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Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Published by Universitas Sam Ratulangi
ISSN : -     EISSN : 26851954     DOI : https://doi.org/10.35791
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Jl. Kampus UNSRAT Kleak, Manado 95115
Arjuna Subject : -
Articles 79 Documents
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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.
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.
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.
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.
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
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.
Sifat Sensoris Dan Kimia Selai Kelapa Muda (Cocos nucifera L) Dan Buah Naga Merah (Hylocereus polyrhizus) Thio, J.; Djarkasi, G. S.S.; Lalujan, L.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23247

Abstract

Jam is a semi-solid food ingredient that can be smeared and made from at least 45 parts by weight of a fruit pulp and 55 parts by weight of sugar. Coconut is one of the best known and widely distributed palms in the tropics. One of the derivative products that can be processed from coconut is jam. Red dragon fruit contains β-sianin which has a red-purple color and functions as a natural pigments. This research aims to obtain the preferred formulation of coconut jam and red dragon fruit by evaluating several chemical properties. This research used a completely randomized design with treatment of the ratio between coconut and red dragon fruit (100%; 90%: 10%; 80%: 20%; 70%: 30%; 60%; 40%; 50%: 50%) and replicated three times. Parameters analyzed were water content, total acid, total sugar and sensory evaluation for color, smell, taste, and smear. The results showed that the formulation of coconut jam and red dragon fruit preferred by the panelists was treatment of 70% coconut + 30% red dragon fruit with a value of color 5.84 (like), smell 5.32 (rather like), taste 5.12 (rather like), smearing power 5.56 (easy to smear), moisture content 34.71%, total acid 0.37%, total sugar 43.59%.Keywords : coconut, red dragon fruit, jam
KARAKTERISTIK SENSORIS PUREE PISANG TONGKA LANGIT PENDEK (Musa troglodytarum) Tuhumury, H. C.D.; Moniharapon, E.; Souripet, A.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23243

Abstract

‘Tongka langit’ plaintain (Musa troglodytarum) is one of indigenousplantains in Maluku which contain β-carotene and certain phenoliccompounds. This research was aimed to determine the effect of cookingmethod and cooking time on the sensory characteristics of short ‘tongkalangit’ plaintain. A 5-scale hedonic and descriptive sensory evaluation wasperformed to determine panelist’ on colour, taste, texture, aroma and overalllikeness. Results showed that plaintain grilled for 5 minutes resulted inpuree with the best sensory characteristics and was preferred by panelistson colour (3.67), taste (3.70), texture (4.0), aroma (3.73) and overall (3.90).Keywords : tongka langit plantain, puree, sensory.
PENGARUH PERBANDINGAN TEPUNG SAGU (Metroxylon sp.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK FOOD BAR Soeparyo, Masyta K.; Rawung2, Dekie; Assa, Jan R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23248

Abstract

The aim of this study was to obtain the physicochemical characteristics(moisture, ash, fat, protein, carbohydrate contents, and texture) and proper organoleptics on food bars of sago flour and red bean flour. The study was conducted in a completely randomized design with a five treatments, including A (10% sago flour and 90% red bean flour), B (20% sago flour and 80% red bean flour), C (30% sago flour and 70% red bean flour), D (40% sago flour and 60% red bean flour), E (50% sago flour and 50% red bean flour). The parameters analyzed were water, ash, fat, protein, carbohydrate content, texture, and organoleptic characteristics. All the proportions of the mixture of sago flour and red bean flour studiedproduced a food bar acceptable to the panelists even with a degree of preference that was not too high (neutral). The chemical composition of the food bar (20% sago flour and 80% red bean flour) produces a moisture content of 7.23%, ash content 1.93%, fat content 16.50%, protein content 13.98%, carbohydrate content 60.36%, and has a physical texture characteristic 23.78 mm/gr/second.Keywords : Foodbars, Sago Flour, Red Bean Flour

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