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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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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.
Formulasi dan Karakterisasi Minuman Emulsi Virgin Coconut Oil dengan Penambahan Jahe Merah (Zingiber Officinale VAR. Rubrum) dan Sereh (Cymbopogon Nardus L. Rendle) Koleangan, Amanda Archangela; Djarkasi, Gregoria Sri Suhartati; Mandey, Lucia Cecilia
Jurnal MIPA Vol 10, No 2 (2021)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jmuo.10.2.2021.34183

Abstract

Virgin Coconut Oil (VCO) yang merupakan salah satu produk olahan kelapa yang memiliki banyak manfaat kesehatan sulit dikonsumsi secara langsung karena rasanya yang berminyak (oily). Oleh karena itu, untuk membuatnya enak dikonsumsi, VCO dibuat dalam bentuk minuman emulsi. Pada penelitian ini, minuman emulsi VCO ditambahkan dengan jahe merah dan sereh yang bertujuan untuk menyelidiki pengaruh penambahan jahe merah dan sereh pada karakteristik fisik, kimia, aktivitas antioksidan, dan tingkat kesukaan panelis terhadap minuman emulsi VCO. Konsentrasi jahe merah dan sereh divariasikan: 100% jahe merah, 100% sereh, 50% jahe merah : 50% sereh, 75% jahe merah : 25% sereh, dan 25% jahe merah : 75% sereh. Hasil menunjukkan bahwa konsentrasi jahe merah dan sereh mempengaruhi warna minuman emulsi VCO yang dihasilkan. Penggunaan gum arab (7%) menghasilkan minuman emulsi VCO yang stabil selama waktu pengamatan 7 hari. Total gula (% sukrosa) berkisar pada 26,00%-28,67%. Total fenol dan bilangan peroksida minuman emulsi berkisar dari 20,92 – 28,61 mg GAE/ g sampel dan 0,08-0,79 mg ekuivalen O2/kg. Pada konsentrasi 15 ppm, aktivitas antioksidan minuman emulsi berkisar antara 58,58% - 71,20%. Minuman emulsi dengan penambahan 100% jahe merah paling disukai dalam aroma, warna, dan penampakannya, sedangkan minuman emulsi dengan penambahan 75% jahe merah dan 25% sereh yang paling disukai rasanyaVirgin Coconut Oil (VCO) as one of the coconut products with many health benefits hard to be consumed directly because of its oily taste. Therefore, to make it more tastier to consume, VCO will be made in form of emulsion drink. In this research, VCO emulsion drink will be added with red ginger and lemongrass to investigate the addition effect of these spices on the physical, chemical characteristic, antioxidant activity, and  panelist preference rate of its emulsion drink. The concentrations of red ginger and lemongrass were varied : 100% red ginger, 100% lemongrass, 50% red ginger : 50% lemongrass, 75% red ginger : 25% lemongrass, and 25% red ginger : 75% lemongrass. The result shows that the concentration of red ginger and lemongrass affected the color of the emulsion drink. The addition of arabic gum (7%) produced a stable emulsion drink during the observation time of 7 days. The sucrose percentage of the emulsion drink is 26,00% to 28,67%. The average of total phenol and peroxide numbers in the emulsion drinks was 20,92 to 28,61 mg GAE /g sample and 0,08-0,79 mg equivalent O2 / kg. At a concentration of 15 ppm, the antioxidant activity of emulsion drinks ranged from 58,58% - 71,20%. VCO emulsion drinks with the addition of 100% red ginger were the most preferred in terms of aroma, color, and its appearance, while the addition of 75% red ginger and 25% lemongrass were the most preferred in taste
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
Oxidative Stability of Canarium Nut (Canarium indicum and Canarium vulgare) Oil during Storage at 30 and 40 0 C Suhartati Djarkasi; Sri Raharjo; Zuheid Noor; Slamet Sudarmadji
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (276.225 KB)

Abstract

The aims of this research were to study the effect of temperature and storage on the oxidative stability of crude and refined canarium nut oil extracted from the seeds of Canarium indicum and Canarium vulgare. The experiment was designed to include storage of two type of canarium nut oil at two different temperatures for up to 35 days. The oils (crude and refined) used had the similar condition. Parameter used for oxidative deterioration indicators were two peroxide value, TBARS (thiobarbituric acid reactive substances), and free fatty acid value. The result showed that refining oil can decrease component natural antioxidant of canarium oil cause more sensitive to the oxidation. Increased storage temperature can raise oxidation of crude and refined oils from both species Canarium. The peroxide values of crude and refined oils both Canarium indicum and Canarium vulgare stored at 30 °C were 2.17, 4.35, 3.36 and 3.77 meq O2/kg oil, respectively. When they were stored at 4?C the similar results were 6.21, 19.09, 8.12 and 17.23 meq O2/kg oil. Furthermore, TBARS value of crude and refined oils both for Canarium indicum and Canarium vulgare stored 30?C were 4.55, 7.78, 5.70 and 6.58 µmol MDA/kg oil. When they were stored at 40 °C the similar results were 9.99, 55.46, 12.46 and 43.62 µmol MDA/kg oil.Key words: Canarium nut oil, peroxide value, TBARS
Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making Imanuel Medy Pasanda; Edi Suryanto; Gregoria Djarkasi
Indonesian Food and Nutrition Progress Vol 16, No 1 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1893.632 KB) | DOI: 10.22146/ifnp.45793

Abstract

Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different (p>0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.
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
Factors associated with food safety behavior of members in the Village Food Security Movement Program in Bolaang Mongondow Regency, Indonesia Kusumawardani, Dian Sulistyaning; Kapantow, Nova Hellen; Djarkasi, Gregoria Sri Suhartati
Public Health of Indonesia Vol. 8 No. 2 (2022): April - June
Publisher : YCAB Publisher & IAKMI SULTRA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36685/phi.v8i2.572

Abstract

Background: Food safety is the aspect considered to prevent food poisoning worldwide. Food safety management is essential to prevent foodborne illness. Objective: This study aimed to determine factors associated with the food safety behavior of members in the Village Food Security Movement Program in Bolaang Mongondow Regency, Indonesia. Methods: Cross-sectional research was conducted on 100 participants through a purposive sampling technique in the last week of February 2022 with the COVID-19 protocol. Data were collected using validated questionnaires. Descriptive statistical tests, Chi-square test, and multi-logistic regression were employed for data analysis. Results: The majority of the respondents were female (65%) and 15-59 years old. The Chi-square analysis found education, knowledge, and attitude were significant variables. After adjusting to the multi-logistic regression, the poor attitude and low cost of family food consumption were associated with poor food safety behavior (p <0.05). Conclusion: The most significant factors related to poor food safety behavior are the low cost of family food consumption and low attitude. The program must be appropriately arranged to prevent poor food safety behavior in the households.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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
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