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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia CHEMISTRY PROGRESS Jurnal Ilmu dan Teknologi Pangan Jurnal Teknologi Pertanian (Agricultural Technology Journal) Agritechnology : Jurnal Teknologi Pertanian Jurnal Agroekoteknologi Terapan COCOS
Christine Mamuaja
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Environmental Science Immunology & microbiology

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PENENTUAN UMUR SIMPAN KRIPIK PISANG KEJU GORONTALO DENGAN PENDEKATAN KURVA SORPSI ISOTERMIS.[Self-life Determination of Gorontalo Chesee Banana Chips Approach to Curve Sorption Isotherm Curve] Maku, Merywati; Mamuaja, Christine F.; Tooy, Dedie
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

Gorontalo cheese banana chips is one of the products of small and medium enterprises that are integrated agro industrial region that has not been included on the packaging, shelf life so that consumers do not know the shelf life of the product. Research carried out by determining the initial moisture content and the determination of the critical water content with organoleptic test. To determine the sorption isotherm curve used five types of salt is NaOH, MgCl2, NaBr, NaCl and BaCl2, and observed every day. Determination of the critical moisture content, equilibrium moisture content, models and sorption isotherm curve, slope, permeability of packaging, weight and packaging for a wide shelf life calculation Labuza on acceleration method to approach the critical moisture content. Total mold testing done to determine how much contamination of mold on cheese samples of banana chips. From this study it can be concluded self-life of cheese banana chips based approach sorption isotherm curve is 116.37 days or 3.88 months. Cheese banana chips which are in critical condition does not contain mold.
KARAKTERISASI SANTAN DI SULAWESI UTARA SEBAGAI BAHAN BAKU SANTAN INSTAN Barasi, Edward; Fatimah, Fety; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
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Coconut milk is a white viscous liquid obtained by extracting coconut meat well with the addition of water or not. This study aims to investigate the characteristics of pure coconut milk and instant prepared from coconut fruit taken from three regions in North Sulawesi is Sangihe, Bolaang Mongondow and Minahasa, which each region is taken from the coastal areas include testingi.caracteristici pure coconut water content, cream skim while for instant coconut milk protein testing, FFA and viscosity. The results showed no significant effect of sampling at three places in northern Sulawesi on water content, skim cream, proteins, FFA, viscosity, with the largest water content areas at Sangihe 3,24 % and the lowest area  at Kalasey and Boltim of 2,98%, the highest value of skim cream at Kalasey 7,08 and the lowest at Sangihe 6,54.Testing result instant coconut milk  for protein content showed the highest at Boltim 0,68%  and the lowest is to 2,50% area at Sangihe,, the highest FFA at  Sangihe and Boltim  0,68% and the lowest in the region Kalasey 0,62%, the largest viscosity at  Kalasey 4962,50 cP and the lowest at sangihe of 4875 cP.
KARAKTERISTIK GIZI ABON JANTUNG PISANG (Musa paradisiaca) DENGAN PENAMBAHAN IKAN LAYANG (Decapterus sp). [Nutritional Characteristics Abon of Banana Inflorescence ( Musa Paradisiaca )With Addition Of Scad Fish ( Decapterus sp)] Mamuaja, Christine F.; Aida, Yuannita
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
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Basically, banana inflorescence is a part of banana trees that useless. Despite it's cheap price the banana inflorescence have benefits as a healthier food ingredients due to the high fiber and low fat content but needed to improve it's protein content by adding high protein food ingredient. The purpose of this study is to know nutritional content of abon which most likeable by the panelist. The research method using completely randomized design (CRD) method consists of 3 treatments (the concentration comparison between banana and fish) with 3 repetitions. The organoleptic test showed that the comparison mixing of banana inflorescence and scad fish based on 4 parameters (taste, texture, color and odor), A2 formula have the highest preference from the panelist. For nutritional content based on proximate analysis treatment (A2) content water = 5.395%, ash = 4,982%, fat=54.169%, protein=19.54% and crude fiber =17.81%.
POTENSI PRODUKSI FRUKTOOLIGOSAKARIDA (FOS) MELALUI UJI TUMBUH KAPANG Aspergillus niger PADA BEBERAPA MEDIA BAHAN PANGAN ASAL SULAWESI UTARA (POTENCY FOR FRUCTOOLIGOSACCHARIDES PRODUCTION THROUGH GROWING TEST OF Aspergillus niger ON SOME TYPICAL FOODSTU Mamuaja, Meiske N.; Berhimpon, Siegfried; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
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The increasing of metabolic disease due to the over consumption throughout the world become a challenge for the development of functional food that rich in nutrition and also can provide health benefit for human consumption.  The objective of this research is to found the possibility of using some typical foodstuffs from North Sulawesi, i.e pisang goroho (Musa acuminate), sweet potato (Ipomeae batatas), palm sugar and coconut water, as a medium for Aspergillus niger growth in order to produce fructooligosaccharide (FOS), a functional food.  This research was done by laboratory experiment for the growing test of Aspergillus niger in 5 mediums with 4 replications.  Statistical analysis of the results shown that the Aspergillus niger tend to grow in 4 of 5 mediums which indicate the possibility of fructooligosaccharide production in those medium.  Further studies are needed in order to know the amount production of fructooligossaccharide based on its medium.
PEMANFAATAN JANTUNG PISANG (Musa paradisiaca) DENGAN PENAMBAHAN DAGING IKAN LAYANG (Decapterus sp.) PADA PEMBUATAN ABON [Utilization of Inflorescence of Banana (Musa Paradisiaca) With The Addition Of Scad Fish (Decapterus sp) on Making Abon] Aida, Yuannita; Mamuaja, Christine F.; Agustin, Agnes T.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
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This study aimed to determine the effect of the concentration ratio of the shredded fish and inflorescence of banana organoleptic value and self-life this product. This research are carried out in three formulas, A1(75% inflorescence of banana : 25% shredded of fish), A2 (50% inflorescence of banana : 50% shredded of fish), and A3 (25% inflorescence of banana : 75% shredded of fish formula. Which are analysis at sensory evaluation to obtain the most preferred formula. Data analysis using a 3x3 factorial completely randomized design and repeat 3x. treatment was tested by using Annova 0,05 p. The result showed that the most preferred formula is was the formula A2. After 14 days storage in room temperature, the scores of TPC is 24.83 x 102, TBA is 0.3247 mg malonaldehid/100 g samples and pH 5.68. Storage up to 14 days, the formula A2 still has a good quality, based on the value of the TPC, TBA, and the pH is still according to standards set. Keywords:shredded fish, inflorescence of banana, sensory evaluation, rancidity
HUBUNGAN ANTARA TINGKAT PENDIDIKAN ORANG TUA DAN PENGETAHUAN IBU DENGAN STATUS GIZI ANAK USIA 6 - 24 BULAN DI WILAYAH KERJA PUSKESMAS TARERAN, KECAMATAN TARERAN, KABUPATEN MINAHASA SELATAN Bernardus, Harry H.; Mamuaja, Christine F.; Oessoe, Joachim Y.E.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 1 (2015)
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Konsekuensi lahir dengan berat badan rendah (BBLR) mempunyai resiko kematian yang lebih besar daripada bayi dengan berat badan normal. Hal ini didasarkan pada beberapa penelitian yang menunjukkan bahwa di negara berkembang maupun negara maju ada kaitan antara bayi berat lahir rendah dengan penyakit kronis pada masa dewasa. Hasil Pemantauan Status Gizi (PSG) yang dilakukan Dinas Kesehatan Kabupaten Minahasa Selatan Tahun 2013 memberikan gambaran bahwa masalah gizi anak balita di Kabupaten Minahasa Selatan perlu mendapat perhatian serius, karena masih terdapat kasus gizi buruk-kurang. Penelitian ini bertujuan untuk menganalisis hubungan antara tingkat pendidikan orang tua dan pengetahuan ibu dengan status gizi (BB/U) anak usia 6 - 24 bulan di Kecamatan Tareran Kabupaten Minahasa Selatan. Penelitian ini dilakukan pada bulan April - Mei 2015 menggunakan metode deskriptif analitik dengan pendekatan potong lintang. Hasil pengujian dengan chi-square menunjukkan bahwa baik tingkat pendidikan ayah maupun tingkat pendidikan ibu tidak memiliki hubungan dengan status gizi anak. Berdasarkan hasil uji diketahui bahwa nilai p = 0,434 untuk tingkat pendidikan ayah dan nilai p = 0,608 untuk tingkat pendidikan ibu dan keduanya memiliki nilai yang lebih besar dari nilai α (0,05).  Pengetahuan ibu memiliki hubungan dengan status gizi  anak dengan nilai p = 0,037 atau p < 0,05. Pengetahuan mempengaruhi perilaku seseorang, karena pemahaman tentang obyek sudah diketahui, dalam konteks penelitian ini pengetahuan ibu tentang kesehatan dan gizi sudah memberikan pemahaman untuk bertindak.  Hasil uji chi-square diperoleh bahwa ibu yang pengetahuannya baik (70,59 %) memiliki anak dengan status gizi baik, demikian juga sebaliknya. Kata Kunci: anak usia 6 - 24 bulan, pendidikan orang tua, pengetahuan ibu, status gizi
KAJIAN AKTIVITAS ANTI-BAKTERI EKSTRAK BIJI PANGI (Pangium edule Reinw) TERHADAP Staphylococcus Aureus, Bacillus Cereus, Pseudomonas Aeruginosa DAN Escherichia Coli SECARA IN VITRO Makagansa, Christine; Mamuaja, Christine F.; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 1 (2015)
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Tujuan utama dari penelitian ini adalah menentukan kandungan fitokimia ekstrak biji pangi dan aktivitas anti-bakteri ekstrak tersebut terhadap pertumbuhan bakteri Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa and Escherichia coli. Ekstraksi menggunakan metode maserasi dengan pelarut akuades. Analisis fitokimia didasarkan pada kandungan total fenol dan tanin terkondensasi. Kandungan total fenolik ekstrak pangi akuades adalah 113,367 mg/kg sedangkan tanin terkondensasi adalah 26,744 mg/kg. Pengujian aktivitas anti-bakteri menggunakan metode difusi cakram kertas. Pada konsentrasi ekstrak 4%, 6% dan 8% efektif menghambat pertumbuhan bakteri Staphylococcus aureus, konsentrasi ekstrak 2%, 4%, 6% dan 8% efektif menghambat pertumbuhan Bacillus cereus. Sedangkan untuk bakteri Escherichia coli dan Pseudomonas aeruginosa, konsentrasi 4%, 6% dan 8% telah menunjukkan efek penghambatan yang efektif, tetapi sedangkan konsentrasi 2% tidak menunjukkan efek penghambatan yang efektif. Kata Kunci: aktivitas anti-bakteri, Bacillus cereus, Escherichia coli, Pangium edule Reinw, Pseudomonas aeruginosa, Staphylococcus aureus
KOMPOSISI MIKROBA BERASOSIASI DENGAN TINGKAT KEPEDASAN DAN KESEGARAN CABE RAWIT (Capsicum frutescens) SELAMA PENYIMPANAN PADA SUHU RUANG Hongi, Hasna Nurul Ain; Ijong, Frans G.; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 1 (2015)
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Tujuan penelitian ini untuk menganalisa komposisi mikroba dalam aspek total mikroba dan jenis mikroba yang berasosiasi dengan tingkat kepedasan dan kesegaran cabe rawit (Capsicum frutescens) selama penyimpanan pada suhu ruang. Metode yang digunakan adalah deskriptif komparatif dimana data diperoleh dari serangkaian hasil analisa laboratorium terhadap sampel uji yang meliputi analisa fisik dan kimia (uji kadar air, pH, Scoville Heat Unit (SHU)), uji fisiologis, dan uji mikrobiologis (total mikroba, isolasi, dan identifikasi isolate uji). Berdasarkan hasil yang diperoleh, dapat disimpulkan : sifat fisik kadar air dan sifat kimia pH, menurun sesuai penurunan tingkat kesegaran. Tingkat kepedasan cabe segar sebesar 1:10.000 SHU, tingkat kepedasan cabe agak segar sebesar 1:25.000 SHU, dan tingkat kepedasan cabe tidak segar sebesar 1:50.000 SHU. Total bakteri dan jamur meningkat seiring bertambahnya masa penyimpanan cabe, dan mikroba yang berasosiasi dengan tingkat kesegaran cabe yaitu bakteri Bacillus, sp dan 2 jenis jamur yaitu Rhizopus, sp dan Aspergillus, sp. Kata Kunci: kesegaran cabe rawit, komposisi mikroba, tingkat kepedasan, suhu ruang
Relationship between Parents Education Level and Mother's Knowledge with Nutritional Status of Children Aged 6 - 24 Months at Tareran Community Health Center Working Area at Tareran Sub-District, South Minahasa Regency Bernardus, Harry H.; Mamuaja, Christine F.; Oessoe, Joachim Y. E.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 1 (2015)
Publisher : Pascasarjana Unsrat

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Consequency of low birth weight (LBW) have a greater risk of death than babies of normal weight. Some findings indicate that in developing countries and developed countries there is a link between low birth weight infants with chronic diseases in adulthood. Based on the results of Nutritional Status Monitoring (NSM) conducted South Minahasa District Health Office 2013 suggests that the nutritional problems of children under five in South Minahasa district needs serious attention, which is still the presence of malnutrition-less. This research has a goal to analyze the relationship between education level of parents and maternal knowledge with nutritional status of children aged 6 - 24 months in Tareran Sub-district of South Minahasa Regency. Research is done in April - Mei 2015 uses descriptive analytic method with cross sectional approach. Results of the chi-square test showed that both the education level of the father and mother's education level has no relation with the nutritional status of children, in which the test results are known that the value of p = 0.434 for the father's education level and the value of p = 0.608 for the mother's education level, and both has a value greater than the value of α (0.05). Knowledge mother has a relationship with the nutritional status of children, where the value of p = 0.037 or p<0.05. Knowledge affect a person's behavior, because the understanding of the object is known, in the context of this study mother's knowledge about health and nutrition has given understanding to act. Chi-square test results showed that mothers whose knowledge is good (70,59 %) have children with good nutritional status, and vice versa. Keywords : children aged 6 - 24 months, mother's knowledge, nutritional status, parents education level
The Antibacterial Activity of Pangi Kernel Extract (Pangium edule Reinw) towards Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa and Escherichia coli in Vitro Makagansa, Christine; Mamuaja, Christine F.; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 1 (2015)
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The aim of this research was to determine the phytochemical content of aquadest extract from pangi kernel (Pangium edule Reinw),and study the antibacterial activity on bacterial growth inhibition of Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa andEscherichia coli. Extraction was carried out done by maceration using aquadest. Analysis of phytochemicals were based on total phenolic and condensed tannins contents. Total phenolic content were 113.367 mg/kg and condensed tannins were 26,744 mg/kg for in 10.000 ppm extract.  Antibacterial activity test was carried out done by using paper disk diffusion method. Extract concentrations of 4%, 6% and, 8% were effectively inhibited Staphylococcus aureus growth,while extract concentration of 2%, 4%, 6% and 8% were efectively inhibited Bacillus cereus respectively. For Escherichia coli and Pseudomonas aeruginosa concentration extract of 2% did not show bacterial inhibition activity, but in concentration extract of 4%, 6% and 8% showed an effective inhibition activity. Keywords : antibacterial activity, Bacillus cereus, Escherichia coli, Pangium edule Reinw,  Pseudomonas aeruginosa, Staphylococcus aureus
Co-Authors Agnes T. Agustin, Agnes T. Agus B. Suprianto, Agus B. Almawaty Kaemba Ansye S. Tangkilisan Christine Makagansa, Christine Dedie Tooy Dekie Rawung Edi Suryanto Edi Suryanto Edward Barasi, Edward Fallen B. Sandana Fety Fatimah, Fety Frans G. Ijong, Frans G. Frans Lumoindong Frans Lumoindong, Frans Frenly Wehantouw G.S.S. Djarkasi Gregoria S. S. Djarkasi Harnalke Ligo Harry H. Bernardus, Harry H. Hasna Nurul Ain Hongi, Hasna Nurul Ain Helvriana, Lus Jantje Pongoh Jeane Mongi Jein R. Leke Jenny Kandou Joachim Y. E. Oessoe, Joachim Y. E. Joachim Y.E. Oessoe, Joachim Y.E. Jolanda Ch. E. Lamaega, Jolanda Ch. E. Kaemba, Almawaty Kaemba, Almawaty Korompis, Olga S. Lexie P. Mamahit Liza Kolondam Lucia Cecilia Mandey Lucia Cecilia Mandey Maria F. Sumual Maya Ludong Maya M. Ludong Meiske Naomi Mamuaja Merywati Maku, Merywati Miranti Mangansige Olivia P.M. Purukan Rompas, Veckie Frankie Ronal Lumba Salindeho, Netty Siegfried Berhimpon Singgano, Tania Christy Siti Mutia Ifriani Tueno Soputan, Daysie D. Teltje Koapaha Thelma D. J. Tuju Thelma D. J. Tuju Thelma D. J. Tuju, Thelma D. J. Thelma D. Tuju Tommy F. Lolowang Uri, Nur Natalia Veron Orlando Tamauka Viviyanti J. Sede, Viviyanti J. Yoan Y. Bolung Yuannita Aida, Yuannita