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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 44 Documents
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KINETIKA PENGERINGAN SARI BUAH MENGKUDU DENGAN METODE FOAM MATE DRYING Muhammad Iqbal Nusa
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (965.394 KB) | DOI: 10.30596/agrintech.v3i1.4555

Abstract

The objective of this reasearch to study the effect of concentration egg albumin as foam agent, and duration of time whipping to physical caracteristic foam of the mengkudu fruit juice,and kinetic of foam mate drying.  The stage of  the reasearch have compiled to obtain juice mengkudu fruit by mechanical extraction. To adding maltodextrin (foaming stability) 5% (w/w), egg albumin (foaming agent) as the first factor four level as 0,25 %; 5 %; 7,5 %; and 10 % (w/w). Foaming process by whipping as the second factor with four level of duration time whipping 5; 10; 15; and 20 minute.  Quality of foaming indicators were cracteristic foaming as foaming expansion and density of foaming. And then foaming material to dry with foam mate thin drying methode at 700C to equilibrium moisture content. Measurement of paramater were characteristic physical of foaming, alteration of moisture content, the rate of drying, difusivitas moisture, and moisture content. The result of  reasearch data have indicated the corelation   increasing of foaming expansion with adding egg albumin concentration and prolong duration time of whipping, increasing of rate of drying and number of difusivitas moisture foam mate drying.
Peningkatan Kinerja Tenaga Kerja Bagian Sortasi Dan Grading Kulit Kayu Manis (C. Burmanii) Pada Cv. Rasdi & Co Berdasarkan Faktor-Faktor Yang Berpengaruh Andri Syaputra
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.364 KB) | DOI: 10.30596/agrintech.v3i1.4556

Abstract

Labour productivity is also greatly influenced by working procedures, the skills of workers, machine design and production equipment, as well as working environment. In this research, doing the identification of factors affecting the workers in sorting and grading of cinnamon skin department. The five factors are used as independent variables were the work motivation (X1), work environment (X2), salary (X3), age (X4) and workload (X5) that are correlated with one dependent variable which is the performance (Y). The Research conducted at Rasdi Fo & Co Jl. Adinegoro No. 38. 25172 Padang Lalang Simpang West Sumatra. Sampling extraction  method used in this study was stratified random sampling method. The Respondents were ≥ 25% from 70 production employees of Rasdi Fo & Co. and the characteristic features are based on years of service, so the method that would be used was to look at the curriculum vitae of employees and then grouped based on the length of working as the representative of the entire population. The measurement results obtained, the results of the maximum temperature was 38,44 °C and a minimum temperature was 29.33 °C and this did not meet the standards set. The results of a maximum humidity was 91.3% and minimum humidity was 59,2 % and also did not meet the standards set. The highest noise level was 78,4 dBA and at the lowest measurement was 48,8 dBA and was classified as normal without ear protection (1405/MENKES/SK/XI/ 2002).
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.
Aplikasi Susu Skim Pada Pembuatan Kefir Soya Adek irma
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 4, No 1 (2020): Jurnal Teknologi Pangan Dan Hasil Pertanian
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v4i1.9162

Abstract

Soy milk is a nutrient-wealthy drink. One manner to enhance the great of soy milk through processing it right into a probiotic drink is kefir soy milk. The purpose of this study to decide the impact of additional awareness of skim milk on the best of kefir soy milk is visible from the physical properties of chemistry, microbiology and organoleptik. This research was conducted by Completely Randomized Design (CRD) method in two stages: Determination of concentration of skim milk is 2%, 4%, 6% and 8%. Then followed by the addition of kefir stater concentration that is 2%, 4%, 6% and 8%. The prameters is total microbes, pH, alcohol content, TSS and organoleptic flavor. The addition of skim milk had a totally massive impact on p <0.01 on total microbial, pH, alcohol content material, flavor and TSS. The attention of kefir staterum has very extensive effect on p <0,01 to total microbial, pH, TSS, flavor and exclusive no longer significant with alcohol content material. The great effects were received on the S3K4 treatment. At alcohol content of zero.360% in line with the chemical composition of kefir.
Engkapsulasi Ekstrak Buah Mengkudu (Morinda Citrifolia L.) Menggunakan Ekstrak Kulit Jeruk (Citrus X limon L.) evi juliani; Syakir naim siregar
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 4, No 1 (2020): Jurnal Teknologi Pangan Dan Hasil Pertanian
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v4i1.9147

Abstract

Indonesia is famous for being a source of basic ingredients for herbal medicines. Noni is one of the most widely used plants for traditional medicine. Noni contains many compounds that are beneficial to health, so it is necessary to process the noni to be used as a practical herbal medicine and does not have an unpleasant odor to the public or the distinctive odor of the noni fruit. The study was conducted using a factorial Completely Randomized Design (CRD) consisting of two factors, namely: Factor I: Comparison of Noni Extract (Morinda citrifolia L) and Lemon Peel Extract (Citrus x limon) (E) consisting of 4 levels, namely: E1 = 150:135, E2=155:130, E3=160 : 125, E4=165:120. Factor II: Drying Time (P) consists of 4 levels, namely: P1 = 3 hours, P2 = 4 hours, P3 = 5 hours, P4 = 6 hours. Comparison of 155:130 material with 4 hours of drying time gives a moisture content of 3.71%, yield of 8.175 %.
Pengujian Mikrobiologi Dan Pengukuran Aktivitas Air (Aw) Pada Pembuatan Ikan Kayu (Katsuobushi) Dengan Perbandingan Metode Pengeringan Yang Berbeda Ahyani Ridhayani Lubis; Ahmad Fauzan Lubis; Fauziah Lubis
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 5, No 1 (2021): Jurnal Teknologi Pangan Dan Hasil Pertanian
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v5i1.9477

Abstract

Katsuobushi adalah masakan tradisional Jepang yaitu sejenis ikan kayu yang telah lama dikenal memiliki mutu dan flavour yang baik. Flavour dari katsuobushi terbentuk melalui tahapan proses yang cukup unik yaitu, perebusan, pengasapan, pengeringan dan fermentasi. Penelitian ini bertujuan untuk mengetahui proses pengolahan ikan kayu (Katsuobushi) tongkol (Euthynus affinis) dengan menggunakan perbandingan metode pengeringan matahari, oven dan pengasapan, dan untuk mengetahui parameter mikrobiologi  serta  untuk mengetahui Aktivitas air (aw) yang terjadi pada ikan kayu. Hasil penelitian nilai aw pada ikan kayu menunjukkan perbedaan nilai. Nilai aw pada pengeringan oven adalah A1 = 0,61, A2 = 0,59, A3 = 0,63 sedangkan pengeringan dengan pengasapan adalah B1= 0,67, B2 = 0,66, B3 = 0,65  dan nilai aw pada pengeringan matahari menunjukkan nilai sebesar C1 = 0,63, C2 = 0,63 C3 = 0,62. Hasil pengujian (ALT) ikan kayu dengan metode perbandingan pengeringan dengan oven 6 x 102 sedangkan nilai ALT ikan kayu yang menggunakan metode pengeringan pengasapan yaitu, 9  x 102  dan nilai ALT ikan kayu dengan metode pengeringan matahari yaitu, 8 x 102, sedagkan total kapang pada ikan kayu dengan perlakuan perbandingan pengeringan yaitu oven 3 x 101 sedangkan pengeringan menggunakan pengasapan yaitu, 9 x 101  dan pengerinagan  menggunakan matahari yaitu 6 x 101

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