Teltje Koapaha
Universitas Sam Ratulangi

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PENGARUH KONSENTRASI GELATIN DAN SIRUP GLUKOSA TERHADAP SIFAT KIMIA DAN SENSORIS PERMEN JELLY SARI BUAH PALA (Myristica fragrans Houtt) Nelwwan, Berandon; Langi, Tineke; Koapaha, Teltje; Tuju, Thelma
COCOS Vol 6, No 3 (2015)
Publisher : COCOS

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Abstract

ABSTRACTDevelopment of local product is very important to improve the potency local product. Nutmeg is one of fruit from North Sulawesi. The highest of harvest rate is not balance than product from nutmeg fruit especially meat of fruit. Jelly candy is one of candy made from water or juice and gel agent, that have clear appearance and have jelly texture. Gelatin is a food additive that required in making of jelly candy, so was glucose. The aims of this research are to determine the correct concentration of gelatin and glucose syrup, to analyze the chemical components in jelly candy and to analyze the organoleptic test of jelly candy. This research has used RAL method with 2 factors, which A factor is gelatin concentration and B factor is glucose syrup. The result of this research is the 20% of gelatin and 60% of glucose syrup has 19,60% water content, 0,79% ash and 14,22% sucrose reduction which already match with the standards (SNI). The 20% of gelatin and 60% of glucose syrup has a neutral color, delight taste, neutral color and delight texture.Keywords: nutmeg, gelatin, glucose syrup, jelly candy.
TINGKAT KESUKAAN DAN KARAKTERISTIK KIMIA KUE SEMPRONG DARI TEPUNG UBI BANGGAI (DIOSCOREA SP) DAN TEPUNG TERIGU Satolom, Sheren L.; Koapaha, Teltje; Assa, Jan R.
COCOS Vol 2, No 7 (2019)
Publisher : COCOS

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Abstract Banggai Regency is one of the regencies in Central Sulawesi Province that has a natural beauty and diverse natural resources, including local foodstuffs, one of them is proud cassava (Dioscorea sp.). Sweet potato (Dioscorea sp) or often called uwi is one of the many species of the genus Dioscoreaceae. Dioscoreaceae has potential as a food source because it contains a high amount of carbohydrates. Sweet potato processing is a form of flour that is more resistant to storage, easy to mix, and is more practical and easy to use for advanced processing such as making semprong cakes. The semprong cake is one of the traditional pastries and is loved by the people of Indonesia. The main ingredients for making this semprong cake are wheat flour, coconut milk, eggs, sugar and cinnamon as flavoring ingredients. This study aims to determine the most appropriate proportion of proud sweet potato flour and wheat flour, based on organoleptic testing of semprong cakes and knowing the chemical characteristics of semprong cakes. This study used a Completely Randomized Design (CRD) with Treatments A (100% Banggai Sweet Potato Flour), B (75% Banggai Sweet Potato Flour: 25% Wheat Flour), C (50% Proud Cassava Flour: 50% Wheat Flour), D (D) 25% Banggai Sweet Potato Flour: 75% Flour) and E (100% Flour). The preferred organoleptic test for the semprong cake in terms of color, taste, aroma and texture is the D treatment (75% wheat flour: 25% proud yam flour). The results of the chemical analysis of semprong cakes for water content ranged between 1.78% - 2.99%, ash content 1.37% - 2.10%, fat content 22.74% - 23.60%, protein content 7.20 % - 7.62%, and carbohydrate content 65.18 - 65.67%. Keywords : Semprong Cake, Banggai Yam Flour and Wheat Flour
PENGGUNAAN PATI SAGU MODIFIKASI FOSFAT TERHADAP SIFAT ORGANOLEPTIK SOSIS IKAN PATIN (Pangasius hypophtalmus) Koapaha, Teltje; Langi, Teneke; Lalujan, Lana E.
EUGENIA Vol 17, No 1 (2011)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/eug.17.1.2011.103

Abstract

Beef and chicken sausages have been widely popular in all classes of the society, howeverfish sausage has not being recognized and not available in the market yet. In the production offish sausage, the ratio between fish flesh and tapioca as well as other igredients such ascooking salt, sugar, skim-milk , ice and flavoring agent played important role on the quality offish sausages. This study aimed to find out the effect ratio of composite sago starch on theorganoleptic quality of fish sausage. The randomized design were used in this experiment.The experiment was repilicated three times and the parameters observed organoleptic weretaste, texture, colour, flavor of properties fish sausage.The modification treatment were theusing 0.25% STPP. Result showed that the composite sago starch of 50:50 and10% of it usedin fish sausage production gave the most preferable organoleptic properties with the texture0.04 mm/g.sec, taste, colour, flavor of properties fish sausage. ABSTRAKSosis dari daging ayam dan sapi sudah dikenal masyarakat luas , namun sosis dari dagingikan belum dikenal bahkan belum dijual di pasaran. Pada proses pembuatan sosis daridaging ikan , rasio daging ikan dan pati serta bahan tambahan lain seperti gula garam , sususkim, es dan bumbu penyedap berperan penting dalam menentukan kwalitas sosis ikan . Halini erat hubungannya dengan pembentukan mtriks gel protein, pati lemak dalam bentuk systememulsi sosis yang baik. Tujuan dari penelitian yaitu mempelajari pengaruh rasio pati sagukomposit terhadap sifat organoleptik. Menggunakan Rancangan Acak Lengkap faktor tunggalyaitu pati sagu modifikasi fosfat konsetrasi 0,25% STPP dalam pati sagu komposit 50:50 danRasio pati sagu komposit terhadap daging ikan 10%; 20%; 30%, diulang 3 kali. Pengamatanorganoleptik meliputi :rasa, tekstur, warna, bau sosis ikan. Hasil penelitian perlakuan terbaikdiperoleh pada pati sagu komposit yaitu pati sagu alami diambah dengan pati sagu modifikasi50:50, rasio 10% terhadap daging ikan dengan hasil uji organoleptik terhadap rasa, tekstur,warna, baus paling disukai panelis, nilai tekstur dengan alat penetrometer yaitu 0,04 mm/g.det.
Analisis Mutu Sensoris, Fisik dan Kimia Biskuit Balita Yang Dibuat Dari Campuran Tepung MOCAF (Modified Casavva Flour) dan Wortel (Daucus carota) Mamentu, Anasthasia K.; Nurali, Erny; Langi, Tineke; Koapaha, Teltje
COCOS Vol 2, No 4 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i4.1715

Abstract

ABSTRACTThis research aims to produce biscuits toddler with the addition of carrot pulp concentration that can be accepted by panelists from both physical and chemical properties. This research using completely randomized design with treatment mocaf flour mixture and pureed carrots. Treatment A=(85% MOCAF flour: 15% carrot pulp), B=(80% MOCAF flour: 20% carrot pulp) C=(75% MOCAF flour: 25% carrot pulp) D=( 70% MOCAF flour: 30% carrot pulp) E= (65% MOCAF flour: 35% carrot pulp). The chosen of produced by sensory, is going with the analysis of sensory physical and chemical . the chosen of toddler biscuitsis the treatment E=(65% MOCAF flour: 35% carrot pulp). results of the analysis of physical and chemical biscuits toddlers is content of chemicals are activity water 5.25%, ash 2,60%, fat 25,65%, protein 8.83%, dietry fiber 0.18% and karbohidrat 57,48. For component of Vitamin A is 1607.5 IU and energy total is 496,09 Kkal.Keywords: biscuits, MOCAF, carrot
Uji Organoleptik Dan Sifat Kimia Kue Semprong Campuran Tepung Ubi Jalar Ungu (Ipomoea batatas) Dan Tepung Terigu Montolalu, Olfita S; Langi, Tineke; Koapaha, Teltje
COCOS Vol 2, No 7 (2019)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i7.27291

Abstract

Sweet potato as a food ingredient, has a good quality in terms of nutritional content, especially carbohydrates, minerals, and vitamins. Processing purple sweet potato into flour is one way to store and preserve purple sweet potato. "Semprong" cakes traded in plastic packaging are generally made from flour with a variety of flavors and colors. Looking at the many variants of the "semprong" cake, this shows that the "semprong" cake can be combined with a variety of ingredients such as purple sweet potato flour. The aim of this research is to produce a quality semprong cake by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. This study uses a Completely Randomized Design (CRD) treatment A (10% purple sweet potato flour: 90% flour), B (30% purple sweet potato flour: 70% flour), C (50% purple sweet potato flour) : 50% white flour), D (70% purple sweet potato flour: 30% white flour), E (90% purple sweet potato flour: 10% white flour). The organoleptic test results of the "semprong" cake which are preferred in terms of color, taste, aroma and texture are treatment A (10g purple yam flour + 90g wheat flour). The results of the proximate content analysis of "semprong" cakes for water content ranged from 3.16% - 3.77%, ash content ranged from 1.32% - 2.09%, fat content ranged from 16.26% - 20.95%, content protein ranges from 7.06% - 8.95%, carbohydrate content ranges from 66.31% - 71.21%. Keywords : Semprong Cake, Purple Sweet Potato Flour and Wheat Flour
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

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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
ANALISIS SIFAT KIMIA DAN UJI ORGANOLEPTIK SNACK BAR BERBAHAN DARI CAMPURAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA) DAN TEPUNG KACANG HIJAU (VIGNA RADIATA) Singgano, Tania Christy; Koapaha, Teltje; Mamuaja, Christine F.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Universitas Sam Ratulangi

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Abstract Pumpkin (Cucurbita moschata) is a type of creeper from the Cucurbitaceae family which is orange flesh a sign of carotenoids. Mung beans (Vigna radiata) from the family pabaceae or legumes which have high protein and mineral. Snack bars are a mixture of various ingredients such as cereals, fruits, nuts and then binded by flour. Snacks bar usually foods for people with diabetes and obesity. The study was conducted to have the best nutritional value of snack bars made from pumpkin flour and green bean flour and analyze some physical-chemical qualities. The research method used; Complete Randomized Design (CRD) with 4 treatments and 3 repetitions. The percentage of pumpkin flour and green beans is A (80% pumpkin flour : 20% green bean flour), B (60% pumpkin flour : 40% green bean flour), C (40% pumpkin flour : 60% green bean flour), D (20% pumpkin flour : 80% green bean flour). The results obtained from this study is mixed snack bar formulation 20% pumpkin flour : 80% mung bean flour which had the best nutrients was protein 8,36%, carbohydrate 37,21%, fat 7,10% , ash content 1,45%, moisture content 49,38% with organoleptic test value color 3,88(neutral), aroma 4,36(neutral), texture 4,32(neutral), and flavor 4,08(neutral).Keywords: Pumpkin Flour, Green Bean Flour, Snack Bar
AKTIVITAS ANTIOKSIDAN DAN TINGKAT KESUKAAN SUSU JAGUNG MANIS (Zea mays saccharata) DENGAN PENAMBAHAN EKSTRAK JAHE (Zingiber officinale roscoe) Uri, Nur Natalia; Mamuaja, Christine F.; Koapaha, Teltje
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.10.1.2019.25036

Abstract

Processing sweet corn milk is one way to diversify sweet corn products as a substitute for animal milk so that it is suitable for those who are on a diet and for people who are intolerant of lactose. Pure milk in the processing of sarabba can also be replaced with sweet corn milk with the addition of ginger extract. This study aims to determine the right concentration of ginger extract on antioxidant activity and measure the level of preference of panelists on sweet corn milk with the addition of ginger extract. This study used a completely randomized design with 4 treatments (addition of ginger extract as much as 2%, 3%, 4%, 5% and control treatment). The parameters tested were antioxidant activity and organoleptic testing (taste, aroma and color) of sweet corn milk with the addition of ginger extract. The results of the study showed that sweet corn milk samples with the addition of ginger extract had moderate to strong antioxidant activity. In accordance with the parameters of the IC50 value, the lowest value was 77.33 μg / ml on the addition of 5% ginger extract which had strong antioxidant properties and the highest IC50 value of 110.81 μg / ml in 2% addition of ginger extract had antioxidant properties is being In the organoleptic test, panelists preferred taste and color in the treatment of sweet corn milk without the addition of ginger extract, while the aroma of sweet corn milk with the addition of ginger extract was the most preferred in the treatment of the addition of as much as 2%. Keywords: Sweet corn milk, Ginger, Antioxidant Activity
ANALISIS SIFAT KIMIA DAN UJI ORGANOLEPTIK SNACK BAR BERBAHAN DARI CAMPURAN TEPUNG LABU KUNING (Cucurbita moschata) DAN TEPUNG KACANG HIJAU (Vigna radiata) Singgano, Tania Christy; Koapaha, Teltje; Mamuaja, Christine F.
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.10.1.2019.28215

Abstract

Abstract Pumpkin (Cucurbita moschata) is a type of creeper from the Cucurbitaceae family which is orange flesh a sign of carotenoids. Mung beans (Vigna radiata) from the family pabaceae or legumes which have high protein and mineral. Snack bars are a mixture of various ingredients such as cereals, fruits, nuts and then binded by flour. Snacks bar usually foods for people with diabetes and obesity. The study was conducted to have the best nutritional value of snack bars made from pumpkin flour and green bean flour and analyze some physical-chemical qualities. The research method used; Complete Randomized Design (CRD) with 4 treatments and 3 repetitions. The percentage of pumpkin flour and green beans is A (80% pumpkin flour : 20% green bean flour), B (60% pumpkin flour : 40% green bean flour), C (40% pumpkin flour : 60% green bean flour), D (20% pumpkin flour : 80% green bean flour). The results obtained from this study is mixed snack bar formulation 20% pumpkin flour : 80% mung bean flour which had the best nutrients was protein 8,36%, carbohydrate 37,21%, fat 7,10% , ash content 1,45%, moisture content 49,38% with organoleptic test value color 3,88(neutral), aroma 4,36(neutral), texture 4,32(neutral), and flavor 4,08(neutral).Keywords: Pumpkin Flour, Green Bean Flour, Snack Bar
PEMANFAATAN PATI TACCA (TACCA LEONTOPETALOIDES) PADA PEMBUATAN BISKUIT Aatjin, Alfianz Z.; Lelemboto, M. B.; Koapaha, Teltje; Mamahit, Lexie P.
COCOS Vol 2, No 1 (2013)
Publisher : COCOS

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ABSTRAKTacca (Tacca leontopetaloides) merupakan salah satu jenis tumbuhan berbunga yangmasih termasuk kedalam keluarga talas-talasan. Umbi dari Tacca (Tacca Leontopetaloides)ini tidak dapat langsung dikonsumsi karena adanya senyawa rasa pahit yang terdapat padaumbi. Senyawa yang pahit ini dapat dihilangkan dengan merendam umbi Tacca dalam airtawar. Hasil penelitian untuk kandungan kimia pati Tacca yaitu protein 6,25%, lemak 0,35%,kadar air 16,96%, kadar abu 1,37, karbohidrat 74,8%, pati 66,65%, amilosa 22,77%,amilopektin 43,88%. Sekarang ini pengembangan umbi Tacca masih sangat terbatas. Biskuitmerupakan salah satu bentuk solusi yang dapat dikembangkan baik dalam hal penggunaansumber pangan baru ataupun untuk penganekaragaman pangan. Tujuan penelitian iniadalah untuk mendapatkan jumlah pati Tacca yang tepat dalam pembuatan biskuit yangmemiliki sifat sensoris yang disukai panelis dan untuk menghitung kandungan energi biskuitterbaik dari hasil substitusi pati Tacca dan tepung terigu. Tahap pertama mengekstrak patidari umbi Tacca dan tahap kedua pembuatan biskuit dengan perlakuan subtitusi pati Taccadengan tepung terigu. Perlakuan yang dilakukan yaitu menggunakan pati Tacca 100%,konsentrasi pati Tacca 75% dan tepung terigu 25%, konsentrasi pati Tacca 50% dan tepungterigu 50%, konsentrasi pati Tacca 25% dan tepung terigu 75%, menggunakan tepung terigu100%. Hasil uji organoleptik, perlakuan terpilih dilanjutkan dengan analisis kandungankimia yaitu konsentrasi pati Tacca 75% dan tepung terigu 25% dengan komposisi kimia biskuityaitu kadar abu 1,6% , kadar air 3,40%, kadar lemak 19,54%, kadar protein 10,85%,kadar karbohidrat 63,89%, kalori 474,82 Kal.Kata kunci: Umbi Tacca, pati Tacca, biscuit.