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

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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 ANDALIMAN DENGAN BATANG KECOMBRANG DAN SUHU PENGERINGAN TERHADAP MUTU BUBUK SAMBAL ANDALIMAN (Effect of Ratio of Sichuan Pepper with Torch Ginger Stem and Drying Temperature on The Quality of Sichuan Pepper Condiment Powder) Debora Agnesty; Terip Karo-Karo; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACTThe purpose of this research was  to introduce the traditional food on practically and to find the effect of ratio of sichuan pepper with torch ginger stem and drying temperature on the quality of  sichuan pepper condiment powder along with score of organoleptic  of sichuan pepper condiment powder. 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 sichuan pepper with torch ginger stem (A) : (25%;75% ; 50%:50%  ; 75%:25%  ; 100%:0%) and drying temperature (S) :  (50oC,  60 oC,  70 oC). Parameters analyzed were moisture content, ash content, vitamin C content, total acid, numbing score, score of organoleptic colour, flavour, taste, consume reception and antioxidan. The results showed that the ratio of sichuan pepper with torch ginger stem had highly significant effect on moisture content , ash content, vitamin C content, total acid, numbing score, score of organoleptic colour, flavour, taste, and consume reception. Drying temperature had highly significant effect on moisture content , ash content, vitamin C content, numbing score, score of organoleptic colour, flavour, taste, and consume reception. Interaction of the two factors had had highly significant effect on ash content, vitamin C content, total acid, numbing score, score of organoleptic flavour and consume reception. The ratio of  sichuan pepper with torch ginger stem of  (75%:25%) and drying temperature 50oC produced the best quality of sichuan pepper condiment powder and more acceptable. Keywords : sichuan pepper, torch ginger stem, drying temperature, dry condiment ABSTRAKPenelitian ini dilakukan untuk mengangkat makanan tradisional dalam bentuk yang praktis dan mengetahui pengaruh perbandingan andaliman dengan batang kecombrang dan suhu pengeringan terhadap mutu bubuk sambal andaliman serta uji organokeptik bubuk sambal andaliman. Penelitian dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan andaliman dengan batang kecombrang (A) : (25%;75% ; 50%:50% ; 75%:25% ; 100%:0%) dan suhu pengeringan (S) : (50oC, 60 oC, 70 oC). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, total asam, tingkat kegetiran, nilai organoleptik uji skor warna, aroma, rasa, penerimaan konsumen dan antioksidan. Hasil penelitian menunjukkan bahwa perbandingan andaliman dengan batang kecombrang memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total asam, kadar vitamin C, tingkat kegetiran, nilai organoleptik uji skor warna, aroma, rasa, penerimaan konsumen. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, tingkat kegetiran, nilai organoleptik uji skor warna, aroma, rasa, dan penerimaan konsumen. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar vitamin C, total asam, nilai organoleptik uji skor rasa, tingkat kegetiran, dan penerimaan konsumen. Perbandingan andaliman dengan batang kecombrang (75%:25%) dan suhu pengeringan 50oC menghasilkan kualitas bubuk sambal andaliman yang terbaik dan lebih diterima.  Kata kunci : andaliman, batang kecombrang, suhu pengeringan, bubuk sambal
PENGARUH PERBANDINGAN BUBUR KULIT SEMANGKA, SARI NANAS, DENGAN CEMPEDAK DAN KONSENTRASI PEKTIN TERHADAP MUTU MARMALADE BUAH (The Effect Of Ratio Of Pulp Of Watermelon Skin, Pineapple JuiceWith Cempedak And Amount Pectin On The Quality Of Marmalade Fruit) Putri Lestari; Sentosa Ginting; Ismed Suhaidi
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 purpose of this research was to find the effect of ratio of pulp of watermelon skin, pineapple juicewith cempedak and amount pectin on the quality of marmalade fruit. This research was conducted using completely randomized design with two factors, i.e ratio of puree of watermelon skin, pineapple juice with cempedak (K) : (60%:30%:10% ; 55%:35%:10% ; 50%:40%:10% ; 45%:45%:10%) and pectin addition (P) : (0,50% ; 0,75% ; 1,00% ;1,25%). The results showed that ratio of pulp of  watermelon skin, pineapple juice with cempedak had highly significant effect on ash content, viscosity, score of organoleptic consistency, spread ability, and hedonic organoleptic of  color; had significant effect on total soluble solid, had no significant effect on moisture content, crude fiber content, total acid, content of  vitamin C, color index, score organoleptic of color; hedonic organoleptic of aroma and taste. Pectin addition had highly significant effect on moisture content, ash content, crude fiber content, total soluble solid, total acid, color index, viscosity, score of organoleptic color, score of organoleptic consistency, spread, hedonic organoleptic of color and aroma, had no significant effect on content of vitamin C and hedonic organoleptic of taste. The interaction between the two factors had highly significant effect on viscosity, score organoleptic of consistency, spread ability, and hedonic organoleptic of color, had no significant effect on moisture content, ash content, crude fiber content, total soluble solid, total acid, vitamin C content, color index, score organoleptic of color, hedonic organoleptic aroma, and taste. Marmalade with the best treatment was using ratio of  pulp of watermelon skin, pineapple juice, with cempedak of  60%:30%:10% and pectin of 1,25%, and its  antioxidant was analized. Keywords : cempedak,marmalade,pectin,pineapple,watermelon skin. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh perbandingan bubur kulit semangka, sari nanas, dengan cempedak dan jumlah pektin terhadap mutu marmalade buah. Penelitian ini dilakukan menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan bubur kulit semangka, sari nanas, dengan cempedak (K) : (60%:30%:10% ; 55%:35%:10% ; 50%:40%:10% ; 45%:45%:10%) dan jumlah pektin (P) : (0,50% ; 0,75% ; 1,00% ; 1,25. Hasil penelitian menunjukkan bahwa perbandingan bubur kulit semangka, sari nanas, dengan cempedak memberikan pengaruh berbeda sangat nyata terhadap kadar abu, viskositas, nilai skor kekentalan, daya oles dan nilai organoleptik hedonik warna, memberikan pengaruh berbeda nyata terhadap total soluble solid serta memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar serat, total asam, kadar vitamin C, indeks warna, nilai organoleptik skor warna, nilai organoleptik hedonik aroma dan rasa. Jumlah pektin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total soluble solid, total asam, indeks warna, viskositas, nilai organoleptik skor warna, nilai organoleptik skor kekentalan, daya oles, nilai organoleptik hedonik warna dan aroma, serta memberikan pengaruh berbeda tidak nyata terhadap kadar vitamin C dan nilai organoleptik rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap viskositas, nilai organoleptik skor kekentalan, nilai skor daya oles, dan nilai organoleptik hedonik warna serta memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar abu, kadar serat, total soluble solid, total asam, kadar vitamin C, indeks warna, nilai organoleptik skor warna, nilai organoleptik hedonik aroma dan rasa. Marmalade dengan perlakuan terbaik adalah perbandingan bubur kulit semangka, sari nanas, dengan cempedak yaitu 60%:30%:10% dan penambahan pektin 1,25%, dimana antioksidannya dianalisa.   Kata kunci : cempedak, marmalade, pektin, nanas, kulit semangka. 
PENGARUH PERBANDINGAN SARI NANAS DENGAN SARI DAUN SIRSAK DAN PERSENTASE GUM ARAB TERHADAP MUTU PUDING (The Effect of Ratio Pineapple Juice with Soursop Leaves Extract and Percentage of Arabic Gum on Quality of Pudding) Rizki Kurnia Wardani Putri; Herla Rusmarilin; Ismed Suhaidi
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 ratio of pineapple juice with soursop leaf extract and the appropriate percentage of arabic gum used in makng puddings to produce a pudding with a good quality. This research using a completely randomized factorial design with two factors, namely the ratio of pineapple juice with soursop leaves extract (D) (90%:10%, 80%:20%, 70%:30%, 60%:40%) and the percentage of arabic gum (G) (0,5%, 1,0%, 1,5%, 2,0%, 2,5%). Analyze parameters were water content, ash content, fat content, fiber content, total acid, total dissolved solid, total sugar, vitamin C content, color index, level of syneresis, organoleptic of color, aroma, flavor, and texture (hedonic) and test of color an texture (score).The results showed that the ratio of pineapple juice with soursop leaf extract had highly significant effect on ash content, vitamin C content, total acid, level of syneresis, hedonic organoleptic value (color, aroma, and flavor), and a score of color. The percentage of arabic gum had highly significant effect on water content, ash content, vitamin C content, total acid, level of syneresis, texture organoleptic value, and the value of score (color and texture). Interaction of comparison pineapple juice with soursop leaf extract and the percentage of arabic gum had highly significant effect on levels of vitamin C and level of syneresis. Keywords: arabic gum, pineapple juice, pudding, soursop leaf extract ABSTRAK Penelitian ini bertujuan untuk mengetahui perbandingan sari nanas dengan sari daun sirsak dan persentase gum arab  yang tepat digunakan pada pembuatan puding sehingga dapat menghasilkan pudding dengan mutu yang baik. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor, yaitu perbandingan sari nanas dengan sari daun sirsak (D) (90%:10%, 80%:20%, 70%:30%, 60%:40%) dan persentase gum arab (G) (0,5%, 1,0%, 1,5%, 2,0%, 2,5%) parameter yang dianalisa adalah kadar air, kadar abu, kadar lemak, kadar serat kasar, total asam, total padatan terlarut, total gula, kadar vitamin C, indeks warna, tingkat sineresis, uji organoleptik warna, aroma, rasa, dan tekstur (hedonik), dan uji warna dan tekstur (skor).Hasil penelitian menunjukkan bahwa perbandingan sari nanas dengan saridausirsak memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar vitamin C, total asam, tingkat sineresis, nilai organoleptik hedonik (warna, aroma, dan rasa), dannilaiskorwarna. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total asam, tingkat sineresis, nilai organoleptik hedonik tekstur, nilai skor (warna dan tekstur). Interaksi perbandingan sari nanas dengan sari daun sirsak dan persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C dan tingkat sineresis. Kata kunci: gum arab, puding, sari  nanas, sari daun sirsak
PENGARUH PERLAKUAN AWAL (PRE-TREATMENT) TERHADAP KARAKTERISTIK KIMIA DAN FUNGSIONAL TEPUNG UBI JALAR UNGU (The Effect of Pre-treatment on Chemical and Functional Characteristics of Purple Fleshed Sweet Potato Flour) Wiwin Daniah; Elisa Julianti; Ismed Suhaidi
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 purpose of this research was to find the effect of pre-treatment on chemical and functional characteristics of purple flesh sweet potato flour. This research was using randomized design with two factors, namely the pre-treatment (P): (soaking in 200 ppm sodium metabisulfite (Na2S2O5), soaking in 2000 ppm sodium chloride (NaCl), soaking in 2000 ppm ascorbic acid ) and soaking time (L): (10 minutes, 20 minutes, 30 minutes). The chemical parameters  analyzed were moisture content, acidity degree, anthocyanin content and the functional parameters analyzed were water absorption, oil absorption, swellling power, solubility, and baking expansion. The results showed that the effect of pre-treatment had highly significant effect on the acidity degree and had no significant effect on the anthocyanin content, water absorption, oil absorption, swellling power, solubility, and baking expansion.The soaking time gave highly significant effect on moisture content and had no significant effect on the acidity degree, anthocyanin content, water absorption, oil absorption, swellling power, solubility, and baking expansion. Keywords: Pre-treatment, soaking time, sodium metabisulfite, sodium chloride, ascorbic acid, the purple flesh sweet potato flour. ABSTRAK   Tujuan peneitian ini adalah untuk mengetahui pengaruh perlakuan awal (pre-treatment) terhadap karakteristik kimia dan fungsional tepung ubi jalar ungu. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yaitu perlakuan awal (P): (perendaman dalam larutan natrium metabisulfit (Na2S2O5) 2000 ppm, perendaman dalam larutan natrium klorida (NaCl) 2000 ppm, perendaman dalam larutan asam askorbat 2000 ppm) dan lama perendaman (L): (10 menit, 20 menit, 30 menit). Parameter kimia yang dianalisa meliputi kadar air, derajat asam, kadar antosianin dan parameter fungsional yang dianalisa meliputi daya serap air, daya serap minyak, swelling power, kelarutan, dan baking expansion. Hasil penelitian menunjukkan bahwa pengaruh perlakuan awal memberikan pengaruh berbeda sangat nyata terhadap derajat asam dan memberikan pengaruh berbeda tidak nyata terhadap kadar antosianin, daya serap air, daya serap minyak, swelling power, kelarutan, dan baking expansion. Lama perendaman memberikan pengaruh berbeda sangat nyata terhadap kadar air, serta memberikan pengaruh berbeda tidak nyata terhadap derajat asam, kadar antosianin, daya serap air, daya serap minyak, swelling power, kelarutan, dan baking expansion. Interaksi antara kedua faktor memberikan pengaruh berbeda tidak nyata terhadap kadar air, derajat asam, kadar antosianin, daya serap air, daya serap minyak, swelling power, kelarutan, dan baking expansion.   Kata kunci: perlakuan awal, lama perendaman, natrium metabisulfit, natrium klorida, asam askorbat, tepung ubi jalar ungu
Co-Authors Debora Agnesty Elisa Julianti Herla Rusmarilin Maria Hevelyn Limbong Putri Lestari Rizki Kurnia Wardani Putri Rona J. Nainggolan Sentosa Ginting Terip Karo-Karo Wiwin Daniah