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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 PENJEMURAN DAN PENGERING MEKANIS TERHADAP PH, TOTAL POLIFENOL, DAN KANDUNGAN GULA BIJI KAKAO DAN COKLAT BATANG DARI BIJI KAKAO RAKYAT (Effect of Sun Drying and Chemical Drying on pH, Total Polyphenol, and Sugar Content of Cocoa Beans and Chocola Yunda Maymanah Rahmadewi; Purnama Darmadji
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Changes in some cocoa beans' chemical content are largely influenced by fermentation and drying. Both processes will also affect some chemical content of chocolate bars made from cocoa beans under different conditions. The aim of the research were to evaluate the pH, titratable acidity, total polyphenols, and sugar content as a result of the fermentation process and the effect of different drying processes that appear in their corresponding chocolate bars. The cacao beans samples were obtained from farmers in Pagerharjo, Samigaluh, District of Kulonprogo, Yogyakarta, Indonesia, both unfermented beans and beans after fermentation for 5 days. The drying processes were direct sun drying, cabinet drying at 40oC, 55oC, and 70oC to reach dryness of 7% moisture levels. The chocolate bars’ process were conducted the simple way employing household appliances such as skillets for roasting, beef grinder, and simple ball mill grinder to produce fine liquor.Results indicated that fermentation and drying methods of cacao beans were significantly affect their chemical characteristics (total polyphenol, pH, and acidity).  Fermentation improve chemical properties of their corresponding chocolate bars by lowering pH, and total polyphenol, and increase acidity. The cabinet drying processes using various temperatures produced inverior quality compared to those by sun drying process as indicated by lower pH, higher in titratable acidity, and polyphenol.   Keywords: Cacao Beans; Chemical Characteristics Chocolate Bars; Drying; Fermentation ABSTRAK   Perubahan beberapa kandungan kimia biji kakao sebagian besar dipengaruhi oleh fermentasi dan pengeringan. Kedua proses tersebut juga akan mempengaruhi beberapa kandungan kimia coklat batang yang dibuat dari biji kakao dengan kondisi yang berbeda. Tujuan dari penelitian ini adalah untuk mengevaluasi pH, keasaman, polifenol total, dan kandungan gula sebagai hasil dari proses fermentasi dan pengeringan yang berbeda yang muncul dalam cokelat batang. Biji kakao sampel diperoleh dari petani di Pagerharjo, Samigaluh, Kabupaten Kulonprogo, Yogyakarta, Indonesia, baik biji kakao non fermentasi dan biji fermentasi selama 5 hari. Proses pengeringan adalah penjemuran, pengeringan mekanis menggunakan cabinet dryer pada suhu 40oC , 55oC , dan 70oC untuk mencapai kadar air biji 7 %. Proses pembuatan cokelat dilakukan dengan cara yang sederhana  menggunakan peralatan rumah tangga seperti penyangrai tipe silinder, penggiling daging sapi, dan penggiling ball mill sederhana untuk menghasilkan coklat liquor yang baik. Hasil penelitian menunjukkan bahwa metode fermentasi dan pengeringan biji kakao secara signifikan mempengaruhi karakteristik kimia (polifenol total, pH, dan keasaman). Fermentasi memperbaiki sifat kimia dari cokelat yang berhubungan dengan penurunan pH, dan polifenol, serta meningkatkan keasaman. Proses pengeringan dengan pengeringan mekanis menggunakan cabinet dryer berbagai suhu menghasilkan kualitas inverior dibandingkan dengan penjemuran yang ditunjukkan dengan nilai pH rendah, keasaman lebih tinggi, dan polifenol.   Kata kunci: Biji Kakao; Fermentasi; Karakteristik Kimia Cokelat; Pengeringan
PENGARUH PERBANDINGAN SARI BUAH NAGA MERAH (Hylocereus polyrhizus L.) DENGAN SARI BUAH SIRSAK (Annona muricata L.) DAN LAMA INKUBASI TERHADAP MUTU YOGHURT Yogha Ardwiansyah; Rona J. Nainggolan; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

  ABSTRACT This study was aimed to determine the effect of red dragon fruit juice and soursop juice and length of incubation on the quality of yoghurt. This study used a completely randomized design with two factors: the ratio of red dragon juice with soursop juice (S) : (90% : 10%, 70% : 30%, 50% : 50%, 30% : 70%, 10% : 90%), and length of incubation (T) : (4 hours), (7 hours), and  (10 hours). The results showed that the ratio of red dragon fruit juice with soursop juice gave highly significant effect on total acid, color hedonic test, color score test, and yoghurt viscosity score test. The duration of incubation gave highly significant effect on total acid, pH, total lactic acid bacteria and yoghurt viscosity score test. The interaction of the two factors gave no significant effect on all parameters except on total yoghurt acid. Ratio of red dragon juice with soursop juice of 10% : 90% and 10 hours of incubation time produced the best quality of yoghurt. The best product was analyzed antioxidant activity that was equal to 73,7697 μg/ml. Keywords: Incubation Time, Red Dragon Fruit Juice, Soursop Juice, Yoghurt. ABSTRAK Penelitian ini untuk menentukan pengaruh perbandingan sari buah naga merah dengan sari buah sirsak dan lama inkubasi terhadap mutu yoghurt. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan sari buah naga merah dengan sari buah sirsak (S) : (90% : 10%, 70% : 30%, 50% : 50%, 30% : 70%, 10% : 90%), dan lama inkubasi (T) :  (4 jam), (7 jam), dan (10 jam). Hasil penelitian menunjukkan bahwa perbandingan sari buah naga merah dengan sari buah sirsak memberikan pengaruh berbeda sangat nyata terhadap total asam, uji hedonik warna, uji skor warna, dan uji skor kekentalan yoghurt. Lama inkubasi memberikan pengaruh berbeda sangat nyata terhadap total asam, pH, jumlah bakteri asam laktat dan nilai skor kekentalan yoghurt. Interaksi kedua faktor memberikan pengaruh berbeda tidak nyata terhadap semua parameter kecuali terhadap total asam yoghurt. Perbandingan sari buah naga merah dengan sari buah sirsak 10% : 90% dan lama inkubasi 10 jam menghasilkan yoghurt dengan mutu terbaik. Produk terbaik dilakukan analisa aktivitas antioksidan yaitu sebesar 73,7697 μg/ml.   Kata kunci: Lama inkubasi, Sari Buah Naga Merah, Sari Buah Sirsak, Yoghurt.
PENGARUH PENAMBAHAN CAIRAN SAUERKRAUT DAN LAMA FERMENTASI TERHADAP MUTU BEKASAM INSTAN IKAN MUJAIR (Oreochromis mossambicus) (The Effect of Sauerkraut Liquid and Length of Fermentation on the Quality of Instant Bekasam of Mujair Fish) Suci Farina Andika; Ismed Suhaidi; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The purpose of this study was to determine the effect of addition of sauerkraut liquid and fermentation time on the quality of instant bekasam of mujair fish. This study used completely randomized design with two factors i.e, addition of sauerkraut liquid (S) (60%, 70%, 80%, 90%) and fermentation time (F) (12 hour, 24 hour, 36 hour, 48 hour). The addition of sauerkraut liquid gave highly significant effect on moisture content, ash content, protein content, pH values, total microbes, hedonic values of flavor and taste. Fermentation time gave highly significant effect on moisture content, ash content, protein content, pH values, total microbes, hedonic values of flavor and taste. Interactions of the two factors had highly significant effect on hedonic values of taste. The addition of sauerkraut liquid with concentration of 90% and fermentation time of 48 hours produced the best quality of instant bekasam of mujair fish. Keywords : Bekasam, Fermentation, Mujair Fish, Sauerkraut Liquid. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan cairan sauerkraut dan lama fermentasi terhadap mutu bekasam instan ikan mujair (Oreochromis mossambicus). Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu penambahan cairan sauerkraut (S) (60%, 70%, 80%, 90%) dan lama fermentasi (F) (12 jam, 24 jam, 36 jam, 48 jam). Parameter yang dianalisa adalah kadar air, kadar abu, kadar lemak, kadar protein, nilai pH, total asam, total mikroba, nilai penerimaan konsumen, nilai skor warna, nilai hedonik aroma dan rasa.       Penambahan cairan sauerkraut memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, nilai pH, total asam, total mikroba, nilai hedonik aroma dan rasa. Lama fermentasi memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, nilai pH, total asam, total mikroba, nilai hedonik aroma dan rasa. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai hedonik rasa. Penambahan cairan sauerkraut 90% dan lama fermentasi 48 jam memberikan pengaruh yang terbaik untuk mutu bekasam instan ikan mujair.   Kata Kunci : Bekasam, Cairan Sauerkraut, Fermentasi, Ikan Mujair.
PEMBUATAN MINUMAN JELI DAUN KACAPIRING (Gardenia jasminoides Ellis) DENGAN PENAMBAHAN KARAGENAN (The Making of Jelly Drink Kacapiring Leaf (Gardenia Jasminoides Ellis) with Addition of Carrageenan) Mutiah Mutiah; Rona J. Nainggolan; Terip Karo-Katro
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The research was performed to find the effect of ratio of kacapiring leaf with water and addition of carrageenan. The research was using completely randomized design with two factors, i.e. ratio of kacariping leaf with water (M) (1:5), (1:10), (1:15),  (1:20) and addition of carrageenan (A) (0,1%), (0,2%), (0,3%), and (0,4%).  Parameters analyzed were water content, ash content, fiber content, total soluble solid, total microbe, hedonic test of color, flavor, taste, and texture, score test of color and texture. The results showed that the ratio of kacapiring leaf with water had highly significant effect on ash content, fiber content, and had significant effect on tatal microbe, and score test of color. Addition of carrageenan had highly significant effect on the water content, ash content, fiber content, total soluble solid, hedonic test of texture and score test of texture. interaction between the two factors had highly significant effect fiber content and total soluble solid. The best of jelly drink kacapiring leaf was at the ratio kacapiring leaf with water (1:20) and addition of carrageenan 0,4%. Keyword : kacapiring leaf, carrageenan, and jelly drink ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan daun kacapiring dengan air dan penambahan karagenan terhadap mutu minuman jeli daun kacapiring. Penelitian ini menggunakan rancangan acak lengkap faktorial  dengan dua faktor yaitu perbandingan daun kacapiring dengan air (M) (1:5), (1:10), (1:15), (1:20), dan penambahan karagenan (A) (0,1%), (0,2%), (0,3%), dan (0,4%). Parameter yang dianalisis adalah kadar air, kadar abu, kadar serat kasar, total padatan terlarut, total mikroba, nilai  hedonik warna, aroma, rasa, dan tekstur serta nilai skor warna dan tekstur. Hasil penelitian menunjukkan perbandingan daun kacapiring dengan air memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar serat, dan berbeda nyata terhadap total mikroba dan nilai skor warna. Penambahan karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total padatan terlarut, nilai hedonik tekstur dan nilai skor tekstur. Interaksi antar kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar serat dan total padatan terlarut. Minuman jeli daun kacapiring terbaik diperoleh dari perbandingan daun kacapiring dengan air (1:20), dan penambahan karagenan (0,4%).   Kata Kunci : daun kacapiring, karagenan, dan minuman jeli
PENGARUH UMUR POHON KELAPA SAWIT DAN TAHAPAN PENGELUARAN NIRA TERHADAP MUTU NIRA KELAPA SAWIT (Elais guineensis Jacq) (The Effect of Palm Tree Age and Excreation Stages of Palm Sap Quality (Elais guineensis Jacq)) Memori SRY Citra R Gulo; Terip Karo-Karo; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT   Sap is a sweet liquid produced from squezee of the stems produced by bunches of plant flowers such as coconut, nipah,  and other types of Palma family. The older the palm tree, the tree will be higher and will affect the resulting sap (nira). Quality of sap is important so it is necessary to pay attention to the factors that can affect such as tree age, weather, wiretapping, stages of excreation of nira and soil condition of palm trees. This study was aimed to determine the effect of age of oil palm trees (10, 15 and 20 years), excreation stage of nira (0, 10, 15, 20 and 25 days) as well as their interaction on the production and quality of sap produced. Parameter of observed were water content, ash content, total soluble solid, pH, total acid, alcohol, length of tree, diameter of tree and amount of nira. The results showed that tree age and excreation stage of sap had affected on the production and quality of sap produced. This was based on the total amount of total soluble solid which was increasing and reache the best limit on the treatment of 15 year old palm tree and excreation stage of nira on the 20th day i.e 16,9 oBrix. Keywords : Palm Oil Palm (Elais guineensis Jacq), Tree Age, Excreation Stage Sap, Quality Sap ABSTRAK Nira merupakan cairan manis yang dihasilkan dari perasan batang dihasilkan oleh tandan bunga tanaman seperti kelapa, nipah, aren, dan jenis keluarga Palma lainnya. Semakin tua pohon kelapa sawit, maka pohon akan semakin tinggi dan akan berpengaruh terhadap nira yang dihasilkan. Mutu nira merupakan hal yang penting sehingga perlu diperhatian faktor-fakror yang dapat mempengaruhi seperti umur pohon, cuaca, cara penyadapan, tahapan pengeluaran nira dan kesehatan tanah dari pohon kelapa sawit. Penelitian ini bertujuan untuk mengetahui pengaruh umur pohon kelapa sawit (10, 15 dan 20 tahun), tahap pengeluaran nira (0, 10, 15, 20 dan 25 hari) serta interaksinya terhadap produksi dan mutu nira yang dihasilkan. Parameter yang diamati adalah kadar air, kadar abu, total padatan terlarut, pH,  total asam, alkohol, panjang pohon, diameter, dan jumlah nira. Hasil penelitian menunjukkan bahwa umur pohon dan tahap pengeluaran nira memiliki pengaruh terhadap produksi dan mutu nira yang dihasilkan. Hal ini dilihat berdasarkan jumlah total padatan terlarut nira yang semakin meningkat dan mencapai batas terbaik pada perlakuan umur pohon kelapa sawit 15 tahun dan tahapan pengeluaran nira pada hari ke 20 yaitu sebesar 16,9 oBrix.   Kata kunci: Nira kelapa sawit (Elais guineensis Jacq), Umur Pohon, Tahapan Pengeluaran Nira, Mutu Nira.
PENGARUH PERBANDINGAN SARI KURMA (Phoenixdactylifera) DENGAN SARI KECOMBRANG (Etlingera elatior) DAN PENAMBAHAN GULA AREN TERHADAP MUTU MINUMAN SARI KUMBRANG (The Effect of Ratio of Dates Juice (Phoenix dactylifera) With Kecombrang Juice (E Lailatul Fitri Simatupang; Rona J. Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): 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 dates juice with kecombrang juice and the addition of aren sugar on the quality of kumbrang juice drink. This research used completely randomized design with two factors, i.e: ratio of dates juice with kecombrang juice (S) :(75:25%), (65:35%), (55:45%), (45:55%) and the addition of aren sugar (M) : (12%), (14%), (16%), (18%). Parameters analyzed were total soluble solid, total acid, total sugar, pH, viscosity, ash content, total microbe, hedonic organoleptic values of colour, flavor, taste and viscosity, and score of organoleptic values of colour, flavor and taste. The results showed that the ratio of dates juice with kecombrang juice had highly significant effect on total soluable solid, total acid, totall sugar, ash content and total microbe. The addition of aren sugar had highly significant effect on total soluable solid, total sugar, ash content. The interactions between the two factors had highly significant effect on total soluable solid and total sugar. The ratio of dates juice with kecombrang juice of (65% : 35%) and the addition of aren sugar of (14%) produced the best quality of fruit juice drink andacceptable. Keyword :Dates juice, Kecombrang juice, Aren sugar, Fruit juice drink  ABSTRAK  Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari kurma dengan sari kecombrang dan penambahan gula aren terhadap mutu minuman sari kumbrang. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari kurma dengan sari kecombrang (S) : (75:25%), (65:35%), (55:45%), (45:55%) dan penambahan gula aren (M) : (12%), (14%), (16%), (18%). Parameter yang dianalisa meliputi total padatan terlarut, total asam, total gula, pH, viskositas, kadar abu, total mikroba, nilai hedonik warna, aroma, rasa dan viskositas, nilai skor warna, aroma dan rasa. Hasil penelitian menunjukkan bahwa perbandingan sari kurma dengan sari kecombrang memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, total asam, total gula, kadar abu dan total mikroba. Penambahan gula aren memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, total gula, kadar abu. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut dan total gula. Perbandingan sari kurma dengan sari kecombrang (65% : 35%) dan penambahan gula aren (14%) menghasilkan kualitas minuman sari buah terbaik dan lebih diterima.   Kata kunci: Sari Kurma, Sari Kecombrang, Gula Aren, Minuman Sari Buah
PENGARUH PERBANDINGAN TEPUNG BIJI NANGKA DENGAN TERIGU DAN PENAMBAHAN BUBUR DAGING BUAH NANGKA TERHADAP MUTU CRACKERS (The Effect of Ratio of Jackfruit Seed Flour with Wheat Flour and Addition of Jackfruit Puree on Crackers Quality) Juwita Tiarma Khatarina Lubis; Terip Karo-Karo; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): 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 jackfruit seed flour with wheat flour and addition of jackfruit puree on crackers quality. The study was performed by using factorial completely randomized block design with two factors i.e ratio of jackfruit seed flour with wheat flour (T) (20%:80%; 30%:70%; 40%:60%; and 50%:50%) and addition of jackfruit puree (N) (20 g; 40 g; 60 g; and 80 g). The parameters that analyzed were water content, ash content, fat content, crude fiber content, protein content, baking expansion, texture, organoleptic test of color, flavor, taste, and texture. The results showed that the ratio of jackfruit seed flour with wheat flour had a highly significant effect on water content, ash content, crude fiber content, protein content, baking expansion, texture, and organoleptic test of texture and had no significant effect on fat content, organoleptic test of color, flavor, and taste while the addition of jackfruit puree had a highly significant effect on water content, crude fiber content, baking expansion, texture, and organoleptic test of flavor and had no significant effect on ash content, fat content, protein content, organoleptics test of color, taste and texture. The interaction between the two factors had significantly affected crude fiber content and baking expansion. The best crackers was the T2N3 treatment i.e the ratio of jackfruit seed flour with wheat flour of (30%:70%) and addition of jackfruit puree of 60 g. Keywords: Crackers, Jackfruit Puree, Jackfruit Seed Flour, Wheat Flour ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung biji nangka dengan terigu dan penambahan bubur daging buah nangka terhadap mutu crackers. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari dua faktor yaitu perbandingan tepung biji nangka dengan terigu (T) (20%:80%; 30%:70%; 40%:60%; dan 50%:50%) dan penambahan bubur daging buah nangka (N) (20 g; 40 g; 60 g; dan 80 g). Parameter yang dianalisis adalah kadar air, kadar abu, kadar lemak, kadar serat kasar, kadar protein, daya mengembang, tekstur, nilai organoleptik, warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan tepung biji nangka dengan terigu memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat kasar, kadar protein, daya mengembang, tekstur, dan nilai organoleptik tekstur serta memberi pengaruh berbeda tidak nyata terhadap kadar lemak, nilai organoleptik warna, aroma, dan rasa sedangkan penambahan bubur daging buah nangka memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar serat kasar, daya mengembang, tekstur, dan nilai organoleptik aroma serta memberi pengaruh berbeda tidak nyata terhadap kadar abu, kadar lemak, kadar protein, nilai organoleptik warna, rasa, dan tesktur. Interaksi antara kedua faktor memberi pengaruh berbeda nyata terhadap kadar serat kasar dan daya mengembang. Formulasi crackers terbaik terdapat pada perlakuan T2N3 yaitu perbandingan tepung biji nangka dengan terigu (30%:70%) dan penambahan bubur daging buah nangka 60 g.   Kata Kunci : Bubur Daging Buah Nangka, Crackers, Tepung Biji Nangka, Terigu
PENGARUH PERBANDINGAN SARI BUAH SALAK PADANG SIDEMPUAN DENGAN BUAH NAGA MERAH DAN JUMLAH ASAM ASKORBAT TERHADAP MUTU SIRUP BUAH (The Effect of Ratio of Padang Sidempuan Snake Fruit Juice with Red Dragon Fruit Juice and The Amount of Ascorbic Acid on Th Idin Robintua Manurung; Sentosa Ginting; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): 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 padang sidempuan snake fruit juice with red dragon fruit juice and the amount of ascorbic acid on the quality of fruit syrup. This research using completely randomized design with two factors, i.e.: ratio of padang sidempuan snake fruit juice with red dragon fruit juice (S) : (40:60%), (50:50%), (60:40%), (30:70%) and the amount of ascorbic acid (A) : (0,1%), (0,2%), (0,3%), (0,4%). Parameters analyzed were total acid, pH, total microbe, vitamin C content, total soluble solid, viscocity, colour index, and hedonic organoleptic values of colour, flavor, and taste. The results showed that the ratio of padang sidempuan snake fruit juice with red dragon fruit juice had highly significant on total acid, vitamin C content,; had significant on pH and had no effect on total soluable solid, viscocity, total microbe, colour index, hedonic organoleptic value of taste. The amount of ascorbic acid had highly significant effect on total acid, pH, total microbe, vitamin C content, hedonic value of flavor; had significant effect on total acid and had no effect on total soluable solid, viscocity, colour index, hedonic organoleptic value of taste. The interactions between the two factors had highly significant effect on total acid and had no significant on pH, total microbe, vitamin C content, total soluble solid, viscocity, colour index, and hedonic organoleptic values of colour, flavor, and taste. The ratio of padang sidempuan snake fruit juice with red dragon fruit juice of (40% : 60%) and the amount of ascorbic acid of (0,4%) produced the best quality of fruit syrup and acceptable. Keywords: Ascorbic Acid, Fruit Syrup, Padang Sidempuan Snake Fruit, Red Dragon Fruit ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari buah salak padang sidempuan dengan  sari buah naga merah dan jumlah asam askorbat terhadap mutu sirup buah. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari buah salak padang sidempuan dan sari buah naga merah (S) : (40:60%), (50:50%), (60:40%), (70:30%) dan jumlah asam askorbat (A) : (0,1%), (0,2%), (0,3%), (0,4%). Parameter yang dianalisa meliputi total asam, nilai pH, total mikroba, kadar vitamin C, total soluable solid, viskositas, indeks warna, nilai hedonik warna, aroma, dan rasa. Hasil penelitian menunjukkan bahwa perbandingan sari buah salak Padang Sidempuan dengan buah buah naga merah memberikan pengaruh berbeda sangat nyata terhadap total asam, kadar vitamin C; memberikan pengaruh berbeda nyata terhadap nilai pH, nilai hedonik aroma dan memberikan pengaruh berbeda tidak nyata terhadap total mikroba, viskositas, total padatan terlarut,  indeks warna, dan nilai hedonik warna dan rasa. Jumlah asam askorbat memberikan pengaruh berbeda sangat nyata terhadap total asam, nilai pH, total mikroba, kandungan vitamin C, dan nilai hedonik aroma; memberikan pengaruh berbeda tidak nyata terhadap total padatan terlarut, viskositas, total indeks warna, dan nilai hedonik warna dan rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap total asam dan memberikan pengaruh berbeda tidak nyata terhadap total asam, nilai pH, total mikroba, kadar vitamin C, total soluable solid, viskositas, indeks warna, nilai hedonik warna, aroma, dan rasa. Perbandingan sari buah salak padang sidempuan dengan buah naga merah (40% : 60%) dan jumlah asam askorbat (0,4%) menghasilkan kualitas sirup buah terbaik dan lebih diterima.   Kata kunci: Asam askorbat, Sirup buah, Salak padang sidempuan, Buah naga merah
PENGARUH PERBANDINGAN SAUERKRAUT DENGAN AIR KELAPA DAN WAKTU PENGUKUSAN TERHADAP MUTU BEKASAM INSTAN IKAN MUJAIR (Oreochromis mossambicus) (The Effect of Ratio of Sauerkraut With Coconut Water and Steaming Time on the Quality of Instant Bekasam of Mujai Fadiah Syahfitri; Ismed Suhaidi; Terip Karo-Katro
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The purpose of this study was to determine the effect of ratio of sauerkraut with coconut water and steaming time on the quality of instant bekasam of mujair fish. This study used completely randomized design with two factors, i.e ratio of sauerkraut with coconut water (K) (40%:60%, 30%:70%, 20%:80%, 10%:90%)  and  steaming  time  (P) (5 minutes, 10 minutes, 15 minutes, 20 minutes). Ratio of sauerkraut with coconut water gave highly significant effect on protein content, pH values, total microbes, and score values of taste. Steaming time gave highly significant effect on moisture content, protein content, pH values, total microbes, score values of color, taste, and texture. Interactions of the two factors had highly significant effect on pH values. Ratio of sauerkraut with coconut water with consentration of 40%:60% and 5 minutes of steaming produced the best quality of instant bekasam of mujair fish. Keywords :  Bekasam, Coconut Water, Mujair Fish, Sauerkraut, Steaming Time ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sauerkraut dengan air kelapa dan waktu pengukusan terhadap mutu bekasam instan ikan mujair (Oreochromis mossambicus). Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu perbandingan sauerkraut dengan air kelapa (K) (40%:60%, 30%:70%, 20%:80%, 10%:90%) dan waktu pengukusan (P) (5 menit, 10 menit, 15 menit, 20 menit). Perbandingan sauerkraut dengan air kelapa memberikan pengaruh berbeda sangat nyata terhadap kadar protein, nilai pH, total mikroba dan nilai skor rasa. Waktu pengukusan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, nilai pH, total mikroba, nilai skor warna, rasa, dan tekstur. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai pH. Perbandingan sauerkraut dengan air kelapa 40%:60% dan waktu pengukusan 5 menit memberikan pengaruh yang terbaik untuk mutu bekasam instan ikan mujair.   Kata Kunci : Air Kelapa, Bekasam, Ikan Mujair, Sauerkraut, Waktu Pengukusan
PENGARUH PERBANDINGAN TEPUNG KOMPOSIT (TERIGU, MOCAF, DAN TEPUNG JAGUNG TERFERMENTASI) DAN TINGKAT KEHALUSAN TEPUNG TERHADAP MUTU TEPUNG BUMBU AYAM GORENG (The Effect of Ratio of Composite Flour (Wheat Flour, Mocaf, and Fermented Maize Flour) and Flour Fachri Zaqie; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Fried chicken seasoned flour is usually made from wheat flour. Mocaf and fermented maize flour are used to partially substitute the role of wheat flour. This study was aimed to determine the effect of ratio of composite flour (wheat flour, mocaf, and fermented maize flour) and flour fineness level on the quality of fried chicken seasoned flour. This study used completely randomized design with two factors: ratio of composite flour (wheat flour, mocaf, and fermented maize flour) (P): (84%: 0%: 16%, 63%: 21%: 16%, 42%: 42%: 16%, 21%: 63%: 16%, and 0%: 84%: 16%), and flour fineness level (H): (60 mesh), (80 mesh), and (100 mesh). Composite flour ratio (wheat, mocaf, and fermented maize fluor) of 42%: 42%: 16% and flour fineness level of 60 mesh produced the best quality of seasoned flour. Keywords: Fried Chicken Seasoned Flour, Wheat Flour, Mocaf, Fermented Maize Flour ABSTRAK Tepung bumbu ayam goreng umumnya dibuat menggunakan terigu. Penggunaan mocaf dan tepung jagung terfermentasi dilakukan untuk mengganti peran terigu sebagian. Penelitian ini dilakukan untuk menentukan pengaruh perbandingan tepung komposit (terigu, mocaf, dan tepung jagung terfermentasi) dan tingkat kehalusan tepung terhadap mutu tepung bumbu ayam goreng. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan tepung komposit (terigu, mocaf, dan tepung jagung terfermentasi) (P) : (84%:0%:16%, 63%:21%:16%, 42%:42%:16%, 21%:63%:16%, dan 0%:84%:16%) dan tingkat kehalusan tepung (H) : (60 mesh), (80 mesh), dan (100 mesh).  Perbandingan tepung komposit (terigu, mocaf, dan tepung jagung terfermentasi) 42%:42%:16% dan tingkat kehalusan tepung 60 mesh menghasilkan tepung bumbu dengan mutu terbaik.   Kata Kunci: Tepung Bumbu Ayam Goreng, Terigu, Mocaf, Tepung Jagung Ferfermentasi

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