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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 : COCOS

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KAJIAN PEMBUATAN BERAS ANALOG BERBASIS TEPUNG UMBI DALUGA (Cyrtosperma merkusii (Hassk) Schott) Ronal Lumba; Christine F. Mamuaja; Gregoria S. S. Djarkasi; Maria F. Sumual
COCOS Vol. 2 No. 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i1.724

Abstract

ABSTRACTDaluga (Cyrtosperma merkusii Hassk) Schott is one type of plant tubers that have a highcarbohydrate content, but its use is limited because of limited tecnohologi owned by the public.Analog Rice is one of the solutions can be developed either in terms of the use of a new food source orto diversify food. The research objective is to get the right concentration of CMC in the manufactureof analog rice flour daluga bulbs. The first phase of the treatment of the old flour soaking slicedtubers daluga the pristine 1 % NaCl solution for 60 and 120 minutes. Further analysis of oxalic acid,oxalic acid treatment followed pads low second stage of rice manufacturing are analog to thetreatment CMC concentration addition. Treatment A = (100% flour daluga : 0% CMC), B = (99.6%flour daluga : 0.4% CMC), C = (99.2% flour daluga: 0.8% CMC), D = (98.8% flour daluga : CMC1.2%), E = (98.4% flour daluga : 1.6% CMC). Organoleptic test results, treatment was continuedwith an analysis of selected physical and chemical properties. Results for flour daluga an average of0.35-0.52% oxalic acid content and chemical composition of the water content of 11.97%, ash contentof 2.4%, 0.89% fat content, protein content 1.11% and carbohydrates conten of 83, 65. Analog Forrice, the chosen treatment CMC concentrations are treatment B = (99.6% flour daluga: 0.4% CMC).nalisis With the results of physical and chemical properties of the analog rice yield 53.52%, colorsrice 70% , 43%, 179.96% water absorption, rehydration time of 7 minutes, water content 7.88%, ashcontent of 2.6%, 5.42% fat content, protein content 0.66%, and carbohydrates conten of 83, 44%.Keywords: Bulbs daluga, oksalate, analog rice, food security
Daya Terima Panelis Terhadap Brownies Panggang Berbahan Baku Tepung Umbi Daluga (Cyrtospermamerkussi (Hassk)(Schott) Anastasya Melapa; Gregoria S. Djarkasi; Jenny A. Kandou; Maya M. Ludong
COCOS Vol. 6 No. 1 (2015)
Publisher : Universitas Sam Ratulangi

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Abstract

ABSTRACTBulbs Daluga (Cyrtospermamerkussi (Hassk) (Schott) is a type of local tubers in North Sulawesi region especially in Sangihe. It has high carbohydrate value that is 83.85% and 2.75% crude fiber. Processing of Daluga tubers into flour, provide opportunities of development being more varied, which indirectly helped the achievement of food security programs. As a damaged easy commodity, daluga require special prevention to extend the quality of safe,one of the main carried out is processed into flour substitution in this regard in making brownies. Brownies is a product bakery are included in the category of cake with the basic ingredients of flour. This study aimed to evaluate the acceptability of panelists to bake brownies that use raw materials substitution daluga flour. The benefit of this research is to provide information what percentage of flour that can be substituted daluga in making brownies. This study use randomized design with three replications object research, which are flour substitution treatment daluga 100% 0% wheat flour, flour daluga 80% 20% wheat flour, flour daluga 60%, 40% wheat flour, flour daluga 40% wheat flour and 20% 60% 80% daluga flour wheat flour. These results indicate that the resulting colour of the flour substitution daluga brownies are light brown, resulting from the addition of cocoa flour or cocoa powder. Taste of flour brownies daluga preferred by the panelists is caused due to components such as milk, eggs, flour and cocoa. The resulting aroma has a distinctive aroma of brownies in general. The texture of the soft and dense brownies due to additional materials such as eggs. While the expanding power is due to the heating. The greater the amount of flour, the greater the power generated expands brownies. Sensory quality or power/ test Thank Panelists most preferred is the use of 80% flour and 20% flour daluga tubers.Keywords: Wheat Daluga, Bake Brownies
TINGKAT PENERIMAAN KONSUMEN TERHADAP MINUMAN HERBAL TEH DAUN SIRSAK (Annona muricata Linn.) Nathania E. Ong; Gregoria S. S. Djarkasi; Judith C. S. Moningka
COCOS Vol. 7 No. 3 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i3.12313

Abstract

ABSTRACTSoursop leaves tea is an herbal tea that has a distinctive flavor and distinct from the other leaves. The aim of this research is to determine the level of consumer acceptance of soursop leaves herbal tea. The research arranged using Factorial Completely Randomized Design with 3 factors, processing, leaves of processed form, and long extraction. Analysis of consumer acceptance include taste, color, and aroma of soursop leaves herbal tea. The hedonic test of soursop leaves tea with the highest score of taste, color and aroma is sample on boiled extraction method, with flakes leaves, and 7 minutes of long extraction.Keywords : soursop, herbal tea, hedonic test
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