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Sinaga, Hotnida
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan
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Science and Technology for Alen-Alen Entrepreneur Comunities Sinaga, Hotnida; Lubis, Linda Masniary; Nasution, Siti Kadijah
Journal of Saintech Transfer Vol. 1 No. 1 (2018): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (626.043 KB) | DOI: 10.32734/jst.v1i1.238

Abstract

This community service activity was intended to assist entrepreneurs engaged in the production of alen-alen, a product made from cassava. There are some problems encountered in the production process, such as washing raw materials manually, work safety during the production practice, products that are not in accordance with standard hygiene and sanitation and packaging process that has not been designed properly. The entrepreneurs want to increase production but the equipment and processing machinery are very limited. To overcome this problem, several methods can be performed by the academics, such as facilitating them with appropriate tools that meet the needs in the field. A cassava washer unit and specific boiler tools to avoid hot steam when taking the material were offered. In addition, entrepreneurs were trained in hygiene and sanitation in alen-alen making, educated for packaging technology quality, raw material selection and the use of food coloring, formulating variations for alen-alen manufacture, as well as financial bookkeeping training. The implementation of these activities is expected to generate shorter production process time leading to further increase in the production, income and welfare of the entrepreneurs.
Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy Purba, Carly; Sinaga, Hotnida; Nurminah, Mimi
Indonesian Journal of Agricultural Research Vol. 1 No. 2 (2018): InJAR, Vol. 1, No. 2, July 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v1i2.303

Abstract

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.
The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours Indah Sari, Fenny; Hotnida Sinaga; Linda Masniary Lubis
Indonesian Journal of Agricultural Research Vol. 2 No. 2 (2019): InJAR, Vol. 2, No. 2, July 2019
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (890.726 KB) | DOI: 10.32734/injar.v2i2.1144

Abstract

The aim of this study was to determine the suitable Moringa oleifera leaf added for steamed sponge production, which was made from the mixture of wheat and banana flours. This research was conducted. This research was conducted by using completely randomized design with 2-factors, namely percentage of moringa leaf flour (K): (0,0% ; 1,0% ; 2,0%) and comparison of mixture wheat flour and banana flour (P): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75%). The results showed that the addition of more moringa leaf flour increased the ash, protein and crude fiber contents in the composite flours. The increment might be related to higher ash, protein and fiber contents in moringa leaf flour than that of in both wheat flour and banana flour. In addition, higher banana flour substitution raised the moisture and ash contents. Meanwhile, the specific volume of cake decreased because banana flour does not have gluten. Based on the protein content and organoleptic values, the addition of 2% moringa leaf flour and the ratio of wheat flour to banana flour (75%:25%) produced the best quality of steamed sponge cake.
Effect of the Types and Percentages of Stabilizer on the Quality of Instant Garfish Condiment Marchelina, Christine; Sinaga, Hotnida; Lubis, Linda Masniary
Indonesian Journal of Agricultural Research Vol. 3 No. 1 (2020): InJAR, Vol. 3, No. 1, March 2020
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1098.503 KB) | DOI: 10.32734/injar.v3i1.3615

Abstract

The purpose of this research was to determine the effect of stabilizer types and percentages on the quality of instant garfish condiment. The research used a group randomized design factorial with two factors, i.e.: types of stabilizer (CMC; Arabic gum; gelatin) and percentage of stabilizer (0.0%; 0.5%; 1%; 1.5%). The results showed that stabilizer types had a highly significant effect on water absorption index, water solubility index, vitamin C, and color index. Moreover, the stabilizer had no significant effect on organoleptic aroma and taste. In the meantime, stabilizer percentages had a highly significant effect on water absorption index, water solubility index, vitamin C, color index, and organoleptic aroma. However, the stabilizer percentages gave no significant effect on organoleptic taste. Interaction between the two factors had a highly significant effect on water absorption index and vitamin C and had a significant effect on color index. Furthermore, the interaction had no significant effect on water solubility index, organoleptic aroma and taste. The best treatment product was resulted from the use of 1.5% CMC as stabilizer.
The Effect of Manalagi Apple Peel Addition on the Quality of Celery Herbal Tea Sinaga, Hotnida; Siregar, Putri Aminah; Yusraini, Era; Naibaho, Charolyne Antonia
Indonesian Journal of Agricultural Research Vol. 6 No. 3 (2023): InJAR, Vol. 6, No. 3, November 2023
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v6i3.10820

Abstract

Herbal tea is a refreshing drink made from dried leaves, flowers, seeds, fruit, wood, and other plants that have health benefits. The purpose of this study was to determine the ratio effect of celery with manalagi apple peel and drying time, to produce the best celery herbal tea. This study was designed using a factorial completely randomized design with 2 factors: the ratio of celery with apple peel [100:0; 75:25; 50:50; 25:75; 0:100] and drying time [2, 3, 4 hours] at 50 oC. The parameters analysed were moisture content, vitamin C content, total phenol, color, and organoleptic values (aroma, and general acceptance). The parameter observed for the best quality samples was antioxidant content. The results showed that the ratio of celery with manalagi apple peel had a highly significant effect on color oHue, aroma, and general acceptance of organoleptic. The drying time of teas had a highly significant effect on vitamin C content. The interaction of the ratio had a significant effect on the color value (L) and a highly significant effect on total phenol. The results showed that the first and the second factors had a highly significant effect on moisture content, total phenol, and color value (L). The choice of drying method can influence the final quality of the tea, making it important to select the appropriate technique.
The Effect of the Percentage of Non-Dairy Cream and Moringa Leaves Filtrate on the Chemical and Organoleptic Characteristics of Peanut Ice Cream Antika, Silvy; Lubis, Linda Masniary; Sinaga, Hotnida
Indonesian Journal of Agricultural Research Vol. 6 No. 3 (2023): InJAR, Vol. 6, No. 3, November 2023
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v6i3.11617

Abstract

This research was conducted to determine the effect of the percentage of non-dairy cream and Moringa leaves filtrate on the characteristics of peanut ice cream. This research used a Completely Randomized Design (RAL) method with two factors i.e the percentage of non-dairy cream (10, 20%, 30%, and 40%) and the percentage of Moringa leaves filtrate (0%, 10%, 20%, and 30%) with three repetitions. The results showed that the percentage of non-dairy cream had a highly significant effect on fat and water content, total dissolved solids, overrun, melting time, and hedonic value of texture. The percentage of Moringa leaves filtrate had a highly significant effect on protein, fat, and water content vitamin C content, total dissolved solids, overrun, melting time, and hedonic value of taste. Interaction between the percentage of non-dairy cream and moringa leaves filtrate had a highly significant effect on fat content, total soluble solids, and overrun. Antioxidant analysis was conducted on the best treatment with a percentage of 40% non-dairy cream and 30% Moringa leaves filtrate with IC50 of 146.6368 ppm.
PENGARUH JENIS KEMASAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOPI ARABIKA GAYO DENGAN METODE PENGOLAHAN SEMI BASAH Silaban, Rutdiani; Sinaga, Hotnida; Karo-Karo, Terip
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 2 (2023): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i2.7259

Abstract

Indonesia is the 4th largest coffee producer after Brazil, Vietnam and Colombia. The largest Arabica coffee production center in Indonesia is in Central Aceh District. Biophysical factors, such as soil conditions, climate and altitude, which are planted at an altitude of 1,000-1,400 meters above sea level are the factors that make Gayo Arabica coffee green bean known as a special coffee that has a strong coffee taste and characteristics. Coffee has a lot of chemical content in it, for example the content of chlorogenic acid and caffeine. Physicochemical analysis of the samples included moisture content, ash content, fat content, protein content, caffeine content, phenol content, acidity level (pH), and specific volume. This data analysis used a completely randomized design with 3 replications comparing coffee from each coffee processing using five types of storage packaging for 4 months. Semi-wet processed coffee has the characteristics of moderate acidity, sweet taste, medium to low. Keywords: Gayo Arabica, semi washed, green bean, storage, Packaging
Pendugaan Umur Simpan Biji Kopi Arabika Menggunakan Metode Accelerated Shelf-Life Test (ASLT) Model Arrhenius Berdasarkan Parameter Kadar Air Afina, Nudiya; Sinaga, Hotnida; Lubis, Zulkifli
Agrikultura Vol 35, No 3 (2024): Desember, 2024
Publisher : Fakultas Pertanian Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/agrikultura.v35i3.56832

Abstract

Peningkatan produksi kopi harus disertai dengan pemeliharaan mutu biji kopi yaitu dengan cara penyimpanan dan pemilihan jenis kemasan yang tepat sehingga dapat mempertahankan mutu biji kopi. Penurunan mutu biji kopi dapat berakibat pada penurunan umur simpannya. Umur simpan biji kopi dapat ditentukan berdasarkan perubahan yang terjadi pada mutu biji kopi selama penyimpanan yaitu dapat dilakukan dengan menggunakan metode Accelerated Shelf-Life Test (ASLT). Penelitian ini bertujuan untuk mengetahui dugaan umur simpan biji kopi arabika dari Sidikalang dengan menggunakan metode ASLT model Arrhenius berdasarkan parameter kadar air. Penelitian ini dilakukan dengan menggunakan empat jenis kemasan, yaitu aluminium foil, Grainpro, kertas, dan goni rami dengan tiga suhu penyimpanan, yaitu 30 °C, 40 °C, dan 50 °C. Hasil penelitian menunjukkan bahwa umur simpan biji kopi dengan kemasan kantong aluminium foil, kantong Grainpro, kantong kertas, dan karung goni adalah 42 hari, 46 hari, 29 hari, dan 28 hari pada suhu 30°C; 20 hari, 21 hari, 15 hari, dan 13 hari pada suhu 40°C; dan 10 hari, 11 hari, 8 hari, dan 6 hari pada suhu 50°C.
Decaffeination of robusta (Coffea canephora) green beans using enzymes from various types of fruit juice Silitonga, Anggriani Elfrida; Sinaga, Hotnida; Silalahi, Jansen
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.01.1

Abstract

Robusta and Arabica are the two most widely cultivated coffee varieties in Indonesia, with Robusta typically exhibiting a higher caffeine content than Arabica. Caffeine is the primary compound in coffee, contributing to improved psychomotor performance and various physiological effects, including increased energy levels. According to SNI 01-7152-2006, the maximum recommended daily intake of caffeine in food or beverages is 150 mg/day or 50 mg/serving. This study aimed to reduce the caffeine content of coffee through an enzymatic approach using protease enzymes, based on the premise that protein degradation in the coffee bean membrane would lower caffeine content. Protease enzymes were derived from pineapple juice, papaya juice, chayote juice and ginger juice and determines the best soaking time. In the initial phase, the juice concentration most effective in reducing caffeine content was identified.. Factor 1 was the type of juice with 4 treatment levels (pineapple juice, papaya juice, chayote juice, and ginger juice) and factor 2 was the percentage of juice with 5 treatment levels (10%, 20%, 30%, 40% and 50%). Before the fermentation process, the caffeine content in Robusta coffee beans was 2.134%. However, after the enzymatic process involving various juice extracts, caffeine content decreased significantly, ranging from 1.295% (chayote extract) to 1.411% (pineapple extract). The optimal concentrations for reducing caffeine content were 40% pineapple juice, 50% papaya juice, 50% chayote juice, and 40% ginger juice. Then, decaffeination was carried out with variations in soaking time. Factor 1 was the best type of juice which includes 4 treatment levels (40% pineapple juice, 50% papaya juice, 50% chayote juice and 40% ginger juice) and factor 2 was  the soaking time with 3 treatment levels (12 hours, 24 hours and 36 hours). Caffeine content decreased from 1.180% at 12 hours to 1.003% at 36 hours of soaking. The results indicated that prolonged soaking reduced caffeine, protein, and fat levels, but increasing moisture content and improving the cupping value of coffee beans.
Capacity building of farmers in managing and utilizing local agrarian resources through the dissemination of sustainable farming techniques in Sampuran Village, Muara District, North Tapanuli Regency Panjaitan, Ade Putera Arif; Telaumbanua, Eben Haezarni; Lumbantobing, Roida; Tindaon, Wensdy; Rajagukguk, Pasu; Saragih, Ratna; Nauly, Meutia; Sinaga, Hotnida; Ayu, Sri Fajar
Journal of Saintech Transfer Vol. 8 No. 1 (2025): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i1.19787

Abstract

This research focuses on Research and Community Service (PPKM) activities carried out through the collaboration of IAKN Tarutung and USU in the field of agriculture in Sampuran Village, Muara District, North Tapanuli Regency. The primary issue addressed is farmers' complaints about reduced crop productivity caused by plant pests. The main commodities cultivated by the farming community include mango, cacao, avocado, and several types of young plants. The research method used is a qualitative approach with a case study type. The evaluation of the program's impact on farmers' empowerment was conducted using measurable indicators, including the percentage reduction in pest-related damage, changes in crop yields, and the number of farmers adopting pest control techniques introduced during the program. The results show that the Community Service collaboration between IAKN Tarutung and USU contributed significantly to addressing farmers' complaints regarding plant pests. The service was carried out by involving the farming community, facilitated by Sampuran Village officials. Focus Group Discussions (FGDs) with five farmer groups were conducted to identify and address plant pest problems effectively. The program's sustainability strategy includes ongoing training sessions, the establishment of farmer self-help groups, and periodic monitoring facilitated by local agricultural extension officers.
Co-Authors Afina, Nudiya Antika, Silvy Era Yusraini Indah Sari, Fenny Jansen Silalahi Linda Masniary Lubis Lumbantobing, Roida Marchelina, Christine Meutia Nauly Mimi Nurminah Naibaho, Charolyne Antonia Nasution, Siti Kadijah Panjaitan, Ade Putera Arif Purba, Carly Rajagukguk, Pasu Saragih, Ratna Sigalingging, Candra Silaban, Rutdiani Silitonga, Anggriani Elfrida Siregar, Putri Aminah Situmeang, Tetty Uli Oktaviana Sri Fajar Ayu Telaumbanua, Eben Haezarni Terip Karo-Karo Tindaon, Wensdy Zulkifli Lubis