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All Journal JURNAL ILMU PERTANIAN Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian
Syakir Naim Siregar
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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STUDI PEMBUATAN MINUMAN PROBIOTIK DARI SARI UBI JALAR (Ipomoea Batatas) Mhd. Iqbal Nusa; Syakir Naim Siregar; Iswanil ,
AGRIUM: Jurnal Ilmu Pertanian Vol 17, No 2 (2012)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (301.989 KB) | DOI: 10.30596/agrium.v17i2.309

Abstract

AbstractThis study aims to determine the effect of the cmc and the starter for the quality of probiotic drinks. This study uses a complete Randomized Design (CRD) with factorial (2) of two replicates. Factor I is the number of CMC with a password (C) which consists of four standards are: C0 = 0%, C1 =0,2%, C2 =0,4%  and C3=0.6%. Factor II is the starter with a password (S) consisting of 4 standard, namely S1 = 2%, S2 = 4%, S3 = S4 = 6% and 8%. The parameters observed include: TSS, total acid, organoleptic aroma and flavor. This study uses yellow sweet potato extract as a source of prebiotic, and starter L. casei as a source of probiotics. Sinbiotik fermented milk made from a combination of prebiotics and probiotics with pasteurized milk as a medium (substrate). CMC provides a number of different influences highly significant (P <0.01) for TSS, total acid, organoleptic aroma and flavor. Starter number of different influences highly significant (P <0.01) for TSS, total acid, and organoleptic taste and significantly different (P <0.05) to the organoleptic flavor. Interaction of different treatments did not influence significantly (P> 0.05) for TSS, total acid, organoleptic aroma and flavor.Keywords: prebiotic, probiotic, Ipomoea Batatas, CMC, Lactobacillus casei
PEMBUATAN EDIBLE FILM DARI PATI TEMU HITAM (Curcuma aeruginosa Roxb.) DENGAN PENAMBAHAN GLISEROL Mhd Iqbal Nusa; Syakir Naim Siregar; Laila Muzdalifah
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (166.45 KB) | DOI: 10.30596/agrintech.v1i1.1665

Abstract

The research objectives determine the effect of concentration Wild Ginger starch in suspension and adding glycerol on the edible film making of wild ginger starch.  The Factorial Complete Randomized design was used with two factors. The first factor as treatments were  the number of concentration Wild Ginger Starch in suspension (T) at four levels namely T1=2%, T2 = 4%, T3 = 6%, T4 = 8%.  The second factor as treatment was the number of concentration glycerol adding (G) at four levels namely G1 = 20%, G2 = 30%, G3 = 40%, G4 = 50%. The physical characteristics  film were observed as Parameters namely The film thickness, percentage elongatios of film, and Water Vapor Transmission Rate (WVTR). The statistical analysis of the parameters indicated that increasing concentrations of  wild ginger starch in suspensions  very significantly difference effect (P<0,01) for film thickness,  percentage elongation of film, and Water Vapor Transmission Rate (WVTR). The increasing of glycerol adding very significantly difference effect (P<0,01) for film thickness, and percentage elongation of film. Unlike the Water Vapor Transmission Rate (WVTR) was significantly difference effect (P<0,05). Treatment interactions gave a very significantly different effect (P<0,01) for the thickness, and percentage  elongation of  film. Unsignificantly difference effect (P>0,05) for Water Vapor Transmission Rate (WVTR).Keywords: Wild ginger starch, glycerol, WVTR, edible film.
Engkapsulasi Ekstrak Buah Mengkudu (Morinda Citrifolia L.) Menggunakan Ekstrak Kulit Jeruk (Citrus X limon L.) juliani, evi; siregar, Syakir naim
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 6, No 2 (2023): Jurnal Teknologi Pangan Dan Hasil Pertanian
Publisher : Universitas Muhammadiyah Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v4i1.9147

Abstract

Indonesia is famous for being a source of basic ingredients for herbal medicines. Noni is one of the most widely used plants for traditional medicine. Noni contains many compounds that are beneficial to health, so it is necessary to process the noni to be used as a practical herbal medicine and does not have an unpleasant odor to the public or the distinctive odor of the noni fruit. The study was conducted using a factorial Completely Randomized Design (CRD) consisting of two factors, namely: Factor I: Comparison of Noni Extract (Morinda citrifolia L) and Lemon Peel Extract (Citrus x limon) (E) consisting of 4 levels, namely: E1 = 150:135, E2=155:130, E3=160 : 125, E4=165:120. Factor II: Drying Time (P) consists of 4 levels, namely: P1 = 3 hours, P2 = 4 hours, P3 = 5 hours, P4 = 6 hours. Comparison of 155:130 material with 4 hours of drying time gives a moisture content of 3.71%, yield of 8.175 %.
Co-Authors Iswanil , Juliani, Evi Laila Muzdalifah