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INDONESIA
Jurnal Rekayasa Pangan dan Pertanian
Published by Universitas Sumatera Utara
ISSN : 2303386X     EISSN : -     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Engineering
Jurnal Rekayasa Pangan dan Pertanian merupakan media untuk publikasi tulisan asli berkaitan dengan teknologi pangan dan keteknikan pertanian secara luas, yang diterbitkan atas kerjasama antara Program Studi Ilmu dan Teknologi Pangan dan Program Studi Keteknikan Pertanian Fakultas Pertanian USU.
Arjuna Subject : -
Articles 593 Documents
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PENGARUH KONSENTRASI GULA DAN LAMA PENYIMPANAN TERHADAP MUTU MANISAN BASAH BATANG DAUN PEPAYA (The Effect of Concentration of Sugar and Storage Time on The Quality of Petiole of Papaya Wet Candy) Dina Septya; Ismed Suhaidi; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The aim of this research was to determine the effect of concentration of sugar and storage time on the quality of petiole of papaya wet candy. This research was using factorial Completely Randomized Design with two factors, i. e: concentration of sugar (G) (40%, 50%,60% and 70%) and storage time (L) (2 days, 4 days, and 6 days). The analyzed parameters were moisture content (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), solid gain (%), water loss (%), crude fiber content (%), total microbe (LOG CFU/g), total sugar (%), and hedonik value of colour, texture, taste, and score value of taste.The results showed that concentration of sugar had highly significant effect on moisture content (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), water loss (%), solid gain(%), total microbe (LOG CFU/g), total sugar (%) and score value of taste and had no effect on crude fiber content (%), hedonik value of colour, and texture. Storage time had highly significant effect on vitamin C content (mg/100 g sample), total soluble solid (oBrix), and total sugar (%) and had no effect on moisture content (%), water loss (%), solid gain (%), crude fiber content (%), total microbe (LOG CFU/g), hedonic value of colour, texture, taste, and score value of taste. The interaction of the two factors had highly significant effect on vitamin C content (mg/100 g sample), and had significant effect on total soluble solid (oBrix), and total sugar (%). Concentration sugar of 70% and storage time in 4 days was the best treatment and acceptable. Keywords : concentration of sugar, petiole of papaya, storage time, wet candy. ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi gula dan lama penyimpanan terhadap mutu manisan basah batang daun pepaya. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu konsentrasi gula (G) (40%, 50%, 60%, dan 70%) dan lama penyimpanan (L) (2 hari, 4 hari, dan 6 hari). Parameter yang dianalisa adalah kadar air (%), kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), larutan yang masuk dalam bahan (%), air yang keluar dari bahan (%), kadar serat kasar (%), total mikroba (LOG CFU/g), total gula (%), nilai organoleptik hedonik warna, tekstur rasa, serta nilai skor rasa. Hasil penelitian menunjukkan bahwa konsentrasi gula memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), jumlah air yang keluar dari bahan (%), larutan yang masuk dalam bahan (%), total mikroba (LOG CFU/g), total gula (%), dan nilai skor rasa dan berbeda tidak nyata terhadap kadar serat kasar (%), nilai organoleptik hedonik warna, dan tekstur. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), dan total   gula (%), dan berbeda tidak nyata terhadap kadar air (%), jumlah air yang keluar dari bahan (%), larutan yang masuk dalam bahan (%), kadar serat kasar (%), total mikroba (LOG CFU/g), nilai organoleptik hedonik warna, tekstur, rasa, dan nilai skor rasa. Interaksi antara kedua faktor memberikan pengaruh sangat nyata terhadap kadar vitamin C (mg/100 g bahan) dan berpengaruh nyata terhadap total padatan terlaut (oBrix) dan total gula (%). Konsentrasi gula 70% dan lama penyimpanan 4 hari menghasilkan kualitas manisan basah yang terbaik dan dapat diterima.   Kata kunci : batang daun pepaya,  konsentrasi gula, lama penyimpanan, manisan basah.
PENGARUH PERBANDINGAN SARI SIRSAK DANGAN SARI BIT DAN KONSENTRASI GULA TERHADAP SIRUP SABIT (The Effect Ratio of Sour Sop and Beet Juice and Concentration of Sugar on Quality of Sabit syrup) Dona Bastanta; Terip Karo-Karo; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The aim of this research was to determine the effect of ratio of sour sop and beet juice and concentration of sugar on the quality of syrup. This research was conducted in September 2015 in Food Technology Laboratory, Agriculture Faculty, North Sumatera, Medan. This research was using factorial Completely Randomized Design (CRD) with two factor, i.e : ratio of sour sop and beet juice (S) (70:30%, 60:40%, 50:50%, 40:60%, 30:70%) and concentration of sugar (G) (65%, 70%, 75%,). The analyzed parameters were total acid (%), pH, total soluble solid (oBrix) viscosity (cP), colour of indeks (oHue), vitamin C content (mg/100 g sample), and organoleptic values (aroma and taste). The results showed that ratio sour sop and beet juice had highly significant effect on total acid (%), pH, total soluble solid (oBrix) viscosity (cP), colour of indeks (oHue), vitamin C content (mg/100 g sample), and organoleptic values (aroma and taste). The concentration of sugar had highly significant effect on total soluble solid (oBrix), viscosity (cP), vitamin C content (mg/100 g sample), and organoleptic value of taste. The interaction of the two factors had haighly significant effect on organoleptic value of taste. The treatment which gave the best effect on juice was 70:30 % of sour sop and beet juice and 70 % sugar. Keywords : ratio of sour sop and beet juice, concentration of sugar, juice ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan sari sirsak dengan sari bit dan konsentrasi gula terhadap mutu dan uji organoleptik sirup sabit. Penelitian ini dilakukan pada September 2015 di Laboratorium teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan, menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan sari sirsak dengan sari bit (S) (70:30 %, 60:40 %, 50:50 %, 40:60 %, dan 30:70 %) dan konsentrasi gula (65%, 70%, 75%). Parameter yang dianalisa adalah kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), total asam (%), viskositas (cP), nilai pH, indeks warna (oHue), dan organoleptik aroma dan rasa. Hasil penelitian menunjukkan bahwa perbandingan sari sirsak dengan sari bit memberikan pengaruh berbeda sangat nyata dengan kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), total asam (%), viskositas (cP), nilai pH, indeks warna (oHue), uji organoleptik aroma dan rasa. Konsentrasi gula memberikan pengaruh berbeda sangat terhadap kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), viskositas (cP), uji organoleptik rasa. Perbandingan sari sirsak dengan sari bit 70:30% dan konsentrasi gula 70% menghasikan kualitas sirup Sabit terbaik dan dapat diterima.   Kata kunci : Perbandingan sari sirsak dengan sari bit, konsentrasi gula, sirup Sabit
PENGARUH PERBANDINGAN GUM ARAB DENGAN PEKTIN SEBAGAI PENSTABIL TERHADAP MUTU SELAI WORTEL NENAS (The Effect of Ratio Gum Arabic and Pectin As A Stabilizer on The Quality of Carrot Pineapple Jam) Eka Putri Ketaren; Sentosa Ginting; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The study was conducted to determine the effect of ratio of arabic gum  and pectin as a stabilizer on the quality of carrot pineapple jam. This research was conducted by using a randomized non factorial block design with ratio of arabic gum and pectin as a stabilizer i.e. 0.0%: 1%, 0.25%: 1%, 0.5% : 1%, 0.75%: 1%, 1%: 1%. Parameters measured were water content, vitamin C content, pH levels, crude fiber content, total dissolved solids, organoleptic hedonic of color, aroma, flavor and taste and organoleptic scores of topical power. The results showed that the ratio of arabic gum and pectin as a stabilizer had a highly significant effect (P<0,01) on crude fiber content and hedonic value of color, had significantly effect (P<0,05) on the water content and total dissolved solids and had no effects on vitamin C, pH contents, test hedonic of aroma, flavor and taste  scores and topical power. Ratio of arabic gum and pectin as a stabilizer of (1%: 1%) produced the best jam quality and acceptable. Keywords : carrot, pineapple, Arabic gum, jam ABSTRAK   Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan gum arab dengan pektin sebagai penstabil terhadap mutu selai wortel nenas. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap Non Faktorial dengan faktor berupa perbandingan gum arab dan pektin sebagai penstabil dalam pembuatan selai nenas dan wortel  yaitu 0.0%: 1%, 0.25%: 1%, 0.5% : 1%, 0.75%: 1%, 1%: 1%. Parameter mutu selai wortel-nenas  yang diamati meliputi kadar air, vitamin C, pH, kadar serat kasar, total padatan terlarut, nilai hedonik warna, aroma, dan rasa serta skor daya oles.  Hasil penelitian menunjukkan perbandingan gum arab dan pektin sebagai penstabil memiliki pengaruh sangat nyata (P<0,01) terhadap kadar serat kasar serta nilai hedonik warna, memiliki pengaruh nyata (P<0,05) terhadap kadar air dan total padatan terlarut, tetapi memberikan pengaruh berbeda tidak nyata(P>0,05) terhadap vitamin C, pH, serta nilai hedonik aroma, flavor, dan skor daya oles.  Perbandingan gum arab dan pektin sebesar 1%:1% menghasilkan selai wortel-nenas dengan mutu terbaik.   Kata kunci : wortel, nenas, gum arab, selai
PENGARUH PERBANDINGAN BUBUR KWENI DENGAN SARI JERUK MANIS DAN JUMLAH GELATIN TERHADAP MUTU MARSHMALLOW (The Effect of Ratio of “Kweni” and Orange Pure and Amount of Gelatin on the Quality of Marshmallow) Evelyn Felicia Betari Sebayang; Rona J. Nainggolan; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The purpose of this study was to determine the effect of ratio of kweni and orange and ammount of geatin of the quality of kweni marshmallow. Design of this study was completely randomised design with two factors; ratio of kweni and oranges (K) (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) and gelatin concentration (G) (4%, 5%, 6%, 7%). The analyzed parameters was moisture content, vitamin C content, total acid, fiber content, ash content, sugar content and sensory test (taste, flavor, color and texture). The ratio of kweni and orange had highly significant effect moisture content, vitamin C content, total acid, fiber content, the value of flavor score, the value organoleptic flavor, the value of taste score, the value of texture and had a significant effect on ash content, sugar content, the value of color score, the value organoleptic taste, and the value of organoleptic texture. The gelatin concentration had highly significant effect moisture content, total acid, the value of texture score, had no significant on ash content, sugar content, fiber content, vitamin C content, the value of flavor score, the value of taste score, the value of organoleptic flavor,  the value of organoleptic taste, the value of organoleptic texture, and the value of organoleptic color. The best composition which gave the best effect on marshmallow was 80% : 20% ratio of kweni and oranges and 7% of gelatin. Keywords : Marshmallow, kweni, orange, gelatin ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan bubur kweni dengan sari jeruk manis dan jumlah gelatin terhadap mutu marshmallow kweni. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yakni perbandingan kweni dengan jeruk manis (K) : (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) dan konsentrasi gelatin (G) : (4%, 5%, 6%, 7%). Parameter yang dianalisa adalah kadar air, kadar vitamin C, total asam, kadar serat, kadar abu, kadar gula, uji organoleptik (rasa, aroma, warna, dan tekstur). Perbandingan kweni dengan jeruk manis member pengaruh berbeda sangat nyata terhadap kadar air, kadar vitamin C, total asam, kadarserat, , nilaiskor aroma, nilaihedonik aroma, nilaiskor rasa dan nilai skor tekstur,  dan berbeda tidak nyata terhadap kadar abu, total gula, nilai skor warna, nilai hedonik rasa, dan nilai hedonik tekstur. Jumlah gelatin memberikan pengaruh berbeda sangat nyata terhadap kadar air, total asam, dan nilai skor tekstur, dan berbeda tidak nyata terhadap kadar abu, total gula, kadar serat, kadar vitamin C, nilai skor aroma, nilai skor rasa, nilai hedonik aroma, nilaihedonikwarna, nilaihedonik rasa dannilaihedoniktekstur. Interaksi antara perbandingan kweni dengan jeruk manis dan jumlah gelatin memberikan pengaruh berbeda sangat nyata terhadap total asam, berbeda nyata terhadap nilai skor tekstur, dan berbeda tidak nyata terhadap kadar air, kadar vitamin C, kadar abu, kadar serat, total gula, nilai skor aroma, nilai skor rasa, nilai skor warna, nilai hedonik tekstur, nilai hedonik warna, nilai hedonik aroma, dan nilai hedonik rasa. Perbandingan kweni dengan jeruk manis 80% : 20% dan jumlah gelatin 7% memberikan pengaruh yang terbaik untuk mutu marshamallow kweni.   Kata kunci : Marshmallow, kweni, jeruk manis, gelatin.
PENGARUH JUMLAH KARAGENAN DAN LAMA PENGERINGAN TERHADAP MUTU BUBUK CINCAU HITAM INSTAN (Effect of Amount of Carrageenan and Drying Time on the Quality of Instant Black Grass Jelly Powder) Johan Andri Siregar; Rona J. Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This study was conducted to determine the effect of amount of carrageenan and drying time on the quality of instant black grass jelly powder. This research was conducted at the Laboratory of Food Chemical Analysis and Microbiology, Faculty of Agriculture USU, Medan, using a factorial completely randomized design with 2 factors, i.e the concentration of carrageenan (K): (15 g; 30 g; 45 g; 60 g) and the drying time (P): (24 hours; 26 hours; 28 hours; 30 hours). Parameters analyzed were water content, yield, water absorption, pH,  ash content, fiber content, and gel organoleptic value of texture. The results showed that the concentration of carrageenan had highly significant effect on water content, yield, water absorption, pH, ash content, fiber content, and gel organoleptic value of texture. Drying time had highly significant effect on water content, yield,  water absorption and had no significant effect on the value of pH, ash content, fiber content, and gel organoleptic value of texture. Interaction between the two factors had highly significant effect on water absorption and yield, had no significant effect on water content, pH, ash content, fiber content, and gel organoleptic value of texture. The concentration of carrageenan (2%) and the drying time of (28 hours) produced the best quality of instant black grass jelly powder and more acceptable. Keywords: Powder of black grass jelly, gel of black grass jelly, carrageenan, and drying time. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh jumlah karagenan dan lama pengeringan terhadap mutu bubuk cincau hitam instan. Penelitian ini dilakukan di  Laboratorium Analisa Kimia Bahan  Pangan dan Mikrobiologi, Fakultas Pertanian USU, Medan,  menggunakan rancangan acak lengkap faktorial 2 faktor yaitu konsentrasi karagenan (K) : (15 g; 30 g; 45 g; 60 g) dan lama pengeringan (P) : (24 jam;  26 jam; 28 jam; 30 jam). Parameter yang dianalisa adalah kadar air, rendemen, daya serap air, pH, kadar abu, kadar serat, dan nilai organoleptik tekstur gel. Hasil penelitian menunjukkan bahwa jumlah karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, rendemen, daya serap air, nilai pH,  kadar abu, kadar serat, dan nilai organoleptik tekstur gel. Lama pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air, rendemen, dan daya serap air serta memberikan pengaruh berbeda tidak nyata terhadap nilai pH, kadar abu, kadar serat, dan organoleptik tekstur gel. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap daya serap air dan rendemen, serta berbeda tidak nyata terhadap kadar air, nilai pH, kadar abu, kadar serat, dan organoleptik tekstur gel. Konsentrasi karagenan (2%) dan lama pengeringan (28 jam) menghasilkan mutu bubuk cincau hitam instan yang terbaik dan lebih diterima.   Kata Kunci : Bubuk cincau hitam, gel cincau hitam, karagenan, dan lama pengeringan.
PENGARUH PENAMBAHAN GULA PASIR DAN LAMA FERMENTASI TERHADAP MUTU MINUMAN FERBEET (FERMENTED BEETROOT) (The Effect of The Addition of Sugar and Fermentation Time on The Quality of Ferbeet Beverage (fermented betroot)) Michael Simanjuntak; Terip Karo-Karo; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This research was aim to determine the effect of the addition of sugar and fermentation time on the quality of the Ferbeet beverage. This study used a completely randomized design (CRD) with two factors: fermentation time (L): (2 days, 4 days, 6 days, and 8 days) and sugar concentration (P): (10%, 15%, 20 %, and 25%). Parameters measured were total soluble solid (TSS), pH, alcohol content, organoleptic of color, flavor and taste. The results showed that the addition of sugar had highly significant effect on total soluble solids and alcohol concentration, had significant effect from organoleptic taste, had no significant effect on pH, color and aroma. The fermentation timehad highly significant effect on total soluble solids, pH, alcohol content, the value of organoleptic aroma and flavor, and had no significant effect on color. Interaction of sugar addition and fermentation time had significant effect on total dissolved solids and alcohol concentration, had nosignificant  effect on pH and organoleptic of color, aroma, and taste. Keywords: addition of sugar, fermentation time, Ferbeet beverage. ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula pasir dan lama fermentasi terhadap mutu minuman Ferbeet. Penelitian ini mengunakan rancangan acak lengkap (RAL) dengan dua faktor: yaitu lama fermentasi (L): (2 hari, 4 hari, 6 hari, dan 8 hari)  dan konsentrasi gula pasir (P): (10%, 15%, 20%, dan 25%). Parameter yang diamati adalah total padatan terlarut (TSS), pH, kadar alkohol, uji organoleptik warna, uji organoleptik aroma dan rasa. Hasil penelitian menunjukkan bahwa penambahan gula pasir memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut dan  kadar alkohol, berbeda nyata terhadap nilai uji organoleptik rasa, berbeda tidak nyata terhadap pH, nilai uji organoleptik warna dan aroma. Lama fermentasi memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, pH, kadar alkohol, nilai uji organoleptik aroma dan rasa, dan berbeda tidak nyata terhadap nilai uji organoleptik warna. Interaksi penambahan gula pasir dan lama fermentasi memberikan pengaruh berbeda nyata terhadap total padatan terlarut dan kadar alkohol, berbeda tidak nyata terhadap pH dan nilai organoleptik warna, aroma, dan rasa.   Kata Kunci: penambahan gula pasir, lama fermentasi, minuman Ferbeet
PENGARUH BERBAGAI JENIS ASAM JERUK TERHADAP PERUBAHAN MUTU IKAN MAS NANIURA SELAMA WAKTU DISPLAY (The Effect of Several Types of Lime on Quality Changes of Naniura Goldfish during Display Time) Putri Petalia; Elisa Julianti; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Naniura is a Batak’s traditional food that made without any cooking process, simply by soaking fresh goldfish with lime juice and spices until the fish flesh soften. The aim of this research was to know the effect of several types of lime on quality changes of naniura and the maximum display time. This research was using completely randomized design with two factors. i.e. types of lime (J) : (rough lime, kaffir lime, lime, and calamondin) and display time (W) : (6 hours, 12 hours, 18 hours, and 24 hours). The results showed that the interaction between lime type and display time had a significant effect (P<0,05) on total volatile base nitrogen, total acid, dan acid degree (pH). The increasing of display time increased the total volatile base nitrogen, acid degree, and decreased total acid, water content, protein content, and also affect hedonic index of flavour, taste, and texture. Naniura goldfish with the best quality on physical, chemical, microbiology, and organoleptic characteristics was naniura with lime, and display time of 12 hours based on total microbes and total volatile base nitrogen. Keywords : Naniura goldfish, quality changes, display time, lime. ABSTRAK   Naniura merupakan makanan tradisional suku Batak yang dibuat tanpa proses pemasakan, yaitu dengan cara melumuri ikan mas segar menggunakan air asam dari jeruk dan bumbu-bumbu, sehingga daging ikan menjadi  lunak dan aman dikonsumsi. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh jenis asam jeruk terhadap mutu naniura ikan mas selama waktu display pada suhu ruang dan batas waktu maksimun display. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial, terdirid ari 2 faktor yaitu jenis asam jeruk (J) :  jeruk jungga, jeruk purut, jeruk nipis, dan jeruk kasturi, serta  waktu display (W) terdiri dari 6 jam, 12 jam, 18 jam, 24 jam. Hasil penelitian menunjukkan bahwa interaksi antara jenis asam jeruk dan waktu display memberikan pengaruh nyata (P<0,05) terhadap total volatile  base nitrogen, total asam, dan pH. Peningkatan waktu display akan menyebabkan peningkatan total volatile  base nitrogen dan derajat keasaman (pH), serta menurunkan total asam, kadar air, kadar protein dan juga mempengaruhi nilai hedonik aroma, rasa, dan tekstur.  Naniura ikan mas dengan mutu fisik, kimia, organoleptik, dan mikrobiologi terbaik diperoleh pada naniura yang dibuat dengan jeruk nipis, dan waktu display 12 jam berdasarkan nilai total mikroba dan total volatile base nitrogen.   Kata kunci : naniura ikan mas, perubahan mutu, waktu display, asam jeruk
AKTIVITAS ANTIOKSIDAN SOY-NURAGHURT TERHADAP MENCIT PENDERITA KANKER (Antioxidants Activity of Soy-Nuraghurt on Cancer Suffered Mice) Rini Hayati Herman; Herla Rusmarilin; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This research was conducted to determine the effect of soy-nuraghurt which had been made by soursop extract, sambung-nyawa leaves extract, and stabilizers on mice’s health which had suffered from cancer induced by benzo[a]pyrene. Soy-nuraghurt were analyzed by antioxidant activity, protein content, total acid, total lactic acid bacteria, and organoleptic tests of color, aroma, flavor and texture. In vivo analysis was using 36 male mice who were divided into six groups, i.e : P0 (control), P1 (benzo[a]pyrene), P2 (extract), P3 (soy-nuraghurt),P4 (benzo[a]pyrene + extract), P5 (benzo[a]pyrene + soy-nuraghurt). In vivo analyzed were histopathology of hepar, and activity of Serum Glutamic Pyruvate Transaminase enzyme. Ratio of soursop extract and sambung-nyawa  leaves of (60 : 40)% and ratio of carboxy methyl cellulose (CMC) and arabic gum of (1:2) had used for in vivo analysis (the best product quality). In vivo analysis showed that soy-nuraghurt benzo[a]pyrene inducted mice could give decreased the mice’s hepar, decreased and normalized the activity of Serum Glutamic Pyruvate Transaminase enzyme. Keywords : Antioxidants, sambung nyawa leaves, histophatology, serum glutamic pyruvate transaminase, Soy-nuraghurt ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh pemberian produk soy-nuraghurt yang dibuat dengan penambahan sari sirsak, ekstrak daun sambung nyawa dan zat penstabil terhadap kesehatan mencit penderita kanker yang diinduksi dengan benzo[a]piren. Soy-nuraghurt dianalisis dengan aktivitas antioksidan, kadar protein, total asam, total bakteri asam laktat, dan uji organoleptik warna, aroma, rasa dan tekstur. Pengujian in vivo digunakan 36 ekor mencit putih jantan yang dibagi 6 kelompok yaitu P0 (kontrol), P1 (benzo[a]piren), P2 (ekstrak), P3 (soy-nuraghurt), P4 (benzo[a]piren + ekstrak), P5 (benzo[a]piren + soy-nuraghurt. Parameter yang dianalisa adalah histopatologi hepar dan aktivitas enzim SGPT (Serum Glutamic Pyruvate Transaminase). Perbandingan sari sirsak dengan ekstrak daun sambung nyawa (60 : 40)% dan perbandingan carboxy methyl cellulose (CMC) dengan gum arab (1 : 2) dipilih untuk pengujian in vivo (sebagai produk terbaik). Pengujian in vivo menunjukkan bahwa pemberian soy-nuraghurt pada mencit yang diinduksi benzo[a]piren dapat memberikan efek mengurangi terhadap hepar mencit, menurunkan dan menormalkan kembali aktivitas enzim SGPT (Serum Glutamic Pyruvate Transaminase).   Kata kunci : Antioksidan, daun sambung nyawa, histopatologi, serum glutamic pyruvate transaminase, soy-nuraghurt.
KARAKTERISTIK KERTAS BERBAHAN BAKU AMPAS TEBU DAN SAMPAH KERTAS (Characteristics of Paper From Sugar Cane Biomass and Waste Paper) Adita Vitaloka; Ainun Rohanah; Adian Rindang
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT Medan produce many sugarcane biomass everyday. To reduce environment contamination caused by sugarcane biomass, a countermeasures is needed, one of them is making recycle paper from sugarcane biomass and waste paper. The research was aimed to find the characteristics of paper based on sugarcane biomass and waste paper use with difference NaOH concentration. The research used randomized block design with sugarcane biomass concentration (0%, 50%, and 100%). Parameters measured were grammage, tensile and tearing strength. The resulting paper can be categorized as an art paper and the optimum condition to achieve best quality paper prepared from concentration of 100% pulp with grammage of 0,1456 g/m2, tensile strength of  0,1641 Mpa, and tear strength of  4,6888 N/mm. Keywords : sugarcane biomass, waste paper, pulp composition, paper. ABSTRAK Kota Medan menghasilkan banyak limbah ampas tebu setiap harinya. Untuk mengurangi pencemaran lingkungan oleh ampas tebu tersebut maka dibutuhkan usaha untuk menanggulanginya, salah satunya dengan pembuatan kertas daur ulang dengan bahan baku ampas tebu dan sampah kertas. Penelitian ini bertujuan untuk mempelajari karakteristik kertas yang dibuat dari pulp ampas tebu dan pulp sampah kertas.Penelitian ini menggunakan rancangan acak lengkap faktorial yaitu komposisi ampas tebu (0%, 50% dan 100%).Parameter yang diamati gramatur, kekuatan tarik dan ketahanan sobek.Hasil penelitian ini menunjukkan bahwa konsentrasi NaOH tidak berpengaruh nyata. Kertas yang  dihasilkan dapat dikatagorikan sebagai kertas seni dengan hasil terbaik diperoleh pada konsentrasi kertas 100% (200 gr sampah kertas) dengan gramatur sebesar 0,1456 g/m2, kekuatan tarik sebesar 0,1641Mpa dan nilai ketahanan sobek sebesar 4,6888 N/mm.   Kata kunci : ampas tebu, sampah kertas, komposisi pulp, kertas
UJI MUTU KERIPIK BUAH PADA ALAT PENGGORENG VACUM (Test of Fruit Crisps Quality from Vacuum Fryer ) Agustami Ramadhani; Ainun Rohanah; Sumono Sumono
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This research was done to test the effect of fruit crisps quality on the percentage of oil loss, percentage of water cantent, and organoleptic test. This research was using non factorial completely randomized design. It was found that the percentage of oil loss, percentage of water conten, and organoleptic test on cempedak were 98,87%  26,23%, and 3,477 respectife. On starfruit were 71,23%  28,167% and 3,273 respectife. On manggo were 49,73%, 20,167% and 3,230 respectife. On sapodilla fruit were 17,43% 22,33% and 3,350 respectife. The results showed that fruit crisps quality had significant effect on percentage of oil loss, percentage of water conten and hasno significant effect on overall acceptance of organoleptic test. Keywords : fruit, vacuum fryer, fruit crisps ABSTRAK   Penelitian ini dilakukan untuk menguji mutu keripik buah terhadap persentase kehilangan   minyak, kadar air, dan uji organoleptik pada alat penggoreng vakum (Vacuum Frying Type). Penelitian ini menggunakan rancangan acak non faktorial. Berdasarkan penelitian yang dilakukan diperoleh persentase kehilangan minyak, persentase kadar air, dan uji organoleptik keseluruhan masing-masing adalah pada buah cempedak masing-masing 98,87%  26,23%, dan 3,477. Pada buah belimbing masing-masing 71,23%  28,167% dan 3,273. Pada mangga masing-masing 49,73%, 20,167% dan 3,230. Pada buah sawo masing-masing 36,67%, 24,900%, dan 3,274. Pada buah nangka masing-masing 17,43% 22,33% dan 3,350. Hasil penelitian ini menunjukkan bahwa mutu keripik pada masing-masing buah memberikan pengaruh sangat nyata terhadap persentase kehilangan minyak, kadar air dan pengaruh tidak nyata terhadap uji organoleptik penerimaan keseluruhan.   Kata kunci : buah, alat penggoreng vacum, keripik buah.

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