671 research outputs found
Pengaruh Perbandingan Tepung Beras Merah dengan Tepung Tapioka dan Persentase Gum Arab terhadap Mutu Naget Kacang Merah
No full textQATHRUNNADA : The effect of ratio of red rice flour with tapioca flour and percentage of arabic gum on the quality of red bean nugget, supervised by Linda Masniary Lubis and Zulkifli Lubis.
This research was conducted to determine the effect of ratio of red rice flour with tapioca flour and percentage of arabic gum on the quality of red bean nugget. This research used CRD (completely randomized design) factorial,, i.e ratio of red rice flour with tapioca flour (T) : (25:75, 35:65, and 45:55) and the percentage of arabic gum (A) : (0,50%, 0,75%, and 1,00%). The analyzed parameters were ash percentage, fat percentage, moisture percentage, protein percentage, crude fiber percentage, carbohydrate percentage, texture, index color, and hedonic score of flavour, texture, color, taste, and general acceptance. The ratio of red rice flour had highly significant effect on the percentage of fat, moisture, carbohydrate, protein, and crude fiber. The percentage of arabic gum had highly significant effect on the percentage of ash, moisture, fat, protein, crude fiber, and carbohydrate, along with texture. Interaction between the two factors had significant effect on the percentage of protein and crude fiber. The ratio of red rice flour with tapioca flour of 45:55 (T3) and percentage arabic gum 1,00% (A3) produced red bean nugget with the best quality.QATHRUNNADA : Pengaruh Perbandingan Tepung Beras Merah dengan Tepung Tapioka dan Persentase Gum Arab terhadap Mutu Naget Kacang Merah, dibimbing oleh Linda Masniary Lubis dan Zulkifli Lubis.
Penelitiannya ini dilaksanakan untuk mengetahui pengaruh perbandingan tepung beras merah dengan tepung tapioka dan persentase gum arab terhadap mutu naget kacang merah. Percobaan ini memakai metode RAL (rancangan acak lengkap) faktorial, yaitu perbandingan tepung beras merah dengan tepung tapioka (T) : (25:75, 35:65, dan 45:55) dan persentase gum arab (A) : (0,50%, 0,75%, dan 1,00%). Parameter yang dianalisis ialah persentase abu, persentase lemak, persentase air, persentase protein, persentase serat kasar, persentase karbohidrat, tekstur, indeks warna, skor hedonik aroma, tekstur, warna, rasa, serta penerimaan umum. Perbandingan tepung beras merah dengan tepung tapioka berpengaruh sangat signifikan pada persentase lemak, persentase air, persentase protein, persentase karbohidrat, dan persentase serat kasar. Persentase gum arab berpengaruh sangat signifikan pada persentase abu, persentase air, persentase lemak, persentase protein, persentase serat kasar, persentase karbohidrat, dan tekstur. Interaksi keduanya berpengaruh signifikan pada persentase protein dan persentase serat kasar. Perbandingan tepung beras merah dengan tepung tapioka 45:55 (T3) dan penambahan gum arab 1,00% (A3) menghasilkan naget kacang merah dengan mutu paling baik.101 HalamanSkripsi Sarjan
Pengaruh Perbandingan Nenas dan Brokoli dengan Konsentrasi Gum Arab terhadap Mutu Fruit Leather
No full textEffect of ratio of pineapple and broccoli with arabic gum
concentration on the quality of fruit leather supervised by LINDA MASNIARY LUBIS and
ZULKIFLI LUBIS.
The aim of this research was to find the effect of ratio of pineapple with broccoli pulps
and several arabic gum concentration on the quality of pineapple and broccoli mixture fruit
leather. This research was conducted at the Laboratory of Food Technology, Faculty of
Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two
factors, i.e. :ratio of pineapple and broccoli pulps (B) : (65%:35% ; 60%:40% ; 55%:45% ;
50%:50%) and arabic gum concentration (G): (0,6% ; 0,8% ; 1,0% ; 1,2%). Parameters analyzed
were moisture content, ash content, vitamin C content, total soluble solid, crude fiber content, total
acid, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values
of colour, flavor, taste, and texture.
The results showed that ratio pineapple and broccoli pulps had highly significant effect
on vitamin C content, crude fiber content, total acid, score of organoleptic values of colour, taste
and texture, and hedonic of organoleptic values of flavor and texture. Arabic gum concentration
had highly significant effect on moisture content, ash content, vitamin C content, total soluble
solid, crude fiber content and total acid. Interactions of the two factors had highly significant
effect on vitamin C content and had no significant effect on moisture content, ash content,total
soluble solid, crude fiber content, total acid, score of organoleptic values of colour, taste and
texture, and hedonic of organoleptic values of colour, flavor, taste and texture. The ratio of
pineapple and broccoli pulps of (55% : 45%) and arabic gum concentration of (1,2%) produced
the best quality of fruit leather and accepted by the panelist.104 HalamanSkripsi Sarjan
Pengaruh Perbandingan Nenas dan Brokoli dengan Konsentrasi Gum Arab terhadap Mutu Fruit Leather
No full textEffect of ratio of pineapple and broccoli with arabic gum
concentration on the quality of fruit leather supervised by LINDA MASNIARY LUBIS and
ZULKIFLI LUBIS.
The aim of this research was to find the effect of ratio of pineapple with broccoli pulps
and several arabic gum concentration on the quality of pineapple and broccoli mixture fruit
leather. This research was conducted at the Laboratory of Food Technology, Faculty of
Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two
factors, i.e. :ratio of pineapple and broccoli pulps (B) : (65%:35% ; 60%:40% ; 55%:45% ;
50%:50%) and arabic gum concentration (G): (0,6% ; 0,8% ; 1,0% ; 1,2%). Parameters analyzed
were moisture content, ash content, vitamin C content, total soluble solid, crude fiber content, total
acid, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values
of colour, flavor, taste, and texture.
The results showed that ratio pineapple and broccoli pulps had highly significant effect
on vitamin C content, crude fiber content, total acid, score of organoleptic values of colour, taste
and texture, and hedonic of organoleptic values of flavor and texture. Arabic gum concentration
had highly significant effect on moisture content, ash content, vitamin C content, total soluble
solid, crude fiber content and total acid. Interactions of the two factors had highly significant
effect on vitamin C content and had no significant effect on moisture content, ash content,total
soluble solid, crude fiber content, total acid, score of organoleptic values of colour, taste and
texture, and hedonic of organoleptic values of colour, flavor, taste and texture. The ratio of
pineapple and broccoli pulps of (55% : 45%) and arabic gum concentration of (1,2%) produced
the best quality of fruit leather and accepted by the panelist.104 HalamanSkripsi Sarjan
Karakteristik Fisikokimia dan Fungsional Pati Jahe dan Pati Temulawak Sebagai Tepung Komposit dalam Pembuatan Roti Tawar
No full textTASBITA ARINI: Karakteristik fisikokimia dan fungsional pati jahe dan pati temulawak sebagai tepung komposit dalam pembuatan roti tawar, dibawah bimbingan RIDWANSYAH dan ZULKIFLI LUBIS.
Penelitian dilakukan agar dapat mengetahui karakteristik fisikokimia dan fungsional dari pati jahe dan pati temulawak serta untuk mengetahui pengaruh penambahan pati jahe dan pati temulawak terhadap mutu roti tawar yang dihasilkan. Penelitian dilakukan dua tahap. Tahap I yaitu pembuatan pati dari jahe merah, jahe gajah, jahe emprit serta temulawak. Selanjutnya tahap II yaitu pembuatan roti tawar dari pati yang dihasilkan pada tahap I (J) yang disubstitusikan dengan terigu dengan perbandingan pati dan terigu (P): (10:90; 20:80; 30:70) sebagai faktor.
Hasil penelitian diperoleh bahwa jenis pati berpengaruh sangat nyata pada nilai hedonik dari warna, aroma, rasa, dan penerimaan umum, serta nilai L*, nilai a*, nilai b*, dan ohue. Perbandingan pati dan terigu berpegaruh sangat nyata pada nilai hedonik dari warna, rasa, tekstur, dan penerimaan umum, serta volume spesifik, nilai L*, dan cohesiveness. Adapun interaksi antara jenis pati dengan perbandingan pati dan terigu berpengaruh sangat nyata pada nilai L* dan nilai b*. Roti tawar dengan mutu dan penerimaan konsumen terbaik adalah perlakuan J2P1 (10% pati jahe gajah : 90 % tepung terigu) memiliki IG 64,93 mg/dL.TASBITA ARINI : The physicochemical and functional characteristics of ginger starch and curcuma starch as composite flour in making white bread, supervised by RIDWANSYAH and ZULKIFLI LUBIS.
This research was conducted to know the physicochemical and functional characteristics of ginger starch and curcuma starch and to determine the effect of adding ginger starch and curcuma starch to the quality of the bread produced. This research consisted of two steps. Step I was the manufacture starch of red ginger, elephant ginger, emprit ginger and curcuma. Furthermore, step II was the making of white bread from starch produced from the step I (J) which is substituted with the wheat flour with the ratio of starch and flour (P): (10:90; 20:80; 30:70) as the factor.
The type of starch had a highly significant effect on hedonic values of color, aroma, taste , and general acceptance, L* values, a* values, b* values, and ºhue values. The ratio of starch and flour in the manufacture of white bread had a highly significant effect on the hedonic values of color, taste, texture, general acceptance, specific volume, L* value, and cohesiveness. The interaction between the types of starch and the ratio of starch and flour had a highly significant effect on the L* and b* values. White bread with the best quality and consumer acceptance was J2P1 treatment (10% elephant ginger starch: 90% wheat flour) had a GI of 64.93 mg / dL.116 HalamanSkripsi Sarjan
Pengaruh Perbandingan Sari Kacang Merah dengan Sari Buah Nangka dan Persentase Tepung Tapioka Terhadap Mutu Melorin
No full textWILSON PASARIBU: Pengaruh perbandinganisari kacang merah dengan sariibuah nangka dan persentase tepung tapioka terhadap mutu melorin dibimbingiioleh TERIP KARO-KARO dan ZULKIFLI LUBIS.
Penelitianiiini dilakukan untuk mengetahuiiipengaruhiiperbandingan sari kacang merah dengan sari buah nangka dan persentase tepung tapioka yang digunakan terhadap sifat kimia, mutu organoleptik dan komposisi yang tepat dalam pembuatan melorin. Penelitian iniiiterdiri dari 3 (tiga) tahapan yaitu pembuatan sari kacang merah, pembuatan sari buah nangka, serta pembuatan dan pengujian mutu produk melorin. Pada produk melorin akan dilakukan beberapa pengujian yaitu pengujian protein, kadar lemak,ikadar serat kasar, totaliipadataniiterlarut, pH, waktu pelelehan, daniuji organoleptik warna, aroma, rasai, tekstur, dan penerimaan umum.
Hasiliipenelitianiimenunjukkan bahwa perbandinganiisari kacang merah dengan sari buah nangka menunjukkan pengaruhiiberbeda sangat nyata terhadap kadariiprotein,iilemak, seratiikasar, total padatan terlarut, waktu pelelehan dan nilai pH, memberikan pengaruh berbedainyataiterhadap uji organoleptik aroma dan rasa, serta menunjukkan pengaruhiiberbeda tidak nyata terhadapiiuji organoleptik warna, tekstur, dan penerimaan umum. Persentase tepung tapioka menunjukan pengaruhiiberbeda sangat nyata terhadapiinilai total padatan terlarut dan waktu pelelehan, menunjukkan pengaruh berbeda nyata terhadapiikadar lemak, serta menunjukkan pengaruh berbeda tidak nyata terhadapiikadar protein, serat, pH, uji organoleptikiwarna, aroma, rasa, tekstur, dan penerimaaniiumum.WILSON PASARIBU : Effectiiof the ratio of red bean juice and jackfruit juice and percentage of tapioca starch on theiiquality of mellorine, isupervised by TERIP KARO-KARO and ZULKIFLI LUBIS.
The purpose of this researchiiwas to knew theiieffect of ratio of red bean juice with jackfruit juice and tapioca flour percentage on chemical properties, organoleptic quality and the right composition in making mellorin. This study consisted of 3 stages, namely manufacturing of red bean juice, manufacturing of jackfruit juice, and manufacturing and testing of the quality of mellorine products.
The results showed that theiiratio of red bean juice with jackfruit juiceiigave a signifcant effect on proteiniicontent, fat crudeiifiber, total dissolved solids, melting time and pH value, gave significantiieffect oniiorganoleptic test of aroma and taste, and had no effect oniiorganoleptic test of color, texture, and general acceptance. Tapioca flour percentage had a significantiieffect on the total value of dissolve solid and melting time, hadiisignificant effect on fat content and had significantiieffect on proteiniicontent, crude fiber, pH value, organoleptic test of color, aroma, taste, texture and generaliiacceptance.94 HalamanSkripsi Sarjan
Perbandingan Sari Buah Markisa dengan Sari Buah Belimbing dan Konsentrasi Gum Arab terhadap Mutu Permen Jelly
No full textDEFI T SIMBOLON. The effect of ratio of passion fruit with star fruit juice and concentration of
arabic gum on quality of jelly candy supervised by ZULKIFLI LUBIS and MIMI NURMINAH.
The aim of this research was to determine the effect of passion fruit with star fruit juice
and concentration of arabic gum on the quality of jelly candy. This research was conducted in
June 2015 in Food Chemical Analysis Laboratory, Agriculture Faculty, North Sumatera
University, Medan. This research was using factorial Completely Randomized Design (CRD) with
two factors, i.e: ratio of passion fruit with star fruit juice (S) : (70%:30% ; 60%:40% ; 50%: 50%;
40%:60%) and concentration of arabic gum (A): (0,5%, 1,0%, 1,5%, and 2,0%). The analyzed
parameters were water content (%), ash content (%), vitamin C content (mg/100 g sample), total
soluble solid (ºBrix), total acid (%),and organoleptic values (colour, taste, texture, and aroma).
The results showed that the ratio of passion fruit and star fruit juice had highly
significant effect on water content, vitamin C content,total soluble solid, total acid, score of
organoleptic values of taste and texture. Arabic gum concentration had highly significant effect on moisture content,ash content, and vitamin C content and has significant efect on score of organoleptic values of texture. Interactions of the two factors had highly significant effect on moisture content. The best treatment which gave the best effect on jelly candy was 70%:30% of passion fruit and star fruit juice and 2,0% arabic gum.99 HalamanSkripsi Sarjan
Pengaruh Konsentrasi Carboxy Methyl Cellulose dan Konsentrasi Gula terhadap Mutu Selai Jagung
No full textThe effect of CMC concentration and sugar concentration on quality of
corn jam, supervised by ZULKIFLI LUBIS and ERA YUSRAINI.
This research was conducted to determine the effect of CMC concentration
and sugar concentration on quality of corn jam. This research was using a
completely factorial ramdomized design with two factors: CMC concentration
(C): 0,25%, 0,5%, 0,75%, 1,0% and sugar concentration (G): 30%, 40%, 50%,
60%. Parameters observed were the water content, ash content, fiber content,
total microbe, total soluble solid, pH, toughness, organoleptic of color, aroma,
taste, and texture.
The results showed that CMC concentration had highly significant effect
on water content, ash content, fiber content, total soluble solid, pH, toughness,
and organoleptic texture, and had no different effect on total microbe,
organoleptic color, aroma, and taste. Sugar concentration had highly significant
effect on water content, ash content, total soluble solid, toughness, organoleptic
color, taste, and texture, and had no different effect on fiber content, pH, and
organoleptick aroma. Interaction between CMC concentration and sugar
concentration had highly significant effect on water content and ash content. The
1% CMC concentration and 60% sugar concentration produced the best corn
jam.93 HalamanSkripsi Sarjan
Pengaruh Perbandingan Sari Mengkudu dengan Sari Nanas dan Jumlah Sukrosa terhadap Mutu Minuman Serbuk Mengkudu Instan
No full textThe Effect of Ratio of Noni Juice with
Pineapple Juice and amount of Sucrose on the Quality of Instant Noni Powder
Beverages, supervised by Zulkifli Lubis and Ismed Suhaidi.
Research was conducted to determine the effect of noni juice ratio with pineapple
juice and amount of sucrose on the quality of instant noni powder beverages. Research
was conducted in November - December 2012 at the Laboratory of Food Technology,
Faculty of Agriculture, University of North Sumatra, Medan, using a completely
randomized design, with 2 factors, i.e ratio of noni juice with pineapple juice (P):
(60%:40%, 65%:35%, 70%:30%, and 75%:25%) and amount of sucrose (S):
(30%,40%,50%, and 60%). Yield, moisture, total soluble solid, vitamine C, solubility,
organoleptic color, flavor and taste were observed.
The results showed that the ratio of noni juice with pineapple juice had highly
significant effect on yield, moisture, total soluble solid, vitamine C, organoleptic color,
flavor and taste, and had no effect on the solubility. Ratio of noni juice with pineapple
juice of (75%: 25%) produced the best noni instant powder and more acceptable. Sucrose
of 60% produced the best instant noni powder.95 HalamanSkripsi Sarjan
Pengaruh Konsentrasi Carboxy Methyl Cellulose dan Konsentrasi Gula terhadap Mutu Selai Jagung
No full textThe effect of CMC concentration and sugar concentration on quality of
corn jam, supervised by ZULKIFLI LUBIS and ERA YUSRAINI.
This research was conducted to determine the effect of CMC concentration
and sugar concentration on quality of corn jam. This research was using a
completely factorial ramdomized design with two factors: CMC concentration
(C): 0,25%, 0,5%, 0,75%, 1,0% and sugar concentration (G): 30%, 40%, 50%,
60%. Parameters observed were the water content, ash content, fiber content,
total microbe, total soluble solid, pH, toughness, organoleptic of color, aroma,
taste, and texture.
The results showed that CMC concentration had highly significant effect
on water content, ash content, fiber content, total soluble solid, pH, toughness,
and organoleptic texture, and had no different effect on total microbe,
organoleptic color, aroma, and taste. Sugar concentration had highly significant
effect on water content, ash content, total soluble solid, toughness, organoleptic
color, taste, and texture, and had no different effect on fiber content, pH, and
organoleptick aroma. Interaction between CMC concentration and sugar
concentration had highly significant effect on water content and ash content. The
1% CMC concentration and 60% sugar concentration produced the best corn
jam.93 HalamanSkripsi Sarjan
Evaluasi Pengaruh Penggunaan Bahan Pengganti Telur (Egg Replacer) pada Pembuatan Cake
No full textEvaluation of effect of Egg Replacer in cake making supervised
by Elisa Julianti and Zulkifli Lubis.
Nowdays many people are allergic to egg either the white or the egg yolk, that is why
the research way conducted. The research was aimed to evaluate the functional characteristics
and sensory quality of cakes made of soy protein isolate, whey protein isolate, corn starch, guar
gum, xanthan gum and whole egg powder. The research had been performed using a non factorial
completely randomized design with 7 levels and 3 repetition. The egg replacer composition were
E1 = whey protein isolate (18,2 g); E2 = whey protein isolate, corn starch, and guar gum (12,0 g :
5,2 g : 1,0 g) ; E3 = whey protein isolate, corn starch, and xanthan gum (12,0 g : 5,2 g : 1,0 g );
E4 = soy protein isolate (18,2); E5 = soy protein isolate, corn starch, and guar gum (12,0 g : 5,2 g
: 1,0 g ); E6 = soy protein isolate, corn starch, and xanthan gum (12,0 g : 5,2 g : 1,0 g) and E7=
whole egg powder (18,2 g). Parameters analyzed were water content, ash content, protein content,
fat content, crude fiber content, carbohydrate content, specific volume, browning index and
organoleptic (color, flavor, aroma, texture).
The results showed that the cake with different egg replacer composition (soy protein
isolate, whey protein isolate, corn starch, and guar gum, xanthan gum and whole egg powder) had
different physicochemical and sensory characteristics. The bestcake obtained at E3 i.e based on
whey protein isolate, corn starch, and xanthan gum (12,0 g : 5,2 g : 1,0 g ).88 HalamanSkripsi Sarjan
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