Article Per Year (5 Year)
p-Index From 2019 - 2024
1.607
P-Index
This Author published in this journals
All Journal Jurnal Ilmu dan Teknologi Pangan Jurnal Teknologi Pertanian (Agricultural Technology Journal) Media Gizi Pangan Jurnal Agroekoteknologi Terapan COCOS
Dekie Rawung
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Environmental Science Health Professions Medicine & Pharmacology Public Health

Published : 17 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 17 Documents
Search

 1   2 
Analysis of the Amount of Mold towards the Smoked Skipjack Coated by Kakatua Fish Scale’s Nanochitosan during Room Temperature Storage Sandana, Falen Billy; Rawung, Dekie; Salindeho, Netty
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 2 (2017)
Publisher : Pascasarjana Unsrat

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

Abstract

North Sulawesi has a well-known product of smoked fish that is smoked Skipjack or commonly called cakalang fufu. Smoking is a way of processing or preserving by utilizing a combination of drying treatment and giving of chemical compounds such as fenol and organic acid from the natural fuel. In general, the method of smoked fish processing is heat smoking with a temperature about 70-80 ° for 3-5 hours. Less sanitary and hygienic processing and bad storage conditions will cause the microbiological damage towards the smoked skipjack products. To solve this problems, it is necessary to do edible coating in order to produce a durable product. Edible coating is a coating that is able to maintain the quality and extend the shelf life, one of the edible coating that can be used is chitosan. Fish scales can also be used as the basic ingredients of making chitosan. Nanochitosan is a nanoparticle of chitosan that has better absorption and better ability as antibacterial and antifungal than chitosan with regular size. This study aims to analyze amount of mold in smoked skipjack with nanochitosan of kakatua fish scales during storage at room temperature. Based on the result, the amount of mold on smoked skipjack that coated by  nanochitosan before smoked less than the treatment after smoked, before and after smoked and control that is 2.48 x 103 for 4 days storage.Keywords: smoked skipjack, nanochitosan, fish scales, amount of molds
KOMPOSISI KIMIA DAN GIZI JAGUNG LOKAL VARIETAS ’MANADO KUNING’ SEBAGAI BAHAN PANGAN PENGGANTI BERAS Lalujan, Lana E.; Djarkasi, G. S. Suhartati; Tuju, Thelma J. N.; Rawung, Dekie; Sumual, Maria F.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.1.2017.16351

Abstract

Increasing health concerns regarding a more balance diet have encouraged some people to have less rice in their basic daily menu in order to accommodate low glicemic carbohydrates energy sources in their diet. Corn products are considered not only have low-to-medium glycemic index but also have high fiber content. Nowadays, more people in Minahasa and Manado area have basic meals of rice have been fully or partially replaced by corn mill product (locally called corn rice). A local variety corn, named Manado Kuning, is among the most popular corn to be processed and sold as rice corn in Manado and Minahasa area. It chemical and nutritional properties, therefore, were analyzed in order to evaluate it merits as a rice substitute or alternative. The results showed that the corn grown at different location in greater Minahasa area has slightly different composition. The protein, fiber, carbohydrate and total carotene contents of the grits product were 10 – 11 %, 0.26 – 0.85%, 75 – 76% and 10 – 11mg/100 g respectively. Among twenty main amino acids, the grits product contain only 13 significant amino acids that ranging from the lowest 0.36% (methionine) to the highest 1.93% (aspartic acid). The color of the corn product (grits) was seen similar in all samples. It seemed that its low fiber content made it less potential to provide low glycemic product because some of the fiber was lost during milling to produce grits. In order for the local corn to have lower glycemic content, the whole seed should be used in final product.
PENGARUH PERBANDINGAN TEPUNG SAGU (Metroxylon sp.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK FOOD BAR Soeparyo, Masyta K.; Rawung2, Dekie; Assa, Jan R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23248

Abstract

The aim of this study was to obtain the physicochemical characteristics(moisture, ash, fat, protein, carbohydrate contents, and texture) and proper organoleptics on food bars of sago flour and red bean flour. The study was conducted in a completely randomized design with a five treatments, including A (10% sago flour and 90% red bean flour), B (20% sago flour and 80% red bean flour), C (30% sago flour and 70% red bean flour), D (40% sago flour and 60% red bean flour), E (50% sago flour and 50% red bean flour). The parameters analyzed were water, ash, fat, protein, carbohydrate content, texture, and organoleptic characteristics. All the proportions of the mixture of sago flour and red bean flour studiedproduced a food bar acceptable to the panelists even with a degree of preference that was not too high (neutral). The chemical composition of the food bar (20% sago flour and 80% red bean flour) produces a moisture content of 7.23%, ash content 1.93%, fat content 16.50%, protein content 13.98%, carbohydrate content 60.36%, and has a physical texture characteristic 23.78 mm/gr/second.Keywords : Foodbars, Sago Flour, Red Bean Flour
PEMANFAATAN TEPUNG KOMPOSIT PISANG GOROHO (Musa acuminate) DAN UBI JALAR KUNING (Ipomoea batatas. L) SEBAGAI BAHAN BAKU PEMBUATAN CRUST PIE Ria, Nizar; Rawung, Dekie; Nurali, Erny J. N.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.2.2019.29118

Abstract

AbstractThe objectives of this study were to analyze the composition and sensory quality of the crust pie made of composite flour of goroho and yellow sweet potato. This study was conducted in a completely randomized design with 4 different composition ratio of goroho plantain flour to yellow sweet potato flour, i.e., A (80% : 20%), B (70%: 30%), C (60%: 40%), and D (50% : 50%). The results of the study showed that the chemical composition of pie crust were in a range of 2.87% - 4.74% for moisture content, 2.66% - 2.72% for ash content, 32.10% - 32.95% for fat content, 5.90% - 6.06% for protein content, 3.76% - 4.77% for crude fiber, and 50.04% - 55.50% for carbohydrates content. The pie crust made from composite flour 50% goroho : 50% yellow sweet potato was the most preferred by panelists in terms of color, aroma, taste and texture with a value of 3.89 (like).Keywords: pie crust, composite flour, goroho plantain, sweet potato
SIFAT FISIK DAN ORGANOLEPTIK MIE DARI TEPUNG TALAS (Colocasia esculenta) DAN TERIGU DENGAN PENAMBAHAN SARI BAYAM MERAH (Amaranthus blitum) Rara, Meiheski R.; Koapaha, Teltje; Rawung, Dekie
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.2.2019.29120

Abstract

ABSTRACT This study aims to evaluate the proportion of taro flour to produce the best noodles based on the physical characteristics and preferences by panelists. This study uses a completely randomized design with 4 treatments A (100% wheat flour) as a control, B (80% taro flour: 20% wheat flour), C (70% taro flour: 30% wheat flour), D (60% taro flour: 40% wheat flour). The parameters analyzed were water absorption, elasticity, cooking time, cooking loss, moisture content, antioxidant activity and acceptance level of the panelists. From the results of the research on testing the physical properties of taro noodles with water absorbency an average value of 90.40%, elasticity obtained an average value of 15.87%, cooking time obtained an average value of 210.67 seconds, cooking loss obtained value on average 21.37% and water content obtained an average value of 24.83%. Meanwhile, the antioxidant activity of taro noodles is classified as weak, namely the IC50 value is 225.82 µg / ml. For organoleptic tests, the average panelist gave likes value for color and neutral for smell, but they did not like the taste and texture of wet noodles made from taro flour with the addition of red spinach juice. Keywords: Taro, red spinach, wet noodles
PENGEMBANGAN PANGAN FUNGSIONAL BUBUR INSTAN RENDAH INDEKS GLIKEMIK BERBASIS PANGAN LOKAL Mado, Juenita Elfunam; Rawung, Dekie; Taroreh, Mercy
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.2.2020.31489

Abstract

AbstractThe purpose of this study was to analyze the nutritional content and glycemic index value of local food-based instant porridge products. The research method used was experimental research with the determination of the glycemic index using a one-shot case study design on a sample of white rats (Rattus novergicus). The results obtained in this study are the glycemic index value of instant porridge which is included in the low GI category, namely goroho plantain 31,88, baruk sago 39,43, and "mulubebe" plantain instant porridge 43,35. Meanwhile, instant porridge that has medium GI is mocaf 59,34. The results of the calculation of the glycemic load of instant porridge which has a low glycemic load are goroho plantain 8.17, while those which have a moderate glycemic load are "mulubebe" plantain 11.88, baruk sago 12.02 and mocaf 17.16 . So that the use of carbohydrate sources from different local foods, namely goroho plantain flour, “mulubebe” plantain flour, baruk sago flour, mocaf flour in instant porridge affects the glycemic index value of instant porridge. Keywords: Instand porridge, glycemic index, plantain, mocaf, sago.
BUBUR INSTAN BERBAHAN DASAR PANGAN LOKAL SEBAGAI PANGAN FUNGSIONAL DENGAN INDEKS GLIKEMIK RENDAH Juenita Elfunam Mado; Dekie Rawung; Mercy Taroreh
Media Gizi Pangan Vol 27, No 2 (2020): Desember 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (719.099 KB) | DOI: 10.32382/mgp.v27i2.1665

Abstract

     Dalam pendekatan indeks glikemik (IG) menjelaskan tidak semua pangan sumber karbohidrat memiliki efek yang sama dalam meningatkan kadar glukosa darah. Bubur instan merupakan produk yang dapat dikembangkan sebagai pangan fungsional dan sumber karbohidrat yang digunakan adalah pisang goroho, pisang “mulubebe” indigenous Halmahera Utara, sagu baruk dan tepung mocaf. Tujuan penelitian ini adalah untuk menganalisis nilai indeks glikemik produk olahan  bubur instan berbasis pangan lokal.      Metode penelitian yang digunakan yaitu jenis penelitian eksperimen dengan empat perlakuan. Analisis indeks glikemik menggunakan desain rancangan one-shot case study pada sampel tikus putih (Rattus novergicus). Besarnya pengaruh pangan uji terhadap glukosa darah sampel dapat diketahui melalui perbandingan dengan pangan acuan. Hasil penelitian dijelaskan secara deskriptif yaitu untuk melihat hasil indeks glikemik dari bubur instan berbasis pangan lokal.      Hasil penelitian ini menunjukkan bahwa nilai indeks glikemik bubur instan yang temasuk daam ketegori IG rendah yaitu bubur pisang goroho (31,88), bubur instan sagu baruk (39,43), dan bubur instan pisang “mulubebe” (43,35). Sedangkan bubur instan yang memiliki IG sedang yaitu bubur instan mocaf (62,19). Hasil perhitungan beban glikemik bubur instan yang memiliki beban glikemik rendah adalah bubur instan pisang goroho (8,17) sedangkan yang memiliki beban glikemik sedang yaitu bubur instan pisang “mulubebe” (11,88), bubur instan sagu baruk (12,02) dan bubur instan mocaf (17,16).      Penelitian ini memiliki kesimpulan bahwa penggunaan sumber karbohidrat dari pangan lokal yang berbeda yaitu tepung pisang goroho, tepung pisang “mulubebe”, tepung sagu baruk, tepung mocaf pada bubur instan memberikan pengaruh terhadap nilai indeks glikemik. Formulasi bubur instan pisang goroho dapat direkomendasikan sebagai pangan fungsional yang memiliki nilai indeks glikemik rendah yang baik untuk penderita diabetes melitus dan juga untuk individu sehat yang ingin mempertahankan kadar glukosa darah.
Development Of Cookies From Mixed Ingredients Of Sago Flour And Coconut Drugs Flour Praise Kesek; Dekie Rawung; Jenny E. A. Kandou
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44479

Abstract

The purpose of this study was to measure the panelists preference for pastries by mixing sogo flour and coconut dregs flour and to find out the water content, protein content, crude fiber content and organoleptic testing of thepanelists preference level. This study used a completely randomized analysis method (CRD). The result showed that the treatment of sogo flour and coconut pulp flour affected the aroma, but did not affect the color, taste and texture of the cake. And based on the response of the panelists to the parameters examined, it showed that the A1 treatment,which was 20g of sogo and 80g of coconut pulp flour, had the highest value compared to other treatments. Namely,with aroma 5.6 (like),color 5.5(slightly like) texture 5.3 (slightly like) taste 5.7 (like) Keywords: cookies, sogo flour, coconut pulp flour, organoleptic test, water content, protein, crude fiber Abstrak Tujuan penelitian ini adalah untuk mengukur tingkat kesukaan panelis terhadap cookies dengan pencampuran tepung sagu dan tepung ampas kelapa dan Mengetahui kandungan kadar air, kadar protein, kadar serat kasar dan pengujian organoleptic tingkat kesukaan dari panelis. Penelitian ini menggunakan metode rancangan acak lengkap (RAL). Hasil penelitian menunjukan bahwa perlakuan tepung sagu dan tepung ampas kelapa berpengaruh terhadap aroma, tetapi tidak berpengaruh terhadap warna, rasa dan tekstur cookies. Dan berdasarkan respon panelis terhadap parameter yang di periksa menunjukan bahwa perlakuan A1 yaitu 20g tepung sagu dan 80g tepung ampas kelapa memiliki nilai tertinggi dibandingkan dengan perlakuan yang lain. Yakni dengan aroma 5,6 (suka) warna 5,5 (agak suka) tekstur 5,3 (agak suka) rasa 5,7 (suka) Kata kunci: cookies, tepung sagu, tepung ampas kelapa, uji organoleptik, kadar air, protein, serat kasar
Development Snack Bar Composite Flour of Goroho Banana (Musa Acuminata), Purple Yams (Ipomoea Batatas L.) And Green Bean (Vigna Radiata) Erny J.N. Nurali; Eka T. P. Ruindungan; Mercy I.R. Taroreh; Dekie Rawung; Joachim J. E. Ossoe
Jurnal Agroekoteknologi Terapan Vol. 4 No. 1 (2023): EDISI JANUARI-JUNI 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i1.46478

Abstract

Snack bars are an emergency food source of energy because they contain sufficient calories and complete nutrition. The purpose of this research is to (1) Analyzed the nutritions content (moist, ash, protein, fat, carbohydrate dan crude fiber) of the snack bar made from composite flour of goroho plantain, purple sweet potato, and mung beans, (2) evaluate the sensory preferences of snack bars which is made from composite flour of goroho plantain, purple sweet potato, and mung beans preferred. This research was used a completely randomized design (CRD) with various treatments of goroho banana flour, purple sweet potato flour, mung bean flour, namely A (25% : 45% : 30%), B (35% : 35% : 30%) , C (45% : 25% 30%), D (55% : 15% : 30%). The result showed that the nutritional content of the composite flour snack bar of goroho plantain, purple sweet potato, and green beans have an average value of moist (11.82% - 15.09%), ash (2.31% - 3.03%) , protein (10.96% - 12.71%), fat (8.23% - 8.99%), carbohydrates (62.63% - 63.86%), crude fiber (2.17% - 3.15%) and total calories 375,5 kkal – 383,39 kkal with a preference for color is 4.58 - 5.3 (slightly like), aroma is 4.70 - 4.84 (slightly like), taste is 4.17 - 4.96 (neutral - moderately like), and texture is 3.60 – 4.41 (neutral). Keywords: Snack bar, Goroho Plantain Flour, Purple Sweet Potato Flour, Mung Bean Flour . Abstrak Snack bar merupakan pangan darurat sumber energi karena mengandung kalori yang cukup dan gizi yang lengkap. Tujuan penelitian ini untuk (1) menganalisis kandungan gizi (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar dan total kalori) snack bar tepung komposit pisang goroho, ubi jalar ungu dan kacang hijau (2) mengevaluasi tingkat kesukaan produk snack bar tepung komposit pisang goroho, ubi jalar ungu dan kacang hijau. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan perlakuan variasi tepung pisang goroho, tepung ubi jalar ungu, tepung kacang hijau, yaitu A (25% : 45% : 30%), B (35% : 35% : 30%), C (45% : 25% 30%), D (55% : 15% : 30%). Hasil kandungan gizi snack bar tepung komposit pisang goroho, ubi jalar ungu, dan kacang hijau memiliki nilai rata-rata yaitu kadar air (11,82% - 15,09%), kadar abu (2,31% - 3,03%), kadar protein (10,96% - 12,71%), kadar lemak (8,23% - 8,99%), karbohidrat (62,63% - 63,86%), serat kasar (2,17% - 3,15%) dan total kalori 375,5 kkal – 383,39 kkal dengan tingkat kesukaan terhadap warna 4,58 - 5,3 (agak suka), aroma 4,70 - 4,84 (agak suka), rasa 4,17 - 4,96 (netral - agak suka), dan tekstur 3,60 – 4,41 (netral). Kata kunci: Snack Bar, Tepung Pisang Goroho, Tepung Ubi Jalar Ungu, Tepung Kacang Hijau
Antioxidant Activity Snack bar Composite Flour Banana Goroho (Musa acuminate) Purple Sweet Potato Flour (Ipomoea batatas L.) And Green Beans (Vigna radiata) Ruth Eunike Nadine Bentelu; Dekie Rawung; Erny J. N. Nurali
Jurnal Agroekoteknologi Terapan Vol. 4 No. 1 (2023): EDISI JANUARI-JUNI 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i1.44204

Abstract

The study of Antioxidant Activity Snack bar Composite Flour Banana Goroho (Musa acuminate) Purple Sweet Potato Flour (Ipomoea batatas L.) And Green Beans (Vigna radiata) aimed to (1) quantify the antioxidant activity of snack bars composite flour banana goroho, purple sweet potato flour and green beans (2) examine the physical properties of snack bars composite flour of banana goroho flour, purple sweet potato flour and green beans. The method used in this study was a Completely Randomized Design (CRD). The results of the research on the antioxidant activity of snack bars of goroho banana composite flour, purple sweet potatoes and green beans produced has antioxidant abilities that are classified as moderate to weak categories ranging from 248,57 ppm - 346,17 ppm. The color of the snack bar produced in treatment A, - 9 - treatment B, treatment C is Dark brown: Orange and Brown: Orange in treatment D. Snack bar color is based on L (brightness level) average of 28.87-42.73, based on a* level (red color dimension) average 10.70-13.47, based on average b* (yellow color dimension) level 16.03-21.27. The average level of hardness of snack bars is 23.71-34.9 mm/g/sec. Keywords: Antioxiants, Goroho Banana Flour, Purple Sweet Potato Flour, Snack bar Abstrak Penelitian Aktivitas Antioksidan Snack bar Tepung Komposit Pisang Goroho (Musa acuminate) Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Dan Kacang Hijau (Vigna radiata) bertujuan untuk (1) mengukur aktivitas antioksidan snack bar tepung komposit pisang goroho, tepung ubi jalar ungu dan kacang hijau (2) menguji sifat fisik snack bar tepung komposit pisang goroho, tepung ubi jalar ungu dan kacang hijau. Metode yang digunakan dalam penelitian ini yaitu Rancangan Acak Lengkap (RAL). Hasil penelitian aktivitas antioksidan snack bar tepung komposit pisang goroho, ubi jalar ungu dan kacang hijau dihasilkan memiliki kemampuan antioksidan yang tergolong dalam kategori sedang hingga lemah berkisar antara 248,57 ppm - 346,17 ppm. Warna snack bar berdasarkan L (tingkat kecerahan) rata-rata 28,87-42,73, berdasarkan tingkat a* (dimensi warna merah) rata-rata 10,70-13,47, berdasarkan tingkat b* (dimensi warna kuning) rata-rata 16,03-21,27. Tingkat kekerasan snack bar rata-rata 23,7134,9 mm/g/detik. Kata Kunci: Antioksidan, Tepung Pisang Goroho, Tepung Ubi Jalar Ungu, Snack bar
Co-Authors Assa, Jan Rudolf Christine Mamuaja Christy Sakendatu Christy Sakendatu, Christy Djarkasi, G. S. Suhartati Eka T. P. Ruindungan Erny Nurali Fallen B. Sandana Jenny E. A. Kandou Jenny E.A. Kandou Joachim J. E. Ossoe Judith Moningka Judith S.C. Moningka Juenita Elfunam Mado Lana E. Lalujan Linda E. Ulaan Lucia Cecilia Mandey Lucia Mandey Mado, Juenita Elfunam Magdalena Sirwutubun Maria F. Sumual Masela Ering Maya Ludong Maya M. Ludong Mercy I.R. Taroreh Mercy Taroreh Michella C. Gabriela Praise Kesek Rara, Meiheski R. Ria, Nizar Ruth Eunike Nadine Bentelu Salindeho, Netty Sandana, Falen Billy Sirwutubun, Magdalena Soeparyo, Masyta K. Teltje Koapaha Teresina R.S. Simorangkir Tineke Langi Tineke M. Langi Tuju, Thelma J. N.