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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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PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK KIMIA TEPUNG UBI JALAR UNGU (The Effect Of Fermentation Method and Time On Physicochemical and Functional Characteristics Of Purple Flesh Sweet Potato Flour) Reni Juliana; Elisa Julianti; 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 The aim of this research was to find the effect of fermentation method and time on chemical characteristics of purple flesh 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 moisture content, acidity degree, anthocyanin content. The results showed that the fermentation method had highly significant effect (P<0,01) on moisture content, acidity degree, and anthocyanin content. The fermentation time had highly significant effect (P<0,01) on moisture content and acidity degree, had significant effect (P<0,05) on anthocyanin content. The interaction between the two factors had significant effect on anthocyanin content and had no effect on moisture content, acidity degree. Keywords: Chemical characteristics, fermentation, purple flesh sweet potato, flour ABSTRAK Tujuan dari penelitian ini adalah untuk mempelajari pengaruh metode dan lama fermentasi terhadap karakteristik kimia tepung ubi jalar ungu.  Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap Faktorial, terdiri dari 2 faktor, yaitu metode fermentasi (F), dengan 3 taraf yaitu fermentasi alami, fermentasi dengan menggunakan ragi rotim dan fermentasi dengan bakteri asam laktat.  Faktor kedua yaitu lama fermentasi terdiri dari 3 taraf, yaitu 24 jam, 48 jam, dan 72 jam.  Parameter mutu tepung ubi jalar ungu yang diamati meliputi kadar air, derajat asam, dan kadar antosianin.  Hasil penelitian menunjukkan metode fermentasi memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap kadar air, derajat asam, dan kadar antosianin.  Lama fermentasi memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap kadar air dan derajat asam, dan memberikan pengaruh berbeda nyata (P<0,05) terhadap kadar antosianin.  Interaksi antara metode dan lama fermentasi memberikan pengaruh berbeda nyata (P<0,05) terhadap kadar antosianin, tetapi memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap kadar air dan derajat asam tepung ubi jalar ungu. Kata Kunci : Karakteristik kimia, fermentasi, ubi jalar ungu, tepung
PENGARUH PERBANDINGAN BUBUR KULIT SEMANGKA, SARI NANAS, DENGAN CEMPEDAK DAN KONSENTRASI PEKTIN TERHADAP MUTU MARMALADE BUAH (The Effect Of Ratio Of Pulp Of Watermelon Skin, Pineapple JuiceWith Cempedak And Amount Pectin On The Quality Of Marmalade Fruit) Putri Lestari; Sentosa Ginting; 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

ABSTRACT The purpose of this research was to find the effect of ratio of pulp of watermelon skin, pineapple juicewith cempedak and amount pectin on the quality of marmalade fruit. This research was conducted using completely randomized design with two factors, i.e ratio of puree of watermelon skin, pineapple juice with cempedak (K) : (60%:30%:10% ; 55%:35%:10% ; 50%:40%:10% ; 45%:45%:10%) and pectin addition (P) : (0,50% ; 0,75% ; 1,00% ;1,25%). The results showed that ratio of pulp of  watermelon skin, pineapple juice with cempedak had highly significant effect on ash content, viscosity, score of organoleptic consistency, spread ability, and hedonic organoleptic of  color; had significant effect on total soluble solid, had no significant effect on moisture content, crude fiber content, total acid, content of  vitamin C, color index, score organoleptic of color; hedonic organoleptic of aroma and taste. Pectin addition had highly significant effect on moisture content, ash content, crude fiber content, total soluble solid, total acid, color index, viscosity, score of organoleptic color, score of organoleptic consistency, spread, hedonic organoleptic of color and aroma, had no significant effect on content of vitamin C and hedonic organoleptic of taste. The interaction between the two factors had highly significant effect on viscosity, score organoleptic of consistency, spread ability, and hedonic organoleptic of color, had no significant effect on moisture content, ash content, crude fiber content, total soluble solid, total acid, vitamin C content, color index, score organoleptic of color, hedonic organoleptic aroma, and taste. Marmalade with the best treatment was using ratio of  pulp of watermelon skin, pineapple juice, with cempedak of  60%:30%:10% and pectin of 1,25%, and its  antioxidant was analized. Keywords : cempedak,marmalade,pectin,pineapple,watermelon skin. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh perbandingan bubur kulit semangka, sari nanas, dengan cempedak dan jumlah pektin terhadap mutu marmalade buah. Penelitian ini dilakukan menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan bubur kulit semangka, sari nanas, dengan cempedak (K) : (60%:30%:10% ; 55%:35%:10% ; 50%:40%:10% ; 45%:45%:10%) dan jumlah pektin (P) : (0,50% ; 0,75% ; 1,00% ; 1,25. Hasil penelitian menunjukkan bahwa perbandingan bubur kulit semangka, sari nanas, dengan cempedak memberikan pengaruh berbeda sangat nyata terhadap kadar abu, viskositas, nilai skor kekentalan, daya oles dan nilai organoleptik hedonik warna, memberikan pengaruh berbeda nyata terhadap total soluble solid serta memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar serat, total asam, kadar vitamin C, indeks warna, nilai organoleptik skor warna, nilai organoleptik hedonik aroma dan rasa. Jumlah pektin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total soluble solid, total asam, indeks warna, viskositas, nilai organoleptik skor warna, nilai organoleptik skor kekentalan, daya oles, nilai organoleptik hedonik warna dan aroma, serta memberikan pengaruh berbeda tidak nyata terhadap kadar vitamin C dan nilai organoleptik rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap viskositas, nilai organoleptik skor kekentalan, nilai skor daya oles, dan nilai organoleptik hedonik warna serta memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar abu, kadar serat, total soluble solid, total asam, kadar vitamin C, indeks warna, nilai organoleptik skor warna, nilai organoleptik hedonik aroma dan rasa. Marmalade dengan perlakuan terbaik adalah perbandingan bubur kulit semangka, sari nanas, dengan cempedak yaitu 60%:30%:10% dan penambahan pektin 1,25%, dimana antioksidannya dianalisa.   Kata kunci : cempedak, marmalade, pektin, nanas, kulit semangka. 
PENGARUH PERBANDINGAN SARI NANAS DENGAN SARI DAUN SIRSAK DAN PERSENTASE GUM ARAB TERHADAP MUTU PUDING (The Effect of Ratio Pineapple Juice with Soursop Leaves Extract and Percentage of Arabic Gum on Quality of Pudding) Rizki Kurnia Wardani Putri; Herla Rusmarilin; 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

ABSTRACT This study was aimed to determine the effect of ratio of pineapple juice with soursop leaf extract and the appropriate percentage of arabic gum used in makng puddings to produce a pudding with a good quality. This research using a completely randomized factorial design with two factors, namely the ratio of pineapple juice with soursop leaves extract (D) (90%:10%, 80%:20%, 70%:30%, 60%:40%) and the percentage of arabic gum (G) (0,5%, 1,0%, 1,5%, 2,0%, 2,5%). Analyze parameters were water content, ash content, fat content, fiber content, total acid, total dissolved solid, total sugar, vitamin C content, color index, level of syneresis, organoleptic of color, aroma, flavor, and texture (hedonic) and test of color an texture (score).The results showed that the ratio of pineapple juice with soursop leaf extract had highly significant effect on ash content, vitamin C content, total acid, level of syneresis, hedonic organoleptic value (color, aroma, and flavor), and a score of color. The percentage of arabic gum had highly significant effect on water content, ash content, vitamin C content, total acid, level of syneresis, texture organoleptic value, and the value of score (color and texture). Interaction of comparison pineapple juice with soursop leaf extract and the percentage of arabic gum had highly significant effect on levels of vitamin C and level of syneresis. Keywords: arabic gum, pineapple juice, pudding, soursop leaf extract ABSTRAK Penelitian ini bertujuan untuk mengetahui perbandingan sari nanas dengan sari daun sirsak dan persentase gum arab  yang tepat digunakan pada pembuatan puding sehingga dapat menghasilkan pudding dengan mutu yang baik. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor, yaitu perbandingan sari nanas dengan sari daun sirsak (D) (90%:10%, 80%:20%, 70%:30%, 60%:40%) dan persentase gum arab (G) (0,5%, 1,0%, 1,5%, 2,0%, 2,5%) parameter yang dianalisa adalah kadar air, kadar abu, kadar lemak, kadar serat kasar, total asam, total padatan terlarut, total gula, kadar vitamin C, indeks warna, tingkat sineresis, uji organoleptik warna, aroma, rasa, dan tekstur (hedonik), dan uji warna dan tekstur (skor).Hasil penelitian menunjukkan bahwa perbandingan sari nanas dengan saridausirsak memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar vitamin C, total asam, tingkat sineresis, nilai organoleptik hedonik (warna, aroma, dan rasa), dannilaiskorwarna. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total asam, tingkat sineresis, nilai organoleptik hedonik tekstur, nilai skor (warna dan tekstur). Interaksi perbandingan sari nanas dengan sari daun sirsak dan persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C dan tingkat sineresis. Kata kunci: gum arab, puding, sari  nanas, sari daun sirsak
PENGARUH PERBANDINGAN BUBUR CABAI MERAH, BUBUR LABU KUNING SERTA BUBUR LABU SIAM DAN JUMLAH XANTHAN GUM TERHADAP MUTU SAOS LABU SIAM (The Effect of Ratio of Red Chili, Pumpkin and Chayote Pulps and The Amount of Xanthan Gum on The Quality of Chayote Sauc Rospita Mariance Sirait; Sentosa Ginting; 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 The aim of this research was to find the the effect of ratio of red chili, pumpkin and chayote pulps and the amount of xanthan gum on the quality of chayote sauce. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatera, Medan, using completely randomized design with two factors, i.e.: ratio of  red chili, pumpkin and chayote pulps (C) : (40:10:50%), (35:15:50%), (30:20:50%), (25:25:50%) and the amount of xanthan gum (S): (0,0%), (0,1%), (0,2%), (0,3%). The results showed that the interactions between the two factors had highly significant effect on ash content, total soluble solid, total acid and viscosity, had significant effect on fiber content and had no significant effect on moisture content, vitamin C content, colour index, VRS value (pungency), score of organoleptic values of colour and taste, and hedonic organoleptic values of taste and flavour. The ratio of red chili, pumpkin and chayote pulps of (40% : 10% : 50%) and the amount of xanthan gum of (0,3%) produced the best quality of chayote sauce and more acceptable. Keywords: chayote, chayote sauce, pumpkin, red chili, xanthan gum. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan bubur cabai merah, bubur labu kuning serta bubur labu siam dan jumlah xanthan gum terhadap mutu saos labu siam. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan,  menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan bubur cabai merah, bubur labu kuning serta bubur labu siam (C) : (40:10:50%), (35:15:50%), (30:20:50%), (25:25:50%) dan jumlah xanthan gum (S) : (0,0%), (0,1%), (0,2%), (0,3%). Hasil penelitian menunjukkan bahwa interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar abu, total padatan terlarut, total asam dan viskositas, berbeda nyata terhadap kadar serat dan berbeda tidak nyata terhadap kadar air, kadar vitamin C, indeks warna, uji VRS (kepedasan), uji organoleptik skor warna dan rasa, uji organoleptik hedonik rasa dan aroma.  Perbandingan bubur cabai merah, bubur labu kuning serta bubur labu siam (40% : 10% : 50%) dan jumlah xanthan gum (0,3%) menghasilkan kualitas saos labu siam yang terbaik dan lebih diterima. Kata Kunci : cabai merah, labu kuning, labu siam, xanthan gum, saos labu siam.
PENGARUH METODE PERLAKUAN AWAL (PRE-TREATMENT) DAN SUHU PENGERINGAN TERHADAP SIFAT KIMIA TEPUNG UBI JALAR UNGU (The Effect of Pre-Treatment Method and Drying Temperature on Chemical and Functional Quality of Purple Flesh Sweet Potato Flour) Syahdian Lestari; 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 pre-treatment method 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 method of pre-treatment (P): (sweet potato unpeeled and sliced, sweet potato peeled and sliced, sweet potato unpeeled then sliced and soaking in 0,5% sodium metabisulfite (Na2S2O5), sweet potato peeled then sliced and soaking in 0,5% sodium metabisulfite (Na2S2O5) and the drying temperature (T): (50 oC, 55 oC, 60 oC, 65 oC). The parameters analyzed were the color values, bulk density, organoleptic test of color and aroma, browning index, moisture content, and water and oil absorption, swelling power, solubility, and baking expansion.The results showed that the pre-treatment had highly significant effect on the value of the color, moisture content and antocianin, had no significant effect on bulk density, organoleptic test of color and aroma browning index, water absorption, absorption of oil, swelling power, solubility, and baking expansion. The temperature of drying had highly significant effect on the bulk density, organoleptic test of color and aroma, had no significant effect on the value of the color, browning index, antocianin, water and oil absorption, swelling power, solubility, and baking expansion. The interaction between the two factors had significant effect on moisture content and had no significant effect on the value of the color, bulk density, organoleptic test of color and aroma, browning index, water and oil absorption, swelling power, solubility, and baking expansion. Keywords: pre-treatment, tuber skin, sodium metabisubh, drying temperature, the purple flesh sweet potato flour ABSTRAK Tujuan peneitian ini adalah untuk mengetahui pengaruh metode perlakuan awal dan suhu pengeringan terhadap mutu fisik, kimia, dan fungsional tepung ubi jalar ungu. 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, indeks pencoklatan, kadar air, daya serap air dan minyak, swelling power, kelarutan, dan baking expansion. Hasil penelitian menunjukkan bahwa perlakuan awal memberikan pengaruh berbeda sangat nyata terhadap nilai warna, kadar air dan antosianin, dan  memberikan pengaruh berbeda tidak nyata terhadap densitas kamba, organoleptik aroma, organoleptik warna, indeks pencoklatan, daya serap air, daya serap minyak, swelling power, kelarutan, dan baking expansion. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap densitas kamba, organoleptik aroma dan  organoleptik warna, dan memberikan pengaruh berbeda tidak nyata terhadap nilai warna, indeks pencoklatan, antosianin, daya serap air dan minyak, swelling power, kelarutan, dan baking expansion. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap kadar air dan memberikan pengaruh berbeda tidak nyata terhadap nilai warna, densitas kamba, organoleptik aroma dan warna, indeks pencoklatan, daya serap air dan minyak, swelling power, kelarutan, dan baking expansion.   Kata kunci: perlakuan awal, kulit ubi, sodium metabisulfit, suhu pengeringan, tepung ubi jalar ungu
PENGARUH PERBANDINGAN BUBUR BUNGA ROSELLA DENGAN EKSTRAK BUNGA KRISANTEMUM DAN PENAMBAHAN PEKTIN TERHADAP MUTU FLOWER LEATHER (The Effect of Ratio Of Rosella, Extract Chrisantemum and Pectin Addition on The Quality of Flower Leather) Trike Sitanggang; Linda Masniary Lubis; 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 aim of this research was to find the effect of ratio of roselle pulps and  krisantemum juices and  pectin addition on the quality flower leather from roselle pulps with krisantemum juices. 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 roselle pulps with krisantemum juices (R) : (20%:80% ; 40%:60% ; 60%:40%; 80%:20%) and pectin addition (P) : (1%, 1,5%, 2%, 2,5%). Parameters analyzed were moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of organoleptic values of taste, texture, and colour and hedonic of organoleptic values of flavour, colour, taste and texture. The results showed that the ratio of roselle pulps with krisantemum juices had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, score of organoleptic texture and taste and hedonic of organoleptic taste, flavour, and texture. Pectin addition had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, total acid, total soluble content, score organoleptic texture and hedonic organoleptic texture. Interaction of the two factors had significant effect on moisture content and vitamin C content. The ratio of roselle pulps with krisantemum juices of (80%:20%) and pectin addition of (2,5%) produced the best quality of flower leather and more acceptable Keywords : flower leather,krisantemum, pectin, roselle. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan bubur bunga rosella dengan sari bunga krisantemum dan penambahan pektin terhadap mutu dan uji organoleptik flower leather campuran bubur bunga rosella dengan sari bunga krisantemum. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan bubur bunga rosella dengan sari bunga krisantemum (R) : (20%:80% ; 40%:60% ; 60%:40%; 80%:20%) dan jumlah pektin (P) : (1%, 1,5%, 2%, 2,5%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, kadar serat kasar, total asam, total mikroba, uji organoleptik rasa, tekstur dan warna, uji organoleptik hedonik aroma, warna, rasa dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan bubur bunga rosella dengan sari bunga krisantemum memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar vitamin C, kadar abu, kadar serat kasar, nilai skor tekstur, rasa dan nilai hedonik rasa, aroma dan tekstur. Jumlah pektin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C kadar serat, total asam, total padatan terlarut, uji organoleptik skor tekstur, dan nilai hedonik tekstur. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap kadar air dan kadar vitamin C. Perbandingan bubur bunga rosella dengan sari bunga krisantemum (80%:20%) dan jumlah pektin (2,5%) menghasilkan kualitas flower leather yang terbaik dan lebih diterima Kata kunci : flower leather, krisantemum, pektin, rosella.
PENGARUH PERBANDINGAN GULA PUTIH DENGAN GULA MERAH DAN PENAMBAHAN SANTAN TERHADAP MUTU ABON JAMUR TIRAM (The Effect of Ratio of White Sugar with Brown Sugar and Coconut Milk Addition on the Quality of Shredded Oyster Mushrooms) Winda Widyastuti; Terip Karo-Karo; Linda Masniary Lubis
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 research was purposed to find the effect of ratio of white sugar with brown sugar and coconut milk addition on the quality of shredded oyster mushrooms. This research was conducted at Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatera, Medan, using completely randomized design with two factors, i.e ratio of white sugar with brown sugar (G) : (100% : 0%, 75% : 25%,50% : 50%, 25% : 75%, 0% : 100%) and coconut milk addition (S) : (10%, 20%, 30%). Parameters analyzed were water content, ash content, protein content, fat content, crude fiber content, organoleptic of score and hedonic of color, flavor, taste, and texture. The results showed that the ratio of white sugar with brown sugar and coconut milk addition had highly significant effect on water content, ash content, score of color, score of texture, hedonic of color, hedonic of  taste. The coconut milk addition had highly significant effect on water content, fat content, score of color, score of flavor, score of taste, hedonic of color, hedonic of taste.The interaction of the two factors had significant effect on score and hedonic of color. The ratio of white sugar with brown sugar of 25% : 75% and coconut milk addition of 10% produced the best quality of shreddedoyster mushrooms. Keyword : shredded oyster mushrooms, brown sugar, white sugar, coconut milk ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan gula putih dengan gula merah dan penambahan santan terhadap mutu abon jamur tiram. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan, menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan gula putih dengan gula merah (G) : (100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%) dan penambahan santan (S) : (10%, 20%, 30%). Parameter yang dianalisis adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, organoleptik skor dan hedonik warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan gula putih dengan gula merah memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, nilai skor warna, skor tekstur, hedonik warna, dan hedonik rasa. Penambahan santan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar lemak, nilai skor warna, nilai skor aroma, nilai skor rasa, nilai hedonik warna, nilai hedonik rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap nilai skor warna dan nilai hedonik warna. Perbandingan gula putih dengan gula merah 25% : 75% dan penambahan santan 10% menghasilkan mutu abon jamur tiram terbaik. Kata Kunci : Abon jamur tiram, gula merah, gula putih, santan.
PENGARUH PERLAKUAN AWAL (PRE-TREATMENT) TERHADAP KARAKTERISTIK KIMIA DAN FUNGSIONAL TEPUNG UBI JALAR UNGU (The Effect of Pre-treatment on Chemical and Functional Characteristics of Purple Fleshed Sweet Potato Flour) Wiwin Daniah; Elisa Julianti; 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

ABSTRACT The purpose of this research was to find the effect of pre-treatment on chemical and functional characteristics of purple flesh sweet potato flour. This research was using randomized design with two factors, namely the pre-treatment (P): (soaking in 200 ppm sodium metabisulfite (Na2S2O5), soaking in 2000 ppm sodium chloride (NaCl), soaking in 2000 ppm ascorbic acid ) and soaking time (L): (10 minutes, 20 minutes, 30 minutes). The chemical parameters  analyzed were moisture content, acidity degree, anthocyanin content and the functional parameters analyzed were water absorption, oil absorption, swellling power, solubility, and baking expansion. The results showed that the effect of pre-treatment had highly significant effect on the acidity degree and had no significant effect on the anthocyanin content, water absorption, oil absorption, swellling power, solubility, and baking expansion.The soaking time gave highly significant effect on moisture content and had no significant effect on the acidity degree, anthocyanin content, water absorption, oil absorption, swellling power, solubility, and baking expansion. Keywords: Pre-treatment, soaking time, sodium metabisulfite, sodium chloride, ascorbic acid, the purple flesh sweet potato flour. ABSTRAK   Tujuan peneitian ini adalah untuk mengetahui pengaruh perlakuan awal (pre-treatment) terhadap karakteristik kimia dan fungsional tepung ubi jalar ungu. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yaitu perlakuan awal (P): (perendaman dalam larutan natrium metabisulfit (Na2S2O5) 2000 ppm, perendaman dalam larutan natrium klorida (NaCl) 2000 ppm, perendaman dalam larutan asam askorbat 2000 ppm) dan lama perendaman (L): (10 menit, 20 menit, 30 menit). Parameter kimia yang dianalisa meliputi kadar air, derajat asam, kadar antosianin dan parameter fungsional yang dianalisa meliputi daya serap air, daya serap minyak, swelling power, kelarutan, dan baking expansion. Hasil penelitian menunjukkan bahwa pengaruh perlakuan awal memberikan pengaruh berbeda sangat nyata terhadap derajat asam dan memberikan pengaruh berbeda tidak nyata terhadap kadar antosianin, daya serap air, daya serap minyak, swelling power, kelarutan, dan baking expansion. Lama perendaman memberikan pengaruh berbeda sangat nyata terhadap kadar air, serta memberikan pengaruh berbeda tidak nyata terhadap derajat asam, kadar antosianin, daya serap air, daya serap minyak, swelling power, kelarutan, dan baking expansion. Interaksi antara kedua faktor memberikan pengaruh berbeda tidak nyata terhadap kadar air, derajat asam, kadar antosianin, daya serap air, daya serap minyak, swelling power, kelarutan, dan baking expansion.   Kata kunci: perlakuan awal, lama perendaman, natrium metabisulfit, natrium klorida, asam askorbat, tepung ubi jalar ungu
RANCANG BANGUN ALAT PENGEPRES EMPING MELINJO (Gnetum gnemon L.) (Disign of Tool for Melinjo Chip Pressing) Hady Susilo; Achwil Putra Munir; Sumono Sumono
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 Melinjo be producing chips is one way to inerease the selling price of mmaterials, namely the pressing process material that is molded into melinjo. The purpose of this research was to design, build, test and analyze the economic value of grains’ chip molder. The parameters observed were effective capacity, percentage of damaged material, organoleptic’s test and economic analysis.Based on this research, it was summarized that the effective capacity of the equipment was 1,71 kg/hour and the damaged material’s percentage was 12%. The color was categorized as 2 (white), the thickness was categorized as 1 (thin) and the plavor was categorized as 2 (medium). Economic analysis was as follows : basic costs for the first to the fifth year was Rp. 4.286,8/kg, Rp. 3,968,21/kg, Rp. 3.862,16/kg, Rp. 3.809,22/kg and Rp. 3.777,53/kg respectively. Break even point (BEP) for the first to fifth year was 289.78 kg/year, 156.22 kg/year, 111.77 kg/year, 89.57 kg/year and 76.29 kg/year respective. Internal rate of return  was 45.72%. Keywords : melinjo’s chips, molder, pressing. ABSTRAK   Memproduksi melinjo menjadi keripik merupakan salah satu cara untuk meningkatkan harga jual bahan, yaitu dengan proses pengepresan bahan yang dicetak menjadi emping melinjo. Penelitian ini bertujuan untuk merancang, membuat, menguji serta menganalisis nilai ekonomis alat. Paremeter yang diamati yaitu kapasitas efektif alat, persentase bahan rusak, uji organoleptik dan analisi ekonomi. Dari hasil penelitian diperoleh kapasitas efektif alat sebesar 1,71 kg/jam dan persentase bahan rusak sebesar 12%. Organoleptik warna dikategorikan 2 (putih), ketebalan dikategorikan 1 (tipis) dan rasa dikategorikan 2 (sedang). Analisis ekonomi, biaya pokok untuk tahun pertama sampai tahun kelima berturut-turut yaitu Rp. 4.286,8/kg, Rp. 3.968,21/kg, Rp. 3.862,16/kg, Rp. 3.809,22/kg dan Rp. 3.777,53/kg. Nilai titik impas (BEP) untuk tahun pertama sampai tahun kelima sebanyak 289,78 kg/tahun, 156,22 kg/tahun, 111,77 kg/tahun, 89,57 kg/tahun dan 76,29 kg/tahun. Internal rate of return adalah sebesar 45,72%.   Kata kunci : emping melinjo, alat pencetak.  
PENGEMBANGAN SISTEM INFORMASI DENGAN ANDROID UNTUK HARGA KOMODITAS PERTANIAN (Information System Development with Android for Agriculture Commodity Price) Fachrizal Sinaga; Achwil Putra Munir; Saipul Bahri Daulay
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 Mobile devices are now becoming common things used by many people. As many of these mobile devices using Android operating system makes many applications created and developed to provide convenience for users to access information or performing their daily activities. The traditional market is a means for people to make buying and selling of agricultural commodities. Obviously commodity prices of market information is necessary for the community, since many of the Indonesian people who rely on traditional market to meet their needs of agriculture commodities.This research was aimed  to create an information system in agricultural commodity prices from traditional markets Medan which could be accessed through mobile device applications using Android operating system. The selected commodities were red chili, cayenne pepper, onion and garlic, while market chosen were Melati, Sore and Simpang Limun Markets that located in Medan, North Sumatra. The application was made to display the prices. In addition, the application was also comes with features that can display the the markets location on the map. Keyword : android, price, agriculture commodity, traditional market, mobile devices ABSTRAK   Perangkat bergerak saat ini sudah menjadi benda yang umum digunakan oleh banyak orang. Banyaknya penggunaan perangkat bergerak terutama yang menggunakan sistem operasi Android membuat banyak juga aplikasi yang dibuat dan dikembangkan untuk memberi kemudahan bagi pengguna dalam mendapatkan informasi ataupun melakukan aktivitas sehari-hari. Pasar tradisional merupakan sarana bagi masyarakat untuk melakukan transaksi jual beli komoditas pertanian. Tentunya informasi harga komoditas dari pasar merupakan informasi yang sangat bermanfaat bagi masyarakat, mengingat banyak dari masyarakat Indonesia yang bergantung dari pasar tradisional untuk memenuhi kebutuhan akan komoditas pertanian. Penelitian ini bertujuan untuk membuat suatu sistem informasi harga komoditas pertanian dari pasar-pasar tradisional di Kota Medan yang dapat diakses melalui aplikasi perangkat bergerak bersistem operasi Android. Komoditas yang dipilih yaitu  cabai merah, cabai rawit, bawang merah dan bawang putih, Sedangkan Pasar yang dijadikan objek penelitian ini adalah Pasar melati, Pasar Sore dan Pasar Simpang Limun yang terdapat di Kota Medan, Sumatera Utara. Dalam uji coba aplikasi yang dibuat dapat menampilkan harga. Selain itu aplikasi juga dilengkapi dengan fitur yang  dapat menampilkan lokasi pasar di peta.   Kata kunci : android, harga, komoditas pertanian, pasar tradisional, perangkat bergerak.

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