Gregoria S.S. Djarkasi
Unknown Affiliation

Published : 10 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 10 Documents
Search

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FLAKES BERBAHAN BAKU TEPUNG JAGUNG (ZEA MAYS L), TEPUNG PISANG GOROHO (MUSA ACUMINAFE,SP) DAN TEPUNG KACANG HIJAU (PHASEOLUS RADIATES) Papunas, Meini E.; Djarkasi, Gregoria S.S.; Moningka, Judith C.
COCOS Vol 3, No 5 (2013)
Publisher : COCOS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTDiversification program conducted by utilizing local food through improved processingtechnology to produce food products. In North Sulawesi, banana goroho a typical localfood, corn is a commodity Manado yellow, and green beans are a source of protein. Thisstudy aims to determine the formulation flakes with corn flour mixture ratio, gorohobanana flour and green bean flour consumers receive. And analyzing the physicochemicalproperties and sensory flakes. This research was conducted at the Laboratory of Foodscience for 3 months. This study uses a completely randomized design with treatmentconcentration ratio mixing cornmeal, flour goroho bananas, green beans and flour.Mixing corn flour 60%, 35% goroho banana flour, mung bean flour 5% is the bestformulation of fisikomia properties and sensory properties. With endurance timecrispness in milk for 4 minutes 47 seconds and the chemical composition of the watercontent of 1.7%, 1.55% ash, 6.59% protein, 3.38% fat, 80.1% carbohydrate. Organoleptictest results show that the resulting flakes can be accepted by consumers of the parametersof taste, flavor, color, and crispness.
PENGARUH SUBTITUSI TEPUNG TAPIOKA DAN TEPUNG SUKUN (ARTOCARPUS COMMUNIS) TERHADAP SIFAT SENSORIS DAN KIMIA BISKUIT Islaku, Dela; Djarkasi, Gregoria S.S.; Oessoe, Yoakhim Y.E.
COCOS Vol 1, No 7 (2017)
Publisher : COCOS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTBreadfruit flour can be utilized as a food diversification material that can be processed into various products such as noodles, bread and biscuits. The addition of tapioca to the making of breadfruit biscuits is used as a thickening agent or a filler and binder in the manufacture of biscuits. The purpose of this study was to determine the exact amount of substitution of tapioca flour based on the sensory properties and chemical properties of breadfruit biscuits. This research uses Completely Randomized Design (RAL) with substitution of breadfruit flour and tapioca flour. The study was conducted with 3 replications and analyzed using a variety of scans (Anova). Influential treatment was carried out by BNT advanced test. The substitution treatment formulation is as follows: A (100% Flour Bread), B (95% Flour + 5% Tapioca Flour), C (90% Flour + 10% Tapioca Flour), D (85% Flour + 15 % Tapioca Flour), E (80% Flour + 20% Tapioca Flour). Parameters observed for water content, ash content, protein content, fat content, carbohydrate, caloric value and sensory properties. The result of the research showed that the treatment of D is biscuit with 85% breadfruit flour and 15% tapioca flour is the preferred biscuit panel with the hardness of biscuit 16.00 mm / g / second, water content 3,44%, ash content 2,92%, Fat content 11,87%, protein content 3,74%, carbohydrate 78,03%, and calorific value 433,91 kcal.Keywords: Biscuit, Breadfruit Flour and Tapioca Flour
FORMULASI GRANUL EFFERVESCENT SARI BUAH PALA (MYRISTICA FRAGRANS H.) Mandagi, Ribka; Djarkasi, Gregoria S.S.; Nurali, Erny; Mandey, Lucia
COCOS Vol 6, No 2 (2015)
Publisher : COCOS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTNorth Sulawesi is one of nutmeg producer in Indonesia. Nutmeg can be separated in 4 parts which is flesh, seed, mace and skin. However, nutmeg flesh became a waste because it has a lower selling price than the seed and mace. Therefore it needs to develop to more innovative and creative form like effervescent. Effervescent defined as a form that produced gas bubbles (CO2) as a result of chemical reaction. The reaction of effervescent is between the citric acid and Na-bicarbonate. The aim of this research is to determine some physical, chemical and sensory characteristic in variation of citric acid and na-bicarbonate of nutmeg flesh effervescent formula. The formulas are separated to 4, with the variation concentration of citric acid and Na-bicarbonate. The results of this research show that the variation of citric acid and na-bicarbonate gave a significant differentiation to dissolving time, moisture content, total acid and taste of nutmeg flesh effervescent. Dissolving time is about 1 minutes 36 seconds to 2 minutes 2 seconds. Moisture content is about 7,15% to 8,13%. Total acid is about 0.0031% to 0.0120%. The organoleptic test of nutmeg flesh effervescent gave the result that formula C has the highest score and parallel as almost delight.
MUTU BUBUK CABAI HASIL PENGERINGAN ENERGI MATAHARI DENGAN SUMBER PANAS PENGGANTI [Chilli Powder Quality Dried Using Solar Dryer With Heat Source Energy Replacement] Tongkeles, Nelly S.; Djarkasi, Gregoria S.S.; Wenur, Frans
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Solar dryer with heat source energy replacement is one of environmental drying technology. This research aimed to determine water content, color analysis, vitamin C, total molds from chili powder, and dried chilli yield as quality for dried chili. Results showed moisture content of dried Red chilli and Local Chilli using solar dryer with heat source energy replacement are 7.3%bb and 6.24%bb, needs 10 hours and 8 hours respectively. Whereas moisture content of the same materials with conventional drying method are 11.89%bb and 8.63%bb, needs 71 hours and 41 hours respectively. Furthermore, color analysis of dried Red chili and Local Chilli and its powder using a dryer gives value of ​L a+ b+ higher than same materials and its powder with conventional drying methods. Vitamin C content on powder of those materials using a drier is higher at 54.33mg/100g and 27.73mg/100g respectively, while with the same material by conventional drying methods implies that 36.33 mg/100g and 8.60 mg/100g. Total mold analysis has highest value on Red chilli powder and Local Chilli powder with conventional drying methods are 6.46x102 colonies/g and 2.06x102 colonies/g. Whereas Local Chilli powder which dried using a dryer there is no mold, followed by dried Red chilli powder that is 1.1x102 colonies / g. The yield of dried Red chillies and Local Chilli ranged between 24.97%-32.17%, whereas the yield of dried chili with conventional methods is lower than using a dryer.   Key word: Quality, Chilli powder, Solar dryer
PENENTUAN TOTAL FENOL DAN AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN LEILEM (Clerodendrum minahassae) Adam, Conchita; Djarkasi, Gregoria S.S.; Ludong, Maya M.; Langi, Tineke
COCOS Vol 2, No 3 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i3.1511

Abstract

ABSTRACTLeaf Exploration of Leilem(Clerodendrum minahassae)as source of natural antioxidant which till now still exploited as source to society of Minahasa. Leaf of leilem the used as traditional drug because owning function as worm drug and can eliminate (mangi) at baby. Target of this research is to determine totalize activity and phenol of antioxidant leaf extract of leilem. First phase making of powder with treatment draining of direct sunshine 40-50oC and drining of oven 60oC, leaf of leilem fresh and which shriveled in chiller with temperature 4-10oC during 8 hour. Sacond phase that is making of leaf extract of leilem with compound extract in leaf of leilem with solvent of mathanol. Here in after total analysis phenol and activity antioxidant leaf extract of leilem. Its result of indicate that leaf extract of leilem potency as natural antioxidant. Total analysis of fenol range from 3,38-4,21 mg/g while activity test of antioxidant ranging from 64,83-70,12 %.Keywords: Leaf of Leilem, Total Phenol, Antioxidant Activity
PENGARUH PENAMBAHAN TEPUNG WORTEL (Daucus carota L.) PADA PEMBUATAN SOSIS IKAN GABUS (Ophiocephalus striatus) Singal, Christiana Y.; Nurali, Erni J.N.; Koapaha, Teltje; Djarkasi, Gregoria S.S.
COCOS Vol 3, No 6 (2013)
Publisher : COCOS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTSausages is one of the food product made from ground meat mixed with spices and filled in long round casing. The aimed of this research were to (1). to obtain the exact mixed formula of carrot flour and cork fish in sausages processing, (2) to analyzed the chemical characteristics of sausages, and (3) to evaluate the sensory quality by panelists. The research was conducted at the Laboratory of Food Science and Processing, Faculty of Agriculturee Unsrat for 3 months. This research was designed using completely randomized design, with four treatments of mixed carrot flour and sago flourr , namely A= (2,5g carrot flour + 12,5g sago flour), B= (5g carrot flour + 10g sago flour), C= (7,5g carrot flour + 7,5g sago flour), D= (10g carrot flour + 5g sago flour). The result of Sensory evaluation showed that the most preferable treatment is fish sausages made of 10 g carrot flour and 5 g sago flour in 100 g cork fish. The result of cchemical analysis showed that the fish sausages contents 66,09% of moisture content, 2,7% of ash contented, 1,28 % fat content, 17,4 % protein content, and contained provitamin A.Keywords: Sausage, Carrot , Cork Fish
SIFAT KIMIA DAN TINGKAT KESUKAAN PERMEN KERAS (Hard Candy) SARI BUAH PALA (Myristica fragrans houtt famili myristicaseae) Tamaka, Claudya A; Djarkasi, Gregoria S.S.; Moningka, Judith S.C.
COCOS Vol 7, No 5 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i5.13868

Abstract

ABSTRACTOne alternative meat processing nutmeg namely confectionery products, meat nutmeg can be made as hard candy or soft candy. (Anonymous, 2010). Chewing is a food product that is much-loved. The purpose of this study was to determine the proportion of nutmeg juice and water as the manufacture of candy nutmeg and evaluate the level of preference panelists include taste, odor and color. The results showed that a hard candy (hard candy) nutmeg best and most preferred by the panelists are on treatment A (100% juice nutmeg) with the average value of a sense of 4.00 (like), bau3.74 (like) color 3.79 (love). The test results showed that the water content of proximate hard candy nutmeg (0.54%), hard candies nutmeg sugar (67.60%) and acidity (pH) candy nutmeg (4:02%).Keyword :) Nutmeg fruit juice, Candy, Glucose
PENGARUH PROPORSI BUAH NAGA MERAH (Hylocereus polyrhisuz) DAN BUAH SIRSAK (Annona muricata L) TERHADAP TINGKAT KESUKAAN PANELIS PADA FRUIT LEATHER Lamban, Lorensia Susanti; Kandou, Jenny; Djarkasi, Gregoria S.S.
COCOS Vol 1, No 7 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16915

Abstract

ABSTRACTFruits are generally susceptible to damage especially special fruits that contain high water content such as red dragon fruit and soursop fruit that required further processing in order to maintain nutrient content and prolong the shelf life. Examples of processed fruit are fruit leather. The aim of this research is to get the treatment of proportion of red dragon fruit and soursop fruit favored by panelists based on the sensory test and determine the chemical content of the resulting fruit leather. This research use Completely Randomized Design with 6 treatment of proportion ratio of red dragon fruit and soursop fruit (A = 0%: 100%), (B = 30%: 70%), (C = 40%: 60%), (D = 50%: 50%), (E = 60%: 40%), and (F = 70%: 30%). Parameters analyzed were water content, reducing sugar content, vitamin C content, and total acid. From the research result, it was found that the selected treatment based on physicochemical properties was B treatment (30%: 70%). In this treatment has a chemical content with water content of 18.39%, vitamin C levels of 52.55 Mg / 100 gr, reducing sugar content 65.32% and total acid 1.43%.Keywords: Fruit leather, red dragon, soursop
ANALISIS SIFAT FISIK DAN KIMIA BUAH SALAK PANGU (SALACCA ZALACCA) DENGAN PELILINAN SELAMA PENYIMPANAN Manurung, Vina H.; Djarkasi, Gregoria S.S.; Langi, Tineke M.; Lalujan, Lana E.
COCOS Vol 3, No 5 (2013)
Publisher : COCOS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT The purpose of this research was to analyze the physic?s changing and chemistry?s changing of snake fruit that saved in normal temperature and covered by wax. This research was done in laboratory in agriculture technology ± 4 months. This research was using random design complete factorial by mixing wax emulsion and storage time. A treatment ( mixing ratio ) A1 : 1 (wax) : 2 (air), A2 : 1 (wax) : 4 (water), A3 : 1 (wax) : 6 (water) and B treatment (storage time), B1 : 0 day, B2 : 3days, B3 : 6 days, B4 : 9 days, that saved in normal temperature. Then, doing physic analyze such as texture, weight, brightness. And chemical analyze such as sucrose, acidity, water content. The result of this research was shown the worst texture of snake fruit which saved in normal temperature until the nine days was in ratio 1 : 4 ( 5,21 kg) and the highest in ratio 1 : 2 (6,34 kg). the highest weight was in ratio 1 : 4 (67,67%) and the lowest weight was in ratio 1 : 6 (51%). The highest brightness was in ratio 1:6 (29,88%) and he lowest brightness was in ratio 1 : 4 ( 29,35%). The highest of sucrose was in ratio 1:2 (14,16%) and the lowest of sucrose was in ratio 1 : 4 (13,33%). The highest acidity was in ratio 1 : 4 (12,33%), and the lowest acidity was in ratio 1 : 2 (11,8%). The highest water content was in ratio 1 : 4 (43,33%) and the lowest water content was in ratio 1 : 6 (43,01%). Thus, the snake fruit which waxed with ratio 1:4 in 9 days storage showed the best quality. Key Word : snake fruit, storage, waxing
KAJIAN SIFAT SENSORIS TORTILA YANG DISUBSTITUSI TEPUNG BIJI NANGKA Dolongseda, Wandi; Ludong, Maya M.; Djarkasi, Gregoria S.S.
COCOS Vol 1, No 7 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16998

Abstract

ABSTRACTThis study aims to evaluate the level of acceptance of tortillas products made from raw corn starch nikstamal with substitution of jackfruit seed flour, Based on sensory properties with broken power parameters, taste,color,Aroma and texture.This research use Completely Randomized Design (RAL) with 4 treatment that is A (without addition of jackfruit seed flour),B (25% jackfruit flour), C (50% jackfruit flour), D (75% jackfruit flour).Each treatment was repeated 3 times. The results showed that tortila treatment B (25% jackfruit flour: 75% maize) was not significantly different with treatment A (0% jackfruit flour: 100% maize).But significantly different from the C treatment (50% jackfruit seed flour) and D (75% jackfruit flour).Keywords: Tortilla, Jackfruit Seeds, Nikstamal Corn Flour.