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All Journal Jurnal Rekayasa Pangan dan Pertanian
Linda Masniary Lubis
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 PENAMBAHAN ASAM SUNTI DAN PERBANDINGAN GUM ARAB DENGAN GELATIN TERHADAP MUTU BUMBU GULAI ACEH BUBUK (The Effect of The Addition of Asam Sunti and Ratio of Arabic Gum and Gelatine on The Quality of Aceh’s Curry Powder) Dara Irtadha; Linda Masniary Lubis; Sentosa Ginting
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 The aim of this research was to find the effect of the addition of asam sunti and ratio of arabic gum and gelatine to the quality of aceh’s curry powder. This research was done at Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e addition of sunti acid (D)  : (5% ; 10% ; 15%) and ratio of arabic gum and gelatin (I) : (2%:0% ; 1,5%:0,5% ; 1%:1% ; 0,5%:1,5% ; 0%:2%). The parameters analyzed were water content, ash content, fiber content, total acid, value of pH, solubility, value of colour, total microbial, viscosity, the hedonic value of taste, flavor, and the score value of colour.The results showed that the addition of asam sunti had highly significant effect on water content, ash content, fiber content, total acid, value of pH, solubility, value of colour, total microbial, viscosity, the hedonic value of taste, and the score value of colour. But the addition of sunti acid had no significant effect on hedonic value of flavor. The ratio of arabic gum and galatine had highly significant effect on ash content, fiber content, solubility, value of colour, and viscosity. But the ratio of arabic acid and gelatine had no significant effect on water content, total acid, value of pH, total microbial, the hedonic value of taste, the hedonic value of flavor, and the score value of colour. The interaction between the two factors had highly significant effect on solubility and viscosity. But the interaction between the two factors had no significant effect on all parameters, except solubility and viscosity. The best quality of instant aceh’s curry powder was the addition of asam sunti of 10% and ratio of arabic gum and gelatine of 1%:1%. Keyword   : Aceh’s Curry Powder, Arabic Gum, Asam Sunti, Gelatine. ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh penambahan asam sunti dengan perbandingan jumlah gum arab dengan gelatin terhadap mutu bumbu gulai aceh instan. Penelitian ini dilakukan di Laboratorium teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, menggunakan rancangan acak lengkap 2 faktor, yaitu penambahan asam sunti (D) (5%: 10%: 15%) dan perbandingan gum arab dengan gelatin (I) (2%:0%; 1,5%;0,5%; 1%;1%; 0,5%;1,5%; 0%;2%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar serat, total asam, nilai pH, daya larut, nilai indeks warna, total mikroba, viskositas, nilai hedonik rasa, nilai hedonik aroma, dan skor warna. Hasil penelitian menunjukkan bahwa Penambahan asam sunti memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total asam, nilai pH, daya larut, nilai indeks warna, total mikroba, viskositas, nilai hedonik rasa, dan skor warna. Namun, penambahan asam sunti memberikan pengaruh berbeda tidak nyata terhadap hedonik aroma. Perbandingan gum arab dengan gelatin memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar serat, daya larut, nilai indeks warna, dan viskositas. Namun perbandingan gum arab dengan gelatin memberikan pengaruh berbeda tidak nyata terhadap kadar air, total asam, nilai pH, total mikroba, nilai hedonik rasa, nilai hedonik aroma, dan nilai skor warna. Interaksi antara penambahan asam sunti dan perbandingan gum arab dan gelatin memberikan pengaruh berbeda sangat nyata terhadap daya larut dan kekentalan. Namun Interaksi antara penambahan asam sunti dan perbandingan gum arab dan gelatin memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar abu, kadar serat kasar, total asam, nilai pH, nilai indeks warna, total mikroba, nilai hedonik rasa, nilai hedonik aroma, dan nilai skor warna. Pembuatan bumbu gulai aceh instan yang bermutu baik disarankan menggunakan penambahan asam sunti sebesar 10% perbandingan gum arab dan gelatin sebesar 1,0% : 1,0%.   Kata Kunci : Asam Sunti, Bumbu Gulai Aceh Instan, Gelatin, Gum Arab.
PENGARUH PERBANDINGAN TEPUNG TERIGU DENGAN TEPUNG LABU KUNING DAN PENAMBAHAN RAGI TERHADAP MUTU ROTI TAWAR (The Effect of Ratio of Wheat flour and Pumpkin Flour and Yeast on The Quality of White Bread) Dita Deviana Fadhilah; Rona J. Nainggolan; Linda Masniary Lubis
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 research was aimed to know the effect of ratio of wheat flour and pumpkin flour and percentation of yeast to produce the best characteristics of white bread and to introduce a new pumpkin product. This research was conducted using a completely randomized design with two factors, namely ratio of pumpkin flour and wheat flour; (95%:5%, 90%:10%, 85%:15%, and 80%:20%)and percentation of yeast; 1%, 2%, 3%, and 4%. The parameters analyzed were water content, ash content, fat content, protein content, carbohydrate content, fiber content, volume increase, organoleptic values (colour, flavour, taste, and texture). The results showed that the ratio of wheat flour and pumpkin flour had highly significant effect on ash content, protein content, fat content, fiber content, carbohydrate content, volume increase, colour, and taste. Concentration of yeast had highly significant effect on ash content, protein content, fiber content, volume, colour, and  taste, but had significant effect on texture. The 85%:15% proportion of wheat flour on pumpkin flour and 3% of yeast produced the better and more acceptable quality of bread. Keywords: Pumpkin, White Bread, Yeast ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung terigu dengan tepung labu kuning dan penambahan ragi untuk menghasilkan roti tawar dengan karakteristik terbaik dan untuk mengenalkan produk olahan dari tepung labu kuning. Penelitian ini dilakukan menggunakan rancangan acak lengkap dua faktor, yaitu perbandingan tepung terigu dan tepung labu kuning yaitu 95%:5%, 90%:10%, 85%:15%, dan 80%:20% dan konsentrasi ragi yaitu 1%, 2%, 3%, dan 4%. Parameter yang dianalisis meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar, volume pengembangan, pengujian organoleptik (warna, aroma, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa pengaruh perbandingan tepung terigu dengan tepung labu kuning memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar protein, kadar lemak, kadar serat kasar, kadar karbohidrat, volume pengembangan, nilai organoleptik warna, rasa, dan tekstur. Penambahan ragi memberikan pengaruh sangat nyata terhadap kadar abu, kadar protein, kadar serat kasar, volume pengembangan, nilai organoleptik warna, dan rasa, namun berbeda nyata terhadap nilai organoleptik tekstur. Perbandingan tepung terigu dengan tepung labu kuning sebesar 85%:15% dan penambahan ragi sebesar 3% menghasilkan roti tawar yang lebih baik dan dapat diterima.   Kata kunci: labu kuning, roti tawar, ragi
PENGARUH PERBANDINGAN SARI BAWANG DAYAK DENGAN SARI BELIMBING WULUH DAN LAMA PENYIMPANAN TERHADAP MUTU MINUMAN BAWANG DAYAK (The Effect of Ratio of Dayak Onion with Wuluh Belimbing Juices and Storage Time on The Quality of Dayak Onion Drinks) Olivia Senorita; Rona J. Nainggolan; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT This research was conducted of the effect of ratio of dayak onion and wuluh belimbing juices and storage time on the quality and sensoric test of dayak onion drinks. This research was conducted using Completely Randomized Design (CRD) with two factors, i.e ratio of dayak onion and wuluh belimbing juices (S) (70:30, 60:40, 50:50, 40:60, 30:70%) and storage time (H) (1, 3, 5, and 7 days). The analyzed parameters were vitamin C content (mg/100 g material), total acid (%), total soluble solid (ºBrix), total microbes (CFU/ml), acidity (pH), score test of color, flavor, taste and sensoric test of color, flavor, taste and viscosity. The results showed the ratio of dayak onion with wuluh belimbing juices had highly significant effect on vitamin C content, total acid, total soluble solid, pH, score value of color and taste, hedonic value of taste, flavor, viscosity, and color. The length storage had highly significant on vitamin C content, total acid, total microbes, hedonic value of flavor, taste, and score value of taste. The interaction of the two factors had highly significant on score value of color and hedonic value of taste. The ratio of dayak onion with starfruit juice of 30:70% and long storage of 1 day gave the best quality of dayak onion drinks and can be accepted. Keywords : Dayak onion, Drinks,Long storage, Wuluh belimbing   ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan sari bawang dayak dengan sari belimbing wuluh dan lama penyimpanan terhadap mutu dan uji organoleptik minuman bawang dayak. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan sari bawang dayak dengan sari belimbing wuluh (S) (70:30, 60:40, 50:50, 40:60, 30:70%) dan lama penyimpanan (H) (1, 3, 5, 7 hari). Parameter yang dianalisa adalah kadar vitamin C (mg/100 g bahan), total asam (%), total padatan terlarut (oBrix), total mikroba (CFU/ml), derajat keasaman (pH), uji skor warna, aroma, rasa dan uji organoleptik warna, aroma, rasa dan viskositas. Hasil penelitian menunjukkan bahwa perbandingan sari bawang dayak dengan sari belimbing wuluh memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C, total asam, total padatan terlarut, pH, nilai skor warna dan rasa, nilai hedonik rasa, aroma, viskositas dan warna. Lama penyimpanan memberi pengaruh sangat nyata terhadap kadar vitamin C, total asam, total mikroba, nilai hedonik aroma, rasa dan nilai skor rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai skor warna dan nilai hedonik rasa. Perbandingan sari bawang dayak dengan sari belimbing wuluh 30:70% dan lama penyimpanan 1 hari menghasilkan kualitas minuman bawang dayak terbaik dan dapat diterima.   Kata kunci : Bawang dayak, Belimbing wuluh, Lama penyimpanan, Minuman
PENGARUH PERBANDINGAN TEH BUNGA KECOMBRANG DENGAN JAHE KERING DAN SUHU PENYEDUHAN TERHADAP MUTU TEH HERBAL BUNGA KECOMBRANG (The Effect Of Etlingera Elatior Flower Tea With Dried Ginger Ratio And Brewing Temperature On The Quality Of Etlingera Elatior Endang Safitri; Linda Masniary Lubis; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT Herbal tea is a functional beverage product that consists of a combination of dried flowers, leaves, roots, and stems. Etlingera elatior flower (Etlingera elatior, Jack.) and ginger is an example of raw materials for the manufacture of herbal tea. This research was conducted to find out the effect of etlingera elatior flower tea with dried ginger ratio and brewing temperature on the quality of etlingera elatior flower herbal tea. This study used a completely randomized design with two factors i.e ratio of etlingera elatior flower tea with dried ginger (K): (70%: 30% ; 60%: 40% ; 50%: 50% ; 40%: 60%) and brewing temperature (S) : (65 ⁰C, 75 ⁰C, 85 ⁰C, 95 ⁰C). Parameters analyzed were pH values, total acid, hedonic values of colour, flavour, and taste, score values of color, flavor, and taste, and  values of antioxidant. The best formulation of etlingera elatior flower herbal tea was on the treatment of K1S4 i.e ratio of etlingera elatior flower tea with dried ginger of (70%: 30%) and the brewing temperature of 95 ⁰ C. Keywords : Antioxidant, Brewing Temperature, Dried Ginger, Etlingera Elatior Flower Tea ABSTRAK Teh herbal merupakan produk minuman fungsional yang terdiri dari kombinasi dari bunga, daun, akar, dan batang yang dikeringkan. Bunga kecombrang (Etlingera elatior, Jack.) dan jahe merupakan contoh bahan baku untuk pembuatan teh herbal. Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan teh bunga keombrang dengan jahe dan suhu penyeduhan terhadap mutu teh herbal bunga kecombrang. Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu perbandingan teh bunga kecombrang dengan bubuk jahe (K) : (70%:30% ; 60%:40% ; 50%:50% ; 40%:60%) dan suhu penyeduhan (S) : (65 ⁰C, 75 ⁰C, 85 ⁰C, 95 ⁰C). Parameter yang dianalisa adalah pH, total asam, nilai hedonik (warna, aroma, rasa), nilai skor (warna, aroma, rasa), dan nilai antioksidan. Formulasi teh herbal bunga kecombrang terbaik terdapat pada perlakuan K1S4 yaitu perbandingan teh bunga kecombrang dengan bubuk jahe (70%:30%) dan suhu penyeduhan 95 ⁰C. Kata kunci : Antioksidan, Jahe Kering, Suhu Penyeduhan, Teh Bunga Kecombrang
PENGARUH PENAMBAHAN ASAM KANDIS DAN PERBANDINGAN GUM ARAB DENGAN GELATIN TERHADAP MUTU BUMBU ASAM PADEH INSTAN (The Effect of The Addition of Asam Kandis and Ratio of Arabic Gum and Gelatine on The Quality of Instant Asam Padeh Powder) Amalia Addina; Linda Masniary Lubis; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 1 (2019): 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 drying temperature and drying period of the asam gelugur fruit (Garcinia atroviridis) on the quality of dried sliced asam gelugur. The research was designed using a completely randomized design with two factors, i.e the drying temperature (T) : (45 oC, 50 oC, 55 oC, and 60 oC) and the drying period (L): (9, 11, 13, and 15 hours). The drying temperature had highly significant effect on the moisture and, ash contents, total acid, total soluble solid, pH, vitamin C, weight loss, and had no effect on organoleptic hedonic value of flavor and organoleptic score of color. Moreover, the drying period had highly significant effect on the moisture content, total soluble solid, weight loss, and had significant effect on pH, and had no effect on ash content, total acid, vitamin C, organoleptic hedonic value of flavor, and organoleptic score of color. Interaction of the two factors had significant effect on the moisture content, total soluble solid, weight loss, and had no effect on ash content, total acid, vitamin C, organoleptic hedonic value of flavor, and organoleptic score of color.  Drying temperatures of 55 oC and drying period of 15 hours produced the best dried sliced asam gelugur because it has a moisture content that is in accordance with the market and expected nutrient content. Keywords : Asam Gelugur Fruit, Dried Sliced Asam Gelugur, Drying, Garcinia Atroviridis, ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh suhu pengeringan dan lama pengeringan buah asam gelugur (Garcinia atroviridis) terhadap mutu asam potong. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yakni suhu pengeringan (T) : (45 oC, 50 oC, 55 oC, dan 60 oC) dan lama pengeringan (L) : (9 jam, 11 jam, 13 jam, dan 15 jam). Suhu pengeringan memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total asam, total padatan terlarut, nilai pH, kadar vitamin C, susut bobot, dan memberi pengaruh berbeda tidak nyata terhadap nilai hedonik aroma dan nilai skor warna. Lama pengeringan memberi pengaruh berbeda sangat nyata terhadap kadar air, total padatan terlarut, susut bobot, memberi pengaruh berbeda nyata terhadap nilai pH, serta memberi pengaruh berbeda tidak nyata terhadap kadar abu, total asam, kadar vitamin C, nilai hedonik aroma, dan nilai skor warna. Interaksi kedua faktor memberi pengaruh berbeda sangat nyata terhadap kadar air, total padatan terlarut, susut bobot, dan memberi pengaruh berbeda tidak nyata terhadap kadar abu, total asam, nilai pH, kadar vitamin C, nilai hedonik aroma, dan nilai skor warna. Suhu pengeringan 55 oC (T3) dan lama pengeringan 15 jam (L4) menghasilkan asam potong dengan mutu terbaik karena memiliki kadar air yang sesuai dengan dipasaran dan kandungan gizi yang diharapkan.   Kata kunci : Asam Gelugur, Asam Potong, Garcinia Atroviridis, Pengeringan.
Co-Authors Amalia Addina Dara Irtadha Dita Deviana Fadhilah Endang Safitri Olivia Senorita Rona J. Nainggolan Sentosa Ginting Terip Karo-Karo