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Mimi Nurminah
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan
Agriculture, Biological Sciences & Forestry Engineering

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The Application of Ripening Stimulant on Tamarillo (Chiphomandra betaceae) Packaged in Modified Atmosphere Packaging Farhan Hawari Harahap; Elisa Julianti; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Utilization of modified atmosphere packaging, can extend the shelf life of fruit. The research was done to evaluate the synergism between the delay of the ripening of tamarillo (Chiphomandra betaceae) through modified atmosphere and to be continued with the application of ripening stimulant material. The packaging treatment using a low density poliethylen plastic consists of an active modified atmosphere packaging with adsorben materials such as O2, CO2 and ethylene and also passive modified atmosphere packaging, then the packaged fruits were stored in two weeks. The application of ripening stimulant was done on the fruit that had been taken out from the packaging after 2 weeks storage. The materials of the ripening stimulant were ethepon 250 ppm, ethylene gas 250 ppm, acetylene gas 250 ppm and calcium carbide 0,3% (w/w). The results showed that there was a synergisme effect between the delay of a fruit ripening by a modified atmosphere packaging for two weeks storage that can be seen from the color score of a fruit skin, namely: 2 (yellowish green), and after treatment by the ripening stimulant, it was followed by a normal fruit ripening that was shown by a changing of skin colour to red and softening of the pulp. . Key words : modified atmosphere packaging, ripening stimulant, tamarillo
The Effect of Ratio of Pineapple and Greengrass Extracts and Dextrin Concentration on Quality of Greengrass Instant Powder Meida Ardina; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was conducted to determine the effect of ratio of pineapple and green grass juices and concentration of dextrine on the quality of green grass instant powder. This research was perfomed in November 2012 – March 2013 at the Laboratory of Food Chemical Analysis, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e.: the ratio of pineaple and green grass juices (K) (100g : 0g; 75g : 25g; 50g : 50g; 25g : 75g; 0g : 100g) and concentration of dekstrin (D) (2,5%, 5% , 7,5%). Parameters analyzed were moisture content (%), vitamine C content (mg/100 g ingredient), water solubility (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color, flavor and taste. The result, showed that the effect of ratio of pineapple and green grass juices had significant effect on moisture content (%), vitamine C content (mg/100 g ingredient), water solubility (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color, flavor and taste. The consentration of dekstrin had highly significant effect on moisture content (%), vitamine C content (mg/100 g ingredient), water solubility (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color, flavor and taste. Interactions of the two factors had highly significant effect on moisture content (%), total soluble solid (°Brix), total acid (%), fiber content (%), organoleptic values of color and had no significant effect on vitamine C content (mg/100 g ingredient), water solubility (%), organoleptic values of flavor and taste. Ratio of pineapple and green grass juices of (25% : 75%) and concentration of dextrine of (5%) resulted in the best and more acceptable quality of instant green grass powder. . Key words : modified atmosphere packaging, ripening stimulant, tamarillo
Study on The Preparation of Barangan Banana Peel and Chocolate Jam Deannisa Matondang; Zulkifli Lubis; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to study on the preparation of barangan banana peel chocolate jam that is one alternative for the development of functional food products.. The reseach had been performed using factorial completely randomized design, with two factors i.e : the ratio of barangan banana peel and chocolate powder (M) : 95%:5%, 90%:10, 85%:15%, 80%:20% , and pectin concentration (P) : 0,25%, 0,5%, 0,75%, 1%. Parameters analyzed were water content (%), ash content (%), fat content (%),vitamin C content (mg/100g bahan),total soluble solid (oBrix), stickiness and organoleptic values (colour, flavor, and taste). The result showed that the ratio of barangan banana peel and chocolate powder and pectin concentration had highly significant effect on water content, ash content, fat content, total soluble solid, stickiness and organoleptic values (colour, flavor, and taste). The pectin concentration had highly significant effect on water content, ash content, total soluble solid, stickiness and organoleptic values (colour and taste). The interaction of the two factors had significant effect on water content and had highly significant effect on ash content. The ratio of banana peel and chocolate powder of 95% : 5% and pectin concentration of 1% produced the best quality of barangan banana peel chocolate jam. Keyword : banana peel, jam, pectin
Effect of ratio of Pineapple Pulp with Carrot Pulp and Stabilizer Type on the Quality of Jam Sheet Theresia Hutagalung; Rona J. Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): 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 pineapple pulp with carrot pulp and stabilizer type on the quality of mixture of pineapple and carrot jam sheet. The research was conducted by using completely randomized design with two factors, i.e. : ratio of pineapple pulp and carrot pulp (B) : (85% : 15% ; 75% : 25% ; 65% : 35% ; 55% : 45%) and stabilizer type (P) : (CMC, Carrageenan, Arabic gum, Pectin). Parameters analyzed were moisture content, vitamin C content, total soluble solid, total acid, crude fiber content, organoleptic score values of color and texture and organoleptic hedonic values of taste and flavor. The results showed that the ratio of pineapple pulp with carrot pulp had highly significant effect on moisture content, vitamin C content, total soluble solid, total acid, crude fiber content, organoleptic score values of color and texture and organoleptic hedonic values of taste and flavor. Stabilizer type had highly significant effect on moisture content, vitamin C content, total soluble solid, total acid, crude fiber content, organoleptic score values of color and texture, organoleptic hedonic values of taste and flavor. Interaction of the two factors had highly significant effect on organoleptic score values of texture and had no effect on moisture content, vitamin C content, total soluble solid, total acid, crude fiber content, scores values of color, hedonic values of  flavor and taste. The ratio of pineapple pulp with carrot pulp of (85% : 15%) and CMC produced the best quality more acceptable jam sheet. Keywords : Carrot, Jam sheet, Pineapple, Stabilizer type.
Effect of Stabilizer Type and Stabilizer Concentration on the Quality of Fruit Leather Mixture of Red Guava and Soursop Windy Feny Puji Astuti; Rona J. Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): 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 stabilizer type and stabilizer concentration on the quality of red guava and soursop fruit leather. The research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e. : stabilizer type (J) : (CMC, Gelatin, Arabic gum, Pectin) and stabilizer concentration (K) : (0,6% ; 0,8% ; 1,0% ; 1,2%). Parameters analyzed were moisture content, ash content, total soluble solid, vitamin C content, total acid, organoleptic score of color, taste and texture and organoleptic hedonic values of color, taste, flavor and texture.The results showed that the stabilizer type had highly significant effect on moisture content, total soluble solid, score of color, taste, and texture, and hedonic values of flavor, taste, and texture. Stabilizer concentration had highly significant effect on moisture content, ash content, total soluble solid, vitamin C content, total acid, and had significant effect on organoleptic hedonic values of texture. Interaction of the two factors had highly significant effect on organoleptic score values of texture and had no effect on moisture content, ash content, total soluble solid, vitamin C content, total acid, curb fiber content, scores of color, taste and texture, and hedonic values of  flavor, taste and texture. The stabilizer type (Arabic gum) and stabilizer concentration (1,2%) produced the best quality of fruit leather and more acceptable. Keywords : Fruit leather, Red guava, Soursop, Stabilizer
The Effect of Ratio Oyster Mushroom and Tempeh with Addition of Tapioca and Pumpkin Flour on the Quality of Sausage Elfina Simanjuntak; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): 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 oyster mushroom and tempeh with addition of tapioca and pumpkin flour on the quality of sausage. The research was using completely randomized design with two factors, i.e ratio oyster mushroom and tempeh (B): (0%:100%, 25%:75%, 50%:50%, 75%:25%, and 100%:0%) and ratio of tapioca and pumpkin flour (T): (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 0%:100%). Parameters analyzed were moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of colour, flavor, taste, texture,  and colour rendering index (oHue). The results showed that the ratio of  oyster mushroom and tempeh had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of colour, flavor, taste, and texture. The ratio of tapioca and pumpkin flour had highly significant effect on protein content, organoleptic value of flavor, and texture. Interaction of the two factors had highly significant effect on organoleptic value of colour, taste, and texture. The ratio of oyster mushroom and tempeh of 75%:25% (B4) with addition of tapioca and pumpkin flour of 25%:75% (T4) produced the best sausage.
The Effect Ratio of Stabilizer and Concentration of Egg Yolk on The Quality of Reduced Fat Mayonnaise Christian Aditya Hutapea; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of this research was to find the the best ratio of arabic gum and CMC, with the concentration of egg yolk in producing reduced fat mayonnaise with the best characteristic of physcochemical and sensory quality that can be accepted by consumers. The research was using completely randomized design with two factors, i.e the ratio of arabic gum and CMC used were 1:4; 2:3; 3:2; and 4:1, and egg yolk was added with four concentration 5%, 7%, 9%, and 11%. The parameters analyzed were moisture content, fat content, protein content, pH value, viscosity, organoleptic value of flavor, taste, and texture. The results showed that the interaction between arabic gum and CMC with yolk concentration had highly significant effect (P<0,01) on viscosity. The reduced fat mayonnaise with the best quality based on sensory characteristic and viscosity value was the treatment with the ratio of arabic gum and CMC of 1:4 (G1) and 11% (Y4) egg yolk. The best quality of reduced fat mayonnaise had 6,75x103 CFU/g of total microbes which was lower than the maximum permissible total microbes standard (1x104 CFU/g). Keywords : Arabic gum, CMC, Egg yolk, Mayonnaise
FORMULASI BUBUK BUMBU ARSIK MENGGUNAKAN ANDALIMAN DENGAN ASAM GELUGUR DAN PERBANDINGAN BAHAN PENSTABIL (The Formulation of Instant Arsik Powder using Andaliman with Asam Gelugor and Ratio of Stabilizer) Adelia Utari Siregar; Herla Rusmarilin; 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

ABSTRACT This research was conducted to find the right formulation of instant arsik powder by using andaliman and asam gelugor, and ratio of stabilizer. 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 andaliman and asam gelugor (A) : (70%:30% ; 60%: 40% ; 50%:50%) and ratio of arabic gum and gelatine  (E) : (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%). The results showed instant arsik powder that had the best quality was at ratio of andaliman and asam gelugor of (70% : 30%) and ratio of arabic gum and gelatine of (0% : 100%), with water content 7,3236%, ash content 7,3164%, protein content 1,0469%, fat content 6,4834%, fiber content 3,2019%, value of pH 3,9430, total acid 0,5796, solubility 69,7804%, value of colour 71,1659, total microbial 3,2 x 105, the hedonic value of taste 4,3, the hedonic value of colour 3,9, the score value of colour 4,2, and the hedonic value of aroma 3,9. Antioxidant activity 52,69 µg/ml and VRS (volatile reducing substance) 75 mgrek/g. Keyword : andaliman, asam gelugor, arabic gum, gelatine, instant arsik powder ABSTRAK Penelitian ini dilakukan untuk mengetahui formulasi bubuk bumbu arsik yang tepat dengan menggunakan andaliman dan asam gelugur, dan perbandingan  bahan penstabil. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, menggunakan rancangan acak lengkap faktorial 2 faktor, yaitu perbandingan andaliman dan asam gelugur (A) (70%:30% ; 60%: 40% ; 50%:50%) dan perbandingan gum arab dan gelatin  (E) (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%). Hasil penelitian menunjukkan bahwa perbandingan andaliman dan asam gelugur (70% : 30%) dan perbandingan gum arab dan gelatin (0% : 100%) menghasilkan bubuk bumbu arsik dengan mutu terbaik, dengan kadar air 7,3236%, kadar abu 7,3164%, kadar protein 1,0469%, kadar lemak 6,4834%, kadar serat 3,2019%, nilai pH 3,9430, total asam 0,5796, daya larut 69,7804%, nilai warna 71,1659, total mikroba 3,2 x 105, nilai hedonik rasa 4,3, nilai hedonik warna 3,9, nilai skor warna 4,2, nilai hedonik aroma 3,9667, aktivitas antioksidan 52,69 µg/ml, dan kadar VRS (Volatil Reducing Substance) 75 mgrek/g.   Kata Kunci : andaliman, asam gelugur, bubuk bumbu arsik, gum arab, gelatin
Co-Authors Adelia Utari Siregar Christian Aditya Hutapea Deannisa Matondang Elfina Simanjuntak Elisa Julianti Farhan Hawari Harahap Herla Rusmarilin Meida Ardina Rona J. Nainggolan Theresia Hutagalung Windy Feny Puji Astuti Zulkifli Lubis