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The Effect of the kinds of ripening stimulant on the quality of Tamarillo Efrida Yanti Anna P.; Elisa Julianti; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to find the effect of kinds of ripening stimulant and maturity stage on the quality of Tamarillo. This research had been performed using factorial completely randomized design with two factors, i.e maturity stage M1 = 70-80%, M2 = 85-90% , and kind of ripening stimulant P1 = Ethephon 750 ppm, P2 = Ethylene 250 ppm, P3 = Acetylene 250 ppm, P4 = Calcium Carbide 0,5%. Ripening was performed for 6 days at 28oC. Parameters analyzed were total soluble solid, acid content, maturity index, vitamin C content, weight lost, moisture content, hardness, color score, organoleptic values (color, aroma, texture) and concentration of carbon dioxide. The results showed that the maturity stage had highly significant effect on respiration rate, total slolube solid, acid content, hardness, color score, hedonic score of colors and texture. Kind of ripening stimulant had highly significant effect on concentration of carbon dioxide, moisture content, maturity index, color index, organoleptic values (color, smell, texture), and had significant effect on weight loss, vitamin C content. The interaction of maturity stage and kinds of ripening stimulant had highly significant effect on vitamin C content, marutity index, hardness, color index, and hedonic score of texture.

The Aplication of Ripening Stimulant at Barangan Banana (Musa paradisiacal L) with Modified Atmosphere Packaging Kajima Juniaman Siahaan; Elisa Julianti; Ridwansyah -
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The research has been carried out in April 2012 at the Laboratory of Food Chemistry Analysys Faculty of Agriculture University of Sumatera Utara. The aim of this research was to investigate whether ripening processes in barangan banana fruits which are delayed by modified atmosphere packaging for 2 weeks, could be initiated with ripening stimulants treatment and produce good quality of ripe fruit. The type of modified atmosphere packaging consisted active modified atmosphere packaging and stored in 150C and in ambient temperature, passive modified atmosphere packaging and stored in 150C and in ambient temperature. The samples were stored for 15 days and after termination of storage, they were shifted to ambient temperature and air normal of atmosphere, tretated with ripening stimulant for 2 days. The ripening stimulant used consists of ethepon 250 ppm, ethylene gas 250 ppm, asethylene gas 250 ppm, and calsium carbide 0,5%. The results showed that the method of packaging and the kind of ripening stimulant had a significant effect on the quality of ripe barangan banana fruit. The best result was obtained in a combination of active modified atmosphere packaging that stored in 150C for 15 days followed by ethylene gas treatment with the concentration of 250 ppm. In this treatment the level of moisture content was 48,161%, level vitamin C content was 22,568 mg/100g, total acid was 22,568%, total sugar was 13,328%, total soluble solid (TSS) of 12,0oBrix, hardness of 3,859 kgf, weight reduction was 1,964%, ratio of pulp and skin was 1,332, color score was 6,000 and acceptable organoleptic value.

The Effect of Sodium Bisulphite and Packaging Materials on Quality of Oyster Mushroom (Pleurotus ostreatus) in cold storage Dodi Pratama; Ismed Suhaidi; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to find the effect of sodium bisulphite concentration and packaging materials on the quality of oyster mushroom in cold storage. This research had been performed using factorial completely randomized design with two factors i.e. sodium bisulphite concentration (N): 1000 ppm, 2000 ppm, 3000 ppm and packaging material (K): no packaging, LDPE, polyprophylen, HDPE and plastic wrap. Parameters observed were moisture content, weight loss, protein content, fiber content, sulphite residue, values of colour, smell of sulphite, texture, and freshness. The result showed that sodium bisulphite concentration had highly significant effect on moisture content, weight loss, protein content, sulphite residue, values of colour, smell of sulphite, texture and freshness. The packaging materials had highly significant effect on moisture content, weight loss, protein content, fiber content, sulphite residue, values of colour and freshness. The combination of sodium bisulphite concentration and packaging materials had highly significant effect on moisture content, weight loss, and values of freshness and had no significant effect on protein content, fiber content, sulphite residue, organoleptic values of colour, smell of sulphite, and texture. Sodium bisulphite concentration of 1000 ppm and HDPE produced the best quality of oyster mushroom (Pleurotus ostreatus) in cold storage. .. Keywords : Oyster mushroom, sodium bisulphite, packaging materials

Storage of TamarilloiIn Active Packaging Using Oxygen, Carbondioxide, Moisture, and Ethylene Scavengers Joncer Naibaho; Elisa Julianti; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Utilization of modified atmosphere packaging actively or passively can extend the shelf life of fruits. Research has been carried out using completely randomized factorial design with two factors. The first factor was the method of packaging namely active packaging with oxygen scavenger, oxygen and carbondioxide scavengers, oxygen and water vapor scavengers, ethylene scavenger, oxygen, carbon dioxide, water vapor and ethylene scavengers, passive packaging, and no packaging as a control. The second factor was storage time namely stored 1, 2, 3, and 4 weeks. Parameters measured were carbondioxide levels, moisture content, weight reduction, vitamin C content, hardness, total soluble solid, total acid content, color scores and organoleptic of color, flavour and texture. The results showed that the method of packaging had a highly significant effect on all parameters except vitamin C content. Storage time had affected all parameters. Treatment interaction had highly significant effect on moisture content, weight reduction, hardness, total soluble solid, and total acid. Tamarillo fruits packed in active modified atmosphere packaging with oxygen and moisture scavengers (P3) was the best treatment as compared to other types of modified atmosphere packaging for 4 weeks of storage. Keywords: Tamarillo, Active Packaging, Scavenger, Storage

PENGARUH PERBANDINGAN GUM ARAB DENGAN PEKTIN SEBAGAI PENSTABIL TERHADAP MUTU SELAI WORTEL NENAS (The Effect of Ratio Gum Arabic and Pectin As A Stabilizer on The Quality of Carrot Pineapple Jam) Eka Putri Ketaren; Sentosa Ginting; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The study was conducted to determine the effect of ratio of arabic gum and pectin as a stabilizer on the quality of carrot pineapple jam. This research was conducted by using a randomized non factorial block design with ratio of arabic gum and pectin as a stabilizer i.e. 0.0%: 1%, 0.25%: 1%, 0.5% : 1%, 0.75%: 1%, 1%: 1%. Parameters measured were water content, vitamin C content, pH levels, crude fiber content, total dissolved solids, organoleptic hedonic of color, aroma, flavor and taste and organoleptic scores of topical power. The results showed that the ratio of arabic gum and pectin as a stabilizer had a highly significant effect (P<0,01) on crude fiber content and hedonic value of color, had significantly effect (P<0,05) on the water content and total dissolved solids and had no effects on vitamin C, pH contents, test hedonic of aroma, flavor and taste scores and topical power. Ratio of arabic gum and pectin as a stabilizer of (1%: 1%) produced the best jam quality and acceptable. Keywords : carrot, pineapple, Arabic gum, jam ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan gum arab dengan pektin sebagai penstabil terhadap mutu selai wortel nenas. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap Non Faktorial dengan faktor berupa perbandingan gum arab dan pektin sebagai penstabil dalam pembuatan selai nenas dan wortel yaitu 0.0%: 1%, 0.25%: 1%, 0.5% : 1%, 0.75%: 1%, 1%: 1%. Parameter mutu selai wortel-nenas yang diamati meliputi kadar air, vitamin C, pH, kadar serat kasar, total padatan terlarut, nilai hedonik warna, aroma, dan rasa serta skor daya oles. Hasil penelitian menunjukkan perbandingan gum arab dan pektin sebagai penstabil memiliki pengaruh sangat nyata (P<0,01) terhadap kadar serat kasar serta nilai hedonik warna, memiliki pengaruh nyata (P<0,05) terhadap kadar air dan total padatan terlarut, tetapi memberikan pengaruh berbeda tidak nyata(P>0,05) terhadap vitamin C, pH, serta nilai hedonik aroma, flavor, dan skor daya oles. Perbandingan gum arab dan pektin sebesar 1%:1% menghasilkan selai wortel-nenas dengan mutu terbaik. Kata kunci : wortel, nenas, gum arab, selai

PENGARUH BERBAGAI JENIS ASAM JERUK TERHADAP PERUBAHAN MUTU IKAN MAS NANIURA SELAMA WAKTU DISPLAY (The Effect of Several Types of Lime on Quality Changes of Naniura Goldfish during Display Time) Putri Petalia; Elisa Julianti; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT Naniura is a Batak’s traditional food that made without any cooking process, simply by soaking fresh goldfish with lime juice and spices until the fish flesh soften. The aim of this research was to know the effect of several types of lime on quality changes of naniura and the maximum display time. This research was using completely randomized design with two factors. i.e. types of lime (J) : (rough lime, kaffir lime, lime, and calamondin) and display time (W) : (6 hours, 12 hours, 18 hours, and 24 hours). The results showed that the interaction between lime type and display time had a significant effect (P<0,05) on total volatile base nitrogen, total acid, dan acid degree (pH). The increasing of display time increased the total volatile base nitrogen, acid degree, and decreased total acid, water content, protein content, and also affect hedonic index of flavour, taste, and texture. Naniura goldfish with the best quality on physical, chemical, microbiology, and organoleptic characteristics was naniura with lime, and display time of 12 hours based on total microbes and total volatile base nitrogen. Keywords : Naniura goldfish, quality changes, display time, lime. ABSTRAK Naniura merupakan makanan tradisional suku Batak yang dibuat tanpa proses pemasakan, yaitu dengan cara melumuri ikan mas segar menggunakan air asam dari jeruk dan bumbu-bumbu, sehingga daging ikan menjadi lunak dan aman dikonsumsi. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh jenis asam jeruk terhadap mutu naniura ikan mas selama waktu display pada suhu ruang dan batas waktu maksimun display. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial, terdirid ari 2 faktor yaitu jenis asam jeruk (J) : jeruk jungga, jeruk purut, jeruk nipis, dan jeruk kasturi, serta waktu display (W) terdiri dari 6 jam, 12 jam, 18 jam, 24 jam. Hasil penelitian menunjukkan bahwa interaksi antara jenis asam jeruk dan waktu display memberikan pengaruh nyata (P<0,05) terhadap total volatile base nitrogen, total asam, dan pH. Peningkatan waktu display akan menyebabkan peningkatan total volatile base nitrogen dan derajat keasaman (pH), serta menurunkan total asam, kadar air, kadar protein dan juga mempengaruhi nilai hedonik aroma, rasa, dan tekstur. Naniura ikan mas dengan mutu fisik, kimia, organoleptik, dan mikrobiologi terbaik diperoleh pada naniura yang dibuat dengan jeruk nipis, dan waktu display 12 jam berdasarkan nilai total mikroba dan total volatile base nitrogen. Kata kunci : naniura ikan mas, perubahan mutu, waktu display, asam jeruk

PENGARUH METODE FERMENTASI DAN PENGERINGAN TERHADAP MUTU FISIKOKIMIA TEPUNG UBI JALAR ORANYE (The Effect of Fermentation and Drying Methods on The Physicochemical Properties of Orange Fleshed Sweet Potato Flour) Agus Sufriadi Khohir; Elisa Julianti; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This study was conducted using a completely randomized factorial design with two factors : i.e were fermentation (natural fermentation, lactic acid bacteria fermentation and yeast fermentation) as well as the drying method (sun drying, sun drying combined with oven drying and oven drying). The results showed that the interaction of fermentation and drying method provided highly significant effect (P <0,01) on the color value a*, b*,ΔE, moisture content and titratable acidity, had significant effect (P <0,05) on the organoleptic value of color and aroma, as well as had no significant effect on the bulk density and β-carotene. Keywords:Drying, fermentation, sweet potato, β-carotene ABSTRAK Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap faktorial dengan 2 faktor yaitu metode fermentasi (fermentasi alami, fermentasi bakteri asam laktat dan fermentasi dengan ragi instant) serta metode pengeringan (pengeringan matahari, pengeringan matahari yang dikombinasikan dengan pengeringan oven dan pengeringan oven). Hasil penelitian menunjukkan interaksi metode fermentasi dan pengeringan memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap nilai warna a*, b*, ΔE, kadar air dan derajat asam, memberikan pengaruh berbeda nyata (P<0,05) terhadap nilai organoleptik warna dan aroma, serta memberikan pengaruh berbeda tidak nyata terhadap densitas kamba, β-karoten. Kata kunci: Ubi jalar, fermentasi, pengeringan, β-karoten

PENGARUH METODE PERLAKUAN AWAL (PRE-TREATMENT) DAN SUHU PENGERINGAN TERHADAP MUTU FISIK TEPUNG UBI JALAR ORANYE (The Effect of Pre-Treatment Method and Drying Temperature on Physical Quality of Orange Flesh Sweet Potato Flour) Aisyah Nurul Jannah; Elisa Julianti; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The purpose of this research was to find the effect of pre-treatment method and drying temperature on physical of orange flesh sweet potato flour. This research was using randomized design with two factors, namely the method of pre-treatment (P): (sweet potato unpeeled and slice, sweet potato peeled and slice, sweet potato unpeeled then slice and soaking in sodium metabisulfite (Na2S2O5) 0,5 %, sweet potato peeled then slice and soaking in sodium metabisulfite (Na2S2O5) 0,5 % and the drying temperature (T): (50 oC, 55 oC, 60 oC, 65 oC). The parameters that analyzed were the color values, bulk density, organoleptic test of color and aroma, and browning index.The research showed that the pre-treatment had highly significant effect on the value of the color, organoleptic test of color and aroma, had no significant effect on the bulk density and browning index. The temperature of drying gives highly significant effect on organoleptic test of color and browning index, had no significant effect on the value of the color, bulk density, and organoleptic test of aroma. The interaction between the two factors had no significant effect on the value of the color, bulk density, organoleptic test of color and aroma, and browning index. Keywords: drying temperature, pre-treatment, sodium metabisulfite, orange flesh sweet potato flour, tuber skin ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh metode perlakuan awal dan suhu pengeringan terhadap mutu fisik, kimia, dan fungsional tepung ubi jalar oranye. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yaitu metode perlakuan awal (P): (ubi tidak dikupas dan diiris, ubi dikupas dan diiris, ubi tidak dikupas lalu diiris dan perendaman sodium metabisulfit (Na2S2O5) 0,5 %, ubi dikupas lalu diiris dan perendaman sodium metabisulfit (Na2S2O5) 0,5 % dan suhu pengeringan (T): (50 oC, 55 oC, 60 oC, 65 oC). Parameter yang dianalisa meliputi nilai warna, densitas kamba, organoleptik warna dan aroma, dan indeks pencoklatan. Hasil penelitian menunjukkan bahwa perlakuan awal memberikan pengaruh berbeda sangat nyata terhadap nilai warna, organoleptik warna dan aroma, serta memberikan pengaruh berbeda tidak nyata terhadap densitas kamba dan indeks pencoklatan. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap organoleptik warna dan indeks pencoklatan, serta memberikan pengaruh berbeda tidak nyata terhadap nilai warna, densitas kamba, dan organoleptik aroma. Interaksi antara kedua faktor memberikan pengaruh berbeda tidak nyata terhadap nilai warna, densitas kamba, organoleptik warna dan aroma, dan indeks pencoklatan. Kata kunci: kulit ubi, perlakuan awal, sodium metabisulfit, suhu pengeringan, tepung ubi jalar oranye

PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK TEPUNG UBI JALAR ORANYE (The Effect of Fermentation Method and Time on Physical Characteristics of Orange Fleshed Sweet Potato Flour) Gusti Ananda Syahputri; Elisa Julianti; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The aim of this research was to find the effect of fermentation method and time on physical characteristics of orange fleshed sweet potato flour. This research was conducted by using completely randomized design with two factors, i.e. fermentation method (F) : (natural fermentation; fermentation by yeast; fermentation by lactic acid bacteria) and fermentation time (L): (24 hours; 48 hours; 72 hours). The parameters analyzed were value of color, bulk density, organoleptic test of color and aroma. The results showed that the fermentation method did not differ significantly on value of color, density bulk, organoleptic test value of color and aroma. The fermentation time had highly significant effect on bulk density, had significant effect on value of color, organoleptic test value of color, and did not differ significantly on organoleptic test value of aroma. The interaction between the two factors had highly significant effect on organoleptic test value of aroma, did not differ significantly on value of color, density bulk, and organoleptic test value of color. Keyword: Fermentation method, fermentation time, orange fleshed sweet potato flour ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh metode dan waktu fermentasi terhadap karakteristik fisik tepung ubi jalar oranye. Penelitian dilakukan dengan menggunakan rancangan acak lengkap dengan dua faktor, yaitu metode fermentasi (F): (fermentasi alami, fermentasi ragi, fermentasi bakteri asam laktat) dan lama fermentasi (L): (24 jam, 48 jam, 72 jam). Parameter yang dianalisa meliputi nilai warna, densitas kamba, organoleptik warna dan aroma. Hasil penelitian menunjukkan metode fermentasi memberikan pengaruh yang berbeda tidak nyata terhadap nilai warna, nilai organoleptik warna dan aroma, densitas kamba. Lama fermentasi memberikan pengaruh yang berbeda sangat nyata terhadap densitas kamba, pengaruh berbeda nyata terhadap nilai warna, dan nilai organoleptik warna serta pengaruh berbeda tidak nyata terhadap nilai organoleptik aroma. Interaksi antara kedua faktor memberikan pengaruh yang berbeda sangat nyata terhadap nilai organoleptik aroma dan pengaruh yang berbeda tidak nyata terhadap nilai warna, densitas kamba, dan nilai organoleptik warna. Kata kunci: fermentasi, tepung, ubi jalar oranye

KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK FLAKES DARI BEKATUL BERAS, TEPUNG KACANG HIJAU, DAN TEPUNG UBI JALAR KUNING DAN PENAMBAHAN KUNING TELUR (Characteristisc of Physical, Chemical, and Organoleptic of Flakes of Rice Bran, Green Bean Flour, and Ye Meinar W. Simbolon; Herla Rusmarilin; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The aim of this research was to find the effect of ratio of rice bran, green bean flour, and yellow sweet potato flour and addition of egg yolk on the characteristics of physical and chemical properties of flakes. The research was using completely randomized design with two factors. The first factor, was ratio of rice bran, green bean flour, and yellow sweet potato flour (0% : 40% : 60%, 10% : 30% : 60%, 20% : 20% : 60%, dan 30% : 10% : 60%). The second factor, was additional of egg yolk (2,5%, 5%, and 7,5%). Parameters analyzed were moisture content, ash content, crude fiber content, protein content, fat content, carbohydrate content, water absorption, resilience crispness in milk, texture test, colour rendering index, hedonic organoleptic values of flavor, taste, and colour and organolptic score of texture. The results showed that the ratio of rice bran, green bean flour, and yellow sweet potato flour had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, and carbohydrate content, and had significant effect on colour rendering index and organoleptic value of taste. The additional of egg yolk had highly significant effect on moisture content and fat content, and had significant effect on protein content and carbohydrate content. Interaction of the two factors had highly significant effect on moisture content, fat content, and carbohydrate content. The ratio of rice bran, yellow sweet potato flour, and yellow sweet potato flour of (10%:30%:60%) and addition of egg yolk of (5%) produced the best flakes. Keywords : rice bran, green bean flour, yellow sweet potato flour, egg yolk, flakes ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bekatul beras, tepung kacang hijau, dan tepung ubi jalar kuning dan penambahan kuning telur terhadap karakteristik sifat fisik dan kimia flakes. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor. Faktor 1 perbandinan bekatul beras, tepung kacang hijau, dan tepung ubi jalar kuning (0% : 40% : 60%, 10% : 30% : 60%, 20% : 20% : 60%, dan 30% : 10% : 60%) dan penambahan kuning telur (2,5%, 5%, dan 7,5%). Parameter yang dianalisa adalah kadar air (%), kadar abu (%), kadar serat kasar (%), kadar protein (%), kadar lemak (%), kadar karbohidrat (%), daya serap air, ketahanan kerenyahan dalam susu, uji tekstur, indeks warna (°Hue), uji hedonik organoleptik (aroma, rasa dan warna) dan uji skor tekstur. Hasil penelitian menunjukkan bahwa perbandingan bekatul beras, tepung kacang hijau, dan tepung ubi jalar kuning memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar, dan kadar karbohidrat, berbeda nyata terhadap indeks warna dan uji organoleptik hedonik rasa. Penambahan kuning telur memberikan pengaruh berbeda sangat nyata terhadap kadar air dan kadar lemak, berbeda nyata terhadap kadar protein dan karbohidrat. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air, lemak, dan kadar karbohidrat. Perbandingan bekatul beras, tepung kacang hijau, dan tepung ubi jalar kuning (10%:30%:60%) dan penambahan kuning telur (5%) menghasilkan flakes dengan mutu terbaik. Kata kunci : bekatul beras, tepung kacang hijau, tepung ubi jalar kuning, kuning telur, flakes

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