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Study of the Effect of Leavening Agent and the Addition of Fish in the Making of Sweet Potato Fish Crackers Muhammad Panji G. Setiawan; Herla Rusmarilin; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 2 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to determine the effect of the amount of pora-pora fish and leavening agent concentration on the chemico-physical and organoleptic properties of sweet potato fish crackers. This study used a completely randomized design (CRD) with two factors: the amount addition of fish, i.e., 10%, 20%, 30% and 40% and baking powder concentration, i.e., 0.1%, 0.2 %, 0.3% and 0.4%. Observed parameters were moisture content, ash content, protein content, fiber content and organoleptic tests (color, aroma, flavor, and texture).The results showed that the addition of pora-pora fish had highly significant effect on moisture content, ash content, protein content, fiber content and organoleptic tests (color, aroma, flavor, and texture). The Leavening agent concentration had highly significant effect on moisture content, ash content, protein content, fiber content and organoleptic tests (color, flavor, and texture) and had significant efffect on aroma. Interaction of the amount of pora-pora fish and leavening agent concentration had highly significant effect on moisture content, protein content and fiber content, and had significant effect on ash content, aroma and texture, and had no significant effect on color and flavor. Twenty percent of pora-pora fish and 0.2% of leavening agent gave the best crackers. Key words : Crackers, pora-pora fish, sweet potato, leavening agent

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

Study on the making of chip with laksa leaf taste Arfian Saputra; Terip Karo-Karo; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Laksa leaf is just used as vegetable, so that a processing is needed in order to increase its value added. Usual food processing using laksa leaf is sour vegetable. The laksa leaf is useful as antioxidan. The research was done to find ratio of tapioca flour with wheat flour and concentration of laksa leaf to produce chip. The research had been performed using completely randomized design (CRD) with 2 factors, i.e : the ratio of tapioca flour with wheat flour (T) : (100:0, 80:20, 60:40, 40:60) and concentration of laksa leaf (D) : (0%, 9%, 18%, 27%), Parameters analyzed were moisture content, ash content, fat content, fiber content, the expansion degree and organoleptic values (colour, aroma, taste, texture). The results showed that the ratio of tapioka flour with wheat flour had highly significant effect for all the parameters. The laksa leaf concentration had highly significant effect for all the parameters except expansion degree. The interaction between the two factors had highly significant effect on moisture content, fat content, organoleptic values and texture, had significant effect on ash content and had no effect on fiber content, expansion degree, colour and aroma. . Keywords : tapioka flour, wheat flour, laksa leaf, chips

The Effect Of Acidity And Concentration Of Yeast Starter On Quality Of Alcoholic Drink From Soursop Agam CF Silaen; Sentosa Ginting; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to know the effect of acidity and yeast cencentration on quality of alcoholic drink from soursop. This research have been performed using factorial Completely Randomized Design with two factors i.e: acidity (P) : (3, 4, 5 and 6) and yeast starter concentration (K) : (2%, 3%, 4% dan 5%). Parameters analysed were total soluble solid, pH, total alcohol, organoleptic values of color, flavour and taste. The results showed that acidity had highly significant effect on all parameters except on color, flavour and taste. Yeast starter concentration had highly significant effect on all parameters. Interaction of acidity and yeast starter concentration had highly significant on total alcohol, had significantly effect on total soluble solid, pH and were not significantly effect the color, flavour and taste. Acidity of 4 and yeast concentration of 5% gave the best quality of alcoholic drink from soursop. . Key words : acidity, alcoholic drink, soursop, yeast starter concentration

The Effect of ratio of Taro with Tempeh Flour and Concentration of Baking Soda on Taro Crackers Quality Putra Ginting; Sentosa Ginting; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The Effect of ratio of Taro with Tempeh Flour and Concentration of Baking Soda on Taro Crackers Quality. This study was conducted to determine the effect of taro flour ratio with tempeh flour and baking soda concentration on the quality of taro crackers. The study was performed in October-December 2012 at the Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatra, Medan, using Factorial Completely randomized block design with two factors i.e. ratio of taro with tempeh flour (A) (100%: 0%), (85 %: 15%), (70%: 30%), and (55%: 45%) and baking soda (C) with concentration (0.1%), (0.2%), (0.3%), and (0.4%). Parameters analyzed before frying were water content, ash content, protein content, fat content, and after frying were fat content, organoleptic taste, color and crispness. The results showed that ratio of taro and tempeh flour had a highly significant effect on water content, ash content, protein content, fat content before frying and after frying, organoleptic taste, color and crispness while the baking soda had a highly significant effect on water content, ash content, organoleptic color and crispness and had no significant effect on levels of fat before frying and organoleptic taste. Interactions of ratio tempeh and taro flour and baking soda had no different effect on moisture, ash content, protein content, fat content before and after frying, organoleptic taste, color and crispness. The best crackers way the A2C2 treatment (85% taro and 15% tempeh flour) and 0.2% baking soda. . Key words : baking soda, taro crackers, tempeh flour

The effect of Concentration of Milk Powder and Gelatine on the Quality of Purple Sweet Potato Extract Probiotic Drink Nurliana Manurung; Sentosa Ginting; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (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 Concentration of Milk Powder and Gelatine on the Quality of Purple Sweet Potato Extract Probiotic Drink. This study was conducted to determine the concentration of milk powder and gelatine to manufacture probiotic drink from extract of purple sweet potato, and to introduce the products of purple sweet potato extract. The research was conducted in Oktober-Desember 2012 in the Laboratory of Food Technology, Faculty of Agriculture, USU, Medan, used a completely randomized design with two factors : the concentration of milk powder (5%, 7%, 9% and 11%) and the concentration of gelatine (0,3%, 0,4%, 0,5% and 0,6%). The parameters analyzed were total lactic acid, total soluble solid, pH, total microbe, protein content, the value of the color score, the value of viscosity score, and organoleptic values of color, aroma and flavor. The results showed that the concentration of milk powder had highly significant effect on total lactic acid, total soluble solid, pH, total microbe, protein content, the value of the color score, the value of viscosity score, and organoleptic values of color, aroma and flavor. The concentration of gelatine had significant effect on the pH and had highly significant effect on protein content and the value of viscosity score. The interaction of the two factors had highly significant effect on protein content and had significant effect on the value of viscosity score. The concentration of milk powder of 11% and concentration gelatine of 0,5% produced the best quality of purple sweet potato extract probiotic drink. . Key words : Gelatine, Milk Powder, Probiotic Drink, Purple Sweet Potato Extract

The effect of Sugar Concentration and Incubation Time on the Quality of Purple Sweet Potato Extract Probiotic Drink Desy Lyan Sari Simanjuntak; Sentosa Ginting; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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This research was conducted to determine the effect of sweet sugar concentration and time of incubation on the quality of purple sweet potato probiotic juice. The research was perfomed in december 2012-January 2013 at the Laboratory of Food Technology, University of Sumatera Utara Medan, using completely randomized design with two factors, i.e, the concentration of glucose (G1): 2%, (G2): 3%, (G4): 4%, (G5): 5% and duration of incubation (I1): 4 hours, (I2): 8 hours, (I3): 12 hours, (I4): 16 hours. Parameters analyzed were total soluble solid (oBrix), pH, protein content (%), total microbial ( CFU / g), viscosity (dp.a), organoleptic values of color, flavor and taste. The results showed that the concentration of sugar gives had highly significant different effects on total soluble solid (oBrix), pH, protein content (%), total microbial (CFU / g), viscosity (cp), organoleptic values of color, falvor and taste and the effect of incubation time differed significant on total soluble solid ( oBrix), pH, protein content (%), total microbial (106 x CFU / g), viscosity (cp), organoleptic values of color, aroma and taste. The concentration of sugar of 2% and incubation time of 12 hours resulted in the taste and more acceptable. . Key words : Purple Sweet Potato Juice, Sugar Concentration, Time of incubation

STABILITAS MUTU NIRA AREN KEMASAN DENGAN PERLAKUAN FISIK DAN PENGAWET ALAMI AKAR KAWAO SELAMA PENYIMPANAN DINGIN (Quality Stability of Pack Palm Juice With Physical Treatment and Natural Preservatives Kawao Root During Cold Storage) Boy Aditiano; Sentosa Ginting; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT Palm juice that has been tapped can not be stored for more than a day due to then physiochemical properties. This study are one way to maintain the quality of palm juice by providing physical and natural preservative treatment with the addition of Kawao root 6% extract and heating 90 °C 10 minutes, as well as combinations of heating at 90 °C 10 minutes and Kawao 6% root extract, and control for period 0, 5, 10, and 15 days. The study was conducted in using a completely randomized factorial design. The parameters analysed were pH, total acid, total dissolved solids, total microbes, and organoleptic value aroma, colour and flavour. The results showed that the physical treatment and natural preservative during storage had highly significant effect on all parameters. The interaction of these two factors gives highly significant effect on organoleptic colours and significant effect on pH except total dissolved solids, total microbial, organoleptic aromas and flavourss. Palm juice with 10 minutes heating at 90 °C and 6% Kawao root extract has the best physiochemical quality during shelf life 5 days. Key Words : Palm juice, preservation, sugar palm ABSTRAK Nira aren yang telah disadap tidak bisa disimpan lebih dari sehari disebabkan sifat fisikokimianya mudah rusak dalam waktu yang sangat singkat. Penelitian ini merupakan salah satu langkah untuk mempertahankan mutu nira aren dengan memberikan perlakuan fisik dan pengawet alami (akar Kawao) yaitu dengan penambahan ekstrak akar Kawao 6%, pemanasan 90 °C 10 menit, serta kombinasi pemanasan 90 °C 10 menit dan ekstrak akar Kawao 6%, dan kontrol dengan masa simpan selama 0, 5, 10, dan 15 hari. Penelitian dilakukan dengan menggunakan rancangan acak lengkap faktorial. Parameter yang dianalisis adalah pH, total asam, total padatan terlarut, total mikroba, dan nilai organoleptik aroma, warna, dan rasa. Hasil penelitian menunjukkan bahwa perlakuan fisik dan pengawet alami selama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap semua parameter. Interaksi kedua faktor itu memberikan pengaruh berbeda sangat nyata terhadap organoleptik warna dan berbeda nyata terhadap pH kecuali total padatan terlarut, total mikroba, organoleptik aroma dan rasa. Nira aren yang diberikan pemasanasan 90 °C 10 menit dan ekstrak akar Kawao 6 % memiliki ketahanan mutu fisikokimia terbaik selama masa simpan 5 hari. Kata kunci : Aren, nira aren, pengawetan.

PENINGKATAN MUTU TERASI KAYA ANTIOKSIDAN DAN PROTEIN BERBAHAN KEDELAI, JAGUNG, DAN IKAN SARDEN (Sardinella lemuru) TERFERMENTASI (Quality Improvement of Condiment Rich in Antioxidants and Protein Made from Soybeans, Corn, and Fish Sardine (Sardinella le Cherlin Cherlin; Herla Rusmarilin; Sentosa Ginting
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 research had 5 steps starting from making the sauerkraut liquid to fermented the fish, making fish flour, tempeh flour, corn flour, mixing the flours, making the fermented shrimp by adding 10%, 20%, and 30% of the concentration of salt solution, and determined the best treatment to compare it with the market fermented shrimp. The best composition of shrimp products based on protein, fat, and a taste of the highest hedonic value was the ratio of fermented sardine fish flour, soybean flour, and corn flour of 75%: 25%: 0% with 30% concentration of salt solution. The best VRS was 55,3 mgrek/g and the antioxidant activity with IC50 as much as 88,63 µg/ml meanwhile the market fermented shrimp had the VRS of 54,5 mgrek/g and 52,32 mgrek/g, and the antioxidant activity with IC50 as much as 110,13 μg/ml and 112,56 ug/ml. Keywords: antioxidant, sauerkraut liquid, fermented sardine fish, corn, tempeh, shrimp condiment ABSTRAK Penelitian ini dilakukan melalui 5 tahap yaitu pembuatan cairan sauerkraut untuk fermentasi ikan sarden, pembuatan tepung ikan, pembuatan tepung tempe, pembuatan tepung jagung, pencampuran tepung tempe dan tepung jagung dengan tepung ikan, pembuatan terasi dengan penambahan larutan garam 10%, 20%, dan 30%, dan penentuan perlakuan terbaik untuk dibandingkan dengan terasi pasaran. Komposisi produk terasi terbaik berdasarkan protein, lemak, dan nilai hedonik rasa yang tertinggi diperoleh adalah pada perbandingan tepung ikan sarden terfermentasi, tepung tempe, dan tepung jagung, 75%:25%:0% dengan konsentrasi larutan garam 30%. Nilai VRS perlakuan terbaik adalah 55,3 mgrek/g dan aktivitas antioksidan dengan IC50 sebesar 88,63 µg/ml sedangkan terasi pasaran yang terbuat dari udang memiliki VRS sebesar 54,5 mgrek/g dan 52,32 mgrek/g dan aktivitas antioksidan dengan IC50 sebesar 110,13 µg/ml dan 112,56 µg/ml. Kata Kunci : antioksidan, cairan sauerkraut, ikan sarden terfermentasi, jagung, tempe, terasi

PENDUGAAN UMUR SIMPAN COOKIES NENAS DENGAN METODE AKSELERASI BERDASARKAN PENDEKATAN KADAR AIR KRITIS (The Estimation Of Shelf Life Of Pineapple Cookies Using Accelerated Method Based On Critical Moisture Content Approach) Citra Pertiwi; Sentosa Ginting; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The aim of this research was to determine the effect of type of packaging and storage time on the quality of pineapple cookies and to estimate the shelf life of pineapple cookies that were packaged in Oriented Polypropylene, Polyethylene, and Metalized Plastic. The effect of type of packaging and storage time of the pineapple cookies was using factorial Completely Randomized Design with two factors, i. e: the types of packaging (K) (Oriented Polypropylene (OPP), Polyethylene (PE), Metalized Plastic (MP)) and storage time (L)(7 days, 14 days, 21 days). Each treatment was keeped in the room temperature and 15 oC. The analyzed parameter were moisture content, fat content, free fatty acids, and organoleptic value of colour, aromatic, taste and texture. Estimation of shelf liife pineapple cookies was using accelerated method based on critical moisture content approach. The results showed that the type of packaging had highly significant effect on water content, fat content, free fatty acids, organoleptic value (aromatic and texture) in the room temperature and 15 oC . Storage time had highly significant effect on water content, fat content, free fatty acids, organoleptic value (aromatic and texture) in the room temperature and 15 oC. The Interaction between the type of packaging and storage time had significant effect on water content in the room temperature and 15 oC. The shelf life estimation of pineapple cookies in the room temperature was 97 days for OPP, 9 days for PE and 400 days for metalized plastic. The shelf life estimation of pineapple cookies in the 15 oC was 509 days for OPP, 47 days for PE and 2091 days for metalized plastic. Keywords: pineapple cookies, shelf life, storage time, type of packaging ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh jenis kemasan dan lama penyimpanan terhadap mutu cookies nenas, dan untuk menduga umur simpan dari cookies nenas yang dikemas dalam kemasan Oriented Polypropylene, Polietilen, dan Metalized Plastic. Pengaruh jenis kemasan dan lama penyimpanan terhadap cookies nenas menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu jenis kemasan (K) (Oriented Polypropylene (OPP), Polietilen (PE), Metalized Plastic (MP)) dan lama penyimpanan (L) (7 hari, 14 hari, dan 21 hari). Masing-masing perlakuan disimpan pada suhu ruang dan suhu 15 oC. Parameter yang dianalisa adalah kadar air, kadar lemak, kadar asam lemak bebas, nilai organoleptik warna, aroma, rasa dan tekstur. Pendugaan umur simpan cookies nenas menggunakan metode akselerasi berdasarkan pendekatan kadar air kritis. Hasil penelitian menunjukkan bahwa jenis kemasan memberikan pengaruh berbeda sangat nyata terhadap kadar air, asam lemak bebas, nilai organoleptik (aroma dan tekstur) pada suhu ruang dan suhu 15 oC. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap kadar air, asam lemak bebas, nilai organoleptik (aroma dan tekstur) pada suhu ruang dan suhu 15 oC. Interaksi antara jenis kemasan dan lama penyimpanan memberikan pengaruh berbeda nyata terhadap kadar air pada suhu ruang dan suhu 15 oC. Umur simpan cookies nenas yang disimpan pada suhu ruang pada berbagai jenis kemasan yaitu 97 hari untuk kemasan OPP, 9 hari untuk kemasan PE, dan 400 hari untuk kemasan Metalized Plastic. Sedangan umur simpan cookies nenas yang disimpan pada suhu showcase (15 oC) pada berbagai jenis kemasan yaitu 509 hari untuk kemasan OPP, 47 hari untuk kemasan PE, dan 2091 hari untuk kemasan Metalized Plastic. Kata kunci : cookies nenas, jenis kemasan, lama penyimpanan, umur simpan

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