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Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian
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 5 Documents
 1 
Search results for , issue "Vol 3, No 2 (2020)" : 5 Documents clear
KARAKTERISTIK TEH HIJAU DAUN GAHARU HASIL PENGERINGAN VAKUM Mhd.Iqbal Nusa
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 2 (2020)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v3i2.6645

Abstract

Extract of Agarwood leaf contained secondary metabolites compound with phytochemicaltest, it has characteristic of antioxidant.The objective of this research was determainvacuum drying performance with vacuum pressure and temprature combination attime ofdrying variation effect to quality of Agarwood leaf tea. This research was applied factorialcomplete random design with variation vacuum pressure and temprature combinations asfollows 30 kPa and 500C; 30 kPa and 600C; 40 kPa and 500C; 40 kPa and 600C;at variationtime of drying as 3, 4, 5, and 6 hour. Obsered parameter among others were water content,rendement,organolepticcolour,romaandtaste.Antioxidantactivitybaseonthedetermination of the IC50. Research results shaw that vacuum pressure and tempraturecombination at variationtime of drying effectto quality of Agarwood leaf tea that wasdifferenceonwatercontent,organolepticvalue,andactivitylevelofantioxidant.
KARAKTERISASI SIFAT FISIK MINYAK Eucalyptus DARI Eucalyptus grandis SECARA ENZIMATIS Muhammad Taufik; Ananta Akram
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 2 (2020)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v3i2.5806

Abstract

Research on the characterization of the physical properties of Eucalyptus oil from Eucalyptus grandis enzimatically using achatina fulica snail enzymes has been carried out to obtain a method suitable for volatile essential oils. This study uses the (RAL) method using two factorial. Factor 1 is the particle size consisting of 4 treatment vis, U1= 20 mesh, U2= 40 mesh, U3= 60 mesh, U4 80 mesh. Factor 2 is maceration time which consis of 4 treatments viz, M1= 2 days, M2= 3 days, M3= 4 days, M4= 5 days. The parameters observed were yield, specific gravity, refractive indeks, and aroma. From the results of the statistical analysis on each maceration time parameter gives a very significant effect (p<0,01) on the yield value, specific gravity, refractive index, and scent. Particle size gives a very significant effect (p<0,01) on yield value, specific gravity, refractive indeks, and scent.
PENGARUH PENAMBAHAN N-HEKSANA PADA ADULTERASI MINYAK KELAPA SAWIT DAN MINYAK BABI TERHADAP SIFAT FISIK Irfan Kurniawan
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 2 (2020)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v3i2.5808

Abstract

Palm oil is one of the most consumed and manufactured oils in the world. This inexpensive, easy-to-produce and highly stable oil is used for a wide variety of foods, cosmetics, hygiene products, and can also be used as a source of biofuels or biodiesel. Most palm oil is manufactured in Asia, Africa and South America because oil palm trees require warm temperatures, sunlight, and high rainfall to maximize their production. Pig oil is a fat that is taken from the fatty tissue of pig animals. Pig oil can be obtained by means of extraction using the dry rendering method is a way of extracting animal oil by heating without water. This research uses the complete random draft (RAL) factorial with (2) two repeats. Factor I: Solvent concentration (K) consists of 4 levels namely: K1 = 20%, K2 = 30%, K3 = 40% and K4 = 50%. Factor II: Maceration time (W) consists of 4 levels: W1 = 06 hours, W2 = 12 hours, W3 = 18 hours and W4 = 24 hours. The observed parameters include type weights, acid numbers, iodine numbers and total microbes. 
UJI EFEKTIVITAS ANTIMIKROBA DARI FORMULASI EKSTRAK DAUN KEMANGI (Ocinum basilicum L.) DAN DAUN RAMBUTAN (Nephelium lappaceum L.) TERHADAP BAKTERI Staphylococcus aureus Muhammad Rizky Dwinarta; Zulkifli Lubis
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 2 (2020)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v3i2.5809

Abstract

This research was conducted to determine whether the formulation of the two kind of leaves affects the growth of Staphylococcus aureus bacteria which generally attack high protein foods such as fish and meat. This studied uses a diffusion method with paper discs consisted of 5 levels, namely A = 80%: 20%, B = 60%: 40%, C = 50%: 50%, D = 40%: 60%, E = 20 %: 80% and 2 extract controls namely 100% basil extract control and 100% rambutan extract control. The parameters in this studied were to saw the effectiveness of antimicrobial compound formulations by means of measured the diameter of the inhibitory zone produced, and the level of antimicrobial strength in this studied was still weak because the test bacteria were stronger than the formulations given. The diffusion method used in this study is to homogenize the bacterial suspension with a boilon solution, then pour it into a cup that contains NA medium, then etch it gently on the surface of the media and put disc paper that has been given a formulation solution. Perform incubation for 24 hours at a temperature of 370C then measuring the inhibitory zone formed to determined the effectiveness of antimicrobial formulations.
PENGARUH PENAMBAHAN MADU PADA PEMBUATAN PERMEN JELLY KOLANGKALING (Arenga pinnata) Nofita Rahayu Silaen; Sentosa Ginting
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 2 (2020)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v3i2.5810

Abstract

This research is done aims to study the making of candy jelly sugar palm fruit with the addition of honey and to know the best gelatin concentration on making jelly sugar palm fruit (Arenga pinnata). This study was conducted using two factotes namely one factor of addition of honey and factor two gelatin concentration. And the parameters are water cramped test, ash content, crude fiber, reducing sugar analysis, TSS, organoleptic test of color, flavor, essences and texture. From the research results obtained as follows : based on the results of this study it can be concluded that with the addition of honey to the making of jelly sugar palm fruit give a very reak effect on P< 0,01 level to water content, ash content, reducing sugar, TSS, texture, color, essence an taste, while different not significant at P<0,05 to crude fiber. The addition of gelatin concentration has very significant effect on P<0,05 to crude fiber, reducing sugar, TSS, color essence and taste.

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