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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal MIPA CHEMISTRY PROGRESS Jurnal Ilmu dan Teknologi Pangan JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI agriTECH Public Health of Indonesia Indonesian Food and Nutrition Progress Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Promotif Preventif Jurnal Agroekoteknologi Terapan Asian Journal of Community Services (AJCS) Jurnal Ilmiah Sains COCOS
Gregoria S. S. Djarkasi
Sam Ratulangi University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Environmental Science Health Professions Industrial & Manufacturing Engineering Mathematics Physics Public Health Social Sciences

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MUTU BUBUK CABAI HASIL PENGERINGAN ENERGI MATAHARI DENGAN SUMBER PANAS PENGGANTI [Chilli Powder Quality Dried Using Solar Dryer With Heat Source Energy Replacement] Tongkeles, Nelly S.; Djarkasi, Gregoria S.S.; Wenur, Frans
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

Solar dryer with heat source energy replacement is one of environmental drying technology. This research aimed to determine water content, color analysis, vitamin C, total molds from chili powder, and dried chilli yield as quality for dried chili. Results showed moisture content of dried Red chilli and Local Chilli using solar dryer with heat source energy replacement are 7.3%bb and 6.24%bb, needs 10 hours and 8 hours respectively. Whereas moisture content of the same materials with conventional drying method are 11.89%bb and 8.63%bb, needs 71 hours and 41 hours respectively. Furthermore, color analysis of dried Red chili and Local Chilli and its powder using a dryer gives value of ​L a+ b+ higher than same materials and its powder with conventional drying methods. Vitamin C content on powder of those materials using a drier is higher at 54.33mg/100g and 27.73mg/100g respectively, while with the same material by conventional drying methods implies that 36.33 mg/100g and 8.60 mg/100g. Total mold analysis has highest value on Red chilli powder and Local Chilli powder with conventional drying methods are 6.46x102 colonies/g and 2.06x102 colonies/g. Whereas Local Chilli powder which dried using a dryer there is no mold, followed by dried Red chilli powder that is 1.1x102 colonies / g. The yield of dried Red chillies and Local Chilli ranged between 24.97%-32.17%, whereas the yield of dried chili with conventional methods is lower than using a dryer.   Key word: Quality, Chilli powder, Solar dryer
Study of Physical Chemistry of Rice Analog Baruk Agostarch Heat Moisture Treatment (HMT) With The Addition of Flour Composites Sede, Viviyanti J.; Mamuaja, Christine F.; Djarkasi, Gregoria S. S.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

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Sago baruk (Arenga microcarpa) is one food that can be eaten as a source of carbohydrate. This study aims to get the right formulation and the best analogue for the manufacture of composite flour rice that consumers preferred, analyzing physical chemistry rice flour composite analog and analog getting rice starch which has resiten and increase its nutritional value. The research begins with manufacture baruk sago starch, sago starch manufacture baruk modification Heat Moisture treatments (HMT), the manufacture of flour and flour-making bulbs purse red beans and rice manufacture analog. The experimental design used was completely randomized design (CRD) with 7 (seven) treated with 3 (three) replications with a ratio of P1: 100% Starch Sago Natural (control), P2: 100% Starch Sago modification HMT, P3: 90% Starch Sago Modification HMT + 5% Wheat Bulbs purse + 5% Flour Red Beans, P4: 80% starch Sago Modification HMT + 10% Wheat Bulbs purse + 10% Flour Red Beans, P5: 70% starch Sago Modification HMT + 15% Flour Bulbs purse + 15% Flour Red Beans, P6: 60% Starch Sago Modification HMT + 20% Flour tubers purse + 20% Flour Red Beans, P7: 50% Starch Sago Modification HMT + 25% Flour tubers purse + 25% Flour Red Beans . To get the exact formula and favored by consumers, the comparison is done organoleptic test for flavor, aroma, color and texture then performed physical analysis of texture, color test, gelatinization temperature, density Kamba, weight of 100 grains, whereas the chemical analysis, namely: Level of water ash, protein content, fat content, starch, amylose, amylopectin and starch digestibility in vitro against most favored treatment.  The results show thatthe most preferred formula is P6 which is the ratio: 60% Sago Starch Modified Starch HMT + 20% + 20% Bulbs purse Red Bean Flour. Physical analysis ie texture: 2 mm / g.det, Kamba density of 0.497 g / ml, weight of 100 grains: 4.480 g, Test color L * 36.56, a * 8.56 b * 16.22, gelatinization temperature of 65 OC with a time of 31 minutes. Sedangakn Chemical analysis results are: 14.10% moisture content, ash content of 0.93%, 5.83% protein content, fat content 0.2%, 73% starch content, amylose 20.66%, 52.34% amylopectin , and in vitro starch digestibility 8.68%. Keywords : analog rice, sago baruk, starch
Estimation of Shelf Life “Halua Kenari” using Accelerated Shelf Life Testing (ASLT) Method Arrhenius Model at Small And Medium Enterprises at Sitaro Archipelago Pongajow, Novke J.; Djarkasi, Gregoria S. S.; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

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The halua kenari is one of the signature product from North Sulawesi especially Minahasa and Siau. Fat and oil oxidation processes lead to taste and flavor dislike and degradation of nutrition and functional characteristics. Beside chemical composition, halua kenari degradation accelerated by improper handling and packing during transportation, distribution, and storage by consumer and seller. The aims of this research is to predict shelf life of halua kenari production of  Small And Medium Enterprises at District of Sitaro Archipelago with accelerated shelf life testing model (Arrhenius) and to get shelf life model of halua kenari production at small and medium enterprises at Sitaro Archipelago. This research was done in two stages which is determination of quality characteristic of halua kenari by chemical analysis and organoleptic test and shelf life of halua kenari by Accerelated Shelf Life Testing (ASLT) Model. Product was stored at extreme temperature to fasten deterioration. Data extrapolated to mathematical model Arrhenius. The processing characteristic, temperature, and  storage are very significant to quality degradation and shelf life of halua kenari. The shelf  life of halua kenari product with low fat and oil (A1) that stored at 30 o C is 106 days, as halua kenari with high fat and oil stored in the same temperature and days, found : A2 with 18 days shelf life, A3 with 23 days shelf life, and A4 with 17 days shelf life. Keywords : the halua kenari, the shelf life, Arrhenius model, water content, and FFA
KANDUNGAN FENOLIK DAN AKTIFIVATS ANTIOKSIDAN EKSTRAK KULIT ARI KENARI (Canarium vulgare Sp.) Djasibani, Hemy R.; Djarkasi, G.S. Suhartati; Suryanto, Edi
Jurnal Ilmu dan Teknologi Pangan Vol 1, No 1 (2013)
Publisher : Pascasarjana Unsrat

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Canary is original plants Indonesia which growing many in Indonesia area part of east, like North Sulawesi, Maluku, Seram and Alor island. This study aims to determine the total conten of phenolic compounds and antioxidant activity of extracts of canary husk of some species of Canarium vulgare Sp. solvent is hexane, ethanol, ethyl acetate and acetone. Results showed that the canary husk extract of Canarium vulgare Sp. species has a total phenolic content and antioxidant activity are great. Highest total phenolic content of the extract produced by solvent acetone was 171.0 mg/kg, followed by extracts of ethyl acetate, ethanol, and hexane has a total phenolic content of consecutive 111,17 mgkg, 99,67 mg/kg, and 67,17 mg/kg and the highest antioxidant activity in the solvent ethyl acetate extract of 93.66% followed by 92.97% acetone extract, ethanol amounted to 89.92% and by 14.45% hexane. Result of this research indicate that canary husk acetone extract have fenolik content and highest antioxidant.
Chemical Characteristics and Antioxidant Activity of Instant Drink Lemon Kalamansi (Citrus microcarpa) with Addition of Clove Leaf (Eugenia carryophyllus) and Nutmeg Meat (Myristica fragrans) Extracts Edam, Mariati; Suryanto, Edi; Djarkasi, Gregoria S. S.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 1 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Lemon kalamansi, clove leaf and meat nutmeg have bioactive compounds that have potential as antioxidants so it can serve as raw material for made of instant drink. This study aims to analyze the chemical characteristics and antioxidant activity of instant drink lemon kalamansi with the addition of clove leaf and meat nutmeg extract. The research method is experimental research with a completely randomized design as many as three levels of treatment with three replications arranged in the form of formulations. The results showed that the instant drink lemon kalamansi characteristics containing antioxidant such as phenolic compounds which range from 24,50-130,51 µg/mL (highest in formulation B is the addition of clove leaf extract 20%), vitamin C ranged 278,70-390,55 mg/100 g bahan  (highest in formulation B is 390,55 mg/100 g bahan), as well as the activity of antioxidant free-radical scavengers ranged 18,11-46,73% (formulation B, namely the addition 20% of clove leaf extract showed the highest activity in counteract free radicals). Based on the results of this study it can be concluded that the instant drink lemon kalamansi with the addition of meat nutmeg and clove leaf extract contains antioxidant compounds that have potential as functional drinks. Keywords: antioxidant, clove leaf, instant drink, kalamansi, nutmeg meat
Antioxidant's Activity of Avocado (Persea americana Mill.) Seeds Extract Coating by Nanochitosan Anggraeny, Dyta; Rumengan, Inneke F. M.; Djarkasi, Gregoria S. S.; Suptijah, Pipih
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 2 (2017)
Publisher : Pascasarjana Unsrat

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Abstract

An increasing production of avocado in Indonesia  has resulted in abundant seeds as wastes. Avocado’s seeds contain potential antioxidant compound, such as phenolic compound, which could be exploited for human consumption. Utilization of seeds as functional food could be more efficient by coating with a certain substance. Chitosan is a bio-compatible and non-toxic compound, and could be used as coating agent in the form of nanochitosan. The purpose of this study was to evaluate the content of  phenolic-compound in extract of avocado’s seed with and without coated by nanochitosan. In this study, the extract of avocado’s seed was coated with  Parrot fish scale (Scarus sp) derived nanochitosan, compared with nanochitosan from crab’s shell. Nanochitosan was prepared from chitosan by gelation ionic method. The results show that avocado’s seed extract has 44.89 mg/Kg of phenolic content,  much lower than the content in the extract coated with nanochitosan of fish and crab shell, which were 84.08  and 113,67 mg/Kg, respectively.   Therefore, coating with nanochitosan was proven increasing the phenolic compound in the extract of avocado’s seed.  Keywords: avocado, nanochitosan, phenol
Pendugaan Daya Simpan Manisan Tomat Kering dengan Metode ASLT (Accelerated Shelf-Life Testing) Model Arrhenius Djarkasi, G. S. Suhartati; Sumual, Maria F.; Lalujan, Lana E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 2 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.2.2017.18702

Abstract

This study aims to make dried tomato sweets and to estimate their shelf life using the Arrhenius model of ASLT (Accelerated Shelf-life Testing). The ASLT method with the Arrhenius Model is a=technique for predicting the shelf-life of food products that is sensitive to temperature changes. The tests were carried out at temperatures of 30⁰C, 40⁰C, and 50⁰C, the products stored for 25 days to see the quality changes through sensory evaluation, including color, taste, texture, and aroma of dried tomato sweets. It was selected by the Arrhenius model that color parameters was the critical parameter to determine the shelf life of dried tomato sweets. The largest R2 value was used to determine the shelf-life of the product, i.e. the preference test of taste which showed the reaction at 0 (zero) order by the equation y = -2045,8x + 3,5196 with R2 = 0,9886. The shelf life of dried tomato sweets is 3 months 11 days.Keywords: Shelf-life, dried sweetened tomato, ASLT model.
KOMPOSISI KIMIA DAN GIZI JAGUNG LOKAL VARIETAS ’MANADO KUNING’ SEBAGAI BAHAN PANGAN PENGGANTI BERAS Lalujan, Lana E.; Djarkasi, G. S. Suhartati; Tuju, Thelma J. N.; Rawung, Dekie; Sumual, Maria F.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.1.2017.16351

Abstract

Increasing health concerns regarding a more balance diet have encouraged some people to have less rice in their basic daily menu in order to accommodate low glicemic carbohydrates energy sources in their diet. Corn products are considered not only have low-to-medium glycemic index but also have high fiber content. Nowadays, more people in Minahasa and Manado area have basic meals of rice have been fully or partially replaced by corn mill product (locally called corn rice). A local variety corn, named Manado Kuning, is among the most popular corn to be processed and sold as rice corn in Manado and Minahasa area. It chemical and nutritional properties, therefore, were analyzed in order to evaluate it merits as a rice substitute or alternative. The results showed that the corn grown at different location in greater Minahasa area has slightly different composition. The protein, fiber, carbohydrate and total carotene contents of the grits product were 10 – 11 %, 0.26 – 0.85%, 75 – 76% and 10 – 11mg/100 g respectively. Among twenty main amino acids, the grits product contain only 13 significant amino acids that ranging from the lowest 0.36% (methionine) to the highest 1.93% (aspartic acid). The color of the corn product (grits) was seen similar in all samples. It seemed that its low fiber content made it less potential to provide low glycemic product because some of the fiber was lost during milling to produce grits. In order for the local corn to have lower glycemic content, the whole seed should be used in final product.
Sifat Sensoris Dan Kimia Selai Kelapa Muda (Cocos nucifera L) Dan Buah Naga Merah (Hylocereus polyrhizus) Thio, J.; Djarkasi, G. S.S.; Lalujan, L.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): 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.9.2.2018.23247

Abstract

Jam is a semi-solid food ingredient that can be smeared and made from at least 45 parts by weight of a fruit pulp and 55 parts by weight of sugar. Coconut is one of the best known and widely distributed palms in the tropics. One of the derivative products that can be processed from coconut is jam. Red dragon fruit contains β-sianin which has a red-purple color and functions as a natural pigments. This research aims to obtain the preferred formulation of coconut jam and red dragon fruit by evaluating several chemical properties. This research used a completely randomized design with treatment of the ratio between coconut and red dragon fruit (100%; 90%: 10%; 80%: 20%; 70%: 30%; 60%; 40%; 50%: 50%) and replicated three times. Parameters analyzed were water content, total acid, total sugar and sensory evaluation for color, smell, taste, and smear. The results showed that the formulation of coconut jam and red dragon fruit preferred by the panelists was treatment of 70% coconut + 30% red dragon fruit with a value of color 5.84 (like), smell 5.32 (rather like), taste 5.12 (rather like), smearing power 5.56 (easy to smear), moisture content 34.71%, total acid 0.37%, total sugar 43.59%.Keywords : coconut, red dragon fruit, jam
PENERAPAN TEKNOLOGI PENGOLAHAN MANISAN BUAH PADA KELOMPOK IBU-IBU WKRI DI KELURAHAN TAAS KECAMATAN TIKALA KOTA MANADO Djarkasi, G. S. Suhartati; Sumual, Maria F.; Lalujan, Lana E.
JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Vol 5, No 2 (2018)
Publisher : JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI

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Abstract

Manisan adalah salah satu jenis makanan ringan dari buah-buahan dan sayuran yang diolah menggunakan gula pasir. Produk manisan buah sangat disukai oleh masyarakat karena rasanya yang manis bercampur asam dengan rasa khas buah. Teknologi pengolahan manisan buah merupakan salah satu bentuk usaha yang diterapkan selain untuk pengawetan juga untuk menambah penganekaragaman bentuk penyajian dan meningkatkan nilai tambah buah dari segi ekonomi.Tujuan Program Kemitraan Masyarakat di kelurahan Taas ini adalah untuk memberikan pengetahuan mengenai teknologi tepat guna pengolahan buah-buahan seperti tomat,nenas, dan pepaya menjadi manisan. Juga mendorong peserta dalam meningkatkan kreativitas dan meningkatkan ekonomi keluarga dengan ketrampilan yang diperoleh dari kegiatan ini. Pelaksanaan kegiatan program kemitraan masyarakat berupa penyuluhan dan pelatihan Teknologi Tepat Guna Pengolahan Manisan Buah. Pada kegiatan ini peserta diberikan materi pengetahuan tentang proses pengolahan manisan buah. Khalayak sasaran dari kegiatan ini adalah ibu-ibu WKRI kelurahan Taas kecamatan Tikala kota Manado. Target luaran yang dicapai dalam kegiatan ini yaitu: peserta mampu menerapkan teknologi pengolahan manisan buah dan mampu menghasilkan produk olahan yang bernilai ekonomi. Teknologi pengolahan manisan buah dapat dilakukan dalam skala kecil ataupun besar sehingga dapat dikembangkan menjadi wirausaha.______________________________________________________________________________Kata kunci: manisan buah, ibu-ibu kelurahan Taas
Co-Authors A.A. Made Semariyani Ambar Kurnia Anastasya Melapa Anggraeny, Dyta Canon, Fazril Christiana Y. Singal Christine F. Mamuaja Christine Mamuaja Citra Cintami Dusun Claudya A Tamaka Conchita Adam D. Rawung Dekie Rawung Dela Islaku Djasibani, Hemy R. Edam, Mariati Edam, Mariati Edi Suryanto Edi Suryanto Erni J.N. Nurali Erny Nurali Finarsih Tendean Frans Wenur Gabriela Sampelani Joseph Gloriya Igir Gumansalangi, Frysye Gusti Ngurah Oka Jiwantara Hizmadin, Ambar I Gede Pasek Mangku I Putu Ajus Raditya Putra I Putu Candra Suta Adnyana I Wayan Sudiarta Imanuel Medy Pasanda Inneke F. M Rumengan Jantje Pongoh Jean Tuju Jeanet Rotulung Jein R. Leke Jenny A. Kandou Jenny Kandou Jolanda Lamaega Judith C. Moningka Judith C. S. Moningka Judith C. S. Moningka, Judith C. S. Judith S.C. Moningka Kapantow, Nova Hellen Kapojos, Francess W. S. Kogoya M Koleangan, Amanda Archangela Kusumawardani, Dian Sulistyaning Lana E. Lalujan Lana E. Lalujan Lana E. Lalujan Liza Kolondam Lorensia Susanti Lamban Lucia Cecilia Mandey Luh Suriati Lusia M. Fambrene M.F. Sumual Maki, Olvinda Manongko, Patricia Syaron Maria F. Sumual Maria F. Sumual Maria F. Sumual Maria Fransisca Sumual Maya M. Ludong Maya M. Ludong Meini E. Papunas Mercy Taroreh Nathania E. Ong Nathania E. Ong, Nathania E. Nelly Mayulu Nelly S. Tongkeles, Nelly S. Ni Luh Putu Putri Setianingsih Ni Made Ayu Suardani Singapurwa Nova Hellen Kapantow Novke J. Pongajow, Novke J. Nurul ` Masloman Pipih Suptijah Ribka Mandagi Robert Molenaar Ronal Lumba Ronal Lumba Rotulung, Jeanet Christina Sang Ayu Made Agung Prasetiawati Djelatik Sangkilen, Lisa Shanya E. Marie Slamet Sudarmadji Slamet Sudarmadji Sri Raharjo Sri Raharjo Sugiyanto, Maya Kumalasari Sumual, Maria Fransisca Sumual, Maria Fransiska Tamaka, Claudya A Teltje Koapaha Thelma D. Thelma D. J. Tuju Thio, J. Tineke Langi Tineke M. Langi Tuju, Thelma J. N. Veybi S. Makanoneng Vina H. Manurung Viviyanti J. Sede, Viviyanti J. Wandi Dolongseda Winie Vania Tasya Siswandi Yoakhim Y.E. Oessoe Zuheid Noor Zuheid Noor Zuheid Noor