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Lukman Adlin Harahap
Program Studi Keteknikan Pertanian Fakultas Pertanian USU Jl. Prof. Dr. A. Sofyan No. 3 Kampus USU Medan 20155
Agriculture, Biological Sciences & Forestry Engineering

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PENGARUH VARIASI SUHU PENGERINGAN BAHAN BAKU TERHADAP KUALITAS GILINGAN ALAT PENGGILING TULANG (The Effects of Raw Material Drying Temperature on the Quality of Meat Bone Meal Tool) Olan Samuel K. Sinaga; Lukman Adlin Harahap; Achwil Putra Munir
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 1 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Bone flour had characteristics of odorless, maximum water content 8%, whitish colored, bacteria and disease free. This study was aimed to determine the effect of raw material drying temperature on the quality of meat bone meal equipment. Parameters measured were percentage of water content, yield, left material and fineness of bone meal, water content percentage test, fineness of bone meal level test. Results of the research indicated that the effect of raw material drying temperature had affected the yield and fineness of bone meal but not affected the percentage of water content and left material. The lowest water content percentage was on the treatment of 1100C i.e. 1,17%. The highest result of yield was on the treatment of 900C i.e. 97,93%. The lowest left material was on the treatment of 900C i.e. 1,94% and the highest fineness of bone was on the treatment of 1100C i.e. 48,14%. Keywords: Bone Flour, Drying Temperature, Water Content, Yield, Left Material, Fineness of Bone Meal. ABSTRAK   Tepung tulang memiliki karakteristik yang tidak berbau, kadar air maksimal 8%, berwarna keputih-putihan, bebas bakteri serta penyakit. Penelitian ini bertujuan untuk menguji pengaruh variasi suhu pengeringan bahan baku terhadap kualitas gilingan alat penggiling tulang. Parameter yang diamati adalah persentase kadar air, rendemen, bahan tertinggal dan tingkat kehalusan tepung. Uji persentase kadar air, uji persentase kehalusan tepung. Hasil penelitian menunjukkan bahwa suhu pengeringan memberikan pengaruh terhadap perlakuan rendemen dan bahan tertinggal tetapi tidak berpengaruh terhadap kadar air dan kehalusan tepung. Nilai kadar air terendah diperoleh pada perlakuan suhu 1100C yaitu 1,17 %. Nilai rendemen tertinggi diperoleh pada perlakuan suhu 900C  yaitu 97,93%. Nilai bahan tertinggal terendah diperoleh pada perlakuan suhu 900C yaitu 1,94% dan kehalusan tepung tertinggi diperoleh pada perlakuan suhu 1100C yaitu 48,14%. Kata kunci : Tepung Tulang, Suhu Pengeringan, Kadar Air, Rendemen, Bahan Tertinggal, Kehalusan Tepung Tulang.
UJI LAMA FERMENTASI TERHADAP KUALITAS HASIL TERASI DENGAN MENGGUNAKAN PAKET ALAT PENGOLAH TERASI (The Effect of Fermentationtime on The Quality of Shrimp Paste Using a Paste Processing Equipment Packages) Sariani Sariani; Ainun Rohana; Lukman Adlin Harahap
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 2 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Shrimp paste is preserved products of small fish or rebon that have been processed through a curing process or fermentation, milling or pulverization, and drying. This study was aimed to determine the quality of the paste due to fermentation time using condiment packet processing devices. Parameters measured were ash content, protein content, the number of E. coli bacteria, moisture content, and organoleptic tests.The results showed that the length of fermentation of shrimp pastehad highly significant effect on protein content, water content and organoleptic tests but had no effect on ash content and the amount ofE. coli bacteria in the paste. The good shrimp paste and prefered by consumers have a dense and uniform color, with a dense texture and a distinctive smell aroma of shrimp paste. Keywords: Shrimp paste, Fermentation, Shrimp. ABSTRAK Terasi adalah produk awetan ikan-ikan kecil atau rebon yang telah diolah melalui proses pemeraman atau fermentasi, penggilingan atau penumbukan, dan penjemuran. Penelitian ini bertujuan untuk mengetahui kualitas hasil terasi terhadap lama fermentasi dengan menggunakan paket alat pengolah terasi. Parameter yang diamati adalah kadar abu, kadar protein, jumlah bakteri E.coli, kadar air, dan uji organoleptik.Hasil penelitian ini menyatakan bahwa lama fermentasi terasi berpengaruh sangat nyata terhadap kadar protein, kadar air pada terasi, dan uji organoleptik namun berpengaruh tidak nyata terhadap kadar abu dan jumlah bakteri E. coli pada terasi. Hasil terasi yang baik dan disukai oleh konsumen biasanya memiliki warna yang pekat dan seragam, dengan tekstur yang padat dan aroma yang  bau khas terasi.   Kata kunci: Terasi, Fermentasi, Udang.
Co-Authors Achwil Putra Munir Ainun Rohana Olan Samuel K. Sinaga Sariani Sariani