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Oessoe, Yoakhim Y. E.
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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Pengaruh Pencampuran Tepung Ampas Kelapa dan Tepung Terigu terhadap Sifat Fisik, Organoleptik dan Daya Kembang Pancake Seilatuw, Elstin; Oessoe, Yoakhim Y. E.; Lamaega, Jolanda Ch. E.
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.v14i2.50299

Abstract

The purpose of this study was to analyze the swelling power, crude fiber content, and determine the best organoleptic characteristics of pancakes by mixing coconut dregs flour and wheat flour. The research method used was a completely randomized design (CRD) with 4 treatments with a ratio of coconut dregs flour and wheat flour, namely P1 (control), P2 (10%:90%), P3 (20%:80%), and P4 (30%:70%). Each treatment consisted of 3 repetitions. The research data were processed using ANOVA and continued with the LSD test at the 5% test level, if there was an effect between treatments. The results of the research on swelling power ranged from 35.42-44.2% with the highest swelling value obtained by pancakes with a mixture of 0% coconut dregs flour. Based on the organoleptic test, mixing 20% coconut dregs flour obtained the highest level of preference, with a rating of 4.48-5 (netral-rather like). Crude fiber content ranges from 2.06-3.81%. Pancakes mixed with 30% coconut flour had the highest crude fiber content.
Penggunaan Susu Kedelai Sebagai Substitusi Susu Sapi Pada Pengolahan Es Krim Kelapa (Cocos Nucifera L.) Bororing, Chrisel Elgreit; Oessoe, Yoakhim Y. E.; Ludong, Maya M.
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.v14i2.50302

Abstract

The purpose of this study was to analyze the effect of soy milk substitution on protein content, melting power and the level of consumer preference for coconut ice cream. This research was conducted experimentally using RAL (completely randomized design), with 5 treatments. The formulation of cow's milk and soy milk consisted of A (100%: 0%), B (75%: 25), C (50%: 50%), D (25%: 75%), E (0%: 100%) in 3 replications. The data obtained were analyzed using the analysis of variance method or ANOVA (Analysis of Variant).
PENGARUH PENAMBAHAN SARI KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK HARD CANDY AIR KELAPA (Cocos nucifera L.) Wokas, Chichilia; Mandey, Lucia Cecilia; Oessoe, Yoakhim Y. E.; Lalujan, Lana E.; Mamuaja, Christine F.; Tuju, Thelma D. J.
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.v14i2.50698

Abstract

The purpose of this study was to evaluate the effect of the addition of mung bean juice on the level of liking, hardness, and analyze the water content, ash content, and reduced sugar content of coconut water hard candy. The research method used is the Completely Randomized Design (CRD) method with 5 treatments where A. The addition of 10% mung bean juice, B. The addition of 15% mung bean juice, C. The addition of 20% mung bean juice, D. The addition of 25% mung bean juice, E. The addition of 30% mung bean juice then measured the level of liking test, hardness test, water content, ash content and reducing sugar content. The results showed that coconut water hard candy with the addition of mung bean juice had no significant effect on the level of liking test on taste 4.76 (rather like) - 5.68 (like), aroma 4.56 - 5.36 (rather like), color 4.56 - 5.36 (rather like), and had a significantly different effect on the hardness test with an average value of 3.88 (rather hard) - 5.16 (neutral). The results showed that coconut water hard candy with the addition of nut juice had a significantly different effect and had an average value of water content of 0.60% - 2.44%, ash content of 0.32% - 1.19%, and the test of reducing sugar content showed that it had a not significantly different effect which ranged from 1.38% - 2.18%.
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.
Co-Authors Bororing, Chrisel Elgreit Christine Mamuaja Jolanda Ch. E. Lamaega, Jolanda Ch. E. Lana E. Lalujan Lepar, Dowens Melki Eldo Lucia Cecilia Mandey Maya M. Ludong Seilatuw, Elstin Sumual, Maria Fransisca Thelma D. J. Tuju, Thelma D. J. Wokas, Chichilia