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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Lana E. Lalujan
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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Indonesia Penambahan Puree Kentang (Solanum tuberosum) dan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Fisikokimia & Sensoris Kue Lumpur Tepung Kentang: Indonesia Timotius O. Siwu; Erny J.N. Nurali; Riel J. J. Umboh; Lana E. Lalujan; Jolanda C. E. Lamaega; Yoakhim Y.E. Oessoe
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.v17i1.66265

Abstract

Kue lumpur is a traditional Indonesian cake that does not require gluten for volume development, making potato flour a potential non-gluten substitute for wheat flour. This study aimed to evaluate the physicochemical and sensory characteristics of potato flour-based kue lumpur enriched with potato puree and squash puree, while also utilizing downgraded potatoes from Modoinding, South Minahasa, as a value-added local raw material. A Completely Randomized Design (CRD) was applied with five treatments of potato puree to squash puree ratios (70:30 to 30:70) and three replications. The parameters analyzed included moisture content, texture, color (L*, a*, b*), and sensory acceptability. The results showed that moisture content ranged from 42.53% to 45.72%, texture from 9.35 to 11.70 N, and color values of L* 48.56–54.20, a* 0.80–3.33, and b* 28.93–38.96. Increasing the proportion of squash puree tended to increase moisture content and yellowness, while higher potato puree levels contributed to firmer texture. Sensory evaluation indicated that panelists’ acceptance ranged from neutral to like for color, aroma, taste, and texture. These findings suggest that the combination of potato and squash puree can produce acceptable non-gluten kue lumpur with favorable physicochemical and sensory properties based on local ingredients.
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.
Evaluasi Penanganan Pascapanen dan Mutu Fisik Dalam Rantai Pasok Wortel di Kecamatan Tomohon Timur Gregoria S. S. Djarkasi; Shanya E. Marie; Lana E. Lalujan; Maria F. Sumual
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.v17i1.67242

Abstract

Carrot production in Tomohon City has exhibited a significant downward trend, with declines of 6.9% (2021–2022) and 14.6% (2022–2023), indicating critical constraints within the production systems and postharvest management. This study aims to evaluate postharvest handling procedures, map the supply chain, and identify critical points of physical quality degradation for carrots in East Tomohon District. A descriptive qualitative method was employed, involving a survey of 25 farmers and 15 in-chain actors, in-depth interviews, and field observations. The results indicate that most farmers (64%) and in-chain respondents (93%) have implemented basic postharvest handling, although methods remain largely market-driven. A key finding identifies that the critical point for physical damage occurs during the pre-harvest and harvesting stages (reaching 33%–50% due to agroclimatic factors), while the risk of damage during transportation is minimal. Furthermore, there is a notable power asymmetry, with 68% of quality grading being subjectively controlled by buyers. Although traditional markets dominate the local landscape, Tomohon carrots have established a regional reach, supplying markets in Kalimantan, Maluku, and Papua. This study recommends the standardization of harvesting techniques and the strengthening of farmer institutions to mitigate food loss and enhance the bargaining position of producers within the regional supply chain.
Co-Authors Erny J.N. Nurali Gregoria S. S. Djarkasi Jenny E. A. Kandou Jolanda C. E. Lamaega Lucia C. Mandey Maria F. Sumual Riel J. J Umboh Shanya E. Marie Siski S. Kandong Teltje Koapaha Timotius O. Siwu Yoakhim Y.E. Oessoe