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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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Effect of Ratio of Pumpkin Juice with Pineapple Juice and Concentration of Gelatin on the Quality of Coconut Juice Sorbet Naomi Bunga Claudia; Herla Rusmarilin; Lasma Nora Limbong
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 pumpkin juice with pineapple juice and gelatin concentration on the quality of coconut juice sorbet made from the mixture of pumpkin juice with pineapple juice. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatera, Medan, using completely randomized design with two factors, i.e.: ratio of pumpkin juice with pineapple juice (S) : (20%:80%;40%:60%;60%:40%;80%:20%) and gelatin concentration (G): (0,2%;0,4%;0,6%;0,8%). Parameters analyzed were vitamin C content, total acid, total soluble solid, pH, fiber content, melting rate, score organoleptic values of colour, and texture and hedonic organoleptic values of colour, flavor, taste and texture. The results showed that the ratio of pumpkin juice with pineapple juice had highly significant effect on vitamin C content, total acid, total soluble solid, pH, fiber content, melting rate, score organoleptic values of texture and colour; had significant effect on hedonic organoleptic values of colour, and had no effect on score organoleptic values of flavor, taste and texture. The concentration of gelatin gave a highly significant effect on vitamin C content, total acid, total soluble solid, melting rate, fiber content, score organoleptic values of colour and had no significant effect on pH, score organoleptic values of texture, hedonic organoleptic values of colour, flavour, taste, and texture. The interactions between the two factors had highly significant effect on melting rate, had significant effect on total acid and fiber content, and had no significant effect on vitamin C content, total soluble solid, pH, score organoleptic values of colour, and texture, and hedonic organoleptic values of colour, flavor, and texture. The ratio of pumpkin juice with pineapple juice of (60% : 40%) and gelatin concentration of (0,6%) produced the best quality of coconut juice sorbet with more acceptable values. Keywords: Gelatin, pumpkin, pineapple, coconut juice sorbet.
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 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 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 Ratio of Old Coconut Water with Soursop Juice and Concentration of Natrium Bicarbonate (NaHCO3) on The Quality of Carbonated Coconut Water Zulaika Haddis Nasution; Ismed Suhaidi; Lasma Nora Limbong
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 objective of this research was to find out the effect of ratio of old coconut water with soursop juice and concentration of natrium bicarbonate (NaHCO3) on the quality of carbonated coconut water. This research was conducted in December 2015 – January 2016 in the Laboratory of Food Technology, Agriculture Faculty, North Sumatera, Medan, using Completely Randomized Design (CRD) with two factors, i.e. ratio of old coconut water with soursop juice (K) (60%:40%; 70%:30%; 80%:20%; 90%:10%) and concentration of natrium bicarbonate (NaHCO3) (N) (0,4%; 0,5%; 0,6%; 0,7%). The results showed that ratio of old coconut water with soursop juice had highly significant effect on vitamin C content, total acid, pH value, total soluble solid (TSS), ash content, score value of taste, and hedonic value of taste. Concentration of natrium bicarbonate (NaHCO3) had highly significant effect on vitamin C content, total acid, pH value, CO2 content, ash content,  score value of carbonated effect, and hedonic value of taste. The interaction of ratio of old coconut water with soursop juice and concentration of natrium bicarbonate (NaHCO3) had highly significant effect on vitamin C content. Keywords : Carbonated coconut water, natrium bicarbonate, old coconut water, soursop
Determination the Value Evapotranspiration and crop coefficient of oil palm tenera Variety (Elaies guenensis Jack) Ade Rahmi Alhas; Ainun Rohanah; Sumono Sumono
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Considering that the oil palm plants consume a lot of water, it is needed more assessment of the magnitude of the rate of evapotraspiration especially oil palm plantations, and in the initial value stages the process can begin from nursery. The value of crop evapotranspiration can be determined based on the value of potential evaporation and oil palm crop coefficients for each growth period. This study is aimed to determine the evapotranspiration value and crop coefficients of4 months old tenera seeds.Evapotranspiration value of oil palm plantations in the initial period of plant research was 0.9 mm/day and the final period of the plant was 0.98 mm/day. The amount of evaporation in the initial period of the study was 1.98 mm/day and in the final period was 1.93 mm/day. The study shows that oil palm crop coefficient in the initial period was 0.47 and in the final period was 0.5. Keywords : Evapotranspiration, Crop coefficient, potential evaporation, oil palm Plant
Manufacture of Fiber Ropes Made from The Inner Bark of Melinjo Stem (Gnetum gnemon) Bela Velila Viska Yunita; Saipul Bahri Daulay; Ainun Rohanah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Melinjo plant has a very high quality of fiber that found in the inner bark of  the stem that can be made as a rope as a substitute to synthetic ropes that can decrease environmental pollution. The research was aimed to make a fiber rope from the inner  bark of melinjo  stem and to test the endurance of the rope toward a tensile test. The research had been conducted at Agriculture Engineering Laboratory, College of Agriculture, USU and tensile test was conducted at Research Laboratory, College of Engineering, USU in March-July 2015 using spinners simple tool in making the rope and tensile test to determine the strength of the rope toward burden. Parameter  measured were tensile stress, strain, elasticity, ropes deformation, and malleability. The results showed that heterogeneous fiber caused different rope diameter and affect the value of parameters measured. From the ropes test it was found that  average tensile stress was 42.38 N/mm2, strain was 0.3742, ropes deformation was 35.17867 mm, elasticity was 114.1673 N/mm2 and malleability was 37.42 %. Key Words : Natural fiber, rope, inner bark of melinjo stem, spinning, tensile test.
Ropes Made from “Lidah Mertua” Leaf Fiber Detyara Imani; Lukman Adlin Harahap; Saipul Bahri Daulay
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Fiber of Sansevieria has characteristics of not easily fragile, shiny, long, and good quality. This study was aimed to make and to examine the quality of rope made from “Lidah Mertua” leaf fiber (Sansevieria trifasciata laurentii). This research was conducted by literature study, spinning the rope using spinners simple tool, tensile test and parameters observation. Parameters measured were tensile strength, strain, elasticity, rope deformation, and flexing. Results of the research indicated that each substance tested with the same weight produced different string diameter. Average values of examinated ropes was 1,2 g weight, diameter was 4,26  mm, length was 34 mm, elongation was 17,2159 mm, maximum loaded was 659,2695 N, cross section was 14,31 mm2, elongation at break of tensile strength was 46,85 N/mm2, strain was 0,5063, elasticity was 92,5322 N/mm2, ropes deformation was 17,2159 mm and flexing was 50,63 %. Key words : Sansevieria, fiber ropes, natural fiber, tensile test
The Operation Work Evaluation and Maintenance of Serbangan Irrigation System in Rawang Panca Arga District Asahan Regency Devi Ariyanti Manurung; Sumono Sumono; Sulastri Panggabean
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Serbangan  irrigation area is a technical irrigation area which has an area of 2.333 Ha. Evaluation of the performance of irrigation system is one way to describe the performance level of an irrigation system. This study was aimed to evaluate the performance of operation and maintenance of Serbangan irrigation system with observation or survey method. Some of the indicators used to determine the performance of the irrigation system were: functional performance and network infrastructure of irrigation, water sufficiency level, the level of accuracy of the provision of water, management of government institution, the availability of fund, human resources and farmer institutional performance. The results showed that the level of functional performance and irrigation network infrastructure was bad with the value of 2, the adequacy of water was sufficient with the value of 3,  the level of accuracy was very appropriate water supply with the value of 4,  the management of government institution was very good with the value of 4, the availability of funding was adequate,and human resources were not adequate each with the value of 2, the farmer institution performance was very good each with the value of 4. In general, the performance of operation and maintenance of the Serbangan irrigation system categorized good with a value of 2,98. Keywords: Irrigation system, maintenance, operation, performance, Rawang Panca Arga,  Serbangan
Design and Construction of Tempeh Slicer Fauzan Luhfi; Achwil Putra Munir; Sulastri Panggabean
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Slicing is reduction of the size of the foodstuffs into slices with a certain degree of thickness to be more easily processed into other products, one of them is into chips. This research was aimed to design, create, test and analyze the economic value tempeh slicer. Parameters observed were the effective capacity of the tool, the percentage of damaged materials, and economic analysis. Based on this research, it was summarized that the effective capacity of the equipment was 85.26 kg/hour  and the damaged material’s percentage was 15.3%. Economic analysis was as follows: basic costs for the first to the fifth year ware Rp. 128.416 / kg, Rp. 128.635 / kg, Rp. 128.870 / kg, Rp. 129.123 / kg and Rp. 129.395 / kg respectively. Break even point was 236,66 kg / year. Net present value was Rp. 1.270.819.564,93.  Internal rate of return was 52,68%. Keywords: tempeh, knife, slicing, equipment
Design Construction of Shrimp Paste Molder Muhammad Rasyid Lubis; Ainun Rohanah; Nazif Ichwan
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Manual molding shrimp paste was considered not attractive because the shape of the paste was not the same and reduced the price of shrimp paste. The purpose of this research was to design, build, test and analyze the economic value of shrimp paste molder. This research was conducted in by literature study, equipment tests and parameters observation. The parameters observed were effective capacity, yield and economic analysis. Based on this research, it was summarized that the effective capacity of the equipment was 51,54 kg/hour and the yield was 71,33%. Economic analysis was as follows: basic costs for the first to the fifth year was Rp.224,59/kg, Rp.225,16/kg, Rp.225,38/kg, Rp.226,45/kg, Rp.227,16/kg respectively. Break even point (BEP) was at 161,85 kg/year of shrimp paste molded. Net present value (NPV) was Rp.210.420.009. Internal rate of return (IRR) was 47,64%. Keywords: shrimp paste, molder, machine
Design of Coconut Milk Extractor with Screw Press System Febrina Medyanti Sinaga; Achwil Putra Munir; Saipul Bahri Daulay
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Until now, obtain coconut milk was still obtain using conventional method which is hand pressed. Later on, manual coconut milk extractor is develop using hydrolic press system. With the development of science and technology in this modern age, people trying to create or make a new, more efficient and practical equipment. Therefore, in this research, the author tried to ease the extraction of coconut milk by designing coconut milk extractor with screw press system which has larger capacity which be more effective and efficient in coconut extraction. The coconut milk extractor worked by enter shredded coconut into hopper then shredded coconut is carried toward tubular filter contained  screw press. After that  the milk is produced and the dregs out separately. The results showed that the effective capacity of the equipment was 11,25 kg/hour. Primary cost was Rp. 787,022/Kg for the first year, Rp. 792,205/Kg for the second year, Rp. 797,777/Kg for the third year, Rp. 803,769/Kg for the fourth year, and Rp. 810,204/Kg for the fifth year. BEP was 1.238 Kg in the first year, 1.305 Kg in the second year, 1.377 Kg in the third year, 1.454 Kg in the fourth year and 1.537 Kg in the fifth year. The IRR was 45,54%. Keywords: equipment design, coconut milk extractor, coconut milk, screw press.

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