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Julianti, Elisa
Department Of Food Technology, Faculty Of Agriculture, Universitas Sumatera Utara, Medan 20152, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Tingkat Kesukaan Konsumen Terhadap Teh Gaharu (Aquilaria malaccensis Lamk.) Berdasarkan Bentuk dan Ukuran serta Kandungan Antioksidan Simatupang, Jhonny; Batubara, Ridwanti; Julianti, Elisa
Peronema Forestry Science Journal Vol 4, No 1 (2015): Peronema Forestry Science Journal
Publisher : Program studi Kehutanan USU

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Agarwood (Aquilaria malaccensis Lamk.) are now popular to be exploited by farmers as a healthy drink. This research was done to study the effect of the shape and size of the tea from agarwood leaves on the consumers acceptance and antioxidant content. Agarwood leaves tea made in three forms: whole leave, cutted and fine particle size. Agarwood tea from these three size of shape and size then were evaluated of their hedonic level at 0 day and after 2 months of storaged in room temperatur by 50 panelists. The antioxidant activity was evaluated on methanol extracts from the three kinds ofagarwood leaves tea by using DPPH method after 2 month of storage. The result of the research shows that the froporcle of agarwood leave tea was more liked by panelists followed by the cutted leaves tea and the whole leaves tea had the lowest value of the hedonic score. The same result was found on the agarwood leaves tea that had been storage for 2 months, in the term of aroma, color for aswell as taste. The hedonic score of arom, color and taste of agarwood leaves tea after 2 months of storage till more than 3,00. It showed that the agarwood leaves tea still was accepted by panelists. The result of antioxidant activity evaluation showed that the fine particle size of agarwood leaves tea had the highest antioxidant activity. The value of IC50 of the agarwood leaves tea from the whole, cutted an fine size leaves were 85,89; 150,01; and 73,02 ppm respectively. Keywords: Agarwood leaves, organoleptic, antioxidant activity, tea.
PEMANFAATAN PATI, TEPUNG, DAN SERAT UBI JALAR ORANGE DALAM PEMBUATAN ROTI KAYA SERAT Aprilia Simamora; Elisa Julianti; Hotnida Sinaga
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6158

Abstract

The orange fleshed sweet potatoes were used to produce flour, starch and the starch residue as fiber sources. This study was conducted to evaluate the effect of the partially substitution of orange fleshed sweet potato flour, starch, residue starch) in bread to the moisture content, ash content, specific volume, color parameter and sensory evaluation. This research used non factorial Completely Randomized Design i.e formulation of orange fleshed sweet potato flour, starch and residue in 15 %, 30 % , 45 % , and 60% substitution. The formulation of sweet potato flour, starch and residue increases significantly higher (p0,01) moisture, ash and crude fibre content. The moisture content of bread in this study were 36,161%; 37,243%; 38,047%; 39,924% and the ash content of this bread were 1,08%; 1,16%; 1,21%; 1,32% for F1, F2, F3, F4, respectively.  The lightness, hue, specific volume, hedonic color, taste, texture and general acceptance of this bread that resulted in this study were significantly higher (p 0,01)  and the aroma was significantly (p 0,05) reduced, but increased the moisture, ash, crude fibre content, a and b values by the increment of sweet potato flour, starch, and residue. The formulation of composite flours consists of orange sweet potato flour, starch and residue starch can be influence the moisture, ash content, color parameter, specific volume and sensory evaluation of the bread.
WARNA KULIT DAN KOMPOSISI KIMIA BUAH ASAM GELUGUR (Garcinia atroviridis Griffith et Anders.) PADA TINGKAT KEMATANGAN YANG BERBEDA Fathia Rahmadini; Elisa Julianti; Zulkifli Lubis
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6159

Abstract

Gelugur acid (Garcinia atroviridis) is a fruit with high citric acid content so that it can be used as a source of antioxidants. This research was aimed to study the effect of fruit maturity on the color and chemical composition of gelugur fruit. Gelugur acid fruits with the different maturity level such as unripe, half-ripe, and ripe were analyzed for color, moisture content, ash content, total acid, total dissolved solids, and citric acid levels.  The results showed that fruit maturity had a significantly different effect (P 0.05) on color, moisture content, ash content, total acid, total dissolved solids, and citric acid levels. The color of fruit which is stated by oHue has a value of 71.6149-86.1362, including the yellow-red category. The higher the level of maturity, the lower the value of oHue which indicates the color of the fruit more yellow. Moisture content, ash content, and total dissolved solids increase with increasing maturity, but total acid and citric acid levels decrease with increasing fruit maturity. The highest levels of citric acid were obtained in raw fruit at 6.22%.
Karakteristik Antimikroba Ekstrak Etanol dan Etil Asetat Kulit Kayu Sikam (Bischofia javanica BL) Retni Kustiah Mardi Ati; Elisa Julianti Julianti; Zulkifli Lubis
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9189

Abstract

Kulit batang sikam (Bischofia javanica BL) merupakan salah satu bumbu yang digunakan dalam masakan nahi nasumbah, yaitu masakan olahan daging yang diminati oleh masyarakat Simalungun. Masakan ini berupa daging mentah atau setengah matang. Laporan dan adanya keracunan makanan akibat mengkonsumsinya belum pernah ada. Penelitian ini bertujuan  untuk melihat aktivitas antimikroba ekstrak etanol dan ekstrak etil asetat kulit kayu sikam terhadap Staphylococcus aureus dan Bacillus cereus sebagai bakteri gram positif, Salmonella sp dan Eschercia coli sebagai bakteri gram negative dengan metode difusi cakram. Hasil penelitian menunjukkan bahwa ekstrak etanol memiliki zona hambat lebih besar terhadap bakteri gram positif dibandingkan dengan bakteri gram negative. Hasil pengujian ekstrak etil asetat terhadap bakteri  Staphylococcus aureus, Bacillus cereus,  Salmonella sp dan Eschercia coli menunjukkan adanya aktivitas menghambat terhadap Bacillus cereus pada konsentrasi 100%.
Tingkat Kesukaan Konsumen Terhadap Teh Gaharu (Aquilaria malaccensis Lamk.) Berdasarkan Bentuk dan Ukuran serta Kandungan Antioksidan Jhonny Simatupang; Ridwanti Batubara; Elisa Julianti
Peronema Forestry Science Journal Vol 4, No 4 (2015): Peronema Forestry Science Journal
Publisher : Program studi Kehutanan USU

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (686.553 KB)

Abstract

Agarwood (Aquilaria malaccensis Lamk.) are now popular to be exploited by farmers as a healthy drink. This research was done to study the effect of the shape and size of the tea from agarwood leaves on the consumers acceptance and antioxidant content. Agarwood leaves tea made in three forms: whole leave, cutted and fine particle size. Agarwood tea from these three size of shape and size then were evaluated of their hedonic level at 0 day and after 2 months of storaged in room temperatur by 50 panelists. The antioxidant activity was evaluated on methanol extracts from the three kinds ofagarwood leaves tea by using DPPH method after 2 month of storage. The result of the research shows that the froporcle of agarwood leave tea was more liked by panelists followed by the cutted leaves tea and the whole leaves tea had the lowest value of the hedonic score. The same result was found on the agarwood leaves tea that had been storage for 2 months, in the term of aroma, color for aswell as taste. The hedonic score of arom, color and taste of agarwood leaves tea after 2 months of storage till more than 3,00. It showed that the agarwood leaves tea still was accepted by panelists. The result of antioxidant activity evaluation showed that the fine particle size of agarwood leaves tea had the highest antioxidant activity. The value of IC50 of the agarwood leaves tea from the whole, cutted an fine size leaves were 85,89; 150,01; and 73,02 ppm respectively. Keywords: Agarwood leaves, organoleptic, antioxidant activity, tea
NILAI KESUKAAN KONSUMEN TERHADAP TEH DAUN GAHARU (Aquilaria malaccensis Lamk) BERDASARKAN LETAK DAUN PADA BATANG Nora Adriana; Ridwanti Batubara; Elisa Julianti
Peronema Forestry Science Journal Vol 4, No 4 (2015): Peronema Forestry Science Journal
Publisher : Program studi Kehutanan USU

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (711.945 KB)

Abstract

Agarwood is a product of non-timber forest product are high value and are exported to foreign countries. Utilization of wood still focused on the use of agarwood tress, sap and skin is more often used as a distinctive aroma produced. Therefore, it is necessary to study on the effect of the aloe plant leaf leaves of that aloes. The purpose of this study is to determine the level of preference for the public to tea agarwood (A. malaccensis Lamk) based on the location of the leaves on the stem. The result showed that the level of public preference for tea agarwood (A. malaccensis Lamk) are on a scale of 3-4 is enough like to like. Consumers prefer tea from the leaves of the aloes are in the middle position on the aloe tree.   Keyword : agarwood leaves, agarwood tea leaves, the level preference.
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 dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Posharvest handling is an attemp to meet market demand of agricultural products ideal condition. This reaserch was conducted to determine the effect of ethepon on the quality of barangan banana using complete randomized design consisting of two factors, i.e the maturity of barangan banana (M) : (75-80% and 85-90%) and ethepon concentration (E) : (0 ppm, 250 ppm, 500 ppm, and 750 ppm). Parameters observed were moisture content, vitamin C content, titratable acidity, total sugar, total soluble solid (TSS), hardness, weight loss, pulp to peel ratio, color score and organoleptic value of color, flavor, and texture.The results showed that maturity level and ethepon concentration had highly significant effect on moisture content, vitamin C content, titratable acidity, total sugar, TSS, hardness, weight loss, pulp to peel ratio, color score, organoleptic value of color, flavor, and texture. Interaction of the two factors had highly significant effect on hardness and  texture. The 85-90% maturity of barangan banana and 750 ppm concentration of ethepon produced the best quality of banana at three days storage. Keywords: barangan banana, ethepon concentration, maturity level
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 dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research aims at evaluating the physicochemical properties of composite flour produced from sweet potato flour, corn starch, soybean flour, and xanthan gum. . The research had been performed using factorial completely randomized design, with one factor i.e  ratio of sweet potato flour : corn starch : soybean flour : xanthan gum : 60%:20%:19,5%:0,5%, 50%:30%:19,5%:0,5%, 40%:40%:19,5%:0,5%, 50%:20%:29,5%:0,5%,  40%:30%:29,5%:0,5%, 30%:40%:29,5%:0,5% and 100% wheat flour as control.  The composite flour produces were subjected to chemical analysis (proximate and crude fiber).  The results showed  that ratio of sweet potato flour, corn starch, soybean flour, and xanthan gum gave the high significant differences (P<0,01) on all of parameter observed.  Based on protein content,  the composite flour with the proportion of sweet potato 30%, corn starch 40%, soybean flour 29,5% and xanthan gum 0,5%  can be considered similar to wheat flour for making wheatless products. Keyword : Composite flour,  sweet potato, corn starch,  soybean flour, xanthan gum
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 dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (158.447 KB)

Abstract

The purpose of this study was to determine the effect of the concentration of sorbitol and immersion time on the quality and sensory test of dried candied papaya. This study was using completely randomized design with two factors, i.e concentration of sorbitol (P) (40, 50, 60, 70, and 80%) and immersion time (R) (24, 48, and 72 hours). The analyzed parameters were water content (%), ash content (%), vitamin C content (mg/100 g sample), total acid content (mg/100 g sample), fruit hardness (kgf), total soluble solid (oBrix),  fiber content (%), and sensory test (color, flavor, taste, and texture). The results showed that concentration of sorbitol had highly significant effect on water content (%), ash content (%), vitamin C content (mg/100 g sample), total acid content (mg/100 g sample), fruit hardness (kgf), total soluble solid (oBrix), sensory test (taste); had  significant effect on flavor and taste and had no effect on fiber content (%), total sugar content (%), color and texture. The immersion time had highly significant effect on vitamin C content (mg/100 g sample), total acid content (mg/100 g sample), fruit hardness (kgf), and had no significant effect on water content (%), ash content (%), fiber content (%), total soluble solid (oBrix),  and sensory test (color, flavor, taste, and texture). The interaction of the factors had significant effect on fruit hardness (kgf). The best treatment which gave the best effect on papaya dried candy was 80% sorbitol and 48 hours of immersion time. Keyword : dried candied papaya, immersion time, sorbitol
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; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to study the physicochemical and functional characterization of egg replacer from soy protein isolate, whey protein isolate, corn starch, potato starch, guar gum, and xanthan gum. The research had been performed using factorial completely randomized design, with one factor i.e the ratio of: soy protein isolate, whey protein isolate, corn starch, potato starch, guar gum, and xanthan gum (E): 62,5%:0%:18,75%:18,125%:0,625%:0% (E1); (62,5%:0%:18,75%:17,5%:1,25%:0% (E2); 62,5%:0%:18,75%:16,875%:1,875%:0% (E3); 62,5%:0%:18,75%:18,125%:0%:0,625% (E4); 62,5%:0%:18,75%:17,5%:0%:1,25% (E5); 62,5%:0%;18,75%:16,875%:0%:1,875% (E6); 0%:62,5%:18,75%:18,125%:0,625%:0% (E7); 0%:62,5%:18,75%:17,5%:1,25%:0% (E8); 0%:62,5%;18,75%:16,875%:1,875%:0% (E9); 0%:62,5%:18,75%:18,125%:0%: 0,625% (E10); 0%:62,5%:18,75%:17,5%:0%:1,25% (E11); 0%:62,5%;18,75%:16,875%:0%: 1,875% (E12). Parameters analyzed were color, bulk density, moisture content, ash content, fat content, protein content, carbohydrate content, foaming capacity, foaming stability, emulsion activity, and emulsion stability.        The research showed that the ratio of soy protein isolate, whey protein isolate, corn starch, potato starch, guar gum, and xanthan gum had highly significant effect (p<0,01) on all parameters except moisture content. The research showed that the ratio of soy protein isolate, whey protein isolate, corn starch, potato starch, guar gum, and xanthan gum was significantly different (p<0,01) with physicochemical and functional characterization  with physicochemical and functional characterization of control (egg flour). Ratio at E12 (0%:62,5%;18,75%:16,875%:0%:1,875%) had the characteristics that almost resembles to egg flour, so it could be used as a egg replacer on egg-based products such as bread and cake. Keyword: Egg flour, egg replacer, gum, protein isolate, starch
Co-Authors Aditia Warman Adrian Hilman Ameilia Zuliyanti Ameilia Zuliyanti Siregar Annatasya Risqa Erde Aprilia Simamora Bayu Pratomo Bosvin Abdalla Tambunan Claudia Virani Harefa Dessy Wiriani Diana Alemin Barus Diana Edy Syahputra Harahap Era Yusraini Erika Pardede Fachry Wirathama, Syahrinal Anggi Daulay Halimatuddahliana Fathia Rahmadini Ferlist Rio Siahaan Forianus Waruwu Hotnida Sinaga Iman Ginting Ismed Suhaidi Jasmine Aldrina Iswara Jhonny Simatupang Julaili Irni Juni Ario Linda Masniary Lubis Mimi Nurminah Mimi Nurminah Mimi Nurminah Nora Adriana Nova Sarifah Dewi Nursya Sitorus Pinem, Laura Juita Princen Rumahorbo Putri Ika Irwan Retni Kustiah Mardi Ati Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwanti Batubara Ridwanti Batubara Ridwanti Batubara Riska Amelia Rona J Nainggolan Saharman Gea Sentosa Ginting Shahila Putri Ridhyanty Simatupang, Jhonny Syahira Addina Terip Karo-Karo Tulus Tulus Zulkifli Lubis Zulkifli Lubis Zulkifli Lubis Zulkifli Lubis