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1. The Effect of The Mixture of Wheat Flour With Some Kind of Flour and The Amount of Eel Meat on Eel Nugget Sari Minarti P.; Ismed Suhaidi; Herla Rusmarilin
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 addition of wheat flour with some kind of flour and the amount of eel meat on eel nugget. This research was an initial step to find the best quality of eel nugget. The research was conducted in April-May 2012 in the Laboratory of Food Technology, Faculty of Agriculture, USU, Medan, using a completely randomized design with two factors, i.e : the mixture of wheat flour with some kind of flour (T): (wheat:rice, wheat:corn, wheat:sago, wheat:mocaf) and the amount of eel meat (B): (60%, 65%, 70%, 75%). Parameters analyzed were moisture content, ash content, protein content, fat content, organoleptic values of color of frozen eel nugget, and organoleptic values of color, flavour, taste, and texture of fried eel nugget. The results showed that the effect of the mixture of wheat flour with some kind of flour had highly significant effect on ash content, protein content, organoleptic values of color, flavour, taste, and texture of fried eel nugget. The amount of eel meat had highly significant effect on the moisture content, ash content, protein content, fat content, and organoleptic values of flavour, taste, and texture of fried eel nugget. Interaction of the two factors had highly significant effect on the ash content, protein content, organoleptic values of color of frozen eel nugget, and organoleptic values of color, taste, and texture of fried eel nugget but had no effect on moisture content, fat content, and organolaptic values of flavour of fried eel nugget. Substitution of wheat flour and sago flour and 75% eel meat produced the best quality of eel nugget.

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

The Effect Of Acidity And Concentration Of Yeast Starter On Quality Of Alcoholic Drink From Soursop Agam CF Silaen; Sentosa Ginting; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to know the effect of acidity and yeast cencentration on quality of alcoholic drink from soursop. This research have been performed using factorial Completely Randomized Design with two factors i.e: acidity (P) : (3, 4, 5 and 6) and yeast starter concentration (K) : (2%, 3%, 4% dan 5%). Parameters analysed were total soluble solid, pH, total alcohol, organoleptic values of color, flavour and taste. The results showed that acidity had highly significant effect on all parameters except on color, flavour and taste. Yeast starter concentration had highly significant effect on all parameters. Interaction of acidity and yeast starter concentration had highly significant on total alcohol, had significantly effect on total soluble solid, pH and were not significantly effect the color, flavour and taste. Acidity of 4 and yeast concentration of 5% gave the best quality of alcoholic drink from soursop. . Key words : acidity, alcoholic drink, soursop, yeast starter concentration

PENGARUH KONSENTRASI LARUTAN GARAM DAN SUHU FERMENTASI TERHADAP MUTU KIMCHI LOBAK (The Effect of Concentration of Salt Solution and Fermentation Temperature on The Quality of Radish Kimchi) Cheria Lestari; Ismed Suhaidi; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT Radish kimchi is one of Korean side dish prepared by salted radish, blending with spices and various ingredients and fermenting in a period of time at ambient temperature. There are factors that affect in kimchi fermentation process, in this study, concentration of salt solution and fermentation temperature are used as variables. The purpose of this study was to determine the effect of concentration of salt solution and fermentation temperature on the quality of radish kimchi. This study used a a completely randomized design with two factors namely concentration of salt solution (G: 2%, 3%, 4% and 5%), and fermentation temperature (T: 10°C, 15°C, and 20°C). The parameters analyzed were moisture content, total soluble solids, total lactic acid, pH, vitamin C, fiber content, organoleptic values of color, aroma, taste, texture, and consumer acceptance, and total lactic acid bacteria. The results showed that the concentration of salt solution had highly significant effect on moisture content, total soluble solids, total lactic acid, vitamin C, fiber content, organoleptic of color, taste and texture. Fermentation temperature had highly significant effect on total lactic acid, pH, fiber content, organoleptic value of taste and consumer acceptance. Interaction of the two factors had highly significant effect on total lactic acid, pH, organoleptic values of aroma, and total lactic acid bacteria. The G1T1 treatment combination gave the best quality characteristics of the radish kimchi. Keywords: concentration of salt solution, fermentation temperature, radish, radish kimchi. ABSTRAK Kimchi lobak merupakan salah satu hidangan Korea yang terdiri dari lobak yang diberi garam, dicampur dengan berbagai bumbu lain dan difermentasi selama waktu dan suhu tertentu. Ada beberapa faktor yang mempengaruhi proses fermentasi kimchi, dimana dalam studi ini menggunakan variabel konsentrasi larutan garam dan suhu fermentasi. Penelitian ini dilakukan untuk mengetahui pengaruh konsentrasi larutan garam dan suhu fermentasi terhadap mutu kimchi lobak. Penelitian ini menggunakan model rancangan acak lengkap 2 faktor, yaitu penggunaan konsentrasi larutan garam (2%, 3%, 4%, dan 5%) dan suhu fermentasi (10°C, 15°C, dan 20°C). Parameter yang dianalisa adalah kadar air, total padatan terlarut, pH, total asam laktat, kadar vitamin C, kadar serat, uji organoleptik terhadap aroma, rasa, tekstur, dan penerimaan konsumen, serta total bakteri asam laktat. Hasil penelitian ini menunjukkan bahwa konsentrasi larutan garam memberikan pengaruh berbeda sangat nyata terhadap kadar air, total padatan terlarut, total asam laktat, kadar vitamin C, kadar serat, uji organoleptik aroma, rasa dan tekstur. Suhu fermentasi memberikan pengaruh yang berbeda sangat nyata terhadap pH, total asam laktat, kadar serat, uji organoleptik rasa, dan penerimaan konsumen. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap pH, total asam laktat, uji organoleptik aroma, dan total bakteri asam laktat. Kombinasi perlakuan G1T1 memberikan karakteristik mutu yang paling baik terhadap kimchi lobak. Kata kunci: kimchi lobak, konsentrasi larutan garam, lobak, dan suhu fermentasi.

PENGARUH KONSENTRASI GULA DAN LAMA PENYIMPANAN TERHADAP MUTU MANISAN BASAH BATANG DAUN PEPAYA (The Effect of Concentration of Sugar and Storage Time on The Quality of Petiole of Papaya Wet Candy) Dina Septya; Ismed Suhaidi; Ridwansyah Ridwansyah
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 aim of this research was to determine the effect of concentration of sugar and storage time on the quality of petiole of papaya wet candy. This research was using factorial Completely Randomized Design with two factors, i. e: concentration of sugar (G) (40%, 50%,60% and 70%) and storage time (L) (2 days, 4 days, and 6 days). The analyzed parameters were moisture content (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), solid gain (%), water loss (%), crude fiber content (%), total microbe (LOG CFU/g), total sugar (%), and hedonik value of colour, texture, taste, and score value of taste.The results showed that concentration of sugar had highly significant effect on moisture content (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), water loss (%), solid gain(%), total microbe (LOG CFU/g), total sugar (%) and score value of taste and had no effect on crude fiber content (%), hedonik value of colour, and texture. Storage time had highly significant effect on vitamin C content (mg/100 g sample), total soluble solid (oBrix), and total sugar (%) and had no effect on moisture content (%), water loss (%), solid gain (%), crude fiber content (%), total microbe (LOG CFU/g), hedonic value of colour, texture, taste, and score value of taste. The interaction of the two factors had highly significant effect on vitamin C content (mg/100 g sample), and had significant effect on total soluble solid (oBrix), and total sugar (%). Concentration sugar of 70% and storage time in 4 days was the best treatment and acceptable. Keywords : concentration of sugar, petiole of papaya, storage time, wet candy. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi gula dan lama penyimpanan terhadap mutu manisan basah batang daun pepaya. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu konsentrasi gula (G) (40%, 50%, 60%, dan 70%) dan lama penyimpanan (L) (2 hari, 4 hari, dan 6 hari). Parameter yang dianalisa adalah kadar air (%), kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), larutan yang masuk dalam bahan (%), air yang keluar dari bahan (%), kadar serat kasar (%), total mikroba (LOG CFU/g), total gula (%), nilai organoleptik hedonik warna, tekstur rasa, serta nilai skor rasa. Hasil penelitian menunjukkan bahwa konsentrasi gula memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), jumlah air yang keluar dari bahan (%), larutan yang masuk dalam bahan (%), total mikroba (LOG CFU/g), total gula (%), dan nilai skor rasa dan berbeda tidak nyata terhadap kadar serat kasar (%), nilai organoleptik hedonik warna, dan tekstur. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), dan total gula (%), dan berbeda tidak nyata terhadap kadar air (%), jumlah air yang keluar dari bahan (%), larutan yang masuk dalam bahan (%), kadar serat kasar (%), total mikroba (LOG CFU/g), nilai organoleptik hedonik warna, tekstur, rasa, dan nilai skor rasa. Interaksi antara kedua faktor memberikan pengaruh sangat nyata terhadap kadar vitamin C (mg/100 g bahan) dan berpengaruh nyata terhadap total padatan terlaut (oBrix) dan total gula (%). Konsentrasi gula 70% dan lama penyimpanan 4 hari menghasilkan kualitas manisan basah yang terbaik dan dapat diterima. Kata kunci : batang daun pepaya, konsentrasi gula, lama penyimpanan, manisan basah.

PENGARUH PERBANDINGAN NENAS DENGAN BIT DAN KONSENTRASI GUM ARAB TERHADAP MUTU FRUIT LEATHER NENAS (The Effect of Ratio of Pineapple with Beet and Arabic Gum Concentrationon the Quality of Pineapple Fruit Leather) Desintan Sri Mariati Sinaga; Ismed Suhaidi; 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 The aim of this research was to find the effect of ratio of nanas with beet and several arabic gum concentration on the quality of mixture nanas and beet fruit leather. This research using completely randomized design with two factors, i.e : ratio of nanas with beet (90% : 10% ; 80% : 20% ; 70% : 30% ; 60% : 40%)and arabic gum concentration (0,50%, 0,75% and 1,00 ; 1,25%). Parameters analyzed were moisture content, ash content, vitamin C content, fiber content, total soluble solid (TSS) content, total acid content, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, flavor, taste and texture. The results showed that the ratio of nanas with beet the had highly significant effect on moisture content, ash content, vitamin C content, fiber content, total soluble solid (TSS) content, total acid content, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on moisture content, ash content, vitamin C content, fiber content, total acid. Interactions of the two factors had significant effect on moisture content, and had no significant effect on ash content, vitamin C content, fiber content, total soluble solid (TSS) content, total acid content, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. The ratio of nanas with beet of 90% : 10% and arabic gum concentration of 0,50% gave the best quality of fruit leather nanas. Keywords: arabic gum, beet, fruit leather, pineapple. ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan bubur buah nenas dengan bit dan konsentrasi gum arab terhadap mutu fruit leather nenas. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap Faktorial dengan 2 faktor yaitu perbandingan bubur buah nenas dan bit terdiri dari 4 taraf yaitu (90% : 10% ; 80% : 20% ; 70% : 30% ; 60% : 40%) serta konsentrasi gum arab terdiri dari 4 taraf yaitu (0,50%, 0,75% and 1,00 ; 1,25%). Fruit leather yang dihasilkan diamati mutunya meliputi kadar air, kadar abu, kadar vitamin C, kadar serat kasar, padatan terlarut total, total asam, skor organoleptik warna, rasa, dan tekstur serta nilai hedonik warna, aroma, rasa,dan tekstur. Hasil penelitian menunjukkan perbandingan bubur buah nenas dan bit memberikan pengaruh sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, kadar serat kasar, padatan terlarut total, total asam, skor organoleptik warna, rasa, dan tekstur serta nilai hedonik warna, aroma, rasa,dan tekstur. Konsentrasi gum arab memberikan pengaruh sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, kadar serat kasar, dan total asam. Interaksi antara kedua faktor memberikan pengaruh nyata terhadap kadar air, dan memberikan pengaruh tidak nyata terhadap kadar abu, kadar vitamin C, kadar serat kasar, padatan terlarut total, total asam, skor organoleptik warna, rasa, dan tekstur serta nilai hedonik warna, aroma, rasa,dan tekstur. Perbandingan bubur buah nenas dan bit 90%:10% serta konsentrasi gum arab 0,50% menghasilkan fruit leather dengan mutu yang terbaik. Kata Kunci : gum arab, bit, fruit leather, nenas

PENGARUH PERBANDINGAN TEPUNG TALAS, TEPUNG JAGUNG, DENGAN TEPUNG PISANG DAN PERSENTASE KUNING TELUR TERHADAP MUTU FLAKES TALAS (The Effect of Taro Flour Ratio, Corn Flour, with Banana Flour and Yolk Percentage an Taro Flakes Quality) Triana Aulia; Ismed Suhaidi; Herla Rusmarilin
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 found the effect of taro flour ratio, corn flour, with banana flour and yolk percentage on the quality of taro flakes. The study was performed in May – July 2016 at the Laboratory of Food Technology, Faculty of Agriculture, University of Nort Sumatra, Medan, was using factorial completely randomized block design with two factors i.e ratio of taro flour, corn flour, with banana flour (P) (80:10:10; 70:20:10; 60:30:10; and 50:40:10) and yolk percentage (T) (2%; 4%; 6%; and 8%). The parameters that analyzed were water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, water absorption, resilience crisp in the milk, texture, organoleptic test of color, flavor, taste, and acceptance of panelist. The research showed that the ratio of taro flour, corn flour, with banana flour had a highly significant effect on water content, protein content, carbohydrate content, texture, organoleptic test of color and acceptance of panelist while the yolk percentage had a highly significant effect on water content, fat content, protein content, carbohydrate content, texture, organoleptic test of color and acceptance of panelist and had no significant effect on ash content, crude fiber content, water absorption, resilience crisp in the milk, organoleptics test of taste and flavor. The interaction between the two factors had significantly effect on water content, texture, organoleptic test of color, and acceptance of panelist.the best taro flakes way the P4T3 treatment was the ratio of taro flour, corn flour, with banana flour (50:40:10) and yolk percentage was 6%. Keywords: banana flour, corn flour. taro flake,taro flour, yolk ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung talas, tepung jagung, dengan tepung pisang dan persentase kuning telur terhadap mutu flakes talas. Penelitian ini dilakukan pada bulan Mei - Juli 2016 di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan, menggunakan Rancangan Acak Lengkap yang terdiri dari dua faktor yaitu perbandingan tepung talas, tepung jagung, dengan tepung pisang (P) (80: 10:10; 70:20:10; 60:30:10; dan 50:40:10) dan persentase kuning telur (T) dengan empat taraf yaitu (2%; 4%; 6%; dan 8%). Parameter yang dianalisis adalah kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar, daya serap air, ketahanan renyah dalam susu, tekstur, dan organoleptik (warna, aroma, rasa, dan penerimaan panelis). Hasil penelitian menunjukkan bahwa perbandingan tepung talas, tepung jagung, dengan tepung pisang memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, kadar karbohidrat, kadar serat kasar, daya serap air, kerenyahan dalam susu, uji tekstur, organoleptik warna, aroma, rasa, dan penerimaan panelis sedangkan persentase kuning telur memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar lemak, kadar protein, kadar karbohidrat, tekstur, organoleptik warna, dan penerimaan panelis serta memberikan pengaruh berbeda tidak nyata terhadap kadar abu, kadar serat kasar, daya serap air, kerenyahan dalam susu, organoleptik aroma dan rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air, tekstur, organoleptik warna, dan penerimaan panelis. Formulasi flakes talas terbaik terdapat pada perlakuan P4T3 yaitu perbandingan tepung talas, tepung jagung, dengan tepung pisang (50:40:10) dan persentase kuning telur 6%. Kata Kunci : flakes talas, kuning telur, tepung jagung, tepung pisang, tepung talas,

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