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Sentosa Ginting
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan 20155
Agriculture, Biological Sciences & Forestry Engineering

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PENGARUH PENAMBAHAN UDANG DAN DAUN SELEDRI TERHADAP MUTU KERUPUK OPAK (The Effect of The Addition of Shrimp and Celery Leaf To The Quality of Opak Crackers) Nova Juita Sinaga; Sentosa Ginting; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 1 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT   The purpose of this study is to determine the effect of the addition of shrimp and celery leaf on the quality of opak crackers with the best physical, chemical, and organoleptic properties and consumer preference. This research using completely randomized design non factor with eight treatment level i:e Po (cassava 100 %), P1 (cassava 85% : shrimp 0%: celery leaf 15%), P2 (cassava 85% : shrimp 2,5% : celery leaf 12,5%) , P3 (cassava 85% : shrimp 5% : 10% celery leaf), P4 (cassava 85% : shrimp 7,5% : celery leaf 7,5%), P5 (cassava 85% : shrimp 10% : 5% celery leaf), P6 (cassava 85% : shrimp 12,5% : 2,5% celery leaf), P7 (cassava 85% : shrimp 15% : 0% celery leaf). Parameters analyzed were colour values, organoleptic flavor, organoleptic taste, organoleptic colour, organoleptic texture, moisture content, protein content, ash content, crude fiber content, fat content, carbohydrate content, oil absorption, and volume develop. The addition of shrimp and celery leaf had highly significant effect on the colour index, brightness, moisture content, ash content, fat content, coarse fiber content, protein content, carbohydrate, oil absorption and hedonic of flavor, had significant effect on hedonic taste. The results of this study indicated that P5 treatment (cassava 85% : 10% shrimp : 5% celery leaf) is the best and acceptable treatment.   Keywords: Celery Leaf, Opak Crackers, Shrimp ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan udang dan daun seledri terhadap mutu kerupuk opak dengan sifat fisik, kimia, dan organoleptik yang terbaik dan disukai konsumen. Penelitian ini menggunakan  rancangan acak lengkap non faktor, dengan delapan taraf perlakuan yaitu P0 (ubi kayu 100 %), P1 (ubi kayu 85 % : udang 0 % : daun seledri  15%), P2 (ubi kayu 85 % : udang 2,5 % : daun seledri 12,5 %), P3 (ubi kayu 85 % : udang 5 % : daun seledri 10 %), P4 (ubi kayu 85 % : udang 7,5 % : daun seledri 7,5 %), P5 (ubi kayu 85 %  : udang 10 % : daun seledri 5%), P6 (ubi kayu 85 % : udang 12,5 % : daun seledri 2,5 %), P7 (ubi kayu 85 % : udang 15% : daun seledri 0%). Parameter yang dianalisa meliputi nilai warna, organoleptik aroma, organoleptik rasa, organoleptik warna, organoleptik tekstur, kadar air, kadar protein, kadar abu, kadar serat kasar, kadar lemak, kadar karbohidrat, daya serap minyak, dan volume pengembang. Penambahan udang dan daun seledri memberi pengaruh berbeda sangat nyata terhadap indeks warna, kecerahan, kadar air, kadar abu, kadar lemak, kadar serat kasar, kadar protein, kadar karbohidrat, daya serap minyak dan hedonik aroma, dan memberi pengaruh berbeda nyata terhadap hedonik  rasa. Hasil penelitian ini menunjukkan bahwa perlakuan kerupuk opak dengan perlakuan P5 (ubi kayu 85 % : udang  10 % : daun seledri 5%) adalah  perlakuan  yang terbaik dan dapat diterima.   Kata kunci: Daun Seledri, Kerupuk Opak, Udang  
PENGARUH PERBANDINGAN SARI BUAH SALAK PADANG SIDEMPUAN DENGAN BUAH NAGA MERAH DAN JUMLAH ASAM ASKORBAT TERHADAP MUTU SIRUP BUAH (The Effect of Ratio of Padang Sidempuan Snake Fruit Juice with Red Dragon Fruit Juice and The Amount of Ascorbic Acid on Th Idin Robintua Manurung; Sentosa Ginting; Lasma Nora Limbong
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 aim of this research was to find the effect of ratio of padang sidempuan snake fruit juice with red dragon fruit juice and the amount of ascorbic acid on the quality of fruit syrup. This research using completely randomized design with two factors, i.e.: ratio of padang sidempuan snake fruit juice with red dragon fruit juice (S) : (40:60%), (50:50%), (60:40%), (30:70%) and the amount of ascorbic acid (A) : (0,1%), (0,2%), (0,3%), (0,4%). Parameters analyzed were total acid, pH, total microbe, vitamin C content, total soluble solid, viscocity, colour index, and hedonic organoleptic values of colour, flavor, and taste. The results showed that the ratio of padang sidempuan snake fruit juice with red dragon fruit juice had highly significant on total acid, vitamin C content,; had significant on pH and had no effect on total soluable solid, viscocity, total microbe, colour index, hedonic organoleptic value of taste. The amount of ascorbic acid had highly significant effect on total acid, pH, total microbe, vitamin C content, hedonic value of flavor; had significant effect on total acid and had no effect on total soluable solid, viscocity, colour index, hedonic organoleptic value of taste. The interactions between the two factors had highly significant effect on total acid and had no significant on pH, total microbe, vitamin C content, total soluble solid, viscocity, colour index, and hedonic organoleptic values of colour, flavor, and taste. The ratio of padang sidempuan snake fruit juice with red dragon fruit juice of (40% : 60%) and the amount of ascorbic acid of (0,4%) produced the best quality of fruit syrup and acceptable. Keywords: Ascorbic Acid, Fruit Syrup, Padang Sidempuan Snake Fruit, Red Dragon Fruit ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari buah salak padang sidempuan dengan  sari buah naga merah dan jumlah asam askorbat terhadap mutu sirup buah. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari buah salak padang sidempuan dan sari buah naga merah (S) : (40:60%), (50:50%), (60:40%), (70:30%) dan jumlah asam askorbat (A) : (0,1%), (0,2%), (0,3%), (0,4%). Parameter yang dianalisa meliputi total asam, nilai pH, total mikroba, kadar vitamin C, total soluable solid, viskositas, indeks warna, nilai hedonik warna, aroma, dan rasa. Hasil penelitian menunjukkan bahwa perbandingan sari buah salak Padang Sidempuan dengan buah buah naga merah memberikan pengaruh berbeda sangat nyata terhadap total asam, kadar vitamin C; memberikan pengaruh berbeda nyata terhadap nilai pH, nilai hedonik aroma dan memberikan pengaruh berbeda tidak nyata terhadap total mikroba, viskositas, total padatan terlarut,  indeks warna, dan nilai hedonik warna dan rasa. Jumlah asam askorbat memberikan pengaruh berbeda sangat nyata terhadap total asam, nilai pH, total mikroba, kandungan vitamin C, dan nilai hedonik aroma; memberikan pengaruh berbeda tidak nyata terhadap total padatan terlarut, viskositas, total indeks warna, dan nilai hedonik warna dan rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap total asam dan memberikan pengaruh berbeda tidak nyata terhadap total asam, nilai pH, total mikroba, kadar vitamin C, total soluable solid, viskositas, indeks warna, nilai hedonik warna, aroma, dan rasa. Perbandingan sari buah salak padang sidempuan dengan buah naga merah (40% : 60%) dan jumlah asam askorbat (0,4%) menghasilkan kualitas sirup buah terbaik dan lebih diterima.   Kata kunci: Asam askorbat, Sirup buah, Salak padang sidempuan, Buah naga merah
PENGARUH PERLAKUAN AWAL (PRE-TREATMENT) TERHADAP MUTU KERUPUK REBUNG (The Effect of Pre-Treatment on the Quality of Bamboo Shoots Crackers) Mutiara Balqis; Ismed Suhaidi; Sentosa Ginting
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 research was aimed to know the effect of pre-treatment to produce bamboo shoot crackers with good quality. This research was conducted using a completely randomized design (RAL) with two factors, namely the immersion media (M) : water, sodium metabisulphite, sodium chloride, and calcium carbonate and the soaking time (L) : 12 hours, 24 hours, 36 hours, and 48 ​​hours. The results showed that the effect of immersion media had a highly significant effect on ash content, score value (bamboo shoot slices and before frying), and hedonic value of after frying taste. The soaking time had a highly significant effect on water content, ash content, protein content, HCN content (bamboo shoot slices and before frying), score value of color (bamboo shoot slices and before frying), hedonic value of aroma and taste (after frying), and consumer acceptance. The interaction of immersion media and the soaking time had significant effect on the hedonic value of after frying taste. The immersion media of natrium metabisulphite and the soaking time of 48 hours had a best effect on quality of bamboo shoot crackers. Keywords: Bamboo Shoots, Crackers, Immersion Media, Soaking Time, Sodium Metabisulphite ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perlakuan awal untuk menghasilkan kerupuk rebung dengan mutu yang baik. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL) dengan dua faktor, yaitu media perendaman (M) : air, natrium metabisulfit, natrium klorida, dan kalsium karbonat dan lama perendaman (L) : 12 jam, 24 jam, 36 jam, dan 48 jam. Hasil penelitian ini menunjukkan bahwa pengaruh media perendaman memberikan pengaruh berbeda sangat nyata terhadap kadar abu, nilai skor warna (irisan rebung dan sebelum penggorengan), dan nilai hedonik rasa sesudah penggorengan. Lama perendaman memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar HCN (irisan rebung dan sebelum penggorengan), nilai skor warna (irisan rebung dan sebelum penggorengan), nilai hedonik aroma dan rasa (sesudah penggorengan), dan penerimaan konsumen. Interaksi media perendaman dan lama perendaman memberikan pengaruh berbeda nyata terhadap nilai hedonik rasa sesudah penggorengan. Media perendaman natrium metabisulfit dan lama perendaman 48 jam memberikan pengaruh terbaik pada mutu kerupuk rebung.   Kata kunci : Kerupuk, Lama Perendaman, Media Perendaman, Natrium Metabisulfit, Rebung Bambu
PENGARUH PENAMBAHAN GELATIN DAN STARTER TERHADAP MUTU COCOGURT (The Effect of Addition of Gelatin and Starter on the Quality of Cocogurt) Eka Putri Harianto; Sentosa Ginting; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This study was conducted to find out the effect of addition of gelatin as a stabilizer and starter on the quality of cocogurt. The method used were completely randomized design, which factors were the addition of gelatin (G): (0%; 0.2%; 0.4%; 0.6%) and addition of starter (S): (2%; 5%; 8% 11%). The results showed that the addition of gelatin had highly significant effect on ash content, total lactic acid, viscosity, hedonic values of viscosity, and score of viscosity. Addition of starter had highly significant effect on total soluble solid, total acid, pH value, water content, ash content, protein content, fat content, total lactic acid, viscosity, hedonic values of viscosity, taste, and score values of viscosity. The interaction between the two factors had highly significant effect on viscosity. The addition of gelatin 0,6% and starter 11% produced the best quality of cocogurt. Key words: Cocogurt, Coconut Milk, Gelatin, Lactic Acid Bacteria, Starter ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan gelatin sebagai bahan penstabil (stabilizer) dan starter terhadap mutu cocogurt. Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu  penambahan gelatin  (G) : (0%; 0,2%; 0,4%; 0,6%)  dan  penambahan starter (S) : (2%; 5%; 8%; 11%). Hasil penelitian ini menunjukkan bahwa penambahan gelatin memberikan pengaruh berbeda sangat nyata terhadap kadar abu, jumlah bakteri asam laktat, viskositas, nilai hedonik viskositas, dan nilai skor viskositas. Penambahan starter memberikan pengaruh berbeda sangat nyata terhadap total soluble solid, total asam, nilai pH, kadar air, kadar abu, kadar protein, kadar lemak, jumlah bakteri asam laktat, viskositas, nilai hedonik viskositas, nilai hedonik rasa, dan nilai skor viskositas. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap viskositas. Penambahan gelatin 0,6% dan starter 11% memberikan pengaruh terbaik untuk mutu cocogurt.   Kata kunci : Bakteri Asam Laktat, Cocogurt, Gelatin, Santan Kelapa, Starter
Co-Authors Eka Putri Harianto Era Yusraini Idin Robintua Manurung Ismed Suhaidi Lasma Nora Limbong Mutiara Balqis Nova Juita Sinaga Ridwansyah Ridwansyah