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Rahmayuni Rahmayuni, Rahmayuni
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PENGARUH PERLAKUAN SODIUM TRIPOLYPHOSPHATE (STPP) PADA PATI SAGU TERMODIFIKASI TERHADAP KETEBALAN, TRANSPARANSI DAN LAJU PERPINDAHAN UAP AIR EDIBLE FILM Maharani, Yulia; Hamzah, Faizah; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The use of native starch in production the edible film have weakness characteristic is vulnerable. Therefore, modified of the starch was necessary improved the functional properties of native starch. The purpose of this research was to determined the best of modified starch with concentrations of sodium tripolyphosphate (STPP) in making modified starch as raw material for edible film. This research used Completely Randomized Design (CRD) with four treatments and four replication followed by DNMRT test at  5%. The treatments in this research was S1 (STPP 0%), S2 (STPP 0.5%), S3 (STPP 1,0%) and S4 (STPP 1.5%). The resultsshowed that the use of modified starch in a different concentration of sodium tripolyphosphate (STPP) with has significant affected on the transparency, water vapor transmission rate, tensile strength and elongationhowever not significant affected on the thickness. The best treatment edible film of modified starch in a different concentration of sodium tripolyphosphate (STPP) in this research was S4 (STPP 1.5%) with thickness 0.0822 mm, transparency of the value 3.3110, water vapor transmission rate 22.7418 g /m2/h, tensile strength   1.7706 MPa, and elongation 19.3269%. Keywords: modified starch, cross-linking, sodium tripolyphosphate, edible film.
PEMANFAATAN TEPUNG KACANG MERAH DAN SALAK PADANG SIDIMPUAN (Salacca sumatrana R.) DALAM PEMBUATAN SNACK BAR Siregar, Linda Nopita Sari; Harun, Noviar; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The study was purpose to get the best combination of red bean flour and  Padang sidimpuan (Salacca sumatrana R.)bark.The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications.The treatments were red bean flour 70%: bark fruit30%, red bean flour60%: bark fruit40%, red bean flour 50% : bark fruit 50%, red bean flour40%: bark fruit60%and red bean flour30%: bark fruit 70%.  The data obtained were analyzed statistically using Anova and DNMRT at 5%.Theresearch showed that using redbean flour and bark fruit were significant on water content, ash content, fat content, crude fiber content, protein content, carbohydrate content and sensory test. The best treatment of snack bar from this research was red bean flour 40% : bark fruit 30%which had water content 23,31%, ash content 1,84%,fat content 14,44%, crude fiber content 8,57%, protein content 13,45%, carbohydrate content 46,94%. light brown on colour outsideand yellowish brown on colour inside, red bean flour and fruit flavour, red bean flour and fruit taste, the texture creamy and dense and overall assesment of snack bar was  preferred by the panelists.  Keywords :Snack bar, red bean flour and bark fruit.
MUTU MANISAN KERING BONGGOL NANAS (Ananas comosus L. Merr) TERHADAP PENILAIAN SENSORI Lorenza, Diana; Hamzah, Faizah; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The aim ofthis research weretreatment withconcentration of citric acid and soaking time on quality dried sweetened pineapple core. A complete random design with two factors and three replications was applied in this research. The first factor wascitric acid concentration 0.1%, 0.15% and 0.2% and second factor is soaking time 36 hours, 45 hours and 54 hours. The design response was usedDuncan’s New Multiple Range Test (DNMRT) the level 5%. Parameters observed were the evaluation sensory of description and hedonic (colour, flavor, taste, texture and overall assessment). Treatment with concentration of citric acid and soaking time have an effects to evaluation sensory of description and hedonic on colour, flavor, tastebut not have an effect totexture and overall assessment. The best treatment of dried sweetened pineapple core was obtained 0.15% concentration of citric acid and 12 hours soaking time with color is dark yellow (score 2.53) and preferred (score 4.10), flavorful pineapple (score 4.26) and preferred (score 4.21), quite sweet and sour of taste (score 3.53) and preferred (skor 4.21), hard textured (score 2.40) and quite like (score 3.26) and overall assesment is preferred (score 4.32). Keywords:citric acid, soaking time, pineapple core, dried sweetened
KOMBINASI PATI SAGU DAN MODIFIED CASSAVA FLOUR (MOCAF) DALAM PEMBUATAN NUGGET IKAN GABUS Simanjuntak, Elfrida Agustina; Effendi, Raswen; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study is to find the best mix combination of sago starch and modified cassava flour (mocaf flour) to make fish cork nugget, which meets chemical standards and sensory assessment. The study was conducted by Non-factorial Fully Randomized Design, with five treatments with four repetition. Treatments were indicated by PT1 (sago starch 15, mocaf flour 0), PT2 (sago starch 10, mocaf flour 5), PT3 (sago starch 7.5, mocaf flour 7.5), PT4 (sago starch 5, mocaf flour 10), PT5 (sago starch 0, mocaf flour 15). Changing in water, ash, fat, protein and carbohydrate percentage was observed and sensory assessment (descriptive and hedonic) in food color, aroma, taste and texture was also applied. Data was analyzed by ANOVA and DNMRT with 5% error. The result indicated that the treatments was significance. The best treatment is PT4 (sago starch 5 and mocaf flour 10) that gives 51.86% water, 2.23 % ash, 13.38% fat, 17.29% protein and 15.24% carbohydrate.  Keywords: Sago starch, modified cassava flour and fish cork nugget. 
PEMBUATAN SELAI CAMPURAN BUAH PEPAYA DAN BUAH TERUNG BELANDA Pandiangan, Andreas; Hamzah, Faizah; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The research aimed were to get the best jam from papaya fruit pulp and tamrillo fruit pulp. The experiment research used Completely Randomized Design (CRD), with 5 treatments as follows: PT1 (80% papaya pulp and 20% tamarillo pulp), PT2 (65% papaya pulp and 35% tamarillo pulp), PT3 (50% papaya pulp and 50% tamarillo pulp), PT4 (35% papaya pulp and 65% tamarillo pulp), and PT5 (20% papaya pulp and 80% tamarillo pulp). The data obtained were analyzed statistically using ANOVA and DNMRT at 5% level. The best treatment jam of this resarch was the jam from treatment of PT5 (20% papaya pulp and 80% tamarillo pulp). The best treatment has moisture content 21.22%, ash content 0.26%, total dissolved solids content 65.33%, fiber content 2.44% and acidity level 3.80%, assessment of sensory test of the best treatment jam very red color, very flavorful tamarillo fruit, slightly sour sweet taste, soft texture and overall assessment of jam favored by panelist. Keywords: Jam, papaya and tamarillo.
PENGARUH KOMBINASI CMC DAN GUM ARAB TERHADAP MUTU SENSORI VELVA UBI JALAR UNGU Lestari, Sri Dewi; Ayu, Dewi Fortuna; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study was to determine the effect of combination of CMC and arabic gum on the sensory quality of purple sweet potato velva. This research used a Completely Randomized Design experiment with five treatments and   three replications. The parameters were S1 (CMC andarabic gum = 1 : 0),                 S2 (CMC andarabic gum = 2 : 1), S3 (CMC andarabic gum = 1 : 1),                  S4 (CMC andarabic gum = 1 : 2), and S5 (CMC andarabic gum = 0 : 2).  The data obtained were analyzed statistically using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) test at 5% levels.  The research observed were sensory value on descriptive and hedonic test.  The result of analysis of variance showed that the combination of CMC and arabic gum has significantly value on descriptive and hedonic test such as texture, but did not significantly affectedsensory value descriptive and hedonic colour, flavour,and taste. The best treatment of purple sweet potato velva from this research wasS4 which had descriptive test assessment showed that the velva had purple color (4.26), purple sweet potato flavour (4.23), sweet taste (4.09), and soft texture (4.71).  Overall assessment of hedonic test on purple sweet potato velva was preferred by the panellists. Keywords: Arabic gum, CMC, purple sweet potato, and velva. 
PENAMBAHAN GUM ARABTERHADAP MUTU SIRUP KULIT DAN BUAH NANAS (Ananas comosus LMerr.) Jumansyah, Hadi; Johan, Vonny Setiaries; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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ABSTRACTThe purpose of this research was to determine the best concentration of gum arabic in prevented sedimentation in syrup made frompeel and flesh of pineapple(Ananas comosus L Merr.).This researchusedCompletely Randomized Design (CRD) with six treatments and three replications followed by DNMRT test at 5% level. The treatments in this research were G0 (without addition of gumarabic), G1 (addition of gum arabic 0.01%), G2 (addition of gum arabic 0.02%), G3 (addition of gum arabic 0.03%), G4 (addition of gum arabic 0.04%), andG5(addition of gum arabic 0.05%). The result of analysis of variance showed that addition of gum arabic has significantly affected the pH, viscosity, sucrose, sedimentation, and sensory value on descriptive and hedonic attribute of taste and level of condensed, but did not significantly affected the flavour and colour. The best treatment in this research was G5 (additional of gum arabic 0.05%) with pH  5.13, viscosity 223.75 cP, sucrose 69.15%, sedimentation 7.23%, yellow colour, pineaple fruit flavour, sweetness and condensed. Keyword : syrup, pineapple, gum arabic
PENGGUNAAN TEPUNG KOMPOSIT DARI TERIGU, PATI SAGU DAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI TAWAR Rahmah, Anania; Hamzah, Faizah; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The purpose of this study was to obtain best combination composite flour (wheat flour, sago starch, corn flour) on the quality of white bread produced. This research was carried out experimentally using completely randomized design (CRD) with five treatments and four replications in order obtain twenty experiment units. The treatments in this study were TSJ0 (100% wheat flour), TSJ1 (70%wheat flour :30% sago starch), TSJ2 (70% flour : 20% sago starch : 10% corn flour), TSJ3 (70% wheat flour : 10% sago starch : 20% corn flour) and TSJ4 (70% wheat flour : 30% corn flour). Data obtained were treated by the analysis of variance folowed by Duncan New Multiple Range Test (DMRT) the level of 5%. The results showed that the addition of sago starch and corn flour at different concentration levels significantlyaffectedon the moisture, ash, protein, fat and carbohydrate contents as well as, hedonic test, descriptive test the colour, aroma, flavor and texture of white bread. The best treatment was TSJ3, with a moisture content of 24.33%, ash content of 1.03%, fat content5.67%, protein content of 8.05%,carbohydrate levels60.92%, as well as sensory acceptable by panelist.Keywords: white bread, sago starch, corn flour.
KARAKTERISTIK KIMIA DAN SENSORI SNACK BAR DARI LABU KUNING DAN KACANG HIJAU Alhadi, Muhamad; Fitriani, Shanti; Rahmayuni, Rahmayuni
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (579.251 KB) | DOI: 10.33772/jstp.v6i3.16000

Abstract

Snack bar is a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which formed into one with binder.  The purpose of this research was to get the best formulation of yellow pumpkin flour and green beans flour on the chemical and sensory characteristics of snack bar.  This research was conducted experimentally by using a completely randomized design (CRD) with four treatments and four replications.  The treatments in this research was the ratio of yellow pumpkin flour and green beans flour, which were LK1 (80:20), LK2 (60:40), LK3 (40:60) and LK4 (20:80).  Data obtained were statistically analyzed using analysis of variance (ANOVA).  If the F count is greater than or equal to the F table, further tests will be continued with duncan’s new multiple range test (DNMRT) at 5% level. The best treatments in this research was the ratio of yellow pumpkin flour and green beans flour (20:80) where 18.29% moisture content, 2.49% ash content, 7.83% protein content, 13.16% fat content, 2.01% crude fiber content, 58.22% carbohydrat content, 382.69 kcal energy.  The descriptive test showed that the snack bar had yellowish brown color, a little flavoring green beans, solid, a little green bean taste and overall assessment hedonically was favored by panelists.Keywords: snack bar, yellow pumpkin, green beans
Chemical and Organoleptic Characteristics of Vegetable Nuggets Based on Oyster Mushrooms and Red Beans Rahmayuni, Rahmayuni; Ayu, Dewi Fortuna; Septian, Lutfi Dila Dwi
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (814.033 KB) | DOI: 10.33772/jstp.v8i1.13025

Abstract

Vegetable nuggets are low fat nuggets but have a high protein and fiber content in order to support a vegetarian diet.  The purpose of this study was to obtain the best formulation of vegetables nuggets made from oyster mushrooms and red beans in terms of nutritional and sensory characteristics.  The research method used a completely randomized design with four treatments and four replications.  The treatments consisted of JK1 (95 oyster mushrooms:5 red beans), JK2 (90 oyster mushrooms:10 red beans), JK3 (85 oyster mushrooms:15 red beans), and JK4 (80 oyster mushrooms:20 red beans).  The data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at 5% level.  The results showed that the combination of oyster mushrooms and red beans significantly affected water, ash, protein, and crude fiber content, as well as descriptive sensory assessments such as color before frying, aroma, elasticity, taste, and overall hedonic assessment.  The best treatment was JK4 (80 oyster mushrooms: 20 red beans) which had fulfilled quality requirements of chicken nugget combination (SNI 01-6683-2014) and fish nuggets (SNI 01-7758-2013) with a moisture content of 55.59%, ash content of 1.63%, protein content of 9.49%, and crude fiber content of 4.08%.  The overall sensory assessment of the nugget were slightly brown color before frying, yellowness after frying, a little oyster mushroom flavouring before and after frying, a little chewy,  and a little red beans taste.
Co-Authors Akhyar Ali Alhadi, Muhamad Angga Pramana, Angga Aqira, Nazwa Ariska, Fitri Artina, Zahra J Ashadi, Yahya Riski Ayu, Dewi F Cahyadi, Nourman Dwi Cahyani, Anita Tri Dewi Fortuna Ayu Dewi, Diah Ayu Purtala Dewi, Yossie K Dinata, Silfira Faizah Hamzah Fajar Restuhadi Fauzi, Ariko FIRMANSYAH, YUKI Fitri Kumala Halim Halim, Halim Hamzah, Farida Hanum Hasnah, Nur Imelda Yunita Jumansyah, Hadi Junita, Putri Khairunnisa Khairunnisa KOMALA, ANIS Lorenza, Diana Maharani, Yulia Mhd Andry Kurniawan Nopiani, Yanti Noviar Harun OKTANIYA, OKTANIYA Paldiari, Redo Pandiangan, Andreas Rahmadini Payla Juarsa Rahmah, Anania Raswen Efendi Raswen Effendi Riftyan, Emma Selfianti, Dinda Septi Hidayati, Septi Septian, Lutfi Dila Dwi Shanti Fitriani Simanjorang, Tuah Hamonangan Simanjuntak, Elfrida Agustina Simanjuntak, Nurladitauli Siregar, Linda Nopita Sari Situmorang, Jeriando Jaya Prido Sri Dewi Lestari, Sri Dewi Turelanda, Syahli Putra USMAN PATO Vonny Setiaries Johan Wahyudi, Khoirul Ahmad Wahyuni, Eva Dian Wardani, Atika Yelmira Zalfiatri YOSEFA, THERESIA Yusmarini Yusmarini