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Lucia Mandey
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Agriculture, Biological Sciences & Forestry

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FORMULASI GRANUL EFFERVESCENT SARI BUAH PALA (Myristica fragrans H.) Ribka Mandagi; Gregoria S.S. Djarkasi; Erny Nurali; Lucia Mandey
COCOS Vol. 6 No. 2 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i2.6795

Abstract

ABSTRACTNorth Sulawesi is one of nutmeg producer in Indonesia. Nutmeg can be separated in 4 parts which is flesh, seed, mace and skin. However, nutmeg flesh became a waste because it has a lower selling price than the seed and mace. Therefore it needs to develop to more innovative and creative form like effervescent. Effervescent defined as a form that produced gas bubbles (CO2) as a result of chemical reaction. The reaction of effervescent is between the citric acid and Na-bicarbonate. The aim of this research is to determine some physical, chemical and sensory characteristic in variation of citric acid and na-bicarbonate of nutmeg flesh effervescent formula. The formulas are separated to 4, with the variation concentration of citric acid and Na-bicarbonate. The results of this research show that the variation of citric acid and na-bicarbonate gave a significant differentiation to dissolving time, moisture content, total acid and taste of nutmeg flesh effervescent. Dissolving time is about 1 minutes 36 seconds to 2 minutes 2 seconds. Moisture content is about 7,15% to 8,13%. Total acid is about 0.0031% to 0.0120%. The organoleptic test of nutmeg flesh effervescent gave the result that formula C has the highest score and parallel as almost delight.
Pengujian Orgnanoleptik Sosis Ikan Lele (Clarias gariepinus) Campuran Pati Sagu Baruk (Arenga Microcarpa) dan Tepung Ubi Jalar Ungu (Ipomea batatas var Ayamurasaki) Martha R.R. Rumaratu; Teltje Koapaha; Tineke Langi; Lucia Mandey
COCOS Vol. 6 No. 5 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i5.7650

Abstract

ABSTRACT Sausage is a food that is popular and well known in all walks of life. Sausage is food made from finely chopped meat and spices given, entered into an elliptical wrapper in the form of animal gut or artificial wrapping with or without cooking, with or without smoked. Excipients commonly used in processed meat products are carbohydrates / starches. This study aims to fine the organoleptic characteristic  of sausages catfish mixed by sagoo baruk starch and purple sweet potato flour and preferred by the panelists. This study uses a completely randomized design with sago baruk starch treatment and purple sweet potato flour. The results showed that avarege values of sausage catfish using sago baruk starch and purple sweet potato flour for taste is 3,67 (like), tekstur 3,72 (like), colour 3,56 (like), and smell 3,66 (like), are liked by panelist    Keywords: sausage, catfish, sago starch baruk, purple sweet potato flour
PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata ) TERHADAP KUALITAS FISIKOKIMIA DODOL Rivo M. Saroinsong; Lucia Mandey; Lana Lalujan
COCOS Vol. 6 No. 15 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i15.8815

Abstract

ABSTRACT  Utilization of local food such as pumpkin in supporting the government's program for the diversification of food, and so the pumpkin is suspected suitable to be added in the process of making dodol to increase the added value of pumpkin and dodol. The purpose of this study is to determine good formula of dodol by utilizing pumpkin as an additive in the dodol processing. To determine the physicochemical properties and the panelist fondness of produced pumpkin dodol. Pumpkin dodol organoleptic test shows the treatment of formulation D (100% glutinous rice flour and 75% pumpkin porridge), is the most preferred dodol by the panelists. Dodol with the addition of pumpkin porridge contains 44.60% moisture content, 1.3% ash content, 3.25% protein, 7.72% fat, and 43.13% carbohydrate. For the results of the color analysis L* is 23.86, while the a* is 14.23 and b* is 33.15.  Keyword : Dodol, Glutinous rice flour, Pumpkin.
Pengaruh Penggunaan CMC (Carboxymethyl cellulose) Terhadap Sifat Organoleptik Kue Pia Gorontalo Dengan Bahan Baku Tepung Jagung Christy Sakendatu; Dekie Rawung; Lucia Mandey
COCOS Vol. 7 No. 2 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i2.12101

Abstract

ABSTRACTCorn is a main commodity of Gorontalo Province and often become typical culinary from Gorontalo. But processing of pia is use 100% wheat flour as main ingredient, so how to make a pia use as much as possible corn flour become a basic of this research with CMC as fastener. The benefit of this research to produce pia from corn flour that can be a typical culinary of Gorontalo. This research is use CMC with 1%, 2%, and 3% consentration in mix flour (corn flour 80% and wheat flour 20%) to test receptivity of corn pia by organoleptic test consist of texture, color, taste and to analyze chemical character of corn pia. According to the sensory analyzing data, corn flour can be processed into pia. Addition of 2% CMC produces pia with most preferably through a test based on organoleptic test and in different test sample had better color than control but texture and mothfeel same as control.Keywords : Pia, Corn Flour, CMC
PEMANFAATAN KOLANG-KALING BUAH AREN DAN NANAS (Ananas Comosus L. Merr.) DALAM PEMBUATAN SLICED JAM Sabrina Berta; Teltje Koapaha; Lucia Mandey
COCOS Vol. 9 No. 3 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i8.17829

Abstract

ABSTRACK The objective of this research is to know the level of panelist's fondness for sliced jam of kolang-kaling and pineapple and to determine the exact percentage of kolang-kaling and pineapple to the chemical properties of slice jam. The design used in the study was Completely Randomized Design with percentage of pineapple-compatible (60%: 40%, 50%: 50%, 40%: 60%), and each treatment was repeated 3 times. The observations included the test of favorite level, moisture content, total sugar, and crude fiber. The results of sliced jam and pineapple studies obtained by treatment of 40% pulp-kaling and 60% pineapple (treatment A) were the most preferred percentages by including: aroma, color, flavor and texture as well as getting the average value rather like with chemical characteristics that is water content 28.11%, total sugar 47.93%, and crude fiber 0.01%. Keywords: Sliced jam, Kolang-kaling, and Pineapple.
Co-Authors Christy Sakendatu Dekie Rawung Erny Nurali Gregoria S.S. Djarkasi Lana E. Lalujan Martha R.R. Rumaratu Ribka Mandagi Rivo M. Saroinsong Sabrina Berta Teltje Koapaha Tineke Langi