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Christine F. Mamuaja
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Agriculture, Biological Sciences & Forestry

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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
Kajian Mutu Fisik dan Kimia Virgin Coconut Cooking Oil (VCCO) Dari Beberapa Varietas Kelapa (Cocos nucifera L.) Yoan Y. Bolung; Christine F. Mamuaja; Lucia C. Mandey; Lexie P. Mamahit
COCOS Vol. 2 No. 4 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i4.1635

Abstract

ABSTRAKTujuan penelitian ini adalah untuk menentukan mutu fisik yang meliputi keadaan bau, warna dan rasa serta mutu kimia yang meliputi komposisi asam-asam lemak, kadar air, FFA dan bilangan peroksida virgin coconut cooking oil (VCCO) hasil pemanfaatan limbah VCO (ampas kelapa) dari varietas kelapa Dalam Mapanget, kelapa Dalam Tenga, kelapa Hibrida KB-3 dan kelapa Kenari. Penelitian ini diharapkan dapat memberikan informasi tentang mutu fisik dan kimia VCCO serta dapat memberikan nilai tambah bagi limbah ampas kelapa sebelum dijadikan pakan ternak atau dibuang. Penelitian ini menggunakan metode deskriptif mutu fisik dan kimia VCCO dari keempat varietas kelapa diatas terhadap SNI 01-3741-2002 tentang standar mutu minyak goreng. Hasil penelitian menunjukan bahwa mutu fisik meliputi warna, bau dan rasa dari VCCO yang dihasilkan dari beberapa varietas kelapa (ampas kelapa) memenuhi SNI 01-3741-2002 tentang minyak goreng yaitu normal untuk bau dan rasa serta berwarna putih hingga kuning pucat. Mutu kimia VCCO dari keempat varietas kelapa (ampas kelapa) memiliki komposisi asam lemak yang didominasi asam laurat antara 42.16% – 47.39%, kadar air antara 0.19% – 0.27%, asam lemak bebas (FFA) antara 0.19%– 0.30% dan Bilangan Peroksida 0.20 mg ek/kg – 1.80 mg ek/kg. Dengan demikian memenuhi standar mutu yang disyaratkan dalam SNI 01.3741-2002 tentang minyak goreng sehingga dapat dinyatakan baik dan layak diterima.Kata Kunci : kelapa, minyak kelapa, limbah VCO (ampas kelapa)
PENGARUH PENAMBAHAN BUBUR WORTEL (Daucus carrota) DAN TEPUNG TAPIOKA TERHADAP SIFAT FISIKOKIMIA DAN SENSORIS BAKSO IKAN GABUS (Ophiocephalus striatus) Olivia P.M. Purukan; Christine F. Mamuaja; Lucia C. Mandey; Lexie P. Mamahit
COCOS Vol. 2 No. 4 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i4.1823

Abstract

ABSTRACTCork fish balls (Ophiocephalus striatus) is one of the products processed from fish meat shaped cork sphere obtained from fish meat mixed formulations of existing cork and starch in tapioca flour and adding pureed carrots. This study aims to get the fish balls in physicochemical and sensory panelists preferred the addition of pureed carrots treated as a source of natural dyes in fish balls cork. Organoleptic test results, treatment was continued with an analysis of selected physical properties and chemical analysis. Organoleptic test results for fish balls cork that is treated E (10g carrot porridge: 5g tapioca flour) is the most preferred treatment by the panelists. The results for the test fish balls cork texture for fish balls cork on the chosen treatment is the treatment formula E = (10g carrot porridge: tapioca flour 5g) was 1.69 mm / gr / sec. With the analysis of the chemical properties of the water content of 77.36%, ash content 1.54%, 13.38% protein, 1.19% fat, 0.57% crude fiber, total carbohydrate 5.96%, and the content of vitamin A <0.5 IU.Keywords : Cork fish ball, pureed carrots, tapioca flour
PEMANFAATAN PANGAN LOKAL BERAS JAGUNG (Zea Mays L)PADA KONSUMSI PANGAN DI KABUPATEN MINAHASA SELATAN Ansye S. Tangkilisan; Christine F. Mamuaja; Lexie P. Mamahit; Thelma D. Tuju
COCOS Vol. 3 No. 6 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v3i6.3341

Abstract

AbstractCorn is a commodity potential to be developed into an alternative staple food because corn production levels are quite large and also the nutritional content of corn in particular proteins and carbohydrates are not inferior to rice. This study aims to determine the consumer appetite for corn and rice consumption purchasing power of consumers to rice corn. The data obtained through the survey method through interviews with consumers households in District East Amurang, Amurang, and West Amurang in South Minahasa district and each taken 25 respondents. The results showed that on average each family consumes as much corn rice 2.29 liters per month and the average expenditure for the purchase of corn rice per family per month is Rp. 7886. The results also show that most members of the family (father, mother and child) like corn rice. This means that the demand for rice maize is consumed as a food ingredient is cooked with the rice paddy. Keywords: Local Food, Corn
PENGARUH PEREBUSAN BIJI MELINJO (Gnetum gnemon L) TERADAP KUALITAS SENSORIS EMPING MELINJO Yulpin Sasea; Judith S.C. Moningka; Christine F. Mamuaja; Teltje Koapaha
COCOS Vol. 6 No. 1 (2015)
Publisher : Universitas Sam Ratulangi

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Abstract

ABSTRACTMelinjo (Gnetum gnemon L) has many benefits. Besides as a food ingredient, melinjo also contain antioxidant compounds. This research aimed to test the sensory properties of melinjo which includes color, aroma, flavor and crispness. The benefits of this research can provide information to the public about the influence of boiling beans melinjo against melinjo sensory test and its content. The research was conducted in the village Nunu Rainis District of Talaud Islands and the Department of Agricultural Technology Laboratory for 2 months. The design used was a completely randomized design (CRD) with four long boiling treatment, ie A = 5 minutes, B = 10 min, C = 15 min, D = 20 minutes. The best test of the sensory panelists obtained in boiling for 20 minutes treatment (treatment D), the chemical content as follows: 11:38% moisture content, ash content 0.79%. 1:45% fat content, protein content 14:12%, 72.26% carbohidrat levels.Keywords: Gnetum gnemon L, Crackers, Sensoric
SUBSTITUSI TEPUNG KACANG HIJAU (Phaseolus radiathus L) DALAM PEMBUATAN BISKUIT KIMPUL (Xanthosoma sagittifolium (L) schott) Agus B. Suprianto; Christine F. Mamuaja; Thelma D. J. Tuju
COCOS Vol. 6 No. 12 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i12.8599

Abstract

ABSTRACT  This research aims to produce biscuits kimpul obtained from green bean flour substitutes that can be accepted by the panelists. This study used a Randomized Complete Design method with a mixture of kimpul flour and green bean flour . Treatment A (50% kimpul flour : 50%  green beans flour ), B (60% kimpul flour : 40%  green beans flour), C (70% kimpul flour : 30%  green beans flour), D (80% kimpul flour  : 20% green bean flour), E (90% kimpul flour : 10%  green bean flour). Results of organoleptic, selected treatment continued with the sensory properties and chemical analysis. Selected treatment in treatment B (60% kimpul flour : 40% green bean flour) has the value most highly favored and panelists. The results of the chemical analysis of the selected kimpul biscuits with chemical composition  with  5.44% moisture content,  ash levels 2,71%, 8.03% protein, fat levels 24.88%, and carbohydrate levels 58,93%..  Key words: biscuits, kimpul flour, green beans flour
Karakteristik Sifat Fisik dan Sensoris Mie Basah Berbahan Baku Tepung Sukun (Arthocarpus altilis fosberg) dan Tepung Ubi Jalar Ungu (Ipomea batatas I) Deanira Fransiska Pontoluli; Jan R. Assa; Christine F. Mamuaja
COCOS Vol. 9 No. 3 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i8.17831

Abstract

ABSTRACTBread fruit (Arthocarpus altilis fosberg) is a one fruit that contains a high carbohydrat that28,2g / 100 g mature flesh which is very potential to be develop as an alternative to making of varieties of noodle such as fresh noodle. Sweet potatoes in addition to containing high carbohydrates also have high anthocyanin pigment than other type of sweet potatoes. One of the processing of breadfruit and purple sweet potatoes can be used as fresh noodle. The purpose of this research is to evaluating physical characteristics and panelist preferences level. The research was designed by Randomized Block Design in five factor A (80% Bread fruits flour : 20% Sweet potatoes flour) B (70% Bread fruits flour : 30% Sweet potatoes) C (60% Bread fruits flour : 40% Sweet potatoes) D (50% Bread fruits flour : 50% Sweet potatoes) E (100% Wheat flour as a control). The analyzed parameters are level of panelist acceptance, cooking lose, water absorption, elasticity, and water content. The result of physical testing on fresh noodle to cooking lose got the averange value 3,60%, water absorption the averange valeu 6,26%, elasticity the averange value 2,42% and water content 19,29%. whereas in the averange organoleptic test the panelists give the value of neutral to dislike the fresh noodle made from breadfruit flour and sweet potato flour.Keywords: bread fruit, sweet potatoes, noodle
Co-Authors Agus B. Suprianto Ansye S. Tangkilisan Deanira Fransiska Pontoluli Gregoria S. S. Djarkasi Jan R. Assa Judith S.C. Moningka Lexie P. Mamahit Lucia C. Mandey Maria F. Sumual Olivia P.M. Purukan Ronal Lumba Teltje Koapaha Thelma D. J. Tuju Thelma D. Tuju Yoan Y. Bolung Yulpin Sasea