Terip Karo-Karo
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan

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Study on the making of chip with laksa leaf taste Saputra, Arfian; Karo-Karo, Terip; Ginting, Sentosa
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
Quality Characteristics of instant Noodles made from Flour Composites of Modified Potato Starch, Mocaf Flour and Wheat Flour with the addition of phospate salt Hardiyanti, Rini; Rusmarilin, Herla; Karo-Karo, Terip
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

Noodles were usually made from wheat flour. Wheat is Indonesia imported commodity that due to limited stock, it can cause problems in food security. In order to solve the problems, food diversification is done by replacing noodle raw materials with potato starch. This study was done using Heat Moisture Treatment red potato starch to make instant noodle mixed with mocaf flour and wheat flour with different comparisons and 4 type of phosphate salts.The research was conducted in three phase i.e the manufacture of natural starch, modified by Heat Moisture Treatment (HMT) and then testing the physical and chemical characteristics of the modified potato starch HMT included moisture content, ash content, oil and water absorption, dextrose equivalent (DE), total sugar, reducing sugar, the degree of polymerization (DP), the clarity of paste, amilograph with rapid viscoanalizer, starch granules form and whiteness. Phase three was making noodles from composite flour and moisture content, ash content, protein content, fat content, fiber content, carbohydrate content, water absorption power, percent elongation, cooking loss, color scores before and after cooking, organoleptic test for aroma and flavor were tested. Composition of modified potato starch, mocaf flour and wheat flour of 15%:40%:45% with Sodium Tripoly Phospate respectively produced the best instant noodles.   Keywords: Potato, HMT modified starch, mocaf flour, wheat flour,  phosphate salt, instant noodles
The Effect of Lime Chitosan Concentration And Storage time on the Quality of Fresh Tofu Perangin-angin, Brananda Hasiholan; Karo-Karo, Terip; Rusmarilin, Herla
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 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.
Preparation of Sponge Cake from Banana flour as Substitution for Wheat Flour with Soybean Flour Enrichment Napitupulu, Donald S; Karo-Karo, Terip; Lubis, Zulkifli
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 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 Making of Cinnamon Leaf Flavored Crisp Paramida, Nia Rizki; Karo-Karo, Terip; Yusraini, Era
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 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 Sugar Concentration and Incubation Time on the Quality of Purple Sweet Potato Extract Probiotic Drink Simanjuntak, Desy Lyan Sari; Ginting, Sentosa; Karo-Karo, Terip
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
The effect of Concentration of Chitosan As Edible Coating and Storage Time on The Quality of Guava Fruits Sitorus, Randi Fernando; Karo-Karo, Terip; Lubis, Zulkifli
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

The aim of this research was to find the effect of concentration of chitosan and storage time on the quality of guava fruits. This research was performed in February-March 2013 at the Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatera, Medan, using completely randomized design with 2 factors, i.e. : the concentration of edible coating (K) : (1%, 2%, 3% and 4%) and storage time (S) : (2 days, 4 days, 6 days and 8 days). Parameters analyzed were weight loss, moisture content, level of vitamine C, total acid, total soluble solid, total microorganism, hardness, color score, organoleptic values of color, flavor and taste. The results showed that the concentration of chitosan had highly significant effect on all parameters. Storage time had highly significant effect on all parameters. The interactions of the two factors had significant effect on weight loss and had highly significant effect on level of vitamine C, flavor and taste. The chitosan concentration of 3 % with storage time of 8 days could protect the quality of guava and was more acceptable. Keywords: chitosan concentration, guava, storage time
The Effect of Ratio of Oyster Mushroom and Tapioca with Addition Egg White on The Quality of Oyster Mushroomballs. Ruri, Septian; Karo-Karo, Terip; Yusraini, Era
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

The aim of this research was to find the effect of ratio of oyster mushroom and tapioca with the addition of egg white on the quality of oyster mushroom meatballs. This research was using completely randomized design with two factors, i.e. : the mixture of oyster mushroom and tapioca (T) : (90% : 10%, 80% : 20%, 70% : 30%, and 60% : 40%) and the percentage of egg white (P) : (15%, 12%, 9%, and 6%). Parameters analyzed were moisture content, ash content, protein content, crude fiber content, the flavor scores and texture scores, hedonic value of the color, smell, taste, and texture. The results showed that the ratio of oyster mushroom and tapioca had highly significant effect on moisture content, ash content, protein content, crude fiber content, the flavor scores and texture scores, hedonic value of the color, smell, taste, and texture. The percentage of egg white had highly significant effect on moisture content, protein content, flavor scores and texture scores, hedonic value of the smell, taste, and texture. Interactions of the two factors had highly significant effect on moisture content and texture scores. Ratio of oyster mushroom and tapioca 80% : 20% and the percentage of 12% egg white produced the best quality of oyster mushroom meatballs and more preferably. Keywords : Egg white, mushroomballs, oyster mushroom, tapioca
The Effect of comparison of Jackfruit Seed Flour with Starch and Sodium Bicarbonate on Crackers Quality Harahap, Sri Efriyanti; Karo-Karo, Terip; 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

This study was conducted to find the best amount of of jackfruit seed flour with tapioca and the best amount of sodium bicarbonate to produce crackers. Research was done using completely randomized design with two factors, namely the comparison of jackfruit seed flour wheat and tapioca flour (T): (1:3, 1:6, 1:9, and 1:12) and the amount of sodium bicarbonate (S): (0,5%, 1%, and 1,5%). Parameters analyzed were moisture content, ash content, fat content, protein content, the degree of development and the value of organoleptic (color, aroma, flavor and crispness). The results showed that the ratio of jackfruit seed flour and tapioca flour had highly significant effect on all parameters. The amount of sodium bicarbonate had a highly significant effect on water content, ash content, protein content, fat content, and degree of development of sensory crispness. The interaction between comparative jackfruit seed flour with tapioca flour had a highly significant effect on water content, ash content, protein content, fat content, organoleptic crispness, and the different degrees of development but had no significant effect on the organoleptic taste, color and aroma. Keywords: Crackers, jackfruit seed flour, tapioca starch, sodium bicarbonate.
Formulations of Instant Baby Porridge with Tempeh Flour and Pumpkin Flour Substitution as an Alternative Complementary Breast Tampubolon, Nurita Lastri; Karo-Karo, Terip; Ridwansyah, Ridwansyah
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 process of making the instant baby porridge as complementary breast feeding and also to determine the nutrient content of instant baby porridge with tempeh flour and pumpkin flour substitution. The research was using a complete random design method with one factor i.g effect of formulations of instant baby porridge consist of seven levels. Ratio of tempeh flour, pumpkin flour, skim milk, rice flour, sugar flour and vegetable oil were F1 = 15 : 13 : 39 : 23 : 5 : 5, F2 = 18 : 14 : 36 : 22 : 5 : 5, F3 = 21 : 15 : 33 : 21 : 5 : 5, F4 = 24 : 16 : 30 : 20 : 5 : 5, F5 = 27 : 17 : 27 : 19 : 5 : 5, F6 = 30 : 18 : 24 : 18 : 5 : 5, and F7 = 33 : 19 : 21 : 17 : 5 : 5. Parameters analyzed were water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, kamba density, organoleptic value (color, flavor, taste and texture), and energy content.Formulations of instant baby porridge gave a significantly effect on water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, kamba density, sensory test (color, flavor, taste and texture), and energy content. The fourth formula (F4 = 24 : 16 : 30 : 20 : 5 : 5) gave the best effect in the chemical, physical, and sensory from instant baby porridge that has been produced. Keyword : instant baby porridge, pumpkin flour, substitution, tempeh flour.