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Kandou, Jenny E. A.
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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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
PENGARUH PENAMBAHAN SARI BUAH SIRSAK TERHADAP SIFAT SENSORIS MINUMAN ISOTONIK AIR KELAPA (Cocos nucifera L.) Lempoy, Wulan Kristie; Mandey, Lucia Cecilia; Kandou, Jenny E. A.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (2020): 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.11.1.2020.29972

Abstract

ABSTRACTThis study aims to determine the proportion addition of soursop juice and analyze the chemical contents of isotonic drink from mature coconut water (Cocos nucifera L.) This research was conducted by adding 100 ml, 200 ml, and 300 ml of soursop juice to 1000 ml of coconut water. The test parameters were organoleptic tests using hedonic methods including flavor, taste, and turbidity. The best treatment was followed by chemical testing including sodium, potassium, acidity (pH), total acid and total sugar. The result of organoleptic test showed that 1000 ml of coconut water without soursop juice addition has a value of 2,73 (neutral), while the addition of 100 ml soursop juice has a value of 3,43 (neutral), the addition of 200 ml soursop juice has a value of 3,54 (like), and the addition of 300 ml soursoup juice has a value of 3,71 (like). In conclusion, the best result is the addition of 300 ml soursop that had a mineral content of sodium as much as 469,36 mg/kg, potassium as much as 2014,45 mg/kg, pH 4,65, total acid 0,54% and total sugar 6,33%. Keywords: Isotonic Drinks, Soursop Juice, Coconut Water
Co-Authors Lempoy, Wulan Kristie Lucia Cecilia Mandey Sofyani, Selvy Sumual, Maria Fransisca