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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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Decision Support System for Land Suitability in Percut Sei Tuan District Suci Hasti; Achwil Putra Munir; Lukman Adlin Harahap
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Land use that is not according to his ability, besides causing damage to the land, will also increase the problem of poverty and other social problem, can even destroy a culture that had been evolving. Due to the problem of agricultural land and the farmer’s need for information and knowledge to determine the types of plants that is suitable to the characteristic’s of land, an information system is needed as a decision support system in order to determine the feasibility of land for planting a commodity. Decision Support System for Land Suitability in Percut Sei Tuan District was made using the right matching method. From the results, it was known that in Kenangan and Kenangan Baru land were not suitable for the five commodities to be planted based on history of planting in the area. However there were some areas with the level of 5 high main parameters, but do not guarantee that the land would produces well, based on the history of plant productivity that can be rely on by the surrounding community for several years. Keywords: decision support system, land suitability, matching methods
Rainfall Analysis at the oil palm are Kebun PTP. Nusantara II Tanjung Garbus with water balance model) Candra Kirana; Sumono Sumono; Najif Ichwan
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Oil palm plantation is rumoured as the main causes of deforestation, various damages of biodiversity and too much water consumption, therefore a research is needed with water balance model to arrange and analyze rainfall parameters as a water source at Kebun PTP. Nusantara II Tanjung Garbus, which carried out from April to July 2013. Water balance model consist of rainfall, throughfall, stemflow, interception, actual evapotranspiration and surface runoff. The result showed that the soil at the site was entisols with effective depth of 78 cm, sandy loam soil texture, bulk density of 1,363 g/cm3, particle density of 2,639 g/cm3, porosity of 48% and soil organic matter of 2,67%. The recent actual evapotranspiration during research was 99,039 mm/month whereas rainfall at the period was an average of 57,1 mm/month and becaming throughfall and stemflow of 45,397 mm/month, the interception was 11,72 mm/month and the surface run off was 0 mm/month. Height of ground water during 4 months research was 159,8 mm and in field capacity was 321,36 mm, so that 161,56 mm water deficit occurred. Based on 10 years annual rainfall of BMKG at the same months, the average of rainfall was 115/month. Key Words: rainfall, oil palm, water balance, water deficit
Permeability Study of Several Soil Types in Kwala Bekala Field Trials USU Through Laboratory and Field Test Nanda Akbar Siregar; Sumono Sumono; Achwil Putra Munir
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Permeability of the soil is one of the important factor in designing drainage channels. The difference in the value of the permeability of the soil in the laboratory and in the field is due to of the different conditions in the test procedure. This study was aimed to determine the value of the rate of soil permeability on Andepts, Inceptisol, and the Ultisol through laboratory and field testing. Results of laboratory studies showed the value of the permeability rate was 1.34 cm/h at Andepts, 3.20 cm/h at g Inceptisol, and 1.06 cm/h at Ultisol. The field results showed that value of the permeability rate was 1.26 cm/h at Andepts, 2.23 cm/h at Inceptisol, and 0.98 cm/h at Ultisol. Factors affecting the value of the permeability differences among the three types of ground, among others, were the depth and the effective porosity of the soil. Difference in the value of soil permeability results in the laboratory and in the field was because of the thickness of the soil. Key Words: Permeability, Effective Depth, Porosity, Drainage.
The Application of Ripening Stimulant on Tamarillo (Chiphomandra betaceae) Packaged in Modified Atmosphere Packaging Farhan Hawari Harahap; Elisa Julianti; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Utilization of modified atmosphere packaging, can extend the shelf life of fruit. The research was done to evaluate the synergism between the delay of the ripening of tamarillo (Chiphomandra betaceae) through modified atmosphere and to be continued with the application of ripening stimulant material. The packaging treatment using a low density poliethylen plastic consists of an active modified atmosphere packaging with adsorben materials such as O2, CO2 and ethylene and also passive modified atmosphere packaging, then the packaged fruits were stored in two weeks. The application of ripening stimulant was done on the fruit that had been taken out from the packaging after 2 weeks storage. The materials of the ripening stimulant were ethepon 250 ppm, ethylene gas 250 ppm, acetylene gas 250 ppm and calcium carbide 0,3% (w/w). The results showed that there was a synergisme effect between the delay of a fruit ripening by a modified atmosphere packaging for two weeks storage that can be seen from the color score of a fruit skin, namely: 2 (yellowish green), and after treatment by the ripening stimulant, it was followed by a normal fruit ripening that was shown by a changing of skin colour to red and softening of the pulp. . Key words : modified atmosphere packaging, ripening stimulant, tamarillo
The Effect of Ratio of Pineapple and Greengrass Extracts and Dextrin Concentration on Quality of Greengrass Instant Powder Meida Ardina; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was conducted to determine the effect of ratio of pineapple and green grass juices and concentration of dextrine on the quality of green grass instant powder. This research was perfomed in November 2012 – March 2013 at the Laboratory of Food Chemical Analysis, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e.: the ratio of pineaple and green grass juices (K) (100g : 0g; 75g : 25g; 50g : 50g; 25g : 75g; 0g : 100g) and concentration of dekstrin (D) (2,5%, 5% , 7,5%). Parameters analyzed were moisture content (%), vitamine C content (mg/100 g ingredient), water solubility (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color, flavor and taste. The result, showed that the effect of ratio of pineapple and green grass juices had significant effect on moisture content (%), vitamine C content (mg/100 g ingredient), water solubility (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color, flavor and taste. The consentration of dekstrin had highly significant effect on moisture content (%), vitamine C content (mg/100 g ingredient), water solubility (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color, flavor and taste. Interactions of the two factors had highly significant effect on moisture content (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color and had no significant effect on vitamine C content (mg/100 g ingredient), water solubility (%), organoleptic values of flavor and taste. Ratio of pineapple and green grass juices of (25% : 75%) and concentration of dextrine of (5%) resulted in the best and more acceptable quality of instant green grass powder. . Key words : modified atmosphere packaging, ripening stimulant, tamarillo
The Effect of Ratio of Noni and Pineapple Juices and Heating Time on Quality of Mix Noni Candy Melina Sianturi; Rona Joharmi Nainggolan; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was conducted to determine the effect of ratio of noni and pineapple juices and heating time on the quality of mix noni candy. This research was conducted using completely randomized design with two factors, i.e. : the ratio of noni and pineapple juices (S) (70% : 30%; 60% : 40%; 50% : 50%; 60% : 40%) and heating time (L) (20 minutes, 25 minutes, 30 minutes, 35 minutes). Parameters analyzed were moisture content (%), ash content (%), vitamine C content (mg/100 g ingredient), total acid (%), total soluble solid (o Brix), organoleptic values of color, flavor, taste and texture. The results showed that the effect of ratio of noni and pineapple juices had highly significant effect on moisture content (%), ash content (%), vitamine C content (mg/100 g ingredient), total acid (%), total soluble solid (o Brix), organoleptic values of color, flavor, taste and texture. The heatingtime had highly significant effect on moisture content (%), ash content (%), vitamine C content (mg/100 g ingredient), total acid (%), total soluble solid (o Brix), organoleptic values of color, flavor, taste and texture. Interactions of the two factors had highly significant effect on moisture content, total acid (%), total soluble solid (o Brix), organoleptic values of color, flavor and taste and had significant effect on ash content (%),vitamine C content (mg/100 g ingredient) and organoleptic values of texture. ratio of noni and pineapple juices of (60% : 40%) and time of heating of (30 minutes) resulted in the best and more acceptable quality of mix noni candy. . Key words : Candy, Heating Time, Noni, Pineapple
The effect of Ratio of Noni Juice with Pineapple Juice and amount of Sucrose on the Quality of Instant Noni Powder Beverages Nenny Meiyanti Sitompul; Zulkifli Lubis; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to determine the effect of noni juice ratio with pineapple juice and amount of sucrose on the quality of instant noni powder beverages. Research was conducted in November - December 2012 at the Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatra, Medan, using a completely randomized design, with 2 factors, i.e ratio of noni juice with pineapple juice (P): (60%:40%, 65%:35%, 70%:30%, and 75%:25%) and amount of sucrose (S): (30%,40%,50%, and 60%). Yield, moisture, total soluble solid, vitamin C, solubility, organoleptic color, flavor and taste were observed. The results showed that the ratio of noni juice with pineapple juice had highly significant effect on yield, moisture, total soluble solid, vitamin C, organoleptic color, flavor and taste, and had no effect on the solubility. Ratioof noni juice with pineapple juice of (75%: 25%) produced the best noni instant powder and more acceptable. Sucrose of 60% produced the best instant noni powder. Keywords: noni powder instant drink, noni, pineapple, sucrose.
The Effect of Carrageenan Concentration on the Quality of Soursop Jam Sheet During Storage Ahmad Chairi; Herla Rusmarilin; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Soursop production in Indonesia is very abundant, but its processing is still very minimal, therefore the diversification of soursop processing is needed to increase. This study was conducted to determine the effect of carrageenan concentration on the quality of soursop jam sheet during storage. This study used a completely randomized design with two factors namely carrageenan concentration (K): 2,5%, 3,5%, 4,5% and 5,5%, and storage time (L): 0 days, 5 days, 10 days and 15 days. The parameters analyzed were moisture content, total acid, vitamin C, total dissolved solids, fiber content, total microbes, color and texture scores as well as organoleptic values of color, aroma, taste and texture. The results showed that the concentration of carrageenan had highly significant effect on water content, total acid, vitamin C, total dissolved solids, fiber content, color scores, texture scores as well as organoleptic of color, taste and texture. Storage time had highly significant effect on water content, total acid, total dissolved solids, total microbes, color scores, texture scores as well as organoleptic of color, aroma and texture. Interaction of the two factors had highly significant effect on water content and test scores texture. Concentration of 3,5% carrageenan gave the best quality characteristics of the soursop jam sheet and storage for 10 days was still acceptable for consumption. Keywords: Carrageenan concentration, soursop, Jam sheet, storage time.
Antioxidant Activity of Jicama Roots (Bengkoang) in Several Harvesting Age Using DPPH Method (2,2-diphenyl-1-picrylhydrazyl. Juni Annida Lintang; Herla Rusmarilin; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Jicama or yam bean is Fabaceae Family which is potential as a source of antioxidants as it is rich in flavonoid and phytoestrogen. The research was performed in three stages. Stage I: Making of jicama flour with one factor (harvesting age (U): (3, 4, and 5 months). Stage II: Making of jicama methanolic extract with one factor (harvesting age (U): (3, 4, and 5 months). Stage III: Estimating the antioxidant activity of ether/water fractions of methanolic extract with two factors i.e: concentration (K): (10, 20, 40, 80, 160 ppm) and harvesting age (U): (3,4, and 5 months). The results showed that the harvesting age had highly significant effect on proximate composition of jicama flour and yield of methanolic extract. Moisture content, ash content, and fat content tended to decrease with increasing harvesting age. Meanwhile, crude fiber content tended to increase. The protein content of jicama flour and yield of methanolic extract were maximum at 4 month harvest and tended to decrease at 5 months. The interaction of concentration and harvesting age had highly significant effect on antioxidant activity. The antioxidant of ether fraction tended to increase, but the antioxidant of the water fraction tended to decrease with increasing the harvesting age. The antioxidant of jicama methanolic extract is categorized as a strong antioxidant because the IC50 ether/water fractions were less than 100 ppm. Keywords : Antioxidant, DPPH, ether fraction, water fraction.
Effect of the addition of red beans and arabic gum on the quality of corn milk Misail Meliala; Ismed Suhaidi; Rona Joharmi Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This study was conducted to determine the process of making of corn milk with the addition of red beans and arabic gum. This research was conducted using a completely randomized design with two factors, namely the number of red beans; 0%, 10%, 20% and 30% of the weight of the corn and the concentration of arabic gum ; 0%, 0,1%, 0,2% and 0,3%. The parameters analyzed were fat content, protein content, total solids, viscosity, pH, organoleptic of color, aroma and flavor. The results showed that the amount of red bean had highly significant effect on levels of protein, total solids, viscosity and aroma and had no significant effect on fat content, pH, color and flavor. Concentration of arabic gum had highly significant effect on total solids and viscosity, and had significant effect on protein content and had no different effect on fat content, pH, organoleptic color, aroma and flavor. Interaction of the amount of red bean and arabic gum had highly significant effect on total solids and viscosity, and had no significant effect on fat content, protein content, pH, organoleptic color, aroma and flavor. Amount of red beans of 30% and 0,3% of arabic gum produced the best quality of corn milk. Keywords: arabic gum, corn milk, red beans.

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