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Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian

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Published by Universitas Muhammadiyah Sumatera Utara

ISSN : - EISSN : 26141213 DOI : -

Core Subject : Science, Agriculture,

Agriculture, Biological Sciences & Forestry Computer Science & IT

Adalah publikasi jurnal ilmiah hasil penelitian di bidang pangan dan teknologi hasil pertanian, teknologi rekayasa proses pangan dan teknologi agroindustri. Jurnal ini diterbitkan secara berkala 2 kali setahun oleh Fakultas Pertanian Universitas Muhammadiyah Sumatera Utara, Medan.

Arjuna Subject : -

Articles 8 Documents

Search results for , issue "Vol 1, No 1 (2017)" : 8 Documents clear

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

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.

Pengaruh Tingkat Penambahan Daun Pepaya (Carica papaya L) Terhadap Karakteristik Nugget Ikan Lele Rizki Fadhillah Lubis; Rahmad Syukur Siregar
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The purpose of this study was to determine the rate of addition of papaya right to characteristic of catfish nuggets. The design used was completely randomized design (CRD) with 4 treatments and 3 replications. Then do the analysis of variance, followed by Duncan's test New Multiple Range Test (DNMRT) on the real level of 5%. The treatment used is the addition of papaya leaves ranging from 0 g (A), 5 g (B), 10 g (C) and 15 g (D) into 100 grams of material. Data were collected for catfish nugget products include: moisture content, ash content, protein content, crude fiber content, fat content, oil absorption power, identification of alkaloids, β-carotene content, physical analysis, total plate test and organoleptic (color, aroma , taste and texture).The results showed that the addition of 10 grams of papaya leaves are still acceptable to the percentage of panelists who expressed love to really like the color as much as 95%, 85% aroma, flavor and texture of 65% to 80%. Chemical analysis of water content obtained 53.37%, ash content 1.41%, 12.22% protein content; levels of fat before frying 1.88%; levels of fat after frying 9.01%, 2.15% crude fiber; power oil absorption 7.13%; identification alkaloid (+ +); β-carotene content before frying 1993.2201 microg; once fried 1089.0280 microg; violence before frying 3.99 N / cm ², and after frying 2.71 N / cm ² and the plates a total of 1.1 x 104 CFU / g. Keywords: papaya leaves, nugget, catfish, β-carotene and alkaloids

ANALISIS SENYAWA ANTIFUNGAL BAKTERI ENDOFIT ASAL TANAMAN JAGUNG (Zea mays L.) Andini Hanif; Rini Susanti
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Endophytic bacteria repoted can produce metabolite as antifungal compound. This study was aimed to knowing and obtain antifungal compound wich are produced of endophytic bacteria to control fungal pathogen. Isolation of endophytic bacteria was done using surface sterilization method, furthermore hypersensitive reaction test of bacteria was done for selection pathogenicity of bacteria. Endophytic bacteria was tested their antagonism against fungal pathogen for selection the potential of endophytic bacteria. Isolate of endophytic bacteria which have highest growth inhibitor would be extracted and analyzed the antifungal compound. The result showed that threeisolate of endophytic bacteria wich one potentially in inhibiting fungal pathogen are isolate EF14III, ER1I and ER101. Isolate bacteria ER1I was the most effective in inhibiting the growth of fungal pathogen. Antifungal compound in isolate bacteria ER1I are fenol, lauric acid, propenoic acid, and cyclohexanone.Keywords: Antifungal compound, Endophytic Bacteria, Fungal pathogen

PENGARUH PENAMBAHAN DAUN ALPUKAT (Persea americana Mill) DAN LAMA PENGERINGAN TERHADAP MUTU TEH DAUN SIRSAK (Annona muricata) Said Siregar, Muhammad; Fuadi, Misril; Hartika, Dyan
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Soursop leaf herbal tea is a health drink made from herbs soursop leaf and health benefits. Indonesian society using soursop leaves as an herbal medicine for treating cancer, in particular by drinking boiled water fresh soursop leaves. This study aimed to determine the effect of avocado leaves and drying time of the tea leaves of the soursop. This study uses a completely randomized design (CRD), which consists of two factors: the first factor the addition of avocado leaves (20%, 30%, 40%, 50%) and the second factor drying time (60 minutes, 90 minutes, 120 minutes, 150 minutes). Parameter observations on the study include vitamin C content, ash content, tannin levels, moisture, aroma, color and flavor. The addition of avocado leaves give a highly significant effect (p <0.05) of the vitamin C content, ash content, tannin levels, moisture, aroma, color and flavor. Drying time provides highly significant effect (p <0.05) of the vitamin C content, ash content, tannin levels, moisture, aroma, color and flavor. The influence of the interaction between the addition of avocado leaves and drying time provides highly significant effect (p <0.01) on levels of vitamin C, tannin content, and ash content,Â Keywords: Tea leaves of the soursop, avocado leaves, drying time

Pemanfaatan Pelepah Kelapa Sawit (Elaeis guineensis) Dengan Penambahan Pati Kulit Singkong (Manihot utilissima) Dalam Pembuatan Briket Desi Ardilla; Misril Fuadi; Azzy Hasby Prasetio
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Palm briquette briquette production as one of the fuel substitutes that began to thin and as a source of renewable alternative energy is done with the addition of cassava starch. This research used Factorial Randomized Complete Design (RAL) with two replications. Factor I is the addition of cassava husk starch with a password (P) consisting of 4 levels, namely: P1 = 5%, P2 = 10%, P3 = 15%, P4 = 20%. Factor II is the drying temperature with the code (S) consisting of 4 levels, namely: S1 = 1000C, S2 = 1100C, S3 = 1200C, S4 = 1300C. Parameters observed included heating value, moisture content, ash content. Statistical analysis result on each parameter show: The addition of Cassava Starch has a very significant different effect (P <0.01) on the calorific value. The addition of Cassava Starch gave a very significant different effect (P <0.01) on Briket Water Content. The addition of Cassava Starch gave a very significant different effect (P <0.01) on Ash Content in Briquette.Keywords : Cassava leaf, palm stem, briquettes, calorific value

Studi Pembuatan Minuman Serat Alami Yang Kaya Î²-Karoten Rusmarilin, Herla; Sair Siregar, Muhammad; Syukri Tbn, Irfan
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Research on the Study of Natural Fibers Beverage Making Rich Beta Carotene method completely randomized design (CRD) with two (2) replicates. The first factor is the ratio of stem kale and skin melinjo, namely: S1 = 100: 0%, S2 = 75: 25%, S3 = 50: 50%, S4 = 25: 75%, S5 = 0: 100 The second factor is the addition of Carrots juice (W), which consists of three levels, namely: W1 = 30% = 40% W2, and W3 = 50%. The parameters observed: Moisture, Ash levels, Fiber Content, Content Beta carotene, water absorption, oil absorption, organoleptic color, flavor and aroma. The statistical analysis was obtained, that the ratio of water spinach stems and bark melinjo provide highly significant effect (P <0.01) on water content, ash content, Fiber Content, Content Beta Carotene, water absorption, oil absorption Organoleptik flavor and aroma as well as had no significant effect (P> 0.05) to organoleptic color. And the addition of carrot juice provides highly significant effect (P <0.01) on water content, ash content, content of fiber, beta-carotene content, water absorption, oil absorption, organoleptic aroma, color and flavor. Interaction provides highly significant effect (P> 0.01) on water content and water absorptionÂ Keywords: Stem kale, Caucasian Melinjo, Carrot.

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

Cara Pengawetan Ikan Mas (Cyprinus carpio L) Dengan Menggunakan Fermentasi Limbah Kubis (Brassica oleracea) Misril Fuadi; Surnaherman ,
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The research on the utilization of waste cabbage (Brassica oleracea) as a preservative tilapia (Oreochromis sp) with RAL factorial method with 2 replications.The first factor is the concentration of NaCl with a password (N) which consists of 4 levels, namely: N1 = 1%, N2 = 2%, N3 = 3% , N4 = 4%. Factor II is a password storage time (P) which consists of 4 levels, namely: P1 = 1 days, P2 =3 days, P3 = 5 days, P4 = 7 days.The parameters observed from the data analysis showed that NaCl concentration and storage time significantly affected the protein content, moisture content, organoleptic aroma, texture organoleptic tests,and organoleptic color not significant. Keywords: longdepository,concentration sodium chloride

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