Elisa Julianti
Department of Food Science and Technology, Faculty of Agriculture, University of Sumatera Utara, Medan

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BIHON TYPE NOODLES FROM HEAT MOISTURE TREATED STARCH OF FOUR VARIETIES OF SWEET POTATO [Mi Tipe Bihun dari Pati Heat Moisture Treatment dari Empat Varietas Ubi Jalar] Lase, Vera Apryana; Julianti, Elisa; Lubis, Linda Masniary
Jurnal Teknologi Dan Industri Pangan Vol 24, No 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/7009

Abstract

BIHON TYPE NOODLES FROM HEAT MOISTURE TREATED STARCH OF FOUR VARIETIES OF SWEET POTATO [Mi Tipe Bihun dari Pati Heat Moisture Treatment dari Empat Varietas Ubi Jalar] Vera Apryana Lase, Elisa Julianti* dan Linda Masniary Lubis Department of Food Science and Technology, Faculty of Agriculture, University of Sumatera Utara, Medan   Accepted February 21th 2013 / Approved August 19th 2013 ABSTRACT   Sweet potato starch has limited uses in food industry, but modification of its properties may make it more suitable for use especially for starch based food such as bihon type noodle. The objective of this research was to study the effect of heat moisture treated starch from 4 varieties of sweet potato on the quality of its bihon type noodle. Four different varieties of sweet potato i.e. white, yellow, orange and purple tuber were treated with heat moisture treatment (HMT). The HMT was performed by exposing the starch to high temperature (110°C for 3 hours) at a moisture content of 25%. The HMT modified sweet potato starch was then processed into bihon type noodle. As a control, a commercial bihon type noodle made from rice starch was used. Parameters evaluated were the modified starch and bihon properties. The results showed that the modification of starch with HMT could increase the peak viscosity, setback viscosity, final viscosity and gelatinization temperature but lower the value of the breakdown viscosity. The best bihon from the four varieties of sweet potatoes was that made from white sweet potato starch because it has low cooking losses, low fat, but has high color/brightness and is preferred by panelist.
Pengaruh Tingkat Kematangan dan Suhu Penyimpanan Terhadap Mutu Buah Terong Belanda (Cyphomandra betacea) Julianti, Elisa
Jurnal Hortikultura Indonesia Vol 2, No 1 (2011): Jurnal Hortikultura Indonesia
Publisher : Perhimpunan Hortikultura Indonesia

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Abstract

Tamarillo is a perishable fruit. To ensure the highest fruit quality tamarillos must be harvested at an appropriate stage of maturity. In the present study, effects of maturity stage and storage temperature on the physical and chemical characteristics of tamarillo were determined. The fruits were harvested at three stages i.e. immature, mature, and ripe and kept in cold storage at 10 oC and at ambient conditions (28±2 oC) for a period of 15 days. The fruits were evaluated for quality variables at harvest and after 5, 10 and 15 days of storage. During investigation period fruit quality variables changed according to stage of harvest. An increase in weight loss, total soluble solid (TSS) was observed with the advancement of maturity stages and storage period. In contrast, vitamin C content and titratable acidity followed a linear decline with storage and advancement of maturity stages. Fruits harvested at optimum stage retained maximum TSS, titratable acidity and sensory quality (color, flavor and texture) score during storage of 10 days at ambient and 15 days at cold temperature.Key words : Tamarillo, maturity stage, storage, fruit quality
Effect of Ripening Stimulant Types on Barangan Banana (Musa paradisiaca Murtadha, Ali; Julianti, Elisa; Suhaidi, Ismed
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2012): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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Abstract

The present study is aimed at investigating the effect of different types of ripening stimulants on the quality of barangan banana. The experiment was conducted using complete randomized design consisting of two factors: the maturity stage of barangan banana i.e. M1 = 75-80% maturity stage, and M2 = 85-90% maturity stage, and the types of ripening stimulant i.e. P1 = Ethephon 250 ppm, P2 = Ethylene gas 250 ppm ,P3 = Acetylene gas 250 ppm, P4 = Calcium carbide 0.5% (5 g/kg banana fruit). The results showed the ripening stimulants did not ripen immature bananas (75-80% maturity stage) completely in terms of skin color development and softening rate. The effect on fruit ripening was indicated by increased color score and total soluble solids and decreased fruit hardness. Barangan banana at 85-90% maturity stage and treated with ethylene gas has the highest of color score and total soluble solid and the lowest of fruit hardness.
The Effect of the kinds of ripening stimulant on the quality of Tamarillo Yanti Anna P., Efrida; Julianti, Elisa; Nurminah, Mimi
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2012): 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 kinds of ripening stimulant and maturity stage on the quality of Tamarillo. This research had been performed using factorial completely randomized design with two factors, i.e maturity stage M1 = 70-80%, M2 = 85-90% , and kind of ripening stimulant P1 = Ethephon 750 ppm, P2 = Ethylene 250 ppm, P3 = Acetylene 250 ppm, P4 = Calcium Carbide 0,5%. Ripening was performed for 6 days at 28oC. Parameters analyzed were total soluble solid, acid content, maturity  index, vitamin C content, weight lost, moisture content, hardness, color score, organoleptic values (color, aroma, texture) and concentration of carbon dioxide.  The results showed that the maturity stage had highly significant effect on respiration rate, total slolube solid, acid content, hardness, color score, hedonic score of colors and texture. Kind of ripening stimulant had highly significant effect on concentration of carbon dioxide,  moisture content, maturity index, color index, organoleptic values (color, smell, texture),  and had significant effect on weight loss, vitamin C content. The interaction of maturity stage and kinds of ripening stimulant had highly significant effect on vitamin C content, marutity index, hardness, color index, and hedonic score of  texture.
The Aplication of Ripening Stimulant at Barangan Banana (Musa paradisiacal L) with Modified Atmosphere Packaging Siahaan, Kajima Juniaman; Julianti, Elisa; -, Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2012): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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Abstract

The research has been carried out in April 2012 at the Laboratory of Food Chemistry Analysys Faculty of Agriculture University of Sumatera Utara.  The aim of this research was to investigate whether ripening processes in barangan banana fruits which are delayed by modified atmosphere packaging for 2 weeks, could be initiated with ripening stimulants treatment and produce good quality of ripe fruit. The type of modified atmosphere packaging consisted active modified atmosphere packaging and stored in 150C and in ambient temperature, passive modified atmosphere packaging and stored in 150C and in ambient temperature. The samples were stored for 15 days and after termination of storage, they were shifted to ambient temperature and air normal of atmosphere, tretated with ripening stimulant for 2 days.  The ripening stimulant used consists of ethepon 250 ppm, ethylene gas 250 ppm, asethylene gas 250 ppm, and calsium carbide 0,5%. The results showed that the method of packaging and the kind of ripening stimulant had a significant effect on the quality of ripe barangan banana fruit. The best result was obtained in a combination of active modified atmosphere packaging that stored in 150C for 15 days followed by ethylene gas treatment with the concentration of 250 ppm. In this treatment the level of moisture content was 48,161%, level vitamin C content was 22,568 mg/100g, total acid was 22,568%, total sugar was 13,328%, total soluble solid (TSS) of 12,0oBrix, hardness of 3,859 kgf, weight reduction was 1,964%, ratio of pulp and skin was 1,332, color score was 6,000 and acceptable organoleptic value.
The Effect of Sodium Bisulphite and Packaging Materials on Quality of Oyster Mushroom (Pleurotus ostreatus) in cold storage Pratama, Dodi; Suhaidi, Ismed; Julianti, Elisa
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

The aim of this research was to find the effect of sodium bisulphite concentration and packaging materials on the quality of oyster mushroom in cold storage. This research had been performed using factorial completely randomized design with two factors i.e. sodium bisulphite concentration (N): 1000 ppm, 2000 ppm, 3000 ppm and packaging material (K): no packaging, LDPE, polyprophylen, HDPE and plastic wrap. Parameters observed were moisture content, weight loss, protein content, fiber content, sulphite residue, values of colour, smell of sulphite, texture, and freshness. The result showed that sodium bisulphite concentration had highly significant effect on moisture content, weight loss, protein content, sulphite residue, values of colour, smell of sulphite, texture and freshness. The packaging materials had highly significant effect on moisture content, weight loss, protein content, fiber content, sulphite residue, values of colour and freshness. The combination of sodium bisulphite concentration and packaging materials had highly significant effect on moisture content, weight loss, and values of freshness and had no significant effect on protein content, fiber content, sulphite residue, organoleptic values of colour, smell of sulphite, and texture. Sodium bisulphite concentration of 1000 ppm and HDPE produced the best quality of oyster mushroom (Pleurotus ostreatus) in cold storage. .. Keywords : Oyster mushroom, sodium bisulphite, packaging materials
Storage of TamarilloiIn Active Packaging Using Oxygen, Carbondioxide, Moisture, and Ethylene Scavengers Naibaho, Joncer; Julianti, Elisa; Yusraini, Era
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

Utilization of modified atmosphere packaging actively or passively can extend the shelf life of fruits. Research has been carried out using completely randomized factorial design with two factors. The first factor was the method of packaging namely active packaging with oxygen scavenger, oxygen and carbondioxide scavengers,  oxygen and water vapor scavengers, ethylene scavenger, oxygen, carbon dioxide, water vapor and ethylene scavengers,  passive packaging, and no packaging as a control. The second factor was storage time namely stored 1, 2, 3, and 4 weeks.  Parameters measured were carbondioxide levels, moisture content, weight reduction, vitamin C content, hardness, total soluble solid, total acid content, color scores and organoleptic of color, flavour and texture. The results showed that the method of packaging had a highly significant effect on all parameters except vitamin C content. Storage time had affected all parameters. Treatment interaction had highly significant effect on moisture content, weight reduction, hardness, total soluble solid, and total acid. Tamarillo fruits packed in active modified atmosphere packaging with oxygen and moisture scavengers (P3) was the best treatment as compared to other types of modified atmosphere packaging for 4 weeks of storage. Keywords: Tamarillo, Active Packaging, Scavenger, Storage
The Application of Ripening Stimulant on Tamarillo (Chiphomandra betaceae) Packaged in Modified Atmosphere Packaging Harahap, Farhan Hawari; Julianti, Elisa; Nurminah, Mimi
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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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
PENGERINGAN KEMOREAKSI DENGAN KAPUR API (CaO) UNTUK MENCEGAH KEHILANGAN MINYAK ATSIRI PADA JAHE Julianti, Elisa; ., Ridwansyah; Nurminah, Mimi
Jurnal Teknologi Dan Industri Pangan Vol 21, No 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/2461

Abstract

PENGERINGAN KEMOREAKSI DENGAN KAPUR API (CaO) UNTUK MENCEGAH KEHILANGAN MINYAK ATSIRI PADA JAHE (Chemoreaction Drying Using Quicklime (CaO) to Prevent Loss of Essential  Oil in Ginger) Elisa Julianti*, Ridwansyah, dan Mimi Nurminah Departemen Teknologi Pertanian, Fakultas Pertanian USU Jl. Prof. Dr. A. Sofyan No. 3 Kampus USU Medan 20155   Diterima 5 mei 2009/ Disetujui  30 Desember 2009 ABSTRACT   Ginger (Zingiber officinalis Rosc) has been widely used in various pharmaceuticals, cosmetics, foods and beverages. Harvesting time, handling and drying methods are important factors in producing  best quality of dried ginger.  The objectives of this study were to examine : 1) the optimum harvesting time, 2) chemoreaction drying capacity using quicklime in ginger drying, 3) the effect of sliced ginger thickness on drying time and essential oil content of ginger and 4) the effect of blanching pretreatment on the  quality of  dried ginger. There were three kinds of ginger used in this study i.e. red, big white and small white ginger.The results showed that the optimum harvesting time for the red and small white ginger was 10 months while that for the big white ginger was 9 months.The optimum thickness for sliced ginger drying was 2,5 mm.  The efficient weight ratio of quicklime to ginger for drying was 3 : 1 and the final moisture content were 7,34% wb, 5,53% wb and 6,57% wb for red, big white and small white ginger respectively. The moisture content of ginger  has complied with the quality standard of  as herbal materials, i.e. 10%, while the essential oil for red, big white and small white ginger were 3,39%, 3,12% and 3,16% respectively, and the drying time was 45 hours.   Key words : Drying Characteristics, Chemoreaction Drying, Quicklime, Ginger
The Effect of Physically Modification Process on Starch Characteristic and Resistant Starch Production from Four Varieties of Cassava (Manihot esculenta)) Nazhrah, Nazhrah; Julianti, Elisa; Lubis, Linda Masniary
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

Resistant starch is a starch or starch degradation products that are not digested in the human digestive system so that the starch can escape digestion in the small intestine system but can be fermented by the natural microflora in the large intestine. Resistant starch has a positive impact on health, such as preventing the increase in blood glucose levels significantly. This research used cassava as raw material because it had functional properties i.e resistant starch content that can be obtained through the treatment process. The purpose of this research was to study the influence of physically modification process on the production of resistant starch and to determine the characteristics of the modified starch from four varieties of cassava. The physical process was done by autoclaving at 110oC and 121oC. The research was conducted in two phases, making the natural starch from four varieties of cassava starch and modification of starch. The physical and chemical characteristics of modified starch were tested including moisture, ash, protein, and fat content, pH value, pasting properties, starch granules shape and size, total sugars, starch, and resistant starch content. Modification treatment by autoclaving at 110oC produced the highest resistant starch content (36,78%) and modified starch from yellow tuber- cassava which is modified by autoclaving treatment 121oC) had the highest resistant starch content (53,22%). Keywords: Cassava, Modified Starch, Resistant Starch