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All Journal Jurnal Rekayasa Pangan dan Pertanian
Rona J. Nainggolan
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU
Agriculture, Biological Sciences & Forestry Engineering

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Study of Tea Making from Coffee Leaves Freddy Hotmaruli Tua Siringoringo; Zulkifli Lubis; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Nowdays coffee leave have not a lot been use. With the existence of tannin in the coffee leaves, it is hope that they can be used as a tea with a special characteristic, as a fresher beverage and medicine. This research was conducted on April to June 2012 in laboratory of analytical food chemistry, Faculty of Agriculture, North Sumatera University, Medan, using factorial completely randomised design with two factors i.e : fermentation time (60, 90, 120 and 150 minutes) and drying temperature (80, 85, 90 and 95oC). Parameters analysed were tannin content, water content, and ash content, organoleptic values (taste, colour, particle appearance and infuse leaf colour). The results showed that time of fermentation had a highly significant effect on all  parameters. Temperature of drying had a highly significant effect of tannin content, water content, ash content, taste, colour, infused leaf and had a significant effect on particle appearance. The best interaction of time of fermentation and temperature of drying was  90 minutes and 95oC respectively
PENGARUH PERBANDINGAN BUBUR KWENI DENGAN SARI JERUK MANIS DAN JUMLAH GELATIN TERHADAP MUTU MARSHMALLOW (The Effect of Ratio of “Kweni” and Orange Pure and Amount of Gelatin on the Quality of Marshmallow) Evelyn Felicia Betari Sebayang; Rona J. Nainggolan; 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

ABSTRACT The purpose of this study was to determine the effect of ratio of kweni and orange and ammount of geatin of the quality of kweni marshmallow. Design of this study was completely randomised design with two factors; ratio of kweni and oranges (K) (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) and gelatin concentration (G) (4%, 5%, 6%, 7%). The analyzed parameters was moisture content, vitamin C content, total acid, fiber content, ash content, sugar content and sensory test (taste, flavor, color and texture). The ratio of kweni and orange had highly significant effect moisture content, vitamin C content, total acid, fiber content, the value of flavor score, the value organoleptic flavor, the value of taste score, the value of texture and had a significant effect on ash content, sugar content, the value of color score, the value organoleptic taste, and the value of organoleptic texture. The gelatin concentration had highly significant effect moisture content, total acid, the value of texture score, had no significant on ash content, sugar content, fiber content, vitamin C content, the value of flavor score, the value of taste score, the value of organoleptic flavor,  the value of organoleptic taste, the value of organoleptic texture, and the value of organoleptic color. The best composition which gave the best effect on marshmallow was 80% : 20% ratio of kweni and oranges and 7% of gelatin. Keywords : Marshmallow, kweni, orange, gelatin ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan bubur kweni dengan sari jeruk manis dan jumlah gelatin terhadap mutu marshmallow kweni. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yakni perbandingan kweni dengan jeruk manis (K) : (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) dan konsentrasi gelatin (G) : (4%, 5%, 6%, 7%). Parameter yang dianalisa adalah kadar air, kadar vitamin C, total asam, kadar serat, kadar abu, kadar gula, uji organoleptik (rasa, aroma, warna, dan tekstur). Perbandingan kweni dengan jeruk manis member pengaruh berbeda sangat nyata terhadap kadar air, kadar vitamin C, total asam, kadarserat, , nilaiskor aroma, nilaihedonik aroma, nilaiskor rasa dan nilai skor tekstur,  dan berbeda tidak nyata terhadap kadar abu, total gula, nilai skor warna, nilai hedonik rasa, dan nilai hedonik tekstur. Jumlah gelatin memberikan pengaruh berbeda sangat nyata terhadap kadar air, total asam, dan nilai skor tekstur, dan berbeda tidak nyata terhadap kadar abu, total gula, kadar serat, kadar vitamin C, nilai skor aroma, nilai skor rasa, nilai hedonik aroma, nilaihedonikwarna, nilaihedonik rasa dannilaihedoniktekstur. Interaksi antara perbandingan kweni dengan jeruk manis dan jumlah gelatin memberikan pengaruh berbeda sangat nyata terhadap total asam, berbeda nyata terhadap nilai skor tekstur, dan berbeda tidak nyata terhadap kadar air, kadar vitamin C, kadar abu, kadar serat, total gula, nilai skor aroma, nilai skor rasa, nilai skor warna, nilai hedonik tekstur, nilai hedonik warna, nilai hedonik aroma, dan nilai hedonik rasa. Perbandingan kweni dengan jeruk manis 80% : 20% dan jumlah gelatin 7% memberikan pengaruh yang terbaik untuk mutu marshamallow kweni.   Kata kunci : Marshmallow, kweni, jeruk manis, gelatin.
PENGARUH JUMLAH KARAGENAN DAN LAMA PENGERINGAN TERHADAP MUTU BUBUK CINCAU HITAM INSTAN (Effect of Amount of Carrageenan and Drying Time on the Quality of Instant Black Grass Jelly Powder) Johan Andri Siregar; Rona J. Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This study was conducted to determine the effect of amount of carrageenan and drying time on the quality of instant black grass jelly powder. This research was conducted at the Laboratory of Food Chemical Analysis and Microbiology, Faculty of Agriculture USU, Medan, using a factorial completely randomized design with 2 factors, i.e the concentration of carrageenan (K): (15 g; 30 g; 45 g; 60 g) and the drying time (P): (24 hours; 26 hours; 28 hours; 30 hours). Parameters analyzed were water content, yield, water absorption, pH,  ash content, fiber content, and gel organoleptic value of texture. The results showed that the concentration of carrageenan had highly significant effect on water content, yield, water absorption, pH, ash content, fiber content, and gel organoleptic value of texture. Drying time had highly significant effect on water content, yield,  water absorption and had no significant effect on the value of pH, ash content, fiber content, and gel organoleptic value of texture. Interaction between the two factors had highly significant effect on water absorption and yield, had no significant effect on water content, pH, ash content, fiber content, and gel organoleptic value of texture. The concentration of carrageenan (2%) and the drying time of (28 hours) produced the best quality of instant black grass jelly powder and more acceptable. Keywords: Powder of black grass jelly, gel of black grass jelly, carrageenan, and drying time. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh jumlah karagenan dan lama pengeringan terhadap mutu bubuk cincau hitam instan. Penelitian ini dilakukan di  Laboratorium Analisa Kimia Bahan  Pangan dan Mikrobiologi, Fakultas Pertanian USU, Medan,  menggunakan rancangan acak lengkap faktorial 2 faktor yaitu konsentrasi karagenan (K) : (15 g; 30 g; 45 g; 60 g) dan lama pengeringan (P) : (24 jam;  26 jam; 28 jam; 30 jam). Parameter yang dianalisa adalah kadar air, rendemen, daya serap air, pH, kadar abu, kadar serat, dan nilai organoleptik tekstur gel. Hasil penelitian menunjukkan bahwa jumlah karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, rendemen, daya serap air, nilai pH,  kadar abu, kadar serat, dan nilai organoleptik tekstur gel. Lama pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air, rendemen, dan daya serap air serta memberikan pengaruh berbeda tidak nyata terhadap nilai pH, kadar abu, kadar serat, dan organoleptik tekstur gel. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap daya serap air dan rendemen, serta berbeda tidak nyata terhadap kadar air, nilai pH, kadar abu, kadar serat, dan organoleptik tekstur gel. Konsentrasi karagenan (2%) dan lama pengeringan (28 jam) menghasilkan mutu bubuk cincau hitam instan yang terbaik dan lebih diterima.   Kata Kunci : Bubuk cincau hitam, gel cincau hitam, karagenan, dan lama pengeringan.
PENGARUH PERBANDINGAN JUMLAH DAGING IKAN PORA-PORA DAN TEPUNG TAPIOKA TERHADAP MUTU KERUPUK IKAN PORA-PORA SELAMA PENYIMPANAN (The Effect of Ratio of Pora-pora Fish and Tapioca Flour on The Quality of Pora-pora Fish Crackers During The Length of Storage Adhitya Feraldo; Rona J. Nainggolan; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The research was aimed to find the effect of the ratio of pora-pora fish and tapioca flour on the quality of pora-pora fish crackers during the length of storage. The research had been performed using a completely randomized design with two factors namely the ratio of pora-pora fish and tapioca flour P1 = 10 g pora-pora fish : 90 g tapioca flour, P2 = 20 g pora-pora fish : 80 g tapioca flour, P3 = 30 g pora-pora fish : 70 g tapioca  flour, P4 = 40 g pora-pora fish : 60 g tapioca flour and the length of storage : L1 = 7 days, L2 = 14 days, L3 = 21 days, L4 = 28 days, L5 = 35 days. Parameters analyzed were water content, ash content, protein content, fat content, carbohydrate content, swelling volume, and organoleptic values (colour, flavor, taste and texture). The results showed that ratio of pora-pora fish and tapioca flour had highly significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling volume, and organoleptic values. Length of storage had highly significant effect on water content, protein content, fat content, carbohydrate content, swelling volume, and organoleptic values. Interaction of the two factors had highly significant effect on water content and fat content. The ratio of pora-pora fish and tapioca flour of 20 g : 80 g and 14 days length of storage gave the best quality crackers. Keywords: crackers, pora-pora fish meat, tapioca flour, length of storage   ABSTRAK Penelitian ini bertujuan untuk mengetahui adanya pengaruh perbandingan jumlah daging ikan pora-pora dan tepung tapioka terhadap mutu kerupuk ikan pora-pora selama penyimpanan. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan jumlah daging ikan pora-pora dan tepung tapioka : P1 = 10 g ikan pora-pora : 90 g tepung tapioka, P2 = 20 g ikan pora-pora : 80 g tepung tapioka , P3 = 30 g ikan pora-pora : 70 g tapung tapioka, P4 = 40 g ikan pora-pora : 60 g tepung tapioka dan lama penyimpanan : L1 = 7 hari, L2 = 14 hari, L3 = 21 hari,   L4 = 28 hari, L5 = 35 hari. Parameter mutu yang dianalisa adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, volume pengembangan, nilai uji organoleptik (warna, rasa, aroma dan tekstur). Hasil penelitian menunjukkan bahwa perbandingan jumlah daging ikan pora-pora dan tepung tapioka memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, volume pengembangan, dan uji organoleptik. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, kadar lemak, kadar karbohidrat, volume pengembangan, dan uji organoleptik. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air dan kadar lemak. Perbandingan jumlah daging ikan pora-pora dan tepung dengan perbandingan 20 g : 80 g serta 14 hari lama penyimpanan menghasilkan kerupuk ikan pora-pora dengan mutu terbaik. Kata kunci : kerupuk, daging ikan pora-pora, tepung tapioka dan lama penyimpanan
PENGARUH KONSENTRASI GULA MERAH DAN KONSENTRASI STARTER TERHADAP MUTU MINUMAN SINBIOTIK SARI BUAH SUKUN (The Effect of Palm Sugar Concentration and Starter Concentration on Quality of Sinbiotic Drink from Breadfruit Juices) Devryna Nehemya; Linda Masniary Lubis; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Processing of breadfruit into sinbiotic drink is one alternative of food diversification and for the development of functional food products. This research was conducted to determine the effect of palm sugar concentration and starter concentration on quality of sinbiotic drink from breadfruit juices and to introduce the products of breadfruit juices. This research used a completely randomized design with two factors, i.e. : palm sugar concentration (3%, 5%, 7%, and 9%) and starter concentration (2%, 4%, 6%, and 8%). Parameters analyzed were total lactic acid (%), total soluble solid (oBrix), pH, protein content (%), organoleptic values of color, flavor, and taste, the viscosity score, and the color score. Lactic acid bacteria content (Log CFU/g) was analyzed for the best quality of sinbiotic drink from breadfruit juices. The results showed that the palm sugar concentration had highly significant effect on total lactic acid, total soluble solid, pH, protein content, the viscosity score and the color score. The concentration of starter had highly significant effect on total lactic acid, total soluble solid, pH, protein content, the viscosity score and the color score, then had significant effect on hedonic values of flavor. The concentration of palm sugar (5%) and starter concentration (4%) produced ithe best and more acceptable sinbiotic drink from breadfruit juices. Keywords : breadfruit, palm sugar, starter, sinbiotic drink. ABSTRAK Pengolahan buah sukun menjadi minuman sinbiotik merupakan salah satu alternatif diversifikasi pangan dan pengembangan produk pangan fungsional. Penelitian ini dilakukan untuk mengetahui pengaruh konsentrasi gula merah dan konsentrasi starter terhadap mutu minuman sinbiotik sari buah sukun dan untuk memperkenalkan hasil olahan minuman sinbiotik sari buah sukun. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu konsentrasi gula merah (3%, 7%, 5%, dan 9%) dan konsentrasi starter (2%, 4%, 6%, dan 8%). Parameter yang dianalisa adalah total asam laktat tertitrasi (%), total padatan terlarut (oBrix), pH, kadar protein (%), nilai organoleptik warna, aroma, dan rasa, nilai skor kekentalan, dan nilai skor warna. Pada perlakuan terbaik dianalisa total bakteri asam laktat (Log CFU/g). Hasil penelitian menunjukkan bahwa konsentrasi gula merah memberi pengaruh berbeda sangat nyata terhadap total asam laktat tertitrasi, total padatan terlarut, pH, kadar protein, dan nilai skor kekentalan dan warna. Konsentrasi starter memberi pengaruh berbeda sangat nyata terhadap total asam laktat tertitrasi, total padatan terlarut, pH, kadar protein, dan nilai skor kekentalan dan warna serta berbeda nyata terhadap nilai hedonik rasa. Konsentrasi gula merah (5%) dan konsentrasi starter (4%) menghasilkan kualitas minuman sinbiotik sari buah sukun yang terbaik dan lebih dapat diterima.   Kata kunci : sukun, gula merah, starter, minuman sinbiotik.
KARAKTERISASI SIFAT FISIKO-KIMIA DAN SENSORI COOKIES DARI TEPUNG KOMPOSIT (BERAS MERAH, KACANG MERAH DAN MOCAF) (Characterization of Physico-Chemical and Sensory Properties of Cookies From Composite Flour (Red Rice, Red Bean and Mocaf)) Juliardo Estefan Purba; Rona J. Nainggolan; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The research was aimed to determine the exact formulation of composite flour in the making of cookies which made from red rice flour, red bean flour, and mocaf flour with good quality. The research had been performed using nonfactorial completely randomized design     i.e : the formulation of composite flour (red rice flour, red bean flour, and mocaf flour) (T): 40%:0%:60%, 35%:5%:60%, 30%:10%:60 %, 25%:15%:60%, 20%:20%:60%, 15%:25%:60%, 10%:30%:60%, 5%:35%:60%, 0%:40%:60%. Parameter analyzed were color index (oHue), texture (kg/cm2), expanding power (%), water content (%), ash content (%), protein content (%), fat content (%), crude fiber content (%), carbohydrate content (%), hedonic value of taste, flavor, color, and texture. The result showed that the formulation of red rice flour, red bean flour, and mocaf flour had highly significant effect on color index (oHue), texture (kg/cm2), water content (%), ash content(%), protein content (%), crude fiber content (%), hedonic value of flavor and color, and  had significant effect on carbohydrate content (%) and hedonic value of taste. Keywords: composite flour, cookies mocaf, red bean, red rice ABSTRAK Penelitian ini bertujuan untuk menentukan formulasi yang tepat dari tepung komposit dalam pembuatan cookies dari tepung beras merah, tepung kacang merah, dan tepung mocaf dengan mutu yang baik. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap nonfaktorial yaitu formulasi tepung komposit (tepung beras merah, tepung kacang merah, dan tepung mocaf) (T): 40%:0%:60%, 35%:5%:60%, 30%:10%:60 %, 25%:15%:60%, 20%:20%:60%, 15%:25%:60%, 10%:30%:60%, 5%:35%:60%, 0%:40%:60%. Parameter yang dianalisa adalah indeks warna (oHue), tekstur (kg/cm2), daya mengembang (%), kadar air (%), kadar abu (%), kadar protein (%), kadar lemak (%), kadar serat kasar (%), kadar karbohidrat (%), hedonik rasa, aroma, warna, dan tekstur. Hasil penelitian menunjukkan bahwa formulasi tepung beras merah, tepung kacang merah, dan tepung mocaf memberikan pengaruh berbeda sangat nyata terhadap indeks warna (ohue), tekstur (kg/cm2), kadar air (%), kadar abu (%), kadar protein (%), kadar serat kasar (%), hedonik aroma dan warna serta memberikan pengaruh berbeda nyata terhadap kadar karbohidrat, dan hedonik rasa.   Kata kunci: beras merah, cookies, kacang merah, mocaf, tepung komposit
Co-Authors Adhitya Feraldo Devryna Nehemya Era Yusraini Evelyn Felicia Betari Sebayang Freddy Hotmaruli Tua Siringoringo Johan Andri Siregar Juliardo Estefan Purba Linda Masniary Lubis Mimi Nurminah Ridwansyah Ridwansyah Zulkifli Lubis