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Rona J. Nainggolan
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Indonesia
Agriculture, Biological Sciences & Forestry Engineering

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PEMANFAATAN PATI UBI JALAR MERAH SEBAGAI EDIBLE COATING DAN PENGARUHNYA TERHADAP MUTU BUAH STRAWBERRY SELAMA PENYIMPANAN (Utilization of Red Sweet Potato Starch for Edible Coating and Its Effect on Quality of Strawberry Fruit During Storage) Desnovriani Putri Utami Lase; Rona J. Nainggolan; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The objective of this research was to find out the effect of the concentration of red sweet potato starch in the manufacture of edible coating on strawberry fruit quality during storage. Method used in this research was completely randomized design (CRD) with 2 factors, namely the concentration of starch (P) : (0%, 2.5%, and 5%) and storage time (L) : (0 days, 3 days, 6 days, and 9 days. Parameters analyzed were weight loss, total soluble solid, vitamin C, total acid, total microbes, coating thickness, color values, organoleptic values of color, taste, aroma, and texture.           The results showed that starch concentration had highly significant effect on weight loss, total soluble solid,, vitamin C, total acid, total microbes, coating thickness, color values, organoleptic values of color, flavor,aroma and texture. Interaction of starch concentration and storage time had highly significant effect on weight loss, had significant effect on total acid and the thickness of the coating. Edibel coatings which produce the best strawberry fruit quality during 3 days ofstorage was 2.5%. Keywords:storage time, sweet potato starch, edibel coating, strawberry. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pati ubi jalar merah dalam pembuatan edible coating terhadap mutu buah strawberry selama penyimpanan. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu konsentrasi pati (P) : (0%, 2,5%, dan 5%) dan lama penyimpanan (L) : (0 hari, 3 hari, 6 hari, dan 9 hari). Parameter yang dianalisa adalah susut bobot, total soluble solid, kadar vitamin C, total asam, total mikroba, ketebalan lapisan, nilai warna, nilai organoleptik warna, rasa, aroma, dan tekstur. Hasil penelitian menunjukkan bahwa konsentrasi pati memberikan pengaruh berbeda sangat nyata terhadap susut bobot, total padatan terlarut, kadar vitamin C, total asam, total mikroba, ketebalan lapisan, nilai warna, nilai organoleptik warna, rasa, aroma dan tekstur. Interaksi konsentrasi pati dan lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap susut bobot, memberikan pengaruh berbeda nyata terhadap total asam dan ketebalan lapisan. Pelapis edibel yang menghasilkan mutu buah stroberi terbaik selama 3 hari penyimpanan adalah pelapis edible yang dibuat dengan menggunakan pati ubi jalar merah pada konsentrasi pati 2,5%.   Kata kunci: lama penyimpanan, pati ubi jalar merah, pelapis edibel, stroberi.
PENGARUH PERBANDINGAN BUBUR GENJER DENGAN LABU JIPANG DAN JUMLAH GLUKOSA TERHADAP MUTU VEGETABLE LEATHER (The Effect of Ratio of Mush Yellow Velvet Leaf with Chayote and Amount of Glucose on The Quality of Vegetable Leather) Maria Hevelyn Limbong; Ismed Suhaidi; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The objective of this research was to find out the effect of ratio of mush yellow velvetleaf  with chayote and amount of glucose on the quality of vegetable leather. Using Completely Randomized Design (CRD) with two factors, i.e. ratio of mush yellow velvetleaf with chayote (P) (80%:20%; 60%:40%; 40%:60%; 20%:80%) and amount of glucose (K) (5%, 10%, 15%, 20%). The results showed that the  ratio of mush yellow velvetleaf with chayote had highly significant effect on water content, ash content, total glucose, color index, fiber content, and hedonic value of color, had significant effect on total soluble solid (TSS) and consumer acceptance. The amount of glucose had highly significant effect on water content, ash content, total soluble solid (TSS), and total sugar, had significant effect on hedonic value of color. The interaction of ratio of mush yellow velvetleaf with chayote and amount of glucose had highly significant effect on water content. Keywords :  chayote, glucose, vegetable leather, yellow velvetleaf ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur genjer dengan labu jipang dan jumlah glukosa terhadap mutu vegetable leather. Menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu perbandingan bubur genjer dengan labu jipang (P) (80%:20%; 60%:40%; 40%:60%; 20%:80%) dan jumlah glukosa (K) (5%; 10%; 15%; 20%). Parameter yang dianalisa adalah kadar air, kadar abu, nilai pH, total soluble solid (TSS), total glukosa, indeks warna, kadar serat, nilai organoleptik hedonik warna, aroma, rasa, tekstur, dan penerimaan konsumen. Hasil penelitian menunjukkan bahwa perbandingan bubur genjer dengan labu jipang memberikan pengaruh berbeda sangant nyata terhadap kadar air, kadar abu, total glukosa, indeks warna, kadar serat, dan nilai organoleptik hedonik warna, memberi pengaruh berbeda nyata terhadap total soluble solid (TSS) dan penerimaan konsumen. Jumlah glukosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total soluble solid (TSS), dan total glukosa, memberikan pengharuh berbeda nyata terhadap organoleptik hedonik warna. Interaksi perbandingan bubur genjer dengan labu jipang dan jumlah glukosa memberikan pengaruh sangat nyata terhadap kadar air. Kata kunci : genjer, vegetable leather, labu jipang, glukosa
PENGARUH PERBANDINGAN BUBUR DAUN LIDAH BUAYA, SARI MARKISA DAN MANISAN BELIMBING WULUH DENGAN PENAMBAHAN PEKTIN TERHADAP MUTU MARMALADE (The Effect of The Ratio of Aloe Vera Slurry, Passion Fruit Juice and Starfruit with The Addition of Pectin on The Qua Dwi Aristantia S.; Rona J. Nainggolan; Herla Rusmarilim
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This study was aimed to determine the effect of the ratio of aloe vera slurry, passion fruit juice and starfruit with the addition of pectin on the quality and organoleptic test of marmalade blend of aloe vera, passion fruit juice and starfruit. This research was conducted at Food Technology Laboratory of Faculty of Agriculture, University of Sumatera Utara, Medan, using factorial completely randomized design with two factors i.e the ratio of aloe vera slurry, passion fruit juice and starfruit (M): (40%: 50%: 10%; 30%: 60%: 10%; 20%: 70%: 10%; 10%: 80%: 10%) and the number of pectin (P): (1%, 1.5%, 2%, 2.5%). Parameters analyzed were moisture content, ash content, vitamin C content, total acid, total dissolved solid, crude fiber content, pH, shear test score, organoleptic test of color, flavor and taste. The results showed that the ratio of aloe vera slurry, passion fruit juice and starfruit had a very significant different effect on water content, ash content, vitamin C content, total acid, total soluble solid, and crude fiber content. The amount of pectin had very significant effect on water content, ash content, vitamin C content, and crude fiber content. Interaction between the two factors had a significant different effect on vitamin C. The ratio of aloe vera, passion fruit juice of (10%: 80%: 10%) and pectin of (2.5%) yielded the best and more acceptable marmalade quality. Keywords: aloe vera, passion fruit, marmalade, pectin. ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan bubur lidah buaya, sari markisa dan belimbing wuluh dengan penambahan pektin terhadap mutu dan uji organoleptik marmalade campuran bubur lidah buaya, sari markisa dan belimbing wuluh. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan bubur lidah buaya, sari markisa dan potongan belimbing wuluh (M) : (40%:50%:10% ; 30%:60%:10% ; 20%:70%:10% ; 10%:80%:10%) dan jumlah pektin (P) : (1%, 1,5%, 2%, 2,5%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, total asam, total padatan terlarut, kadar serat kasar, penentuan pH, uji skor hedonik daya oles, uji organoleptik warna, aroma dan rasa. Hasil penelitian menunjukkan bahwa perbandingan bubur lidah buaya, sari markisa dan belimbing wuluh memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total asam, total padatan terlarut, dan kadar serat kasar. Jumlah pektin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, dan kadar serat kasar. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap kadar vitamin C. Perbandingan bubur lidah buaya, sari markisa dan belimbing wuluh (10%:80%:10%) dan jumlah pektin (2,5%) menghasilkan kualitas marmalade yang terbaik dan lebih diterima. Kata kunci : lidah buaya, markisa, marmalade, pektin.
PENGARUH PERBANDINGAN JAMUR TIRAM DENGAN BROKOLI DAN PERBANDINGAN TEPUNG TERIGU DENGAN TEPUNG UBI JALAR KUNING TERHADAP MUTU NUGGET JAMUR TIRAM (The Effect of Ratio of Oyster Mushroom with Broccoli and Ratio of Wheat Flour with Yellow Sweet Potato Flour o Melince Situmorang; Rona J. Nainggolan; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Nugget is a food processing result of chicken, has a good flavor and favored by everyone. This research was conducted using completely randomized design with two factors, i.e ratio of oyster mushroom with broccoli (J) : (40%:60%, 50%:50%, 60% : 40%, 70%:30%) and ratio of wheat flour with yellow sweet potato flour (T) : (60%:40%, 65%:35%, 70%:30%, 75%:25%). Parameters analyzed were moisture content (%), protein content (%), crude fiber content (%), fat content (%), ash content (%), carbohydrate content (%), organoleptic value of taste, color, flavor, texture and organoleptic score of texture. The result showed that the interaction between ratio of oyster mushroom with broccoli and ratio of wheat flour with yellow sweet potato flour had a highly significant effect (P<0,01) on fat content. The increasing concentration of oyster mushroom increased the moisture content (%), protein content (%), crude fiber content (%), hedonic value texture and score value texture but decreased the fat content (%), ash content (%), and carbohydrate content (%). The increasing concentration of wheat flour increased the moisture content (%), protein content (%), hedonic value texture and score value texture but decreased the crude fiber content (%), fat content (%), ash content (%)  and carbohydrate content (%). The ratio of oyster mushroom with broccoli 70%:30% and ratio of wheat flour with yellow sweet potato flour 75%:25% produced the best oyster mushroom nugget. Keywords : broccoli, oyster mushroom, oyster mushroom nugget, wheat flour, yellow sweet potato flour ABSTRAK Nugget merupakan bahan pangan hasil pengolahan daging ayam yang memiliki cita rasa enak dan digemari semua kalangan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan jamur tiram dengan brokoli (J) : (40%:60%, 50%:50%, 60% : 40%, 70%:30%) dan perbandingan tepung terigu dengan tepung ubi jalar kuning (T) : (60%:40%, 65%:35%, 70%:30%, 75%:25%). Parameter yang dianalisa meliputi kadar air (%), kadar protein (%), kadar serat kasar (%), kadar lemak (%), kadar abu (%), kadar karbohidrat (%), uji organoleptik hedoni rasa, warna, aroma, tekstur,dan skor tekstur. Hasil penelitian menunjukkan bahwa interaksi kedua perlakuan memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap kadar lemak. Peningkatan jumlah jamur tiram dapat meningkatkan kadar air (%), kadar protein (%), kadar serat kasar (%), uji hedonik tekstur, dan uji skor tekstur tetapi menurunkan kadar lemak (%), kadar abu (%), dan kadar karbohidrat (%). Peningkatan jumlah tepung terigu dapat meningkatkan kadar air (%), kadar protein (%), uji hedoni tekstur, dan uji skor tekstur tetapi menurunkan kadar serat kasar (%), kadar lemak (%), kadar abu (%), dan kadar karbohidrat (%). Perbandingan  jamur tiram dengan brokoli 70% : 30% dan perbandingan tepung terigu dengan tepung ubi jalar kuning 75% : 25% menghasilkan nugget jamur tiram terbaik. Kata kunci : tepung ubi jalar kuning, tepung terigu, brokoli, jamur tiram, nugget jamur tiram
PENGARUH PERBANDINGAN BUBUR BUNGA ROSELLA DENGAN EKSTRAK BUNGA KRISANTEMUM DAN PENAMBAHAN PEKTIN TERHADAP MUTU FLOWER LEATHER (The Effect of Ratio Of Rosella, Extract Chrisantemum and Pectin Addition on The Quality of Flower Leather) Trike Sitanggang; Linda Masniary Lubis; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The aim of this research was to find the effect of ratio of roselle pulps and  krisantemum juices and  pectin addition on the quality flower leather from roselle pulps with krisantemum juices. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using compeletely randomized design with two factors, i.e. : ratio of roselle pulps with krisantemum juices (R) : (20%:80% ; 40%:60% ; 60%:40%; 80%:20%) and pectin addition (P) : (1%, 1,5%, 2%, 2,5%). Parameters analyzed were moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of organoleptic values of taste, texture, and colour and hedonic of organoleptic values of flavour, colour, taste and texture. The results showed that the ratio of roselle pulps with krisantemum juices had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, score of organoleptic texture and taste and hedonic of organoleptic taste, flavour, and texture. Pectin addition had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, total acid, total soluble content, score organoleptic texture and hedonic organoleptic texture. Interaction of the two factors had significant effect on moisture content and vitamin C content. The ratio of roselle pulps with krisantemum juices of (80%:20%) and pectin addition of (2,5%) produced the best quality of flower leather and more acceptable Keywords : flower leather,krisantemum, pectin, roselle. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan bubur bunga rosella dengan sari bunga krisantemum dan penambahan pektin terhadap mutu dan uji organoleptik flower leather campuran bubur bunga rosella dengan sari bunga krisantemum. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan bubur bunga rosella dengan sari bunga krisantemum (R) : (20%:80% ; 40%:60% ; 60%:40%; 80%:20%) dan jumlah pektin (P) : (1%, 1,5%, 2%, 2,5%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, kadar serat kasar, total asam, total mikroba, uji organoleptik rasa, tekstur dan warna, uji organoleptik hedonik aroma, warna, rasa dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan bubur bunga rosella dengan sari bunga krisantemum memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar vitamin C, kadar abu, kadar serat kasar, nilai skor tekstur, rasa dan nilai hedonik rasa, aroma dan tekstur. Jumlah pektin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C kadar serat, total asam, total padatan terlarut, uji organoleptik skor tekstur, dan nilai hedonik tekstur. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap kadar air dan kadar vitamin C. Perbandingan bubur bunga rosella dengan sari bunga krisantemum (80%:20%) dan jumlah pektin (2,5%) menghasilkan kualitas flower leather yang terbaik dan lebih diterima Kata kunci : flower leather, krisantemum, pektin, rosella.
Co-Authors Desnovriani Putri Utami Lase Dwi Aristantia S. Elisa Julianti Herla Rusmarilim Ismed Suhaidi Lasma Nora Limbong Linda Masniary Lubis Maria Hevelyn Limbong Melince Situmorang Trike Sitanggang