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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
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PENGARUH UKURAN RAJANGAN DAN JUMLAH AIR PADA ALAT PENYULINGAN TIPE UAP DAN AIR TERHADAP RENDEMEN MINYAK ATSIRI SERAI (Cymbopogon citratus) (The Effect of Size Chopped and Amount of Water in Steam and Water Distillation Equipment to Nia Resha Siregar; Achwil Putra Munir; Delima Lailan Sari Nasution
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Essential oils are obtained from parts of roots, skins, stems, leaves, fruits, seeds, or from flowers by means of distillation. Lemongrass oil has not been commercially produced in Indonesia. This study was aimed to determine the effect of size chopped of materials used in steam and water type distillate and the amount of water used in the distillation on the yield of essential oils produced by lemon grass. This research was conducted by using factorial completely randomized design consisting of 2 treatments ie 3 levels and 3 replications, namely: first factor was the size of lemongrass particles consisting of 3 levels: (1 cm size chopped, 2 cm  size chopped, 3 cm size chopped) and the second factor was the amount of water consisting of 3 levels: (30 liter,35 liter, 40 liter). The results showed that the best essential oil was found in the combination of 1 cm size chopped and 40 liters of water with the highest yield of lemongrass oil and the highest alcohol solubility of 0.2%, and 1 : 2. The lowest value of lemongrass oil yield and the solubility of alcohol was found in combination size of material 3 cm and amount water of 30 liters i.e 0,05% and 1: 5,3. The color of lemongrass oil red to yellow-red with hue range 47,02732-59,18429. Key words: Lemongrass, Essential oils, Distillation, Yield. ABSTRAK Minyak atsiri diperoleh dari bagian tanaman akar, kulit, batang, daun, buah, biji, maupun dari bunga dengan cara penyulingan,. Minyak serai dapur belum banyak diproduksi secara komersial di Indonesia. Penelitian ini bertujuan untuk mengetahui pengaruh ukuran rajangan bahan yang digunakan pada alat penyulingan tipe uap dan air dan jumlah air yang digunakan pada penyulingan terhadap rendemen minyak atsiri serai dapur yang dihasilkan. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap faktorial, terdiri dari 2 perlakuan yaitu 3 taraf dan 3 kali ulangan, yaitu: faktor pertama ialah ukuran rajangan serai yang terdiri dari 3 taraf: (ukuran 1 cm, ukuran 2 cm, ukuran 3 cm) dan faktor kedua ialah jumlah air yang terdiri dari 3 taraf: (30 liter, 35 liter,  40 liter). Hasil penelitian menunjukkan bahwa minyak atsiri terbaik terdapat pada kombinasi ukuran bahan 1 cm dan jumlah air 40 liter dengan nilai rendemen minyak sereh dan kelarutan alkohol tertinggi  yaitu 0,2%, dan 1 : 2. Nilai terendah rendemen minyak serai dan kelarutan alkohol terdapat pada kombinasi ukuran bahan 3 cm dan jumlah air 30 liter yaitu 0,05% dan  1 : 5,3. Warna minyak atsiri serai adalah merah hingga kuning-merah dengan kisaran hue 47,02732-59,18429. Kata Kunci: Sereh, Minyak atsiri, Destilasi, Rendemen.
UJI PERBANDINGAN KOMPOSISI BEBERAPA JENIS LIMBAH PERTANIAN SEBAGAI BAHAN PEMBUATAN KERTAS DAUR ULANG (The Comparison Test of Composition of Several Types of Agricultural Waste as Materials of Recycled Paper) Sri Indah Lestari; Riswanti Sigalingging; Sulastri Panggabean
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The amount of paper waste produced resulting in problem; one of the ways to overcome it, is by making paper waste as a recycled paper materials. Recycled paper can be made with a mixture of cellulose and hemicellulose from plants.This study aimed to obtain the best composition ofmaterials in recycled paper making by using waste paper and some types of agricultural waste fiber (rice straw, banana leaves, and oil palm leaves).This study was conducted by using a complete non-factorial randomized design. Percentage of ratio of mixture of agricultural waste fiber (rice straw, banana frond,and oil palm leaves) and waste paper were (0%:100%; 25%:75%; 50%:50%; 75%:25%; 0%:100%). Parameters observed were tear resistance, tensile strength, stiffness, roughness, and water absorption.The results showed that the composition of paper waste affected significantly on tear resistance, tensile strength, stiffness, roughness and water absorption. The best paper was obtained on a percentage of 50% of paper pulp and 50% mixtureof  agricultural waste fiber with a tear resistance value of 0.72 N.m2/kg, tensile strength of 2.28 k.N/m, paper stiffness 663.00 gf.cm, roughness 2,400 m.L/minute and water absorption 608.0 g/m2.Key words: Recycled paper, art paper, waste of agricultural, pulp, fiber.  ABSTRAK Banyaknya sampah kertas yang dihasilkan menimbulkan permasalahan, salah satu cara mengatasinya dengan menjadikan sampah kertas sebagai bahan pembuatan kertas daur ulang. Kertas daur ulang dapat dibuat dengan campuran selulosa dan hemiselulosa dari tanaman. Penelitian ini bertujuan untuk mendapatkan perbandingan komposisi bahan yang paling baik dalam pembuatan kertas daur ulang dengan memanfaatkan kertas bekas dan beberapa jenis serat limbah pertanian (jerami padi, pelepah pisang, dan daun kelapa sawit). Penelitian ini dilakukan menggunakan rancangan acak lengkap non-faktorial. Persentase perbandingan komposisi campuran serat limbah pertanian (jerami padi, pelepah pisang, dan daun kelapa sawit) dan kertas bekas (0% : 100% ; 25% : 75% ; 50% : 50% ; 75% : 25% ; 0% : 100%). Param eter yang diamati yaitu ketahanan sobek, ketahanan tarik, kekakuan, kekasaran, dan daya serap air. Hasil penelitian menunjukkan bahwa komposisi sampah kertas memberikan pengaruh berbeda sangat nyata  terhadap ketahanan sobek, ketahanan tarik, kekakuan, kekasaran dan daya serap air. Kertas terbaik didapatkan pada persentase komposisi pulp kertas 50% dan campuran serat limbah pertanian 50% dengan nilai ketahanan sobek 0,72 N.m2/kg, ketahanan tarik 2,28 k.N/m, kekakuan kertas 663,00 gf.cm, kekasaran 2.400 m.L/menit dan daya serap air 608,0 g/m2. Kata Kunci: Kertas daur ulang, kertas seni, limbah pertanian, pulp, serat.
UJI KINERJA ALAT TRANSPORTASI PASCA PANEN (Performance Test Of Postharvest Transportation) Theresia Cici Marisi; Taufik Rizaldi
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT   Transportation is a supporting facility that is important for postharvest transportation. This transport has been designed, manufactured, and tested;but, the test only ensure that this equipment has a good performance to be used in transporting rice from farmers land to their residence with varying load distance and speed, such as: a). load of 200 kg, 250 kg, and 300 kg; b). distance of 1 km, 1.5 km and 2 km respectively; c). speed of 20 km/hour, 30 km/hour, and 40 km/hour. The results showed that the optimum equipment capacity was 1.814,2 kg/hour; the speed was 30 km/hour at 250 kg load with energy need of 4,2 HP and efficiency was 84,23 %. Economic analysis of this research had a basic cost of Rp 20.57/kg. Value of Break Event Point was 12549.45 kg/year. NPV value was more than 0 and IRR (Internal Rate of Return) was 77 %. Keywords: Transportation equipment, postharvest, equipment effective capacity, work efficiency, economic analysis.   ABSTRAK Angkutan merupakan sarana pendukung wilayah yang penting untuk melakukan pengangkutan pascapanen. Alat angkut ini telah dirancang, dibuat serta diuji. Namun pengujian yang dilakukan hanya memastikan bahwa alat ini dapat di operasikan. Penelitian ini bertujuan untuk menguji kinerja alat menggunakan gabah yang diangkut untuk dipindahkan ke suatu tempat dengan beban, jarak dan kecepatan yang bervariasi yaitu: a). beban 200 kg, 250 kg dan 300 kg; b). jarak 1 km, 1,5 km dan 2 km; c). kecepatan 20 km/jam, 30 km/jam dan 40 km/jam. Hasil penelitian menunjukkan kapasitas efektif alat optimum adalah 1.814,2 kg/jam pada kecepatan 30 km/jam, beban 250 kg dengan kebutuhan tenaga 4,2 HP dan efisiensi 84,23 %. Analisis ekonomi menunjukkan biaya pokok adalah Rp 20,57/kg. Nilai Break Even Point adalah 12.549,45 kg/tahun. Nilai NPV yang dihasilkan lebih dari 0 dan IRR (Internal Rate of Return) sebesar 77 %.   Kata kunci: Alat transportasi, pascapanen, kapasitas efektif alat, efisiensi kerja, analisis ekonomi.
PENGARUH VARIASI UKURAN TABUNG UDARA TERHADAP KINERJA POMPA HIDRAM (The Effect of Various Air Tube Dimensions on Hidram Pump’s Performance ) Zulfahri Yudha Duana; Sumono Sumono; Riswanti Sigalingging
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Hidram Pump is one kind of pump that needed no electrical energy as it exploits air pressure and the water pressure as it is power booster, so Hidram pump is one of water pump that is not using fuel and relatively cheap. This reseach measured rate of flow, coefficient and efficiency of pump. The aim of this reseach was to know the influence of variation of dimensions of air tube with the same volume (2494.64 cm)3; the various high were 54.67, 19.68  and 10.04 inches, and the diameter was 3, 5, and 7 inches on water rate of flow resulted. The results show that air pump measurement with the same volume on different diameter and high was no significant effort the  pump performance. The rate of flow input was 1.176 1/s. The output for 3 inch tube was 0.330 1/s, for the 5 inch diameter was 0.336 1/s, and 7 inch diameter was 0.338 1/s. The coefficient of rate of flow obtained was 0.497 for the tube diameter 3 inch, 0.504 for the diameter 5 inch, and 0.498 for the diameter 7 inch. The highest efficiency for found in air tube by the meter of 7 inch as big as 28.74% and the value of efficiency dispute was  just 0.17%. Keywords: Hidram pump, hidram pump efficient, rate of flow coefficient ABSTRAK Pompa hidram merupakan salah satu jenis pompa yang tidak membutuhkan energi listrik karena memanfaatkan tekanan udara dan tekanan air itu sendiri sebagai tenaga penggeraknya, sehingga pompa hidram salah satu pompa air yang tidak menggunakan BBM dan relatif murah. Dalam penelitian ini akan diukur debit aliran, koefisien dan efisiensi pompa. Penelitian ini bertujuan untuk mengkaji pengaruh variasi ukuran tabung udara dengan volume sama yaitu 2494,64cm3; tinggi tabung berbeda yaitu 54,67 inci, 19,68 inci, dan 10,04 inci, dan diameter berbeda yaitu 3 inci, 5 inci, dan 7 inci terhadap debit air yang dihasilkan. Hasil penelitian menunjukkan bahwa variasi tabung udara dengan volume sama pada diameter dan tinggi berbeda tidak memberikan pengaruh nilai yang nyata terhadap kinerja pompa hidram. Debit input yang didapat yaitu sebesar 1,176 l/s, nilai debit output untuk diameter tabung 3 inci 0,3330 l/s, diameter 5 inci 0,336 l/s, dan diameter 7 inci 0,338 l/s. Nilai koefisien debit yang didapat yaitu untuk diameter tabung 3 inci 0,497, diameter 5 inci 0,504, dan diameter 7 inci 0,498. Dan efisiensi tertinggi terdapat pada tabung udara berdiameter 7 inci yaitu sebesar 28,74% dan selisih nilai efisiensi setiap perlakuan hanya 0,17%.   Kata Kunci: Pompa hidram, efesiensi pompa hidram, koefisien debit
PENGARUH PERBANDINGAN TEPUNG TERIGU DENGAN TEPUNG UBI JALAR UNGU DAN KONSENTRASI CARBOXYMETHYLE CELLULOSE (CMC) TERHADAP MUTU EGG ROLL (The Effect of Ratio of Wheat Flour with Purple Flesh Sweet Potato Flour and Concentration of Carboxymethyle Cellulos Christine Juliani Br Sitorus; Mimi Nurminah; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (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 wheat flour with purple flesh sweet potato flour and concentration of carboxymethyle cellulose (CMC) on the quality of egg roll. The research was using completely randomized design with two factors, i.e ratio of wheat flour with purple flesh sweet potato flour (T): (80%:20%; 60:40%; 40%:60%; and 20%:80%) and concentration of CMC(C): (0%; 0,5%; 1,0%; and 1,5%). Parameters analyzed were fat content, organoleptic value (color, flavor, taste, texture), score value of texture, and general acceptance.The results showed that the ratio of wheat flour with purple flesh sweet potato flour had highly significant effect on organoleptic value (color, flavor, taste, texture), score value of texture, and general acceptance. Concentration of CMC had highly significant effect on organoleptic value of texture, score value of texture, and general acceptance. The interaction of ratio of wheat flour with purple flesh sweet potato flour and concentration of CMC had significant effect on organoleptic value of texture, and score value of texture. The ratio of wheat flour with purple flesh sweet potato flour of (60%:40%) and concentration of CMC (0,5%) gave the best quality of egg roll. Keywords : CMC, Egg Roll, Purple Flesh Sweet Potato Flour, Wheat Flour.   ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung terigu dengan tepung ubi jalar ungu dan konsentrasi carboxymethyle cellulose (CMC) terhadap mutu egg roll. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan tepung terigu dengan tepung ubi jalar ungu (T): (80%:20%; 60:40%; 40%:60%; dan 20%:80%) dan konsentrasi CMC (C): (0,0%; 0,5%; 1,0%; dan 1,5%). Parameter analisis meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, organoleptik warna, aroma, rasa, tekstur, skor tekstur, dan penerimaan umum. Hasil penelitian menunjukkan bahwa perbandingan tepung terigu dengan tepung ubi jalar ungu memberikan pengaruh berbeda sangat nyata terhadap organoleptik warna, aroma, rasa, tekstur, skor tekstur, dan penerimaan umum. Konsentrasi CMC memberikan pengaruh berbeda sangat nyata terhadap organoleptik tekstur, skor tekstur dan penerimaan umum. Interaksi perbandingan tepung terigu dengan tepung ubi jalar ungu dan konsentrasi CMC memberikan pengaruh berbeda nyata terhadap organoleptik tekstur, dan skor tekstur. Komposisi perbandingan tepung terigu dengan tepung ubi jalar ungu (60%:40%) dan konsentrasi CMC (1,5%) menghasikan egg roll yang terbaik.   Kata kunci: CMC, Egg Roll, Tepung Terigu, Tepung Ubi Jalar Ungu.
PENGARUH PENAMBAHAN GELATIN DAN STARTER TERHADAP MUTU COCOGURT (The Effect of Addition of Gelatin and Starter on the Quality of Cocogurt) Eka Putri Harianto; Sentosa Ginting; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This study was conducted to find out the effect of addition of gelatin as a stabilizer and starter on the quality of cocogurt. The method used were completely randomized design, which factors were the addition of gelatin (G): (0%; 0.2%; 0.4%; 0.6%) and addition of starter (S): (2%; 5%; 8% 11%). The results showed that the addition of gelatin had highly significant effect on ash content, total lactic acid, viscosity, hedonic values of viscosity, and score of viscosity. Addition of starter had highly significant effect on total soluble solid, total acid, pH value, water content, ash content, protein content, fat content, total lactic acid, viscosity, hedonic values of viscosity, taste, and score values of viscosity. The interaction between the two factors had highly significant effect on viscosity. The addition of gelatin 0,6% and starter 11% produced the best quality of cocogurt. Key words: Cocogurt, Coconut Milk, Gelatin, Lactic Acid Bacteria, Starter ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan gelatin sebagai bahan penstabil (stabilizer) dan starter terhadap mutu cocogurt. Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu  penambahan gelatin  (G) : (0%; 0,2%; 0,4%; 0,6%)  dan  penambahan starter (S) : (2%; 5%; 8%; 11%). Hasil penelitian ini menunjukkan bahwa penambahan gelatin memberikan pengaruh berbeda sangat nyata terhadap kadar abu, jumlah bakteri asam laktat, viskositas, nilai hedonik viskositas, dan nilai skor viskositas. Penambahan starter memberikan pengaruh berbeda sangat nyata terhadap total soluble solid, total asam, nilai pH, kadar air, kadar abu, kadar protein, kadar lemak, jumlah bakteri asam laktat, viskositas, nilai hedonik viskositas, nilai hedonik rasa, dan nilai skor viskositas. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap viskositas. Penambahan gelatin 0,6% dan starter 11% memberikan pengaruh terbaik untuk mutu cocogurt.   Kata kunci : Bakteri Asam Laktat, Cocogurt, Gelatin, Santan Kelapa, Starter
PENGARUH PERBANDINGAN SARI NANAS DENGAN SARI DAUN KEMANGI DAN KONSENTRASI MALTODEKSTRIN TERHADAP MUTU MARSHMALLOW (The Effect of Ratio Juice Pineapple and Basil Juice and Maltodextrin Concentration on quality of Marshmallow) Endah Mulyati Ratna Ningsih; Ismed Suhaidi; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACTThe purpose of this study was determine the effect of ratio of pineapple juice and basil juice and maltodextrin concentration of the quality of marshmallow. Method of this study was completely randomised design with two factors, i.e ratio of pineapple juice and basil juice (S) : (50%:50%, 60%:40%, 70%:30%, 80%:20%) and maltodextrin concentration (M) : (5%, 6%, 7%, 8%). The analyzed parameters was moisture content, ash content, vitamin C content, total acid, sugar content, sensory test (color, flavor, taste, and texture), and score test (color, flavor, and texture). The of ratio pineapple juice and basil juice had highly significant effect on moisture content, ash content, vitamin C content, total acid, sugar content, the value of organoleptic flavor, the value of flavor score, the value of organoleptic texture. The maltodextrin concentration had highly significant effect on moisture content and the value of texture score, and had a significant effect on the value of organoleptic texture. The interaction of two factors had significant effect on moisture content. The ratio of pineapple juice and basil juice of 80%:20% (S4) and concentration of maltodextrin 8% (M4) produced the best marshmallow. The best products were analyzed for antioxidant activity with an IC50 value of 99,547 μg/ml.Keyword : Basil, Juice,  Maltodextrin, Marshmallow, Pineapple ABSTRAKPenelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari nanas dengan sari daun kemangi dan konsentrasi maltodekstrin terhadap mutu marshmallow. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yakni perbandingan sari nanas dengan sari daun kemangi (S) : (50%:50%, 60%:40%, 70%:30%, 80%:20%) dan konsentrasi maltodkestrin (M) : (5%, 6%, 7%, 8%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, total asam, total gula, uji organoleptik (warna, aroma, rasa, dan tekstur), dan uji skor (warna, aroma, dan tekstur). Perbandingan sari nanas dengan sari daun kemangi memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total asam, total gula, nilai hedonik aroma, nilai skor aroma, nilai hedonik tekstur, dan nilai skor tekstur. Konsentrasi maltodekstrin memberi pengaruh berbeda sangat nyata terhadap kadar air dan nilai skor tekstur, dan berbeda nyata terhadap nilai hedonik tekstur. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air. Perbandingan sari nanas dan sari daun kemangi 80%:20% (S4) dan konsentrasi maltodekstrin 8% (M4) menghasilkan marshmallow dengan mutu terbaik. Produk terbaik dilakukan analisis aktivitas antioksidan dengan nilai IC50 sebesar 99,547 μg/ml.Kata kunci : Daun kemangi, Juice, Maltodekstrin, Marshmallow, Nanas.
PENGARUH PERBANDINGAN TEH BUNGA KECOMBRANG DENGAN JAHE KERING DAN SUHU PENYEDUHAN TERHADAP MUTU TEH HERBAL BUNGA KECOMBRANG (The Effect Of Etlingera Elatior Flower Tea With Dried Ginger Ratio And Brewing Temperature On The Quality Of Etlingera Elatior Endang Safitri; Linda Masniary Lubis; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Herbal tea is a functional beverage product that consists of a combination of dried flowers, leaves, roots, and stems. Etlingera elatior flower (Etlingera elatior, Jack.) and ginger is an example of raw materials for the manufacture of herbal tea. This research was conducted to find out the effect of etlingera elatior flower tea with dried ginger ratio and brewing temperature on the quality of etlingera elatior flower herbal tea. This study used a completely randomized design with two factors i.e ratio of etlingera elatior flower tea with dried ginger (K): (70%: 30% ; 60%: 40% ; 50%: 50% ; 40%: 60%) and brewing temperature (S) : (65 ⁰C, 75 ⁰C, 85 ⁰C, 95 ⁰C). Parameters analyzed were pH values, total acid, hedonic values of colour, flavour, and taste, score values of color, flavor, and taste, and  values of antioxidant. The best formulation of etlingera elatior flower herbal tea was on the treatment of K1S4 i.e ratio of etlingera elatior flower tea with dried ginger of (70%: 30%) and the brewing temperature of 95 ⁰ C. Keywords : Antioxidant, Brewing Temperature, Dried Ginger, Etlingera Elatior Flower Tea ABSTRAK Teh herbal merupakan produk minuman fungsional yang terdiri dari kombinasi dari bunga, daun, akar, dan batang yang dikeringkan. Bunga kecombrang (Etlingera elatior, Jack.) dan jahe merupakan contoh bahan baku untuk pembuatan teh herbal. Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan teh bunga keombrang dengan jahe dan suhu penyeduhan terhadap mutu teh herbal bunga kecombrang. Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu perbandingan teh bunga kecombrang dengan bubuk jahe (K) : (70%:30% ; 60%:40% ; 50%:50% ; 40%:60%) dan suhu penyeduhan (S) : (65 ⁰C, 75 ⁰C, 85 ⁰C, 95 ⁰C). Parameter yang dianalisa adalah pH, total asam, nilai hedonik (warna, aroma, rasa), nilai skor (warna, aroma, rasa), dan nilai antioksidan. Formulasi teh herbal bunga kecombrang terbaik terdapat pada perlakuan K1S4 yaitu perbandingan teh bunga kecombrang dengan bubuk jahe (70%:30%) dan suhu penyeduhan 95 ⁰C. Kata kunci : Antioksidan, Jahe Kering, Suhu Penyeduhan, Teh Bunga Kecombrang
PENGARUH TINGKAT KEMATANGAN DAN KONSENTRASI KARBOKSILMETIL SELULOSA TERHADAP MUTU SELAI ASAM GELUGUR (The Effect of Maturity Level and Concertation of Carboxylmethyl Cellulose on the Quality of Gelugur) Gilang Permata Sari; Terip Karo-Karo; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This research was conducted to determine the effect of maturity level and carboxyl methyl cellulose concentration in producing gelugur jam with good quality. This research was conducted using a completely randomized design (CRD) with two factors, namely the fruit maturity level (K): raw, half ripe, and ripe and carboxyl methyl cellulose (G) concentration: 0.2%, 0.4%, 0,6%, 0.8% and 1.0%. The results of this study indicated that the influence of the level of maturity had a very significanteffect on water content, ash content, total soluble solid, total acid, vitamin C, hedonic value of color and value of color score and also has no significant effect on total microbial, pH, Organoleptic hedonic values ​​(taste, aroma and consumer acceptance), and the value of topical score. Carboxyl methyl cellulose concentration had a very significant effect on moisture content, ash content, total soluble solid, vitamin C content, and pH and had no significant effect on total acid, organoleptic hedonic value (color, aroma, taste and consumer acceptance), value of color score and sweeping power score. The interaction of maturity level and carboxyl methyl cellulose concentration had a significantly effect on water content. Mature maturity level and 1.0% carboxyl methyl cellulose concentration gave the best effect on the quality of gelugur jam. Keywords: Carboxylmethyl Cellulose, Gelugur, Jam, Raw,  Ripe ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh tingkat kematangan dan konsentrasi karboksil metil selulosa untuk menghasilkan selai asam gelugur dengan mutu yang baik. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL)  dengan dua faktor, yaitu tingkat kematangan buah (K) : mentah, setengah matang, dan matang dan konsentrasi karboksil metil selulosa (G) : 0,2%, 0,4%, 0,6%, 0,8% dan 1,0%.Hasil penelitian ini menunjukkan bahwa pengaruh tingkat kematangan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total soluble solid, total asam, vitamin C, nilai hedonik warna dan nilai skor warna dan serta memberikan pengaruh berbeda tidak nyata terhadap total mikroba, pH, nilai hedonik organoleptik (rasa, aroma dan penerimaan konsumen), dan nilai skor daya oles. Konsentrasi karboksil metil selulosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total soluble solid, kadar vitamin C, dan pH serta memberikan pengaruh berbeda tidak nyata terhadap total asam, nilai hedonik organoleptik (warna, aroma, rasa dan penerimaan konsumen), nilai skor warna dan nilai skor daya oles. Interaksi tingkat kematangan dan konsentrasi karboksil metil selulosa memberikan pengaruh berbeda nyata terhadap kadar air. Tingkat kematangan matang dan konsentrasi karboksil metil selulosa 1,0% memberikan pengaruh terbaik pada mutu selai asam gelugur.   Kata kunci: Asam Gelugur, Karboksilmetil Selulosa, Matang, Mentah, Selai
PENGARUH PERBANDINGAN SARI DAUN CINCAU (Cyclea barbata L. Miers) DENGAN SARI DAUN SUJI (Dracaena angustifolia) DAN JUMLAH KARAGENAN TERHADAP MUTU MINUMAN JELI (The effect of Ratio of Grass Jelly Leaves Extract (Cyclea barbata L. Mier) and Suji Leaves Ext Husnul Fauzi Rambe; Sentosa Ginting; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): 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  grass jelly leaves extract and suji leaves extract and amount of carrageenan on jelly drink quality. This research used a completely randomized design with two factors: the ratio of grass jelly leaves extract and suji leaves extract (C) : (90%:10%, 70%:30%, 50%:50%, 30%:70%, 10%:90%), and amount of carrageenan (K) : (0,25%), (0,50%), and  (0,75%). The results showed that the ratio of grass jelly leaves extract and suji leaves extract gave highly significant effect on moisture content, fiber content, ash content, vitamin C content, total acid, color hedonic test, color and texture score test of jelly drink. The amount of carrageenan gave highly significant effect on moisture content, fiber content, ash content, vitamin C content,  total acid, color hedonic test, color and texture score test of jelly drink. The ratio of grass jelly leaves extract and suji leaves extract of 90% : 10% and amount of carrageenan of 0,75% produced the best quality of jelly drink. Keywords: Carrageenan, Grass Jelly Leaves Extract, Jelly Drink, Suji Leaves Extract ABSTRAK Penelitian ini dilakukan untuk menentukan pengaruh perbandingan sari daun cincau dengan sari daun suji dan jumlah karagenan terhadap mutu minuman jeli. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan sari daun cincau dengan sari daun suji  (C) : (90%:10%, 70%:30%, 50%:50%, 30%:70%, 10%:90%), dan jumlah karagenan (K) : (0,25%), (0,50%), dan (0,75%). Hasil penelitian menunjukkan bahwa perbandingan sari daun cincau dengan sari daun suji memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat, kadar abu, kadar vitamin C, total asam,  uji hedonik warna, uji skor warna, dan uji skor tekstur minuman jeli. Jumlah karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat, kadar abu, kadar vitamin C, total asam, uji hedonik warna, uji skor warna, dan uji skor tekstur  minuman jeli. Interaksi kedua faktor memberikan pengaruh berbeda tidak nyata terhadap semua parameter kecuali kadar abu. Perbandingan sari daun cincau dengan sari daun suji 90% : 10% dan jumlah karagenan 0,75% menghasilkan minuman jeli dengan mutu terbaik.   Kata kunci: Karagenan, Minuman Jeli, Sari Daun Cincau, Sari Daun Suji.

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