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Terip Karo-Karo
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PENGARUH PENAMBAHAN GULA PASIR DAN LAMA FERMENTASI TERHADAP MUTU MINUMAN FERBEET (FERMENTED BEETROOT) (The Effect of The Addition of Sugar and Fermentation Time on The Quality of Ferbeet Beverage (fermented betroot)) Michael Simanjuntak; Terip Karo-Karo; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This research was aim to determine the effect of the addition of sugar and fermentation time on the quality of the Ferbeet beverage. This study used a completely randomized design (CRD) with two factors: fermentation time (L): (2 days, 4 days, 6 days, and 8 days) and sugar concentration (P): (10%, 15%, 20 %, and 25%). Parameters measured were total soluble solid (TSS), pH, alcohol content, organoleptic of color, flavor and taste. The results showed that the addition of sugar had highly significant effect on total soluble solids and alcohol concentration, had significant effect from organoleptic taste, had no significant effect on pH, color and aroma. The fermentation timehad highly significant effect on total soluble solids, pH, alcohol content, the value of organoleptic aroma and flavor, and had no significant effect on color. Interaction of sugar addition and fermentation time had significant effect on total dissolved solids and alcohol concentration, had nosignificant  effect on pH and organoleptic of color, aroma, and taste. Keywords: addition of sugar, fermentation time, Ferbeet beverage. ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula pasir dan lama fermentasi terhadap mutu minuman Ferbeet. Penelitian ini mengunakan rancangan acak lengkap (RAL) dengan dua faktor: yaitu lama fermentasi (L): (2 hari, 4 hari, 6 hari, dan 8 hari)  dan konsentrasi gula pasir (P): (10%, 15%, 20%, dan 25%). Parameter yang diamati adalah total padatan terlarut (TSS), pH, kadar alkohol, uji organoleptik warna, uji organoleptik aroma dan rasa. Hasil penelitian menunjukkan bahwa penambahan gula pasir memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut dan  kadar alkohol, berbeda nyata terhadap nilai uji organoleptik rasa, berbeda tidak nyata terhadap pH, nilai uji organoleptik warna dan aroma. Lama fermentasi memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, pH, kadar alkohol, nilai uji organoleptik aroma dan rasa, dan berbeda tidak nyata terhadap nilai uji organoleptik warna. Interaksi penambahan gula pasir dan lama fermentasi memberikan pengaruh berbeda nyata terhadap total padatan terlarut dan kadar alkohol, berbeda tidak nyata terhadap pH dan nilai organoleptik warna, aroma, dan rasa.   Kata Kunci: penambahan gula pasir, lama fermentasi, minuman Ferbeet
PENGARUH PERBANDINGAN ANDALIMAN DENGAN BATANG KECOMBRANG DAN SUHU PENGERINGAN TERHADAP MUTU BUBUK SAMBAL ANDALIMAN (Effect of Ratio of Sichuan Pepper with Torch Ginger Stem and Drying Temperature on The Quality of Sichuan Pepper Condiment Powder) Debora Agnesty; Terip Karo-Karo; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACTThe purpose of this research was  to introduce the traditional food on practically and to find the effect of ratio of sichuan pepper with torch ginger stem and drying temperature on the quality of  sichuan pepper condiment powder along with score of organoleptic  of sichuan pepper condiment powder. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using compeletely randomized design with two factors, i.e. : ratio of sichuan pepper with torch ginger stem (A) : (25%;75% ; 50%:50%  ; 75%:25%  ; 100%:0%) and drying temperature (S) :  (50oC,  60 oC,  70 oC). Parameters analyzed were moisture content, ash content, vitamin C content, total acid, numbing score, score of organoleptic colour, flavour, taste, consume reception and antioxidan. The results showed that the ratio of sichuan pepper with torch ginger stem had highly significant effect on moisture content , ash content, vitamin C content, total acid, numbing score, score of organoleptic colour, flavour, taste, and consume reception. Drying temperature had highly significant effect on moisture content , ash content, vitamin C content, numbing score, score of organoleptic colour, flavour, taste, and consume reception. Interaction of the two factors had had highly significant effect on ash content, vitamin C content, total acid, numbing score, score of organoleptic flavour and consume reception. The ratio of  sichuan pepper with torch ginger stem of  (75%:25%) and drying temperature 50oC produced the best quality of sichuan pepper condiment powder and more acceptable. Keywords : sichuan pepper, torch ginger stem, drying temperature, dry condiment ABSTRAKPenelitian ini dilakukan untuk mengangkat makanan tradisional dalam bentuk yang praktis dan mengetahui pengaruh perbandingan andaliman dengan batang kecombrang dan suhu pengeringan terhadap mutu bubuk sambal andaliman serta uji organokeptik bubuk sambal andaliman. Penelitian dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan andaliman dengan batang kecombrang (A) : (25%;75% ; 50%:50% ; 75%:25% ; 100%:0%) dan suhu pengeringan (S) : (50oC, 60 oC, 70 oC). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, total asam, tingkat kegetiran, nilai organoleptik uji skor warna, aroma, rasa, penerimaan konsumen dan antioksidan. Hasil penelitian menunjukkan bahwa perbandingan andaliman dengan batang kecombrang memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total asam, kadar vitamin C, tingkat kegetiran, nilai organoleptik uji skor warna, aroma, rasa, penerimaan konsumen. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, tingkat kegetiran, nilai organoleptik uji skor warna, aroma, rasa, dan penerimaan konsumen. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar vitamin C, total asam, nilai organoleptik uji skor rasa, tingkat kegetiran, dan penerimaan konsumen. Perbandingan andaliman dengan batang kecombrang (75%:25%) dan suhu pengeringan 50oC menghasilkan kualitas bubuk sambal andaliman yang terbaik dan lebih diterima.  Kata kunci : andaliman, batang kecombrang, suhu pengeringan, bubuk sambal
PENGARUH PERBANDINGAN GULA PUTIH DENGAN GULA MERAH DAN PENAMBAHAN SANTAN TERHADAP MUTU ABON JAMUR TIRAM (The Effect of Ratio of White Sugar with Brown Sugar and Coconut Milk Addition on the Quality of Shredded Oyster Mushrooms) Winda Widyastuti; Terip Karo-Karo; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The research was purposed to find the effect of ratio of white sugar with brown sugar and coconut milk addition on the quality of shredded oyster mushrooms. This research was conducted at Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatera, Medan, using completely randomized design with two factors, i.e ratio of white sugar with brown sugar (G) : (100% : 0%, 75% : 25%,50% : 50%, 25% : 75%, 0% : 100%) and coconut milk addition (S) : (10%, 20%, 30%). Parameters analyzed were water content, ash content, protein content, fat content, crude fiber content, organoleptic of score and hedonic of color, flavor, taste, and texture. The results showed that the ratio of white sugar with brown sugar and coconut milk addition had highly significant effect on water content, ash content, score of color, score of texture, hedonic of color, hedonic of  taste. The coconut milk addition had highly significant effect on water content, fat content, score of color, score of flavor, score of taste, hedonic of color, hedonic of taste.The interaction of the two factors had significant effect on score and hedonic of color. The ratio of white sugar with brown sugar of 25% : 75% and coconut milk addition of 10% produced the best quality of shreddedoyster mushrooms. Keyword : shredded oyster mushrooms, brown sugar, white sugar, coconut milk ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan gula putih dengan gula merah dan penambahan santan terhadap mutu abon jamur tiram. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan, menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan gula putih dengan gula merah (G) : (100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%) dan penambahan santan (S) : (10%, 20%, 30%). Parameter yang dianalisis adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, organoleptik skor dan hedonik warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan gula putih dengan gula merah memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, nilai skor warna, skor tekstur, hedonik warna, dan hedonik rasa. Penambahan santan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar lemak, nilai skor warna, nilai skor aroma, nilai skor rasa, nilai hedonik warna, nilai hedonik rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap nilai skor warna dan nilai hedonik warna. Perbandingan gula putih dengan gula merah 25% : 75% dan penambahan santan 10% menghasilkan mutu abon jamur tiram terbaik. Kata Kunci : Abon jamur tiram, gula merah, gula putih, santan.
PENGARUH PERBANDINGAN SARI PEPAYA DENGAN SARI PARE DAN KONSENTRASI KARBOKSIL METIL SELULOSA TERHADAP MUTU SIRUP PEPAYA-PARE (The Effect of Ratio of Papaya Juice With Bitter Gourd Juice and Concentration of Carboxyl Methil Cellulose on Ayu Lumbantoruan; Ismed Suhaidi; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): 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 papaya juice with bitter gourd juice and concentration of Carboxyl Methil Cellulose on the quality of papaya–bitter gourd syrup. This research was conducted using a factorial completely randomized design with two factors, i.e the ratio of papaya juice and bitter gourd juice syrup , (S) : (90% : 10%,  80% : 20%, 70% : 30%, 60% : 40%) and concentration of Carboxyl Methil Cellulose (K) : (0,2%, 0,3%, 0,4%, 0,5%). The parameters were total soluble solid, total microbe, vitamin C content, viscosity, total sugar, pH solid, score test of colour, hedonic test of colour, hedonic test of flavor and hedonic test of taste, and test of consumer acceptance. The results showed that ratio of papaya juice and bitter gourd juice had a highly significant effect (P,0,01) on total soluble solid, vitamin C content, viscocity, total sugar, pH value, hedonic test of colour, hedonic test of taste, and test of consumer acceptance but had no significant effect (P>0,05) on total microbe, score test of colour and hedonic test of flavor. Concentration Carboxyl Methil Cellulose had highly significant significant effect on total soluble solid, vitamin C content, viscocity, total sugar, and hedonic test of taste but had no significant effect (P>0,05) on total microbe, pH value, score test of colour and hedonic test of colour, and test of consumer acceptance. The interaction of the two factors had highly significant effect on viscocity. The ratio of  90% papaya juice and 10% bitter gourd juice and the concentration Carboxyl Methil Cellulose of 0,5%  had the best quality of papaya-bitter gourd syrup. Keywords: Bitter Gourd, Carboxyl Methil Cellulose, Juice, Papaya, Syrup abstrak   Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan Sari Pepaya dengan Sari Pare dan konsentrasi Karboksil Metil Selulosa terhadap mutu sirup pepaya-pare. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor yaitu perbandingan sari pepaya dengan sari pare (S) : (90% : 10%,  80% : 20%, 70% :3 0%, 60% : 40%) dan konsentrasi Karboksil Metil Selulosa (K) : (0,2%, 0,3%, 0,4%, 0,5%). Parameter yang dianalisa adalah total padatan terlarut, total mikroba, kadar vitamin C, viskositas, total gula, nilai pH, uji skor warna, uji hedonik warna, uji hedonik aroma, uji hedonik rasa dan uji penerimaan konsumen. Hasil penelitian menunjukkan bahwa perbandingan sari pepaya dengan sari pare memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap total  padatan terlarut, kadar vitamin C, viskositas, total gula, nilai pH, uji hedonik warna, uji hedonik rasa, dan uji penerimaan konsumen tetapi memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap total mikroba, uji skor warna dan uji hedonik aroma. Konsentrasi Karboksil Metil Selulosa memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, kadar vitamin C, viskositas, total gula, dan uji hedonik rasa tetapi memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap total mikroba, nilai pH, uji skor warna, uji hedonik warna, dan uji penerimaan konsumen. Interaksi antara kedua faktor memberikan pengaruh sangat nyata terhadap viskositas. Perbandingan sari pepaya dengan sari pare 90% : 10%  dan  konsentrasi  Karboksil  Metil  Selulosa 0,5% memberikan pengaruh yang terbaik untuk mutu sirup pepaya-pare.   Kata kunci : Karboksil Metil Selulosa, Juice,  Pepaya, Pare, Sirup
PENGARUH UMUR SETELAH PENEBANGAN DAN LETAK UMBUT PADA BATANG TERHADAP POTENSI UMBUT KELAPA SAWIT (Elaeis guineensis Jacq.) SEBAGAI BAHAN PANGAN (The Effect of Days After Logging and Location of Pith on the Potential of Pith of Oil Palm Tree (Elaeis guine Muhammad Idris; Terip Karo-Karo; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 1 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This study was aimed to determine the effect of days after logging and location of pith on the potential of pith of oil palm tree as food. This study used randomised and ash content. The interaction of the two factors had no significant effect on all parameters except on the dry water content of dried block resign with two factors i.e : days after logging (L): (0 days), (10 days), (20 days), and (30 days) and location of pith (P): (0-20 cm), (20-40 cm), (40-60 cm), and (60-80 cm).The results showed that the days after logging had a highly significant effect on all parameters. The location of the pith had highly significant effect on all parameters except diameter pith, ash content, total soluble solids of dried pith, and total sugar of dried pith. Age after 30 days after logging and pith of 60-80 cm pith was the best treatment in this study. Keywords: Days After Logging ,Location Of Pit, Oil  Tree Pith. ABSTRAK   Penelitian ini dilakukan untuk menentukan pengaruh umur setelah penebangan dan letak umbut pada batang terhadap potensi umbut kelapa sawit sebagai bahan makanan. Penelitian ini menggunakan metode rancangan acak kelompok dengan dua faktor yaitu umur setelah penebangan (L) : (0 hari), (10 hari), (20 hari), dan (30 hari) dan letak umbut pada batang dari pucuk pohon (P) : (0-20 cm), (20-40 cm),  (40-60 cm), dan (60-80 cm). Hasil penelitian menunjukkan bahwa umur setelah penebangan memberikan pengaruh berbeda sangat nyata terhadap semua parameter. Letak umbut pada batang memberikan pengaruh berbeda sangat nyata terhadap semua parameter kecuali diameter dan kadar abu. Interaksi kedua faktor memberikan pengaruh berbeda tidak nyata terhadap semua parameter kecuali terhadap kadar air umbut kering, kadar abu, TSS umbut kering, total gula umbut kering. Umur setelah penebangan 30 hari dan letak umbut pada batang 60-80 cm merupakan perlakuan terbaik pada penelitian ini.   Kata kunci: Umur Setelah Penebangan, Letak Umbut Pada Batang, Umbut Kelapa Sawit.
PEMBUATAN MINUMAN JELI DAUN KACAPIRING (Gardenia jasminoides Ellis) DENGAN PENAMBAHAN KARAGENAN (The Making of Jelly Drink Kacapiring Leaf (Gardenia Jasminoides Ellis) with Addition of Carrageenan) Mutiah Mutiah; Rona J. Nainggolan; Terip Karo-Katro
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The research was performed to find the effect of ratio of kacapiring leaf with water and addition of carrageenan. The research was using completely randomized design with two factors, i.e. ratio of kacariping leaf with water (M) (1:5), (1:10), (1:15),  (1:20) and addition of carrageenan (A) (0,1%), (0,2%), (0,3%), and (0,4%).  Parameters analyzed were water content, ash content, fiber content, total soluble solid, total microbe, hedonic test of color, flavor, taste, and texture, score test of color and texture. The results showed that the ratio of kacapiring leaf with water had highly significant effect on ash content, fiber content, and had significant effect on tatal microbe, and score test of color. Addition of carrageenan had highly significant effect on the water content, ash content, fiber content, total soluble solid, hedonic test of texture and score test of texture. interaction between the two factors had highly significant effect fiber content and total soluble solid. The best of jelly drink kacapiring leaf was at the ratio kacapiring leaf with water (1:20) and addition of carrageenan 0,4%. Keyword : kacapiring leaf, carrageenan, and jelly drink ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan daun kacapiring dengan air dan penambahan karagenan terhadap mutu minuman jeli daun kacapiring. Penelitian ini menggunakan rancangan acak lengkap faktorial  dengan dua faktor yaitu perbandingan daun kacapiring dengan air (M) (1:5), (1:10), (1:15), (1:20), dan penambahan karagenan (A) (0,1%), (0,2%), (0,3%), dan (0,4%). Parameter yang dianalisis adalah kadar air, kadar abu, kadar serat kasar, total padatan terlarut, total mikroba, nilai  hedonik warna, aroma, rasa, dan tekstur serta nilai skor warna dan tekstur. Hasil penelitian menunjukkan perbandingan daun kacapiring dengan air memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar serat, dan berbeda nyata terhadap total mikroba dan nilai skor warna. Penambahan karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total padatan terlarut, nilai hedonik tekstur dan nilai skor tekstur. Interaksi antar kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar serat dan total padatan terlarut. Minuman jeli daun kacapiring terbaik diperoleh dari perbandingan daun kacapiring dengan air (1:20), dan penambahan karagenan (0,4%).   Kata Kunci : daun kacapiring, karagenan, dan minuman jeli
PENGARUH UMUR POHON KELAPA SAWIT DAN TAHAPAN PENGELUARAN NIRA TERHADAP MUTU NIRA KELAPA SAWIT (Elais guineensis Jacq) (The Effect of Palm Tree Age and Excreation Stages of Palm Sap Quality (Elais guineensis Jacq)) Memori SRY Citra R Gulo; Terip Karo-Karo; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT   Sap is a sweet liquid produced from squezee of the stems produced by bunches of plant flowers such as coconut, nipah,  and other types of Palma family. The older the palm tree, the tree will be higher and will affect the resulting sap (nira). Quality of sap is important so it is necessary to pay attention to the factors that can affect such as tree age, weather, wiretapping, stages of excreation of nira and soil condition of palm trees. This study was aimed to determine the effect of age of oil palm trees (10, 15 and 20 years), excreation stage of nira (0, 10, 15, 20 and 25 days) as well as their interaction on the production and quality of sap produced. Parameter of observed were water content, ash content, total soluble solid, pH, total acid, alcohol, length of tree, diameter of tree and amount of nira. The results showed that tree age and excreation stage of sap had affected on the production and quality of sap produced. This was based on the total amount of total soluble solid which was increasing and reache the best limit on the treatment of 15 year old palm tree and excreation stage of nira on the 20th day i.e 16,9 oBrix. Keywords : Palm Oil Palm (Elais guineensis Jacq), Tree Age, Excreation Stage Sap, Quality Sap ABSTRAK Nira merupakan cairan manis yang dihasilkan dari perasan batang dihasilkan oleh tandan bunga tanaman seperti kelapa, nipah, aren, dan jenis keluarga Palma lainnya. Semakin tua pohon kelapa sawit, maka pohon akan semakin tinggi dan akan berpengaruh terhadap nira yang dihasilkan. Mutu nira merupakan hal yang penting sehingga perlu diperhatian faktor-fakror yang dapat mempengaruhi seperti umur pohon, cuaca, cara penyadapan, tahapan pengeluaran nira dan kesehatan tanah dari pohon kelapa sawit. Penelitian ini bertujuan untuk mengetahui pengaruh umur pohon kelapa sawit (10, 15 dan 20 tahun), tahap pengeluaran nira (0, 10, 15, 20 dan 25 hari) serta interaksinya terhadap produksi dan mutu nira yang dihasilkan. Parameter yang diamati adalah kadar air, kadar abu, total padatan terlarut, pH,  total asam, alkohol, panjang pohon, diameter, dan jumlah nira. Hasil penelitian menunjukkan bahwa umur pohon dan tahap pengeluaran nira memiliki pengaruh terhadap produksi dan mutu nira yang dihasilkan. Hal ini dilihat berdasarkan jumlah total padatan terlarut nira yang semakin meningkat dan mencapai batas terbaik pada perlakuan umur pohon kelapa sawit 15 tahun dan tahapan pengeluaran nira pada hari ke 20 yaitu sebesar 16,9 oBrix.   Kata kunci: Nira kelapa sawit (Elais guineensis Jacq), Umur Pohon, Tahapan Pengeluaran Nira, Mutu Nira.
PENGARUH PERBANDINGAN TEPUNG BIJI NANGKA DENGAN TERIGU DAN PENAMBAHAN BUBUR DAGING BUAH NANGKA TERHADAP MUTU CRACKERS (The Effect of Ratio of Jackfruit Seed Flour with Wheat Flour and Addition of Jackfruit Puree on Crackers Quality) Juwita Tiarma Khatarina Lubis; Terip Karo-Karo; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (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 jackfruit seed flour with wheat flour and addition of jackfruit puree on crackers quality. The study was performed by using factorial completely randomized block design with two factors i.e ratio of jackfruit seed flour with wheat flour (T) (20%:80%; 30%:70%; 40%:60%; and 50%:50%) and addition of jackfruit puree (N) (20 g; 40 g; 60 g; and 80 g). The parameters that analyzed were water content, ash content, fat content, crude fiber content, protein content, baking expansion, texture, organoleptic test of color, flavor, taste, and texture. The results showed that the ratio of jackfruit seed flour with wheat flour had a highly significant effect on water content, ash content, crude fiber content, protein content, baking expansion, texture, and organoleptic test of texture and had no significant effect on fat content, organoleptic test of color, flavor, and taste while the addition of jackfruit puree had a highly significant effect on water content, crude fiber content, baking expansion, texture, and organoleptic test of flavor and had no significant effect on ash content, fat content, protein content, organoleptics test of color, taste and texture. The interaction between the two factors had significantly affected crude fiber content and baking expansion. The best crackers was the T2N3 treatment i.e the ratio of jackfruit seed flour with wheat flour of (30%:70%) and addition of jackfruit puree of 60 g. Keywords: Crackers, Jackfruit Puree, Jackfruit Seed Flour, Wheat Flour ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung biji nangka dengan terigu dan penambahan bubur daging buah nangka terhadap mutu crackers. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari dua faktor yaitu perbandingan tepung biji nangka dengan terigu (T) (20%:80%; 30%:70%; 40%:60%; dan 50%:50%) dan penambahan bubur daging buah nangka (N) (20 g; 40 g; 60 g; dan 80 g). Parameter yang dianalisis adalah kadar air, kadar abu, kadar lemak, kadar serat kasar, kadar protein, daya mengembang, tekstur, nilai organoleptik, warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan tepung biji nangka dengan terigu memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat kasar, kadar protein, daya mengembang, tekstur, dan nilai organoleptik tekstur serta memberi pengaruh berbeda tidak nyata terhadap kadar lemak, nilai organoleptik warna, aroma, dan rasa sedangkan penambahan bubur daging buah nangka memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar serat kasar, daya mengembang, tekstur, dan nilai organoleptik aroma serta memberi pengaruh berbeda tidak nyata terhadap kadar abu, kadar lemak, kadar protein, nilai organoleptik warna, rasa, dan tesktur. Interaksi antara kedua faktor memberi pengaruh berbeda nyata terhadap kadar serat kasar dan daya mengembang. Formulasi crackers terbaik terdapat pada perlakuan T2N3 yaitu perbandingan tepung biji nangka dengan terigu (30%:70%) dan penambahan bubur daging buah nangka 60 g.   Kata Kunci : Bubur Daging Buah Nangka, Crackers, Tepung Biji Nangka, Terigu
PENGARUH PERBANDINGAN SAUERKRAUT DENGAN AIR KELAPA DAN WAKTU PENGUKUSAN TERHADAP MUTU BEKASAM INSTAN IKAN MUJAIR (Oreochromis mossambicus) (The Effect of Ratio of Sauerkraut With Coconut Water and Steaming Time on the Quality of Instant Bekasam of Mujai Fadiah Syahfitri; Ismed Suhaidi; Terip Karo-Katro
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The purpose of this study was to determine the effect of ratio of sauerkraut with coconut water and steaming time on the quality of instant bekasam of mujair fish. This study used completely randomized design with two factors, i.e ratio of sauerkraut with coconut water (K) (40%:60%, 30%:70%, 20%:80%, 10%:90%)  and  steaming  time  (P) (5 minutes, 10 minutes, 15 minutes, 20 minutes). Ratio of sauerkraut with coconut water gave highly significant effect on protein content, pH values, total microbes, and score values of taste. Steaming time gave highly significant effect on moisture content, protein content, pH values, total microbes, score values of color, taste, and texture. Interactions of the two factors had highly significant effect on pH values. Ratio of sauerkraut with coconut water with consentration of 40%:60% and 5 minutes of steaming produced the best quality of instant bekasam of mujair fish. Keywords :  Bekasam, Coconut Water, Mujair Fish, Sauerkraut, Steaming Time ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sauerkraut dengan air kelapa dan waktu pengukusan terhadap mutu bekasam instan ikan mujair (Oreochromis mossambicus). Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu perbandingan sauerkraut dengan air kelapa (K) (40%:60%, 30%:70%, 20%:80%, 10%:90%) dan waktu pengukusan (P) (5 menit, 10 menit, 15 menit, 20 menit). Perbandingan sauerkraut dengan air kelapa memberikan pengaruh berbeda sangat nyata terhadap kadar protein, nilai pH, total mikroba dan nilai skor rasa. Waktu pengukusan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, nilai pH, total mikroba, nilai skor warna, rasa, dan tekstur. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai pH. Perbandingan sauerkraut dengan air kelapa 40%:60% dan waktu pengukusan 5 menit memberikan pengaruh yang terbaik untuk mutu bekasam instan ikan mujair.   Kata Kunci : Air Kelapa, Bekasam, Ikan Mujair, Sauerkraut, Waktu Pengukusan
PENGARUH TINGKAT KEMATANGAN DAN KONSENTRASI KARBOKSILMETIL SELULOSA TERHADAP MUTU SELAI ASAM GELUGUR (The Effect of Maturity Level and Concertation of Carboxylmethyl Cellulose on the Quality of Gelugur) Gilang Permata Sari; Terip Karo-Karo; Ismed Suhaidi
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 This research was conducted to determine the effect of maturity level and carboxyl methyl cellulose concentration in producing gelugur jam with good quality. This research was conducted using a completely randomized design (CRD) with two factors, namely the fruit maturity level (K): raw, half ripe, and ripe and carboxyl methyl cellulose (G) concentration: 0.2%, 0.4%, 0,6%, 0.8% and 1.0%. The results of this study indicated that the influence of the level of maturity had a very significanteffect on water content, ash content, total soluble solid, total acid, vitamin C, hedonic value of color and value of color score and also has no significant effect on total microbial, pH, Organoleptic hedonic values ​​(taste, aroma and consumer acceptance), and the value of topical score. Carboxyl methyl cellulose concentration had a very significant effect on moisture content, ash content, total soluble solid, vitamin C content, and pH and had no significant effect on total acid, organoleptic hedonic value (color, aroma, taste and consumer acceptance), value of color score and sweeping power score. The interaction of maturity level and carboxyl methyl cellulose concentration had a significantly effect on water content. Mature maturity level and 1.0% carboxyl methyl cellulose concentration gave the best effect on the quality of gelugur jam. Keywords: Carboxylmethyl Cellulose, Gelugur, Jam, Raw,  Ripe ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh tingkat kematangan dan konsentrasi karboksil metil selulosa untuk menghasilkan selai asam gelugur dengan mutu yang baik. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL)  dengan dua faktor, yaitu tingkat kematangan buah (K) : mentah, setengah matang, dan matang dan konsentrasi karboksil metil selulosa (G) : 0,2%, 0,4%, 0,6%, 0,8% dan 1,0%.Hasil penelitian ini menunjukkan bahwa pengaruh tingkat kematangan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total soluble solid, total asam, vitamin C, nilai hedonik warna dan nilai skor warna dan serta memberikan pengaruh berbeda tidak nyata terhadap total mikroba, pH, nilai hedonik organoleptik (rasa, aroma dan penerimaan konsumen), dan nilai skor daya oles. Konsentrasi karboksil metil selulosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total soluble solid, kadar vitamin C, dan pH serta memberikan pengaruh berbeda tidak nyata terhadap total asam, nilai hedonik organoleptik (warna, aroma, rasa dan penerimaan konsumen), nilai skor warna dan nilai skor daya oles. Interaksi tingkat kematangan dan konsentrasi karboksil metil selulosa memberikan pengaruh berbeda nyata terhadap kadar air. Tingkat kematangan matang dan konsentrasi karboksil metil selulosa 1,0% memberikan pengaruh terbaik pada mutu selai asam gelugur.   Kata kunci: Asam Gelugur, Karboksilmetil Selulosa, Matang, Mentah, Selai
Co-Authors Ade Maharani Manik Ade Putri Sihotang Alex Frans GL Tobing Alex Septia Rusli Amalia Addina Arfian Saputra Atania Br Tarigan Ayu Lumbantoruan Azhar Husni Bangun, Inesta Rosani Beby Yunita Br Hutagalung, Sarah Helena Brananda Hasiholan Perangin-angin Debora Agnesty Desy Lyan Sari Simanjuntak Dona Bastanta Donald S Napitupulu Dyna Juniaty Edy Syahputra Harahap Elisa Julianti Elisa Julianti Elisa Julianti Era Yusraini Fachry Wirathama, Syahrinal Anggi Daulay Halimatuddahliana Fadiah Syahfitri Gilang Permata Sari Guntur Kurniawan Hasibuan Hengky Irawan Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Hutabarat, Nauas Domu Marihot Romauli Indah Novita Sari M. Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Joel Mika Silalahi Julianti, Elisa Juwita Tiarma Khatarina Lubis Karina Nola Sinamo Khasya Rahmi Sitompul Kosasih, Sofia Winnie Lasma Nora Limbong Linda Masniari Lubis Linda Masniary Lubis Linda Masniary Lubis Linda Masniary Lubis Linda Masniary Lubis Linda Masniary Lubis Liston Preddy Pasaribu Memori SRY Citra R Gulo Michael Simanjuntak Muhammad Idris Muhammad Irham Derza Mutiah Mutiah Nia Rizki Paramida Nurita Lastri Tampubolon Nursarah Nursarah Nurul Siti Fatimah Dewi Ori Sativa Br.Sinaga Poppy Julianty Situmorang Pratama, Santi Princen Rumahorbo Randi Fernando Sitorus Ria Angelina Tobing Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Rini Hardiyanti Romauli, Nauas Domu Marihot Rona J. Nainggolan Rona J. Nainggolan Rona J. Nainggolan Rudi Ardiansyah Sartika Maranata Lumbangaol Sentosa Ginting Sentosa Ginting Sentosa Ginting Septian Ruri Septyan Aindr Irawan Silaban, Rutdiani Sinaga, Hotnida Sirait, Dielsie Naomi Ekaputri Sri Efriyanti Harahap Suchi Andriani Maqfirah Lubis Veronica, Afryna Winda Widyastuti Zulkifli Lubis Zulkifli Lubis Zulkifli Lubis