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Tineke M. Langi
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Agriculture, Biological Sciences & Forestry

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ANALISIS ZAT PEMANIS BUATAN PADA MINUMAN JAJANAN YANG DIJUAL DI PASAR TRADISIONAL KOTA MANADO Nurain A. Hadju; Thelma D.J. Tuju; Maya M. Ludong; Tineke M. Langi
COCOS Vol. 2 No. 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i1.725

Abstract

ABSTRACTDrinks snacks is one product with a sweet taste that can be found, one in the traditional market town ofManado. In the manufacturing procces, manufacturers often use artificial sweeteners to replace naturalsweeteners in order to lower production costs. Artificial sweeteners are the most widely used is the cyclamateand saccharin. In some studies it was found that the use of artificial sweeteners that do not qualify will causecarcinogenic diseases. This study aims to analyze the levels of artificial sweeteners as food additives inbeverages snacks sold in the traditional market town of Manado. The study uses survey. The samples used weresnacks beverages like cendol ice, teler ice, coconut ice, and syrup ice sold in six traditional market town ofManado. This location is chosen according to the overall market located in the market town of Manado PerumPaniki, Paal 2, Tuminting, Bersehati, Karombasan, and Bahu. Sampling as many as 16 samples in whichsamples cendol ice, teler ice 4 samples, coconut ice 1 sample, and syrup ice 2 samples. Conducted a qualitativeanalysis of samples for the presence of cyclamate and saccharin in content of the sample followed by aquantitative analysis to measure the level of artificial sweeteners contained in the sample. The results showedthat in 16 samples of drinks snacks that are six traditional market town of Manado, containing no artificialsweeteners saccharin and two samples of syrup containing artificial sweetener cyclamate. Samples containingcyclamate syrup is red syrup and yellow syrup. Cyclamate levels found in red syrup of 931.98 mg / kg andyellow syrup of 848.65 mg / kg. According to the ISO limit of safe consumption of cyclamate in similar syrup is500 mg / kg, so it can be concluded that cyclamate levels have exceeded the allowed threshold value.Keywords: Snacks drinks, artificial sweeteners, cyclamate, syrup ice
Analisis Sifat Fisik Dan Kimia Buah Salak Pangu (Salacca zalacca) Dengan Pelilinan Selama Penyimpanan Vina H. Manurung; Gregoria S.S. Djarkasi; Tineke M. Langi; Lana E. Lalujan
COCOS Vol. 3 No. 5 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v3i5.2493

Abstract

ABSTRACT The purpose of this research was to analyze the physic’s changing and chemistry’s changing of snake fruit that saved in normal temperature and covered by wax. This research was done in laboratory in agriculture technology ± 4 months. This research was using random design complete factorial by mixing wax emulsion and storage time. A treatment ( mixing ratio ) A1 : 1 (wax) : 2 (air), A2 : 1 (wax) : 4 (water), A3 : 1 (wax) : 6 (water) and B treatment (storage time), B1 : 0 day, B2 : 3days, B3 : 6 days, B4 : 9 days, that saved in normal temperature. Then, doing physic analyze such as texture, weight, brightness. And chemical analyze such as sucrose, acidity, water content. The result of this research was shown the worst texture of snake fruit which saved in normal temperature until the nine days was in ratio 1 : 4 ( 5,21 kg) and the highest in ratio 1 : 2 (6,34 kg). the highest weight was in ratio 1 : 4 (67,67%) and the lowest weight was in ratio 1 : 6 (51%). The highest brightness was in ratio 1:6 (29,88%) and he lowest brightness was in ratio 1 : 4 ( 29,35%). The highest of sucrose was in ratio 1:2 (14,16%) and the lowest of sucrose was in ratio 1 : 4 (13,33%). The highest acidity was in ratio 1 : 4 (12,33%), and the lowest acidity was in ratio 1 : 2 (11,8%). The highest water content was in ratio 1 : 4 (43,33%) and the lowest water content was in ratio 1 : 6 (43,01%). Thus, the snake fruit which waxed with ratio 1:4 in 9 days storage showed the best quality. Key Word : snake fruit, storage, waxing
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
SUBTITUSI TEPUNG TAPIOKA ( Manihot esculenta ) DALAM PEMBUATAN DODOL Indra Tangketasik; Thelma D.J. Tuju; Tineke M. Langi
COCOS Vol. 3 No. 6 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v3i6.3082

Abstract

ABSTRACTCassava is a tuber crop that contains a lot of starch. This type of plant is widely cultivated Indonesian society both small and large scale, known as the producer of cassava flour with a very high carbohydrate production. Most of the carbohydrates produced by the plant is cassava starch. This study aims to determine the substitution of cassava flour in making lunkhead who liked / accepted by the panelists. The results showed that 10% substitution of glutinous rice flour and tapioca flour 90% most panelists favored with moisture content 26.14% and total sugars 21,41%.Keywords : Tapioca Flour, Glutinous Rice Flour, Dodol
PEMANFAATAN SAGU BARUK (Arenga Microcarpa) DENGAN UBI JALAR UNGU (Ipomoea Batatas) DALAM PEMBUATAN MIE BASAH Cherly I.J. Lensun; Erny J.N Nurali; 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.v3i6.3340

Abstract

ABSTRACTCommonly, noodles aremade from sorghum flour. Recently, the developing of noodle procesing is become more various. Sweet potato, as a carbohydrate source, nowget a big attention from Indonesia government to be developed as a alternative food. The purposes of this research are to (1) to obtain the optimum concentration of corn starch and purple sweet potato flour in noodle processing ; (2) to analyzed the physical and sensory quality of the resulting noodles. The result shown that the addition of sago flour (25 %) mixedwith purple sweet potato flour (75%) is the most preferred by the panelists for color, taste and smell of a noodle produced. The nutrition content of noodles made from sago “baruk” flour and sweet potato flour are: 0.63 to 1.49% protein,28.02 to 34.94% water, ash 2.02 to 8.76%, and water absorption 8 0.33 to 14, 41% in accordance with SNI.Keywords:Sago, Sweet Potato Purple, Noodle
Penerapan Sanitasi Produksi Kue Pia Di Gorontalo Linda Ishak; Jenny E.A. Kandou; Thelma D.J. Tuju; Tineke M. Langi
COCOS Vol. 6 No. 1 (2015)
Publisher : Universitas Sam Ratulangi

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

Abstract

ABSTRACT Pia cake is one of the food products of Gorontalo that have been produced by some home industry. In relation to food security that ensures that the food consumed does not contain hazardous materials that safe for consumption, so that need for oversight and implementation of good sanitation systems at pia produscing. This study aimed to evaluate the level of implementation of sanitation in UKM at Gorontalo. In this study is expected to provide information on the importance of implementing sanitation at UKM Pia manufacture in Gorontalo and provide information to the government in Gorontalo through relevant agencies about the principles of sanitation at UKM Pia in Gorontalo. The study used survey method, which takes primary data from field observations through interviews with the questionnaire guide. From the research data showed that in all UKM do not use a hat, gloves, masks, and aprons. While all employees in four UKM use the clothes clean, tidy and wash hands, to cookware and clean container. The processing is done, all UKM are still using the traditional method and storage of product on all UKM in hygienic circumstances. Keywords : pia, UKM, sanitary
PENGARUH PERBANDINGAN JENIS GULA AREN (Arenga pinnata Merr) TERHADAP MUTU SENSORIS HALUA KACANG TANAH (Arachis hypogeae L.) Linda E. Ulaan; Maya M. Ludong; Dekie Rawung; Tineke M. Langi
COCOS Vol. 6 No. 2 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i2.6775

Abstract

ABSTRACTPalm sugar is a sweetener that has been used in Indonesian for long time. Palm sugar is made from the sap of palm trees (Arenga pinnata Merr) and includes plants of the palm family and contains sucrose and reducing sugars (glucose and fructose). In North Sulawesi, palm sugar is largely produced in South Minahasa regency. There are 2 types of sugar that is processed and marketed by the local term minahasa called balemantah palm sugar (dry sugar) and batali palm sugar (Sugar Wet). One of the products processed from palm sugar is peanuts halua.This study aims to determine the right formulas of type of palm sugar in the manufacture halua traditionally based on the results of sensory tests to taste, color, aroma and texture. The experiment was averanged in completely randomized design (CRD) with three repetitions.The results showed that the best product was obtained from the ratio of 85% palm sugar balemantah: 15% batali palm sugar. Halua peanuts has a water content; 4.9% sugar; 72.48% color 3.7 (like); taste 3.6 (like); aroma 3.6 (like); texture 3.7 (like).Keywords: Balemantah palm sugar, batali palm sugar, peanuts halua
ANALISIS SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SAMBAL “CAHERO” Jordy W. Supit; Tineke M. Langi; Maya M. Ludong
COCOS Vol. 6 No. 7 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i7.8105

Abstract

ABSTRACT   Food diversification has important role in daily life. It could be as food tenacity, or to make some usual product have more function. Sauce is a product from fruits and have been known from long time ago. There are so many kind of sauce, such as chili sauce. Chili sauce is made from chili and it could be made with or without other ingredients. Combining Red chili and Red ginger, we can get a product with more function for health, because they both have bioactive substance such as antioxidant, and it could make the product spicier. Adding roa fish to make special taste from North Celebes. We can call this product “cahero” Sauce, abbreviated from “cabai Jahe roa”. The aim of this researched was to find which combination is the best based on organoleptic and physic and chemical characteristic. The result of this researched was combining red ginger with red chili to make sauce, gave a significant differentiation to the products. The organoleptic, physic and chemical characteristic showed that the best product was sauce contain 90% red chili and 10% with viscosity 766cP, Vitamin C 9,6mg.
AKTIVITAS ANTIOKSIDAN EKSTRAK JAHE MERAH (Zingiber officinale var. rubrum) MENGHAMBAT OKSIDASI MINYAK KACANG TANAH (Arachis hypogaea L.) Junedi Saragih; Jan Assa; Tineke M. Langi
COCOS Vol. 6 No. 15 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i15.9112

Abstract

ABSTRACT  Red Ginger is a spice-containing compounds - natural antioxidant compounds. This study aims to determine the antioxidant activity of ethanol extract red ginger in inhibiting the oxidation of peanut oil. This study uses a completely randomized design (CRD) with the addition of the ethanol extract treatment red ginger. Each treatment with 4 levels of concentration: 0%, 0.05%, 0.1%, and 0.15% with repeat three times. The ethanol extract red ginger added to the peanut oil and incubated at 60°C for 72 hours. Laboratory analyzes performed every 24 hours. The results showed that the yield of ethanol extract red ginger produced in this study was 6.78%. The ethanol extract red ginger has antioxidant activity inhibiting oxidation of peanut oil, it can be seen from the figures peroxide controls (without extract) treatment with the addition of red ginger extract. The higher concentration of ethanol extract of the stronger activity inhibiting the oxidation of peanut oil.  Keywords: Antioxidant, ethanol extract, red ginger, peroxide values, Incubation
Co-Authors Cherly I.J. Lensun Dekie Rawung Erny J.N Nurali Gregoria S.S. Djarkasi Indra Tangketasik Jan Assa Jenny E.A. Kandou Jordy W. Supit Junedi Saragih Lana E. Lalujan Linda E. Ulaan Linda Ishak Lucia C. Mandey Maya M. Ludong Moh. Irwanto Ahmd Nurain A. Hadju Thelma D.J. Tuju Vina H. Manurung