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All Journal Jurnal AGROTEKNOLOGI Jurnal Sains dan Teknologi Pangan Indonesian Journal of Agricultural Research Rona Teknik Pertanian Journal of Coffee and Sustainability
Mimi Nurminah
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Engineering Environmental Science Social Sciences Veterinary Other

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PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK KIMIA DAN FUNGSIONAL TEPUNG UBI JALAR ORANYE Julianti, Elisa; Nurminah, Mimi; Syahputri, Gusti Ananda
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.875 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh metode dan waktu fermentasi terhadap karakteristik kimia dan fungsional tepung ubi jalar oranye. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap dengan dua faktor, yaitu metode fermentasi (F): (fermentasi alami, fermentasi ragi, fermentasi bakteri asam laktat) dan lama fermentasi (L): (24 jam, 48 jam, 72 jam). Hasil penelitian menunjukkan metode fermentasi memberikan pengaruh yang berbeda nyata terhadap kadar air, derajat asam, dan memberikan pengaruh yang tidak berbeda nyata terhadap, daya serap air dan minyak, swelling power, kelarutan, dan baking expansion. Lama fermentasi memberikan pengaruh yang berbeda nyata terhadap baking expansiondan swelling power, serta pengaruh berbeda tidak nyata terhadap kadar air, derajat asam, daya serap air dan minyak, dan kelarutan. Interaksi antara kedua faktor memberikan pengaruh yang berbeda tidak nyata terhadap karakteristik kimia dan fungsional tepung. Metode dan lama fermentasi yang menghasilkan tepung dengan mutu terbaik adalah metode fermentasi dengan bakteri asam laktat selama 72 jam. Kata kunci: lama fermentasi, metode fermentasi, tepung ubi jalar oranye. 
Formulasi Ekstrak Bunga Telang dan Ekstrak Kayu Manis Terhadap Karakteristik Fisik dan Sensori Minuman Isotonik Utami, Yulisa; Julianti, Elisa; Nurminah, Mimi
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.30140

Abstract

Bottled drinking water is one of the beverage industries that dominate the soft drink market in Indonesia. An isotonic drink is bottled drinking water with an osmolality content similar to body fluids to replace lost body fluids after activities. This research aimed to develop and innovate isotonic drinks, based on local commodities such as butterfly pea and cinnamon with good quality and unique characteristics, so that can increase consumer interest in isotonic drinks. This study used a non-factorial Completely Randomized Design (CRD) method consisting of 6 levels (ratio of butterfly pea extract and cinnamon extract) i.e., P1 (80%:20%), P2 (70%:30%), P3 (60%:40%), P4 (50%:50%), P5 (100%:0%), dan P6 (0%:100%). The analysis includes viscosity, color index, and sensory analysis (color, taste, viscosity, and general acceptance). The results showed that the comparison formulation of butterfly pea extract and cinnamon extract had a very significant effect (P<0,01) on the physical and sensory characteristics of isotonic drinks. The value of the color index (˚Hue) range of 298.8–307.0, viscosity value range of 4.78–6.88%, and hedonic organoleptic, i.e. color range of 4.990–6.434, aroma range of 4.568–6.242, taste range of 4.550–6.360, the hedonic value of viscosity range of 4.910–5.876, and general acceptance range of 4.942–6.240. The best results of the isotonic drink was P1 (ratio of butterfly pea extract and cinnamon extract of 80%:20%) which produced the highest hedonic value and the physical characteristics. So, the butterfly pea and cinnamon extract can be made as a combination of an isotonic drink innovation. Keywords: butterfly pea extract, cinnamon extract, isotonic drink
Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy Purba, Carly; Sinaga, Hotnida; Nurminah, Mimi
Indonesian Journal of Agricultural Research Vol. 1 No. 2 (2018): InJAR, Vol. 1, No. 2, July 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v1i2.303

Abstract

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.
The Effect of the Amount of Stevia Leaf Powder (Stevia rebaudiana) and Drying Time on the Quality of Snake Fruit Padang Sidempuan Dried Candied Armaya, Riska Putri; Lubis, Linda Masniary; Nurminah, Mimi
Indonesian Journal of Agricultural Research Vol. 7 No. 1 (2024): InJAR, Vol. 7, No. 1, March 2024
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v7i1.12894

Abstract

This study aimed to determine the Effect of using stevia leaves as a natural sweetener on dried sweets of Padang Sidempuan's snake fruit. The method used in this study was the factorial Complete Randomized Design (CRD) method with two factors, namely the amount of stevia leaf powder (0,20%: 0,25%; 0,30%; 0,35%) and drying time (4, 6, 8 and 10 hours). The tests carried out were moisture content, ash content, total sugar, total dissolved solids, total microbes, acidity (pH), and organoleptic tests of colour, flavour, taste, and texture. This study's results showed a highly significant effect exerted by the amount of stevia leaf powder on moisture content, ash content, total dissolved solids, total sugar, total microbes, acidity (pH), and an organoleptic test of colour, flavour, and taste. Drying time significantly affected moisture content, ash content, total sugar, total microbes, total dissolved solids, and texture organoleptic test. The interaction between the amount of stevia leaf powder and the drying time had a highly significant effect on moisture content and a significantly different effect on total microbes and organoleptic colour. The amount of stevia leaf powder is 0,35%, and the drying time of 8 hours results in the best treatment on dried sweets of Padang Sidempuan's snake fruit.
Pengaruh Rasio Sari Kulit Kopi Arabika Dan Konsentrasi CMC (Carboxyl methyl cellulose) Berbeda Terhadap Aktivitas Antioksidan Dan Organoleptik Selai Cascara Romauli, Nauas Domu Marihot; Nurminah, Mimi; Siahaan, Felinda Tria Kasih
Rona Teknik Pertanian Vol 17, No 1 (2024): Volume No. 17, No. 1, April 2024
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v17i1.34772

Abstract

Abstrak. Penelitian ini tentang selai yang terbuat dari bahan dasar kulit kopi arabika dengan rasio air yang berbeda untuk menghasilkan sari dan penambahan konsentrasi CMC (carboxy methyl cellulose). Penelitian ini bertujuan mengetahui pengaruh rasio air dengan kulit kopi arabika serta pengaruh penambahan konsentrasi CMC terhadap sifat fisik dan kimia. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan dua faktor. Faktor pertama yaitu rasio air dengan kulit kopi (R) terdiri dari 3 taraf 1:1, 2:1, 3:1. Faktor kedua yaitu konsentrasi CMC (carboxyl methyl cellulose) (K) terdiri dari 4 taraf 0,5%, 0,75%, 1%, 1,25% dengan pengulangan 3 kali. Analisis yang dilakukan adalah aktivitas antioksidan, uji daya oles dan uji organoleptik (warna, rasa aroma, penerimaan umum). Hasil penelitian menunjukkan rasio air yang semakin tinggi menurunkan tingkat persentase antioksidan pada kulit kopi arabika, konsentrasi CMC yang semakin banyak menyebabkan selai cascara sulit di oles pada permukaan roti. Berdasarkan pengujian organoleptik warna, rasa, aroma dan penerimaan umum memiliki rerata nilai 6 yaitu suka dan selai cascara dapat diterima oleh panelis.The Effect of Different Ratios of Arabica Coffee Skin Juice and CMC (Carboxyl methyl cellulose) Concentrations on the Antioxidant and Organoleptic Activities of Cascara JamAbstract. This research was about jam made from Arabica coffee pulp with different water ratios to produce juice and the addition of CMC (carboxy methyl cellulose) concentration. This research aims to determine the effect of the ratio of water to Arabica coffee skins and the effect of adding CMC concentration on physical and chemical properties. The research design used was a Completely Randomized Design (CRD) with two factors. The first factor, namely the ratio of water to coffee pulp (R), consists of three levels: 1:1, 2:1, 3:1. The second factor is the concentration of CMC (carboxyl methyl cellulose) (K), consisting of 4 levels of 0.5%, 0.75%, 1%, 1.25% with repetition three times. The analyses carried out were antioxidant activity, spreadability test, and organoleptic test (color, taste, aroma, general acceptability). The results of the research show that a higher water ratio reduces the percentage level of antioxidants in Arabica coffee pulp, the water ratio in different CMC concentration gave significantly different effect (sig0.05) on the antioxidant value. The higher concentration of CMC makes cascara jam difficult to spread on the surface of the bread. The use of 1.25% CMC gave the lowest spreadibility, meanwhile the use of 0.5% and 0.75% gave spreadibility of cascara jam near 6 scale. Based on organoleptic testing of color, taste, aroma, and general acceptance, it has an average score of 6, and cascara jam can be accepted by the panelists.
Effect of Different Roasting Levels and Manual Brewing Techniques on the Sensory Profile of Liberica Coffee with Honey Process Sunarharum, Wenny Bekti; Nurminah, Mimi; Purba, Newyearta Gloria
Journal of Coffee and Sustainability Vol. 1 No. 1 (2024)
Publisher : Directorate of Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jcs.2024.01.01.05

Abstract

Liberica coffee is less popular than Arabica and Robusta coffees. One reason is that Liberica coffee has a less pleasant flavor than its other counterparts. Exploration on Liberica coffees and the processing impact on quality is still limitedly published. The objectives of this research are to evaluate the effect of different roasting levels and manual brewing techniques on the sensory profile of Liberica coffee. The green coffee beans used in this study are processed using honey.  The Qualitative Descriptive Analysis (QDA) method evaluated sensory profiles, while a preference test was also performed.  The brewed coffee’s basic physicochemical characteristics (color, pH, and Total Dissolved Solids (TDS)) were measured. The sensory evaluation applied a factorial Randomized Block Design with two factors, i.e., roasting level (light, medium, dark) and manual brewing technique (V60, French press), while the physicochemical characteristics analysis followed a nested design. The results showed that different roasting levels and manual brewing techniques significantly impacted 11 coffee sensory attributes, pH values, and panelists' preferences. The most preferred Liberica coffee honey processing treatment was light roast level with the V60 manual brewing technique.
Co-Authors Armaya, Riska Putri Elisa Julianti Linda Masniary Lubis Purba, Carly Purba, Newyearta Gloria Romauli, Nauas Domu Marihot Siahaan, Felinda Tria Kasih Sinaga, Hotnida Syahputri, Gusti Ananda Utami, Yulisa Wenny Bekti Sunarharum