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All Journal Agrointek Jurnal SainHealth Jurnal Teknologi & Industri Hasil Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Berkala Ilmiah Biologi
Hotnida Sinaga
Department Of Food Science And Technology, Faculty Of Agriculture, Universitas Sumatera Utara, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Veterinary

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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.
POTENSI SARI LIDAH BUAYA DAN SARI LEMON DALAM MEREDUKSI FORMALIN PADA TAHU Connie Daniela; Herla Rusmarilin; Hotnida Sinaga
Jurnal SainHealth Vol 2, No 1 (2018): Maret 2018
Publisher : Faculty of Health Sciences Universitas Maarif Hasyim Latif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51804/jsh.v2i1.172.13-20

Abstract

Formalin compounds that are carcinogenic, but often used as preservative tofu to extanding shelf life. This study aims to determine the effect of concentration and duration immersion of aloe vera and lemon in reducing formalin. Tofu first soaked 5% formalin then added aloe vera and lemon juices. This experiment used completely randomized design consisting of two factors, concentration of aloe vera and lemon juices, 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80%, 0%:100% and immersion time 30, 60, 90 (minutes) and completely nonfactorial design, treatment for storage duration 0, 3, 6, 9 (days). The parameters used are formalin test using HPLC, protein, and total microbes. The sample on storage treatment is the greatest formaldehyde reduction. Formaldehyde, protein, total microbes, of tofu 5% formalin soaked 84.214 mg/kg, 3,7939%, 1,6x104 (cfu/ml). The best treatment in decreasing formalin content is 100% aloe vera with 90 minute immersion, the remainder of formalin 28.678 ppm or 67% decreased levels of formalin in tofu, 5,5815% protein, total microbes 0, 3, 6, and 9 (days) were 7,0x104, 1,8x105, 9,3x105, and 1,5x106 (cfu/ml). Aloe vera contains saponins that act as surfactants capable of reducing formaldehyde to tofu.
KARAKTERISTIK FISIKOKIMIA MIKROENKAPSULAN ANTOSIANIN DARI LIMBAH CAIR PENGOLAHAN PATI UBI JALAR UNGU (Physicochemical Characteristics of Anthocyanin Microencapsulant from Wastewater of Purple Sweet Potato Starch Processing) Dessy Wiriani; Elisa Julianti; Hotnida Sinaga
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.98-109

Abstract

Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can be used as raw material for natural pigments. Anthocyanin pigments are unstable under processing conditions so microencapsulation is carried out to maintain their stability. This study aims to evaluate the effect of maltodextrin concentration as an encapsulant agent on the physical and chemical characteristics of microencapsulant of anthocyanin derived from wastewater of PSP starch processing. Wastewater from PSP starch processing was concentrated using a water bath at 10 oC for 10 hours.  The crude extract of anthocyanin obtained then was microencapsulated by spray drying technique using maltodextrin as an encapsulant agent. Maltodextrin was added at concentration 15%, 25%, and 35% (w/w). The anthocyanin microencapsulants produced then were evaluated for their physical and chemical characteristics. The results showed the increasing of maltodextrin concentration will increase the L* value (lightness), b* value (greenness), ohue, solubility, hygroscopicity, but decrease the anthocyanin content, a* value (redness) and and antioxidant activity (IC50). The microstructure of anthocyanin microencapsulant has a spherical shape with a curve on its surface. The addition of 15% maltodextrin produces the best characteristics of anthocyanin microencapsulant with anthocyanin content 40.80 ppm, IC50 36.27 ppm, solubility 52.80% and color value (oHue) 11.17 (red purple). These characteristics indicate that anthocyanin microencapsulant from wastewater of PSP starch processing can be applicated as natural food colorant.Keywords: anthocyanin microencapsulant, purple sweet potato, wastewater, maltodextrin 
Optimasi edible film dari pati singkong dan gelatin tulang ayam dengan penambahan ekstrak andaliman Annatasya Risqa Erde; Elisa Julianti; Hotnida Sinaga
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13580

Abstract

Biodegradable and environmentally friendly edible films can maintain product quality, replace the use of plastic packaging, and reduce the environmental pollution. This research utilized cassava starch, chicken bone gelatin, and andaliman extract as the ingredients of edible films. The aim of this research was to optimization the best edible film formulation through the physical (brightness, water vapor transmission rate, and thickness), mechanical (tensile strength and elongation), microbiology (inhibition of S. aureus and E. coli), and chemical (antioxidant) characteristics of edible film. The method used in this research was the Response Surface Methodology-Box Behnken Design (RSM-BBD) with Design Expert v.12 software. There were 3 factors used a minimum and maximum limit, namely cassava starch (2-4 %), chicken bone gelatin (2-4 %), and andaliman extract (3-6 %). The response variable optimization resulted in a new formula with a percentage of 4 % cassava starch, 3.879 % chicken bone gelatin, and 6% andaliman extract with a desirability level of 0.820.
Effect of Fermented Feed on Cattle Weight at Pondok Rawa Village, Deli Serdang Regency, North Sumatera Hesti Wahyuningsih; Hotnida Sinaga; Liana Dwi Sri Hastuti; Fachri Fauzi; Wulan Apridamayanti; Silfy Anisa Nasution; Wira Khairulsyah; Arbi Maulana
Berkala Ilmiah Biologi Vol 14 No 2 (2023)
Publisher : Fakultas Biologi Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/bib.v14i2.6571

Abstract

Abstract: Cattle farming in Indonesia, especially in North Sumatra, is still a secondary livelihood for breeders. Treatment and processing of beef are generally done in the traditional way. The success of the beef cattle business is very dependent on the fulfillment of nutrients that affect livestock health. Therefore, quality and sustainable feed is an important factor in livestock cultivation technology. The purpose of this study was to determine the effect of fermented feed on cattle weight at a small cattle farm in Pondok Rawa Village, Deli Serdang Regency, Sumatera Utara. Fermented feed is formulated by mixing corn ash and palm oil cake (5:1), coarse salt, molasses, and EM4 into chlorine-free water. The feed was stored in PP plastic and incubated for 7 days. Five cows chosen randomly were given fermented feed every day for 1 month while the other 5 cows were only given forage. All test cattle were about 4 years old and weighed weekly and the data were statistically analyzed using ANOVA in JASP 0.16.4. The results showed that the average weight gain of one cattle fed with fermented feed (1.54 kg/week) was higher than forage treatment (0.69 kg/week). This result was validated and substantiated by ANOVA test result showing that value of p < 0.05.
The effect of adding dragon fruit peel (Hylocereus polyrhizus) and red ginger extract on characteristics of jelly candy from aloe vera Aisy Tsabita Hasibata Fadiyah; Hotnida Sinaga; Linda Masniary Lubis
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 1 (2024)
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.2024.007.01.1

Abstract

This research aimed to determine the effect of adding dragon fruit peel and red ginger extract on the characteristics of jelly candy made from Aloe vera. The study used a randomized  block design (RBD) with two factors: the ratio of Aloe vera and dragon fruit peel (100:0, 90:10, 80:20, and 70:30) and red ginger extract (0%, 5%, and10 %). The parameters analyzed were moisture content, ash content, color value (⁰Hue), reducing sugar content, pH, crude fiber, anthocyanin value, antioxidant IC50, total phenol, as well as the hedonic values of color, aroma, taste, texture, and general acceptance. The results showed that the ratio of Aloe vera and dragon fruit peel significantly affected the ash content, color value (oHue), reducing sugar content, crude fiber, anthocyanin value, antioxidant IC50, total phenol, hedonic of color, and general acceptance. The red ginger extracts significantly affected ash content, color value (oHue), reducing sugar content, antioxidant IC50, total phenol, hedonic aroma, and taste. The interaction between the two factors significantly affected the color value (oHue) and total phenol. The formulation with a ratio of aloe vera:dragon fruit peel (70:30) and  10% red ginger extract yielded the best jelly candy.
Co-Authors Aisy Tsabita Hasibata Fadiyah Annatasya Risqa Erde Aprilia Simamora Arbi Maulana Daniela, Connie Dessy Wiriani Fachri Fauzi Herla Rusmarilin Hesti Wahyuningsih Julianti, Elisa Liana Dwi Sri Hastuti Linda Masniary Lubis Silfy Anisa Nasution Wira Khairulsyah Wulan Apridamayanti