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All Journal AQUATIC SCIENCE & MANAGEMENT Jurnal Ilmu dan Teknologi Pangan
Frans G. Ijong, Frans G.
Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi. Jl. Kampus Unsrat Bahu, Manado 95115, Sulawesi Utara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Journal : Jurnal Ilmu dan Teknologi Pangan

 1 
KOMPOSISI MIKROORGANISME PADA BEBERAPA DEPOT AIR MINUM ISI ULANG DI KOTA MANADO [Composition Microorganisms In Some Water Depot Refill in Manado City] Watung, Agnes T.; Sembel, Dantje T.; Ijong, Frans G.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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Drinking Water Refill (AMIU) the price is relatively cheaper, but not all drinking water refill depot in the city of Manado guaranteed security products. This is because there are many depot refill drinking water that has not been officially registered in the Ministry of Trade and Industry, only 20 of 130 registered depot depot there and have not been routinely tested water quality. This study analyzes the goal of microorganisms on a depot refill drinking water, water tank transporters and the source of raw water in the city of Manado which include, pH, temperature, total plate number, E.coli and yeast to get a refill drinking water quality that meets the requirements . The results for total plate count 13 depots (39%), 1 tank (20%), there are three sources of raw water (27%) who do not meet the requirements, the total coliform in the depot there are 19 (58%), water tank transporter 3 (60%) of raw water sources there were 6 (55%) who do not meet the requirements, there are 8 depot E. coli (24%), water tank transporter 1 (20%), source of raw water 7 (64%) who do not meet the requirements, for mushrooms in the depot <10 while on the tank and raw water sources ranged from <10 - > 300 and pH at all sample points in both depots, tank and all water sources to meet the requirements, for the temperature at the depot, there were 12 (36%), the tank 1 (20%), 3 raw water sources (27%) who do not meet the requirements. Results of this study concluded that the quality of drinking water in the depot, tank and raw water sources, there are still 60.20% - 67.35% which is satisfactory from a microorganism, and for the physical parameters of temperature are 67.35  % while meeting the requirements of the chemical parameters pH 100% compliant.
KOMPOSISI MIKROBA BERASOSIASI DENGAN TINGKAT KEPEDASAN DAN KESEGARAN CABE RAWIT (Capsicum frutescens) SELAMA PENYIMPANAN PADA SUHU RUANG Hongi, Hasna Nurul Ain; Ijong, Frans G.; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 1 (2015)
Publisher : Pascasarjana Unsrat

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Tujuan penelitian ini untuk menganalisa komposisi mikroba dalam aspek total mikroba dan jenis mikroba yang berasosiasi dengan tingkat kepedasan dan kesegaran cabe rawit (Capsicum frutescens) selama penyimpanan pada suhu ruang. Metode yang digunakan adalah deskriptif komparatif dimana data diperoleh dari serangkaian hasil analisa laboratorium terhadap sampel uji yang meliputi analisa fisik dan kimia (uji kadar air, pH, Scoville Heat Unit (SHU)), uji fisiologis, dan uji mikrobiologis (total mikroba, isolasi, dan identifikasi isolate uji). Berdasarkan hasil yang diperoleh, dapat disimpulkan : sifat fisik kadar air dan sifat kimia pH, menurun sesuai penurunan tingkat kesegaran. Tingkat kepedasan cabe segar sebesar 1:10.000 SHU, tingkat kepedasan cabe agak segar sebesar 1:25.000 SHU, dan tingkat kepedasan cabe tidak segar sebesar 1:50.000 SHU. Total bakteri dan jamur meningkat seiring bertambahnya masa penyimpanan cabe, dan mikroba yang berasosiasi dengan tingkat kesegaran cabe yaitu bakteri Bacillus, sp dan 2 jenis jamur yaitu Rhizopus, sp dan Aspergillus, sp. Kata Kunci: kesegaran cabe rawit, komposisi mikroba, tingkat kepedasan, suhu ruang
Microbial Composition in association with Cayenne Pepper (Capsicum frutescens) Freshness and The Level of Spiciness During Storage at Room Temperature Hongi, Hasna Nurul Ain; Ijong, Frans G.; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 1 (2015)
Publisher : Pascasarjana Unsrat

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The purpose of this study was to analyze the composition of microbes in total microbial aspects and types of microbes are associated with the level of spiciness and freshness cayenne (Capsicum frutescens) during storage at room temperature. The method is descriptive comparative, results of data derived from a series of laboratory analysis results for test samples covering physical and chemical analysis (moisture content test, pH, Scoville Heat Unit (SHU)), physiological test, and microbiological test (total microbes, isolation, and identification test isolates). Based on the results obtained, it can be concluded: The physical properties of the moisture content and chemical properties pH, decreased corresponding decrease in the level of freshness. Fresh chilli pungency level of 1:10.000 SHU, rather fresh chilli pungency level of 1:25.000 SHU and no fresh chilli pungency level of 1:50.000 SHU. Total bacteria and fungus increases with storage time of chilli, and microbes that associate with freshness chilli is bacteria Bacillus, sp and two types of fungi are Rhizopus, sp and Aspergillus, sp. Keywords : cayenne pepper freshness, microbial composition, the level of spiciness, room temperature
KOMPOSISI N-PROTEIN DAN ASAM AMINO PRODUK FERMENTASI TRADISIONAL INA SUA DARI MALUKU TENGAH Nara, Selfia; Ijong, Frans G.; Suwetja, I Ketut; Onibala, Hens
Jurnal Ilmu dan Teknologi Pangan Vol 1, No 1 (2013)
Publisher : Pascasarjana Unsrat

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Ina sua is a traditional salted fish originated from Centre Molluca (Teon, Nila, Serua) in which is processed by fermentation during a certain time. The research on the compotition of nutrion as well as amino acid of this product is still rare done. There for the current research is to analyze the compotition of N-protein and amino acid of ina sua during fermentation process. The results show that ina sua has 16 types of amino acids consisting of 9 amino acids esential and the rest were 7 amino acids non esential. The highest content of amino acids were glutamate acids (3,384%) and the lowest one was histidin (0,527%), while the content of N-protein were ecresed during fermentation process up to 12 weeks.
Co-Authors Agnes T. Watung, Agnes T. Arwin, M. Christine Mamuaja Dantje T. Sembel Feny Mentang Hasna Nurul Ain Hongi, Hasna Nurul Ain Hens Onibala I Ketut Suwetja Korah, Herny Reiny Tumbol Samuel Jeujanan, Samuel Selfia M. Nara