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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.

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Articles 6 Documents

Search results for , issue "Vol 2, No 1 (2018)" : 6 Documents clear

Pengaruh Penambahan Ekstrak Touge Sebagai Sumber Nitrogen Alternatif Pada Pembuatan Nata De Salacca Yusnita Wahyuni Silitonga; Rini Hayati Lubis
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The application of biotechnology can be used to improve salak economic value. One of salak processed type use microbes by implementation of biotechnology is nata de salacca. The establishment of nata de salacca use of zwavelzure ammonia (ZA) that was alternative nitrogen source relatively dangerous if consumed in quantity more than standard discharging. The objective of this research was to know the effect of touge extract addition on nata de salacca produce. Completely randomized design was applied in this research with three replications. The concentration of touge extract used in this research is 0%, 1%, 2%, 3%. The observer conducted by physical observation such as weight, thickness and rendement of nata. The addition of 1 % touge extract produce 381,6 g of weight and 0,53 cm of thickness. The addition of 3 % touge extract produce 438,6 g of weight and 0,57 cm of thickness. The higher number of touge extrack added so weights and thickness of the nata produse is higher.

Pengaruh Perbandingan Jumlah Starter dan Konsentrasi Agar pada Pembuatan Yogurt dari Sari Biji Nangka Joko Purnomo; Syakir Naim Siregar
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The aim of this study to determine the effect of adding the amount of Starter and Agar concentration to yogurt of jackfruit seed juice. Total of Starters (S) consisting of 4 levels, namely: S1 = 2%, S2 = 4%, S3 = 6% and S4 = 8%. The second factor is Concentration of Agar (A) which consists of 4 levels, namely: A0 = 0%, A1 = 0.3%, A2 = 0.6% and A3 = 0.9%. Parameters observed included: yield, TSS, pH, organoleptics (color, taste, and texture). The results of statistical analysis showed that the number of static concentrations had a very significant effect (P <0.01) on yield, TSS, pH and taste, but did not differ significantly (P <0.05) on color and texture. The amount of agar concentration had a very significant effect (P <0.01) on yield, TSS and texture, but it was not significantly different (P <0.05) on pH, color and taste.

Aplikasi Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) Pada Pembuatan Susu Kedelai (Hylocereus polyrhizus) Masyhura MD Masyhura MD; Mhd Iqbal Nusa; Dicky Prasetya
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This study aims to determine the effect of adding extracts of dragon fruit and gum arab fruit to soy milk quality. This research used Factorial Random Design (RAL) with (2) two replications. Factor I is the addition of dragon fruit skin extract password (D) which consists of 4 levels, namely: D1 = 20%, D2 = 40%, D3 = 60%, D4 = 80%.Factor II is the addition of gum arabic concentration with a password (G) consisting of 4 levels, namely: G1 = 0.1%, G2 = 0.2%, G3 = 0.3%, G4 = 0.4%.Parameters observed included protein levels Antioxidants, Ph, organoleptic taste and colors. The result of statistical analysis on each parameter gives the following conclusion: the addition of dragon fruit skin extract gives very significant different effect (P <0,01) to the protein levels antioxidant, Ph, organoleptic taste and color. The addition gum arab gives very significat different effect (P<0,01) to the protein levels, antioxidant, Ph, organoleptic taste and color.

Peningkatan Potensi Ikan Baji - Baji (Grammoplites scaber) Dan Proporsi Bagian Tubuh Sebagai Sumber Bahan Baku Ayu Diana; Ahmad Fauzan Lubis
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Baji-baji fish is able to fish as a food that is a source of nutrients that are important to the process of human survival. The purpose of that is need for efforts in increasing the potential fish wedge-wedge through the study of its chemical composition analysis. The method used is the method of experiments with three (3) three-time treat and deuteronomy. Treat is a comparison of fish from different sections namely caput, truncus, cauda with a complete random design (RAL) non factorial. Observations made was the analysis of the chemical composition (proximat). Baji-baji fish contain moisture content (64%), protein (15%), lipids (6%), ash (5%), and carbohydrate (10%). The proportion of body parts on a fish advantage on any part of it that is a protein (truncus, 15.97%), lipids (truncus, 10.40%), carbohydrates (cauda, 12.55%). Baji-baji fish is a relatively cheap products but have a good nutrient content for consumption, of the increase in potential fish baji-baji has a similar nutritional content with other commercial fish nutrient content.

Studi Pembuatan Minuman Instan Cangkang Telur Berkalsium Tinggi Misril Fuadi; Wiri Arianingrum
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

A research on the manufacture of instant beverages high calcium eggshell calcium levels To Improve methods completely randomized design (CRD) with two (2) replicates. The first factor is the drying time (P) ie: P0 = 0 hours, P1 = 1 hour, P2 = 2 Hours, P3 = 3Jam. The second factor is the addition maltodekstrine (M) which consists of four levels, namely: M1 = 0.2%, M2 = 0.4% = 0.6% M3, and M4 = 0.8%. The parameters observed: Serum calcium, yield, TSS, water content, organoleptic aromas and flavors. The statistical analysis was obtained, that the drying time had highly significant effect (P <0.01) in the levels of calcium, TSS, water content, organoleptic aromas and flavors. Extra maltodektris provide highly significant effect (P <0.01) in the calcium, yield, TSS, and had no significant (P <0.05) against TSS.

Analisis Mikrobiologi Forensik Total Mikroba Sosis Sapi yang Bercampur Lemak Babi dalam Rangka Kehalalan Produk Mariany Razali; Revi Trisna Siregar; Nurmala Sari; Maya Handayani Sinaga
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Halalness of a food product is an important factor as a consideration in consuming it. Raw materials and additives used will affect the halality of the product. The food that we called to be halal if it does not contain pork including lard. This study was applied of the forensic microbiological analysis in assessing the total microbes contained in sausages containing lard. The aim of the study was to analyze the total microbes in beef sausages mixed with lard. In this total microbial analysis, a factorial Completely Randomized Design (RAL) method was used. Factor I is Solvent Concentration (K) which consists of four levels (K1 = 20%, K2 = 30%, K3 = 40%, K4 = 50%) and Factor II is Maseration Time (W) which consists of four levels (W1 = 6 Hours, W2 = 12 Hours, W3 = 18 Hours, W4 = 24 Hours). The results showed that the n-hexane concentration in beef sausage samples : lard (1: 1) gave a very significant effect (P> 0.01). The highest number of microbes was found in K1 (9487,500) and the lowest was in K4 (3887,500). The maceration time had a different effect that was not significant (P <0.05). The highest number of microbes is found at W4 (8475,000) and the lowest at W1 (5387,500). Treatment interactions had no significant effect (P <0.05).

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