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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Sprocket : Journal of Mechanical Engineering Jurnal Scientia Rona Teknik Pertanian

Hotman Manurung

Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas HKBP Nomensen Medan

Author-ID : 3392002

Agriculture, Biological Sciences & Forestry Automotive Engineering Computer Science & IT Education Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Other

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Articles

Pengaruh Perbedaan Ketebalan Irisan Asam Gelugur (Garcinia atroviridis) Terhadap Kandungan Total Asam Pada Asam Sitrat Dengan Pengeringan Sinar Matahari Sistim Konveksi Paksa Parulian Siagian; Tumiur Gultom; Sibuk Ginting; Hotman Manurung; Eko Y Setyawan
SPROCKET JOURNAL OF MECHANICAL ENGINEERING Vol 1 No 1 (2019): Edisi Agustus 2019
Publisher : Program Studi Teknik Mesin, Universitas HKBP Nommensen, Medan

The mechanism of the drying process is the process of heat transfer and mass transfer that takes place simultaneously. The pressure of the water vapor in the acid gelugur is higher than that on the surface interface of the gums and air acids. Intensity solar radiation averages around 300-590w / m2 and Ambient Temperature 28,830C. The hot air condition in the drying box averages 320C. The content of total citric acid gelugur acid was 1.2787% with 3mm slice thickness and 1.3981% with a 5mm slice thickness. Drying is done from 08.00-17.00 am with a hot air flow rate of 1.5m/s.

APLIKASI NANO EMULSI MINYAK SERAT SAWIT SEBAGAI PEWARNA ALAMI DAN SEBAGAI SUMBER KAROTENOID PADA MI BASAH PASTA PISANG AWAK (Musa paradisiaca var.awak) Hotman Manurung; Rosnawyta Simanjuntak; Franky Manurung
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The attractive colors and colors derived from natural pigments are very much favored by consumers, as natural pigments in addition to being dyes also serve as a source of vitamins. The aims of this study were to determine the effect of the amount of nanoemulsion applied and storage duration on the color of wet banana noodles and the potential of wet noodles as a source of carotenoids and to increase the level of consumer acceptance of the color of wet noodles. The research used complete Random Design (RAL) factorial where first factor was the amount of nanoemulsion consisted of 3 levels namely: 0%, 3% and 6%. Second factor was storage duration consists of 3 levels :0 days, 3 days, and 6 days. Each treatment with three replications. The results showed that the color of wet noodles ranged from yellowish to yellow. The intensity of the yellow color decreased during the storage process. The 3% nanoemulsion applied on wet noodles potentially suffice 4.4% of the vitamin A requirement and its potency decreased to 2.6% after the noodles were stored for 6 days. While noodles applied 9% nanoemulsion on noodle was potentialto suffici vitamin A by 10,4% from requirement of vitamin A, but decrease to 4.3% after wet noodles were kept for 6 days. The storage duration gave no significant effect on the color preference test but the nanoemulsion application increased thelevel of panelist's preference on wet noodles color from 2.2 (dislikes) to 4.05 (like).Key words: wet banana noodle, nanoemultion, colour, vitamin A

Kajian Subtitusi Terigu Dengan Pasta Sukun (Arthocorpus altilis fosberg) Dan Pasta Labu Kuning (Cucurbita moschata durch) Pada Pembuatan Mi Basah Hotman Manurung; Rosnawyta Simanjuntak
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The noodle circulating in the market and which we often consume the main ingredient is wheat flour so that the nutrient components such as fiber and carotenoids contained in noodle is very minimal. To increase the content of fiber and carotene noodle it is necessary to substitute flour with local food containing fiber and carotenoids. For example breadfruit and pumpkin. This study aims to determine how the influence of the amount of pumpkin paste and breadfruit as the substitution of flour to the characteristics of wet noodles and to the color preferences test and to determine the effect of storage duration on carotenoid content of wet noodles. The experiment was conducted by non factorial randomized design by comparing the amount of pumpkin paste to breadfruit paste and storage duration. The results showed that water content, ash content and protein content were not influenced by the ratio of the number of pumpkin paste to breadfruit paste. But the fiber content increased from 1.22% to 3.16% and carotenoid levels from 0.07 ppm to 0.10 ppm. The color preference level increases from 1.86 (dislikes) to 3.35 (like). Time storage can lower carotenoid levels from 0.105 ppm at 0 days storage to 0.08 ppm at 4 days. The conclusion of flour substitution with breadfruit paste and pumpkin paste can increase the fiber content and wet carotenoid noodles. Storage results in decreased carotenoid levels.

Quality Characteristics of Yogurt Added with Karamunting (Rhodomyrtus tomentosa) Aqueous Extract As Natural Colorant and Source of Antioxidant. Hotman Manurung; Ferlando Jubelito Simanungkalit; Anggriani Silitonga
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 1 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.01.6

The aims of this research are to determine the effect of the concentration addition level of karamunting (Rhodomyrtus tomentosa) fruit extract on the quality of yogurt during 9 d storage period to increase the functionality of yogurt as a probiotic food, a source of antioxidants and the use of karamunting as a natural colorant for food. This research used a completely randomized design consisting of two factors, that is the concentration of karamunting fruit extract which consisted of 4 addition levels (0%, 12%, 15% and 18% w/w) and the storage period of yogurt which also consisted of 4 levels (0 d, 3 ds, 6 d and 9 ds). The parameters that have been observed in this research were pH, total acid, water content, fat content, protein content, color analysis, antioxidant activity and organoleptic tests (aroma, taste, viscosity and color) of the yogurt. The results showed that karamunting fruit extract had a significant effect on pH, total acid, color L*, a* and b*, and organoleptic (aroma, viscosity and color) of the yogurt, but had no significant effect on water content, fat content, protein content and flavor of the yogurt. Storage period had a significant effect on pH, total acid, protein content, color L*, a* and b*, and organoleptic (aroma, taste, viscosity and color) of the yogurt, but had no significant effect on water content and fat content of the yogurt. The addition of 18% (w/w) karamunting fruit extract and 9 d of storage period resulted in yogurt with the characteristics as follows pH 4.2; total acid 1.57%; water content 87.05%; fat content 3.66%; protein content 2.7%; color L* 72,24; a* 8.28; and b* 9.38 and organoleptic (aroma, taste, thickness and color) which were quite favorable, as well as a strong antioxidant activity value of 85.35 ppm IC50.

Pengaruh Jenis Kemasan Dan Lama Penyimpanan Terhadap Karakteristik Mutu Bunga Telang (Cloria Ternatea) Kering Hotman Manurung; Benika Naibaho; Topma Boang Manalu; NDM Romauli
Rona Teknik Pertanian Vol 16, No 1 (2023): Volume No. 16, No. 1, April 2023
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v16i1.29384

Abstract The increasing variety of benefits of the butterfly pea flower requires the availability of dried butterfly pea flowers to replace fresh butterfly pea flowers. A study has been carried out on "The Influence of Packaging Type and Storage Time on the Quality Characteristics of Dried Butterfly Pea Flower (clitoria ternatea). The aim of the study was to determine the effect of the type of packaging and storage time on the quality characteristics of dried butterfly pea flowers. The study was conducted using an experimental method with a Completely Randomized Factorial Design (RALF). Treatment of packaging types: K1 = PolyPropylene (PP) Plastic Packaging and K2 = Aluminum Foil (AF) Packaging. Storage time: L0= 0 days; L1= 7 days; L2= 14 days; L3=21 days. The research was conducted with 3 replications. Data were analyzed using SPSS software version 20. Significantly different effects were tested by Duncan's test at the level of p=0.05. The results showed that the water content of the butterfly pea flower was 10.1% in the PP packaging and 9.7% in the AF packaging. Dried butterfly pea flowers contained a total phenol of 9.74 mg/g in PP packaging and 11.5 mg/g in aluminum foil packaging. IC50 values in PP and AF packaging were 242.7 and 224.4 ppm, respectively. The water content of the butterfly pea flowers increased significantly from 8.7% at 0 days of storage to 11.1% at 21 days of storage. Anthocyanin and flavonoid bioactive compounds were detected by positive tests up to 21 days of storage. The total phenol of the butterfly pea flower decreased significantly from 14.95 mg/g at 0 days of storage to 6.19 mg/g at 21 days of storage. IC50 value (antioxidant activity) increased from 140.1 ppm to 293.1 ppm during storage.Keywords: Butterfly pea flower, PolyPropylene and aluminium foil packaging, anthocyanin and phenol AbstrakMeningkatnya ragam manfaat bunga telang menuntut tersedia bunga telang kering untuk menggantikan bunga telang segar. Telah dilakukan penelitian “Pengaruh Jenis Kemasan dan Lama Penyimpanan Terhadap Karakteristik Mutu Bunga Telang (clitoria ternatea) Kering”. Tujuan penelitian untuk mengetahui pengaruh jenis kemasan dan lama penyimpanan terhadap karakteristik mutu bunga telang kering. Penelitian dilakukan dengan metode ekperimental dengan Rancangan Acak Lengkap Faktorial (RALF). Perlakuan jenis kemasan : K1 = Kemasan Plastik PolyPropilen (PP) dan K2 = Kemasan Aluminium Foil (AF). Lama penyimpanan : L0= 0 hari ; L1= 7 hari; L2= 14 hari ; L3=21 hari. Penelitian dilakukan dengan 3 ulangan. Data dianalisis menggunakan software SPSS versi 20. Pengaruh yang berbeda nyata diuji dengan uji Duncan pada taraf p=0.05. Hasil penelitian menujukkan kadar air bunga telang 10,1% pada kemasan PP dan 9,7% pada kemasan AF. Bunga telang kering mengandung total fenol 9,74 mg/g pada kemasan PP dan 11,5 mg/g pada kemasan aluminium foil. Nilai IC50 dalam kemasan PP dan AF masing-masing 242,7 dan 224,4 ppm. Kadar air bunga telang meningkat secara nyata dari 8,7%pada penyimpanan 0 hari menjadi 11,1% pada penyimpanan 21 hari. Senyawa bioaktif antosianin dan flavonoid terdeteksi uji positif sampai pada penyimpanan 21 hari. Total fenol bunga telang menurun secara nyata dari 14,95 mg/g pada penyimpanan 0 hari menjadi 6,19 mg/g pada penyimpanan 21 hari. Nilai IC50 (aktivitas antioksidan) meningkat dari 140,1ppm sampai 293,1ppm selama penyimpanan.

Analysis Of Total Dissolved Solids, Color And Specific Volume Of Biscuits With Banana Flour (Musa Acuminata Colla) Substitution And Purple Sweet Potato Puree (Ipomoea Batatas L.) Addition Jubelito Simanungkalit, Ferlando; Hotman Manurung
Jurnal Scientia Vol. 13 No. 03 (2024): Education and Sosial science, June - August 2024
Publisher : Sean Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58471/scientia.v13i03.2578

This study aims to study the effect of substitution of lady finger banana flour (Musa acuminata colla) and the addition of purple sweet potato (Ipomoea batatas L.) on the total soluble solids, color and specific volume of biscuits. This study was conducted experimentally using a completely randomized factorial design. The first factor was the ratio of wheat flour to lady finger banana flour (100:0%; 75:25%; 50:50% and 25:75%). The second factor was the addition of purple sweet potato puree (0%, 25%, 50% and 75%). The parameters analyzed consisted of: total soluble solids, color: brightness (L), reddish (a) and yellowish (b) and specific volume. The results showed that the ratio of wheat flour to lady finger banana flour had a very significant effect on the total soluble solids of biscuits 12.750 - 16.083 oBrix, brightness (L) 31.730 - 49.146; redness (a) 11.911 – 22.836; yellowness (b) 2.586 – 26.891. The addition of purple sweet potato puree gave a very significant effect on the total soluble solids of biscuits 13.417 – 15.125 oBrix, brightness (L) 35.447 – 46.319; redness (a) 17.794 – 20.257; yellowness (b) 7.377 – 15.559. The interaction between the ratio of wheat flour to banana flour and the addition of purple sweet potato puree gave a very significant effect on the parameters of brightness (L), redness (a) and yellowness (b).

Pengaruh Tingkat Kematangan Dan Lama Penyimpanan Terhadap Karakteristik Mutu Fisik Buah Lemon Lokal (Citrus X Limon) Pada Kondisi Penyimpanan Dingin Simanungkalit, Ferlando Jubelito; Manurung, Hotman; Sihotang, Donna Borntri Juli
Rona Teknik Pertanian Vol 18, No 1 (2025): Volume No. 18, No. 1, April 2025
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v18i1.40985

Abstrak. Penelitian ini bertujuan untuk mempelajari pengaruh tingkat kematangan dan lama penyimpanan terhadap karakteristik mutu fisik buah lemon lokal (Citrus x limon) pada kondisi penyimpanan dingin. Kondisi penyimpanan dingin ditujukan untuk mensimulasikan kondisi penyimpanan buah lemon lokal di supermarket/swalayan di Kota Medan. Penelitian ini dilakukan secara eksperimen menggunakan rancangan acak lengkap faktorial. Faktor pertama adalah tingkat kematangan: hijau (H), hijau-kuning (HK) dan kuning (K). Faktor kedua adalah lama penyimpanan (hari): 0, 2, 4, 6, 8, 10 dan 12 hari. Parameter yang dianalisis terdiri dari: susut bobot, susut ukuran dan kekerasan. Hasil penelitian menunjukkan bahwa tingkat kematangan buah lemon lokal (Citrus x limon) memberi pengaruh berbeda nyata terhadap susut bobot yang berkisar antara 8,9388% - 10,6499%, susut ukuran buah (membujur) 3,16 mm 4,94 mm dan kekerasan 4,65 5,53 kg/cm2. Lama penyimpanan buah lemon lokal (Citrus x limon) memberi pengaruh berbeda nyata terhadap susut bobot yang berkisar antara 0,0000% - 17,0168%; susut ukuran buah (membujur) 0,00 mm -7,19 mm; susut ukuran buah (melintang) 0,00 mm - 4,08 mm. Interaksi tingkat kematangan dan lama penyimpanan buah lemon lokal (Citrus x limon) memberi pengaruh berbeda nyata terhadap kekerasan buah.The Effect Of Maturity Level And Storage Duration On The Physical Quality Of Local Lemon (Citrus X Limon) Under Cold Storage ConditionsAbstract.This study aims to study the effect of maturity level and storage duration on the physical quality characteristics of local lemon fruit (Citrus x limon) under cold storage conditions. Cold storage conditions are intended to simulate the storage conditions of local lemon fruit in supermarkets in Medan City. This study was conducted experimentally using a completely randomized factorial design. The first factor is the ripeness level: green (H), green-yellow (HK) and yellow (K). The second factor is the storage time (days): 0, 2, 4, 6, 8, 10 and 12 days. The parameters analyzed consisted of: weight loss, size loss and hardness. The results showed that the ripeness level of local lemon fruit (Citrus x limon) had a significantly different effect on weight loss ranging from 8.9388% - 10.6499%, fruit size loss (longitudinal) 3.16 mm - 4.94 mm and hardness 4.65 - 5.53 kg / cm2. The storage period of local lemons (Citrus x limon) had a significantly different effect on weight loss ranging from 0.0000% - 17.0168%; fruit size loss (longitudinal) 0.00 mm -7.19 mm; fruit size loss (transverse) 0.00 mm - 4.08 mm. The interaction between the level of ripeness and the storage period of local lemons (Citrus x limon) had a significantly different effect on fruit hardness.

Co-Authors Anggriani Silitonga Benika Naibaho Eko Y Setyawan Ferlando Jubelito Simanungkalit Ferlando Jubelito Simanungkalit Franky Manurung Jubelito Simanungkalit, Ferlando NDM Romauli Parulian Siagian Rosnawyta Simanjuntak Rosnawyta Simanjuntak Sibuk Ginting Sihotang, Donna Borntri Juli Topma Boang Manalu Tumiur Gultom

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