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INDONESIA
Jurnal Teknologi Pertanian
Published by Universitas Sam Ratulangi
ISSN : -     EISSN : -     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
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Articles 66 Documents
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MODIFIKASI TEPUNG PISANG “MULU BEBE” (Musa acuminata) INDIGENOUS HALMAHERA UTARA SEBAGAI SUMBER PANGAN PREBIOTIK Lumba, Ronal; Djarkasi, Gregoria; Molenaar, Robert
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.1.2017.16347

Abstract

"Mulu bebe" plantain (Musa acuminata) is a potential tropical fruit commodity in Indonesia, especially in the North Halmahera area where it can be used as part of food diversification. It is orange in color and no study has been done so far regarding physicochemical properties of starch and its resistant starch. This research was aimed to study the physical properties of “Mulu bebe” plantain flour modified through a spontaneous fermentation process combined with heating and cooling to increase the resistant starch content for use as a prebiotic food source. This study was designed as a completely randomized experiment (CRD) having 2 factors and three replications. The first factor is the spontaneous fermentation time consist of 0, 12, 24 and 36 hours and the second factor is without (0 minutes) and with 45 minutes heating. The result of length of fermentation time showed the lactic acid bacteria grow well during 36 hours fermentation, reaching 8,6 log cfu/ ml. Spontaneous fermentation process alone aid no effect on the physicochemical properties of flour produced, but the presence of heating and cooling process was significantly modified the physicochemical properties. Through the process of 36 hours fermentation, followed by heating at a temperature of 121oC for 45 minutes and cooling at 4 °C for 24 hours produced resistant starch content of 48.53% and in vitro starch digestibility 21,94%.
FRUIT RIPENING AND QUALITY OF ‘KENSINGTON PRIDE’ MANGOES FOLLOWING THE CONTROLLED ATMOSPHERE STORAGE Sumual, M. F.; Singh, Z.; Singh, S. P.; Tan, S. C.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.1.2017.16348

Abstract

Hard mature green ‘Kensington Pride’ mangoes were stored in normal air (NA) or in controlled atmosphere (CA) chambers with combinations of 3% oxygen (O2) and three concentrations of carbon dioxide (CO2) i.e. CA1: 3%, CA2: 4%, or CA3: 5% at 13⁰C for 4 weeks followed by ripening at 21⁰C. The effects of CA on fruit quality during ripening were investigated. At fully ripe stage, fruits stored in CA were firmer and greener with concomitant lower reduction of chlorophylls compare to those stored in NA. All CA-stored fuit retained its skin carotenoids during ripening. The reduction of sucrose and glucose concentrations were measured in all CA-stored fruit, and the same condition were also measured for citric acid and succinic acid content during ripening. However, concentration of glucose, citric acid and succinic acid in CA-stored fruit were higher than NA-stored fruit. Pulp carotenoids and ascorbic acid in all CA-stored fruit were higher compare to NA-stored fruit at the ripe stage. The data suggest that CA storage could improve the ripe quality of ‘Kensington Pride’ mango to some extend.
ISOLASI DAN AKITIVITAS SPESIFIK ENZIM LIPASE INDIGENOUS BIJI KENARI Djarkasi, G. S. Suhartati; Raharjo, Sri; Noor, Zuheid
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.1.2017.16349

Abstract

In general, plant oil resources has lypase enzyme which can hidrolyze oil to free fatty acids. The free fatty acid formed relatively easier to be oxidazed than that of in the form of triglycerides. The aims of this research are to investigate the specific activity of endogenous lypase enzyme and its optimum temperature. The protein was extracted by ammonium sulphate, dialysed, then fractionated through Sephadex G-100.The research proceeds with measurement activities of endogenous enzyme extracted from canarium kernel. From the research konwn that activities of lypase endogenous from Canarium indicum and Canarium vulgare are similar. It’s known that the more purification factor (PF) attained the higher specific activity (SA) achieved. Crude extract for Canarium indicum with FP=1 gives the SA=0.033 μmol/mg. When the PF is increased become 4.98 with saturation 70 % sodium sulphate, the SA value become 0.16 μmol/mg. Then, purification with sephadex G-100 for column chromatography cause the PF increase to 55.54 and the SA is 1.83 μmol/mg. In addition, for Canarium vulgare the higher PF give the more SA. Crude extract for Canarium vulgare with FP=1 gives the SA=0,033 μmol/mg. When the PF increase becomes 4.57 with saturation 70 % sodium sulphate, the SA value is 0.17 μmol/mg. Then, purification with sephadex G-100 for column chromatography, the PF increase to 51.13 and the SA is 1.94 μmol/mg. The optimum temperature of endogenous lipase from Canarium indicum is similar to lipase endogenous from Canarium vulgare, i.e 40°C. The free fatty acid content of Canarium indicum and Canarium vulgare kernel are 0.19±0.06% and 0.20±0.04%, respectively. After drying, free fatty acid content of Canarium indicum and Canarium vulgare kernel increase to 0.30±0.04% and 0.37±0.06%, respectively. The increase of free fatty acid has positive correlation with lipase activities.
PENGARUH UMUR PANEN TERHADAP SIFAT FISIK TEPUNG JAGUNG MANIS (Zea mays saccharata Sturt) Irawan, Fredy; Sumual, Maria F.; Pontoh, J.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.1.2017.16350

Abstract

Corn is a local food in Gorontalo Province which can be an alternative food. Processing of corn into flour is recommended, because it is more durable and easier to use for further processing. This study aims to determine age of sweet corn plants that can be processed into flour and physical characteristics at harvest age of 70, 80 and 90 days after plantation.This study used the method of Complete Randomized Design (CRD) with the treatments age of sweet corn at harvest i.e: 70, 80, and 90 days after plantation and 4 replications. Observed variable was the physical properties of sweet corn flour. Results showed that the averages of gelatinization temperature were ranged between 82 - 870C after 19.82 - 24.46 minutes and viscosity ranged 39.40% - 56.68%. Brightness level measured as L* value, were ranged between 64.5 - 70.4 and color measured as a* and b* values were ranged between 14.6 - 17.2 (redness) and 23.3 - 32.0 (yellowish), respectively. Water adsorption capacity of sweet corn flour were ranged between 55.15% - 71.73%, yield of corn rice were ranged between 94.10% - 98.63% and 66.98% - 76.99% of flour sweet corn. Age of sweet corn at harvest i.e : 70, 80, and 90 days after plantation can be prossed into flour while Physical properties showed no effect (viscosity and gelatinization temperature) however took effect in to color, water adsorbtion capacity and yield flour produced.
KOMPOSISI KIMIA DAN GIZI JAGUNG LOKAL VARIETAS ’MANADO KUNING’ SEBAGAI BAHAN PANGAN PENGGANTI BERAS Lalujan, Lana E.; Djarkasi, G. S. Suhartati; Tuju, Thelma J. N.; Rawung, Dekie; Sumual, Maria F.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.1.2017.16351

Abstract

Increasing health concerns regarding a more balance diet have encouraged some people to have less rice in their basic daily menu in order to accommodate low glicemic carbohydrates energy sources in their diet. Corn products are considered not only have low-to-medium glycemic index but also have high fiber content. Nowadays, more people in Minahasa and Manado area have basic meals of rice have been fully or partially replaced by corn mill product (locally called corn rice). A local variety corn, named Manado Kuning, is among the most popular corn to be processed and sold as rice corn in Manado and Minahasa area. It chemical and nutritional properties, therefore, were analyzed in order to evaluate it merits as a rice substitute or alternative. The results showed that the corn grown at different location in greater Minahasa area has slightly different composition. The protein, fiber, carbohydrate and total carotene contents of the grits product were 10 – 11 %, 0.26 – 0.85%, 75 – 76% and 10 – 11mg/100 g respectively. Among twenty main amino acids, the grits product contain only 13 significant amino acids that ranging from the lowest 0.36% (methionine) to the highest 1.93% (aspartic acid). The color of the corn product (grits) was seen similar in all samples. It seemed that its low fiber content made it less potential to provide low glycemic product because some of the fiber was lost during milling to produce grits. In order for the local corn to have lower glycemic content, the whole seed should be used in final product.
STUDI PENGOLAHAN BIOETANOL TRADISIONAL DARI NIRA AREN DI MINAHASA SELATAN Wenur, F.; Waromi, Y.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 2 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.2.2017.18699

Abstract

The objective of this study was to evaluate the traditional way of bioethanol processing of palm juice (nira aren) by farmers in South Minahasa Regency as an effort to increase the production and quality of processed products. Thisalso can be used as the basis for designing the better bioethanol processing tool at the farmer level. The research was conducted in South Minahasa Regency involve Kumelembuai District and East Motoling District for 2 months, using survey method. Within each district was taken 2 sample processing places, where all inputs, outcomes and farmers activities in the bioethanol processing process were recorded then the data were analyzed descriptively. The results showed that the process of tapping and destilation of bioethanol (captikus) in South Minahasa is generally the same and still using traditional tools and methods. Fermentation is carried out naturally where the yeast microbial (Saccharomyces cerevisiae) used is derived from the residual precipitate of the previous treatment sap. The distillation takes place with high temperatures up to 100 °C above the boiling point of ethanol (78.4 °C). The average alcohol content obtained is about 24% with a total yield in the range of 16.3-24.0%, while the distillation rate is in the range of 15.9-28.3 l/h depending on the distillation temperature used.Keywords: Distillation, Nira aren, Captikus, Bioethanol.
Karakterisasi, Identifikasi dan Uji Aktivitas Anti Jamur Minyak Atsiri Daun Jeruk Purut (Citrus hystrix) terhadap Aspergillus Yanti, Rini; Wulandari, Pudji; Pranoto, Yudi; Cahyanto, Muhammad Nur
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 2 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.2.2017.18700

Abstract

The objective of the work was to observe the physical properties, identify the components, and determine the antifungal activity of essential oil from lime leaves. Essential oil was extracted from lime leaves by water-steam distillation and determined its physical properties such as specific gravity, refractive index, and solubility in alcohol. The components of the oil were analyzed using GC-MS. Antimicrobial activity was evaluated against five species of Aspergillus, i.e.:A. niger, A.flavus, A.tamarii, A.Parasiticus, and A. candidus. Spores of the fungi were inoculated into plates of potato dextrose agar supplemented with lime leave essential oil at different concentration and incubate at 30oC for 7 days.  Development of colonies was observed during the incubation. The essential oil from lime leaves had specific gravity of 0.8601, refractive index of 1.4523, and soluble in 2 volume and more 90% alcohol.The main compound in the essential oil was citronellal (87.9%). The oil also contained linalool (3.96%), transcaryophylene (2.17%), citronellil acetat (1.79%), and sabinene (1.78%). The oil showed antimicrobial activity against these five species of Aspergillus.Keywords: Lime leaves, essential oil, antifungal, Aspergillus
PENAMBAHAN EKSTRAK JAHE (Zingiber officinale var Amarum) DAN EKSTRAK KUNYIT PUTIH (Curcuma zedoaria) PADA PEMBUATAN TELUR ASIN DENGAN VARIASI LAMA PEMERAMAN Wibowo, Diky Gusnanto; Widanti, Yannie Asrie; Mustofa, Akhmad
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 2 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.2.2017.18701

Abstract

Salted eggs is eggs preserved by marinated. The use of ginger extract in the salting solution can increase lipase enzyme activity that can decrease the fat content. The addition of white turmeric in foodstuffs can maintain its freshness and nutritional value, increase its palatability and to prolong the shelf-life. This study used a completely randomized design (CRD) consisting of 2 factors. The first factor was the ratio of ginger extract and turmeric extract (100 mL : 50 mL, 75 mL : 75 mL , and 50 mL : 100 mL) while the second factor was the duration of curing time (7, 14, and 20 days). The purpose of this study was to produce salted egg that have favored by consumers. The optimum result of this research was salted egg with 100 mL ginger extract, 50 mL turmeric extract, and 14 days of  curing. Chemical characteristics of egg yolk: water (34.18%), fat (26.13%), peroxide number (6.03%), free fatty acid (FFA) (0.16%), and pH (6,1).The sensory characteristics of egg yolk: color (3.84), texture (3.84), ginger flavor (3.84), turmeric flavor (3.16), and overall preferences of panelists (4.68).Chemical characteristics of egg white: water (82.39%), fat (0.076%), peroxide number (0.791%), free fatty acid (FFA) (0.16%), and pH (8.45 %).The sensory characteristic of egg white: color (3.84), texture (3.84), ginger flavor (3), turmeric flavor (3.16), and overall favor of panelist (3.84).Keywords: ginger, long curing, salted egg, turmeric.
Pendugaan Daya Simpan Manisan Tomat Kering dengan Metode ASLT (Accelerated Shelf-Life Testing) Model Arrhenius Djarkasi, G. S. Suhartati; Sumual, Maria F.; Lalujan, Lana E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 2 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.2.2017.18702

Abstract

This study aims to make dried tomato sweets and to estimate their shelf life using the Arrhenius model of ASLT (Accelerated Shelf-life Testing). The ASLT method with the Arrhenius Model is a=technique for predicting the shelf-life of food products that is sensitive to temperature changes. The tests were carried out at temperatures of 30⁰C, 40⁰C, and 50⁰C, the products stored for 25 days to see the quality changes through sensory evaluation, including color, taste, texture, and aroma of dried tomato sweets. It was selected by the Arrhenius model that color parameters was the critical parameter to determine the shelf life of dried tomato sweets. The largest R2 value was used to determine the shelf-life of the product, i.e. the preference test of taste which showed the reaction at 0 (zero) order by the equation y = -2045,8x + 3,5196 with R2 = 0,9886. The shelf life of dried tomato sweets is 3 months 11 days.Keywords: Shelf-life, dried sweetened tomato, ASLT model.
PENAMBAHAN PATI BIJI NANGKA (Artocarpus heterophyllus lamk) TERHADAP KUALITAS KIMIA BAKSO AYAM Astuti, Farida Kusuma; Tribudi, Yuli Arif
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 2 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.2.2017.18703

Abstract

The purpose of this research was find out the chemical of meatball with addition of different concentration of jackfruit seeds starch(0%, 10%, 20% and 30%). The result showed that addition of jackfruit seeds starch showed significant effect (P<0.05) to protein content but not significant (P>0.05) effect for the chemical content (water content, ash, fat), but increased levels of dietary fiber along with addition of different concentration of jackfruit seeds starch. Based on the chemical properties, it can be concluded that the 30% concentration of jackfruit seeds starch replace tapioca flour function as elasticy agent, but in general it is favoredKeywords : meatball, jackfruit seeds starch, meat chicken

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