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All Journal EUGENIA Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Agroekoteknologi Terapan COCOS
Teltje Koapaha
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Agriculture, Biological Sciences & Forestry Computer Science & IT Environmental Science

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Journal : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

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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

Abstract

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
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
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 : Universitas Sam Ratulangi

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

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 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

Abstract

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

Abstract

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

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 µg / 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

Abstract

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
Pengaruh Pencampuran Gum Arab terhadap Karakteristik Sensoris dan Kimia Fruit Leather Mangga Kweni (Mangifera Odorata Griff.) Getsri Winokan; Teltje Koapaha; Jolanda Lamaega
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (2022): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v13i2.50344

Abstract

The purpose of this study was to determine the level of panelists' preference for mango kweni fruit leather with a mixture of gum arabic, analyze the chemical characteristics of mango kweni fruit leather with a mixture of gum arabic and get the treatment with the most preferred arabic gum mixture. The research method used a completely randomized design (CRD) consisting of 5 treatments and 3 replications with Arabic gum mixing. Parameters observed were sensory characteristics (color, aroma, texture and taste) and chemical characteristics (air content, crude fiber content, total sugar content and degree of content). The results showed that the skin of the mango kweni with a mixture of gum arabic was the most preferred by the panelists in terms of color, aroma, texture and taste was treatment E (a mixture of gum arabic 1.5%). In this treatment it has a chemical content of 14.83% water content, 1.80% crude fiber content, 53.42% total sugar content and 3.84 acidity. Keywords: fruit leather; mango kweni; gum arabic
Karakteristik Fisikokimia dan Organoleptik Biskuit dengan Pencampuran Tepung Ubi Jalar Ungu (Ipomoea Batatas) dan Tepung Ampas Kelapa Husnul Khatimah Muchtar; Teltje Koapaha; Yoakhim Oessoe
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (2022): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v13i2.50350

Abstract

The purpose of this study was to determine the physicochemical and sensory characteristics of biscuits mixed with purple sweet potato flour and coconut pulp flour. The research method used was a completely randomized design (RAL) consisting of 5 treatments by mixing wheat flour, purple sweet potato flour and coconut dregs flour, namely A: (100%: 0%: 0%), B: (30%: 30%: 40), C: (30%: 40%:30%), D: (30%:50%:20%) and E: (30%: 60%:10%). The results showed that the physicochemical characteristics of biscuits were water content ranging from 2.37% - 5.75%, ash content 2.15% - 3.29%, fat content 25.03% - 31.05%, protein content 5.76% - 7.20%, carbohydrate content 54.51% - 60.33%, fiber crude 1.54%- 4.36% , calories 493.55-525.47 Kcal and hardness 579.78- 893.80 g.sec. The most preferred biscuit sensory test was treatment D by mixing 30% wheat flour: 50% purple sweet potato flour :20% coconut dregs flour with a taste value of 4.73 (slightly like), color 5.77 (like), aroma 5.67 (like) and textures 5.7 (like). Keywords: biscuit, purple sweet potato flour, coconut pulp flour.
Co-Authors Alfianz Z. Aatjin Anasthasia K. Mamentu Assa, Jan Rudolf Berandon Nelwwan Christiana Y. Singal Christine F. Mamuaja Christine Mamuaja Dedie Tooy Deisi L. Engka Deisi L. Engka, Deisi L. Dekie Rawung Elviana Elviana Enmia N. V. Boangmanalu Erni J.N. Nurali Erny Nurali Exlesia Fininta Sinaga Geiby Boham Geiby Boham, Geiby Getsri Novani Winokan Getsri Winokan Gideon H. Putra Gregoria S. S. Djarkasi Gregoria S.S. Djarkasi Hendra Rahim Herry F. Pinatik Husnul Khatimah Muchtar Husnul Khatimah Muchtar Jan R. Assa Jan Rudolf Assa Jenny Kandou Jenny Kandou, Jenny Jolanda Ch. E. Lamaega Jolanda Lamaega Jolanda Lamaega Judith S.C. Moningka Korah, Alfi R. M. Lana E. Lalujan Lana E. Lalujan Lana E. Lalujan Lexie P. Mamahit Lexie P. Mamahit Lucia Cecilia Mandey Lucia Mandey M. B. Lelemboto Maprividia Banne Arruan Martha R.R. Rumaratu Montolalu, Olfita S. Olfita S Montolalu Rara, Meiheski R. Rehulina Magdalena Br Sagala1 Sabrina Berta Sheren L. Satolom Siahaan, Bonita Singgano, Tania Christy Teneke Langi Thelma Tuju Tineke Langi Uri, Nur Natalia Yoakhim Oessoe Yoakhim Oessoe Yulpin Sasea