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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 JENIS DAN KONSENTRASI PENGAWET ALAMI TERHADAP MUTU NIRA KELAPA SAWIT (Elaeis guineensis, Jacq.) (The Effect of Type and Concentration Natural Preservative to Palm Oil Neera (Elaeis guineensis, Jacq.)) Muhammad Irham Derza; Terip Karo-Karo; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT   The research conducted to determine the effect of the type and concentration of natural preservative on the quality of palm oil neera. The research had been performed using a completely randomized design with two factors, i.e. the type of natural preservative (J) : (guava leaves), (jackfruit stem), (mangosteen rind), and the concentration of natural preservative (K) : (3%), (5%), (7%) dan (9%). Parameters analized was pH, alcohol content, moisture content, ash content, total soluble solid, total sugar, total acid, total microbes, hedonic organoleptic test on color, aroma, flavor, and consistency. The results showed that the type of natural preservative had highly significant effect on pH, alcohol content, total solid soluble, total sugar, total acid hedonic value of color and had significant effect on ash content and total microbes. The concentration of natural preservative had highly significant effect on pH, alkohol content, ash content, total soluble solid, total sugar, total acid, and total microbes.The interaction of both factors had highly significant effect on pH, total soluble solid, and total sugar. The type of natural preservative of mangosteen rind and the concentration of 9% was the best treatment for the quality of palm oil neera. Keywords: Concentration Of Natural Preservative, Palm Oil Neera, Type Of Natural Preservative ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh jenis dan konsentrasi pengawet alami terhadap mutu nira kelapa sawit (Elaeis guineensis Jacq). Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu jenis pengawet alami (J) :  (daun jambu biji), (kayu nangka), (kulit manggis), dan konsentrasi pengawet alami (K) : (3%), (5%), (7%) dan (9%). Parameter yang dianalisa adalah pH, kadar air, kadar abu, total padatan terlarut, total gula, total asam, total mikroba, dan uji organoleptik secara hedonik terhadap warna, aroma, rasa dan kekentalan. Hasil penelitian menunjukkan bahwa penambahan jenis pengawet alami  memberikan pengaruh berbeda sangat nyata terhadap pH, alkohol, total padatan terlarut, total gula, total asam, nilai hedonik warna dan memberikan pengaruh berbeda nyata terhadap kadar abu dan total mikroba. Konsentrasi pengawet alami memberikan pengaruh berbeda sangat nyata terhadap pH, alkohol, kadar abu, total padatan terlarut, total gula, total asam, dan total mikroba. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap pH, total padatan, dan total gula. Penambahan pengawet alami kulit manggis dan konsentrasi 9% adalah perlakuan terbaik terhadap mutu nira kelapa sawit.   Kata kunci: Jenis Pengawet Alami, Konsentrasi Pengawet Alami, Nira Kelapa Sawit.
PENGARUH PERBANDINGAN TEPUNG JANTUNG PISANG, TEPUNG KACANG HIJAU, DENGAN TEPUNG TERIGU DAN PENAMBAHAN GUM ARAB TERHADAP MUTU COOKIES JANTUNG PISANG (The Effect of Ratio Inflorescence of Banana Flour, Mung Bean Flour, With Wheat Flour and Addition of A Refianti Siahaan; 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

ABSTRACT The purpose of this study was to determine the effect of ratio  inflorescence of banana flour, mung bean flour, wheat flour, and addition of arabic gum on the quality of cookies. The research was designed using  completely randomized design with two factors, i.e ratio of inflorescence of banana flour, mung bean flour, with wheat flour (T) : (10%: 40%: 50%, 20%: 30%: 50%, 30%: 20%: 50%, and 40%: 10%: 50%) and the addition of arabic gum (P): (0.5%, 1.0%, 1.5%, and 2.0%).    The of ratio inflorescence of banana flour, mung bean flour, and wheat flour had highly significant effect on the moisture, ash, protein, fat, carbohydrate, fiber contents along with organoleptic hedonic of color, flavour, taste, texture values and organoleptic score of color, texture, and general acceptance values. Moreover, the addition of arabic gum had highly significant effect on the protein and fiber contents, organoleptic hedonic flavour and texture values, and also organoleptic score of texture. Furthermore , the interaction of the two factors had significant effect on the fiber content, organoleptic hedonic and score of texture values. The ratio of inflorescence of banana flour, mung bean flour, with wheat flour 10%: 40%: 50%, respectively  (T1) and the addition of arabic gum 0.5% (P1) produced the best cookies. Keywords: Arab Gum, Cookies, Inflorescence of Banana  Flour, Mung Bean Flour   ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung jantung pisang, tepung kacang hijau, dengan tepung terigu dan penambahan gum arab terhadap mutu cookies jantung pisang. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yakni perbandingan tepung jantung pisang, tepung kacang hijau, dengan tepung terigu (T) : (10%:40%:50%, 20%:30%:50%, 30%:20%:50%, dan 40%:10%:50%) dan penambahan gum arab (P) : (0,5%, 1,0%, 1,5%, dan 2,0%). Perbandingan tepung jantung pisang, tepung kacang hijau, dengan tepung terigu memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat, nilai hedonik warna, nilai hedonik aroma, nilai hedonik rasa, nilai hedonik tekstur, nilai skor warna, nilai skor tekstur, dan penerimaan umum. Penambahan gum arab memberi pengaruh berbeda sangat nyata terhadap kadar protein, kadar serat, nilai hedonik aroma, nilai hedonik tekstur,  dan nilai skor tekstur. Interaksi kedua faktor memberi pengaruh berbeda nyata terhadap kadar serat, nilai hedonik tekstur, dan nilai skor tekstur. Perbandingan tepung jantung pisang, tepung kacang hijau, dengan tepung terigu 10:40:50% (T1) dan penambahan gum arab 0,5% (P1) menghasilkan cookies dengan mutu terbaik.   Kata kunci : Cookies, Gum Arab, Tepung Jantung Pisang, Tepung Kacang Hijau
KARAKTERISTIK KIMIA BERAS ANALOG BERBAHAN BAKU TEPUNG KOMPOSIT DARI JAGUNG, SAGU, SORGUM, DAN UBI KAYU (Characteristics of Chemical Properties of Analog Rice based on Corn, Sago, Sorghum and Cassava) Nazhifah Mahfuzhah; Ridwansyah Ridwansyah; 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   The aim of this research was to determine the comparison formulation of mocaf flour, sorghum flour, cassava starch, modified cassava starch, sago starch and modified sago starch in making analog rice as a local food-based product with the best quality and consumer acceptance. This research used completely randomized design with non-factorial i.e ratio of P1 (50% mocaf: 30% cassava starch), P2 (25% mocaf: 25% sorghum: 30% cassava starch), P3 (50% sorghum: 30 % cassava starch), P4 (50% mocaf: 30% modified cassava starch), P5 (25% mocaf: 25% sorghum: 30% modified cassava starch), P6 (50% sorghum: 30% modified cassava starch ), P7 (50% mocaf: 30% sago starch), P8 (25% mocaf: 25% sorghum: 30% sago starch), P9 (50% sorghum: 30% sago starch), P10 (50% mocaf: 30% modified sago starch), P11 (25% mocaf: 25% sorghum: 30% modified sago starch), P12 (50% sorghum: 30% modified sago starch). Based on protein content, treatment of P12 (50% sorghum: 30% modified sago starch) produces analog rice with the best quality. Keywords: Analog Rice, Mocaf, Starch, Composite Flour.     ABSTRAK Penelitian ini bertujuan untuk mengetahui formulasi perbandingan tepung mocaf, tepung sorgum, pati ubi kayu, pati ubi kayu termodifikasi, pati sagu dan pati sagu termodifikasi dalam pembuatan beras analog sebagai produk pangan berbasis pangan lokal dengan mutu terbaik. Penelitian ini menggunakan metode rancangan acak lengkap non faktorial yaitu dengan formulasi perbandingan P1 (50% mocaf : 30% pati ubi kayu), P2 (25% mocaf : 25% sorgum: 30% pati ubi kayu), P3 (50% sorgum : 30% pati ubi kayu), P4 (50% mocaf : 30% pati ubi kayu termodifikasi), P5 (25% mocaf : 25% sorgum : 30% pati ubi kayu termodifikasi), P6 (50% sorgum : 30% pati ubi  kayu termodifikasi), P7 (50% mocaf : 30% pati sagu), P8 (25% mocaf : 25% sorgum: 30% pati sagu), P9 (50% sorgum : 30% pati sagu), P10 (50% mocaf : 30% pati sagu termodifikasi), P11 (25% mocaf : 25% sorgum : 30% pati sagu termodifikasi), P12 (50% sorgum : 30% pati sagu termodifikasi). Berdasarkan kandungan protein, perlakuan P12 (50% sorgum : 30% pati sagu termodifikasi) menghasilkan beras analog dengan mutu terbaik.   Kata Kunci: Beras Analog, Mocaf, Pati , Tepung Komposit.
PENGARUH PERBANDINGAN JUMLAH CABAI MERAH DENGAN ANDALIMAN TERHADAP MUTU SAMBAL ANDALIMAN DAN PENENTUAN UMUR SIMPAN (The Effect of Comparison of Quantity of Red Chili and Andaliman on the Quality of Sambal Andaliman and Determination of Shelf Life) Khairunnisa Khairunnisa; Ridwansyah Ridwansyah; Herla Rusmarilin
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 research was to determine the effect of quantity of red chili and andaliman on the quality of sambal andaliman and determination of shelf life. This study used completely randomized design with one factor, namely the comparison quantity of red chili and andaliman with composition of (S): 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The comparison quantity of red chili and andaliman gave highly significant effect on moisture content, fiber content, protein content, color index, antioxidan and gave significant effect on ash content. The best quality of sambal andaliman comparison quality was using red chili of 90% and andaliman of 10% had significants difference with the control of sambal andaliman on total microbes. Determination shelf life using Arrhenius method gave shelf life of sambal andaliman (based on critical parameters i.e moisture content) at temperature of 20°C was 89 days, at temperature of 30°C was 56 days, at temperature of 40°C was 30 days and at temperature of 50°C was 18 days. Keywords: Andaliman, Red chili, Sambal, Shelf life ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan jumlah cabai merah dengan andaliman terhadap mutu sambal andaliman dan penentuan umur simpan. Penelitian ini menggunakan rancangan acak lengkap non-faktorial yaitu perbandingan cabai merah dan andaliman dengan komposisi (S) : 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, dan 50%:50%. Perbandingan jumlah cabai merah dengan andaliman memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat, kadar protein, indeks warna, antioksidan dan memberikan pengaruh berbeda nyata terhadap kadar abu. Mutu sambal andaliman terbaik yaitu perbandingan jumlah cabai merah 90% dan andaliman 10% memberi pengaruh berbeda nyata dengan sambal andaliman kontrol terhadap total mikroba. Pada pendugaan umur simpan metode arrhenius diperoleh umur simpan sambal andaliman berdasarkan parameter kritis yaitu kadar air pada suhu 20°C selama 89 hari, suhu 30°C selama 56 hari, suhu 40°C  selama 30 hari dan suhu 50°C selama 18 hari.   Kata kunci: Andaliman, Cabai merah, Sambal, Umur simpan  
PENGUJIAN EFEK HIPOKOLESTEROLEMIA MINUMAN REBUSAN DAUN SALAM YANG MENGANDUNG EKSTRAK KAYU MANIS SECARA IN-VIVO PADA TIKUS PERCOBAAN (Testing The Hypocholesterol Effects of Drink of Boiled Bay Leaf Stew Containing Cinnamon Extract In-Vivo in Experimentals Humaira Arifah Zahra; Elisa Julianti; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 1 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT   Functional drinks of boiled leaf water by adding cinnamon extract that has been reported has activity to reduce cholesterol levels. This research was conducted to determine the effect of the addition of cinnamon extracts in functional drinks decoction of bay leaf on the quality and consumer acceptance and also in  decreasing of blood cholesterol levels of rats. This research was consisted of 2 (two) steps i.e: making functional drinks of boiled leaf water by adding cinnamon extract and testing the effect of hypocholesterol with boiled bay leaf stew containing cinnamon extract in-vivo in experimental rats. The group of mice were given 5 treatments, namely the administration of aquadest, the provision of bay leaf decoction drink with the addition of cinnamon extract of 100, 200, and 300 mg, and the provision of a comparative preparation of gemfibrozil dose of 21.6 mg/200 g b/day. The result showed that rat group that treated with cinnamon extracts dose 300 mg showed the most excellent treatment in decreasing of total cholesterol and LDL cholesterol in blood rats and being able to increase HDL cholesterol in rat blood within 14 days treatment although its ability is still below the rat group that treated with gemfibrozil dose of  21,6 mg/kg bw rat. Keywords: Hypercholesterolemia, Cinnamon, Cinamic Acid, Flavonoids, Bay leaves Decoction. ABSTRAK   Minuman rebusan daun salam yang mengandung ekstrak kayu manis diketahui mengandung senyawa biokimia flavonoid dan asam sinamat yang dikenal memiliki aktivitas menurunkan kadar kolesterol. Penelitian ini dilakukan untuk mengetahui pengaruh penambahan ekstrak kayu pada minuman fungsional rebusan daun salam terhadap penurunan kadar kolesterol darah tikus. Penelitian ini terdiri dari 2 (dua) tahap yaitu pembuatan minuman fungsional air rebusan daun salam dengan penambahan ekstrak kayu manis dan pengujian efek hipokolesterol dengan minuman rebusan daun salam yang mengandung ekstrak kayu manis secara in-vivo pada tikus percobaan.  Kelompok tikus diberikan 5 perlakuan yaitu pemberian akuades, pemberian minuman rebusan daun salam dengan penambahan ekstrak kayu manis 100, 200, 300 mg, dan pemberian sediaan pembanding gemfibrozil dosis 21,6 mg/200 g bb/hari. Hasil penelitian menunjukkan bahwa kelompok tikus dengan pemberian dosis 300 mg ekstrak kayu manis memiliki kemampuan paling baik dalam menurunkan kadar kolesterol total dan kolesterol LDL darah tikus dan mampu meningkatkan kadar kolesterol HDL darah tikus selama 7 hari walaupun masih di bawah kelompok tikus  dengan pemberian gemfibrozil 21,6 mg/ 200 g bb tikus.   Kata kunci: Hiperkolesterolemia, Kayu Manis, Asam Sinamat, Flavonoid, Rebusan Daun Salam.
KARAKTERISTIK ORGANOLEPTIK BUBUK ASAM GELUGUR BERDASARKAN TINGKAT KEMATANGAN DAN SUHU PENGERINGAN (Characteristics of Organoleptic Gelugour Powder Based on Maturity Level and Drying Temperature) Poppy Julianty Situmorang; 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

ABSTRACK This study was conducted to characteristics of organoleptic gelugour powder based on maturity level and drying temperature. This study used a completely random is factorial design with 2 factor namely the maturity level (T): raw, half-ripe and ripe and S = drying temperature (S): (50 °C), (60 °C), (70 °C). The results showed that the level of maturity had a very significant effect pH value and yield. Drying temperature had a very significant effect on yield and color score; had no significant effect on pH value, hedonic value of color and aroma. The level of maturity raw and drying temperature 50 °C produced the best and more acceptable quality of gelugur powder.   Keyword : Drying temperature, Gelugour, Maturity level.     ABSTRAK Penelitian ini dilakukan untuk mengetahui karakteristik organoleptik bubuk asam gelugur berdasarkan tingkat kematangan dan suhu pengeringan. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu tingkat kematangan (T) : mentah, setengah matang, matang dan S=suhu pengeringan (S) : (50 °C), (60 °C), (70 °C). Hasil penelitian menunjukkan bahwa tingkat kematangan memberikan pengaruh berbeda sangat nyata nilai pH dan rendemen. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap rendemen dan nilai skor warna; memberikan pengaruh berbeda tidak nyata terhadap nilai pH, nilai hedonik warna dan aroma. Tingkat kematangan mentah dan suhu pengeringan 50 °C menghasilkan kualitas bubuk asam gelugur terbaik dan lebih diterima.   Kata kunci : Asam gelugur, Suhu pengeringan, Tingkat kematangan.
PENGARUH PERBANDINGAN TEPUNG UBI JALAR UNGU, TEPUNG KACANG HIJAU, DENGAN TEPUNG TERIGU DAN PENAMBAHAN CMC TERHADAP MUTU FOOD BAR (The Effect of Proportion of Purple Sweet Potato, Mung Beans and Wheat Flours with The Addition of CMC on The Quality of Food Elisabet Elisabet; Ismed Suhaidi; 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 aimed to know the effect of purple sweet potato, mung beans and wheat flours proportion and the addition of CMC on the quality of food bar. The research had been performed using factorial completely randomized design (CRD) with two factors, i.e; the proportion of purple sweet potato, mung beans and wheat flours (T) of (10:50:40, 20:40:40, 30:30:40, 40:20:40 and 50:10:40) and the addition of CMC (C) of (0,5%, 1%, and 1,5%). Parameters analyzed were moisture content, ash content, protein content, fat content, crude fiber content, carbohydrate content, color index, organoleptic values (color, flavor, taste, and texture) and general acceptance. The results showed that the proportion of purple sweet potato, mung beans and wheat had highly significant effect on moisture content, ash content, protein content, fat content, crude fiber content, carbohydrate content, color index, organoleptic values (color, taste, and texture) and general acceptance but had no significant effect on organoleptic values (flavor). The addition of CMC had highly significant effect on moisture content, protein content, crude fiber content, carbohydrate content, and organoleptic values (texture) but had no significant effect on ash content, fat content, color index, organoleptic values (color, flavor, and taste) and general acceptance. The interaction of purple sweet potato, mung beans and wheat and the addition of CMC had significant effect on moisture content and crude fiber content of the food bar. The (50:10:40) proportion of purple sweet potato, mung beans and wheat flour and 1,5% of CMC produced the best quality of food bar. Keyword : CMC (Carboxy Methyl Cellulose), Food Bar, Mung Beans Flour, Purple Sweet Potato Flour, Wheat Flour   ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung ubi jalar ungu, tepung kacang hijau, dengan tepung terigu dan penambahan CMC terhadap mutu food bar. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan dua faktor, yaitu perbandingan tepung ubi jalar ungu, tepung kacang hijau, dengan tepung terigu (T) ; (10:50:40, 20:40:40, 30:30:40, 40:20:40 dan 50:10:40) ; dan penambahan CMC (C) ; (0,5%, 1%, dan 1,5%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, kadar karbohidrat, indeks warna, uji hedonik (warna, aroma, rasa, dan tekstur), dan uji penerimaan umum. Hasil penelitian menunjukkan bahwa perbandingan tepung ubi jalar ungu, tepung kacang hijau, dengan tepung terigu memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, kadar karbohidrat, indeks warna, nilai hedonik (warna, rasa, dan tekstur), dan nilai penerimaan umum tetapi memberikan pengaruh berbeda tidak nyata terhadap nilai hedonik aroma. Penambahan CMC memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, kadar serat kasar, kadar karbohidrat, dan nilai hedonik tekstur dan memberikan pengaruh berbeda tidak nyata terhadap kadar abu, kadar lemak, indeks warna, nilai hedonik (warna, aroma dan rasa) dan nilai penerimaan umum. Interaksi perbandingan tepung ubi jalar ungu, tepung kacang hijau, dengan tepung terigu dan penambahan CMC memberikan pengaruh berbeda nyata terhadap kadar air dan kadar serat. Perbandingan tepung ubi jalar ungu, tepung kacang hijau, dengan tepung terigu (50:10:40) dan penambahan CMC 1,5% menghasilkan food bar dengan mutu yang terbaik.   Kata kunci : CMC (Carboxy Methyl Cellulose), Food Bar, Tepung Kacang Hijau, Tepung Terigu, Tepung Ubi Jalar Ungu
RANCANG BANGUN DAN PENGUJIAN ALAT SORTASI BUAH TIPE GRAVITASI (Design and Development of Fruit Sortation Gravitation Type) Andre Agasi Hutabarat; 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 Sorting is an important step in handling post-harvest fruits to extend fruit shelf life and increase fruit selling value. To speed up the sorting process a tool is needed to be able to sort quickly. At this time also needed an environmentally friendly tool to prevent global warming. Therefore, it is necessary to design an gravity-friendly fruit sorting device and test the performance of the equipment. This study was aimed to design and make fruit sorting equipment based on size that can help farmers in sorting fruit. From the results of the design, this equipment could accommodate 12 kg of fruit. Testing this tool was done on citrus fruits, tomatoes and passion fruit. From the results of equipment performance testing, i effectively works on a slope of 12o. The effective capacity in citrus fruits is 225 kg / hour, in tomatoes 277 kg / hour and in passion fruits 278 kg / hour. Fruit uniformity in citrus fruits, tomatoes and passion fruits with a slope of 12o were 72.92%, 76.36% and 86.11%, respectively. Economic analysis shows the basic cost of Rp. 48.04 / year. Break Event Point value was 14,408.77 kg / year. The NPV value produced was more than 0 and the IRR (Internal Rate of Return) was 77%. Keywords: Design, Equipment Effective Capacity, Fruit Uniformity, Sortation ABSTRAK   Sortasi merupakan tahapan yang penting dalam menangani pasca panen buah-buahan untuk memperpanjang umur simpan buah dan meningkatkan nilai jual buah. Untuk mempercepat proses penyortiran dibutuhkan alat untuk dapat menyortir dengan cepat. Pada saat ini juga dibutuhkan alat yang ramah lingkungan untuk mencegah pemanasan global.Oleh karena itu, diperlukan perancangan alat sortasi buah tipe gravitasi yang ramah lingkungan dan pengujian kinerja alat tersebut.Penelitian ini bertujuan untuk merancang dan membuat alat sortasi buah berdasarkan ukuran yang dapat membantu petani dalam menyortir buah.Dari hasil perancangan, alat ini dapat menampung buah 12 kg.Pengujian alat ini dilakukan pada buah jeruk, tomat dan markisa.Dari hasil pengujian kinerja alat, alat ini efektif bekerja pada kemiringan 12o. Kapasitas efektif alat pada buah jeruk adalah 225 kg/jam, pada buah tomat 277 kg/jam dan pada buah markisa 278 kg/jam. Keseragaman buah pada buah jeruk, tomat dan markisa dengan kemiringan 12 o berturut-turut adalah 72.92%, 76.36%  dan 86.11%. Analisis ekonomi menunjukkan  biaya pokok sebesar Rp 48,04/tahun. Nilai Break Event Point sebesar14.408,77  kg/tahun. Nilai NPV yang dihasilkan lebih dari 0 dan IRR (Internal Rate of Return) sebesar 77%. Kata kunci: Desain, Kapasitas Efektif Alat, Keseragaman Buah, Sortasi
RANCANG BANGUN ALAT PENGIRIS TEMPE MEKANIS TENAGA PENGGERAK 0,5 HP (The Making of Tempeh Slicer with Mechanical 0,5 Hp Driving Power) Muhammad Bayu Handoko; Saipul Bahri Daulay; Achwil Putra Munir
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT Tempeh was one of the staple food in the community, besides it was cheap, it also had a high content of vegetable protein. Generally, manually slicing tempeh took a long time and the results weren`t uniform. The aim of this research was to design and build tempeh slicer with mechanical 0,5 hp driving power, so that slices result were uniform and neat, and also produced more slices in the same time compared to manual system. The parameters observed were the effective capacity of the tool, percentage of damaged product, and economic analysis.The results showed that the effective capacity of this equipment was 367.70 kg/hour, material damage was 24.015%. Economic analysis showed that cost of principal and BEP was 30,446 / kg for the first year until fifth year and 1,763,355 kg / year, NPV was Rp 1,642,089,764,1/year with interest rates of 7.5%, and internal rate of return was 52.68%. Based on the results of this study it can be stated that the equipment was feasible. Keywords: Equipment  Making, Slicing, Tempe, Mechanical. ABSTRAK   Tempe merupakan salah satu makanan pokok masyarakat, selain harganya murah, juga memiliki kandungan protein nabati yang tinggi. Umumnya, pengirisan tempe secara manual membutuhkan waktu yang lama dan hasil irisannya tidak seragam. Penelitian ini bertujuan untuk membuat serta menguji rancangan alat pengiris tempe mekanis tenaga penggerak 0.5 hp, agar hasil irisan yang dihasilkan seragam dan rapi juga menghasilkan irisan tempe yang lebih banyak dalam waktu yang sama terhadap pengirisan manual. Parameter yang diamati adalah kapasitas efektif alat, persentase kerusakan bahan, dan analisis ekonomi. Hasil penelitian menunjukkan bahwa kapasitas efektif alat sebesar 367,70 kg/jam, kerusakan bahan sebesar 24,015%. Analisis ekonomi menunjukkan bahwa biaya pokok dan BEP sebesar 30,446/kg untuk tahun pertama sampai tahun kelima dan 1.763,355 kg/tahun, NPV sebesar Rp 1.642.089.764,1/tahun dengan suku bunga 7,5%, serta IRR sebesar 52,68%. Berdasarkan hasil penelitian ini dapat dinyatakan bahwa alat layak untuk diusahakan. Kata kunci: Pembuatan Alat, Pengiris, Tempe, Mekanis.
PENGARUH SUHU PENGERINGAN DAN LAMA PENGERINGAN BUAH ASAM GELUGUR (Garcinia atroviridis) TERHADAP MUTU ASAM POTONG (The Effect of Asam Gelugur Fruit (Garcinia atroviridis) Drying Temperature and Drying Period on the Quality of Dried Sliced Asam Gelugur) Ade Maharani Manik; Terip Karo-Karo; Linda Masniari Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 1 (2019): 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 drying temperature and drying period of the asam gelugur fruit (Garcinia atroviridis) on the quality of dried sliced asam gelugur. The research was designed using a completely randomized design with two factors, i.e the drying temperature (T) : (45 oC, 50 oC, 55 oC, and 60 oC) and the drying period (L): (9, 11, 13, and 15 hours). The drying temperature had highly significant effect on the moisture and, ash contents, total acid, total soluble solid, pH, vitamin C, weight loss, and had no effect on organoleptic hedonic value of flavor and organoleptic score of color. Moreover, the drying period had highly significant effect on the moisture content, total soluble solid, weight loss, and had significant effect on pH, and had no effect on ash content, total acid, vitamin C, organoleptic hedonic value of flavor, and organoleptic score of color. Interaction of the two factors had significant effect on the moisture content, total soluble solid, weight loss, and had no effect on ash content, total acid, vitamin C, organoleptic hedonic value of flavor, and organoleptic score of color.  Drying temperatures of 55 oC and drying period of 15 hours produced the best dried sliced asam gelugur because it has a moisture content that is in accordance with the market and expected nutrient content. Keywords : Asam Gelugur Fruit, Dried Sliced Asam Gelugur, Drying, Garcinia Atroviridis, ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh suhu pengeringan dan lama pengeringan buah asam gelugur (Garcinia atroviridis) terhadap mutu asam potong. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yakni suhu pengeringan (T) : (45 oC, 50 oC, 55 oC, dan 60 oC) dan lama pengeringan (L) : (9 jam, 11 jam, 13 jam, dan 15 jam). Suhu pengeringan memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total asam, total padatan terlarut, nilai pH, kadar vitamin C, susut bobot, dan memberi pengaruh berbeda tidak nyata terhadap nilai hedonik aroma dan nilai skor warna. Lama pengeringan memberi pengaruh berbeda sangat nyata terhadap kadar air, total padatan terlarut, susut bobot, memberi pengaruh berbeda nyata terhadap nilai pH, serta memberi pengaruh berbeda tidak nyata terhadap kadar abu, total asam, kadar vitamin C, nilai hedonik aroma, dan nilai skor warna. Interaksi kedua faktor memberi pengaruh berbeda sangat nyata terhadap kadar air, total padatan terlarut, susut bobot, dan memberi pengaruh berbeda tidak nyata terhadap kadar abu, total asam, nilai pH, kadar vitamin C, nilai hedonik aroma, dan nilai skor warna. Suhu pengeringan 55 oC (T3) dan lama pengeringan 15 jam (L4) menghasilkan asam potong dengan mutu terbaik karena memiliki kadar air yang sesuai dengan dipasaran dan kandungan gizi yang diharapkan.   Kata kunci : Asam Gelugur, Asam Potong, Garcinia Atroviridis, Pengeringan.

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