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Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian

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Published by Universitas Muhammadiyah Sumatera Utara

ISSN : - EISSN : 26141213 DOI : -

Core Subject : Science, Agriculture,

Agriculture, Biological Sciences & Forestry Computer Science & IT

Adalah publikasi jurnal ilmiah hasil penelitian di bidang pangan dan teknologi hasil pertanian, teknologi rekayasa proses pangan dan teknologi agroindustri. Jurnal ini diterbitkan secara berkala 2 kali setahun oleh Fakultas Pertanian Universitas Muhammadiyah Sumatera Utara, Medan.

Arjuna Subject : -

Articles 44 Documents

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Penggunaan Biosorben Biji Pepaya Untuk Merekondisi Kualitas Minyak Jelantah Muhammad Iqbal Nusa; Yunan Bakri Sipahutar
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This research objective has to show the effectivity of the using biosorbent Papaya seed to recondition of fried oil quality. The adsorption mechanizme and the factors effected to performance of biosorbent must studied Comprehensively. Totality of extent particle surface and the long time of biosorbent with adsorbed interface determined performance adsorption. The research was compiled to producing and activating Papaya seed as biosorbent; and then to do the experiment for effectivity biosorbent according with Complete Random Factorial Design, with two factor namely Mass biosorbent to Volume fried oil ratio (A1=5 %, A2 = 10 %, A3 = 15 %, dan A4 = 20 % (b/v) , and the long time of biosorbent fried oil interface (L1 = 2, L2 = 4, L3 = 6, dan L4 = 8 days). The result of data analysis to show that effect of Mass biosorbent to Volume fried oil ratio factor have significant different among factor level properly (p<0.05), the mean value of Peroxide Number, Free Acid Number, and Water Content of fried oil were tendence to below. But the value of organoleptic colour was increase. Effect of the long time of biosorbent fried oil interface have significant different among factor level properly (p<0.05), the mean value of Peroxide Number, Free Acid Number, and Water Content of fried oil were tendence to increase, and the value of organoleptic colour were also.

PEMBUATAN EDIBLE FILM DARI PATI TEMU HITAM (Curcuma aeruginosa Roxb.) DENGAN PENAMBAHAN GLISEROL Mhd Iqbal Nusa; Syakir Naim Siregar; Laila Muzdalifah
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The research objectives determine the effect of concentration Wild Ginger starch in suspension and adding glycerol on the edible film making of wild ginger starch. The Factorial Complete Randomized design was used with two factors. The first factor as treatments were the number of concentration Wild Ginger Starch in suspension (T) at four levels namely T1=2%, T2 = 4%, T3 = 6%, T4 = 8%. The second factor as treatment was the number of concentration glycerol adding (G) at four levels namely G1 = 20%, G2 = 30%, G3 = 40%, G4 = 50%. The physical characteristics film were observed as Parameters namely The film thickness, percentage elongatios of film, and Water Vapor Transmission Rate (WVTR). The statistical analysis of the parameters indicated that increasing concentrations of wild ginger starch in suspensions very significantly difference effect (P<0,01) for film thickness, percentage elongation of film, and Water Vapor Transmission Rate (WVTR). The increasing of glycerol adding very significantly difference effect (P<0,01) for film thickness, and percentage elongation of film. Unlike the Water Vapor Transmission Rate (WVTR) was significantly difference effect (P<0,05). Treatment interactions gave a very significantly different effect (P<0,01) for the thickness, and percentage elongation of film. Unsignificantly difference effect (P>0,05) for Water Vapor Transmission Rate (WVTR).Keywords: Wild ginger starch, glycerol, WVTR, edible film.

Pengaruh Tingkat Penambahan Daun Pepaya (Carica papaya L) Terhadap Karakteristik Nugget Ikan Lele Rizki Fadhillah Lubis; Rahmad Syukur Siregar
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The purpose of this study was to determine the rate of addition of papaya right to characteristic of catfish nuggets. The design used was completely randomized design (CRD) with 4 treatments and 3 replications. Then do the analysis of variance, followed by Duncan's test New Multiple Range Test (DNMRT) on the real level of 5%. The treatment used is the addition of papaya leaves ranging from 0 g (A), 5 g (B), 10 g (C) and 15 g (D) into 100 grams of material. Data were collected for catfish nugget products include: moisture content, ash content, protein content, crude fiber content, fat content, oil absorption power, identification of alkaloids, β-carotene content, physical analysis, total plate test and organoleptic (color, aroma , taste and texture).The results showed that the addition of 10 grams of papaya leaves are still acceptable to the percentage of panelists who expressed love to really like the color as much as 95%, 85% aroma, flavor and texture of 65% to 80%. Chemical analysis of water content obtained 53.37%, ash content 1.41%, 12.22% protein content; levels of fat before frying 1.88%; levels of fat after frying 9.01%, 2.15% crude fiber; power oil absorption 7.13%; identification alkaloid (+ +); β-carotene content before frying 1993.2201 microg; once fried 1089.0280 microg; violence before frying 3.99 N / cm ², and after frying 2.71 N / cm ² and the plates a total of 1.1 x 104 CFU / g. Keywords: papaya leaves, nugget, catfish, β-carotene and alkaloids

Pengaruh Nilai Carbon Equivalen (CE) Dari Cast Iron Pada Proses Penangkaian Anoda Di Rodding Plant Dede Ibrahim Muthawali
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Addition of the substance will effect the value of carbon equivalent (CE) cast iron. Carbon equivalent value is a parameter that tells us how much carbon is cointained in the cast iron. Carbon equivalent values were determined between 4,7 to 4,9. When the carbon equivalent (CE) on the cast iron is less than 4.7 to 4.9 then it will be easy to cast iron, causing cracks in the baked anode rod will come loose. And usage cast iron is not optimal. And when more than that value so cast iron will difficult loose from the anode rod. From the observations that have been made obtainable carbon equivalent (CE) cast iron are 3,76 and 4,7. This indicates that the value of carbon equivalent (CE) cast iron still eligible and meet the standars that have been established which is between 4,7 to 4,9.

ANALISIS SENYAWA ANTIFUNGAL BAKTERI ENDOFIT ASAL TANAMAN JAGUNG (Zea mays L.) Andini Hanif; Rini Susanti
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Endophytic bacteria repoted can produce metabolite as antifungal compound. This study was aimed to knowing and obtain antifungal compound wich are produced of endophytic bacteria to control fungal pathogen. Isolation of endophytic bacteria was done using surface sterilization method, furthermore hypersensitive reaction test of bacteria was done for selection pathogenicity of bacteria. Endophytic bacteria was tested their antagonism against fungal pathogen for selection the potential of endophytic bacteria. Isolate of endophytic bacteria which have highest growth inhibitor would be extracted and analyzed the antifungal compound. The result showed that threeisolate of endophytic bacteria wich one potentially in inhibiting fungal pathogen are isolate EF14III, ER1I and ER101. Isolate bacteria ER1I was the most effective in inhibiting the growth of fungal pathogen. Antifungal compound in isolate bacteria ER1I are fenol, lauric acid, propenoic acid, and cyclohexanone.Keywords: Antifungal compound, Endophytic Bacteria, Fungal pathogen

Kajian Subtitusi Terigu Dengan Pasta Sukun (Arthocorpus altilis fosberg) Dan Pasta Labu Kuning (Cucurbita moschata durch) Pada Pembuatan Mi Basah Hotman Manurung; Rosnawyta Simanjuntak
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The noodle circulating in the market and which we often consume the main ingredient is wheat flour so that the nutrient components such as fiber and carotenoids contained in noodle is very minimal. To increase the content of fiber and carotene noodle it is necessary to substitute flour with local food containing fiber and carotenoids. For example breadfruit and pumpkin. This study aims to determine how the influence of the amount of pumpkin paste and breadfruit as the substitution of flour to the characteristics of wet noodles and to the color preferences test and to determine the effect of storage duration on carotenoid content of wet noodles. The experiment was conducted by non factorial randomized design by comparing the amount of pumpkin paste to breadfruit paste and storage duration. The results showed that water content, ash content and protein content were not influenced by the ratio of the number of pumpkin paste to breadfruit paste. But the fiber content increased from 1.22% to 3.16% and carotenoid levels from 0.07 ppm to 0.10 ppm. The color preference level increases from 1.86 (dislikes) to 3.35 (like). Time storage can lower carotenoid levels from 0.105 ppm at 0 days storage to 0.08 ppm at 4 days. The conclusion of flour substitution with breadfruit paste and pumpkin paste can increase the fiber content and wet carotenoid noodles. Storage results in decreased carotenoid levels.

Analisis Lemak Babi Pada Produk Pangan Olahan Menggunakan Spektroskopi UV – Vis Desi Ardilla; Muhammad Taufik; Dafni Mawar Tarigan; Muhammad Thamrin; Mariany Razali; Hendy Syahputra Siregar
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The safety of processed food products is necessary to prevent food from possible of biological contaminants, chemical, and the others that may be harm of human health and conflict with religion, beliefs and culture of the community so that it is safe for consumption, including foods containing of pork so that it is necessary accurate method of analysis in the laboratory. This paper aims to analyze of pork in processed food products using UV-Vis Spectroscopy. Using spectrometric method, optimum wavelength was obtained at 270 nm, concentration was obtained in pig corned respectively 2,2703%, 35,3784%, 49,6351%, and 52,5405 %.

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

Studi Awal: Analisis Sifat Fisika Lemak Babi Hasil Ekstraksi Pada Produk Pangan Olahan Muhammad Taufik; Desi Ardilla; Dafni Mawar Tarigan; Muhammad Thamrin; Mariany Razali; Muhammad Iqbal Afritario
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Technological advances and diversity of the meat processed have grown tremendously with exceptional quality and price. Often found pork fat mixed with other meat processed. This led many experts to find a simple and inexpensive method of examining the physical properties of pig fat. This research is a preliminary study in the analysis of fat physics properties of pigs that aims to analyze the physical properties of extraction Pigs on the meat processed. In this study, n-hexane was carried used variated of concentrations and sample weights respectively : 20% : 10 g, 30% : 20 g, 40% : 30 g, 50% : 40 g. Specific gravity is obtained respectively 0.8208, 0.8210, 0.8215, 0.8215. The refractive index was obtained respectively 1.502, 1.502, 1.503, 1.505. The melting point was obtained respectively 42,638, 42,700, 42,700, 42,700. Iodine numbers were obtained respectively 46,441, 46,449, 46,460, 46,463 and the saponification numbers were obtained respectively 228,446, 228,440, 228,435, 228,428

Pemanfaatan Pelepah Kelapa Sawit (Elaeis guineensis) Dengan Penambahan Pati Kulit Singkong (Manihot utilissima) Dalam Pembuatan Briket Desi Ardilla; Misril Fuadi; Azzy Hasby Prasetio
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Palm briquette briquette production as one of the fuel substitutes that began to thin and as a source of renewable alternative energy is done with the addition of cassava starch. This research used Factorial Randomized Complete Design (RAL) with two replications. Factor I is the addition of cassava husk starch with a password (P) consisting of 4 levels, namely: P1 = 5%, P2 = 10%, P3 = 15%, P4 = 20%. Factor II is the drying temperature with the code (S) consisting of 4 levels, namely: S1 = 1000C, S2 = 1100C, S3 = 1200C, S4 = 1300C. Parameters observed included heating value, moisture content, ash content. Statistical analysis result on each parameter show: The addition of Cassava Starch has a very significant different effect (P <0.01) on the calorific value. The addition of Cassava Starch gave a very significant different effect (P <0.01) on Briket Water Content. The addition of Cassava Starch gave a very significant different effect (P <0.01) on Ash Content in Briquette.Keywords : Cassava leaf, palm stem, briquettes, calorific value

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