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Sentosa Ginting
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Agriculture, Biological Sciences & Forestry Engineering

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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 PENAMBAHAN GULA PASIR DAN LAMA FERMENTASI TERHADAP MUTU MINUMAN FERBEET (FERMENTED BEETROOT) (The Effect of The Addition of Sugar and Fermentation Time on The Quality of Ferbeet Beverage (fermented betroot)) Michael Simanjuntak; Terip Karo-Karo; Sentosa Ginting
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 research was aim to determine the effect of the addition of sugar and fermentation time on the quality of the Ferbeet beverage. This study used a completely randomized design (CRD) with two factors: fermentation time (L): (2 days, 4 days, 6 days, and 8 days) and sugar concentration (P): (10%, 15%, 20 %, and 25%). Parameters measured were total soluble solid (TSS), pH, alcohol content, organoleptic of color, flavor and taste. The results showed that the addition of sugar had highly significant effect on total soluble solids and alcohol concentration, had significant effect from organoleptic taste, had no significant effect on pH, color and aroma. The fermentation timehad highly significant effect on total soluble solids, pH, alcohol content, the value of organoleptic aroma and flavor, and had no significant effect on color. Interaction of sugar addition and fermentation time had significant effect on total dissolved solids and alcohol concentration, had nosignificant  effect on pH and organoleptic of color, aroma, and taste. Keywords: addition of sugar, fermentation time, Ferbeet beverage. ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula pasir dan lama fermentasi terhadap mutu minuman Ferbeet. Penelitian ini mengunakan rancangan acak lengkap (RAL) dengan dua faktor: yaitu lama fermentasi (L): (2 hari, 4 hari, 6 hari, dan 8 hari)  dan konsentrasi gula pasir (P): (10%, 15%, 20%, dan 25%). Parameter yang diamati adalah total padatan terlarut (TSS), pH, kadar alkohol, uji organoleptik warna, uji organoleptik aroma dan rasa. Hasil penelitian menunjukkan bahwa penambahan gula pasir memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut dan  kadar alkohol, berbeda nyata terhadap nilai uji organoleptik rasa, berbeda tidak nyata terhadap pH, nilai uji organoleptik warna dan aroma. Lama fermentasi memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, pH, kadar alkohol, nilai uji organoleptik aroma dan rasa, dan berbeda tidak nyata terhadap nilai uji organoleptik warna. Interaksi penambahan gula pasir dan lama fermentasi memberikan pengaruh berbeda nyata terhadap total padatan terlarut dan kadar alkohol, berbeda tidak nyata terhadap pH dan nilai organoleptik warna, aroma, dan rasa.   Kata Kunci: penambahan gula pasir, lama fermentasi, minuman Ferbeet
PENGARUH PENAMBAHAN GULA DAN STARTER TERHADAP KARAKTERISTIK MINUMAN TEH KOMBUCHA DAUN GAMBIR (Uncaria gambir Roxb) (The Effect of Addition of Sugar and Starter on Kombucha Drink Characteristics of Gambir Leaf Tea (Uncar M. Bobby Kurniawan; Sentosa Ginting; 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

ABSTRACT Kombucha tea is a traditional fermented beverage product of tea and sugar solution using kombucha starter culture (Acetobacter xylinum and some types of yeast such as Saccharomyces cerevisiae) after fermented for 7-12 days. This research was conducted using completely randomized design with two factors i. e, the addition of sugar (G) (6%, 8%, 10%, 12%) and the addition of starter (S): (2%, 4% , 6%, 8%). Parameters analyzed were total acid (%), value of  pH, total solube solid (oBrix), vitamin C (mg/100 g of material), total microbial (CFU/ml), organoleptic value of color, flavor, and taste. The results showed that the interaction between addition of sugar and starter had a highly significant effect (P<0,01) on total acid (%). The increasing addition of sugar increased the total acid, total soluble solid, vitamin C, total microbial, and hedonic value of taste but decreased the value of pH, and hedonic value of color. The increasing addition of starter increased the total acid, vitamin C, and total microbial,  but decreased the value of pH, total soluble solid, hedonic value of color, flavor, and taste. The addition of 12% sugar and 2% starter produced the best kombucha drink from gambir leaf tea. Keywords: fermentation, gambir leaf,kombucha, sugar, tea. ABSTRAK Teh Kombucha merupakan produk minuman tradisional hasil fermentasi larutan teh dan gula dengan menggunakan starter mikroba kombucha (Acetobacter xylinum dan beberapa jenis khamir, seperti Saccharomyces cerevisiae) yang di fermentasi selama 7-12 hari.Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL), yang terdiri dari dua faktor, yaitupenambahangula (G) : (6%,  8%, 10%, 12%) dan penambahan starter (S) :(2%, 4%,6%,8%). Parameter yang dianalisis meliputi total asam (%), nilai pH, total soluble solid (oBrix), kadar vitamin C (mg/100 g bahan), total mikroba (CFU/ml), uji organoleptik hedonik warna, aroma, dan rasa. Hasil penelitian menunjukkan bahwa interaksi kedua perlakuan memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap total asam (%).Peningkatan penambahan gula dapat meningkatkan total asam, total soluble solidkadar vitamin C, total mikrobadan nilai hedonik rasa tetapi menurunkan nilai pH, dannilai hedonik warna. Peningkatan penambahan starter dapat meningkatkan total asam,kadar vitamin C, dan total mikroba,tetapi menurunkan nilai pH, total soluble solid,nilai hedonik warna, nilai hedonik aroma, dan nilai hedonik rasa. Penambahan gula 12% dan penambahan starter 2% menghasilkan minuman teh kombucha daun gambir terbaik.   Kata kunci: daun gambir, fermentasi, gula, kombucha,teh.
PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP MUTU BUBUK BUMBU SATE PADANG (The Effect of Temperature and Drying Time of Satay Padang Seasoning Powder Quality) Bunga Yohana Tambunan; Sentosa Ginting; 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

ABSTRACT This study was conducted to determine the effect of temperature and drying time of satay padang seasoning  powde qualiity. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design (CRD) with two factors, i. e :drying temperature (S) :               (40 0C, 50 0C, 600C, and 700C) and drying time (16 hour, 18 hour, 20 hour, and 22 hour). The paramteres analyzed were yield, water content, ash content, VRS (Volatile Reduce Substance),  fiber content, the score value of seasoning  powder and seasoning liquid colour, the score value of taste, the hedonic value taste of  seasoning  powder and seasoning liquid flavor.The result showed that drying temperature had highly significant effect on all parameters. Drying time had highly significant effect on yield, water content, ash content, VRS (Volatile Reduce Substance),  fiber content, the score value of seasoning  powder and seasoning liquid colour,and the score value of taste. The interaction between the two factors had highly significant on yield, water content, and ash content,. The interaction between the two factors had significant effect on VRS (Volatile Reduce Substance),  fiber content, the score value of seasoning  powder and taste.  Drying temperature of 60 0C and drying time 20 hours produced the best quality of satay padang seasoning  powder. Keywords : drying temperature, drying time, satay padang seasoning powder ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan lama pengeringan terhadap bubuk bumbu sate padang. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian Universitas Sumatera Utara, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu suhu pengeringan (S): (40 ºC, 50 ºC, 60 ºC, dan 70 ºC) dan lama pengeringan (16 jam, 18 jam, 20 jam, dan 22 jam). Parameter yang dianalisa adalah rendemen, kadar air, kadar abu, VRS (Volatile Reduce Substance), kadar serat, skor warna bubuk bumbu, skor warna bumbu cair, dan skor rasa, uji organoleptik hedonik rasa, aroma bubuk bumbu, dan aroma bumbu cair.Hasil penelitian menunjukkan bahwa suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap semua parameter. Lama pengeringan memberikan pengaruh berbeda sangat nyata terhadap rendemen, kadar air, kadar abu, VRS (Volatile Reduce Substance), kadar serat, skor warna bubuk bumbu dan rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap rendemen, kadar air, dan kadar abu. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap VRS, kadar serat, skor warna bubuk bumbu dan skor rasa. Suhu pengeringan 60 ºC dan lama pengeringan 20 jam menghasilkan bubuk bumbu sate padang terbaik.   Kata Kunci : bubuk bumbu sate padang, lama pengeringan, suhu pengeringan,
Co-Authors Agam CF Silaen Arfian Saputra Boy Aditiano Bunga Yohana Tambunan Cherlin Cherlin Citra Pertiwi Desy Lyan Sari Simanjuntak Eka Putri Ketaren Elisa Julianti Era Yusraini Herla Rusmarilin Ismed Suhaidi Lasma Nora Limbong Lely Syefrida Purba Linda Masniary Lubis M. Bobby Kurniawan Michael Simanjuntak Mimi Nurminah Muhammad Panji G. Setiawan Nurliana Manurung Putra Ginting Ridwansyah Ridwansyah Terip Karo-Karo