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All Journal Jurnal Hortikultura Indonesia (JHI) Journal of Food and Pharmaceutical Science Jurnal Rekayasa Pangan dan Pertanian Indonesian Journal of Agricultural Research Journal of Saintech Transfer Journal of Food and Pharmaceutical Sciences
Era Yusraini
Program Studi Ilmu Dan Teknologi Pangan Fakultas Pertanian USU
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Social Sciences Veterinary Other

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PENGARUH PERSENTASE CARBOXY METHYL CELLULOSE DAN PERSENTASE GULA TERHADAP MUTU SELAI JAGUNG (The Effect of Carboxy Methyl Cellulose Percentage and Sugar Percentage on the Quality of Corn Jam) Daniel Daniel; Zulkifli Lubis; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This research was conducted to determine the effect of CMC percentage and sugar percentage on quality of corn jam. This research was using a completely factorial ramdomized design with two factors: CMC percentage (C): 0,25%, 0,5%, 0,75%, 1,0% and sugar percentage (G): 30%, 40%, 50%, 60%. Parameters observed were the water content, ash content, fiber content, total microbe, total soluble solid, pH, organoleptic of color, aroma, taste, texture and toughness. The results showed that CMC percentage had highly significant effect on water content, ash content, fiber content, total soluble solid, pH, organoleptic texture, and toughness and had no different effect on total microbe, organoleptic color, aroma, and taste. Sugar percentage had highly significant effect on water content, ash content, total soluble solid, organoleptic color, taste, texture, and toughness and had no different effect on fiber content, pH, and organoleptic aroma. Interaction between CMC percentage and sugar percentage had highly significant effect on water content and ash content. The 0,75% CMC percentage and 50% sugar percentage produced the best corn jam. Keywords : corn, CMC, jam, sugar ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan persentase CMC dan persentase gula terhadap mutu selai jagung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu persentase CMC (C): 0,25%, 0,5%, 0,75%, 1,0% dan persentase gula (G): 30%, 40%, 50%, 60%. Parameter yang dianalisis adalah kadar air, kadar abu, kadar serat kasar, total mikroba, total padatan terlarut, pH, uji organoleptik warna, aroma, rasa, tekstur dan daya oles.Hasil penelitian menunjukkan bahwa persentase CMC memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat kasar, total padatan terlarut, pH, uji organoleptik tekstur, dan daya oles dan memberikan pengaruh berbeda tidak nyata terhadap total mikroba, uji organoleptik warna, aroma, dan rasa. Persentase gula memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, uji organoleptik warna, rasa, tekstur, dan daya oles dan memberikan pengaruh berbeda tidak nyata terhadap kadar serat kasar, pH, dan uji organoleptik aroma. Interaksi antara persentase CMC dan persentase gula memberikan pengaruh berbeda sangat nyata terhadap kadar air dan kadar abu. Persentase CMC 0,75% dan persentase gula 50% menghasilkan selai jagung terbaik.   Kata kunci : CMC, gula, jagung, selai
PENGARUH PERBANDINGAN JUMLAH DAGING IKAN PORA-PORA DAN TEPUNG TAPIOKA TERHADAP MUTU KERUPUK IKAN PORA-PORA SELAMA PENYIMPANAN (The Effect of Ratio of Pora-pora Fish and Tapioca Flour on The Quality of Pora-pora Fish Crackers During The Length of Storage Adhitya Feraldo; Rona J. Nainggolan; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The research was aimed to find the effect of the ratio of pora-pora fish and tapioca flour on the quality of pora-pora fish crackers during the length of storage. The research had been performed using a completely randomized design with two factors namely the ratio of pora-pora fish and tapioca flour P1 = 10 g pora-pora fish : 90 g tapioca flour, P2 = 20 g pora-pora fish : 80 g tapioca flour, P3 = 30 g pora-pora fish : 70 g tapioca  flour, P4 = 40 g pora-pora fish : 60 g tapioca flour and the length of storage : L1 = 7 days, L2 = 14 days, L3 = 21 days, L4 = 28 days, L5 = 35 days. Parameters analyzed were water content, ash content, protein content, fat content, carbohydrate content, swelling volume, and organoleptic values (colour, flavor, taste and texture). The results showed that ratio of pora-pora fish and tapioca flour had highly significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling volume, and organoleptic values. Length of storage had highly significant effect on water content, protein content, fat content, carbohydrate content, swelling volume, and organoleptic values. Interaction of the two factors had highly significant effect on water content and fat content. The ratio of pora-pora fish and tapioca flour of 20 g : 80 g and 14 days length of storage gave the best quality crackers. Keywords: crackers, pora-pora fish meat, tapioca flour, length of storage   ABSTRAK Penelitian ini bertujuan untuk mengetahui adanya pengaruh perbandingan jumlah daging ikan pora-pora dan tepung tapioka terhadap mutu kerupuk ikan pora-pora selama penyimpanan. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan jumlah daging ikan pora-pora dan tepung tapioka : P1 = 10 g ikan pora-pora : 90 g tepung tapioka, P2 = 20 g ikan pora-pora : 80 g tepung tapioka , P3 = 30 g ikan pora-pora : 70 g tapung tapioka, P4 = 40 g ikan pora-pora : 60 g tepung tapioka dan lama penyimpanan : L1 = 7 hari, L2 = 14 hari, L3 = 21 hari,   L4 = 28 hari, L5 = 35 hari. Parameter mutu yang dianalisa adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, volume pengembangan, nilai uji organoleptik (warna, rasa, aroma dan tekstur). Hasil penelitian menunjukkan bahwa perbandingan jumlah daging ikan pora-pora dan tepung tapioka memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, volume pengembangan, dan uji organoleptik. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, kadar lemak, kadar karbohidrat, volume pengembangan, dan uji organoleptik. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air dan kadar lemak. Perbandingan jumlah daging ikan pora-pora dan tepung dengan perbandingan 20 g : 80 g serta 14 hari lama penyimpanan menghasilkan kerupuk ikan pora-pora dengan mutu terbaik. Kata kunci : kerupuk, daging ikan pora-pora, tepung tapioka dan lama penyimpanan
PENGARUH PERBANDINGAN TEMPE TEPUNG KACANG HIJAU DENGAN TAPIOKA SERTAPERSENTASE GUM ARAB TERHADAP MUTU PATTY WORTEL (The Effect of Ratio of Mung Bean Flour Tempe With Tapioca and Percentage of Arabic Gumon The Quality of Carrot Patty) Nehemia Paul Munthe; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The aim of this research was to find the effect of ratio of mung bean flour tempe with tapioca and percentage of arabic gum on the quality of carrot patty. This research was conducted at Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e ratio of mung bean flour tempe with tapioca (T) : (82%:18%; 84%:16%; 86%:14%; 88%:12%) and percentage of arabic gum (G) : (0,5% ; 1,0% ; 1,5% ; 2,0%). The parameters analyzed were water content, ash content, fat content,protein content,crude fiber content,texture, colour, lightness, the hedonic value of taste, the score value of texture and the score value of flavor. The results showed that the ratio of mung bean flour tempe with tapioca had highly significant effect on value of ash content, fat content, crude fiber content,texture, the score value of texture and the score value of flavor, and had significant effect on protein content and did not affect significantly the water content, colour, lightness and the hedonic value of taste.Percentage of arabic gumhad highly significant effect on ash content, fat content, crude fiber content, texture and the score value of texture, and had significant effect on water content and protein content, and did not affect significantly the colour, lightness, the hedonic value of taste and the score value of flavor. The interaction between the two factors had differ significant effect on fat content and the score value of texture, and did not affect significantly the water content, ash content, protein content, crude fiber content, texture, colour, lightness, the hedonic value of taste and the score value of flavor.Carrot patty that had the best quality was at ratio of mung bean flour tempe with tapioca of 82%:18% and percentage of arabic gum of 2%. β-karoten of carrot patty with the best quality is 45,8726mg/100g. Keywords :arabic gum, carrot, mung bean flour tempe, patty, tapioca. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tempe tepung kacang hijau dengan tapioka serta persentase gum arab terhadap mutu patty wortel. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, menggunakan rancangan acak lengkap faktorial 2 faktor, yaitu perbandingan tempe tepung kacang hijau dengan tapioka (T) (82%:18%; 84%:16%; 86%:14%; 88%:12%) dan persentase gum arab (G) (0,5%, 1,0%, 1,5%, 2,0%). Parameter yang dianalisis adalah kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar, tekstur, warna, kecerahan, nilai hedonik rasa, nilai skor tekstur dan nilai skor aroma. Hasil penelitian menunjukkan bahwa perbandingan tempe tepung kacang hijau dengan tapioka memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar lemak, kadar serat kasar, tekstur, nilai skor tekstur dan nilai skor aroma, namun memberikan pengaruh berbeda nyata terhadap kadar protein dan memberikan pengaruh berbeda tidak nyata terhadap kadar air, warna, kecerahan dan hedonik rasa. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar lemak, kadar serat kasar, tekstur dan skor tekstur, namun memberikan pengaruh berbeda nyata terhadap kadar air dan kadar protein serta memberikan pengaruh berbeda tidak nyata terhadap warna, kecerahan, nilai hedonik rasa dan nilai skor aroma. Interaksi keduanya  memberikan pengaruh berbeda nyata terhadap kadar lemak dan nilai skor tekstur, namun memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar abu, kadar protein, kadar serat kasar, tekstur, warna, kecerahan, nilai hedonik rasa dan nilai skor aroma. Perlakuan patty wortel terbaik terdapat pada perbandingan tempe tepung kacang hijau dengan tapioka 82%:18% dan persentase gum arab 2%. Kadar β-karoten patty wortel perlakuan terbaik yaitu sebesar 45,8726 mg/100g.   Kata Kunci : gum arab, tapioka, tempe tepung kacang hijau, patty, wortel.
PENGARUH PERBANDINGAN BUBUR BUAH NANAS DENGAN BUBUR SAYUR SAWI HIJAU DAN PERSENTASE GUM ARAB TERHADAP MUTU SELAI NASA (The Effect of Ratio of Pinneaple Pulp with Green Grass Vegetables and Percentage of Arabic Gom on The Quality of “Nasa” Jam) Khuman Marion Nainggolan; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The aim of this study was to find the effect of the ratio of pinneaple pulp with green grass vegetables and percentage of arabic gom on the quality of “nasa” jam. This study was using completely randomized design with two factors, i.e ratio of pinneaple pulp with green grass vegetable (K) : (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) and percentage of gom arabic (L): (0,1%, 0,3%, 0,5%, 0,7%). Parameter analyzed were moisture content, ash content, crude fiber content, vitamin C content, total acid, total soluble solid, pH, total plate count, organoleptic test of, color, flavor, taste and topicality. The results of this study showed that the ratio of pinneaple pulp with green grass vegetables had highly significant effect on ash content, crude fiber content, vitamin C content total acid, total soluble solid, pH, organoleptic value of  , color, flavor, tast and topicality, and had significant effect on moisture content. Percentage of arabic gom had highly significant effect on moisture content and had significant effect on ash content. Interaction of the ratio of pinneaple pulp with green grass vegetables and percentage of arabic gom had no significant effect on all of parameter analyzed. Based on the ratio of pinneaple pulp with green grass vegetables the ratio of 80%: 20% produced the best “nasa” jam and percentage of arabic gom of 0,7% produced the best “nasa” jam. Keywords: arabic gom, green grass vegetables, jam, pineapple ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur buah nanas dengan bubur sayur sawi hijau dan persentase gum arab serta interaksinya terhadap mutu selai “nasa”. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan dua faktor yaitu perbandingan konsentrasi bubur buah nanas dengan bubur sayur  sawi (K): (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) dan persentase  gum arab (L): (0,1%, 0,3%, 0,5%, 0,7%). Parameter yang dianalisis adalah kadar air (%), kadar abu (%), kadar serat kasar (%), kandungan vitamin C (mg/100g), total asam (%), total padatan terlarut (oBrix), pH, total mikroba (log CFU/g), uji organoleptik warna, aroma, rasa dan daya oles. Hasil penelitian menunjukkan bahwa perbandingan konsentrasi bubur buah nanas dengan bubur sayur  sawi hijau memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar serat kasar, kandungan vitamin C, total asam, total padatan terlarut, pH, organoleptik warna, aroma, rasa dan daya oles dan memberi pengaruh berbeda nyata terhadap kadar air. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar air dan pengaruh berbeda nyata terhadap kadar abu. Interaksi antara kedua faktor memberi pengaruh  berbeda tidak nyata terhadap semua parameter uji. Berdasarkan perbandingan bubur buah nanas dengan bubur sayur sawi hijau maka perbandingan 80%:20% menghasilkan selai “nasa” dengan mutu baik dan persentase gum arab 0,7% menghasilkan selai “nasa” dengan mutu terbaik.   Kata kunci: gum arab, nanas, sawi hijau, selai
PENGARUH PERBANDINGAN BUBUR MENTIMUN DENGAN BUBUR BROKOLI DAN PERSENTASE GUM ARAB TERHADAP MUTU VEGETABLE LEATHER (The Effect of Ratio of Cucumber Porridge With Broccoli Porridge and Percentage of Arabic Gum on The Quality of Vegetable Rodiyanti Rodiyanti; Sentosa Ginting; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): 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 ratio of cucumber porridge with broccoli porridge and percentage of arabic gum on the quality of vegetable leather. This research was conducted by using completely randomized design (CRD) with two factors, i.e. ratio of cucumber porridge with broccoli porridge (R) (60%:40%; 50%:50%; 40%:60%; 30%:70%) and percentage of arabic gum (S) (0,5%, 1,0%, 1,5%, 2,0%). Parameters analyzed were water content, total soluble solid, crude fiber content, ash content, color index, organoleptic values of colour, flavour, taste, texture and consumer acceptance. The results showed that the  ratio of cucumber porridge with broccoli porridge had highly significant effect on water content, crude fiber content, ash content, and consumer acceptance. The percentage of arabic gum had highly significant effect on water content, crude fiber content, and ash content. The interaction of ratio of cucumber porridge with broccoli porridge and percentage of arabic gum had highly significant effect on crude fiber content. Product vegetable  leather the best is product by treatment comparison cucumber porridge with broccoli porridge 30% : 70% and persentase of arabic  gum 2,0% which has characteristic of quality crude fiber content highest of 2,7%.  Keywords :  Cucumber, broccoli, arabic gum, vegetable leather ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur mentimun dengan bubur brokoli dan persentase gum arab terhadap mutu vegetable leather. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu perbandingan bubur mentimun dengan bubur brokoli (R) (60%:40%; 50%:50%; 40%:60%; 30%:70%) dan persentase gum arab (S) (0,5%; 1,0%; 1,5%; 2,0%). Parameter yang dianalisa adalah kadar air, total padatan terlarut, kadar serat kasar, kadar abu, indeks warna, organoleptik hedonik warna, aroma, rasa, tekstur, dan penerimaan konsumen. Hasil penelitian menunjukkan bahwa perbandingan bubur mentimun dengan bubur brokoli memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat kasar, kadar abu dan penerimaan konsumen. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar air,  kadar serat kasar, dan kadar abu. Interaksi perbandingan bubur mentimun dengan bubur brokoli dan persentase gum arab memberi pengaruh berbeda sangat terhadap kadar serat kasar. Produk vegetable leather terbaik adalah produk dengan perlakuan perbandingan bubur mentimun dengan bubur brokoli 30% : 70% dan persentase gum arab 2,0% yang memiliki karakteristik mutu kadar serat kasar tertinggi sebesar 2,7%.   Kata kunci : Mentimun, brokoli, gum arab, vegetable leather
PENGARUH PERBANDINGAN EKSTRAK ALBEDO KULIT DURIAN DENGAN SARI BUAH MARKISA DAN LAMA PEMASAKAN TERHADAP MUTU JELLY AGAR (The Effect of Ratio of Extract of Durian Peel Albedo and The Essence of Passion Fruit and Cooking Time on Quality of Jelly Agar) Yosafat Marolop A.S.; Sentosa Ginting; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This research was conducted to determine the effect of ratio of extract durian peel albedo and the essence of passion fruit and cooking time on quality of jelly agar. This research was using a completely factorial randomized design with two factors: ratio of extract durian peel albedo and the essence of passion fruit : 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40% and cooking time: 15 minutes, 20 minutes, 25 minutes, 30 minutes. The results showed that ratio of extract durian peel albedo and the essence of passion fruit had highly significant effect on water content, ash content, vitamin C content, total acid, total soluble solid, sensory value of color and taste, and had no different effect on sensory value of flavor and value score of texture. Cooking time had highly significant effect on water content, vitamin C content and total acid, and had no different effect on ash content, total soluble solid, sensory test of color, flavor, taste, and value score of texture. Interaction between extract durian peel albedo and the essence of passion fruit and cooking time had highly significant effect on vitamin C content and total acid. The 60% : 40% ratio of extract of durian peel albedo and the essence of passion fruit and 15 minutes cooking time produced the best jelly agar. Keywords : Cooking Time, Durian Peel Albedo, Jelly Agar, Passion Fruit ABSTRAK   Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan albedo kulit durian dengan sari buah markisa dan lama pemasakan yang terhadap mutu jelly agar.  Penelitian dilakukan dengan menggunakan rancangan acak lengkap faktorial dengan 2 faktor, yaitu perbandingan albedo kulit durian dengan sari buah markisa  sebagai faktor I dengan 4 taraf : 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan lama pemasakan sebagai faktor II dengan 4 taraf, yaitu 15 menit, 20 menit, 25 menit, dan 30 menit.  Hasil penelitian menunjukkan perbandingan albedo kulit durian dengan sari buah markisa  memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, vitamin C, total asam, total padatan terlarut, dan nilai organoleptik warna dan rasa, tetapi memberikan pengaruh berbeda tidak nyata terhadap nilai organoleptik aroma dan skor tekstur.  Lama pemasakan memberikan pengaruh berbeda sangat nyata terhadap kadar air, vitamin C dan  total asam, tetapi memberikan pengaruh berbeda tidak nyata terhadap kadar abu, nilai organoleptik warna, aroma, rasa dan skor tekstur.  Interaksi antara perbandingan albedo kulit durian dengan sari buah markisa   dan lama pemasakan memberikan pengaruh berbeda sangat nyata terhadapkadar vitamin C dan total asam.  Perlakuan perbandingan albedo kulit durian dengan sari buah markisa   60% : 40% serta lama pemasakan 15 menit menghasilkan jelly agar dengan mutu terbaik.   Kata Kunci : Albedo Kulit Durian, Buah Markisa, Jelly Agar, Lama Pemasakan
PENGARUH PERBANDINGAN TEPUNG BIJI NANGKA DENGAN TERIGU DAN PENAMBAHAN BUBUR DAGING BUAH NANGKA TERHADAP MUTU CRACKERS (The Effect of Ratio of Jackfruit Seed Flour with Wheat Flour and Addition of Jackfruit Puree on Crackers Quality) Juwita Tiarma Khatarina Lubis; Terip Karo-Karo; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The purpose of this research was to find the effect of ratio of jackfruit seed flour with wheat flour and addition of jackfruit puree on crackers quality. The study was performed by using factorial completely randomized block design with two factors i.e ratio of jackfruit seed flour with wheat flour (T) (20%:80%; 30%:70%; 40%:60%; and 50%:50%) and addition of jackfruit puree (N) (20 g; 40 g; 60 g; and 80 g). The parameters that analyzed were water content, ash content, fat content, crude fiber content, protein content, baking expansion, texture, organoleptic test of color, flavor, taste, and texture. The results showed that the ratio of jackfruit seed flour with wheat flour had a highly significant effect on water content, ash content, crude fiber content, protein content, baking expansion, texture, and organoleptic test of texture and had no significant effect on fat content, organoleptic test of color, flavor, and taste while the addition of jackfruit puree had a highly significant effect on water content, crude fiber content, baking expansion, texture, and organoleptic test of flavor and had no significant effect on ash content, fat content, protein content, organoleptics test of color, taste and texture. The interaction between the two factors had significantly affected crude fiber content and baking expansion. The best crackers was the T2N3 treatment i.e the ratio of jackfruit seed flour with wheat flour of (30%:70%) and addition of jackfruit puree of 60 g. Keywords: Crackers, Jackfruit Puree, Jackfruit Seed Flour, Wheat Flour ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung biji nangka dengan terigu dan penambahan bubur daging buah nangka terhadap mutu crackers. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari dua faktor yaitu perbandingan tepung biji nangka dengan terigu (T) (20%:80%; 30%:70%; 40%:60%; dan 50%:50%) dan penambahan bubur daging buah nangka (N) (20 g; 40 g; 60 g; dan 80 g). Parameter yang dianalisis adalah kadar air, kadar abu, kadar lemak, kadar serat kasar, kadar protein, daya mengembang, tekstur, nilai organoleptik, warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan tepung biji nangka dengan terigu memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat kasar, kadar protein, daya mengembang, tekstur, dan nilai organoleptik tekstur serta memberi pengaruh berbeda tidak nyata terhadap kadar lemak, nilai organoleptik warna, aroma, dan rasa sedangkan penambahan bubur daging buah nangka memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar serat kasar, daya mengembang, tekstur, dan nilai organoleptik aroma serta memberi pengaruh berbeda tidak nyata terhadap kadar abu, kadar lemak, kadar protein, nilai organoleptik warna, rasa, dan tesktur. Interaksi antara kedua faktor memberi pengaruh berbeda nyata terhadap kadar serat kasar dan daya mengembang. Formulasi crackers terbaik terdapat pada perlakuan T2N3 yaitu perbandingan tepung biji nangka dengan terigu (30%:70%) dan penambahan bubur daging buah nangka 60 g.   Kata Kunci : Bubur Daging Buah Nangka, Crackers, Tepung Biji Nangka, Terigu
PENGARUH JENIS DAN KONSENTRASI BAHAN PENCEGAH PENCOKELATAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEPUNG UBI JALAR UNGU (The Effect of Type and Concentration of Browning Inhibitor Agent on Physicochemical and Functional Characteristics of Purpl Lusiana Munthe; Elisa Julianti; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRAK Tujuan penelitian ini adalah untuk menghasilkan metode pengolahan tepung ubi jalar ungu yang tepat agar tepung memiliki karakteristik fisikokimia dan fungsional yang baik dengan warna dan aroma yang lebih menarik. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yaitu jenis bahan pencegah pencokelatan (P): natrium metabisulfit (Na2S2O5), natrium klorida (NaCl), asam askorbat dan konsentrasi bahan pencegah pencokelatan (K): 500 ppm, 1000 ppm, 1500 ppm, 2000 ppm). Hasil penelitian menunjukkan bahwa jenis bahan pencegah pencokelatan memberikan pengaruh berbeda sangat nyata terhadap nilai warna (oHue), indeks pencokelatan dan derajat asam, memberikan pengaruh berbeda tidak nyata terhadap densitas kamba, organoleptik warna dan aroma, kadar air, kadar antosianin, daya serap air dan minyak, swelling power, kelarutan, dan baking expansion. Konsentrasi bahan pencegah pencokelatan memberikan pengaruh berbeda tidak nyata terhadap semua parameter kecuali terhadap derajat asam yang memberikan pengaruh berbeda sangat nyata dan indeks pencokelatan yang memberikan pengaruh berbeda nyata. Interaksi antara kedua faktor memberikan pengaruh berbeda tidak nyata terhadap semua parameter kecuali terhadap nilai warna (oHue) yang memberikan pengaruh berbeda sangat nyata dan derajat asam yang memberikan pengaruh berbeda nyata. Tepung ubi jalar ungu dengan perlakuan terbaik adalah tepung dengan jenis bahan pencegah pencokelatan asam askorbat konsentrasi 2000 ppm.   Kata kunci: asam askorbat, bahan pencegah pencokelatan, natrium metabisulfit, natrium klorida, tepung ubi jalar ungu ABSTRACT The purpose of this research was to find the right method of processing purple sweet potatoto get a good physicochemical and functional characteristics flour with more attractive color and aroma. This research used a randomized design with two factors, namely the type of browning agent (P): (sodium metabisulfite (Na2S2O5),sodium chloride (NaCl), andascorbic acid 2000 ppm and the browning agent concentration (K): (500 ppm, 1000 ppm, 1500 ppm, 2000 ppm). The research showed that browning inhibitor agenthad highly significant effect on color values (oHue),browning index andacidity degree and had no significant effect onbulk density,organoleptic test of color and aroma, moisture content, anthocyanins content, water and oil absorption, swelling power, solubility, and baking expansion. Concentration of browning agents had no significant effectto all factors exceptfor acidity degree that had highly significant effect and browning index that had significant effect. The interaction between the two factors had no significant effect to all factors exceptfor color values (oHue) that had highly significant effect and acidity degree that had significant effect. The flour with the best treatment was using ascorbic acid with concentration of 2000 ppm. Keywords: ascorbic acid, browning inhibitor agent, purple fleshed sweet potato flour, sodium chloride, sodium metabisulfite
PENGARUH PENAMBAHAN SARI JAHE MERAH DAN SARI JERUK NIPIS TERHADAP MUTU MINUMAN SARI MELON (The Effect of Red Ginger Juice Addition and Lime Juice on The Quality of Melon Juice Drinks) Gloria Febrine Valentin; Ismed Suhaidi; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): 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 red ginger juice addition and lime juice on the quality of melon juice drinks. The research was using completely randomized design with two factors, i.e addition of red ginger juice (S): (1%, 2%, 3%, 4%) and addition of lime juice (A): (1%, 2%, 3%, 4%) The addition of red ginger juice had a highly significant effect on total acid, vitamin C content, pH value, score value of flavour, score of taste, and hedonic of taste and had no significant effect on total soluble solid (TSS), hedonic values of color and flavour. The addition of lime juice had a highly significant effect on total acid, vitamin C content, pH value, score value of flavour, score of taste, and hedonic of taste and had no significant effect on total soluble solid (TSS), hedonic values of color and flavour. Interactions of the two factors had significant effect on pH value. The addition of red ginger juice of 1% and the addition of lime juice of 4% produced the best quality of melon juice drinks. Keywords : Melon, Red ginger, Lime, Fruit Juice Drinks     ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan sari jahe merah dan sari jeruk nipis terhadap mutu minuman sari melon. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan 2 faktor yaitu penambahan sari jahe merah (S): (1%, 2%, 3%, 4%) dan penambahan sari jeruk nipis (A): (1%, 2%, 3%, 4%). Penambahan sari jahe merah memberi pengaruh berbeda sangat nyata terhadap total asam, kadar vitamin C, nilai pH, nilai skor aroma, skor rasa, dan hedonik rasa serta memberi pengaruh berbeda tidak nyata terhadap total soluble solid (TSS), nilai hedonik warna dan aroma. Penambahan sari jeruk nipis memberi pengaruh berbeda sangat nyata terhadap total asam, kadar vitamin C, nilai pH, nilai skor aroma, skor rasa, dan hedonik rasa serta memberi pengaruh berbeda tidak nyata terhadap total soluble solid (TSS), nilai hedonik warna dan aroma. Interaksi kedua faktor memberi pengaruh berbeda nyata terhadap nilai pH. Penambahan sari jahe merah 1% dan penambahan sari jeruk nipis 4% memberikan pengaruh terbaik untuk mutu minuman sari melon.   Kata kunci: Melon, Jahe Merah, Jeruk Nipis, Minuman Sari Buah
UJI AKTIVITAS ANTIOKSIDAN PADA PERBANDINGAN EKSTRAK BUNCIS (Phaseolus vulgaris l.) EKSTRAK DAN DAUN PANDAN WANGI (Pandanus amaryllifolius Roxb.) MENGGUNAKAN METODE FRAP (Ferric Reducing Antioxidant Power) (Analysis of Antidiabetic Activity in of R Lydia Puspita Sari Pardede; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT   This study was aimed to determine the effect ratio of extracts of bean and pandan leaf on the inhibitory activity of enzyme α-glukosidase to lower blood sugar levels for people with diabetes mellitus. This research method used a randomized block design with five treatments and 3 groups. This study consisted of 5 stages i.e 1.) making of bean and pandan leaf powder, 2.) Preparation of pandan leaf anf bean extract, 3.) phytochemical test such as flavonoid, phenol, tannin, alkaloid, and saponin, 4.) antioxidant analysis with FRAP method. The ratio of extracts (25% : 75%) provided the highest equivalent activity of ascorbat acid, which 116,6 AAE mg/g extracts ingredients in phytochemical compounds.   Keywords : Bean, pandan leaf, diabetes mellitus, FRAP, in-vitro, .phytochemical compounds. ABSTRAK Penelitian ini bertujuan untuk mengetahui adanya pengaruh ekstrak bubuk buncis dan ekstrak bubuk daun pandan wangi terhadap aktivitas antioksidanpada penyakit diabetes mellitus.Metode penelitian dalam eksperimen ini adalah rancangan acak kelompok (RAK) dengan5 perlakuan dan 3 kelompok. Penelitian ini terdiri dari 4 tahap yaitu : 1.) Pembuatan bubuk daun pandan wangi dan bubuk buncis, 2.) Pembuatan ekstrak daun pandan wangi dan ekstrak buncis, 3.) Dilanjutkan dengan pengujian fitokimia (Uji polifenol, uji flavonoid, uji alkaloid, uji fenol, uji saponin, dan uji tannin) pada ekstrak daun pandan wangi dan buncis, 4.) Analisis antioksidan dengan Metode FRAP, Perbandingan ekstrak buncis dan ekstrak daun pandan wangi yaitu 25% banding 75% memberikan aktivitas antioksidan setara dengan vitamin C tertinggi yaitu 116,6 AAE mg/g bahan dan unggul dalam senyawa fitokimia. Kata Kunci :Buncis, daun pandan wangi, diabetes mellitus, FRAP, in-vitro, senyawa fitokimia.
Co-Authors , Ridwansyah Adhitya Feraldo Aprilia S.K.Y. Simamora Azhar Husni Cindy Puteri Utami Barus Cokro H Harianja Daniel Daniel Dessy Wiriani Efanny Dinny Simarmata Eka Putri Harianto Eka Wardhana Elisa Julianti Elisa Julianti Elisa Julianti Elisa Julianti Elisa Julianti Elisa Julianti Fachry Wirathama, Syahrinal Anggi Daulay Halimatuddahliana Gloria Febrine Valentin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Humaira Arifah Zahra Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Joncer Naibaho Julianti, Elisa Juni Ario Juwita Tiarma Khatarina Lubis Khuman Marion Nainggolan Lusiana Munthe Lydia Puspita Sari Pardede Mei Sya Putri Lubis Misye A. Lumbangaol Naibaho, Charolyne Antonia Nehemia Paul Munthe Nia Rizki Paramida Nurliana Manurung Ridhani Agustia Ridwansyah Ridwansyah Rodiyanti Rodiyanti Rona J Nainggolan Rona J. Nainggolan Rona J. Nainggolan Saharman Gea Sentosa Ginting Sentosa Ginting Sentosa Ginting Sentosa Ginting Septian Ruri Sinaga, Hotnida Siregar, Putri Aminah Terip Karo-Karo Whitney Jovanka Utami Wirda Juwita P Yolanda Maria Selina Tarigan Yosafat Marolop A.S. Zulkifli Lubis Zulkifli Lubis