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All Journal JURNAL ILMU PERTANIAN JURNAL PENGABDIAN KEPADA MASYARAKAT Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PANGAN Majalah Ilmiah Warta Dharmawangsa

Budi Suarti

Universitas Muhammadiyah Sumatera Utara

Author-ID : 386705

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Languange, Linguistic, Communication & Media Social Sciences

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THE EFFECT OF NATRIUM BICARBONATE (NaHCO3)AND TEMPERATURE ON THE QUALITY OF DURIAN SEED TORTILLA ( Durio zibethinus Murr) Budi Suarti; Misril Fuadi; Wira Dian Rasih
AGRIUM: Jurnal Ilmu Pertanian Vol 19, No 2 (2015)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This study uses a complete random design (CRD) with a factorial (2) two replications. The first factor is the amount of sodium bicarbonate with a password (N) consisting of 4 levels, namely: N0 = 0%, 0,1% = N1, N2 and N3 = 0,2% = 0,3%. The second factor is the temperature of the drying with a password (S) which consists of 4 levels, namely: S1 = 550C, 600C = S2, S3 = 650C and S4=700C. The parameters observed were: carbohydrate content, water content, organoleptic color, and texture. In this study, the best treatment to make tortillas durian seed is the N3S4 treatment, the amount of 0.3% sodium bikarbnat and drying temperature 700C. Keywords: tortilla, durian seed, sodium bicarbonate, drying temperature

STUDI PEMBUATAN NATA DARI KULIT PISANG (NATA DE BANANA SKIN) Taufik ,; Budi Suarti; Aswan Riadi
AGRIUM: Jurnal Ilmu Pertanian Vol 17, No 2 (2012)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

AbstractThis study aims to find ways of making nata with a comparison of sugar and a long fermentation on the quality of nata de banana skin. This study uses a complete Randomized Design (CRD) factorial. The results of statistical analysis on each parameter: The amount of sugar and a long fermentation differ very real effect on yield. The number of long fermentation guladan different effect not significant (p> 0.05) on pH. Number of different sugars affect highly significant (p <0.01) to the TSS. The amount of sugar and a long fermentation different effect highly significant (p <0.01) of thickness. Treatment interaction effect is not significant (p> 0.05) of thickness. The amount of sugar and a long fermentation influence erbeda highly significant (p <0.01) against violence. Treatment interaction effect is not significant (p> 0.05) to violence. The amount of sugar and a long fermentation influence not differ significantly (p> 0.05) for color. Treatment interaction effect is not significant (p> 0.05) on color.Keywords:banana skin, nata de banana skin, comparison of sugar, fermentation

PEMBUATAN TEPUNG MOCAF MELALUI PENAMBAHAN STARTER DAN LAMA FERMENTASI (Modified Cassava Flour) Muhammad Iqbal Nusa; Budi Suarti; Alfiah ,
AGRIUM: Jurnal Ilmu Pertanian Vol 17, No 3 (2012)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This study aims to find ways of making mocaf flour with a comparison of starter and a long fermentation on the quality of mocaf flour. This study uses a complete Randomized Design (CRD) factorial. The results of statistical analysis on each parameter : The number of a long fermentation different effect not significant (p≥0.05) on moisture content. The number of different starter effect highly significant (p≤0.01) for yield, starch content, texture. The number of a long fermentation different effect highly significant (p≤0.01) for yield, starch content, texture. The number of starter different effect not significant (p≥0.05) on moisture content. Treatment interaction effect is not significant (p≥0.05) for yield, content starch, texture and moisture content.Keywords : Manihot esculenta, mocaf, starter, fermentation

THE EFFECT OF MORINGA LEAVES FLOUR AND ROASTING TIME ON THE QUALITY OF COOKIES MOCAF (Modified Cassava Flour) Budi Suarti; Evan Ardyanto AS; Masyhura MD ,
AGRIUM: Jurnal Ilmu Pertanian Vol 19, No 3 (2015)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This study aims to determine the effect of addition moringa leaf powder and long roasting on the quality of biscuit from mocaf. The research uses Complete Randomized Design (CRD) factorial with (2) two replication. Factor I is addition of moringa leaf powder with password (T) which consists of 4 standard, namely : T0 = 0%, T1 = 3%, T2 = 6%, and T3 =9%. Factor II is long roasting with password (L) which consists of 4 standard, namely : L1 = 5 minute, L2 = 10 minute, L3 = 15 minute, and L4 = 20 minute. Parameter analyzed were : protein, carbohydrate, organoleptic : colour, aroma, and taste. Statistical analysis result on each parameter gives the following conclusion : the higest protein 7,096% in treatment T3 and the lowest protein 5,827% in treatment T0. The higest protein 7,233% in treatment L4 and the lowest protein 5,982% in treatment L1. The higest carbohydrate 69,408% in teratment T3 and the lowest carbohydrate 68,620% in treatment T0. The higest carbohydrate 69,225% in teratment L4 dan the lowest carbohydrate 68,782% in treatment L1. The higest colour 3,575 in treatment T0 and the lowest colour 3,062 in treatment T3. The higest colour 3,512 in teratment L4 and lowest colour 3,062 in treatment L1. The higest aroma 3,286 in treatment T0 and lowest aroma 2,362 in treatment T3. The higest aroma 2,998 in treatment L4 and the lowest aroma 2,640 in treatment L1. The higest taste 4,980 in treatment T0 and the lowest taste 2,552 in treatment T3. The higest taste 3,205 in treatment L4 and the lowest taste 2, 846 in treatment L1.Keyword : Cassava, moringa leaves, mocaf.

ADDITION OF TEMPE AND OLD FERMENTATION TO THE QUALITY OF ALBUMIN FLOUR EGG Mhd. Iqbal Nusa; Budi Suarti; Rahman Ali Marbun
AGRIUM: Jurnal Ilmu Pertanian Vol 20, No 3 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This study aimed to determine the effect of tempe yeast in the fermentation process of the nature quail egg albumin quality flour quail egg albumin. This study uses a completely randomized design (CRD). Results of statistical analysis on each parameter gives the following conclusion: The addition of yeast tempeh provide highly significant effect (P> 0.01) the protein content, moisture content, froth, southwest coagulation, pH, organoleptic color. Long fermentation gives highly significant effect (P> 0.01) the protein content, moisture content, froth, southwest coagulation, pH, organoleptic color. Interaction treatment had no significant effect (P <0.05) the protein content, moisture content, froth, southwest coagulation, pH, organoleptic color.Keywords: Quail eggs, yeast tempeh, fermentation and lactic acid.

FLOUR TREATMENT OF OYSTER MUSHROOM (Pleurotus Ostreatus) AND OLD DRIED NOODLES DRYING ON QUALITY OF WHEAT MOCAF (Modified Cassava Flour) Budi Suarti; Misril Fuadi; Eko Budiono
AGRIUM: Jurnal Ilmu Pertanian Vol 20, No 2 (2016)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Noodle is one of the many popular food especially for the Indonesian people. Noodles made from wheat flour which is still imported by Indonesia. It is required to replace wheat flour. Alternative materials that can be used is mocaf. Mocaf has characteristics like wheat flour. The weakness of Mocaf is the absence of gluten and low protein content, therefore it needs to be added by source of protein like white oyster mushrooms.This research aimed to determine the effect of oyster mushroom flour and drying time on the quality of dried noodle from Mocaf. This research used a Rancangan Acak Lengkap (RAL) consisting of two factors, first is the addition of oyster mushrooms flour factor (5%, 10%, 15%, 20%) and second is drying time factor (20,40,60,80 minutes). Based on this research the best treatment of organoleptic properties was addition of oyster mushroom flour 5% and 20 minutes drying time, while in terms of chemistry at the addition of oyster mushrooms flour 20 % and 80 minutes drying time.Keywords : drying time, dried noodle, mocaf, oyster mushrooms flour.

PEMBUATAN PATI DARI BIJI DURIAN MELALUI PENAMBAHAN NATRIUM METABISULFIT DAN LAMA PERENDAMAN Budi Suarti; Misril Fuadi; Bachri Harun Siregar
AGRIUM: Jurnal Ilmu Pertanian Vol 18, No 1 (2013)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This study aims to find the effect of the sodium metabisulfhite and duration in solution for the quality of durian seed flour. This study uses a Complete Randomized Design (CRD) with factorial of two reflicates. Factor I is the number of sodium metabisulfhite (N) which consists of four standards are : N0 = 0 %, N1 = 0,1 %, N2=0,2% and N3 = 0,3%. Factor II is the duration in solution which consists of four standards are L1 = 20 minute, L2 = 40 minute, L3 = 60 minute, and L4 = 80 minute. The parameters observed include : Yield, water contents, carbohydrates,color and aromatic. The study results of sodium metabisulfhite different effect highly significant to the yield, kadar air, carbohidrates, color, and different effect not significant for aromatic. The of duration in solution different effect highly significant to the yield, water content, carbohydrates, color and different effect is not significant for aromatic. Treatment interaction of sodium metabisulfhite and duration in solution effect is not significant.Keywords : sodium metabisulfit, duration in solution, durian seed flour, carbohidrates

STUDI PEMBUATAN TAHU DARI BIJI NANGKA (Artocarpus heterophyllus Lamk.) DENGAN PENAMBAHAN CaSO4 DAN LAMA PENGGUMPALAN Budi Suarti; Dani Budi Mahyono; M. Said Siregar
AGRIUM: Jurnal Ilmu Pertanian Vol 19, No 1 (2014)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The objectives study was to investigate the effect of CaSO4 consentrations and clotting time on quality of jackfruit seed tofu. This study used a completely randomized factorial design with two replications. The first factor is CaSO4 consentration (C), which consists of 4 levels are: C1 = 1%, C2 = 2%, C3 = 3% and C4 = 4%. The second factors is clotting time (L) consisting of 4 levels, namely: L1 = 30 minutes, L2 = 60 minutes, L3 = 90 minutes and L4 = 120 minutes. Parameters that observed: protein content, sucrose content, organoleptic color, flavor and texture. CaSO4 consentration and clotting time influenced the protein and sugar content, organoleptic color, flavor and texture. Keywords: tofu, jackfruit seeds, calcium sulfate, clotting.

PENGAWETAN SUSU KEDELAI DENGAN PENAMBAHAN NIPAGIN SELAMA PENYIMPANAN Budi Suarti; Taufik .; Agung Saputra
AGRIUM: Jurnal Ilmu Pertanian Vol 18, No 3 (2014)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This study aims to determine the effect of total nipagin and storage time on the quality of soybean milk. This research uses complete Randomized Design (CRD) factorial with (2) two replication. Factor I is the total Nipagin with password (N) which consists of 4 standard, namely: N0 = 0%, N1 = 0.03%, N2 = 0.06% and N3 = 0.09%. Factor II is a password storage L (L), which consists of 4 standard, namely: L0 = 0 days, L1 = 5, L2 = 10 days and L3 = 15 days. Parameters analyzed were: pH, Protein, Fat, Organoleptic: aroma, and taste.Statistical analysis results on each parameter gives the following conclusion: the highest pH in treatment L1 6,165 and 4,346 low pH in treatment L3. 1,810% high protein in treatment N3 and 1,606% lowest protein found in treatment N0. 1,823% high protein in treatment L0 and 1,601% Protein lowest in treatment L3. 2,335% high fat in treatment N3 and low fat 2,227% in treatment N0. Highest fat 2,488% in treatment with the lowest fat L0 and 2,050% in treatment L3. Aroma highest in treatment N3 3,296 and 2,375 aroma lowest in treatment N0. Aroma highest in treatment L0 3,008 and 2,650 aroma lowest in treatment L3. Taste highest in treatment N3 3,525 and 3,062 low taste in treatment N0. Taste highest in treatment L0 3,800 and 2,762 low taste in treatment L3.

BAKSO OF SEEDS LAMTORO (LEUCAENA LEUCOCEPHALA) WITH ADDING EGG WHITE AND OLD BOILING (The addition of egg whites and long boiling on the quality of the seed meatballs lamtoro) Budi Suarti; Umar Ramadhan Batu Bara; Misril Fuadi
AGRIUM: Jurnal Ilmu Pertanian Vol 20, No 1 (2016)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This study aims to know how do make the addition of egg whites and long boiling on the quality of the seed meatballs lamtoro. This study using completely randomized design ( RAL) with two factors. The first factors is addition of egg whites (P), which consists of 4 levels, namely: (P1=10% , P2 = 15%, P3 = 20%, and P4 = 25%). The second Factors is long boiling (L) which consists of 4 levels, namely : (L1 = 10 minute, L2 = 15 minute, L3 = 20 minute, and L4 = 25 minute). Parameters analyzed were protein content, carbohydrate content, tannins content, and organoleptic values of texture, aroma ,and taste.The research result to addition of egg whites gives highly significant effect to protein content, ,organoleptic texture, aroma, and taste, while no significant effect on carbohydrate content, andtannins content. while the long boiling gives highly significant effect on organoleptic texture content, aroma content, and taste content while no significant effect on protein content,carbohydrate content, and tannins content.The interaction between addition of egg whites and long boiling gives no significant effect on protein content, carbohydrate content, tannins content, and organoleptic values of texture, aroma ,and taste. The best comparison treatment in increasing the number of addition of egg whites is 25% and long boiling that is 10 minute.this is because the process of making meatballs from the seeds of this lamtoro give texture, aroma and taste good.Keywords: egg whites, lamtoro seeds, water, tapioka flour, wheat flour, meatballs

Co-Authors Agung Saputra Ahmad Jubeir Alfiah , Ardiansyah, Ardiansyah Aswan Riadi Bachri Harun Siregar Dani Budi Mahyono Desi Ardilla Eko Budiono Evan Ardyanto AS Habib habib Icha Dwi Miranda Ira Apriyanti Masyhura MD Mhd Iqbal Nusa Mhd. Iqbal Nusa Misril Fuadi Muhammad Said Siregar Rahman Ali Marbun setiavani, gusti Slamet Budijanto Sukarno Sukarno Taufik , Taufik , Taufik . Umar Ramadhan Batu Bara Wira Dian Rasih Zulkifli Lubis

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