p-Index From 2017 - 2022
1.325
P-Index
This Author published in this journals
All Journal COCOS
Maya M. Ludong
Unknown Affiliation

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

Penentuan Umur Simpan Sirup Pala Menggunakan Metode ASLT (Accelerated Shelf Life Testing) Dengan Pendekatan Arrhenius Sandana, Fallen B.; Rawung, Dekie; Ludong, Maya; Mamuaja, Christine
COCOS Vol 5, No 4 (2014)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v5i4.6865

Abstract

ABSTRACTNutmeg syrup is one way to diversify products of nutmeg. IKM “Sari Fruit” is one of nutmeg syrup producers in North Sulawesi, especially in the District Sitaro. However, nutmeg syrup in the market has not specified expiration date. One method that can be used to determining the shelf life of food product is ASLT (Accelerated Shelf Life Testing). This research aims to determine the shelf life of nutmeg syrup production IKM "Sari Fruit" Sitaro using ASLT (Accelerated Shelf Life Testing) with the Arrhenius approach. The benefit of this research is to give information and advice to the industry of nutmeg syrup to determine the shelf life of the product before it is marketed. In this research, nutmeg syrup stored at 30 ° C, 35 ° C and 40 ° C for 4 weeks. The parameters used to analyze the decline in the quality of nutmeg syrup are pH, sugar content, viscosity, total yeast and organoleptic tests. The results showed that the shelf life calculations are based on the pH because it has the smallest activation energy, ie 4,025.66 cal / mol. Shelf life of nutmeg syrup at room temperature storage (27 ° C) was 13.6 weeks.Keywords : Nutmeg syrup, shelf life, ASLT, Arrhenius
PENGARUH TINGKAT KEMATANGAN DAN KONSENTRASI CaCl2 TERHADAP KARAKTERISTIK FISIKOKIMIA DAN TINGKAT KESUKAAN FRENCH FRIES PISANG GOROHO (Musa acuminate L.) Utusan, Magdalena; MP., Ir. Teltje Koapaha,; MSi, Ir. Maya M. Ludong,
COCOS Vol 1, No 4 (2017)
Publisher : COCOS

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

Abstract

AbstractThe research was aimed to determining the right level of maturity goroho bananaand concentration of CaCl2 on processing banana goroho french fries based onphysicochemical characteristics (texture, moisture content, the ash content, fat rate) andconsumer acceptance of goroho banana french fries product. This study used a factorialrandomized design with 2 factors, i.e : factor A were level of maturity goroho bananawith 3 level (80,90, and 100 days) and factor B were concentration of CaCl2 with 3 level(1%, 1.5%, and 2%). The parameters analysed were texture, moisture content, the ashcontent, fat rate and consumer acceptance including flavor, colour, smell and texture.The result of this research indicate that french fries with treatment of level 80 daysmaturity goroho banana and concentration CaCl2 1% (A1B1) had good consumeracceptance with physicochemical characteristic (texture 54.33 mm/g/second, moisturecontent 13.52%, the ash content 32.89% and fat rate 1.10%).Keyword : French fries, Goroho Banana, CaCl2
KAJIAN FERMENTASI BIJI KAKAO (Theobroma Cacao L.) MENGGUNAKAN FERMENTOR TIPE KOTAK DINDING GANDA DENGAN AERASI. Gonibala, Muthmainah; Rawung, Ir. Handry; Ludong, MS, Ir. Maya M.
COCOS Vol 1, No 1 (2019)
Publisher : COCOS

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

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengkaji proses fermentasi biji kakao dengan mengukur suhu, pH dan kadar gula selama proses fermentasi dengan menggunakan rancangan tipe kotak dinding ganda.   Hasil pengamatan menunjukan suhu awal fermentasi yaitu 28°C dan terus meningkat hingga 50ºC suhu ini sudah berada pada suhu optimal untuk proses fermentasi biji kakao. Untuk pengamatan selanjutnya yaitu pengamatan pH atau sering disebut dengan derajat keasaman dan diperolah nilai terendah 3.7 setelah 24 jam proses metabolisme yang terjadi selama proses fermentasi. Gula adalah salah satu subsrat penting dalam pertumbuhan dan perkembangan mikroba karna didalam gula tersimpan energi yang dapat dibebaskan melalui proses metabolisme.  Kata kunci : Theobroma Cacao L., Fermentasi
PENGARUH KONSENTRASI ETANOL TERHADAP KARAKTERISTIK EKSTRAK PEWARNA ALAMI BUAH MERAH (Pandanus conoideus Lamk.) DAN APLIKASINYA PADA PRODUK PANGAN Sirwutubun, Magdalena; Ludong, Maya M.; Rawung, Dekie
COCOS Vol 7, No 5 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i5.13866

Abstract

ABSTRACTRed fruit (Pandanus conoideus Lamk) is an endemic plant of Papua that can be developed as one of the food coloring sources of Indonesia. Other than that, red fruit also is a source of natural dyes, because it contains active compounds such as α-carotene, β-carotene, β-kriptosantin, and α-tocopherol, and unsaturated fatty acids, especially oleic acid, linoleic and palmitoleic. Red fruit contains carotenoids that produce the orange-red pigment. The purpose of this research is to analyze the effect of concentration of ethanol on the extraction of red fruit as a natural coloring food and also to analyze the level of applying acceptance of this coloring products to the pudding and layer cake. The method is implememted the Complete Random Design (RAL) with differences concentration of ethanol. The results showed that 70% concentration of etanol yield 0,260 of total carotenoids, 2,856 of color intensity, color stability to light ranges from 0.263 to 0.689. The concentration of 60% ethanol yield of total 0,171 carotenoids, 2,693 color intensity and color stability to light ranges from 0,602 to 0,657. Sensory testing of the extraction of red fruit as a natural dyes to the flavor, aroma, and color that preferred by the panelists is treated with 70% concentration of ethanol.
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.
ANALISIS ZAT PEMANIS BUATAN PADA MINUMAN JAJANAN YANG DIJUAL DI PASAR TRADISIONAL KOTA MANADO Hadju, Nurain A.; Tuju, Thelma D.J.; Ludong, Maya M.; Langi, Tineke M.
COCOS Vol 2, No 1 (2013)
Publisher : COCOS

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

Abstract

ABSTRACTDrinks snacks is one product with a sweet taste that can be found, one in the traditional market town ofManado. In the manufacturing procces, manufacturers often use artificial sweeteners to replace naturalsweeteners in order to lower production costs. Artificial sweeteners are the most widely used is the cyclamateand saccharin. In some studies it was found that the use of artificial sweeteners that do not qualify will causecarcinogenic diseases. This study aims to analyze the levels of artificial sweeteners as food additives inbeverages snacks sold in the traditional market town of Manado. The study uses survey. The samples used weresnacks beverages like cendol ice, teler ice, coconut ice, and syrup ice sold in six traditional market town ofManado. This location is chosen according to the overall market located in the market town of Manado PerumPaniki, Paal 2, Tuminting, Bersehati, Karombasan, and Bahu. Sampling as many as 16 samples in whichsamples cendol ice, teler ice 4 samples, coconut ice 1 sample, and syrup ice 2 samples. Conducted a qualitativeanalysis of samples for the presence of cyclamate and saccharin in content of the sample followed by aquantitative analysis to measure the level of artificial sweeteners contained in the sample. The results showedthat in 16 samples of drinks snacks that are six traditional market town of Manado, containing no artificialsweeteners saccharin and two samples of syrup containing artificial sweetener cyclamate. Samples containingcyclamate syrup is red syrup and yellow syrup. Cyclamate levels found in red syrup of 931.98 mg / kg andyellow syrup of 848.65 mg / kg. According to the ISO limit of safe consumption of cyclamate in similar syrup is500 mg / kg, so it can be concluded that cyclamate levels have exceeded the allowed threshold value.Keywords: Snacks drinks, artificial sweeteners, cyclamate, syrup ice
Pengaruh Konsentrasi Sari Jahe Merah (Zingiber officinale Var. Rubrum) Terhadap Hasil Uji Sensoris Permen Kelapa Jahe Robot, Ronny; Ludong, Maya; Mamuaya, Christine
COCOS Vol 1, No 2 (2020)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i2.27341

Abstract

Abstract This study aims to determine the amount of red ginger juice concentration on the manufacture of coconut candy based on sensory tests. This study used a Completely Randomized Design (CRD) 4 treatment with 3 replications namely, A (4% red ginger juice), B (8% red ginger juice), C (12% red ginger juice), D (16% red ginger juice). Then a quantitative test for water content, ash content, and reducing sugar content is carried out, this is done for the most preferred sample. Based on organoleptic testing, the level of preference for taste, color, aroma, and texture of ginger coconut candy is accepted by panelists with neutral to like criteria. The most preferred ginger coconut candy is one made with a 4% red ginger juice concentration. Then a further test is done, namely 4.90% water content, 2.06% ash content and 7.24% reducing sugar content. Keywords: Coconut Candy, Red Ginger Juice, Palm Sugar
PENGARUH PENAMBAHAN MAIZENA PADA PEMBUATAN BISKUIT GLUTEN FREE CASEIN FREE BERBAHAN BAKU TEPUNG PISANG GOROHO (Musa Acuminate) Utomo, Lois I.V.A.; MS, Ir. Erny Nurali,; MS., Ir. Maya Ludong,
COCOS Vol 1, No 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i2.14939

Abstract

ABSTRACT  The purpose of this research was to determine the proper formula of biscuit made from goroho flour added with cornstarch; To  evaluate the sensory quality of the gluten free casein free biscuits made from goroho flour and analyze the nutrition content of biscuit and calculate the calories of biscuits gluten free casein free. The research was design using complete random sampling method with four treatments : 0% , 10%, 20% and 30% added of cornstarch. The results showed the addition of cornstarch on a gluten free casein free biscuits made from goroho flour most panelist favored the addition of 20% cornstarch that contain carbohydrates 69,09%, coars fibers 0,40%, proteins 2,81%, fats 22,89%, water content and calorific value 439,61 cal.  Keywords : gluten free casein free biscuits, goroho flour, cornstarch
PENGARUH PERBANDINGAN JENIS GULA AREN (Arenga pinnata Merr) TERHADAP MUTU SENSORIS HALUA KACANG TANAH (Arachis hypogeae L.) Ulaan, Linda E.; Ludong, Maya M.; Rawung, Dekie; Langi, Tineke M.
COCOS Vol 6, No 2 (2015)
Publisher : COCOS

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

Abstract

ABSTRACTPalm sugar is a sweetener that has been used in Indonesian for long time. Palm sugar is made from the sap of palm trees (Arenga pinnata Merr) and includes plants of the palm family and contains sucrose and reducing sugars (glucose and fructose). In North Sulawesi, palm sugar is largely produced in South Minahasa regency. There are 2 types of sugar that is processed and marketed by the local term minahasa called balemantah palm sugar (dry sugar) and batali palm sugar (Sugar Wet). One of the products processed from palm sugar is peanuts halua.This study aims to determine the right formulas of type of palm sugar in the manufacture halua traditionally based on the results of sensory tests to taste, color, aroma and texture. The experiment was averanged in completely randomized design (CRD) with three repetitions.The results showed that the best product was obtained from the ratio of 85% palm sugar balemantah: 15% batali palm sugar. Halua peanuts has a water content; 4.9% sugar; 72.48% color 3.7 (like); taste 3.6 (like); aroma 3.6 (like); texture 3.7 (like).Keywords: Balemantah palm sugar, batali palm sugar, peanuts halua