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Search results for , issue "Vol 1, No 7 (2017)" : 10 Documents clear
PENGARUH PROPORSI BUAH NAGA MERAH (Hylocereus polyrhisuz) DAN BUAH SIRSAK (Annona muricata L) TERHADAP TINGKAT KESUKAAN PANELIS PADA FRUIT LEATHER Lamban, Lorensia Susanti; Kandou, Jenny; Djarkasi, Gregoria S.S.
COCOS Vol 1, No 7 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16915

Abstract

ABSTRACTFruits are generally susceptible to damage especially special fruits that contain high water content such as red dragon fruit and soursop fruit that required further processing in order to maintain nutrient content and prolong the shelf life. Examples of processed fruit are fruit leather. The aim of this research is to get the treatment of proportion of red dragon fruit and soursop fruit favored by panelists based on the sensory test and determine the chemical content of the resulting fruit leather. This research use Completely Randomized Design with 6 treatment of proportion ratio of red dragon fruit and soursop fruit (A = 0%: 100%), (B = 30%: 70%), (C = 40%: 60%), (D = 50%: 50%), (E = 60%: 40%), and (F = 70%: 30%). Parameters analyzed were water content, reducing sugar content, vitamin C content, and total acid. From the research result, it was found that the selected treatment based on physicochemical properties was B treatment (30%: 70%). In this treatment has a chemical content with water content of 18.39%, vitamin C levels of 52.55 Mg / 100 gr, reducing sugar content 65.32% and total acid 1.43%.Keywords: Fruit leather, red dragon, soursop
PENGARUH SUKROSA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MANISAN KERING PAPRIKA MERAH (Capsicum annuum var grossum) Joseph, Gabriela Sampelani; Lalujan, Lana; Sumual, Maria F.
COCOS Vol 1, No 7 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16913

Abstract

ABSTRACTSweets are processed food with high sugar level so that can be stored in a relatively long period of time. The purpose of this research was to determine the effect of sucrose concentration on the physicochemical characteristics and to evaluate panelist preferences level of sweetened dried red paprica. The research was arranged in Completely Randomized Design (CRD), with sucrose concentration as treatments. The results showed that the water content of sweetened dried red paprica was ranged from 18.67 to 24.00%. The highest water content was in treatment A1 with 30% sucrose concentration, while the lowest water content was in treatment A4 ( 60% sucrose concentration). The sucrose concentrations were ranged between 40.06 to 67.89% where the highest concentration of sucrose was in treatment A4 (60% sucrose concentration) while the lowest sucrose content was in treatment A1 (30% sucrose concentration). The vitamin C content were ranged from 127.07 to 141.35 mg / 100gr. The texture of sweetened dried red paprica analyzed with penetrometer were ranged between 55.00 to 78.33 mm / g / sec. The Sensory analysis showed that A3 (50% sucrose concentration) was the most preferred sweetened dried red paprica based on its taste, aroma and texture; while A4 ( 60% sucrose concentration) was the most preferred one based on its colour.Keywords : sweetened dried red paprica, physicochemical and sensory properties.
PENGARUH PENAMBAHAN TEPUNG KEDELAI (Glycine max L.) PADA PEMBUATAN BISKUIT BEBAS GLUTEN BEBAS KASEIN BERBAHAN BAKU TEPUNG PISANG GOROHO (Musa acuminate L.). Thomas, Efraim B.; Nurali, Erny J.N.; Tuju, Thelma D.J.
COCOS Vol 1, No 7 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16912

Abstract

ABSTRACTThe aim of this research was to find the exact amount of soybean flour addition which is precisely based on physicochemical qualities and sensory properties of casein-free gluten free (CFGF) biscuits made from raw goroho plantain flour. This study used Completely Randomized Design (RAL) with five treatments ie A (without soybean addition), B (10% soybean flour), C (15% soybean flour), D (20% soybean flour), E (25%) Each treatment was repeated three times. Parameters analyzed included sensory tests of taste, color, aroma, crispness, moisture content, ash content, protein content, fat content, carbohydrate, calorific value and hardness of biscuit. The results showed that biscuits made with the addition of 25% soybean flour is the most preferred biscuit by 59% panelis with a biscuit hardness level of 29.00 mm / g / sec, carbohydrate 69.35%, fat content 15.29%, water content 6.46 %, Protein 6.42%, ash content of 2.48% and contains calories 440.69 kcalKeywords : Casein-free gluten free biscuit , Goroho plantain flour, Soybean meal
KANDUNGAN POLIFENOL DAN AKTIVITAS ANTIOKSIDAN TEH DAUN JAMBU BIJI (Psidium guajava L) Dusun, Citra Cintami; Djarkasi, G. S. Suhartati; D., Thelma; Tuju, Jean
COCOS Vol 1, No 7 (2017)
Publisher : COCOS

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Abstract

ABSTRACTTea consumed is not only derived from tea plants, but can also come from fruits, spices, or other ingredients that are brewed. Guava is one of the potential crop to be used as tea, which is found in Indonesia. Guava leaf content is tannin, olive oil, flavonoids, carotene, vitamin B1, B2, B3, B6 and vitamin C (Ajizah, 2004; Ismail et al, 2012 in Rizqina, 2014). This research aims to determine the total content of phenols, flavonoids, total tannins, water content, and antioxidant activity of guava leaf tea, and to evaluate panelist preferences level on guava leaf tea.The experimental design used in this study was a complete Randomized Design (RAL) in 2 factorials, with 3 replications: Factor A Level of guava leaf location: A1. Location of leaf to 1 to 4, A2. The location of the leaf to 5 to 8, A3. The location of the leaf to 9 to 12. Factor B the size of guava leaf: B1. Leaf cashew flakes, B2. Powdered guava leaves. Each treatment was repeated as much as 3x to obtain 18 sample samples. Then tested, total phenol, flavonoids, tannins, water content, antioxidant activity using DPPH method on 18 samples. Then analyzed using analysis method of Variant (ANOVA). Result Of the highest total phenol analysis on the location og guava leaf (A3B2) 61,58 mgGAE/ 100g, high flavonoid content on the of guava leaf (A2B2) 43,69 mgQE/g, high tannin total was found in the leaf area (A3B2 ) 64.90 mg of tannic acid / kg, and high antioxidant activity (DPPH) resistance presentations were found in guava leaf (A2B2) 47.56% barrier. The preferred guava leaf tea is a powder form extraction method with 7 minutes' brewing duration, brewed with hot water (100oC), and served with warm water, yielding flavor, aroma and color with taste treatment A3B2, A2B2 aroma and A3B2 color, which has The flavor of guava leaves, a slightly spatial taste, the peculiar aroma of guava leaves and the color that produces a brownish yellow color like the tea color processed from the tea tree (Camelia sinensis). Keywords : Guava Leaf, Tatal Phenol, Flavonoid, Tanin, Antioxidant Activity.
KAJIAN PENGEMASAN TERHADAP MUTU TERUNG UNGU (Solanum melongena L) SELAMA PENYIMPANAN Paath, Victoria Vallen; Wenur, Frans; Longdong, Ireine
COCOS Vol 1, No 7 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16896

Abstract

ABSTRACTThe purpose of this study was to determine the proper type of packaging and storage temperature in extending the self life of the purple eggplant, to determine the model of eggplant weight change during storage and to determine the physical changes and storage life of eggplant. The research method used is experimental method with descriptive analysis with two packaging treatment HDPE, stretch film and one control. The lowest decrease of weight percentage was on eggplant with HDPE packing at 8.85 ͦC storage temperature of 1.30%, with the hardness value of 0.12 mm/ g, on the base, center of eggplant 0.14 mm / g and on the tip was 0,13 mm/g. After 44 days storage, the hardness of the base of the eggplant was 0.09 mm / g, the center of the eggplant was 0,09 mm / g, and the end of eggplant was 0,12 mm / G. The eggplant changed color by browning at the base and began to rot on the 38th day until the 44th day, and the best weight change model at HDPE 8.85 ͦC. with the equation model of line y = 0,1094x - 0,2617And the correlation coefficient of R2 = 0.8265.Keywords : Purple eggplant, quality, packaging.
PENGARUH SUBTITUSI TEPUNG TAPIOKA DAN TEPUNG SUKUN (ARTOCARPUS COMMUNIS) TERHADAP SIFAT SENSORIS DAN KIMIA BISKUIT Islaku, Dela; Djarkasi, Gregoria S.S.; Oessoe, Yoakhim Y.E.
COCOS Vol 1, No 7 (2017)
Publisher : COCOS

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Abstract

ABSTRACTBreadfruit flour can be utilized as a food diversification material that can be processed into various products such as noodles, bread and biscuits. The addition of tapioca to the making of breadfruit biscuits is used as a thickening agent or a filler and binder in the manufacture of biscuits. The purpose of this study was to determine the exact amount of substitution of tapioca flour based on the sensory properties and chemical properties of breadfruit biscuits. This research uses Completely Randomized Design (RAL) with substitution of breadfruit flour and tapioca flour. The study was conducted with 3 replications and analyzed using a variety of scans (Anova). Influential treatment was carried out by BNT advanced test. The substitution treatment formulation is as follows: A (100% Flour Bread), B (95% Flour + 5% Tapioca Flour), C (90% Flour + 10% Tapioca Flour), D (85% Flour + 15 % Tapioca Flour), E (80% Flour + 20% Tapioca Flour). Parameters observed for water content, ash content, protein content, fat content, carbohydrate, caloric value and sensory properties. The result of the research showed that the treatment of D is biscuit with 85% breadfruit flour and 15% tapioca flour is the preferred biscuit panel with the hardness of biscuit 16.00 mm / g / second, water content 3,44%, ash content 2,92%, Fat content 11,87%, protein content 3,74%, carbohydrate 78,03%, and calorific value 433,91 kcal.Keywords: Biscuit, Breadfruit Flour and Tapioca Flour
KAJIAN POTENSI UMBI ANUWUN (Tacca leontopetaloides l. Kuntz ) SEBAGAI SUMBER PANGAN ALTERNATIF M, Kogoya; Rawung, D.; Sumual, M.F.; Djarkasi, G.S.S.
COCOS Vol 1, No 7 (2017)
Publisher : COCOS

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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
KARAKTERISTIK DAN MODEL PENGERINGAN LAPISAN TIPIS DAGING BUAH PALA (Myristica fragrans Houtt) MENGGUNAKAN EXPERIMENTAL DRYER Koloay, Frisela Groria; Lengkey, Lady; Wenur, Frans
COCOS Vol 1, No 7 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16899

Abstract

ABSTRAC Drying the nutmeg flesh with a thin layer method is carried out by using an experimental dryer. The objectives of this study were to study of drying air temperature and humidity on the drying of nutmeg flesh and to develop a mathematical model to estimates the drying curves. The experimental dryer is modified at Workshop of Agricultural Engineering study program University of Sam Ratulangi. The drying temperature is arranged at 60˚C. Simple method using an excel software is used in the analysis of raw data obtained from the drying experiment. The results showed the dryer air temperature in the dryer distribution and fluctuate in 52.1-62. 5˚C, while relative humidity ranges from 42-47%. It takes 3 hours to dry the nutmeg flesh until 12 – 14% moisture content. Mathematical model of the relation of water content and time is y = 1001.4e-0.023 with coefficient of determination (R²) = 0.9919. The mathematical model of drying rate versus time is y = 5.006e-0.016 with R² = 0.9662. While the mathematical model of drying rate versus moisture content is y = 1.5115e0.0036x with R² = 0.799. The models showed have a good in quality of the fit.Keywords: dry nutmeg, characteristics, drying model and thin layer
KAJIAN SIFAT SENSORIS TORTILA YANG DISUBSTITUSI TEPUNG BIJI NANGKA Dolongseda, Wandi; Ludong, Maya M.; Djarkasi, Gregoria S.S.
COCOS Vol 1, No 7 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16998

Abstract

ABSTRACTThis study aims to evaluate the level of acceptance of tortillas products made from raw corn starch nikstamal with substitution of jackfruit seed flour, Based on sensory properties with broken power parameters, taste,color,Aroma and texture.This research use Completely Randomized Design (RAL) with 4 treatment that is A (without addition of jackfruit seed flour),B (25% jackfruit flour), C (50% jackfruit flour), D (75% jackfruit flour).Each treatment was repeated 3 times. The results showed that tortila treatment B (25% jackfruit flour: 75% maize) was not significantly different with treatment A (0% jackfruit flour: 100% maize).But significantly different from the C treatment (50% jackfruit seed flour) and D (75% jackfruit flour).Keywords: Tortilla, Jackfruit Seeds, Nikstamal Corn Flour.
PengembanganKawasanWisataAlamBukitKasihBerdasarkanPreferensi Pengunjung Rintjap, Triska E.; Langi, Martina A.; Walangitan, Hengki D.
COCOS Vol 1, No 7 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16897

Abstract

ABSTRACTThe purpose of this study was to determine the development prospect of Bukit KasihKanonang recreation area basd on visitors’ preferences. Methods use for this study includeddireg observation and interviews to be filled into the questionnaires. Result showed that inaddition to compettion from other recreational sites, challenges arisen from Bukit KasihKanonang mainly came from internal management such as infrastructure maintenance,garbage management, souvenir selling, security, lack of playing grounds, landscapearchitecture, local flora and fauna, and community empowerment to meet the tourism activityof Bukit Kasih Kanonang.Keywords: Bukit Kanonang Kasih, ecotourism, Visitor Preferences

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