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INDONESIA
Jurnal Ilmu dan Teknologi Pangan
Published by Universitas Sam Ratulangi
ISSN : -     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Arjuna Subject : -
Articles 55 Documents
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KARAKTERISTIK ORGANOLEPTIK TEKSTUR STIK IKAN ASAP YANG DICOATING DENGAN PENAMBAHAN MIOFIBRIL DAN KOLAGEN IKAN SITUHUK HITAM (Makaira indica). [Organoleptical Texture Characteristics of Smoked Fish Stick, Coated with Addition of Myofibrils and Coll Rahael, Kristhina P.; Berhimpon, Siegfried; Mentang, Feny
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

The use of synthetic packaging caused a big problem of non-degradable waste, therefore the industries started using biodegradable packaging, and recently  research on edible film took attentions of many researches.  Edible film made from biopolymers are expected can provided  certain characteristics as food packaging. This research aims were to study the textural organoleptic characteristics of edible coating made from  collagen and myofibril with the addition of smoke liquid. Edible film made from smoke liquid 0.8%, and then  added collagen and myofibril with concentration of  2, 4, 6, 8, and 10%. The solution were then heated and added sago starch, glycerol, and  bees wax, while hot stirred for 25 minutes.. Furthermore, smoked fish stick was coated using immersion method, and dried for 4 hours.  Coatted fish stick was then fried, and thenfried samples were used as sample for hedonic assessments of  appearance, color, smell, flavor. and texture. The same samples were also prepared  for textural assessment of firmness, elasticity, hardness, and juiciness. The data obtained from the study were analyzed using analysis of variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) at the 0.05 significance level α. The results shown that kind of protein gave a significant effect on the organoleptical characteristics. The best treatment  of edible coating on smoked fish stick was for addition of collagen 6% due to the hedonic value (appearance, color, odor, and texture) and the texture (firmness, elasticity, hardness and juiciness) were more  acceptable by the panelists
PENENTUAN UMUR SIMPAN KRIPIK PISANG KEJU GORONTALO DENGAN PENDEKATAN KURVA SORPSI ISOTERMIS.[Self-life Determination of Gorontalo Chesee Banana Chips Approach to Curve Sorption Isotherm Curve] Maku, Merywati; Mamuaja, Christine F.; Tooy, Dedie
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

Gorontalo cheese banana chips is one of the products of small and medium enterprises that are integrated agro industrial region that has not been included on the packaging, shelf life so that consumers do not know the shelf life of the product. Research carried out by determining the initial moisture content and the determination of the critical water content with organoleptic test. To determine the sorption isotherm curve used five types of salt is NaOH, MgCl2, NaBr, NaCl and BaCl2, and observed every day. Determination of the critical moisture content, equilibrium moisture content, models and sorption isotherm curve, slope, permeability of packaging, weight and packaging for a wide shelf life calculation Labuza on acceleration method to approach the critical moisture content. Total mold testing done to determine how much contamination of mold on cheese samples of banana chips. From this study it can be concluded self-life of cheese banana chips based approach sorption isotherm curve is 116.37 days or 3.88 months. Cheese banana chips which are in critical condition does not contain mold.
KARAKTERISASI SANTAN DI SULAWESI UTARA SEBAGAI BAHAN BAKU SANTAN INSTAN Barasi, Edward; Fatimah, Fety; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

Coconut milk is a white viscous liquid obtained by extracting coconut meat well with the addition of water or not. This study aims to investigate the characteristics of pure coconut milk and instant prepared from coconut fruit taken from three regions in North Sulawesi is Sangihe, Bolaang Mongondow and Minahasa, which each region is taken from the coastal areas include testingi.caracteristici pure coconut water content, cream skim while for instant coconut milk protein testing, FFA and viscosity. The results showed no significant effect of sampling at three places in northern Sulawesi on water content, skim cream, proteins, FFA, viscosity, with the largest water content areas at Sangihe 3,24 % and the lowest area  at Kalasey and Boltim of 2,98%, the highest value of skim cream at Kalasey 7,08 and the lowest at Sangihe 6,54.Testing result instant coconut milk  for protein content showed the highest at Boltim 0,68%  and the lowest is to 2,50% area at Sangihe,, the highest FFA at  Sangihe and Boltim  0,68% and the lowest in the region Kalasey 0,62%, the largest viscosity at  Kalasey 4962,50 cP and the lowest at sangihe of 4875 cP.
KARAKTERISTIK GIZI ABON JANTUNG PISANG (Musa paradisiaca) DENGAN PENAMBAHAN IKAN LAYANG (Decapterus sp). [Nutritional Characteristics Abon of Banana Inflorescence ( Musa Paradisiaca )With Addition Of Scad Fish ( Decapterus sp)] Mamuaja, Christine F.; Aida, Yuannita
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

Basically, banana inflorescence is a part of banana trees that useless. Despite it's cheap price the banana inflorescence have benefits as a healthier food ingredients due to the high fiber and low fat content but needed to improve it's protein content by adding high protein food ingredient. The purpose of this study is to know nutritional content of abon which most likeable by the panelist. The research method using completely randomized design (CRD) method consists of 3 treatments (the concentration comparison between banana and fish) with 3 repetitions. The organoleptic test showed that the comparison mixing of banana inflorescence and scad fish based on 4 parameters (taste, texture, color and odor), A2 formula have the highest preference from the panelist. For nutritional content based on proximate analysis treatment (A2) content water = 5.395%, ash = 4,982%, fat=54.169%, protein=19.54% and crude fiber =17.81%.
POTENSI PRODUKSI FRUKTOOLIGOSAKARIDA (FOS) MELALUI UJI TUMBUH KAPANG Aspergillus niger PADA BEBERAPA MEDIA BAHAN PANGAN ASAL SULAWESI UTARA (POTENCY FOR FRUCTOOLIGOSACCHARIDES PRODUCTION THROUGH GROWING TEST OF Aspergillus niger ON SOME TYPICAL FOODSTU Mamuaja, Meiske N.; Berhimpon, Siegfried; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
Publisher : Pascasarjana Unsrat

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The increasing of metabolic disease due to the over consumption throughout the world become a challenge for the development of functional food that rich in nutrition and also can provide health benefit for human consumption.  The objective of this research is to found the possibility of using some typical foodstuffs from North Sulawesi, i.e pisang goroho (Musa acuminate), sweet potato (Ipomeae batatas), palm sugar and coconut water, as a medium for Aspergillus niger growth in order to produce fructooligosaccharide (FOS), a functional food.  This research was done by laboratory experiment for the growing test of Aspergillus niger in 5 mediums with 4 replications.  Statistical analysis of the results shown that the Aspergillus niger tend to grow in 4 of 5 mediums which indicate the possibility of fructooligosaccharide production in those medium.  Further studies are needed in order to know the amount production of fructooligossaccharide based on its medium.
KOMPOSISI MIKROORGANISME PADA BEBERAPA DEPOT AIR MINUM ISI ULANG DI KOTA MANADO [Composition Microorganisms In Some Water Depot Refill in Manado City] Watung, Agnes T.; Sembel, Dantje T.; Ijong, Frans G.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

Drinking Water Refill (AMIU) the price is relatively cheaper, but not all drinking water refill depot in the city of Manado guaranteed security products. This is because there are many depot refill drinking water that has not been officially registered in the Ministry of Trade and Industry, only 20 of 130 registered depot depot there and have not been routinely tested water quality. This study analyzes the goal of microorganisms on a depot refill drinking water, water tank transporters and the source of raw water in the city of Manado which include, pH, temperature, total plate number, E.coli and yeast to get a refill drinking water quality that meets the requirements . The results for total plate count 13 depots (39%), 1 tank (20%), there are three sources of raw water (27%) who do not meet the requirements, the total coliform in the depot there are 19 (58%), water tank transporter 3 (60%) of raw water sources there were 6 (55%) who do not meet the requirements, there are 8 depot E. coli (24%), water tank transporter 1 (20%), source of raw water 7 (64%) who do not meet the requirements, for mushrooms in the depot <10 while on the tank and raw water sources ranged from <10 - > 300 and pH at all sample points in both depots, tank and all water sources to meet the requirements, for the temperature at the depot, there were 12 (36%), the tank 1 (20%), 3 raw water sources (27%) who do not meet the requirements. Results of this study concluded that the quality of drinking water in the depot, tank and raw water sources, there are still 60.20% - 67.35% which is satisfactory from a microorganism, and for the physical parameters of temperature are 67.35  % while meeting the requirements of the chemical parameters pH 100% compliant.
MUTU BUBUK CABAI HASIL PENGERINGAN ENERGI MATAHARI DENGAN SUMBER PANAS PENGGANTI [Chilli Powder Quality Dried Using Solar Dryer With Heat Source Energy Replacement] Tongkeles, Nelly S.; Djarkasi, Gregoria S.S.; Wenur, Frans
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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Solar dryer with heat source energy replacement is one of environmental drying technology. This research aimed to determine water content, color analysis, vitamin C, total molds from chili powder, and dried chilli yield as quality for dried chili. Results showed moisture content of dried Red chilli and Local Chilli using solar dryer with heat source energy replacement are 7.3%bb and 6.24%bb, needs 10 hours and 8 hours respectively. Whereas moisture content of the same materials with conventional drying method are 11.89%bb and 8.63%bb, needs 71 hours and 41 hours respectively. Furthermore, color analysis of dried Red chili and Local Chilli and its powder using a dryer gives value of ​L a+ b+ higher than same materials and its powder with conventional drying methods. Vitamin C content on powder of those materials using a drier is higher at 54.33mg/100g and 27.73mg/100g respectively, while with the same material by conventional drying methods implies that 36.33 mg/100g and 8.60 mg/100g. Total mold analysis has highest value on Red chilli powder and Local Chilli powder with conventional drying methods are 6.46x102 colonies/g and 2.06x102 colonies/g. Whereas Local Chilli powder which dried using a dryer there is no mold, followed by dried Red chilli powder that is 1.1x102 colonies / g. The yield of dried Red chillies and Local Chilli ranged between 24.97%-32.17%, whereas the yield of dried chili with conventional methods is lower than using a dryer.   Key word: Quality, Chilli powder, Solar dryer
PEMANFAATAN JANTUNG PISANG (Musa paradisiaca) DENGAN PENAMBAHAN DAGING IKAN LAYANG (Decapterus sp.) PADA PEMBUATAN ABON [Utilization of Inflorescence of Banana (Musa Paradisiaca) With The Addition Of Scad Fish (Decapterus sp) on Making Abon] Aida, Yuannita; Mamuaja, Christine F.; Agustin, Agnes T.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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This study aimed to determine the effect of the concentration ratio of the shredded fish and inflorescence of banana organoleptic value and self-life this product. This research are carried out in three formulas, A1(75% inflorescence of banana : 25% shredded of fish), A2 (50% inflorescence of banana : 50% shredded of fish), and A3 (25% inflorescence of banana : 75% shredded of fish formula. Which are analysis at sensory evaluation to obtain the most preferred formula. Data analysis using a 3x3 factorial completely randomized design and repeat 3x. treatment was tested by using Annova 0,05 p. The result showed that the most preferred formula is was the formula A2. After 14 days storage in room temperature, the scores of TPC is 24.83 x 102, TBA is 0.3247 mg malonaldehid/100 g samples and pH 5.68. Storage up to 14 days, the formula A2 still has a good quality, based on the value of the TPC, TBA, and the pH is still according to standards set. Keywords:shredded fish, inflorescence of banana, sensory evaluation, rancidity
KAJIAN ISOTERMI SORPSI AIR DAN FRAKSI AIR TERIKAT KUE PIA KACANG HIJAU ASAL KOTA GORONTALO [Study on Moisture Sorption Isotherm and Bound Water Fractions of Green Beans Taste of Pia Cake from Gorontalo] Jamaluddin, Jamaluddin; Molenaar, Robert; Tooy, Dedie
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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The aims of this work were to study the moisture sorption isotherm and find a suitable mathematical model of sorption isotherm of green beans of  Pia cake from Gorontalo. The sortion isotherm curve was determined by conditioning the Pia cake at various water activities (aw) using saturated salt solution at 30 0C. Data of Pia cake water content at equilibrium were then plotted against water activity. The study found that sorption isotherm of green beanstaste Pia cake were sigmoidal in shape and the mathematical model of Hasley was found to be the most appropriate in predicting the sorption isotherm of green beans taste Pia cake tested. Limits of primary, secondary, and tertiary bound water content were found for the green beans taste Pia as 3,69% db (aw = 0,12), 3,69% db – 7,84% db (aw= 0,12 - 0,42), and 7,84% db – 13,30% db(aw= 0,42 - 1)respectively Key words:   Pia cake,  moisture equilibrium content, mathematicalmodelsof sorption isotherm, dan bound water fractions.
KARAKTERISTIK MUTU MIKROBIOLOGIS IKAN PINEKUHE KABUPATEN KEPULAUAN SANGIHE [Microbiological Quality Characteristics Of Fish Pinekuhe From Sangihe Regency] Palawe, Jaka F.P.; Suwetja, I Ketut; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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Pinekuhe fish is one of the smoked fish products in Sangihe regency Pinekuhe made ​​from fish Decapterus spp. This study aims to determine the microbiological quality characteristics of fish Pinekuhe. That is Total Plate Count (TPC), Escherichia coli, Salmonella, and Total Fungi. Microbiological test results TPC(Total Plate Count) showed that the fish pinekuhe quality that are above the maximum value of SNI, TPC Maximum 1.0 x 105 colonies/gra . The test showed salmonella and Escherichia coli in accordance with SNI. While for the fungi (mold) analyst, contamination found in fish Pinekuhe. Analysis of variance TPC (Total Plate Count) shows that there is a real difference where the District Manganitu and District Tahuna have higher levels of contamination, that is 1.633 x 105 and 1.567 x 105 when compared of District North Tabukan and District Middle Tabukan, that is 1.367 x 105 and 1.3 x 105. Meanwhile, analysis of variance Escherichia coli and total fungi did not show significant differences.   Keywords : Pinekuhe, smoked fish, Sangihe Regency.

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