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Lasma Nora Limbong
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Indonesia
Agriculture, Biological Sciences & Forestry Engineering

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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (132.594 KB)

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 METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK KIMIA TEPUNG UBI JALAR UNGU (The Effect Of Fermentation Method and Time On Physicochemical and Functional Characteristics Of Purple Flesh Sweet Potato Flour) Reni Juliana; Elisa Julianti; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (130.079 KB)

Abstract

ABSTRACT The aim of this research was to find the effect of fermentation method and time on chemical characteristics of purple flesh sweet potato flour. This research was conducted by using completely randomized design with two factors, i.e. fermentation method (F) : (natural fermentation; fermentation by yeast; fermentation by lactic acid bacteria) and fermentation time (L): (24 hours; 48 hours; 72 hours). The parameters analyzed were moisture content, acidity degree, anthocyanin content. The results showed that the fermentation method had highly significant effect (P<0,01) on moisture content, acidity degree, and anthocyanin content. The fermentation time had highly significant effect (P<0,01) on moisture content and acidity degree, had significant effect (P<0,05) on anthocyanin content. The interaction between the two factors had significant effect on anthocyanin content and had no effect on moisture content, acidity degree. Keywords: Chemical characteristics, fermentation, purple flesh sweet potato, flour ABSTRAK Tujuan dari penelitian ini adalah untuk mempelajari pengaruh metode dan lama fermentasi terhadap karakteristik kimia tepung ubi jalar ungu.  Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap Faktorial, terdiri dari 2 faktor, yaitu metode fermentasi (F), dengan 3 taraf yaitu fermentasi alami, fermentasi dengan menggunakan ragi rotim dan fermentasi dengan bakteri asam laktat.  Faktor kedua yaitu lama fermentasi terdiri dari 3 taraf, yaitu 24 jam, 48 jam, dan 72 jam.  Parameter mutu tepung ubi jalar ungu yang diamati meliputi kadar air, derajat asam, dan kadar antosianin.  Hasil penelitian menunjukkan metode fermentasi memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap kadar air, derajat asam, dan kadar antosianin.  Lama fermentasi memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap kadar air dan derajat asam, dan memberikan pengaruh berbeda nyata (P<0,05) terhadap kadar antosianin.  Interaksi antara metode dan lama fermentasi memberikan pengaruh berbeda nyata (P<0,05) terhadap kadar antosianin, tetapi memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap kadar air dan derajat asam tepung ubi jalar ungu. Kata Kunci : Karakteristik kimia, fermentasi, ubi jalar ungu, tepung
PENGARUH PERBANDINGAN BUBUR CABAI MERAH, BUBUR LABU KUNING SERTA BUBUR LABU SIAM DAN JUMLAH XANTHAN GUM TERHADAP MUTU SAOS LABU SIAM (The Effect of Ratio of Red Chili, Pumpkin and Chayote Pulps and The Amount of Xanthan Gum on The Quality of Chayote Sauc Rospita Mariance Sirait; Sentosa Ginting; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.145 KB)

Abstract

ABSTRACT The aim of this research was to find the the effect of ratio of red chili, pumpkin and chayote pulps and the amount of xanthan gum on the quality of chayote sauce. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatera, Medan, using completely randomized design with two factors, i.e.: ratio of  red chili, pumpkin and chayote pulps (C) : (40:10:50%), (35:15:50%), (30:20:50%), (25:25:50%) and the amount of xanthan gum (S): (0,0%), (0,1%), (0,2%), (0,3%). The results showed that the interactions between the two factors had highly significant effect on ash content, total soluble solid, total acid and viscosity, had significant effect on fiber content and had no significant effect on moisture content, vitamin C content, colour index, VRS value (pungency), score of organoleptic values of colour and taste, and hedonic organoleptic values of taste and flavour. The ratio of red chili, pumpkin and chayote pulps of (40% : 10% : 50%) and the amount of xanthan gum of (0,3%) produced the best quality of chayote sauce and more acceptable. Keywords: chayote, chayote sauce, pumpkin, red chili, xanthan gum. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan bubur cabai merah, bubur labu kuning serta bubur labu siam dan jumlah xanthan gum terhadap mutu saos labu siam. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan,  menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan bubur cabai merah, bubur labu kuning serta bubur labu siam (C) : (40:10:50%), (35:15:50%), (30:20:50%), (25:25:50%) dan jumlah xanthan gum (S) : (0,0%), (0,1%), (0,2%), (0,3%). Hasil penelitian menunjukkan bahwa interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar abu, total padatan terlarut, total asam dan viskositas, berbeda nyata terhadap kadar serat dan berbeda tidak nyata terhadap kadar air, kadar vitamin C, indeks warna, uji VRS (kepedasan), uji organoleptik skor warna dan rasa, uji organoleptik hedonik rasa dan aroma.  Perbandingan bubur cabai merah, bubur labu kuning serta bubur labu siam (40% : 10% : 50%) dan jumlah xanthan gum (0,3%) menghasilkan kualitas saos labu siam yang terbaik dan lebih diterima. Kata Kunci : cabai merah, labu kuning, labu siam, xanthan gum, saos labu siam.
Co-Authors Elisa Julianti Melince Situmorang Reni Juliana Rona J. Nainggolan Rospita Mariance Sirait Sentosa Ginting