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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Agroekoteknologi Terapan Jurnal Ilmiah Sains
Sumual, Maria Fransisca
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Environmental Science Mathematics Physics

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PENGARUH PENAMBAHAN SARI JERUK NIPIS TERHADAP SIFAT SENSORIS SELAI TOMAT (Lycopersicum esculentum Mill.) Tandikura, Defyanti T.; Lalujan, Lana E.; Sumual, Maria Fransisca
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.1.2019.28217

Abstract

Abstract Jam is a semi-solid or thick food made from 45 parts weight of fruit pulp and 55 parts weight of sugar. The basic ingredients of jam include fruit pulp, sugar, citric acid and pectin. Tomato is a horticultural product that is very easily damaged. One alternative to processing tomatoes is by making it to be a jam. Tomatoes contain pectin and acids so that they are eligible for making jam. Lime is a fruit that contains citric acid which is often used as a flavor enhancer and source of natural acids in food and beverage products. The purpose of this study was to determine the concentration of lime juice in making tomato jam based on sensory properties. The research method used was Completely Randomized Design with the treatment of adding lime juice with different concentrations. Sensory testing of tomato jam with the parameters of color, taste, smell and texture that are preferred and have easy topical power is sample B (2%) which has a moisture content of 23.93%, acidity (pH) 4.12, total acid 0, 78% and vitamin C 32.65 mg / 100 g.Keywords: Jam, Tomato, Lime
PENGARUH PENAMBAHAN TEPUNG TAPIOKA DALAM PEMBUATAN BISKUIT BERBAHAN BAKU TEPUNG UBI BANGGAI (Dioscorea alata L.) Sofyani, Selvy; Kandou, Jenny E. A.; Sumual, Maria Fransisca
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.2.2019.29117

Abstract

ABSTRACTThe purpose of this study was to determine the proportion of tapioca flour that needs to be added in the manufacture of biscuits made from Banggai yam flour, based on sensory and chemical properties. This research used a Completely Randomized Design (CRD) with the addition of tapioca flour at four levels as treatments, i.e. A: 0%; B: 5%; C: 10%; D: 15%, which was triplicated. The parameters observed were organoleptic testing for the degree of preference for taste, aroma, color and texture. The chemical composition of the biscuits was analyzed and the energy value was calculated. Overall, the level of preference given by the panelists on the Banggai yam biscuits without the addition of tapioca flour was 3.68 (like) out of 5 as the highest value. It can be concluded that tapioca flour does not need to be added in making Banggai yam biscuits. Banggai yam biscuits have a hardness of 1.93 mm / g / sec. and energy value of 422.62 kkal, with the composition of 3.98% moisture, 8.13% protein, 11.10% fat, 3.68% ash, 72.55% carbohydrates, and 0.56%. crude fiber.  Keywords: Banggai yam, tapioca flour, biscuits
PENAMBAHAN SARI JERUK KALAMANSI (Citrus microcarpa, B.) DALAM PEMBUATAN SELAI PEPAYA Sianipar, Yessica Hartita; Sumual, Maria Fransisca; Assa, Jan Rudolf
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 12, No 1 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v12i1.38854

Abstract

ABSTRACTThe research was purposed to determine the addition of kalamansi orange juice and analyze the sensory and chemical characteristics of papaya jam. The research used a completely randomized trial design method with the treatment of adding kalamansi orange juice with concentrations of 0%, 5%, 10%, 15% and 20%. The sensory test of papaya jam with the observed parameters was organoleptic test of preference level with hedonic scale and scoring test for jam rub power. Followed by an analysis of the chemical properties of papaya jam, the level of acidity (pH), total acid, vitamin C and total sugar in papaya jam which got a high level of preference.The preferred level of papaya jam with the addition of kalamansi orange juice 0% to 20% had an average value in terms of color 3.72-4.08, in terms of taste 3.08-4.00, in terms of aroma 2.92-3, 48 and in terms of texture 2.92-3.80. To the power of papaya jam with the addition of orange juice from 0% to 20% had an average value of 2.96-4.32. In conclusion, the addition of 10% kalamsi orange juice had a preferred level of preference with a pH composition of 4.05, a total acid of 0.84%, vitamin C 27.43 mg / 100 g and a total sugar of 52.56%. Keywords: Jam, Papaya, Kalamansi. ABSTRAKPenelitian ini bertujuan untuk menentukan penambahan sari jeruk kalamansi dan menganalisis karakteristik sensoris dan kimia pada selai pepaya. Penelitian ini menggunakan metode percobaan rancangan acak lengkap dengan perlakuan penambahan sari jeruk kalamansi dengan konsentrasi 0%, 5%, 10%, 15% dan 20%. Pengujian sensoris selai pepaya dengan parameter yang diamati adalah uji organoleptik tingkat kesukaan dengan skala hedonik dan uji scoring untuk daya oles selai. Dilanjutkan dengan analisis sifat kimia selai pepaya yaitu, tingkat keasaman (pH), total asam, vitamin C dan total gula pada selai pepaya yang mendapatkan tingkat kesukaan tinggi. Tingkat kesukaan selai pepaya dengan penambahan sari jeruk kalamansi 0% sampai 20% memiliki nilai rata-rata dari segi warna 3,72-4,08, dari segi rasa 3,08-4,00, dari segi aroma 2,92-3,48 serta dari segi tekstur 2,92-3,80. Terhadap daya oles selai pepaya dengan penambahan sari jeruk kalamansi 0% sampai 20% memiliki nilai rata-rata 2,96-4,32. Pada kesimpulannya penambahan sari jeruk kalamansi 10% memiliki tingkat kesukaan yang disukai dengan komposisi pH 4,05, total asam 0,84%, vitamin C 27,43 mg/100 g dan total gula 52,56%. Kata kunci: Selai, Pepaya, Jeruk Kalamansi.
Fortification of Cocogurt Made From Coconut (Cocos nucifera L.) Milk With Yellow Yam (Ipomea batatas L.) Puree Cenny Sulastri Br Pandiangan; Maria Fransisca Sumual; Lucia Cecilia Mandey
Jurnal Ilmiah Sains Volume 22 Nomor 2, Oktober 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.265 KB) | DOI: 10.35799/jis.v22i2.43912

Abstract

This study aims to fortify yogurt from coconut milk (cocogurt) with yellow sweet potato puree and its effect on pH, viscosity, total lactic acid bacteria, and identify sensory properties of preference for taste, aroma, color, and texture. The method used in this research is the manufacture of yogurt starter, coconut milk, and yellow yam puree, the test parameters include acidity test (pH value), viscosity, total lactic acid bacteria and organoleptic test. This study used a completely randomized design (CRD) with 6 additional treatments of yellow yam puree: P0(0%), P1(5%), P2(10%), P3(15%), P4(20%), P5(25%). The results showed that fortification of cocogurt with yellow yam puree produced cocogurt with lower acidity (pH) (3.38-4.71), viscosity (4.46-6.85 cP) and total lactic acid bacteria (2,3 x 105 - 6.5 x 105 cfu/ml) is increasing. This study concluded that the best cocogurt treatment was found in the fortification of 5% yellow yam puree with a pH value of 4.39, viscosity 4.46 cP, total lactic acid bacteria 2.3 x 105 cfu/ml and sensory properties of preference for taste, aroma, color, texture shows the score of the results of the scale (6), namely likes. Keywords: cocogurt; coconut milk; yellow yam puree  Fortifikasi Cocogurt Santan Kelapa (Cocos nucifera L.) Dengan Puree Ubi Jalar Kuning (Ipomea batatas L.) ABSTRAK Penelitian ini bertujuan untuk melakukan fortifikasi yogurt dari santan kelapa (cocogurt) dengan puree ubi jalar kuning dan pengaruhnya terhadap pH, viskositas, total bakteri asam laktat, dan mengidentifikasi sifat sensoris tingkat kesukaan rasa, aroma, warna, dan tekstur. Metode yang digunakan dalam penelitian ini adalah pembuatan starter yogurt, santan kelapa, dan puree ubi jalar kuning. Parameter uji meliputi uji derajat keasaman (nilai pH), viskositas, total bakteri asam laktat serta uji organoleptik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan penambahan puree ubi jalar kuning : P0(0%), P1(5%), P2(10%), P3(15%), P4(20%), P5(25%). Hasil penelitian menunjukan bahwa fortifikasi cocogurt dengan puree ubi jalar kuning menghasilkan cocogurt dengan derajat keasaman (pH) yang semakin rendah (4,71-3,38), viskositas (4,46-6,85 cP) dan total bakteri asam laktat (2,3 x 105-6,5 x 105 cfu/ml) semakin meningkat. Penelitian ini menyimpulkan perlakuan terbaik cocogurt terdapat pada fortifikasi puree ubi jalar kuning 5% dengan nilai pH 4,39, viskositas 4,46 cP, total bakteri asam laktat 2,3 x 105 cfu/ml dan sifat sensoris tingkat kesukaan rasa, aroma, warna, tekstur menunjukan skor hasil skala (6) yaitu suka. Kata kunci: cocogurt; puree ubi jalar kuning; santan kelapa
Proximate Analysis Of Collagen Cockatoa Fish Scales (Scarus sp.) Herson, Nur Afiah; Sumual, Maria Fransisca; Rumengan, Inneke F. M; Pongoh, Jantje; Mandey, Lucia C.
Jurnal Agroekoteknologi Terapan Vol. 4 No. 2 (2023): EDISI JULI-DESEMBER 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i2.52484

Abstract

Collagen is the main component of the dermis layer of skin (bottom of the epidermis) which is made by fibroblast cells. Collagen sourced from marine biological materials in the form of properly extracted fish scales can be an alternative source to collagen from cows and pigs. This research aims to analyze the composition of the collagen material (proximate) of Cockatua fish (Scarus sp) scales. This research was carried out in March 2023 – August 2023 at the regional technical implementation unit, Laboratory for Development and Quality Testing of Fishery Products, Gorontalo Province. Proximate analysis of parrot fish scale collagen was carried out on four parameters, namely water content, ash content, fat content and protein content. The proximate analysis method refers to the SNI 2354.2:2015 (moisture content), SNI 01-2354.1-2006 (dust content), SNI 01-2354.4-2006 (protein content), SNI 2354-3:2017 (fat content). The water content of parrotfish scale collagen is 4.35%, ash content is 0.76%, protein content is 82.17% and fat content is 1.18%. From the results of the proximate analysis it is known that all observation parameters have met BSN 8076:2014 standards. Keywords : Collagen, parrot fish scale, proximate Abstrak Kolagen merupakan komponen utama lapisan kulit dermis (bagian bawah epidermis) yang dibuat oleh sel fibroblast. Kolagen yang bersumber dari bahan hayati laut berupa sisik ikan yang terekstraksi dengan tepat dapat menjadi sumber alternatif selain kolagen dari sapi dan babi. Penelitian ini bertujuan untuk menganalisis komposis bahan (proksimat) kolagen sisik ikan kakatua (Scarus sp). Penelitian ini dilaksanakan pada bulan Maret 2023 – Agustus 2023 di unit pelaksana teknis daerah Laboratorium Pembinaan dan Pengujian Mutu Hasil Perikanan Provinsi Gorontalo. Analisis proksimat kolagen sisik ikan kakatua dilakukan pada empat parameter yaitu kadar air, kadar abu, kadar lemak dan kadar protein. Metode analisis proksimat mengacu pada metode SNI 2354.2:2015 (kadar air), SNI 01-2354.1-2006 (kadar debu), SNI 01-2354.4-2006 (kadar protein, SNI 2354-3:2017 (kadar lemak). Hasil penelitian menunjukkan kadar air dari kolagen sisik ikan kakatua yaitu 4.35 %, kadar abu 0.76 %, kadar protein 82.17 % dan kadar lemak 1.18 %. Dari hasil analisis proksimat diketahui seluruh parameter pengamatan telah memenuhi standar BSN 8076:2014. Kata kunci : kolagen, sisik ikan kakatua, proksimat.
Penambahan Carboxymethyl Celullose (CMC) Pada Susu Kacang Kenari (Canarium indicum, L.) Untuk Meningkatkan Stabilitas Emulsi dan Tingkat Kesukaan Panelis Hizmadin, Ambar; Sumual, Maria Fransisca; Djarkasi, Gregoria S. S.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 14 No 2 (2023): 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.v14i2.49855

Abstract

This research was to determine the best CMC concentration treatment improve the stability of the emulsion and panelist acceptability milk of canarium nut. The study was based the RAL method with 5 treatments where A. 0% CMC, B. 0.4% CMC, C. 0.8% CMC, D. 1.2% CMC, and E. 1.6% CMC were then measured for emulsion stability, viscosity, total dissolved solids , pH measurement and panelist acceptability of canarium nut milk. The results of measuring the stability of the emulsion A. 0,22%,  B. 0,17%, C. 0,11%, D. 0,06% and E. 0,03%. The viscosity of A. 21,26 cP, B. 30,18 cP, C. 36,65 cP, D. yaitu 37,63 cP, dan E. 41,24 cP. Total dissolved solids A. 8.53 ˚Brix, B. 8.83 ˚Brix, C. 12.53 ˚Brix, D. 13.23 ˚Brix and E. 13.96 ˚Brix. The pH value of A. 6.60, B. 6.65, C. 6.72, D. 6.73 and E. 6.80. Milk of canarium nut with a concentration of 1,6% CMC resulted in the most stable emulsion level with a creaming index value of 0,03%. The addition  CMC to milk of canarium nut did not improve the panelist acceptability because the highest average was in the treatment without the addition of CMC (0% CMC) with a value of 4,90 (much prefer).
Pengaruh Konsentrasi Asam Sitrat Terhadap Sifat Fisik Dan Kimia Tepung Kentang (Solanum tuberosum L.) Lepar, Dowens Melki Eldo; Oessoe, Yoakhim Y. E.; Sumual, Maria Fransisca
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 14 No 2 (2023): 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.v14i2.54532

Abstract

The aim of this study was to analyze the effect of citric acid concentration on the physicochemical properties of potato starch (Solanum tuberosum L.), especially the superjon variety. This study used a completely randomized design (CRD) method which consisted of 4 treatments and 3 repetitions. In treatment P0 (citric acid concentration 0% water 1000 ml). P1 (citric acid concentration 1% water 1000 ml). P2 (citric acid concentration 2% water 1000 ml) and P3 (citric acid concentration 3% water 1000 ml). The research results were processed using ANOVA, if there was a significant difference it would be followed by a 5% LSD test. The research results obtained were pH, 3.22-5.84, color, L* 69.53-75.76, a* -2.63-0.1, b* 13.03-19.63, levels water, 8.33-12.83%, ash content, 2.17-2.67%, gelatinization temperature 70.06-72.38°C, kamba density 0.81-0.85 gr/ml. The best physicochemical characteristics of potato starch were soaked in potato tubers in a 3% citric acid solution which had a characteristic L* value of 75.76, a* value of -2.63, b* value of 18.7, water content of 8.83%, degree acid (pH) 3.22, density 0.81 g/ml, gelatinization temperature 70.06°C, and ash content 2.17%. The use of citric acid in the processing of super jhon potato starch effectively inhibits the browning reaction. The characteristics of the flour produced have a significant effect, especially at higher levels of color brightness and low moisture content.
Pengaruh Cara Dehidrasi Terhadap Karakteristik Daun Leilem (Clerodendrum minahassae Teijsm. & Binn) Rombelayuk, Reniaty; Sumual, Maria Fransisca; Lalujan, Lana Elisabeth
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 15 No 1 (2024): 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.v15i1.55813

Abstract

The purpose of this study is to obtain a dehydration method that can preserve the characteristics of fresh leilem leaves. The method used in this study was a Complete Randomized Design (CRD) with 4 treatments i.e; A1 (Sunlight ±31-500C), A2 (Chiller ±4-80C), A3 (room temperature ±26-300C), and A4 (Oven 600C). Each treatment is repeated 3 times. Further research results are processed using ANOVA, if there is significount influence, it is continued with a 5% BNT test. The results showed that influence of various dehydration methods on color, water content, chlorophyll, vitamin C, and rehydration of leilem leaf. Dehydration using sunlight has an L* value of 26.63, 4,49% moisture content, 31.961 mg /L total chlorophyll, 0.027ppm vitamin C, and the rehydration ratio of 2.21. Leilem leaves dehydrated using Chiller have an L* value of 29.70, 12,60% moisture content, 45.792 mg/L total chlorophyll, 0.050 ppm vitamin C, and the rehydration ratio of 2.32. In the leilem leaf dehydration method room temperature  has L* 28.67 strands, 5,54% moisture content, 41.281 mg/L total chlorophyll, 0.034 ppm vitamin C, and the rehydration ratio of 1.81. Leilem leaf dehydration using an oven has an L* value of 22.93, 3,05% moisture content, 42,132 mg/L total chlorophyll, 0.033 ppm vitamin C, and the rehydration ratio of 1.85. The best method dehydration of leilem leaves is under chiling temperature 4-80C in the chiller .The physicochemical properties of leilem leaves produced are green, showing the stability of chlorophyll pigment and has the highest water absorption of rehydration ratio.  
Co-Authors Assa, Jan Rudolf Cenny Sulastri Br Pandiangan Gregoria S. S. Djarkasi Herson, Nur Afiah Hizmadin, Ambar Inneke F. M Rumengan Jantje Pongoh Kandou, Jenny E. A. Lalujan, Lana Elisabeth Lana E. Lalujan Lepar, Dowens Melki Eldo Lucia Cecilia Mandey Oessoe, Yoakhim Y. E. Rombelayuk, Reniaty Sianipar, Yessica Hartita Sofyani, Selvy Tandikura, Defyanti T.