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All Journal Jurnal Rekayasa Pangan dan Pertanian
Herla Rusmarilin
Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian USU Jl. Prof. Dr. A. Sofyan No. 3 Kampus USU Medan 20155
Agriculture, Biological Sciences & Forestry Engineering

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PENGARUH PERBANDINGAN BUBUR BUAH PISANG AMBON DENGAN BUBUK COKELAT DAN PENAMBAHAN CMC (Carboxymethyl Cellulose) TERHADAP MUTU SELAI PISANG-COKELAT (Effect of Ambon Banana Pulp Comparison with Chocolate Powder and Addition of CMC (Carboxymethyl Cellulose) Eskana Hamima Malau; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT   This research was conducted to determine the effect of the ratio of ambon banana pulp with cocoa powder and the addition of CMC (Carboxymethyl Cellulose) on quality ofbanana-chocolate jam and its interaction. This research was consisted of three steps i.e: ambon banana pulp making, banana chocolate jam making, observation and measurement of data. Preparation of banana chocolate jam using ambon banana pulp mixed with chocolate powder (97.5:2.5, 95:5, 92.5:7.5, 90:10, and 87.5:12.5%), added milk powder (5%), sugar (50%), CMC (0.1, 0.2, 0.3%), salt (0.1%) and citric acid (0.2%).The results showed that the ratio of ambon banana pulp with chocolate powder in banana chocolate jam had highly significant effect (P <0.01) on water content, ash content, total soluble solids, total microbe, hedonic color values, and score color values. Addition of CMC in banana chocolate jam had highly significant effect (P <0.01) on water content and total dissolved solids. However, the effect was not significant (P> 0.05) on ash content, total microbe, hedonic color value, and score color values. The interaction between the ratio of ambon banana pulp with cocoa powder and the addition of CMC in banana chocolate jam had a highly significant effect on total soluble solids and total microbe. However, the effect was significant on the water content. The best formulation of ambon banana pulp with chocolate powder in banana chocolate jam based on organoleptic test hedonic was comparison of banana pulp with chocolate powder 87.5%: 12.5% ​​and addition 0.2% CMC.   Keywords : Ambon Banana, Chocolate Powder,Carboxymethyl Cellulose,Jam  ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan bubur buah pisang ambon dengan bubuk cokelat dan penambahan CMC (Carboxymethyl Cellulose) terhadap mutu selaipisang-cokelat beserta dengan interaksinya. Penelitian ini terdiri dari tiga tahap yaitu pembuatan bubur buah pisang ambon, pembuatan selai pisang cokelat, pengamatan dan pengukuran data. Pembuatan selai pisang cokelat menggunakan bubur pisang ambon dicampur dengan bubuk cokelat (97,5:2,5; 95:5; 92,5:7,5; 90:10; dan 87,5:12,5%), ditambahkan susu bubuk (5%), gula pasir (50%), CMC (0,1; 0,2; dan 0,3%), garam (0,1%) dan asam sitrat (0,1%).Hasil penelitian menunjukkan bahwa perbandingan bubur buah pisang ambon dengan bubuk cokelat pada selai pisang cokelat memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap kadar air, kadar abu, total padatan terlarut, total mikroba, nilai hedonik warna, dan nilai skor warna. Penambahan CMC pada selai pisang-cokelat memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap kadar air dan total padatan terlarut. Namun memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap kadar abu, total mikroba, nilai hedonik warna, dan nilai skor warna. Interaksi antara perbandingan bubur buah pisang ambon dengan bubuk cokelat dan penambahan CMC pada selai pisang-cokelat memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut dan total mikroba. Namun memberikan pengaruh berbeda nyata terhadap kadar air. Formulasi terbaik pada pembuatan selai pisang-cokelat berdasarkan uji organoleptik secara hedonik yaitu dengan perbandingan bubur buah pisang dengan bubuk cokelat 87,5%:12,5% dan penambahan CMC 0,2%. Kata kunci : Pisang Ambon, Bubuk Cokelat, Carboxymethyl Cellulose, dan Selai
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   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.
KARAKTERISTIK KIMIA ENKAPSULASI EKSTRAK BIJI JINTAN HITAM (Nigella sativa) DAN BIJI WIJEN (Sesamum indicum) DENGAN METODE FERMENTASI (Chemical Characteristic of Black Cumin Seed (Nigella sativa) and Sesame Seed (Sesamum Indicum) Extract Encapsulation with Yudha Agus Pranata Barutu; Herla Rusmarilin; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT   This study was conducted to determine the chemical characteristics of fermented black cumin seed and fermented sesame seed extract encapsulation by using various types of coating materials. This research used a complete randomized design (CRD) with two factors: the ratio of black cumin extract with sesame seed extract (E): 100 : 0, 75 : 25, 50 : 50, 25 : 75, 0 : 100 (%) and type of coating material (N): maltodextrin: soy protein, maltodextrin: gelatin, maltodextrin: casein. In this research, an analysis of chemical and phytochemical characteristics of encapsulation of black cumin seed and sesame seed extract has been found as follows: water content, ash content, protein content, fat content, fiber content, reducing sugar content, and rendement of extract. Keywords: antioxidant activity, black cumin seeds, sesame seeds, extract, encapsulation, type of coating material. ABSTRAK   Penelitian ini dilakukan untuk mengetahui karakteristik kimia enkapsulasi ekstrak biji jintan hitam dan biji wijen terfermentasi dengan menggunakan berbagai jenis bahan penyalut. Penelitian ini menggunakam rancangan acak lengkap (RAL) dengan dua faktor yaitu perbandingan ekstrak biji jintan hitam dengan ekstrak biji wijen (E) : 100 : 0, 75 : 25, 50 : 50, 25 : 75, 0 : 100 (%) dan jenis bahan penyalut (N) : maltodekstrin : soy protein, maltodekstrin : gelatin, maltodekstrin : kasein. Pada penelitian ini telah dilakukan analisis terhadap karakteristik kimia dan fitokimia enkapsulat ekstrak biji jintan hitam dan biji wijen diantaranya kadar air, kadar abu, kadar protein, kadar lemak, kadar serat, kadar gula pereduksi, dan rendemen ekstrak.   Kata Kunci: aktivitas antioksidan, biji jintan hitam, biji wijen, ekstrak, enkapsulasi, jenis bahan penyalut.
PENGARUH PERBANDINGAN JUMLAH CABAI MERAH DENGAN ANDALIMAN TERHADAP MUTU SAMBAL ANDALIMAN DAN PENENTUAN UMUR SIMPAN (The Effect of Comparison of Quantity of Red Chili and Andaliman on the Quality of Sambal Andaliman and Determination of Shelf Life) Khairunnisa Khairunnisa; Ridwansyah Ridwansyah; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT   The research was to determine the effect of quantity of red chili and andaliman on the quality of sambal andaliman and determination of shelf life. This study used completely randomized design with one factor, namely the comparison quantity of red chili and andaliman with composition of (S): 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The comparison quantity of red chili and andaliman gave highly significant effect on moisture content, fiber content, protein content, color index, antioxidan and gave significant effect on ash content. The best quality of sambal andaliman comparison quality was using red chili of 90% and andaliman of 10% had significants difference with the control of sambal andaliman on total microbes. Determination shelf life using Arrhenius method gave shelf life of sambal andaliman (based on critical parameters i.e moisture content) at temperature of 20°C was 89 days, at temperature of 30°C was 56 days, at temperature of 40°C was 30 days and at temperature of 50°C was 18 days. Keywords: Andaliman, Red chili, Sambal, Shelf life ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan jumlah cabai merah dengan andaliman terhadap mutu sambal andaliman dan penentuan umur simpan. Penelitian ini menggunakan rancangan acak lengkap non-faktorial yaitu perbandingan cabai merah dan andaliman dengan komposisi (S) : 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, dan 50%:50%. Perbandingan jumlah cabai merah dengan andaliman memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat, kadar protein, indeks warna, antioksidan dan memberikan pengaruh berbeda nyata terhadap kadar abu. Mutu sambal andaliman terbaik yaitu perbandingan jumlah cabai merah 90% dan andaliman 10% memberi pengaruh berbeda nyata dengan sambal andaliman kontrol terhadap total mikroba. Pada pendugaan umur simpan metode arrhenius diperoleh umur simpan sambal andaliman berdasarkan parameter kritis yaitu kadar air pada suhu 20°C selama 89 hari, suhu 30°C selama 56 hari, suhu 40°C  selama 30 hari dan suhu 50°C selama 18 hari.   Kata kunci: Andaliman, Cabai merah, Sambal, Umur simpan  
PENGARUH SUHU DAN WAKTU PEMASAKAN METODE SOUS VIDE TERHADAP MUTU PEPES IKAN TONGKOL (The Effect of Sous Vide Method Temperature and Time on Quality of Little Tuna Pepes)PENGARUH SUHU DAN WAKTU PEMASAKAN METODE SOUS VIDE TERHADAP MUTU PEPES IKAN TONGKOL Azmi Syahri; Herla Rusmarilin; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 1 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This research was conducted to determine the effect of sous vide method temperature and time on the quality of little tuna pepes. This study used a completely randomised design (CRD) method with two factors, i.e cooking temperature (S) : (60oC, 65oC, 70oC) and cooking time (W) : (40 minutes, 80 minutes, and 120 minutes). The analyzed parameters were moisture content, ash content, protein content, fat content, total plate count, texture value (penetrometer), and organoleptic test (color, flavor, taste, and texture). Cooking temperature had highly significant effect on moisture content, protein content, fat content, total plate count, texture value (penetrometer), and the value of organoleptic texture. The length of cooking time had highly significant effect on total plate count, texture value (penetrometer), and the value of organoleptic texture. The interaction of two factors had significant effect on texture value (penetrometer). 70oC (S3) cooking temperature and 120 minutes (W3) cooking time of sous vide method produced the best little tuna pepes. Keyword :Little Tuna, Pepes, Sous Vide. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan waktu pemasakan metode sous vide terhadap mutu pepes ikan tongkol. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yakni suhu pemasakan (S) : (60oC, 65oC, 70oC) dan waktu pemasakan (W) : (40 menit, 80 menit, dan 120 menit). Parameter yang dianalisa adalah kadar air, kadar abu, kadar protein, kadar lemak, total mikroba, uji tekstur (penetrometer), dan uji organoleptik (warna, aroma, rasa, dan tekstur). Suhu pemasakan memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, kadar lemak, total mikroba, nilai tekstur, dan nilai hedonik tekstur. Waktu pemasakan memberi pengaruh berbeda sangat nyata terhadap total mikroba, nilai tekstur, dan nilai organoleptik tekstur. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai tekstur. Suhu pemasakan 70oC (S3) dan waktu pemasakan 120 menit (M3) dengan metode sous vide menghasilkan pepes ikan tongkol dengan mutu terbaik.   Kata kunci : Ikan Tongkol, Pepes, Sous Vide.
PENGARUH PERBANDINGAN SARI TAPE BERAS KETAN HITAM DENGAN SARI TAPE JAGUNG DAN PENAMBAHAN DESKTRIN PADA PEMBUATAN BREM PADAT (The Effect of Black Sticky Rice Extract Tape and Corn Extract Tape rasio and Dextrin Addition for solid Brem Production) Jurnalis Jurnalis; Herla Rusmarilin; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 4 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to determine the effect of black sticky rice extract tape and corn extract tape ratio and the addition of dextrin for solid brem production. This research was conducted using completely randomized design with 2 factors i.- e,ratio of black sticky rice extract tape and corn extract tape (J) (80%:20% ; 70%:30% ; 60%:40%: ; 50%:50%) and dextrin addition (D) (10%, 15%, 20%, 25%).The parameters analyzed were moisture content, ash content, alcohol content, pH, total acid, total soluble solid, organoleptic hedonic value of color, flavor, taste, and texture. The results showed that the ratio of black sticky rice extract tape and corn extract tape had highly significant effect on moisture content, alcohol content, pH, total acid, total soluble solid, and hedonic test of taste of the solid brem. Moreover, the tratmen had a significant effect on ash content. The addition of dextrin had a highly significant effect on moisture content, alcohol content, total acid, total soluble solid, and organoleptic hedonic value of taste and it had a significant effect on ash content. Interaction between the two factors had a highly significant effect on total acid, total soluble solid, and organoleptic hedonic value of taste. The best quality of brem solid production was formulated by the mixture of black sticky rice extract tape and corn extract tape (50%:50%) with the addition of 25% dextrin Keywords : black sticky rice tape, corn tape, dextrin, solid brem ABSTRAK Penelitian ini dilakukan untuk mengetahui Pengaruh perbandingan sari tape ketab hitam dengan sari tape jagung dan penambahan dekstrin pada pembuatan brem padat. Penelitian ini menggunakan rancangan acak lengkap dengan faktorial 2 faktor, yaitu perbandingan sari tape ketan hitam dengan sari tape jagung(J) (80%:20% ;70%:30% ; 60%:40%: ; 50%:50%) dan jumlah penambahan dekstrin (D) (10%, 15%, 20%, 25%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar alkohol, nilai keasaman, total asam, total soluble solid, nilai organoleptik warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan sari tape ketan hitam dengan sari tape memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar alkohol,nilai keasaman, total soluble solid , dan uji organoleptik rasa, memberikan pengaruh berbeda nyata terhadap kadar abu. Penambahan dekstrin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar alkohol, total asam, total soluble solid , uji organoleptik hedonik rasa, memberikan pengaruh berbeda nyata  terhadap kadar abu. Interaksi kedua faktor memberikan pengaruh berbeda nyata terhadap total asam, total soluble solid, dan nilai hedonik rasa. Perbandingan sari tape ketan hitam dengan sari tape jagung (50%:50%) dan penambahan dekstrin 25% memberikan pengaruh yang terbaik untuk mutu brem padat.   Kata Kunci :tape ketan hitam, tape jagung, dekstrin, brem padat
Co-Authors Azmi Syahri Era Yusraini Eskana Hamima Malau Jurnalis Jurnalis Khairunnisa Khairunnisa Lydia Puspita Sari Pardede Mimi Nurminah Ridwansyah Ridwansyah Sentosa Ginting Yudha Agus Pranata Barutu Zulkifli Lubis