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The Effect of the kinds of ripening stimulant on the quality of Tamarillo Efrida Yanti Anna P.; Elisa Julianti; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to find the effect of kinds of ripening stimulant and maturity stage on the quality of Tamarillo. This research had been performed using factorial completely randomized design with two factors, i.e maturity stage M1 = 70-80%, M2 = 85-90% , and kind of ripening stimulant P1 = Ethephon 750 ppm, P2 = Ethylene 250 ppm, P3 = Acetylene 250 ppm, P4 = Calcium Carbide 0,5%. Ripening was performed for 6 days at 28oC. Parameters analyzed were total soluble solid, acid content, maturity index, vitamin C content, weight lost, moisture content, hardness, color score, organoleptic values (color, aroma, texture) and concentration of carbon dioxide. The results showed that the maturity stage had highly significant effect on respiration rate, total slolube solid, acid content, hardness, color score, hedonic score of colors and texture. Kind of ripening stimulant had highly significant effect on concentration of carbon dioxide, moisture content, maturity index, color index, organoleptic values (color, smell, texture), and had significant effect on weight loss, vitamin C content. The interaction of maturity stage and kinds of ripening stimulant had highly significant effect on vitamin C content, marutity index, hardness, color index, and hedonic score of texture.

Study of Making of Instant Juicy Tuber Yogurt with Various Concentration of Milk Powder and Starter Riska Amelia Purba; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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This research was conducted to find the concentration of milk powder and starter that suitable for producing instant juicy tuber yogurt with the best characteritics, and also to introduce the refined products from juicy tuber and to find ways of making instan juicy tuber yogurt. This research had been performed using factorial completely randomize design with two factors, i.e the concentration of milk powder (B): 14%,15%,and 16% and the concentration of starter (S): 2%, 2,5%, 3%, 3,5%, and 4%. Parameters analyzed were total solid, total soluble solid, protein content, total lactic acid, total microbe, solubility, viability, and organoleptic values (flavour and taste). The results showed that the concentration of milk powder had highly significant effect on total solid, total soluble solid, protein content, total lactic acid, total microbe, solubility, viability, and flavour and taste. The concentration of starter also had highly significant effect on total solid, protein content, total lactic acid, total microbe, solubility, viability, and flavour and taste, and had a significantly effect on total soluble solid. The interaction of the two factors had highly significant effect on total microbe and viability. The concentration of milk powder of 16% and concentration starter of 4% produced the best quality of instant juicy tuber yogurt.

Ratio of Germination Soybean and Jackfruit’s Seed and Concentration of Fermentation Agent in A Processing of Tempeh Lely Syefrida Purba; Sentosa Ginting; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 2 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The research was perfomed to get the ratio of germination soybean and jackfruit’s seed and fermentation agent concentration in a processing of tempeh. The research had been performed using factorial completely randomized design with two factor i.e : the ratio of germination soybean and jackfruit’s seed (K) : (90:10; 80:20; 70:30; 60:40) and concentration of fermentation agent (R) : (0,2; 0,4; 0,6; 0,8%). Parameters analysed were protein content, fat content, mineral content, water content, and organoleptic values (flavour, taste, and texture). The research showed that ratio of germination soybean and jackfruit’s seed had highly significant effect on protein content, mineral content, water content, and organoleptic values (flavour, taste), and significant effect on organoleptic texture, no significant effect on fat content. The concentration of fermentation agent had highly effect on protein content, fat content, mineral content, water content, and organoleptic values (flavour, taste, texture). The interaction of ratio of germination soybean and jackfruit’s seed and concentration of fermentation agent had highly significant effect on protein content and had no significant effect on fat content, mineral content, water content, and organoleptic values (flavour, taste, texture). The ratio of germination soybean and jackfruit’s seed at 90:10 and 0,8% concentration of fermentation agent produced the best quality of tempeh. Keyword : Tempeh, Germination soybean, Concentration of fermentation agent

The Effect of The Addition of Natural Preservative Substance Concentration of Arenga pinnata Sap During Storage on the Quality of Liquid Palm Sugar Ricky Fauzi Lubis; Rona Joharmi Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The research was conducted to determine the effect of the addition of natural preservative substance concentration of Arenga pinnata sap during storage on the quality of liquid palm sugar. The research had been performed using a completely randomized design with two factors, i.e. natural preservative substance concentration which is jackfruit stalk (N) : (2%), (4%), (6%), and (8%) and storage time (L) : (0, 1, 2, and 3 days). Parameters analyzed were pH, total acid, total sugars, total soluble solid (TSS) of Arenga pinnata sap, sensory characteristics (color and aromatic) of Arenga pinnata sap, TSS of liquid palm sugar, yield, sensory characteristics (color, aromatic, and flavor) of liquid palm sugar. The results showed that the natural preservative substance concentration had highly significant effect on all parameters. Storage time had highly significant effect on all parameters. Interaction of both factors had highly significant effect on TSS of Arenga pinnata sap, sensory characteristics color of Arenga pinnata sap, and TSS of liquid palm sugar, had significant effect on pH and total acid, and had no significant effect on total sugars, sensory characteristics aromatic of Arenga pinnata sap, yield, and sensory characteristics (color, aromatic, and flavor) of liquid palm sugar. Natural preservative substance concentration of 6% was the best treatment for the quality of liquid palm sugar. Key words : Arenga pinnata sap, natural preservative substance, liquid palm sugar, storage time

The Effect of Ratio of Passion Fruit with Star Fruit Juice and Concentration of Arabic Gum on Quality of Jelly Candy Defi T. Simbolon; Zulkifli Lubis; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to determine the effect of passion fruit with star fruit juice and concentration of arabic gum on the quality of jelly candy. This research was using factorial Completely Randomized Design (CRD) with two factors, i.e: ratio of passion fruit with star fruit juice (S) : (70%:30% ; 60%:40% ; 50%: 50%; 40%:60%) and concentration of arabic gum (A): (0,5%, 1,0%, 1,5%, and 2,0%). The analyzed parameters were water content (%), ash content (%), vitamin C content (mg/100 g sample), total soluble solid (ºBrix), total acid (%),and organoleptic values (colour, taste, texture, and aroma).The results showed that the ratio of passion fruit and star fruit juice had highly significant effect on water content, vitamin C content, total soluble solid, total acid, score of organoleptic values of taste and texture. Arabic gum concentration had highly significant effect on moisture content, ash content, and vitamin C content and has significant efect on score of organoleptic values of texture. Interactions of the two factors had highly significant effect on moisture content. The best treatment which gave the best effect on jelly candy was 70%:30% of passion fruit and star fruit juice and 2,0% arabic gum. Keywords: arabic gum, jelly candy, passion fruit, star fruit.

The Effect of Ratio of Gom Arabic and Caragennan and Cooking Time on The Quality of Passion Fruit Jelly Dimas Iwanda; Zulkifli Lubis; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The purpose of this study was to determine the effect ratio of gom arabic and carragenan and cooking time on the quality of passion fruit jelly. This study used completely randomized design with two factors, ie: ratio of gum arabic and caragennan (P) (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 100%:0%) and cooking timen (L): (10 minutes, 15 minutes, and 20 minutes). The analyzed parameters were moisture content (%), ash content (%), total soluble solid (oBrix), vitamin C content (mg/100g), total acid (%), total plate count (CFU/g), sensory test (color, flavor, taste, and plasticity). The ratio of gum arabic and carragenan gave highly significant effect on moisture content, ash content, and sensory test of flavor and plasticity. Cooking time gave highly significant effect on moisture content, ash content, total soluble solid, total acid, sensory test of colour, and taste, and gave significant effect on sensory test of flavor. The interaction of the ratio of gom arabic and caragennan and cooking time had highly significant effect to ash content and sensory test of plasticity, and gave significant effect on moisture content and total soluble solid. The ratio of gom arabic and carragenan 25%:75% with 10 minutes cooking time produced the best passion fruit jelly. Keywords: Carragenan, cooking time, gom arabic, jelly, passion fruit.

PENGARUH JUMLAH KARAGENAN DAN LAMA PENGERINGAN TERHADAP MUTU BUBUK CINCAU HITAM INSTAN (Effect of Amount of Carrageenan and Drying Time on the Quality of Instant Black Grass Jelly Powder) Johan Andri Siregar; Rona J. Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This study was conducted to determine the effect of amount of carrageenan and drying time on the quality of instant black grass jelly powder. This research was conducted at the Laboratory of Food Chemical Analysis and Microbiology, Faculty of Agriculture USU, Medan, using a factorial completely randomized design with 2 factors, i.e the concentration of carrageenan (K): (15 g; 30 g; 45 g; 60 g) and the drying time (P): (24 hours; 26 hours; 28 hours; 30 hours). Parameters analyzed were water content, yield, water absorption, pH, ash content, fiber content, and gel organoleptic value of texture. The results showed that the concentration of carrageenan had highly significant effect on water content, yield, water absorption, pH, ash content, fiber content, and gel organoleptic value of texture. Drying time had highly significant effect on water content, yield, water absorption and had no significant effect on the value of pH, ash content, fiber content, and gel organoleptic value of texture. Interaction between the two factors had highly significant effect on water absorption and yield, had no significant effect on water content, pH, ash content, fiber content, and gel organoleptic value of texture. The concentration of carrageenan (2%) and the drying time of (28 hours) produced the best quality of instant black grass jelly powder and more acceptable. Keywords: Powder of black grass jelly, gel of black grass jelly, carrageenan, and drying time. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh jumlah karagenan dan lama pengeringan terhadap mutu bubuk cincau hitam instan. Penelitian ini dilakukan di Laboratorium Analisa Kimia Bahan Pangan dan Mikrobiologi, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu konsentrasi karagenan (K) : (15 g; 30 g; 45 g; 60 g) dan lama pengeringan (P) : (24 jam; 26 jam; 28 jam; 30 jam). Parameter yang dianalisa adalah kadar air, rendemen, daya serap air, pH, kadar abu, kadar serat, dan nilai organoleptik tekstur gel. Hasil penelitian menunjukkan bahwa jumlah karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, rendemen, daya serap air, nilai pH, kadar abu, kadar serat, dan nilai organoleptik tekstur gel. Lama pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air, rendemen, dan daya serap air serta memberikan pengaruh berbeda tidak nyata terhadap nilai pH, kadar abu, kadar serat, dan organoleptik tekstur gel. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap daya serap air dan rendemen, serta berbeda tidak nyata terhadap kadar air, nilai pH, kadar abu, kadar serat, dan organoleptik tekstur gel. Konsentrasi karagenan (2%) dan lama pengeringan (28 jam) menghasilkan mutu bubuk cincau hitam instan yang terbaik dan lebih diterima. Kata Kunci : Bubuk cincau hitam, gel cincau hitam, karagenan, dan lama pengeringan.

PENGARUH METODE FERMENTASI DAN PENGERINGAN TERHADAP MUTU FISIKOKIMIA TEPUNG UBI JALAR ORANYE (The Effect of Fermentation and Drying Methods on The Physicochemical Properties of Orange Fleshed Sweet Potato Flour) Agus Sufriadi Khohir; Elisa Julianti; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This study was conducted using a completely randomized factorial design with two factors : i.e were fermentation (natural fermentation, lactic acid bacteria fermentation and yeast fermentation) as well as the drying method (sun drying, sun drying combined with oven drying and oven drying). The results showed that the interaction of fermentation and drying method provided highly significant effect (P <0,01) on the color value a*, b*,ΔE, moisture content and titratable acidity, had significant effect (P <0,05) on the organoleptic value of color and aroma, as well as had no significant effect on the bulk density and β-carotene. Keywords:Drying, fermentation, sweet potato, β-carotene ABSTRAK Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap faktorial dengan 2 faktor yaitu metode fermentasi (fermentasi alami, fermentasi bakteri asam laktat dan fermentasi dengan ragi instant) serta metode pengeringan (pengeringan matahari, pengeringan matahari yang dikombinasikan dengan pengeringan oven dan pengeringan oven). Hasil penelitian menunjukkan interaksi metode fermentasi dan pengeringan memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap nilai warna a*, b*, ΔE, kadar air dan derajat asam, memberikan pengaruh berbeda nyata (P<0,05) terhadap nilai organoleptik warna dan aroma, serta memberikan pengaruh berbeda tidak nyata terhadap densitas kamba, β-karoten. Kata kunci: Ubi jalar, fermentasi, pengeringan, β-karoten

PENGARUH PENAMBAHAN GULA DAN STARTER TERHADAP KARAKTERISTIK MINUMAN TEH KOMBUCHA DAUN GAMBIR (Uncaria gambir Roxb) (The Effect of Addition of Sugar and Starter on Kombucha Drink Characteristics of Gambir Leaf Tea (Uncar M. Bobby Kurniawan; Sentosa Ginting; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT Kombucha tea is a traditional fermented beverage product of tea and sugar solution using kombucha starter culture (Acetobacter xylinum and some types of yeast such as Saccharomyces cerevisiae) after fermented for 7-12 days. This research was conducted using completely randomized design with two factors i. e, the addition of sugar (G) (6%, 8%, 10%, 12%) and the addition of starter (S): (2%, 4% , 6%, 8%). Parameters analyzed were total acid (%), value of pH, total solube solid (oBrix), vitamin C (mg/100 g of material), total microbial (CFU/ml), organoleptic value of color, flavor, and taste. The results showed that the interaction between addition of sugar and starter had a highly significant effect (P<0,01) on total acid (%). The increasing addition of sugar increased the total acid, total soluble solid, vitamin C, total microbial, and hedonic value of taste but decreased the value of pH, and hedonic value of color. The increasing addition of starter increased the total acid, vitamin C, and total microbial, but decreased the value of pH, total soluble solid, hedonic value of color, flavor, and taste. The addition of 12% sugar and 2% starter produced the best kombucha drink from gambir leaf tea. Keywords: fermentation, gambir leaf,kombucha, sugar, tea. ABSTRAK Teh Kombucha merupakan produk minuman tradisional hasil fermentasi larutan teh dan gula dengan menggunakan starter mikroba kombucha (Acetobacter xylinum dan beberapa jenis khamir, seperti Saccharomyces cerevisiae) yang di fermentasi selama 7-12 hari.Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL), yang terdiri dari dua faktor, yaitupenambahangula (G) : (6%, 8%, 10%, 12%) dan penambahan starter (S) :(2%, 4%,6%,8%). Parameter yang dianalisis meliputi total asam (%), nilai pH, total soluble solid (oBrix), kadar vitamin C (mg/100 g bahan), total mikroba (CFU/ml), uji organoleptik hedonik warna, aroma, dan rasa. Hasil penelitian menunjukkan bahwa interaksi kedua perlakuan memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap total asam (%).Peningkatan penambahan gula dapat meningkatkan total asam, total soluble solidkadar vitamin C, total mikrobadan nilai hedonik rasa tetapi menurunkan nilai pH, dannilai hedonik warna. Peningkatan penambahan starter dapat meningkatkan total asam,kadar vitamin C, dan total mikroba,tetapi menurunkan nilai pH, total soluble solid,nilai hedonik warna, nilai hedonik aroma, dan nilai hedonik rasa. Penambahan gula 12% dan penambahan starter 2% menghasilkan minuman teh kombucha daun gambir terbaik. Kata kunci: daun gambir, fermentasi, gula, kombucha,teh.

PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK TEPUNG UBI JALAR ORANYE (The Effect of Fermentation Method and Time on Physical Characteristics of Orange Fleshed Sweet Potato Flour) Gusti Ananda Syahputri; Elisa Julianti; Mimi Nurminah
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 fermentation method and time on physical characteristics of orange fleshed sweet potato flour. This research was conducted by using completely randomized design with two factors, i.e. fermentation method (F) : (natural fermentation; fermentation by yeast; fermentation by lactic acid bacteria) and fermentation time (L): (24 hours; 48 hours; 72 hours). The parameters analyzed were value of color, bulk density, organoleptic test of color and aroma. The results showed that the fermentation method did not differ significantly on value of color, density bulk, organoleptic test value of color and aroma. The fermentation time had highly significant effect on bulk density, had significant effect on value of color, organoleptic test value of color, and did not differ significantly on organoleptic test value of aroma. The interaction between the two factors had highly significant effect on organoleptic test value of aroma, did not differ significantly on value of color, density bulk, and organoleptic test value of color. Keyword: Fermentation method, fermentation time, orange fleshed sweet potato flour ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh metode dan waktu fermentasi terhadap karakteristik fisik tepung ubi jalar oranye. Penelitian dilakukan dengan menggunakan rancangan acak lengkap dengan dua faktor, yaitu metode fermentasi (F): (fermentasi alami, fermentasi ragi, fermentasi bakteri asam laktat) dan lama fermentasi (L): (24 jam, 48 jam, 72 jam). Parameter yang dianalisa meliputi nilai warna, densitas kamba, organoleptik warna dan aroma. Hasil penelitian menunjukkan metode fermentasi memberikan pengaruh yang berbeda tidak nyata terhadap nilai warna, nilai organoleptik warna dan aroma, densitas kamba. Lama fermentasi memberikan pengaruh yang berbeda sangat nyata terhadap densitas kamba, pengaruh berbeda nyata terhadap nilai warna, dan nilai organoleptik warna serta pengaruh berbeda tidak nyata terhadap nilai organoleptik aroma. Interaksi antara kedua faktor memberikan pengaruh yang berbeda sangat nyata terhadap nilai organoleptik aroma dan pengaruh yang berbeda tidak nyata terhadap nilai warna, densitas kamba, dan nilai organoleptik warna. Kata kunci: fermentasi, tepung, ubi jalar oranye

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