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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 of Tertiary Irrigation Canals In The Sei Beras Sekata Village Sei Krio Sunggal, Deli Serdang District Sri Amelia Susan Ginting; Sumono Sumono; Ainun Rohana
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

In the distribution of irrigation water through a soil tertiary canal, there can be a great loss of water, sedimentation and canal scoured if not well designed. This research was aimed to review, to calculate the waterloss and efficiency as well as to designing a good canal dimensions of tertiary canals to prevent scour and sedimentation at 2 tertiary canals in the Sei Beras Sekata village Sei Krio Sunggal, Deli Serdang district. The results showed that sedimentation occurred in both tertiary canals, so that redesign of the dimensions on the both canals was needed. Efficiency at the same distance (30m) in the canal 1 was 79,42 % and canal 2 was 91,72 %. The best tertiary canal dimensions for canal 1 was the combination 0,02% slope, the channel width (B) was 0,62 m and the depth of water (D) was 0,31 m and  for canal 2 was the combination 0,02% slope, the canal width (B) was 0,58 m and the depth of water (D) was 0,29 m. Key Word: Tertiary Canal, Waterloss, Conveyance Efficiency and Canal Dimensions
Test of Mechanical Roaster Rotary Type with Soybean Commodity Syahnan Riady Nasution; Saipul Bahri Daulay; Lukman Adlin Harahap
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Mechanical roaster has multi functional for bean commodities. The aim of study was to test mechanical coffee roaster rotary type with soybean commodity. This research was conducted at the Laboratory of Agricultural Engineering, Faculty of Agriculture, University of North Sumatra in November until December 2012 by study of literature, experiment, observation, and testing of the equipment. Parameters observed were effective capacity, moisture content, and the economic analysis. The results showed that the effective capacity of a mechanical soybean roaster  type rotary  was 5.590 kg/h, the highest water content was 7.07% and the lowest was 5.70%, while from the economic analysis, the BEP was 3.885,42 kg, NPV 16% and 20% were Rp. 13. 758.853,97 and    Rp. 12.086.672,76, respectively and the IRR was 52,91%. Keywords: mechanical roasters, soybean, water content, effective capacity.
Effect of Density of Air Line and Height of Used Cookimg Oil on Burning Quality of Oil Palm Soil Waste Biobriquettes Zulvi Arwana Fakih; Saipul Bahri Daulay; Sumono Sumono; Ainun Rohana
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Palm oil mill solid waste resulting from CPO production process is channeled into pond waste (Cooling Pond I). It is usually thrown to the ground so that it can contaminate the environment. This study was aim to utilize the oil palm waste as briquettes. Briquettes is one of the alternative to replace oil. Research was done by completely randomized factorial design with 2 factors i.e : density of air line (0,4, 0,8, and 1,2 cm) and Height of used cooking oil (2, 2,5, and 3 cm). Parameters observed were heating time, oil volume, and sootness. The results showed that the density of air line had a highly significant effect on the heating time, volume of oil and had no effect on the sootnes. Height of used cooking oil had a significant effect on sootness and had no effect on the heating time and volume of oil. The best treatment combination was L1T2 (0,4 centimeters density of air line and 2,5 centimeters Height of used cooking oil) with equipment heatimg time of 43,90 minute  and 1,79 gr sootness. Key words: Briquettes, density of air line, Height of used cooking oil centration, Oil palm solid waste.  
The Effect of Lime Chitosan Concentration And Storage time on the Quality of Fresh Tofu Brananda Hasiholan Perangin-angin; Terip Karo-Karo; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was conducted to determine the effect of lime chitosan concentration and storage time on the quality of fresh tofu. This study used a completely randomized design with two factors is: lime Chitosan concentration (K) : 0.25%, 0.5%, 0.75%, 1% and 1.25% and storage time (P) : 5, 10, and 15 days. The parameters analyzed were moisture content, ash content, total microbes, pH, protein content, and sensory characteristics (color, flavor and aroma, and texture). The results showed that the lime chitosan concentration had highly significant effect on all parameters and sensory characteristics. Storage time had highly significant effect on all parameters and sensory characteristics. Interaction of both factors had highly significant effect on total microbial, pH, protein content, and color, flavor and aroma. Lime chitosan concentration of 0.5% was the best treatment for the fresh tofu.
The Effect Of Acidity And Concentration Of Yeast Starter On Quality Of Alcoholic Drink From Soursop Agam CF Silaen; Sentosa Ginting; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of this research was to know the effect of acidity and yeast cencentration on quality of alcoholic drink from soursop. This research have been performed using factorial Completely Randomized Design with two factors i.e: acidity (P) : (3, 4, 5 and 6) and yeast starter concentration (K) : (2%, 3%, 4% dan 5%). Parameters analysed were total soluble solid, pH, total alcohol, organoleptic values of color, flavour and taste. The results showed that acidity had highly significant effect on all parameters except on color, flavour and taste. Yeast starter concentration had highly significant effect on all parameters. Interaction of acidity and yeast starter concentration had highly significant on total alcohol, had significantly effect on total soluble solid, pH and were not significantly effect the color, flavour and taste. Acidity of 4 and yeast concentration of 5% gave the best quality of alcoholic drink from soursop. . Key words : acidity, alcoholic drink, soursop, yeast starter concentration  
Preparation of Sponge Cake from Banana flour as Substitution for Wheat Flour with Soybean Flour Enrichment Donald S Napitupulu; Terip Karo-Karo; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to find the effect of the addition banana flour and soybean flour on the quality and characteristics of sponge cake. This research was performed in November 2011 - April 2012 at the Laboratory of Post-Harvest, Research Institute of Agricultural Technology, North Sumatra, using factorial completely randomized design with 2 factors, namely banana flour concentration (P): 15%, 30%, 45%, and 60% and soybean flour concentration (K): 0, 5%, 10%, and 15%. Parameters analyzed were moisture content, protein content, ash content, degree of swelling, organoleptic values of flavor, taste, and texture. The results showed that banana flour concentration gave highly significant effect on moisture content, degree of swelling, and organoleptic values of taste, and gave no significant effect on protein content, ash content, organoleptic values of flavor and texture. Soybean flour concentration gave highly significant effect on moisture content, ash content, degree of swelling, organoleptic values of taste and texture, and gave no significant effect on protein content, and organoleptic values of flavor. The combination of banana flour concentration and soybean flour concentration gave no significant effect on all parameters. The combination of banana flour concentration of 30% and soybean flour concentration of 5% gave the good and acceptable quality of sponge cake. Key words : Wheat Flour, Banana Flour, Sponge Cake, Soybean Flour
The study of kerupuk making from casava with pora-pora fish replenishment Sugito Sugito; Hera Rusmarilin; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to find the concentration of pora-pora fish and concentration of baking powder on the quality of kerupuk. The research had been performed using factorial completely randomized design with two factors, i.e : concentration of pora-pora fish (I) ; 10%, 20%, 30% and 40% and concentration of baking powder (P) ; 0,1%, 0,2%, 0,3% and 0,4%. Parameters analyzed were moisture content, ash content, protein content, fiber content, and organoleptic values (colour, flavor, taste and texture). The results showed that the concentration of pora-pora fish had highly significant effect on moisture content, ash content, protein content, fiber content, and organoleptic values. Concentration of baking powder also had highly significant effect on moisture content, ash content, protein content, fiber content, and organoleptic values. The interaction of the two factors had highly significant effect on moisture content, ash content, protein content, fiber content, and organoleptic values. Concentration of pora-pora fish of 40% and concentration of baking powder of 0,1% produced the best quality of kerupuk. . Key words : baking powder, concentration of pora-pora fish, kerupuk
The Effect of ratio of Taro with Tempeh Flour and Concentration of Baking Soda on Taro Crackers Quality Putra Ginting; Sentosa Ginting; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The Effect of ratio of Taro with Tempeh Flour and Concentration of Baking Soda on Taro Crackers Quality. This study was conducted to determine the effect of taro flour ratio with tempeh flour and baking soda concentration on the quality of taro crackers. The study was performed in October-December 2012 at the Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatra, Medan, using Factorial Completely randomized block design with two factors i.e. ratio of taro with tempeh flour (A) (100%: 0%), (85 %: 15%), (70%: 30%), and (55%: 45%) and baking soda (C) with concentration (0.1%), (0.2%), (0.3%), and (0.4%). Parameters analyzed before frying were water content, ash content, protein content, fat content, and after frying were fat content, organoleptic taste, color and crispness. The results showed that ratio of taro and tempeh flour had a highly significant effect on water content, ash content, protein content, fat content before frying and after frying, organoleptic taste, color and crispness while the baking soda had a highly significant effect on water content, ash content, organoleptic color and crispness and had no significant effect on levels of fat before frying and organoleptic taste. Interactions of ratio tempeh and taro flour and baking soda had no different effect on moisture, ash content, protein content, fat content before and after frying, organoleptic taste, color and crispness. The best crackers way the A2C2 treatment (85% taro and 15% tempeh flour) and 0.2% baking soda. . Key words : baking soda, taro crackers, tempeh flour
The Making of Cinnamon Leaf Flavored Crisp Nia Rizki Paramida; Terip Karo-Karo; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): 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 proportion of cinnamon leaf and the mixture of rice flour with tapioca on the quality of cinnamon leaf flavored crisp. This research was using completely randomized design with two factors, i.e. : the proportion of cinnamon leaf (D) : (0%, 2%, 4%, 6% and 8%) and the mixture of rice flour and tapioca (T) : (50%:50%, 62,5%:37,5%, 75%:25% and 87,5%:12,5%). Parameters analyzed were moisture content, ash content, fiber content, fat content, organoleptic values of color, flavor, taste and crispiness. The results showed that the proportion of cinnamon leaf had highly significant effect on moisture content, ash content, fiber content, fat content, color, flavor, taste and crispiness. The mixture of rice flour and tapioca had highly significant effect on moisture content, ash content, fiber content, fat content, flavor and crispiness. Interactions of the two factors had highly significant effect on moisture content, ash content, fiber content, fat content, flavor, taste and crispiness. The proportion of cinnamon leaf of 4% and the mixture of rice flour and tapioca of (62,5%:37,5%) produced the best quality of cinnamon leaf flavored crisp. . Key words : Cinnamon leaf flavored crisp, rice flour, tapioca
The effect of Concentration of Milk Powder and Gelatine on the Quality of Purple Sweet Potato Extract Probiotic Drink Nurliana Manurung; Sentosa Ginting; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): 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 Concentration of Milk Powder and Gelatine on the Quality of Purple Sweet Potato Extract Probiotic Drink. This study was conducted to determine the concentration of milk powder and gelatine to manufacture probiotic drink from extract of purple sweet potato, and to introduce the products of purple sweet potato extract. The research was conducted in Oktober-Desember 2012 in the Laboratory of Food Technology, Faculty of Agriculture, USU, Medan, used a completely randomized design with two factors : the concentration of milk powder (5%, 7%, 9% and 11%) and the concentration of gelatine (0,3%, 0,4%, 0,5% and 0,6%). The parameters analyzed were total lactic acid, total soluble solid, pH, total microbe, protein content, the value of the color score, the value of viscosity score, and organoleptic values of color, aroma and flavor. The results showed that the concentration of milk powder had highly significant effect on total lactic acid, total soluble solid, pH, total microbe, protein content, the value of the color score, the value of viscosity score, and organoleptic values of color, aroma and flavor. The concentration of gelatine had significant effect on the pH and had highly significant effect on protein content and the value of viscosity score. The interaction of the two factors had highly significant effect on protein content and had significant effect on the value of viscosity score. The concentration of milk powder of 11% and concentration gelatine of 0,5% produced the best quality of purple sweet potato extract probiotic drink. . Key words : Gelatine, Milk Powder, Probiotic Drink, Purple Sweet Potato Extract

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