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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

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Journal : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

 1 
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.
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.