Pub Date : 2021-04-27DOI: 10.1234/RETIPA.V1I2.1207
Sanggam Dera Rosa Tampubolon
Penelitian ini bertujuan untuk mengetahui kadar arsen dari berbagai jenis beras, pengaruh jenis air terhadap kadar arsen hasil tanakannya yang digunakan untuk menanak beras, dan untuk mengetahui apakah ada perbedaan kadar arsen pada berbagai jenis beras yang beredar di kota Medan. Penelitian dilakukan di Laboratorium Pengolahan dan Pengelolaan Hasil Pertanian, Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Katolik St. Thomas Medan. Sampel yang digunakan dalam penelitian ini adalah beras putih AA, kukubalam, IR-64, Cap Pocy. Penelitian ini dilakukan dengan dua tahapan, tahap pertama dimulai dengan penyiapan sampel beras yang diperoleh dari berbagai jenis beras yang beredar di sekitar kota Medan, kemudian dihaluskan sehingga menjadi tepung beras. Tahap kedua dilakukan proses penanakan pada beras, setelah tanak kemudian dihaluskan kembali. Dilakukan analisa kadar arsen secara kuantitatif pada kedua jenis sampel tersebut dengan menggunakan alat spektrofotometer serapan atom pada panjang gelombang 193,7 nm. Berdasarkan hasil penelitian maka diperoleh kadar arsen tertinggi ditemukan pada beras merek AA yaitu 0,1293 mg/kg dan terendah pada beras Cap Pocy yaitu 0,0878 mg/kg. Penurunan kadar arsen pada beras AA yang tertinggi ditanak dengan menggunakan air RO yaitu 26,52 % dibandingkan menggunakan air keran, yaitu 19,52 %.
{"title":"Analisis Arsen Pada Berbagai Macam Beras Putih Dan Hasil Tanakannya Secara Spektrofotometri Serapan Atom","authors":"Sanggam Dera Rosa Tampubolon","doi":"10.1234/RETIPA.V1I2.1207","DOIUrl":"https://doi.org/10.1234/RETIPA.V1I2.1207","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui kadar arsen dari berbagai jenis beras, pengaruh jenis air terhadap kadar arsen hasil tanakannya yang digunakan untuk menanak beras, dan untuk mengetahui apakah ada perbedaan kadar arsen pada berbagai jenis beras yang beredar di kota Medan. Penelitian dilakukan di Laboratorium Pengolahan dan Pengelolaan Hasil Pertanian, Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Katolik St. Thomas Medan. Sampel yang digunakan dalam penelitian ini adalah beras putih AA, kukubalam, IR-64, Cap Pocy. Penelitian ini dilakukan dengan dua tahapan, tahap pertama dimulai dengan penyiapan sampel beras yang diperoleh dari berbagai jenis beras yang beredar di sekitar kota Medan, kemudian dihaluskan sehingga menjadi tepung beras. Tahap kedua dilakukan proses penanakan pada beras, setelah tanak kemudian dihaluskan kembali. Dilakukan analisa kadar arsen secara kuantitatif pada kedua jenis sampel tersebut dengan menggunakan alat spektrofotometer serapan atom pada panjang gelombang 193,7 nm. Berdasarkan hasil penelitian maka diperoleh kadar arsen tertinggi ditemukan pada beras merek AA yaitu 0,1293 mg/kg dan terendah pada beras Cap Pocy yaitu 0,0878 mg/kg. Penurunan kadar arsen pada beras AA yang tertinggi ditanak dengan menggunakan air RO yaitu 26,52 % dibandingkan menggunakan air keran, yaitu 19,52 %.","PeriodicalId":336139,"journal":{"name":"Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA)","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129162327","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}
Penelitian ini bertujuan untuk mempelajari efektivitas ekstrak andaliman dan lama penyimpanan terhadap nilai oksidatif minyak goreng. Penelitian dilakukan di Laboratorium Pengolahan Pangan Universitas Katolik Santo Thomas, Medan. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor perlakuan. Faktor pertama adalah konsentrasi ekstrak andaliman kode K yang terdiri dari 5 taraf yaitu: K0 = 0 ppm, K1 = 200 ppm, K2 = 400 ppm, K3 = 600 ppm, KBHT = 200 ppm (wt / vol). Faktor kedua adalah lama penyimpanan (L), dengan 4 taraf yaitu: L1 = 0 hari, L2 = 7 hari, L3 = 14 hari, L4 = 21 hari. Analisis data dilakukan dengan menggunakan uji LSR (Least Significant Ranges). Hasil penelitian menunjukkan bahwa ekstrak andaliman berpengaruh nyata terhadap asam lemak bebas, bilangan peroksida dan viskositas. Lama penyimpanan berpengaruh semakin tinggi tingkat peroksida dan tingkat viskositas, tetapi kadar asam lemak bebas semakin menurun. Kombinasi perlakuan konsentrasi ekstrak andaliman dan lama penyimpanan tidak menunjukkan perbedaan yang signifikan pada parameter yang diamati. Ketahanan oksidatif ekstrak andaliman pada K1 sebesar 40,38%, K2 sebesar 45,20%, K3 sebesar 49,05% dan KBHT sebagai pembanding sebesar 54,55% yang menunjukkan besarnya aktivitas antioksidan. Konsentrasi ekstrak andaliman terbaik diperoleh pada K3 (600 ppm) dengan lama penyimpanan 3 minggu
{"title":"Efektivitas Ekstrak Andaliman (Zanthoxylum Acanthopodium Dc.) untuk Meningkatkan Daya Tahan Oksidatif Minyak Goreng","authors":"Posman Sibuea, Devi Oktavia Tambunan, Maruba Pandiangan","doi":"10.1234/RETIPA.V1I2.1206.G1175","DOIUrl":"https://doi.org/10.1234/RETIPA.V1I2.1206.G1175","url":null,"abstract":"Penelitian ini bertujuan untuk mempelajari efektivitas ekstrak andaliman dan lama penyimpanan terhadap nilai oksidatif minyak goreng. Penelitian dilakukan di Laboratorium Pengolahan Pangan Universitas Katolik Santo Thomas, Medan. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor perlakuan. Faktor pertama adalah konsentrasi ekstrak andaliman kode K yang terdiri dari 5 taraf yaitu: K0 = 0 ppm, K1 = 200 ppm, K2 = 400 ppm, K3 = 600 ppm, KBHT = 200 ppm (wt / vol). Faktor kedua adalah lama penyimpanan (L), dengan 4 taraf yaitu: L1 = 0 hari, L2 = 7 hari, L3 = 14 hari, L4 = 21 hari. Analisis data dilakukan dengan menggunakan uji LSR (Least Significant Ranges). Hasil penelitian menunjukkan bahwa ekstrak andaliman berpengaruh nyata terhadap asam lemak bebas, bilangan peroksida dan viskositas. Lama penyimpanan berpengaruh semakin tinggi tingkat peroksida dan tingkat viskositas, tetapi kadar asam lemak bebas semakin menurun. Kombinasi perlakuan konsentrasi ekstrak andaliman dan lama penyimpanan tidak menunjukkan perbedaan yang signifikan pada parameter yang diamati. Ketahanan oksidatif ekstrak andaliman pada K1 sebesar 40,38%, K2 sebesar 45,20%, K3 sebesar 49,05% dan KBHT sebagai pembanding sebesar 54,55% yang menunjukkan besarnya aktivitas antioksidan. Konsentrasi ekstrak andaliman terbaik diperoleh pada K3 (600 ppm) dengan lama penyimpanan 3 minggu","PeriodicalId":336139,"journal":{"name":"Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA)","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116378305","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}
Pub Date : 2021-04-27DOI: 10.1234/RETIPA.V1I2.1204.G1174
Apul Sitohang, Dewi Restuana Sihombing, Connie Daniela, R. Situmorang
Penelitian bertujuan untuk mengetahui manfaat biji salak sebagai alternatif pengganti kopi robusta dan mengetahui cara pembuatan kopi dari biji salak dengan penambahan ekstrak jahe merah. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap (RAL) Faktorial. Faktor pertama adalah bubuk kopi biji salak dengan sandi (S), terdiri dari 4 taraf, yaitu: S1 = 2%, S2 = 2,5%, S3 = 3% dan S4 = 3,5%. Faktor kedua adalah bubuk ekstrak jahe merah dengan sandi (J), terdiri dari 4 taraf, yaitu: J1 = 1%, J2 = 1,5%, J3 = 2% dan J4 = 2,5%. Hasil penelitian menunjukkan semakin tinggi konsentrasi bubuk kopi biji salak maka total asam, kadar oleoresin, kadar oleoresin, kadar kafein kasar, kadar vitamin C dan nilai organoleptik semakin meningkat, sedangkan pH semakin menurun. Semakin tinggi konsentrasi bubuk ekstrak jahe maka total asam, kadar oleoresin, kadar kafein kasar, kadar vitamin C dan nilai organoleptik semakin meningkat, sedangkan pH semakin menurun. Kombinasi perlakuan konsentrasi bubuk kopi biji salak dan ekstrak jahe memberi pengaruh tidak nyata terhadap total asam, kadar oleoresin, pH, kadar kafein, kadar vitamin C dan nilai organoleptik. Mutu minuman terbaik diperoleh pada konsentrasi bubuk kopi biji salak 3,5% % dengan konsentrasi bubuk ekstrak jahe 2,5 %, karena memiliki nilai organoleptik yang lebih tinggi dibandingkan dengan kombinasi perlakuan lainnya.
{"title":"Pemanfaatan Biji Salak (Salacca edulis) dan Ekstrak Jahe Merah (Zingiber officinale var. rubrum rhizoma) sebagai Minuman Alternatif Pengganti Kopi Robusta (Coffea canephora)","authors":"Apul Sitohang, Dewi Restuana Sihombing, Connie Daniela, R. Situmorang","doi":"10.1234/RETIPA.V1I2.1204.G1174","DOIUrl":"https://doi.org/10.1234/RETIPA.V1I2.1204.G1174","url":null,"abstract":"Penelitian bertujuan untuk mengetahui manfaat biji salak sebagai alternatif pengganti kopi robusta dan mengetahui cara pembuatan kopi dari biji salak dengan penambahan ekstrak jahe merah. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap (RAL) Faktorial. Faktor pertama adalah bubuk kopi biji salak dengan sandi (S), terdiri dari 4 taraf, yaitu: S1 = 2%, S2 = 2,5%, S3 = 3% dan S4 = 3,5%. Faktor kedua adalah bubuk ekstrak jahe merah dengan sandi (J), terdiri dari 4 taraf, yaitu: J1 = 1%, J2 = 1,5%, J3 = 2% dan J4 = 2,5%. Hasil penelitian menunjukkan semakin tinggi konsentrasi bubuk kopi biji salak maka total asam, kadar oleoresin, kadar oleoresin, kadar kafein kasar, kadar vitamin C dan nilai organoleptik semakin meningkat, sedangkan pH semakin menurun. Semakin tinggi konsentrasi bubuk ekstrak jahe maka total asam, kadar oleoresin, kadar kafein kasar, kadar vitamin C dan nilai organoleptik semakin meningkat, sedangkan pH semakin menurun. Kombinasi perlakuan konsentrasi bubuk kopi biji salak dan ekstrak jahe memberi pengaruh tidak nyata terhadap total asam, kadar oleoresin, pH, kadar kafein, kadar vitamin C dan nilai organoleptik. Mutu minuman terbaik diperoleh pada konsentrasi bubuk kopi biji salak 3,5% % dengan konsentrasi bubuk ekstrak jahe 2,5 %, karena memiliki nilai organoleptik yang lebih tinggi dibandingkan dengan kombinasi perlakuan lainnya.","PeriodicalId":336139,"journal":{"name":"Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA)","volume":"315 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130540429","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}
This study aims to determine the effect of the comparison of the concentration of temulawak extract And sirih leaves on the manufacture of herbal drink. This research was conducted in the laboratory of processing and Management of Agricultural Products, Faculty of Agriculture, Santo Thomas Catholic University, North Sumatra, Medan. This research was conducted with a factorial Complete Randomized Design (CRD), which consisted of two treatment factors. The first factor Comparison of the concentration of Temulawak and Betel Leaf with a code (K), consists of 5 levels, namely: K0 = Temulawak: sirih leaves = 100%: 0%, K1 = Temulawak: sirih leaves = 80%: 20%, K2 = Temulawak: sirih leaves = 70%: 30%, K3 = Temulawak: sirih leaves = 60%: 40%, K4 = Temulawak: sirih leaves = 50%: 50%. The second factor is the comparison of storage duration with a code (L), consisting of 4 levels, namely: L1 = 1 Week, L2 = 2 Weeks, L3 = 3 Weeks, L4 = 4 Weeks.
{"title":"Efektivitas Penambahan Ekstrak Temulawak dan Daun Sirih serta Lama Penyimpanan terhadap Kualitas Minuman Herbal","authors":"Dewi Restuana Sihombing","doi":"10.1234/RETIPA.V1I1.906","DOIUrl":"https://doi.org/10.1234/RETIPA.V1I1.906","url":null,"abstract":"This study aims to determine the effect of the comparison of the concentration of temulawak extract And sirih leaves on the manufacture of herbal drink. This research was conducted in the laboratory of processing and Management of Agricultural Products, Faculty of Agriculture, Santo Thomas Catholic University, North Sumatra, Medan. This research was conducted with a factorial Complete Randomized Design (CRD), which consisted of two treatment factors. The first factor Comparison of the concentration of Temulawak and Betel Leaf with a code (K), consists of 5 levels, namely: K0 = Temulawak: sirih leaves = 100%: 0%, K1 = Temulawak: sirih leaves = 80%: 20%, K2 = Temulawak: sirih leaves = 70%: 30%, K3 = Temulawak: sirih leaves = 60%: 40%, K4 = Temulawak: sirih leaves = 50%: 50%. The second factor is the comparison of storage duration with a code (L), consisting of 4 levels, namely: L1 = 1 Week, L2 = 2 Weeks, L3 = 3 Weeks, L4 = 4 Weeks.","PeriodicalId":336139,"journal":{"name":"Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA)","volume":"91 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124804784","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}
Pub Date : 2020-09-23DOI: 10.1234/RETIPA.V1I1.908.G935
Maruba Pandiangan, Jamaran Kaban, Basuki Wirjosentono, J. Silalahi
Omega 3 and 6 fatty acids are very good consumed to improve human health. For this reason, research is needed to determine the glyceride profile and identification of omega 3 and 6 fatty acids in fat molecules so that the potential of catfish oil as a source of omega 3 and 6 can be known. Catfish oil was extracted by the soxletation method. Fatty acid composition was analyzed by gas chromatography (GC-FID) which was previously esterified using BF3. The results showed that the composition of unsaturated fatty acids more than saturated fatty acids. Omega-3 fatty acids are found consisting of linolenic acid, eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) and omega 6, namely linoleic acid. The comparison of omega 3 and omega 6 in catfish oil is still within the recommended comparison terms. Judging from the composition and position of catfish oil fatty acids which contain omega 3 and omega 6 fatty acids. Thus catfish oil has the potential as a source of omega 3 and 6 from one of the freshwater fish that are consumed by many people.
{"title":"Analisis Asam Lemak Omega 3 dan 6 pada Minyak Ikan Lele secara GC-FID","authors":"Maruba Pandiangan, Jamaran Kaban, Basuki Wirjosentono, J. Silalahi","doi":"10.1234/RETIPA.V1I1.908.G935","DOIUrl":"https://doi.org/10.1234/RETIPA.V1I1.908.G935","url":null,"abstract":"Omega 3 and 6 fatty acids are very good consumed to improve human health. For this reason, research is needed to determine the glyceride profile and identification of omega 3 and 6 fatty acids in fat molecules so that the potential of catfish oil as a source of omega 3 and 6 can be known. Catfish oil was extracted by the soxletation method. Fatty acid composition was analyzed by gas chromatography (GC-FID) which was previously esterified using BF3. The results showed that the composition of unsaturated fatty acids more than saturated fatty acids. Omega-3 fatty acids are found consisting of linolenic acid, eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) and omega 6, namely linoleic acid. The comparison of omega 3 and omega 6 in catfish oil is still within the recommended comparison terms. Judging from the composition and position of catfish oil fatty acids which contain omega 3 and omega 6 fatty acids. Thus catfish oil has the potential as a source of omega 3 and 6 from one of the freshwater fish that are consumed by many people.","PeriodicalId":336139,"journal":{"name":"Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA)","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114582027","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}
Pub Date : 2020-09-23DOI: 10.1234/RETIPA.V1I1.905.G932
Sanggam Dera Rosa Tampubolon
This study aims to determine the effect of the concentration and duration of soaking of Sodium Metabisulfite on the quality of potato chips. The study was conducted with a factorial Complete Randomized Design (CRD), which consisted of two treatment factors. The first factor concentration of Sodium Metabisulfite with the code N, consists of 4 levels, namely: N0 = 0% (control), N1 = 1%, N2 = 2% and N3 = 3%. The second factor of the immersion time with the code L, consists of 4 levels, namely: L0 = 0 minutes (control), L1 = 30 minutes, L2 = 60 minutes and L3 = 90 minutes. Data analysis was performed with LSR (Least Significant Ranges) test.The results showed that the concentration of Sodium Metabisulfite had a significantly different effect (P <0.01) on water content, ash content, protein content, and fat content. The higher the concentration of Sodium Metabisulfite, the fat content decreases, while the water content, ash content, and protein content increase. Soaking time gave a very significant effect (P <0.01) on the water content, ash content, protein content, and fat content. The longer the immersion time, the higher water content, and fat content while protein content, fat content content decrease. The interaction between Sodium Metabisulfite Concentration and soaking time had a very significant effect (P <0.01) on ash content.
{"title":"Pengaruh Konsentrasi Natrium Metabisulfit Dan Lama Perendaman Terhadap Mutu Keripik Kentang","authors":"Sanggam Dera Rosa Tampubolon","doi":"10.1234/RETIPA.V1I1.905.G932","DOIUrl":"https://doi.org/10.1234/RETIPA.V1I1.905.G932","url":null,"abstract":"This study aims to determine the effect of the concentration and duration of soaking of Sodium Metabisulfite on the quality of potato chips. The study was conducted with a factorial Complete Randomized Design (CRD), which consisted of two treatment factors. The first factor concentration of Sodium Metabisulfite with the code N, consists of 4 levels, namely: N0 = 0% (control), N1 = 1%, N2 = 2% and N3 = 3%. The second factor of the immersion time with the code L, consists of 4 levels, namely: L0 = 0 minutes (control), L1 = 30 minutes, L2 = 60 minutes and L3 = 90 minutes. Data analysis was performed with LSR (Least Significant Ranges) test.The results showed that the concentration of Sodium Metabisulfite had a significantly different effect (P <0.01) on water content, ash content, protein content, and fat content. The higher the concentration of Sodium Metabisulfite, the fat content decreases, while the water content, ash content, and protein content increase. Soaking time gave a very significant effect (P <0.01) on the water content, ash content, protein content, and fat content. The longer the immersion time, the higher water content, and fat content while protein content, fat content content decrease. The interaction between Sodium Metabisulfite Concentration and soaking time had a very significant effect (P <0.01) on ash content.","PeriodicalId":336139,"journal":{"name":"Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA)","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123616942","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}
Pub Date : 2020-09-23DOI: 10.1234/RETIPA.V1I1.907.G934
C. Daniela
Andaliman is typical spice plant in North Sumatra, has benefits as antimicrobial and antioxidant. Tempeh is a protein source food, has short shelf life, so the tempeh processing technology is needed to create another product with longer shelf life and increase its added value. One of them is by processing tempeh into nugget. The purpose of this study was to determine the shelf life of tempeh nugget added with andaliman fruit extract as natural preservative and to determine which concentration was the most optimal in extending the shelf life of tempeh nugget. This study used completely randomized design with two factors. Factor I was the concentration of andaliman extract (0%, 0.1%, 0.25%, 0.5%) and factor II was the storage time (0 day, 7 days, 14 days, 21 days). The parameters analyzed were total microbial, water content, and aroma organoleptic test. The results showed that the addition of 0.5% andaliman extract and 21 days storage time obtained the lowest amount of microbes, the lowest water content was obtained at 0% andaliman extract and 21 days storage time treatment, while the highest aroma organoleptic test was obtained at adding 0.5% andaliman extracts. This is due to the presence of antimicrobial in andaliman
{"title":"Pengaruh Penambahan Ekstrak Andaliman terhadap Masa Simpan Nugget Tempe","authors":"C. Daniela","doi":"10.1234/RETIPA.V1I1.907.G934","DOIUrl":"https://doi.org/10.1234/RETIPA.V1I1.907.G934","url":null,"abstract":"Andaliman is typical spice plant in North Sumatra, has benefits as antimicrobial and antioxidant. Tempeh is a protein source food, has short shelf life, so the tempeh processing technology is needed to create another product with longer shelf life and increase its added value. One of them is by processing tempeh into nugget. The purpose of this study was to determine the shelf life of tempeh nugget added with andaliman fruit extract as natural preservative and to determine which concentration was the most optimal in extending the shelf life of tempeh nugget. This study used completely randomized design with two factors. Factor I was the concentration of andaliman extract (0%, 0.1%, 0.25%, 0.5%) and factor II was the storage time (0 day, 7 days, 14 days, 21 days). The parameters analyzed were total microbial, water content, and aroma organoleptic test. The results showed that the addition of 0.5% andaliman extract and 21 days storage time obtained the lowest amount of microbes, the lowest water content was obtained at 0% andaliman extract and 21 days storage time treatment, while the highest aroma organoleptic test was obtained at adding 0.5% andaliman extracts. This is due to the presence of antimicrobial in andaliman","PeriodicalId":336139,"journal":{"name":"Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA)","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120934664","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}
Pub Date : 2020-09-23DOI: 10.1234/RETIPA.V1I1.909.G936
Apul Sitohang, Baang Soyun Marbun
This study aims to determine the effect of packaging types and storage duration on the quality of andaliman powder. The study was conducted at the Laboratory of Processing and Management of Agricultural Products, Agricultural Product Technology Study Program, Faculty of Agriculture, Catholic University of St. Thomas Medan. This research was conducted using Factorial Complete Random Design method. The first factor is packaging with a password (K), consisting of 4 types, namely: K1 is Glass bottle, K2 is Plastic bottle, K3 is Flip plastic and K4 is Paper. The second factor is the storage time with L code which consists of four levels, namely: L0 is 0 weeks, L1 is 2 weeks, L2 is 4 weeks and L3 is 6 weeks. The results showed that the type of packaging had a very significant effect on water content, total acid, oleoresin content and organoleptic value, but it was not significant for ash content. The highest water content, ash content and total acid were found in paper plastic packaging, while the lowest was in glass bottle packaging, while the highest oleoresin content and highest organoleptic value were found in glass bottle packaging, while the lowest was on paper packaging. Storage time has a very significant effect on water content, total acid, oleoresin content and organoleptic value, but not significant to ash content. The longer the storage, the moisture content, ash content and total acid content increase, while the oleoresin content and organoleptic values decrease. The interaction between the type of packaging and storage duration gave no significant effect on water content, ash content, total acid, oleoresin content and organoleptic value. The best quality of andaliman powder is obtained in the type of glass bottles and plastic bottles which can be seen from the water content, oleoresin content and organoleptic value. Â
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