Gregoria S. S. Djarkasi
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KAJIAN PEMBUATAN BERAS ANALOG BERBASIS TEPUNG UMBI DALUGA (Cyrtosperma merkusii (Hassk) Schott) Lumba, Ronal; Mamuaja, Christine F.; Djarkasi, Gregoria S. S.; Sumual, Maria F.
COCOS Vol 2, No 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i1.724

Abstract

ABSTRACTDaluga (Cyrtosperma merkusii Hassk) Schott is one type of plant tubers that have a highcarbohydrate content, but its use is limited because of limited tecnohologi owned by the public.Analog Rice is one of the solutions can be developed either in terms of the use of a new food source orto diversify food. The research objective is to get the right concentration of CMC in the manufactureof analog rice flour daluga bulbs. The first phase of the treatment of the old flour soaking slicedtubers daluga the pristine 1 % NaCl solution for 60 and 120 minutes. Further analysis of oxalic acid,oxalic acid treatment followed pads low second stage of rice manufacturing are analog to thetreatment CMC concentration addition. Treatment A = (100% flour daluga : 0% CMC), B = (99.6%flour daluga : 0.4% CMC), C = (99.2% flour daluga: 0.8% CMC), D = (98.8% flour daluga : CMC1.2%), E = (98.4% flour daluga : 1.6% CMC). Organoleptic test results, treatment was continuedwith an analysis of selected physical and chemical properties. Results for flour daluga an average of0.35-0.52% oxalic acid content and chemical composition of the water content of 11.97%, ash contentof 2.4%, 0.89% fat content, protein content 1.11% and carbohydrates conten of 83, 65. Analog Forrice, the chosen treatment CMC concentrations are treatment B = (99.6% flour daluga: 0.4% CMC).nalisis With the results of physical and chemical properties of the analog rice yield 53.52%, colorsrice 70% , 43%, 179.96% water absorption, rehydration time of 7 minutes, water content 7.88%, ashcontent of 2.6%, 5.42% fat content, protein content 0.66%, and carbohydrates conten of 83, 44%.Keywords: Bulbs daluga, oksalate, analog rice, food security
Study of Physical Chemistry of Rice Analog Baruk Agostarch Heat Moisture Treatment (HMT) With The Addition of Flour Composites Sede, Viviyanti J.; Mamuaja, Christine F.; Djarkasi, Gregoria S. S.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

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Abstract

Sago baruk (Arenga microcarpa) is one food that can be eaten as a source of carbohydrate. This study aims to get the right formulation and the best analogue for the manufacture of composite flour rice that consumers preferred, analyzing physical chemistry rice flour composite analog and analog getting rice starch which has resiten and increase its nutritional value. The research begins with manufacture baruk sago starch, sago starch manufacture baruk modification Heat Moisture treatments (HMT), the manufacture of flour and flour-making bulbs purse red beans and rice manufacture analog. The experimental design used was completely randomized design (CRD) with 7 (seven) treated with 3 (three) replications with a ratio of P1: 100% Starch Sago Natural (control), P2: 100% Starch Sago modification HMT, P3: 90% Starch Sago Modification HMT + 5% Wheat Bulbs purse + 5% Flour Red Beans, P4: 80% starch Sago Modification HMT + 10% Wheat Bulbs purse + 10% Flour Red Beans, P5: 70% starch Sago Modification HMT + 15% Flour Bulbs purse + 15% Flour Red Beans, P6: 60% Starch Sago Modification HMT + 20% Flour tubers purse + 20% Flour Red Beans, P7: 50% Starch Sago Modification HMT + 25% Flour tubers purse + 25% Flour Red Beans . To get the exact formula and favored by consumers, the comparison is done organoleptic test for flavor, aroma, color and texture then performed physical analysis of texture, color test, gelatinization temperature, density Kamba, weight of 100 grains, whereas the chemical analysis, namely: Level of water ash, protein content, fat content, starch, amylose, amylopectin and starch digestibility in vitro against most favored treatment.  The results show thatthe most preferred formula is P6 which is the ratio: 60% Sago Starch Modified Starch HMT + 20% + 20% Bulbs purse Red Bean Flour. Physical analysis ie texture: 2 mm / g.det, Kamba density of 0.497 g / ml, weight of 100 grains: 4.480 g, Test color L * 36.56, a * 8.56 b * 16.22, gelatinization temperature of 65 OC with a time of 31 minutes. Sedangakn Chemical analysis results are: 14.10% moisture content, ash content of 0.93%, 5.83% protein content, fat content 0.2%, 73% starch content, amylose 20.66%, 52.34% amylopectin , and in vitro starch digestibility 8.68%. Keywords : analog rice, sago baruk, starch
Estimation of Shelf Life “Halua Kenari” using Accelerated Shelf Life Testing (ASLT) Method Arrhenius Model at Small And Medium Enterprises at Sitaro Archipelago Pongajow, Novke J.; Djarkasi, Gregoria S. S.; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

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Abstract

The halua kenari is one of the signature product from North Sulawesi especially Minahasa and Siau. Fat and oil oxidation processes lead to taste and flavor dislike and degradation of nutrition and functional characteristics. Beside chemical composition, halua kenari degradation accelerated by improper handling and packing during transportation, distribution, and storage by consumer and seller. The aims of this research is to predict shelf life of halua kenari production of  Small And Medium Enterprises at District of Sitaro Archipelago with accelerated shelf life testing model (Arrhenius) and to get shelf life model of halua kenari production at small and medium enterprises at Sitaro Archipelago. This research was done in two stages which is determination of quality characteristic of halua kenari by chemical analysis and organoleptic test and shelf life of halua kenari by Accerelated Shelf Life Testing (ASLT) Model. Product was stored at extreme temperature to fasten deterioration. Data extrapolated to mathematical model Arrhenius. The processing characteristic, temperature, and  storage are very significant to quality degradation and shelf life of halua kenari. The shelf  life of halua kenari product with low fat and oil (A1) that stored at 30 o C is 106 days, as halua kenari with high fat and oil stored in the same temperature and days, found : A2 with 18 days shelf life, A3 with 23 days shelf life, and A4 with 17 days shelf life. Keywords : the halua kenari, the shelf life, Arrhenius model, water content, and FFA
AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SENSORIS MARSHMALLOW MELON (Cucumis melo L.) DENGAN PENAMBAHAN EKSTRAK BIT MERAH (Beta vulgaris L. var. Conditiva) Gumansalangi, Frysye; Djarkasi, Gregoria S. S.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.1.2019.25037

Abstract

The purpose of this study was to determine the impact of red beet extract addition to melon marshmallow product towards the antioxidant activities, physical characteristic and sensory properties. The method that used in this study were folin ciocalteu methods for total phenol test, DPPH (1,1-diphenil, -2 picrylhydrazyl) method that used for the antioxidant activity test, penetrometer methods was used for hardness test, and hedonic scale for the sensory test. The result of this study showed that 15% addition of red beet extract was the best treatment towards antioxidant activities which has 83,42% inhibitions, IC50 value of 145,27 µg/mL. Furthermore, the treatment of 15% red beet extract addition also showed physical characteristic value (hardness) of 79,78 mm/g/s which is the closest value to commercial marshmallow. The treatment which has the best result of sensory properties was 10% red beet extract addition, that is 3,34 (neutral). Keywords: Antioxidant, Red Beet, Melon, Marshmallow
Chemical Characteristics and Antioxidant Activity of Instant Drink Lemon Kalamansi (Citrus microcarpa) with Addition of Clove Leaf (Eugenia carryophyllus) and Nutmeg Meat (Myristica fragrans) Extracts Edam, Mariati; Suryanto, Edi; Djarkasi, Gregoria S. S.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 1 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Lemon kalamansi, clove leaf and meat nutmeg have bioactive compounds that have potential as antioxidants so it can serve as raw material for made of instant drink. This study aims to analyze the chemical characteristics and antioxidant activity of instant drink lemon kalamansi with the addition of clove leaf and meat nutmeg extract. The research method is experimental research with a completely randomized design as many as three levels of treatment with three replications arranged in the form of formulations. The results showed that the instant drink lemon kalamansi characteristics containing antioxidant such as phenolic compounds which range from 24,50-130,51 µg/mL (highest in formulation B is the addition of clove leaf extract 20%), vitamin C ranged 278,70-390,55 mg/100 g bahan  (highest in formulation B is 390,55 mg/100 g bahan), as well as the activity of antioxidant free-radical scavengers ranged 18,11-46,73% (formulation B, namely the addition 20% of clove leaf extract showed the highest activity in counteract free radicals). Based on the results of this study it can be concluded that the instant drink lemon kalamansi with the addition of meat nutmeg and clove leaf extract contains antioxidant compounds that have potential as functional drinks. Keywords: antioxidant, clove leaf, instant drink, kalamansi, nutmeg meat
Antioxidant's Activity of Avocado (Persea americana Mill.) Seeds Extract Coating by Nanochitosan Anggraeny, Dyta; Rumengan, Inneke F. M.; Djarkasi, Gregoria S. S.; Suptijah, Pipih
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 2 (2017)
Publisher : Pascasarjana Unsrat

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Abstract

An increasing production of avocado in Indonesia  has resulted in abundant seeds as wastes. Avocado’s seeds contain potential antioxidant compound, such as phenolic compound, which could be exploited for human consumption. Utilization of seeds as functional food could be more efficient by coating with a certain substance. Chitosan is a bio-compatible and non-toxic compound, and could be used as coating agent in the form of nanochitosan. The purpose of this study was to evaluate the content of  phenolic-compound in extract of avocado’s seed with and without coated by nanochitosan. In this study, the extract of avocado’s seed was coated with  Parrot fish scale (Scarus sp) derived nanochitosan, compared with nanochitosan from crab’s shell. Nanochitosan was prepared from chitosan by gelation ionic method. The results show that avocado’s seed extract has 44.89 mg/Kg of phenolic content,  much lower than the content in the extract coated with nanochitosan of fish and crab shell, which were 84.08  and 113,67 mg/Kg, respectively.   Therefore, coating with nanochitosan was proven increasing the phenolic compound in the extract of avocado’s seed.  Keywords: avocado, nanochitosan, phenol
TINGKAT PENERIMAAN KONSUMEN TERHADAP MINUMAN HERBAL TEH DAUN SIRSAK (Annona muricata Linn.) Ong, Nathania E.; Djarkasi, Gregoria S. S.; Moningka, Judith C. S.
COCOS Vol 7, No 3 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i3.12313

Abstract

ABSTRACTSoursop leaves tea is an herbal tea that has a distinctive flavor and distinct from the other leaves. The aim of this research is to determine the level of consumer acceptance of soursop leaves herbal tea. The research arranged using Factorial Completely Randomized Design with 3 factors, processing, leaves of processed form, and long extraction. Analysis of consumer acceptance include taste, color, and aroma of soursop leaves herbal tea. The hedonic test of soursop leaves tea with the highest score of taste, color and aroma is sample on boiled extraction method, with flakes leaves, and 7 minutes of long extraction.Keywords : soursop, herbal tea, hedonic test
PENGARUH SUHU PASTEURISASI TERHADAP PROFIL DAN AKTIVITAS ANTIOKSIDAN PUREE BUAH NAGA MERAH Sugiyanto, Maya Kumalasari; Sumual, Maria F.; Djarkasi, Gregoria S. S.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v11i2.37258

Abstract

AbstractAntioxidants can inhibit oxidative stress. Red dragon fruit (Hylocereus polyrhizus) is a source of plant containing antioxidant flavonoids. The processing of red dragon fruit into puree can maintain the nutritional value and taste of the fruit. The purpose of this study was to identify the antioxidant profile and antioxidant activity of red dragon fruit puree (Hylocereus polyrhizus) which was produced through the pasteurization process at temperatures of 65oC, 75oC, 85oC.The method used in this research is the experimental method. The parameters measured were the analysis of bioactive compounds which included total phenols, flavonoids, anthocyanins, antioxidant activity using the DPPH and FRAP methods, water content and crude fiber content. The results obtained in this study were total phenol at 65oC 1,15 mg GAE /g, 75oC 0,94 mg GAE /g, 85oC 0,91 mg GAE /g, 95oC 0,84 mg GAE /g, levels of flavonoids in 65oC treatment 0,71 mg QE /g, 75oC 0,70 mg QE /g, 85oC 0,70 mg QE /g, 95oC 0,56 mg QE /g, anthocyanin levels at 65oC 51,18%, 75oC 38,13%, 85oC 37,96%, 95oC 29,55%, IC50 value for antioxidant activity of DPPH method at 65oC 4,18 mg /ml, 75oC 107,74 mg /ml, 85oC 109,22 mg /ml, 95oC 112,56 mg /ml, the antioxidant activity of the FRAP method at 65oC 12,75 mg, 75oC 12,45 mg, 85oC 11,24 mg, 95oC 9,90 mg, water content at 65oC 88,66%, 75oC 89,13%, 85oC 89,06%, 95oC 83,8% and crude fiber content at temperature 65oC 7,7%, 75oC 7,06%, 85oC 7,39%, 95oC 6,52%.The conclusion of this study is that higher pasteurization temperature treatment can reduce the content of bioactive compounds and antioxidant activity in red dragon fruit puree.Keywords: Red Dragon Fruit Puree, Antioxidant Profile, Antioxidant Activity