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All Journal CHEMISTRY PROGRESS agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Teknologi Pertanian (Agricultural Technology Journal) Media Gizi Pangan PREPOTIF : Jurnal Kesehatan Masyarakat AGROMEDIA: Berkala Ilmiah Ilmu-ilmu Pertanian Jurnal Perempuan dan Anak Indonesia Jurnal Agroekoteknologi Terapan Molekul: Jurnal Ilmiah Kimia Poltekita: Jurnal Ilmu Kesehatan
Mercy Taroreh
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Formulation Of Dragon Fruit (Hylocereus polyrhizus) With Yellow Sweet Potato (Ipomoea batatas L.) Puree And Goroho Banana (Musa acuminafe, sp) Puree In Making Yoghurt Rogi, Joshua T. A.; Mandey, Lucia C.; Taroreh, Mercy I. Riantiny; Tumbol, Michael; Kawengian, Shirley E. S.
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.v5i1.55424

Abstract

In the era of functional food innovation, foods containing probiotics such as yogurt are known to offer significant health benefits to humans, not only in maintaining gut microbial balance but also in preventing various chronic degenerative diseases. This study aims to develop a functional beverage based on yogurt by incorporating red dragon fruit, yellow sweet potato, and goroho banana. This research employed a Completely Randomized Design (CRD) method with nine different treatments and three replications for each treatment. The parameters tested for their effects in this study were antioxidant activity, acidity level (pH value), and viscosity of the yogurt. The results of this study indicated that the best treatment for the formulation of dragon fruit yogurt, yellow sweet potato puree, and goroho banana puree was found in treatment A (Dragon Fruit Yogurt 100%) with antioxidant activity concentrations of 0.4 mg/g, 0.8 mg/g, 2.0 mg/g, 3.2 mg/g, 4.0 mg/g, and 4.8 mg/g, which were sequentially 22.76%, 40.97%, 61.31%, 76.48%, 86.34%, and 90.90% with an IC50 value of 0.67%. The acidity level (pH) was 3.28, and the viscosity was 4.75 cP. Keywords: yogurt, red dragon fruit, yellow sweet potato, goroho banana, antioxidant activity, probiotic
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.
PENGARUH SUBSTITUSI TEPUNG PISANG “ROA” (Musa acuminate) TERHADAP TINGKAT KESUKAAN BISKUIT Lateka, Fritsman H.; Lalujan, Lana E.; Taroreh, Mercy I. R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 2 (2021): 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.v12i2.52682

Abstract

The aim of this research was to determine the formulation of banana flour "Roa" and wheat flour in the manufacture of biscuits that were most preferred organoleptically (color, taste, aroma and texture). Furthermore, biscuits with the most preferred formula were organoleptically analyzed for their proximate content. This study used a completely randomized design, consisting of 5 levels of treatment for the formulation of roa banana flour and wheat flour: A (30: 70); B (40: 60); C (50: 50); D (60; 40); and E (70; 30). Each treatment was repeated 3 times. The organoleptic test results showed that biscuits treated with B, namely the 40% banana "Roa" flour and 60% wheat flour were the most preferred biscuits for the panelists for color, taste, and texture parameters. The results of the analysis of the proximate content of biscuits with this formulation were as follows: water content of 2.07%; ash content 1.51%; protein content 6.19%; fat content 27.73%; carbohydrate content of 5.12%. This biscuit product has fulfilled SNI biscuit. Based on organoleptic assessment, this product is accepted (preferred) by panelist.
PENGARUH KONFORMITAS TEMAN SEBAYA DAN KONTROL DIRI TERHADAP PERILAKU MEROKOK PADA SISWA SEKOLAH MENENGAH KEJURUAN Wurangian, Prisilia Karina; Wariki, Windy M. V.; Lampus, Harsali F.; Kairupan, Bernabas H. R.; Sinolungan, Jehosua S. V.; Taroreh, Mercy I. R.
PREPOTIF : JURNAL KESEHATAN MASYARAKAT Vol. 9 No. 1 (2025): APRIL 2025
Publisher : Universitas Pahlawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/prepotif.v9i1.41547

Abstract

Konformitas merupakan suatu perilaku yang ditampilkan oleh seseorang karena disebabkan orang lain juga menampilkan perilaku tersebut. Kontrol diri adalah kemampuan untuk mengendalikan dan meregulasi impuls atau dorongan, emosi, keinginan, harapan, dan perilaku lain yang berada di dalam diri. Kesadaran adalah keadaan seseorang di mana ia tahu/mengerti dengan jelas apa yang ada dalam pikirannya. Perilaku merokok adalah sesuatu aktivitas yang dilakukan individu berupa membakar dan menghisapnya serta dapat menimbulkan asap yang dapat terhisa. Tujuan penelitian ini adalah Untuk mengetahui pengaruh konformitas teman sebaya dan kontrol diri terhadap perilaku merokok pada siswa Siswa Menengah Kejuruan. Penelitian ini merupakan penelitian kuantitatif dengan menggunakan studi analitik observasional menggunakan metode survei dan pembagian kuesioner dengan pendekatan cross sectional. variabel dalam penelitian ini variabel bebas Konformitas teman sebaya disekolah dan kontrol diri Variabel terikat Kesdaran dan perilaku merokok. Dalam penelitian ini yang menjadi instrumen penelitian yaitu kuesioner dari 4 peneliti sebelumnya. Hasil penelitian menunjukkan bahwa umur terbanyak yaitu 16 tahun (64,4%) dan yang paling sedikit yaitu 15 tahun (3,4%), jenis kelamin responden terbanyak yaitu laki-laki dengan jumlah 34 (57,6%), hasil pengaruh konformitas teman sebaya dengan kesadaran dan perilaku merokok pada siswa diperoleh nilai P-Value <0,005. Selanjutnya pengaruh kontrol diri dengan kesadaran dan perilaku merokok pada siswa diperoleh nilai P-Value <0,005. Kesimpulan terdapat pengaruh yang signifikan antara konformitas teman sebaya dan kontrol diri dengan kesadaran dan perilaku merokok.
Pengendalian Patogen Pangan dalam Kombucha: Peran Teknik Fermentasi dan Probiotik Henny Adeleida Dien, dan Mercy I.R. Taroreh, Yustin,
AGROMEDIA: Berkala Ilmiah Ilmu-ilmu Pertanian Volume 43, No. 1 Maret 2025
Publisher : Sekolah Tinggi Ilmu Pertanian Farming Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47728/ag.v43i1.587

Abstract

Kombucha adalah minuman fermentasi yang terbuat dari teh manis menggunakan simbiosis antara bakteri dan ragi (SCOBY). Minuman ini tidak hanya diminati karena manfaat kesehatannya, seperti sifat antioksidan dan probiotiknya, tetapi juga karena potensinya dalam pengendalian patogen pangan. Teknik fermentasi dan penggunaan probiotik dalam kombucha berperan penting dalam mencegah pertumbuhan mikroorganisme patogen. Fermentasi yang efektif menghasilkan asam organik, seperti asam asetat, yang menurunkan pH dan menciptakan lingkungan yang tidak menguntungkan bagi patogen. Selain itu, probiotik yang ada dalam kombucha dapat bersaing dengan patogen untuk sumber daya, memperkuat efek pengendalian patogen tersebut. Review ini mengeksplorasi teknik fermentasi dan peran probiotik dalam pengendalian patogen pangan pada kombucha, serta potensi kombucha sebagai agen alami untuk keamanan pangan. 
Antioxidant and Antibacterial Activities of Palu Local Shallot (Allium cepa var. aggregatum L.) Extracts Using Various Solvents Lestari, Yudith Ayu; Taroreh, Mercy I. Riantiny; Dien, Henny Adeleida; Mangundap, Selvi Alfrida
Poltekita: Jurnal Ilmu Kesehatan Vol. 19 No. 3 (2025)
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v19i3.4327

Abstract

Background: The Palu local shallot contains active compounds such as flavonoids and phenolics, which function as antioxidants to neutralize free radicals and possess antibacterial properties against pathogenic microbes. This study aimed to analyze and compare the phytochemical profile, total phenolic and flavonoid contents, antioxidant activity, metal-chelating capacity, and antibacterial potential of Palu local shallot extracts obtained using different solvents. Methods A maceration extraction method was performed using n-hexane, ethyl acetate, and ethanol. Each extract underwent phytochemical screening, total phenolic and flavonoid quantification, antioxidant assessment via the DPPH method, metal-chelating evaluation, and antibacterial testing. Results: The ethanol and ethyl acetate extracts contained alkaloids, flavonoids, saponins, tannins, and triterpenoids, while the n-hexane extract contained only alkaloids and triterpenoids. The ethyl acetate extract exhibited the highest phenolic content (30.35 ± 0.90 mg GAE/g), whereas the ethanol extract contained the highest flavonoid level (30.28 ± 0.57 mg QE/g). The strongest antioxidant activity was found in the ethanol extract (IC50 = 38.33 ± 1.85 μg/mL). The highest metal chelating activity is the ethanol extract (20.23 ± 0.54%). The ethyl acetate extract demonstrated the strongest antibacterial activity, yielding a 17.43 ± 0.85 mm inhibition zone. Conclusion: Ethanol is the most effective solvent for extracting antioxidant compounds from Palu local shallots, while ethyl acetate yields the strongest antibacterial activity.
Co-Authors Agnes Murdiati Assa, Jan Rudolf B H. R. Kairupan Dekie Rawung Dusun, Citra C. Edi Suryanto Edi Suryanto Edi Suryanto Eka T. P. Ruindungan Emeline, Ezra A. Erny Nurali Esebius Ndumuye Frenly Wehantouw Frenly Wehantouw G.S.S. Djarkasi Gregoria S. S. Djarkasi Hariyati Lasaji Harsali F. Lampus Henny A Dien Jan Rudolf Assa Jehosua S. V. Sinolungan Joachim J. E. Ossoe Juenita Elfunam Mado Lana E. Lalujan Lateka, Fritsman H. Lestari, Yudith Ayu Lidya Irma Momuat Lucia Cecilia Mandey Mado, Juenita Elfunam Malonda, Nancy Swanida Mangundap, Selvi Alfrida Manuel, Shannon Erchelia Maya M. Ludong Momuat, Lidya Natalia M. Hansang Pudji Hastuti Repi, Keysi Rogi, Joshua T. A. Rotulung, Jeanet Christina Samual, Maria Shirley E. S. Kawengian Sri Rahardjo Tarigan, Andrea M. Thelma D. J. Tuju Thelma D. J. Tuju, Thelma D. J. Tineke Langi Tumbol, Michael Wariki, Windy M. V. Winie Vania Tasya Siswandi Wurangian, Prisilia Karina Yulianty Sanggelorang