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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Agroekoteknologi Terapan Asian Journal of Community Services (AJCS) COCOS
G.S.S. Djarkasi
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Agriculture, Biological Sciences & Forestry Computer Science & IT Education Environmental Science Social Sciences

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KARAKTERISTIK FISIKOKIMIA DAN SENSORI MANISAN TOMAT (Lycopersicum esculentum) Finarsih Tendean; Lana E. Lalujan; G.S. Suhartati Djarkasi
COCOS Vol. 7 No. 7 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i7.14059

Abstract

ABSTRACTCandied tomato is a tomato processing alternatives that can be done to take advantage of tomatoes were very susceptible to damage after harvest and are often consumed in fresh form. The purpose of this study to determine the effect of the addition of sugar to the physicochemical characteristics of candied tomatoes and measure the level of a panelists against to candied tomatoes. The research arranged using Factorial Completely Randomized Design with the addition of sugar multilevel treatment. Results of research for the candied tomato water content ranged from 18.45 to 30.94 % . The water content is highest in treatment A2 is the addition of sugar 40 % , while the water content was lowest for the treatment A3 is the addition of sugar to 50% with the drying temperature used in all treatments, 550C. The results of the analysis of sucrose concentration ranged from 44.81 to 70.80 % . Sucrose concentration is highest in the treatment of A4 is the addition of sugar to 60% with an average of 70.80 % , while the sucrose concentration was lowest for the treatment A1 is the addition of sugar to 30% with an average of 44.81 %. The results of the analysis of vitamin C for four treatments ranged from 2.78 to 4.08 mg / 100gr . Texture analysis for the four treatments ranged from 2.8 to 4.1 kg/cm2 . Sensory testing candied tomatoes with parameters of taste , color and aroma is the preferred sample A3 is the addition of sugar 50 % .Keywords : candied tomatoes , physicochemical and sensory properties
KAJIAN POTENSI UMBI ANUWUN (Tacca leontopetaloides l. Kuntz ) SEBAGAI SUMBER PANGAN ALTERNATIF Kogoya M; D. Rawung; M.F. Sumual; G.S.S. Djarkasi
COCOS Vol. 9 No. 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16911

Abstract

ABSTRACTThe objectives of this research were to find out nutrition composition and the unwanted components such as oxalates and HCN of tacca (Tacca leontopetaloides L. Kuntz) tubers from Talaud district and to developed products using its starch. The results showed the starch was tubers’ main nutrition components which accounted for 24.32% wet basis and 71.85% water content. The HCN and oxalates contents, however, were also high (3 and 40mg/100g, respectively). Tacca tuber could be processed into starch flour (85,74% starch), wheres other components such as ash, protein, fat and crude fiber were under 1.0%. Processing of starch resulted in cookies with high acceptable score. It was concluded that tacca tubers could be used as alternative carbohydrate food source and can be processed into various products. It is neccesary, however, to consume with other high fat, protein and vitamin foods to compolement the nutritoon of tacca.Keywords: tacca anuwun, starch
Potential Antioxidant Activity Of Coconut Kentos Flour (Cocos nucifera L.) And Application In Biscuits Liza Kolondam; Gregoria S. S. Djarkasi; Jein R. Leke; Christine F. Mamuaja; Jantje Pongoh
Jurnal Agroekoteknologi Terapan Vol. 4 No. 2 (2023): EDISI JULI-DESEMBER 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i2.49330

Abstract

Kentos is the fruit of a coconut seed that germinates or sprouts as a result of a biochemical process. This research will look at the potential antioxidant activity of coconut kentos flour (Cocos nucifera, L) and its application to biscuits. This study aims to determine the bioactive components of kentos, to determine the antioxidant activity of kentos flour biscuits and to determine the level of preference of panelists for kentos flour biscuits. The research method for the organoleptic test was a completely randomized design (CRD) with 5 treatments and 3 replications. The results obtained were that the best antioxidant activity was found at 30 days of age 31.21%, 56.95%, 77.22%, 89.94% and 92.90% with an IC50 of 3.6 mg/g. The highest total phenol analysis was found at the age of 15 days 0.092 mg GAE/g. The P4 treatment was the best result received by the panelists in organoleptic testing with an average color, aroma, taste and texture test, namely 132, 132.66, 132.33 and 131.66. Kentos flour biscuit antioxidant activity aged 30 days was 91.30%, 91.04%, 90.92%, 90.81% and 90.54% with IC50 236.31%. Total phenol of kentos flour biscuits was 0.045 mg GAE/g. Keywords: Kentos, Coconut Germination, Antioxidant Activity, Organoleptic Test Abstrak Kentos adalah buah dari biji kelapa yang berkecambah atau bertunas akibat proses biokimia. Penelitian ini akan melihat potensi aktivitas antioksidan tepung kentos kelapa (Cocos nucifera, L) dan aplikasinya pada biskuit. Penelitian ini bertujuan untuk mengetahui komponen bioaktif pada kentos, mengetahui aktivitas antioksidan pada biskuit tepung kentos dan mengetahui tingkat kesukaan panelis terhadap biskuit tepung kentos. Metode penelitian pada uji organoleptik yaitu Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 kali ulangan. Hasil yang diperoleh adalah aktivitas antioksidan terbaik terdapat pada umur 30 hari 31,21%, 56,95%, 77,22%, 89,94% dan 92,90% dengan IC50 3,6 mg/g. Analisis total fenol tertinggi terdapat pada umur 15 hari 0,092 mg GAE/g. Perlakuan P4 merupakan hasil terbaik yang diterima oleh panelis pada pengujian organoleptik dengan rata-rata pada pengujian warna, aroma, rasa dan tekstur yaitu 132, 132,66, 132,33 dan 131,66. Aktivitas antioksidan biskuit tepung kentos umur 30 hari 91,30%, 91,04%, 90,92%, 90,81% dan 90,54% dengan IC50 236,31%. Total fenol biskuit tepung kentos 0,045 mg GAE/g. Kata Kunci: Kentos, Germinasi Kelapa, Aktivitas Antioksidan, Uji Organoleptik
The Impact of Postharvest Handling on the Nutmeg Seed (Myristica fragrans Houtt) Quality Gabriela Sampelani Joseph; Lucia Cecilia Mandey; Gregoria S.S Djarkasi
Jurnal Agroekoteknologi Terapan Vol. 4 No. 2 (2023): EDISI JULI-DESEMBER 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i2.51384

Abstract

The amount of aflatoxin contamination has exceeded the maximum limit for sales in the European market, which is 10 µg/kg of nutmeg seed products with mold according to SNI standards not exceeding 8%. In order to obtain nutmeg seed products of SNI 01-0007-1993 standard quality, pre-harvest, harvest, and post-harvest handling are carried out in the right manner and at the right time. The aims of the study were to determine harvesting techniques and drying methods to produce quality nutmeg products and to recommend efficient and applicable harvesting and drying methods that meet the requirements of SNI standards.  The research method used a Completely Randomized Design (CRD) with two factors, Factor A how to harvest (picked, using nets, and collected), Factor B how to dry (electric oven, drying racks, and tarpaulin), repeated 3 times so that 27 experimental units were obtained. Parameters observed included: 1. Analysis of Water Content, 2. Physical Characteristics, and 3 Physical Characteristics of Mold. The results showed that the water content of nutmeg seeds before drying ranged from 80.72 – 82.00%, after the drying process the moisture content of nutmeg seeds ranged from 7.50 – 9.67%. The highest water content was in sample A1B2, while the lowest water content was in sample A3B2. In general, the indication of the water content of nutmeg seeds for each treatment is less than 10% so it meets the Indonesian National Standard, namely the maximum 10%. Keywords: Nutmeg, how to harvest, drying, moisture, mold. Abstrak Jumlah cemaran aflatoksin tidak melebihi batas maksimal untuk diperdagangkan di pasar Eropa, yaitu 10 µg/kg atau produk biji pala yang berkapang sesuai persyaratan  standar SNI tidak melebihi 8%. Untuk mendapatkan produk biji pala, berkualitas standar SNI 01-0007-1993 maka penanganan prapanen, panen dan pascapanen dilakukan dengan cara dan pada waktu yang tepat. Penelitian bertujuan untuk menentukan teknik panen dan cara pengeringan untuk menghasilkan produk  biji pala berkualitas dan untuk merekomendasi cara panen dan  pengeringan yang efisien dan aplikatif memenuhi syarat standar SNI. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, Faktor A cara panen (dipetik, menggunakan jaring, dan dipungut), Faktor B cara pengeringan (oven listrik, rak pengering/para-para, dan terpal), diulang sebanyak 3 kali, sehingga diperoleh 27 satuan pecobaan. Parameter  yang  diamati  meliputi : 1. Analisis Kadar Air, 2. Karakteristik Fisik Biji Pala, dan 3 Karakteristik Fisik Kapang. Hasil penelitian menunjukkan bahwa kadar air biji pala sebelum dikeringkan berkisar antara 80.72 – 82.00%, setelah dilakukan proses pengeringan kadar air biji pala berkisar antara 7.50 – 9.67%. Kadar air tertinggi pada sampel A1B2, sedangkan kadar air terendah pada sampel A3B2. Umumnya indikasi kadar air biji pala setiap perlakuan kurang dari 10% sehingga telah memenuhi Standar Nasional Indonesia yakni maksimum 10%. Demikian halnya pengamatan karakteristik fisik biji pala dan kapang untuk semua perlakuan relatif memenuhi Standar Nasional Indonesia (SNI). Kata Kunci : Biji Pala, Cara Panen, Pengeringan, Kadar Air, Kapang.
Aktivitas Antioksidan Yoghurt Sinbiotik Berbasis Daging Kelapa Muda (Cocos nucifera L.) dan Ubi Jalar Ungu (Ipomoea batatas L) Winie Vania Tasya Siswandi; Gregoria Sri Suhartati Djarkasi; Maya M. Ludong; Thelma D. J. Tuju; Mercy I. R. Taroreh; Erny J. N. Nurali
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 14 No. 1 (2023): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v14i1.50647

Abstract

Synbiotic yogurt is a semi-thick liquid drink containing prebiotics and probiotics. The research objectives were to analyze the physical and chemical properties, measure antioxidant activity, and determine the level of preference for color, taste, aroma, and texture of synbiotic yogurt based on young coconut meat and purple sweet potato. The method used was a completely randomized design (CRD) with the addition of purple sweet potato pulp (0%, 5%, 10%, 15%, 20%, 25%). The results of the research on synbiotic yogurt based on young coconut meat and purple sweet potato have an average viscosity of 10,27 cP-10,90 cP, pH 3,86 – 4,01, total dissolved solids 7,83°Brix-8,17°Brix, total acid 0,84%-0,98%, color 4,47-5,93 (neutral-like very much), taste 4,30-5,00 (neutral-like), aroma 4,70-5,33 (like) and texture 4,63-5,47 (like) and antioxidant activity in treatment P5 (25% purple sweet potato pulp) percent inhibition 86,88% and IC50 80,73 ppm (strong).
Innovation in the Processing of "Balinese Arak" based on Bananas, Specially Asah Duren Village, Pekutatan District, Jembrana Regency, to Support Ecotourism Development Ni Luh Putu Putri Setianingsih; Gregoria S. Suhartati Djarkasi; A.A. Made Semariyani; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa; Luh Suriati; I Gede Pasek Mangku; I Putu Candra; Sang Ayu Made Agung Prasetiawati Djelatik; Gusti Ngurah Oka Jiwantara; I Putu Ajus Raditya Putra
Asian Journal of Community Services Vol. 2 No. 9 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i9.5786

Abstract

The body needs a lot of nutrients from bananas, which have a lot of nutritional content. Natural bananas contain no fat, cholesterol, or sodium. Bananas can be processed into processed products such as wine or "Balinese Arak," made from bananas. The following is a nutritional description of bananas. "Balinese Arak," an alcoholic beverage made from fermented bananas, is one of the most valuable banana derivative products. Appropriate steps are needed to solve the problems faced by farmer women's groups. One effort that can be made is to encourage people to learn food processing techniques and to make "Balinese Arak" from bananas. Partners fully understand how to properly process banana-based "Arak Bali" products
Co-Authors A.A. Made Semariyani Christine Mamuaja D. Rawung Erny J. N. Nurali Finarsih Tendean Gabriela Sampelani Joseph Gusti Ngurah Oka Jiwantara I Gede Pasek Mangku I Putu Ajus Raditya Putra I Putu Candra I Wayan Sudiarta Jantje Pongoh Jein R. Leke Kogoya M Lana E. Lalujan Liza Kolondam Lucia Cecilia Mandey Luh Suriati M.F. Sumual Maya M. Ludong Mercy I. R. Taroreh Ni Luh Putu Putri Setianingsih Ni Made Ayu Suardani Singapurwa Sang Ayu Made Agung Prasetiawati Djelatik Thelma D. J. Tuju Winie Vania Tasya Siswandi