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

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PENGARUH PERBANDINGAN TEPUNG LABU KUNING, TEPUNG MOCAF, DAN KACANG MERAH DENGAN PENAMBAHAN KUNING TELUR TERHADAP MUTU SNACK BAR (The Effect of Ratio of Pumpkin Flour, Mocaf Flour, and Red Bean with The Addition of Egg Yolks on The Quality of Snack Bar) Puput Handayani; Rona J. Nainggolan; 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 ratio of pumpkin flour, mocaf flour, and red bean with the addition of egg yolks to produce a snack bar with good quality. This research was conducted using a completely randomized design (RAL) with two factors, namely ratio of pumpkin flour, mocaf flour, and red bean (S): 50%:20%:30%, 40%:30%:30%, 30%:40%:30%, and 20%:50%:30% and the addition of egg yolks (P): 5%, 10%, 15%, and 20%. Pumpkin flour, mocaf flour, and red bean had a highly significant effect on water content, ash content, protein content, fiber content, carbohydrate content, color index, crispness, hedonic value of taste, score value of colour, and score value of crispness and had no significant effect on fat content, hedonic value of colour, hedonic value of flavour, hedonic value of crispness, and consumer acceptance. The addition of egg yolks had a highly significant effect on water content, protein content, fat content, carbohydrate content, crispness, hedonic value of crispness, and score value of crispness and had no significant effect  on ash content, fiber content, color index, hedonic value of colour, hedonik value of flavour, hedonic value of taste, score value of colour, and consumer acceptance. Interactions of the two factors had significant effect on score value of crispness. Ratio of of pumpkin flour, mocaf flour, and red bean of 20%:50%:30% and the addition of egg yolks 5% had the best effect for the quality of snack bar. Keywords : Egg Yolk, Mocaf Flour, Pumpkin Flour, Red Bean, Snack Bar ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung labu kuning, tepung mocaf, dan kacang merah dengan penambahan kuning telur untuk menghasilkan snack bar dengan mutu yang baik. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL) dengan dua faktor, yaitu perbandingan tepung labu kuning, tepung mocaf, serta kacang merah (S): 50%:20%:30%, 40%:30%:30%, 30%:40%:30%, dan 20%:50%:30% dan penambahan kuning telur (P): 5%, 10%, 15%, dan 20%.Perbandingan tepung labu kuning, tepung mocaf, serta kacang merah memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar serat kasar, kadar karbohidrat, indeks warna, kerenyahan, nilai hedonik rasa, nilai skor warna, dan nilai skor kerenyahan serta memberikan pengaruh berbeda tidak nyata terhadap kadar lemak, nilai hedonik warna, nilai hedonik aroma, nilai hedonik kerenyahan, dan penerimaan konsumen. Penambahan kuning telur memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, kadar lemak, kadar karbohidrat, kerenyahan, nilai hedonik kerenyahan, dan nilai skor kerenyahan serta memberikan pengaruh berbeda tidak nyata terhadap kadar abu, kadar serat kasar, indeks warna, nilai hedonik warna, nilai hedonik aroma, nilai hedonik rasa, nilai skor warna, dan penerimaan konsumen. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai skor kerenyahan. Perbandingan tepung labu kuning, tepung mocaf, dan kacang merah 20%:50%:30% dan penambahan kuning telur 5% memberikan pengaruh yang terbaik untuk mutu snack bar.   Kata Kunci : Kacang Merah, Kuning Telur, Snack Bar, Tepung Labu Kuning, Tepung Mocaf
PENGARUH PERBANDINGAN TEPUNG TERIGU DENGAN TEPUNG UBI JALAR UNGU DAN KONSENTRASI CARBOXYMETHYLE CELLULOSE (CMC) TERHADAP MUTU EGG ROLL (The Effect of Ratio of Wheat Flour with Purple Flesh Sweet Potato Flour and Concentration of Carboxymethyle Cellulos Christine Juliani Br Sitorus; Mimi Nurminah; Sentosa Ginting
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 The purpose of this research was to find the effect of ratio of wheat flour with purple flesh sweet potato flour and concentration of carboxymethyle cellulose (CMC) on the quality of egg roll. The research was using completely randomized design with two factors, i.e ratio of wheat flour with purple flesh sweet potato flour (T): (80%:20%; 60:40%; 40%:60%; and 20%:80%) and concentration of CMC(C): (0%; 0,5%; 1,0%; and 1,5%). Parameters analyzed were fat content, organoleptic value (color, flavor, taste, texture), score value of texture, and general acceptance.The results showed that the ratio of wheat flour with purple flesh sweet potato flour had highly significant effect on organoleptic value (color, flavor, taste, texture), score value of texture, and general acceptance. Concentration of CMC had highly significant effect on organoleptic value of texture, score value of texture, and general acceptance. The interaction of ratio of wheat flour with purple flesh sweet potato flour and concentration of CMC had significant effect on organoleptic value of texture, and score value of texture. The ratio of wheat flour with purple flesh sweet potato flour of (60%:40%) and concentration of CMC (0,5%) gave the best quality of egg roll. Keywords : CMC, Egg Roll, Purple Flesh Sweet Potato Flour, Wheat Flour.   ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung terigu dengan tepung ubi jalar ungu dan konsentrasi carboxymethyle cellulose (CMC) terhadap mutu egg roll. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan tepung terigu dengan tepung ubi jalar ungu (T): (80%:20%; 60:40%; 40%:60%; dan 20%:80%) dan konsentrasi CMC (C): (0,0%; 0,5%; 1,0%; dan 1,5%). Parameter analisis meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, organoleptik warna, aroma, rasa, tekstur, skor tekstur, dan penerimaan umum. Hasil penelitian menunjukkan bahwa perbandingan tepung terigu dengan tepung ubi jalar ungu memberikan pengaruh berbeda sangat nyata terhadap organoleptik warna, aroma, rasa, tekstur, skor tekstur, dan penerimaan umum. Konsentrasi CMC memberikan pengaruh berbeda sangat nyata terhadap organoleptik tekstur, skor tekstur dan penerimaan umum. Interaksi perbandingan tepung terigu dengan tepung ubi jalar ungu dan konsentrasi CMC memberikan pengaruh berbeda nyata terhadap organoleptik tekstur, dan skor tekstur. Komposisi perbandingan tepung terigu dengan tepung ubi jalar ungu (60%:40%) dan konsentrasi CMC (1,5%) menghasikan egg roll yang terbaik.   Kata kunci: CMC, Egg Roll, Tepung Terigu, Tepung Ubi Jalar Ungu.
KARAKTERISTIK MUTU FISIK, KIMIA, DAN FUNGSIONAL TEPUNG UBI KAYU DAN MOCAF (MODIFIED CASSAVA FLOUR) DENGAN METODE PENGERINGAN KONVENSIONAL DAN PENGERINGAN MEKANIS (Characteristic Quality of Physical, Chemical, and Functional Cassava Flour and Mocaf (Modif Nurma Andarini Selian; Ridwansyah Ridwansyah; Sentosa Ginting
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 The aim of the research was to determine characteristic quality of physical, chemical, and functional, cassava flour, and mocaf using conventional drying, mechanical drying and combination with sun and rotary dryer machine. This research was using cassava as a raw material for malaysian white cassava with a harvest age of ten months and fermented with lactic acid bacteria. This research was using non-factorial group randomized design with cassava flour using conventional drying, mocaf using conventional drying, cassava flour using mechanical drying, mocaf using mechanical drying, and mocaf using combination drying using conventional and mechanical. The results showed that cassava flour and mocaf had a sigificant different quality from physical, chemical, and functional. As a visual, mocaf flour more brighter than cassava flour even though using a same drying with conventional drying or mechanical drying. Cassava flour and mocaf with conventional, mechanical, and combination drying methods had highly significant effect on moisture content, ash content, water absorption, oil absorption, baking expansion, white degree, starch content, amilose content, and amylopectin content and gave significantly effect on swelling power. Keywords : Mocaf, Cassava Flour, Conventional Drying, Mechanical Drying. ABSTRAK   Penelitian ini bertujuan untuk mengetahui karakteristik mutu fisik, kimia, dan fungsional dari tepung ubi kayu dan tepung mocaf dengan metode pengeringan konvensional, mekanis, serta kombinasi menggunakan matahari dan mesin rotary dryer. Penelitian ini menggunakan bahan baku ubi kayu jenis ubi malaysia putih dengan umur panen 10 bulan serta difermentasi menggunakan bakteri asam laktat. Penelitian ini menggunakan rancangan acak kelompok (RAK) non-faktorial dengan perlakuan ubi kayu pengeringan matahari (UM), mocaf pengeringan matahari (MM), ubi kayu pengeringan mekanis dengan rotary dryer (UA), mocaf pengeringan mekanis dengan rotary dryer (MA), mocaf pengeringan kombinasi matahari dengan rotary dryer (MO). Hasil penelitian menunjukkan bahwa tepung ubi kayu dan tepung mocaf memiliki perbedaan yang signifikan berdasarkan sifat fisik, kimia maupun fungsional. Secara penampakan, tepung ubi kayu memiliki sifat yang sangat berbeda dengan tepung mocaf yang lebih cerah dibandingkan dengan tepung ubi kayu meskipun menggunakan pengeringan yang sama baik konvensional ataupun mekanis. Tepung ubi kayu dan tepung mocaf dengan metode pengeringan konvensional, pengeringan mekanis dan kombinasi memberikan pengaruh sangat nyata terhadap kadar air, kadar abu, daya serap air, daya serap minyak, baking expansion, derajat putih, kadar pati, kadar amilosa, dan amilopektin. Serta memberikan pengaruh nyata pada swelling power.   Kata Kunci : Mocaf, Tepung Ubi Kayu, Pengeringan Konvensional, Pengeringan Mekanis
Co-Authors Christine Juliani Br Sitorus Mimi Nurminah Nurma Andarini Selian Puput Handayani Ridwansyah Ridwansyah Rona J. Nainggolan