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Gorontalo Agriculture Technology Journal

gatj
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Published by Universitas Gorontalo

ISSN : 26141140 EISSN : 26142848 DOI : -

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

Gorontalo Agriculture Technology Journal (GATJ) adalah media aplikasi bagi akademisi, peneliti dan praktisi untuk menerbitkan hasil-hasil penelitian dan artikel penelitian yang berhubungan dengan teknologi pertanian.

Arjuna Subject : -

Articles 8 Documents

Search results for , issue "Volume 1 Nomor 1 April 2018" : 8 Documents clear

Pembuatan Bolu dengan Substitusi Tepung Pisang Goroho Datunsolang, Irwan
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

This research is to determine the manufacture of bolu substitution basic flour banana goroho. this study using the design of randomized complete (RAL) with three treatment three times replay, a1 formulated flour banana goroho 150gr and wheat flour 50gr, a2 formulated flour banana goroho 100gr and wheat flour 100gr, a3 formulated flour banana goroho50 grams and wheat flour 150gr. parameters analyzed is water content, ash content, level of carbohydrate and test organoleptic (color, taste, aroma and texture). the results showed that the treatment a2 with the formulation of flour banana goroho 100gr and wheat flour 100gr is the best treatment which can produce bolu preferred by panelists terms, taste, aroma and texture. scent that 4,00, sense that 4,23, and texture that 4,37. and have ash content meet the standards of quality National Indonesia and has a level of carbohydrate 18,37%., water content 27,71% and ash content 1,30% Â Keywords : sponge, wheat flour, flour banana goroho

Pengaruh Perbandingan Tepung Ampas Kelapa dengan Tepung Terigu Terhadap Mutu Brownies Hasan, Irma
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

waste oil is the result addition to the manufacture of coconut milk, coconut meat processed into coconut oil of processing way wet be procured byproduct waste oil. until now utilization is limited to feed and partly be Tempe bongkrek for food. based on the analysis of waste oil still high-value when used as the flour for food ingredients high protein. this study aims untukmengetahui the influence of waste oil terhada water content, karbohidat and organoleptic (color, taste, aroma and texture) brownies.manfaat this study is to provide information on the broad about making brownies with the addition of flour waste oil and can be applied to the product food economic value because flour waste oil has a high content protein, low fat, and gluten-free. this study using the method is composed of creation phase flour waste oil and making process brownies. engineering data processing using the design of randomized complete (RAL), which consists of three treatment and three replicates. brownies the generated then in the test of the content of water content, level of carbohydrate and test organoleptic (color, taste, aroma and texture). of research results brownies of wheat flour and flour dregs coconut obtained highest average that is in the treatment with a comparison of wheat flour 55 grams and flour dregs coconut 45 grams with water content 39,0%, comparison of wheat flour 75 grams and flour dregs coconut 25 grams grading carbohydrates 45,8% and test organoleptic each preferred by panelists terms of aroma, color, taste.Â Keywords : Sago Flour, All Purpose Flour, Bread Flour, The Addition Of Sago

Konsentrasi Asam Sitrat terhadap Mutu Sari Buah Mangga Indramayu Kiayi, Geralvi S
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

Mango (Mangifera Indica L.) cengkir known as the mango from indramayu, so often referred to as the mango indramayu or dermayu. this study aims to know the fruit juice mango indramayu instant and know the concentration of citric acid to quality organoleptic sari mango indramayu instant. step of kerjaa of this study include the preparation of materials and equipment, weighing, cutting, blanching, destruction, filtering, the addition of citric acid and egg whites, drying, in a blender, the addition of sugar, packaging. this study was conducted in the laboratory faculty of agriculture University gorontalo and laboratory polyteknik gorontalo. research methods do is the design of randomized complete with three treatment (0,7%, 0,8%, 1%) and the three times Deuteronomy so that the number of observations is 3. the analysis of the concentration of citric acid include the analysis of water content, vitamin C., and test organoleptic. the results showed that citric acid as much as 1% make water content high ie 2,07 on treatment a3, citric acid in vitamin C. the 5,74 a1. and at the test organoleptic panelists terms of color, sense, the smell like treatment on a1 ie 0,7% citric acid.Keywords : citric acid, mango, vitamin C, organoleptik

Analisis Kadar Protein Dan Tingkat Kesukaan Nugget Ikan Gabus Dengan Penambahan Tepung Wortel Yulianti, Yulianti; Mutia, Khairun
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

Snakehead fish one species of freshwater having high protein content. In addition snakehead fish has a lot of meat and white so that it can be processed into products such as nuggets. The addition of carrot flour nuggets in processing aims to increase the nutritional value and reduce the use of a binder such as flour. This research uses the method developed consists of two phases,Â in the first making carrot flour and the second phase of making nuggets snakehead fish with formulation flour carrot (20g , 30g, 40g) , tapioca flour ( 80g , 90g, 70g) and wheat flour (50g, 30g, 40g). Data analysis using a completely randomized design (CRD) with three time test. The results snakehead fish nuggets are a high protein content from 16.03 to 24.7% and and favored by the panel both in terms of taste, color, aroma and texture.Â Keyword : snakehead fish, nugget, carrot

Pengaruh Penambahan Sukrosa Terhadap Mutu Organoleptik dari Selai Langsat Yunus, Rafika
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

Jam is food products with the consistency of gel or semi solid made of pulp fruit. fruit langsat abundant in particular season, so that need to be further processed to reduce the fruit removed due to damage. the addition of sucrose expected to increase the taste and texture of jam langsat. this study aims to know obtain the formulation of the addition of sucrose (sugar) corresponding to obtain jam good. this study was conducted in the laboratory technology agricultural University gorontalo and in the laboratory Polytechnic gorontalo. this research was conducted in the form of the design of randomized complete (RAL) consisting of 3 treatment and 3 times replicates. from the results of this study, based test organoleptic treatment preferred by panelists is treatment a2 (sugar 65%) with a score of color 3,9 (like), a sense of 4 (like), aroma 3,7 (like) and texture 4,1 (like)Â Keywords : langsat, jam, sucrose, test organoleptic

Pengaruh Penambahan Sukrosa pada Manisan Kulit Semangka Ntau, Sri Wahyuni
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

Skin watermelon is a waste of fruit watermelon that pemanfaatanya as food still low. this study aims to know how to take advantage of the skin watermelon be sweets and find out the influence the addition of sucrose in candied skin watermelon. benefits of this study can optimize waste skin watermelon in order to have the economic value of a high. this study using the method consists of two stages of the first stage of immersion skin watermelon by using the calcium hydroxide, the second phase of boiling skin watermelon using sucrose. engineering data processing using the design of randomized complete (RAL), which consists of three treatment and three replicates. Of the test results organoleptic treatment is bestÂ treatment A1 with water content 44,4%, sugar levels 10,27% and vitamin C is 2,41%.Keywords : sucrose, watermelon, skin watermelon

Pengaruh Penambahan Tepung Pisang pada Pembuatan Kerupuk Yasin, Novita
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

crackers is the product dry food that has been known in Indonesia, food spread almost to all corners of Indonesia and favored by all walks of life. one of the type of banana that can be used as flour banana is banana kepok. flour banana made of bananas still raw but that was old enough. utilization of flour bananas in the substitution making food items are expected to reduce the dependence of wheat flour. the purpose of penelitin this is to obtain the formulation of the appropriate for the manufacture crackers with a basic materials flour banana kepok and to know the revenue panelists to the characteristics crackers flour banana kepok. this study was conducted in the laboratory technology agricultural University gorontalo and laboratory technology agricultural Polytechnic gorontalo. this research was conducted in the form of the design of randomized complete (RAL) consisting of 3 treatment and 3 times replicates. parameters conducted in this study is water content, ash content, level of carbohydrate and test organoleptic. treatment of research influential very real at the level of carbohydrate, ash content and water content. based test results organoleptic, treatment is best a2 (50% tapioca starch + 50% of flour banana kepok) with a score of aroma 2,9 (somewhat like), a sense of 3,0 (like), texture 2,8 (somewhat like) and the color of 2,7 (somewhat like) grading carbohydrates 8,83%, water content 8,48% and ash content 2,42%.Â Keywords : crackers, flour banana kepok, banana kepok, test organoleptic, test proximate

Penambahan Tepung Sagu dan Tepung Terigu pada Pembuatan Roti Manis Makmur, Satria A
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

Expect this research can provide information about the utilization of sago flour becomes economically benilai products that can be used in the manufacture of food products and then give you information on how to manufacture of sago flour with sweet bread. This research was carried out in the laboratory of Agricultural Technology Courses in February of the year 2017. The materials used in this study was powdered sugar, instant yeast, milk powder, salt, emulsifier, fresh milk, flour and sago appropriate treatment, egg yolks, butter and water ice. While the instrument used was a knife, a plastic sink, oven, baking pans, mixers, Cain and scales. This research method using a complete randomized design (RAL) consisting of three treatment addition of sago flour with wheat flour as much as 3 times. a sweet bread in the produce in a test of water content, rate of carbohydrates and organoleptic (taste, colour, texture and aroma) of research results of research regarding the addition of hasi flour with flour in bread making sago sweet get averages ? average water content (33.30%) levels of carbohydrates (61.45%) on different treatment ? different. A test of the level of fondness toward color, flavor, aroma and texture the highest results contained on the A3 where a 50% wheat flour and sago flour 50% because many of the panelists liked the organoleptic. Keywords : Sago Flour, All Purpose Flour, Bread Flour, The Addition Of Sago

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Home Page

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Abstract

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Contact Name
Yulianti

Contact Email
yuliatibora@gmail.com

Phone
-

Journal Mail Official
teknologihasilpertanianug@gmail.com

Editorial Address
-

Location
Kota gorontalo,

Gorontalo

INDONESIA