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All Journal JURNAL ILMU PERTANIAN E-Dimas: Jurnal Pengabdian kepada Masyarakat Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Martabe : Jurnal Pengabdian Kepada Masyarakat Majalah Ilmiah Warta Dharmawangsa Jurnal Riset Teknologi Industri

Misril Fuadi

Universitas Muhammadiyah Sumatera Utara

Author-ID : 460609

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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PENGARUH PENAMBAHAN DAUN ALPUKAT (Persea americana Mill) DAN LAMA PENGERINGAN TERHADAP MUTU TEH DAUN SIRSAK (Annona muricata) Said Siregar, Muhammad; Fuadi, Misril; Hartika, Dyan
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Soursop leaf herbal tea is a health drink made from herbs soursop leaf and health benefits. Indonesian society using soursop leaves as an herbal medicine for treating cancer, in particular by drinking boiled water fresh soursop leaves. This study aimed to determine the effect of avocado leaves and drying time of the tea leaves of the soursop. This study uses a completely randomized design (CRD), which consists of two factors: the first factor the addition of avocado leaves (20%, 30%, 40%, 50%) and the second factor drying time (60 minutes, 90 minutes, 120 minutes, 150 minutes). Parameter observations on the study include vitamin C content, ash content, tannin levels, moisture, aroma, color and flavor. The addition of avocado leaves give a highly significant effect (p <0.05) of the vitamin C content, ash content, tannin levels, moisture, aroma, color and flavor. Drying time provides highly significant effect (p <0.05) of the vitamin C content, ash content, tannin levels, moisture, aroma, color and flavor. The influence of the interaction between the addition of avocado leaves and drying time provides highly significant effect (p <0.01) on levels of vitamin C, tannin content, and ash content,Â Keywords: Tea leaves of the soursop, avocado leaves, drying time

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

Pemanfataan Buah Nangka Muda Sebagai Bahan Alternatif Pembuatan Dendeng Misril Fuadi; Hilda Julia
AGRIUM: Jurnal Ilmu Pertanian Vol 21, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Telah dilakukan penelitian tentang pembuatan dendeng dengan pemanfaatan buah nangka muda sebagai alternatif pengoalan bahan pangan (diversifikasi pangan) metode Rancangan Acak Lengkap (RAL) dengan dua (2) ulangan. Faktor I adalah Jenis Tepung (J) yaitu: J1= Tepung Terigu, J2= Tepung Beras, J3= Tepung Jagung, J4= Tepung Tapioka. Faktor II adalah jumlah bahan pengisi (P) yang terdiri dari empat taraf, yaitu: P1 =40%, P2 = 50%, P3 = 60%, dan P4 = 70%. Parameter yang diamati meliputi: Kadar Protein, kadar air, Tekstur, organoleptik aroma dan warna. Hasil analisis statistik diperoleh, bahwa jenis tepung memberikan pengaruh berbeda sangat nyata (P<0.01) terhadap kadar protein, aroma dan warna dan berbeda tidak nyata (P<0.05) terhadap kadar air dan tekstur. Penambahan jumlah bahan pengisi memberikan pengaruh yang berbeda sangat nyata (P<0.01) terhadap kadar protein, kadar air, tekstur dan aroma, dan berbeda tidak nyata (P<0.05) terhadap warna.

UTILIZATION OF CABBAGE WASTE (Brassica oleracea) AS A PRESERVATIVE OF PARROT FISH (Oreochromis sp) M. Said Siregar; Misril Fuadi; Ainun ,
AGRIUM: Jurnal Ilmu Pertanian Vol 19, No 3 (2015)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The research on the utilization of cabbage (Brassica oleracea) waste as a preservative tilapia (Oreochromis sp) with RAL factorial method with 2 replications.The first factor is NaCl concentration (K) which consists of 4 levels, namely: K1 = 1%, K2 = 2%, 3% = K3, K4 = 4%. Factor II is storage time (L) which consists of 4 levels, namely: L1 = 2 days, L2 = 4 days, L3 = 6 days, L4 = 8 days. The parameters observed from the data analysis showed that NaCl concentration and storage time significantly affected the protein content, moisture content, organoleptic aroma, texture organoleptic tests, organoleptic color.Keywords: utilization, cabbage waste, preservative, parrot fish

STUDI PEMBUATAN MANISAN KERING KULIT BUAH SEMANGKA (Citrullus Lanatus) Mhd.Iqbal Nusa; Misril Fuadi; Surya Sanjaya
AGRIUM: Jurnal Ilmu Pertanian Vol 18, No 3 (2014)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The objectives of this research was to study the effects of adding sugar concentrations and the drying duration of Water melon Fruit skin candy to quality aspects of products. The study was conducted by using a Completed Randomized Design Factorial two factors and two reflications. The first factors were level sugar concentration as G1=40%; G2=50%,G3=60%, and G4=70%. The second factors were the duration of drying as L1= 10 hours, L2=12 hours, L3= 14 hours, and L4= 16 hours. The results showed that the adding sugar concentrations caused the different effect significantly to Total Soluble Solid (TSS), rendemen, moisture content, texture, and taste. The drying duration caused the different effect significantly to Total Soluble Solid (TSS), rendemen, moisture content, texture, and taste. Interaction effects of factors did not cause the different significantly to the all parameters. The adding sugar concentrations of 40% and drying duration 10 hours obtained the best quality of Water melon fruit skin candy.Keywords: sugar consentration, drying duration, quality of Water melon fruit skin candy

STUDI PENGOLAHAN BIJI BUAH NANGKA DALAM PEMBUATAN MINUMAN INSTAN Mhd.Iqbal Nusa; Misril Fuadi; Siti Fatimah
AGRIUM: Jurnal Ilmu Pertanian Vol 19, No 1 (2014)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This research objectives was to study the processing Nangka nut to produce Instant drinks. This research used Completed Randomized Design Factorial with two factors effect and two reflications. Thouse effects were level Natrium Metabisulfit concentrations(N0 = 0%;, N1 = 0,1%;N2 = 0,2%; dan N3 = 0,3%), and level of adding concentrations Maltodekstrin (M1= 4%;M2 = 6%; M3= 8%; dan ;M4= 10%) The results of the reasearch showed that Nangka fruit nut submerged in different concentration of Matabisulfit solutions did not cause the different significant effect to carbohydrate and Ash content of product. And other effect to Total Soluble Solid, Rendement, and Orgonoleptic value caushed the different significant effect. The adding Maltodextrin at different concentrations did not cause the different significant effect to carbohydrate of product. Not other The adding Maltodextrin at different concentrations caused the different significant effect to Ash content, Total Soluble Solid (TSS), Rendement, and Organoleptic value of product Key word; Nangka fruit Nut, Metabisulfit Concentration, The adding Maltodextrin

STUDI PEMBUATAN DODOL PISANG (Musa paradisiaca L) Muhammad Iqbal Nusa; Misril Fuadi; Winda Astari Putri Pulungan
AGRIUM: Jurnal Ilmu Pertanian Vol 17, No 3 (2012)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This study aimed to determine the effect of the concentration of sugar and agar concentration on the quality of banana lunkhead. This research used Completely Randomized Design (CRD) factorial with (2) two replications. The first factor is the concentration of sugar with a password (G) which consists of four levels, namely: G1 = 20%, G2 = 30%, G3 and G4 = 40% = 50%. Second factor is the concentration of gelatin with a password (A) which consists of 4 levels are: A1 = 3.0%, A2 = 3.5%, 4.0% and A3 = A4 = 4.5%. The parameters observed were: TSS, moisture content, texture, color, flavor and aroma. Statistical Result analysis on each parameter gives the following conclusion: sugar concentrations highly significant effect (p> 0.01) in the TSS. Agar concentrations highly significant effect (p> 0.01) in the TSS. Sugar concentrations highly significant effect (p> 0.01) in the moisture content. Agar concentrations highly significant effect (p> 0.01) in the moisture content. Effect of different concentrations of glucose did not significantly (p <0.05) to the texture. Agar concentrations highly significant effect (p> 0.01) in the texture. Sugar concentrations highly significant effect (p> 0.01) on the color. Sugar concentrations highly significant effect (p> 0.01) in the flavor and aroma. 3,550 highest flavor and aroma obtained at treatment G4, G1 lowest at 2,425. Agar concentrations highly significant effect (p> 0.01) for flavor and aroma. Flavor and aroma highest obtained at treatment A4 3.363, 2.613 lowest on the A1. Keyword: concentration of sugar, agar concentration, quality of banana

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

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 Ainun , Alqamari, Muhammad Asmara Sari Nasution Azzy Hasby Prasetio Bachri Harun Siregar Budi Suarti Desi Ardilla Eddiyanto Eddiyanto Eko Budiono Fitria Fitria Hartika, Dyan Hilda Julia Ira Apriyanti Irma Julyanty Munthe Juita Rahmadani Manik Khairunnisa Rangkuti Masyura M.D Maysura MD Mhd Iqbal Nusa Mhd. Iqbal Nusa Muhammad Fahmi Rangkuti Muhammad Hafiz Muhammad Said Siregar Reni Puji Astuti Riris Nadia Syafrilia Gurning Sakral Hasby Puarada setiavani, gusti SITI FATIMAH Surnaherman , Surya Sanjaya Umar Ramadhan Batu Bara Winda Astari Putri Pulungan Wira Dian Rasih Wiri Arianingrum

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