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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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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
Antioxidant Activity Of Vco Emulsion Beverages With The Addition Of Purple Sweet Potato Extract Manongko, Patricia Syaron; Djarkasi, Gregoria S. S.; Suryanto, Edi; Mandey, Lucia C.; Molenaar, Robert
Jurnal Agroekoteknologi Terapan Vol. 5 No. 1 (2024): EDISI JANUARI-JUNI 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v5i1.55101

Abstract

Research has been conducted on VCO emulsion drinks with the addition of purple sweet potato extract. The research was conducted using the complete randomized design (CRD) method with 5 treatments (A, B, C, D, and E) and 3 replications so that 15 experimental units were obtained. The treatment variations were A = VCO + 0 g Purple Sweet Potato Extract (control); B = VCO + 2 g Purple Sweet Potato Extract; C = VCO + 4 g Purple Sweet Potato Extract; D = VCO + 6 g Purple Sweet Potato Extract; E = VCO + 8 g Purple Sweet Potato Extract. Parameters that were then observed were the stability of the emulsion, viscosity, pH, total phenolic, antioxidant activity, total anthocyanin, and level of liking (hedonic test). The data obtained were then analyzed using one-way analysis of variance (ANOVA) using the SPSS 22 program at the 5% confidence level. The results of the emulsion stability test showed the highest antioxidant activity of VCO emulsion drink was 41.627% in sample E or with the addition of 8 g of purple sweet potato extract. The more purple sweet potato extract is added, the more antioxidant activity will also increase. The same applies to the total phenolic content and total anthocyanin content. The more acidic extracts that are added, the lower the emulsion stability. The viscosity of the VCO emulsion drinks made had values of 85.66 - 127.19 cP. Citric acid contained in purple sweet potato extract affected the pH of the emulsion which ranged from 5.44 - 4.81. Organoleptic test results showed panelists liked the VCO emulsion drink with the addition of purple sweet potato extract and honey in terms of aroma, texture, taste, and color. Keywords: Antioxidant, VCO, Purple Sweet Potato Abstrak Telah dilakukan penelitian tentang minuman emulsi VCO dengan penambahan ekstrak ubi jalar ungu. Penelitian dilakukan menggunakan metode rancangan acak lengkap (RAL) dengan 5 perlakuan (A, B, C, D, dan E) dan 3 kali ulangan sehingga diperoleh 15 satuan percobaan. Variasi perlakuan yang dilakukan yakni, A = VCO + 0 g Ekstrak Ubi Jalar Ungu (kontrol); B = VCO + 2 g Ekstrak Ubi Jalar Ungu; C = VCO + 4 g Ekstrak Ubi Jalar Ungu; D = VCO + 6 g Ekstrak Ubi Jalar Ungu; E = VCO + 8 g Ekstrak Ubi Jalar Ungu. Parameter yang kemudian diamati  yakni stabilitas emulsi, viskositas, pH, total fenolik, aktivitas antioksidan, total antosianin, dan tingkat kesukaan (uji hedonik). Data yang diperoleh kemudian dianalisis menggunakan sidik ragam atau analisis variansi (ANOVA) satu arah menggunakan program SPSS 22 pada taraf kepercayaan 5%.                Dari hasil uji stabilitas emulsi menunjukkan aktivitas antioksidan tertinggi minuman emulsi VCO yaitu sebesar 41,627%  pada sampel E atau dengan penambahan 8 g ekstrak ubi jalar ungu. Semakin banyak ekstrak ubi jalar ungu yang ditambahkan, maka aktivitas antioksidan juga akan semakin meningkat. Begitu pula dengan kandungan total fenolik dan kandungan total antosianin. Semakin banyak ekstrak yang bersifat asam yang ditambahkan maka dapat menurunkan stabilitas emulsi. Viskositas pada minuman emulsi VCO yang dibuat memiliki nilai 85,66 – 127,19 cP. Asam sitrat yang terkandung pada ekstrak ubi jalar ungu memengaruhi pH emulsi yang berkisar pada 5,44 - 4,81. Hasil uji organoleptik menunjukkan panelis menyukai minuman emulsi VCO dengan penambahan ekstrak ubi jalar ungu dan madu baik aroma, tekstur, rasa dan warna. Kata kunci: Antioksidan, VCO, Ubi Jalar Ungu.
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.
Determinan Kepatuhan Diet pada Pasien Diabetes Melitus: Studi Cross-Sectional di Klinik Rawat Jalan Manado, Indonesia Kapojos, Francess W. S.; Kapantow, Nova H.; Djarkasi, Gregoria S. S.
Jurnal Promotif Preventif Vol 8 No 3 (2025): Juni 2025: JURNAL PROMOTIF PREVENTIF
Publisher : Fakultas Kesehatan Masyarakat Universitas Pancasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47650/jpp.v8i3.2124

Abstract

Diabetes melitus adalah salah satu dari empat penyakit tidak menular utama yang berkontribusi terhadap 74% kematian global. Kepatuhan terhadap rekomendasi diet merupakan komponen kunci dalam manajemen diabetes. Penelitian ini bertujuan untuk menganalisis faktor-faktor yang memengaruhi kepatuhan diet di antara pasien dengan diabetes melitus di klinik rawat jalan RSUP Prof. R. D. Kandou, Manado, Indonesia. Sebuah studi potong lintang kuantitatif dilakukan dengan 102 responden yang dipilih menggunakan pengambilan sampel non-probabilitas dan rumus Slovin. Data dikumpulkan menggunakan kuesioner terstruktur. Data dianalisis menggunakan uji Chi-Square untuk melihat hubungan antar variabel, dan regresi logistik guna mengidentifikasi variabel prediktor yang paling berpengaruh secara simultan. Hasil penelitian menemukan bahwa durasi penyakit (p<0,001), dukungan keluarga (p<0,001), dan motivasi pasien (p<0,001) secara signifikan terkait dengan kepatuhan diet. Analisis multivariat menunjukkan bahwa motivasi sebagai faktor yang paling dominan, dengan rasio peluang (Exp[B]) sebesar 49,304. Motivasi, dukungan keluarga, dan durasi penyakit merupakan penentu utama kepatuhan diet pada pasien diabetes. Temuan ini menunjukkan pentingnya intervensi berbasis motivasi dan keluarga dalam perawatan diabetes rawat jalan.
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