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Ridwansyah Ridwansyah
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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PEMANFAATAN NARINGIN DARI KULIT BUAH JERUK DALAM PEMBUATAN MINUMAN EFFERVESCENT UNTUK MENURUNKAN KADAR GLUKOSA DARAH MENCIT (Ulitization of Naringin from Pomelo Peel in The Production of Effervescent to Red Raudha Maulinda; Elisa Julianti; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT   Effervescent  drink from pomelo fruit contains flavonoid compound namely naringin that has been reported has an antidiabetic activity. This research was conducted to determine the effect of treatment with pomelo fruit effervescent which made from pomelo juice powder and extract of pomelo peel powder in reducing blood glucose levels of streptozotocin induced mice. This research was consisted of three steps i.e: making of effervescent powder, preparation of experimental animals, and in vivo test in experimental mice.  In in vivo test, each group consisted of six mices that were given 6 treatments i.e: normal mice with aquadest (negative control), DM mice with aquadest (positive control), DM mice treated with pomelo effervescent dose of 13 mg/20 g bw mice, 26 mg/20 g bw mice, 39 mg/20 g bw mice, and DM mice treated with glibenclamid dose of  0,65 mg/kg bw mice for 14 days. Parameters which were used in this study including mice body weight and mice glucose blood  level. The result showed that DM mice group that treated with pomelo effervescent dose 26 mg/20 g bw mice showed the most excellent treatment in reducing blood glucose level and maintaining body weight within 14 days treatment although its ability is still below the diabetic mice group that treated with glibenclamid dose of  0,65 mg/kg bw mice. Keywords: Diabetes, Effervescent, Hyperglycemia, Naringin, and Pomelo ABSTRAK   Minuman effervescent jeruk bali diketahui mengandung senyawa biokimia flavonoid naringin yang dikenal memiliki aktivitas antidiabetes. Penelitian ini dilakukan untuk mengetahui pengaruh pemberian effervescent jeruk bali yang dibuat dari serbuk sari jeruk bali dan serbuk ekstrak kulit jeruk bali terhadap penurunan kadar glukosa darah mencit yang diinduksi streptozotosin. Penelitian ini terdiri dari tiga tahap yaitu pembuatan minuman effervescent, persiapan hewan percobaan, dan pengujian in vivo pada mencit percobaan. Dalam uji in vivo, kelompok mencit masing-masing terdiri dari 6 ekor dan diberikan 6 perlakuan yaitu mencit normal dengan pemberian akuades (kontrol negatif), mencit DM dengan pemberian akuades (kontrol positif), pemberian minuman effervescent jeruk bali dengan dosis 13 mg/20 g bb mencit, 26 mg/20 g bb mencit, 39 mg/20 g bb mencit, pemberian sediaan pembanding (glibenklamid) dosis 0,65 mg/kg bb mencit selama 14 hari. Parameter yang digunakan dalam penelitian ini adalah perubahan berat badan dan kadar glukosa darah puasa mencit. Hasil penelitian menunjukkan bahwa kelompok mencit dengan perlakuan pemberian effervescent jeruk bali dosis 26 mg/20 g bb mencit memiliki kemampuan paling baik dalam mempertahankan berat badan dan menurunkan kadar glukosa darah mencit selama 14 hari pemberian perlakuan walaupun masih dibawah kelompok mencit DM dengan pemberian sedian pembanding (glibenklamid) 0,65 mg/kg bb mencit.   Kata kunci: Diabetes, Effervescent, Hiperglikemik, Jeruk bali, dan Naringin
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

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

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.
Co-Authors Azmi Syahri Elisa Julianti Herla Rusmarilin Khairunnisa Khairunnisa Raudha Maulinda