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Mimi Nurminah
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 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 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 PENAMBAHAN SARI KUNYIT (Curcuma domestica Val.) SEBAGAI ANTIMIKROBA DAN JENIS KEMASAN TERHADAP MUTU BEKASAM INSTAN IKAN MUJAIR (Oreochromis mossambicus) (The Effect of Tumeric Extract as Antimicrobial and Type of Packaging on the Quality of Ins Khairani Putri Kusumah; Sentosa Ginting; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The purpose of this study was to determine the effect of turmeric (Curcuma domestica Val) extract as antimicrobial and type of packaging on the quality of instant bekasam of mujair fish. This study used completely randomized design with two factors, i.e turmeric extract (K) : (0% ; 4% ; 8% ; 12%) and type of packaging (P) : (polypropylene, polyethylene, and metalized plastic). Turmeric extract had highly significant effect on moisture content, ash content, fat content, protein content, total microbes, hedonic values of flavour and score values of color. Type of packaging had highly significant effect on moisture content, total microbes, score values of color and texture. Interactions of the two factors had highly significant effect on moisture content and total microbes. Turmeric extract of 12% and type of metalized plastic packaging produced the best quality of instant bekasam of mujair fish. Keywords : Bekasam, Metalized Plastic, Mujair Fish, Packaging, Turmeric ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan sari kunyit (Curcuma domestica Val) sebagai antimikroba dan jenis kemasan terhadap mutu bekasam instan ikan mujair (Oreochromis mossambicus). Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu konsentrasi sari kunyit   (K) : (0% ; 4%; 8% ; 12%) dan jenis kemasan (P) : (polypropylene, polyethylene, dan metalized plastic). Sari kunyit memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, total mikroba, nilai hedonik aroma dan nilai skor warna. Jenis kemasan memberikan pengaruh berbeda sangat nyata terhadap kadar air, total mikroba, nilai skor warna, dan tekstur. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air dan total mikroba. Penggunaan sari kunyit 12% dan jenis kemasan metalized plastic memberikan pengaruh yang terbaik untuk mutu bekasam instan ikan mujair.   Kata kunci : Bekasam, Ikan Mujair, Kemasan, Kunyit, Metalized Plastic,
Co-Authors Arihta Tumangger Fachri Zaqie Herla Rusmarilin Khairani Putri Kusumah Sentosa Ginting