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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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Pengaruh Proporsi Campuran Buah Pepaya (Carica papaya) Dan Salak (Salaccazalacca) Terhadap Sifat Sensoris dan Kimia Fruit Leather Masela Ering; Jenny E.A. Kandou; Judith S.C. Moningka; Dekie Rawung
COCOS Vol. 6 No. 1 (2015)
Publisher : Universitas Sam Ratulangi

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Abstract

ABSTRACTFruit is a commodity that has no nutritional value but is easily damaged, so it is necessary to utilize alternative. One such alternative is processed into fruit leather. The raw material of fruit leather can be derived from various types of tropical fruits or subtropical with sufficiently high fiber content. This research aims to produce a mixture of fruit leather from papaya fruit and bark that can be accepted by panelists both the nature of the sensory and chemical properties. This research was conducted at the Laboratory of Food Science and Technology, Faculty of Agriculture Unsrat for ± 2 months. This study used a completely randomized design with a mixture of papaya and bark treatment. Treatment A = (80% papaya : 20% bark), B = (70% papaya : 30% bark), C = (60% papaya : 40% bark), D = (50% papaya : 50% bark). The results of organoleptic test, the most preferred treatment panelists followed by analysis of the chemical properties of Fruit eather is treated B = (70% papaya : 30% bark). Where the chemical properties of the most preferred Fruit leather panel that has a moisture content 12.46%, total acid 0.38%, and 48.96% total sugars.Keywords: fruit leather, papaya, bark
PENGARUH PERBANDINGAN JENIS GULA AREN (Arenga pinnata Merr) TERHADAP MUTU SENSORIS HALUA KACANG TANAH (Arachis hypogeae L.) Linda E. Ulaan; Maya M. Ludong; Dekie Rawung; Tineke M. Langi
COCOS Vol. 6 No. 2 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i2.6775

Abstract

ABSTRACTPalm sugar is a sweetener that has been used in Indonesian for long time. Palm sugar is made from the sap of palm trees (Arenga pinnata Merr) and includes plants of the palm family and contains sucrose and reducing sugars (glucose and fructose). In North Sulawesi, palm sugar is largely produced in South Minahasa regency. There are 2 types of sugar that is processed and marketed by the local term minahasa called balemantah palm sugar (dry sugar) and batali palm sugar (Sugar Wet). One of the products processed from palm sugar is peanuts halua.This study aims to determine the right formulas of type of palm sugar in the manufacture halua traditionally based on the results of sensory tests to taste, color, aroma and texture. The experiment was averanged in completely randomized design (CRD) with three repetitions.The results showed that the best product was obtained from the ratio of 85% palm sugar balemantah: 15% batali palm sugar. Halua peanuts has a water content; 4.9% sugar; 72.48% color 3.7 (like); taste 3.6 (like); aroma 3.6 (like); texture 3.7 (like).Keywords: Balemantah palm sugar, batali palm sugar, peanuts halua
Penentuan Umur Simpan Sirup Pala Menggunakan Metode ASLT (Accelerated Shelf Life Testing) Dengan Pendekatan Arrhenius Fallen B. Sandana; Dekie Rawung; Maya Ludong; Christine Mamuaja
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

Abstract

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 Penggunaan CMC (Carboxymethyl cellulose) Terhadap Sifat Organoleptik Kue Pia Gorontalo Dengan Bahan Baku Tepung Jagung Christy Sakendatu; Dekie Rawung; Lucia Mandey
COCOS Vol. 7 No. 2 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i2.12101

Abstract

ABSTRACTCorn is a main commodity of Gorontalo Province and often become typical culinary from Gorontalo. But processing of pia is use 100% wheat flour as main ingredient, so how to make a pia use as much as possible corn flour become a basic of this research with CMC as fastener. The benefit of this research to produce pia from corn flour that can be a typical culinary of Gorontalo. This research is use CMC with 1%, 2%, and 3% consentration in mix flour (corn flour 80% and wheat flour 20%) to test receptivity of corn pia by organoleptic test consist of texture, color, taste and to analyze chemical character of corn pia. According to the sensory analyzing data, corn flour can be processed into pia. Addition of 2% CMC produces pia with most preferably through a test based on organoleptic test and in different test sample had better color than control but texture and mothfeel same as control.Keywords : Pia, Corn Flour, CMC
PENGARUH KONSENTRASI ETANOL TERHADAP KARAKTERISTIK EKSTRAK PEWARNA ALAMI BUAH MERAH (Pandanus conoideus Lamk.) DAN APLIKASINYA PADA PRODUK PANGAN Magdalena Sirwutubun; Maya M. Ludong; Dekie Rawung
COCOS Vol. 7 No. 5 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i5.13866

Abstract

ABSTRACTRed fruit (Pandanus conoideus Lamk) is an endemic plant of Papua that can be developed as one of the food coloring sources of Indonesia. Other than that, red fruit also is a source of natural dyes, because it contains active compounds such as α-carotene, β-carotene, β-kriptosantin, and α-tocopherol, and unsaturated fatty acids, especially oleic acid, linoleic and palmitoleic. Red fruit contains carotenoids that produce the orange-red pigment. The purpose of this research is to analyze the effect of concentration of ethanol on the extraction of red fruit as a natural coloring food and also to analyze the level of applying acceptance of this coloring products to the pudding and layer cake. The method is implememted the Complete Random Design (RAL) with differences concentration of ethanol. The results showed that 70% concentration of etanol yield 0,260 of total carotenoids, 2,856 of color intensity, color stability to light ranges from 0.263 to 0.689. The concentration of 60% ethanol yield of total 0,171 carotenoids, 2,693 color intensity and color stability to light ranges from 0,602 to 0,657. Sensory testing of the extraction of red fruit as a natural dyes to the flavor, aroma, and color that preferred by the panelists is treated with 70% concentration of ethanol.
PENGARUH KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK PERMEN JELLY SIRSAK (Annona muricata Linn) Teresina R.S. Simorangkir; Dekie Rawung; Judith Moningka
COCOS Vol. 9 No. 3 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i8.17777

Abstract

ABSTRACTSoursop fruit is a tropical plant that is well known by Indonesians. This is a fruit nutritious fruit plant, that is not only used as fresh food but can be processed into jelly candy. The aim of this study was to obtain an appropriate concentrations of sugar (sucroce) additions on the jelly candy processing based on, panelist responds on sensory dest of the jelly candy. The study was conducted using a completely randomized design with five treatments, including A (sucrose 20%), B (sucrose 25%), C (sucrose 30%), D (sucrose 35%), and E (sucrose 40%). The parameters analyzed were sensory, plasticity, moisture content, sucrose content, and vitamin C. The results showed that the C treatment (sucrose 30%) was the most favorable, on this treatment contains of 17.52% average moisture content, 44.51% average sucrose content, 21.90 mg/100 g average vitamin C content and 80.44 mm/g/s average plasticity content, respectively.Keywords: jelly candy, sucrose, soursop
Pengaruh Penambahan Maltodekstrin Pada Pembuatan Minuman Instan Serbuk Buah Pepaya (Carica papaya L.) dan Buah Pala (Myristica fragrans H.) Michella C. Gabriela; Dekie Rawung; Maya M. Ludong
COCOS Vol. 12 No. 3 (2020): EDISI JULI-SEPTEMBER 2020
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i7.31313

Abstract

ABSTRACTA research on processing of instant drink powder was conducted utilizing under-valued and under-utilized nutmeg flesh and papaya fruit in spite of their high content of vitamins A and C, withaddition of maltodextrin. This product was expected to increase the profit of papaya’s andnutmeg’s farmers. Instant drink powder is a product that can be easily served by adding hot or coldwater and mix. Maltodextrine plays an essential role in processing of instant drink powder as filler.It also contributes to drying, flavoring and volume of the product. The results showed thatmaltodrxtrin has a protective effect to reduce heat destruction of vitamin C during instant drinkprocess. With 15% matodextrin addition resulted in product with the highest residual vitamin C(114.27 mg/100g). Sensory qualities were also improved with matodekstrin addition.
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.