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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 METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK TEPUNG UBI JALAR ORANYE (The Effect of Fermentation Method and Time on Physical Characteristics of Orange Fleshed Sweet Potato Flour) Gusti Ananda Syahputri; 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 The aim of this research was to find the effect of fermentation method and time on physical characteristics of orange fleshed sweet potato flour. This research was conducted by using completely randomized design with two factors, i.e. fermentation method (F) : (natural fermentation; fermentation by yeast; fermentation by lactic acid bacteria) and fermentation time (L): (24 hours; 48 hours; 72 hours). The parameters analyzed were value of color, bulk density, organoleptic test of color and aroma. The results showed that the fermentation method did not differ significantly on value of color, density bulk, organoleptic test value of color and aroma. The fermentation time had highly significant effect on bulk density, had significant effect on value of color, organoleptic test value of color, and did not differ significantly on organoleptic test value of aroma. The interaction between the two factors had highly significant effect on organoleptic test value of aroma, did not differ significantly on value of color, density bulk, and organoleptic test value of color. Keyword: Fermentation method, fermentation time, orange fleshed sweet potato flour ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh metode dan waktu fermentasi terhadap karakteristik fisik tepung ubi jalar oranye. Penelitian dilakukan dengan menggunakan rancangan acak lengkap dengan dua faktor, yaitu metode fermentasi (F): (fermentasi alami, fermentasi ragi, fermentasi bakteri asam laktat) dan lama fermentasi (L): (24 jam, 48 jam, 72 jam). Parameter yang dianalisa meliputi nilai warna, densitas kamba, organoleptik warna dan aroma. Hasil penelitian menunjukkan metode fermentasi memberikan pengaruh yang berbeda tidak nyata terhadap nilai warna, nilai organoleptik warna dan aroma, densitas kamba. Lama fermentasi memberikan pengaruh yang berbeda sangat nyata terhadap densitas kamba, pengaruh berbeda nyata terhadap nilai warna, dan nilai organoleptik warna serta pengaruh berbeda tidak nyata terhadap nilai organoleptik aroma. Interaksi antara kedua faktor memberikan pengaruh yang berbeda sangat nyata terhadap nilai organoleptik aroma dan pengaruh yang berbeda tidak nyata terhadap nilai warna, densitas kamba, dan nilai organoleptik warna.   Kata kunci:  fermentasi, tepung, ubi jalar oranye  
PENGARUH PERBANDINGAN TEPUNG TALAS, TAPIOKA, DENGAN TEPUNG MOCAF DAN PERSENTASE TERHADAP MUTU KERIPIK TEMPE INOVASI (The Effect of Ratio of Taro Flour, Tapioca, and Mocaf Flour and Percentage of Laru on The Quality of Inovation Tempeh Chips) Ika Octariyani Safitri; Herla Rusmarilin; 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 taro flour, tapioca, and mocaf flour and concentration of Yeast on the quality of innovation tempeh chips. This research was conducted at Laboratory of Food Technology and , Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e ratio of  taro flour, tapioca, and mocaf flour (I) : (50%:40%:10% ; 40%:50%:10% ; 30%:60%:10% ; 20%:70%:10%) and concentration of Yeast (K) : (0,5% ; 1% ; 1,5% ; 2%). The parameters analyzed were water content, ash content, protein content, fat content, fiber content, carbohydrate content, oil absorption index, texture value and the organoleptic test of color, flavor, taste, and texture. The results showed that the ratio of taro flour, tapioca, and mocaf flour had highly significant effect on value of  water content, ash content, fat content, fiber content, carbohydrate content, oil absorption index, texture value, and organoleptic color fresh tempeh, and did not differ significantly on protein content, the organoleptic test value of color tempeh chips, the organoleptic test value of flavor of  fresh tempeh, the organoleptic test value of flavor of tempeh chips, the organoleptic test value of taste of tempeh chips, the organoleptic test  value of texture of fresh tempeh. Concentration of Yeasthad highly significant effect on ash content, fiber content, carbohydrate content, and texture value, and did not differ significantly on water content, protein content, fat content, oil absorption index, the organoleptic test value of color of fresh tempeh, the organoleptic test value of color of tempeh chips, the organoleptic test value of flavor of fresh tempeh, the organoleptic test value of flavor of tempeh chips, the organoleptic test value of taste of tempeh chips, the organoleptic test value of texture of fresh tempeh. The interaction between the two factors had highly significant effect on ash content and fiber content, and did not differ significantly on water content, protein content, fat content, carbohydrate content, oil absorption index, texture value and the organoleptic test of color, flavor, taste, and texture. Fresh tempeh that had the best quality was at ratio of taro flour, tapioca, and mocaf flour of 20%:70%:10% and Concentration of Yeast1,5% and 2%. Antioxidant activity of fresh tempeh with the best quality was analyzed. Keyword : taro flour, tapioca, mocaf flour, yeast ABSTRAK Penelitian ini dilakukan untuk mengetahui Pengaruh perbandingan tepung talas, tapioka, dengan tepung mocaf dan jumlah laru terhadap mutu keripik tempe inovasi. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, menggunakan rancangan acak lengkap faktorial 2 faktor, yaitu perbandingan tepung talas, tapioka, dan tepung mocaf (I) (50%:40%:10% ; 40%:50%:10% ; 30%:60%:10% ; 20%:70%:10%) dan jumlah laru (K) (0,5%, 1%, 1,5%, 2%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar serat, kadar karbohidrat, daya serap minyak, uji tekstur, nilai organoleptik warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan tepung talas, tapioka, dan tepung mocaf memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar lemak, kadar serat, kadar karbohidrat, daya serap minyak, uji tekstur, nilai hedonik warna tempe segar, namun memberikan pengaruh berbeda tidak nyata terhadap kadar protein, nilai hedonik warna keripik tempe, nilai hedonik aroma tempe segar, nilai hedonik aroma keripik tempe, nilai hedonik rasa keripik tempe, dan nilai hedonik tekstur tempe segar. Jumlah laru memberikan pengaruh sangat nyata terhadap kadar abu, kadar serat, kadar karbohidrat, dan uji tekstur, namun memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar protein, kadar lemak, daya serap minyak, nilai hedonik warna tempe segar, nilai hedonik warna keripik tempe, nilai hedonik aroma tempe segar, nilai hedonik aroma keripik tempe, nilai hedonik rasa keripik tempe, dan nilai hedonik tekstur tempe segar. Interaksi keduanya memberikan pengaruh berbeda sangat nyata terhadap kadar abu dan kadar serat, namun memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar protein, kadar lemak, kadar karbohidrat, daya serap minyak, uji tekstur, nilai organoleptik warna, aroma, rasa, dan tekstur. Perlakuan tempe segar terbaik terdapat pada perbandingan tepung talas, tapioka dan tepung mocaf 20%:70%:10% dan jumlah laru 1,5% dan 2%. Perlakuan tempe segar terbaik diuji aktivitas antioksidannya. Kata Kunci : laru, tapioka, tepung mocaf, tepung talas.
KARAKTERISASI SIFAT FISIKO-KIMIA DAN SENSORI COOKIES DARI TEPUNG KOMPOSIT (BERAS MERAH, KACANG MERAH DAN MOCAF) (Characterization of Physico-Chemical and Sensory Properties of Cookies From Composite Flour (Red Rice, Red Bean and Mocaf)) Juliardo Estefan Purba; Rona J. Nainggolan; 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 research was aimed to determine the exact formulation of composite flour in the making of cookies which made from red rice flour, red bean flour, and mocaf flour with good quality. The research had been performed using nonfactorial completely randomized design     i.e : the formulation of composite flour (red rice flour, red bean flour, and mocaf flour) (T): 40%:0%:60%, 35%:5%:60%, 30%:10%:60 %, 25%:15%:60%, 20%:20%:60%, 15%:25%:60%, 10%:30%:60%, 5%:35%:60%, 0%:40%:60%. Parameter analyzed were color index (oHue), texture (kg/cm2), expanding power (%), water content (%), ash content (%), protein content (%), fat content (%), crude fiber content (%), carbohydrate content (%), hedonic value of taste, flavor, color, and texture. The result showed that the formulation of red rice flour, red bean flour, and mocaf flour had highly significant effect on color index (oHue), texture (kg/cm2), water content (%), ash content(%), protein content (%), crude fiber content (%), hedonic value of flavor and color, and  had significant effect on carbohydrate content (%) and hedonic value of taste. Keywords: composite flour, cookies mocaf, red bean, red rice ABSTRAK Penelitian ini bertujuan untuk menentukan formulasi yang tepat dari tepung komposit dalam pembuatan cookies dari tepung beras merah, tepung kacang merah, dan tepung mocaf dengan mutu yang baik. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap nonfaktorial yaitu formulasi tepung komposit (tepung beras merah, tepung kacang merah, dan tepung mocaf) (T): 40%:0%:60%, 35%:5%:60%, 30%:10%:60 %, 25%:15%:60%, 20%:20%:60%, 15%:25%:60%, 10%:30%:60%, 5%:35%:60%, 0%:40%:60%. Parameter yang dianalisa adalah indeks warna (oHue), tekstur (kg/cm2), daya mengembang (%), kadar air (%), kadar abu (%), kadar protein (%), kadar lemak (%), kadar serat kasar (%), kadar karbohidrat (%), hedonik rasa, aroma, warna, dan tekstur. Hasil penelitian menunjukkan bahwa formulasi tepung beras merah, tepung kacang merah, dan tepung mocaf memberikan pengaruh berbeda sangat nyata terhadap indeks warna (ohue), tekstur (kg/cm2), kadar air (%), kadar abu (%), kadar protein (%), kadar serat kasar (%), hedonik aroma dan warna serta memberikan pengaruh berbeda nyata terhadap kadar karbohidrat, dan hedonik rasa.   Kata kunci: beras merah, cookies, kacang merah, mocaf, tepung komposit
KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK FLAKES DARI BEKATUL BERAS, TEPUNG KACANG HIJAU, DAN TEPUNG UBI JALAR KUNING DAN PENAMBAHAN KUNING TELUR (Characteristisc of Physical, Chemical, and Organoleptic of Flakes of Rice Bran, Green Bean Flour, and Ye Meinar W. Simbolon; Herla Rusmarilin; Elisa Julianti
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 rice bran, green bean flour, and yellow sweet potato flour and addition of egg yolk on the characteristics of physical and chemical properties of flakes. The research was using completely randomized design with two factors. The first factor, was ratio of rice bran, green bean flour, and yellow sweet potato flour (0% : 40% : 60%,   10% : 30% : 60%, 20% : 20% : 60%, dan 30% : 10% : 60%). The second factor, was additional of egg yolk (2,5%, 5%, and 7,5%). Parameters analyzed were moisture content, ash content, crude fiber content, protein content, fat content, carbohydrate content, water absorption, resilience crispness in milk, texture test, colour rendering index, hedonic organoleptic values of flavor, taste, and colour and organolptic score of texture. The results showed that the ratio of rice bran, green bean flour, and yellow sweet potato flour had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, and carbohydrate content, and had significant effect on colour rendering index and organoleptic value of taste. The additional of egg yolk had highly significant effect on moisture content and fat content, and had significant effect on protein content and carbohydrate content. Interaction of the two factors had highly significant effect on moisture content, fat content, and carbohydrate content. The ratio of rice bran, yellow sweet potato flour, and yellow sweet potato flour of (10%:30%:60%)  and  addition of egg yolk of (5%) produced the best flakes. Keywords : rice bran, green bean flour, yellow sweet potato flour, egg yolk, flakes ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bekatul beras, tepung kacang hijau, dan tepung ubi jalar kuning dan penambahan kuning telur terhadap karakteristik sifat fisik dan kimia flakes. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor. Faktor 1 perbandinan bekatul beras, tepung kacang hijau, dan tepung ubi jalar kuning (0% : 40% : 60%, 10% : 30% : 60%, 20% : 20% : 60%, dan 30% : 10% : 60%) dan penambahan kuning telur (2,5%, 5%, dan 7,5%). Parameter yang dianalisa adalah kadar air (%), kadar abu (%), kadar serat kasar (%), kadar protein (%), kadar lemak (%), kadar karbohidrat (%), daya serap air, ketahanan kerenyahan dalam susu, uji tekstur, indeks warna (°Hue), uji hedonik organoleptik (aroma, rasa dan warna) dan uji skor tekstur. Hasil penelitian menunjukkan bahwa perbandingan bekatul beras, tepung kacang hijau, dan tepung ubi jalar kuning memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar, dan kadar karbohidrat, berbeda nyata terhadap indeks warna dan uji organoleptik hedonik rasa. Penambahan kuning telur memberikan pengaruh berbeda sangat nyata terhadap kadar air dan kadar lemak, berbeda nyata terhadap kadar protein dan karbohidrat. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air, lemak, dan kadar karbohidrat. Perbandingan bekatul beras, tepung kacang hijau, dan tepung ubi jalar kuning (10%:30%:60%) dan penambahan kuning telur (5%) menghasilkan flakes dengan mutu terbaik.   Kata kunci : bekatul beras, tepung kacang hijau, tepung ubi jalar kuning, kuning telur, flakes
AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN BANGUN-BANGUN (Coleus amboinicus Lour) PADA BERBAGAI TINGKAT PETIKAN DAUN DENGAN METODE DPPH (Antioxidant Activity of Water Methanol Extract of Bangun-Bangun Leaf (Coleus amboinicus Lour) in Several Leaf Pick Levels Usin Novita Sari Tobing; Herla Rusmarilin; 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 Bangun-Bangun leaf is vegetable foodstuffs which has potential as a source of antioxidants as it is rich in flavonoid and pholiphenol. This objective of this research was performed in three stages. Stage I: Making of bangun-bangun leaf flour with one factor (Pick Level (P): 1, 2, and 3 (4 leaves from shoot, 4 leaves of middle part, and 4 leaves of under part). Stage II: Making of bangun-bangun leafs methanolic extract with one factor (Pick Level (P): 1, 2, and 3 (4 leaves from shoot, 4 leaves of middle part, and 4 leaves of under part). Stage III: Estimating the antioxidant activity of ether and water with two factors i.e: concentration (K): (10, 20, 40, 80, dan 160ppm) and pick level (P): 1, 2, 3 (4 leaves from shoot, 4 leaves of middle part, and 4 leaves of under part). The results showed that the pick level had no significant effect on moisture content, protein content, and crude fiber content, and had significant effect on ash content and fat content. The moisture content, ash content, fat content, protein content, and crude fiber content tended to increase with increasing pick level. The yield of methanolic extract were maximum at pick 3 (4 leaves of middle part), and tended to decrease at pick 1 (4 leaves from shoot). The interaction of concentration and pick level had highly significant effect on antioxidant activity. The antioxidant of ether fraction tended to increase, but the antioxidant of the water fraction tended to decrease with increasing the pick level. The antioxidant of bangun-bangun methanolic extract was categorized as a strong antioxidant because of the IC50 ether and water fractions were less than 100 ppm. Keywords : Antioxidant, Bangun-Bangun leaf, DPPH, ether fraction, water fraction. ABSTRAK Daun bangun-bangun merupakan bahan pangan nabati yang potensial sebagai sumber antioksidan karena kaya akan flavonoid dan polifenol. Penelitian ini dilakukan dalam tiga tahap. Tahap I: Pembuatan tepung daun bangun-bangun dengan satu faktor, yaitu: tingkat petikan (P): petikan 1, 2 dan 3 (4 daun dari pucuk, 4 daun bagian tengah, dan 4 daun bagian bawah). Tahap II: Pembuatan ekstrak metanolik daun bangun-bangun dengan satu faktor, yaitu: tingkat petikan (P): petikan 1, 2 dan 3 (4 daun dari pucuk, 4 daun bagian tengah, dan 4 daun bagian bawah). Tahap III: Uji aktivitas antioksidan ekstrak metanolik fraksi eter dan air dengan 2 faktor, yaitu: konsentrasi (K): (10, 20, 40, 80, dan 160 ppm) dan tingkat petikan (P): petikan 1, 2 dan 3 (4 daun dari pucuk, 4 daun bagian tengah, dan 4 daun bagian bawah). Hasil penelitian menunjukkan tingkat petikan berpengaruh berbeda tidak nyata terhadap kadar air, kadar protein dan kadar serat kasar, dan berbeda nyata pada kadar abu dan kadar lemak. Pada kadar air, kadar abu, kadar lemak, kadar protein dan kadar serat kasar cenderung meningkat dengan meningkatnya tingkat petikan. Rendemen ekstrak metanolik maksimum pada tingkat petikan 3 (4 daun bagian bawah) dan cenderung menurun pada tingkat petikan 1 (4 daun dari pucuk).Interaksi konsentrasi ekstrak dan tingkat petikan berpengaruh berbeda sangat nyata terhadap aktivitas antioksidan.Antioksidan fraksi eter cenderung meningkat sedangkan aktioksidan fraksi air cenderung menurun dengan meningkatnya tingkat petikan.Antioksidan ekstrak metanolik daun bangun-bangun tergolong kuat karena IC50 fraksi eter dan air kurang dari 100ppm.   Kata kunci : Antioksidan, daun bangun-bangun, DPPH, fraksi air, fraksi eter
PENGARUH PERBANDINGAN TEPUNG TALAS, TEPUNG JAGUNG, DENGAN TEPUNG PISANG DAN PERSENTASE KUNING TELUR TERHADAP MUTU FLAKES TALAS (The Effect of Taro Flour Ratio, Corn Flour, with Banana Flour and Yolk Percentage an Taro Flakes Quality) Triana Aulia; Ismed Suhaidi; Herla Rusmarilin
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 found the effect of taro flour ratio, corn flour, with banana flour and yolk percentage on the quality of taro flakes. The study was performed in May – July 2016 at the Laboratory of Food Technology, Faculty of Agriculture, University of Nort Sumatra, Medan, was using factorial completely randomized block design with two factors i.e ratio of taro flour, corn flour, with banana flour (P) (80:10:10; 70:20:10; 60:30:10; and 50:40:10) and yolk percentage (T) (2%; 4%; 6%; and 8%). The parameters that analyzed were water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, water absorption, resilience crisp in the milk, texture, organoleptic test of color, flavor, taste, and acceptance of panelist. The research showed that the ratio of taro flour, corn flour, with banana flour had a highly significant effect on water content, protein content, carbohydrate content, texture, organoleptic test of color and acceptance of panelist while the yolk percentage had a highly significant effect on water content, fat content, protein content, carbohydrate content, texture, organoleptic test of color and acceptance of panelist and had no  significant effect on ash content, crude fiber content, water absorption, resilience crisp in the milk, organoleptics test of taste and flavor. The interaction between the two factors had significantly effect on water content, texture, organoleptic test of color, and acceptance of panelist.the best taro flakes way the P4T3 treatment was the ratio of taro flour, corn flour, with banana flour (50:40:10) and yolk percentage was 6%. Keywords: banana flour, corn flour. taro flake,taro flour, yolk ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung talas, tepung jagung, dengan tepung pisang dan persentase kuning telur terhadap mutu flakes talas. Penelitian ini dilakukan pada bulan Mei - Juli 2016 di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan, menggunakan Rancangan Acak Lengkap yang terdiri dari dua faktor yaitu perbandingan tepung talas, tepung jagung, dengan tepung pisang (P) (80: 10:10; 70:20:10;  60:30:10; dan 50:40:10) dan persentase kuning telur (T) dengan empat taraf yaitu (2%; 4%; 6%; dan 8%). Parameter yang dianalisis adalah kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar, daya serap air, ketahanan renyah dalam susu, tekstur, dan organoleptik (warna, aroma, rasa, dan penerimaan panelis). Hasil penelitian menunjukkan bahwa perbandingan tepung talas, tepung jagung, dengan tepung pisang memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, kadar karbohidrat, kadar serat kasar, daya serap air, kerenyahan dalam susu, uji tekstur, organoleptik warna, aroma, rasa, dan  penerimaan panelis sedangkan persentase kuning telur memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar lemak, kadar protein, kadar karbohidrat, tekstur, organoleptik warna, dan  penerimaan panelis serta memberikan pengaruh berbeda tidak nyata terhadap kadar abu, kadar serat kasar, daya serap air, kerenyahan dalam susu, organoleptik aroma dan rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air, tekstur, organoleptik warna, dan penerimaan panelis. Formulasi flakes talas terbaik terdapat pada perlakuan P4T3 yaitu perbandingan tepung talas, tepung jagung, dengan tepung pisang (50:40:10) dan persentase kuning telur 6%.   Kata Kunci : flakes talas, kuning telur, tepung jagung, tepung pisang, tepung talas,
RANCANG BANGUN ALAT PENCACAH LIMBAH PERTANIAN (Design and Construction of Agriculture Waste Grater) Doni Apriano Purba; Achwil Putra Munir; Sulastri Panggabean
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRAK Perhatian masyarakat terhadap soal pertanian dan lingkungan beberapa tahun terakhir ini menjadi meningkat. Keadaan ini disebabkan karena semakin meningkatnya dampak negatif yang berasal dari lingkungan jika dibandingkan dengan dampak positifnya bagi peningkatan produktivitas tanaman pertanian. Alat pencacah limbah pertanian adalah sebuah alat yang berfungsi sebagai penghancur bahan organik seperti dedaunan, rumput-rumputan, ranting  kecil pohon, dan pelepah pohon dengan cara mencacahnya sampai dengan ukuran kecil-kecil.  Alat pencacah limbah pertanian ini tidak hanya berguna sebagai pencacah sampah organik sebagai pupuk,  melainkan  dedaunan atau rerumputan dapat dicacah sebagai pakan untuk ternak.Hasil penelitian menunjukkan kapasitas efektif alat 110,39kg/jam. Biaya pokok sebesar Rp. 228,275/kg untuk tahun pertama, Rp.228,590/kg untuk tahun kedua, Rp. 228,928/kg untuk tahun ketiga, Rp. 229,291/kg untuk tahun keempat,  Rp. 229,681/kg untuk tahun kelima. BEP sebanyak 14.932 kg pada tahun pertama, 15.738 kg pada tahun kedua, 16.604 kg pada tahun ketiga, 17.535 kg pada tahun keempat, 18.535 kg pada tahun kelima. IRR sebesar 45,46%   Kata kunci : rancang bangun alat, pencacahan, limbah pertanian.   ABSTRACT Public attention to the agricultural and environmental problems in the last few years was increased. This situation was caused by the increasingly negative impact from the environment, compared to positive impact of the productivity of agricultural crops. This agriculture waste grater is an equipment that work as a chopper of organic material such as leaves, grass, small twigs of trees, and the stem by chopping them up into a small sizes. The equipment is not only useful to chop organic waste into fertilizer, but can be used as feed for livestock.The results showed that the effective capacity of the equipment was 110,39kg/hour. Primary cost wasRp. 228,275/kg for the first year, Rp.228,590/kg for the second year, Rp. 228,928/kg for the third year, Rp. 229,291/kg for the fourth year, and Rp. 229,681/kg for the fifth year. BEP was 14.932 kg in the first year, 15.738 kg in the second year, 16.604kg in the third year, 17.535 kg in the fourth year and 18.535 kg in the fifth year. The IRR was 45,46%. Keywords: equipment design, grater, agriculture waste.
MODIFIKASI ALAT PENYANGRAI KOPI MEKANIS TIPE ROTARI (Modification of Mechanical Coffee Roasters Equipment Rotary Type) Khoirul Ajmi Siregar; Achwil Putra Munir; Sulastri Panggabean
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 Roasting isan important stepin the production ofcoffee powder, where inthe formation ofaromaanddistinctiveflavourof coffeeis enhancedat this stage. From nationalproductionof coffee beans,only 20% areprocessed andmarketedin the form ofsecondaryproductssuch as roastedcoffee, ground coffeeand instant coffee. This studywas plan to modifymechanicalcoffeeroastersequipment rotarytype. The study was conductedwith literature study, experiment, observationand testingof theequipment. Parameters observed were the effective capacity ofthe equipmentand economic analysis.Based on this research, it was summarized that the effective capacity of the equipment was 2.96kg/hour. The economic analysis was as follows: basic costs for the first to the fifth year wereRp. 6703,04/kg, Rp. 6713,34/kg, Rp. 6724,63/kg, Rp. 6736,76/kgandRp. 6749,81/kg respectively. The break even pointwas 264,54 kg/year. The net present value was Rp. 125.277.927. The internalrate of returnwas 50%. Keywords:postharvestequipment, coffee, roasting, effectivecapacity ABSTRAK Proses penyangraian adalah  tahapan penting dalam produksi kopi bubuk, dimana pembentukan aroma dan cita rasa khas kopi ditentukan pada tahapan ini. Dari produksi biji kopi nasional hanya 20% yang diolah dan dipasarkan dalam bentuk produk kopi skunder seperti kopi sangrai, kopi bubuk dan kopi cepat saji. Penelitian ini adalah sebuah modifikasi alat penyangrai kopi mekanis tipe rotari. Penelitian  dilakukan dengan teknik studi literatur, melakukan eksperimen, pengamatan dan pengujian terhadap alat. Parameter yang diamati yaitu kapasitas efektif alat, dan analisis ekonomi. Dari hasil penelitian diperoleh kapasitas efektif alat sebesar 2.96 kg/jam. Analisis ekonomi, biaya pokok untuk tahun pertama sampai tahun kelima berturut-turut yaitu Rp. 6703,04/kg, Rp. 6713,34/kg, Rp. 6724,63/kg, Rp. 6736,76/kg dan Rp. 6749,81/kg. Break even point yaitu sebesar 264,54 kg/tahun. Net present value sebesar Rp. 125.277.927. Internal rate of return adalah sebesar 50%. Kata kunci:alat pasca panen, kopi, penyangraian, kapasitas efektif.
RANCANG BANGUN ALAT PEMBUAT BUBUR KERTAS (Design And Construction Of Pulp Maker) Jerry Simanjuntak; Saipul Bahri Daulay; Achwil Putra Munir
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 Calefaction was  done to fragment waste paper into pulp with a certain degree of smallness  to be more easily processed into other products. Paper calefaction was  aimed to facilitate paper forming back. This research was  aimed  to design,  create and test pulp maker. The parameters observed were the effective capacity of the tools and economic analysis . The results  showed that the effective capacity of the equipment was 16,67 kg/hour. Basic cost to be incurred in  paper calefaction  with the equipment was Rp. 846,42/kg in the 1st year, Rp. 792,01/kg in 2nd year, Rp. 773,91/kg in the 3nd, Rp. 768,89/kg in the 4th and Rp. 759,46/kg in the 5th year. The equipment would  reach the break even point if the  amount of  paper calefected was 316,86kg/year. Net present value of the equipment with an interest rate of 7,5% was Rp. 650.793.843,9 which meant that the business was feasible to run. The internal rate of returns was 41,36%. Key words: paper, pulp, pulp maker  ABSTRAK Peleburan kertas dilakukan untuk menghaluskan kertas bekas menjadi bubur kertas dengan tingkat kehalusan tertentu agar lebih mudah diolah menjadi produk lain. Peleburan kertas bertujuan untuk mempermudah pengerjaan dalam membentuk kertas kembali. Penelitian ini bertujuan untuk mendesain, membuat dan menguji alat pembuat bubur kertas. Parameter yang diamati adalah kapasitas efektif alat dan analisis ekonomi. Hasil penelitian menunjukkan kapasitas efektif alat 16,67 kg/jam. Biaya pokok yang dikeluarkan dalam peleburan kertas dengan alat ini adalah Rp. 846,42/kg tahun ke-1, Rp. 792,01/kg tahun ke-2, Rp. 773,91/kg tahun ke-3, Rp. 768,89/kg tahun ke-4 dan Rp. 759,49/kg tahun ke-5. Alat ini akan mencapai nilai break even point apabila telah meleburkan kertas sebanyak 316,86 kg/tahun. Net present value alat ini dengan suku bunga 7,5% adalah Rp. 650.793.843,9 yang  berarti usaha ini layak dijalankan. Internal rate of return pada alat ini adalah 41,36%.   Kata kunci : kertas, bubur kertas, alat pembuat bubur kertas.
RANCANG BANGUN ALAT PENGUPAS BUAH DURIAN SISTEM PRESS MANUAL (Design of Manual Press Durian Fruit Peeler ) Harris Maulana Harahap; Achwil Putra Munir; Ainun Rohanah
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 Developments in science and technology is very rapiding pushing the development of equipment and agricultural machinery to improve post-harvest production. This research was aimed to design, create, test an analyze the economic value of manual press durian fruit peeler. The observed parameters that were effective capacity and economic analyze. The results showed that the effective capacity of the equipment was 633.015 pieces/hour. Basic cost incurred in stripping fruit  durian was Rp. 619.2 kg/day. This equipment  would achieve the break even point when it peeled durian fruit as much as 14704.37 kg. Net present value of this iinstrument with an interest ret of 6% was Rp. 113,749,581.19 which means that the business was feasible to run. The internal rate of return on this equipment was 45.59%. Key word : durian, durian fruit peeler. ABSTRAK Perkembangan ilmu pengetahuan dan teknologi yang sangat pesat mendorong untuk dilakukannya  pengembangan alat dan mesin pertanian guna meningkatkan produksi pascapanen. Penelitian ini betujuan untuk mendesain, membuat, menguji, dan menganalisis nilai ekonomis alat pengupas buah durian sistem press manual. Parameter yang diamati adalah kapasitas efektif alat dan analisis ekonomi. Hasil penelitian menunjukkan kapasitas efektif alat 63,015 buah/jam. Biaya pokok yang dikeluarkan dalam pengupasan buah durian dengan alat ini adalah Rp. 619,2 kg/hari. Alat ini akan mencapai nilai break even point apabila telah mengupas buah durian sebanyak 14704,37 kg. Net present value alat ini dengan suku bungan 6% adalah Rp 113.749.581,19 yang berarti usaha ini layak dijalankan. Internal rate of return pada alat ini adalah 45,59%.   Kata kunci : durian, alat pengupas buah durian.

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