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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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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).

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)

Eksplorasi Kandungan Gizi Ikan Sibero (Hampala macrolepidota) Sebagai Bahan Baku Dalam Pembuatan Produk Pangan Perikanan Ahmad Fauzan Lubis; Andri Syaputra
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v3i1.3996

Sibero fish (Hampala macrolepidota) is a freshwater fish caught by fishermen in the glare river area of Tanjungbalai City. However the number of fish catches is inversely proportional to the sales results. Sibero fish is not a favorite fish for consumption because sibero fish have many bones making it difficult to consume. However, this special processing of sibero fish can become a raw material that is of public interest because sibero fish meat has good nutritional value and tastes good. The purpose of this study was to determine the nutritional content of sibero fish through chemical compositions which include proximate to the proportion of body parts, and increase the potential of sibero fish as food products that have added value through information from the nutritional content. The research method used is the experiment method. The parameter observed was a proximate analysis of the proportion of sibero fish body parts. The results of the study are sibero fish based on the proportion of sibero fish body parts divided into three parts, namely (1) Caput / head section, (2) Truncus / body part, and (3) Cauda / tail section. Comparison of the chemical composition of the proportion of body parts to the content of water content obtained the highest value in the truncus (64.19%) and the lowest value in the head (57.11%). The highest ash content in the caput (2.37%) and the lowest in the cauda (1.90%). The highest protein in the caput (18.66%) and the lowest in the cauda (14.42%). The highest fat content in the caput (21.66%) and the lowest was in cauda (11.87%). The highest carbohydrate value in the cauda section (8.85%) and the lowest value in the caput section (0.20%).

Pemamfaatan Produk Hasil Samping Ikan Baji - Baji (Grammoplites scaber) Sebagai Tepung Yang Bergizi Berbasis “Zero Waste Concept” Ayu Diana; Muhammad Zakiyul Fikri
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v3i1.3997

The processing of Grammoplites scaber as a whole by utilizing the processed products will provide more benefits such as reducing waste management activities. The research objective is to increase the potential of baji-baji fish by conducting continuous studies through the use of byproducts as flour against its nutritional content, as well as optimally utilizing it through zero waste concept. The research method used was an experimental method and experimental design in the form of a not factorial complete random design in 3 treatments (head, stomach contents, skin). The principle of zero waste concept by handling waste byproducts by utilizing optimally and yield becomes a parameter in the most important thing to know the economic value and effectiveness of a product process. Based on the test results it is known that the percentage of baji-baji fishes for waste byproducts is 76% compared to meat 24%, the largest byproducts are found in the head bones (47%) and skin (18%) and stomach contents in the body (11% ). Yields on flour making are Head (71%), stomach contents (9%), and skin (20%). The best chemical composition of flour is Protein 65,377% (head flour), water content 4,509% (skin flour), fat 13,463% (skin flour), ash content 2,204% (head flour), and carbohydrates 22,208% (stomach contents). Therefore the 76% baji-baji fish by-product can be used as raw material for making flour and has a good nutritional content.

APLIKASI PATI BIJI ALPUKAT (Parcea americana. Mill) SEBAGAI EDIBLE COATING BUAH STRAWBERRY (Fragaria sp.) DENGAN PENAMBAHAN EKSTRAK JAHE (Zingiber officinale. Rosc) Muhammad Fahmi Rangkuti; Muhammad Hafiz; Irma Julyanty Munthe; Misril Fuadi
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This study aims to study edible coating avocado starch on strawberry fruit and also to know the amount of zingiber extract used in the manufacture of edible coating on avocado seeds for strawberry fruit. This study used a complete randomized design (RAL) factorial with (2) two replications. Factor I is the amount of avocado seed starch with a password (P) consisting of 4 levels: P1 = 0%, P2 = 5%, P3 = 10%, P4 = 15%. Factor II is the amount of addition of zingiber extract with a password (D) consisting of 4 levels ie D1 = 0%, D2 = 3%, D3 = 6%, D4 = 9%. Parameters observed included: weight loss, TSS, Vitamin C, Total Acid, color organoleptic test, organoleptic aroma, organoleptic flavor. The result of statistic analysis on each parameter gives the following conclusion: the amount of avocado seed concentration gives a very significant different effect on P < 0.01 level to weight shrinkage, TSS, Vitamin C, Total Acid, color organoleptic test, and organoleptic test of flavor. While at P> 0,05 level was not significant on the organoleptic test of aroma, the amount of extract of betel leaf extract had very different effects on p <0,01 to weight shrinkage, TSS, Vitamin C, Total acid, color organoleptic test, an organoleptic test of flavor. While at p> 0,05, it was not significant to an organoleptic test of aroma. And on the interaction, the amount of avocado starch concentration and the addition of zingiber extract has a very significant different effect on weight loss, Vitamin C, and total acid. And different not significant on TSS, color organoleptic test, the organoleptic test of aroma and taste organoleptic test. The best results on weight loss were P4D4 which was 0,0900%, vitamin C was P4D4 21,130 mg / 100 gr, and total P4D4 acid 2,112%.

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