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
Hotnida Sinaga
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan
Agriculture, Biological Sciences & Forestry Engineering

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.18 KB)

Abstract

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
KAJIAN KARAKTERISTIK FISIK-KIMIA DAN SENSORI OPAK DARI JAGUNG MANIS DAN KULIT IKAN NILA (Study of Physical-Chemistry Characteristics and Sensory of Opak from Sweet Corn and Nile Tilapia Skin) Aprilia Nurjannah; Ridwansyah Ridwansyah; Hotnida Sinaga
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 1 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (155.708 KB)

Abstract

ABSTRACT   The research was aimed to determine opak processing, along with the physic-chemical characteristics and sensory of “Opak” made from sweet cornand nile tilapia skin. This study consisted of two steps. Step I was making of opak from 70% cassava and 30% of combination of sweet corn and nile tilapia skin (P) : 30%:0%, 25%:5%, 20%:10%, 15%:15%, 10%:20%, 5%:25%, 0%:30%. Step II was comparing the best treatment of “Opak” with 100% of cassava using t test. Parameters analyzed were water content (%), ash content (%), protein content (%), fat content (%), carbohydrate content (%), colour index (oHue), expanding power (%), oil absorption (g/g), hedonic value of taste, flavor, colour, and chrispness.The result of Step I showed that the best treatment was making of opak from 20% of sweet corn with 10% nile tilapia skin. In step II, it was known that hedonic value of taste and colour of “Opak” from sweet corn and nile tilapia skin had significantly differ of opak made from the 100% of cassava. Keyword : Opak, Sweet Corn, And Nile Tilapia Skin ABSTRAK   Penelitian ini bertujuan untuk mempelajari pengolahan opak, mengetahui karakteristik fisik-kimia dan sensori opak dari jagung manis dan kulit ikan nila. Penelitian ini terdiri dari dua tahap. Tahap I yaitu pembuatan opak dari 70% ubi dan 30% kombinasi jagung manis dengan kulit ikan nila (P) : 30%:0%, 25%:5%, 20%:10%, 15%:15%, 10%:20%, 5%:25%, 0%:30%. Tahap II yaitu perbandingan mutu opak terbaik dengan opak yang terbuat dari 100% ubi dengan menggunakan uji t. Parameter yang dianalisa adalah kadar air (%), kadar abu (%), kadar protein (%), kadar lemak (%), karbohidrat (%), uji warna (oHue), volume pengembangan (%), daya serap minyak (g/g), hedonik rasa, aroma, warna dan kerenyahan. Hasil penelitian tahap I menunjukkan bahwa perlakuan terbaik adalah opak yang dibuat dari 20% jagung manis dengan 10% kulit ikan nila. Pada penelitian tahap II diketahui bahwa parameter hedonik rasa dan warna opak dari jagung manis dan kulit ikan nila tersebut berbeda nyata pada opak yang terbuat dari 100% ubi.   Kata kunci : Opak, Jagung Manis, Dan Kulit Ikan Nila
PENGARUH PERBANDINGAN DAUN KELOR DENGAN BUNGA ROSALLA DAN SUHU PENYEDUHAN TERHADAP MUTU MINUMAN HERBAL KELOR ROSELLA (The Effect of Ratio of Moringa Leaves with Rosella Flowers and Brewing Temperature on the Quality of Moringa-Rosella Herbal Drink) Egidya Friskila; Hotnida Sinaga; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.812 KB)

Abstract

ABSTRACT The purpose of this research was to determine the effect of the ratio of moringa leaves with rosella flowers and the best percentage of brewing temperature in making moringa-rosella drink on the quality of  the herbal drink. This research used compeletely randomized factorial design of two factors, namely : the ratio of moringa leaves to rosella flowers (K) : (100%:0% ; 75%:25%  ; 50%:50% ; 25%:75% ; 0%:100%) and brewing temperature (P) : (60oC, 70oc, 80oC). Parameters analyzed were moisture content, colour  index, vitamin C levels ,antioxidant activity, hedonic colour values, flavour, taste, and consumer acceptance.The results showed that the ratio of moringa leaves with rosella flowers has very significant effect on  moisture content, colour index ,antioxidant activity, hedonic colour values, flavour, taste, and consumer acceptance. The effect of brewing temperature has very significant effect on vitamin C levels and antioxidant activity. Based on hedonic colour values, flavor, taste and consumer acceptance, the ratio of  moringa leaves with rosella flowers (25%:75%) with 80oC brewing temperature produces the best quality of the herbal drink. Keywords : brewing temperature,drink herbal, moringa leaves, rosella flowers.     ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan daun kelor dengan bunga rosella dan suhu penyeduhan terhadap mutu minuman herbal kelor-rosella yang tepat dalam pembuatan minuman herbal. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan daun kelor dengan bunga rosella (K): (100%:0% ;75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) dan suhu penyeduhan (P) : (60oC ; 70oC ; 80oC). Parameter yang dianalisa adalah kadar air, indeks warna, kadar vitamin C, aktivitas antioksidan, nilai hedonik warna, aroma, rasa, dan penerimaan konsumen.Hasil penelitian menunjukkan bahwa perbandingan daun kelor dengan bunga rosella memberikan pengaruh berbeda sangat nyata terhadap kadar air, indeks warna, aktivitas antioksidan, nilai hedonik warna, aroma, rasa, dan penerimaan konsumen. Pengaruh suhu penyeduhan memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C dan aktivitas antioksidan. Berdasarkan nilai hedonik warna, aroma, rasa, penerimaan konsumen, perbandingan daun kelor dengan bunga rosella (25%:75%) dengan suhu penyeduhan 80oC menghasilkan kualitas minuman herbal yang terbaik. Kata kunci : bunga rosella,  daun kelor, minuman herbal,  suhu penyeduhan.
Co-Authors Aprilia Nurjannah Egidya Friskila Herla Rusmarilin Indri Suci Astuti Ismed Suhaidi Ridwansyah Ridwansyah