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All Journal Jurnal Ilmu dan Teknologi Pangan Journal of Asean Studies on Maritime Issues Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Agroekoteknologi Terapan COCOS
Tineke Langi
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Agriculture, Biological Sciences & Forestry Computer Science & IT Earth & Planetary Sciences Environmental Science

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The Effect Of Adding Andaliman Powder (Zanhtoxylum acanthopodium) On The Storage Of The Tempe Tempe Nugget Evi Nursayanti Girsang; Tineke M. Langi; Maya Ludong
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.v3i2.42723

Abstract

The purpose of this study was to analyze the effect of adding andaliman powder on the storage time of moringa tempe nuggets based on physical and microbiological quality. This study used a descriptive method consisting of 4 (four) treatments and 3 (three) replications with different andaliman addition treatments. Parameters tested were physical quality and total plate count analysis. The results showed that the addition of 2% and 4% andaliman powder was able to maintain the shelf life of Moringa tempe nuggets up to day 2 with ALT values of 1.4 × 104 and 2.8 × 103. The addition of 6% and 8% adaliman powder was able to maintain the shelf life of nuggets. Moringa tempeh until day 3 with ALT values of 1.2 × 103 and 8.7 × 102. Keywords: Nugget, Andaliman, Total Plate Count
Effect of Mixing Black Glutinous Rice and White Glutinous Rice (Oryza glutinosa) on Physicochemical Properties of Alcoholic Beverages from Tape Elizabeth Clarabella Dupa; Thelma Jane Tuju; Tineke Marlyn Langi
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.v3i2.44332

Abstract

This study aims to analyze the levels of alcohol, pH, total sugar, color and level of panelist preferences in alcoholic drinks from tape using ratio variations of black glutinous rice and white glutinous rice. This study used a descriptive method consisting of 3 ratio of black glutinous rice and white glutinous rice. The results of this study indicate that tape fermented drink mixed with black glutinous rice and white glutinous rice has an average range of 3.2% - 5.00% alcohol content, pH 3.40 - 3.52, total sugar 5.67°Brix – 6.90°Brix, purplish red, panelists' preference for color 4.23 (neutral) – 5.57 (slightly like), aroma 4.67 (neutral) – 5.00 (slightly like) and taste 4.10 (neutral) – 4.83 (neutral). Keywords: glutinous rice, ratio, fermentation Abstrak Penelitian ini bertujuan untuk menganalisis kadar alkohol, pH, total gula, warna dan tingkat kesukaan panelis pada minuman beralkohol dari tape menggunakan variasi perbandingan beras ketan hitam dan beras ketan putih. Peneletian ini menggunakan metode deskriptif yang terdiri dari 3 perlakuan perbandingan beras ketan hitam dan ketan putih. Hasil penelitian ini menunjukkan bahwa minuman fermentasi tape campuran beras ketan hitam dan ketan putih memiliki kisaran rata-rata kadar alkohol 3.2% - 5.00%, pH 3.40 – 3.52, total gula 5.67°Brix – 6.90°Brix, berwarna merah keunguan, tingkat kesukaan panelis terhadap warna 4.23 (netral) – 5.57 (agak suka), aroma 4.67 (netral) – 5.00 (agak suka) dan rasa 4.10 (netral) – 4.83 (netral). Kata kunci: beras ketan, perbandingan, fermentasi
The Effect Of Coconut Dregs Flour Substitution On Physicochemical And Organoleptic Properties Pukis Cake Abigail Diva L. Kojansow; Tineke M. Langi; Erny J.N. Nurali
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.v3i2.44337

Abstract

Coconut dregs flour is flour derived from coconut dregs resulting from the process of making coconut milk or Virgin Coconut Oil. Coconut dregs flour contains high fiber and has the potential as a functional food ingredient. Pukis cake is one of the traditional snacks from Banyumas which can be processed with coconut dregs flour. The purpose of this study was to determine the appropriate formulation of cake pukis between coconut pulp flour and wheat flour (concentration 0%; 10%, 20%; 30%) which was acceptable, analyze the chemical composition, expandability and porosity. This study used Analysis of Variance (ANOVA) followed by the Least Significant Different (LSD) test with method, with α-level set at 0.05 if the treatments has a significantly effect. Analysis of variance and Least Significant Different were only used in the analysis of organoleptic and porosity. In the chemical composition test using Nutrisurvey Software. Based on the results of the test of variance, the use of coconut dregs flour has a significant effect on porosity and organoleptic color parameters. However, it does not significantly affect the scent, taste, and texture. The best concentration based on hedonic test results is 10% treatment with a development percentage of 90.47% and an average porosity value of 34.75%. According to Nutrisurvey, the nutritional content of the 10% substitution treatment contained 27.63% water, 6.43% protein, 13.27% fat, 51.91% carbohydrates, and 0.75% crude fiber. Keywords: Coconut Dregs Flour, Pukis Cake, Physicochemical, Organoleptic Abstrak Tepung ampas kelapa merupakan merupakan tepung yang berasal dari ampas kelapa hasil proses pembuatan santan atau Virgin Coconut Oil. Tepung ampas kelapa mengandung serat yang tinggi dan berpotensi sebagai bahan pangan fungsional. Kue pukis adalah salah satu kudapan tradisional asal Banyumas yang dapat diolah dengan tepung ampas kelapa. Tujuan penelitian ini adalah untuk menentukan formulasi kue pukis yang tepat antara tepung ampas kelapa dan tepung terigu (konsentrasi 0%; 10%, 20%; 30%) yang dapat diterima, menganalisis kandungan gizi, daya kembang dan porositas. Penelitian ini menggunakan analisis sidik ragam (ANOVA) yang dilanjutkan dengan uji BNT dengan taraf α = 0,05 jika perlakuan berbeda nyata. Analisis sidik ragam dan uji BNT hanya dipakai dalam analisis sifat organoleptik dan porositas. Pada uji kandungan gizi menggunakan Software Nutrisurvey. Berdasarkan hasil uji sidik ragam penggunaan tepung ampas kelapa berpengaruh nyata terhadap porositas dan organoleptik pada parameter warna. Namun tidak berperngaruh nyata terhadap aroma, rasa, dan tekstur. Konsentrasi terbaik berdasarkan hasil uji hedonik adalah perlakuan 10% dengan persentasi pengembangan 90,47% dan rata-rata nilai porositas 34,75%. Menurut Nutrisurvey, kandungan gizi perlakuan substitusi 10% memiliki kandungan air 27,63%, protein 6,43%, lemak 13,27%, karbohidrat 51,91%, dan serat kasar 0,75%. Kata kunci: Tepung Ampas Kelapa, Kue Pukis, Fisikokimia, Organoleptik
Chemical Characteristics Of Muate Flour (Pteridophyta filicinae) As Traditional Food For The Community Of Kimaam Island Esebius Ndumuye; Tineke M. Langi; Mercy I. R. Taroreh
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.v3i2.44440

Abstract

Muate flour is one of the traditional foods of the people on Kimaam Island which has the Ndambu cultural tradition, namely a party to show farmers' garden products or tubers including muate flour processed from the roots of ferns. This study uses a descriptive method of laboratory experiments. which consists of 2 treatments for processing muate flour, namely A (wet method) and B (dry method). Parameters observed included yield, water content, ash content, fat content, protein and carbohydrate content. Based on the research results, muate flour has a yield: A = 60%. B= 20%. And the chemical content is A: 16.70% water, 0.50% ash, 0.79% fat, 1.92% fiber, 1.79% protein, 80.22% carbohydrates, 96.41% hydrolyzed carbohydrates. And B: 15.50% water, 3.14% ash, 0.72% fat, 3.49% fiber, 2.22% protein, 78.42% carbohydrates and 87.43% hydrolyzed carbohydrates. Keywords: Ferns, Muate Flour, Kimaam, Characteristics. Abstrak Tepung muate adalah salah satu pangan tradisional masyarakat di pulau Kimaam yang memiliki tradisi budaya Ndambu yaitu pesta untuk mempertontonkan hasil kebun petani atau umbi – umbian termasuk tepung muate olahan dari akar tumbuhan paku. Penelitian ini menggunakan metode deskriptif eksperimen laboratorium. yang terdiri dari 2 perlakuan cara pengolahan tepung muate yaitu A (cara basah) dan B (cara kering). Parameter yang diamati meliputi rendemen, kadar air, kadar abu, kadar lemak, kadar protein dan karbohidrat. Berdasarkan hasil penelitian tepung muate memiliki Rendemen: A= 60%. B= 20%. Dan kandungan kimianya yaitu A: 16.70% air, 0.50 % abu, 0.79% lemak, 1.92% serat, 1.79% protein, 80.22% karbohidrat, 96.41% karbohidrat hidrolisis. Dan B: 15.50% air, 3.14% abu, 0.72% lemak, 3.49% serat, 2.22% protein, 78.42% karbohidrat dan 87.43% karbohidrat hidrolisis. Kata Kunci: Tanaman Paku, Tepung muate, Kimaam dan Karakteristik
Effect Of The Addition Of Andaliman Powder (Zanthoxylum acanthopodium) On The Chemical And Organoleptic Characteristics Of Moringa Tempe Nuggets Yosi Rosalinda Siregar; Yoakhim Y.E. Oessoe; Tineke Marlyn Langi
Jurnal Agroekoteknologi Terapan Vol. 4 No. 1 (2023): EDISI JANUARI-JUNI 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i1.46706

Abstract

The purpose of this study is to analyze the sensory and chemical characteristics of Moringa tempeh nuggets with the addition of andaliman powder. Nuggets are ready-to-eat food products that are easy to find and always available, this study used the Complete Randomized Design (RAL) research method with the treatment of adding andaliman powder for each treatment of 3 repeats, namely, A1 treatment (2g), A2 treatment (4g), A3 treatment (6g), A4 treatment (8g), A5 treatment (10g). The parameters tested were sensory characteristics (color, taste, aroma, and texture), and Chemical characteristics (moisture content, proteins, and fats). Based on the results of chemical and sensory analysis, the panelists' level of favorability for Moringa tempeh nuggets with the addition of andaliman powder, namely color 3.8–4.63 (neutral-somewhat like), taste 4.4-5.03 (neutral-somewhat like), aroma 4.6-5.23 (somewhat like), texture 3.93–4.9 (neutral-somewhat like), with water content (30.33%), protein content (21.89%), fat (3.75%). Keywords: Moringa Tempe Nuggets, Andaliman Powder Abstrak Tujuan dari penelitian ini adalah untuk menganalisis karakteristik sensoris dan kimia nugget tempe kelor dengan penambahan bubuk andaliman. Nugget merupakan produk makanan siap saji yang mudah ditemui dan selalu tersedia. Penelitian ini menggunakan metode penelitian Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan bubuk andaliman masing-masing perlakuan 3 kali pengulangan yaitu, perlakuan A1 (2g), perlakuan A2 (4g), perlakuan A3 (6g), perlakuan A4 (8g), perlakuan A5 (10g). Parameter yang diuji adalah karakteristik sensoris (warna, rasa, aroma, dan tekstur), dan Karakteristik kimia (kadar air, protein, dan lemak). Berdasarkan hasil analisis kimia dan sensoris tingkat kesukaan panelis terhadap nugget tempe kelor dengan penambahan bubuk andaliman, yaitu warna 3,8–4,63 (netral-agak suka), rasa 4,4-5,03 (netral-agak suka), aroma 4,6-5,23 (agak suka), tekstur 3,93– 4,9 (netral-agak suka), dengan kadar air (30,33%), kadar protein (21,89 %), lemak (3,75%). Kata kunci: Nugget Tempe Kelor, Bubuk Andaliman.
PENENTUAN TOTAL FENOL DAN AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN LEILEM (Clerodendrum minahassae) Conchita Adam; Gregoria S.S. Djarkasi; Maya M. Ludong; Tineke Langi
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 Mutu Sensoris, Fisik dan Kimia Biskuit Balita Yang Dibuat Dari Campuran Tepung MOCAF (Modified Casavva Flour) dan Wortel (Daucus carota) Anasthasia K. Mamentu; Erny Nurali; Tineke Langi; Teltje Koapaha
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
Evaluasi Kualitas Sensoris Muffin Berbahan Baku Pisang Goroho (Musa acuminate sp.) Fiqih V. Albanjar; Erni Nurali; Lana Lalujan; Tineke Langi
COCOS Vol. 5 No. 2 (2014)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v5i2.5835

Abstract

ABSTRACTGoroho plantain (Musa acuminate sp.) is a kind of local endemic food from North Sulawesi. As a carbohydrate source, goroho plantain was mostly consumed by people in that area. Many efforts have been done to promote the composite flour, recently. Substitution of goroho flour to make a various food products such as muffin is one of that attempt. This research was aimed to evaluate the sensoric quality of muffin made from goroho flour. The statistical analysis of this research was Complete Random Design (CRD) where substitution of goroho flour was the treatment. The result of ANOVA showed that substitution of goroho flour were not affected the quality sensoric of muffin in color, smell, flavor and texture of muffin. The organoleptic test of muffin was give the result that substituted by 100 % goroho flour give the most preferred in color (3,84) and flavor (3,80). But the most preferred smell (3,88) of muffin was substituted by 50% goroho flour and the most preferred texture (3,76) of muffin was substituted by 75% goroho flour.Keywords : Goroho Plantain, Muffin.
PENGARUH KONSENTRASI GELATIN DAN SIRUP GLUKOSA TERHADAP SIFAT KIMIA DAN SENSORIS PERMEN JELLY SARI BUAH PALA (Myristica fragrans Houtt) Berandon Nelwwan; Tineke Langi; Teltje Koapaha; Thelma Tuju
COCOS Vol. 6 No. 3 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i3.6818

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.
Pengujian Orgnanoleptik Sosis Ikan Lele (Clarias gariepinus) Campuran Pati Sagu Baruk (Arenga Microcarpa) dan Tepung Ubi Jalar Ungu (Ipomea batatas var Ayamurasaki) Martha R.R. Rumaratu; Teltje Koapaha; Tineke Langi; Lucia Mandey
COCOS Vol. 6 No. 5 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i5.7650

Abstract

ABSTRACT Sausage is a food that is popular and well known in all walks of life. Sausage is food made from finely chopped meat and spices given, entered into an elliptical wrapper in the form of animal gut or artificial wrapping with or without cooking, with or without smoked. Excipients commonly used in processed meat products are carbohydrates / starches. This study aims to fine the organoleptic characteristic  of sausages catfish mixed by sagoo baruk starch and purple sweet potato flour and preferred by the panelists. This study uses a completely randomized design with sago baruk starch treatment and purple sweet potato flour. The results showed that avarege values of sausage catfish using sago baruk starch and purple sweet potato flour for taste is 3,67 (like), tekstur 3,72 (like), colour 3,56 (like), and smell 3,66 (like), are liked by panelist    Keywords: sausage, catfish, sago starch baruk, purple sweet potato flour
Co-Authors Abigail Diva L. Kojansow Anasthasia K. Mamentu Angel Basare Angel Basare, Angel Assa, Jan Rudolf Berandon Nelwwan Cherly I.J. Lensun Conchita Adam Dedie Tooy Dekie Rawung Elizabeth Clarabella Dupa Erni Nurali Erny J.N Nurali Erny J.N. Nurali Erny Nurali Esebius Ndumuye Evi Nursayanti Girsang Exlesia Fininta Sinaga Fiqih V. Albanjar Gregoria S. S. Djarkasi Gregoria S.S. Djarkasi Haras, Moh Syafat Herry F. Pinatik Indra Tangketasik Jan R. Assa Jenny E.A. Kandou Jordy W. Supit, Jordy W. Junedi Saragih, Junedi Kandou, Jenny E. A. Lana E. Lalujan Linda E. Ulaan Lucia Cecilia Mandey Lucia Mandey Martha R.R. Rumaratu Maya Ludong Maya M. Ludong Mercy I. R. Taroreh Mercy Taroreh Moh. Irwanto Ahmd Moh. Syafat Haras Montolalu, Olfita S. Nurain A. Hadju Olfita S Montolalu Pandiangan, Cenny Sulastri Br. Repi, Keysi Sachlan, Putri A. A. U. Siahaan, Bonita Teltje Koapaha Thelma D.J. Tuju Thelma Jane Tuju Thelma Tuju Vina H. Manurung Yoakhim Y.E. Oessoe Yosi Rosalinda Siregar