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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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UJI BERBAGAI DIAMETER PULI PADA ALAT PEMBUAT SARI KEDELAI (Pulley Diameter Test of Soybean Extractor) Muhammad Yusuf; Saipul Bahri Daulay; Lukman Adlin Harahap
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 There have been many soybean extractor in the market, that have been developed by home industry or university studentThe capacity of soy bean extractor can be improved by testing their parts. This research was about testing pulley diameter of soybean extractor to improve its capacity. This research had been conducted by  using  factorial randomized block design with  pulley diameters of 3, 4 and 5 inches. The observed parameter in this research was effective capacity of equipment, yield and percentage of materials left in appliance. The results showed that pulley diameter had highly significant effect on parcentage of process capacity and yield and had no effect on percentage of materials left in appliance. From this research it, can be concluded that the best pulley diameters was 3 inches. Keywords: soybean extractor, soybean extract, pulley diameter test. ABSTRAK   Alat pembuat sari kedelai telah banyak dipasaran, baik itu yang dikembangkan oleh  rumah industri atau yang dikembangkan oleh mahasiswa. Kapasitas alat pembuat sari kedelai dapat ditingkatkan dengan melakukan pengujian pada beberapa bagian alat. Penelitian ini adalah pengujian berbagai diameter puli pada alat pembuat sari kedelai yang diharapkan dapat meningkatkan kapasitas alat tersebut. Penelitian dilakukan dengan menggunakan model rancangan acak lengkap non faktorial dengan faktor diameter  puli 3, 4 dan 5 inci. Pada  penelitian ini, parameter yang diamati adalah kapasitas efektif alat, rendemen dan persentase bahan tertinggal di alat. Hasil penelitian menunjukan bahwa diameter puli pada alat pembuat sari kedelai memberikan pengaruh berbeda sangat nyata terhadap kapasitas efektif alat dan rendemen dan memberikan pengaruh tidak berbeda nyata terhadap persentase bahan tertinggal. Dari hasil penelitian dapat disimpulkan hasil terbaik adalah dengan menggunakan puli berdiameter 3 inci.   Kata kunci: alat pembuat sari kedelai, sari kedelai, uji diameter puli.
KAJIAN SIFAT FISIKA DAN KIMIA TANAH PADA LAHAN KELAPA SAWIT DENGAN BEBERAPA JENIS VEGETASI YANG TUMBUH DI KEBUN PTP NUSANTARA III TANAH RAJA (Study of Physical and Chemical Soil Characteristics in Oil Palm Plantation with Several Vegetations That Grow in Leni Leni; Sumono Sumono; Nazif Ichwan
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   Physical and chemical soil characteritic is an  important factor for the growth of oil  palm. This research was aimed to study physical and chemical soil characteritics on the oil palm with vegetation Mucuna bracteata, Nephrolepis biserrata, grass and without vegetation  in Tanah Raja PTP Nusantara III. The observed parameters were soil texture, porosity, water content of field capasity, soil permeability, total Nitrogen, available soil Phosphate, and land Potassium exchange. The results showed that the soil type was ultisol with sandy clay loam texture and pH ranged from 4.95 to 5.29 (sour). The soil vegetations had porosity of 50.44 to 52.21% at a depth of 5 cm and 46.86 to 46.96% at a depth of 25 cm. The water content of field capacity was  ranged from 32.12 to 38.98%. Permeability was ranged from 4.57 to 6.01 cm/h at a depth of 5 cm and 2.21 to 3.69 cm/h at a depth of 25 cm. N total was ranged from 0.11 to 0.12%. P available was ranged from 12.87 to 18.96 ppm. K exchange of land was ranged from 0.56 to 0.61 me/100g. The soil without vegetation had porosity of 46.91% at a depth of 5 cm and 45% at a depth of 25 cm. The water content of field capacity was 31.54%. Permeability was 2.86 cm/h at a depth of 5 cm and 1.84 cm/h at a depth of 25 cm. Total N was 0.09%. P available was 10.75 ppm. K exchange of land was 0.55 me/100g. Keyword: Soil physical and chemical, vegetation, oil palm plantation ABSTRAK   Sifat fisika dan kimia tanah merupakan faktor penting bagi pertumbuhan kelapa sawit. Penelitian ini betujuan untuk mengkaji sifat fisika dan kimia tanah pada lahan kelapa sawit dengan vegetasi kacang-kacangan (Mucuna bracteata), paku harupat (Nephrolepis biserrata), rumput dan tanpa vegetasi di Kebun PTP Nusantara III Tanah Raja. Parameter yang diamati meliputi tekstur tanah, porositas, kadar air kapasitas lapang, permeabilitas tanah, N-total, P tersedia dan K tukar tanah. Hasil penelitian menunjukkan jenis tanah di daerah penelitian adalah  ultisol bertekstur lempung liat berpasir dan pH berkisar 4,95-5,29 (masam). Tanah dengan vegetasi mempunyai porositas berkisar 50,44-52,21% pada kedalaman 5 cm dan 46,86-46,96% pada kedalaman 25 cm, kadar air kapasitas lapang berkisar 32,12-38,98%, permeabilitas berkisar 4,57-6,01 cm/jam pada kedalaman 5 cm dan 2,21-3,69 cm/jam pada kedalaman 25 cm, N-total berkisar 0,11-0,12%, P tersedia berkisar 12,87-18,96 ppm, K tukar tanah berkisar 0,56-0,61 me/100g. Tanah tanpa vegetasi mempunyai porositas 46,91% pada kedalaman 5 cm dan 45% pada kedalaman 25 cm, kadar air kapasitas lapang 31,54%, permeabilitas 2,86 cm/jam pada kedalaman 5 cm dan 1,84 cm/jam pada kedalaman 25 cm, N-total 0,09%, P tersedia 10,75 ppm, K tukar tanah 0,55 me/100g.   Kata Kunci: Fisika dan kimia tanah, vegetasi, lahan kelapa sawit
KARAKTERISTIK KERTAS BERBAHAN BAKU KULIT DURIAN DAN SAMPAH KERTAS PERKANTORAN (Characteristics of Paper From Durian Rind and Office Waste Paper) Liztia Dwitami Adriani; Ainun Rohanah; Lukman Adlin Harahap
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 Medan producess a lot of waste of durian rind every day. To reduce environmental pollution by the durian rind it takes an effort to overcome them; one of them is by manufacturing recycled paper from durian rind and office waste paper. This research was aimed to study the characteristics of paper made from the durian rind pulp and waste paper pulp. This research used a non factorial completely randomized design with durian rind composition of (0%, 25%, 50%, 75% and 100%). Parameters observed were grammage, tensile strength, tear resistance, production cost, break-even point and net present value. The results showed that the composition of the durian rind gave highly significant effect on the grammage, tensile strength and tear resistance of the paper. The resulting paper can be categorized as an art paper with the best results obtained from the durian rind of 100% (200 g durian rind). The results showed that the cost to produce one sheet of paper was Rp 13.352,12, the break even point was 50,64sheets of paper/year, and the net present value was  Rp 15.644.386,4/year. Keywords: durian rind, paper waste, pulp compsition, paper. ABSTRAK   Kota Medan menghasilkan banyak limbah kulit durian setiap harinya. Untuk mengurangi pencemaran lingkungan oleh kulit durian tersebut maka dibutuhkan usaha untuk menanggulanginya, salah satunya dengan pembuatan kertas daur ulang dengan bahan baku limbah kulit durian dan sampah kertas. Penelitian ini bertujuan untuk mempelajari karakteristik kertas yang dibuat dari pulp kulit durian dan pulp sampah kertas.Penelitian ini menggunakan rancangan acak lengkap non faktorial yaitu komposisi kulit durian (0%, 25%, 50%, 75% dan 100%). Parameter yang diamati adalah gramatur, kekuatan tarik, ketahanan sobek, biaya produksi, break event point dan net present value. Hasil penelitian menunjukkan bahwa komposisi kulit durian memberikan pengaruh berbeda sangat nyata terhadap gramatur, kekuatan tarik dan ketahanan sobek kertas.Kertas yang dihasilkan dapat dikategorikan sebagai kertas seni dengan hasil terbaik diperoleh pada komposisi kulit durian 100% (200 g kulit durian). Hasil penelitian menunjukkan biaya untuk menghasilkan 1 lembar kertas adalah sebesar  Rp 13.352,12, nilai break even point sebesar 50,64 lembar kertas/tahun, dan nilai net present value sebesar Rp 15.644.386,4/tahun.   Kata kunci: kulit durian, sampah kertas, komposisi pulp, kertas.
PENGARUH PERBANDINGAN JUMLAH DAGING IKAN PORA-PORA DAN TEPUNG TAPIOKA TERHADAP MUTU KERUPUK IKAN PORA-PORA SELAMA PENYIMPANAN (The Effect of Ratio of Pora-pora Fish and Tapioca Flour on The Quality of Pora-pora Fish Crackers During The Length of Storage Adhitya Feraldo; Rona J. Nainggolan; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The research was aimed to find the effect of the ratio of pora-pora fish and tapioca flour on the quality of pora-pora fish crackers during the length of storage. The research had been performed using a completely randomized design with two factors namely the ratio of pora-pora fish and tapioca flour P1 = 10 g pora-pora fish : 90 g tapioca flour, P2 = 20 g pora-pora fish : 80 g tapioca flour, P3 = 30 g pora-pora fish : 70 g tapioca  flour, P4 = 40 g pora-pora fish : 60 g tapioca flour and the length of storage : L1 = 7 days, L2 = 14 days, L3 = 21 days, L4 = 28 days, L5 = 35 days. Parameters analyzed were water content, ash content, protein content, fat content, carbohydrate content, swelling volume, and organoleptic values (colour, flavor, taste and texture). The results showed that ratio of pora-pora fish and tapioca flour had highly significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling volume, and organoleptic values. Length of storage had highly significant effect on water content, protein content, fat content, carbohydrate content, swelling volume, and organoleptic values. Interaction of the two factors had highly significant effect on water content and fat content. The ratio of pora-pora fish and tapioca flour of 20 g : 80 g and 14 days length of storage gave the best quality crackers. Keywords: crackers, pora-pora fish meat, tapioca flour, length of storage   ABSTRAK Penelitian ini bertujuan untuk mengetahui adanya pengaruh perbandingan jumlah daging ikan pora-pora dan tepung tapioka terhadap mutu kerupuk ikan pora-pora selama penyimpanan. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan jumlah daging ikan pora-pora dan tepung tapioka : P1 = 10 g ikan pora-pora : 90 g tepung tapioka, P2 = 20 g ikan pora-pora : 80 g tepung tapioka , P3 = 30 g ikan pora-pora : 70 g tapung tapioka, P4 = 40 g ikan pora-pora : 60 g tepung tapioka dan lama penyimpanan : L1 = 7 hari, L2 = 14 hari, L3 = 21 hari,   L4 = 28 hari, L5 = 35 hari. Parameter mutu yang dianalisa adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, volume pengembangan, nilai uji organoleptik (warna, rasa, aroma dan tekstur). Hasil penelitian menunjukkan bahwa perbandingan jumlah daging ikan pora-pora dan tepung tapioka memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, volume pengembangan, dan uji organoleptik. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, kadar lemak, kadar karbohidrat, volume pengembangan, dan uji organoleptik. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air dan kadar lemak. Perbandingan jumlah daging ikan pora-pora dan tepung dengan perbandingan 20 g : 80 g serta 14 hari lama penyimpanan menghasilkan kerupuk ikan pora-pora dengan mutu terbaik. Kata kunci : kerupuk, daging ikan pora-pora, tepung tapioka dan lama penyimpanan
PENGARUH METODE FERMENTASI DAN PENGERINGAN TERHADAP MUTU FISIKOKIMIA TEPUNG UBI JALAR ORANYE (The Effect of Fermentation and Drying Methods on The Physicochemical Properties of Orange Fleshed Sweet Potato Flour) Agus Sufriadi Khohir; Elisa Julianti; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This study was conducted using a completely randomized factorial design with two factors : i.e were fermentation (natural fermentation, lactic acid bacteria fermentation and yeast fermentation) as well as the drying method (sun drying, sun drying combined with oven drying and oven drying). The results showed that the interaction of fermentation and drying method provided highly significant effect (P <0,01) on the color value a*, b*,ΔE, moisture content and titratable acidity, had significant effect (P <0,05) on the organoleptic value of color and aroma, as well as had no significant effect on the bulk density and β-carotene. Keywords:Drying, fermentation, sweet potato, β-carotene ABSTRAK Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap faktorial dengan 2 faktor yaitu metode fermentasi (fermentasi alami, fermentasi bakteri asam laktat dan fermentasi dengan ragi instant) serta metode pengeringan (pengeringan matahari, pengeringan matahari yang dikombinasikan dengan pengeringan oven dan pengeringan oven). Hasil penelitian menunjukkan interaksi metode fermentasi dan pengeringan memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap nilai warna a*, b*, ΔE, kadar air dan derajat asam, memberikan pengaruh berbeda nyata (P<0,05) terhadap nilai organoleptik warna dan aroma, serta memberikan pengaruh berbeda tidak nyata terhadap densitas kamba, β-karoten.   Kata kunci: Ubi jalar, fermentasi, pengeringan, β-karoten
PENGARUH METODE PERLAKUAN AWAL (PRE-TREATMENT) DAN SUHU PENGERINGAN TERHADAP MUTU FISIK TEPUNG UBI JALAR ORANYE (The Effect of Pre-Treatment Method and Drying Temperature on Physical Quality of Orange Flesh Sweet Potato Flour) Aisyah Nurul Jannah; Elisa Julianti; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The purpose of this research was to find the effect of pre-treatment method and drying temperature on physical of orange flesh sweet potato flour. This research was using randomized design with two factors, namely the method of pre-treatment (P): (sweet potato unpeeled and slice, sweet potato peeled and slice, sweet potato unpeeled then slice and soaking in sodium metabisulfite (Na2S2O5) 0,5 %, sweet potato peeled then slice and soaking in sodium metabisulfite (Na2S2O5) 0,5 % and the drying temperature (T): (50 oC, 55 oC, 60 oC, 65 oC). The parameters that analyzed were the color values, bulk density, organoleptic test of color and aroma, and browning index.The research showed that the pre-treatment had highly significant effect on the value of the color, organoleptic test of color and aroma, had no significant effect on the bulk density and browning index. The temperature of drying gives highly significant effect on organoleptic test of color and browning index, had no significant effect on the value of the color, bulk density, and organoleptic test of aroma. The interaction between the two factors had no significant effect on the value of the color, bulk density, organoleptic test of color and aroma, and browning index. Keywords: drying temperature, pre-treatment, sodium metabisulfite, orange flesh sweet potato flour, tuber skin ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh metode perlakuan awal dan suhu pengeringan terhadap mutu fisik, kimia, dan fungsional tepung ubi jalar oranye. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yaitu metode perlakuan awal (P): (ubi tidak dikupas dan diiris, ubi dikupas dan diiris, ubi tidak dikupas lalu diiris dan perendaman sodium metabisulfit (Na2S2O5) 0,5 %, ubi dikupas lalu diiris dan perendaman sodium metabisulfit (Na2S2O5) 0,5 % dan suhu pengeringan (T): (50 oC, 55 oC, 60 oC, 65 oC). Parameter yang dianalisa meliputi nilai warna, densitas kamba, organoleptik warna dan aroma, dan indeks pencoklatan. Hasil penelitian menunjukkan bahwa perlakuan awal memberikan pengaruh berbeda sangat nyata terhadap nilai warna, organoleptik warna dan aroma, serta memberikan pengaruh berbeda tidak nyata terhadap densitas kamba dan indeks pencoklatan. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap organoleptik warna dan indeks pencoklatan, serta memberikan pengaruh berbeda tidak nyata terhadap nilai warna, densitas kamba, dan organoleptik aroma. Interaksi antara kedua faktor memberikan pengaruh berbeda tidak nyata terhadap nilai warna, densitas kamba, organoleptik warna dan aroma, dan indeks pencoklatan.   Kata kunci: kulit ubi, perlakuan awal, sodium metabisulfit, suhu pengeringan, tepung ubi jalar oranye
PENGARUH PENAMBAHAN GULA DAN STARTER TERHADAP KARAKTERISTIK MINUMAN TEH KOMBUCHA DAUN GAMBIR (Uncaria gambir Roxb) (The Effect of Addition of Sugar and Starter on Kombucha Drink Characteristics of Gambir Leaf Tea (Uncar M. Bobby Kurniawan; Sentosa Ginting; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Kombucha tea is a traditional fermented beverage product of tea and sugar solution using kombucha starter culture (Acetobacter xylinum and some types of yeast such as Saccharomyces cerevisiae) after fermented for 7-12 days. This research was conducted using completely randomized design with two factors i. e, the addition of sugar (G) (6%, 8%, 10%, 12%) and the addition of starter (S): (2%, 4% , 6%, 8%). Parameters analyzed were total acid (%), value of  pH, total solube solid (oBrix), vitamin C (mg/100 g of material), total microbial (CFU/ml), organoleptic value of color, flavor, and taste. The results showed that the interaction between addition of sugar and starter had a highly significant effect (P<0,01) on total acid (%). The increasing addition of sugar increased the total acid, total soluble solid, vitamin C, total microbial, and hedonic value of taste but decreased the value of pH, and hedonic value of color. The increasing addition of starter increased the total acid, vitamin C, and total microbial,  but decreased the value of pH, total soluble solid, hedonic value of color, flavor, and taste. The addition of 12% sugar and 2% starter produced the best kombucha drink from gambir leaf tea. Keywords: fermentation, gambir leaf,kombucha, sugar, tea. ABSTRAK Teh Kombucha merupakan produk minuman tradisional hasil fermentasi larutan teh dan gula dengan menggunakan starter mikroba kombucha (Acetobacter xylinum dan beberapa jenis khamir, seperti Saccharomyces cerevisiae) yang di fermentasi selama 7-12 hari.Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL), yang terdiri dari dua faktor, yaitupenambahangula (G) : (6%,  8%, 10%, 12%) dan penambahan starter (S) :(2%, 4%,6%,8%). Parameter yang dianalisis meliputi total asam (%), nilai pH, total soluble solid (oBrix), kadar vitamin C (mg/100 g bahan), total mikroba (CFU/ml), uji organoleptik hedonik warna, aroma, dan rasa. Hasil penelitian menunjukkan bahwa interaksi kedua perlakuan memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap total asam (%).Peningkatan penambahan gula dapat meningkatkan total asam, total soluble solidkadar vitamin C, total mikrobadan nilai hedonik rasa tetapi menurunkan nilai pH, dannilai hedonik warna. Peningkatan penambahan starter dapat meningkatkan total asam,kadar vitamin C, dan total mikroba,tetapi menurunkan nilai pH, total soluble solid,nilai hedonik warna, nilai hedonik aroma, dan nilai hedonik rasa. Penambahan gula 12% dan penambahan starter 2% menghasilkan minuman teh kombucha daun gambir terbaik.   Kata kunci: daun gambir, fermentasi, gula, kombucha,teh.
PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP MUTU BUBUK BUMBU SATE PADANG (The Effect of Temperature and Drying Time of Satay Padang Seasoning Powder Quality) Bunga Yohana Tambunan; Sentosa Ginting; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (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 temperature and drying time of satay padang seasoning  powde qualiity. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design (CRD) with two factors, i. e :drying temperature (S) :               (40 0C, 50 0C, 600C, and 700C) and drying time (16 hour, 18 hour, 20 hour, and 22 hour). The paramteres analyzed were yield, water content, ash content, VRS (Volatile Reduce Substance),  fiber content, the score value of seasoning  powder and seasoning liquid colour, the score value of taste, the hedonic value taste of  seasoning  powder and seasoning liquid flavor.The result showed that drying temperature had highly significant effect on all parameters. Drying time had highly significant effect on yield, water content, ash content, VRS (Volatile Reduce Substance),  fiber content, the score value of seasoning  powder and seasoning liquid colour,and the score value of taste. The interaction between the two factors had highly significant on yield, water content, and ash content,. The interaction between the two factors had significant effect on VRS (Volatile Reduce Substance),  fiber content, the score value of seasoning  powder and taste.  Drying temperature of 60 0C and drying time 20 hours produced the best quality of satay padang seasoning  powder. Keywords : drying temperature, drying time, satay padang seasoning powder ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan lama pengeringan terhadap bubuk bumbu sate padang. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian Universitas Sumatera Utara, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu suhu pengeringan (S): (40 ºC, 50 ºC, 60 ºC, dan 70 ºC) dan lama pengeringan (16 jam, 18 jam, 20 jam, dan 22 jam). Parameter yang dianalisa adalah rendemen, kadar air, kadar abu, VRS (Volatile Reduce Substance), kadar serat, skor warna bubuk bumbu, skor warna bumbu cair, dan skor rasa, uji organoleptik hedonik rasa, aroma bubuk bumbu, dan aroma bumbu cair.Hasil penelitian menunjukkan bahwa suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap semua parameter. Lama pengeringan memberikan pengaruh berbeda sangat nyata terhadap rendemen, kadar air, kadar abu, VRS (Volatile Reduce Substance), kadar serat, skor warna bubuk bumbu dan rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap rendemen, kadar air, dan kadar abu. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap VRS, kadar serat, skor warna bubuk bumbu dan skor rasa. Suhu pengeringan 60 ºC dan lama pengeringan 20 jam menghasilkan bubuk bumbu sate padang terbaik.   Kata Kunci : bubuk bumbu sate padang, lama pengeringan, suhu pengeringan,
PENGARUH PERBANDINGAN NENAS DENGAN BIT DAN KONSENTRASI GUM ARAB TERHADAP MUTU FRUIT LEATHER NENAS (The Effect of Ratio of Pineapple with Beet and Arabic Gum Concentrationon the Quality of Pineapple Fruit Leather) Desintan Sri Mariati Sinaga; Ismed Suhaidi; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT   The aim of this research was to find the effect of ratio of nanas with beet and several arabic gum concentration on the quality of mixture nanas and beet fruit leather. This research using completely randomized design with two factors, i.e : ratio of nanas with beet  (90% : 10% ; 80% : 20% ; 70% : 30% ; 60% : 40%)and arabic gum concentration (0,50%, 0,75% and 1,00 ; 1,25%). Parameters analyzed were moisture content, ash content, vitamin C content, fiber content, total soluble solid (TSS) content, total acid content, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, flavor, taste and texture. The results showed that the ratio of nanas with beet the had highly significant effect on moisture content, ash content, vitamin C content, fiber content, total soluble solid (TSS) content, total acid content, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on moisture content, ash content, vitamin C content, fiber content, total acid. Interactions of the two factors had significant effect on moisture content, and had no significant effect on ash content, vitamin C content, fiber content, total soluble solid (TSS) content, total acid content, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. The ratio of nanas with beet of 90% : 10% and arabic gum concentration of 0,50% gave the best quality of fruit leather nanas.   Keywords: arabic gum, beet, fruit leather, pineapple. ABSTRAK   Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan bubur buah nenas dengan bit dan konsentrasi gum arab terhadap mutu fruit leather nenas. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap Faktorial dengan 2 faktor yaitu perbandingan bubur buah nenas dan bit terdiri dari 4 taraf yaitu (90% : 10% ; 80% : 20% ; 70% : 30% ; 60% : 40%) serta konsentrasi gum arab terdiri dari 4 taraf yaitu (0,50%, 0,75% and 1,00 ; 1,25%). Fruit leather yang dihasilkan diamati mutunya meliputi kadar air, kadar abu, kadar vitamin C, kadar serat kasar, padatan terlarut total, total asam, skor organoleptik warna, rasa, dan tekstur serta nilai hedonik warna, aroma, rasa,dan tekstur.  Hasil penelitian menunjukkan perbandingan bubur buah nenas dan bit memberikan pengaruh sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, kadar serat kasar, padatan terlarut total, total asam, skor organoleptik warna, rasa, dan tekstur serta nilai hedonik warna, aroma, rasa,dan tekstur.  Konsentrasi gum arab memberikan pengaruh sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, kadar serat kasar, dan total asam.  Interaksi antara kedua faktor memberikan pengaruh nyata terhadap kadar air, dan memberikan pengaruh tidak nyata terhadap kadar abu, kadar vitamin C, kadar serat kasar, padatan terlarut total, total asam, skor organoleptik warna, rasa, dan tekstur serta nilai hedonik warna, aroma, rasa,dan tekstur.  Perbandingan bubur buah nenas dan bit 90%:10% serta konsentrasi gum arab 0,50% menghasilkan fruit leather dengan mutu yang terbaik. Kata Kunci : gum arab, bit, fruit leather, nenas
PENGARUH KONSENTRASI GULA MERAH DAN KONSENTRASI STARTER TERHADAP MUTU MINUMAN SINBIOTIK SARI BUAH SUKUN (The Effect of Palm Sugar Concentration and Starter Concentration on Quality of Sinbiotic Drink from Breadfruit Juices) Devryna Nehemya; Linda Masniary Lubis; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Processing of breadfruit into sinbiotic drink is one alternative of food diversification and for the development of functional food products. This research was conducted to determine the effect of palm sugar concentration and starter concentration on quality of sinbiotic drink from breadfruit juices and to introduce the products of breadfruit juices. This research used a completely randomized design with two factors, i.e. : palm sugar concentration (3%, 5%, 7%, and 9%) and starter concentration (2%, 4%, 6%, and 8%). Parameters analyzed were total lactic acid (%), total soluble solid (oBrix), pH, protein content (%), organoleptic values of color, flavor, and taste, the viscosity score, and the color score. Lactic acid bacteria content (Log CFU/g) was analyzed for the best quality of sinbiotic drink from breadfruit juices. The results showed that the palm sugar concentration had highly significant effect on total lactic acid, total soluble solid, pH, protein content, the viscosity score and the color score. The concentration of starter had highly significant effect on total lactic acid, total soluble solid, pH, protein content, the viscosity score and the color score, then had significant effect on hedonic values of flavor. The concentration of palm sugar (5%) and starter concentration (4%) produced ithe best and more acceptable sinbiotic drink from breadfruit juices. Keywords : breadfruit, palm sugar, starter, sinbiotic drink. ABSTRAK Pengolahan buah sukun menjadi minuman sinbiotik merupakan salah satu alternatif diversifikasi pangan dan pengembangan produk pangan fungsional. Penelitian ini dilakukan untuk mengetahui pengaruh konsentrasi gula merah dan konsentrasi starter terhadap mutu minuman sinbiotik sari buah sukun dan untuk memperkenalkan hasil olahan minuman sinbiotik sari buah sukun. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu konsentrasi gula merah (3%, 7%, 5%, dan 9%) dan konsentrasi starter (2%, 4%, 6%, dan 8%). Parameter yang dianalisa adalah total asam laktat tertitrasi (%), total padatan terlarut (oBrix), pH, kadar protein (%), nilai organoleptik warna, aroma, dan rasa, nilai skor kekentalan, dan nilai skor warna. Pada perlakuan terbaik dianalisa total bakteri asam laktat (Log CFU/g). Hasil penelitian menunjukkan bahwa konsentrasi gula merah memberi pengaruh berbeda sangat nyata terhadap total asam laktat tertitrasi, total padatan terlarut, pH, kadar protein, dan nilai skor kekentalan dan warna. Konsentrasi starter memberi pengaruh berbeda sangat nyata terhadap total asam laktat tertitrasi, total padatan terlarut, pH, kadar protein, dan nilai skor kekentalan dan warna serta berbeda nyata terhadap nilai hedonik rasa. Konsentrasi gula merah (5%) dan konsentrasi starter (4%) menghasilkan kualitas minuman sinbiotik sari buah sukun yang terbaik dan lebih dapat diterima.   Kata kunci : sukun, gula merah, starter, minuman sinbiotik.

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