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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 ASAM KANDIS DAN PERBANDINGAN GUM ARAB DENGAN GELATIN TERHADAP MUTU BUMBU ASAM PADEH INSTAN (The Effect of The Addition of Asam Kandis and Ratio of Arabic Gum and Gelatine on The Quality of Instant Asam Padeh Powder) Amalia Addina; Linda Masniary Lubis; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 1 (2019): 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 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.
PENGARUH SUHU DAN WAKTU PEMASAKAN METODE SOUS VIDE TERHADAP MUTU PEPES IKAN TONGKOL (The Effect of Sous Vide Method Temperature and Time on Quality of Little Tuna Pepes)PENGARUH SUHU DAN WAKTU PEMASAKAN METODE SOUS VIDE TERHADAP MUTU PEPES IKAN TONGKOL Azmi Syahri; Herla Rusmarilin; Ridwansyah Ridwansyah
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 This research was conducted to determine the effect of sous vide method temperature and time on the quality of little tuna pepes. This study used a completely randomised design (CRD) method with two factors, i.e cooking temperature (S) : (60oC, 65oC, 70oC) and cooking time (W) : (40 minutes, 80 minutes, and 120 minutes). The analyzed parameters were moisture content, ash content, protein content, fat content, total plate count, texture value (penetrometer), and organoleptic test (color, flavor, taste, and texture). Cooking temperature had highly significant effect on moisture content, protein content, fat content, total plate count, texture value (penetrometer), and the value of organoleptic texture. The length of cooking time had highly significant effect on total plate count, texture value (penetrometer), and the value of organoleptic texture. The interaction of two factors had significant effect on texture value (penetrometer). 70oC (S3) cooking temperature and 120 minutes (W3) cooking time of sous vide method produced the best little tuna pepes. Keyword :Little Tuna, Pepes, Sous Vide. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan waktu pemasakan metode sous vide terhadap mutu pepes ikan tongkol. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yakni suhu pemasakan (S) : (60oC, 65oC, 70oC) dan waktu pemasakan (W) : (40 menit, 80 menit, dan 120 menit). Parameter yang dianalisa adalah kadar air, kadar abu, kadar protein, kadar lemak, total mikroba, uji tekstur (penetrometer), dan uji organoleptik (warna, aroma, rasa, dan tekstur). Suhu pemasakan memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, kadar lemak, total mikroba, nilai tekstur, dan nilai hedonik tekstur. Waktu pemasakan memberi pengaruh berbeda sangat nyata terhadap total mikroba, nilai tekstur, dan nilai organoleptik tekstur. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai tekstur. Suhu pemasakan 70oC (S3) dan waktu pemasakan 120 menit (M3) dengan metode sous vide menghasilkan pepes ikan tongkol dengan mutu terbaik.   Kata kunci : Ikan Tongkol, Pepes, Sous Vide.
PENGARUH PERBANDINGAN TEPUNG KACANG MERAH (Phaseoulus vulgaris L.) DENGAN TEPUNG LABU KUNING (Cucurbita moschata) DAN SUHU PENGERINGAN TERHADAP SIFAT KIMIA DAN SENSORI BUBUR INSTAN (The Effect of Comparison of Red Bean (Phaseoulus vulgaris L.) Flour w Evi Tamala Munte; Linda Masniary Lubis; Hotnida Sinaga
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 1 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The purpose of this research was to find the effect of comparison of red bean  flour with pumpkin flour and drying temperature on the chemical and sensory properties of instant porridge. The study was using completely randomized design with two factors, i.e ratio of red bean flour with pumpkin flour (P): (10%:90%; 30%:70%; 50%:50%; 70%:30%; and 90%:10%) and drying temperature (S): (50oC; 60oC; and 70oC). The results showed that the ratio of red bean flour with pumpkin flour had highly significant effect on all parameters analysed. In addition, drying temperature also had highly significant effect on proximate analysis, ß-carotene content, organoleptic value (color, flavor, taste, texture), and general acceptance. The interaction of ratio of red bean flour with pumpkin flour and drying temperature had highly significant effect only on moisture content and had significant effect on organoleptic value of color. Based on protein content, organoleptic value of color, and moisture content, the ratio of red bean flour with pumpkin flour of (10%:90%) and drying temperature (70oC) gave the best quality of instant porridge. Keywords: Drying Temperature, Instant Porridge, Pumpkin Fluor, Red Bean Flour. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung kacang merah dengan tepung labu kuning dan suhu pengeringan terhadap sifat kimia dan sensori bubur instan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan tepung kacang merah dan tepung labu kuning (P): (10%:90%; 30%:70%; 50%:50%; 70%:30%; dan 90%:10%) dan suhu pengeringan (S): (50oC; 60oC; dan 70oC). Hasil penelitian menunjukkan bahwa perbandingan tepung kacang merah dengan tepung labu kuning memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, kadar betakaroten, organoleptik warna, aroma, rasa, tekstur, dan penerimaan umum. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, organoleptik warna, aroma, rasa, tekstur, dan penerimaan umum. Interaksi perbandingan tepung kacang merah dengan tepung labu kuning dan suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air dan berbeda nyata dengan organoleptik warna. Berdasarkan kadar protein, organoleptik warna, dan kadar air, komposisi perbandingan tepung kacang merah dengan tepung labu kuning (10%:90%) dengan suhu 70oC menghasikan bubur instan yang terbaik.   Kata kunci: Bubur Instan, Suhu Pengeringan, Tepung Kacang Merah, Tepung Labu Kuning.
PENGARUH KONSENTRASI LARUTAN ASAM ASETAT DAN KONSENTRASI LARUTAN GULA TERHADAP MUTU PIKEL BUAH MALAKA (Phyllanthus emblica Linn) (The Effect of Acetic Acid and Sugar Solution Addition on the Quality of Malaka (Phyllanthus em Ira Rosalina Siregar; Linda Masniary Lubis; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 2 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The aim of this research was to determine the suitable combination of acetic acid solution and sugar solution concentrations in malaka fruit pickle making. This research was conducted using completely randomized design with two factors, the concentration of acetic acid solution (A) : 0.50%, 0.75%, 1% and the concentration of sugar (G) : 50%, 60%, 70%, 80%, 90%. Parameters analyzed were pH, total soluble solid, total acid, total microbes, total sugar, vitamine C, antioxidants, hedonic organoleptic (color, aroma, taste, and texture), organoleptic score (color, aroma, taste, and texture). The results showed that acetic acid solution had highly significant effect on pH, total acid, and some of the organoleptic score (aroma and taste). Moreover, the treatment had a significant effect on total microbes. Meanwhile, the addition of sugar solution had highly significant effect on pH, total soluble solid, total acid, total sugar, vitamine C, aroma score, and taste score. Similar with acetic acid treatment, sugar solution gave a significant effect on total microbes. The interaction of the two factors had a highly significant effect on pH, aroma score, and taste score. The best quality of malaka fruit pickle was formulated by the addition of 0,75% of acetic acid solution and 80% of sugar solution. Keywords: Acetic Acid Solution, Sugar Solution, Malaka Fruit Pickle. ABSTRAK Penelitian ini bertujuan untuk mendapatkan kombinasi antara konsentrasi larutan asam asetat dan konsentrasi larutan gula pada pikel buah malaka. Penelitian ini menggunakan rancangan acak lengkap dengan faktorial 2 faktor, yaitu konsentrasi larutan asam asetat (A) : 0,50%, 0,75%, 1% dan konsentrasi larutan gula (G) : 50%, 60%, 70%, 80%, 90%. Parameter yang dianalisa adalah pH, total soluble solid, total asam, total mikroba, total gula, vitamin C, antioksidan, organoleptik hedonik   (warna, aroma, rasa, dan tekstur), organoleptik skor (warna, aroma, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa pengaruh konsentrasi larutan asam asetat memberikan pengaruh berbeda sangat nyata terhadap pH, total asam, skor aroma, dan skor rasa, memberikan pengaruh berbeda nyata terhadap total mikroba. Konsentrasi larutan gula memberikan pengaruh berbeda sangat nyata terhadap pH, total soluble solid, total asam, total gula, vitamin C, skor aroma, dan skor rasa, memberikan pengaruh berbeda nyata terhadap total mikroba. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap pH, skor aroma, dan skor rasa. Konsentrasi larutan asam asetat (0,75%) dan 80% larutan gula memberikan pengaruh yang terbaik untuk mutu pikel buah malaka.   Kata kunci : Larutan Asam Asetat, Larutan Gula, Pikel Buah Malaka.
PENGARUH PERBANDINGAN NIRA TEBU DENGAN SARI JERUK MANIS DAN PENAMBAHAN NATRIUM BIKARBONAT (NaHCO3) TERHADAP MUTU MINUMAN NIRA TEBU BERKARBONASI (The Effect of Ratio of Sugarcane Juice With Sweet Orange Juice and Addition of Sodium Bicarbonat (NaHCO3) on Nugraha Artha Parasian Silalahi; Sentosa Ginting; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 2 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The objective of this research was to find out the effect of ratio of sugarcane juice with orange juice and the addition of sodium bicarbonate (NaHCO3) on the quality of carbonated sugarcane beverage. This research was using Completely Randomized Design (CRD) with two factors, i.e. ratio of sugarcane juice with orange juice (T) (90%:10%; 80%:20%; 70%:30%; 60%:40%) and the addition of sodium bicarbonate (NaHCO3) (N) (0,5%; 0,6%; 0,7%; 0,8%). The results showed that ratio of sugarcane juice with orange  juice had highly significant effect on total acid, total soluble solid (TSS), pH value, CO2 content, viscosity, organoleptic of colour, flavor and taste. The addition of sodium bicarbonate (NaHCO3) had highly significant range on total acid, pH value, CO2 content, viscosity,and had  significant effect on organoleptic flavor and had no significant effect on total soluble solid (TSS), organoleptic colour and taste. Interaction of the effect of ratio of  sugarcane juice with orange juice and the addition  of sodium Bicarbonate (NaHCO3) had highly significant effect on total acid, pH value and had no significant effect on total soluble solid (TSS), CO2 content, viscosity, organoleptic values of colour, flavor and taste. The effect of ratio of  sugarcane juice with orange juice of 60%:40% (T4) and the addition  of sodium bicarbonate (NaHCO3 ) of  0,8% (N4) produced the best quality of carbonated sugarcane beverage. Keywords : Orange Juice, Carbonated Sugarcane Juice Beverage,Sodium Bicarbonate, Sugarcane Juice.   ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan nira tebu dengan sari jeruk dan penambahan  natrium bikarbonat (NaHCO3) terhadap mutu minuman nira tebu berkarbonasi. Penelitian ini dilakukan, menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu perbandingan nira tebu dengan sari jeruk manis (T) (90%:10%; 80%:20%; 70%:30%; 60%:40%) dan penambahan natrium bikarbonat (NaHCO3) (N) (0,5%; 0,6%; 0,7%; 0,8%). Hasil penelitian menunjukkan bahwa perbandingan nira tebu dengan sari jeruk manis memberikan pengaruh berbeda sangat nyata dengan  total asam, nilai pH, total soluble solid (TSS), kadar CO2, viskositas, uji organoleptik warna, aroma dan rasa. Penambahan natrium bikarbonat (NaHCO3) memberikan pengaruh berbeda sangat nyata dengan total asam, nilai pH, kadar CO2, dan viskositas, berbeda nyata terhadap uji organoleptik aroma, dan berbeda tidak nyata terhadap total soluble solid (TSS), uji organoleptik warna dan rasa. Interaksi Perbandingan nira tebu dengan sari jeruk manis terhadap penambahan natrium bikarbonat (NaHCO3) memberikan pengaruh berbeda sangat nyata terhadap total asam dan nilai pH. Perbandingan nira tebu dengan sari jeruk manis 60%:40% (T4) dan penambahan natrium bikarbonat (NaHCO3) 0,8% (N4) memberikan pengaruh terbaik kepada minuman nira tebu berkarbonasi Kata kunci : Sari  Jeruk, Ninuman Nira Tebu Berkarbonasi, Natrium Bikarbonat, Nira Tebu
KARAKTERISTIK MUTU FISIK, KIMIA, DAN FUNGSIONAL TEPUNG UBI KAYU DAN MOCAF (MODIFIED CASSAVA FLOUR) DENGAN METODE PENGERINGAN KONVENSIONAL DAN PENGERINGAN MEKANIS (Characteristic Quality of Physical, Chemical, and Functional Cassava Flour and Mocaf (Modif Nurma Andarini Selian; Ridwansyah Ridwansyah; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 2 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The aim of the research was to determine characteristic quality of physical, chemical, and functional, cassava flour, and mocaf using conventional drying, mechanical drying and combination with sun and rotary dryer machine. This research was using cassava as a raw material for malaysian white cassava with a harvest age of ten months and fermented with lactic acid bacteria. This research was using non-factorial group randomized design with cassava flour using conventional drying, mocaf using conventional drying, cassava flour using mechanical drying, mocaf using mechanical drying, and mocaf using combination drying using conventional and mechanical. The results showed that cassava flour and mocaf had a sigificant different quality from physical, chemical, and functional. As a visual, mocaf flour more brighter than cassava flour even though using a same drying with conventional drying or mechanical drying. Cassava flour and mocaf with conventional, mechanical, and combination drying methods had highly significant effect on moisture content, ash content, water absorption, oil absorption, baking expansion, white degree, starch content, amilose content, and amylopectin content and gave significantly effect on swelling power. Keywords : Mocaf, Cassava Flour, Conventional Drying, Mechanical Drying. ABSTRAK   Penelitian ini bertujuan untuk mengetahui karakteristik mutu fisik, kimia, dan fungsional dari tepung ubi kayu dan tepung mocaf dengan metode pengeringan konvensional, mekanis, serta kombinasi menggunakan matahari dan mesin rotary dryer. Penelitian ini menggunakan bahan baku ubi kayu jenis ubi malaysia putih dengan umur panen 10 bulan serta difermentasi menggunakan bakteri asam laktat. Penelitian ini menggunakan rancangan acak kelompok (RAK) non-faktorial dengan perlakuan ubi kayu pengeringan matahari (UM), mocaf pengeringan matahari (MM), ubi kayu pengeringan mekanis dengan rotary dryer (UA), mocaf pengeringan mekanis dengan rotary dryer (MA), mocaf pengeringan kombinasi matahari dengan rotary dryer (MO). Hasil penelitian menunjukkan bahwa tepung ubi kayu dan tepung mocaf memiliki perbedaan yang signifikan berdasarkan sifat fisik, kimia maupun fungsional. Secara penampakan, tepung ubi kayu memiliki sifat yang sangat berbeda dengan tepung mocaf yang lebih cerah dibandingkan dengan tepung ubi kayu meskipun menggunakan pengeringan yang sama baik konvensional ataupun mekanis. Tepung ubi kayu dan tepung mocaf dengan metode pengeringan konvensional, pengeringan mekanis dan kombinasi memberikan pengaruh sangat nyata terhadap kadar air, kadar abu, daya serap air, daya serap minyak, baking expansion, derajat putih, kadar pati, kadar amilosa, dan amilopektin. Serta memberikan pengaruh nyata pada swelling power.   Kata Kunci : Mocaf, Tepung Ubi Kayu, Pengeringan Konvensional, Pengeringan Mekanis
KARAKTERISTIK MINYAK AMPAS JAHE PADA TIGA VARIETAS JAHE ( Characterization Oil of Ginger Shreds from Three Varieties of Ginger) Nursarah Nursarah; Ridwansyah Ridwansyah; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 2 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The aim of this research was to determine the characteristic oil from shreds ginger. This research was conducted using randomized block design with two factors i.e. quantity of squeezing ginger porridge  (A): (1 time, 2 time, and 3 time) and varieties of ginger (J): (red ginger, giant ginger, and small ginger). The results showed that quantity of squeezing of porridge from ginger had highly significant effect on yield of ginger shred oil and Varieties of ginger also had highly significant effect on yield of ginger shred oil. Identification of ginger oil contents showed the peak from chromatogram give a different equals of peak from β-bisabolen, β-citronellol, Zingiberen atau α-zingiberen, geraniol, and β-seskuiphelandren. Keywords : Ginger Shreds, Varieties, Compound of Essential Oil ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui karakteristik  minyak ampas jahe yang diperoleh dari hasil pemerasan pati dengan jumlah pemerasan yang berbeda. Penelitian ini dilaksanakan menggunakan Rancangan Acak Kelompok dengan 2 faktor ampas jahe yang berasal dari ampas bubur jahe dengan jumlah pemerasan (A): 1 kali, 2 kali, dan 3 kali dengan tiga varietas jahe (J): jahe merah, jahe gajah, dan jahe emprit. Hasil menunjukkan bahwa jumlah pemerasan tiga varietas jahe pada bubur jahe pembuatan pati memberikan pengaruh berbeda sangat nyata terhadap rendemen minyak ampas jahe yang dihasilkan. Pada hasil identifikasi komponen minyak atsiri yang dihasilkan bahwa setiap perlakuan memberikan nilai tinggi puncak pada hasil kromatogram yang berbeda untuk lima komponen yang berbeda yaitu β-bisabolen, β-citronellol, Zingiberen atau α-zingiberen, geraniol, dan β-seskuiphelandren.   Kata Kunci : Ampas Jahe, Varietas, Komponen Minyak Atsiri
KARAKTERISTIK SENSORI BERAS DAN NASI ANALOG DARI TEPUNG UBI KAYU TERMODIFIKASI, TEPUNG JAGUNG DAN PATI SAGU (Sensory Characteristics of Analog Rice And Cook Analog Rice from Modified Cassava Flour, Corn Flour and Sago Starch) Nurul Siti Fatimah Dewi; Ridwansyah Ridwansyah; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 2 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This research had been performed using completely randomized design (CRD) with non-factorial, i.e sieve size of modified cassava flour (A), i.e 40 mesh, 50 mesh and 60 mesh. The purpose of this research was to determine the effect of sieve size of modified cassava flour on sensory characteristic of analog rice and cook analog rice with good quality. The results showed that the sieve size of modified cassava flour had no significant effect on sensory test of color, aroma and overall acceptability of analog rice and sensory test of color, aroma, taste, texture and overall acceptability of cook analog rice. The highest sensory test value of color, aroma and overall acceptability of analog rice was analog rice with modified cassava flour with sieve of 50 mesh. The highest sensory test value of color, aroma, taste, texture and overall acceptability of cook analog rice was cook analog rice with modified cassava flour with sieve size 50 mesh. Keywords : Analog Rice, Cook Analog Rice, Sieve Size   ABSTRAK Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) non-faktorial, yaitu ukuran ayakan tepung ubi kayu termodifikasi (A), dengan A1 = ukuran ayakan 40 mesh, A2 = ukuran ayakan 50 mesh dan A3 = ukuran ayakan 60 mesh. Penelitian dilakukan untuk mengetahui pengaruh ukuran ayakan tepung ubi kayu termodifikasi terhadap karakteristik sensori pada beras dan nasi analog dengan mutu yang baik. Hasil penelitian menunjukkan bahwa pengaruh ukuran ayakan tepung ubi kayu termodifikasi memberikan pengaruh berbeda tidak nyata terhadap nilai hedonik warna, aroma dan penerimaan umum pada beras analog dan nilai hedonik warna, aroma, rasa, tekstur dan penerimaan umum pada nasi analog. Nilai uji organoleptik tertinggi terhadap warna, aroma dan penerimaan umum beras analog yaitu pada A2 (ukuran ayakan 50 mesh). Nilai uji organoleptik tertinggi terhadap warna, aroma, rasa, tekstur dan penerimaan umum nasi analog yaitu pada A2 (ukuran ayakan 50 mesh).   Kata kunci : Beras Analog, Nasi Analog, Ukuran Ayakan
PENGARUH PERBANDINGAN STRAWBERRY DAN ANGGUR MERAH SERTA LAMA PENYIMPANAN TERHADAP MUTU INFUSED WATER (The Effect Ratio of Strawberry and Red Grape and Storage on Quality of Infused Water) Ori Sativa Br.Sinaga; Rona J. Nainggolan; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 3 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACInfused water was the drink made by soaking fruit in the cooled water for about a night in the refrigerator. This study was aimed to study of vitamin C content, sugar content, total microbes, pH value, total acid, total dissolved solids, and organoleptic of the infused water. This study used a Completly Randomized Design (CRD), with two factors. The first factor was the ratio of strawberries with red grapes (80:20, 60:40, 40:60, 20:80) and the second factor was the length of storage (0 days, 2 days, 4 days, 6 days, 8 days). The results showed that the combination of strawberry treatment with red wine with a ratio of 80:20 for 0 days had the best quality. The characteristics of this infused water were; vitamin C levels 7.3316 mg / 100 g; total sugar content of 9,658%; pH 4,3688; total acid 0.9140%; total dissolved solids 4,625oBrix; microbial total of 4,0250 CFU / g; hedonic color 4.14; hedonic aroma 4.36; numeric color 4.00; numerical aroma of 3.99. The length of storage and ratio of strawberries with red wine had a very significant effect on pH values, total dissolved solids, total sugar, microbial total, total acid, vitamin C levels, hedonic organoleptic values ​​of color and aroma, and organoleptic values ​​of color and aroma scores.  Keywords: Infused Water, Strawberry, Red Grape.   ABSTRAK Infused water adalah minuman yang dibuat dengan cara perendaman buah dalam pendingin air selama semalam di lemari es. Penelitian ini bertujuan untuk mengetahui  kadar vitamin C, kadar gula total, total mikroba, pH, total asam, total padatan terlarut, dan uji organoleptik infused water. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan dua faktor. Faktor yang pertama perbandingan strawberry dengan anggur merah (80:20, 60:40, 40:60, 20:80) dan faktor yang kedua lama penyimpanan (0 hari, 2 hari, 4 hari, 6 hari, 8 hari). Hasil penelitian menunjukkan bahwa kombinasi perlakuan strawberry dengan anggur merah dengan perbandingan 80:20 selama 0 hari memiliki mutu terbaik. Karakteristik dari infused water ini yaitu; kadar vitamin C 7,3316 mg/100 g; kadar gula total 9,658%; pH 4,3688; total asam 0,9140%; total padatan terlarut 4,625oBrix; total mikroba 4,0250 CFU/g; hedonik warna 4,14; hedonik aroma 4,36; numerik warna 4,00; numerik aroma 3,99. Lama penyimpanan dan perbandingan strawberry dengan anggur merah memberi pengaruh sangat nyata terhadap nilai pH, total padatan terlarut, total gula, total mikroba, total asam, kadar vitamin C, nilai organoleptik hedonik warna dan aroma, serta nilai organoleptik skor warna dan aroma.   Kata kunci : Infused Water, Strawberry, Anggur Merah.
PENGARUH KALSIUM HIDROKSIDA DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK MUTU SUKADE LAPISAN ENDODERMIS KULIT BUAH NAGA (Hylocereus polyrhizus) (The Effect of Calcium Hydroxide and Drying Time on the Quality Characteristics of Sukade of endodermic layer o Ria Angelina Tobing; Linda Masniary Lubis; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 3 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The aim of this research was to determine the effect of calcium hydroxide and drying time on the quality characteristics of the endodermic layer of dragon fruit skin (Hylocereus polyrhizus). This research was using factorial Completely Randomized Design with two factors, i. e: calcium hydroxide (K) : (0; 0,5%; 1%; 1,5%; 2%) and drying time combination (P) (8 hours; 10 hours; 12 hours). The results showed that calcium hydroxide had highly significant effect on moisture content, ash content, vitamin C content, total dissolved solids, color hedonic values, texture hedonic values, color score values, texture score values ​​and gave a significantly effect on crude fiber content. The interaction of calcium hydroxide and duration of drying gave highly significant different effects on the value of vitamin C levels, texture score values. 1.5% calcium hydroxide and 12 hours drying time produce the best and most acceptable quality of dragon fruit skin. The results of observations of dragon fruit bark with the best quality showed that the dragon fruit peel had 36.3711% total sugar content which showed the total sugar content in sukade products according to the standard. Keywords : Calcium Hydroxide, Dragon Fruit Skin, Drying Time, Sukade ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh kalsium hidroksida dan lama pengeringan terhadap karakteristik mutu sukade lapisan endodermis kulit buah naga (Hylocereus polyrhizus). Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu kalsium hidroksida (K) : (0; 0,5%; 1%; 1,5%; 2%) dan lama pengeringan (P) : (8 jam; 10 jam; 12 jam). Hasil penelitian menunjukkan bahwa kalsium hidroksida memberikan pengaruh berbeda sangat nyata terhadap terhadap kadar kadar air, kadar abu, kadar vitamin C, dan nilai skor tekstur dan memberikan pengaruh berbeda nyata terhadap kadar total padatan terlarut, nilai hedonik rasa, dan nilai hedonik tekstur. Lama pengeringan memberikan pengaruh pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total padatan terlarut, nilai hedonik warna, nilai hedonik tekstur, nilai skor warna, nilai skor tekstur dan memberikan pengaruh berbeda nyata terhadap kadar serat kasar. Interaksi kalsium hidroksida dan lama pengeringan memberikan pengaruh berbeda sangat nyata terhadap nilai kadar vitamin C, nilai skor tekstur. Kalsium hidroksida 1,5% dan  lama pengeringan 12 jam menghasilkan kualitas sukade kulit buah naga terbaik dan dapat diterima. Hasil pengamatan sukade kulit buah naga dengan mutu terbaik menunjukkan sukade kulit buah naga memiliki kadar total gula 36,3711% yang menunjukkan kadar total gula pada produk sukade sesuai standar. Kata Kunci : Lama Pengeringan, Kalsium Hidroksida, Kulit Buah Naga, Sukade   i

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