cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota medan,
Sumatera utara
INDONESIA
Jurnal Rekayasa Pangan dan Pertanian
Published by Universitas Sumatera Utara
ISSN : 2303386X     EISSN : -     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Engineering
Jurnal Rekayasa Pangan dan Pertanian merupakan media untuk publikasi tulisan asli berkaitan dengan teknologi pangan dan keteknikan pertanian secara luas, yang diterbitkan atas kerjasama antara Program Studi Ilmu dan Teknologi Pangan dan Program Studi Keteknikan Pertanian Fakultas Pertanian USU.
Arjuna Subject : -
Articles 30 Documents
 1   2   3 
Search results for , issue "Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian" : 30 Documents clear
PENGARUH PERBANDINGAN JUMLAH GULA AREN DENGAN KRIMER DAN PERSENTASE MALTODEKSTRIN TERHADAP KARAKTERISTIK BUBUK MINUMAN JAHE INSTAN (The Effect of Ratio of Palm Sugar With Creamer and Percentation of Maltodextrin on the Quality of Ginger Drink Instant Powd Hebry Siagian; Herla Rusmarilin; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (142.268 KB)

Abstract

ABSTRACT This study was conducted to determine the effect of ratio  of palm sugar with creamer and percentation of maltodextrin on the quality of ginger drink instant powder. This research was conducted by using completely randomized  design  with  two  factors  i.  e:  ratio  of  palm sugar with creamer (A) : (85%:15% ; 75%:25% ; 65%:35% ; 55%:45%) and percentation of maltodextrin (B) : (12,5% ; 15% ; 17,5% ; 20%). The parameters analyzed were water content, ash content, total soluble solid, total solid, solubility, the hedonic organoleptic value of flavor and taste, the score organoleptic value of taste and colour. The result showed that the ratio of palm sugar with creamer had highly significant effect on the water content, ash content, total soluble solid, total solid, solubility, hight of sediment, the hedonic organoleptic value of taste and colour. Percentation of maltodextrin had highly significant effect on water content, ash content, total soluble solid, total solid, solubility, the hedonic organoleptic value of flavour and taste, the score organoleptic value of taste. Ratio of palm sugar with creamer of 55%:45% and percentation of maltodextrin of 20% produced the best quality of ginger drink instant powder. Key word : Creamer, Ginger Drink Instant Powder, Maltodextrin, Palm Sugar. ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan jumlah gula aren dengan krimer dan persentase maltodekstrin terhadap karakteristik minuman jahe instan.  Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap Faktorial 2 faktor, yaitu Faktor I perbandingan jumlah gula aren dengan krimer terdiri dari 4 taraf, yaitu 85%:15% ; 75%:25% ; 65%:35% ; 55%:45%. Faktor II yaitu konsentrasi maltodekstrin terdiri dari 4 taraf yaitu 12,5%, 15%, 17,5%, dan 20%. Parameter mutu minuman jahe instan yang diamati meliputi kadar air, kadar abu, total padatan terlarut, total padatan, daya larut, tinggi endapan, nilai hedonik rasa dan warna.  Hasil penelitian menunjukkan perbandingan jumlah gula aren dengan krimer memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, total padatan, daya larut, nilai hedonik rasa dan warna.  Konsentrasi maltodekstrin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, total padatan, daya larut, tinggi endapan, nilai hedonik rasa dan aroma.  Perbandingan jumlah gula aren dan krimer 55% : 45% dan persentase maltodekstrin 20% menghasilkan bubuk minuman jahe dengan mutu terbaik.   Kata Kunci : Gula Aren, Krimer, Maltodekstrin, Minuman Bubuk Instan Jahe 
PENGARUH PERBANDINGAN BUBUR JAGUNG DENGAN BUBUR KACANG MERAH DAN PERSENTASE CARBOXY METHYL CELLULOSE TERHADAP MUTU SELAI (The Effect of Ratio of Corn Porridge with Red Kidney Bean Porridge and Percentage of Carboxy Methyl Celluloseon The Quality of Jam) Andreas Sembiring; Sentosa Ginting; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (136.788 KB)

Abstract

ABSTRACT The aim of this study was to find the effect of the ratio of corn porridge with red kidney bean porridge and percentage of carboxy methyl cellulose on the quality of jam. This study was using completely randomized design with two factors, i.e ratio of corn porridge with red kidney bean porridge (K) : (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) and percentage of carboxy methyl cellulose(L): (0,25%, 0,5%, 0,75%, 1,0%). Parameter analyzed were moisture content, ash content, crude fiber content, protein content, total soluble solid, total sugar, pH, total plate count, organoleptic test of  color, flavor, taste and topicality. The results showed that the ratio of corn porridge with red kidney bean porridge had highly significant effect on moisture content, ash content, crude fiber content, protein content, total soluble solid, total sugar, pH, organoleptic value of color, flavor, taste, and topicality. Percentage of carboxyl methyl cellulose had highly significant effect on moisture content, ash content, crude fiber content, and organoleptic value of topicality. Interaction of the ratio of corn porridge with red kidney bean porridge and percentage of carboxy methyl cellulose had no significant effect on all of parameters analyzed. The ratio of corn porridge with red kidney bean porridge of 90%:10% and percentage of carboxy methyl cellulose of 1% produced the best jam. Keywords: Corn, Carboxy Methyl Cellulose, Jam, Red Kidney Bean ABSTRAK   Penelitian ini bertujuan untuk mengetahui perbandingan bubur jagung dengan bubur kacang merah dan persentase CMC terhadap mutu selai.  Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap Faktorial, terdiri dari 2 faktor, yaitu perbandingan bubur jagung dan bubur kacang merah (K)  (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%), dan persentase karboksil metil selulosa (L) (0,25%, 0,5%, 0,75%, 1,0%). Parameter mutu selai yang diamati meliputi kadar air, kadar abu, kadar serat kasar, kadar protein, total padatan terlarut, total gula, pH, total mikroba, dan uji orgnoleptik warna, flavor, rasa, dan daya oles. Hasil penelitian menunjukkan perbandingan bubur jagung dan bubur kacang merah memberikan pengaruh berbeda sangat nyata terhadap kadar air, abu, serat kasar, protein, total padatan terlarut, total gula, pH niilai organoleptik warna, flavor, rasa dan daya oles.  Konsentrasi karboksil metil selulosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, abu, serat kasar dan daya oles.  Interaksi antara perbandingan bubur jagung dan bubur kacang merah serta konsentrasi karboksil metil selulosa memberikan pengaruh berbeda tidak nyata terhadap semua parameter mutu selai yang diamati.  Rasio bubur jagung dan kacang merah 90:10 dan persentase karboksil metil selulosa 1% menghasilkan selai dengan mutu terbaik.   Kata Kunci : Jagung, Kacang Merah, Karboksil Metil Selulosa, Selai
PENGARUH KONSENTRASI BAHAN PENGAWET ALAMI DARI EKSTRAK DAUN GAMBIR (Uncaria gambir Roxb) TERHADAP MUTU TAHU SELAMA PENYIMPANAN (The Effect of concentration of Gambir leaf extract (Uncaria gambir Roxb) on Quality of Tofu at Storage) Arihta Tumangger; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (143.243 KB)

Abstract

ABSTRACT This study was performed to determine the effect of concentration of gambir leaf (Uncaria gambir Roxb) on quality of tofu at storage. Method of this study was completely randomized design with two factors i.e. the concentration of gambir leaf extract (G) : (0 %), (0,25 %), (0,5 %), (0,75 %) and (1 %) and storage time (L) : (0 days), (2 days), (4 days), and (6 days). The analyzed parameters were total microorganism, tofu acidity, immersion water acidity, moisture content, ash content, protein content, and sensory test (color, aroma, flavor, and texture). The concentration of gambir leaf extract had highly significant effect on total microorganism, ash content, and sensory test ( color, aroma, and texture). Storage time (L) had highly significant effect on total microorganism, tofu acidity, immersion water acidity, water content, protein content, and sensory test (color, aroma, taste, and texture). The interaction of gambir leaf extract and storage time had highly significant effect on total microorganism and color. The best composition which gave the best effect on tofu was 0,5 % of gambir leaf extract and 4 days storage. Keywords: Gambir Leaf Extract, Storage Time, Tofu ABSTRAK Penelitian ini dilakukan untuk mengetahui konsentrasi ekstrak daun gambir yang tepat pada air perendaman untuk dapat mempertahankan mutu tahu selama penyimpanan. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu konsentrasi ekstrak daun gambir  (G) : (0 %), (0,25 %), (0,5 %), (0,75 %) dan (1 %) dan lama penyimpanan (L) : (0 hari), (2 hari), (4 hari), dan (6 hari). Parameter yang dianalisa adalah total mikroba, pH tahu, pH air rendaman, kadar air, kadar abu, kadar protein, uji organoleptik  (warna, aroma, rasa, dan tekstur). Konsentrasi ekstrak daun gambir memberikan pengaruh yang berbeda sangat nyata terhadap total mikroba, kadar abu, dan uji organoleptik (warna, aroma, dan tekstur). Lama penyimpanan (L) memberikan pengaruh yang berbeda sangat nyata terhadap total mikroba, pH tahu, pH air rendaman, kadar air, kadar protein, dan uji organoleptik (warna, aroma, rasa dan tekstur). Interaksi kedua faktor memberikan pengaruh yang berbeda sangat nyata terhadap total mikroba dan uji organoleptik (warna). Konsentrasi ekstrak daun gambir 0,5 % dan lama penyimpanan 4 hari memberikan yang terbaik untuk mutu tahu.   Kata kunci : Ekstrak Daun Gambir, Lama Penyimpanan, Tahu
PENGARUH PENAMBAHAN ASAM SUNTI DAN PERBANDINGAN GUM ARAB DENGAN GELATIN TERHADAP MUTU BUMBU GULAI ACEH BUBUK (The Effect of The Addition of Asam Sunti and Ratio of Arabic Gum and Gelatine on The Quality of Aceh’s Curry Powder) Dara Irtadha; Linda Masniary Lubis; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.849 KB)

Abstract

ABSTRACT The aim of this research was to find the effect of the addition of asam sunti and ratio of arabic gum and gelatine to the quality of aceh’s curry powder. This research was done at Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e addition of sunti acid (D)  : (5% ; 10% ; 15%) and ratio of arabic gum and gelatin (I) : (2%:0% ; 1,5%:0,5% ; 1%:1% ; 0,5%:1,5% ; 0%:2%). The parameters analyzed were water content, ash content, fiber content, total acid, value of pH, solubility, value of colour, total microbial, viscosity, the hedonic value of taste, flavor, and the score value of colour.The results showed that the addition of asam sunti had highly significant effect on water content, ash content, fiber content, total acid, value of pH, solubility, value of colour, total microbial, viscosity, the hedonic value of taste, and the score value of colour. But the addition of sunti acid had no significant effect on hedonic value of flavor. The ratio of arabic gum and galatine had highly significant effect on ash content, fiber content, solubility, value of colour, and viscosity. But the ratio of arabic acid and gelatine had no significant effect on water content, total acid, value of pH, total microbial, the hedonic value of taste, the hedonic value of flavor, and the score value of colour. The interaction between the two factors had highly significant effect on solubility and viscosity. But the interaction between the two factors had no significant effect on all parameters, except solubility and viscosity. The best quality of instant aceh’s curry powder was the addition of asam sunti of 10% and ratio of arabic gum and gelatine of 1%:1%. Keyword   : Aceh’s Curry Powder, Arabic Gum, Asam Sunti, Gelatine. ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh penambahan asam sunti dengan perbandingan jumlah gum arab dengan gelatin terhadap mutu bumbu gulai aceh instan. Penelitian ini dilakukan di Laboratorium teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, menggunakan rancangan acak lengkap 2 faktor, yaitu penambahan asam sunti (D) (5%: 10%: 15%) dan perbandingan gum arab dengan gelatin (I) (2%:0%; 1,5%;0,5%; 1%;1%; 0,5%;1,5%; 0%;2%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar serat, total asam, nilai pH, daya larut, nilai indeks warna, total mikroba, viskositas, nilai hedonik rasa, nilai hedonik aroma, dan skor warna. Hasil penelitian menunjukkan bahwa Penambahan asam sunti memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total asam, nilai pH, daya larut, nilai indeks warna, total mikroba, viskositas, nilai hedonik rasa, dan skor warna. Namun, penambahan asam sunti memberikan pengaruh berbeda tidak nyata terhadap hedonik aroma. Perbandingan gum arab dengan gelatin memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar serat, daya larut, nilai indeks warna, dan viskositas. Namun perbandingan gum arab dengan gelatin memberikan pengaruh berbeda tidak nyata terhadap kadar air, total asam, nilai pH, total mikroba, nilai hedonik rasa, nilai hedonik aroma, dan nilai skor warna. Interaksi antara penambahan asam sunti dan perbandingan gum arab dan gelatin memberikan pengaruh berbeda sangat nyata terhadap daya larut dan kekentalan. Namun Interaksi antara penambahan asam sunti dan perbandingan gum arab dan gelatin memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar abu, kadar serat kasar, total asam, nilai pH, nilai indeks warna, total mikroba, nilai hedonik rasa, nilai hedonik aroma, dan nilai skor warna. Pembuatan bumbu gulai aceh instan yang bermutu baik disarankan menggunakan penambahan asam sunti sebesar 10% perbandingan gum arab dan gelatin sebesar 1,0% : 1,0%.   Kata Kunci : Asam Sunti, Bumbu Gulai Aceh Instan, Gelatin, Gum Arab.
PENGARUH PERBANDINGAN SARI TAPE JAGUNG DENGAN SARI JAHE DAN PERSENTASE GULA TERHADAP MUTU MINUMAN SARI TAPE JAGUNG-JAHE (The Effect of Ratio of Fermented Corn Liquid Fraction with Ginger Extract and Sugar Percentage on The Quality of Ginger and Corn Ferm Indri Suci Astuti; Herla Rusmarilin; Hotnida Sinaga
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.18 KB)

Abstract

ABSTRACT Extract of ginger and fermented corn drink is a drink from liquid fraction of fermented corn. Fermented corn liquid has a slightly sour taste, the addition of ginger and sugar could improve its organoleptic quality. The research was performed to find the effect of ratio of fermented corn liquid fraction with ginger extract and sugar percentage on the quality of ginger and fermented corn extract drink. This research designed was factorial randomized block design with two factors i.e. ratio of fermented corn liquid fraction with ginger extract (J) (55%:45% ; 60%:40% ; 65%:35% ; 70%:30%) and percentage of sugar (G) (5%; 10%; 15%; 20%). The parameters that analyzed were ph value, total soluble solid, total acid, total sugar, total  microbe, alcohol content, hedonic test and score test of color, flavor, taste. The best extract of ginger and fermented corn drink (J3G3) was at the ratio of fermented corn liquid fraction with ginger extract (65%:35%) and 15% sugar percentage. Keywords: Fermented Corn Liquid, Ginger Extract, Total Soluble Solid, Total Sugar ABSTRAK Minuman sari tape jagung-jahe merupakan minuman yang berasal dari sari tape jagung hasil fermentasi. Sari tape jagung memiliki rasa yang sedikit asam, sehingga dilakukan penambahan jahe dan gula untuk meningkatkan kualitas organoleptik minuman. Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari tape jagung dengan sari jahe dan persentase gula terhadap mutu minuman sari tape jagung-jahe. Penelitian ini menggunakan rancangan acak kelompok faktorial dua faktor yaitu perbandingan sari tape jagung dengan sari jahe (J) (55%:45% ; 60%:40% ; 65%:35% ; 70%:30%) dan persentase gula (G) (5%; 10%; 15%; dan 20%). Parameter yang dianalisis adalah nilai ph, total padatan terlarut, total asam, total gula, total  mikroba, kadar alkohol, nilai hedonik (warna, aroma, rasa), dan nilai skor (warna, aroma, rasa). Minuman sari tape jagung-jahe terbaik terdapat pada perlakuan J3G3 yaitu perbandingan sari tape jagung dengan sari jahe (65%:35%) dan persentase gula 15%.   Kata Kunci: Sari Jahe, Sari Tape Jagung, Total Gula, Total Padatan Terlarut
PENGARUH PERBANDINGAN BUBUR BUAH NANAS DENGAN BUBUR SAYUR SAWI HIJAU DAN PERSENTASE GUM ARAB TERHADAP MUTU SELAI NASA (The Effect of Ratio of Pinneaple Pulp with Green Grass Vegetables and Percentage of Arabic Gom on The Quality of “Nasa” Jam) Khuman Marion Nainggolan; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (130.675 KB)

Abstract

ABSTRACT The aim of this study was to find the effect of the ratio of pinneaple pulp with green grass vegetables and percentage of arabic gom on the quality of “nasa” jam. This study was using completely randomized design with two factors, i.e ratio of pinneaple pulp with green grass vegetable (K) : (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) and percentage of gom arabic (L): (0,1%, 0,3%, 0,5%, 0,7%). Parameter analyzed were moisture content, ash content, crude fiber content, vitamin C content, total acid, total soluble solid, pH, total plate count, organoleptic test of, color, flavor, taste and topicality. The results of this study showed that the ratio of pinneaple pulp with green grass vegetables had highly significant effect on ash content, crude fiber content, vitamin C content total acid, total soluble solid, pH, organoleptic value of  , color, flavor, tast and topicality, and had significant effect on moisture content. Percentage of arabic gom had highly significant effect on moisture content and had significant effect on ash content. Interaction of the ratio of pinneaple pulp with green grass vegetables and percentage of arabic gom had no significant effect on all of parameter analyzed. Based on the ratio of pinneaple pulp with green grass vegetables the ratio of 80%: 20% produced the best “nasa” jam and percentage of arabic gom of 0,7% produced the best “nasa” jam. Keywords: arabic gom, green grass vegetables, jam, pineapple ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur buah nanas dengan bubur sayur sawi hijau dan persentase gum arab serta interaksinya terhadap mutu selai “nasa”. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan dua faktor yaitu perbandingan konsentrasi bubur buah nanas dengan bubur sayur  sawi (K): (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) dan persentase  gum arab (L): (0,1%, 0,3%, 0,5%, 0,7%). Parameter yang dianalisis adalah kadar air (%), kadar abu (%), kadar serat kasar (%), kandungan vitamin C (mg/100g), total asam (%), total padatan terlarut (oBrix), pH, total mikroba (log CFU/g), uji organoleptik warna, aroma, rasa dan daya oles. Hasil penelitian menunjukkan bahwa perbandingan konsentrasi bubur buah nanas dengan bubur sayur  sawi hijau memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar serat kasar, kandungan vitamin C, total asam, total padatan terlarut, pH, organoleptik warna, aroma, rasa dan daya oles dan memberi pengaruh berbeda nyata terhadap kadar air. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar air dan pengaruh berbeda nyata terhadap kadar abu. Interaksi antara kedua faktor memberi pengaruh  berbeda tidak nyata terhadap semua parameter uji. Berdasarkan perbandingan bubur buah nanas dengan bubur sayur sawi hijau maka perbandingan 80%:20% menghasilkan selai “nasa” dengan mutu baik dan persentase gum arab 0,7% menghasilkan selai “nasa” dengan mutu terbaik.   Kata kunci: gum arab, nanas, sawi hijau, selai
PENGARUH PERBANDINGAN KONSENTRASI XANTHAN GUM DENGAN KARAGENAN DAN LAMA PEMASAKAN TERHADAP MUTU JELLY TERONG BELANDA (The Effect of Ratio of Xanthan Gum and Carragenan and Cooking Time on The Quality of Tamarillo Jelly) Melva Syafitri Pasaribu; Zulkifli Lubis; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (138.671 KB)

Abstract

ABSTRACT The purpose of this study was to determine the effect of ratio of xanthan gumic and carragenan and cooking time on the quality of tamarillo jelly. This study was done used completely randomized design with two factors, ie: ratio of  xanthan gumic and carragenan (K) (0,7:1,0%, 0,8%:0,9%, 0,9%:0,8%, and 1,0%:0,7%) and cooking time (L): (15 minute, 20 minute, 25 minute and 30 minute). The ratio of Xanthan gumic and carragenan gave highly significant effect on moisture content, ash content, and sensory value of colour. Cooking time gave highly significant effect  on moisture content, vitamine C content, total acid, total soluble solid, sensory value of color, flavor, taste, and plasticity, and gave significant effect on ash content. The interaction of the ratio of xanthan gumic and carragenan and cooking time had highly significant effect on moisture content. The best quality of tamarillo jelly was obtained from the ratio of xanthan gum and carragenan (K4 of 1,0%:0,7%) and cooking time (L3 of 25 minute). Keywords: Carragenan, Cooking Time, Jelly, Tamarillo, Xanthan Gum ABSTRAK   Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan konsentrasi xanthan gum dengan karagenan dan lama pemasakan terhadap mutu jelly terong belanda. Penelitian dilakukan dengan menggunakan Rancangan Acak lengkap Faktorial dengan 2 faktor, yaitu perbandingan konsentrasi xanthan gum dan karagenan (K) : 0,7:1,0%, 0,8%:0,9%, 0,9%:0,8%, dan 1,0%:0,7%, serta lama pemasakan (L) : 15 menit, 20 menit, 25 menit, dan 30 menit.  Perbandingan konsentrasi xanthan gum dan karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, dan nilai organoleptik warna.  Lama pemasakan memberikan pengaruh berbeda sangat nyata terhadap kadar air, vitamin C, total asam, total padatan terlarut, nilai organoleptik warna, aroma, rasa, dan plastisitas, serta memberikan pengaruh berbeda nyata terhadap kadar abu.  Interaksi antara perbandingan konsentrasi xanthan gum dan karagenan serta lama pemasakan memberikan pengaruh berbeda sangat nyata terhadap kadar air.  Jelly terong belanda dengan mutu terbaik diperoleh dari perlakuan perbandingan konsentrasi xanthan gum dan karagenan 1,0% : 0,7%, dan lama pemasakan 25 menit.   Kata Kunci : Karagenan, Jelly, Lama Pemasakan, Tamarilo, Xanthan Gum
PENGARUH PERBANDINGAN TEPUNG TERIGU DENGAN TEPUNG LABU KUNING DAN PENAMBAHAN RAGI TERHADAP MUTU ROTI TAWAR (The Effect of Ratio of Wheat flour and Pumpkin Flour and Yeast on The Quality of White Bread) Dita Deviana Fadhilah; Rona J. Nainggolan; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (177.84 KB)

Abstract

ABSTRACT This research was aimed to know the effect of ratio of wheat flour and pumpkin flour and percentation of yeast to produce the best characteristics of white bread and to introduce a new pumpkin product. This research was conducted using a completely randomized design with two factors, namely ratio of pumpkin flour and wheat flour; (95%:5%, 90%:10%, 85%:15%, and 80%:20%)and percentation of yeast; 1%, 2%, 3%, and 4%. The parameters analyzed were water content, ash content, fat content, protein content, carbohydrate content, fiber content, volume increase, organoleptic values (colour, flavour, taste, and texture). The results showed that the ratio of wheat flour and pumpkin flour had highly significant effect on ash content, protein content, fat content, fiber content, carbohydrate content, volume increase, colour, and taste. Concentration of yeast had highly significant effect on ash content, protein content, fiber content, volume, colour, and  taste, but had significant effect on texture. The 85%:15% proportion of wheat flour on pumpkin flour and 3% of yeast produced the better and more acceptable quality of bread. Keywords: Pumpkin, White Bread, Yeast ABSTRAK   Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung terigu dengan tepung labu kuning dan penambahan ragi untuk menghasilkan roti tawar dengan karakteristik terbaik dan untuk mengenalkan produk olahan dari tepung labu kuning. Penelitian ini dilakukan menggunakan rancangan acak lengkap dua faktor, yaitu perbandingan tepung terigu dan tepung labu kuning yaitu 95%:5%, 90%:10%, 85%:15%, dan 80%:20% dan konsentrasi ragi yaitu 1%, 2%, 3%, dan 4%. Parameter yang dianalisis meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar, volume pengembangan, pengujian organoleptik (warna, aroma, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa pengaruh perbandingan tepung terigu dengan tepung labu kuning memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar protein, kadar lemak, kadar serat kasar, kadar karbohidrat, volume pengembangan, nilai organoleptik warna, rasa, dan tekstur. Penambahan ragi memberikan pengaruh sangat nyata terhadap kadar abu, kadar protein, kadar serat kasar, volume pengembangan, nilai organoleptik warna, dan rasa, namun berbeda nyata terhadap nilai organoleptik tekstur. Perbandingan tepung terigu dengan tepung labu kuning sebesar 85%:15% dan penambahan ragi sebesar 3% menghasilkan roti tawar yang lebih baik dan dapat diterima.   Kata kunci: labu kuning, roti tawar, ragi
PENGARUH PERBANDINGAN BUBUR MENTIMUN DENGAN BUBUR BROKOLI DAN PERSENTASE GUM ARAB TERHADAP MUTU VEGETABLE LEATHER (The Effect of Ratio of Cucumber Porridge With Broccoli Porridge and Percentage of Arabic Gum on The Quality of Vegetable Rodiyanti Rodiyanti; Sentosa Ginting; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (123.747 KB)

Abstract

ABSTRACT The objective of this research was to find out the effect of ratio of cucumber porridge with broccoli porridge and percentage of arabic gum on the quality of vegetable leather. This research was conducted by using completely randomized design (CRD) with two factors, i.e. ratio of cucumber porridge with broccoli porridge (R) (60%:40%; 50%:50%; 40%:60%; 30%:70%) and percentage of arabic gum (S) (0,5%, 1,0%, 1,5%, 2,0%). Parameters analyzed were water content, total soluble solid, crude fiber content, ash content, color index, organoleptic values of colour, flavour, taste, texture and consumer acceptance. The results showed that the  ratio of cucumber porridge with broccoli porridge had highly significant effect on water content, crude fiber content, ash content, and consumer acceptance. The percentage of arabic gum had highly significant effect on water content, crude fiber content, and ash content. The interaction of ratio of cucumber porridge with broccoli porridge and percentage of arabic gum had highly significant effect on crude fiber content. Product vegetable  leather the best is product by treatment comparison cucumber porridge with broccoli porridge 30% : 70% and persentase of arabic  gum 2,0% which has characteristic of quality crude fiber content highest of 2,7%.  Keywords :  Cucumber, broccoli, arabic gum, vegetable leather ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur mentimun dengan bubur brokoli dan persentase gum arab terhadap mutu vegetable leather. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu perbandingan bubur mentimun dengan bubur brokoli (R) (60%:40%; 50%:50%; 40%:60%; 30%:70%) dan persentase gum arab (S) (0,5%; 1,0%; 1,5%; 2,0%). Parameter yang dianalisa adalah kadar air, total padatan terlarut, kadar serat kasar, kadar abu, indeks warna, organoleptik hedonik warna, aroma, rasa, tekstur, dan penerimaan konsumen. Hasil penelitian menunjukkan bahwa perbandingan bubur mentimun dengan bubur brokoli memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat kasar, kadar abu dan penerimaan konsumen. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar air,  kadar serat kasar, dan kadar abu. Interaksi perbandingan bubur mentimun dengan bubur brokoli dan persentase gum arab memberi pengaruh berbeda sangat terhadap kadar serat kasar. Produk vegetable leather terbaik adalah produk dengan perlakuan perbandingan bubur mentimun dengan bubur brokoli 30% : 70% dan persentase gum arab 2,0% yang memiliki karakteristik mutu kadar serat kasar tertinggi sebesar 2,7%.   Kata kunci : Mentimun, brokoli, gum arab, vegetable leather
PENGARUH PENAMBAHAN BUNGA KECOMBRANG TERHADAP MUTU BUMBU TOMBUR DALAM KEMASAN GELAS SELAMA PENYIMPANAN SUHU RUANG (The Effect of Etlingera elatior (Kecombrang) Flower Addition on the Quality of Sambal Tombur Packaged in Glass Jar During Storage at Room Rugun Siska Elizabeth Sitompul; Hotnida Sinaga; Elisa Julianti
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (144.275 KB)

Abstract

ABSTRACT Sambal tombur is one of the batak cuisine made with simple preparation.   Kecombrang flower was added to act as antimicrobial properties in the sambal tombur. The flower contains flavonoids, essential oils with high antioxidant activites. The research was aimed to determine the effect of kecombrang flower addition (0%, 10%, 20% and 30%) and aging time  (0, 3, 6 and 9 days), on the quality of sambal tombur stored at room temperature. The results show that the kecombrang flower acted as a natural preservative for sambal tombur. This can be seen from the total number of microbial, in which the microbial contaminants decreased with the increased of 10% of kecombrang flower stored for up to 6 days at room temperature.   Keywords: Antimicrobe, Etlingera elatior Flower, Natural Preservation, Sambal Tombur. ABSTRAK   Bumbu tombur merupakan salah satu makanan khas suku batak yang dibuat dengan bahan dan metode yang sederhana. Penambahan bunga kecombrang dimaksudkan sebagai senyawa antimikroba alami pada bumbu tombur. Bunga kecombrang memiliki senyawa antimikroba berupa flavonoid, minyak atsiri dan memiliki aktivitas antioksidan yang tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bunga kecombrang (0%, 10%, 20% dan 30%) lama penyimpanan terbaik bumbu tombur pada suhu ruang (0, 3, 6 dan 9 hari). Hasil penelitian menunjukkan bahwa bunga kecombrang mampu berperan sebagai bahan pengawet alami untuk bumbu tombur. Hal ini dapat dilihat dari jumlah total cemaran mikroba yang semakin menurun dengan meningkatnya konsentrasi bunga kecombrang mulai dari 10% dengan penyimpanan selama 6 hari pada suhu ruang.   Kata Kunci: Bunga etlingera elatior, Antimikroba, Bumbu Tombur, Pengawet Alami.

Page 1 of 3 | Total Record : 30

 1   2   3 

Filter by Year

2017 2017


Reset
Filter By Issues
All Issue Vol 7, No 4 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 3 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 2 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 1 (2019): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 1 (2018): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 3 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 2 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 3 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 2 (2013): Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian More Issue