Article Per Year (5 Year)
p-Index From 2020 - 2025
0.778
P-Index
This Author published in this journals
All Journal Indonesian Journal of Agricultural Research Journal of Food Technology and Agroindustry Jurnal Ilmiah Pertanian ( JIPERTA) Rona Teknik Pertanian
Ismed Suhaidi
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Social Sciences Veterinary

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
PENGARUH PERBANDINGAN EKSTRAK DAUN MATOA (Pomentia pinnata) DENGAN EKSTRAK DAUN SIRIH (Piper betle L.) DAN PENAMBAHAN MADU TERHADAP MUTU MINUMAN HERBAL M., Rizkah Syarazani; Suhaidi, Ismed; Ginting, Sentosa
Journal of Food Technology and Agroindustry Vol 6 No 1 (2024): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v6i1.3366

Abstract

Herbal drink is a functional food that is well known for its taste, antidote to free radicals and health benefits. The purpose of this research is to use matoa leaves, betel leaves and honey with the best composition for herbal drinks with the best physical and chemical characteristics. This study used a factorial completely randomized design (CRD) with two factors, namely the ratio of matoa leaf extract (Pomentia pinnata) to betel leaf extract (Piper betle L.) (7:3, 5:5, 3:7) and the addition of honey (5 %, 10%, 15%). Parameters observed were total dissolved solids, degree of acidity (pH), color (oHue), total flavonoids, antioxidant activity, and organoleptic tests. The results of this study showed that the comparison of leaf extract with betel leaf extract yielded highly significant differences (P<0.01) to the flavonoid tatal, antioxidant activity and organoleptic taste and the addition of honey showed highly significant results (P<0.01) to total solids dissolved, pH, color (oHue), total flavonoids, antioxidant activity, organoleptic color and taste. The interaction effect of the ratio of matoa leaf extract with betel leaf extract and the addition of honey showed highly significant (P<0.01) results for total flavonoids, and significantly different (P<0.05) for antioxidant activity. The results of this study showed that the P1M3 treatment (the ratio of mato leaf extract to betel leaf was 7:3 and the addition of 15% honey) was the best treatment.
Pengaruh Perbandingan Tepung Ubi Jalar Kuning (Ipomea Batatas L.) Dengan Tepung Kentang (Solanum Tuberosum) Dan Lama Pengeringan Terhadap Mutu Bubuk Sup Labu Kuning Instan Br Tarigan, Pricillia Azhari Angelica; Ginting, Sentosa; Suhaidi, Ismed
Jurnal Ilmiah Pertanian (JIPERTA) Vol 5, No 2 (2023): Jurnal Ilmiah Pertanian (JIPERTA), September
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jiperta.v5i2.2600

Abstract

This research was conducted to determine the effect of the ratio of yellow sweet potato flour to potato starch and drying time on the quality of instant pumpkin soup. This study used a factorial Completely Randomized Design method with 2 factors, namely: the ratio of yellow sweet potato flour to potato starch (T): (50%:50% ; 60%:40% ; 70%:30% ; 80%:20 %) and drying time (L): (18 hours ; 21 hours ; 24 hours). The results showed that the ratio of yellow sweet potato flour to potato flour had a highly significant different effect on water content, protein content, fat content, crude fiber content, carbohydrate content, water absorption, organoleptic value of aroma, taste, texture, and organoleptic value of general acceptance. Drying time has a very significant effect on moisture content, fat content, protein content, crude fiber content, carbohydrate content, water absorption, color value (ohue), and texture organoleptic value. The interaction between the ratio of yellow sweet potato flour to potato starch and drying time had a highly significant different effect on the moisture content, carbohydrate content, and water absorption capacity of instant pumpkin soup powder.
Analysis on Soy-Yamgurt Potential as Antidiabetic in Streptozotocin-Nicotinamide Induced Rats Kwanariesta, Jessica; Rusmarilin, Herla; Suhaidi, Ismed
Indonesian Journal of Agricultural Research Vol. 1 No. 1 (2018): InJAR, Vol. 1, No. 1, March 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v1i1.174

Abstract

This study was conducted to determine the potential of soy-yamgurt probiotics drink from the mixture of yam and soy extract with a ratio of 1: 1 in reducing the fasting blood glucose level of rats induced by streptozotocin-nicotinamide. Based on the analysis of chemical and phytochemical characteristics of soy-yamgurt, it was found that it has water content (80.97%), total solids (18.85%), protein content (11.95%), total lactic acid (1.03%), viscosity (20.56 Pa.s), lactic acid bacteria (10.22 log CFU/g), fiber content (0.98%), IC50 value (44.99 μg/ml), total phenol (711.90 μgGAE/g) and total flavonoids (1345.73 μgQE/g). The in vivo test used thirty 10-16 week old male Wistar rats with an average weight of 160-200 g divided into 5 groups: P1 (control), P2 (streptozotocin-nicotinamide), P3 (glibenclamide of 0.45 mg/kg body weight), P4 (3 ml of soy-yamgurt) and P5 (3.5 ml of soy-yamgurt).The results showed that the soy-yamgurt at the doses of 3 ml/160 g body weight and 3.5 ml/160 g body weight for 4 weeks in streptozotocin-nicotinamide-induced rats had significantly (P<0.01) lowered blood glucose levels and increased their weight.
Effect of Red Ginger Addition and Drying Temperature Variations on Quality Characteristics and Antioxidant of Cat’s Whiskers Leaf Teabags Manik, Rizki Putri Sari; Suhaidi, Ismed; Ginting, Sentosa
Indonesian Journal of Agricultural Research Vol. 6 No. 2 (2023): InJAR, Vol. 6, No. 2, July 2023
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v6i2.12191

Abstract

Tea is a type of beverage that is widely consumed in various countries due to its high antioxidant content and its beneficial for health. This study was conducted to determine the effect of the addition of red ginger and variations in drying temperature on the quality characteristics and antioxidant content of cat whisker leaf tea bags. The study used a factorial Completely Randomized Design (CRD) method consisting of two factors, the addition of red ginger (10%, 20%, 30%, and 40%) and variations in drying temperature (40oC, 50oC, and 60oC). The results show that the addition of red ginger had a highly significant effect on water content, ash content, water-soluble ash content, crude fiber content, pH, antioxidant content, aroma hedonic value, taste hedonic value, and general acceptance hedonic value. Variations in drying temperature had a highly significant effect on water content, ash content, water-soluble ash content, fiber content, and antioxidant content. This variation of drying temperature also had no significant effect on pH, hedonic aroma value, taste hedonic value, color hedonic value, and general acceptance hedonic value. The best results showed that the addition of ginger at 40% and a drying temperature of 60oC resulted in the best quality of tea bags.
Pengaruh Penambahan Andaliman (Zanthoxylum acanthopodium) Dan Kayu Manis (Cinnamomum verum) Serta Lama Fermentasi Terhadap Mutu Minuman Probiotik Water Kefir Bangun, Inesta Rosani; Karo-Karo, Terip; Suhaidi, Ismed
Rona Teknik Pertanian Vol 17, No 2 (2024): Volume No. 17, No. 2, Oktober 2024
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v17i2.33563

Abstract

Abstrak.Andaliman dan kayu manis merupakan rempah asli Indonesia yang mengandung senyawa antioksidan sehingga mampu meningkatkan mutu water kefir sebagai minuman probiotik. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan andaliman dan kayu manis serta lama fermentasi terhadap mutu minuman probiotik water kefir. Penelitian ini menggunakan metode Rancangan Acak Lengkap faktorial dengan dua faktor, yaitu penambahan andaliman dan kayu manis (A): (5%, 10%, 15%, 20%) serta lama fermentasi (P): (1 hari, 2 hari, 3 hari, 4 hari). Hasil penelitian menunjukkan semakin banyak penambahan andaliman dan kayu manis maka semakin meningkatkan total padatan terlarut, viskositas, pH, total gula, total flavonoid, dan skor warna serta menurunkan indeks warna, aktivitas antioksidan IC50, total bakteri asam laktat, total khamir, total asam, kadar alkohol, skor aroma, rasa, dan nilai hedonik penerimaan umum. Semakin lama fermentasi maka semakin meningkatkan total asam, total padatan terlarut, viskositas, total flavonoid, dan skor warna serta menurunkan indeks warna, aktivitas antioksidan IC50, pH, total gula, skor rasa, dan aroma. Total bakteri asam laktat dan kadar alkohol meningkat pada perlakuan P3 dan menurun pada P4. Total khamir mengalami peningkatan pada perlakuan P2 dan menurun pada P3. Perlakuan terbaik A2P3 yaitu penambahan andaliman dan kayu manis sebesar 10% serta lama fermentasi selama 3 hari.The Effect of Addition of Andaliman (Zanthoxylum acanthopodium) and Cinnamon (Cinnamomum verum) and Fermentation Timeon the Quality of Water Kefir Probiotic DrinkAbstract.Andaliman and cinnamon are native Indonesian spices that contain antioxidant compounds. This research was conducted to determine the effect of the addition of andaliman and cinnamon and fermentation time on the quality of water kefir probiotic drink. This study used a factorial completely randomized design with two factors, the addition of andaliman and cinnamon (A): (5%, 10%, 15%, 20%) and fermentation time (P): (1 day, 2 days, 3 day, 4 days). The results showed that the more andaliman and cinnamon were added, can increase the total dissolved solids, viscosity, pH, total sugars, total flavonoids, color scores, and reduce the color index, IC50 antioxidant activity, total lactic acid bacteria, total yeast, total acid, alcohol, aroma score, taste, and general acceptance hedonic value. The longer the fermentation time can increase the total acid, total dissolved solids, viscosity, total flavonoids, color score, and can decrease the color index, IC50 antioxidant activity, pH, total sugar, taste score, and aroma. Total lactic acid bacteria and alcohol content increased in treatment P3 and decreased in treatment P4. Total yeasts increased in treatment P2 and decreased in treatment P3. The best treatment was A2P3 the addition of 10% andaliman and cinnamon with fermentation time of 3 days.
Co-Authors Bangun, Inesta Rosani Br Tarigan, Pricillia Azhari Angelica Herla Rusmarilin Kwanariesta, Jessica M., Rizkah Syarazani Manik, Rizki Putri Sari Sentosa Ginting Terip Karo-Karo