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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 59 Documents

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Pengaruh Penambahan Kelopak Bunga Rosella Pada Pembuatan Fruit Leather Dari Buah Mangga Muhammad Nuh
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Fruits are not always consumed in fresh form. But most are processed into various forms and types of food. This treatment aims in addition to extending the shelf life, as well as to increase the variety of products. Fruits are generally processed into preparations such as jam, jelly, jam, puree, fruit juice, canned fruit, candied dry or wet. One type of dried fruit products other than candied fruits is Fruit leather. Fruit leather is a type of food of fruit flesh that has been destroyed and dried. Drying can be done with drying or it could be with a warming that has a hot temperature of 50-60oC. Fruit leather has a shelf life of up to 12 months, when stored at appropriate storage conditions. In Indonesia, Fruit leather is still not commercially produced. Rossela contains some substances that are very important for health. Including grossy peptin, antochanin, gluside hibiscin, and flavonoids that are useful to prevent cancer, control blood pressure, blood circulation and so forth. The fiber content is high enough that plays a role in launching the exhaust system and lower cholesterol levels in the blood (Erianto, 2009). Based on this background then this study was conducted to combine the mango fruit is known to have high nutritional content with rosella flowers that have some substances that are very important for health. Implementation of Research using Factorial Random Design (RAL), with two main factors that is: Factor I: Varieties of mango fruit (M) consisting of 3 levels: M1: Mango shrimp, M2: sweet sweet Mango, M3: Kueni. Factor II: Addition of rosella (%) of mango flesh, consisting of 4 levels: R1: 40%, R2: 60%, R3: 80%, R4: 100%. The study was conducted with 3 replications. The research was conducted from April to May 2017 at the laboratory of Agricultural Product Technology Faculty of Agriculture UISU Medan. The results showed that the best treatment combination was obtained in Kueni mango with 40% rosella flower meat (M3R1). The strong aroma and taste of Kueni produce the fruit leather with the highest organoleptic value of the color scent. Conversely, the higher percentage of rosella addition resulted in organoleptic assessment of flavor, color and flavor decreased.

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.

Studi Karakteristik Mutu Teh Kombucha Rosela Instan Kaya Antioksidan Alami Secara Mikroenkapsulasi Herla Rusmarilin
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Kombucha rosella tea is processed from a mixture of traditional black tea and rosella tea using by the "kombucha culture". To extend the shelf life is made into an encapsulation form. The benefits of kombucha rosela tea is as functional food and has been widely consumed by the community, therefore required a more scientific study. This research consisted of two factors: four rosella tea percentage levels were 20, 40, 60 and 80% with four fermentation time levels of 5, 6, 7 and 8 days, using factorial completely randomized design. The parameters analyzed were moisture content, vitamin C content, total acid, water solubility, tannin content, anthocyanin levels and organoleptic value (colour, flavour and taste). The results showed that the concentration of rosella tea and fermentation time had a significant effect on all parameters. Interactions of the two factors had highly significant effect on total acid and had significant effect on tannin content. Rosella tea concentration of 80% for 8-days fermentation time resulted in the highest levels of vitamin C of 330.0 mg/100 g, anthocyanin of 348.430 mg / L, tannin content of 2.170% and the best of panel quality.

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

Sosialisasi Penjernihan Air Baku Dengan Menggunakan Elektrokoagulasi Di SMP & SMA Dr. Wahidin Sudirohusodo Harlem Marpaung; Rikson Siburian; Crystina Simanjuntak
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This Research has been done in one of Junior and Senior High Schools of Dr. Wahidin Sudirohusodo by using water samples at the site for iron absorption by electrolysis method using aluminum electrode. By using visible spectrophotometer and standard solution of FeCl3.6H2O series can be obtained iron content before eletrolisis, ie 1 = 2.5548 mg / L and sample 2 = 1.4458 mg / L. After electrolysis and measured iron content using visible spectrophotometry and standard solution of FeCl3.6H2O series, iron absorption results obtained in sample 1 were 44.90% and in sample 2 were 21.84%.

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

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.

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