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All Journal Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) JURNAL ILMU PERTANIAN JURNAL AGRILAND Jurnal Agrium Best Journal (Biology Education, Sains and Technology) Jurnal Visi Eksakta Rona Teknik Pertanian

Samse Pandiangan

Universitas HKBP Nommensen

Author-ID : 2433478

Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health

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THE EFFECT OF COMPARISON BETWEEN SOYBEAN EXTRACT AND JICAMA EXTRACT AND DURATION OF FERMENTATION ON SOYGHURT QUALITY Benika Naibaho; Handaniel Hutagalung; Samse Pandiangan
Jurnal Visi Eksakta Vol. 1 No. 1 (2020): Jurnal Visi Eksakta : Edisi Juli
Publisher : LPPM Universitas HKBP Nommensen

Soyghurt is a fermented soy milk product using Streptococcus thermophilus and Lactobacillus bulgaricus bacteria. Efforts to enrich drinks high in antioxidants are carried out by combining food ingredients that can function as antioxidants such as soybeans and jicama. The combination of these two food ingredients and the assistance of the fermentation process by S. thermophilus and L. bulgaricans was expected to increase antioxidant activity in soyghurt production.This study used a completely randomized design (CRD) with 2 factors, namely: the first factor was the ratio of soybean juice and yam juice (S) which consisted of 4 treatment levels, namely: S0 = 100: 0, S1 = 75: 25, S2 = 50: 50, S3 = 25: 75, S4 0: 100. Meanwhile for the second factor was the duration of fermentation (F) which consisted of 3 levels of treatment, namely: F0 = 6 hours, F1 = 8 hours, F2 = 10 hours. The parameters observed were total solids, total acid, organoleptic value, antioxidant activity, and total lactic acid bacteria in jicama soyghurt on the best samples.The results showed that both treatment factors had a very significant effect (P <0.01) on total solids, total acid, and organoleptic tests of soyghurt. The study showed that the comparison of soybean juice and jicama juice and fermentation duration resulted a high protein content value of 9.18% and was in accordance with the SNI yoghurt protein content, namely minimum of 3.5%. Antioxidant activity of yam bean soyghurt obtained an IC 50 value of 18.110 mg / L and it was a very strong antioxidant. Total lactic acid bacteria on yam soyghurt was 108 CFU / ml and it was high.Based on this research results, it was suggested that soyghurt processing may use a combination with other types of fruits and use natural food coloring to give different flavors and increase the nutritional values of soyghurt.

PENGARUH PERBANDINGAN SUKROSA DAN SIRUP GLUKOSA SERTA KONSENTRASI SARI SENDUDUK BULU (CLIDEMIA HIRTA L.) TERHADAP MUTU HARD CANDY Benika Naibaho; Mutiara Fatima Hutajulu; Samse Pandiangan
Jurnal Visi Eksakta Vol. 2 No. 1 (2021): Jurnal Visi Eksakta : Edisi Januari
Publisher : LPPM Universitas HKBP Nommensen

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Hard candy is a solid and hard-textured snack, the main ingredients in the manufacture of hard candy are sucrose, water, glucose syrup, while the additives are flavor, coloring and acidifying. The ratio of the amount of sucrose and glucose syrup used in the manufacture of hard candy will determine the texture that is formed. In general, hard candy is only known as a source of calories and does not contain antioxidants. One type of plant that is rarely used is the fruit of Senduduk Bulu (Clidemia hirta L.), this fruit contains high levels of antioxidants that can ward off free radicals in the body. The aims of this research are to investigate the effect of sucrose and glucose syrup ratio and the addition of different concentrations of senduduk bulu extract on physicochemical and organoleptic properties of hard candy. This study used a Factorial Completely Randomized Design consisting of 2 factors, namely the ratio of sucrose and glucose syrup consisting of 3 levels (70%: 30%, 75%: 25% and 80%: 20%) and the concentration of senduduk bulu extract with 4 levels. (0%, 3%, 6%, 9%). The parameters observed were water content, reducing sugar, antioxidant activity, hedonic organoleptics (color, taste, and texture). The results concluded that the ratio of sucrose and glucose syrup had a significant effect on reducing sugars concentration (P< 0.05), and was very significant (P <0.01) on organoleptic (color, taste) but did not affect water content, and organoeptic texture of hard candy . The addition of senduduk bulu extract had a very significant effect (P <0.001) on water content, reducing sugar concentration, and organoleptics (color, taste, texture) on hard candy senduduk bulu. The hard candy formula most preferred by panelists based on the hedonic test was A1B4 treatment (the composition of the ratio of sucrose and glucose syrup 70%: 30% with 9% senduduk bulu extract). The average value of the panelists' preference level for the parameters of color 3.66, taste 3.54, texture 2.82 and the average value of the test results 1.98% water content, 6.26% reduction sugar and has a very strong antioxidant activity with IC50 value of 36.84 ppm. All analysis tests met the quality requirements of SNI3547.1: 2008 hard candy.

RESPON PERTUMBUHAN, PRODUKSI DAN KADAR FOSFOR DAUN TERHADAP PEMBERIAN DOLOMIT DAN PUPUK NPK PADA KACANG KEDELAI (GLYCINE MAX (L.) MERRIL) PADA TANAH ULTISOL Samse Pandiangan; Bangun Tampubolon; Benika Naibaho; Jualiana Lumbangaol
Jurnal Visi Eksakta Vol. 2 No. 2 (2021): Jurnal Visi Eksakta : Edisi Juli
Publisher : LPPM Universitas HKBP Nommensen

The objectives of this study was to observe the effect of dolomite and NPK fertilizer application on growth, yield and leaf phosphorus levels of soybeans (Glycine max (L.) Merril) due to the application of dolomite and NPK fertilizers. This research was conducted from June 2019 to December 2019, at the Experimental Station of Agriculture Faculty of University of HKBP Nommensen Medan in Simalingkar B Village, Medan Tuntungan District at an altitude of ±33m above sea level. Soil type Ultisol with Tex-sand 43.75%, Tex-dust 42.18%, Tex-clay 14.07; pH 4.63; cation exchange capacity (CEC) 14.64%, Ptotal 0.10%, N kjehldahl 1.9% K-exch 0.20%, Ca-exch 1.32%, Mg-exch 0.92%. This research was arranged in a factorial randomized block design (RAK) with 2 treatment factors, namely, the first factor was dolomite (D) which consisted of 3 levels, namely: D0 = 0 g/polybag, D1 = 11.2 g/polybag, D2 = 22.4 g/polybag. The second factor was NPK fertilizer (N), which consisted of 4 levels, namely: N0 = 0 g/polybag, N1 = 1.5g/polybag, N2 = 3 g/polybag and N3 = 4.5g/polybag. Parameters observed were plant height, number of leaves, number of pods, number of filled pods, weight of filled pods, dry seed production per plant, dry weight of 100 seeds and leaf phosphorus levels. The results showed that dolomite application had a very significant effect on the number of pods, number of filled pods, weight of filled pods, dry seed production per plant, dry weight of 100 seeds, but had no significant effect on plant height, number of leaves and leaf phosphorus levels. The application of NPK fertilizer had a very significant effect on the number of pods, number of filled pods, dry seed production per plant, dry weight of 100 seeds but had no significant effect on plant height, number of leaves, weight of filled pods and leaf phosphorus content. The interaction of dolomite and NPK fertilizer had no significant effect on all observed parameters.

Co-Authors Anggi Ardika Tampubolon Bangun Tampubolon Bangun Tampubolon Bangun Tampubolon Bangun Tampubolon Benika Naibaho Benika Naibaho Ferisman Tindaon Fernando L.H Manalu Handaniel Hutagalung Johan Ambarita Jualiana Lumbangaol Kevin Prayoga Pelawi Mika Lidia Nababan Mutiara Fatima Hutajulu Nurhayati Nurhayati Parlindungan Lumbanraja Rachmat C Sidbutar Rosnawyta Simanjuntak Sabam Malau Yanto Raya Tampubolon Yossi A. Pakpahan

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