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Jenny E.A. Kandou
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Agriculture, Biological Sciences & Forestry

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PENGARUH PERBANDINGAN SANTAN DAN AIR TERHADAP RENDEMEN, KADAR AIR DAN ASAM LEMAK BEBAS (FFA) VIRGIN COCONUT OIL(VCO) Moh. Irwanto Ahmd; Lucia C. Mandey; Tineke M. Langi; Jenny E.A. Kandou
COCOS Vol. 3 No. 6 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v3i6.2746

Abstract

ABSTRACTThis study aims to get a comparison coconut milk and water right on the manufacture Virgin Coconut Oil on yield, moisture content and free fatty acid (FFA), appropriate quality standards and ISO 7381:2008 International Standard(APCC) of Virgin Coconut Oil. This research was conducted in the Laboratory of the Faculty of Agriculture Department of Agriculture fac Sam Ratulangi University. This research used Completely Randomized Design (CRD), which consists of 3 (three) in the treatment of coconut milk and water mixture ratio, with Al treatment 1: 0.5 (1700 ml coconut milk: 850 ml of water); treatment A2 1: 1 (1700 ml 1700 ml coconut water); treatment A3 1: 2 (1700 ml coconut milk: 3400 ml of water), with 3 (three) replications. Observed variables include yield, moisture content, and free fatty acids (FFA). Results in the treatment of Al (1: 0.5) shows the yield value of 15.67 0.13% water content, and free fatty acids (FFA) 0.15%. Results in treatment A2 (I: 1) demonstrate the value of yield 19.72%, water content 0.17%, and free fatty acids (FFA) 0.16%. The yield on the A3 treatment (1: 2) indicates the value of the yield 20%, water content 0.18%, and free fatty acids (FFA) 0.17%. Comparison of the coconut milk and water treatment A3 (1: 2) gave the best results in accordance with ISO 7381:2008 yield value of 20%, water content 0.13% in treatment A1, A2 0.17%, A3 0.18%, while the free fatty acids (FFA) in the treatment of A1 0.15%, 0.16% A2, A3 0, 17%. These results are in accordance with the quality standards according to the Asian Pacific Coconut Community (APCC). Keywords: Virgin Coconut Oil (VCO), coconut milk, Water
PEMANFAATAN SAGU BARUK (Arenga Microcarpa) DENGAN UBI JALAR UNGU (Ipomoea Batatas) DALAM PEMBUATAN MIE BASAH Cherly I.J. Lensun; Erny J.N Nurali; Tineke M. Langi; Jenny E.A. Kandou
COCOS Vol. 3 No. 6 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v3i6.3340

Abstract

ABSTRACTCommonly, noodles aremade from sorghum flour. Recently, the developing of noodle procesing is become more various. Sweet potato, as a carbohydrate source, nowget a big attention from Indonesia government to be developed as a alternative food. The purposes of this research are to (1) to obtain the optimum concentration of corn starch and purple sweet potato flour in noodle processing ; (2) to analyzed the physical and sensory quality of the resulting noodles. The result shown that the addition of sago flour (25 %) mixedwith purple sweet potato flour (75%) is the most preferred by the panelists for color, taste and smell of a noodle produced. The nutrition content of noodles made from sago “baruk” flour and sweet potato flour are: 0.63 to 1.49% protein,28.02 to 34.94% water, ash 2.02 to 8.76%, and water absorption 8 0.33 to 14, 41% in accordance with SNI.Keywords:Sago, Sweet Potato Purple, Noodle
Pengaruh Proporsi Campuran Buah Pepaya (Carica papaya) Dan Salak (Salaccazalacca) Terhadap Sifat Sensoris dan Kimia Fruit Leather Masela Ering; Jenny E.A. Kandou; Judith S.C. Moningka; Dekie Rawung
COCOS Vol. 6 No. 1 (2015)
Publisher : Universitas Sam Ratulangi

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Abstract

ABSTRACTFruit is a commodity that has no nutritional value but is easily damaged, so it is necessary to utilize alternative. One such alternative is processed into fruit leather. The raw material of fruit leather can be derived from various types of tropical fruits or subtropical with sufficiently high fiber content. This research aims to produce a mixture of fruit leather from papaya fruit and bark that can be accepted by panelists both the nature of the sensory and chemical properties. This research was conducted at the Laboratory of Food Science and Technology, Faculty of Agriculture Unsrat for ± 2 months. This study used a completely randomized design with a mixture of papaya and bark treatment. Treatment A = (80% papaya : 20% bark), B = (70% papaya : 30% bark), C = (60% papaya : 40% bark), D = (50% papaya : 50% bark). The results of organoleptic test, the most preferred treatment panelists followed by analysis of the chemical properties of Fruit eather is treated B = (70% papaya : 30% bark). Where the chemical properties of the most preferred Fruit leather panel that has a moisture content 12.46%, total acid 0.38%, and 48.96% total sugars.Keywords: fruit leather, papaya, bark
Penerapan Sanitasi Produksi Kue Pia Di Gorontalo Linda Ishak; Jenny E.A. Kandou; Thelma D.J. Tuju; Tineke M. Langi
COCOS Vol. 6 No. 1 (2015)
Publisher : Universitas Sam Ratulangi

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ABSTRACT Pia cake is one of the food products of Gorontalo that have been produced by some home industry. In relation to food security that ensures that the food consumed does not contain hazardous materials that safe for consumption, so that need for oversight and implementation of good sanitation systems at pia produscing. This study aimed to evaluate the level of implementation of sanitation in UKM at Gorontalo. In this study is expected to provide information on the importance of implementing sanitation at UKM Pia manufacture in Gorontalo and provide information to the government in Gorontalo through relevant agencies about the principles of sanitation at UKM Pia in Gorontalo. The study used survey method, which takes primary data from field observations through interviews with the questionnaire guide. From the research data showed that in all UKM do not use a hat, gloves, masks, and aprons. While all employees in four UKM use the clothes clean, tidy and wash hands, to cookware and clean container. The processing is done, all UKM are still using the traditional method and storage of product on all UKM in hygienic circumstances. Keywords : pia, UKM, sanitary
Sensory Quality Of Candy Calamansi (Citrofortunella microcarpa) Regina Pangerapan; Thema D.J. Tuju; Jenny E.A. Kandou
COCOS Vol. 7 No. 6 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i6.13897

Abstract

ABSTRACTCalamansi (Citrofortunella microcarpa) in the Minahasa area often referred to as lemonfish, or lemon cui, this citrus fruit in one year can be 4 times the harvest season with thefruit of 40-42 kilograms. One Calamansi citrus fruit has 12 calories composition, with abit of fat, 1.2 grams fiber, 37 milligrams of potassium, 7.3 milligrams of vitamin C,vitamin A 54.4 milligrams, 8.4 milligrams of calcium, and water 15.5. This research willexplain the use of Calamansi that it can be processed into confectionery products.This study aimed to evaluate the panelist preference level of the color, aroma, taste andtexture of candy Calamansi and test the chemical quality candies include moisturecontent, ash content, reducing sugar and total acid. This study uses a completelyrandomized design (CRD) with 4 treatments A (80% Sucrose: 20% Glucose), B (70%Sucrose: 30% Glucose), C (60% Sucrose 40% Glucose), D (50% sucrose: 50% Glucose).All the above treatments be tested by 25 panelist. All treatment most preferred analyzedthe chemical quality of water content, ash content, reducing sugar, total acid. The resultsshowed that the candy most preferred is the treatment C with 60% sucrose and 40%glucose, with a bright yellow color, aroma and citrus flavor and texture rather hardKalamansi. While the analysis of the chemical quality of sweets Calamansi mostpreferably has a moisture content of 1.80%, ash content of 0.15%, 68.03% reducing sugarand total acid 2.28%
KARAKTERISTIK SENSORIS BISKUIT YANG TERBUAT DARI BEBERAPA JENIS TEPUNG KOMPOSIT Kristof N. Ruata; Maria F. Sumual; Jenny E.A. Kandou
COCOS Vol. 9 No. 3 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i8.17050

Abstract

Abstact Wheat flour biscuits mixed with local food starch is a development of food security. Generally flour and starch contain amylose and amylopectin with different amount composition. Mixing of wheat flour and some starch is tacca tuber starch, tapioca starch (sweet potato), starch sago starch and corn starch form different amylose and amylopetin content composition. Comparison of amylose and amylopectin levels affects texture, sensory properties and gelatinization temperature. This study aims to evaluate the physical characteristics of blending wheat flour with tacca starch (anuwun), cassava tuber starch, sago starch and corn starch, mixing function of starch and starch in forming sensory properties of biscuit. This study used Completely Randomized Design (RAL) with mixed flour and starch mixed flour treatment with 1: 1 ratio. All treatments were repeated 3 replications and the data were analyzed. The results of the most favorite aroma-level test on TTPT treatment, the highest color in TTPS treatment, the highest taste in TTPJ treatment and crispness in TTPJ treatment. Diversity of high level of preferences on biscuits of TTPS composite flour. The level of preference for the crispity of the TTPJ composite flour biscuit obtains the highest value that is consistent with the ranking of biscuit hardness. Each composite flour has different solubility characteristics and water absorption.
PENGARUH KONSENTRASI SUKROSA DAN STARTER TERHADAP KARAKTERISTIK SUSU KACANG MERAH (Phaseolus vulgaris L.) FERMENTASI Yanni Nathasia Br. Gurusinga; Jenny E.A. Kandou; Dekie Rawung Dekie Rawung
COCOS Vol. 12 No. 3 (2020): EDISI JULI-SEPTEMBER 2020
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i7.31312

Abstract

ABSTRACTThis research aims to find the formula of fermented red bean milk withadding sucrose concentration and different starter that can be accepted by thepanelist and to analyze the chemical content. The research was designed usingCompletely Randomized Design (CRD) with different sucrose concentration(Factor A) and starter (Factor B). A1B1 (2% Sucrose and 5% Starter), A1B2 (2%Sucrose and 10% Starter), A1B3 (2% Sucrose and 15% Starter), A2B1 (5%2Sucrose and 5% Starter), A2B2 (5% Sucrose and 10% Starter), A2B3 (5%Sucrose and 15% Starter), A3B1 (8% Sucrose and 5% Starter), A3B2 (8%Sucrose and 10 % Starter), A3B3 (8% Sucrose and 15% Starter) with 3replications. the observation parameters of Total Lactic Acid bacteria, Total Acid,Total Sugar, Degree of Acidity (pH), and Sensory Test (Color, Scent, Taste,Vulnerability). The result shows that A3B3 (8% Sucrose and 15% Starter) isaccepted by the panelist with total bacterial lactic acid content of 1.60 x 105 colon/ g, total acid 0.037%, total sugar is 8.42%, and pH 5.Keywords: Fermented milk, Red bean
Co-Authors Cherly I.J. Lensun Dekie Rawung Dekie Rawung Dekie Rawung Erny Nurali Judith S.C. Moningka Kristof N. Ruata Linda Ishak Lucia Cecilia Mandey Maria F. Sumual Masela Ering Moh. Irwanto Ahmd Pangerapan, Regina Regina Pangerapan Thelma D.J. Tuju Thema D.J. Tuju Tineke Langi Tineke M. Langi Tuju, Thema D.J. Yanni Nathasia Br. Gurusinga