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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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Test of Type of Decomposer on Compost Making from Waste of Oil Palm Fronds on The Quality of Compost Yield Reni Rhys; Lukman Adlin Harahap; 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

Compost is a result  of plant waste decomposition that caused by microorganism decomposition. Therefore it needs a decomposer to fasten organic decomposition. This research was done in April until August 2015 in Soil Laboratory, Agricultural Technology Research Agency of North Sumatera and Agricultural Engineering Laboratory, Faculty of Agriculture, USU, Medan, using non factorial completely randomized design with four types of MOL, i, e, orange MOL, mango MOL, pinneapple MOL, and papaya MOL. Measured parametres were comparison of C/N, pH and yield. The results showed that there was no different effect given by orange MOL, mango MOL, pinneapple MOL, and papaya MOL in the case of C/N, pH and yield. Key words: Compost, decomposer, palm frond.
Utilization of Corncob and Tea Waste as Charcoal Briq T.Anwar Faiz; Lukman Adlin Harahap; 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

Briquette is one of the biomass fuels which is used as a simple, inexpensive alternative energy source. Biomass used in this research were corncob and tea waste. The aim of this research was to find out the composition of Bio-Carbon Briquette processing from corncob and tea waste and to determine the best Bio one. Testing was conducted by using a non-factorial completely randomized design with parameters of water content, density, calorific value, and ash content. The results of this research showed that the composition of the briquette materials had highly significant effect on water content, density, calorific value, and ash content. The best water content in this research was 2.89% that met Japanese, American, British and Indonesian standards. The Density value was 0.415 g/cm3 which did not meet briquettes of Japanese, America, British and Indonesian standards. The best calorific value in this research was 10052.08 cal/g that met Japanese, American, British and Indonesian standards. The best ash content value in this research was 2.83% that met Japanese, American, British and Indonesian standards. Keywords : briquette, biomass, corncob and tea waste.
Efect of Temperature on The Quality of Lemang Using Vertical Type Lemang Cooking Netty Sinaga; 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

The process of lemang cooking is very simple and has some weakness that can be minimalised. The purpose of this research was to examine the effect of temperature in vertical typelemang cooking appliance. This research was carried out at Agricultural Engineering Laboratory, Faculty of Agriculture USU in April – May 2015 using non factorial randomized block design with three levels, i.e. 95oC, 100oC, and 105oC. Parameters observed were effective capacity and organoleptic values. The results showed that cooking temperature had significant effect on the organoleptic test. But had no significant effect on  the effective capacityof the appliance. Keywords: Glutinous rice, Lemang’s, glutinous rice cooker appliance.
The Effect of Several Acids dan Natural Acid Concentration on the Phycal, Chemical, and Organoleptic Quality of Goldfish Naniura Bethany Bethany; Elisa Julianti; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (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 the natural acids and acid concentration in producing naniura with the best quality. This research was using completely randomized design with two factors, i. e several natural acid (A): (rough lime, kaffir lime, lime, calamondin) and acid concentration (K): (20%, 30%, 40%, 50%). The results showed that the interaction between several natural acid dan acid concentration had a highly significant effect (P<0,01) on acid degree (pH) and total acid and had a significant effect (P<0,05) on proteins content. The increasing concentration of natuural acid increased tatal acid, decreased pH and decreased chemical characteristics (total volatile bases nitrogen, water content, proteins content), and also influenced hedonic index flavour of goldfish naniura. Goldfish naniura with the best quality based on chemical and organoleptic characteristics by organoleptic test with hedonic index flavour was the calamondine with concentration of 40%. Keywords : Goldfish Naniura, Rough Lime, Kaffir Lime, Lime, Calamondin
The Effect of Ratio of Passion Fruit with Star Fruit Juice and Concentration of Arabic Gum on Quality of Jelly Candy Defi T. Simbolon; Zulkifli Lubis; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of this research was to determine the effect of passion fruit with star fruit juice and concentration of arabic gum on the quality of jelly candy. This research was using factorial Completely Randomized Design (CRD) with two factors, i.e: ratio of passion fruit with star fruit juice (S) : (70%:30% ; 60%:40% ; 50%: 50%; 40%:60%) and concentration of arabic gum (A): (0,5%, 1,0%, 1,5%, and 2,0%). The analyzed parameters were water content (%), ash content (%), vitamin C content (mg/100 g sample), total soluble solid (ºBrix), total acid (%),and organoleptic values (colour, taste, texture, and aroma).The results showed that the ratio of passion fruit and star fruit juice had highly significant effect on water content, vitamin C content, total soluble solid, total acid, score of organoleptic values of taste and texture. Arabic gum concentration had highly significant effect on moisture content, ash content, and vitamin C content and has significant efect on score of organoleptic values of texture. Interactions of the two factors had highly significant effect on moisture content. The best treatment which gave the best effect on jelly candy was 70%:30% of passion fruit and star fruit juice and 2,0% arabic gum. Keywords: arabic gum, jelly candy, passion fruit, star fruit.
The Effect of Ratio of Gom Arabic and Caragennan and Cooking Time on The Quality of Passion Fruit Jelly Dimas Iwanda; Zulkifli Lubis; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (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 ratio of gom arabic and carragenan and cooking time on the quality of passion fruit jelly. This study used completely randomized design with two factors, ie: ratio of gum arabic and caragennan (P) (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 100%:0%) and cooking timen (L): (10 minutes, 15 minutes, and 20 minutes). The analyzed parameters were moisture content (%), ash content (%), total soluble solid (oBrix), vitamin C content (mg/100g), total acid (%), total plate count (CFU/g), sensory test (color, flavor, taste, and plasticity). The ratio of gum arabic and carragenan gave highly significant effect on moisture content, ash content, and sensory test of flavor and plasticity. Cooking time gave highly significant effect on moisture content, ash content, total soluble solid, total acid, sensory test of colour, and taste, and gave significant effect on sensory test of flavor. The interaction of the ratio of gom arabic and caragennan and cooking time had highly significant effect to ash content and sensory test of plasticity, and gave significant effect on moisture content and total soluble solid. The ratio of gom arabic and carragenan 25%:75% with 10 minutes cooking time produced the best passion fruit jelly.   Keywords: Carragenan, cooking time, gom arabic, jelly, passion fruit.
The Effect of Ratio of Yam and Tamarind Juices and the Type of Stabilizer on the Quality of Tamarind Syrup Fitri Utami; Zulkifli Lubis; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of this research was to determine the effect of ratio of yam  and tamarind juices and the type of stabilizer on the quality of tamarind syrup. This research was using factorial Completely Randomized Design (CRD) with two factors, i.e : ratio of yam and tamarind juices  (S)   ( 30:70%, 40:60%, 50:50%, 60:40%, 70:30%) and type of stabilizer (xanthan gum, arabic gum, and guar gum). The analyzed parameters were vitamin C content, total soluble solid, total acid, pH, viscosity, and organoleptic values (colour, aroma, and taste). The results showed that the ratio yam  and tamarind juices had highly significant effect on vitamin C content, total soluble solid, total acid, pH, viscosity, and organoleptic values (colour, aroma, and taste). Type of stabilizer had highly significant effect on viscosity and organoleptic values of taste. The interaction of the two factors had highly significant effect on organoleptic values of taste. The best treatment which gave the best effect on the juice was 30:70% of yam and tamarind juices and xanthan gum. Keyword :   ,  arabic  gum,  guar gum,  stabilizers, tamarind , xanthan gum, yam
The effect of Different Types of Orange Acid and Immersion Time on the Quality of Goldfish Naniura Gina Mutiara Febrian; Elisa Julianti; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Naniura is one of Batak’s traditional food that made from fresh goldfish and soaked with orange acid and spices until the fish flesh soften, without any cooking process. The aim of this research was to find the best orange acid and immersion time in producing goldfish naniura with the best characteristic of microbiology, chemical, and sensory quality that can be accepted by consumers. Types of orange acid used were lime, rough lemon, calamondin, and kaffir lime. Immersion time were 4, 5, and 6 hours. The results showed that the interaction between different types of orange acid and immersion time had significant effect (P<0,05) on pH, total acid, and texture score. The increasing of immersion time increased the total acid, organoleptic value of texture, and texture score, but decreased the moisture content, protein content, total  volatile nitrogen, pH, and total microbes. The goldfish naniura with the best quality (based on organoleptic  value of flavor and texture, total volatil nitrogen, and protein content) was the treatment using lime with 5 hours immersion. Keywords : Goldfish naniura, lime, rough lemon, calamondin, kaffir lime, immersion time
The Effect of Concentration of Stabilizer and Concentration of Yoghurt on the Quality of Belimbing Wuluh Jelly Candy Indah Novita Sari M.; Terip Karo-Karo; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Jelly candy is candy that made from water or juice with the addition of flavor forming substance, sugar, and gelling agent. The aim of this research was to find the best combination treatment from the concentration of stabilizer with the concentration of yoghurt in producing belimbing wuluh jelly candy with the best characteristic of physcochemical and sensory quality that can be accepted by consumers. Concentration of stabilizer were 2%, 4%, 6%, and 8%. Concentration of yoghurt were 10%, 20%, 30%. The results showed that the interaction between the concentration of stabilizer with the concentration of yoghurt had highly significant effect (P<0,01) on organoleptic value of texture and had significant effect (P<0,05) on moisture content and ash content. The best quality of belimbing wuluh jelly candy based on sensory characteristic and moisture content was the treatment with the concentration of stabilizer of 6% (A3) and the concentration of yoghurt of 30% (Y3). Value of texture analysis of the best quality of belimbing wuluh jelly candy were: hardness 2,1662 kgf, cohesiveness 0,394 gf; elasticity 65,564% respectively. Keywords : Belimbing Wuluh, Jelly Candy, Stabilizer, Yoghurt
The Effect of Ratio of Pineapple Juice with Katuk Leaf Juice and Carrageenan Concentration on the Quality of Jelly Candy Misye A. Lumbangaol; Rona J. Nainggolan; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (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 pineapple juice and katuk leaf juice and carrageenan concentration on the quality of jelly candy. This research was using completely randomized design with two factors, i.e ratio of pineapple juice and katuk leaf juice (S): (90%:10%, 80%:20%, 70%:30%, 60%:40%) and carrageenan concentration (K) (2%, 3%, 4%). The results showed that the ratio of pineapple juice and katuk leaf juice had highly significant effect on moisture content, ash content, protein content, vitamin C content, total acid content, total soluble solid content, total lactic acid bacteria content, organoleptic scores value of color, flavour and taste. Carrageenan concentratiton had highly significant on ash content, total acid content, total soluble solid content, and had significant effect on moisture content and vitamin C content. The interaction of the two factors had highly significant effect on total acid content and had significant effect on ash content. The ratio of pineapple juice and katuk leaf juice of 80%:20% (S2) and carrageenan of 2% (K1) produced the best jelly candy Keywords : Jelly Candy, Pineapple, Katuk Leaf, Carrageenan.

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