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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Lucia C. Mandey
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.
Karakteristik Kimia dan Organoleptik Virgin Coconut Oil (VCO) dengan Penambahan Bubuk Daun Mint (Mentha piperita L.) Siski S. Kandong; Lucia C. Mandey; Lana E. Lalujan; Jenny E. A. Kandou; Riel J. J. Umboh; Teltje Koapaha
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.v17i1.66552

Abstract

This study aimed to determine the effect of adding mint leaf powder (Mentha piperita L.) at different concentrations (0%, 1.25%, 1.75%, and 2.25%) on the chemical and organoleptic characteristics of Virgin Coconut Oil (VCO). A Completely Randomized Design (CRD) with four treatments and three replications was used. Parameters tested included moisture content, free fatty acids (FFA), peroxide value, viscosity, and organoleptic attributes (color, aroma, taste) evaluated by 25 semi-trained panelists. Results showed that the addition of mint leaf powder significantly affected moisture content, peroxide value, and FFA. Moisture content (0.11-0.14%) and FFA (0.15-0.19%) met the SNI 7381:2008 standards, while the peroxide value (4.31-6.58 mg eq/kg) exceeded the maximum limit. Organoleptic tests indicated that the control treatment (P0) was most preferred by panelists compared to treatments with mint powder.
Co-Authors Christine F. Mamuaja Jenny E. A. Kandou Jolanda C. E. Lamaega Lana E. Lalujan Riel J. J Umboh Sherin Gratia Arvenia Latongki Siski S. Kandong Teltje Koapaha Yoakhim Y. E. Oessoe