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All Journal Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Agricultural Research Journal of Food Technology and Agroindustry Jurnal Ilmiah Pertanian ( JIPERTA)
Sentosa Ginting
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Social Sciences Veterinary

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PENGARUH PERBANDINGAN EKSTRAK DAUN MATOA (Pomentia pinnata) DENGAN EKSTRAK DAUN SIRIH (Piper betle L.) DAN PENAMBAHAN MADU TERHADAP MUTU MINUMAN HERBAL M., Rizkah Syarazani; Suhaidi, Ismed; Ginting, Sentosa
Journal of Food Technology and Agroindustry Vol 6 No 1 (2024): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v6i1.3366

Abstract

Herbal drink is a functional food that is well known for its taste, antidote to free radicals and health benefits. The purpose of this research is to use matoa leaves, betel leaves and honey with the best composition for herbal drinks with the best physical and chemical characteristics. This study used a factorial completely randomized design (CRD) with two factors, namely the ratio of matoa leaf extract (Pomentia pinnata) to betel leaf extract (Piper betle L.) (7:3, 5:5, 3:7) and the addition of honey (5 %, 10%, 15%). Parameters observed were total dissolved solids, degree of acidity (pH), color (oHue), total flavonoids, antioxidant activity, and organoleptic tests. The results of this study showed that the comparison of leaf extract with betel leaf extract yielded highly significant differences (P<0.01) to the flavonoid tatal, antioxidant activity and organoleptic taste and the addition of honey showed highly significant results (P<0.01) to total solids dissolved, pH, color (oHue), total flavonoids, antioxidant activity, organoleptic color and taste. The interaction effect of the ratio of matoa leaf extract with betel leaf extract and the addition of honey showed highly significant (P<0.01) results for total flavonoids, and significantly different (P<0.05) for antioxidant activity. The results of this study showed that the P1M3 treatment (the ratio of mato leaf extract to betel leaf was 7:3 and the addition of 15% honey) was the best treatment.
Pengaruh Perbandingan Tepung Ubi Jalar Kuning (Ipomea Batatas L.) Dengan Tepung Kentang (Solanum Tuberosum) Dan Lama Pengeringan Terhadap Mutu Bubuk Sup Labu Kuning Instan Br Tarigan, Pricillia Azhari Angelica; Ginting, Sentosa; Suhaidi, Ismed
Jurnal Ilmiah Pertanian (JIPERTA) Vol 5, No 2 (2023): Jurnal Ilmiah Pertanian (JIPERTA), September
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jiperta.v5i2.2600

Abstract

This research was conducted to determine the effect of the ratio of yellow sweet potato flour to potato starch and drying time on the quality of instant pumpkin soup. This study used a factorial Completely Randomized Design method with 2 factors, namely: the ratio of yellow sweet potato flour to potato starch (T): (50%:50% ; 60%:40% ; 70%:30% ; 80%:20 %) and drying time (L): (18 hours ; 21 hours ; 24 hours). The results showed that the ratio of yellow sweet potato flour to potato flour had a highly significant different effect on water content, protein content, fat content, crude fiber content, carbohydrate content, water absorption, organoleptic value of aroma, taste, texture, and organoleptic value of general acceptance. Drying time has a very significant effect on moisture content, fat content, protein content, crude fiber content, carbohydrate content, water absorption, color value (ohue), and texture organoleptic value. The interaction between the ratio of yellow sweet potato flour to potato starch and drying time had a highly significant different effect on the moisture content, carbohydrate content, and water absorption capacity of instant pumpkin soup powder.
Determination of the Best Quality of Sappan Bark Kombucha Drink Based on Its Sensory Characteristic Pratama, Santi; Sinamo, Karina Nola; Ginting, Sentosa; Karo-Karo, Terip
Indonesian Journal of Agricultural Research Vol. 5 No. 1 (2022): InJAR, Vol. 5, No. 1, March 2022
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v5i01.8163

Abstract

Kombucha secang is a fermented drink of Acetobacter xylinum and Saccharomyces cerevisiae with the addition of sappan bark. The purpose is to get the best quality of kombucha secang drink based on sensory characteristics with differences in the amount of sugar and fermentation time. The research was conducted using a factorial completely randomized design method. The factors were the addition of sugar concentration (G = 10%, 20% and 30%) and the fermentation time (F = 4, 7, 10 and 13 days). The parameters observed were raw material characteristics, sensory tests in the form of color, aroma, taste, viscosity, general acceptance, and the best drink quality with further tests of antioxidant activity, alcohol content, and total plate number. The best quality characteristic of the kombucha secang drink was the addition of 20% sugar concentration and 10 days of fermentation time with antioxidant activity IC50 of 31.9744 ppm, the alcohol content of 0.1967%, and total plate count (TPC) of 7.6 x 105 CFU/ml.
Effect of Red Ginger Addition and Drying Temperature Variations on Quality Characteristics and Antioxidant of Cat’s Whiskers Leaf Teabags Manik, Rizki Putri Sari; Suhaidi, Ismed; Ginting, Sentosa
Indonesian Journal of Agricultural Research Vol. 6 No. 2 (2023): InJAR, Vol. 6, No. 2, July 2023
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v6i2.12191

Abstract

Tea is a type of beverage that is widely consumed in various countries due to its high antioxidant content and its beneficial for health. This study was conducted to determine the effect of the addition of red ginger and variations in drying temperature on the quality characteristics and antioxidant content of cat whisker leaf tea bags. The study used a factorial Completely Randomized Design (CRD) method consisting of two factors, the addition of red ginger (10%, 20%, 30%, and 40%) and variations in drying temperature (40oC, 50oC, and 60oC). The results show that the addition of red ginger had a highly significant effect on water content, ash content, water-soluble ash content, crude fiber content, pH, antioxidant content, aroma hedonic value, taste hedonic value, and general acceptance hedonic value. Variations in drying temperature had a highly significant effect on water content, ash content, water-soluble ash content, fiber content, and antioxidant content. This variation of drying temperature also had no significant effect on pH, hedonic aroma value, taste hedonic value, color hedonic value, and general acceptance hedonic value. The best results showed that the addition of ginger at 40% and a drying temperature of 60oC resulted in the best quality of tea bags.
The Utilization of Extracting Machine Technology at the Red Ginger Instant Business in Kwala Bekala Urban Village Sinamo, Karina Nola; Hutabarat, Nauas Domu Marihot Romauli; Karo-karo, Terip; Ginting, Sentosa
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 1 (2023): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v8i1.8744

Abstract

Partner started a red ginger instant powder business during the covid-19 pandemic. Partner knowed the benefits of red ginger in increasing the body's immune power to prevent infection with the Corona virus. The service team found that partner produced red ginger instant powder manually using simple equipment. One of them was the process of extracting red ginger and other spices by squeezing the finely ground red ginger and other spices using a cloth. This made the production process ineffective and the amount of extraction results was not maximized. The manual extortion process using the cloth taked a long time and a large amount of human labor so that partner was constrained in making large quantities so that some orders are delayed. Therefore, partners had difficulty in carrying out the extraction process of red ginger, especially in large quantities. The solution offered by the service team was to utilize extracting machines according to partner needs and provide training in using red ginger extracting machines to partners. The result was that the partner became skilled at using the extracting machine in producing instant red ginger and trying to improve their business.
Application of Cassava Slicing Machine Technology in Production Cassava Chips in Sari Rejo Medan Sinamo, Karina Nola; Karo-karo, Terip; Ginting, Sentosa; Veronica, Afryna
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 2 (2023): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v8i2.13289

Abstract

The process of making cassava chips carried out by partner was still simple because the process of slicing cassava which was done manually with tool made of wood and knife blade. Workers need a lot of energy, time, and concentration in order to produce uniform cassava slices and were sometimes hit by the knife of the equipment. In addition, the process of slicing cassava taked a long time so that partner was inhibited to increase the amount of production. The solutions that would be offered by the service team were the existence of science and technology which was provided in the form of (1) provision of a cassava slicing machine according to partner needs, (2) training on using a cassava slicing machine to partner, (3) training on adding seasoning variants to cassava chips, packaging, and labeling. The results obtained were partners become skilled at using a cassava slicing machine, the cassava slicing time with a machine was faster, namely 41.98 grams/second, and cassava chips were produced with flavor variants so that partner was expected to be assisted in the process of cassava chips production and partner businesses can develop.
Co-Authors Br Tarigan, Pricillia Azhari Angelica Hutabarat, Nauas Domu Marihot Romauli Ismed Suhaidi Karina Nola Sinamo M., Rizkah Syarazani Manik, Rizki Putri Sari Pratama, Santi Terip Karo-Karo Veronica, Afryna