Garuda - Garba Rujukan Digital

Kajian Pengembangan Industri Pangan Kreatif Berbahan Baku Kelapa Di Kabupaten Minahasa Selatan Koapaha, Teltje; Pinatik, Herry F.; Langi, Tineke M.; Tooy, Dedie
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): 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.9.2.2018.23245

Agricultural development over the past decade, is more identical tocommodity development, which focuses on meeting domestic food needs.The development of globalization, a country in this case the government,must be able to facilitate and encourage the community to developproductive activities, including developing the creative food industry,which is characterized not only by fulfilling quantity, quality, but havingselling value, or the value of excellence product specifics (prepositionvalue), and provide economic (added value). The synergy of various parties(stake holders) encourages increased production of creative food productsby intensifying : technology, information, ideas and creativity as well asskills that emerge from the community, both individual farmers andindustrial groups in the South Minahasa Regency.The objectives of this study are: 1. Identify the types and characteristicsof coconut-based food industries in South Minahasa regency and 2.Calculate the economic added value of the development of coconut-basedfood industries in South Minahasa regency. 3. Obtain appropriate methods,strategies and models for the development of a food industry based oncoconut in South Minahasa Regency. This study uses several methods,namely: descriptive method, calculation of added value according to Costerand Schaffer, 1982) and the SWOT method for obtaining methods,strategies and models for the development of creative food industries thatare suitable in South Minahasa regency. The results showed that there were3 types of development of creative food industries made from coconutwhich already existed in South Minahasa Regency, namely: 1. culinary, 2.medicines 4. research development. From this type of creative foodindustry, it has provided real economic added value for farmers, industrialgroups and macro for the economic growth of the community, whenapplying methods, strategies and models that match the potential andcharacteristics in South Minahasa Regency.Keywords: development, creative food industry, coconut raw materials

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

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.Â 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 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 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

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 Î¼g / ml on the addition of 5% ginger extract which had strong antioxidant properties and the highest IC50 value of 110.81 Î¼g / 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 : Universitas Sam Ratulangi

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

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 ASAP CAIR ARANG TEMPURUNG SEBAGAI BAHAN PENGAWET PADA BAKSO IKAN TUNA Korah, Alfi R. M.; Assa, Jan Rudolf; Koapaha, Teltje
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (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.10.2.2019.29123

ABSTRACTThe research objective was to determine the effect of coconut shell charcoal liquid smoke on the shelf-life of fish meatballs. The design used was Factorial Completely Randomized Design, which consisted of 2 factors: A treatment of liquid smoke concentration 0%, 5%, 10%, and factor B treatment of immersion 30 and 45 minutes long, with three repetitions. The results showed that with the concentration of liquid smoke 0% tuna meatballs can last only one day at room temperature with the results of already whitish slimy appearance, fishy flavour, and the texture is still chewy. Fish meatballs with 10% liquid smoke concentration combine with 45 minutes soaking time can last up to 5 days at room temperature with the results of already slimy, brownish, flavorful appearance typical of fish with a chewy texture.Keywords: Liquid smoke, tuna fish meatballs, shelf-life

PENGARUH PENCAMPURAN TEPUNG KACANG MERAH (Phaseolus vulgaris) DAN TEPUNG TERIGU DENGAN PENAMBAHAN EKSTRAK UBI JALAR UNGU (Ipomoea batatas L.) TERHADAP SIFAT SENSORIS MIE KERIN Siahaan, Bonita; Koapaha, Teltje; Langi, Tineke
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (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.10.2.2019.29119

AbstractThe purpose of this study was to obtain the formulation of dry noodles with a mixture of red bean flour and wheat flour based on the level of acceptance. The statistical design of this experiment was a Completely Randomized Design (CRD) with treatments of the ratio of red bean flour and wheat flour i.e., A (20% red bean flour : 80% wheat flour); B (40% red bean flour : 60% wheat flour); C (60% red bean flour : 40% wheat flour); D (80% red bean flour : 20% wheat flour). Each treatment was repeated 3 times. The results showed that dry noodles preferred by panelists based on color, flavor, and taste was A treatment (20% red bean flour : 80% wheat flour) with the chemical composition and characteristics of that dry noodles was 4.83% water, 1.77% ash, 18.86% protein, 3.18% fat, 71.35% carbohydrates, 7.09 minutes of cooking time, 3.27% cooking loss, 73.20% swelling index, and 261.67% water absorption.Keywords: dry noodles, red bean flour, purple sweet potato

SIFAT FISIK DAN ORGANOLEPTIK MIE DARI TEPUNG TALAS (Colocasia esculenta) DAN TERIGU DENGAN PENAMBAHAN SARI BAYAM MERAH (Amaranthus blitum) Rara, Meiheski R.; Koapaha, Teltje; Rawung, Dekie
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (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.10.2.2019.29120

ABSTRACT This study aims to evaluate the proportion of taro flour to produce the best noodles based on the physical characteristics and preferences by panelists. This study uses a completely randomized design with 4 treatments A (100% wheat flour) as a control, B (80% taro flour: 20% wheat flour), C (70% taro flour: 30% wheat flour), D (60% taro flour: 40% wheat flour). The parameters analyzed were water absorption, elasticity, cooking time, cooking loss, moisture content, antioxidant activity and acceptance level of the panelists. From the results of the research on testing the physical properties of taro noodles with water absorbency an average value of 90.40%, elasticity obtained an average value of 15.87%, cooking time obtained an average value of 210.67 seconds, cooking loss obtained value on average 21.37% and water content obtained an average value of 24.83%. Meanwhile, the antioxidant activity of taro noodles is classified as weak, namely the IC50 value is 225.82 Âµg / ml. For organoleptic tests, the average panelist gave likes value for color and neutral for smell, but they did not like the taste and texture of wet noodles made from taro flour with the addition of red spinach juice. Keywords: Taro, red spinach, wet noodles

UJI ORGANOLEPTIK DAN SIFAT KIMIA KUE SEMPRONG CAMPURAN TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS) DAN TEPUNG TERIGU Montolalu, Olfita S.; Langi, Tineke M.; Koapaha, Teltje
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (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.11.1.2020.29973

ABSTRACTThe aim of this research is to produce a quality semprong cookies by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. 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, Wheat Flour

Effect Of Additional Flour Of Moringa Oleifera (Moringa oleifera) On Organoleptic And Chemical Properties Of Tempe Nugget Exlesia Fininta Sinaga; Tineke M. Langi; Teltje Koapaha
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.42716

The purpose of this study was to determine the amount of addition of moringa leaf flour to the panelists' most preferred tempe nuggets, analyze the antioxidant content in the most preferred treatment and analyze the water content, protein content, and fat content. This study used a Completely Randomized Design (CRD) method consisting of five (5) treatments with three (3) replications with the addition of Moringa leaf flour as follows: Treatment A 0.5% moringa leaf flour, Treatment B 1% Moringa leaf flour, Treatment C 1.5% moringa leaf powder, Treatment D 2% moringa leaf powder, Treatment E 2.5% moringa leaf powder. The results obtained showed that the addition of 1.5% Moringa leaf flour was the most preferred by the panelists with the antioxidant activity produced which was classified as strong, namely 99.70 ppm. The value of water content (17%-30%), protein content (17.21%-24.22%), and fat content (1.45%-7.61%).Â Keywords: nuggets, tempeh, moringa leaves.

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