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Ismed Suhaidi
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan
Agriculture, Biological Sciences & Forestry Engineering

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The Effect of Sweet Potato Starch Concentration as Edible Coating on Quality of Minimally Processed Snake Fruit During Storage Rizki Annisa; Ismed Suhaidi; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The objective of this research was to find out the effect of starch concentration and storage time on quality of minimally processed snake fruit coated with edible coating. Method used in this research was completely randomized design (CRD) with 2 factors, namely the concentration of starch (P) : (2%, 3%, 4%, 5%, and 6%) and  storage time (L) : (2 days, 4 days, and 6 days). Parameters analyzed were weight loss, total acid, vitamin C content, total soluble solid, tanin content, total microorganism, organoleptic values of color, taste, flavor, and texture score. The results showed that the starch concentration  had highly significant effect on weight loss, total acid, vitamine C content, and total soluble solid. Storage time had highly significant effect on weight loss, total acid, vitamine C content, total soluble solid, tanin content, total microorganism, organoleptic values of color, taste, flavor and texture score. The interaction of two factors had highly significant effect on weight loss and total soluble solid and had significant effect on total acid and vitamine C content. The starch concentration of 5% with storage time 4 days could better protect the quality of minimally processed snake fruit. Keywords : edible coating, snake fruit, storage time, sweet potato starch
PENGARUH PERBANDINGAN BUBUR JAGUNG DENGAN BUBUR KACANG MERAH DAN PERSENTASE CARBOXY METHYL CELLULOSE TERHADAP MUTU SELAI (The Effect of Ratio of Corn Porridge with Red Kidney Bean Porridge and Percentage of Carboxy Methyl Celluloseon The Quality of Jam) Andreas Sembiring; Sentosa Ginting; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The aim of this study was to find the effect of the ratio of corn porridge with red kidney bean porridge and percentage of carboxy methyl cellulose on the quality of jam. This study was using completely randomized design with two factors, i.e ratio of corn porridge with red kidney bean porridge (K) : (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) and percentage of carboxy methyl cellulose(L): (0,25%, 0,5%, 0,75%, 1,0%). Parameter analyzed were moisture content, ash content, crude fiber content, protein content, total soluble solid, total sugar, pH, total plate count, organoleptic test of  color, flavor, taste and topicality. The results showed that the ratio of corn porridge with red kidney bean porridge had highly significant effect on moisture content, ash content, crude fiber content, protein content, total soluble solid, total sugar, pH, organoleptic value of color, flavor, taste, and topicality. Percentage of carboxyl methyl cellulose had highly significant effect on moisture content, ash content, crude fiber content, and organoleptic value of topicality. Interaction of the ratio of corn porridge with red kidney bean porridge and percentage of carboxy methyl cellulose had no significant effect on all of parameters analyzed. The ratio of corn porridge with red kidney bean porridge of 90%:10% and percentage of carboxy methyl cellulose of 1% produced the best jam. Keywords: Corn, Carboxy Methyl Cellulose, Jam, Red Kidney Bean ABSTRAK   Penelitian ini bertujuan untuk mengetahui perbandingan bubur jagung dengan bubur kacang merah dan persentase CMC terhadap mutu selai.  Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap Faktorial, terdiri dari 2 faktor, yaitu perbandingan bubur jagung dan bubur kacang merah (K)  (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%), dan persentase karboksil metil selulosa (L) (0,25%, 0,5%, 0,75%, 1,0%). Parameter mutu selai yang diamati meliputi kadar air, kadar abu, kadar serat kasar, kadar protein, total padatan terlarut, total gula, pH, total mikroba, dan uji orgnoleptik warna, flavor, rasa, dan daya oles. Hasil penelitian menunjukkan perbandingan bubur jagung dan bubur kacang merah memberikan pengaruh berbeda sangat nyata terhadap kadar air, abu, serat kasar, protein, total padatan terlarut, total gula, pH niilai organoleptik warna, flavor, rasa dan daya oles.  Konsentrasi karboksil metil selulosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, abu, serat kasar dan daya oles.  Interaksi antara perbandingan bubur jagung dan bubur kacang merah serta konsentrasi karboksil metil selulosa memberikan pengaruh berbeda tidak nyata terhadap semua parameter mutu selai yang diamati.  Rasio bubur jagung dan kacang merah 90:10 dan persentase karboksil metil selulosa 1% menghasilkan selai dengan mutu terbaik.   Kata Kunci : Jagung, Kacang Merah, Karboksil Metil Selulosa, Selai
Co-Authors Andreas Sembiring Atania Br Tarigan Deasi Indrawati Putri Lumbantoruan Efanny Dinny Simarmata Era Yusraini Hengky Irawan Johana Novita Paulina Purba Lasma Nora Limbong Misail Meliala Nenny Meiyanti Sitompul Nia Nazrah Hasibuan Pitaria Ferawati S. Ridwansyah Ridwansyah Ririn Carolina Silalahi Rizki Annisa Rona Joharmi Nainggolan Sentosa Ginting Terip Karo-Karo Zulkifli Lubis