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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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FORMULASI CAMPURAN TEPUNG SAGU BARUK (Arenga microcarpa) DAN UBI JALAR KUNING (Ipomoea batatas) DALAM PEMBUATAN BOLU GULUNG Angel Basare; Erny Nurali; Tineke Langi
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
TINGKAT PENERIMAAN KONSUMEN TERHADAP TEH DAUN BINAHONG (Anredera cordifolia (Ten.) Steenis) PADA VARIASI SUHU DAN WAKTU PENYEDUHAN Moh. Syafat Haras; Jan R. Assa; Tineke Langi
COCOS Vol. 9 No. 1 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i6.16838

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
Uji Organoleptik Dan Sifat Kimia Kue Semprong Campuran Tepung Ubi Jalar Ungu (Ipomoea batatas) Dan Tepung Terigu Olfita S Montolalu; Tineke Langi; Teltje Koapaha
COCOS Vol. 11 No. 1 (2019): EDISI JANUARI-MARET 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
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