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The study of kerupuk making from casava with pora-pora fish replenishment Sugito Sugito; Hera Rusmarilin; Linda Masniary Lubis
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 find the concentration of pora-pora fish and concentration of baking powder on the quality of kerupuk. The research had been performed using factorial completely randomized design with two factors, i.e : concentration of pora-pora fish (I) ; 10%, 20%, 30% and 40% and concentration of baking powder (P) ; 0,1%, 0,2%, 0,3% and 0,4%. Parameters analyzed were moisture content, ash content, protein content, fiber content, and organoleptic values (colour, flavor, taste and texture). The results showed that the concentration of pora-pora fish had highly significant effect on moisture content, ash content, protein content, fiber content, and organoleptic values. Concentration of baking powder also had highly significant effect on moisture content, ash content, protein content, fiber content, and organoleptic values. The interaction of the two factors had highly significant effect on moisture content, ash content, protein content, fiber content, and organoleptic values. Concentration of pora-pora fish of 40% and concentration of baking powder of 0,1% produced the best quality of kerupuk. . Key words : baking powder, concentration of pora-pora fish, kerupuk

Antioxidant Activity of Jicama Roots (Bengkoang) in Several Harvesting Age Using DPPH Method (2,2-diphenyl-1-picrylhydrazyl. Juni Annida Lintang; Herla Rusmarilin; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Jicama or yam bean is Fabaceae Family which is potential as a source of antioxidants as it is rich in flavonoid and phytoestrogen. The research was performed in three stages. Stage I: Making of jicama flour with one factor (harvesting age (U): (3, 4, and 5 months). Stage II: Making of jicama methanolic extract with one factor (harvesting age (U): (3, 4, and 5 months). Stage III: Estimating the antioxidant activity of ether/water fractions of methanolic extract with two factors i.e: concentration (K): (10, 20, 40, 80, 160 ppm) and harvesting age (U): (3,4, and 5 months). The results showed that the harvesting age had highly significant effect on proximate composition of jicama flour and yield of methanolic extract. Moisture content, ash content, and fat content tended to decrease with increasing harvesting age. Meanwhile, crude fiber content tended to increase. The protein content of jicama flour and yield of methanolic extract were maximum at 4 month harvest and tended to decrease at 5 months. The interaction of concentration and harvesting age 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 harvesting age. The antioxidant of jicama methanolic extract is categorized as a strong antioxidant because the IC50 ether/water fractions were less than 100 ppm. Keywords : Antioxidant, DPPH, ether fraction, water fraction.

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.

PENGARUH PERBANDINGAN BUBUR KWENI DENGAN SARI JERUK MANIS DAN JUMLAH GELATIN TERHADAP MUTU MARSHMALLOW (The Effect of Ratio of “Kweni” and Orange Pure and Amount of Gelatin on the Quality of Marshmallow) Evelyn Felicia Betari Sebayang; Rona J. Nainggolan; 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 The purpose of this study was to determine the effect of ratio of kweni and orange and ammount of geatin of the quality of kweni marshmallow. Design of this study was completely randomised design with two factors; ratio of kweni and oranges (K) (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) and gelatin concentration (G) (4%, 5%, 6%, 7%). The analyzed parameters was moisture content, vitamin C content, total acid, fiber content, ash content, sugar content and sensory test (taste, flavor, color and texture). The ratio of kweni and orange had highly significant effect moisture content, vitamin C content, total acid, fiber content, the value of flavor score, the value organoleptic flavor, the value of taste score, the value of texture and had a significant effect on ash content, sugar content, the value of color score, the value organoleptic taste, and the value of organoleptic texture. The gelatin concentration had highly significant effect moisture content, total acid, the value of texture score, had no significant on ash content, sugar content, fiber content, vitamin C content, the value of flavor score, the value of taste score, the value of organoleptic flavor, the value of organoleptic taste, the value of organoleptic texture, and the value of organoleptic color. The best composition which gave the best effect on marshmallow was 80% : 20% ratio of kweni and oranges and 7% of gelatin. Keywords : Marshmallow, kweni, orange, gelatin ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan bubur kweni dengan sari jeruk manis dan jumlah gelatin terhadap mutu marshmallow kweni. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yakni perbandingan kweni dengan jeruk manis (K) : (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) dan konsentrasi gelatin (G) : (4%, 5%, 6%, 7%). Parameter yang dianalisa adalah kadar air, kadar vitamin C, total asam, kadar serat, kadar abu, kadar gula, uji organoleptik (rasa, aroma, warna, dan tekstur). Perbandingan kweni dengan jeruk manis member pengaruh berbeda sangat nyata terhadap kadar air, kadar vitamin C, total asam, kadarserat, , nilaiskor aroma, nilaihedonik aroma, nilaiskor rasa dan nilai skor tekstur, dan berbeda tidak nyata terhadap kadar abu, total gula, nilai skor warna, nilai hedonik rasa, dan nilai hedonik tekstur. Jumlah gelatin memberikan pengaruh berbeda sangat nyata terhadap kadar air, total asam, dan nilai skor tekstur, dan berbeda tidak nyata terhadap kadar abu, total gula, kadar serat, kadar vitamin C, nilai skor aroma, nilai skor rasa, nilai hedonik aroma, nilaihedonikwarna, nilaihedonik rasa dannilaihedoniktekstur. Interaksi antara perbandingan kweni dengan jeruk manis dan jumlah gelatin memberikan pengaruh berbeda sangat nyata terhadap total asam, berbeda nyata terhadap nilai skor tekstur, dan berbeda tidak nyata terhadap kadar air, kadar vitamin C, kadar abu, kadar serat, total gula, nilai skor aroma, nilai skor rasa, nilai skor warna, nilai hedonik tekstur, nilai hedonik warna, nilai hedonik aroma, dan nilai hedonik rasa. Perbandingan kweni dengan jeruk manis 80% : 20% dan jumlah gelatin 7% memberikan pengaruh yang terbaik untuk mutu marshamallow kweni. Kata kunci : Marshmallow, kweni, jeruk manis, gelatin.

PENGARUH BERBAGAI JENIS ASAM JERUK TERHADAP PERUBAHAN MUTU IKAN MAS NANIURA SELAMA WAKTU DISPLAY (The Effect of Several Types of Lime on Quality Changes of Naniura Goldfish during Display Time) Putri Petalia; Elisa Julianti; 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 Naniura is a Batak’s traditional food that made without any cooking process, simply by soaking fresh goldfish with lime juice and spices until the fish flesh soften. The aim of this research was to know the effect of several types of lime on quality changes of naniura and the maximum display time. This research was using completely randomized design with two factors. i.e. types of lime (J) : (rough lime, kaffir lime, lime, and calamondin) and display time (W) : (6 hours, 12 hours, 18 hours, and 24 hours). The results showed that the interaction between lime type and display time had a significant effect (P<0,05) on total volatile base nitrogen, total acid, dan acid degree (pH). The increasing of display time increased the total volatile base nitrogen, acid degree, and decreased total acid, water content, protein content, and also affect hedonic index of flavour, taste, and texture. Naniura goldfish with the best quality on physical, chemical, microbiology, and organoleptic characteristics was naniura with lime, and display time of 12 hours based on total microbes and total volatile base nitrogen. Keywords : Naniura goldfish, quality changes, display time, lime. ABSTRAK Naniura merupakan makanan tradisional suku Batak yang dibuat tanpa proses pemasakan, yaitu dengan cara melumuri ikan mas segar menggunakan air asam dari jeruk dan bumbu-bumbu, sehingga daging ikan menjadi lunak dan aman dikonsumsi. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh jenis asam jeruk terhadap mutu naniura ikan mas selama waktu display pada suhu ruang dan batas waktu maksimun display. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial, terdirid ari 2 faktor yaitu jenis asam jeruk (J) : jeruk jungga, jeruk purut, jeruk nipis, dan jeruk kasturi, serta waktu display (W) terdiri dari 6 jam, 12 jam, 18 jam, 24 jam. Hasil penelitian menunjukkan bahwa interaksi antara jenis asam jeruk dan waktu display memberikan pengaruh nyata (P<0,05) terhadap total volatile base nitrogen, total asam, dan pH. Peningkatan waktu display akan menyebabkan peningkatan total volatile base nitrogen dan derajat keasaman (pH), serta menurunkan total asam, kadar air, kadar protein dan juga mempengaruhi nilai hedonik aroma, rasa, dan tekstur. Naniura ikan mas dengan mutu fisik, kimia, organoleptik, dan mikrobiologi terbaik diperoleh pada naniura yang dibuat dengan jeruk nipis, dan waktu display 12 jam berdasarkan nilai total mikroba dan total volatile base nitrogen. Kata kunci : naniura ikan mas, perubahan mutu, waktu display, asam jeruk

AKTIVITAS ANTIOKSIDAN SOY-NURAGHURT TERHADAP MENCIT PENDERITA KANKER (Antioxidants Activity of Soy-Nuraghurt on Cancer Suffered Mice) Rini Hayati Herman; Herla Rusmarilin; 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 This research was conducted to determine the effect of soy-nuraghurt which had been made by soursop extract, sambung-nyawa leaves extract, and stabilizers on mice’s health which had suffered from cancer induced by benzo[a]pyrene. Soy-nuraghurt were analyzed by antioxidant activity, protein content, total acid, total lactic acid bacteria, and organoleptic tests of color, aroma, flavor and texture. In vivo analysis was using 36 male mice who were divided into six groups, i.e : P0 (control), P1 (benzo[a]pyrene), P2 (extract), P3 (soy-nuraghurt),P4 (benzo[a]pyrene + extract), P5 (benzo[a]pyrene + soy-nuraghurt). In vivo analyzed were histopathology of hepar, and activity of Serum Glutamic Pyruvate Transaminase enzyme. Ratio of soursop extract and sambung-nyawa leaves of (60 : 40)% and ratio of carboxy methyl cellulose (CMC) and arabic gum of (1:2) had used for in vivo analysis (the best product quality). In vivo analysis showed that soy-nuraghurt benzo[a]pyrene inducted mice could give decreased the mice’s hepar, decreased and normalized the activity of Serum Glutamic Pyruvate Transaminase enzyme. Keywords : Antioxidants, sambung nyawa leaves, histophatology, serum glutamic pyruvate transaminase, Soy-nuraghurt ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh pemberian produk soy-nuraghurt yang dibuat dengan penambahan sari sirsak, ekstrak daun sambung nyawa dan zat penstabil terhadap kesehatan mencit penderita kanker yang diinduksi dengan benzo[a]piren. Soy-nuraghurt dianalisis dengan aktivitas antioksidan, kadar protein, total asam, total bakteri asam laktat, dan uji organoleptik warna, aroma, rasa dan tekstur. Pengujian in vivo digunakan 36 ekor mencit putih jantan yang dibagi 6 kelompok yaitu P0 (kontrol), P1 (benzo[a]piren), P2 (ekstrak), P3 (soy-nuraghurt), P4 (benzo[a]piren + ekstrak), P5 (benzo[a]piren + soy-nuraghurt. Parameter yang dianalisa adalah histopatologi hepar dan aktivitas enzim SGPT (Serum Glutamic Pyruvate Transaminase). Perbandingan sari sirsak dengan ekstrak daun sambung nyawa (60 : 40)% dan perbandingan carboxy methyl cellulose (CMC) dengan gum arab (1 : 2) dipilih untuk pengujian in vivo (sebagai produk terbaik). Pengujian in vivo menunjukkan bahwa pemberian soy-nuraghurt pada mencit yang diinduksi benzo[a]piren dapat memberikan efek mengurangi terhadap hepar mencit, menurunkan dan menormalkan kembali aktivitas enzim SGPT (Serum Glutamic Pyruvate Transaminase). Kata kunci : Antioksidan, daun sambung nyawa, histopatologi, serum glutamic pyruvate transaminase, soy-nuraghurt.

PENGARUH METODE PERLAKUAN AWAL (PRE-TREATMENT) DAN SUHU PENGERINGAN TERHADAP MUTU FISIK TEPUNG UBI JALAR ORANYE (The Effect of Pre-Treatment Method and Drying Temperature on Physical Quality of Orange Flesh Sweet Potato Flour) Aisyah Nurul Jannah; Elisa Julianti; Linda Masniary Lubis
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 find the effect of pre-treatment method and drying temperature on physical of orange flesh sweet potato flour. This research was using randomized design with two factors, namely the method of pre-treatment (P): (sweet potato unpeeled and slice, sweet potato peeled and slice, sweet potato unpeeled then slice and soaking in sodium metabisulfite (Na2S2O5) 0,5 %, sweet potato peeled then slice and soaking in sodium metabisulfite (Na2S2O5) 0,5 % and the drying temperature (T): (50 oC, 55 oC, 60 oC, 65 oC). The parameters that analyzed were the color values, bulk density, organoleptic test of color and aroma, and browning index.The research showed that the pre-treatment had highly significant effect on the value of the color, organoleptic test of color and aroma, had no significant effect on the bulk density and browning index. The temperature of drying gives highly significant effect on organoleptic test of color and browning index, had no significant effect on the value of the color, bulk density, and organoleptic test of aroma. The interaction between the two factors had no significant effect on the value of the color, bulk density, organoleptic test of color and aroma, and browning index. Keywords: drying temperature, pre-treatment, sodium metabisulfite, orange flesh sweet potato flour, tuber skin ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh metode perlakuan awal dan suhu pengeringan terhadap mutu fisik, kimia, dan fungsional tepung ubi jalar oranye. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yaitu metode perlakuan awal (P): (ubi tidak dikupas dan diiris, ubi dikupas dan diiris, ubi tidak dikupas lalu diiris dan perendaman sodium metabisulfit (Na2S2O5) 0,5 %, ubi dikupas lalu diiris dan perendaman sodium metabisulfit (Na2S2O5) 0,5 % dan suhu pengeringan (T): (50 oC, 55 oC, 60 oC, 65 oC). Parameter yang dianalisa meliputi nilai warna, densitas kamba, organoleptik warna dan aroma, dan indeks pencoklatan. Hasil penelitian menunjukkan bahwa perlakuan awal memberikan pengaruh berbeda sangat nyata terhadap nilai warna, organoleptik warna dan aroma, serta memberikan pengaruh berbeda tidak nyata terhadap densitas kamba dan indeks pencoklatan. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap organoleptik warna dan indeks pencoklatan, serta memberikan pengaruh berbeda tidak nyata terhadap nilai warna, densitas kamba, dan organoleptik aroma. Interaksi antara kedua faktor memberikan pengaruh berbeda tidak nyata terhadap nilai warna, densitas kamba, organoleptik warna dan aroma, dan indeks pencoklatan. Kata kunci: kulit ubi, perlakuan awal, sodium metabisulfit, suhu pengeringan, tepung ubi jalar oranye

PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP MUTU BUBUK BUMBU SATE PADANG (The Effect of Temperature and Drying Time of Satay Padang Seasoning Powder Quality) Bunga Yohana Tambunan; Sentosa Ginting; Linda Masniary Lubis
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 to determine the effect of temperature and drying time of satay padang seasoning powde qualiity. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design (CRD) with two factors, i. e :drying temperature (S) : (40 0C, 50 0C, 600C, and 700C) and drying time (16 hour, 18 hour, 20 hour, and 22 hour). The paramteres analyzed were yield, water content, ash content, VRS (Volatile Reduce Substance), fiber content, the score value of seasoning powder and seasoning liquid colour, the score value of taste, the hedonic value taste of seasoning powder and seasoning liquid flavor.The result showed that drying temperature had highly significant effect on all parameters. Drying time had highly significant effect on yield, water content, ash content, VRS (Volatile Reduce Substance), fiber content, the score value of seasoning powder and seasoning liquid colour,and the score value of taste. The interaction between the two factors had highly significant on yield, water content, and ash content,. The interaction between the two factors had significant effect on VRS (Volatile Reduce Substance), fiber content, the score value of seasoning powder and taste. Drying temperature of 60 0C and drying time 20 hours produced the best quality of satay padang seasoning powder. Keywords : drying temperature, drying time, satay padang seasoning powder ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan lama pengeringan terhadap bubuk bumbu sate padang. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian Universitas Sumatera Utara, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu suhu pengeringan (S): (40 ºC, 50 ºC, 60 ºC, dan 70 ºC) dan lama pengeringan (16 jam, 18 jam, 20 jam, dan 22 jam). Parameter yang dianalisa adalah rendemen, kadar air, kadar abu, VRS (Volatile Reduce Substance), kadar serat, skor warna bubuk bumbu, skor warna bumbu cair, dan skor rasa, uji organoleptik hedonik rasa, aroma bubuk bumbu, dan aroma bumbu cair.Hasil penelitian menunjukkan bahwa suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap semua parameter. Lama pengeringan memberikan pengaruh berbeda sangat nyata terhadap rendemen, kadar air, kadar abu, VRS (Volatile Reduce Substance), kadar serat, skor warna bubuk bumbu dan rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap rendemen, kadar air, dan kadar abu. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap VRS, kadar serat, skor warna bubuk bumbu dan skor rasa. Suhu pengeringan 60 ºC dan lama pengeringan 20 jam menghasilkan bubuk bumbu sate padang terbaik. Kata Kunci : bubuk bumbu sate padang, lama pengeringan, suhu pengeringan,

PENGARUH KONSENTRASI GULA MERAH DAN KONSENTRASI STARTER TERHADAP MUTU MINUMAN SINBIOTIK SARI BUAH SUKUN (The Effect of Palm Sugar Concentration and Starter Concentration on Quality of Sinbiotic Drink from Breadfruit Juices) Devryna Nehemya; Linda Masniary Lubis; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT Processing of breadfruit into sinbiotic drink is one alternative of food diversification and for the development of functional food products. This research was conducted to determine the effect of palm sugar concentration and starter concentration on quality of sinbiotic drink from breadfruit juices and to introduce the products of breadfruit juices. This research used a completely randomized design with two factors, i.e. : palm sugar concentration (3%, 5%, 7%, and 9%) and starter concentration (2%, 4%, 6%, and 8%). Parameters analyzed were total lactic acid (%), total soluble solid (oBrix), pH, protein content (%), organoleptic values of color, flavor, and taste, the viscosity score, and the color score. Lactic acid bacteria content (Log CFU/g) was analyzed for the best quality of sinbiotic drink from breadfruit juices. The results showed that the palm sugar concentration had highly significant effect on total lactic acid, total soluble solid, pH, protein content, the viscosity score and the color score. The concentration of starter had highly significant effect on total lactic acid, total soluble solid, pH, protein content, the viscosity score and the color score, then had significant effect on hedonic values of flavor. The concentration of palm sugar (5%) and starter concentration (4%) produced ithe best and more acceptable sinbiotic drink from breadfruit juices. Keywords : breadfruit, palm sugar, starter, sinbiotic drink. ABSTRAK Pengolahan buah sukun menjadi minuman sinbiotik merupakan salah satu alternatif diversifikasi pangan dan pengembangan produk pangan fungsional. Penelitian ini dilakukan untuk mengetahui pengaruh konsentrasi gula merah dan konsentrasi starter terhadap mutu minuman sinbiotik sari buah sukun dan untuk memperkenalkan hasil olahan minuman sinbiotik sari buah sukun. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu konsentrasi gula merah (3%, 7%, 5%, dan 9%) dan konsentrasi starter (2%, 4%, 6%, dan 8%). Parameter yang dianalisa adalah total asam laktat tertitrasi (%), total padatan terlarut (oBrix), pH, kadar protein (%), nilai organoleptik warna, aroma, dan rasa, nilai skor kekentalan, dan nilai skor warna. Pada perlakuan terbaik dianalisa total bakteri asam laktat (Log CFU/g). Hasil penelitian menunjukkan bahwa konsentrasi gula merah memberi pengaruh berbeda sangat nyata terhadap total asam laktat tertitrasi, total padatan terlarut, pH, kadar protein, dan nilai skor kekentalan dan warna. Konsentrasi starter memberi pengaruh berbeda sangat nyata terhadap total asam laktat tertitrasi, total padatan terlarut, pH, kadar protein, dan nilai skor kekentalan dan warna serta berbeda nyata terhadap nilai hedonik rasa. Konsentrasi gula merah (5%) dan konsentrasi starter (4%) menghasilkan kualitas minuman sinbiotik sari buah sukun yang terbaik dan lebih dapat diterima. Kata kunci : sukun, gula merah, starter, minuman sinbiotik.

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