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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Christine F. Mamuaja
Program Studi Teknologi Pangan, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sam Ratulangi Manado, Indonesia
Agriculture, Biological Sciences & Forestry Computer Science & IT

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Pengaruh Lama Fermentasi Terhadap Karakteristik Fisik, Kimia, dan Organoleptik Nata De Leri dengan Penambahan Sari Kulit Buah Naga Merah (Hylocereus polyrhizus) Sherin Gratia Arvenia Latongki; Christine F. Mamuaja; Jolanda C. E. Lamaega; Lucia C. Mandey; Yoakhim Y. E. Oessoe; Riel J. J. Umboh
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 17 No 1 (2026): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v17i1.66259

Abstract

This study aimed to determine the effect of different fermentation durations (6, 8, 10, and 12 days) on the physical and chemical characteristics as well as the panelists’ preference levels of Nata De Leri fortified with red dragon fruit peel extract as a natural colorant. A Completely Randomized Design (CRD) was applied with four treatments and three replications. The tested parameters included thickness, texture, color, weight, moisture content, crude fiber content, and organoleptic attributes (color, aroma, taste, texture) evaluated by 25 panelists. The results showed that fermentation duration significantly affected the thickness, texture, color, and weight of nata. Thickness increased from 2.8 to 12.4 mm, texture from 0.16 to 7.75 N, and weight from 163.3 to 436.0 g. Moisture content and crude fiber also increased as fermentation progressed. The addition of red dragon fruit peel extract influenced the color of the nata, particularly by enhancing the redness intensity (a* value). Organoleptic testing indicated that the 12-day fermentation treatment received the highest scores for all sensory attributes, although the sour aroma and distinctive taste derived from phenolic compounds in dragon fruit peel resulted in panelist scores ranging from slightly dislike to neutral. Overall, 12 days of fermentation produced nata with the best physical, chemical, and sensory characteristics.
Pengaruh Suhu Pemanasan Terhadap Aktivitas Antioksidan Selama Proses Pembuatan Beras Analog Dari Tepung Pisang Goroho Yosua Taroreh; Christine F. Mamuaja; Jolanda C. E. Lamaega; Amanda Koleangan; Jenny E. A. Kandou; Riel J. J. Umboh
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 17 No 1 (2026): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v17i1.66267

Abstract

Goroho (Musa acuminata, sp) is a local banana variety from North Sulawesi characterized by high starch content and phenolic phytochemical compounds (polyphenols, flavonoids, and tannins) that possess potential antioxidant properties. Analog rice is a processed product developed as a substitute for conventional rice. This study aims to determine the effect of heating (drying) temperature on the antioxidant activity of Goroho during the production of analog rice from Goroho banana flour.The research utilized a Completely Randomized Design (CRD) with four drying temperature treatments: P1 (50°C), P2 (60°C), P3 (70°C), and P4 (80°C), each replicated three times. The observed variables included moisture content, bulk density, and antioxidant activity measured using the DPPH method. The results indicated that drying temperature significantly affected the moisture content, bulk density, and antioxidant activity of the Goroho analog rice. The highest antioxidant activity (indicated by the lowest, IC50) was achieved in treatment P1 (50°C) with a value of 65.33, while the lowest activity (highest IC50) was found in treatment P4 (80°C) with a value of 84.33. Furthermore, P1 (50°C) yielded the highest moisture content (17.33%) and bulk density (0.59 g/ml). Conversely, P4 (80°C) resulted in the lowest moisture content (6.66%) and bulk density (0.52 g/ml). Color analysis of the Goroho analog rice ranged from light cream to creamy yellow, with L* values between 76.7 and 82.2, a* values between -0.1 and 1.4, and b* values ranging from 3.5 to 8.8. Conclusion The study concludes that higher drying temperatures in the production of analog rice from Goroho flour lead to a decrease in antioxidant activity.
Co-Authors Amanda Koleangan Jenny E. A. Kandou Jolanda C. E. Lamaega Lucia C. Mandey Riel J. J Umboh Sherin Gratia Arvenia Latongki Yoakhim Y. E. Oessoe Yosua Taroreh