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PENGARUH PERBANDINGAN JUMLAH GULA AREN DENGAN KRIMER DAN PERSENTASE MALTODEKSTRIN TERHADAP KARAKTERISTIK BUBUK MINUMAN JAHE INSTAN (The Effect of Ratio of Palm Sugar With Creamer and Percentation of Maltodextrin on the Quality of Ginger Drink Instant Powd Hebry Siagian; Herla Rusmarilin; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This study was conducted to determine the effect of ratio of palm sugar with creamer and percentation of maltodextrin on the quality of ginger drink instant powder. This research was conducted by using completely randomized design with two factors i. e: ratio of palm sugar with creamer (A) : (85%:15% ; 75%:25% ; 65%:35% ; 55%:45%) and percentation of maltodextrin (B) : (12,5% ; 15% ; 17,5% ; 20%). The parameters analyzed were water content, ash content, total soluble solid, total solid, solubility, the hedonic organoleptic value of flavor and taste, the score organoleptic value of taste and colour. The result showed that the ratio of palm sugar with creamer had highly significant effect on the water content, ash content, total soluble solid, total solid, solubility, hight of sediment, the hedonic organoleptic value of taste and colour. Percentation of maltodextrin had highly significant effect on water content, ash content, total soluble solid, total solid, solubility, the hedonic organoleptic value of flavour and taste, the score organoleptic value of taste. Ratio of palm sugar with creamer of 55%:45% and percentation of maltodextrin of 20% produced the best quality of ginger drink instant powder. Key word : Creamer, Ginger Drink Instant Powder, Maltodextrin, Palm Sugar. ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan jumlah gula aren dengan krimer dan persentase maltodekstrin terhadap karakteristik minuman jahe instan. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap Faktorial 2 faktor, yaitu Faktor I perbandingan jumlah gula aren dengan krimer terdiri dari 4 taraf, yaitu 85%:15% ; 75%:25% ; 65%:35% ; 55%:45%. Faktor II yaitu konsentrasi maltodekstrin terdiri dari 4 taraf yaitu 12,5%, 15%, 17,5%, dan 20%. Parameter mutu minuman jahe instan yang diamati meliputi kadar air, kadar abu, total padatan terlarut, total padatan, daya larut, tinggi endapan, nilai hedonik rasa dan warna. Hasil penelitian menunjukkan perbandingan jumlah gula aren dengan krimer memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, total padatan, daya larut, nilai hedonik rasa dan warna. Konsentrasi maltodekstrin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, total padatan, daya larut, tinggi endapan, nilai hedonik rasa dan aroma. Perbandingan jumlah gula aren dan krimer 55% : 45% dan persentase maltodekstrin 20% menghasilkan bubuk minuman jahe dengan mutu terbaik. Kata Kunci : Gula Aren, Krimer, Maltodekstrin, Minuman Bubuk Instan Jahe

PENGARUH KONSENTRASI BAHAN PENGAWET ALAMI DARI EKSTRAK DAUN GAMBIR (Uncaria gambir Roxb) TERHADAP MUTU TAHU SELAMA PENYIMPANAN (The Effect of concentration of Gambir leaf extract (Uncaria gambir Roxb) on Quality of Tofu at Storage) Arihta Tumangger; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This study was performed to determine the effect of concentration of gambir leaf (Uncaria gambir Roxb) on quality of tofu at storage. Method of this study was completely randomized design with two factors i.e. the concentration of gambir leaf extract (G) : (0 %), (0,25 %), (0,5 %), (0,75 %) and (1 %) and storage time (L) : (0 days), (2 days), (4 days), and (6 days). The analyzed parameters were total microorganism, tofu acidity, immersion water acidity, moisture content, ash content, protein content, and sensory test (color, aroma, flavor, and texture). The concentration of gambir leaf extract had highly significant effect on total microorganism, ash content, and sensory test ( color, aroma, and texture). Storage time (L) had highly significant effect on total microorganism, tofu acidity, immersion water acidity, water content, protein content, and sensory test (color, aroma, taste, and texture). The interaction of gambir leaf extract and storage time had highly significant effect on total microorganism and color. The best composition which gave the best effect on tofu was 0,5 % of gambir leaf extract and 4 days storage. Keywords: Gambir Leaf Extract, Storage Time, Tofu ABSTRAK Penelitian ini dilakukan untuk mengetahui konsentrasi ekstrak daun gambir yang tepat pada air perendaman untuk dapat mempertahankan mutu tahu selama penyimpanan. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu konsentrasi ekstrak daun gambir (G) : (0 %), (0,25 %), (0,5 %), (0,75 %) dan (1 %) dan lama penyimpanan (L) : (0 hari), (2 hari), (4 hari), dan (6 hari). Parameter yang dianalisa adalah total mikroba, pH tahu, pH air rendaman, kadar air, kadar abu, kadar protein, uji organoleptik (warna, aroma, rasa, dan tekstur). Konsentrasi ekstrak daun gambir memberikan pengaruh yang berbeda sangat nyata terhadap total mikroba, kadar abu, dan uji organoleptik (warna, aroma, dan tekstur). Lama penyimpanan (L) memberikan pengaruh yang berbeda sangat nyata terhadap total mikroba, pH tahu, pH air rendaman, kadar air, kadar protein, dan uji organoleptik (warna, aroma, rasa dan tekstur). Interaksi kedua faktor memberikan pengaruh yang berbeda sangat nyata terhadap total mikroba dan uji organoleptik (warna). Konsentrasi ekstrak daun gambir 0,5 % dan lama penyimpanan 4 hari memberikan yang terbaik untuk mutu tahu. Kata kunci : Ekstrak Daun Gambir, Lama Penyimpanan, Tahu

PENGARUH PERBANDINGAN SARI TAPE JAGUNG DENGAN SARI JAHE DAN PERSENTASE GULA TERHADAP MUTU MINUMAN SARI TAPE JAGUNG-JAHE (The Effect of Ratio of Fermented Corn Liquid Fraction with Ginger Extract and Sugar Percentage on The Quality of Ginger and Corn Ferm Indri Suci Astuti; Herla Rusmarilin; Hotnida Sinaga
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT Extract of ginger and fermented corn drink is a drink from liquid fraction of fermented corn. Fermented corn liquid has a slightly sour taste, the addition of ginger and sugar could improve its organoleptic quality. The research was performed to find the effect of ratio of fermented corn liquid fraction with ginger extract and sugar percentage on the quality of ginger and fermented corn extract drink. This research designed was factorial randomized block design with two factors i.e. ratio of fermented corn liquid fraction with ginger extract (J) (55%:45% ; 60%:40% ; 65%:35% ; 70%:30%) and percentage of sugar (G) (5%; 10%; 15%; 20%). The parameters that analyzed were ph value, total soluble solid, total acid, total sugar, total microbe, alcohol content, hedonic test and score test of color, flavor, taste. The best extract of ginger and fermented corn drink (J3G3) was at the ratio of fermented corn liquid fraction with ginger extract (65%:35%) and 15% sugar percentage. Keywords: Fermented Corn Liquid, Ginger Extract, Total Soluble Solid, Total Sugar ABSTRAK Minuman sari tape jagung-jahe merupakan minuman yang berasal dari sari tape jagung hasil fermentasi. Sari tape jagung memiliki rasa yang sedikit asam, sehingga dilakukan penambahan jahe dan gula untuk meningkatkan kualitas organoleptik minuman. Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari tape jagung dengan sari jahe dan persentase gula terhadap mutu minuman sari tape jagung-jahe. Penelitian ini menggunakan rancangan acak kelompok faktorial dua faktor yaitu perbandingan sari tape jagung dengan sari jahe (J) (55%:45% ; 60%:40% ; 65%:35% ; 70%:30%) dan persentase gula (G) (5%; 10%; 15%; dan 20%). Parameter yang dianalisis adalah nilai ph, total padatan terlarut, total asam, total gula, total mikroba, kadar alkohol, nilai hedonik (warna, aroma, rasa), dan nilai skor (warna, aroma, rasa). Minuman sari tape jagung-jahe terbaik terdapat pada perlakuan J3G3 yaitu perbandingan sari tape jagung dengan sari jahe (65%:35%) dan persentase gula 15%. Kata Kunci: Sari Jahe, Sari Tape Jagung, Total Gula, Total Padatan Terlarut

PENGARUH PERBANDINGAN BUBUR BUAH NANAS DENGAN BUBUR SAYUR SAWI HIJAU DAN PERSENTASE GUM ARAB TERHADAP MUTU SELAI NASA (The Effect of Ratio of Pinneaple Pulp with Green Grass Vegetables and Percentage of Arabic Gom on The Quality of “Nasa” Jam) Khuman Marion Nainggolan; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The aim of this study was to find the effect of the ratio of pinneaple pulp with green grass vegetables and percentage of arabic gom on the quality of “nasa” jam. This study was using completely randomized design with two factors, i.e ratio of pinneaple pulp with green grass vegetable (K) : (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) and percentage of gom arabic (L): (0,1%, 0,3%, 0,5%, 0,7%). Parameter analyzed were moisture content, ash content, crude fiber content, vitamin C content, total acid, total soluble solid, pH, total plate count, organoleptic test of, color, flavor, taste and topicality. The results of this study showed that the ratio of pinneaple pulp with green grass vegetables had highly significant effect on ash content, crude fiber content, vitamin C content total acid, total soluble solid, pH, organoleptic value of , color, flavor, tast and topicality, and had significant effect on moisture content. Percentage of arabic gom had highly significant effect on moisture content and had significant effect on ash content. Interaction of the ratio of pinneaple pulp with green grass vegetables and percentage of arabic gom had no significant effect on all of parameter analyzed. Based on the ratio of pinneaple pulp with green grass vegetables the ratio of 80%: 20% produced the best “nasa” jam and percentage of arabic gom of 0,7% produced the best “nasa” jam. Keywords: arabic gom, green grass vegetables, jam, pineapple ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur buah nanas dengan bubur sayur sawi hijau dan persentase gum arab serta interaksinya terhadap mutu selai “nasa”. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan dua faktor yaitu perbandingan konsentrasi bubur buah nanas dengan bubur sayur sawi (K): (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) dan persentase gum arab (L): (0,1%, 0,3%, 0,5%, 0,7%). Parameter yang dianalisis adalah kadar air (%), kadar abu (%), kadar serat kasar (%), kandungan vitamin C (mg/100g), total asam (%), total padatan terlarut (oBrix), pH, total mikroba (log CFU/g), uji organoleptik warna, aroma, rasa dan daya oles. Hasil penelitian menunjukkan bahwa perbandingan konsentrasi bubur buah nanas dengan bubur sayur sawi hijau memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar serat kasar, kandungan vitamin C, total asam, total padatan terlarut, pH, organoleptik warna, aroma, rasa dan daya oles dan memberi pengaruh berbeda nyata terhadap kadar air. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar air dan pengaruh berbeda nyata terhadap kadar abu. Interaksi antara kedua faktor memberi pengaruh berbeda tidak nyata terhadap semua parameter uji. Berdasarkan perbandingan bubur buah nanas dengan bubur sayur sawi hijau maka perbandingan 80%:20% menghasilkan selai “nasa” dengan mutu baik dan persentase gum arab 0,7% menghasilkan selai “nasa” dengan mutu terbaik. Kata kunci: gum arab, nanas, sawi hijau, selai

PENGARUH UMUR SETELAH PENEBANGAN DAN LETAK UMBUT PADA BATANG TERHADAP POTENSI UMBUT KELAPA SAWIT (Elaeis guineensis Jacq.) SEBAGAI BAHAN PANGAN (The Effect of Days After Logging and Location of Pith on the Potential of Pith of Oil Palm Tree (Elaeis guine Muhammad Idris; Terip Karo-Karo; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 1 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This study was aimed to determine the effect of days after logging and location of pith on the potential of pith of oil palm tree as food. This study used randomised and ash content. The interaction of the two factors had no significant effect on all parameters except on the dry water content of dried block resign with two factors i.e : days after logging (L): (0 days), (10 days), (20 days), and (30 days) and location of pith (P): (0-20 cm), (20-40 cm), (40-60 cm), and (60-80 cm).The results showed that the days after logging had a highly significant effect on all parameters. The location of the pith had highly significant effect on all parameters except diameter pith, ash content, total soluble solids of dried pith, and total sugar of dried pith. Age after 30 days after logging and pith of 60-80 cm pith was the best treatment in this study. Keywords: Days After Logging ,Location Of Pit, Oil Tree Pith. ABSTRAK Penelitian ini dilakukan untuk menentukan pengaruh umur setelah penebangan dan letak umbut pada batang terhadap potensi umbut kelapa sawit sebagai bahan makanan. Penelitian ini menggunakan metode rancangan acak kelompok dengan dua faktor yaitu umur setelah penebangan (L) : (0 hari), (10 hari), (20 hari), dan (30 hari) dan letak umbut pada batang dari pucuk pohon (P) : (0-20 cm), (20-40 cm), (40-60 cm), dan (60-80 cm). Hasil penelitian menunjukkan bahwa umur setelah penebangan memberikan pengaruh berbeda sangat nyata terhadap semua parameter. Letak umbut pada batang memberikan pengaruh berbeda sangat nyata terhadap semua parameter kecuali diameter dan kadar abu. Interaksi kedua faktor memberikan pengaruh berbeda tidak nyata terhadap semua parameter kecuali terhadap kadar air umbut kering, kadar abu, TSS umbut kering, total gula umbut kering. Umur setelah penebangan 30 hari dan letak umbut pada batang 60-80 cm merupakan perlakuan terbaik pada penelitian ini. Kata kunci: Umur Setelah Penebangan, Letak Umbut Pada Batang, Umbut Kelapa Sawit.

PENGARUH PERBANDINGAN SARI BUAH NAGA MERAH (Hylocereus polyrhizus L.) DENGAN SARI BUAH SIRSAK (Annona muricata L.) DAN LAMA INKUBASI TERHADAP MUTU YOGHURT Yogha Ardwiansyah; Rona J. Nainggolan; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This study was aimed to determine the effect of red dragon fruit juice and soursop juice and length of incubation on the quality of yoghurt. This study used a completely randomized design with two factors: the ratio of red dragon juice with soursop juice (S) : (90% : 10%, 70% : 30%, 50% : 50%, 30% : 70%, 10% : 90%), and length of incubation (T) : (4 hours), (7 hours), and (10 hours). The results showed that the ratio of red dragon fruit juice with soursop juice gave highly significant effect on total acid, color hedonic test, color score test, and yoghurt viscosity score test. The duration of incubation gave highly significant effect on total acid, pH, total lactic acid bacteria and yoghurt viscosity score test. The interaction of the two factors gave no significant effect on all parameters except on total yoghurt acid. Ratio of red dragon juice with soursop juice of 10% : 90% and 10 hours of incubation time produced the best quality of yoghurt. The best product was analyzed antioxidant activity that was equal to 73,7697 μg/ml. Keywords: Incubation Time, Red Dragon Fruit Juice, Soursop Juice, Yoghurt. ABSTRAK Penelitian ini untuk menentukan pengaruh perbandingan sari buah naga merah dengan sari buah sirsak dan lama inkubasi terhadap mutu yoghurt. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan sari buah naga merah dengan sari buah sirsak (S) : (90% : 10%, 70% : 30%, 50% : 50%, 30% : 70%, 10% : 90%), dan lama inkubasi (T) : (4 jam), (7 jam), dan (10 jam). Hasil penelitian menunjukkan bahwa perbandingan sari buah naga merah dengan sari buah sirsak memberikan pengaruh berbeda sangat nyata terhadap total asam, uji hedonik warna, uji skor warna, dan uji skor kekentalan yoghurt. Lama inkubasi memberikan pengaruh berbeda sangat nyata terhadap total asam, pH, jumlah bakteri asam laktat dan nilai skor kekentalan yoghurt. Interaksi kedua faktor memberikan pengaruh berbeda tidak nyata terhadap semua parameter kecuali terhadap total asam yoghurt. Perbandingan sari buah naga merah dengan sari buah sirsak 10% : 90% dan lama inkubasi 10 jam menghasilkan yoghurt dengan mutu terbaik. Produk terbaik dilakukan analisa aktivitas antioksidan yaitu sebesar 73,7697 μg/ml. Kata kunci: Lama inkubasi, Sari Buah Naga Merah, Sari Buah Sirsak, Yoghurt.

PENGARUH PENAMBAHAN CAIRAN SAUERKRAUT DAN LAMA FERMENTASI TERHADAP MUTU BEKASAM INSTAN IKAN MUJAIR (Oreochromis mossambicus) (The Effect of Sauerkraut Liquid and Length of Fermentation on the Quality of Instant Bekasam of Mujair Fish) Suci Farina Andika; Ismed Suhaidi; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): 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 addition of sauerkraut liquid and fermentation time on the quality of instant bekasam of mujair fish. This study used completely randomized design with two factors i.e, addition of sauerkraut liquid (S) (60%, 70%, 80%, 90%) and fermentation time (F) (12 hour, 24 hour, 36 hour, 48 hour). The addition of sauerkraut liquid gave highly significant effect on moisture content, ash content, protein content, pH values, total microbes, hedonic values of flavor and taste. Fermentation time gave highly significant effect on moisture content, ash content, protein content, pH values, total microbes, hedonic values of flavor and taste. Interactions of the two factors had highly significant effect on hedonic values of taste. The addition of sauerkraut liquid with concentration of 90% and fermentation time of 48 hours produced the best quality of instant bekasam of mujair fish. Keywords : Bekasam, Fermentation, Mujair Fish, Sauerkraut Liquid. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan cairan sauerkraut dan lama fermentasi terhadap mutu bekasam instan ikan mujair (Oreochromis mossambicus). Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu penambahan cairan sauerkraut (S) (60%, 70%, 80%, 90%) dan lama fermentasi (F) (12 jam, 24 jam, 36 jam, 48 jam). Parameter yang dianalisa adalah kadar air, kadar abu, kadar lemak, kadar protein, nilai pH, total asam, total mikroba, nilai penerimaan konsumen, nilai skor warna, nilai hedonik aroma dan rasa. Penambahan cairan sauerkraut memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, nilai pH, total asam, total mikroba, nilai hedonik aroma dan rasa. Lama fermentasi memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, nilai pH, total asam, total mikroba, nilai hedonik aroma dan rasa. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai hedonik rasa. Penambahan cairan sauerkraut 90% dan lama fermentasi 48 jam memberikan pengaruh yang terbaik untuk mutu bekasam instan ikan mujair. Kata Kunci : Bekasam, Cairan Sauerkraut, Fermentasi, Ikan Mujair.

PENGARUH PERBANDINGAN TEPUNG KOMPOSIT (TERIGU, MOCAF, DAN TEPUNG JAGUNG TERFERMENTASI) DAN TINGKAT KEHALUSAN TEPUNG TERHADAP MUTU TEPUNG BUMBU AYAM GORENG (The Effect of Ratio of Composite Flour (Wheat Flour, Mocaf, and Fermented Maize Flour) and Flour Fachri Zaqie; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT Fried chicken seasoned flour is usually made from wheat flour. Mocaf and fermented maize flour are used to partially substitute the role of wheat flour. This study was aimed to determine the effect of ratio of composite flour (wheat flour, mocaf, and fermented maize flour) and flour fineness level on the quality of fried chicken seasoned flour. This study used completely randomized design with two factors: ratio of composite flour (wheat flour, mocaf, and fermented maize flour) (P): (84%: 0%: 16%, 63%: 21%: 16%, 42%: 42%: 16%, 21%: 63%: 16%, and 0%: 84%: 16%), and flour fineness level (H): (60 mesh), (80 mesh), and (100 mesh). Composite flour ratio (wheat, mocaf, and fermented maize fluor) of 42%: 42%: 16% and flour fineness level of 60 mesh produced the best quality of seasoned flour. Keywords: Fried Chicken Seasoned Flour, Wheat Flour, Mocaf, Fermented Maize Flour ABSTRAK Tepung bumbu ayam goreng umumnya dibuat menggunakan terigu. Penggunaan mocaf dan tepung jagung terfermentasi dilakukan untuk mengganti peran terigu sebagian. Penelitian ini dilakukan untuk menentukan pengaruh perbandingan tepung komposit (terigu, mocaf, dan tepung jagung terfermentasi) dan tingkat kehalusan tepung terhadap mutu tepung bumbu ayam goreng. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan tepung komposit (terigu, mocaf, dan tepung jagung terfermentasi) (P) : (84%:0%:16%, 63%:21%:16%, 42%:42%:16%, 21%:63%:16%, dan 0%:84%:16%) dan tingkat kehalusan tepung (H) : (60 mesh), (80 mesh), dan (100 mesh). Perbandingan tepung komposit (terigu, mocaf, dan tepung jagung terfermentasi) 42%:42%:16% dan tingkat kehalusan tepung 60 mesh menghasilkan tepung bumbu dengan mutu terbaik. Kata Kunci: Tepung Bumbu Ayam Goreng, Terigu, Mocaf, Tepung Jagung Ferfermentasi

PENGARUH PERBANDINGAN BUBUR ALPUKAT DENGAN SARI MARKISA DAN JUMLAH GUM ARAB TERHADAP MUTU MARGARIN BUAH (The Effect of Avocado Pulp and Passion Fruit Juices Mixtures and Arabic Gum on The Fruit Margarine Quality) Atika Laila Sari; Herla Rusmarilin; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT Fruit margarine made from the mixture of avocado pulp and passion fruit juices has a slightly sour in taste, so that salt and sugar were added to improve its organoleptic quality. The aim of this research was to determine the effect of mixture of avocado pulp along with passion fruit juices and arabic gum on the fruit margarine quality. This study used completed randomized factorial design with two factors : the ratio of avocado pulp with passion fruit juice (80% : 20% ; 65% : 35%; 50% : 50%; 35% : 65%; 20% : 80%) and amount of Arabic gum (0,75%, 1,00%, 1,25%). The parameters analyzed were moisture content, ash content, vitamin C content, fat content, total acid, total soluble solid, color index, pH, hedonic scales of color, flavor, taste, texture and spreadability. The mixture of 80% of avocado pulp and 20% passion fruit juice with 1,25% of Arabic gum resulted in the best quality of fruit margarine. Keywords : Arabic Gum, Avocado, Fruit Margarine, Passion Fruit ABSTRAK Margarine buah dibuat dari campuran daging buah alpukat dan sari buah markisa yang memiliki rasa sedikit asam, sehingga perlu ditambahkan garam dan gula untuk meningkatkan mutu organoleptiknya. Penelitian ini bertujuan untuk menentukan pengaruh campuran daging buah alpukat dan sari markisa serta penambahan gum arab terhadap mutu margarin. Penelitian dilakukan dengan menggunakan rancangan acak lengkap faktorial dengan dua faktor : perbandingan daging buah alpukat dengan sari markisa (80% : 20% ; 65% : 35%; 50% : 50%; 35% : 65%; 20% : 80%), dan jumlah gum arab (0,75%, 1,00%, dan 1,25%). Parameter mutu margarin yang diamati adalah kadar air, kadar abu, vitamin C, kadar lemak, total asam, total padatan terlarut, indeks warna, pH, nilai hedonik warna, flavor, rasa, tekstur dan daya oles. Campuran buah alpukat 80% dan sari markisa 20% dengan penambahan gum arab 1,25% menghasilkan margarin dengan mutu terbaik. Katakunci : Alpukat, Gum Arab, Margarin Buah, Markisa

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