Daftar Publikasi 5 tahun terakhir
| No. | Judul | Nama-nama Dosen | Dihasilkan/ dipublikasikan pada |
Tahun Penyajian/ Publikasi |
Tingkat* | ||
| Lokal | Nasional | Interna-sional | |||||
| (1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) |
| 1. | Partial renneting of pasteurised bovine milk : Casein micelle size, heat,and storage stabilility | Hotnida Sinaga, N. Bansal, B. Bhandari | Food Research International | 2016 | ü | ||
| 2. | Effect of milk pH alteration on casein micelle size and its gelation properties of milk | Hotnida Sinaga, N. Bansal, B. Bhandari | Internasional Journal of Food Properties | 2016 | ü | ||
| 3. | The Physicochemical and Sensory Characteristics of Rice Noodle from Gelatinized Rice Flour with the Addition of Modified Cassava Starch, Carrageenan and Chitosan | Meiliena, Elisa Julianti, Linda Masniary Lubis |
Jurnal Rekayasa Pangan, Vol. 4 No. 1 Tahun 2016 |
2016 | ü | ||
| 4. | Physcochemical and Functional Characteristics of Banana and Potato Starches With Heat Moisture Treatment (HMT) and Its Effect to The Change of Physical and Sensory Characteristics of Instant Potato Starch Bihoon | Dessy Wiriani, Herla Rusmarilin, Era Yusraini |
Jurnal Rekayasa Pangan, Vol. 4 No. 1 Tahun 2016 |
2016 | ü | ||
| 5. | The Effect of Modified Atmosphere Packaging with Oxygen, Carbondioxide, Water Vapor and Ethilene Scavenger of Barangan Banana (Musa Paradisiaca, L.) During Storage at Room Temperature | Hengky Irawan, Ismed Suhaidi, Terip Karo-Karo |
Jurnal Rekayasa Pangan, Vol. 4 No. 1 Tahun 2016 |
2016 | ü | ||
| 6. | The Effect Ratio of Star Fruit Pulp with Aloe vera Pulp and Sodium Benzoate Concentration on the Quality of Pulpy Star Fruit Juice | Johana Novita Paulina Purba, Sentosa Ginting, Ismed Suhaidi |
Jurnal Rekayasa Pangan, Vol. 4 No. 1 Tahun 2016 |
2016 | ü | ||
| 7. |
The Effect of Ratio of Red Guava with Soursop and Arabic Gum Concentration on the Quality of Soft Candy |
Maria Sisca Novianty Simanjuntak, Linda Masniary Lubis, Sentosa Ginting |
Jurnal Rekayasa Pangan, Vol. 4 No. 1 Tahun 2016 |
2016 | ü | ||
| 8. | The Effect of Ratio of Soursop (Annona muricata L.) with Beet Pulps (Beta vulgaris) and Arabic Gum Concentration on the Quality of Fruit Leather | Putri Septia Rini, Rona J. Nainggolan, Ridwansyah |
Jurnal Rekayasa Pangan, Vol. 4 No. 1 Tahun 2016 |
2016 | ü | ||
| 9. | The effect of Heating Temperature and Storage Time on Changes in Quality of Arenga pinnata Sap | Riko Saputra Jaya, Sentosa Ginting, Ridwansyah |
Jurnal Rekayasa Pangan, Vol. 4 No. 1 Tahun 2016 |
2016 | ü | ||
| 10. | Effect of ratio of Pineapple Pulp with Carrot Pulp and Stabilizer Type on the Quality of Jam Sheet | Theresia Hutagalung, Rona J. Nainggolan, Mimi Nurminah |
Jurnal Rekayasa Pangan, Vol. 4 No. 1 Tahun 2016 |
2016 | ü | ||
| 11. |
Effect of Stabilizer Type and Stabilizer Concentration on the Quality of Fruit Leather Mixture of Red Guava and Soursop |
Windy Feny Puji Astuti, Rona J. Nainggolan, Mimi Nurminah |
Jurnal Rekayasa Pangan, Vol. 4 No. 1 Tahun 2016 |
2016 | ü | ||
| 12. |
Effect of Carrageenan Concentration on The Quality of Coconut Sheet Jam During Storage |
Allva Arindya, Rona J. Nainggolan, Linda Masniary Lubis |
Jurnal Rekayasa Pangan, Vol. 4 No. 1 Tahun 2016 |
2016 | ü | ||
| 13. | The Making of Meat Satay by Using Bamboo Shoot Flour and Mackerel Flour (Rastrelliger sp.) Fortified with Bamboo Shoot Tempeh and Different Concentration of Stabilizers | Alex Septia Rusli, Herla Rusmarilin, Terip Karo-Karo |
Jurnal Rekayasa Pangan, Vol 4 No. 2 Tahun 2016 |
2016 | ü | ||
| 14. | The Effect of Ratio of Pandanus Juice with Ginger Juice and the Ratio of Sugar with Blend of Juices on Quality of Syrup of Pandanus |
Atania Br Tarigan, Terip Karo-Karo, Ismed Suhaidi |
Jurnal Rekayasa Pangan, Vol 4 No. 2 Tahun 2016 |
2016 | ü | ||
| 15. | The Effect of Ratio of Chayote with Pineapple and Addition of Sugar on Quality of Jam |
Dapot Parulian Sitio, Sentosa Ginting, Lasma Nora Limbong |
Jurnal Rekayasa Pangan, Vol 4 No. 2 Tahun 2016 |
2016 | ü | ||
| 16. | The Effect of the Ratio of Beetroot Juice with Pineapple Juice and Gelatine Addition on the Characteristics of Jelly Candy |
Desi Revina Amy Naibaho, Rona J. Nainggolan, Elisa Julianti |
Jurnal Rekayasa Pangan, Vol 4 No. 2 Tahun 2016 |
2016 | ü | ||
| 17. | The Effect of Ratio Starfruit Pulp with Lime Juice and Pectin Concentration on the Quality of Starfruit Slice Jam |
Efanny Dinny Simarmata, Ismed Suhaidi, Era Yusraini |
Jurnal Rekayasa Pangan, Vol 4 No. 2 Tahun 2016 |
2016 | ü | ||
| 18. | The Effect of Ratio Oyster Mushroom and Tempeh with Addition of Tapioca and Pumpkin Flour on the Quality of Sausage | Elfina Simanjuntak, Herla Rusmarilin, Mimi Nurminah |
Jurnal Rekayasa Pangan, Vol 4 No. 2 Tahun 2016 |
2016 | ü | ||
| 19. | The Effect of Fermentation Time and The Concentration of Sugar on Quality of The Watermelon Peel Candy | Gokma Siregar, Setyohadi , Ridwansyah |
Jurnal Rekayasa Pangan, Vol 4 No. 2 Tahun 2016 |
2016 | ü | ||
| 20. | The Effect of Ca(OH)2 Concentration and Drying Time on Yam Bean Dried Candied Quality |
Maria Goretty Manik, Linda Masniary Lubis, Sentosa Ginting |
Jurnal Rekayasa Pangan, Vol 4 No. 2 Tahun 2016 |
2016 | ü | ||
| 21. | The Effect of Corn Starch Edible Coating and Immersion Time on Quality of Minimally Processed Pineapple |
Nia Nazrah Hasibuan, Ismed Suhaidi, Ridwansyah |
Jurnal Rekayasa Pangan, Vol 4 No. 2 Tahun 2016 |
2016 | ü | ||
| 22. | The Effect of Sweet Potato Starch Concentration as Edible Coating on Quality of Minimally Processed Snake Fruit During Storage | Rizki Annisa, Ismed Suhaidi, Lasma Nora Limbong |
Jurnal Rekayasa Pangan, Vol 4 No. 2 Tahun 2016 |
2016 | ü | ||
| 23. | Penambahan Sari buah kuini dan CMC (Carboxyl Methyl Cellulose) dalam Pembuatan Sorbet Air Kelapa |
Desi Ardilla, Sentosa Ginting, Lenny Anggeraeni |
Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 24. | Formulasi Nanoemulsi Minyak Serat Sawit dan Aplikasinya sebagai Pewarna Alami Pangan dan Sebagai Pangan Fungsional | Hotman Manurung, Donald Siahaan, Jansen Silalahi, Elisa Julianti, Hoerudin | Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 25. | Pengaruh Konsentrasi Gula dan Lama Fermentasi Terhadap Mutu Vinegar dari Kulit Kopi (Coffea arabica) | Balimeita B.N. Tarigan, Sentosa Ginting, Mimi Nurminah | Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 26. | Kajian Mutu Fisikokimia dan Sensori Es Lilin dari Campuran Sari Buah Nenas dan Wortel dengan Penambahan Gelatin | Desi Fatwani Syahmara, Elisa Julianti, Rona J.Nainggolan | Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 27. | Pengaruh Perbandingan Jamur Tiram dan Tempe dengan Penambahan Tapioka dan tepung Labu Kuning terhadap mutu Sosis | Elfina Simanjuntak, Herla Rusmarilin, Mimi Nurminah | Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 28. | Pengaruh Metode dan Waktu Pemasakan Awal (Pre Cooking) pada Pembuatan Bubur Pedas Instan |
Ridho Fahmi Abdul Azis, Elisa Julianti, Lasma Nora Limbong |
Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 29. | Pengaruh Perbandingan Sari Buah Mengkudu dengan Sari BuahDurian dan Jumlah Gum Arab terhadap Mutu Permen Jelly | Rina Sidauruk, Ismed Suhaidi, Era Yusraini | Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 30. | Pembuatan Sponge Cake Bebas Gluten dari Tepung Komposit Beras Ketan, Ubi Kayu, Pati Kentang, dan Kedelai dengan Penambahan Hidrokoloid | Riris Marito Simatupang, Elisa Julianti, Mimi Nurminah | Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 31. | Pengaruh Perbandingan Sari Kulit Semangka dengan Sari Markisa dan Jumlah Sukrosa terhdapMutu Hard Candy | Sonya Siregar, Ismed Suhaidi, Lasma Nora Limbong | Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 32. | Kajian Mutu Fisikokimia dan Sensori Es Lilin Markisa dengan Konsentrasi Sari Bengkuang dan Jenis Penstabil yang Berbeda | Sophia Sri Jaya, Elisa julianti, Mimi Nurminah | Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 33. | Kajian Mutu Fisikokimia dan Sensori Es Lilin dari Campuran Sari Bit Merah dan Nenas dengan Penambahan Gelatin |
Susi, Elisa Julianti, Ridwansyah |
Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 34. | Pengaruhi Perbandingan Sari Labu Siam dengan Sari Jambu Biji Merah dan Konsentrasi Karagenan terhadap Mutu Jelly Drink |
Eva Triana Sinaga, Linda Masniary Lubis, Rona J. Nainggolan |
Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 35. | Pengaruh Perbandingan Tepung Tempe dengan Tapioka dan Penambahan Karagenan terhadap Mutu Burger Petela | Friska Trisani, Rona J. Nainggolan, Herla Rusmarilin | Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 36. | Pengaruh Perbandingan Sari Jambu Biji Merah dengan Sari Buah Markisa Ungu dan Konsentrasi Karagenan terhadap Mutu Jelly Drink | Imelda Loisa Yosephine Malau, Sentosa Ginting, Linda Masniary Lubis | Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 37. | Pengaruh Perbandingan Sari Belimbing Wuluh dengan Sari Mangga Kweni dan Konsentarsi Gum Arab terhadap Mutu Sorbet Nira Tebu |
Irene Chrissanta Harefa, Sentosa Ginting, Mimi Nurminah |
Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 38. | Kandungan Asam Folat pada 4 Varietas Ubi Jalar |
Anggela, Elisa Julianti, Herla Rusmarilin |
Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 39. | Pengaruh Jenis Penstabil dan Konsentrasi Sukrosa terhadap Mutu Kadar Abu dan Total Padatan Terlarut Selai Sirsak | Rona J. Nainggolan, Mimi Nurminah | Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 40. | Tempe Simulasi Serealia dalam Meningkatkan Gizi dan Aktivitas Antioksidan | Herla Rusmarilin | Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 41. | Serelia sebagai Sumber Antioksidan Alami | Herla Rusmarilin, Mimi Nurminah | Prosiding Seminar Nasional Dies Ke-59 Fakultas Pertanian Universitas Sumatera Utara, Medan 14 November 2015 | 2015 | ü | ||
| 42. |
Effect of Ethepon as Ripening Stimulant on The Quality of Barangan Banana (Musa paradisiaca L) Fruit |
Shahila Putri Ridhyanty, Elisa Julianti, Linda Masniary Lubis |
Jurnal Rekayasa Pangan, Vol 3 No. 1 Tahun 2015 |
2015 | ü | ||
| 43. |
Study on the Effect of Passion Fruit Leaves Tea Addition on the Quality of Black Tea |
Dodi Mart Tuhu Manik, Herla Rusmarilin, Lasma Nora Limbong |
Jurnal Rekayasa Pangan, Vol 3 No. 1 Tahun 2015 |
2015 | ü | ||
| 44. | Physico-Chemical Characterization of Composite Flour from Sweet Potato Flour, Corn Starch, and Soybean Flour | Iman Ginting , Elisa Julianti, Rona J Nainggolan |
Jurnal Rekayasa Pangan, Vol 3 No. 1 Tahun 2015 |
2015 | ü | ||
| 45. | Preparation of Corn Milk Enriched with Germinated Mung Beans and Addition of CMC as Stabilizer | Cokro H Harianja, Herla Rusmarilin, Era Yusraini |
Jurnal Rekayasa Pangan, Vol 3 No. 1 Tahun 2015 |
2015 | ü | ||
| 46. | The Effect of Amount of Sugarcane Juice and Concentration of Skim Milk on The Quality of Sugarcane Juice Yoghurt | Azmil Fuady, Sentosa Ginting, Linda Masniary Lubis |
Jurnal Rekayasa Pangan, Vol 3 No. 1 Tahun 2015 |
2015 | ü | ||
| 47. | Study of Making of Instant Noodle Using Composite Wheat Flour, Four Variety of Sweet Potato Flour, and Mung Bean Flour |
Guntur Kurniawan Hasibuan, Ismed Suhaidi, Terip Karo-Karo |
Jurnal Rekayasa Pangan, Vol 3 No. 1 Tahun 2015 |
2015 | ü | ||
| 48. | The Effect of the Consentration of Sorbitol and Immersion Time on Quality of Dried Candied Papaya | Princen Rumahorbo, Terip Karo-Karo, Elisa Julianti |
Jurnal Rekayasa Pangan, Vol 3 No. 1 Tahun 2015 |
2015 | ü | ||
| 49. | The Effect of Ratio of Starfruit with Pumpkin Pulps and Concentration of Sodium Benzoate on Quality of Startfruit Sauce | Khasya Rahmi Sitompul, Ismed Suhaidi, Terip Karo-Karo |
Jurnal Rekayasa Pangan, Vol 3 No. 1 Tahun 2015 |
2015 | ü | ||
| 50. | Effect of Ratio of Pineapple with Broccoli and Arabic Gum Concentration on the Quality of Fruit Leather | Resti Juniarti Nainggolan, Linda Masniary Lubis, Zulkifli Lubis |
Jurnal Rekayasa Pangan, Vol 3 No. 1 Tahun 2015 |
2015 | ü | ||
| 51. | The Effect of Ratio of Lemongrass Bar Juice with Ginger Juice and Concentration of Palm Sugar Powder on the Quality of Lemongrass Fresh Drink Powder | Devi Marista Togatorop, Rona J. Nainggolan, Linda Masniary Lubis |
Jurnal Rekayasa Pangan, Vol 3 No. 2 Tahun 2015 |
2015 | ü | ||
| 52. | Effect of Concentration of Soursop Pulp with Ginger and Arabic Gum Concentration on the Quality of Fruit Leather | M. Albi Putra, Rona J. Nainggolan, Mimi Nurminah |
Jurnal Rekayasa Pangan, Vol 3 No. 2 Tahun 2015 |
2015 | ü | ||
| 53. | Effect of The Lime Concentration and Soaking Time on the Quality of Durian Stone Chips | Nurdin Efendi Siregar, Setyohadi, Mimi Nurminah |
Jurnal Rekayasa Pangan, Vol 3 No. 2 Tahun 2015 |
2015 | ü | ||
| 54. |
Effect of Ratio of Soursop with Papaya and Arabic Gum Addition on The Quality of Fruit Leather |
Edy Syahputra Harahap, Terip Karo-Karo, |
Jurnal Rekayasa Pangan, Vol 3 No. 2 Tahun 2015 |
2015 | ü | ||
| 55. | Effect of Solvent Type and Extraction Temperature of Chicken Leg on The Physical and Chemical Characteristic Producted Gelatine | Hadijah Siregar, Sentosa Ginting, Lasma Nora Limbong |
Jurnal Rekayasa Pangan, Vol 3 No. 2 Tahun 2015 |
2015 | ü | ||
| 56. | The Effect of Drying Temperature and Concentration of Dextrin on The Quality of Red Beet Instant Drink |
Lenni Triani Naibaho, Ismed Suhaidi, Sentosa Ginting |
Jurnal Rekayasa Pangan, Vol 3 No. 2 Tahun 2015 |
2015 | ü | ||
| 57. | The Effect of Ratio of Lemongrass Stalk Juice with Galingale Juice and Concentration of Palm Sugar Powder on the Quality of Lemongrass Fresh Drink Powder | Tio Maria Situmorang, Rona J. Nainggolan, Herla Rusmarilin |
Jurnal Rekayasa Pangan, Vol 3 No. 2 Tahun 2015 |
2015 | ü | ||
| 58. |
The Effect of Ratio of Red Dragon Fruit with Soursop and Agar Concentration on Quality of Slice Jam |
Yolanda Maria Selina Tarigan, Ismed Suhaidi, Era Yusraini |
Jurnal Rekayasa Pangan, Vol 3 No. 2 Tahun 2015 |
2015 | ü | ||
| 59. |
The Effect of Blanching Time and Amount of Sugar on Quality of Chinese Mustard Wet Candy |
Erin Alawiyah Siregar, Herla Rusmarilin, Lasma Nora Limbong |
Jurnal Rekayasa Pangan, Vol 3 No. 2 Tahun 2015 |
2015 | ü | ||
| 60. | Chemical and Functional Characteristics of Modified Flour from Durians Seeds |
Muhammad Azmi Alzuhri, Setyohadi, |
Jurnal Rekayasa Pangan, Vol 3 No. 2 Tahun 2015 |
2015 | ü | ||
| 61. | The Making of Patty Slices by using High Protein Content Flour with Stabilizer Addition |
Beby Yunita, Herla Rusmarilin, Terip Karo-Karo |
Jurnal Rekayasa Pangan, Vol 3 No. 3 Tahun 2015 |
2015 | ü | ||
| 62. | The Effect Ratio of Pineapple with Melon and Sugar Concentration on The Quality of Ginger Hard Candy | Connie Daniella, Linda Masniary Lubis, Rona J. Nainggolan |
Jurnal Rekayasa Pangan, Vol 3 No. 3 Tahun 2015 |
2015 | ü | ||
| 63. | The Effect of Amount of Mixed Garlic Extract with Spinach and Sugar on The Quality of Instant Germinated Soya Drink | Fitra Yanti Situmorang, Ismed Suhaidi, Setyohadi |
Jurnal Rekayasa Pangan, Vol 3 No. 3 Tahun 2015 |
2015 | ü | ||
| 64. | The Effect of Ratio o Wheat Starch and Breadfruit Flours with Kinds of Stabilizer on The Quality of Breadfruit Cookies | Kurnia A.K. Sitohang, Zulkifli Lubis, Linda Masniary Lubis |
Jurnal Rekayasa Pangan, Vol 3 No. 3 Tahun 2015 |
2015 | ü | ||
| 65. |
The Effect of Sugar Consentration and the Fermentation Time of Kombucha |
Marni Otace Wulan Napitupulu, Setyohadi, Linda Masniary Lubis |
Jurnal Rekayasa Pangan, Vol 3 No. 3 Tahun 2015 |
2015 | ü | ||
| 66. | Effect of Micture of Tomato Porridge with Sweet Potato Juice and Potassium Sorbat Concentration on the Quality of Papaya Sauce | Sri Novita Sari, Ismed Suhaidi, Rona J. Nainggolan |
Jurnal Rekayasa Pangan, Vol 3 No. 3 Tahun 2015 |
2015 | ü | ||
| 67. | The Characteristics of Physicochemical and Functional Properties of North Sumatera Wheat Flour | Siti Nur Janna Sihotang, Zulkifli Lubis, Ridwansyah |
Jurnal Rekayasa Pangan, Vol 3 No. 3 Tahun 2015 |
2015 | ü | ||
| 68. |
Formulation of Simulation Crackers from Melinjo (Gnetum gnemon L.) and Papaya Leaf Extract |
Sartika Maranata Lumbangaol, Terip Karo-Karo, Herla Rusmarilin |
Jurnal Rekayasa Pangan, Vol 3 No. 3 Tahun 2015 |
2015 | ü | ||
| 69. | The Effect of Physical Treatment and Storage Time on The Quality of Sugar Cane Juice |
Septyan Andri Irawan, Sentosa Ginting, Terip karo-Karo |
Jurnal Rekayasa Pangan, Vol 3 No. 3 Tahun 2015 |
2015 | ü | ||
| 70. | The Effect of Ratio of Beet and Pineapple Juice and Concentration of Sugar on Quality of Bitnas Syrup | Dyna Juniaty, Sentosa Ginting, Terip Karo-Karo |
Jurnal Rekayasa Pangan, Vol 3 No. 3 Tahun 2015 |
2015 | ü | ||
| 71. | The Characteristic of Egg Replacer from Soy Protein Isolate, Whey Protein Isolate, Corn Starch, Potato Starch, Guar Gum, and Xanthan Gum |
Juni Ario, Elisa Julianti, |
Jurnal Rekayasa Pangan, Vol 3 No. 4 Tahun 2015 |
2015 | ü | ||
| 72. | Physicochemical and Functional Characterization of Egg Replacer Based on Protein Isolate, Starch, and Hydrocolloid | Nursya Sitorus, Elisa Julianti, Ridwansyah |
Jurnal Rekayasa Pangan, Vol 3 No. 4 Tahun 2015 |
2015 | ü | ||
| 73. | Evaluation of Effect of Egg Replacer in Cake Making | Nova Sarifah Dewi, Elisa Julianti, Zulkifli Lubis |
Jurnal Rekayasa Pangan, Vol 3 No. 4 Tahun 2015 |
2015 | ü | ||
| 74. | Phsysico-chemical and Sensory Characteristics Evaluation of Bread from Composite Flour (Rice, Cassava, Potato Starch and Soybean) with the Addition of Xanthan Gum | Forianus Waruwu, Elisa Julianti, Sentosa Ginting |
Jurnal Rekayasa Pangan, Vol 3 No. 4 Tahun 2015 |
2015 | ü | ||
| 75. | The effect of The Addition of Several Various Natural Preservatives and Their Concentration on Changes in the Quality of Arenga pinnata Sap | Parulian Soritua, Sentosa Ginting, Herla Rusmarilin |
Jurnal Rekayasa Pangan, Vol 3 No. 4 Tahun 2015 |
2015 | ü | ||
| 76. | Effect of CMC concentration and Storage Time on the Quality of Fruit Sorbet | Faradisa Puteri, Rona J. Nainggolan, Lasma Nora Limbong |
Jurnal Rekayasa Pangan, Vol 3 No. 4 Tahun 2015 |
2015 | ü | ||
| 77. | The Making of Gluten and Egg Free Cake from Composite Flour of Rice, Cassava, Potato Starch, and Soybean with The Addition of Hydrocolloid | Bosvin Abdalla Tambunan, Elisa Julianti Ismed Suhaidi |
Jurnal Rekayasa Pangan, Vol 3 No. 4 Tahun 2015 |
2015 | ü | ||
| 78. |
Effect of Ratio of Papaya and Starfruit Pulp with Carrageenan Concentration on the Quality of Sheet Jam |
Daniel Sitanggang, Herla Rusmarilin, |
Jurnal Rekayasa Pangan, Vol 3 No. 4 Tahun 2015 |
2015 | ü | ||
| 79. | Chemical and Functional Characteristics of Composite Flour based on Kind of the Modified Cassava Flour with Several Drying Methods and Wheat Flour | Rifyan Helmi, Ridwansyah, Herla Rusmarilin |
Jurnal Rekayasa Pangan, Vol 3 No. 4 Tahun 2015 |
2015 | ü | ||
| 80. | Aktivitas Antioksidan Ekstrak Berbagai Jenis Biji-bijian dengan Pelarut Hexan dan Metanol | Herla Rusmarilin, Sentosa Ginting, Mimi Nurminah | Prosiding Seminar Hasil Penelitian Dosen-Mahasiswa Fakultas Pertanian USU | 2014 | ü | ||
| 81. | Proses Pembuatan Mono-Digliserida (MDG) dari Refined Deodorized Palm Oil (RBDPO) Secara Gliserolisis Enzimatis |
Zakwan, Elisa Julianti, Zulkifli Lubis |
Prosiding Seminar Hasil Penelitian Dosen-Mahasiswa Fakultas Pertanian USU | 2014 | ü | ||
| 82. | Efektivitas Beberapa Metode Deteksi Penggunaan Formalin pada Daging Ayam, Ikan, dan Bakso Sapi | Linda Masniary, Ismed Suhaidi | Prosiding Seminar Hasil Penelitian Dosen-Mahasiswa Fakultas Pertanian USU | 2014 | ü | ||
| 83. | The Application of Ripening Stimulant on Tamarillo (Chiphomandra betaceae) Packaged in Modified Atmosphere Packaging |
Farhan Hawari Harahap, Mimi Nurminah |
Jurnal Rekayasa Pangan, Vol 2 No. 1 Tahun 2014 |
2014 | ü | ||
| 84. | The Effect of Ratio of Pineapple and Greengrass Extracts and Dextrin Concentration on Quality of Greengrass Instant Powder |
Meida Ardina, |
Jurnal Rekayasa Pangan, Vol 2 No. 1 Tahun 2014 |
2014 | ü | ||
| 85. |
The Effect of Ratio of Noni and Pineapple Juices and Heating Time on Quality of Mix Noni Candy |
Melina Sianturi, Rona Joharmi Nainggolan, Linda Masniary Lubis |
Jurnal Rekayasa Pangan, Vol 2 No. 1 Tahun 2014 |
2014 | ü | ||
| 86. | The effect of Ratio of Noni Juice with Pineapple Juice and amount of Sucrose on the Quality of Instant Noni Powder Beverages |
Nenny Meiyanti Sitompul, Ismed Suhaidi |
Jurnal Rekayasa Pangan, Vol 2 No. 1 Tahun 2014 |
2014 | ü | ||
| 87. | The Effect of Carrageenan Concentration on the Quality of Soursop Jam Sheet During Storage | Ahmad Chairi, Herla Rusmarilin, Ridwansyah |
Jurnal Rekayasa Pangan, Vol 2 No. 1 Tahun 2014 |
2014 | ü | ||
| 88. |
Antioxidant Activity of Jicama Roots (Bengkoang) in Several Harvesting Age Using DPPH Method (2,2-diphenyl-1-picrylhydrazyl. |
Juni Annida Lintang, Herla Rusmarilin, Linda Masniary Lubis |
Jurnal Rekayasa Pangan, Vol 2 No. 1 Tahun 2014 |
2014 | ü | ||
| 89. |
Effect of the addition of red beans and arabic gum on the quality of corn milk |
Misail Meliala, Ismed Suhaidi, Rona Joharmi Nainggolan |
Jurnal Rekayasa Pangan, Vol 2 No. 1 Tahun 2014 |
2014 | ü | ||
| 90. | Physical, Chemical, and Sensory Characteristics Evaluation of Bread from Composite Flour of Wheat, Cassava, Soybean, and Potato Starch with the addition of Xanthan Gum |
Pitaria Ferawati S, Zulkifli Lubis |
Jurnal Rekayasa Pangan, Vol 2 No. 1 Tahun 2014 |
2014 | ü | ||
| 91. | The effect of Concentration of Chitosan As Edible Coating and Storage Time on The Quality of Guava Fruits | Randi Fernando Sitorus, Terip Karo-Karo, Zulkifli Lubis |
Jurnal Rekayasa Pangan, Vol 2 No. 1 Tahun 2014 |
2014 | ü | ||
| 92. | The Effect of Physically Modification Process on Starch Characteristic and Resistant Starch Production from Four Varieties of Cassava (Manihot esculenta) | Nazhrah, Elisa Julianti, Linda Masniary Lubis, |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 93. | Production of Carrot Ciam Noodle from Composite Flour (wheat flour-sweet potato starch- germinated soy flour) By Adding Carrot Juice and Thickeners |
Herla Rusmarilin |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 94. |
The Effect of comparison of Jackfruit Seed Flour with Starch and Sodium Bicarbonate on Crackers Quality |
Sri Efriyanti Harahap, Terip Karo-Karo, Linda Masniary Lubis |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 95. | The effect of ratio of Soursop Juice with Passion Fruit Juice and Concentration of Arabic Gum on The Quality of Coconut Water Sorbet | Ririn Carolina Silalahi, Ismed Suhaidi, Lasma Nora Limbong |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 96. | Effect of Ethepon as Ripening Stimulant on The Tamarillo Fruit with Two Maturity Levels | Rosdiana, Elisa Julianti, Lasma Nora Limbong |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 97. | The Effect of Concentration of Pectin and Carrageenan on The Quality of Ginger Jelly Candy | Wirda Juwita P, Herla Rusmarilin, Era Yusraini |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 98. | Optimization of the Making of Virgin Coconut Oil (VCO) with the Addition of Baker Yeast (Saccharomyces cerevisiae) and Fermentation Time with VCO Inducement | Riko Adityia, Herla Rusmarilin, Lasma Nora Limbong |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 99. | Effect of Sedimentor Concentration and Deposition Time on the Quality Pectin Extraction Results of Durian Peel | Deasi Indrawati Putri Lumbantoruan, Sentosa Ginting, Ismed Suhaidi |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 100. | Physicochemical Properties of Composite Flour Based on Rice, Sweet Potato, Potatoes, Soybean and Xanthan Gum | Rizqa Amalia, Elisa Julianti, Ridwansyah |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 101. | The Effect of Passion Fruit Concentrate and Ratio of Sugar with Sorbitol on Quality of Red Guava Slice Jam | Christin Uli Munte, Zulkifli Lubis, Lasma Nora Limbong |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 102. | Formulations of Instant Baby Porridge with Tempeh Flour and Pumpkin Flour Substitution as an Alternative Complementary Breast | Nurita Lastri Tampubolon, Terip Karo-Karo, Ridwansyah |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 103. | The development of soyballs product with addition of gluten and cassava, sweet potato, corn, and potato starch | Mhd Reza Pramudya, Elisa Julianti, Linda Masniary Lubis |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 104. | Effect of Spice Concentration and Storage Time on the Quality of Instant Cassava Leaf |
Rudi Ardiansyah, Terip Karo-Karo, Lasma Nora Limbong, |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 105. |
Washing Methods and Filtration on the Extraction of Durian Peel Pectin |
Karen Darmawan, Rona Joharmi Nainggolan, Lasma Nora Limbong |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 106. | Study on The Preparation of Barangan Banana Peel and Chocolate Jam | Deannisa Matondang, Zulkifli Lubis Mimi Nurminah |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 107. | The effect of Substitution of Pumpkin Flour on Wheat Flour and Concentration of Yeast on Doughnut | Meskayani Tamba, Sentosa Ginting, Lasma Nora Limbong |
Jurnal Rekayasa Pangan, Vol 2 No. 2 Tahun 2014 |
2014 | ü | ||
| 108. |
The Effect of Red Guava Ratio with Lemon and Gelatin Concentration to Quality of Red Guava Marshmallow |
Nikita Anastasya Ginting, Herla Rusmarilin, Rona J Nainggolan |
Jurnal Rekayasa Pangan, Vol 2 No. 3 Tahun 2014 |
2014 | ü | ||
| 109. | Effect of Ratio of Purple Sweet Potato with Water and Starter Concentration on Quality of Probiotic Drink from Purple Sweet Potato Juices | Wenni Frisnawati Siregar, Sentosa Ginting, Lasma Nora Limbong |
Jurnal Rekayasa Pangan, Vol 2 No. 3 Tahun 2014 |
2014 | ü | ||
| 110. | The Effect of Ratio of Taro Flour, Taro Starch, and Wheat Flour with the Addition of CMC (Carboxyl Methyl Celulose) on the Chemical and Organoleptic Properties of Instant Noodles | Nursalimah Tinambunan, Herla Rusmarilin, Mimi Nurminah |
Jurnal Rekayasa Pangan, Vol 2 No. 3 Tahun 2014 |
2014 | ü | ||
| 111. | The Effect of Garlic Powder Concentration and Salt (NaCl) on the Quality of Tofu During Storage at Room Temperature | Prita Lestari Ningrum, Rona J Nainggolan, Ridwansyah |
Jurnal Rekayasa Pangan, Vol 2 No. 3 Tahun 2014 |
2014 | ü | ||
| 112. | The Effect of Boiling Time and Roasting Time With Clay Crock on The Quality of Roasted Durian Bean Chips |
Yulia Ester Pakpahan, Zulkifli Lubis, |
Jurnal Rekayasa Pangan, Vol 2 No. 3 Tahun 2014 |
2014 | ü | ||
| 113. | The Effect of Fresh Cow Milk and Dextrin Concentration on Quality of Instant Chocolate Drink |
Mellyana Nurhidayah, |
Jurnal Rekayasa Pangan, Vol 2 No. 3 Tahun 2014 |
2014 | ü | ||
| 114. | Influence Ratio of Pineapple with Papaya and Arabic Gum Concentration on The Quality of Fruit Leather | Mei Sya Putri Lubis, Rona J Nainggolan, Era Yusraini |
Jurnal Rekayasa Pangan, Vol 2 No. 3 Tahun 2014 |
2014 | ü | ||
| 115. | Study of Ratio of Pineapple and Water Spinach with Arabic Gum Concentration on The Quality of Fruit Leather |
Suchi Andriani Maqfirah Lubis, Herla Rusmarilin, Terip Karo-Karo |
Jurnal Rekayasa Pangan, Vol 2 No. 3 Tahun 2014 |
2014 | ü | ||
| 116. | The Effect Ratio of Jackfruit Seed Extract With Red Dragon Fruit Extract and Stabilizer Ratio on the Quality of Dragon Fruit Yoghurt | Dewi Fahrunisa Manurung, Herla Rusmarilin, Ridwansyah |
Jurnal Rekayasa Pangan, Vol 2 No. 4 Tahun 2014 |
2014 | ü | ||
| 117. | Effect of Method of Making of Corn Flour and the Ratio of Corn Flour and Rice Flour on the Quality of Cookies | Hirda Mega Midlanda, Linda Masniary Lubis, Zulkifli Lubis |
Jurnal Rekayasa Pangan, Vol 2 No. 4 Tahun 2014
|
2014 | ü | ||
| 118. | The Effect of Ratio of Red Kidney Bean and Oyster Mushroom with Addition Tapioca and Taro Flour on the Quality of Sausage | Elva Amurita Zebua, Herla Rusmarilin, Lasma Nora Limbong |
Jurnal Rekayasa Pangan, Vol 2 No. 4 Tahun 2014
|
2014 | ü | ||
| 119. | The Effect of Amount of Tumeric Powder Quality of Tofu at Room Temperature Storage | Candra Ginting, Sentosa Ginting, Ismed Suhaidi |
Jurnal Rekayasa Pangan, Vol 2 No. 4 Tahun 2014
|
2014 | ü | ||
| 120. | The Use of Ethylene Adsorbers in Tamarillo Stored With Active Modified Atmosphere Packaging | Joel Mika Silalahi, Elisa Julianti, Terip Karo-Karo |
Jurnal Rekayasa Pangan, Vol 2 No. 4 Tahun 2014
|
2014 | ü | ||
| 121. | Effect of Ratio of Soursop and Katuk Leaves with Arabic Gum Concentration on The Quality of Fruit Leather Covered by Chocolate | Siswo Utomo, Herla Rusmarilin, Mimi Nurminah |
Jurnal Rekayasa Pangan, Vol 2 No. 4 Tahun 2014
|
2014 | ü | ||
| 122. | The Effect of Pectin Concentration and Storage Time on the Quality of Pineapple Jam Sheet | Ahmad Ikhwal P, Zulkifli Lubis, Sentosa Ginting |
Jurnal Rekayasa Pangan, Vol 2 No. 4 Tahun 2014
|
2014 | ü | ||
| 123. | The Effect of Ratio of Tapioca and Taro Flour with Addition of Arabic Gum on the Quality of Spinach Nugget | Friscillia Anggia Rizki, Herla Rusmarilin, Sentosa Ginting |
Jurnal Rekayasa Pangan, Vol 2 No. 4 Tahun 2014
|
2014 | ü | ||
| 124. | The Effect of Ratio of Tempeh Puree With Sweet Corn Puree and Stabilizer Ratio on The Quality of Jam | Fitri Riyanti, Herla Rusmarilin, Rona J Nainggolan |
Jurnal Rekayasa Pangan, Vol 2 No. 4 Tahun 2014
|
2014 | ü | ||
| 125. | Study of the Effect of Leavening Agent and the Addition of Fish in the Making of Sweet Potato Fish Crackers | Muhammad Panji G. Setiawan, Herla Rusmarilin, Sentosa Ginting |
Jurnal Rekayasa Pangan, Vol 1 No. 2 Tahun 2013 |
2013 | ü | ||
| 126. | Ratio of Germination Soybean and Jackfruit’s Seed and Concentration of Fermentation Agent in A Processing of Tempeh | Lely Syefrida Purba, Sentosa Ginting, Mimi Nurminah |
Jurnal Rekayasa Pangan, Vol 1 No. 2 Tahun 2013 |
2013 | ü | ||
| 127. | The Effect of The Mixture of Wheat Flour With Some Kind of Flour and The Amount of Eel Meat on Eel Nugget |
Sari Minarti P., |
Jurnal Rekayasa Pangan, Vol 1 No. 3 Tahun 2013 |
2013 | ü | ||
| 128. | Study on the making of chip with laksa leaf taste | Arfian Saputra, Terip Karo-Karo, Sentosa Ginting |
Jurnal Rekayasa Pangan, Vol 1 No. 3 Tahun 2013 |
2013 | ü | ||
| 129. | The Effect of Sodium Bisulphite and Packaging Materials on Quality of Oyster Mushroom (Pleurotus ostreatus) in cold storage | Dodi Pratama, Ismed Suhaidi, Elisa Julianti |
Jurnal Rekayasa Pangan, Vol 1 No. 3 Tahun 2013 |
2013 | ü | ||
| 130. | Quality Characteristics of instant Noodles made from Flour Composites of Modified Potato Starch, Mocaf Flour and Wheat Flour with the addition of phospate salt | Rini Hardiyanti, Herla Rusmarilin, Terip Karo-Karo |
Jurnal Rekayasa Pangan, Vol 1 No. 3 Tahun 2013 |
2013 | ü | ||
| 131. | Storage of TamarilloiIn Active Packaging Using Oxygen, Carbondioxide, Moisture, and Ethylene Scavengers | Joncer Naibaho, Elisa Julianti, Era Yusraini |
Jurnal Rekayasa Pangan, Vol 1 No. 3 Tahun 2013 |
2013 | ü | ||
| 132. |
The Effect of Lime Chitosan Concentration And Storage time on the Quality of Fresh Tofu |
Brananda Hasiholan Perangin-angin, Terip Karo-Karo, Herla Rusmarilin |
Jurnal Rekayasa Pangan, Vol 1 No. 4 Tahun 2013 |
2013 | ü | ||
| 133. | The Effect Of Acidity And Concentration Of Yeast Starter On Quality Of Alcoholic Drink From Soursop | Agam CF Silaen, Sentosa Ginting, Ismed Suhaidi |
Jurnal Rekayasa Pangan, Vol 1 No. 4 Tahun 2013 |
2013 | ü | ||
| 134. | Preparation of Sponge Cake from Banana flour as Substitution for Wheat Flour with Soybean Flour Enrichment | Donald S Napitupulu, Terip Karo-Karo, Zulkifli Lubis |
Jurnal Rekayasa Pangan, Vol 1 No. 4 Tahun 2013 |
2013 | ü | ||
| 135. | The study of kerupuk making from casava with pora-pora fish replenishment |
Sugito, Herla Rusmarilin, |
Jurnal Rekayasa Pangan, Vol 1 No. 4 Tahun 2013 |
2013 | ü | ||
| 136. | The Effect of ratio of Taro with Tempeh Flour and Concentration of Baking Soda on Taro Crackers Quality | Putra Ginting, Sentosa Ginting |
Jurnal Rekayasa Pangan, Vol 1 No. 4 Tahun 2013 |
2013 | ü | ||
| 137. |
The Making of Cinnamon Leaf Flavored Crisp |
Nia Rizki Paramida, Terip Karo-Karo, Era Yusraini |
Jurnal Rekayasa Pangan, Vol 1 No. 4 Tahun 2013 |
2013 | ü | ||
| 138. | The effect of Concentration of Milk Powder and Gelatine on the Quality of Purple Sweet Potato Extract Probiotic Drink | Nurliana Manurung, Sentosa Ginting, Era Yusraini |
Jurnal Rekayasa Pangan, Vol 1 No. 4 Tahun 2013 |
2013 | ü | ||
| 139. | The effect of Sugar Concentration and Incubation Time on the Quality of Purple Sweet Potato Extract Probiotic Drink | Desy Lyan Sari Simanjuntak, Sentosa Ginting, Terip Karo-Karo |
Jurnal Rekayasa Pangan, Vol 1 No. 4 Tahun 2013 |
2013 | ü | ||
| 140. | Study On The Addition Of Taro, Mung Bean, Wheat Flours On The Quality Of Cookies | Wita Dola Rista Sidabutar, Rona Joharmi Nainggolan Ridwansyah |
Jurnal Rekayasa Pangah, Vol 1 No. 4 Tahun 2013 |
2013 | ü | ||
| 141. | The Effect of The Addition of Natural Preservative Substance Concentration of Arenga pinnata Sap During Storage on the Quality of Liquid Palm Sugar | Ricky Fauzi Lubis, Rona Joharmi Nainggolan, Mimi Nurminah |
Jurnal Rekayasa Pangan, Vol 1 No. 4 Tahun 2013 |
2013 | ü | ||
| TOTAL | 139 | 2 | |||||