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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal MIPA CHEMISTRY PROGRESS Jurnal Ilmu dan Teknologi Pangan Public Health of Indonesia Indonesian Food and Nutrition Progress Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Promotif Preventif Jurnal Agroekoteknologi Terapan COCOS
Gregoria S. S. Djarkasi
Sam Ratulangi University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Environmental Science Health Professions Industrial & Manufacturing Engineering Mathematics Physics Public Health

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Journal : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

 1 
AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SENSORIS MARSHMALLOW MELON (Cucumis melo L.) DENGAN PENAMBAHAN EKSTRAK BIT MERAH (Beta vulgaris L. var. Conditiva) Gumansalangi, Frysye; Djarkasi, Gregoria S. S.
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.10.1.2019.25037

Abstract

The purpose of this study was to determine the impact of red beet extract addition to melon marshmallow product towards the antioxidant activities, physical characteristic and sensory properties. The method that used in this study were folin ciocalteu methods for total phenol test, DPPH (1,1-diphenil, -2 picrylhydrazyl) method that used for the antioxidant activity test, penetrometer methods was used for hardness test, and hedonic scale for the sensory test. The result of this study showed that 15% addition of red beet extract was the best treatment towards antioxidant activities which has 83,42% inhibitions, IC50 value of 145,27 µg/mL. Furthermore, the treatment of 15% red beet extract addition also showed physical characteristic value (hardness) of 79,78 mm/g/s which is the closest value to commercial marshmallow. The treatment which has the best result of sensory properties was 10% red beet extract addition, that is 3,34 (neutral). Keywords: Antioxidant, Red Beet, Melon, Marshmallow
MODIFIKASI TEPUNG PISANG “MULU BEBE” (Musa acuminata) INDIGENOUS HALMAHERA UTARA SEBAGAI SUMBER PANGAN PREBIOTIK Lumba, Ronal; Djarkasi, Gregoria; Molenaar, Robert
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.8.1.2017.16347

Abstract

"Mulu bebe" plantain (Musa acuminata) is a potential tropical fruit commodity in Indonesia, especially in the North Halmahera area where it can be used as part of food diversification. It is orange in color and no study has been done so far regarding physicochemical properties of starch and its resistant starch. This research was aimed to study the physical properties of “Mulu bebe” plantain flour modified through a spontaneous fermentation process combined with heating and cooling to increase the resistant starch content for use as a prebiotic food source. This study was designed as a completely randomized experiment (CRD) having 2 factors and three replications. The first factor is the spontaneous fermentation time consist of 0, 12, 24 and 36 hours and the second factor is without (0 minutes) and with 45 minutes heating. The result of length of fermentation time showed the lactic acid bacteria grow well during 36 hours fermentation, reaching 8,6 log cfu/ ml. Spontaneous fermentation process alone aid no effect on the physicochemical properties of flour produced, but the presence of heating and cooling process was significantly modified the physicochemical properties. Through the process of 36 hours fermentation, followed by heating at a temperature of 121oC for 45 minutes and cooling at 4 °C for 24 hours produced resistant starch content of 48.53% and in vitro starch digestibility 21,94%.
HUBUNGAN ASUPAN ENERGI MAKANAN DAN AKTIVITAS FISIK DENGAN KEJADIAN OBESITAS PADA ANAK SEKOLAH DASAR DI KOTA MANADO Maki, Olvinda; Mayulu, Nelly; Djarkasi, Gregoria Sri Suhartati
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.10.1.2019.28219

Abstract

Abstract Obesity is a serious illness that can cause emotional and social problems. A person is said to be overweight if the body is 10% to 20% normal body weight, while someone is called obese when overweight reaches more than 20% of normal body weight. Obesity is currently a world problem even WHO declares it a global epidemic (WHO, 2016) Meanwhile, children up to adolescents aged 5-18 years are classified as obese if the Z-Score BMI / U shows a number greater than 2 (WHO, 2016). This study was used with observational analytical research method with a research design used case control. The results showed that the picture of food energy intake and physical activity with the incidence of obesity in elementary school children was 39.3%, while for non-obese children it was 60.6%. Food energy intake in obese elementary school children is based on the level of adequacy of energy needs divided into 2 normal variables and more by 50%. And normal is 50%. There is a relationship between physical activity and the level of adequacy of energy and value (p = 0.000).Keywords: Obese, Energy Intake, Physical Activity
EVALUASI NILAI GIZI TEPUNG PISANG GOROHO (Musa acuminate, sp) TERMODIFIKASI Sangkilen, Lisa; Djarkasi, Gregoria Sri Suhartati; Mandey, Lucia Cecilia
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.10.2.2019.29124

Abstract

ABSTRACTThe purpose of this research is to identify the chemical properties of goroho plantain  flour produced through the process of modification of cold-boiled, cold-steamed and cold-roasted. The method used in this study is the experimental method. The parameters measured were starch content, amylose content, resistant starch content and in vitro digestibility of starch on modified goroho plantain flour. The results obtained in this study were an increase in starch content in cold-boiled treatment 79.29%, cold-steamed 76.83%, cold-roasted 72.86%, amylose content in cold-boiled treatment 25.54%, cold-boiled 24.37%, cold-roasted 21.40 %, resistant starch content of cold-boiled treatment 28.87%, cold-steamed 28.18%, cold-roasted 27.21%, and in vitro digestibility cold-boiled treatment 46.17%, cold-boiled 55.66%, cold-roasted 66.12%. The modification of goroho plantain flour with boiled, steamed and roasted treatments can increase the levels of resistant starch in goroho plantain flour. Keywords: goroho banana flour, resistant starch, goroho banana
PENGARUH SUHU PASTEURISASI TERHADAP PROFIL DAN AKTIVITAS ANTIOKSIDAN PUREE BUAH NAGA MERAH Sugiyanto, Maya Kumalasari; Sumual, Maria Fransiska; Djarkasi, Gregoria
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.2.2020.31278

Abstract

            Antioksidan dapat menghambat stres oksidatif. Buah naga merah (Hylocereus polyrhizus) merupakan salah satu sumber pangan nabati yang mengandung antioksidan flavonoid. Pengolahan buah naga merah menjadi puree dapat mempertahankan nilai gizi dan cita rasa buah. Tujuan dalam penelitian ini untuk mengidentifikasi profil antioksidan dan aktivitas antioksidan puree buah naga merah (Hylocereus polyrhizus) yang dihasilkan melalui proses pasteurisasi pada suhu 65oC, 75oC, 85oC, dan 95oC. Metode yang digunakan dalam penelitian ini yaitu metode eksperimen. Parameter yang diukur yaitu analisis senyawa bioaktif yang meliputi total fenol, flavonoid, antosianin, aktivitas antioksidan dengan metode DPPH dan FRAP, kadar air dan kadar serat kasar. Hasil yang diperoleh dalam penelitian ini yaitu total fenol pada suhu 65oC 1,15 mg GAE/g, 75oC 0,94 mg GAE/g, 85oC 0,91 mg GAE/g, 95oC 0,84 mg GAE/g, kadar flavonoid pada perlakuan 65oC 0,71 mg QE/g, 75oC 0,70 mg QE/g, 85oC 0,70 mg QE/g, 95oC 0,56 mg QE/g, kadar antosianin pada suhu 65oC 51,18%, 75oC 38,13%, 85oC 37,96%, 95oC 29,55%, aktivitas antioksidan metode DPPH pada suhu 65oC 4,18 mg/ml, 75oC 107,74 mg/ml, 85oC 109,22 mg/ml, 95oC 112,56 mg/ml, aktivitas antioksidan metode FRAP pada suhu 65oC 12,75 mg, 75oC 12,45 mg, 85oC 11,24 mg, 95oC 9,90 mg, kadar air pada suhu 65oC 88,66%, 75oC 89,13%, 85oC 89,06%, 95oC 83,8% dan kadar serat kasar pada suhu 65oC 7,7%, 75oC 7,06%, 85oC 7,39%, 95oC 6,52%. Kesimpulan dari penelitian ini adalah perlakuan suhu pasteurisasi yang semakin tinggi dapat menurunkan kandungan senyawa bioaktif.
PENGARUH SUHU PASTEURISASI TERHADAP PROFIL DAN AKTIVITAS ANTIOKSIDAN PUREE BUAH NAGA MERAH Sugiyanto, Maya Kumalasari; Sumual, Maria F.; Djarkasi, Gregoria S. S.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (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.v11i2.37258

Abstract

AbstractAntioxidants can inhibit oxidative stress. Red dragon fruit (Hylocereus polyrhizus) is a source of plant containing antioxidant flavonoids. The processing of red dragon fruit into puree can maintain the nutritional value and taste of the fruit. The purpose of this study was to identify the antioxidant profile and antioxidant activity of red dragon fruit puree (Hylocereus polyrhizus) which was produced through the pasteurization process at temperatures of 65oC, 75oC, 85oC.The method used in this research is the experimental method. The parameters measured were the analysis of bioactive compounds which included total phenols, flavonoids, anthocyanins, antioxidant activity using the DPPH and FRAP methods, water content and crude fiber content. The results obtained in this study were total phenol at 65oC 1,15 mg GAE /g, 75oC 0,94 mg GAE /g, 85oC 0,91 mg GAE /g, 95oC 0,84 mg GAE /g, levels of flavonoids in 65oC treatment 0,71 mg QE /g, 75oC 0,70 mg QE /g, 85oC 0,70 mg QE /g, 95oC 0,56 mg QE /g, anthocyanin levels at 65oC 51,18%, 75oC 38,13%, 85oC 37,96%, 95oC 29,55%, IC50 value for antioxidant activity of DPPH method at 65oC 4,18 mg /ml, 75oC 107,74 mg /ml, 85oC 109,22 mg /ml, 95oC 112,56 mg /ml, the antioxidant activity of the FRAP method at 65oC 12,75 mg, 75oC 12,45 mg, 85oC 11,24 mg, 95oC 9,90 mg, water content at 65oC 88,66%, 75oC 89,13%, 85oC 89,06%, 95oC 83,8% and crude fiber content at temperature 65oC 7,7%, 75oC 7,06%, 85oC 7,39%, 95oC 6,52%.The conclusion of this study is that higher pasteurization temperature treatment can reduce the content of bioactive compounds and antioxidant activity in red dragon fruit puree.Keywords: Red Dragon Fruit Puree, Antioxidant Profile, Antioxidant Activity
Karakteristik Sensoris dan Beberapa Sifat Kimia Crackers Berbahan Dasar Tepung Komposit Talas (Colocasia esculenta L), Labu Kuning (Cucurbita moschata), dan Tepung Terigu Gloriya Igir; Gregoria Sri Suhartati Djarkasi; Jolanda Lamaega
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 1 (2022): 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.v13i1.45818

Abstract

ABSTRACT The purpose of this study was to evaluate the sensory characteristics of the chemical properties of moisture content and ash content of crackers of taro, pumpkin and wheat flour composite flour. This research method used a Completely Randomized Design (CRD) consisting of 5 treatment and each treatment was repeated 3 times. The parameters examined were sensory tests (color, and aroma, texture, taste) and several chemical properties (moisture content, ash content, protein, fat, carbohydrates). The results of this study indicate that taro, pumpkin, and wheat flour composite flour crackers have an effect on color, texture, taste and based on the response of the sample panelists B 20% wheat flour + 50% taro flour + 30% pumpkin flour is the most preferred formulation compared to the others. With the average level of preference for color 4,15 (like), taste 3,95 (like). Based on the analysis of water content has on the composite flour crackers while the ash content has an effect on crackers.. Keywords: Crackers; Composite flour; Taro bulbs; Pumpkin. ABSTRAK Tujuan dari penelitian ini adalah untuk mengevaluasi karakteristik sensoris crackers dan untuk menganalisis karakteristik sifat kimia kadar air dan kadar abu crackers tepung komposit talas, labu kuning dan tepung terigu. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan. Parameter yang diperiksa yaitu uji sensoris (warna, aroma, tekstur, rasa) dan beberapa sifat kimia (kadar air, kadar abu, protein, lemak, karbohidrat). Hasil penelitian ini menunjukkan bahwa crackers tepung komposit talas, labu kuning, dan tepung terigu berpengaruh terhadap warna, tekstur, rasa dan berdasarkan respon panelis sampel B 20% tepung terigu + 50% tepung talas + 30% tepung labu kuning merupakan formulasi yang paling disukai dibandingkan dengan yang lain. Dengan rata-rata tingkat kesukaan terhadap warna 4,15 (suka), tekstur 4,00 (suka), rasa 3,95 (suka). Berdasarkan analisis kadar air tidak memberikan pengaruh terhadap crackers tepung komposit sedangkan kadar abu memberikan pengaruh terhadap crackers. Kata kunci: Crackers, Komposit, Umbi Talas, Labu Kuning
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).
Sifat Fisik, Kimia Dan Sensoris Yoghurt Kelapa Muda (Cocos nucifera L.) Dengan Penambahan Puree Buah Naga Merah (Hylocereus Polyhizus) Canon, Fazril; Djarkasi, Gregoria S. S.; Langi, Tineke 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.v14i2.50117

Abstract

This study aims to determine the physical, chemical and sensory properties which include viscosity, total acid, pH, color grab test, taste, texture, aroma, color in young coconut yogurt with the addition of red dragon fruit puree. The research method used was a completely randomized design (CRD) method with 4 treatment levels of the proportions of young coconut meat and red dragon fruit puree namely A0 (300gr : 0%), A1 (300gr : 10%), A2 (300gr : 20%), A3 (300gr : 30%), and A4 (300gr : 40%) with 3 repetitions. The results showed that the average value of the viscosity test ranged from 17.87cp – 19.11cp, the total acid ranged from 0.17110% – 0.27717%, the pH ranged from 3 – 4, the preference level test used a hedonic scale which included from In terms of color, taste, aroma, texture, the average value for color ranges from 4.32 (neutral) – 5.80 (likes), aroma ranges from 3.48 (rather dislikes) – 4.52 (rather likes) , texture ranged from 4.12 (neutral) – 5.12 (rather like), taste ranged from 2.96 (rather dislike) – 4.28 (neutral).
Pengaruh Penambahan Sari Daun Kelor Terhadap Kadar Kalsium dan Sifat Sensoris Pada Susu Kenari Rotulung, Jeanet Christina; Djarkasi, Gregoria S. S.; Taroreh, Mercy I. R.
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.v14i2.51877

Abstract

The aim of this study was to analyze the effect of moringa leaf extract on calcium content and evaluate the sensory properties of canarium milk. The research method used was a completely randomized design with five treatments: A (no moringa leaf extract), B (10% moringa leaf extract), C (10% moringa leaf extract), and D (30% moringa leaf extract), and E (addition of 40% moringa leaf extract), and each treatment was repeated three times. The results of the next study were analyzed using ANOVA, if it showed a real driver with a level of 5%, then the LSD test would be continued. The results showed that the calcium content of moringa canarium milk was 17.53 ppm – 535.12 ppm. Sensory properties using the liking level test, obtained the panelists' liking level for color ranging from 3.20 to 3.80 (neutral-like), aroma 2.94-3.64 (neutral-like), texture 3.16-3.68 (neutral-like), and taste 3.20-3.76 (neutral-like). The highest calcium levels were found in the treatment with the addition of 40% moringa leaf extract to canarium milk, and the sensory attributes of the color, aroma, texture, and taste of canarium milk after the addition of 40% moringa leaf extract were liked by the panelists.
Co-Authors Anastasya Melapa Anggraeny, Dyta Canon, Fazril Christiana Y. Singal Christine F. Mamuaja Christine Mamuaja Conchita Adam Djasibani, Hemy R. Edam, Mariati Edam, Mariati Edi Suryanto Edi Suryanto Erni J.N. Nurali Erny Nurali Frans Wenur Gloriya Igir Gumansalangi, Frysye Hizmadin, Ambar Imanuel Medy Pasanda Inneke F. M Rumengan Jenny A. 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. Koleangan, Amanda Archangela Kusumawardani, Dian Sulistyaning Lana E. Lalujan Lucia Cecilia Mandey Maki, Olvinda Manongko, Patricia Syaron Maria F. Sumual Maya M. Ludong Meini E. Papunas Mercy Taroreh Nathania E. Ong Nathania E. Ong, Nathania E. Nelly Mayulu Nelly S. Tongkeles, Nelly S. Nova Hellen Kapantow Novke J. Pongajow, Novke J. Pipih Suptijah Ribka Mandagi Robert Molenaar Ronal Lumba Ronal Lumba Rotulung, Jeanet Christina Sangkilen, Lisa Slamet Sudarmadji Sri Raharjo Sugiyanto, Maya Kumalasari Sumual, Maria Fransisca Sumual, Maria Fransiska Tamaka, Claudya A Teltje Koapaha Tineke Langi Vina H. Manurung Viviyanti J. Sede, Viviyanti J. Zuheid Noor