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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 PERBANDINGAN SARI JAHE MERAH DAN SARI KECOMBRANG DENGAN JUMLAH SERBUK GULA AREN TERHADAP MUTU MINUMAN INSTAN PENYEGAR [The Effect of Ratio of Red Ginger Juice with Kecombrang Juice and of The Amount Palm Sugar Powder on the Quality of Instant F Walia Niswi; Rona J. Nainggolan; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 3 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This research was conducted to determine the effect of ratio of red ginger juice with kecombrang juice and  of the amount palm sugar powder on the quality of instant fresh drink. This research was conducted using completely randomized design (CRD) with two factors i. e: ratio of red ginger juice with kecombrang juice (L) : (95% : 5 ; 90% : 10% ; 85% : 15% ; 80% : 20%) and amount of palm sugar powder (A) : (12%, 14%, 16%, 18%). The results showed that ratio of red ginger juice with kecombrang juice had highly significant effect on water content and hedonic value flavor. Amount of palm sugar powder had highly significant effect on water content, total soluble solid, solubility, the hedonic value of flavor, and taste. The interaction between the two factors had significant effect on water content. Ratio of red ginger juice with kecombrang juice of 80% : 20% and amount of palm sugar powder of 18% produced the best quality of instant fresh drink. Keywords : Instant Fresh Drink, Kecombrang Juice, Palm Sugar Powder, Red Ginger Juice ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari jahe merah dengan sari kecombrang dan jumlah serbuk gula aren terhadap mutu minuman instan penyegar. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor i. e: perbandingan sari jahe merah dengan sari kecombrang (L): (95%: 5; 90%: 10%; 85%: 15%; 80%: 20%) dan jumlah bubuk gula aren (A): (12 %, 14%, 16%, 18%). Hasil penelitian menunjukkan perbandingan sari jahe merah dengan sari kecombrang memiliki pengaruh sangat nyata terhadap kadar air dan nilai hedonik. Jumlah serbuk gula aren memiliki pengaruh yang sangat signifikan terhadap kadar air, total padatan terlarut, daya larut, nilai hedonik aroma, dan rasa. Interaksi antara kedua faktor tersebut memiliki pengaruh yang signifikan terhadap kadar air. Perbandingan sari jahe merah dengan sari kecombrang 80%: 20% dan jumlah bubuk gula aren 18% menghasilkan minuman instan penyegar kualitas terbaik.   Kata kunci : Minuman Instan Penyegar, Sari Jahe Merah, Sari Kecombrang, Serbuk Gula Aren
PENGARUH PERBANDINGAN MINYAK JAGUNG DENGAN MINYAK KELAPA SAWIT DAN PENAMBAHAN PUREE CABAI MERAH TERHADAP MUTU MAYONES (The Effect Ratio of Corn Oil and Palm Oil and The Amount of Chili Puree on Mayonnaise Quality) Whitney Jovanka Utami; Ismed Suhaidi; Era Yusraini
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 purpose of this research was to establish the right formulation of mayonnaise made from ratio of corn oil and palm oil and chili puree. This study was designed by using factorial complete randomized design with two factors; the ratio of corn oil : palm oil (70%:30%, 60%:40%, 50%:50%, 40%:60%, 30%:70%) and adding puree red chili (5%, 10%, 15%). The results showed that ratio of corn oil : palm oil had highly significant effect on the stability of the emulsion and the organoleptic hedonic value of mayonnaise texture, and it had significant effect on mayonnaise viscosity. The addition of chili puree had highly significant effect on emulsion stability, viscosity, moisture content, pH, organoleptic value of color, taste, and texture of mayonnaise. Furthermore, the interaction between ratio of corn oil : palm oil and addition of chili puree had significant effect on organoleptic value of mayonnaise texture, but it had no significant effect to other parameters. The best formula of mayonnaise was made from 30% corn oil : 70% palm oil and 5% of chili puree. The antioxidant activity (IC50) of the best mayonnaise was 170,895 µg/ml. Key words: Chili Puree, Corn Oil, Mayonnaise, Palm Oil ABSTRAK Tujuan dari penelitian ini adalah untuk menetapkan formulasi yang tepat antara perbandingan minyak jagung dengan minyak sawit dan puree cabai merah. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu perbandingan minyak jagung : minyak sawit (70%:30%, 60%:40%, 50%:50%, 40%:60%, 30%:70%) dan penambahan puree cabai merah (5%, 10%, 15%). Hasil menunjukkan bahwa perbandingan antara minyak jagung : minyak kelapa sawit berpengaruh sangat nyata terhadap kestabilan emulsi dan nilai hedonik tekstur mayones dan berpengaruh nyata terhadap viskositas mayones. Penambahan puree cabai merah berpengaruh sangat nyata terhadap kestabilan emulsi, viskositas, kadar air, pH, nilai organoleptik warna, rasa dan tekstur mayones. Hasil penelitian juga menunjukkan bahwa interaksi perbandingan minyak jagung : minyak sawit dan penambahan puree cabai merah berpengaruh nyata terhadap nilai organoleptik tekstur namun tidak berpengaruh nyata pada parameter lainnya. Formula terbaik adalah mayones yang dibuat dari 30% minyak jagung : 70% minyak sawit dan 5% puree cabai merah. Mayones terbaik memiliki aktivitas antioksidan (IC50) 170,895 µg/ml. Kata kunci : Mayones, Minyak Jagung, Minyak Sawit, Puree Cabai Merah
PENGARUH PENAMBAHAN EKSTRAK KULIT KAYU MANIS (Cinnamomum burmanii Blume) SEBAGAI BAHAN PENGAWET ALAMI UNTUK MENINGKATKAN UMUR SIMPAN MINUMAN KOPI (The Effect of Addition of Cinnamon Bark Extract (Cinnamomum burmanii Blume) as a Natural Preservative to I Joshua J.R. Harianja; Sentosa Ginting; Ismed Suhaidi
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   This research was aimed to know the effect of cinnamon bark extract to increase coffee shelf life. This research was conducted by using a completely randomized design (RAL) with two factors, namely the concentration of cinnamon bark (M): 0% (control), 0.5%, 1%, and 1.5% and storage time (L): 0 day , 5 days, 10 days and 15 days. The results showed that the effect of concentration of cinnamon bark extract had a highly significant effect on total acid, pH, total microbial, total mold and yeast, hedonic value of color, aroma, taste, score value of color, aroma, and taste and had no significant effect on total soluble solid (TSS). Storage time had a highly significant effect on total acid, pH, total microbial, total mold and yeast, taste, and score value of taste and had no significant effect on total soluble solid (TSS), hedonic value of aroma, color, score value of aroma, and color. The interaction of concentration of cinnamon bark extract and storage time had significant effect on total microbes and score value of taste. Concentration of 0.5% cinnamon bark extract can increase the storage time up to 10 days. Keywords: Cinnamon Extract, , Coffee Drinks , Preservatives, Storage Time ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh penambahan ekstrak kulit kayu manis untuk meningkatkan umur simpan minuman kopi. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL) dengan dua faktor, yaitu konsentrasi ekstrak kulit kayu manis (M) : 0% (kontrol), 0,5%, 1%, dan 1,5% dan lama penyimpanan (L) : 0 hari , 5 hari, 10 hari, dan 15 hari. Hasil penelitian ini menunjukkan bahwa pengaruh konsentrasi ekstrak kulit kayu manis memberikan pengaruh berbeda sangat nyata terhadap total asam, pH, total mikroba, total kapang dan khamir, warna, aroma, rasa, skor warna, skor aroma, dan skor rasa. serta memberikan pengaruh berbeda tidak nyata terhadap total soluble solid (TSS). Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap total asam, pH, total mikroba, total kapang dan khamir, rasa,dan skor rasa serta memberikan pengaruh berbeda tidak nyata terhadap total soluble solid (TSS), aroma, warna, skor aroma, dan skor warna. Interaksi konsentrasi ekstrak kulit kayu manis dan lama penyimpanan memberikan pengaruh berbeda nyata terhadap nilai total mikroba dan skor rasa. Konsentrasi ekstrak kulit kayu manis 0,5 % dapat memperpanjang masa simpan kopi hingga 10 hari. Kata kunci : Bahan Pengawet,   Ekstrak Kayu Manis, Lama Penyimpanan, Minuman Kopi
PENGARUH PERBANDINGAN TEPUNG UBI JALAR ORANYE DENGAN KACANG KEDELAI DAN PENAMBAHAN SIRUP FRUKTOSA TERHADAP MUTU SNACK BAR, (The Effect of Ratio of Orange Flesh Sweet Potato Flour with Soybeans and Addition of Fructose Syrup on The Quality of Snack Bar) Enti Lestari; Rona J. Nainggolan; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 4 (2019): 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 orange flesh sweet potato flour with soybeans and addition of fructose syrup on the quality of snack bar. The research was using completely randomized design with two factors, i.e ratio of orange flesh sweet potato flour with soybeans (S): (85%:15%; 70%:30%; 55%:45%; and 40%:60%) and addition of fructose syrup (F): (10%; 20%; 30% and 40%). The results showed that the ratio of  orange flesh aweet potato flour with soybeans had highly significant effect on moisture content, ash content, protein content, fat content, dietary fiber content, carbohydrate content, betacarotene content, organoleptic value (color, flavour, taste, texture), and general acceptance. The addition of fructose syrup had highly significant effect on moisture content, organoleptic value (color, taste, texture), and general acceptance. The interaction of ratio of orange flesh sweet potato flour with soybeans and addition of fructose syrup had highly significant effect on moisture content. The ratio of orange flesh sweet potato flour with soybeans of (85%:15%) and the addition of fructose syrup (40%) gave the best quality of snack bar. Keywords : Fructose Syrup, Orange Flesh Sweet Potato Flour, Snack Bar, Soybeans   ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung ubi jalar oranye dengan kacang kedelai dan penambahan sirup fruktosa terhadap mutu snack bar. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan tepung ubi jalar oranye dengan kacang kedelai (S): (85%:15%; 70%:30%; 55%:45%; dan 40%:60%) dan penambahan sirup fruktosa (F): (10%; 20%; 30%; dan 40%). Hasil penelitian menunjukkan bahwa perbandingan tepung ubi jalar oranye dengan kacang kedelai memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, kadar karbohidrat, kadar betakaroten, organoleptik warna, aroma, rasa, tekstur, dan penerimaan umum. Penambahan sirup fruktosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, organoleptik warna, rasa, tekstur, dan penerimaan umum. Interaksi perbandingan tepung ubi jalar oranye dengan kacang kedelai serta penambahan sirup fruktosa memberikan pengaruh sangat nyata terhadap kadar air. Komposisi perbandingan tepung ubi jalar oranye dengan kacang kedelai (85%:15%) dan penambahan sirup fruktosa (40%) menghasilkan snack bar yang terbaik.   Kata kunci :  Kacang Kedelai, Sirup Fruktosa, Snack Bar , Tepung Ubi Jalar Oranye
PENGARUH PENAMBAHAN TEPUNG UBI KAYU, TEPUNG SUKUN, DAN TEPUNG MODIFIKASINYA TERHADAP SIFAT FISIK BERAS ANALOG BERBAHAN BAKU TEPUNG JAGUNG DAN PATI SAGU (The Effect of The Addition of Cassava Flour, Breadfruit Flour, and Flour Modifications for Physical Kansari Rizki Wardiah; Ridwansyah Ridwansyah; Hotnida Sinaga
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 4 (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 flour types on the characteristics of analog rice. This study uses a completely randomized design method (CRD) with a single factor types of flour (cassava flour, modified cassava flour, breadfruit, and modified breadfruit flour. The results showed that types of flour gave a very significant different effect on color index (oHue, L*, a*, and b*), and general reception, but gave no significant effect on bulk density and weight of 1000 grains. Keywords: Analog Rice, Breadfruit Flour, Cassava Flour, Modified Cassava Flour, Modified Breadfruit Flour   ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh jenis tepung terhadap karakteristik beras analog. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan faktor tunggal jenis tepung (tepung ubi kayu, ubi kayu modifikasi, sukun, dan sukun modifikasi). Hasil penelitian menunjukkan bahwa penambahan tepung ubi kayu, ubi kayu modifikasi, sukun, dan sukun modifikasi memberikan pengaruh berbeda sangat nyata indeks warna (oHue, L*, a*, dan b*) dan penerimaan umum, tetapi memberikan pengaruh berbeda tidak nyata terhadap densitas kamba dan berat 1000 butir.   Kata kunci :       Beras Analog, Tepung Sukun, Tepung Sukun Modifikasi, Tepung Ubi Kayu, Tepung Ubi Kayu Modifikasi.
PENGARUH PERBANDINGAN SARI BUAH NANAS DENGAN SARI WORTEL SELAMA PENYIMPANAN TERHADAP MUTU FRUIT TEA Baya Mawar Berutu
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 4 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This study was performed to determine the best ratio of pineapple juice and carrot juice to produce qualified and nutritious fruit flavored tea drinks (Fruit Tea) and prefered by people. Method of this study was  randomized block design with two factors i.e. the ratio of pineapple juice with carrot juice (S): (100%:0%), (75%:25%), (50%:50%), (25%:75%) and (0%:100%) and storage time (L) : (0 day), (5 days), (10 days), and (15 days). The results showed that the effect of ratio of pineapple juice and carrot juice  had  highly significant effect on total soluble solid, pH, vitamin C, total acid, total microbes and organoleptic value of taste. Storage time had highly significant effect on pH, vitamin C, total acid,  total microbes and organoleptic value of taste. The interaction of the two factors had highly significant effect on total microbes. The best composition which gave the best effect on Fruit Tea was ratio of pineapple juice and carrot juice of (75%:25%) and 5 days of storage.
KARAKTERISTIK FISIKOKIMIA SOBICOS FLAKES SEBAGAI MAKANAN BERINDEKS GLIKEMIK RENDAH (Physicochemical Characteristics of Sobicos Flakes as Suplement low glycemic index) Ade Putri Sihotang; Terip Karo-Karo; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 4 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to determine the effect of bran, sorghum flour, and wheat  flour on nutritional content of flakes and the value of glycemic index of  flakes as food low glycemic index. The formulation of bran, sorghum flour, wheat flour i.e. 25% : 55% : 20%, 30% : 50% : 20%, 35% : 45% : 20%, 40% : 40% : 20%, 45% : 35% : 20%, 50% : 30% : 20%, dan 55% : 25% : 20%, in this research has been found an analysis of physics characteristic i.e. color index and texture test, chemical characteristic i.e. carbohydrate content and crude fiber content. The formulation of bran, sorghum flour, wheat flour in flakes which had best quality and the best response of consumer was the flakes with ratio of 45% bran, 35% sorghum flour, and 20% wheat flour, the result of the glycemic index value of the best flakes was 54,9205 mg/dl which was classified as a low glycemic index. Key words : Bran, Flakes, Glycemic Index, Sorghum Flour ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bekatul, tepung sorgum, dan tepung terigu terhadap kandungan gizi  flakes dan nilai indeks glikemik  flakes sebagai makanan berindeks glikemik rendah. Perbandingan bekatul, tepung sorgum, dan tepung terigu yaitu 25% : 55% : 20%, 30% : 50% : 20%, 35% : 45% : 20%, 40% : 40% : 20%, 45% : 35% : 20%, 50% : 30% : 20%, dan 55% : 25% : 20%, pada penelitian ini telah dilakukan analisis terhadap karakteristik fisik yaitu indeks warna dan uji tekstur serta karakteristik kimia yaitu kadar karbohidrat dan kadar serat kasar. Formulasi perbandingan bekatul, tepung sorgum, dan tepung terigu dalam flakes dengan mutu dan penerimaan konsumen yang terbaik adalah flakes dengan perbandingan 45% bekatul, 35% tepung sorgum, dan 20% tepung terigu, menghasilkan nilai indeks glikemik flakes perlakuan terbaik sebesar 54,9205 mg/dl yang tergolong pada indeks glikemik rendah.   Kata kunci : Bekatul,  Flakes, Indeks Glikemik, Tepung Sorgum
PENGARUH PERSENTASE PENAMBAHAN KUNING TELUR DAN STARTER TERHADAP KARAKTERISTIK FISIKOKIMIA FROZEN YOGHURT UBI JALAR UNGU (The Effect of Egg Yolk and Lactic Acid Bacterial Starter on the Physicochemical Characteristics of Purple Sweet Potato Frozen Yoghurt Agatha Vina Melati Simanihuruk; Linda Masniary Lubis; Hotnida Sinaga
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 4 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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This study was conducted to find out the effect of egg yolk and lactic acid bacterial starter addition on the physicochemical characteristics of purple sweet potato frozen yoghurt. The research used a completely randomized design, which factors were the percentation egg yolk (K): (6%; 7,5%; 9%) and percentation lactic acid bacterial starter (S): (3%; 4%; 5%). The results showed that the addition of egg yolk had highly significant effect on total acid, pH value, fat content, protein content, total lactic acid, and melting point. Moreover, lactic acid bacterial starter gave a highly significant effect on total acid, pH value, fat content, protein content, anthocyanin content, total lactic acid, and melting point. Meanwhile, the interaction between the two factors had a highly significant effect on fat content, total lactic acid, and melting point. The addition of 9% egg yolk and 5% lactic acid bacterial starter produced the best physicochemical characteristics of purple sweet potato frozen yoghurt. Key words: Egg yolk, Frozen yoghurt, Purple sweet potato, Starter, Total lactid acid ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh penambahan kuning telur dan starter bakteri asam laktat terhadap karakteristik fisikokimia frozen yoghurt ubi jalar ungu. Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu persentase kuning telur (K) : (6%; 7,5%; 9%) dan persentase starter (S) : (3%; 4%; 5%). Hasil penelitian ini menunjukkan bahwa penambahan kuning telur memberikan pengaruh berbeda sangat nyata terhadap total asam, nilai pH, kadar lemak, kadar protein, jumlah bakteri asam laktat, dan waktu leleh. Penambahan starter memberikan pengaruh berbeda sangat nyata terhadap total asam, nilai pH, kadar lemak, kadar protein, kadar antosianin, jumlah bakteri asam laktat, dan waktu leleh. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar lemak, jumlah bakteri asam laktat, dan waktu leleh. Penambahan kuning telur 9% dan starter 5% memberikan pengaruh terbaik untuk karakteristik fisikokimia frozen yoghurt ubi jalar ungu.   Kata kunci : Bakteri asam laktat, Frozen yoghurt, Kuning telur, Starter, Ubi jalar ungu
PENGARUH PERBANDINGAN SARI TAPE BERAS KETAN HITAM DENGAN SARI TAPE JAGUNG DAN PENAMBAHAN DESKTRIN PADA PEMBUATAN BREM PADAT (The Effect of Black Sticky Rice Extract Tape and Corn Extract Tape rasio and Dextrin Addition for solid Brem Production) Jurnalis Jurnalis; Herla Rusmarilin; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 4 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to determine the effect of black sticky rice extract tape and corn extract tape ratio and the addition of dextrin for solid brem production. This research was conducted using completely randomized design with 2 factors i.- e,ratio of black sticky rice extract tape and corn extract tape (J) (80%:20% ; 70%:30% ; 60%:40%: ; 50%:50%) and dextrin addition (D) (10%, 15%, 20%, 25%).The parameters analyzed were moisture content, ash content, alcohol content, pH, total acid, total soluble solid, organoleptic hedonic value of color, flavor, taste, and texture. The results showed that the ratio of black sticky rice extract tape and corn extract tape had highly significant effect on moisture content, alcohol content, pH, total acid, total soluble solid, and hedonic test of taste of the solid brem. Moreover, the tratmen had a significant effect on ash content. The addition of dextrin had a highly significant effect on moisture content, alcohol content, total acid, total soluble solid, and organoleptic hedonic value of taste and it had a significant effect on ash content. Interaction between the two factors had a highly significant effect on total acid, total soluble solid, and organoleptic hedonic value of taste. The best quality of brem solid production was formulated by the mixture of black sticky rice extract tape and corn extract tape (50%:50%) with the addition of 25% dextrin Keywords : black sticky rice tape, corn tape, dextrin, solid brem ABSTRAK Penelitian ini dilakukan untuk mengetahui Pengaruh perbandingan sari tape ketab hitam dengan sari tape jagung dan penambahan dekstrin pada pembuatan brem padat. Penelitian ini menggunakan rancangan acak lengkap dengan faktorial 2 faktor, yaitu perbandingan sari tape ketan hitam dengan sari tape jagung(J) (80%:20% ;70%:30% ; 60%:40%: ; 50%:50%) dan jumlah penambahan dekstrin (D) (10%, 15%, 20%, 25%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar alkohol, nilai keasaman, total asam, total soluble solid, nilai organoleptik warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan sari tape ketan hitam dengan sari tape memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar alkohol,nilai keasaman, total soluble solid , dan uji organoleptik rasa, memberikan pengaruh berbeda nyata terhadap kadar abu. Penambahan dekstrin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar alkohol, total asam, total soluble solid , uji organoleptik hedonik rasa, memberikan pengaruh berbeda nyata  terhadap kadar abu. Interaksi kedua faktor memberikan pengaruh berbeda nyata terhadap total asam, total soluble solid, dan nilai hedonik rasa. Perbandingan sari tape ketan hitam dengan sari tape jagung (50%:50%) dan penambahan dekstrin 25% memberikan pengaruh yang terbaik untuk mutu brem padat.   Kata Kunci :tape ketan hitam, tape jagung, dekstrin, brem padat
PEMBUATAN PAPAN PARTIKEL BERBAHAN CAMPURAN KULIT PINANG (Areca catechu L.) DENGAN AMPAS TEBU (Saccarum officinarum) (The Fabrication of Particle Board Using Areca Nut Husk (Areca catechu l.) with Sugar Cane Bagasse (Saccarum officinarum)) Anggita Anggita; Riswanti Sigalingging; Adian Rindang; Rudi Hartono
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 4 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The plantation of areca nut and sugar cane were still not maximum in the processing of waste especially the waste of areca nut husk and sugar cane bagasse. In the processing of areca nut husk and sugar cane bagasse, were produced in the form of husk and bagasse. This waste can be used as raw materialsfor particle board because of containinghemicellulosa. The quality of the particle board depends on the adhesive used. This study usedisocynate adhesive. The aim of this study was to determine the effect of husk (Areca catechu L.) and bagasse ratio (Saccarum officinarum) on the physical and mechanical properties of particle board. The composition treatmeants in this study were P1 (100% bagasse and    0% areca nut husk), P2 (75% bagasseand 25%areca nut husk), P3 (50% bagasse and 50% areca nut husk), P4 (25% bagasse and 75% areca nut husk) and    P5 (100% areca nut husk). The results showed that the physical properties of particle board using areca nut husk and bagasse, especially the density and moisture content had fullfil the standard of SNI 03-2105-2006, but for thickness in 2 and 24 hoursdidnot fullfil the SNI 03-2105-2006. Formechanical properties testing, MOR treatment in P1 and P2 treatment had fullfil the standard    of SNI 03-2105-2006 but MOE didnot fullfil the SNI 03-2105-2006. Keywords: Particleboard, bagasse, arecanut, isocynate adhesive. ABSTRAK Perkebunan pinang dan tebu masih belum maksimum dalam pengolahan limbah terutama limbah kulit pinang dan ampas tebu. Pada proses pengolahan pinang dan ampas tebu menghasilkan limbah berupa kulit pinang dan ampas tebu. Limbah ini dapat dimanfaatkan sebagai bahan baku papan partikel karena mengandung hemiselulosa. Kualitas papan partikel tergantung dari perekat yang digunakan. Pada penelitian ini    perekat yang digunakan adalah perekat isosianat. Penelitian ini bertujuan untuk mengetahui pengaruh komposisi bahan kulit pinang (Areca catechu L.) dan ampas tebu (Saccarum officinarum) terhadap sifat fisis dan sifat mekanis papan partikel. Perlakuan komposisi dalam penelitian ini yaitu P1 (ampas tebu 100% dan kulit pinang 0%), P2 (ampas tebu 75% dan kulit pinang 25%), P3 (ampas tebu 50% dan kulit pinang 50%), P4 (ampas tebu 25% dan kulit pinang 75%) dan P5 (ampas tebu 0% dan kulit pinang 100%). Hasil penelitian menunjukkan bahwa sifat fisis papan partikel berbahan dasar kulit pinang dan ampas tebu, yaitu kerapatan, kadar air telah memenuhi standar SNI 03-2105-2006 tetapi pengembangan tebal 2 jam dan 24 jam tidak ada yang    memenuhi standar SNI 03-2105-2006.    Untuk sifat mekanis    yaitu, MOR hanya perlakuan P1 dan P2 yang telah memenuhi SNI 03-2105-2006 tetapi MOE tidak ada yang memenuhi standar SNI 03-2105-2006.   Kata kunci: Papan partikel, Ampas tebu, Kulit pinang, Perekat IsosianatK

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