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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 Agroekoteknologi Terapan

 1 
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.