p-Index From 2017 - 2022
This Author published in this journals
All Journal COCOS
Jenny Kandou, Jenny
Unknown Affiliation

Published : 3 Documents Claim Missing Document
Claim Missing Document

Found 3 Documents
Journal : COCOS

COCOS Vol 7, No 3 (2016)
Publisher : COCOS

Show Abstract | Download Original | Original Source | Check in Google Scholar


ABSTRACTStarfruit (Averrhoa bilimbi) known as star fruit acids, this is due starfruit containsfolic acid. In the Minahasa region known as starfruit bottle, starfruit is one of the agriculturalproducts that have not received the attention and good handling. For that need to bedeveloped processing technology in the form of processed foods such as hard candies. Hardcandy is one of the non-crystalline candies that have a hard texture, shiny and translucentappearance. The purpose of research is to determine the concentration of sucrose and glucosesyrup right by analyzing the chemical components as well as measuring the level ofpreference panelists include taste, aroma, texture and color of hard candies starfruit. Thisstudy uses a completely randomized design (CRD) each consisting of three replications withA treatment (70% sucrose and 30% of glucose syrup); B (75% sucrose and 25% of glucosesyrup); C (80% sucrose and 20% of glucose syrup); and D (85% sucrose and 15% of glucosesyrup). The results showed that the hard candies starfruit with treatment A, B, C, and D meetthe requirements of SNI when viewed from the water content 0.40 - 1.03%, ash content of0.01 - 0.05%, reducing sugar 12.84 - 17.71% and total acids 1.06 - 1.20%. The greater theamount of concentration sucrose added will produce candy starfruit increasingly violent. Theconcentration of sucrose and glucose syrup is right for the manufacture of hard candy starfruitis concentration sucrose 85% and 15%. The results of organoleptic test sucrose concentrationof 80% and 20% glucose syrup is the preferred treatment panelists.Keywords: Starfruit, Sucrose, Glucose Syrup, Hard Candy.
PENGARUH PROPORSI BUAH NAGA MERAH (Hylocereus polyrhisuz) DAN BUAH SIRSAK (Annona muricata L) TERHADAP TINGKAT KESUKAAN PANELIS PADA FRUIT LEATHER Lamban, Lorensia Susanti; Kandou, Jenny; Djarkasi, Gregoria S.S.
COCOS Vol 1, No 7 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16915


ABSTRACTFruits are generally susceptible to damage especially special fruits that contain high water content such as red dragon fruit and soursop fruit that required further processing in order to maintain nutrient content and prolong the shelf life. Examples of processed fruit are fruit leather. The aim of this research is to get the treatment of proportion of red dragon fruit and soursop fruit favored by panelists based on the sensory test and determine the chemical content of the resulting fruit leather. This research use Completely Randomized Design with 6 treatment of proportion ratio of red dragon fruit and soursop fruit (A = 0%: 100%), (B = 30%: 70%), (C = 40%: 60%), (D = 50%: 50%), (E = 60%: 40%), and (F = 70%: 30%). Parameters analyzed were water content, reducing sugar content, vitamin C content, and total acid. From the research result, it was found that the selected treatment based on physicochemical properties was B treatment (30%: 70%). In this treatment has a chemical content with water content of 18.39%, vitamin C levels of 52.55 Mg / 100 gr, reducing sugar content 65.32% and total acid 1.43%.Keywords: Fruit leather, red dragon, soursop
PENGARUH SUBTITUSI TEPUNG KIMPUL (Xanthosoma sagitifolium) DALAM PEMBUATAN ROTI Ligo, Harnalke; Kandou, Jenny; Mamuaja, Christine
COCOS Vol 1, No 1 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i1.14875


ABSTRACTOne effort to improve food security, namely through the product development process that does not depend on the type of material, but by utilizing local material sources. Purse can be processed into flour for having carbohydrate, protein, fat, with huge potential to be developed and processed into various products sala sole bread. The bread is usually made of wheat flour because it contains gluten. In the purse flour has no gluten so it is used as a substitute. The purpose of this study was to determine the effect of starch concentration purse on the level of development, porosity and quality of the bread and analyze the level of consumer acceptance and chemical analyzes of bread flour purse.This study uses a completely randomized design (CRD). each treatment was performed 3 (three) times repetition with variation flour purse 0% (control), 30%, 50%, 70%, in each treatment and observation of the level of development, porosity, water content, ash content, protein, fats, carbohydrates, and organoleptic test of the level of preference. Results showed the sample A with concentration (Flour 70%: 30% flour purse) has a level of development 2,8cm, porosity 31, the water content of 31.85%, ash content of 1.26%, 4.39% fat content, content 7.02% protein, and carbohydrate content of 54.57% and the highest color organoleptic value of 3.55, 3.50 odor, flavor and texture 3.50 3.40 most preferred panelists. Flour substitution berpengaru purse in high concentrations significantly affected the level of development, the porosity, the quality of bread and panelist preference level, while on the chemical analysis of water content, fat, protein, and carbohydrate, ash content decreases and increases.Keywords: Bread, Gluten, Wheat purse, Wheat Flour.