SENTOSA GINTING

The aim of this study was to maintain the quality of sugar cane juice by physical treatments on the sugar cane juice by cooling at 5 o C the prescribed periode, heating at 85 o C until 5 minutes, as well as combine of heating at 85 o C until 5 minutes and cooling at 5 o C the prescribed periode, and control for the  1, 3, 5, and 7 days. Study was conducted in the Laboratory of Food Technology, Program study Food and Science Technology, Faculty of Agriculture USU, Medan, using factorial completely randomized design. The parameters analyzed were total sugars, ash, total microbes, pH, total acid, total soluble solid, and organoleptic values of color, aroma, and taste.       The results showed that the physical treatment and storage time gave highly significantly different effect on all parameters except for ash. The interaction of the two factors had highly significantly affected all parameters except total soluble solid and ash. Sugar Cane juice that was had of heating at 85 o C until...

Kombucha secang is a fermented drink of Acetobacter xylinum and Saccharomyces cerevisiae with the addition of sappan bark. The purpose is to get the best quality of kombucha secang drink based on sensory characteristics with differences in the amount of sugar and fermentation time. The research was conducted using a factorial completely randomized design method. The factors were the addition of sugar concentration (G = 10%, 20% and 30%) and the fermentation time (F = 4, 7, 10 and 13 days). The parameters observed were raw material characteristics, sensory tests in the form of color, aroma, taste, viscosity, general acceptance, and the best drink quality with further tests of antioxidant activity, alcohol content, and total plate number. The best quality characteristic of the kombucha secang drink was the addition of 20% sugar concentration and 10 days of fermentation time with antioxidant activity IC50 of 31.9744 ppm, the alcohol content of 0.1967%, and total plate count (TPC) of 7....

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

The aim of the research was to find the  effect of ratio of concentration of sorbitol with purple sweet potato juice and carrageenan concentration on the quality of jelly candy . The research was using completely randomized design with two factors, i.e ratio of concentration of sorbitol with Purple sweet potato Juice ( S ): ( 5 0%: 5 0%, 60%:40%, 7 0%: 3 0%, 8 0%: 2 0%) and carrageenan concentration (K): ( 1 %, 2 %, 3 %, 4 %). The results showed the that ratio of concentration of sorbitol with purple sweet potato juice had highly significant effect on moisture content, vitamin C content , total acid content , total soluble solid content , ash content , value color of L, value color of a, value color of b, hedonic values of color, taste, texture, and scores of texture . The concentration of carrageenan had highly significant effect on total acid content, ash content, value color of L , value color of a,  and had significant effect on organoleptic scores value of texture . Interaction...

This research was conducted to determine the effect of ratio of purple sweet potato with  water and starter concentration on quality of probiotic drink  from purple sweet potato juices. This research was performed in May 2013 – July 2013 at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e. : the ratio of purple sweet potato with water (P) (1 : 1;1 : 2; 1 : 3; 1 :4) and starter concentration (S) (1%, 2%, 3%, 4%) . Parameters analyzed were pH , total acid (%),total soluble solid ( 0 brix), total microbial (CFU/g), viscosity (mPa-s), protein content (%), organoleptic values of taste, flavor, and color. The results showed that the effect of ratio of purple sweet potato with water had highly significant effect on pH , total acid (%),total microbial (CFU/g), viscosity (mPa-s), protein content (%), and organoleptic values of color. Starter concentration had highly significant effect onpH...

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 f...

Research was conducted to determine Effect of pectin concentration and storage time on the quality of pineapple jam sheet. Pineapple production in Indonesia is very abundant, but its processing is still very minimal, therefore the diversification of pineapple processing is needed to increase. This study was conducted to determine the effect of pectin concentration and storage time on the quality of pineapple jam sheet. This study used a completely randomized design with two factors namely pectin concentration (P): 0.25%, 0.50%, 0.75% and 1.00%, 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, total microbes, organoleptic of color, aroma, taste, texture as well as color and texture scores. The results showed that the concentration of pectin had highly significant effect on water content, total acid, vitamin C, total dissolved solids, organoleptic of color, aroma, taste, texture as ...

ABSTRAC T T his research was aim to determine the effect of the addition of sugar and fermentation time on the quality of the Ferbeet beverage. This study use d a completely randomized design (CRD) with two factors: fermentation time (L): (2 days, 4 days, 6 days, and 8 days) and sugar concentration (P): (10%, 15%, 20 %, and 25%). Parameters measured were total soluble solid (TSS), pH, alcohol content, organoleptic of color, flavor and taste . The results showed that the addition of sugar had highly significant effect on total soluble solids and alcohol concentration, had significant effect from organoleptic taste, had no significant effect on pH, color and aroma. The fermentation timehad highly significant effect on total soluble solids, pH, alcohol content, the value of organoleptic aroma and flavor, and had no significant effect on color. Interaction of sugar addition and fermentation time had significant effect on total dissolved solids and alcohol concentration, had no significa...

The aim of the research was conducted to determine the effect of ratio of chayote with pineapple and addition of sugar on quality of  jam. This research was using a factorial completely randomized design with two factors: ratio of chayote with pineapple (N) : 90%:10%, 80%:20%, 70%:30%, 60%:40%, and sugar (G): 35%, 45%, 55%, 65%. Parameters observed were water content, ash content, vitamin C content, total acid, pH, total soluble solid, sensory test of color, flavor, taste and value skor of spreadness.The results showed that the ratio of chayote with pineapple had highly significant effect on all parameters except value of spreadness.. Sugar had highly significant effect on all parameters. Interaction between ratio of chayote with pineapple and sugar had highly significant effect on ash content and sensory test flavor, had no significant effect on water content, vitamin C content, total acid, pH, total soluble solid, sensory  test color, taste and value of spreadness. The ratio of ch...

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...

This research is done aims to study the making of candy jelly sugar palm fruit with the addition of honey and to know the best gelatin concentration on making jelly sugar palm fruit (Arenga pinnata). This study was conducted using two factotes namely one factor of addition of honey and factor two gelatin concentration. And the parameters are water cramped test, ash content, crude fiber, reducing sugar analysis, TSS, organoleptic test of color, flavor, essences and texture. From the research results obtained as follows : based on the results of this study it can be concluded that with the addition of honey to the making of jelly sugar palm fruit give a very reak effect on P< 0,01 level to water content, ash content, reducing sugar, TSS, texture, color, essence an taste, while different not significant at P<0,05 to crude fiber. The addition of gelatin concentration has very significant effect on P<0,05 to crude fiber, reducing sugar, TSS, color essence and taste.

The research was conducted to determine the effect of heating temperature and storage time (10 o C) on changes of quality of Arenga pinnata sap. The research had been performed using a completely randomized design with two factors, i.e. heating temperature (S) : (without heating), (63 o C), (90 o C), (121 o C) and storage time (L) : (0, 4, 8, and 12 days). Parameters analyzed were pH, total acid, total sugars, total soluble solid (TSS), total microbial, and sensory characteristics (color, aromatic, and taste) of the sap.The results showed that the heating temperature had highly significant effect on all parameters. Storage time had highly significant effect on all parameters. Interaction of both factors had highly significant effect on pH, total sugars, TSS, total microbial, sensory characteristics (color, aromatic, and taste) and had no significant effect on total acid of the sap. Heating temperature 121 o C gave the best value for the quality of Arenga pinnata. Keywords : Arenga p...

The aim of this essential is to determine the effect of adding of several natural preservatives and their concentration on the quality of Arenga pinnata sap. The research had been performed using factorial Completely Randomized Resign (CRD) with two factors, i.e; the natural preservative (B) : (mangosteen fruit skin, guava leaves, tea leaves) and the concentration of natural preservatives (K) : (1%, 3%, 5%, and 7%). Parameters analyzed were pH, viscocity,  ash content, total acid, total sugar, total dissolved solids, and organoleptic values (colour, aroma and taste,). The result of this research showed that the natural preservativeshad highly significant effect on all parameters. The concentration of natural preservatives had highly significant effect on all parameters. The interaction of the natural preservative and their concentrationhad significant effect onpH, viscocity, total acid, organoleptic aroma and taste, but had no significant effect on ash content, total sugar, total di...

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, tot...

The study was conducted to determine the effect of ratio of arabic gum  and pectin as a stabilizer on the quality of carrot pineapple jam. This research was conducted by using a randomized non factorial block design with ratio of arabic gum and pectin as a stabilizer i.e. 0.0%: 1%, 0.25%: 1%, 0.5% : 1%, 0.75%: 1%, 1%: 1%. Parameters measured were water content, vitamin C content, pH levels, crude fiber content, total dissolved solids, organoleptic hedonic of color, aroma, flavor and taste and organoleptic scores of topical power. The results showed that the ratio of arabic gum and pectin as a stabilizer had a highly significant effect (P 0,05) terhadap vitamin C, pH, serta nilai hedonik aroma, flavor, dan skor daya oles.  Perbandingan gum arab dan pektin sebesar 1%:1% menghasilkan selai wortel-nenas dengan mutu terbaik. Kata kunci : wortel, nenas, gum arab, selai

This study was conducted to determine the effect of amount of sugarcane juice and skim milk concentration on the quality of sugarcane juice yoghurt. 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 amount of sugarcane juice (T) : (10%,20%,30%,40%) and concentration of skim milk (S) : (12%, 13%, 14%, 15%). The parameters analyzed were protein content, total lactic acid, total dissolved solids, total microbes,  ash content, viscosity, the hedonic value of color, aroma, and taste. The result showed that the amount of sugarcane juice had highly significant effect on total lactic acid, total dissolved solids, total microbes, ash content, and hedonic value of color and taste. Concentration of skim milk had highly significant effect on level of protein, total lactic acid, total dissolved solids, total microbes, ash content, and viscosity. The interaction be...

This study was conducted to determine the physical, chemical and sensory characteristic of bread from composite flour (rice, cassava, potato starch and soybean) with the addition of xanthan gum. The study used a completely randomized design with two factors : the propotion of  rice flour : cassava flour: potato starch : soybean  in composite flour (T) ; (30 : 50 : 5 : 5 ; 30 : 50 : 10 : 10 ; 30 : 40 : 25 : 5 ; 30 : 40 : 20 : 10 and 100%) and concentration of xanthan gum (G) ; (0%, 0,5% dan 1%). The parameters analyzed were then analyzed physico-chemically include proximate analysis, color, texture and sensory characteristics. The results showed that interaction of  flour proportion in composite flour and xanthan gum concentration had highly significant effect on physicochemical properties (specific volume, browning index, moisture, ash, protein, fat and fiber content),had significant effect on carbohydrate content, but had no significant effect on texture and sensory properties of b...

This research was conducted to determine the effect of ratio of aloe vera with swe e t corn and Carboxy Methyl Celulose concentration on quality of aloe vera jam. This research was using a completely  factorial randomized design with two factors: ratio of aloe vera with swe e t corn (P): 90%:10%, 80%:20%, 70%:30%, 60%:40%, and CMC concentration (K): 0.5%, 1.0%, 1.5%, 2.0%. Parameters observed the water content, fiber content, protein content, total acid, total soluble solid, vitamin C content, spreadness value organoleptic color, aroma, and taste. The results showed that the ratio of aloe vera with sweet corn had highly significant effect on water content, fiber content, protein content, total soluble solid, color, aroma, and taste, and had no different effect on the total acid, vitamin C content and spreadness value. CMC concentration had highly significant effect on water content, fiber content, protein content, total soluble solid, and spreadness value, and had no different effec...

The aim of this research was to  find the effect of  the ratio of  tapioca and taro f lour with addition of arabic gum o n the q uality of spinach  nugget . The research was using completely randomized design with two factors, i.e  ratio of tapioca and taro f lour (T): (20%:80%, 40%:6 0%, 6 0%: 4 0%, and 8 0%: 2 0%) and concentration of  arabic gum  (G) : (0,25%, 0,50%, 0,75%, and 1%) . Parameters analyzed  were moisture content, ash content, protein content, fat content, crude fiber content, organoleptic value of  flavor, taste, and texture. The results showed that the ratio of  tapioca and taro f lour had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of  taste, and texture. The concentration of  arabic gum  had highly significant effect on moisture content, ash content, protein content, crude fiber content, organoleptic value of  taste, and texture. Interaction of the two factors had significant ef...

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...

This study was performed to determine the effect of the addition of turmeric powder on tofu quality at room temperature storage. Method of this study was completely randomized design with two factors i.e. the amount of turmeric powder (K) : (0 %), (2 %), (4 %), and (6 %) and storage time (L) : (0 days), (2 days), (4 days), and (6 days). The a nalyzed parameters were total microorganism, tofu acidity , immersion water acidity , moisture content , as h content , protein content , sensory test (color, aroma, flavor, and texture).The amount of turmeric powder had highly significant effect on total microorganism, tofu acidity , immersion water acidity , as h content , and sensory test ( color, aroma, flavor, and texture ) . Storage time (L) had highly significant effect on total microorganism , tofu acidity , immersion water acidity , water content , protein content, and sensory test (color, aroma , taste , and texture). The interaction of turmeric powder and storage time had highly sign...

The purpose of this study was to determine the effect of ratio of red guava with soursop and arabic gum concentration on the quality of soft candy. This study used completely randomized design with two factors, ie : ratio of red guava and soursop (S ) (40% : 60%, 50% : 50%, 60% : 40%, 70% : 30%) and arabic gum concentration (G) (0,5%, 1,0%, 1,5%, 2,0%) . Parameters analyzed were moisture content, ash content, total soluble solid, vitamin C content, total acid, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, taste and flavour. The ratio of red guava with soursop gave significant effect on moisture content, total soluble solid, vitamin C content, total acid, score of organoleptic values of colour, taste, and hedonic of organoleptic values of colour, flavour and taste. Arabic gum concentration had highly significant effect on moisture content, ash content, total soluble solid, vitamin C content, score of organoleptic values of col...

The aim of this research was to find the effect of solvent type and extraction temperature of chicken leg on the physical and chemical characteristic producted gelatine. The research was using completely randomized design with two factors, i.e solvent type (P): (acetic acid, chloride acid, and sulfuric acid) and extraction temperature (S) : (50 OC, 60 OC, 70 OC, and 80 OC). Parameters analyzed were yield, moisture content, ash content, protein content, pH, color and flavor.The results showed that solvent type had highly significant effect on yield, moisture content, ash content, protein content, pH, and color. The extraction temperature had highly significant effect on moisture content, ash content, color, and flavor. Interaction of the two factors had significant effect on moisture content, ash content and color. The sulfuric acid solution and extraction temperature 60 OC produced the best chicken leg gelatine. Keywords : Chicken leg, extraction temperature, gelatine, solvent type.

1. Latar Belakang. Negara kita termasuk negara penghasil minyak atsiri dan minyak ini juga merupakan komoditi yang menghasilkan devisa negara. Oleh karena itu pada tahun-tahun terakhir ini, minyak atsiri mendapat perhatian yang cukup besar dari pemerintah Indonesia. Sampai saat ini Indonesia baru menghasilkan sembilan jenis minyak atsiri yaitu: minyak cengkeh, minyak kenanga, minyak nilam, minyak akar wangi,minyak pala, minyak kayu putih dan minyak sereh wangi. Dari sembilan jenis minyak atsiri ini terdapat enam jenis minyak yang paling menonjol di Indonesia yaitu: minyak pala minyak nilam, minyak cengkeh dan minyak sereh wangi. Minyak sereh merupakan komoditi di sektor agribisnis yang memiliki pasaran bagus dan berdaya saing kuat di pasaran luar negeri. Tetapi tanaman sereh ini tampaknya masih banyak yang belum digarap untuk siap diinvestasi. Sebagai contoh tanaman sereh wangi, tanaman penghasil minyak atsiri yang dalam perdagangan dikenal dengan nama "ei tronella oil". N...

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, organol...

The research was aimed to d e termine the best product of pulpy star fruit juice obtained from a combination of the best treatment from star pulp with aloe vera pulp and sodium benzoate concentration. The research had been performed using factorial completely randomized design, with two factors i.e : the ratio of star fruit pulp and aloe vera pulp (P) : 90%;10%, 80%:20%, 70%:30%, 60%:40%, and sodi u m benzoate concentration (N) : 0,025%, 0,050%, 0,075%, 0,100%. Parameters analyzed were total soluble solid ( o Brix), total acid, vitamin C content, degree of acidity (pH), viscosity, and organoleptic values (flavor and taste). T he result showed that the ratio of star fruit pulp with aloe vera pulp and sodium benzoate concentration had highly significant effect on total soluble solid ( 0 Brix), total acid, vitamin C content, degree of acidity (pH), viscosity, and organoleptic values (flavor and taste). The interaction of  two factors had significant effect on total soluble solid ( o Br...

The aim of this research was to determine the effect of Ca(OH) 2 concentration and drying time yam bean dried candied quality . This research was conducted in August until September 2015 in Food Chemical Analysis Laboratory, Agriculture Faculty, North Sumatera, Medan. This research was using factorial Completely Randomized Design with two factors, i. e: Ca(OH) 2 concentration (S ) : (0; 0,2%; 0,4%; 0,6%; 0,8%) and drying time combination (P) (8 hours; 10 hours; 12 hours) . The analyzed parameters were moisture content, vitamin C content, total soluble solid, crude fiber content, ash content, score valueof colour, texture and hedonic value of colour, taste  and texture. The results showed that Ca(OH) 2 concentration had highly significant effect on vitamin C content, score test of color,  texture, and hedonic test of texture, and had no effect to moisture content  and hedonic test of taste.The drying time combination had highly significant effect on moisture content, vitamin C conten...

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 wate...

This research was to determine the effect of ratio of beet and pineapple juice and concentration of sugar on the quality of syrup. This research was conducted in September 2014 in Food Techonology Laboratory, Agriculture Faculty, North Sumatera, Medan. This research was using factorial Completely Randomized Design (CRD) with two factors, i.e :ratio of beet and pineapple juice (S)(70:30%, 60:40%, 50:50%, 40:60%, 30:70%) and concentration of sugar (G) (55%, 60%, 65%). The analyzed parameters were vitamin C content (mg/100 g sample), total soluble solid ( o Brix), total acid (%), pH, viscosity (mpas), and organoleptic values (colour, aroma, and taste). The results showed that ratio beet and pineapple juice had highly significant effect on vitamin C content (mg/100 g sample), total soluble solid ( o Brix), total acid (%), viscosity (mpas), and organoleptic values (colour, aroma, and taste). The concentration of sugar had highly significant effect on vitamin C content (mg/100 g sample),t...

This research was conducted to find the effect of fresh cow milk and dextrin concentration on quality instant chocolate drink. This research had been perform using factorial completely randomized design with 2 factors, i.e. fresh cow milk concentration (S): 15%, 25%, 35% and 45% and dextrin concentration (D) : 4%, 6%, 8% and 10%. Parameters analyzed were moisture content, solubility, fat content, protein content, orgnoleptic value of colour, flavor and taste.This research showed that freshcow milk concentration had highly significant effect on moisture content, solubility, fat content, protein content, organoleptic of value, flavor and taste. Dextrin concentration also had highly significant effect on moisture content, solubility, organoleptic value of colour, flavor and taste, and had significant effect on fat content and protein content. Fresh cow milk concentration of 45% and dextrin concentration of 8% produced best quality of instant chocolate drink. Keywords : Instant Chocolat...

This study was conducted to determine the effect of drying temperature and concentration of dextrin on the quality of red beet instant drink. This research is using completely randomized design (CRD) with two factors, i. e : drying temperature (S) : (60oC, 70oC, 80oC) and concentration of dextrin (D) : (2%, 4%, 6%, 8%, 10%). The parameters analyzed were yield, water content, ash content, vitamin C content, total soluble solid, solubility, solubility speed, the score value of color and taste, and the hedonic value of flavor and taste. The result showed that drying temperature had highly significant effect on yield, water content, vitamin C content, solubility, solubility speed, the score value of color and taste and the hedonic value of flavor and taste. Concentration of dextrin had highly significant effect on yield, water content, ash content, vitamin C content, total soluble solid, solubility, solubility speed, the score value of color and taste, and the hedonic value of flavor an...

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 highl...

Research was conducted to determine Effect of pectin concentration and storage time on the q uality of p ineapple j am sheet . Pineapple production in Indonesia is very abundant, but its processing is still very minimal, therefore the diversification of pineapple processing is needed to increase . This study was conducted to determine the effect of pectin concentration and storage time on the quality of pineapple jam sheet. This study use d a completely randomized design with two factor s namely pectin concentration (P): 0.25%, 0.50%, 0.75% and 1.00% , 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, total microbes, organoleptic of color , aroma, taste , texture as well as color and texture scores. The results showed that the concentration of pectin had highly significant effect on water content, total acid, vitamin C, total dissolved solids, organoleptic of color , aroma, taste ,...

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 sol...

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...

The aim of this research was to find the effect of solvent type and extraction temperature of chicken leg on the physical and chemical characteristic producted gelatine. The research was using completely randomized design with two factors, i.e solvent type (P): (acetic acid, chloride acid, and sulfuric acid) and extraction temperature (S) : (50 O C, 60 O C, 70 O C, and 80 O C). Parameters analyzed were yield, moisture content, ash content, protein content, pH, color and flavor.The results showed that solvent type had highly significant effect on yield, moisture content, ash content, protein content, pH, and color. The extraction temperature had highly significant effect on moisture content, ash content, color, and flavor. Interaction of the two factors had significant effect on moisture content, ash content and color. The sulfuric acid solution and extraction temperature 60 OC produced the best chicken leg gelatine.

ABSTRA CT The aim of this research was to determine the effect of  type of packaging and storage time on the quality of pineapple cookies and to estimate the shelf life of pineapple cookies that were packaged in Oriented Polypropylene , Polyethylene, and Metalized Plastic. The effect of type of packaging and storage time of the pineapple cookies was using factorial Completely Randomized Design with two factors, i. e: the  types of packaging (K) ( Oriented Polypropylene (OPP), Polyethylene (PE), Metalized Plastic (MP)) and storage time (L)(7 days, 14 days, 21 days). Each treatment was keeped in the room temperature and 15 o C. The analyzed parameter were moisture content, fat content, free fatty acids, and organoleptic value of colour, aromatic, taste and texture. Estimation of shelf liife  pineapple cookies was  using accelerated method based on critical moisture content approach. The results showed that the type of packaging had highly significant effect on water content, fat conte...