Sentosa Ginting
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan

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Study of the Effect of Leavening Agent and the Addition of Fish in the Making of Sweet Potato Fish Crackers

Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 2 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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Abstract

The aim of this research was to determine the effect of the amount of pora-pora  fish and leavening agent concentration on the chemico-physical and organoleptic properties of sweet potato fish crackers. This study used a completely randomized design (CRD) with two factors: the amount addition of fish, i.e., 10%, 20%, 30% and 40% and baking powder concentration, i.e., 0.1%, 0.2 %, 0.3% and 0.4%. Observed parameters were moisture content, ash content, protein content, fiber content and organoleptic tests (color, aroma, flavor, and texture).The results showed that the addition of pora-pora fish had highly significant effect on moisture content, ash content, protein content, fiber content and organoleptic tests (color, aroma, flavor, and texture). The Leavening agent concentration had highly significant effect on  moisture content, ash content, protein content, fiber content and organoleptic tests (color, flavor, and texture) and had significant efffect on aroma. Interaction of the amount of pora-pora fish and leavening agent concentration had highly significant effect on moisture content, protein content and fiber content, and had significant effect on ash content, aroma and texture, and had no significant effect on color and flavor. Twenty percent of pora-pora fish and 0.2% of leavening agent gave the best crackers. Key words : Crackers, pora-pora fish, sweet potato, leavening agent

Ratio of Germination Soybean and Jackfruit’s Seed and Concentration of Fermentation Agent in A Processing of Tempeh

Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 2 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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Abstract

The research was perfomed to get the ratio of germination soybean and jackfruit’s seed and fermentation agent concentration in a processing of tempeh. The research had been performed using factorial completely randomized design with two factor i.e : the ratio of germination soybean and jackfruit’s seed (K) : (90:10; 80:20; 70:30; 60:40) and concentration of fermentation agent (R) : (0,2; 0,4; 0,6; 0,8%). Parameters analysed were protein content, fat content, mineral content, water content, and organoleptic values (flavour, taste, and texture). The research showed that ratio of germination soybean and jackfruit’s seed had highly significant effect on protein content, mineral content, water content, and organoleptic values (flavour, taste), and significant effect on organoleptic texture, no significant effect on fat content. The concentration of fermentation agent had highly effect on protein content, fat content, mineral content, water content, and organoleptic values (flavour, taste, texture). The interaction of ratio of germination soybean and jackfruit’s seed and concentration of fermentation agent had highly significant effect on protein content and had no significant effect on fat content, mineral content, water content, and organoleptic values (flavour, taste, texture). The ratio of germination soybean and jackfruit’s seed at 90:10 and 0,8% concentration of fermentation agent produced the best quality of tempeh. Keyword : Tempeh, Germination soybean, Concentration of fermentation agent

Study on the making of chip with laksa leaf taste

Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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Abstract

Laksa leaf is just used as vegetable, so that a processing is needed in order to increase its value added. Usual food processing using laksa leaf is sour vegetable. The laksa leaf is useful as antioxidan. The research was done to find ratio of tapioca flour with wheat flour and concentration of laksa leaf to produce chip. The research had been performed using completely randomized design (CRD) with 2 factors, i.e : the ratio of tapioca flour with wheat flour (T) : (100:0, 80:20, 60:40, 40:60) and concentration of laksa leaf (D) : (0%, 9%, 18%,  27%), Parameters analyzed were moisture content, ash content, fat content, fiber content, the expansion degree and organoleptic values (colour, aroma, taste, texture). The results showed that the ratio of tapioka flour with wheat flour had highly significant effect for all the parameters. The laksa leaf concentration had highly significant effect for all the parameters except expansion degree. The interaction between the two factors had highly significant effect on moisture content, fat content, organoleptic values and texture, had significant effect on ash content  and had no effect on   fiber content, expansion degree, colour and aroma. . Keywords : tapioka flour, wheat flour, laksa leaf, chips

The Effect Of Acidity And Concentration Of Yeast Starter On Quality Of Alcoholic Drink From Soursop

Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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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  

The Effect of ratio of Taro with Tempeh Flour and Concentration of Baking Soda on Taro Crackers Quality

Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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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 effect of Concentration of Milk Powder and Gelatine on the Quality of Purple Sweet Potato Extract Probiotic Drink

Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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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

The effect of Sugar Concentration and Incubation Time on the Quality of Purple Sweet Potato Extract Probiotic Drink

Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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Abstract

This research was conducted to determine the effect of sweet sugar concentration and time of incubation on the quality of purple sweet potato probiotic juice. The research was perfomed in december 2012-January 2013 at the Laboratory of Food Technology, University of Sumatera Utara Medan, using completely randomized design with two factors, i.e, the concentration of glucose (G1): 2%, (G2): 3%, (G4): 4%, (G5): 5% and duration of incubation (I1): 4 hours, (I2): 8 hours, (I3): 12 hours, (I4): 16 hours. Parameters analyzed were total soluble solid (oBrix), pH, protein content (%), total microbial ( CFU / g), viscosity (dp.a), organoleptic values of color, flavor and taste. The results showed that the concentration of sugar gives had highly significant different effects on total soluble solid (oBrix), pH, protein content (%), total microbial (CFU / g), viscosity (cp), organoleptic values of color, falvor and taste and the effect of incubation time differed significant on total soluble solid ( oBrix), pH, protein content (%), total microbial (106 x CFU / g), viscosity (cp), organoleptic values of color, aroma and taste. The concentration of sugar of  2% and incubation time of 12 hours resulted in the taste  and more acceptable. . Key words : Purple Sweet Potato Juice, Sugar Concentration, Time of incubation

Effect of Sedimentor Concentration and Deposition Time on the Quality Pectin Extraction Results of Durian Peel

Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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Abstract

Pectin is high value functional foods are widely useful in the formation of a gel and a stabilizer on the making of jelly, jam and marmalade. This research was aimed to know the effect of sedimentor concentration and deposition time on the quality of pectin extracted from durian peel and to know how to extract pectin and add economic value on durian peel waste.This research was conducted using a completely randomized design with two factors, namely the concentration of the alcohol ; 65%, 75%, 85% and 95% and the settling time, 14 hours, 16 hours, 18 hours and 20 hours. The parameters analyzed were yield, moisture content, ash content, equivalent weight, methoxyl content and galacturonic levels. The results showed that the concentration of alcoholhad highly significant effect on yield, moisture content, equivalent weight, methoxyl content and galakturonat levels, and provided no effect on ash content. Deposition time gave highly significant effect on yield, moisture content, equivalent weight, methoxyl content and galakturonat levels and provided no effect on ash content. Interactions of deposition time and concentration gave highly significant effect on yield, methoxyl content and galakturonat levels, and had no effect moisture content, ash content and equivalent weight. Concentration of 95% alcohol and a 20-hour precipitation produce the best quality of durian peel pectin. Keywords: deposition time, durian peel, pectin, sediment concentration

The effect of Substitution of Pumpkin Flour on Wheat Flour and Concentration of Yeast on Doughnut

Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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Abstract

This research was aimed to know the effect of substitution of pumpkin flour on wheat flour that still acceptable, concentration of yeast to produce the best characteristic of doughnut and to introduce a new pumpkin product. This research was conducted using a completely randomized design with two factors, namely substitution of pumpkin flour on wheat flour; 15:85, 30:70, 45:55 and 60:40 and concentration of yeast; 1,0%, 1,5%, 2,0% and 2,5%. The parameters analyzed were water content, ash content, fat content, protein content, fiber content, carbohydrate content, color, flavour, taste and texture. The results showed that the effect of substitution of pumpkin flour on wheat flour had highly significant effect on water content, ash content, fat content, protein content, fiber content, carbohydrate content, volume, color, flavour, taste and texture. Concentration of yeast gave highly significant effect on protein content, volume, flavour, taste and texture and provided no effect on water content, ash content, fat content, fiber content, carbohydrate content and color. Interactions of the two factors gave highly significant effect on protein content, volume, flavour and taste and had significant effect on texture and provided no effect on water content, ash content, fat content, fiber content, carbohydrate content and color. The effect of substitution of pumpkin flour on wheat flour of 30:70 and concentration of yeast of 2,0% produce the best quality of doughnut. Keywords: doughnut , pumpkin flour, substitution, yeast.

The Effect of Juice Ratio of Passion Fruit With Papaya and Sugar Concentration on Hard Candy Quality

Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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Abstract

The purpose of this study was to determine the effect of passion fruit ratio with papaya and sugar concentration of the quality of hard candy. Method of this study was randomized complete design with two factors, ratio of passion fruit and papaya (T) (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) and sugar concentration (M) (40%, 50%, 60%, 70%). The analyzed parameters include moisture content, ash content, ascorbic acid content, total acid, total soluble solid, sensory test (color, flavor, taste and texture).The ratio of passion fruit and papaya gave a significant different effect on moisture content and gave significant different effect on ash content, ascorbic acid content, total acid, total soluble solid, sensory test (color, flavor, taste and texture). The sugar concentration gave a significant different effect on moisture content, ash content, ascorbic acid content, total acid, total soluble solid, sensory test (color, flavor, taste and texture). The interaction of the passion fruit ratio with papaya and sugar concentration had no significant different effect on moisture content, ascorbic acid content, total acid, total soluble solid, sensory test (color, flavor, taste and texture) but gave a significant different effect on ash content. The best composition which gave the best effect on hard candy is 80% : 20% of passion fruit ratio with papaya and 70% of sugar concentration. Keyword : Hard candy, papaya, passion fruit, sugar concentration.