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Lucia C. Mandey
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Social Sciences

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STRATEGI PENGEMBANGAN KAWASAN WISATA LIKUPANG KABUPATEN MINAHASA UTARA Joppi ., Lengkong; Lucia C. Mandey; Charles R. Ngangi
AGRI-SOSIOEKONOMI Vol. 14 No. 1 (2018)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.342 KB) | DOI: 10.35791/agrsosek.14.1.2018.19727

Abstract

This study aims to evaluate the condition of tourist areas in Likupang, to know the internal factors and external factors Likupang tourist location development and its strategies of development. The type of this research is descriptive qualitative. Selection of sample research used purposive sampling method. The data collections in this research are primary and secondary data. Primary data were collected through interviews, observations and discussions and documentation. The interview was based on the questionnaire. The discussion was conducted by conducting Focus Group Discussion (FGD) Activities. While secondary data collected from various agencies, among others, Central Bureau of Statistics and North Minahasa District Office. Data were analyzed using SWOT analysis and Development Strategy. The result of research shows that the development strategy of Likupang tourism area based on SWOT analysis result lies in position of Quadrant I which is located between external opportunity and internal strength where the result of analysis obtained by total score of IFAS (Internal Strategic Factor Summary Analysis) is 3,498 and EFAS (External Strategic Factor Summary Analysis) is 3,854. The research concludes that Likupang tourism area development strategy can be done by maintaining panorama and sustainability of beach and Marine Park and also trying to complete infrastructure facilities especially the availability of electricity, water and internet network. Further accelerate the construction of new connecting road from the airport to Likupang so as to shorten the distance and travel time and also set up tourist information center for tourists.
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
PENGARUH PERBANDINGAN SANTAN DAN AIR TERHADAP RENDEMEN, KADAR AIR DAN ASAM LEMAK BEBAS (FFA) VIRGIN COCONUT OIL(VCO) Moh. Irwanto Ahmd; Lucia C. Mandey; Tineke M. Langi; Jenny E.A. Kandou
COCOS Vol. 3 No. 6 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v3i6.2746

Abstract

ABSTRACTThis study aims to get a comparison coconut milk and water right on the manufacture Virgin Coconut Oil on yield, moisture content and free fatty acid (FFA), appropriate quality standards and ISO 7381:2008 International Standard(APCC) of Virgin Coconut Oil. This research was conducted in the Laboratory of the Faculty of Agriculture Department of Agriculture fac Sam Ratulangi University. This research used Completely Randomized Design (CRD), which consists of 3 (three) in the treatment of coconut milk and water mixture ratio, with Al treatment 1: 0.5 (1700 ml coconut milk: 850 ml of water); treatment A2 1: 1 (1700 ml 1700 ml coconut water); treatment A3 1: 2 (1700 ml coconut milk: 3400 ml of water), with 3 (three) replications. Observed variables include yield, moisture content, and free fatty acids (FFA). Results in the treatment of Al (1: 0.5) shows the yield value of 15.67 0.13% water content, and free fatty acids (FFA) 0.15%. Results in treatment A2 (I: 1) demonstrate the value of yield 19.72%, water content 0.17%, and free fatty acids (FFA) 0.16%. The yield on the A3 treatment (1: 2) indicates the value of the yield 20%, water content 0.18%, and free fatty acids (FFA) 0.17%. Comparison of the coconut milk and water treatment A3 (1: 2) gave the best results in accordance with ISO 7381:2008 yield value of 20%, water content 0.13% in treatment A1, A2 0.17%, A3 0.18%, while the free fatty acids (FFA) in the treatment of A1 0.15%, 0.16% A2, A3 0, 17%. These results are in accordance with the quality standards according to the Asian Pacific Coconut Community (APCC). Keywords: Virgin Coconut Oil (VCO), coconut milk, Water
PENGARUH SUBTITUSI BUBUR LABU KUNING (Cucurbita moschata) TERHADAP KUALITAS BAKSO AYAM Herwwin V. Manurung; Lucia C. Mandey; Thelma D.J. Tuju; Maya M. Ludong
COCOS Vol. 6 No. 1 (2015)
Publisher : Universitas Sam Ratulangi

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

Abstract

ABSTRACTThis study aims to determine the formula pulp pumpkin and chicken, to get the quality of meatballs quality obtain and evaluate the level of preference panel which includes flavor, aroma, texture, color, appearance of the mix of chicken meatballsproduct and pumpkin. Benefits studies provide information about the quality of chicken meat balls with the addition of pumpkin pulp and introduce such products as diversification nutrient-rich food. This study uses a completely randomized design (CRD), which consists of treatment A = 20% pureed pumpkin mixture and 80% chicken meat, B = 30% pureed pumpkin mixture and chicken meat 70%, C = 40% mixture of pumpkin pulp and 60% chicken, D = 50% mixture of pumpkin pulp and 50% of chicken meat. This study suggests that chicken meatballs with pumpkin pulp mixture of 20% and 80% of chicken meat based on organoleptic test are the most favored treatment by the panelists in terms of aroma and flavor, while in terms of texture on the pumpkin pulp mixture of 30% and chicken 70%, and the color of the pumpkin pulp mixture of 50% and 50% of chicken meat. The chemical testing panelists preferred treatment is the addition of pumpkin pulp 20% and 80% of chicken meat with the following results: 72.29% moisture content, ash content of 1.63%, 1.63% fat content, protein content and carbohydrate 13:36% 11.62%.Keywords: pumpkin, porridge, chicken meatballs
PENGARUH PENAMBAHAN TEPUNG TAPIOKA PADA PEMBUATAN BISKUIT BEBAS GLUTEN, BEBAS KASEIN BERBAHAN BAKU TEPUNG UBI JALAR UNGU (Ipomoae batatas L ). Penina P. Hindom; Lucia C. Mandey; Erny Nurali
COCOS Vol. 7 No. 6 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i6.13899

Abstract

ABSTRACTThis study aims to determine the amount of the addition of tapioca flour right in making biscuits purple sweet potato (ipomoea batatas L). Analyze the nutritional content of gluten and casein-free biscuits are produced. Evaluate the sensory quality of the biscuits are produced. This study uses a completely randomized design with mixing treatment with a purple sweet potato starch and tapioca starch. Each - each 4 treatments performed 3 repetitions. Treatment A (10% addition of tapioca starch), B (15% addition of tapioca starch), C (20% addition of tapioca starch), D (25% addition of starch). Variables were observed in this study is the chemical content of the biscuit the water content, ash content, protein content, fat, crude fiber, carbohydrate, calorie value. Based on test results obtained organoleptic formula mixture of sweet potato flour and tapioca flour are the preferred panelists namely D (Extra 25% starch) and has the chemical content of water content (3,25%), ash content (2,80%), fat ( 22,74%), crude fiber (0,76%), protein (2,91%), carbohydrates (68,28%), a calorofic value (490,11 kcal). Keywords : Purple Sweet Potato Starch, Tapioca Starch, Confectionery.
Co-Authors Charles Ngangi Christine F. Mamuaja Erny Nurali Herwwin V. Manurung Jenny E.A. Kandou Joppi ., Lengkong Lexie P. Mamahit Maya M. Ludong Moh. Irwanto Ahmd Olivia P.M. Purukan Penina P. Hindom Thelma D.J. Tuju Tineke M. Langi Yoan Y. Bolung