Christine Mamuaja
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Journal : COCOS

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


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 SUBTITUSI TEPUNG KIMPUL (Xanthosoma sagitifolium) DALAM PEMBUATAN ROTI Ligo, Harnalke; Kandou, Jenny; Mamuaja, Christine
COCOS Vol 1, No 1 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i1.14875


ABSTRACTOne effort to improve food security, namely through the product development process that does not depend on the type of material, but by utilizing local material sources. Purse can be processed into flour for having carbohydrate, protein, fat, with huge potential to be developed and processed into various products sala sole bread. The bread is usually made of wheat flour because it contains gluten. In the purse flour has no gluten so it is used as a substitute. The purpose of this study was to determine the effect of starch concentration purse on the level of development, porosity and quality of the bread and analyze the level of consumer acceptance and chemical analyzes of bread flour purse.This study uses a completely randomized design (CRD). each treatment was performed 3 (three) times repetition with variation flour purse 0% (control), 30%, 50%, 70%, in each treatment and observation of the level of development, porosity, water content, ash content, protein, fats, carbohydrates, and organoleptic test of the level of preference. Results showed the sample A with concentration (Flour 70%: 30% flour purse) has a level of development 2,8cm, porosity 31, the water content of 31.85%, ash content of 1.26%, 4.39% fat content, content 7.02% protein, and carbohydrate content of 54.57% and the highest color organoleptic value of 3.55, 3.50 odor, flavor and texture 3.50 3.40 most preferred panelists. Flour substitution berpengaru purse in high concentrations significantly affected the level of development, the porosity, the quality of bread and panelist preference level, while on the chemical analysis of water content, fat, protein, and carbohydrate, ash content decreases and increases.Keywords: Bread, Gluten, Wheat purse, Wheat Flour.