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All Journal Jurnal Ilmu dan Teknologi Pangan Fullerene Journal of Chemistry Oxygenius Journal Of Chemistry Education
Meiske Naomi Mamuaja
Universitas Negeri Manado
Agriculture, Biological Sciences & Forestry Chemistry Education

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Journal : Fullerene Journal of Chemistry

 1 
Uji Tumbuh Kapang Aspergillus niger pada Beberapa Media Bahan Pangan Asal Sulawesi Utara Meiske Naomi Mamuaja; Dokri Gumolung
Jurnal Kimia Fullerene Vol 3 No 2 (2018): Fullerene Journal of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (421.952 KB) | DOI: 10.37033/fjc.v3i2.37

Abstract

The development of functional food today mainly focuses on founding food that rich in nutrition and also provide health benefit for human consumption. At this point the combination of prebiotic and probiotic food that refer to food with health benefit to help digestible function become increasing. This research was done by literature study and laboratory experiment with 5 medium and 4 replications in order to found the possibility to produce fructooligosaccharide from Aspergillus niger fermentation in some typical foodstuffs from North Sulawesi i.e pisang goroho (Musa acuminate), sweet potato (Ipomeae batatas), coconut water, and palm sugar. Statistical analysis of the results shown that the Aspergillus niger tend to grow in 4 of 5 medium which indicate the possibility of fructooligosaccharide in those medium. Further studies are needed in order to know the production of fructooligossaccharide based on its medium.
Analisis Proksimat Tepung Jonjot Buah Labu Kuning Dokri Gumolung; Meiske Naomi Mamuaja
Jurnal Kimia Fullerene Vol 3 No 2 (2018): Fullerene Journal of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.262 KB) | DOI: 10.37033/fjc.v3i2.38

Abstract

The purpose of this study was to measure the levels of protein, fat, fiber, carbohydrates, water and ash, in jumpy flour from pumpkin. Pumpkin strands are part of the pumpkin fruit where the pumpkin seeds are attached to the inside of the fruit flesh. In processing pumpkin as a food, strands often used as waste or waste and is considered as a fruit that is not useful. Pumpkin plants as a minor food commodity, it turns out, are very rich in bioactive compounds which act as anti-oxidants which are very useful for human health, including spikes that have not been maximized until now due to the lack of scientific information on nutrient content and bioactive compounds in pumpkin fruit jots. This research was carried out using laboratory analysis methods with the following stages, determination and sampling, sample preparation, protein content analysis of the gunning method, fat content, fiber content, carbohydrate content and water and ash content by oven drying method. The results of the study showed that jumpy flour from pumpkin had protein content of 1.09%, fat of 5.15%, fiber of 1.27%, carbohydrate of 73.38%, water of 14.68% and ash of 4.45%. The results of this study concluded that pumpkin fruit pumpkin flour can be used as food fortification material to increase nutritional value.
Co-Authors Aldio Prima Verguson David Ardi Kapahang Christine Mamuaja Dokri Gumolung I Kadek Cenik Karmila Bella Siegfried Berhimpon Sonny Lumingkewas Veibyanti Falensya Dalige Wilson A R Rombang Wilson Rombang Zurisaday Taidi