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Lana E. Lalujan
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Agriculture, Biological Sciences & Forestry

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PEMBUATAN BERAS ANALOG BERBASIS TEPUNG PISANG GOROHO (Musa Acuminate) DENGAN BAHAN PENGIKAT CARBOXYMETHYL CELLULOCE (CMC) Gideon H. Putra; Erny J.N. Nurali; Teltje Koapaha; Lana E. Lalujan
COCOS Vol. 2 No. 4 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i4.1702

Abstract

ABSTRACTGoroho banana (Musa acuminate) is one type of banana plants that grow in North Sulawesi province and has a high nutrient content. Analog Rice is one of the solutions can be developed either in terms of the use of a new food source or to diversify food. The research objective is to get the right formulas of CMC in the manufacture of analog rice flour goroho . second stage of rice manufacturing are analog to the treatment CMC concentration subsitution. Organoleptic test results, treatment was continued with an analysis of selected physical properties. The results for the goroho banana flour yield of 40.10% and the color value of L (+) banana flour goroho : 80.33. For cooked rice analog lowest hardness level in treatment E = (98.4% banana flour goroho : 1.6% CMC) : 0.48 mm/g/sec and the chosen treatment CMC formula that treatment B = (99.6% flour banana goroho : 0.4% CMC). With the analysis of physical properties that yield: 23.18%, rice color : L (+)32.19, a*(+)5.92, b*(+)12.96, 221.729% water absorption, and time rehydration 20 minutes.Keywords: Banana goroho, analog rice, CMC.
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
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
Co-Authors Erny Nurali Finarsih Tendean G.S.S. Djarkasi Gideon H. Putra Gregoria S.S. Djarkasi Teltje Koapaha Tineke M. Langi Vina H. Manurung