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Lucia Cecilia Mandey
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Environmental Science Health Professions Mathematics Physics Social Sciences

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KARAKTERISTIK MUTU MIKROBIOLOGIS IKAN PINEKUHE KABUPATEN KEPULAUAN SANGIHE [Microbiological Quality Characteristics Of Fish Pinekuhe From Sangihe Regency] Palawe, Jaka F.P.; Suwetja, I Ketut; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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Pinekuhe fish is one of the smoked fish products in Sangihe regency Pinekuhe made ​​from fish Decapterus spp. This study aims to determine the microbiological quality characteristics of fish Pinekuhe. That is Total Plate Count (TPC), Escherichia coli, Salmonella, and Total Fungi. Microbiological test results TPC(Total Plate Count) showed that the fish pinekuhe quality that are above the maximum value of SNI, TPC Maximum 1.0 x 105 colonies/gra . The test showed salmonella and Escherichia coli in accordance with SNI. While for the fungi (mold) analyst, contamination found in fish Pinekuhe. Analysis of variance TPC (Total Plate Count) shows that there is a real difference where the District Manganitu and District Tahuna have higher levels of contamination, that is 1.633 x 105 and 1.567 x 105 when compared of District North Tabukan and District Middle Tabukan, that is 1.367 x 105 and 1.3 x 105. Meanwhile, analysis of variance Escherichia coli and total fungi did not show significant differences.   Keywords : Pinekuhe, smoked fish, Sangihe Regency.
KAJIAN ANALISIS KIMIA FORMALDEHIDA DALAM PERALATAN MAKAN MELAMIN SECARA SPEKTROFOTOMETRI SINAR TAMPAK Tangdiongga, Rita R.; Mandey, Lucia C.; Lumoindong, Frans
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 1 (2015)
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Formaldehida di dalam melamin dapat muncul pada peristiwa depolimerisasi, partikel-partikel formaldehida muncul sebagai monomer dan menghasilkan racun yang berbahaya bagi kesehatan. Dalam pembuatan peralatan makan melamin ini, produsen sering menambahkan formaldehida yang tidak seimbang dengan fenol sebagai bahan baku. Penelitian ini bertujuan mengetahui kandungan formaldehida pada peralatan makan melamin. Metode Spektrofotometri Sinar Tampak yang digunakan dengan standar acuan Peraturan Kepala Balai POM RI No. HK.03.1.23.07.11.6664 tahun 2011. Hasil penelitian menunjukkan bahwa peralatan makan piring oval ware mengandung kadar formaldehida 4,68%. Tingginya kadar formaldehida pada peralatan makan melamin disebabkan dalam sistem produksi melamin yang tidak terkontrol. Sedangkan 4 sampel peralatan makan melamin lainnya tidak terdeteksi kandungan formaldehida. Kata Kunci: formaldehida, melamin, peralatan makan
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)
Publisher : Pascasarjana Unsrat

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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
Implementasi Kebijakan Corporate Social Responsibility Pada PT. Trimegah Bangun Persada Di Desa Kawasi Kecamatan Obi Kabupaten Halmahera Selatan Saroa, Elias; Mandey, Lucia; Mandey, Silvia
JURNAL ILMIAH SOCIETY Vol 1, No 21 (2016)
Publisher : JURNAL ILMIAH SOCIETY

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PT. Trimegah Bangun Persada is located in the village Kawasi  District of Obi South Halmahera Regency is a nickel mining company is also in addition to seeking profits are also trying to implement corporate social responsibiliti so that in addition to increasing the sompany’s image better in view Stakehoulders also increase the company’s role in improving the welfare and social responsibility enviromental the people around and the people in North Maluku,as it has been in good mandated in Law No.4 of 2009 on mining minerals,article 1 paragraph 3 of Law No.40 of 2007 a limited liability company. The purpose of this study was to analyze the policy implementation of Corporate Social Responsibility PT. Trimegah Bangun Persada in the Village Kawasi Obi District of South Halmahera Regency. The research found that the application of CSR implementation is based on the Memorandum of Agreement between the management of PT. Trimegah Bangun Persada South Halmahera District Government and Rural Society Kawasi which resulted in a 9-point agreement has been implemented as a CSR program. Models or patterns of CSR adopted by the company in the form of direct involvement. The motive for companies to implement CSR is a profit motive, the community, and the environment. CSR implementation benefits include: improving public welfare, environmental protection, community development, rural development as well as the nation. Keywords: Implementation, Policy, Village
Study of Chemical Analysis of Formaldehyde in the Melamine Tableware Visible Spectrophotometry Tangdiongga, Rita R.; Mandey, Lucia C.; Lumoindong, Frans
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 1 (2015)
Publisher : Pascasarjana Unsrat

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Formaldehyde in melamine can appear at events depolymerization, formaldehyde particles appear as monomers and produce toxins that are harmful to health. In the manufacture of melamine tableware, manufacturers often add formadehyde unbalanced with phenol as a raw material. This study aims to determine the content of formaldehyde in melamine tableware. Looks Rays Spectrophotometric Method, guided by the regulatory Food and Drug Monitoring Agency (BPOM) No. HK.03.1.23.07.11.6664 in 2011. The results showed that the oval plate ware tableware containing 4.68% formaldehyde levels. High levels of formaldehyde in melamine tableware melamine production system resulting in uncontrolled. While four other samples of melamine tableware undetectable formaldehyde content. Keywords : formaldehyde, melamine, tableware
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)
Publisher : Pascasarjana Unsrat

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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
The Development of Bio-Briquettes from Agricultural Waste as an Alternative Fuel of Gas and Kerosene Mandey, Lucia C.; Tarore, Dantje
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

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This study was aimed to utilize rice husk and corn cob and skin to produce biobricket as an alternative to kerosene and gas through examination of caloric value and ash content of the rice husk, corn cob, corn skin and biobricket combustion characteristics.  The study used an experimental method to reexamine the quality of biobricket in laboratory and field. The former started with  charcoal furnace preparation and rendement calculation of the rice husk and corn skin charcoal produced.  The charcoal quality test was examined through caloric and ash level valuation. The biobricket quality was based upon size variations, 15 mesh,  20 mesh,  25 mesh, 30 mesh and pressure through compression process using a hydrolic pump of  5000 kg/m2. The rice husk and corn skin was collected from North Minahasa Regency. Variables observed in the study were charcoaling process using a furnace covering rendement output (%). charcoaling duration (minute), maximum charcoal temperature (oC), and caloric value (cal/g) and ash content (%) of the charcoal tested in the laboratory of Research and Industrial Standardization Board, Manado. The biobricket quality characteristic obtained was boiling time.The highest water boiling time occurred in 15 mesh size in 27 minutes, maximum temperature under the pan, 383oC in 30 mesh, duration of 562 minutes of biobricket charcoal burnt out in 30 mesh and the best (least) ash combustion remain of the biobricket charcoal of 12.48% in treatment 15 mesh. The agricultural wastes, as rice husk and corn skin, could be produced as environmental friendly biobricket with the best treatment of 15 mesh size that resulted in the highest boiling duration and the least ash residue, and the treatment of 30 mesh size gave maximum temperature under the pan and the longest time of burnt out biobricket charcoal. Keywords :  bio-briquettes, rice husk, corn skin
Influence of Adding Goroho’s (Musa sp) Banana on nutrient content and Organoleptic Tuna Shredded (Katsuwonus pelamis) Pakaya, Rini; Mandey, Lucia C.; Lumoindong, Frans
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

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This shredded protein nutritional value 28.18 %; fat 19.16 %; ash 3.45% and crude fiber 1.28%. Tuna shredded Processingwith the addition of goroho’sbanana expected gets sufficiency  animal protein and vegetable. This research aims to determine the influence of goroho’s banana through organoleptic test and analyze the nutrient content of shredded tuna are good quality in accordance with SNI. This research utilize a completely randomized design (CRD) with the object of research white meat tuna and goroho’s banana with  of mixing treatment between white meat tuna, goroho’s banana bud and condiments as garlic, red onion, handover, ginger and palm sugar .The results showedthat thesensory qualityof shreddedtunawiththe additionof goroho's banana bud most preferred use concentration of75% white meattunaand25% goroho's banana bud. Keywords : shredded,  goroho’s banana bud, tuna, proximate analysis and organoleptic
Estimation of Shelf Life “Halua Kenari” using Accelerated Shelf Life Testing (ASLT) Method Arrhenius Model at Small And Medium Enterprises at Sitaro Archipelago Pongajow, Novke J.; Djarkasi, Gregoria S. S.; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

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The halua kenari is one of the signature product from North Sulawesi especially Minahasa and Siau. Fat and oil oxidation processes lead to taste and flavor dislike and degradation of nutrition and functional characteristics. Beside chemical composition, halua kenari degradation accelerated by improper handling and packing during transportation, distribution, and storage by consumer and seller. The aims of this research is to predict shelf life of halua kenari production of  Small And Medium Enterprises at District of Sitaro Archipelago with accelerated shelf life testing model (Arrhenius) and to get shelf life model of halua kenari production at small and medium enterprises at Sitaro Archipelago. This research was done in two stages which is determination of quality characteristic of halua kenari by chemical analysis and organoleptic test and shelf life of halua kenari by Accerelated Shelf Life Testing (ASLT) Model. Product was stored at extreme temperature to fasten deterioration. Data extrapolated to mathematical model Arrhenius. The processing characteristic, temperature, and  storage are very significant to quality degradation and shelf life of halua kenari. The shelf  life of halua kenari product with low fat and oil (A1) that stored at 30 o C is 106 days, as halua kenari with high fat and oil stored in the same temperature and days, found : A2 with 18 days shelf life, A3 with 23 days shelf life, and A4 with 17 days shelf life. Keywords : the halua kenari, the shelf life, Arrhenius model, water content, and FFA
Aerob and Anaerob Treatments to BOD, COD, pH, and Dominant of Bacteria of Dessicated Coconut Industry Wastewater of PT. Global Coconut, Radey, South Minahasa Hermanus, Muson B.; Polii, Bobby; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

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Industrial waste dessicated coconut are coconut water, water from coconut meat washing and water from the equipment washing. The aims of this research are to find out the level of organic contaminant (BOD and COD) after aerob and anaerob treatments and to determine the dominant bacteries. The research was done in PT Global Coconut Radey Minahasa on June 2015 and laboratory of FMIPA Unsrat. The research conclude that aerob treatment (with oxygen) are better in decreasing BOD, COD and pH values and are better in decreasing BOD, COD, and pH values and the dominant bacteries are Escherichia coli, Streptococcus sp, Staphylococcus sp, and Clostridium sp compared with anaerob treatment (without oxygen). Keywords : industrial waste, coconut water, contamination of organic materials, aerob treatment, anaerob treatment
Co-Authors ., Mety Bagus Iryanto Bobby Polii Caroline B.D. Pakasi Charles R. Ngangi Christine Makagansa, Christine Christine Mamuaja Christy Sakendatu, Christy Dantje Tarore Dantje Tarore Dekie Rawung Elias Saroa, Elias Erny J. N. Nurali Erny Nurali Frans Lumoindong, Frans Frisly Sayangbati G.S.S. Djarkasi Gabriela Sampelani Joseph Gregoria S. S. Djarkasi Hindom, Penina P. I Ketut Suwetja Inneke F. M Rumengan Jaka F.P. Palawe, Jaka F.P. Jaka Frianto Putra Palawe Jenny E.A. Kandou Jenny E.A. Kandou Kandou, Jenny E. A. Kandou, Jenny E. A. Ketut Suwetja Koleangan, Amanda Archangela Korompis, Olga S. Lana E. Lalujan Lempoy, Wulan Kristie Lengkong, Joppi ., Lexie P. Mamahit Luntungan, Aldian H. Magrietje B. Lelengboto Martha R.R. Rumaratu Max Tulung Moh. Irwanto Ahmd MOTULO, BRENDA Muson B. Hermanus, Muson B. Natasia M. Dumais Nelly Mayulu Novke J. Pongajow, Novke J. Olivia P.M. Purukan Palandeng, Feriana C. Pandiangan, Cenny Sulastri Br. Pipih Suptijah Porotu’o, John P. Porotu’o, Lely I. Ribka Mandagi Rini Pakaya, Rini Rita R. Tangdiongga, Rita R. Rivo M. Saroinsong, Rivo M. Sachlan, Putri A. A. U. Sangkilen, Lisa Sidun, Monica Silvia Mandey, Silvia Teltje Koapaha Tineke Langi Wahyuny Langelo Yoan Y. Bolung