cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota medan,
Sumatera utara
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
 39   40   41   42   43 
MODIFIKASI ALAT PENGUPAS KULIT DAN PEMOTONG BUAH NANAS TIPE MANUAL (Modification of Manual Pineapple Peeler and Cutter) Rizky Adrian Ramadhan Lubis; Achwil Putra Munir; Ainun Rohanah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (164.389 KB)

Abstract

ABSTRACT Until this time, peeling of pineapple fruit is known only through manual tools by kitchen knife. However, later on pineapple peeler has begun to be developed in the form of pineapple peeler manually press by using human operator. Therefore through this research design, the author tried to ease the peeling of pineapple peel by designing a pineapple peeler equipment which had a larger  capacity which to be more effective and efficient in pineapple peeling. This principle of the manual pineapple peeler  and cutting was worked by moving the blades  to the pineapple after cutted both of its end, then the cutted  pineapple was place parallel on the pedestal tools with the bladesdirection move by manuallypressed. The capacity of the pineapple peeler was 139,86 kg/hour, 147,71 kg/hour and 152,67 kg/hour. Keywords : modification, pineapple peeler, blade ABSTRAK   Selama ini pengupasan buah nanas diketahui hanya melalui alat manual berupa pisau dapur. Namun, belakangan ini telah mulai dikembangkan berupa alat pengupas nanas secara manual dem  ngan menggunakan operator manusia. Oleh karena itu melalui rancangan penelitian ini , penulis berusaha untuk mempermudah pekerjaan dalam pengupasan kulit nanas dengan cara merancang mesin pengupas buah nanas yang memiliki kapasitas lebih besar agar efektif  dan efisien dalam pengupasan kulit nanas tersebut. Alat pengupas kulit dan pemotong buah nanas tipe manual ini bekerja dengan prinsip menggerakkan tuas penekan mata pisau  pada nanas yang terlebih dahulu dipotong kedua ujungnya, kemudian bahan baku berupa nanas diletakkan diatas alas alat sejajar dengan arah mata pisau pada tuas penekan yang digerakkan dengan cara ditekan secara manual menuju bahan. Kapasitas alat pengupas kulit dan buah nanas ini sebesar 139,86 kg/jam, 147,71 kg/jam dan 152,67 kg/jam.   Kata kunci : modifikasi, pengupas kulit dan buah nanas, mata pisau
PEMBUATAN PAPAN PARTIKEL BERBAHAN DASAR SABUT KELAPA (Cocos nucifera L.) (Manufacture Of Particle Board Made from Coconut Fiber) Lisbeth Dameriahni Sijabat; Ainun Rohanah; Adian Rindang; Rudi Hartono
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.149 KB)

Abstract

ABSTRACT. Coconut fiber is waste which has high cellulose that can be used as a raw material for particle board. This study was aimed to determine the effect of concentration of isocyanate adhesive to the physical and mechanical properties of particle board as well as to determine the optimal level of adhesive in the manufacture of particle board from coconut  fiber (Cocos nucifera L.).  The particle board was  made with a dimension of  1 cm x 25 cm x 25 cm, with density of  0,7g/cm3. Variant in this study was isocyanates 5, 7, dan 9%. Parameters measured were density, moisture content,  swelling thickness, DSA, Modulus of Rupture and Modulus of Elasticity of the  particle board. The results will determine with SNI 03-2105-2006 standard. The results showed that the value of physical properties of particle board made from coconut fiber is density, moisture content,and swelling thickness during 2 hours   were comply with the SNI 03-2105-2006, while on swelling thickness  during 24 hours only the 9% isocyanates comply with the standard. In the case of mechanical properties of the  particle board,  only modulus of rupture  comply with  the standard and  the value of modulus of elasticity not comply the SNI 03-2105-2006 standard. Optimal levels in this adhesive study was 9%  isocyanates content. Keywords : Coconut fiber, Isocyanates Adhesives, Particle Board ABSTRAK   Sabut kelapa merupakan limbah  yang memiliki unsur selulose yang tinggi yang dapat digunakan sebagai bahan baku papan partikel. Penelitian ini bertujuan untuk mengetahui pengaruh kadar perekat isosianat terhadap sifat fisis dan mekanis papan partikel serta untuk mengetahui kadar perekat optimal dalam pembuatan papan partikel berbahan dasar sabut kelapa.  Bahan baku yang digunakan adalah sabut kelapa dan perekat isosianat. Papan partikel  dibuat dengan ukuran 1 cm x 25 cm x 25 cm, dengan target kerapatan 0,7 g/cm3. Variasi dalam penelitian ini adalah kadar perekat isosianat 5, 7, dan 9%. Parameter yang diamati adalah kerapatan, kadar air, pengembangan tebal, daya serap air, modulus patah dan modulus lentur papan partikel. Data yang diperoleh akan dibandingkan dengan standar SNI 03-2105-2006. Hasil penelitian menunjukkan bahwa  sifat fisis papan partikel berbahan dasar sabut kelapa yaitu kerapatan, kadar air dan pengembangan tebal 2 jam telah memenuhi standar SNI 03-2105-2006, sedangkan pengembangan tebal  24 jam, hanya kadar perekat isosianat 9% yang memenuhi standar.  Hasil pengujian sifat mekanis, hanya nilai MOR yang memenuhi standar, sedangkan nilai MOE tidak ada yang memenuhi standar. Kadar perekat yang optimal dalam penelitian ini adalah kadar perekat 9%   Kata Kunci : Sabut Kelapa, Perekat Isosianat, Papan Partikel
PEMBUATAN ARANG AKTIF DARI LIMBAH KULIT PISANG RAJA (Musa textilia) UNTUK MENINGKATKAN KUALITAS FISIK AIR (Preparation of Activated Carbon From Plantain Skin Waste to Improve The Physical Quality of Water) Doni Pandapotan Simangunsong; Ainun Rohanah; Adian Rindang
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (134.742 KB)

Abstract

ABSTRACT Activated carbon is a material that has a high carbon content that can be made from organic and inorganic materials, in condition the materials have a porous structure. The research aims to determine the characteristic of moisture content, ash content and the volatile matter of activated carbon from Musa textilia as well as to improve physical quality of the water. The results of research indicated that moisture content, ash content and volatile matter of activated carbon from Musa textilia were 3.8%, 4.8% and 95.46% respectively. The application of activated carbon in water indicated that colour of the water was 82 TCU, total dissolved solid was 306.7 mg/L, and the water had charcoal smell. The produced water does not reach the water quality standard, while the temperature of the water after application of activated carbon was 27oC and water turbidity was 10 NTU and was in compliance with water quality standard. Key words: activated carbon, plantain skin waste, physical quality of water ABSTRAK   Arang aktif merupakan material yang memiliki kadar karbon tinggi yang dapat dibuat dari bahan organik maupun anorganik, dengan syarat bahan tersebut mempunyai struktur pori. Penelitian ini bertujuan untuk mengetahui karakteristik kadar air, kadar abu dan bagian yang hilang pada arang aktif kulit pisang raja (Musa textilia) serta untuk meningkatkan kualitas fisik air. Hasil penelitian menunjukkan bahwa arang aktif kulit pisang raja (Musa textilia) menghasilkan kadar air, kadar abu dan bagian yang hilang sebesar 3,8%, 4,8% dan 95,46%. Hasil pengaplikasian arang aktif pada air menghasilkan  warna air sebesar 82 TCU, zat padat terlarut sebesar 306,7 mg/L, serta air berubah menjadi berbau arang. Hasil tersebut belum memenuhi standar mutu air bersih, sementara suhu air adalah 27oC serta nilai kekeruhan air sebesar 10 NTU dan sudah sesuai dengan standar mutu air bersih.   Kata kunci: Arang aktif, limbah kulit pisang raja, kualitas fisik air
PENGARUH PERBANDINGAN JUMLAH GULA AREN DENGAN KRIMER DAN PERSENTASE MALTODEKSTRIN TERHADAP KARAKTERISTIK BUBUK MINUMAN JAHE INSTAN (The Effect of Ratio of Palm Sugar With Creamer and Percentation of Maltodextrin on the Quality of Ginger Drink Instant Powd Hebry Siagian; Herla Rusmarilin; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (142.268 KB)

Abstract

ABSTRACT This study was conducted to determine the effect of ratio  of palm sugar with creamer and percentation of maltodextrin on the quality of ginger drink instant powder. This research was conducted by using completely randomized  design  with  two  factors  i.  e:  ratio  of  palm sugar with creamer (A) : (85%:15% ; 75%:25% ; 65%:35% ; 55%:45%) and percentation of maltodextrin (B) : (12,5% ; 15% ; 17,5% ; 20%). The parameters analyzed were water content, ash content, total soluble solid, total solid, solubility, the hedonic organoleptic value of flavor and taste, the score organoleptic value of taste and colour. The result showed that the ratio of palm sugar with creamer had highly significant effect on the water content, ash content, total soluble solid, total solid, solubility, hight of sediment, the hedonic organoleptic value of taste and colour. Percentation of maltodextrin had highly significant effect on water content, ash content, total soluble solid, total solid, solubility, the hedonic organoleptic value of flavour and taste, the score organoleptic value of taste. Ratio of palm sugar with creamer of 55%:45% and percentation of maltodextrin of 20% produced the best quality of ginger drink instant powder. Key word : Creamer, Ginger Drink Instant Powder, Maltodextrin, Palm Sugar. ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan jumlah gula aren dengan krimer dan persentase maltodekstrin terhadap karakteristik minuman jahe instan.  Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap Faktorial 2 faktor, yaitu Faktor I perbandingan jumlah gula aren dengan krimer terdiri dari 4 taraf, yaitu 85%:15% ; 75%:25% ; 65%:35% ; 55%:45%. Faktor II yaitu konsentrasi maltodekstrin terdiri dari 4 taraf yaitu 12,5%, 15%, 17,5%, dan 20%. Parameter mutu minuman jahe instan yang diamati meliputi kadar air, kadar abu, total padatan terlarut, total padatan, daya larut, tinggi endapan, nilai hedonik rasa dan warna.  Hasil penelitian menunjukkan perbandingan jumlah gula aren dengan krimer memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, total padatan, daya larut, nilai hedonik rasa dan warna.  Konsentrasi maltodekstrin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, total padatan, daya larut, tinggi endapan, nilai hedonik rasa dan aroma.  Perbandingan jumlah gula aren dan krimer 55% : 45% dan persentase maltodekstrin 20% menghasilkan bubuk minuman jahe dengan mutu terbaik.   Kata Kunci : Gula Aren, Krimer, Maltodekstrin, Minuman Bubuk Instan Jahe 
PENGARUH PERBANDINGAN BUBUR JAGUNG DENGAN BUBUR KACANG MERAH DAN PERSENTASE CARBOXY METHYL CELLULOSE TERHADAP MUTU SELAI (The Effect of Ratio of Corn Porridge with Red Kidney Bean Porridge and Percentage of Carboxy Methyl Celluloseon The Quality of Jam) Andreas Sembiring; Sentosa Ginting; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (136.788 KB)

Abstract

ABSTRACT The aim of this study was to find the effect of the ratio of corn porridge with red kidney bean porridge and percentage of carboxy methyl cellulose on the quality of jam. This study was using completely randomized design with two factors, i.e ratio of corn porridge with red kidney bean porridge (K) : (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) and percentage of carboxy methyl cellulose(L): (0,25%, 0,5%, 0,75%, 1,0%). Parameter analyzed were moisture content, ash content, crude fiber content, protein content, total soluble solid, total sugar, pH, total plate count, organoleptic test of  color, flavor, taste and topicality. The results showed that the ratio of corn porridge with red kidney bean porridge had highly significant effect on moisture content, ash content, crude fiber content, protein content, total soluble solid, total sugar, pH, organoleptic value of color, flavor, taste, and topicality. Percentage of carboxyl methyl cellulose had highly significant effect on moisture content, ash content, crude fiber content, and organoleptic value of topicality. Interaction of the ratio of corn porridge with red kidney bean porridge and percentage of carboxy methyl cellulose had no significant effect on all of parameters analyzed. The ratio of corn porridge with red kidney bean porridge of 90%:10% and percentage of carboxy methyl cellulose of 1% produced the best jam. Keywords: Corn, Carboxy Methyl Cellulose, Jam, Red Kidney Bean ABSTRAK   Penelitian ini bertujuan untuk mengetahui perbandingan bubur jagung dengan bubur kacang merah dan persentase CMC terhadap mutu selai.  Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap Faktorial, terdiri dari 2 faktor, yaitu perbandingan bubur jagung dan bubur kacang merah (K)  (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%), dan persentase karboksil metil selulosa (L) (0,25%, 0,5%, 0,75%, 1,0%). Parameter mutu selai yang diamati meliputi kadar air, kadar abu, kadar serat kasar, kadar protein, total padatan terlarut, total gula, pH, total mikroba, dan uji orgnoleptik warna, flavor, rasa, dan daya oles. Hasil penelitian menunjukkan perbandingan bubur jagung dan bubur kacang merah memberikan pengaruh berbeda sangat nyata terhadap kadar air, abu, serat kasar, protein, total padatan terlarut, total gula, pH niilai organoleptik warna, flavor, rasa dan daya oles.  Konsentrasi karboksil metil selulosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, abu, serat kasar dan daya oles.  Interaksi antara perbandingan bubur jagung dan bubur kacang merah serta konsentrasi karboksil metil selulosa memberikan pengaruh berbeda tidak nyata terhadap semua parameter mutu selai yang diamati.  Rasio bubur jagung dan kacang merah 90:10 dan persentase karboksil metil selulosa 1% menghasilkan selai dengan mutu terbaik.   Kata Kunci : Jagung, Kacang Merah, Karboksil Metil Selulosa, Selai
PENGARUH KONSENTRASI BAHAN PENGAWET ALAMI DARI EKSTRAK DAUN GAMBIR (Uncaria gambir Roxb) TERHADAP MUTU TAHU SELAMA PENYIMPANAN (The Effect of concentration of Gambir leaf extract (Uncaria gambir Roxb) on Quality of Tofu at Storage) Arihta Tumangger; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (143.243 KB)

Abstract

ABSTRACT This study was performed to determine the effect of concentration of gambir leaf (Uncaria gambir Roxb) on quality of tofu at storage. Method of this study was completely randomized design with two factors i.e. the concentration of gambir leaf extract (G) : (0 %), (0,25 %), (0,5 %), (0,75 %) and (1 %) and storage time (L) : (0 days), (2 days), (4 days), and (6 days). The analyzed parameters were total microorganism, tofu acidity, immersion water acidity, moisture content, ash content, protein content, and sensory test (color, aroma, flavor, and texture). The concentration of gambir leaf extract had highly significant effect on total microorganism, ash content, and sensory test ( color, aroma, and texture). Storage time (L) had highly significant effect on total microorganism, tofu acidity, immersion water acidity, water content, protein content, and sensory test (color, aroma, taste, and texture). The interaction of gambir leaf extract and storage time had highly significant effect on total microorganism and color. The best composition which gave the best effect on tofu was 0,5 % of gambir leaf extract and 4 days storage. Keywords: Gambir Leaf Extract, Storage Time, Tofu ABSTRAK Penelitian ini dilakukan untuk mengetahui konsentrasi ekstrak daun gambir yang tepat pada air perendaman untuk dapat mempertahankan mutu tahu selama penyimpanan. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu konsentrasi ekstrak daun gambir  (G) : (0 %), (0,25 %), (0,5 %), (0,75 %) dan (1 %) dan lama penyimpanan (L) : (0 hari), (2 hari), (4 hari), dan (6 hari). Parameter yang dianalisa adalah total mikroba, pH tahu, pH air rendaman, kadar air, kadar abu, kadar protein, uji organoleptik  (warna, aroma, rasa, dan tekstur). Konsentrasi ekstrak daun gambir memberikan pengaruh yang berbeda sangat nyata terhadap total mikroba, kadar abu, dan uji organoleptik (warna, aroma, dan tekstur). Lama penyimpanan (L) memberikan pengaruh yang berbeda sangat nyata terhadap total mikroba, pH tahu, pH air rendaman, kadar air, kadar protein, dan uji organoleptik (warna, aroma, rasa dan tekstur). Interaksi kedua faktor memberikan pengaruh yang berbeda sangat nyata terhadap total mikroba dan uji organoleptik (warna). Konsentrasi ekstrak daun gambir 0,5 % dan lama penyimpanan 4 hari memberikan yang terbaik untuk mutu tahu.   Kata kunci : Ekstrak Daun Gambir, Lama Penyimpanan, Tahu
PENGARUH PENAMBAHAN ASAM SUNTI DAN PERBANDINGAN GUM ARAB DENGAN GELATIN TERHADAP MUTU BUMBU GULAI ACEH BUBUK (The Effect of The Addition of Asam Sunti and Ratio of Arabic Gum and Gelatine on The Quality of Aceh’s Curry Powder) Dara Irtadha; Linda Masniary Lubis; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.849 KB)

Abstract

ABSTRACT The aim of this research was to find the effect of the addition of asam sunti and ratio of arabic gum and gelatine to the quality of aceh’s curry powder. This research was done at Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e addition of sunti acid (D)  : (5% ; 10% ; 15%) and ratio of arabic gum and gelatin (I) : (2%:0% ; 1,5%:0,5% ; 1%:1% ; 0,5%:1,5% ; 0%:2%). The parameters analyzed were water content, ash content, fiber content, total acid, value of pH, solubility, value of colour, total microbial, viscosity, the hedonic value of taste, flavor, and the score value of colour.The results showed that the addition of asam sunti had highly significant effect on water content, ash content, fiber content, total acid, value of pH, solubility, value of colour, total microbial, viscosity, the hedonic value of taste, and the score value of colour. But the addition of sunti acid had no significant effect on hedonic value of flavor. The ratio of arabic gum and galatine had highly significant effect on ash content, fiber content, solubility, value of colour, and viscosity. But the ratio of arabic acid and gelatine had no significant effect on water content, total acid, value of pH, total microbial, the hedonic value of taste, the hedonic value of flavor, and the score value of colour. The interaction between the two factors had highly significant effect on solubility and viscosity. But the interaction between the two factors had no significant effect on all parameters, except solubility and viscosity. The best quality of instant aceh’s curry powder was the addition of asam sunti of 10% and ratio of arabic gum and gelatine of 1%:1%. Keyword   : Aceh’s Curry Powder, Arabic Gum, Asam Sunti, Gelatine. ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh penambahan asam sunti dengan perbandingan jumlah gum arab dengan gelatin terhadap mutu bumbu gulai aceh instan. Penelitian ini dilakukan di Laboratorium teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, menggunakan rancangan acak lengkap 2 faktor, yaitu penambahan asam sunti (D) (5%: 10%: 15%) dan perbandingan gum arab dengan gelatin (I) (2%:0%; 1,5%;0,5%; 1%;1%; 0,5%;1,5%; 0%;2%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar serat, total asam, nilai pH, daya larut, nilai indeks warna, total mikroba, viskositas, nilai hedonik rasa, nilai hedonik aroma, dan skor warna. Hasil penelitian menunjukkan bahwa Penambahan asam sunti memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total asam, nilai pH, daya larut, nilai indeks warna, total mikroba, viskositas, nilai hedonik rasa, dan skor warna. Namun, penambahan asam sunti memberikan pengaruh berbeda tidak nyata terhadap hedonik aroma. Perbandingan gum arab dengan gelatin memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar serat, daya larut, nilai indeks warna, dan viskositas. Namun perbandingan gum arab dengan gelatin memberikan pengaruh berbeda tidak nyata terhadap kadar air, total asam, nilai pH, total mikroba, nilai hedonik rasa, nilai hedonik aroma, dan nilai skor warna. Interaksi antara penambahan asam sunti dan perbandingan gum arab dan gelatin memberikan pengaruh berbeda sangat nyata terhadap daya larut dan kekentalan. Namun Interaksi antara penambahan asam sunti dan perbandingan gum arab dan gelatin memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar abu, kadar serat kasar, total asam, nilai pH, nilai indeks warna, total mikroba, nilai hedonik rasa, nilai hedonik aroma, dan nilai skor warna. Pembuatan bumbu gulai aceh instan yang bermutu baik disarankan menggunakan penambahan asam sunti sebesar 10% perbandingan gum arab dan gelatin sebesar 1,0% : 1,0%.   Kata Kunci : Asam Sunti, Bumbu Gulai Aceh Instan, Gelatin, Gum Arab.
PENGARUH PERBANDINGAN SARI TAPE JAGUNG DENGAN SARI JAHE DAN PERSENTASE GULA TERHADAP MUTU MINUMAN SARI TAPE JAGUNG-JAHE (The Effect of Ratio of Fermented Corn Liquid Fraction with Ginger Extract and Sugar Percentage on The Quality of Ginger and Corn Ferm Indri Suci Astuti; Herla Rusmarilin; Hotnida Sinaga
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.18 KB)

Abstract

ABSTRACT Extract of ginger and fermented corn drink is a drink from liquid fraction of fermented corn. Fermented corn liquid has a slightly sour taste, the addition of ginger and sugar could improve its organoleptic quality. The research was performed to find the effect of ratio of fermented corn liquid fraction with ginger extract and sugar percentage on the quality of ginger and fermented corn extract drink. This research designed was factorial randomized block design with two factors i.e. ratio of fermented corn liquid fraction with ginger extract (J) (55%:45% ; 60%:40% ; 65%:35% ; 70%:30%) and percentage of sugar (G) (5%; 10%; 15%; 20%). The parameters that analyzed were ph value, total soluble solid, total acid, total sugar, total  microbe, alcohol content, hedonic test and score test of color, flavor, taste. The best extract of ginger and fermented corn drink (J3G3) was at the ratio of fermented corn liquid fraction with ginger extract (65%:35%) and 15% sugar percentage. Keywords: Fermented Corn Liquid, Ginger Extract, Total Soluble Solid, Total Sugar ABSTRAK Minuman sari tape jagung-jahe merupakan minuman yang berasal dari sari tape jagung hasil fermentasi. Sari tape jagung memiliki rasa yang sedikit asam, sehingga dilakukan penambahan jahe dan gula untuk meningkatkan kualitas organoleptik minuman. Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari tape jagung dengan sari jahe dan persentase gula terhadap mutu minuman sari tape jagung-jahe. Penelitian ini menggunakan rancangan acak kelompok faktorial dua faktor yaitu perbandingan sari tape jagung dengan sari jahe (J) (55%:45% ; 60%:40% ; 65%:35% ; 70%:30%) dan persentase gula (G) (5%; 10%; 15%; dan 20%). Parameter yang dianalisis adalah nilai ph, total padatan terlarut, total asam, total gula, total  mikroba, kadar alkohol, nilai hedonik (warna, aroma, rasa), dan nilai skor (warna, aroma, rasa). Minuman sari tape jagung-jahe terbaik terdapat pada perlakuan J3G3 yaitu perbandingan sari tape jagung dengan sari jahe (65%:35%) dan persentase gula 15%.   Kata Kunci: Sari Jahe, Sari Tape Jagung, Total Gula, Total Padatan Terlarut
PENGARUH PERBANDINGAN BUBUR BUAH NANAS DENGAN BUBUR SAYUR SAWI HIJAU DAN PERSENTASE GUM ARAB TERHADAP MUTU SELAI NASA (The Effect of Ratio of Pinneaple Pulp with Green Grass Vegetables and Percentage of Arabic Gom on The Quality of “Nasa” Jam) Khuman Marion Nainggolan; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (130.675 KB)

Abstract

ABSTRACT The aim of this study was to find the effect of the ratio of pinneaple pulp with green grass vegetables and percentage of arabic gom on the quality of “nasa” jam. This study was using completely randomized design with two factors, i.e ratio of pinneaple pulp with green grass vegetable (K) : (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) and percentage of gom arabic (L): (0,1%, 0,3%, 0,5%, 0,7%). Parameter analyzed were moisture content, ash content, crude fiber content, vitamin C content, total acid, total soluble solid, pH, total plate count, organoleptic test of, color, flavor, taste and topicality. The results of this study showed that the ratio of pinneaple pulp with green grass vegetables had highly significant effect on ash content, crude fiber content, vitamin C content total acid, total soluble solid, pH, organoleptic value of  , color, flavor, tast and topicality, and had significant effect on moisture content. Percentage of arabic gom had highly significant effect on moisture content and had significant effect on ash content. Interaction of the ratio of pinneaple pulp with green grass vegetables and percentage of arabic gom had no significant effect on all of parameter analyzed. Based on the ratio of pinneaple pulp with green grass vegetables the ratio of 80%: 20% produced the best “nasa” jam and percentage of arabic gom of 0,7% produced the best “nasa” jam. Keywords: arabic gom, green grass vegetables, jam, pineapple ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur buah nanas dengan bubur sayur sawi hijau dan persentase gum arab serta interaksinya terhadap mutu selai “nasa”. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan dua faktor yaitu perbandingan konsentrasi bubur buah nanas dengan bubur sayur  sawi (K): (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) dan persentase  gum arab (L): (0,1%, 0,3%, 0,5%, 0,7%). Parameter yang dianalisis adalah kadar air (%), kadar abu (%), kadar serat kasar (%), kandungan vitamin C (mg/100g), total asam (%), total padatan terlarut (oBrix), pH, total mikroba (log CFU/g), uji organoleptik warna, aroma, rasa dan daya oles. Hasil penelitian menunjukkan bahwa perbandingan konsentrasi bubur buah nanas dengan bubur sayur  sawi hijau memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar serat kasar, kandungan vitamin C, total asam, total padatan terlarut, pH, organoleptik warna, aroma, rasa dan daya oles dan memberi pengaruh berbeda nyata terhadap kadar air. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar air dan pengaruh berbeda nyata terhadap kadar abu. Interaksi antara kedua faktor memberi pengaruh  berbeda tidak nyata terhadap semua parameter uji. Berdasarkan perbandingan bubur buah nanas dengan bubur sayur sawi hijau maka perbandingan 80%:20% menghasilkan selai “nasa” dengan mutu baik dan persentase gum arab 0,7% menghasilkan selai “nasa” dengan mutu terbaik.   Kata kunci: gum arab, nanas, sawi hijau, selai
PENGARUH PERBANDINGAN KONSENTRASI XANTHAN GUM DENGAN KARAGENAN DAN LAMA PEMASAKAN TERHADAP MUTU JELLY TERONG BELANDA (The Effect of Ratio of Xanthan Gum and Carragenan and Cooking Time on The Quality of Tamarillo Jelly) Melva Syafitri Pasaribu; Zulkifli Lubis; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (138.671 KB)

Abstract

ABSTRACT The purpose of this study was to determine the effect of ratio of xanthan gumic and carragenan and cooking time on the quality of tamarillo jelly. This study was done used completely randomized design with two factors, ie: ratio of  xanthan gumic and carragenan (K) (0,7:1,0%, 0,8%:0,9%, 0,9%:0,8%, and 1,0%:0,7%) and cooking time (L): (15 minute, 20 minute, 25 minute and 30 minute). The ratio of Xanthan gumic and carragenan gave highly significant effect on moisture content, ash content, and sensory value of colour. Cooking time gave highly significant effect  on moisture content, vitamine C content, total acid, total soluble solid, sensory value of color, flavor, taste, and plasticity, and gave significant effect on ash content. The interaction of the ratio of xanthan gumic and carragenan and cooking time had highly significant effect on moisture content. The best quality of tamarillo jelly was obtained from the ratio of xanthan gum and carragenan (K4 of 1,0%:0,7%) and cooking time (L3 of 25 minute). Keywords: Carragenan, Cooking Time, Jelly, Tamarillo, Xanthan Gum ABSTRAK   Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan konsentrasi xanthan gum dengan karagenan dan lama pemasakan terhadap mutu jelly terong belanda. Penelitian dilakukan dengan menggunakan Rancangan Acak lengkap Faktorial dengan 2 faktor, yaitu perbandingan konsentrasi xanthan gum dan karagenan (K) : 0,7:1,0%, 0,8%:0,9%, 0,9%:0,8%, dan 1,0%:0,7%, serta lama pemasakan (L) : 15 menit, 20 menit, 25 menit, dan 30 menit.  Perbandingan konsentrasi xanthan gum dan karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, dan nilai organoleptik warna.  Lama pemasakan memberikan pengaruh berbeda sangat nyata terhadap kadar air, vitamin C, total asam, total padatan terlarut, nilai organoleptik warna, aroma, rasa, dan plastisitas, serta memberikan pengaruh berbeda nyata terhadap kadar abu.  Interaksi antara perbandingan konsentrasi xanthan gum dan karagenan serta lama pemasakan memberikan pengaruh berbeda sangat nyata terhadap kadar air.  Jelly terong belanda dengan mutu terbaik diperoleh dari perlakuan perbandingan konsentrasi xanthan gum dan karagenan 1,0% : 0,7%, dan lama pemasakan 25 menit.   Kata Kunci : Karagenan, Jelly, Lama Pemasakan, Tamarilo, Xanthan Gum

Page 41 of 60 | Total Record : 593

 39   40   41   42   43 

Filter by Year

2013 2019


Reset
Filter By Issues
All Issue Vol 7, No 4 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 3 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 2 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 1 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 1 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 2 (2013): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian More Issue