Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Rekayasa Pangan dan Pertanian
Ridwansyah Ridwansyah
Program Studi ILmu dan Teknologi Pangan Fakultas Pertanian USU
Agriculture, Biological Sciences & Forestry Engineering

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 8 Documents
Search

 1 
Study On The Addition Of Taro, Mung Bean, Wheat Flours On The Quality Of Cookies Wita Dola Rista Sidabutar; Rona Joharmi Nainggolan; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.327 KB)

Abstract

The research was aimed to investigate the effect of addition of taro and mung bean flours on the quality of cookies. The reseach had been performed using factorial completely randomized design, with one factor i.e : taro flour, mung bean flour and wheat flour (T): 70%:0%:30%, 60%:10%:30%, 50%:20%:30%, 40%:30%:30%, 30%:40%:30%, 20%:50%:30%, 10%:60%:30%, 0%:70%:30%. Parameters analyzed were water content, ash content, fat content, protein content, fiber content, cookies crispy test with instrometer and organoleptic values (flavor, taste and texture).The result showed that the ratio of taro flour, mung bean flour and wheat flour had significant effect on all parameters.The 70%:0%:30% composition produced the best cookies in organoleptic values. . Key words : Taro flour, mung bean flour, wheat flour,cookies
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (366.302 KB)

Abstract

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.  
PENDUGAAN UMUR SIMPAN COOKIES NENAS DENGAN METODE AKSELERASI BERDASARKAN PENDEKATAN KADAR AIR KRITIS (The Estimation Of Shelf Life Of Pineapple Cookies Using Accelerated Method Based On Critical Moisture Content Approach) Citra Pertiwi; Sentosa Ginting; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.452 KB)

Abstract

ABSTRACT The aim of this research was to determine the effect of  type of packaging and storage time on the quality of pineapple cookies and to estimate the shelf life of pineapple cookies that were packaged in Oriented Polypropylene, Polyethylene, and Metalized Plastic. The effect of type of packaging and storage time of the pineapple cookies was using factorial Completely Randomized Design with two factors, i. e: the  types of packaging (K) (Oriented Polypropylene (OPP), Polyethylene (PE), Metalized Plastic (MP)) and storage time (L)(7 days, 14 days, 21 days). Each treatment was keeped in the room temperature and 15 oC. The analyzed parameter were moisture content, fat content, free fatty acids, and organoleptic value of colour, aromatic, taste and texture. Estimation of shelf liife  pineapple cookies was  using accelerated method based on critical moisture content approach. The results showed that the type of packaging had highly significant effect on water content, fat content, free fatty acids, organoleptic value (aromatic and texture) in the room temperature and 15 oC . Storage time had highly significant effect on water content, fat content, free fatty acids, organoleptic value (aromatic and texture) in the room temperature and 15 oC. The Interaction between the type of packaging and storage time had significant effect on water content in the room temperature and 15 oC. The shelf life estimation of pineapple cookies in the room temperature was 97 days for OPP, 9 days for PE and 400 days for metalized plastic. The shelf life estimation of pineapple cookies in the 15 oC was 509 days for OPP, 47 days for PE and 2091 days for metalized plastic. Keywords: pineapple cookies, shelf life, storage time, type of packaging ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh jenis kemasan dan lama penyimpanan terhadap mutu cookies nenas, dan untuk menduga umur simpan dari cookies nenas yang dikemas dalam kemasan Oriented Polypropylene, Polietilen, dan Metalized Plastic. Pengaruh jenis kemasan dan lama penyimpanan terhadap cookies nenas menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu jenis kemasan (K) (Oriented Polypropylene (OPP), Polietilen (PE), Metalized Plastic (MP)) dan lama penyimpanan (L) (7 hari, 14 hari, dan 21 hari). Masing-masing perlakuan disimpan pada suhu ruang dan suhu 15 oC. Parameter yang dianalisa adalah kadar air, kadar lemak, kadar asam lemak bebas, nilai organoleptik warna, aroma, rasa dan tekstur. Pendugaan umur simpan cookies nenas menggunakan metode akselerasi berdasarkan pendekatan kadar air kritis. Hasil penelitian menunjukkan bahwa jenis kemasan memberikan pengaruh berbeda sangat nyata terhadap kadar air, asam lemak bebas, nilai organoleptik (aroma dan tekstur) pada suhu ruang dan suhu 15 oC. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap kadar air, asam lemak bebas, nilai organoleptik (aroma dan tekstur) pada suhu ruang dan suhu 15 oC. Interaksi antara jenis kemasan dan lama penyimpanan memberikan pengaruh berbeda nyata terhadap kadar air pada suhu ruang dan suhu 15 oC. Umur simpan cookies nenas yang disimpan pada suhu ruang pada berbagai jenis kemasan yaitu 97 hari untuk kemasan OPP, 9 hari untuk kemasan PE, dan 400 hari untuk kemasan Metalized Plastic. Sedangan umur simpan cookies nenas yang disimpan pada suhu showcase (15 oC) pada berbagai jenis kemasan yaitu 509  hari untuk kemasan OPP, 47  hari untuk kemasan PE, dan 2091  hari untuk kemasan Metalized Plastic.   Kata kunci : cookies nenas, jenis kemasan, lama penyimpanan, umur simpan
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.934 KB)

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.316 KB)

Abstract

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, TAPIOKA, DENGAN TEPUNG MOCAF DAN PERSENTASE TERHADAP MUTU KERIPIK TEMPE INOVASI (The Effect of Ratio of Taro Flour, Tapioca, and Mocaf Flour and Percentage of Laru on The Quality of Inovation Tempeh Chips) Ika Octariyani Safitri; Herla Rusmarilin; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.158 KB)

Abstract

ABSTRACT The aim of this research was to find the effect of ratio of taro flour, tapioca, and mocaf flour and concentration of Yeast on the quality of innovation tempeh chips. This research was conducted at Laboratory of Food Technology and , Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e ratio of  taro flour, tapioca, and mocaf flour (I) : (50%:40%:10% ; 40%:50%:10% ; 30%:60%:10% ; 20%:70%:10%) and concentration of Yeast (K) : (0,5% ; 1% ; 1,5% ; 2%). The parameters analyzed were water content, ash content, protein content, fat content, fiber content, carbohydrate content, oil absorption index, texture value and the organoleptic test of color, flavor, taste, and texture. The results showed that the ratio of taro flour, tapioca, and mocaf flour had highly significant effect on value of  water content, ash content, fat content, fiber content, carbohydrate content, oil absorption index, texture value, and organoleptic color fresh tempeh, and did not differ significantly on protein content, the organoleptic test value of color tempeh chips, the organoleptic test value of flavor of  fresh tempeh, the organoleptic test value of flavor of tempeh chips, the organoleptic test value of taste of tempeh chips, the organoleptic test  value of texture of fresh tempeh. Concentration of Yeasthad highly significant effect on ash content, fiber content, carbohydrate content, and texture value, and did not differ significantly on water content, protein content, fat content, oil absorption index, the organoleptic test value of color of fresh tempeh, the organoleptic test value of color of tempeh chips, the organoleptic test value of flavor of fresh tempeh, the organoleptic test value of flavor of tempeh chips, the organoleptic test value of taste of tempeh chips, the organoleptic test value of texture of fresh tempeh. The interaction between the two factors had highly significant effect on ash content and fiber content, and did not differ significantly on water content, protein content, fat content, carbohydrate content, oil absorption index, texture value and the organoleptic test of color, flavor, taste, and texture. Fresh tempeh that had the best quality was at ratio of taro flour, tapioca, and mocaf flour of 20%:70%:10% and Concentration of Yeast1,5% and 2%. Antioxidant activity of fresh tempeh with the best quality was analyzed. Keyword : taro flour, tapioca, mocaf flour, yeast ABSTRAK Penelitian ini dilakukan untuk mengetahui Pengaruh perbandingan tepung talas, tapioka, dengan tepung mocaf dan jumlah laru terhadap mutu keripik tempe inovasi. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, menggunakan rancangan acak lengkap faktorial 2 faktor, yaitu perbandingan tepung talas, tapioka, dan tepung mocaf (I) (50%:40%:10% ; 40%:50%:10% ; 30%:60%:10% ; 20%:70%:10%) dan jumlah laru (K) (0,5%, 1%, 1,5%, 2%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar serat, kadar karbohidrat, daya serap minyak, uji tekstur, nilai organoleptik warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan tepung talas, tapioka, dan tepung mocaf memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar lemak, kadar serat, kadar karbohidrat, daya serap minyak, uji tekstur, nilai hedonik warna tempe segar, namun memberikan pengaruh berbeda tidak nyata terhadap kadar protein, nilai hedonik warna keripik tempe, nilai hedonik aroma tempe segar, nilai hedonik aroma keripik tempe, nilai hedonik rasa keripik tempe, dan nilai hedonik tekstur tempe segar. Jumlah laru memberikan pengaruh sangat nyata terhadap kadar abu, kadar serat, kadar karbohidrat, dan uji tekstur, namun memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar protein, kadar lemak, daya serap minyak, nilai hedonik warna tempe segar, nilai hedonik warna keripik tempe, nilai hedonik aroma tempe segar, nilai hedonik aroma keripik tempe, nilai hedonik rasa keripik tempe, dan nilai hedonik tekstur tempe segar. Interaksi keduanya memberikan pengaruh berbeda sangat nyata terhadap kadar abu dan kadar serat, namun memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar protein, kadar lemak, kadar karbohidrat, daya serap minyak, uji tekstur, nilai organoleptik warna, aroma, rasa, dan tekstur. Perlakuan tempe segar terbaik terdapat pada perbandingan tepung talas, tapioka dan tepung mocaf 20%:70%:10% dan jumlah laru 1,5% dan 2%. Perlakuan tempe segar terbaik diuji aktivitas antioksidannya. Kata Kunci : laru, tapioka, tepung mocaf, tepung talas.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (175.298 KB)

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
AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN BANGUN-BANGUN (Coleus amboinicus Lour) PADA BERBAGAI TINGKAT PETIKAN DAUN DENGAN METODE DPPH (Antioxidant Activity of Water Methanol Extract of Bangun-Bangun Leaf (Coleus amboinicus Lour) in Several Leaf Pick Levels Usin Novita Sari Tobing; Herla Rusmarilin; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.578 KB)

Abstract

ABSTRACT Bangun-Bangun leaf is vegetable foodstuffs which has potential as a source of antioxidants as it is rich in flavonoid and pholiphenol. This objective of this research was performed in three stages. Stage I: Making of bangun-bangun leaf flour with one factor (Pick Level (P): 1, 2, and 3 (4 leaves from shoot, 4 leaves of middle part, and 4 leaves of under part). Stage II: Making of bangun-bangun leafs methanolic extract with one factor (Pick Level (P): 1, 2, and 3 (4 leaves from shoot, 4 leaves of middle part, and 4 leaves of under part). Stage III: Estimating the antioxidant activity of ether and water with two factors i.e: concentration (K): (10, 20, 40, 80, dan 160ppm) and pick level (P): 1, 2, 3 (4 leaves from shoot, 4 leaves of middle part, and 4 leaves of under part). The results showed that the pick level had no significant effect on moisture content, protein content, and crude fiber content, and had significant effect on ash content and fat content. The moisture content, ash content, fat content, protein content, and crude fiber content tended to increase with increasing pick level. The yield of methanolic extract were maximum at pick 3 (4 leaves of middle part), and tended to decrease at pick 1 (4 leaves from shoot). The interaction of concentration and pick level had highly significant effect on antioxidant activity. The antioxidant of ether fraction tended to increase, but the antioxidant of the water fraction tended to decrease with increasing the pick level. The antioxidant of bangun-bangun methanolic extract was categorized as a strong antioxidant because of the IC50 ether and water fractions were less than 100 ppm. Keywords : Antioxidant, Bangun-Bangun leaf, DPPH, ether fraction, water fraction. ABSTRAK Daun bangun-bangun merupakan bahan pangan nabati yang potensial sebagai sumber antioksidan karena kaya akan flavonoid dan polifenol. Penelitian ini dilakukan dalam tiga tahap. Tahap I: Pembuatan tepung daun bangun-bangun dengan satu faktor, yaitu: tingkat petikan (P): petikan 1, 2 dan 3 (4 daun dari pucuk, 4 daun bagian tengah, dan 4 daun bagian bawah). Tahap II: Pembuatan ekstrak metanolik daun bangun-bangun dengan satu faktor, yaitu: tingkat petikan (P): petikan 1, 2 dan 3 (4 daun dari pucuk, 4 daun bagian tengah, dan 4 daun bagian bawah). Tahap III: Uji aktivitas antioksidan ekstrak metanolik fraksi eter dan air dengan 2 faktor, yaitu: konsentrasi (K): (10, 20, 40, 80, dan 160 ppm) dan tingkat petikan (P): petikan 1, 2 dan 3 (4 daun dari pucuk, 4 daun bagian tengah, dan 4 daun bagian bawah). Hasil penelitian menunjukkan tingkat petikan berpengaruh berbeda tidak nyata terhadap kadar air, kadar protein dan kadar serat kasar, dan berbeda nyata pada kadar abu dan kadar lemak. Pada kadar air, kadar abu, kadar lemak, kadar protein dan kadar serat kasar cenderung meningkat dengan meningkatnya tingkat petikan. Rendemen ekstrak metanolik maksimum pada tingkat petikan 3 (4 daun bagian bawah) dan cenderung menurun pada tingkat petikan 1 (4 daun dari pucuk).Interaksi konsentrasi ekstrak dan tingkat petikan berpengaruh berbeda sangat nyata terhadap aktivitas antioksidan.Antioksidan fraksi eter cenderung meningkat sedangkan aktioksidan fraksi air cenderung menurun dengan meningkatnya tingkat petikan.Antioksidan ekstrak metanolik daun bangun-bangun tergolong kuat karena IC50 fraksi eter dan air kurang dari 100ppm.   Kata kunci : Antioksidan, daun bangun-bangun, DPPH, fraksi air, fraksi eter
Co-Authors Cheria Lestari Citra Pertiwi Desintan Sri Mariati Sinaga Dina Septya Herla Rusmarilin Ika Octariyani Safitri Ismed Suhaidi Juliardo Estefan Purba Novita Sari Tobing Rona J. Nainggolan Rona Joharmi Nainggolan Sentosa Ginting Wita Dola Rista Sidabutar