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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 PENAMBAHAN SARI KUNYIT (Curcuma domestica Val.) SEBAGAI ANTIMIKROBA DAN JENIS KEMASAN TERHADAP MUTU BEKASAM INSTAN IKAN MUJAIR (Oreochromis mossambicus) (The Effect of Tumeric Extract as Antimicrobial and Type of Packaging on the Quality of Ins Khairani Putri Kusumah; Sentosa Ginting; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (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 turmeric (Curcuma domestica Val) extract as antimicrobial and type of packaging on the quality of instant bekasam of mujair fish. This study used completely randomized design with two factors, i.e turmeric extract (K) : (0% ; 4% ; 8% ; 12%) and type of packaging (P) : (polypropylene, polyethylene, and metalized plastic). Turmeric extract had highly significant effect on moisture content, ash content, fat content, protein content, total microbes, hedonic values of flavour and score values of color. Type of packaging had highly significant effect on moisture content, total microbes, score values of color and texture. Interactions of the two factors had highly significant effect on moisture content and total microbes. Turmeric extract of 12% and type of metalized plastic packaging produced the best quality of instant bekasam of mujair fish. Keywords : Bekasam, Metalized Plastic, Mujair Fish, Packaging, Turmeric ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan sari kunyit (Curcuma domestica Val) sebagai antimikroba dan jenis kemasan terhadap mutu bekasam instan ikan mujair (Oreochromis mossambicus). Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu konsentrasi sari kunyit   (K) : (0% ; 4%; 8% ; 12%) dan jenis kemasan (P) : (polypropylene, polyethylene, dan metalized plastic). Sari kunyit memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, total mikroba, nilai hedonik aroma dan nilai skor warna. Jenis kemasan memberikan pengaruh berbeda sangat nyata terhadap kadar air, total mikroba, nilai skor warna, dan tekstur. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air dan total mikroba. Penggunaan sari kunyit 12% dan jenis kemasan metalized plastic memberikan pengaruh yang terbaik untuk mutu bekasam instan ikan mujair.   Kata kunci : Bekasam, Ikan Mujair, Kemasan, Kunyit, Metalized Plastic,
PENGARUH PENAMBAHAN SARI JAHE MERAH DAN SARI JERUK NIPIS TERHADAP MUTU MINUMAN SARI MELON (The Effect of Red Ginger Juice Addition and Lime Juice on The Quality of Melon Juice Drinks) Gloria Febrine Valentin; Ismed Suhaidi; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (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 red ginger juice addition and lime juice on the quality of melon juice drinks. The research was using completely randomized design with two factors, i.e addition of red ginger juice (S): (1%, 2%, 3%, 4%) and addition of lime juice (A): (1%, 2%, 3%, 4%) The addition of red ginger juice had a highly significant effect on total acid, vitamin C content, pH value, score value of flavour, score of taste, and hedonic of taste and had no significant effect on total soluble solid (TSS), hedonic values of color and flavour. The addition of lime juice had a highly significant effect on total acid, vitamin C content, pH value, score value of flavour, score of taste, and hedonic of taste and had no significant effect on total soluble solid (TSS), hedonic values of color and flavour. Interactions of the two factors had significant effect on pH value. The addition of red ginger juice of 1% and the addition of lime juice of 4% produced the best quality of melon juice drinks. Keywords : Melon, Red ginger, Lime, Fruit Juice Drinks     ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan sari jahe merah dan sari jeruk nipis terhadap mutu minuman sari melon. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan 2 faktor yaitu penambahan sari jahe merah (S): (1%, 2%, 3%, 4%) dan penambahan sari jeruk nipis (A): (1%, 2%, 3%, 4%). Penambahan sari jahe merah memberi pengaruh berbeda sangat nyata terhadap total asam, kadar vitamin C, nilai pH, nilai skor aroma, skor rasa, dan hedonik rasa serta memberi pengaruh berbeda tidak nyata terhadap total soluble solid (TSS), nilai hedonik warna dan aroma. Penambahan sari jeruk nipis memberi pengaruh berbeda sangat nyata terhadap total asam, kadar vitamin C, nilai pH, nilai skor aroma, skor rasa, dan hedonik rasa serta memberi pengaruh berbeda tidak nyata terhadap total soluble solid (TSS), nilai hedonik warna dan aroma. Interaksi kedua faktor memberi pengaruh berbeda nyata terhadap nilai pH. Penambahan sari jahe merah 1% dan penambahan sari jeruk nipis 4% memberikan pengaruh terbaik untuk mutu minuman sari melon.   Kata kunci: Melon, Jahe Merah, Jeruk Nipis, Minuman Sari Buah
UJI AKTIVITAS ANTIOKSIDAN PADA PERBANDINGAN EKSTRAK BUNCIS (Phaseolus vulgaris l.) EKSTRAK DAN DAUN PANDAN WANGI (Pandanus amaryllifolius Roxb.) MENGGUNAKAN METODE FRAP (Ferric Reducing Antioxidant Power) (Analysis of Antidiabetic Activity in of R Lydia Puspita Sari Pardede; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT   This study was aimed to determine the effect ratio of extracts of bean and pandan leaf on the inhibitory activity of enzyme α-glukosidase to lower blood sugar levels for people with diabetes mellitus. This research method used a randomized block design with five treatments and 3 groups. This study consisted of 5 stages i.e 1.) making of bean and pandan leaf powder, 2.) Preparation of pandan leaf anf bean extract, 3.) phytochemical test such as flavonoid, phenol, tannin, alkaloid, and saponin, 4.) antioxidant analysis with FRAP method. The ratio of extracts (25% : 75%) provided the highest equivalent activity of ascorbat acid, which 116,6 AAE mg/g extracts ingredients in phytochemical compounds.   Keywords : Bean, pandan leaf, diabetes mellitus, FRAP, in-vitro, .phytochemical compounds. ABSTRAK Penelitian ini bertujuan untuk mengetahui adanya pengaruh ekstrak bubuk buncis dan ekstrak bubuk daun pandan wangi terhadap aktivitas antioksidanpada penyakit diabetes mellitus.Metode penelitian dalam eksperimen ini adalah rancangan acak kelompok (RAK) dengan5 perlakuan dan 3 kelompok. Penelitian ini terdiri dari 4 tahap yaitu : 1.) Pembuatan bubuk daun pandan wangi dan bubuk buncis, 2.) Pembuatan ekstrak daun pandan wangi dan ekstrak buncis, 3.) Dilanjutkan dengan pengujian fitokimia (Uji polifenol, uji flavonoid, uji alkaloid, uji fenol, uji saponin, dan uji tannin) pada ekstrak daun pandan wangi dan buncis, 4.) Analisis antioksidan dengan Metode FRAP, Perbandingan ekstrak buncis dan ekstrak daun pandan wangi yaitu 25% banding 75% memberikan aktivitas antioksidan setara dengan vitamin C tertinggi yaitu 116,6 AAE mg/g bahan dan unggul dalam senyawa fitokimia. Kata Kunci :Buncis, daun pandan wangi, diabetes mellitus, FRAP, in-vitro, senyawa fitokimia.
KARAKTERISASI MUTU KIMIAWI DAN SENSORI PADA SLIMMER JUICES DENGAN PERBANDINGAN PERSENTASE JAHE GAJAH DENGAN LEMON LOKAL DAN PERSENTASE CMC (Carboxy Methyl Cellulose) (Characterization of Chemical and Sensory Quality of Slimmer Juices with Ratio of Percent Margaretta Rufina PS Simbolon; Linda Masniary Lubis; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The study was conducted to find the right slimmer juices formulation by ratio of ginger elephant percentage with local lemon and percentage of CMC. This research was performed by using completely randomized design with two factors, i.e. : the comparison of elephant ginger with local lemon juices (B) (60% : 20%; 50% : 30%; 40%: 40%; 30%: 50%; 20%: 60%) and percentage of CMC (L) (0.5%; 1.0%; 1.5%). The results showed that the effect of ratio of elephant ginger with local lemon juices had highly significant effect on vitamine C content (mg/100 g ingredient), total acid (%), pH, viscosity (Pa.s), total soluble solid (oBrix), and organoleptic values of color, flavor, and taste. The percentage of CMC had highly significant effect on total acid (%), pH, viscosity (Pa.s), total soluble solid (oBrix), and organoleptic values of taste. Ratio of elephant ginger with local lemon juices of (20% : 60%) and CMC percentage of (0.5%) resulted in the best and more acceptable quality of slimmer juices. Keywords: CMC, Elephant Ginger, Local Lemon, Slimmer Juices ABSTRAK   Penelitian ini dilakukan untuk mengetahui formulasi slimmer juices yang terbaik dengan perbandingan persentase jahe gajah dengan lemon lokal dan persentase CMC. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari jahe gajah dengan sari lemon lokal (B) (60% : 20%; 50% : 30%; 40% : 40%; 30% : 50%; 20% : 60%) dan persentase CMC (L) (0,5%; 1,0%; 1,5%). Hasil penelitian menunjukkan bahwa perbandingan sari jahe gajah dengan sari lemon lokal memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C (mg/100 g bahan), total asam (%), pH, viskositas (Pa.s), total padatan terlarut (oBrix), uji organoleptik warna, aroma, dan rasa. Perbandingan persentase CMC memberikan pengaruh berbeda sangat nyata terhadap total asam (%), pH, viskositas (Pa.s), total padatan terlarut (oBrix), dan uji organoleptik rasa. Perbandingan sari jahe gajah dengan sari lemon lokal (20% : 60%) dan persentase CMC (0,5%) menghasilkan kualitas slimmer juices yang terbaik dan lebih diterima.   Kata Kunci: CMC, Jahe Gajah, Lemon Lokal, Slimmer Juices.
PENGARUH PERBANDINGAN BUBUR BUAH NAGA MERAH DENGAN BUBUR BUAH SIRSAK SERTA JUMLAH GULA TERHADAP MUTU MARSHMALLOW (The Effect of Ratio of Red Dragon and Soursop Porridges and Amount of Sugar on The Quality of Marshmallow) Martha Junita Manurung; Sentosa Ginting; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (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 red dragon with soursop porridges and amount of sugar on the quality of marshmallow. This study used completely randomized design, with two factors, ie : ratio of red dragon and soursop porridges (R): 30%:70%, 40%:60%, 50%:50%, 60%:40%, and amount of sugar (M): 15%, 30%, 45%, 60%. The results showed that the ratio of red dragon and soursop porridges had highly significant effect on moisture content, ash content, vitamin C content, total acid, total solube solid, and sensory test of color and taste and had no significant effect on sensory test of flavor and texture. The amount of sugar had highly significant effect on vitamin C content, total acid, total solube solid, sensory test of taste and had no significant effect on sensory of test color, flavor, and texture. The interaction of the two factors had a significant effect on total solube solid and sensory test of taste. The best composition which gave the best effect on marshmallow was 60%:40% ratio of red dragon with soursop porridges and 60% of sugar. Keyword : Marshmallow, Red Dragon, Soursop, Sugar. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan bubur buah naga merah dengan bubur buah sirsak serta jumlah gula terhadap mutu marshmallow. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan bubur buah naga merah dengan bubur buah sirsak (R) : 30%:70%, 40%:60%, 50%:50%, 60%:40% dan jumlah gula (M) : 15%, 30%, 45%, dan 60%. Hasil penelitian menunjukkan bahwa perbandingan bubur buah naga merah dengan bubur buah sirsak memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total asam, total padatan terlarut, uji organoleptik warna dan rasa, dan berbeda tidak nyata terhadap uji oragonleptik aroma dan tekstur. Jumlah gula memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C, total asam, total padatan terlarut, uji organoleptik rasa dan berbeda tidak nyata terhadap uji organoleptik warna, aroma, dan tekstur. Interaksi kedua faktor memberikan pengaruh berbeda nyata terhadap total padatan terlarut, uji organoleptik rasa. Perbandingan bubur buah naga merah dengan bubur buah sirsak 60%:40% dengan jumlah gula 60% memberikan pengaruh  yang terbaik untuk mutu marshmallow.   Kata Kunci: Marshmallow, Naga Merah, Sirsak, Gula.
PENGARUH PERLAKUAN AWAL (PRE-TREATMENT) TERHADAP MUTU KERUPUK REBUNG (The Effect of Pre-Treatment on the Quality of Bamboo Shoots Crackers) Mutiara Balqis; Ismed Suhaidi; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This research was aimed to know the effect of pre-treatment to produce bamboo shoot crackers with good quality. This research was conducted using a completely randomized design (RAL) with two factors, namely the immersion media (M) : water, sodium metabisulphite, sodium chloride, and calcium carbonate and the soaking time (L) : 12 hours, 24 hours, 36 hours, and 48 ​​hours. The results showed that the effect of immersion media had a highly significant effect on ash content, score value (bamboo shoot slices and before frying), and hedonic value of after frying taste. The soaking time had a highly significant effect on water content, ash content, protein content, HCN content (bamboo shoot slices and before frying), score value of color (bamboo shoot slices and before frying), hedonic value of aroma and taste (after frying), and consumer acceptance. The interaction of immersion media and the soaking time had significant effect on the hedonic value of after frying taste. The immersion media of natrium metabisulphite and the soaking time of 48 hours had a best effect on quality of bamboo shoot crackers. Keywords: Bamboo Shoots, Crackers, Immersion Media, Soaking Time, Sodium Metabisulphite ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perlakuan awal untuk menghasilkan kerupuk rebung dengan mutu yang baik. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL) dengan dua faktor, yaitu media perendaman (M) : air, natrium metabisulfit, natrium klorida, dan kalsium karbonat dan lama perendaman (L) : 12 jam, 24 jam, 36 jam, dan 48 jam. Hasil penelitian ini menunjukkan bahwa pengaruh media perendaman memberikan pengaruh berbeda sangat nyata terhadap kadar abu, nilai skor warna (irisan rebung dan sebelum penggorengan), dan nilai hedonik rasa sesudah penggorengan. Lama perendaman memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar HCN (irisan rebung dan sebelum penggorengan), nilai skor warna (irisan rebung dan sebelum penggorengan), nilai hedonik aroma dan rasa (sesudah penggorengan), dan penerimaan konsumen. Interaksi media perendaman dan lama perendaman memberikan pengaruh berbeda nyata terhadap nilai hedonik rasa sesudah penggorengan. Media perendaman natrium metabisulfit dan lama perendaman 48 jam memberikan pengaruh terbaik pada mutu kerupuk rebung.   Kata kunci : Kerupuk, Lama Perendaman, Media Perendaman, Natrium Metabisulfit, Rebung Bambu
PENGARUH PERBANDINGAN TEPUNG LABU KUNING, TEPUNG MOCAF, DAN KACANG MERAH DENGAN PENAMBAHAN KUNING TELUR TERHADAP MUTU SNACK BAR (The Effect of Ratio of Pumpkin Flour, Mocaf Flour, and Red Bean with The Addition of Egg Yolks on The Quality of Snack Bar) Puput Handayani; Rona J. Nainggolan; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): 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 pumpkin flour, mocaf flour, and red bean with the addition of egg yolks to produce a snack bar with good quality. This research was conducted using a completely randomized design (RAL) with two factors, namely ratio of pumpkin flour, mocaf flour, and red bean (S): 50%:20%:30%, 40%:30%:30%, 30%:40%:30%, and 20%:50%:30% and the addition of egg yolks (P): 5%, 10%, 15%, and 20%. Pumpkin flour, mocaf flour, and red bean had a highly significant effect on water content, ash content, protein content, fiber content, carbohydrate content, color index, crispness, hedonic value of taste, score value of colour, and score value of crispness and had no significant effect on fat content, hedonic value of colour, hedonic value of flavour, hedonic value of crispness, and consumer acceptance. The addition of egg yolks had a highly significant effect on water content, protein content, fat content, carbohydrate content, crispness, hedonic value of crispness, and score value of crispness and had no significant effect  on ash content, fiber content, color index, hedonic value of colour, hedonik value of flavour, hedonic value of taste, score value of colour, and consumer acceptance. Interactions of the two factors had significant effect on score value of crispness. Ratio of of pumpkin flour, mocaf flour, and red bean of 20%:50%:30% and the addition of egg yolks 5% had the best effect for the quality of snack bar. Keywords : Egg Yolk, Mocaf Flour, Pumpkin Flour, Red Bean, Snack Bar ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung labu kuning, tepung mocaf, dan kacang merah dengan penambahan kuning telur untuk menghasilkan snack bar dengan mutu yang baik. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL) dengan dua faktor, yaitu perbandingan tepung labu kuning, tepung mocaf, serta kacang merah (S): 50%:20%:30%, 40%:30%:30%, 30%:40%:30%, dan 20%:50%:30% dan penambahan kuning telur (P): 5%, 10%, 15%, dan 20%.Perbandingan tepung labu kuning, tepung mocaf, serta kacang merah memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar serat kasar, kadar karbohidrat, indeks warna, kerenyahan, nilai hedonik rasa, nilai skor warna, dan nilai skor kerenyahan serta memberikan pengaruh berbeda tidak nyata terhadap kadar lemak, nilai hedonik warna, nilai hedonik aroma, nilai hedonik kerenyahan, dan penerimaan konsumen. Penambahan kuning telur memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, kadar lemak, kadar karbohidrat, kerenyahan, nilai hedonik kerenyahan, dan nilai skor kerenyahan serta memberikan pengaruh berbeda tidak nyata terhadap kadar abu, kadar serat kasar, indeks warna, nilai hedonik warna, nilai hedonik aroma, nilai hedonik rasa, nilai skor warna, dan penerimaan konsumen. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai skor kerenyahan. Perbandingan tepung labu kuning, tepung mocaf, dan kacang merah 20%:50%:30% dan penambahan kuning telur 5% memberikan pengaruh yang terbaik untuk mutu snack bar.   Kata Kunci : Kacang Merah, Kuning Telur, Snack Bar, Tepung Labu Kuning, Tepung Mocaf
PEMANFAATAN NARINGIN DARI KULIT BUAH JERUK DALAM PEMBUATAN MINUMAN EFFERVESCENT UNTUK MENURUNKAN KADAR GLUKOSA DARAH MENCIT (Ulitization of Naringin from Pomelo Peel in The Production of Effervescent to Red Raudha Maulinda; Elisa Julianti; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT   Effervescent  drink from pomelo fruit contains flavonoid compound namely naringin that has been reported has an antidiabetic activity. This research was conducted to determine the effect of treatment with pomelo fruit effervescent which made from pomelo juice powder and extract of pomelo peel powder in reducing blood glucose levels of streptozotocin induced mice. This research was consisted of three steps i.e: making of effervescent powder, preparation of experimental animals, and in vivo test in experimental mice.  In in vivo test, each group consisted of six mices that were given 6 treatments i.e: normal mice with aquadest (negative control), DM mice with aquadest (positive control), DM mice treated with pomelo effervescent dose of 13 mg/20 g bw mice, 26 mg/20 g bw mice, 39 mg/20 g bw mice, and DM mice treated with glibenclamid dose of  0,65 mg/kg bw mice for 14 days. Parameters which were used in this study including mice body weight and mice glucose blood  level. The result showed that DM mice group that treated with pomelo effervescent dose 26 mg/20 g bw mice showed the most excellent treatment in reducing blood glucose level and maintaining body weight within 14 days treatment although its ability is still below the diabetic mice group that treated with glibenclamid dose of  0,65 mg/kg bw mice. Keywords: Diabetes, Effervescent, Hyperglycemia, Naringin, and Pomelo ABSTRAK   Minuman effervescent jeruk bali diketahui mengandung senyawa biokimia flavonoid naringin yang dikenal memiliki aktivitas antidiabetes. Penelitian ini dilakukan untuk mengetahui pengaruh pemberian effervescent jeruk bali yang dibuat dari serbuk sari jeruk bali dan serbuk ekstrak kulit jeruk bali terhadap penurunan kadar glukosa darah mencit yang diinduksi streptozotosin. Penelitian ini terdiri dari tiga tahap yaitu pembuatan minuman effervescent, persiapan hewan percobaan, dan pengujian in vivo pada mencit percobaan. Dalam uji in vivo, kelompok mencit masing-masing terdiri dari 6 ekor dan diberikan 6 perlakuan yaitu mencit normal dengan pemberian akuades (kontrol negatif), mencit DM dengan pemberian akuades (kontrol positif), pemberian minuman effervescent jeruk bali dengan dosis 13 mg/20 g bb mencit, 26 mg/20 g bb mencit, 39 mg/20 g bb mencit, pemberian sediaan pembanding (glibenklamid) dosis 0,65 mg/kg bb mencit selama 14 hari. Parameter yang digunakan dalam penelitian ini adalah perubahan berat badan dan kadar glukosa darah puasa mencit. Hasil penelitian menunjukkan bahwa kelompok mencit dengan perlakuan pemberian effervescent jeruk bali dosis 26 mg/20 g bb mencit memiliki kemampuan paling baik dalam mempertahankan berat badan dan menurunkan kadar glukosa darah mencit selama 14 hari pemberian perlakuan walaupun masih dibawah kelompok mencit DM dengan pemberian sedian pembanding (glibenklamid) 0,65 mg/kg bb mencit.   Kata kunci: Diabetes, Effervescent, Hiperglikemik, Jeruk bali, dan Naringin
KARAKTERISTIK KIMIA ENKAPSULASI EKSTRAK BIJI JINTAN HITAM (Nigella sativa) DAN BIJI WIJEN (Sesamum indicum) DENGAN METODE FERMENTASI (Chemical Characteristic of Black Cumin Seed (Nigella sativa) and Sesame Seed (Sesamum Indicum) Extract Encapsulation with Yudha Agus Pranata Barutu; Herla Rusmarilin; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT   This study was conducted to determine the chemical characteristics of fermented black cumin seed and fermented sesame seed extract encapsulation by using various types of coating materials. This research used a complete randomized design (CRD) with two factors: the ratio of black cumin extract with sesame seed extract (E): 100 : 0, 75 : 25, 50 : 50, 25 : 75, 0 : 100 (%) and type of coating material (N): maltodextrin: soy protein, maltodextrin: gelatin, maltodextrin: casein. In this research, an analysis of chemical and phytochemical characteristics of encapsulation of black cumin seed and sesame seed extract has been found as follows: water content, ash content, protein content, fat content, fiber content, reducing sugar content, and rendement of extract. Keywords: antioxidant activity, black cumin seeds, sesame seeds, extract, encapsulation, type of coating material. ABSTRAK   Penelitian ini dilakukan untuk mengetahui karakteristik kimia enkapsulasi ekstrak biji jintan hitam dan biji wijen terfermentasi dengan menggunakan berbagai jenis bahan penyalut. Penelitian ini menggunakam rancangan acak lengkap (RAL) dengan dua faktor yaitu perbandingan ekstrak biji jintan hitam dengan ekstrak biji wijen (E) : 100 : 0, 75 : 25, 50 : 50, 25 : 75, 0 : 100 (%) dan jenis bahan penyalut (N) : maltodekstrin : soy protein, maltodekstrin : gelatin, maltodekstrin : kasein. Pada penelitian ini telah dilakukan analisis terhadap karakteristik kimia dan fitokimia enkapsulat ekstrak biji jintan hitam dan biji wijen diantaranya kadar air, kadar abu, kadar protein, kadar lemak, kadar serat, kadar gula pereduksi, dan rendemen ekstrak.   Kata Kunci: aktivitas antioksidan, biji jintan hitam, biji wijen, ekstrak, enkapsulasi, jenis bahan penyalut.
PENGARUH LAMA INKUBASI DAN KADAR GARAM DALAM PEMBUATAN HIDROLISAT PROTEIN IKAN KAKAP MERAH ( LUTJANUS CAMPHECANUS ) TERHADAP PROFIL ASAM AMINONYA (Effect of Incubation Time and Salt Concentration in Red Snapper ( Lutjanus camphecanus) Fish Protein Hydroly Retnosyari Septiani; Suwedo Hadiwiyoto
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Protein hydrolyzate was define as a product hydrolysis of protein such as soybean, milk protein, meat or fish protein by proteases, acid or alkaline solutions. The objective of this experiment was to study the effect or incubation time and salt concentration in red snapper fish protein hydrolyzate processing on the chemical properties, including water, ash, total protein, soluble protein, salt contents and amino acid profile. Red snapper fish protein hydrolyzate was produced by gutted fish fermentation in salted acidic  solution  at room temperature (37⁰ C ). The salt concentration for processing were 2,5%, 5%, 10%, and 20% w/w. The incubation time was varied 0 to 28 days. The result showed that water, ash, total protein, soluble protein, and salt contents of red snapper fish protein hydrolyzates product were increased with the increasing of incubation time. The addition of salt during processing also increased ash and salt contents, but water, total protein, and soluble protein contents of red snapper fish protein hydrolyzates were decreased. The amino acid such as aspartic acid, glutamic acid, serine, hystidine, glysine, threonine, arginine, alanine, tyrosine, methionine, valine, phenilalanine, isoleusine, leusine, and lysine were detected in the red snapper fish protein hydrolyzed produced from 20% salt addition . Treatments at 10% salt addition to the process produced highest value of each amino acid, dominated by lysine ( 135,63 mg/gram protein), arginine( 9,4 mg/gram protein), and glutamic acid ( 90,19 mg/gram protein) Keywords: Amino Acid,  Fish Protein Hydrolyzate, Red Snapper, Salt Concentration, Incubation Time ABSTRAK Hidrolisat Protein didefinisikan sebagai produk hasil pemecahan protein yang diperoleh dari hasil reaksi enzimatis, penambahan asam atau penambahan alkali yang terbuat dari kedelai, daging atau ikan. Penelitian ini bertujuan untuk mengetahui pengaruh lama inkubasi dan kadar garam terhadap kadar air, kadar abu, kadar protein total, dan kadar protein terlarut serta kadar garam hidrolisat protein ikan kakap merah ( Lutjanus camphecanus) serta profil asam aminonya. Hidrolisis protein dilakukan dengan cara mencampur ikan dengan asam cuka komersial sebanyak 2/3 dari berat ikan dan garam. Pada proses pembuatan hidrolisat protein ikan ini dilakukan variasi penambahan garam sebesar 2,5%, 5%,10%, dan 20% dari berat ikan serta variasi waktu inkubasi selama 0 hari, 7 hari, 14 hari, 21 hari dan 28 hari pada suhu 37⁰ C . Hasil penelitian menunjukkan bahwa kadar air, kadar abu, kadar protein total, kadar protein terlarut dan kadar garam hidrolisat protein ikan kakap merah cenderung meningkat selama inkubasi tetapi dengan semakin tingginya garam yang ditambahkan kecenderungannya akan menurunkan kadar air, kadar protein dan kadar protein terlarut. Kadar abu dan kadar garam tetap cenderung meningkat dengan penambahan garam yang dilakukan. Profil asam amino pada produk hidrolisat protein ikan kakap merah secara kualitatif paling banyak pada kadar  garam 20% yaitu asam amino aspartat, glutamat, serin, histidin, glisin, treonin, arginin, alanin, tirosin, metionin, valin, fenilalanin, isoleusin, leusin, dan lisin. Secara kuantitatif kandungan asam-asam amino yang paling banyak jumlahnya pada kadar garam 10%, yaitu lisin (135,63 gram/gram protein), arginin (9,45 mg/gram protein) dan asam glutamat (90,19 mg/gram protein).   Kata kunci : Asam Amino, Hidrolisat Protein Ikan, Ikan Kakap Merah, Kadar Garam, Lama Inkubasi

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