Linda Masniary Lubis
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]

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

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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.

The study of kerupuk making from casava with pora-pora fish replenishment

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 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 Noni and Pineapple Juices and Heating Time on Quality of Mix Noni Candy

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 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

Antioxidant Activity of Jicama Roots (Bengkoang) in Several Harvesting Age Using DPPH Method (2,2-diphenyl-1-picrylhydrazyl.

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

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.

The Effect of Physically Modification Process on Starch Characteristic and Resistant Starch Production from Four Varieties of Cassava (Manihot esculenta))

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

The Effect of comparison of Jackfruit Seed Flour with Starch and Sodium Bicarbonate on Crackers 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

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.

The development of soyballs product with addition of gluten and cassava, sweet potato, corn, and potato starch

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 aim of this research was to evaluate the effect of a meat substitute soy composite flour or okara and gluten with the addition of different starch (cassava starch, sweet potato, corn and potatoes) on the physicochemical characteristics of soyballs. Flour composites were made by mixing soy flour or okara flour and gluten with 6 levels of ratio i.e :K1 = 80%: 20%, K2 = 70%: 30%, K3 = 60%: 40%, K4 = 80%: 20 %, K5 = 70%: 30%, K6 = 60%: 40%, and then proximate analysis and water absorption were analyzed. The results of analysis of composite flour with soy flour and gluten ratio of 80%: 20% and composite flour from okara and gluten flour with a ratio of 60%: 40% had a higher protein content i.e 18,0280% and 9,2110% and a higher water absorption,i.e of 2,8850 g/g and 3,1615 g/g respectively. Both types of comparison were then used as a meat substitute in the manufacture of meatballs with the addition of fillers such as cassava starch, sweet potatoes, corn, and potatoes. The soyballs produces were then analyzed physico-chemically include proximate analysis, color, firmness, water binding power, cooking yield and sensory characteristics.The results showed that differences in the type of flour composites used as meat substitutes and type of filler produces soy meatballs with different quality. In general, soy flour composite and gluten produced of soyballs had a higher protein content than soyballs made from composite flour okara and gluten. The filler that provided good quality soyballs was corn. Corn was good on both soyballs from soy flour and tofu with gluten with the filler of corn had higher protein content and fat content, cooking yield and higher texture values than soyballs from soy flour and tofu with filler of cassava, sweet potato, and potato starch. Keywords : Composite flour, gluten, soybean balls, starch

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.

Effect of Method of Making of Corn Flour and the Ratio of Corn Flour and Rice Flour on the Quality of Cookies

Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertananian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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Abstract

Corn is second search of food after rice which is found higher protein content and avalaible with affordable price. The aim of this research was to find the effect of the method of making of corn flour and ratio of corn flour and rice flour on the quality of cookies. The reseach was using completely randomized design with two factors, i.e  method of making of corn flour (M) : (water addition method, modified method, and immersion in a lime solution method) and the ratio of corn flour and rice flour (T) : (90%:10%, 70%:30%, 50%:50%, and 30%:70%). Parameters analyzed were moisture content, ash content, protein content, fat content, crude fiber content, organoleptic value colour, flavor, taste, and texture. The results showed that the method of making corn of flour had highly significant effect on moisture content, ash content, protein content, crude fiber content, organoleptic value colour, taste, and texture. Ratio of corn flour and rice flour had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value flavor, taste, and texture. Interaction of the two factors had highly significant effect on moisture content and protein content. Method of making of corn flour with water addition and ratio of corn  and rice flour of 50%:50% produced the best cookies. Keywords : Cookies, corn, flour, rice

Effect of Ratio of Soursop with Papaya and Arabic Gum Addition on The Quality of Fruit Leather

Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertananian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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Abstract

The aim of this research was to find the effect of ratio of soursop with papaya pulps and several arabic gum addition on the quality of mixture of soursop and papaya fruit leather. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e. :ratio of soursop with papaya pulps (S) : (70% : 30% ; 60% : 40% ; 50% : 50% ; 40% : 60% ; 30% : 70%) and arabic gum concentration (G): (0,6%, 0,8%, and 1%). Parameters analyzed were moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, taste, flavour and texture. The results showed that the ratio of soursop with papaya pulps had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of organoleptic values of colour, taste, texture, and hedonic of organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on moisture content, crude fiber content, and had significant effect on vitamin C content, total acid. Interactions of the two factors had significant effect on moisture content. The ratio of soursop with papaya pulps of (30% : 70%) and arabic gum concentration of (1%) produced the best quality of fruit leather and more acceptable. Keywords : Soursop, Papaya, Arabic gum, Fruit leather.