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All Journal Jurnal Ilmu dan Teknologi Pangan JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Jurnal Teknologi Pertanian (Agricultural Technology Journal) COCOS
Maria F. Sumual
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Agriculture, Biological Sciences & Forestry Computer Science & IT Education

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The Fermentation Effects of Lactobacillus casei to Sweet Corn Physical Characteristic Ntau, Liean; Sumual, Maria F.; Assa, Jan R.
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 2 (2017)
Publisher : Pascasarjana Unsrat

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Abstract

The purpose of this research is to reveal the physical properties of fermented corn meal using Lactobacillus casei bacteria. Completely Randomized Design (CRD) was used in this research. Lactobacillus casei was use for the fermentation of sweet corn grits and the treatments were duration (hour) of fermentation i.e. without fermentation (control), 24, 48 dan 72 hours. The observed variables were physical properties of sweet corn flour. The results showed that sweet corn flour produced after fermentation has an average of gelatinization temperature ranged between 59 0C – 64,67 0C and have a level of brightness L * 81.33 – 82.60,  the colors a * -0.27 – 3.03 and b * 27.60 – 30.50. The water absorption capacity ranged betwen 40.53% – 65.33%, oil absorption 31% – 47% and the average yield of sweet corn flour after fermentation ranged between 12.63% – 29.24%. The Swelling power of corn flour was maximum at 95 0C and it ranged between 8.23 g/g – 6.57 g/g. Fermentation of sweet corn grits by Lactobacillus casei for 72 hours significanthy affected yield and swelling power of sweet corn flour.Keywords: Lactobacillus casei fermentation, physical properties of flour, sweet corn
PENGARUH UMUR PANEN TERHADAP SIFAT FISIK TEPUNG JAGUNG MANIS (Zea mays saccharata Sturt) Irawan, Fredy; Sumual, Maria F.; Pontoh, J.
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.8.1.2017.16350

Abstract

Corn is a local food in Gorontalo Province which can be an alternative food. Processing of corn into flour is recommended, because it is more durable and easier to use for further processing. This study aims to determine age of sweet corn plants that can be processed into flour and physical characteristics at harvest age of 70, 80 and 90 days after plantation.This study used the method of Complete Randomized Design (CRD) with the treatments age of sweet corn at harvest i.e: 70, 80, and 90 days after plantation and 4 replications. Observed variable was the physical properties of sweet corn flour. Results showed that the averages of gelatinization temperature were ranged between 82 - 870C after 19.82 - 24.46 minutes and viscosity ranged 39.40% - 56.68%. Brightness level measured as L* value, were ranged between 64.5 - 70.4 and color measured as a* and b* values were ranged between 14.6 - 17.2 (redness) and 23.3 - 32.0 (yellowish), respectively. Water adsorption capacity of sweet corn flour were ranged between 55.15% - 71.73%, yield of corn rice were ranged between 94.10% - 98.63% and 66.98% - 76.99% of flour sweet corn. Age of sweet corn at harvest i.e : 70, 80, and 90 days after plantation can be prossed into flour while Physical properties showed no effect (viscosity and gelatinization temperature) however took effect in to color, water adsorbtion capacity and yield flour produced.
Pendugaan Daya Simpan Manisan Tomat Kering dengan Metode ASLT (Accelerated Shelf-Life Testing) Model Arrhenius Djarkasi, G. S. Suhartati; Sumual, Maria F.; Lalujan, Lana E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 2 (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.8.2.2017.18702

Abstract

This study aims to make dried tomato sweets and to estimate their shelf life using the Arrhenius model of ASLT (Accelerated Shelf-life Testing). The ASLT method with the Arrhenius Model is a=technique for predicting the shelf-life of food products that is sensitive to temperature changes. The tests were carried out at temperatures of 30⁰C, 40⁰C, and 50⁰C, the products stored for 25 days to see the quality changes through sensory evaluation, including color, taste, texture, and aroma of dried tomato sweets. It was selected by the Arrhenius model that color parameters was the critical parameter to determine the shelf life of dried tomato sweets. The largest R2 value was used to determine the shelf-life of the product, i.e. the preference test of taste which showed the reaction at 0 (zero) order by the equation y = -2045,8x + 3,5196 with R2 = 0,9886. The shelf life of dried tomato sweets is 3 months 11 days.Keywords: Shelf-life, dried sweetened tomato, ASLT model.
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 SUBSTITUSI TEPUNG JAGUNG VARIETAS MANADO KUNING (Zea mays L.) PADA PEMBUATAN DAGING ANALOG Christie, Jessica; Sumual, Maria F.; Lalujan, Lana E.
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.9.2.2018.23249

Abstract

The purpose of this study was to obtain an analogous meat formulationwith a mixture of gluten and” Manado kuning” corn flour based on thelevel of acceptance, and to analyze their chemical content. The statisticaldesign of this experiment was a Completely Randomized Design (CRD)with treatments of the ratio of gluten and “Manado kuning” corn flour i.e.,A (100% gluten: 0% “Manado kuning” corn flour); B (90% gluten: 10%% “Manado kuning” corn flour); C (80% gluten: 20% % “Manadokuning” corn flour); D (70% gluten: 30% % “Manado kuning” corn flour).Each treatment was repeated 3 times. The results showed that analoguemeat preferred by panelists based on color, aroam, taste, and texture wasD treatment (70% gluten: 30% % “Manado kuning” corn flour) with anaverage value of 4.75 (rather like). The chemical composition of thatanalogue meat was 61.31% water, 12.17% protein, 0.43% fat, 1.01% ash,and 24.54% carbohydrates.Keywords: Analogous Meat, Gluten, “Manado kuning” Corn Flour
PENERAPAN TEKNOLOGI PENGOLAHAN MANISAN BUAH PADA KELOMPOK IBU-IBU WKRI DI KELURAHAN TAAS KECAMATAN TIKALA KOTA MANADO Djarkasi, G. S. Suhartati; Sumual, Maria F.; Lalujan, Lana E.
JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Vol 5, No 2 (2018)
Publisher : JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI

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Abstract

Manisan adalah salah satu jenis makanan ringan dari buah-buahan dan sayuran yang diolah menggunakan gula pasir. Produk manisan buah sangat disukai oleh masyarakat karena rasanya yang manis bercampur asam dengan rasa khas buah. Teknologi pengolahan manisan buah merupakan salah satu bentuk usaha yang diterapkan selain untuk pengawetan juga untuk menambah penganekaragaman bentuk penyajian dan meningkatkan nilai tambah buah dari segi ekonomi.Tujuan Program Kemitraan Masyarakat di kelurahan Taas ini adalah untuk memberikan pengetahuan mengenai teknologi tepat guna pengolahan buah-buahan seperti tomat,nenas, dan pepaya menjadi manisan. Juga mendorong peserta dalam meningkatkan kreativitas dan meningkatkan ekonomi keluarga dengan ketrampilan yang diperoleh dari kegiatan ini. Pelaksanaan kegiatan program kemitraan masyarakat berupa penyuluhan dan pelatihan Teknologi Tepat Guna Pengolahan Manisan Buah. Pada kegiatan ini peserta diberikan materi pengetahuan tentang proses pengolahan manisan buah. Khalayak sasaran dari kegiatan ini adalah ibu-ibu WKRI kelurahan Taas kecamatan Tikala kota Manado. Target luaran yang dicapai dalam kegiatan ini yaitu: peserta mampu menerapkan teknologi pengolahan manisan buah dan mampu menghasilkan produk olahan yang bernilai ekonomi. Teknologi pengolahan manisan buah dapat dilakukan dalam skala kecil ataupun besar sehingga dapat dikembangkan menjadi wirausaha.______________________________________________________________________________Kata kunci: manisan buah, ibu-ibu kelurahan Taas
PENGARUH SUHU PASTEURISASI TERHADAP PROFIL DAN AKTIVITAS ANTIOKSIDAN PUREE BUAH NAGA MERAH Sugiyanto, Maya Kumalasari; Sumual, Maria F.; Djarkasi, Gregoria S. S.
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.v11i2.37258

Abstract

AbstractAntioxidants can inhibit oxidative stress. Red dragon fruit (Hylocereus polyrhizus) is a source of plant containing antioxidant flavonoids. The processing of red dragon fruit into puree can maintain the nutritional value and taste of the fruit. The purpose of this study was to identify the antioxidant profile and antioxidant activity of red dragon fruit puree (Hylocereus polyrhizus) which was produced through the pasteurization process at temperatures of 65oC, 75oC, 85oC.The method used in this research is the experimental method. The parameters measured were the analysis of bioactive compounds which included total phenols, flavonoids, anthocyanins, antioxidant activity using the DPPH and FRAP methods, water content and crude fiber content. The results obtained in this study were total phenol at 65oC 1,15 mg GAE /g, 75oC 0,94 mg GAE /g, 85oC 0,91 mg GAE /g, 95oC 0,84 mg GAE /g, levels of flavonoids in 65oC treatment 0,71 mg QE /g, 75oC 0,70 mg QE /g, 85oC 0,70 mg QE /g, 95oC 0,56 mg QE /g, anthocyanin levels at 65oC 51,18%, 75oC 38,13%, 85oC 37,96%, 95oC 29,55%, IC50 value for antioxidant activity of DPPH method at 65oC 4,18 mg /ml, 75oC 107,74 mg /ml, 85oC 109,22 mg /ml, 95oC 112,56 mg /ml, the antioxidant activity of the FRAP method at 65oC 12,75 mg, 75oC 12,45 mg, 85oC 11,24 mg, 95oC 9,90 mg, water content at 65oC 88,66%, 75oC 89,13%, 85oC 89,06%, 95oC 83,8% and crude fiber content at temperature 65oC 7,7%, 75oC 7,06%, 85oC 7,39%, 95oC 6,52%.The conclusion of this study is that higher pasteurization temperature treatment can reduce the content of bioactive compounds and antioxidant activity in red dragon fruit puree.Keywords: Red Dragon Fruit Puree, Antioxidant Profile, Antioxidant Activity
KAJIAN PEMBUATAN BERAS ANALOG BERBASIS TEPUNG UMBI DALUGA (Cyrtosperma merkusii (Hassk) Schott) Ronal Lumba; Christine F. Mamuaja; Gregoria S. S. Djarkasi; Maria F. Sumual
COCOS Vol. 2 No. 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i1.724

Abstract

ABSTRACTDaluga (Cyrtosperma merkusii Hassk) Schott is one type of plant tubers that have a highcarbohydrate content, but its use is limited because of limited tecnohologi owned by the public.Analog Rice is one of the solutions can be developed either in terms of the use of a new food source orto diversify food. The research objective is to get the right concentration of CMC in the manufactureof analog rice flour daluga bulbs. The first phase of the treatment of the old flour soaking slicedtubers daluga the pristine 1 % NaCl solution for 60 and 120 minutes. Further analysis of oxalic acid,oxalic acid treatment followed pads low second stage of rice manufacturing are analog to thetreatment CMC concentration addition. Treatment A = (100% flour daluga : 0% CMC), B = (99.6%flour daluga : 0.4% CMC), C = (99.2% flour daluga: 0.8% CMC), D = (98.8% flour daluga : CMC1.2%), E = (98.4% flour daluga : 1.6% CMC). Organoleptic test results, treatment was continuedwith an analysis of selected physical and chemical properties. Results for flour daluga an average of0.35-0.52% oxalic acid content and chemical composition of the water content of 11.97%, ash contentof 2.4%, 0.89% fat content, protein content 1.11% and carbohydrates conten of 83, 65. Analog Forrice, the chosen treatment CMC concentrations are treatment B = (99.6% flour daluga: 0.4% CMC).nalisis With the results of physical and chemical properties of the analog rice yield 53.52%, colorsrice 70% , 43%, 179.96% water absorption, rehydration time of 7 minutes, water content 7.88%, ashcontent of 2.6%, 5.42% fat content, protein content 0.66%, and carbohydrates conten of 83, 44%.Keywords: Bulbs daluga, oksalate, analog rice, food security
KARAKTERISTIK FISIKOKIMIA KUE SEMPRONG DARI CAMPURAN TEPUNG PISANG GOROHO (Musa acuminate, L) DAN TEPUNG SAGU (Metroxylon sago, Rottb) Memey Elim Uller; Maria F. Sumual; Erny . Nurali
COCOS Vol. 8 No. 6 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i5.16613

Abstract

ABSTRACTThis research were aimed to evaluate the sensory characteristics of eggroll cookies acceptable to the panelists, to determine the physicochemical characteristics and to obtain the mostpreferable formulas of goroho plantain flour and sago flour. This study used Completely Randomized Design (RAL) with treatment A (100% goroho plantain flour), B (75% gorohoplantain flour and 25% sago flour), C (50% goroho plantain flour and 50% sago flour), D (25% goroho plantain flour and 75% sago flour) and E (100% sago flour). Parameters analyzed were sensory, fracture force and chemical composition i.e moisture, ash, fat, protein and carbohydrate. Results showed that eggroll cookies made of 75% goroho banana flour and 25% sago flour were the most preferred cookies which have a fracture force of 24 mm/g/sec and chemical composition of 4.04% moisture, ash 1.7%, fat 27.49%, 3.35% protein, and 63.42% carbohydrate.Keywords: eggroll cookies, goroho plantain flour, sago flour
PENGARUH SUKROSA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MANISAN KERING PAPRIKA MERAH (Capsicum annuum var grossum) Gabriela Sampelani Joseph; Lana Lalujan; Maria F. Sumual
COCOS Vol. 9 No. 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16913

Abstract

ABSTRACTSweets are processed food with high sugar level so that can be stored in a relatively long period of time. The purpose of this research was to determine the effect of sucrose concentration on the physicochemical characteristics and to evaluate panelist preferences level of sweetened dried red paprica. The research was arranged in Completely Randomized Design (CRD), with sucrose concentration as treatments. The results showed that the water content of sweetened dried red paprica was ranged from 18.67 to 24.00%. The highest water content was in treatment A1 with 30% sucrose concentration, while the lowest water content was in treatment A4 ( 60% sucrose concentration). The sucrose concentrations were ranged between 40.06 to 67.89% where the highest concentration of sucrose was in treatment A4 (60% sucrose concentration) while the lowest sucrose content was in treatment A1 (30% sucrose concentration). The vitamin C content were ranged from 127.07 to 141.35 mg / 100gr. The texture of sweetened dried red paprica analyzed with penetrometer were ranged between 55.00 to 78.33 mm / g / sec. The Sensory analysis showed that A3 (50% sucrose concentration) was the most preferred sweetened dried red paprica based on its taste, aroma and texture; while A4 ( 60% sucrose concentration) was the most preferred one based on its colour.Keywords : sweetened dried red paprica, physicochemical and sensory properties.
Co-Authors Assa, Jan Rudolf Christine F. Mamuaja Christine Mamuaja Dekie Rawung Djarkasi, G. S. Suhartati Djarkasi, G. S. Suhartati Erny Nurali Gabriela Sampelani Joseph Gregoria S. S. Djarkasi Irawan, Fredy Jenny E.A. Kandou Jessica Christie, Jessica Kristof N. Ruata Lana E. Lalujan Memey Elim Uller Ntau, Liean Oessoe, Yoakhim Y.E. Pontoh, J. Ronal Lumba Ronal Lumba Sugiyanto, Maya Kumalasari Taula’bi’, Mayestika S. D. Tuju, Thelma J. N.