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All Journal Jurnal Agroekoteknologi Terapan Journal of Agriculture (JoA)
Oessoe, Yoakhim Y.E.
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Agriculture, Biological Sciences & Forestry Environmental Science

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The Effect of Mixing Coconut Dregs Flour and Wheat Flour on the Physical Properties and Fiber Content of Various Wet Cakes Oessoe, Yoakhim Y.E.; Lamaega, Jolanda; Paruntu, Meisye H.B.; Seilatuw, Elstin J.; Seilatuw, Yuslin; Lagombi, Christin
Jurnal Agroekoteknologi Terapan Vol. 5 No. 1 (2024): EDISI JANUARI-JUNI 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v5i1.51615

Abstract

The aims of this study were 1) to analyze the mixing of coconut dregs flour on swelling power in the manufacture of pumpkin mud cakes and pancakes 2) to analyze the effect of mixing coconut dregs flour on fiber content in the manufacture of pumpkin mud cakes and pancakes. This research is a laboratory test research, with the application of chemical analysis methods and further analysis of descriptive statistical data. The results of the research on the swelling power of mud cakes ranged from 12.5-25% and 35.42- 41.3% for pancakes. The highest swelling values were obtained for kue lumpur and pancakes with a mixture of 10% coconut dregs flour. While the crude fiber content ranges from 8.55-9.82% for kue lumpur and 3.06-3.81% for pancakes. The highest crude fiber content was obtained in the treatment of mixing 30% coconut dregs flour. Keywords: Coconut Dregs Flour, Fiber, Wet Cake, Mud Cake, Pancakes Abstrak Tujuan dari penelitian ini adalah 1) Menganalisis pencampuran tepung ampas kelapa terhadap daya kembang pada pembuatan kue lumpur labu kuning dan pancake 2) Menganalisis pengaruh pencampuran tepung ampas kelapa terhadap kadar serat pada pembuatan kue lumpur labu kuning dan pancake. Penelitian ini merupakan penelitian uji laboratorium, dengan penerapan metode analisis kimia dan selanjutnya dilakukan analisis data statistik secara deskriptif. Hasil penelitian daya kembang terhadap kue lumpur berkisar 12,5-25% dan 35,42- 41,3% untuk pancake .Nilai pengembangan tertinggi diperoleh kue lumpur dan pancake dengan pencampuran 10% tepung ampas kelapa. Sedangkan kadar serat kasar berkisar 8,55-9,82% untuk kue lumpur dan 3,06-3,81% untuk pancake. Kadar serat kasar tertinggi diperoleh pada perlakuan pencampuran 30% tepung ampas kelapa.   Kata Kunci : Tepung Ampas Kelapa, Serat, Kue Basah, Kue Lumpur, Pancake.
THE EFFECT OF ARABICA AND ROBUSTA COFFEE BLENDS ON CAFFEINE CONTENT, ACIDITY AND ORGANOLEPTIC PROPERTIES OF INSTANT COFFEE Langi, Tineke M; Paat, Frangky Jessy; Kusuma, Samuel D. A.; Oessoe, Yoakhim Y.E.; Liwu, Suzanne L.; Mamuaja, Christine F; Latumakulita, Luther A.; Tooy, Dedie; Rumambi, David P; Pinatik, Herry F; Mamarimbing, Rinny
Journal of Agriculture Vol. 2 No. 02 (2023): Research Articles, July 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i02.2806

Abstract

One of the types of coffee in Indonesia that can be processed into instant coffee is Gayo coffee. This research was conducted to find out the quality of instant coffee brewed in a mixture of arabica and robusta Gayo coffee. The method used in this research is a complete randomized design method (RAL) consisting of five treatments of a mixture of arabica coffee and robusta Gayo by making observations on acidity levels (pH), caffeine levels, and organoleptic of instant coffee brewing. The results showed that the mixed instant coffee types of Arabica and Robusta Gayo from each formulation produced different levels of acidity with a pH value of 5.55 – 6.43 and a different caffeine concentration with a value of 2.79% - 3.27% and qualified the quality requirements of the 2014 Indonesian National Standard (SNI) with a caffeine concentration value above a minimum of 2.5%. The brewing taste favored by the panelists was Gayo instant coffee, a mixture of 50% Arabica: 50% Robusta with a mild sour and bitter taste, a pH value of 5.94, and a caffeine content of 3.19%. The color and aroma of the coffee brewing favored by the panelists was Gayo instant coffee, a mixture of 70% arabica: 30% robusta with the quality of the brewing color of dark chocolate, the aroma of a little spice, the pH value of 5.55 , and the caffeine content of 2.79%.
ANTIOXIDANT ACTIVITY ON SARRABBA IS BASED ON THE PROPORTION OF RED GINGER EXTRACT (ZINGIBER OFFICINALE ROSCOE) AND CINNAMON EXTRACT (CINNAMOMUM VERUM J. PRESL) Oessoe, Yoakhim Y.E.; Assa, Jan R.; Paat, Frangky Jessy; Tangkeallo, Sindy C. T.; Tooy, Dedie; Koapaha, Teltje; Tumbelaka, Selvie; Mamuaja, Christine F; Latumakulita, Luther A.
Journal of Agriculture Vol. 2 No. 02 (2023): Research Articles, July 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i02.2832

Abstract

This study aims to evaluate the antioxidant activity, total phenol, yield and evaluation of the panelists' preference level including color, taste and aroma of instant sarabba. Sarabba is processed into an instant drink to extend the shelf life of the sarabba drink and is practical.  The research method used was a completely randomized design (CRD) method with 4 treatment levels of the proportions of red ginger extract and cinnamon extract namely A (100% : 0%), B (95% : 5%), C (90% : 10%) ) and D (85% :15%) with 3 repetitions. The analytical method used in this research is the Folin Chiocalteau method for the total phenol test, the DPPH (1,1-diphenyl, -2 picrylhydrazyl) method for the antioxidant activity test. The results showed that the IC50 of instant sarabba ranged from 662.13 - 886.93 ppm and total phenol ranged from 2.21 - 6.75 mgGAE/100 g sample. Treatment of the proportion of 100% red ginger extract and 0% cinnamon extract had the strongest antioxidant activity with IC50 of 662.13 ppm and total phenol with a value of 6.75 mgGAE/100 g simple
Co-Authors Assa, Jan Rudolf Dedie Tooy Kusuma, Samuel D. A. Lagombi, Christin Lamaega, Jolanda Liwu, Suzanne L. Luther Latumakulita Mamuaja, Christine F Maria F. Sumual Paat, Frangky Jessy Paruntu, Meisye H.B. Pinatik, Herry F Rinny Mamarimbing Rumambi, David P Seilatuw, Elstin J. Seilatuw, Yuslin Selvie Tumbelaka Tangkeallo, Sindy C. T. Taula’bi’, Mayestika S. D. Teltje Koapaha Tineke M. Langi