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Naibaho, Benika
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Effect Pineapple Extract (Ananas comosus L, Merr) To Dadih Quality During Cold Temperature Storage Naibaho, Benika; Simanjuntak, Rosnawyta; Pandiangan, Samse; Tampubolon, Bangun; Siringoringo, Riris; Sihotang, Maria
Jurnal Ilmiah Sains Volume 24 Issue 2, October 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jis.v24i2.57971

Abstract

The objectives of this research were to study the effect of storage temperature and pineapple extract on physicochemical, organoleptic, and total bacterial colony of curd. This study used factorial completely randomized design with 2 factors, with two replications. The results showed that storage temperature, pineapple extract and interaction affected significantly fat and protein content, total bacterial colonies, and organoleptis. Storage temperature significantly affected pH, while pineapple extract did not affect pH. The highest fat content wat at room temperature storage without the addition of pineapple extract, namely 12.91%, the highest protein content was at room temperature storage with the addition of 10% pineapple extract, namely 4.74%. Storage at cold temperatures with the addition of 2.5% pineapple extract produced the highest total colonies, namely 2.6 x 106 CFU. At room temperature storage, panelists tended to dislike the color, aroma, and texture of the curd. However, at refrigerator temperature storage, panelists preferred the color of the curd and really liked the taste. Panelists tended to like the curd both without pineapple extract and with pineapple extract. The addition of 7.5% pineapple extract and storage at cold temperatures resulted in a protein content of 4.78% and a fat content of 10.67% which met the National Yoghurt Quality Standard. Keywords: Lactic Acid Bacteria; Curd; Pineapple; Total Bacterial Colonies
THE EFFECT OF COMPARISON BETWEEN SOYBEAN EXTRACT AND JICAMA EXTRACT AND DURATION OF FERMENTATION ON SOYGHURT QUALITY Naibaho, Benika; Hutagalung, Handaniel; Pandiangan, Samse
Jurnal Visi Eksakta Vol. 1 No. 1 (2020): Jurnal Visi Eksakta : Edisi Juli
Publisher : LPPM Universitas HKBP Nommensen

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (702.191 KB) | DOI: 10.51622/eksakta.v1i1.63

Abstract

Soyghurt is a fermented soy milk product using Streptococcus thermophilus and Lactobacillus bulgaricus bacteria. Efforts to enrich drinks high in antioxidants are carried out by combining food ingredients that can function as antioxidants such as soybeans and jicama. The combination of these two food ingredients and the assistance of the fermentation process by S. thermophilus and L. bulgaricans was expected to increase antioxidant activity in soyghurt production.This study used a completely randomized design (CRD) with 2 factors, namely: the first factor was the ratio of soybean juice and yam juice (S) which consisted of 4 treatment levels, namely: S0 = 100: 0, S1 = 75: 25, S2 = 50: 50, S3 = 25: 75, S4 0: 100. Meanwhile for the second factor was the duration of fermentation (F) which consisted of 3 levels of treatment, namely: F0 = 6 hours, F1 = 8 hours, F2 = 10 hours. The parameters observed were total solids, total acid, organoleptic value, antioxidant activity, and total lactic acid bacteria in jicama soyghurt on the best samples.The results showed that both treatment factors had a very significant effect (P <0.01) on total solids, total acid, and organoleptic tests of soyghurt. The study showed that the comparison of soybean juice and jicama juice and fermentation duration resulted a high protein content value of 9.18% and was in accordance with the SNI yoghurt protein content, namely minimum of 3.5%. Antioxidant activity of yam bean soyghurt obtained an IC 50 value of 18.110 mg / L and it was a very strong antioxidant. Total lactic acid bacteria on yam soyghurt was 108 CFU / ml and it was high.Based on this research results, it was suggested that soyghurt processing may use a combination with other types of fruits and use natural food coloring to give different flavors and increase the nutritional values of soyghurt.
PENGARUH PERBANDINGAN SUKROSA DAN SIRUP GLUKOSA SERTA KONSENTRASI SARI SENDUDUK BULU (CLIDEMIA HIRTA L.) TERHADAP MUTU HARD CANDY Naibaho, Benika; Hutajulu, Mutiara Fatima; Pandiangan, Samse
Jurnal Visi Eksakta Vol. 2 No. 1 (2021): Jurnal Visi Eksakta : Edisi Januari
Publisher : LPPM Universitas HKBP Nommensen

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (676.263 KB)

Abstract

Hard candy is a solid and hard-textured snack, the main ingredients in the manufacture of hard candy are sucrose, water, glucose syrup, while the additives are flavor, coloring and acidifying. The ratio of the amount of sucrose and glucose syrup used in the manufacture of hard candy will determine the texture that is formed. In general, hard candy is only known as a source of calories and does not contain antioxidants. One type of plant that is rarely used is the fruit of Senduduk Bulu (Clidemia hirta L.), this fruit contains high levels of antioxidants that can ward off free radicals in the body. The aims of this research are to investigate the effect of sucrose and glucose syrup ratio and the addition of different concentrations of senduduk bulu extract on physicochemical and organoleptic properties of hard candy. This study used a Factorial Completely Randomized Design consisting of 2 factors, namely the ratio of sucrose and glucose syrup consisting of 3 levels (70%: 30%, 75%: 25% and 80%: 20%) and the concentration of senduduk bulu extract with 4 levels. (0%, 3%, 6%, 9%). The parameters observed were water content, reducing sugar, antioxidant activity, hedonic organoleptics (color, taste, and texture). The results concluded that the ratio of sucrose and glucose syrup had a significant effect on reducing sugars concentration (P< 0.05), and was very significant (P <0.01) on organoleptic (color, taste) but did not affect water content, and organoeptic texture of hard candy . The addition of senduduk bulu extract had a very significant effect (P <0.001) on water content, reducing sugar concentration, and organoleptics (color, taste, texture) on hard candy senduduk bulu. The hard candy formula most preferred by panelists based on the hedonic test was A1B4 treatment (the composition of the ratio of sucrose and glucose syrup 70%: 30% with 9% senduduk bulu extract). The average value of the panelists' preference level for the parameters of color 3.66, taste 3.54, texture 2.82 and the average value of the test results 1.98% water content, 6.26% reduction sugar and has a very strong antioxidant activity with IC50 value of 36.84 ppm. All analysis tests met the quality requirements of SNI3547.1: 2008 hard candy.
Respon Pertumbuhan, Produksi Dan Kadar Fosfor Daun Terhadap Pemberian Dolomit Dan Pupuk Npk Pada Kacang Kedelai (Glycine Max (L.) Merril) Pada Tanah Ultisol Pandiangan, Samse; Tampubolon, Bangun; Naibaho, Benika; Lumbangaol, Jualiana
Jurnal Visi Eksakta Vol. 2 No. 2 (2021): Jurnal Visi Eksakta : Edisi Juli
Publisher : LPPM Universitas HKBP Nommensen

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (746.793 KB) | DOI: 10.51622/eksakta.v2i2.362

Abstract

The objectives of this study was to observe the effect of dolomite and NPK fertilizer application on growth, yield and leaf phosphorus levels of soybeans (Glycine max (L.) Merril) due to the application of dolomite and NPK fertilizers. This research was conducted from June 2019 to December 2019, at the Experimental Station of Agriculture Faculty of University of HKBP Nommensen Medan in Simalingkar B Village, Medan Tuntungan District at an altitude of ±33m above sea level. Soil type Ultisol with Tex-sand 43.75%, Tex-dust 42.18%, Tex-clay 14.07; pH 4.63; cation exchange capacity (CEC) 14.64%, Ptotal 0.10%, N kjehldahl 1.9% K-exch 0.20%, Ca-exch 1.32%, Mg-exch 0.92%. This research was arranged in a factorial randomized block design (RAK) with 2 treatment factors, namely, the first factor was dolomite (D) which consisted of 3 levels, namely: D0 = 0 g/polybag, D1 = 11.2 g/polybag, D2 = 22.4 g/polybag. The second factor was NPK fertilizer (N), which consisted of 4 levels, namely: N0 = 0 g/polybag, N1 = 1.5g/polybag, N2 = 3 g/polybag and N3 = 4.5g/polybag. Parameters observed were plant height, number of leaves, number of pods, number of filled pods, weight of filled pods, dry seed production per plant, dry weight of 100 seeds and leaf phosphorus levels. The results showed that dolomite application had a very significant effect on the number of pods, number of filled pods, weight of filled pods, dry seed production per plant, dry weight of 100 seeds, but had no significant effect on plant height, number of leaves and leaf phosphorus levels. The application of NPK fertilizer had a very significant effect on the number of pods, number of filled pods, dry seed production per plant, dry weight of 100 seeds but had no significant effect on plant height, number of leaves, weight of filled pods and leaf phosphorus content. The interaction of dolomite and NPK fertilizer had no significant effect on all observed parameters.
Karakteristik Bakteri Asam Laktat dari Dengke Naniura Simanjuntak, Rosnawyta; Naibaho, Benika
Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) Volume 4 Nomor 1
Publisher : Universitas Katolik Santo Thomas Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54367/retipa.vi.3081

Abstract

Lactic acid bacteria involved in the food fermentation process generally take place spontaneously, especially in traditional Indonesian food processing. One of the local foods that is the traditional food of the people of Tapanuli, North Sumatra, is dengke naniura. This food is processed without cooking with fire only by giving utte (orange) jungga juice and spices left for a few hours. This study aims to obtain lactic acid bacteria isolates from dengke naniura. The first step of this research is to make dengke naniura; and followed by the isolation of lactic acid bacteria from dengke naniura using de Man Rogose and Sharpe media in order to obtain isolates of lactic acid bacteria with general characteristics; and characterization was carried out to determine the specific characteristics, of lactic acid bacteria isolates, which included the Gram stain test, motility test, catalase reaction test, shape, and ability to survive at various acids. The isolation results obtained as many as 10 isolates suspected of being lactic acid bacteria, as indicated by the presence of a clear zone around the isolates. The characterization of lactic acid bacteria showed that all isolates were Gram-positive, rod and spherical in shape, non-motile, and could grow at low acidity pH 3.0. The catalase test showed that eight isolates reacted negatively to catalase and two positively to catalase. Of the 10 isolates tested, as many as 8 showed characteristics of lactic acid bacteria.
Identifikasi Bakteri yang Menguntungkan dan Merugikan dari Dengke Naniura Simanjuntak, Rosnawyta; Naibaho, Benika
Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) Volume 4 Nomor 2
Publisher : Universitas Katolik Santo Thomas Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54367/retipa.vi.3822

Abstract

Bakteri ada yang menguntungkan dan ada yang merugikan bagi manusia. Bakteri yang menguntungkan sebaiknya dipertahankan karena dapat memberi berbagai manfaat. Keberadaan bakteri yang merugikan dalam bahan pangan dapat merusak bahan pangan dan bahkan berbahaya bagi manusia. Pada penelitian ini akan dilakukan kajian bakteriologi dengke naniura meliputi kandungan bakteri asam laktat dan kandungan bakteri patogen yaitu Salmonella thyphimurium, Escherichia coli, dan Staphylococcus aureus. Tahapan penelitian ini meliputi pembuatan dengke naniura, isolasi dan penghitungan bakteri asam laktat dari dengke naniura; pengujian kandungan bakteri Salmonella thyphimurium, Escherichia coli, dan Staphylococcus aureus; serta pengujian kemampuan penghambatan bakteri asam laktat terhadap bakteri patogen yang diuji. Penelitian ini adalah penelitian eksperimental dan setiap hasil diuraikan secara deskriptif. Hasil penelitian menunjukkan bahwa kandungan bakteri asam laktat dengke naiura adalah 108 cfu/gr. Hasil pengujian bakteri patogen pada dengke naniura adalah negatif. Bakteri asam laktat mempunyai kemampuan penghambatan terhadap pertumbuhan bakteri Salmonella thyphimurium, Escherichia coli, dan Staphylococcus aureus ditunjukkan dengan adanya zona jernih disekeliling sumuran
FORMULASI TEPUNG TERIGU DENGAN PASTA SUKUN DAN LAMA PENYIMPANAN SUHU DINGIN TERHADAP MUTU KIMIAFISIK MI BASAH Manurung, Hotman; Naibaho, Benika; Josafat Alexander, Irving; Manalu, Judika
Agrica Ekstensia Vol 19 No 1 (2025): Edisi Juni
Publisher : Politeknik Pembangunan Pertanian Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55127/ae.v19i1.255

Abstract

Penelitian ini dilakukan untuk menilai dampak substitusi sebagian tepung terigu dengan pasta sukun serta pengaruh lama penyimpanan terhadap sifat kimia dan fisik mi basah. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor dan tiga kali ulangan. Faktor pertama adalah proporsi tepung terigu dan pasta sukun yang terdiri atas empat level: P0 (100%:0%), P1 (85%:15%), P2 (70%:30%), dan P3 (55%:45%). Faktor kedua adalah durasi penyimpanan pada suhu dingin (0–4°C), yaitu L0 (0 hari), L1 (3 hari), L2 (6 hari), dan L3 (9 hari). Pengolahan data dilakukan dengan menggunakan perangkat lunak SPSS versi 22. Untuk mengetahui perbedaan yang signifikan antar perlakuan, digunakan uji lanjut Duncan dengan tingkat signifikansi 5% (p = 0,05). Hasil analisis menunjukkan bahwa terdapat interaksi yang signifikan antara perbandingan tepung terigu dan pasta sukun serta waktu penyimpanan terhadap karakteristik kimia, fisik, dan sensoris mi basah. Kadar air tertinggi tercatat pada perlakuan P3L3 sebesar 57,570%, sedangkan kadar abu tertinggi juga ditemukan pada perlakuan yang sama sebesar 0,551%, dan kadar terendah sebesar 0,192% pada P0L1. Kadar protein tertinggi tercapai pada P2L1 dengan nilai 7,64%, sementara kadar terendah sebesar 5,98% diperoleh dari P0L3. Dalam uji elastisitas, nilai tertinggi ditemukan pada kombinasi P0L3 sebesar 26,18 cm, sedangkan nilai terendah 5,76 cm pada P3L2. Penilaian organoleptik menunjukkan bahwa skorewarna tertinggi adalah 3,70 (P1L1) dan skoreterendah 2,07 (P1L2). Untuk aroma, skoretertinggi 3,35 diperoleh dari P0L1, dan skoreterendah 1,67 dari P1L2. Sementara itu, skorerasa tertinggi sebesar 3,42 dicapai pada P0L1, dan nilai terendah 2,30 tercatat pada P0L2. Berdasarkan rata-rata tertinggi dari parameter organoleptik (warna, aroma, dan rasa), kombinasi terbaik diperoleh pada perlakuan P1L1, yaitu formulasi dengan 85% tepung terigu dan 15% pasta sukun yang disimpan selama 3 hari.
Aplikasi Abu Boiler Dan Pupuk Kandang Sapi Terhadap Hasil Kacang Tanah (Arachis hypogaea L.) Pada Tanah Ultisol Simalingkar Lumbanraja, Parlindungan; Tampubolon, Bangun; Pandiangan, Samse; Naibaho, Benika; Tindaon, Ferisman; C Sidbutar, Rachmat
Agrium Vol 20 No 1 (2023)
Publisher : Faculty of Agriculture, Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/agrium.v20i1.10646

Abstract

Penelitian ini untuk mengetahui pengaruh abu ketel dan kotoran sapi terhadap hasil tanaman kacang tanah. Penelitian dilaksanakan di Kebun Percobaan Fakultas Pertanian Universitas HKBP Nommensen Medan pada bulan Februari-Juni 2022.  Rancangan yang digunakan adalah Rancangan acak kelompok faktorial yang terdiri dari empat taraf abu boiler, yaitu: A0 = 0 t/ha, A1 = 2,5 t/ha, A2 = 5 t/ha, dan A3 = 7,5 t/ha dan kotoran sapi = 0 t/ha, S1 = 10 t/ha, S2 = 20 t/ha dan S3 = 30 t/ha ). Hasil penelitian menunjukkan bahwa pemberian abu boiler setara 2,5 t/ha nyata meningkatkan pertumbuhan tinggi tanaman dan jumlah cabang tanaman kacang tanah. Tidak ada interaksi antara kedua perlakuan untuk semua parameter yang diamati. Berdasarkan data tersebut, ada kecenderungan peningkatan hasil kacang tanah pada kombinasi abu boiler setara 5 t/ha dengan kotoran sapi 30 t/ha.
Pengaruh Tingkat Kematangan dan Lama Penyimpanan Terhadap Karakteristik Mutu Fisik Buah Lemon Lokal (Citrus X Limon) pada Kondisi Penyimpanan Ruang Naibaho, Benika; Simanungkalit, Ferlando Jubelito; Nadapdap, Eppy Yerni
Jurnal Ilmiah Universitas Batanghari Jambi Vol 25, No 1 (2025): Februari
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jiubj.v25i1.5628

Abstract

This study aims to study the effect of the level of ripeness of local lemons (Citrus x limon) and storage time on the physical quality characteristics of local lemons under room storage conditions. Room storage conditions are intended to simulate the storage conditions of local lemons in local farmers and traditional markets in Medan City. Where farmers and traders store local lemons in baskets stored at room temperature, without using a refrigerator. This study was conducted experimentally using a completely randomized factorial design. The first factor is the level of ripeness: green (H), green-yellow (HK) and yellow (K). The second factor is the storage time (days): 0, 2, 4, 6, 8, 10 and 12 days. The parameters analyzed consisted of: weight loss, size loss and hardness. The results showed that the level of ripeness of local lemons (Citrus x limon) had a significantly different effect on weight loss ranging from 8.9388% - 10.6499%, fruit size loss (longitudinal) 3.16 mm - 4.94 mm and hardness 4.65 - 5.53 kg / cm2. The storage period of local lemons (Citrus x limon) had a significantly different effect on weight loss ranging from 0.0000% - 17.0168%; fruit size loss (longitudinal) 0.00 mm -7.19 mm; fruit size loss (transverse) 0.00 mm - 4.08 mm. The interaction between the level of ripeness and storage period of local lemons (Citrus x limon) had a significantly different effect on fruit hardness. 
Co-Authors Bangun Tampubolon C Sidbutar, Rachmat Ferlando Jubelito Simanungkalit Hutagalung, Handaniel Hutajulu, Mutiara Fatima Irving Josafat Alexander Lumbangaol, Jualiana Manalu, Judika Manurung, Hotman Nadapdap, Eppy Yerni Pandiangan, Samse Parlindungan Lumbanraja, Parlindungan Sihotang, Maria Simanjuntak, Rosnawyta Siringoringo, Riris