Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian最新文献

{"title":"Pengaruh Penambahan Ekstrak Touge Sebagai Sumber Nitrogen Alternatif Pada Pembuatan Nata De Salacca","authors":"Yusnita Wahyuni Silitonga, R. Lubis","doi":"10.30596/agrintech.v2i1.2460","DOIUrl":"https://doi.org/10.30596/agrintech.v2i1.2460","url":null,"abstract":"The application of biotechnology can be used to improve salak economic value. One of salak processed type use microbes by implementation of biotechnology is nata de salacca. The establishment of nata de salacca use of zwavelzure ammonia (ZA) that was alternative nitrogen source relatively dangerous if consumed in quantity more than standard discharging. The objective of this research was to know the effect of touge extract addition on nata de salacca produce. Completely randomized design was applied in this research with three replications. The concentration of touge extract used in this research is 0%, 1%, 2%, 3%. The observer conducted by physical observation such as weight, thickness and rendement of nata. The addition of  1 % touge extract produce 381,6 g of weight and 0,53 cm of thickness. The addition of  3 % touge extract produce 438,6 g of weight and 0,57 cm of thickness. The higher number of touge extrack added so weights and thickness of the nata produse is higher.","PeriodicalId":295960,"journal":{"name":"Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121495242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Penggunaan Biosorben Biji Pepaya Untuk Merekondisi Kualitas Minyak Jelantah","authors":"Muhammad Iqbal Nusa, Yunan Bakri Sipahutar","doi":"10.30596/AGRINTECH.V1I2.2009","DOIUrl":"https://doi.org/10.30596/AGRINTECH.V1I2.2009","url":null,"abstract":"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 (A 1 =5 %, A 2 = 10 %, A 3 = 15 %, dan A 4 = 20 % (b/v) , and the long time of biosorbent fried oil interface (L 1 = 2, L 2 = 4, L 3 = 6, dan L 4 = 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.","PeriodicalId":295960,"journal":{"name":"Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"196 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131757641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Penambahan Kelopak Bunga Rosella Pada Pembuatan Fruit Leather Dari Buah Mangga","authors":"M. Nuh","doi":"10.30596/AGRINTECH.V1I2.2012","DOIUrl":"https://doi.org/10.30596/AGRINTECH.V1I2.2012","url":null,"abstract":"Fruits are not always consumed in fresh form. But most are processed into various forms and types of food. This treatment aims in addition to extending the shelf life, as well as to increase the variety of products. Fruits are generally processed into preparations such as jam, jelly, jam, puree, fruit juice, canned fruit, candied dry or wet. One type of dried fruit products other than candied fruits is Fruit leather. Fruit leather is a type of food of fruit flesh that has been destroyed and dried. Drying can be done with drying or it could be with a warming that has a hot temperature of 50-60oC. Fruit leather has a shelf life of up to 12 months, when stored at appropriate storage conditions. In Indonesia, Fruit leather is still not commercially produced. Rossela contains some substances that are very important for health. Including grossy peptin, antochanin, gluside hibiscin, and flavonoids that are useful to prevent cancer, control blood pressure, blood circulation and so forth. The fiber content is high enough that plays a role in launching the exhaust system and lower cholesterol levels in the blood (Erianto, 2009). Based on this background then this study was conducted to combine the mango fruit is known to have high nutritional content with rosella flowers that have some substances that are very important for health. Implementation of Research using Factorial Random Design (RAL), with two main factors that is: Factor I: Varieties of mango fruit (M) consisting of 3 levels: M1: Mango shrimp, M2: sweet sweet Mango, M3: Kueni. Factor II: Addition of rosella (%) of mango flesh, consisting of 4 levels: R1: 40%, R2: 60%, R3: 80%, R4: 100%. The study was conducted with 3 replications. The research was conducted from April to May 2017 at the laboratory of Agricultural Product Technology Faculty of Agriculture UISU Medan. The results showed that the best treatment combination was obtained in Kueni mango with 40% rosella flower meat (M3R1). The strong aroma and taste of Kueni produce the fruit leather with the highest organoleptic value of the color scent. Conversely, the higher percentage of rosella addition resulted in organoleptic assessment of flavor, color and flavor decreased.","PeriodicalId":295960,"journal":{"name":"Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129278572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analisis Lemak Babi Pada Produk Pangan Olahan Menggunakan Spektroskopi UV – Vis","authors":"Desi Ardilla, Muhammad Taufik, Dafni Mawar Tarigan, M. Thamrin, M. Razali, Hendy Syahputra Siregar","doi":"10.30596/AGRINTECH.V1I2.2011","DOIUrl":"https://doi.org/10.30596/AGRINTECH.V1I2.2011","url":null,"abstract":"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 %.","PeriodicalId":295960,"journal":{"name":"Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"35 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116342150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Nilai Carbon Equivalen (CE) Dari Cast Iron Pada Proses Penangkaian Anoda Di Rodding Plant","authors":"D. I. Muthawali","doi":"10.30596/AGRINTECH.V1I2.2010","DOIUrl":"https://doi.org/10.30596/AGRINTECH.V1I2.2010","url":null,"abstract":"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.","PeriodicalId":295960,"journal":{"name":"Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131992846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Studi Karakteristik Mutu Teh Kombucha Rosela Instan Kaya Antioksidan Alami Secara Mikroenkapsulasi","authors":"Herla Rusmarilin","doi":"10.30596/AGRINTECH.V1I2.2008","DOIUrl":"https://doi.org/10.30596/AGRINTECH.V1I2.2008","url":null,"abstract":"Kombucha rosella tea is processed from a mixture of traditional black tea and rosella tea using by the \"kombucha culture\".  To extend the shelf life is made into an encapsulation form. The benefits of kombucha rosela tea is as functional food and has been widely consumed by the community, therefore required a more scientific study. This research consisted of two factors: four rosella tea percentage levels were 20, 40, 60 and 80% with four fermentation time levels of 5, 6, 7 and 8 days, using factorial completely randomized design. The parameters analyzed were moisture content, vitamin C content, total acid, water solubility, tannin content, anthocyanin levels and organoleptic value (colour, flavour and taste). The results showed that the concentration of rosella tea and fermentation time had a significant effect on all parameters. Interactions of the two factors had highly significant effect on total acid and had significant effect on tannin content. Rosella tea concentration of 80%  for 8-days fermentation time resulted in the highest levels of vitamin C of 330.0 mg/100 g, anthocyanin of 348.430 mg / L, tannin content of 2.170% and the best of panel quality.","PeriodicalId":295960,"journal":{"name":"Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"127 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120985229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Studi Awal: Analisis Sifat Fisika Lemak Babi Hasil Ekstraksi Pada Produk Pangan Olahan","authors":"Muhammad Taufik, Desi Ardilla, Dafni Mawar Tarigan, M. Thamrin, M. Razali, Muhammad Iqbal Afritario","doi":"10.30596/AGRINTECH.V1I2.2004","DOIUrl":"https://doi.org/10.30596/AGRINTECH.V1I2.2004","url":null,"abstract":"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","PeriodicalId":295960,"journal":{"name":"Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131780570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sosialisasi Penjernihan Air Baku Dengan Menggunakan Elektrokoagulasi Di SMP & SMA Dr. Wahidin Sudirohusodo","authors":"Harlem Marpaung, Rikson Siburian, Crystina Simanjuntak","doi":"10.30596/AGRINTECH.V1I2.2013","DOIUrl":"https://doi.org/10.30596/AGRINTECH.V1I2.2013","url":null,"abstract":"This Research has been done in one of Junior and Senior High Schools of Dr. Wahidin Sudirohusodo by using water samples at the site for iron absorption by electrolysis method using aluminum electrode. By using visible spectrophotometer and standard solution of FeCl 3 .6H 2 O series can be obtained iron content before eletrolisis, ie 1 = 2.5548 mg / L and sample 2 = 1.4458 mg / L. After electrolysis and measured iron content using visible spectrophotometry and standard solution of FeCl 3 .6H 2 O series, iron absorption results obtained in sample 1 were 44.90% and in sample 2 were 21.84%.","PeriodicalId":295960,"journal":{"name":"Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128791193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kajian Subtitusi Terigu Dengan Pasta Sukun (Arthocorpus altilis fosberg) Dan Pasta Labu Kuning (Cucurbita moschata durch) Pada Pembuatan Mi Basah","authors":"Hotman Manurung, Rosnawyta Simanjuntak","doi":"10.30596/AGRINTECH.V1I2.2003","DOIUrl":"https://doi.org/10.30596/AGRINTECH.V1I2.2003","url":null,"abstract":"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.","PeriodicalId":295960,"journal":{"name":"Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116814707","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}