Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Jurnal Rekayasa Pangan dan Pertanian
Mimi Nurminah
Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian USU
Agriculture, Biological Sciences & Forestry Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
The Effect of Ratio of Germinated Mungbeans and Jackfruit’s Seed and Concentration of Tempeh Inoculum on the Quality of Tempeh Tiopani Yosefin Hutagalung; Rona J. Nainggolan; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.319 KB)

Abstract

ABSTRACT The aim of this research was to find the effect of ratio of germinated mungbeans and jackfruit’s seed and concentration of tempeh inoculum on the quality of tempeh. The research was using completely randomized design with two factors, i.e ratio of germinated mungbeans and germinated jackfruit’s seed (P): (80%:20%, 70%:30%, 60%:40%, 50%:50%) and concentration of tempeh inoculum (K): (0,5%; 0,75%; 1%; 1,25%). Parameters  analyzed were moisture content (%), ash content (%), protein content (%), fat content (%), crude fiber content (%), score value of colour and texture,  organoleptic value of taste, flavor, and texture. The results showed that the ratio of  germinated mungbeans and jackfruit’s seed had highly significant effect on moisture content, ash content, protein content, fat content, crude fiber content, score value of texture, and organoleptic value of taste. Concentration of tempeh inoculum had highly significant effect on protein content, score value of texture, organoleptic value of texture, and had significant effect on moisture content, ash content, fat content, and score value of colour. Interaction of the two factors had significant effect on protein content and score value of texture. The ratio of germinated mungbeans and jackfruit’s seed of 70%:30% (P2) and concentration of tempeh inoculum of 0,75% (K2) produced the best tempeh. Keywords: Germinated seed, inoculum, jackfruit’s seed, mungbeans, tempeh
The Effect of Several Acids dan Natural Acid Concentration on the Phycal, Chemical, and Organoleptic Quality of Goldfish Naniura Bethany Bethany; Elisa Julianti; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.635 KB)

Abstract

The aim of this research was to find the effect of the natural acids and acid concentration in producing naniura with the best quality. This research was using completely randomized design with two factors, i. e several natural acid (A): (rough lime, kaffir lime, lime, calamondin) and acid concentration (K): (20%, 30%, 40%, 50%). The results showed that the interaction between several natural acid dan acid concentration had a highly significant effect (P<0,01) on acid degree (pH) and total acid and had a significant effect (P<0,05) on proteins content. The increasing concentration of natuural acid increased tatal acid, decreased pH and decreased chemical characteristics (total volatile bases nitrogen, water content, proteins content), and also influenced hedonic index flavour of goldfish naniura. Goldfish naniura with the best quality based on chemical and organoleptic characteristics by organoleptic test with hedonic index flavour was the calamondine with concentration of 40%. Keywords : Goldfish Naniura, Rough Lime, Kaffir Lime, Lime, Calamondin
Co-Authors Bethany Bethany Elisa Julianti Rona J. Nainggolan Tiopani Yosefin Hutagalung