Article Per Year (5 Year)
p-Index From 2021 - 2026
2.307
P-Index
This Author published in this journals
All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Sprocket : Journal of Mechanical Engineering Jurnal Scientia Agrica Ekstensia Jurnal Pengabdian Masyarakat Nusantara Rona Teknik Pertanian Tour Health Journal Jurnal Sains dan Teknologi Pangan
Hotman Manurung
University Of HKBP Nommensen
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Engineering Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 15 Documents
Search

 1   2 
Pengaruh Tingkat Kematangan dan Lama Penyimpanan Terhadap Karakteristik Mutu Fisikokimia Jeruk Siam Madu (Citrus nobilis) Pada Kondisi Penyimpanan Dingin Manurung, Hotman; Simanungkalit, Ferlando Jubelito; Nadapdap, Marta
Rona Teknik Pertanian Vol 17, No 1 (2024): Volume No. 17, No. 1, April 2024
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v17i1.37098

Abstract

Abstrak. Jeruk dikenal sebagai sumber nutrisi terutama vitamin C yang berguna bagi tubuh manusia: karena dapat menurunkan tekanan darah, mengobati sariawan, dan meningkatkan imunitas tubuh. Tujuan penelitian untuk mengetahui pengaruh tingkat kematangan dan lama penyimpanan terhadap karakteristik fisikokimia jeruk. Penelitian dilakukan secara eksperimen dengan menggunakan rancangan acak lengkap 2 faktor. Faktor 1 Tingkat kematangan: Hijau, Hijau Kuning dan Kuning. Faktor ke 2 Lama penyimpanan (hari): 0 , 2 , 4 ,6 , 8 ,10 dan 12 hari. Parameter yang dianalisis: Mutu Fisika (susut bobot dan kekerasan) dan mutu kimia (Total Padatan Terlaru-TPT, pH, Asam Tertitrasi total-ATT, rasio PTT ATT dan Kandungan Vitamin C). Hasil penelitian menujukkan: Tingkat kematangan jeruk berpengaruh nyata terhadap susut bobot 3,0826% -4,3590%; kekerasan 1,3 - 2,6 kg/cm2; TPT dengan nilai 7,7 -11,6 Brix; pH dengan nilai 3,3 - 4,2; ATT dengan nilai 0,566 - 2,410 %, dan Rasio TPT:ATT dengan nilai 4,37 - 24,14 %. Akan tetapi, tingkat kematangan tidak memberi pengaruh yang nyata terhadap kandungan Vitamin C. Lama penyimpanan buah memberi pengaruh nyata terhadap susut bobot yang berkisar antara 0,0000% - 6,8151%; kekerasan 1,5 - 2,4 kg/cm2. Lama penyimpanan selama 12 hari tidak memberi pengaruh nyata terhadap TPT, pH, ATT, Rasio TPT:ATT, dan kandungan Vitamin C.The Influence of Maturity Level and Length of Storage on thePphysicochemicalQuality Characteristics of Honey Siam Oranges (Citrus nobilis Lour)Under Cold Storage ConditionAbstract. Factors that influence the physicochemical quality of Siam honey oranges include the level of ripeness when harvested and the length of storage. The aim of the research was to determine the effect of ripeness level and storage time on the physicochemical quality of Siamese honey oranges. The research used a completely randomized factorial design. Maturity level treatments: green, yellow green and yellow. Storage time (days): 0, 2, 4, 6, 8, 10 and 12 days. The effect of treatment was analyzed using the variance test. Significantly different effects were tested using Duncan's test at the p=0.05 level. Using SPSS 29 software. The results of the research show: The level of ripeness of honey Siam oranges has a significant effect on weight loss of 3.0826% -4.3590%; hardness 1.3 - 2.6 kg/cm2; TPT (Total dissolved solids) 7.7 -11.6 Brix; pH 3.3 - 4.2; ATT (Total titrated acid) 0.566 - 2.410 %; and TPT: ATT ratio was 4.37 - 24.14%. Storage time has a significant effect on weight loss which ranges from 0.0000% - 6.8151%; hardness 1.5 - 2.4 kg/cm2; ATT 1.008-1.940%; and ratio TPT:ATT 9.526-18.929. Storage time has no significant effect on TPT, and pH. The interaction of maturity level and storage time has a significant effect on vitamin C. Based on the physicochemical quality (TPT:ATT ratio, weight loss and vitamin C), honey Siam oranges are harvested at the yellow ripeness level and stored for a maximum of 10 days at a temperature of 100C.
HUBUNGAN KEAKTIFAN DALAM MENGIKUTI KEGIATAN PROGRAM PENGELOLAAN PENYAKIT KRONIS (PROLANIS) DENGAN KUALITAS HIDUP PENDERITA DIABETES MELLITUS DI WILAYAH KERJA PUSKESMAS ONAN HASANG KABUPATEN TAPANULI UTARA TAHUN 2024 Pasaribu, Fatimah Azhari S; Dachi, Rahmat Alyakin; Manurung, Hotman; Sipayung, Rosetty
TOUR HEALTH JOURNAL Vol. 3 No. 2 (2024): Tour Health Journal
Publisher : Akupun Tour Publisher

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

Abstract

Background: Non-Communicable Diseases (NCDs), which are the highest cause of death in Indonesia, include Diabetes Mellitus (DM). Purpose: The aim of the research is to analyze the relationship between activeness in participating in Prolanis activities and the quality of life of DM sufferers. The type of research is quantitative research with a cross-sectional research design approach. The research was conducted in the Onan Hasang Community Health Center working area, North Tapanuli Regency from December 2023 to March 2024. Method: The research population was all Prolanis Program participants who suffered from DM in the Onan Hasang Community Health Center working area, North Tapanuli Regency, namely 103 people. The number of samples was determined using the Slovin formula and the accidental sampling method as many as 82 people. Primary data collection was carried out directly through questionnaires and secondary data was obtained from the Onan Hasang Community Health Center, North Tapanuli Regency. Data analysis was carried out univariate and bivariate. Univariate analysis was carried out to obtain a description of the research variables and bivariate analysis was carried out to test the hypothesis of the relationship between activeness in participating in Prolanis activities and the quality of life of DM sufferers. Hypothesis testing uses the Chi-square statistical test. Disscusion and Conclusion: The research results showed that the activeness in participating in Prolanis activities in the Onan Hasang Community Health Center working area, North Tapanuli Regency was 47.6% not good, 30.5% not good, and 22.0% good. The quality of life of DM sufferers was 67.1% poor and only 32.9% good. The results of hypothesis testing show that there is a relationship between activeness in participating in Prolanis activities and the quality of life of DM sufferers in the Onan Hasang Community Health Center working area, North Tapanuli Regency. This research provides recommendations to further increase participants' active motivation in participating in prolanis activities.
Artificial Neural Network Model to Predict °brix and pH of Banana Based on Color Parameters Simanungkalit, Ferlando Jubelito; Manurung, Hotman
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.739-749

Abstract

Artificial neural network (ANN) was used to predict internal quality parameters (oBrix and pH) of lady finger banana. This research consisted of three stages, namely: (1) capturing images of lady finger banana using a computer vision system; (2) measurement of oBrix and pH of the banana; (3) ANN architecture analysis using the Matlab R2019a application. The ANN architectural model consisted of 3 output models, namely: (1) oBrix values; (2) pH value; (3) oBrix and pH values. The ANN architecture analysis was carried out through two phases. Phase I consisted of 45 experimental units and phase II with 35 experimental units. The best ANN architecture to be used as a prediction model for oBrix and pH of golden banana fruit is ANN architecture model 3 with the number of neurons inside the hidden layer = 3; activation function in hidden layer = logsig; activation function inside the output layer = logsig; data transformation range 0 – 1; learning rate value = 0.01; learning algorithm = tradingda; with MSE (mean square error), MAE (mean absolute error) performance and R correlation coefficient from training results of 0.0954; 0.2619 and 0.6538; test results 0.0392; 0.1606 and 0.7000 and validation results 0.0289; 0.1474 and 0.7889. Keywords: Artificial neural networks, Color, Computer vision system, CVS, RGB.
PENGARUH KONSENTRASI AIR EKSTRAK BUNGA TELANG DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MI BASAH Manurung, Hotman; Gracelim, Yakhin Joseph; Simanjuntak, Rosnawyta; Silitongga, Anggriani
Agrica Ekstensia Vol 19 No 2 (2025): Edisi Desember
Publisher : Politeknik Pembangunan Pertanian Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55127/ae.v19i2.347

Abstract

Tujuan penelitian untuk mengetahui pengaruh air ekstrak bunga telang, lama penyimpanan, dan interaksinya terhadap karakteristik fisikokimia dan organoleptik mi basah yang dibuat dari bahan tepung terigu 80% dan tepung ampas tahu 20%. Rancangan penelitian menggunakan rancangan acak lengkap 2 faktor, yaitu air ekstrak bunga telang 5 taraf (P0 = 0%; P1 = 10%; P2 = 20%; P3 = 30%; P4 = 40%), dan lama penyimpanan 4 taraf (L0 = 0 hari; L1 = 3hari; L2 = 9hari; L3 = 12hari). Penelitian dilakukan dengan 2 ulangan. Analisis data menggunakan analisis sidik ragam dan yang berpengaruh nyata dilanjutkan dengan uji Duncan pada taraf p = 0,05. Penelitian menghasilkan beberapa kesimpulan. Pertama Konsentrasi air ekstrak bunga telang berpengaruh nyata terhadap kadar air, cooking loss, elastisitas, dan warna mi basah, dan tidak berpengaruh nyata pada daya serap air, aroma, dan tekstur mi basah. Bila konsentrasi air ekstrak bunga telang semakin tinggi, akan mengakibatkan cooking loss dan nilai warna mi basah meningkat. Sedangkan pada kadar air dan elastisitas mi basah semakin menurun. Kedua lama penyimpanan berpengaruh nyata pada kadar air, cooking loss, elastisitas, warna, aroma, dan tekstur mi basah, dan tidak berpengaruh nyata pada daya serap air mi basah. Semakin lama penyimpanan, maka kadar air mi basah meningkat. Namun sebaliknya untuk cooking loss, elastisitas, warna, aroma, dan tekstur mi basah cenderung menurun. Ketiga interaksi konsentrasi air ekstrak bunga telang dengan lama penyimpanan berpengaruh nyata terhadap kadar air dan elastisitas mi basah. Semakin lama penyimpanan, maka kadar air cenderung meningkat, dan sebaliknya pada elastisitas mi basah cenderung menurun.
PEMANFAATAN BAKTERI ASAM LAKTAT DARI DENGKE NANIURA  DALAM PEMBUATAN DENGKE NANIURA Simanjuntak, Rosnawyta; Benika Naibaho; Hotman Manurung; Kezia Mellshandy Saragih
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 2 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/j9rcdq19

Abstract

Dengke naniura merupakan pangan tradisional berbahan ikan mas yang diolah menggunakan sari utte jungga dan rempah tanpa pemanasan. Penelitian ini mengevaluasi pemanfaatan bakteri asam laktat (BAL) yang diisolasi dari dengke naniura sebagai starter untuk menggantikan sari utte jungga. Starter BAL digunakan pada konsentrasi 4%, 5%, dan 6% dengan waktu fermentasi 6 jam. Perlakuan kontrol menggunakan sari utte jungga dengan komposisi rempah yang sama. Hasil analisis menunjukkan variasi kadar air, lemak, dan protein pada setiap perlakuan. Uji organoleptik terhadap aroma, tekstur, dan rasa menunjukkan tingkat penerimaan yang baik. Jumlah BAL meningkat seiring dengan peningkatan konsentrasi starter yang digunakan. Secara keseluruhan, dengke naniura yang diproses menggunakan starter BAL menunjukkan karakteristik kimia dan organoleptik yang sebanding dengan produk yang menggunakan sari utte jungga. Pemanfaatan starter BAL berpotensi sebagai alternatif agen fermentasi dalam produksi dengke naniura dengan mutu yang tetap terjaga.
Co-Authors Anggriani Silitonga Bangun Tampubolon Benika Naibaho Benika Naibaho Eko Y Setyawan Ferisman Tindaon Ferlando Jubelito Simanungkalit Ferlando Jubelito Simanungkalit Ferlando Jubelito Simanungkalit Franky Manurung Gloria Sirait Gracelim, Yakhin Joseph Irving Josafat Alexander Jubelito Simanungkalit, Ferlando Kezia Mellshandy Saragih Manalu, Judika Nadapdap, Marta Naibaho, Benika Naibaho, Dunan NDM Romauli Pandiangan, Samse Parulian Siagian Pasaribu, Fatimah Azhari S Rahmat Alyakin Dakhi Rosnawyta Simanjuntak Rosnawyta Simanjuntak Sibuk Ginting Sihotang, Donna Borntri Juli Silitongga, Anggriani Simanjuntak, Rosnawyta Simbolon, Shanti Desima Sipayung, Rosetty Topma Boang Manalu Tumiur Gultom