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PENGARUH PERBANDINGAN TEPUNG TALAS, TAPIOKA, DENGAN TEPUNG MOCAF DAN PERSENTASE TERHADAP MUTU KERIPIK TEMPE INOVASI (The Effect of Ratio of Taro Flour, Tapioca, and Mocaf Flour and Percentage of Laru on The Quality of Inovation Tempeh Chips) Ika Octariyani Safitri; Herla Rusmarilin; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The aim of this research was to find the effect of ratio of taro flour, tapioca, and mocaf flour and concentration of Yeast on the quality of innovation tempeh chips. This research was conducted at Laboratory of Food Technology and , Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e ratio of taro flour, tapioca, and mocaf flour (I) : (50%:40%:10% ; 40%:50%:10% ; 30%:60%:10% ; 20%:70%:10%) and concentration of Yeast (K) : (0,5% ; 1% ; 1,5% ; 2%). The parameters analyzed were water content, ash content, protein content, fat content, fiber content, carbohydrate content, oil absorption index, texture value and the organoleptic test of color, flavor, taste, and texture. The results showed that the ratio of taro flour, tapioca, and mocaf flour had highly significant effect on value of water content, ash content, fat content, fiber content, carbohydrate content, oil absorption index, texture value, and organoleptic color fresh tempeh, and did not differ significantly on protein content, the organoleptic test value of color tempeh chips, the organoleptic test value of flavor of fresh tempeh, the organoleptic test value of flavor of tempeh chips, the organoleptic test value of taste of tempeh chips, the organoleptic test value of texture of fresh tempeh. Concentration of Yeasthad highly significant effect on ash content, fiber content, carbohydrate content, and texture value, and did not differ significantly on water content, protein content, fat content, oil absorption index, the organoleptic test value of color of fresh tempeh, the organoleptic test value of color of tempeh chips, the organoleptic test value of flavor of fresh tempeh, the organoleptic test value of flavor of tempeh chips, the organoleptic test value of taste of tempeh chips, the organoleptic test value of texture of fresh tempeh. The interaction between the two factors had highly significant effect on ash content and fiber content, and did not differ significantly on water content, protein content, fat content, carbohydrate content, oil absorption index, texture value and the organoleptic test of color, flavor, taste, and texture. Fresh tempeh that had the best quality was at ratio of taro flour, tapioca, and mocaf flour of 20%:70%:10% and Concentration of Yeast1,5% and 2%. Antioxidant activity of fresh tempeh with the best quality was analyzed. Keyword : taro flour, tapioca, mocaf flour, yeast ABSTRAK Penelitian ini dilakukan untuk mengetahui Pengaruh perbandingan tepung talas, tapioka, dengan tepung mocaf dan jumlah laru terhadap mutu keripik tempe inovasi. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, menggunakan rancangan acak lengkap faktorial 2 faktor, yaitu perbandingan tepung talas, tapioka, dan tepung mocaf (I) (50%:40%:10% ; 40%:50%:10% ; 30%:60%:10% ; 20%:70%:10%) dan jumlah laru (K) (0,5%, 1%, 1,5%, 2%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar serat, kadar karbohidrat, daya serap minyak, uji tekstur, nilai organoleptik warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan tepung talas, tapioka, dan tepung mocaf memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar lemak, kadar serat, kadar karbohidrat, daya serap minyak, uji tekstur, nilai hedonik warna tempe segar, namun memberikan pengaruh berbeda tidak nyata terhadap kadar protein, nilai hedonik warna keripik tempe, nilai hedonik aroma tempe segar, nilai hedonik aroma keripik tempe, nilai hedonik rasa keripik tempe, dan nilai hedonik tekstur tempe segar. Jumlah laru memberikan pengaruh sangat nyata terhadap kadar abu, kadar serat, kadar karbohidrat, dan uji tekstur, namun memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar protein, kadar lemak, daya serap minyak, nilai hedonik warna tempe segar, nilai hedonik warna keripik tempe, nilai hedonik aroma tempe segar, nilai hedonik aroma keripik tempe, nilai hedonik rasa keripik tempe, dan nilai hedonik tekstur tempe segar. Interaksi keduanya memberikan pengaruh berbeda sangat nyata terhadap kadar abu dan kadar serat, namun memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar protein, kadar lemak, kadar karbohidrat, daya serap minyak, uji tekstur, nilai organoleptik warna, aroma, rasa, dan tekstur. Perlakuan tempe segar terbaik terdapat pada perbandingan tepung talas, tapioka dan tepung mocaf 20%:70%:10% dan jumlah laru 1,5% dan 2%. Perlakuan tempe segar terbaik diuji aktivitas antioksidannya. Kata Kunci : laru, tapioka, tepung mocaf, tepung talas.

KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK FLAKES DARI BEKATUL BERAS, TEPUNG KACANG HIJAU, DAN TEPUNG UBI JALAR KUNING DAN PENAMBAHAN KUNING TELUR (Characteristisc of Physical, Chemical, and Organoleptic of Flakes of Rice Bran, Green Bean Flour, and Ye Meinar W. Simbolon; Herla Rusmarilin; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The aim of this research was to find the effect of ratio of rice bran, green bean flour, and yellow sweet potato flour and addition of egg yolk on the characteristics of physical and chemical properties of flakes. The research was using completely randomized design with two factors. The first factor, was ratio of rice bran, green bean flour, and yellow sweet potato flour (0% : 40% : 60%, 10% : 30% : 60%, 20% : 20% : 60%, dan 30% : 10% : 60%). The second factor, was additional of egg yolk (2,5%, 5%, and 7,5%). Parameters analyzed were moisture content, ash content, crude fiber content, protein content, fat content, carbohydrate content, water absorption, resilience crispness in milk, texture test, colour rendering index, hedonic organoleptic values of flavor, taste, and colour and organolptic score of texture. The results showed that the ratio of rice bran, green bean flour, and yellow sweet potato flour had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, and carbohydrate content, and had significant effect on colour rendering index and organoleptic value of taste. The additional of egg yolk had highly significant effect on moisture content and fat content, and had significant effect on protein content and carbohydrate content. Interaction of the two factors had highly significant effect on moisture content, fat content, and carbohydrate content. The ratio of rice bran, yellow sweet potato flour, and yellow sweet potato flour of (10%:30%:60%) and addition of egg yolk of (5%) produced the best flakes. Keywords : rice bran, green bean flour, yellow sweet potato flour, egg yolk, flakes ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bekatul beras, tepung kacang hijau, dan tepung ubi jalar kuning dan penambahan kuning telur terhadap karakteristik sifat fisik dan kimia flakes. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor. Faktor 1 perbandinan bekatul beras, tepung kacang hijau, dan tepung ubi jalar kuning (0% : 40% : 60%, 10% : 30% : 60%, 20% : 20% : 60%, dan 30% : 10% : 60%) dan penambahan kuning telur (2,5%, 5%, dan 7,5%). Parameter yang dianalisa adalah kadar air (%), kadar abu (%), kadar serat kasar (%), kadar protein (%), kadar lemak (%), kadar karbohidrat (%), daya serap air, ketahanan kerenyahan dalam susu, uji tekstur, indeks warna (°Hue), uji hedonik organoleptik (aroma, rasa dan warna) dan uji skor tekstur. Hasil penelitian menunjukkan bahwa perbandingan bekatul beras, tepung kacang hijau, dan tepung ubi jalar kuning memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar, dan kadar karbohidrat, berbeda nyata terhadap indeks warna dan uji organoleptik hedonik rasa. Penambahan kuning telur memberikan pengaruh berbeda sangat nyata terhadap kadar air dan kadar lemak, berbeda nyata terhadap kadar protein dan karbohidrat. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air, lemak, dan kadar karbohidrat. Perbandingan bekatul beras, tepung kacang hijau, dan tepung ubi jalar kuning (10%:30%:60%) dan penambahan kuning telur (5%) menghasilkan flakes dengan mutu terbaik. Kata kunci : bekatul beras, tepung kacang hijau, tepung ubi jalar kuning, kuning telur, flakes

AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN BANGUN-BANGUN (Coleus amboinicus Lour) PADA BERBAGAI TINGKAT PETIKAN DAUN DENGAN METODE DPPH (Antioxidant Activity of Water Methanol Extract of Bangun-Bangun Leaf (Coleus amboinicus Lour) in Several Leaf Pick Levels Usin Novita Sari Tobing; Herla Rusmarilin; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT Bangun-Bangun leaf is vegetable foodstuffs which has potential as a source of antioxidants as it is rich in flavonoid and pholiphenol. This objective of this research was performed in three stages. Stage I: Making of bangun-bangun leaf flour with one factor (Pick Level (P): 1, 2, and 3 (4 leaves from shoot, 4 leaves of middle part, and 4 leaves of under part). Stage II: Making of bangun-bangun leafs methanolic extract with one factor (Pick Level (P): 1, 2, and 3 (4 leaves from shoot, 4 leaves of middle part, and 4 leaves of under part). Stage III: Estimating the antioxidant activity of ether and water with two factors i.e: concentration (K): (10, 20, 40, 80, dan 160ppm) and pick level (P): 1, 2, 3 (4 leaves from shoot, 4 leaves of middle part, and 4 leaves of under part). The results showed that the pick level had no significant effect on moisture content, protein content, and crude fiber content, and had significant effect on ash content and fat content. The moisture content, ash content, fat content, protein content, and crude fiber content tended to increase with increasing pick level. The yield of methanolic extract were maximum at pick 3 (4 leaves of middle part), and tended to decrease at pick 1 (4 leaves from shoot). The interaction of concentration and pick level had highly significant effect on antioxidant activity. The antioxidant of ether fraction tended to increase, but the antioxidant of the water fraction tended to decrease with increasing the pick level. The antioxidant of bangun-bangun methanolic extract was categorized as a strong antioxidant because of the IC50 ether and water fractions were less than 100 ppm. Keywords : Antioxidant, Bangun-Bangun leaf, DPPH, ether fraction, water fraction. ABSTRAK Daun bangun-bangun merupakan bahan pangan nabati yang potensial sebagai sumber antioksidan karena kaya akan flavonoid dan polifenol. Penelitian ini dilakukan dalam tiga tahap. Tahap I: Pembuatan tepung daun bangun-bangun dengan satu faktor, yaitu: tingkat petikan (P): petikan 1, 2 dan 3 (4 daun dari pucuk, 4 daun bagian tengah, dan 4 daun bagian bawah). Tahap II: Pembuatan ekstrak metanolik daun bangun-bangun dengan satu faktor, yaitu: tingkat petikan (P): petikan 1, 2 dan 3 (4 daun dari pucuk, 4 daun bagian tengah, dan 4 daun bagian bawah). Tahap III: Uji aktivitas antioksidan ekstrak metanolik fraksi eter dan air dengan 2 faktor, yaitu: konsentrasi (K): (10, 20, 40, 80, dan 160 ppm) dan tingkat petikan (P): petikan 1, 2 dan 3 (4 daun dari pucuk, 4 daun bagian tengah, dan 4 daun bagian bawah). Hasil penelitian menunjukkan tingkat petikan berpengaruh berbeda tidak nyata terhadap kadar air, kadar protein dan kadar serat kasar, dan berbeda nyata pada kadar abu dan kadar lemak. Pada kadar air, kadar abu, kadar lemak, kadar protein dan kadar serat kasar cenderung meningkat dengan meningkatnya tingkat petikan. Rendemen ekstrak metanolik maksimum pada tingkat petikan 3 (4 daun bagian bawah) dan cenderung menurun pada tingkat petikan 1 (4 daun dari pucuk).Interaksi konsentrasi ekstrak dan tingkat petikan berpengaruh berbeda sangat nyata terhadap aktivitas antioksidan.Antioksidan fraksi eter cenderung meningkat sedangkan aktioksidan fraksi air cenderung menurun dengan meningkatnya tingkat petikan.Antioksidan ekstrak metanolik daun bangun-bangun tergolong kuat karena IC50 fraksi eter dan air kurang dari 100ppm. Kata kunci : Antioksidan, daun bangun-bangun, DPPH, fraksi air, fraksi eter

PENGARUH PERBANDINGAN TEPUNG TALAS, TEPUNG JAGUNG, DENGAN TEPUNG PISANG DAN PERSENTASE KUNING TELUR TERHADAP MUTU FLAKES TALAS (The Effect of Taro Flour Ratio, Corn Flour, with Banana Flour and Yolk Percentage an Taro Flakes Quality) Triana Aulia; Ismed Suhaidi; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The purpose of this research was to found the effect of taro flour ratio, corn flour, with banana flour and yolk percentage on the quality of taro flakes. The study was performed in May – July 2016 at the Laboratory of Food Technology, Faculty of Agriculture, University of Nort Sumatra, Medan, was using factorial completely randomized block design with two factors i.e ratio of taro flour, corn flour, with banana flour (P) (80:10:10; 70:20:10; 60:30:10; and 50:40:10) and yolk percentage (T) (2%; 4%; 6%; and 8%). The parameters that analyzed were water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, water absorption, resilience crisp in the milk, texture, organoleptic test of color, flavor, taste, and acceptance of panelist. The research showed that the ratio of taro flour, corn flour, with banana flour had a highly significant effect on water content, protein content, carbohydrate content, texture, organoleptic test of color and acceptance of panelist while the yolk percentage had a highly significant effect on water content, fat content, protein content, carbohydrate content, texture, organoleptic test of color and acceptance of panelist and had no significant effect on ash content, crude fiber content, water absorption, resilience crisp in the milk, organoleptics test of taste and flavor. The interaction between the two factors had significantly effect on water content, texture, organoleptic test of color, and acceptance of panelist.the best taro flakes way the P4T3 treatment was the ratio of taro flour, corn flour, with banana flour (50:40:10) and yolk percentage was 6%. Keywords: banana flour, corn flour. taro flake,taro flour, yolk ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung talas, tepung jagung, dengan tepung pisang dan persentase kuning telur terhadap mutu flakes talas. Penelitian ini dilakukan pada bulan Mei - Juli 2016 di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan, menggunakan Rancangan Acak Lengkap yang terdiri dari dua faktor yaitu perbandingan tepung talas, tepung jagung, dengan tepung pisang (P) (80: 10:10; 70:20:10; 60:30:10; dan 50:40:10) dan persentase kuning telur (T) dengan empat taraf yaitu (2%; 4%; 6%; dan 8%). Parameter yang dianalisis adalah kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar, daya serap air, ketahanan renyah dalam susu, tekstur, dan organoleptik (warna, aroma, rasa, dan penerimaan panelis). Hasil penelitian menunjukkan bahwa perbandingan tepung talas, tepung jagung, dengan tepung pisang memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, kadar karbohidrat, kadar serat kasar, daya serap air, kerenyahan dalam susu, uji tekstur, organoleptik warna, aroma, rasa, dan penerimaan panelis sedangkan persentase kuning telur memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar lemak, kadar protein, kadar karbohidrat, tekstur, organoleptik warna, dan penerimaan panelis serta memberikan pengaruh berbeda tidak nyata terhadap kadar abu, kadar serat kasar, daya serap air, kerenyahan dalam susu, organoleptik aroma dan rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air, tekstur, organoleptik warna, dan penerimaan panelis. Formulasi flakes talas terbaik terdapat pada perlakuan P4T3 yaitu perbandingan tepung talas, tepung jagung, dengan tepung pisang (50:40:10) dan persentase kuning telur 6%. Kata Kunci : flakes talas, kuning telur, tepung jagung, tepung pisang, tepung talas,

PENGARUH PERBANDINGAN TEMPE TEPUNG KACANG HIJAU DENGAN TAPIOKA SERTAPERSENTASE GUM ARAB TERHADAP MUTU PATTY WORTEL (The Effect of Ratio of Mung Bean Flour Tempe With Tapioca and Percentage of Arabic Gumon The Quality of Carrot Patty) Nehemia Paul Munthe; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The aim of this research was to find the effect of ratio of mung bean flour tempe with tapioca and percentage of arabic gum on the quality of carrot patty. This research was conducted at Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e ratio of mung bean flour tempe with tapioca (T) : (82%:18%; 84%:16%; 86%:14%; 88%:12%) and percentage of arabic gum (G) : (0,5% ; 1,0% ; 1,5% ; 2,0%). The parameters analyzed were water content, ash content, fat content,protein content,crude fiber content,texture, colour, lightness, the hedonic value of taste, the score value of texture and the score value of flavor. The results showed that the ratio of mung bean flour tempe with tapioca had highly significant effect on value of ash content, fat content, crude fiber content,texture, the score value of texture and the score value of flavor, and had significant effect on protein content and did not affect significantly the water content, colour, lightness and the hedonic value of taste.Percentage of arabic gumhad highly significant effect on ash content, fat content, crude fiber content, texture and the score value of texture, and had significant effect on water content and protein content, and did not affect significantly the colour, lightness, the hedonic value of taste and the score value of flavor. The interaction between the two factors had differ significant effect on fat content and the score value of texture, and did not affect significantly the water content, ash content, protein content, crude fiber content, texture, colour, lightness, the hedonic value of taste and the score value of flavor.Carrot patty that had the best quality was at ratio of mung bean flour tempe with tapioca of 82%:18% and percentage of arabic gum of 2%. β-karoten of carrot patty with the best quality is 45,8726mg/100g. Keywords :arabic gum, carrot, mung bean flour tempe, patty, tapioca. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tempe tepung kacang hijau dengan tapioka serta persentase gum arab terhadap mutu patty wortel. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, menggunakan rancangan acak lengkap faktorial 2 faktor, yaitu perbandingan tempe tepung kacang hijau dengan tapioka (T) (82%:18%; 84%:16%; 86%:14%; 88%:12%) dan persentase gum arab (G) (0,5%, 1,0%, 1,5%, 2,0%). Parameter yang dianalisis adalah kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar, tekstur, warna, kecerahan, nilai hedonik rasa, nilai skor tekstur dan nilai skor aroma. Hasil penelitian menunjukkan bahwa perbandingan tempe tepung kacang hijau dengan tapioka memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar lemak, kadar serat kasar, tekstur, nilai skor tekstur dan nilai skor aroma, namun memberikan pengaruh berbeda nyata terhadap kadar protein dan memberikan pengaruh berbeda tidak nyata terhadap kadar air, warna, kecerahan dan hedonik rasa. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar lemak, kadar serat kasar, tekstur dan skor tekstur, namun memberikan pengaruh berbeda nyata terhadap kadar air dan kadar protein serta memberikan pengaruh berbeda tidak nyata terhadap warna, kecerahan, nilai hedonik rasa dan nilai skor aroma. Interaksi keduanya memberikan pengaruh berbeda nyata terhadap kadar lemak dan nilai skor tekstur, namun memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar abu, kadar protein, kadar serat kasar, tekstur, warna, kecerahan, nilai hedonik rasa dan nilai skor aroma. Perlakuan patty wortel terbaik terdapat pada perbandingan tempe tepung kacang hijau dengan tapioka 82%:18% dan persentase gum arab 2%. Kadar β-karoten patty wortel perlakuan terbaik yaitu sebesar 45,8726 mg/100g. Kata Kunci : gum arab, tapioka, tempe tepung kacang hijau, patty, wortel.

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