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Tineke Langi
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FORMULASI CAMPURAN TEPUNG SAGU BARUK (Arenga microcarpa) DAN UBI JALAR KUNING (Ipomoea batatas) DALAM PEMBUATAN BOLU GULUNG Basare, Angel; Nurali, Erny; Langi, Tineke
COCOS Vol 6, No 13 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i13.8660

Abstract

ABSTRACT Sago baruk flour and yellow sweet potato are commodities of highly potential to be developed for the making of food product find rolled spongecake. This research is aimed to define the proper formula, to implement the proximate analysis and to calculate the calorie value of the rolled spongecake from the mixture of sago flour and yellow sweet potato that impressed the panelists. This research uses the Complete Randomized Design method by treating the sago flour and yellow sweet potato. The result organoleptic test: the chosen treatment is followed by chemical quality analysis. The chosen treatment is E = (30% of sago flour :  70% yellow sweet potato). The result of chemical analysis of the chosen rolled spongecake: chemical composition are 10,75% water, 1,70% ash, 20,84% protein, 7,33% protein, and 59,40% total carbohydrate. The total energy is 454,42 Kkal.  Keywords : Sago baruk flour, Yellow sweet potato, Rolled spongecake
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 PENERIMAAN KONSUMEN TERHADAP TEH DAUN BINAHONG (Anredera cordifolia (Ten.) Steenis) PADA VARIASI SUHU DAN WAKTU PENYEDUHAN Haras, Moh. Syafat; Assa, Jan R.; Langi, Tineke
COCOS Vol 1, No 6 (2017)
Publisher : COCOS

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Abstract

ABSTRACTBinahong leaves tea is an herbal tea that has a distinctive flavor and distinc from the other leaves. The aim of this research is to determine the level of consumer acceptance of binahong leaves tea. The research arranged using Factorial Completely Randomized Design with 2 factors, brewing temperature and brewing time. Analysis of consumer acceptance include taste, color, and aroma of binahong leaves tea. The hedonic test of binahong leaves tea with the highest score of taste, color and aroma is sample on 100 OC of brewing temperature and 7 menit of brewing time.Keywords: herbal tea, binahong leaves, hedonic test
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
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
ANALISIS SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SAMBAL “CAHERO” Supit, Jordy W.; Langi, Tineke M.; Ludong, Maya M.
COCOS Vol 6, No 7 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i7.8105

Abstract

ABSTRACT   Food diversification has important role in daily life. It could be as food tenacity, or to make some usual product have more function. Sauce is a product from fruits and have been known from long time ago. There are so many kind of sauce, such as chili sauce. Chili sauce is made from chili and it could be made with or without other ingredients. Combining Red chili and Red ginger, we can get a product with more function for health, because they both have bioactive substance such as antioxidant, and it could make the product spicier. Adding roa fish to make special taste from North Celebes. We can call this product “cahero” Sauce, abbreviated from “cabai Jahe roa”. The aim of this researched was to find which combination is the best based on organoleptic and physic and chemical characteristic. The result of this researched was combining red ginger with red chili to make sauce, gave a significant differentiation to the products. The organoleptic, physic and chemical characteristic showed that the best product was sauce contain 90% red chili and 10% with viscosity 766cP, Vitamin C 9,6mg.
AKTIVITAS ANTIOKSIDAN EKSTRAK JAHE MERAH (Zingiber officinale var. rubrum) MENGHAMBAT OKSIDASI MINYAK KACANG TANAH (Arachis hypogaea L.) Saragih, Junedi; Assa, Jan; Langi, Tineke M.
COCOS Vol 6, No 15 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i15.9112

Abstract

ABSTRACT  Red Ginger is a spice-containing compounds - natural antioxidant compounds. This study aims to determine the antioxidant activity of ethanol extract red ginger in inhibiting the oxidation of peanut oil. This study uses a completely randomized design (CRD) with the addition of the ethanol extract treatment red ginger. Each treatment with 4 levels of concentration: 0%, 0.05%, 0.1%, and 0.15% with repeat three times. The ethanol extract red ginger added to the peanut oil and incubated at 60°C for 72 hours. Laboratory analyzes performed every 24 hours. The results showed that the yield of ethanol extract red ginger produced in this study was 6.78%. The ethanol extract red ginger has antioxidant activity inhibiting oxidation of peanut oil, it can be seen from the figures peroxide controls (without extract) treatment with the addition of red ginger extract. The higher concentration of ethanol extract of the stronger activity inhibiting the oxidation of peanut oil.  Keywords: Antioxidant, ethanol extract, red ginger, peroxide values, Incubation
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
KEMAMPUAN EKSTRAK ETIL ASETAT JAHE MERAH (Zingiber officinale var rubrum) MENGHAMBAT OKSIDASI MINYAK KACANG TANAH (Arachis hypogaea L) Assa, Jan R.; Saragih, Junedi; Langi, Tineke M.
Journal of Asean Studies on Maritime Issues Vol 1, No 1 (2015)
Publisher : Journal of Asean Studies on Maritime Issues

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Abstract

Jahe merah yang banyak digunakan sebagai rempah-rempah pada makanan, mengandung senyawa-senyawa yang bersifat antioksidan. Pada penelitian ini melakukan ekstraksi antiosidan jahe merah menggunakan pelarut etil asetat dengan cara maserasi digesti. Ekstrak dengan konsentrasi masing-masing 0; 0,05; 0,1 dan 0,15% ditambahkan ke minyak kacang tanah dan diinkubasi menggunakan inkubator pada suhu 60℃ selama 72 jam. Analisis oksidasi dilakukan selama 72 jam, setiap 24 jam dan dimulai dari 0 jam. Hasil penelitian menunjukan penggunaan ekstrak etil asetat jahe merah untuk setiap konsentrasi memberi pengaruh yang signifikan dalam menghambat oksidasi minyak kacang mulai inkubasi 24 jam. Ekstrak Jahe dengan konsentrasi 0,15% memberi pengaruh yang paling nyata sampai inkubasi 72 jam.
Nata Cellulose Production Development as A Health Product from Coconut Wastewater Using Acetobacter xylinum Bacterium Mandey, Lucia C.; Kandou, Jenny E. A.; Langi, Tineke M.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 2 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

The objective of the study was to develop the cellulose Nata/dietary fiber production from coconut water using bacterium, Acetobacter xylinum, as health product containing natural fibers. The study used Complete Randomized Design with treatments of different concentration of inoculum Acetobacter xylinum, each of which had 3 replications. The treatments were liquid inoculum of Acetobacter xylinum: A = 5 %/1000 ml (5 % of liquid inocula were added into 1000 ml of coconut water), B = 7.5 %/1000 ml (7.5 % of liquid inocula were added into 1000 ml of coconut water), C = 10 %/1000 ml (10 % of liquid inocula were added into 1000 ml of coconut water), D = 12.5 %/1000 ml (12.5 % of liquid inocula were added into 1000 ml of coconut water), and E = 15 %/1000 ml (15 % of liquid inocula were added into 1000 ml of coconut water). This study concluded that 1) the liquid inocula of Acetobacter xylinum could result in cellulose nata; 2) the highest quality of the cellulose nata/dietary fiber from the use of liquid inocula of Acetobacter xylinum) was found in treatment E for pellicle weight, 1009.3 gr, layer thickness, 1.50 cm, rendement, 90.82 %, and water content, 79.71 %, and fiber level, 1.31 %, for treatment D and E, respectively. Keywords: cellulose nata, coconut wastewater, Acetobacter xylinum bacterium
Co-Authors Anasthasia K. Mamentu Angel Basare, Angel Berandon Nelwwan Cherly I.J. Lensun Conchita Adam Dedie Tooy, Dedie Dekie Rawung Erni Nurali Erny J.N Nurali Erny Nurali Fiqih V. Albanjar Gregoria S.S. Djarkasi Haras, Moh Syafat Haras, Moh. Syafat Herry F. Pinatik Indra Tangketasik Jan Assa, Jan Jan R. Assa, Jan R. Jenny E.A. Kandou Jordy W. Supit, Jordy W. Junedi Saragih, Junedi Kaligis, Pricilya A.M. Kandou, Jenny E. A. Lana E. Lalujan Lana Lalujan Linda E. Ulaan Lucia C. Mandey Lucia Mandey Mandey, Lucia Cecilia Martha R.R. Rumaratu Maya M. Ludong Mercy Taroreh Moh. Irwanto Ahmd Montolalu, Olfita S Montolalu, Olfita S. Nurain A. Hadju Pandiangan, Cenny Sulastri Br. Repi, Keysi Sachlan, Putri A. A. U. Siahaan, Bonita Teltje Koapaha Thelma D.J. Tuju Thelma Tuju Tuju, MSi., Ir. Thelma D.J. Vina H. Manurung