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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 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 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 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 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 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 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

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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

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