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Teltje Koapaha
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PEMANFAATAN KOLANG-KALING BUAH AREN DAN NANAS (Ananas Comosus L. Merr.) DALAM PEMBUATAN SLICED JAM Sabrina Berta; Teltje Koapaha; Lucia Mandey
COCOS Vol. 9 No. 3 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i8.17829

Abstract

ABSTRACK The objective of this research is to know the level of panelist's fondness for sliced jam of kolang-kaling and pineapple and to determine the exact percentage of kolang-kaling and pineapple to the chemical properties of slice jam. The design used in the study was Completely Randomized Design with percentage of pineapple-compatible (60%: 40%, 50%: 50%, 40%: 60%), and each treatment was repeated 3 times. The observations included the test of favorite level, moisture content, total sugar, and crude fiber. The results of sliced jam and pineapple studies obtained by treatment of 40% pulp-kaling and 60% pineapple (treatment A) were the most preferred percentages by including: aroma, color, flavor and texture as well as getting the average value rather like with chemical characteristics that is water content 28.11%, total sugar 47.93%, and crude fiber 0.01%. Keywords: Sliced jam, Kolang-kaling, and Pineapple.
Uji Organoleptik Dan Sifat Kimia Kue Semprong Campuran Tepung Ubi Jalar Ungu (Ipomoea batatas) Dan Tepung Terigu Olfita S Montolalu; Tineke Langi; Teltje Koapaha
COCOS Vol. 11 No. 1 (2019): EDISI JANUARI-MARET 2019
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i7.27291

Abstract

Sweet potato as a food ingredient, has a good quality in terms of nutritional content, especially carbohydrates, minerals, and vitamins. Processing purple sweet potato into flour is one way to store and preserve purple sweet potato. "Semprong" cakes traded in plastic packaging are generally made from flour with a variety of flavors and colors. Looking at the many variants of the "semprong" cake, this shows that the "semprong" cake can be combined with a variety of ingredients such as purple sweet potato flour. The aim of this research is to produce a quality semprong cake by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. This study uses a Completely Randomized Design (CRD) treatment A (10% purple sweet potato flour: 90% flour), B (30% purple sweet potato flour: 70% flour), C (50% purple sweet potato flour) : 50% white flour), D (70% purple sweet potato flour: 30% white flour), E (90% purple sweet potato flour: 10% white flour). The organoleptic test results of the "semprong" cake which are preferred in terms of color, taste, aroma and texture are treatment A (10g purple yam flour + 90g wheat flour). The results of the proximate content analysis of "semprong" cakes for water content ranged from 3.16% - 3.77%, ash content ranged from 1.32% - 2.09%, fat content ranged from 16.26% - 20.95%, content protein ranges from 7.06% - 8.95%, carbohydrate content ranges from 66.31% - 71.21%. Keywords : Semprong Cake, Purple Sweet Potato Flour and Wheat Flour
Tingkat Kesukaan Dan Karakteristik Kimia Kue Semprong Dari Tepung Ubi Banggai (Dioscorea sp) Dan Tepung Terigu Sheren L. Satolom; Teltje Koapaha; Jan R. Assa
COCOS Vol. 11 No. 1 (2019): EDISI JANUARI-MARET 2019
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i7.27292

Abstract

Abstract Banggai Regency is one of the regencies in Central Sulawesi Province that has a natural beauty and diverse natural resources, including local foodstuffs, one of them is proud cassava (Dioscorea sp.). Sweet potato (Dioscorea sp) or often called uwi is one of the many species of the genus Dioscoreaceae. Dioscoreaceae has potential as a food source because it contains a high amount of carbohydrates. Sweet potato processing is a form of flour that is more resistant to storage, easy to mix, and is more practical and easy to use for advanced processing such as making semprong cakes. The semprong cake is one of the traditional pastries and is loved by the people of Indonesia. The main ingredients for making this semprong cake are wheat flour, coconut milk, eggs, sugar and cinnamon as flavoring ingredients. This study aims to determine the most appropriate proportion of proud sweet potato flour and wheat flour, based on organoleptic testing of semprong cakes and knowing the chemical characteristics of semprong cakes. This study used a Completely Randomized Design (CRD) with Treatments A (100% Banggai Sweet Potato Flour), B (75% Banggai Sweet Potato Flour: 25% Wheat Flour), C (50% Proud Cassava Flour: 50% Wheat Flour), D (D) 25% Banggai Sweet Potato Flour: 75% Flour) and E (100% Flour). The preferred organoleptic test for the semprong cake in terms of color, taste, aroma and texture is the D treatment (75% wheat flour: 25% proud yam flour). The results of the chemical analysis of semprong cakes for water content ranged between 1.78% - 2.99%, ash content 1.37% - 2.10%, fat content 22.74% - 23.60%, protein content 7.20 % - 7.62%, and carbohydrate content 65.18 - 65.67%. Keywords : Semprong Cake, Banggai Yam Flour and Wheat Flour
KARAKTERISRIK SENSORIS DAN FISIKO KIMIA SELAI CAMPURAN BUAH SIRSAK (Annona muricata L) DENGAN UBI JALAR UNGU (Ipomea batatas L) Hendra Rahim; Teltje Koapaha; Jan R. Assa
COCOS Vol. 14 No. 4 (2022): EDISI OKTOBER-DESEMBER 2022
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i1.42746

Abstract

ABSTRACT This study aims to obtain the ratio of soursop fruit and purple sweet potato favored by the panelists and to analyze the chemical composition of the resulting jam. The chemical compositions tested were water content and total dissolved solids. This study used a completely randomized design (CRD) with 5 treatments with variations of soursop fruit pulp and purple sweet potato pulp, each treatment was repeated three times. The results showed that the ratio of soursop fruit and purple sweet potato had a significant effect on the water content but had no significant effect on the total soluble solids of the resulting jam. The composition of the resulting water content ranged from 38.56% - 46.58% and the total dissolved solids ranged from 65.66 brix – 66.66 brix. Based on the results of the sensory analysis of the panelists' preference for purple sweet potato soursop jam, namely color 3.76 - 6.08 (neutral - like), aroma 3.60 - 4.24 (neutral), taste 4.28 - 5.40 ( neutral - somewhat like), and texture 4.84 - 5.56 (somewhat like - like). Spreading power 5.36 -6.08 jam (easy to spread). And the jam color (color grab) L (brightness) 39.90 – 69.73. a* (reddish red) 3.80 – 42.23. And b* (red-brown) 8.89 – 19.36. Keywords: Jam, Soursop, Purple Sweet Potato
Co-Authors Alfianz Z. Aatjin Ali , Almer Hassan Almer Hassan Ali Anasthasia K. Mamentu Arman Arman Arman Assa, Jan Rudolf Berandon Nelwwan Christiana Y. Singal Christine F. Mamuaja Christine Mamuaja Dajo, Jevinda Dedie Tooy Deisi L. Engka Deisi L. Engka, Deisi L. Dekie Rawung Elviana Elviana Enmia N. V. Boangmanalu Erni J.N. Nurali Erny Nurali Exlesia Fininta Sinaga Geiby Boham Geiby Boham, Geiby Getsri Novani Winokan Getsri Winokan Gideon H. Putra Gregoria S. S. Djarkasi Gregoria S.S. Djarkasi Hendra Rahim Herry F. Pinatik Husnul Khatimah Muchtar Husnul Khatimah Muchtar Jan R. Assa Jan Rudolf Assa Jenny Kandou Jenny Kandou, Jenny Jolanda Ch. E. Lamaega Jolanda Lamaega Jolanda Lamaega Judith S.C. Moningka Korah, Alfi R. M. Lalujan, Lana Elisabeth Lana E. Lalujan Lana E. Lalujan Lana E. Lalujan Lefina, Silvya Lexie P. Mamahit Lexie P. Mamahit Lucia Cecilia Mandey Lumenta, Prisilia Luther Latumakulita M. B. Lelemboto Mamuaja, Christine F Mandey, Silvya Lefina Maprividia Banne Arruan Marie, Shanya Martha R.R. Rumaratu Maya M. Ludong Memah, Melsje Yellie Montolalu, Maya Hendrietta Montolalu, Olfita S. Oessoe, Yoakhim Y.E. Olfita S Montolalu Paat, Frangky Jessy Paendong, Yunita R. Pinatik, Herry Frits Putri, Alya Cahyani Rara, Meiheski R. Rehulina Magdalena Br Sagala1 Sabrina Berta Sakul, Kennia Selvie Tumbelaka Sheren L. Satolom Siahaan, Bonita Singgano, Tania Christy Situmorang, Hiskia Tangkeallo, Sindy C. T. Teneke Langi Thelma Tuju Timburas, Brayen Tineke Langi Tineke M. Langi Umboh, Riel J. J Uri, Nur Natalia Yoakhim Oessoe Yoakhim Oessoe Yulpin Sasea Yunus, Yudin