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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 5 Documents

Search results for , issue "Vol 2, No 2 (2019)" : 5 Documents clear

Identifikasi Mutu Fisik Kimia Dan Organoleptik Penambahan Ekstrak Jahe (Zingiber officinale) Pada Pembuatan Es Krim Sari Kacang Hijau (Phaseolus Radiatus L.) Muhammad Iqbal Nusa; Masyhura MD; Fitra Abdul Hakim
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 2 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Rasa ekstrak jahe yang pedas dengan sensasi melegahkan dan menyegarkan tenggorokan berpotensi sebagai bahan pemicu rasa. Es krim adalah produk olahan makanan yang popular merupakan makanan semi padat melalui cara pembekuan bahan-bahan pembuatan es krim. Penelitian ini dilakukan untuk mengetahui pengaruh penambahan ekstrak jahe (Zingiber officinale) pada pembuatan es krim sari kacang hijau (Phaseolus radiatus L.). Penelitian ini menggunakan rancangan acak lengkap faktorial dua faktor, yaitu faktor I : porsi penambahan ekstrak jahe dan sari kacang hijau (J, v/v) pada 4 taraf yaitu J1 = 10 : 90, J2 = 20 : 80, J3 = 30 : 70, J4 = 40 : 60, faktor II : konsentrasi susu full cream (S ,w/v) pada 4 taraf yaitu S1 = 5 %, S2 = 10 %, S3 = 15 %, S4 = 20 %. Parameter yang di amati adalah kadar protein, pengukuran kualitas (overrun), waktu leleh dan organoleptik rasa. Penambahan ekstrak jahe pada pembuatan es krim sari kacang hijau memberikan pengaruh berbeda sangat nyata terhadap kadar protein, overrun, waktu leleh dan organoleptik rasa. Konsentrasi susu full cream memberikan pengaruh berbeda sangat nyata terhadap kadar protein, overrun, waktu leleh dan organoleptik rasa. Interaksi kedua faktor tidak berpengaruh terhadap semua parameter.

STUDI PEMBUATAN PERMEN KURMA (Phoenix dactylifera L.) DENGAN PENAMBAHAN EKSTRAK LEMON (Citrus limon) Jiniatunnissa BR Sitepu; Zulkifli Lubis
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 2 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Candy is a food that is liked much by children and adults. Now, there are many sweets that are circulating in the society namely Jelly candies. However, most of the sweets in the market are only concerned with the taste and appearance without the importance of health, so it needs to be developed that sweets can be good for the body, for example by using palm fruit and lemon extract. This research aims to find out how to manufacture date candies with basic materials of dates and lemons and know the comparison of the sweetness and acidity that much liked panelist. The study used the complete random draft (RAL) method with two factorial. Factor I is the amount of date fruit meat (K) consisting of 4 treatments, namely K1 = 30 g, K2 = 25 g, K3 = 20 g, K4 = 15 g. Factor II is the amount of lemon extract (L) consisting of 4 treatments, namely L1 = 20 ml, L2 = 15 ml, L3 = 10 ml , L4 = 5 ml. The observed parameters are moisture content, ash content, reduction sugar test, Sakarosa test, organoleptic taste test and organoleptic test texture. From the results of static analysis of each parameter: The amount of date fruit meat gives a different effect very real (p<0,01) against water content test, ash content, sugar reduction and Sakarosa while the lemon extract provides a different effect is very noticeable (p<0,01) against water content test, sugar reduction, organoleptic flavor and organoleptic texture.

Pemanfaatan Limbah Ampas Tahu Dalam Upaya Diversifikasi Pangan Maysura MD; Khairunnisa Rangkuti; Misril Fuadi
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 2 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Tofu pulp is a by-product of tofu processing which still contains high enough protein because in the process of knowing not all proteins can be extracted. The focus of the problem on the local community starts from observations in the field where some people have a home industry that knows its pulp not yet maximally utilized only limited to animal feed additives. Based on this problem it is necessary to empower rural communities, especially household mother by providing counseling and training on the use of vilages such as tofu industry waste to be processed into useful products with high economic value.Tofu dregs become crackers and abon in addition to nutritious family food (food diversification) as well as additional household income

PENGARUH PENAMBAHAN MADU PADA PEMBUATAN PERMEN JELLY KOLANGKALING (Arenga pinnata) Nofita Rahayu Silaen; Sentosa Ginting
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 2 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This research is done aims to study the making of candy jelly sugar palm fruit with the addition of honey and to know the best gelatin concentration on making jelly sugar palm fruit (Arenga pinnata). This study was conducted using two factotes namely one factor of addition of honey and factor two gelatin concentration. And the parameters are water cramped test, ash content, crude fiber, reducing sugar analysis, TSS, organoleptic test of color, flavor, essences and texture. From the research results obtained as follows : based on the results of this study it can be concluded that with the addition of honey to the making of jelly sugar palm fruit give a very reak effect on P< 0,01 level to water content, ash content, reducing sugar, TSS, texture, color, essence an taste, while different not significant at P<0,05 to crude fiber. The addition of gelatin concentration has very significant effect on P<0,05 to crude fiber, reducing sugar, TSS, color essence and taste.

Pengaruh Jenis Kemasan Dan Lama Penyimpanan Terhadap Karakteristik Mutu Buah Harimonting ( Rhodomytus Tomentosa) Hotman Manurung; Rosnawyta Simanjuntak
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 2 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The purpose of this study was to determine the effect of the type of packaging on characteristics of quality of the karimunting fruits during storage. The experimental design used was completely randomized design with two factors. The first factor was type of packaging with 2 levels, namely polyethylene (PE) plastic box and wrapping packaging. The second factor was storage duration (L): 0, 1, 2, 3, and 4 days. The study was conducted with 3 replications. Parameters observed were IC50, weight loss, texture, color, total soluble solid, and color preference. The results showed that the longer storage the higher IC50 for both PE and wrapping. The highest IC50 (97.04 ppm) was in the storage of day 4 with PE plastic packaging. The reduction of weight was higher with plastic packaging (7.40%) compared with wrapping packaging (4.80%). Karimunting packed with PE plastic produced higher total solid soluble (TSS) (7.60brix) compared with wrapping storage (6.20brix)

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Contact Name
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Journal Mail Official
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Location
Kota medan,

Sumatera utara

INDONESIA