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All Journal Jurnal Rekayasa Pangan dan Pertanian
Elisa Julianti
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan
Agriculture, Biological Sciences & Forestry Engineering

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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

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 JENIS DAN KONSENTRASI BAHAN PENCEGAH PENCOKELATAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEPUNG UBI JALAR UNGU (The Effect of Type and Concentration of Browning Inhibitor Agent on Physicochemical and Functional Characteristics of Purpl Lusiana Munthe; Elisa Julianti; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRAK Tujuan penelitian ini adalah untuk menghasilkan metode pengolahan tepung ubi jalar ungu yang tepat agar tepung memiliki karakteristik fisikokimia dan fungsional yang baik dengan warna dan aroma yang lebih menarik. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yaitu jenis bahan pencegah pencokelatan (P): natrium metabisulfit (Na2S2O5), natrium klorida (NaCl), asam askorbat dan konsentrasi bahan pencegah pencokelatan (K): 500 ppm, 1000 ppm, 1500 ppm, 2000 ppm). Hasil penelitian menunjukkan bahwa jenis bahan pencegah pencokelatan memberikan pengaruh berbeda sangat nyata terhadap nilai warna (oHue), indeks pencokelatan dan derajat asam, memberikan pengaruh berbeda tidak nyata terhadap densitas kamba, organoleptik warna dan aroma, kadar air, kadar antosianin, daya serap air dan minyak, swelling power, kelarutan, dan baking expansion. Konsentrasi bahan pencegah pencokelatan memberikan pengaruh berbeda tidak nyata terhadap semua parameter kecuali terhadap derajat asam yang memberikan pengaruh berbeda sangat nyata dan indeks pencokelatan yang memberikan pengaruh berbeda nyata. Interaksi antara kedua faktor memberikan pengaruh berbeda tidak nyata terhadap semua parameter kecuali terhadap nilai warna (oHue) yang memberikan pengaruh berbeda sangat nyata dan derajat asam yang memberikan pengaruh berbeda nyata. Tepung ubi jalar ungu dengan perlakuan terbaik adalah tepung dengan jenis bahan pencegah pencokelatan asam askorbat konsentrasi 2000 ppm.   Kata kunci: asam askorbat, bahan pencegah pencokelatan, natrium metabisulfit, natrium klorida, tepung ubi jalar ungu ABSTRACT The purpose of this research was to find the right method of processing purple sweet potatoto get a good physicochemical and functional characteristics flour with more attractive color and aroma. This research used a randomized design with two factors, namely the type of browning agent (P): (sodium metabisulfite (Na2S2O5),sodium chloride (NaCl), andascorbic acid 2000 ppm and the browning agent concentration (K): (500 ppm, 1000 ppm, 1500 ppm, 2000 ppm). The research showed that browning inhibitor agenthad highly significant effect on color values (oHue),browning index andacidity degree and had no significant effect onbulk density,organoleptic test of color and aroma, moisture content, anthocyanins content, water and oil absorption, swelling power, solubility, and baking expansion. Concentration of browning agents had no significant effectto all factors exceptfor acidity degree that had highly significant effect and browning index that had significant effect. The interaction between the two factors had no significant effect to all factors exceptfor color values (oHue) that had highly significant effect and acidity degree that had significant effect. The flour with the best treatment was using ascorbic acid with concentration of 2000 ppm. Keywords: ascorbic acid, browning inhibitor agent, purple fleshed sweet potato flour, sodium chloride, sodium metabisulfite
PENGARUH PERBANDINGAN TEPUNG UBI JALAR ORANYE DENGAN KACANG KEDELAI DAN PENAMBAHAN SIRUP FRUKTOSA TERHADAP MUTU SNACK BAR, (The Effect of Ratio of Orange Flesh Sweet Potato Flour with Soybeans and Addition of Fructose Syrup on The Quality of Snack Bar) Enti Lestari; Rona J. Nainggolan; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 4 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.657 KB)

Abstract

ABSTRACT The purpose of this research was to find the effect of ratio of orange flesh sweet potato flour with soybeans and addition of fructose syrup on the quality of snack bar. The research was using completely randomized design with two factors, i.e ratio of orange flesh sweet potato flour with soybeans (S): (85%:15%; 70%:30%; 55%:45%; and 40%:60%) and addition of fructose syrup (F): (10%; 20%; 30% and 40%). The results showed that the ratio of  orange flesh aweet potato flour with soybeans had highly significant effect on moisture content, ash content, protein content, fat content, dietary fiber content, carbohydrate content, betacarotene content, organoleptic value (color, flavour, taste, texture), and general acceptance. The addition of fructose syrup had highly significant effect on moisture content, organoleptic value (color, taste, texture), and general acceptance. The interaction of ratio of orange flesh sweet potato flour with soybeans and addition of fructose syrup had highly significant effect on moisture content. The ratio of orange flesh sweet potato flour with soybeans of (85%:15%) and the addition of fructose syrup (40%) gave the best quality of snack bar. Keywords : Fructose Syrup, Orange Flesh Sweet Potato Flour, Snack Bar, Soybeans   ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung ubi jalar oranye dengan kacang kedelai dan penambahan sirup fruktosa terhadap mutu snack bar. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan tepung ubi jalar oranye dengan kacang kedelai (S): (85%:15%; 70%:30%; 55%:45%; dan 40%:60%) dan penambahan sirup fruktosa (F): (10%; 20%; 30%; dan 40%). Hasil penelitian menunjukkan bahwa perbandingan tepung ubi jalar oranye dengan kacang kedelai memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, kadar karbohidrat, kadar betakaroten, organoleptik warna, aroma, rasa, tekstur, dan penerimaan umum. Penambahan sirup fruktosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, organoleptik warna, rasa, tekstur, dan penerimaan umum. Interaksi perbandingan tepung ubi jalar oranye dengan kacang kedelai serta penambahan sirup fruktosa memberikan pengaruh sangat nyata terhadap kadar air. Komposisi perbandingan tepung ubi jalar oranye dengan kacang kedelai (85%:15%) dan penambahan sirup fruktosa (40%) menghasilkan snack bar yang terbaik.   Kata kunci :  Kacang Kedelai, Sirup Fruktosa, Snack Bar , Tepung Ubi Jalar Oranye
Co-Authors Enti Lestari Era Yusraini Hebry Siagian Herla Rusmarilin Lusiana Munthe Rona J. Nainggolan