sliced onion and percentage of left onion at mechanical slicer.The research was conducted in November 2014 to February 2015 in the Laboratory of Agricultural Engineering, Faculty of Agriculture, University of North Sumatra, Medan, using non-factorial completely randomized design(CRD). The parameters were the effective capacity of equipment and the percentage of perfect slicer, percentage of broken materials.The results showed that the effective capacity was 29,02kg/hr, 32,99kg hr and 42,14kg/hr respectively, the percentage of unsliced onion was 4,17%,4,00% and 3,17%respectively, and percentage of left onion at the mechanical slicer was 4,33%, 4,00%, 3,00% respectively. Keywords:blade, slicing, capacity.
Thread Pitch Test of Candlenut Oil Press Screw Josafat Simanjuntak; Saipul Bahri Daulay; Ainun Rohanah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Basicly, the oil press is designed for pressing the candlenut. This reasearch was on testing of thread pitch variaton of oil press which was aimed to measure the best thread pitch of candlenut oil press. This reasearch was conducted at agriculture engineering laboratory USU on August 2014 – January 2015 using non factorial randomized block design with three grades, i . e 1 cm, 2,5 cm, and 4 cm. Parameters observed were effective capacity, losses, and yield. The best grade for effective capacity and yield was P3 (pitch 4 cm) which produced 0,381 l/kg and 322 l/kg; and the best grade for losses was P2 (2,5 cm) which produced 29,733 % Keyword: pressing, candlenut, candlenut oil, thread

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