Article Per Year (5 Year)
p-Index From 2019 - 2024
0.408
P-Index
This Author published in this journals
All Journal Jurnal Agroekoteknologi Terapan
Jan Rudolf Assa
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Environmental Science

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
The Effect Of Sago Flour And Red Bean Substitution On Crysty Level and Protein Levels Of Dry Pia. Jan Rudolf Assa; Lucy C. Mandey; Tasya V. Lagarinda
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.v3i2.44329

Abstract

Pia is a popular snack food, the main raw material is wheat flour which is still an imported material in the form of wheat seeds. Imports of Indonesian wheat seeds tend to increase from 2010 to 2020. To reduce the use of wheat flour, especially in dry pia, it is necessary to substitute sago flour, the addition of sago flour is also related to the level of crispness. The problem is that the protein content of sago flour is low, so it is necessary to substitute red bean flour which has a high protein content. This study substituted sago flour and red bean flour with the following proportions: Wheat Flour 70%: Sago Flour 10%: Red Bean Flour 20% (T0); Wheat Flour 60%: Sago Flour 20%: Red Bean Flour 20% (T1); Wheat Flour 50%: Sago Flour 30%: Red Bean Flour 20% (T2); Wheat Flour 40%: Sago Flour 40%: Red Bean Flour 20% (T3). The results showed that protein content decreased with an increasing proportion of sago flour and dry pia crispness increased with the increasing proportion of sago flour. Keywords: Dried pia, substitution, level of crispness, protein Abstrak Pia merupakan makanan ringan yang digemari masyarakat, bahan baku utamanya adalah tepung terigu yang saat ini masih merupakan bahan import dalam bentuk biji gandum. Import biji gandum Indonesia cenderung meningkat dari tahun 2010 sampai 2020. Untuk mengurangi penggunaan tepung terigu khususnya pada pia kering perlu substitusi tepung sagu, penambahan tepung sagu juga berhubungan dengan tingkat kerenyahan. Masalahnya kadar protein tepung sagu rendah sehingga perlu juga substitusi tepung kacang merah yang kadar proteinnya tinggi. Penelitian ini melakukan substitusi tepung sagu dan kacang merah dengan proporsi: Tepung Terigu 70% : Tepung Sagu 10% : Tepung Kacang Merah 20% (T0); Tepung Terigu 60% : Tepung Sagu 20% : Tepung Kacang Merah 20% (T1); Tepung Terigu 50% : Tepung Sagu 30% : Tepung Kacang Merah 20% (T2); Tepung Terigu 40% : Tepung Sagu 40% : Tepung Kacang Merah 20% (T3). Hasil penelitian menujukkan kadar protein menurun dengan meningkatnya proporsi tepung sagu dan tingkat kerenyahan pia kering meningkat dengan bertambahnya proporsi tepung sagu. Kata kunci: Pia kering, substitusi, tingkat kerenyahan, kadar protein.
Antioxidant Activity Of Jelly Candy From The Skin Of Red Dragons (Hylocereus spolyhizus) and Tomato (Lycopersicum esculentum Mill) Jan Rudolf Assa; Teltje Koapaha; Enmia N. V. Boangmanalu
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.v3i2.44330

Abstract

Free radicals are reactive species that can cause damage to body tissues and even cause many diseases. To neutralize free radicals in the body, antioxidants are needed. Many fruits found in Indonesia that contain antioxidants, including dragon fruit, the antioxidant content of dragon fruit is high. Jelly candy is a snack that is quite popular, especially for children. In general, the taste of jelly candy is obtained from essence which is a chemical. In this study, the taste of jelly candy was obtained from a combination of dragon fruit and tomatoes. The treatments in this study were the comparison of dragon fruit peel extract and tomato juice, including: Dragon fruit peel extract 100 g + 0 g tomato juice (A); Dragon fruit peel extract 25 g + 75 g tomato juice (B); Dragon fruit peel extract 50 + 50 g tomato juice (C); Dragon fruit peel extract 75 g + 25 g tomato juice (D); Dragon fruit peel extract 0 g + 100 g tomato juice (E). The results showed that the proportion of dragon fruit peel extract 100 g and tomato juice 0 g contained the highest total phenol in jelly candy, namely 15.2 mg GAE/g sample. The strongest antioxidant activity based on DPPH testing was found in the formula for mixing 0 g dragon fruit peel extract and 100 g tomato juice with IC50 = 203.69 ppm. Jelly candy with a proportion of 100 g of dragon fruit peel extract and 0 g of tomato juice contained the highest vitamin C of 0.455 mg/100 g sample. Keywords: Jelly Candy, Antioxidant Activity, Proportion of Dragon Fruit Peel Extract and Tomato Extract Abstrak Radikal bebas merupakan spesies reaktif yang dapat menyebabkan kerusakan pada jaringan tubuh bahkan menimbulkan banyak penyakit. Untuk menetralisir radikal bebas dalam tubuh diperlukan antioksidan. Banyak buah-buahan yang terdapat di Indonesia yang mengandung antioksidan antara lain buah naga, kandungan antioksidan pada buah naga tergolong tinggi. Permen jelly merupakan makanan selingan yang cukup digemari terutama anak-anak. Pada umumnya rasa permen jelly diperoleh dari essence yang merupakan bahan kimia. Pada penelitian ini rasa permen jelly diperoleh dari kombinasi buah naga dan tomat. Perlakuan pada penelitian ini adalah perbandingan sari kulit buah naga dan sari tomat, meliputi: Sari kulit buah naga 100 g + 0 g sari tomat (A); Sari kulit buah naga 25 g + 75 g sari tomat (B); Sari kulit buah naga 50 + 50 g sari tomat (C); Sari kulit buah naga 75 g + 25 g sari tomat (D); Sari kulit buah naga 0 g + 100 g sari tomat (E). Hasil penelitian bahwa proporsi sari kulit buah naga 100 g dan sari buah tomat 0 g mengandung total fenol paling tinggi pada permen jelly yaitu 15,2 mg GAE/g sampel. Aktivitas antioksidan berdasar pengujian DPPH paling kuat terdapat pada formula pencampuran sari kulit buah naga 0 g dan 100 g sari buah tomat dengan IC50 = 203,69 ppm. Permen jelly dengan proporsi 100 g sari kulit buah naga dan sari buah tomat 0 g mengandung vitamin C tertinggi sebesar 0,455 mg/100 g sampel. Kata Kunci: Permen Jelly, Aktivitas Antioksidan, Proporsi Sari Kulit Buah Naga dan Sari Tomat
Co-Authors Enmia N. V. Boangmanalu Lucy C. Mandey Tasya V. Lagarinda Teltje Koapaha