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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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KAJIAN SIFAT FISIKA DAN KIMIA TANAH PADA LAHAN KARET DENGAN BEBERAPA JENIS VEGETASI YANG TUMBUH DI KEBUN PTP.NUSANTARA III GUNUNG PARA (Study of Physical and Chemical Soil Properties in Rubber Plantation With Several Vegetations That Grow in Gunung Para Sisca Christine Pratiwi Pardosi; Sumono Sumono; 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 Physical and chemical soil properties are important factors for the growth of rubber plant. This research is aimed to study physical and chemical soil properties on the rubber plant with vegetation such Mucuna bracteata, Nephrolepis biserrata, grass, and without vegetation in Gunung Para PTP.Nusantara III. The observed parameters are soil texture, porosity, water content of field capacity, soil permeability, total nitrogen, avalaible soil phosphate , and land pottasium exchange. The results showed that the soil type was ultisol with sandy clay loam texture and pH ranged from 6.33 to 6.47 (slightly sour). The soil vegetations porosity was 50.43 to 52.24% at 5 cm depth and 48.53 to 48.93% at 25 cm depth, the water content of field capacity was ranged from 40.97 to 44.77%, permeability was ranged from 4.7 to 6.5 cm/h at 5 cm depth and 2.82 to 4.84 cm/h at 25 cm depth, total N was ranged from 0.10 to 0.11%, available P was ranged from 5.6 to 9.98 ppm, K exchange of land was ranged from 0.44 to 0.52 me/100g. The soil without vegetation porosity was 48.73% at 5 cm depth and 46.83 at 25 cm depth, the water content of field capacity was 34.14%, permeability was 2.88 at 5 cm depth and 2.55 at 25 cm depth, total N was 0.009%, avalaible P was 5.5 ppm, K exchange of land was 0.33 me/100g. Keyword: Soil chemistry and physics, vegetation, rubber plantation ABSTRAK Sifat fisika dan kimia tanah merupakan faktor penting bagi pertumbuhan karet. Penelitian ini bertujuan untuk mengkaji sifat fisika dan kimia tanah pada lahan karet dengan vegetasi Mucuna bracteata, paku harupat (Nephrolepis biserrata), rumput, dan tanpa vegetasi di kebun PTP.Nusantara III Gunung Para. 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 ultisol bertekstur lempung liat berpasir dan pH berkisar 6,33-6,47 (agak masam). Tanah dengan vegetasi mempunyai porositas berkisar 50,43-52,24% pada kedalaman 5 cm dan 48,53-48,93% pada kedalaman 25 cm, kadar air kapasitas lapang berkisar 40,97-44,77%, permeabilitas tanah berkisar 4,7-6,5 cm/jam  pada kedalaman 5 cm dan 2,82-4,84 cm/jam pada kedalaman 25 cm, N-total berkisar 0,10-0,11%, P tersedia berkisar 5,6-9,98 ppm, dan K-tukar tanah berkisar 0,44-0,52 me/100g. Tanah tanpa vegetasi mempunyai porositas 48,73% pada kedalaman 5 cm dan 46,83% pada kedalaman 25 cm, kadar air kapasitas lapang 34,14%, permeabilitas tanah 2,88 cm/jam pada kedalaman 5 cm dan 2,55 cm/jam pada kedalaman 25 cm, N-total 0,09%, P tersedia 5,5 ppm, dan K-tukar tanah 0,33 me/100g. Kata Kunci: Fisika dan kimia tanah, vegetasi, lahan karet
PENGARUH PERBANDINGAN TEMPE TEPUNG KACANG HIJAU DENGAN TAPIOKA SERTAPERSENTASE GUM ARAB TERHADAP MUTU PATTY WORTEL (The Effect of Ratio of Mung Bean Flour Tempe With Tapioca and Percentage of Arabic Gumon The Quality of Carrot Patty) Nehemia Paul Munthe; Herla Rusmarilin; 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 aim of this research was to find the effect of ratio of mung bean flour tempe with tapioca and percentage of arabic gum on the quality of carrot patty. This research was conducted at Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e ratio of mung bean flour tempe with tapioca (T) : (82%:18%; 84%:16%; 86%:14%; 88%:12%) and percentage of arabic gum (G) : (0,5% ; 1,0% ; 1,5% ; 2,0%). The parameters analyzed were water content, ash content, fat content,protein content,crude fiber content,texture, colour, lightness, the hedonic value of taste, the score value of texture and the score value of flavor. The results showed that the ratio of mung bean flour tempe with tapioca had highly significant effect on value of ash content, fat content, crude fiber content,texture, the score value of texture and the score value of flavor, and had significant effect on protein content and did not affect significantly the water content, colour, lightness and the hedonic value of taste.Percentage of arabic gumhad highly significant effect on ash content, fat content, crude fiber content, texture and the score value of texture, and had significant effect on water content and protein content, and did not affect significantly the colour, lightness, the hedonic value of taste and the score value of flavor. The interaction between the two factors had differ significant effect on fat content and the score value of texture, and did not affect significantly the water content, ash content, protein content, crude fiber content, texture, colour, lightness, the hedonic value of taste and the score value of flavor.Carrot patty that had the best quality was at ratio of mung bean flour tempe with tapioca of 82%:18% and percentage of arabic gum of 2%. β-karoten of carrot patty with the best quality is 45,8726mg/100g. Keywords :arabic gum, carrot, mung bean flour tempe, patty, tapioca. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tempe tepung kacang hijau dengan tapioka serta persentase gum arab terhadap mutu patty wortel. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, menggunakan rancangan acak lengkap faktorial 2 faktor, yaitu perbandingan tempe tepung kacang hijau dengan tapioka (T) (82%:18%; 84%:16%; 86%:14%; 88%:12%) dan persentase gum arab (G) (0,5%, 1,0%, 1,5%, 2,0%). Parameter yang dianalisis adalah kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar, tekstur, warna, kecerahan, nilai hedonik rasa, nilai skor tekstur dan nilai skor aroma. Hasil penelitian menunjukkan bahwa perbandingan tempe tepung kacang hijau dengan tapioka memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar lemak, kadar serat kasar, tekstur, nilai skor tekstur dan nilai skor aroma, namun memberikan pengaruh berbeda nyata terhadap kadar protein dan memberikan pengaruh berbeda tidak nyata terhadap kadar air, warna, kecerahan dan hedonik rasa. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar lemak, kadar serat kasar, tekstur dan skor tekstur, namun memberikan pengaruh berbeda nyata terhadap kadar air dan kadar protein serta memberikan pengaruh berbeda tidak nyata terhadap warna, kecerahan, nilai hedonik rasa dan nilai skor aroma. Interaksi keduanya  memberikan pengaruh berbeda nyata terhadap kadar lemak dan nilai skor tekstur, namun memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar abu, kadar protein, kadar serat kasar, tekstur, warna, kecerahan, nilai hedonik rasa dan nilai skor aroma. Perlakuan patty wortel terbaik terdapat pada perbandingan tempe tepung kacang hijau dengan tapioka 82%:18% dan persentase gum arab 2%. Kadar β-karoten patty wortel perlakuan terbaik yaitu sebesar 45,8726 mg/100g.   Kata Kunci : gum arab, tapioka, tempe tepung kacang hijau, patty, wortel.
FORMULASI BUBUK BUMBU ARSIK MENGGUNAKAN ANDALIMAN DENGAN ASAM GELUGUR DAN PERBANDINGAN BAHAN PENSTABIL (The Formulation of Instant Arsik Powder using Andaliman with Asam Gelugor and Ratio of Stabilizer) Adelia Utari Siregar; Herla Rusmarilin; 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 research was conducted to find the right formulation of instant arsik powder by using andaliman and asam gelugor, and ratio of stabilizer. This research was conducted at Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e ratio of andaliman and asam gelugor (A) : (70%:30% ; 60%: 40% ; 50%:50%) and ratio of arabic gum and gelatine  (E) : (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%). The results showed instant arsik powder that had the best quality was at ratio of andaliman and asam gelugor of (70% : 30%) and ratio of arabic gum and gelatine of (0% : 100%), with water content 7,3236%, ash content 7,3164%, protein content 1,0469%, fat content 6,4834%, fiber content 3,2019%, value of pH 3,9430, total acid 0,5796, solubility 69,7804%, value of colour 71,1659, total microbial 3,2 x 105, the hedonic value of taste 4,3, the hedonic value of colour 3,9, the score value of colour 4,2, and the hedonic value of aroma 3,9. Antioxidant activity 52,69 µg/ml and VRS (volatile reducing substance) 75 mgrek/g. Keyword : andaliman, asam gelugor, arabic gum, gelatine, instant arsik powder ABSTRAK Penelitian ini dilakukan untuk mengetahui formulasi bubuk bumbu arsik yang tepat dengan menggunakan andaliman dan asam gelugur, dan perbandingan  bahan penstabil. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, menggunakan rancangan acak lengkap faktorial 2 faktor, yaitu perbandingan andaliman dan asam gelugur (A) (70%:30% ; 60%: 40% ; 50%:50%) dan perbandingan gum arab dan gelatin  (E) (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%). Hasil penelitian menunjukkan bahwa perbandingan andaliman dan asam gelugur (70% : 30%) dan perbandingan gum arab dan gelatin (0% : 100%) menghasilkan bubuk bumbu arsik dengan mutu terbaik, dengan kadar air 7,3236%, kadar abu 7,3164%, kadar protein 1,0469%, kadar lemak 6,4834%, kadar serat 3,2019%, nilai pH 3,9430, total asam 0,5796, daya larut 69,7804%, nilai warna 71,1659, total mikroba 3,2 x 105, nilai hedonik rasa 4,3, nilai hedonik warna 3,9, nilai skor warna 4,2, nilai hedonik aroma 3,9667, aktivitas antioksidan 52,69 µg/ml, dan kadar VRS (Volatil Reducing Substance) 75 mgrek/g.   Kata Kunci : andaliman, asam gelugur, bubuk bumbu arsik, gum arab, gelatin
PEMANFAATAN PATI UBI JALAR MERAH SEBAGAI EDIBLE COATING DAN PENGARUHNYA TERHADAP MUTU BUAH STRAWBERRY SELAMA PENYIMPANAN (Utilization of Red Sweet Potato Starch for Edible Coating and Its Effect on Quality of Strawberry Fruit During Storage) Desnovriani Putri Utami Lase; Rona J. Nainggolan; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The objective of this research was to find out the effect of the concentration of red sweet potato starch in the manufacture of edible coating on strawberry fruit quality during storage. Method used in this research was completely randomized design (CRD) with 2 factors, namely the concentration of starch (P) : (0%, 2.5%, and 5%) and storage time (L) : (0 days, 3 days, 6 days, and 9 days. Parameters analyzed were weight loss, total soluble solid, vitamin C, total acid, total microbes, coating thickness, color values, organoleptic values of color, taste, aroma, and texture.           The results showed that starch concentration had highly significant effect on weight loss, total soluble solid,, vitamin C, total acid, total microbes, coating thickness, color values, organoleptic values of color, flavor,aroma and texture. Interaction of starch concentration and storage time had highly significant effect on weight loss, had significant effect on total acid and the thickness of the coating. Edibel coatings which produce the best strawberry fruit quality during 3 days ofstorage was 2.5%. Keywords:storage time, sweet potato starch, edibel coating, strawberry. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pati ubi jalar merah dalam pembuatan edible coating terhadap mutu buah strawberry selama penyimpanan. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu konsentrasi pati (P) : (0%, 2,5%, dan 5%) dan lama penyimpanan (L) : (0 hari, 3 hari, 6 hari, dan 9 hari). Parameter yang dianalisa adalah susut bobot, total soluble solid, kadar vitamin C, total asam, total mikroba, ketebalan lapisan, nilai warna, nilai organoleptik warna, rasa, aroma, dan tekstur. Hasil penelitian menunjukkan bahwa konsentrasi pati memberikan pengaruh berbeda sangat nyata terhadap susut bobot, total padatan terlarut, kadar vitamin C, total asam, total mikroba, ketebalan lapisan, nilai warna, nilai organoleptik warna, rasa, aroma dan tekstur. Interaksi konsentrasi pati dan lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap susut bobot, memberikan pengaruh berbeda nyata terhadap total asam dan ketebalan lapisan. Pelapis edibel yang menghasilkan mutu buah stroberi terbaik selama 3 hari penyimpanan adalah pelapis edible yang dibuat dengan menggunakan pati ubi jalar merah pada konsentrasi pati 2,5%.   Kata kunci: lama penyimpanan, pati ubi jalar merah, pelapis edibel, stroberi.
PENGARUH PENAMBAHAN ENZIM FITASE DI DALAM RANSUM TERHADAP KARKAS AYAM BROILER (Effect of Addition of Fitase Enzyme in Ransum To Carcass of Broiler Chickens) Irwansyah Febri Silalahi; Nevy Diana Hanafi; Ma'ruf Tafsin
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Fitase enzyme is one way to overcome high phytic acid in ration, because fitase enzyme has ability to hydrolyze phytic acid contained in feed material into inositol and glucose compound and organic phosphorus compound.This study aims to examine the effect of the addition of fitase enzyme in conventional diet on carcass broiler chickens. This research used complete randomized design with 5 treatments and 4 replications. The treatments fitase enzyme (FTU/kg) consist of  level 0 FTU (P0), 500 FTU (P1), 1000 FTU (P2), 1500 FTU (P3) and 2000 FTU (P4). Variable were observed final weight, carcass weight, carcass percentage, abdomenal fat and relative weight of organ.The results showed that the treatment did not give significant (P>0,05) effect on final weight,carcass weight, carcass persentase, abdominal fat and relatife organ weight of broiler chickens. It is concluded that addition fitse enzyme on conventional diet have no effect on carcass of broiler chicken. Keywords: carcass, broiler chicken, fitase enzyme. ABSTRAK Enzim fitase merupakan salah satu cara untuk mengatasi tingginya asam fitat dalam ransum, karena enzim fitase mempunyai kemampuan menghidrolisa asam fitat yang terkandung pada bahan pakan menjadi senyawa inositol dan glukosa serta senyawa fosfor organic. Penelitian ini bertujuan untuk menguji pengaruh penambahan enzim fitase di dalam ransum konvesional terhadap karkas ayam broiler umur 0-5 minggu. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Setiap ulangan terdiri dari 5 ekor. Perlakuan terdiri dari level 0 FTU (P0), 500 FTU (P1), 1000 FTU (P2), 1500 FTU (P3) dan 2000 FTU (P4). Parameter yang diamati yaitu bobot potong, bobot karkas, persentase karkas, lemak abdomen dan bobot relatif.Hasil penelitian menunjukkan bahwa rataan bobot potong ayam broiler berkisar antara 1582,42-1674,33 g/ekor belum memberikan pengaruh yang signifikan. Penggunaan enzim fitase dalam ransum pada berbagai level memberikan pengaruh yang berbeda tidak nyata berkisar 1122,25-1198,75 g/ekor. Persentase karkas ayam broiler hasil penelitian antara 70,93%-72,37% dari bobot hidup. Hasil analisis keragaman pada penggunaan enzim fitase dalam ransum pada berbagai level memberikan pengaruh yang berbeda tidak nyata terhadap bobot relatif. Penggunaan enzim fitase memberikan pengaruh yang berbeda tidak nyata terhadap lemak abdominal ayam broiler. Kesimpulan pemberian enzim fitase sampai level 2000 UFT pada ransum ayam broiler tidak memberikan pengaruh yang berbeda nyata terhadap bobot potong, bobot karkas, persentase karkas, bobot relatif organ dalam dan lemak abdominal.
PENGARUH PERBANDINGAN BUBUR GENJER DENGAN LABU JIPANG DAN JUMLAH GLUKOSA TERHADAP MUTU VEGETABLE LEATHER (The Effect of Ratio of Mush Yellow Velvet Leaf with Chayote and Amount of Glucose on The Quality of Vegetable Leather) Maria Hevelyn Limbong; Ismed Suhaidi; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The objective of this research was to find out the effect of ratio of mush yellow velvetleaf  with chayote and amount of glucose on the quality of vegetable leather. Using Completely Randomized Design (CRD) with two factors, i.e. ratio of mush yellow velvetleaf with chayote (P) (80%:20%; 60%:40%; 40%:60%; 20%:80%) and amount of glucose (K) (5%, 10%, 15%, 20%). The results showed that the  ratio of mush yellow velvetleaf with chayote had highly significant effect on water content, ash content, total glucose, color index, fiber content, and hedonic value of color, had significant effect on total soluble solid (TSS) and consumer acceptance. The amount of glucose had highly significant effect on water content, ash content, total soluble solid (TSS), and total sugar, had significant effect on hedonic value of color. The interaction of ratio of mush yellow velvetleaf with chayote and amount of glucose had highly significant effect on water content. Keywords :  chayote, glucose, vegetable leather, yellow velvetleaf ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur genjer dengan labu jipang dan jumlah glukosa terhadap mutu vegetable leather. Menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu perbandingan bubur genjer dengan labu jipang (P) (80%:20%; 60%:40%; 40%:60%; 20%:80%) dan jumlah glukosa (K) (5%; 10%; 15%; 20%). Parameter yang dianalisa adalah kadar air, kadar abu, nilai pH, total soluble solid (TSS), total glukosa, indeks warna, kadar serat, nilai organoleptik hedonik warna, aroma, rasa, tekstur, dan penerimaan konsumen. Hasil penelitian menunjukkan bahwa perbandingan bubur genjer dengan labu jipang memberikan pengaruh berbeda sangant nyata terhadap kadar air, kadar abu, total glukosa, indeks warna, kadar serat, dan nilai organoleptik hedonik warna, memberi pengaruh berbeda nyata terhadap total soluble solid (TSS) dan penerimaan konsumen. Jumlah glukosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total soluble solid (TSS), dan total glukosa, memberikan pengharuh berbeda nyata terhadap organoleptik hedonik warna. Interaksi perbandingan bubur genjer dengan labu jipang dan jumlah glukosa memberikan pengaruh sangat nyata terhadap kadar air. Kata kunci : genjer, vegetable leather, labu jipang, glukosa
PENGARUH PERBANDINGAN ANDALIMAN DENGAN BATANG KECOMBRANG DAN SUHU PENGERINGAN TERHADAP MUTU BUBUK SAMBAL ANDALIMAN (Effect of Ratio of Sichuan Pepper with Torch Ginger Stem and Drying Temperature on The Quality of Sichuan Pepper Condiment Powder) Debora Agnesty; Terip Karo-Karo; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACTThe purpose of this research was  to introduce the traditional food on practically and to find the effect of ratio of sichuan pepper with torch ginger stem and drying temperature on the quality of  sichuan pepper condiment powder along with score of organoleptic  of sichuan pepper condiment powder. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using compeletely randomized design with two factors, i.e. : ratio of sichuan pepper with torch ginger stem (A) : (25%;75% ; 50%:50%  ; 75%:25%  ; 100%:0%) and drying temperature (S) :  (50oC,  60 oC,  70 oC). Parameters analyzed were moisture content, ash content, vitamin C content, total acid, numbing score, score of organoleptic colour, flavour, taste, consume reception and antioxidan. The results showed that the ratio of sichuan pepper with torch ginger stem had highly significant effect on moisture content , ash content, vitamin C content, total acid, numbing score, score of organoleptic colour, flavour, taste, and consume reception. Drying temperature had highly significant effect on moisture content , ash content, vitamin C content, numbing score, score of organoleptic colour, flavour, taste, and consume reception. Interaction of the two factors had had highly significant effect on ash content, vitamin C content, total acid, numbing score, score of organoleptic flavour and consume reception. The ratio of  sichuan pepper with torch ginger stem of  (75%:25%) and drying temperature 50oC produced the best quality of sichuan pepper condiment powder and more acceptable. Keywords : sichuan pepper, torch ginger stem, drying temperature, dry condiment ABSTRAKPenelitian ini dilakukan untuk mengangkat makanan tradisional dalam bentuk yang praktis dan mengetahui pengaruh perbandingan andaliman dengan batang kecombrang dan suhu pengeringan terhadap mutu bubuk sambal andaliman serta uji organokeptik bubuk sambal andaliman. Penelitian dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan andaliman dengan batang kecombrang (A) : (25%;75% ; 50%:50% ; 75%:25% ; 100%:0%) dan suhu pengeringan (S) : (50oC, 60 oC, 70 oC). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, total asam, tingkat kegetiran, nilai organoleptik uji skor warna, aroma, rasa, penerimaan konsumen dan antioksidan. Hasil penelitian menunjukkan bahwa perbandingan andaliman dengan batang kecombrang memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total asam, kadar vitamin C, tingkat kegetiran, nilai organoleptik uji skor warna, aroma, rasa, penerimaan konsumen. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, tingkat kegetiran, nilai organoleptik uji skor warna, aroma, rasa, dan penerimaan konsumen. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar vitamin C, total asam, nilai organoleptik uji skor rasa, tingkat kegetiran, dan penerimaan konsumen. Perbandingan andaliman dengan batang kecombrang (75%:25%) dan suhu pengeringan 50oC menghasilkan kualitas bubuk sambal andaliman yang terbaik dan lebih diterima.  Kata kunci : andaliman, batang kecombrang, suhu pengeringan, bubuk sambal
PENGARUH PERBANDINGAN BUBUR DAUN LIDAH BUAYA, SARI MARKISA DAN MANISAN BELIMBING WULUH DENGAN PENAMBAHAN PEKTIN TERHADAP MUTU MARMALADE (The Effect of The Ratio of Aloe Vera Slurry, Passion Fruit Juice and Starfruit with The Addition of Pectin on The Qua Dwi Aristantia S.; Rona J. Nainggolan; Herla Rusmarilim
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This study was aimed to determine the effect of the ratio of aloe vera slurry, passion fruit juice and starfruit with the addition of pectin on the quality and organoleptic test of marmalade blend of aloe vera, passion fruit juice and starfruit. This research was conducted at Food Technology Laboratory of Faculty of Agriculture, University of Sumatera Utara, Medan, using factorial completely randomized design with two factors i.e the ratio of aloe vera slurry, passion fruit juice and starfruit (M): (40%: 50%: 10%; 30%: 60%: 10%; 20%: 70%: 10%; 10%: 80%: 10%) and the number of pectin (P): (1%, 1.5%, 2%, 2.5%). Parameters analyzed were moisture content, ash content, vitamin C content, total acid, total dissolved solid, crude fiber content, pH, shear test score, organoleptic test of color, flavor and taste. The results showed that the ratio of aloe vera slurry, passion fruit juice and starfruit had a very significant different effect on water content, ash content, vitamin C content, total acid, total soluble solid, and crude fiber content. The amount of pectin had very significant effect on water content, ash content, vitamin C content, and crude fiber content. Interaction between the two factors had a significant different effect on vitamin C. The ratio of aloe vera, passion fruit juice of (10%: 80%: 10%) and pectin of (2.5%) yielded the best and more acceptable marmalade quality. Keywords: aloe vera, passion fruit, marmalade, pectin. ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan bubur lidah buaya, sari markisa dan belimbing wuluh dengan penambahan pektin terhadap mutu dan uji organoleptik marmalade campuran bubur lidah buaya, sari markisa dan belimbing wuluh. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan bubur lidah buaya, sari markisa dan potongan belimbing wuluh (M) : (40%:50%:10% ; 30%:60%:10% ; 20%:70%:10% ; 10%:80%:10%) dan jumlah pektin (P) : (1%, 1,5%, 2%, 2,5%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, total asam, total padatan terlarut, kadar serat kasar, penentuan pH, uji skor hedonik daya oles, uji organoleptik warna, aroma dan rasa. Hasil penelitian menunjukkan bahwa perbandingan bubur lidah buaya, sari markisa dan belimbing wuluh memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total asam, total padatan terlarut, dan kadar serat kasar. Jumlah pektin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, dan kadar serat kasar. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap kadar vitamin C. Perbandingan bubur lidah buaya, sari markisa dan belimbing wuluh (10%:80%:10%) dan jumlah pektin (2,5%) menghasilkan kualitas marmalade yang terbaik dan lebih diterima. Kata kunci : lidah buaya, markisa, marmalade, pektin.
PENGARUH SUHU BLANSING DAN SUHU PENGERINGAN TERHADAP MUTU FISIK TEPUNG UBI JALAR UNGU (Ipomea batatas L) (The Effect of Blansing Temperature and Drying Temperature on Physical Quality of Purple Fleshed Sweet Potato Flour (Ipomea batatas L)) Magdalena Cristina Pardede; Elisa Julianti; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (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 blansing temperature and drying temperature on physical, chemical, and functional of purple flesh sweet potato flour. This research was using randomized design with two factors, namely the blansing temperature (B): (blansing temperature of 60 oC, 70 oC , 80 oC and  90 oC ) and the drying temperature (P): (50 oC, 55 oC, 60 oC, 65 oC). The parameters  analyzed were color values of  L*, a* and b*, bulk density, browning index, organoleptic test of color and aroma.The results showed that blansing temperature had significant effect on the browning index. The temperature of drying had no significant effect on the value of the color, bulk density, browning index, organoleptic test of color and aroma. The interaction between the two factors had no significant effect on the value of the color, bulk density, and browning index, organoleptic test of color and aroma. Keywords: Blansing temperature, drying temperature, the purple flesh sweet potato flour. ABSTRAK Tujuan peneitian ini adalah untuk mengetahui pengaruh suhu blansing dan suhu pengeringan terhadap mutu fisik, kimia, dan fungsional tepung ubi jalar ungu. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yaitu suhu blansing (B): (suhu blansing 60 oC, 70 oC , 80 oC and  90 oC) suhu pengeringan (P): (50 oC, 55 oC, 60 oC, 65 oC). Parameter yang dianalisa meliputi nilai warna meliputi nilai L*, a* dan b*, densitas kamba, organoleptik warna dan aroma, indeks pencoklatan. Hasil penelitian menunjukkan bahwa suhu blansing memberikan pengaruh berbeda nyata indeks pencoklatan, serta memberikan pengaruh berbeda tidak nyata terhadap warna nilai L*, a* dan b*, densitas kamba dan organoleptik warna dan aroma. Suhu pengeringan memberikan pengaruh berbeda tidak nyata terhadap nilai L*, a* dan b*, densitas kamba, organoleptik warna dan indeks pencoklatan. Interaksi antara kedua faktor memberikan pengaruh berbeda tidak nyata terhadap nilai warna L*, a* dan b*, densitas kamba, indeks pencoklatan, organoleptik warna dan aroma. Kata kunci: suhu blansing, suhu pengeringan, tepung ubi jalar ungu
PENGARUH PERBANDINGAN JAMUR TIRAM DENGAN BROKOLI DAN PERBANDINGAN TEPUNG TERIGU DENGAN TEPUNG UBI JALAR KUNING TERHADAP MUTU NUGGET JAMUR TIRAM (The Effect of Ratio of Oyster Mushroom with Broccoli and Ratio of Wheat Flour with Yellow Sweet Potato Flour o Melince Situmorang; Rona J. Nainggolan; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Nugget is a food processing result of chicken, has a good flavor and favored by everyone. This research was conducted using completely randomized design with two factors, i.e ratio of oyster mushroom with broccoli (J) : (40%:60%, 50%:50%, 60% : 40%, 70%:30%) and ratio of wheat flour with yellow sweet potato flour (T) : (60%:40%, 65%:35%, 70%:30%, 75%:25%). Parameters analyzed were moisture content (%), protein content (%), crude fiber content (%), fat content (%), ash content (%), carbohydrate content (%), organoleptic value of taste, color, flavor, texture and organoleptic score of texture. The result showed that the interaction between ratio of oyster mushroom with broccoli and ratio of wheat flour with yellow sweet potato flour had a highly significant effect (P<0,01) on fat content. The increasing concentration of oyster mushroom increased the moisture content (%), protein content (%), crude fiber content (%), hedonic value texture and score value texture but decreased the fat content (%), ash content (%), and carbohydrate content (%). The increasing concentration of wheat flour increased the moisture content (%), protein content (%), hedonic value texture and score value texture but decreased the crude fiber content (%), fat content (%), ash content (%)  and carbohydrate content (%). The ratio of oyster mushroom with broccoli 70%:30% and ratio of wheat flour with yellow sweet potato flour 75%:25% produced the best oyster mushroom nugget. Keywords : broccoli, oyster mushroom, oyster mushroom nugget, wheat flour, yellow sweet potato flour ABSTRAK Nugget merupakan bahan pangan hasil pengolahan daging ayam yang memiliki cita rasa enak dan digemari semua kalangan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan jamur tiram dengan brokoli (J) : (40%:60%, 50%:50%, 60% : 40%, 70%:30%) dan perbandingan tepung terigu dengan tepung ubi jalar kuning (T) : (60%:40%, 65%:35%, 70%:30%, 75%:25%). Parameter yang dianalisa meliputi kadar air (%), kadar protein (%), kadar serat kasar (%), kadar lemak (%), kadar abu (%), kadar karbohidrat (%), uji organoleptik hedoni rasa, warna, aroma, tekstur,dan skor tekstur. Hasil penelitian menunjukkan bahwa interaksi kedua perlakuan memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap kadar lemak. Peningkatan jumlah jamur tiram dapat meningkatkan kadar air (%), kadar protein (%), kadar serat kasar (%), uji hedonik tekstur, dan uji skor tekstur tetapi menurunkan kadar lemak (%), kadar abu (%), dan kadar karbohidrat (%). Peningkatan jumlah tepung terigu dapat meningkatkan kadar air (%), kadar protein (%), uji hedoni tekstur, dan uji skor tekstur tetapi menurunkan kadar serat kasar (%), kadar lemak (%), kadar abu (%), dan kadar karbohidrat (%). Perbandingan  jamur tiram dengan brokoli 70% : 30% dan perbandingan tepung terigu dengan tepung ubi jalar kuning 75% : 25% menghasilkan nugget jamur tiram terbaik. Kata kunci : tepung ubi jalar kuning, tepung terigu, brokoli, jamur tiram, nugget jamur tiram

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