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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 PERBANDINGAN TEPUNG TERIGU DENGAN TEPUNG LABU KUNING DAN PENAMBAHAN RAGI TERHADAP MUTU ROTI TAWAR (The Effect of Ratio of Wheat flour and Pumpkin Flour and Yeast on The Quality of White Bread) Dita Deviana Fadhilah; Rona J. Nainggolan; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This research was aimed to know the effect of ratio of wheat flour and pumpkin flour and percentation of yeast to produce the best characteristics of white bread and to introduce a new pumpkin product. This research was conducted using a completely randomized design with two factors, namely ratio of pumpkin flour and wheat flour; (95%:5%, 90%:10%, 85%:15%, and 80%:20%)and percentation of yeast; 1%, 2%, 3%, and 4%. The parameters analyzed were water content, ash content, fat content, protein content, carbohydrate content, fiber content, volume increase, organoleptic values (colour, flavour, taste, and texture). The results showed that the ratio of wheat flour and pumpkin flour had highly significant effect on ash content, protein content, fat content, fiber content, carbohydrate content, volume increase, colour, and taste. Concentration of yeast had highly significant effect on ash content, protein content, fiber content, volume, colour, and  taste, but had significant effect on texture. The 85%:15% proportion of wheat flour on pumpkin flour and 3% of yeast produced the better and more acceptable quality of bread. Keywords: Pumpkin, White Bread, Yeast ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung terigu dengan tepung labu kuning dan penambahan ragi untuk menghasilkan roti tawar dengan karakteristik terbaik dan untuk mengenalkan produk olahan dari tepung labu kuning. Penelitian ini dilakukan menggunakan rancangan acak lengkap dua faktor, yaitu perbandingan tepung terigu dan tepung labu kuning yaitu 95%:5%, 90%:10%, 85%:15%, dan 80%:20% dan konsentrasi ragi yaitu 1%, 2%, 3%, dan 4%. Parameter yang dianalisis meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar, volume pengembangan, pengujian organoleptik (warna, aroma, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa pengaruh perbandingan tepung terigu dengan tepung labu kuning memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar protein, kadar lemak, kadar serat kasar, kadar karbohidrat, volume pengembangan, nilai organoleptik warna, rasa, dan tekstur. Penambahan ragi memberikan pengaruh sangat nyata terhadap kadar abu, kadar protein, kadar serat kasar, volume pengembangan, nilai organoleptik warna, dan rasa, namun berbeda nyata terhadap nilai organoleptik tekstur. Perbandingan tepung terigu dengan tepung labu kuning sebesar 85%:15% dan penambahan ragi sebesar 3% menghasilkan roti tawar yang lebih baik dan dapat diterima.   Kata kunci: labu kuning, roti tawar, ragi
PENGARUH PERBANDINGAN BUBUR MENTIMUN DENGAN BUBUR BROKOLI DAN PERSENTASE GUM ARAB TERHADAP MUTU VEGETABLE LEATHER (The Effect of Ratio of Cucumber Porridge With Broccoli Porridge and Percentage of Arabic Gum on The Quality of Vegetable Rodiyanti Rodiyanti; Sentosa Ginting; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (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 cucumber porridge with broccoli porridge and percentage of arabic gum on the quality of vegetable leather. This research was conducted by using completely randomized design (CRD) with two factors, i.e. ratio of cucumber porridge with broccoli porridge (R) (60%:40%; 50%:50%; 40%:60%; 30%:70%) and percentage of arabic gum (S) (0,5%, 1,0%, 1,5%, 2,0%). Parameters analyzed were water content, total soluble solid, crude fiber content, ash content, color index, organoleptic values of colour, flavour, taste, texture and consumer acceptance. The results showed that the  ratio of cucumber porridge with broccoli porridge had highly significant effect on water content, crude fiber content, ash content, and consumer acceptance. The percentage of arabic gum had highly significant effect on water content, crude fiber content, and ash content. The interaction of ratio of cucumber porridge with broccoli porridge and percentage of arabic gum had highly significant effect on crude fiber content. Product vegetable  leather the best is product by treatment comparison cucumber porridge with broccoli porridge 30% : 70% and persentase of arabic  gum 2,0% which has characteristic of quality crude fiber content highest of 2,7%.  Keywords :  Cucumber, broccoli, arabic gum, vegetable leather ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur mentimun dengan bubur brokoli dan persentase gum arab terhadap mutu vegetable leather. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu perbandingan bubur mentimun dengan bubur brokoli (R) (60%:40%; 50%:50%; 40%:60%; 30%:70%) dan persentase gum arab (S) (0,5%; 1,0%; 1,5%; 2,0%). Parameter yang dianalisa adalah kadar air, total padatan terlarut, kadar serat kasar, kadar abu, indeks warna, organoleptik hedonik warna, aroma, rasa, tekstur, dan penerimaan konsumen. Hasil penelitian menunjukkan bahwa perbandingan bubur mentimun dengan bubur brokoli memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat kasar, kadar abu dan penerimaan konsumen. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar air,  kadar serat kasar, dan kadar abu. Interaksi perbandingan bubur mentimun dengan bubur brokoli dan persentase gum arab memberi pengaruh berbeda sangat terhadap kadar serat kasar. Produk vegetable leather terbaik adalah produk dengan perlakuan perbandingan bubur mentimun dengan bubur brokoli 30% : 70% dan persentase gum arab 2,0% yang memiliki karakteristik mutu kadar serat kasar tertinggi sebesar 2,7%.   Kata kunci : Mentimun, brokoli, gum arab, vegetable leather
PENGARUH PENAMBAHAN BUNGA KECOMBRANG TERHADAP MUTU BUMBU TOMBUR DALAM KEMASAN GELAS SELAMA PENYIMPANAN SUHU RUANG (The Effect of Etlingera elatior (Kecombrang) Flower Addition on the Quality of Sambal Tombur Packaged in Glass Jar During Storage at Room Rugun Siska Elizabeth Sitompul; Hotnida Sinaga; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Sambal tombur is one of the batak cuisine made with simple preparation.   Kecombrang flower was added to act as antimicrobial properties in the sambal tombur. The flower contains flavonoids, essential oils with high antioxidant activites. The research was aimed to determine the effect of kecombrang flower addition (0%, 10%, 20% and 30%) and aging time  (0, 3, 6 and 9 days), on the quality of sambal tombur stored at room temperature. The results show that the kecombrang flower acted as a natural preservative for sambal tombur. This can be seen from the total number of microbial, in which the microbial contaminants decreased with the increased of 10% of kecombrang flower stored for up to 6 days at room temperature.   Keywords: Antimicrobe, Etlingera elatior Flower, Natural Preservation, Sambal Tombur. ABSTRAK   Bumbu tombur merupakan salah satu makanan khas suku batak yang dibuat dengan bahan dan metode yang sederhana. Penambahan bunga kecombrang dimaksudkan sebagai senyawa antimikroba alami pada bumbu tombur. Bunga kecombrang memiliki senyawa antimikroba berupa flavonoid, minyak atsiri dan memiliki aktivitas antioksidan yang tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bunga kecombrang (0%, 10%, 20% dan 30%) lama penyimpanan terbaik bumbu tombur pada suhu ruang (0, 3, 6 dan 9 hari). Hasil penelitian menunjukkan bahwa bunga kecombrang mampu berperan sebagai bahan pengawet alami untuk bumbu tombur. Hal ini dapat dilihat dari jumlah total cemaran mikroba yang semakin menurun dengan meningkatnya konsentrasi bunga kecombrang mulai dari 10% dengan penyimpanan selama 6 hari pada suhu ruang.   Kata Kunci: Bunga etlingera elatior, Antimikroba, Bumbu Tombur, Pengawet Alami.
PENGARUH PERBANDINGAN EKSTRAK ALBEDO KULIT DURIAN DENGAN SARI BUAH MARKISA DAN LAMA PEMASAKAN TERHADAP MUTU JELLY AGAR (The Effect of Ratio of Extract of Durian Peel Albedo and The Essence of Passion Fruit and Cooking Time on Quality of Jelly Agar) Yosafat Marolop A.S.; Sentosa Ginting; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This research was conducted to determine the effect of ratio of extract durian peel albedo and the essence of passion fruit and cooking time on quality of jelly agar. This research was using a completely factorial randomized design with two factors: ratio of extract durian peel albedo and the essence of passion fruit : 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40% and cooking time: 15 minutes, 20 minutes, 25 minutes, 30 minutes. The results showed that ratio of extract durian peel albedo and the essence of passion fruit had highly significant effect on water content, ash content, vitamin C content, total acid, total soluble solid, sensory value of color and taste, and had no different effect on sensory value of flavor and value score of texture. Cooking time had highly significant effect on water content, vitamin C content and total acid, and had no different effect on ash content, total soluble solid, sensory test of color, flavor, taste, and value score of texture. Interaction between extract durian peel albedo and the essence of passion fruit and cooking time had highly significant effect on vitamin C content and total acid. The 60% : 40% ratio of extract of durian peel albedo and the essence of passion fruit and 15 minutes cooking time produced the best jelly agar. Keywords : Cooking Time, Durian Peel Albedo, Jelly Agar, Passion Fruit ABSTRAK   Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan albedo kulit durian dengan sari buah markisa dan lama pemasakan yang terhadap mutu jelly agar.  Penelitian dilakukan dengan menggunakan rancangan acak lengkap faktorial dengan 2 faktor, yaitu perbandingan albedo kulit durian dengan sari buah markisa  sebagai faktor I dengan 4 taraf : 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan lama pemasakan sebagai faktor II dengan 4 taraf, yaitu 15 menit, 20 menit, 25 menit, dan 30 menit.  Hasil penelitian menunjukkan perbandingan albedo kulit durian dengan sari buah markisa  memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, vitamin C, total asam, total padatan terlarut, dan nilai organoleptik warna dan rasa, tetapi memberikan pengaruh berbeda tidak nyata terhadap nilai organoleptik aroma dan skor tekstur.  Lama pemasakan memberikan pengaruh berbeda sangat nyata terhadap kadar air, vitamin C dan  total asam, tetapi memberikan pengaruh berbeda tidak nyata terhadap kadar abu, nilai organoleptik warna, aroma, rasa dan skor tekstur.  Interaksi antara perbandingan albedo kulit durian dengan sari buah markisa   dan lama pemasakan memberikan pengaruh berbeda sangat nyata terhadapkadar vitamin C dan total asam.  Perlakuan perbandingan albedo kulit durian dengan sari buah markisa   60% : 40% serta lama pemasakan 15 menit menghasilkan jelly agar dengan mutu terbaik.   Kata Kunci : Albedo Kulit Durian, Buah Markisa, Jelly Agar, Lama Pemasakan
PENGARUH PERBANDINGAN SARI BIT DENGAN SARI SARI KUINI DAN JUMLAH DEKSTRIN TERHADAP MUTU SERBUK MINUMAN INSTAN KUINIBIT (The Effect of Ratio of Beetroot and Kuini Juice and Dextrin Amount on the Quality of Kuinibit Instan Drink) Aminuddin Siregar; Sentosa Ginting; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This study was conducted to determine the effect or ratio or beetroot juice and dextrin amount on the quality of kuinibit instant drink. This research used completely randomized design (CRD) with two factors, i.e : ratio of beetroot juice and kuini juice (P) : (70%:30%, 60%:40%, 50%:50%, 40%:60%, 30%:70%) and dextrin amount (D) : (8%, 10%, 12%). The Parameters analyzed were water content, ash content, vitamin C content, total acid, solubility, yield, total soluble solid, the hedonic value of color, flavor and taste, the score value of color, and color index. The result showed that ratio of beetroot juice and kuini juice had highly significant effect on ash content, and color index. Dextrin amount had highly significant effect on water content, ash content, vitamin C content, total acid, solubility, yield, total soluble solid, the hedonic value of color, flavor and taste, the score value of color, and color index. The interaction between the two factors had highly significant effect on the hedonic value of flavor and taste. Ratio of beetroot juice and kuini juice of 30%:70% and dextrin amount of 12% produced the best quality instant drink. Keywords : Beetroot Juice, Dextrin, Instant Drink, Kuini Juice ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari bit dengan sari kuini dan jumlah dekstrin terhadap mutu serbuk minuman instan kuinibit. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari bit dengan sari kuini (P) : (70%:30%, 60%:40%, 50%:50%, 40%:60%, 30%:70%) dan jumlah dekstrin (D) : (8%, 10%, 12%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, total asam, daya larut, rendemen, total padatan terlarut, nilai hedonic warna, aroma, rasa, nilai skor warna dan indeks warna. Hasil penelitian menunjukkan bahwa perbandingan sari bit dengan sari kuini memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar vitamin C, total asam, total padatan terlarut, nilai hedonic warna, aroma, rasa, nilai skor warna, dan indeks warna. Jumlah dekstrin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total asam, daya larut, rendemen, total padatan terlarut, nilai hedonik warna, aroma, rasa, nilai skor warna, dan indeks warna. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai hedonic aroma dan nilai hedonic rasa. Perbandingan sari bit dengan sari kuini 30%:70% dan jumlah dekstrin sebesar 12% menghasilkan serbuk minuman instan kuinibit terbaik. Kata Kunci : Dekstrin, Minuman Instan, Sari Bit, Sari Kuini
PENGARUH PERBANDINGAN SARI PEPAYA DENGAN SARI PARE DAN KONSENTRASI KARBOKSIL METIL SELULOSA TERHADAP MUTU SIRUP PEPAYA-PARE (The Effect of Ratio of Papaya Juice With Bitter Gourd Juice and Concentration of Carboxyl Methil Cellulose on Ayu Lumbantoruan; Ismed Suhaidi; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This research was aimed to know the effect of ratio of papaya juice with bitter gourd juice and concentration of Carboxyl Methil Cellulose on the quality of papaya–bitter gourd syrup. This research was conducted using a factorial completely randomized design with two factors, i.e the ratio of papaya juice and bitter gourd juice syrup , (S) : (90% : 10%,  80% : 20%, 70% : 30%, 60% : 40%) and concentration of Carboxyl Methil Cellulose (K) : (0,2%, 0,3%, 0,4%, 0,5%). The parameters were total soluble solid, total microbe, vitamin C content, viscosity, total sugar, pH solid, score test of colour, hedonic test of colour, hedonic test of flavor and hedonic test of taste, and test of consumer acceptance. The results showed that ratio of papaya juice and bitter gourd juice had a highly significant effect (P,0,01) on total soluble solid, vitamin C content, viscocity, total sugar, pH value, hedonic test of colour, hedonic test of taste, and test of consumer acceptance but had no significant effect (P>0,05) on total microbe, score test of colour and hedonic test of flavor. Concentration Carboxyl Methil Cellulose had highly significant significant effect on total soluble solid, vitamin C content, viscocity, total sugar, and hedonic test of taste but had no significant effect (P>0,05) on total microbe, pH value, score test of colour and hedonic test of colour, and test of consumer acceptance. The interaction of the two factors had highly significant effect on viscocity. The ratio of  90% papaya juice and 10% bitter gourd juice and the concentration Carboxyl Methil Cellulose of 0,5%  had the best quality of papaya-bitter gourd syrup. Keywords: Bitter Gourd, Carboxyl Methil Cellulose, Juice, Papaya, Syrup abstrak   Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan Sari Pepaya dengan Sari Pare dan konsentrasi Karboksil Metil Selulosa terhadap mutu sirup pepaya-pare. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor yaitu perbandingan sari pepaya dengan sari pare (S) : (90% : 10%,  80% : 20%, 70% :3 0%, 60% : 40%) dan konsentrasi Karboksil Metil Selulosa (K) : (0,2%, 0,3%, 0,4%, 0,5%). Parameter yang dianalisa adalah total padatan terlarut, total mikroba, kadar vitamin C, viskositas, total gula, nilai pH, uji skor warna, uji hedonik warna, uji hedonik aroma, uji hedonik rasa dan uji penerimaan konsumen. Hasil penelitian menunjukkan bahwa perbandingan sari pepaya dengan sari pare memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap total  padatan terlarut, kadar vitamin C, viskositas, total gula, nilai pH, uji hedonik warna, uji hedonik rasa, dan uji penerimaan konsumen tetapi memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap total mikroba, uji skor warna dan uji hedonik aroma. Konsentrasi Karboksil Metil Selulosa memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, kadar vitamin C, viskositas, total gula, dan uji hedonik rasa tetapi memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap total mikroba, nilai pH, uji skor warna, uji hedonik warna, dan uji penerimaan konsumen. Interaksi antara kedua faktor memberikan pengaruh sangat nyata terhadap viskositas. Perbandingan sari pepaya dengan sari pare 90% : 10%  dan  konsentrasi  Karboksil  Metil  Selulosa 0,5% memberikan pengaruh yang terbaik untuk mutu sirup pepaya-pare.   Kata kunci : Karboksil Metil Selulosa, Juice,  Pepaya, Pare, Sirup
PENGARUH METODE DAN LAMA BLANSING TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN FUNGSIONAL TEPUNG UBI JALAR UNGU (Ipomea batatas L) (The Effect of Methode dan Blanching Time on Physical,Chemistry and, Functional Characteristic of Purple Sweet Potato) Ikhsan Nawali Daulay; Sentosa Ginting; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (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 blanching method and blanching time on physical, chemical, and functional characteristic of purple sweet. This study used  a completely randomized design with two factors, namely the method of blanching (B): (blanching with hot water in open containers, blanching with steam in an open container at 90 C, blanching with hot water in closed container at 90 C, and blanching water vapor in a closed container at 90 C and blanching time (T): (5,10,15 minutes). The parameters analyzed were the color values, bulk density, organoleptic of color and aroma, the index of browning, moisture content, water and oil absorption, swelling power, ,solubility and baking expansion. The result showed that the method of blanching had highly significant effect of yield, color, bulk density, moisture content and anthocyanin, and had no significant effect on organoleptic of aroma and color, index of browning, water and oil absorption, swelling power, solubility and baking expansion. Blanching time had highly significant effect in organoleptic of color and aroma, water content and swelling power and had no significant effect on the value of color, browning index water and oil absorption, swelling power, solubility, and baking expansion. The interaction between the two factors had significantly affected on water content and had no significant effect of the value of the color, bulk density, organoleptic aroma and color, browning index, water and oil absorption, solubility, and baking expansion. The best quality flour was flour with hot water blanching method in a open container at 90 oC for 15 minutes. Keywords: Blanching, Flour, Method, Purple Sweet Potato, Temperature ABSTRAK   Tujuan penelitian ini adalah untuk mengetahui pengaruh metode dan lama blansing terhadap karakteristik fisik, kimia, dan fungsional tepung ubi jalar ungu. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu metode bansing (B): (blansing dengan air panas wadah terbuka suhu 90 oC, blansing dengan uap air panas wadah tertutup suhu 90 oC, blansing dengan uap air panas pada wadah tertutup suhu 90 oC dan blansing dengan uap air panas pada eah tertutup suhu 90 oC. dan lama balancing (T): (5,10,dan 15 menit). 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 ekspansion. Hasil penelitian menunjukkan bahwa metode blansing memberikan pengaruh berbeda sangat nyata terhadap rendemen, warna, densitas kamba, kadar air dan antosianin dan memberikan pengaruh berbeda tidak nyata terhadap organoleptik aroma,warna, indeks pencoklatan, daya serap air dan minyak, swelling power,kelarutan, dan baking ekspansion. Lama blansing memberikan pengaruh berbeda sangat nyata terhadap organoleptik warna dan aroma, kadar air dan swelling power, dan memberikan pengaruh berbeda tidak nyata terhadap nilai warna, indeks pencoklatan, daya serap air dan minyak, swelling power, kelarutan dan baking ekspansion. Interaksi Antara kedua faktor memberikan pengaruh berbeda nyata terhadap kadar air dan memberikan pengaruh berbeda tidak nyata terhdap organolpetik warna dan aroma, indeks pencoklatan, daya serap air dan minyak, kelarutan, dan baking ekspansion. Tepung dengan mutu terbaik adalah tepung dengan metode blansing pada wadah terbuka suhu 90 0C selama 15 menit.   Kata kunci : Blansing, Metode, Suhu, Tepung, Ubi Jalar Ungu
PENGARUH PERBANDINGAN SARI BUAH BELIMBING WULUH DAN SARI BUAH SALAK SELAMA PENYIMPANAN TERHADAP MUTU FRUIT TEA (The Effect of Ratio of Wuluh Starfruit Juice and Snakefruit Juice During Storage on Quality of Fruit Tea) M. Yudha Pratama; Rona J. Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This study was performed to determine the best ratio of starfruit juice and snakefruit juice to produce qualified and nutritios fruit flavored tea drinks (Fruit Tea) and prefer by people. Method of this study was completely randomized design with two factors i.e. the ratio of wuluh starfruit juice and snakefruit juice (B): (15,5%:14,5%), (18%:12%), (20,5%:9,5%) ,(23%:7%) and (25,5%:4,5%) and storage time (L) : (0 days), (7 days), (14 days), and (21 days). The analyzed parameters were total acid, vitamin C, total microbial,total soluble solid, organoleptic value of taste, flavor, and color. The result showed that the best composition which gave the best effect on Fruit Tea was ratio of wuluh starfruit juice and snakefruit juice of (25,5%:4,5%) and 0 days of storage. Keywords: Fruit Tea, Snakefruit, Starfruit, Storage Time ABSTRAK Penelitian ini dilakukan untuk mengetahui kombinasi perbandingan terbaik antara sari buah belimbing wuluh dan sari buah salak untuk menghasilkan minuman teh rasa buah (Fruit Tea) yang berkualitas dan bergizi serta disukai oleh seluruh masyarakat. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan sari buah belimbing wuluh dan sari buah salak (B) : (15,5%:14,5%), (18%:12%), (20,5%:9,5%), (23%:7%) dan (25,5%:4,5%) dan lama penyimpanan (L) : (0 hari), (7 hari), (14 hari), dan (21 hari). Parameter yang dianalisa adalah total asam, kadar vitamin C, total mikroba, total soluble solid, uji organoleptik (rasa, aroma, dan warna). Hasil penelitian menunjukkan bahwa perbandingan sari buah belimbing wuluh dan sari buah salak (25,5% : 4,5%) dan lama penyimpanan 0 hari memberikan hasil terbaik untuk mutu Fruit Tea.   Kata Kunci : Belimbing Wuluh, Fruit Tea, Lama Penyimpanan, Salak
KAJIAN POTENSI PRODUKSI PADI SERTA EVALUASI KINERJA OPERASI DAN PEMELIHARAAN SISTEM IRIGASI TANJUNG KERIAHAN DI KECAMATAN SIRAPIT KABUPATEN LANGKAT (The Study of Rice Potential Production with The Operational Work Evaluation and Maintenance of Tanjung Ker Dian Permata Sari; Sumono Sumono; Nazif Ichwan
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACK Tanjung Keriahan as rice production area in Langkat Regency which served by technical irrigation system with target of rice productivity can reach its production potential.Achievement of the target was evaluated based on production target and performance of operation and maintenance of irrigation system in the period of 2011-2015. Some of the research indicators were potential production, productivity, production target, and rice landscaping indices and performance of operation and maintenance of irrigation system. The results showed that the average of potential production was 94,81 kw/ha, the average of productivity was 63,857 kw/ha, the average of production target was 66,908%, rice landscaping indices were 3 and performance of operation and maintenance of irrigation system was 3,61; classified in the very well category.   Keywords: Irrigation System, Rice, Performance Evaluation,Tanjung Keriahan. ABSTRAK   Tanjung Keriahan merupakan daerah penghasil beras di kabupaten Langkat yang dilayani oleh sistem irigasi teknis dengan target produktivitas padi yang dihasilkan dapat mencapai potensi produksinya. Ketercapaian target tersebut dievaluasi berdasarkan aras pencapaian produksi padi serta kinerja operasi dan pemeliharaan sistem irigasinya pada periode 2011 – 2015. Beberapa indikator penelitiannya adalah potensi produksi, produktivitas, aras pencapaian produksi dan indeks pertanaman padi serta kinerja operasi dan pemeliharaan sistem irigasi. Hasil penelitian menunjukkan potensi produksi rata – rata adalah 94,81 kw/ha, produktivitas rata – rata 63,857 kw/ha, aras pencapaian produksi rata – rata 66,908%, indeks pertanaman padi 3 serta kinerja operasi dan pemeliharaan sistem irigasi mencapai score 3,61 tergolong dalam kategori sangat baik.   Kata Kunci : Evaluasi Kinerja, Padi, Sistem Irigasi, Tanjung Keriahan.
PEMBUATAN ARANG AKTIF DENGAN BAHAN BAKU LIMBAH TEH SEBAGAI PENINGKAT KUALITAS FISIK AIR (Activated Carbon from Tea Waste to Increase Water’s Physical Quality) Dita Anastasia Sarah Zurenahusla; Ainun Rohanah; Saipul Bahri Daulay
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The research was aimed to know water’s physical quality after activated carbon applicated which has been roasted carbonized and activated with H­­3PO4 and to know the percentation of moisture content, ash content and vollatile matter of activated carbon which appropriate with quality standard of activated carbon. The method of the research was experimental and literature studying from related sources with the experiment, and moisture content, ash content, vollatile matter and water’s physical quality were tested. The results proved that the application of activated carbon to Deli river water could fix and increase water’s physical quality with the quality standard of moisture content and ash content of 5.35% and 5.20% respectively. Keywords : Activated Carbon, Tea Waste,  Water’s Physical Quality. ABSTRAK   Penelitian ini bertujuan untuk mengetahui kualitas fisik air akibat pengaruh aplikasi arang aktif limbah teh yang telah dikarbonisasi dengan cara disangrai serta diaktivasi dengan larutan H­­3PO4 dan untuk mengetahui persentase kadar air, kadar abu dan bagian yang hilang pada suhu 9500C pada arang aktif  yang sesuai syarat mutu arang aktif. Metode yang digunakan pada penelitian ini dengan eksperimental dan dengan cara studi literatur  dari sumber yang berkaitan dengan uji kadar abu, uji kadar air, uji bagian yang hilang pada suhu 9500C dan uji kualitas fisik air. Hasil penelitian ini menunjukkan bahwa pengaplikasian arang aktif pada air sungai Deli dapat memperbaiki dan meningkatkan kualitas fisik air dengan syarat persentase kadar air arang aktif dan kadar abu arang aktif yang digunakan mengandung 5,35% dan 5,20 %. Kata kunci : Arang Aktif, Kualitas Fisik Air, Limbah Teh

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