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Teltje Koapaha
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PENGARUH PENCAMPURAN EKSTRAK DAUN KELOR (Moringa oleifera) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK NATA DE COCO Maprividia Banne Arruan; Teltje Koapaha; Jolanda Ch. E. Lamaega
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

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Abstract

Penelitian Pengaruh Pencampuran Ekstrak Daun Kelor (Moringa oleifera) bertujuan untuk menganalisis karakteristik fisikokimia nata de coco dengan pencampuran ekstrak daun kelor dan menguji tingkat kesukaan panelis terhadap (warna, aroma, tekstur dan rasa) nata de coco dengan pencampuran ekstrak daun kelor. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL)dengan 4 perlakuan pencampuran air kelapa dan ekstrak daun kelor yang terdiri dari: A 85% : 15%, B 80% : 20 %, C 75% : 25%, D 70% : 30%  dengan 3 kali pengulangan. variabel pengamatan yaitu ketebalan nata, tekstur, warna (aplikasi color grab), kadar air, serat kasar dan organoleptik tingkat kesukaan panelis. Hasil penelitian menunjukkan nata de coco dengan pencampuran ekstrak daun kelor diperoleh sifat fisikokimia; ketebalan nata 0,23 - 0,49 cm, tektur 25,55 - 26,67mm/g/dt, warna (aplikasi color grab) L 55,70 - 69,07, a* 2,60 -7,47, b* 16,97 - 19,00, kadar air 39,18 - 41,88%, kadar serat kasar 2,33 - 5,33%. Tingkat kesukaan nata de coco dengan pencampuran ekstrak daun kelor; warna 3,04 - 5,16 (Agak Tidak Suka - Agak Suka), aroma 3,80 - 4,40 (Netral), tekstur 4,20 - 4,48 (Netral), rasa 3,28 - 4,28 (Agak Tidak Suka - Netral)
Antioxidant Activity Of Jelly Candy From The Skin Of Red Dragons (Hylocereus spolyhizus) and Tomato (Lycopersicum esculentum Mill) Jan Rudolf Assa; Teltje Koapaha; Enmia N. V. Boangmanalu
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44330

Abstract

Free radicals are reactive species that can cause damage to body tissues and even cause many diseases. To neutralize free radicals in the body, antioxidants are needed. Many fruits found in Indonesia that contain antioxidants, including dragon fruit, the antioxidant content of dragon fruit is high. Jelly candy is a snack that is quite popular, especially for children. In general, the taste of jelly candy is obtained from essence which is a chemical. In this study, the taste of jelly candy was obtained from a combination of dragon fruit and tomatoes. The treatments in this study were the comparison of dragon fruit peel extract and tomato juice, including: Dragon fruit peel extract 100 g + 0 g tomato juice (A); Dragon fruit peel extract 25 g + 75 g tomato juice (B); Dragon fruit peel extract 50 + 50 g tomato juice (C); Dragon fruit peel extract 75 g + 25 g tomato juice (D); Dragon fruit peel extract 0 g + 100 g tomato juice (E). The results showed that the proportion of dragon fruit peel extract 100 g and tomato juice 0 g contained the highest total phenol in jelly candy, namely 15.2 mg GAE/g sample. The strongest antioxidant activity based on DPPH testing was found in the formula for mixing 0 g dragon fruit peel extract and 100 g tomato juice with IC50 = 203.69 ppm. Jelly candy with a proportion of 100 g of dragon fruit peel extract and 0 g of tomato juice contained the highest vitamin C of 0.455 mg/100 g sample. Keywords: Jelly Candy, Antioxidant Activity, Proportion of Dragon Fruit Peel Extract and Tomato Extract Abstrak Radikal bebas merupakan spesies reaktif yang dapat menyebabkan kerusakan pada jaringan tubuh bahkan menimbulkan banyak penyakit. Untuk menetralisir radikal bebas dalam tubuh diperlukan antioksidan. Banyak buah-buahan yang terdapat di Indonesia yang mengandung antioksidan antara lain buah naga, kandungan antioksidan pada buah naga tergolong tinggi. Permen jelly merupakan makanan selingan yang cukup digemari terutama anak-anak. Pada umumnya rasa permen jelly diperoleh dari essence yang merupakan bahan kimia. Pada penelitian ini rasa permen jelly diperoleh dari kombinasi buah naga dan tomat. Perlakuan pada penelitian ini adalah perbandingan sari kulit buah naga dan sari tomat, meliputi: Sari kulit buah naga 100 g + 0 g sari tomat (A); Sari kulit buah naga 25 g + 75 g sari tomat (B); Sari kulit buah naga 50 + 50 g sari tomat (C); Sari kulit buah naga 75 g + 25 g sari tomat (D); Sari kulit buah naga 0 g + 100 g sari tomat (E). Hasil penelitian bahwa proporsi sari kulit buah naga 100 g dan sari buah tomat 0 g mengandung total fenol paling tinggi pada permen jelly yaitu 15,2 mg GAE/g sampel. Aktivitas antioksidan berdasar pengujian DPPH paling kuat terdapat pada formula pencampuran sari kulit buah naga 0 g dan 100 g sari buah tomat dengan IC50 = 203,69 ppm. Permen jelly dengan proporsi 100 g sari kulit buah naga dan sari buah tomat 0 g mengandung vitamin C tertinggi sebesar 0,455 mg/100 g sampel. Kata Kunci: Permen Jelly, Aktivitas Antioksidan, Proporsi Sari Kulit Buah Naga dan Sari Tomat
Antibacterial Activity Test Of Kecombrang Fruit (Etlingera elatior) Extracted Using Multiple Solvents Elviana Elviana; Teltje Koapaha; Lana E. Lalujan
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44333

Abstract

The purpose of this study was to test the antibacterial activity of kecombrang fruit (Etlingera elatior) extracted using H₂O, ethyl acetate, and n-hexane as solvents. This study used a descriptive method with the type of solvent and kecombrang powder treatment respectively 25g:250g. The observation procedure was the calculation of the yield and diameter of the inhibition zone against Escherichia coli bacteria. Based on the yield calculation, it is known that H₂O, ethyl acetate, and n-hexane have average yield values of 11.8166%, 7.5536%, and 1.3038%, respectively. Antibacterial activity using ethyl acetate solvent resulted in an inhibition zone diameter of 33 mm, then H₂O solvent produced 28.25 mm while n-hexane did not have an inhibition zone diameter. Keywords: Kecombrang, Extraction, Yield, Antibacterial Abstrak Tujuan dari penelitian ini yaitu untuk menguji aktivitas antibakteri buah kecombrang (Etlingera elatior) yang diekstrak dengan menggunakan pelarut H₂O, etil asetat, dan n-heksana. Penelitian ini menggunakan metode deskriptif dengan perlakuan jenis pelarut dan serbuk kecombrang masing-masing 25g:250g. Prosedur pengamatan yaitu perhitungan rendemen dan diamater zona hambat terhadap bakteri Escherichia coli. Berdasarkan hasil perhitungan rendemen diketahui bahwa H₂O, etil asetat, dan n-heksana memiliki nilai rata-rata rendemen berturut-turut 11,8166%, 7,5536%, dan 1,3038%. Aktivitas antibakteri menggunakan pelarut etil asetat menghasilkan diameter zona hambat 33 mm, kemudian pelarut H₂O menghasilkan 28,25 mm sedangkan n-heksana tidak memiliki diameter zona hambat. Kata kunci: Kecombrang, Ekstraksi, Rendemen, Antibakteri
PEMANFAATAN PATI TACCA (Tacca Leontopetaloides) PADA PEMBUATAN BISKUIT Alfianz Z. Aatjin; M. B. Lelemboto; Teltje Koapaha; Lexie P. Mamahit
COCOS Vol. 2 No. 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i1.723

Abstract

ABSTRAKTacca (Tacca leontopetaloides) merupakan salah satu jenis tumbuhan berbunga yangmasih termasuk kedalam keluarga talas-talasan. Umbi dari Tacca (Tacca Leontopetaloides)ini tidak dapat langsung dikonsumsi karena adanya senyawa rasa pahit yang terdapat padaumbi. Senyawa yang pahit ini dapat dihilangkan dengan merendam umbi Tacca dalam airtawar. Hasil penelitian untuk kandungan kimia pati Tacca yaitu protein 6,25%, lemak 0,35%,kadar air 16,96%, kadar abu 1,37, karbohidrat 74,8%, pati 66,65%, amilosa 22,77%,amilopektin 43,88%. Sekarang ini pengembangan umbi Tacca masih sangat terbatas. Biskuitmerupakan salah satu bentuk solusi yang dapat dikembangkan baik dalam hal penggunaansumber pangan baru ataupun untuk penganekaragaman pangan. Tujuan penelitian iniadalah untuk mendapatkan jumlah pati Tacca yang tepat dalam pembuatan biskuit yangmemiliki sifat sensoris yang disukai panelis dan untuk menghitung kandungan energi biskuitterbaik dari hasil substitusi pati Tacca dan tepung terigu. Tahap pertama mengekstrak patidari umbi Tacca dan tahap kedua pembuatan biskuit dengan perlakuan subtitusi pati Taccadengan tepung terigu. Perlakuan yang dilakukan yaitu menggunakan pati Tacca 100%,konsentrasi pati Tacca 75% dan tepung terigu 25%, konsentrasi pati Tacca 50% dan tepungterigu 50%, konsentrasi pati Tacca 25% dan tepung terigu 75%, menggunakan tepung terigu100%. Hasil uji organoleptik, perlakuan terpilih dilanjutkan dengan analisis kandungankimia yaitu konsentrasi pati Tacca 75% dan tepung terigu 25% dengan komposisi kimia biskuityaitu kadar abu 1,6% , kadar air 3,40%, kadar lemak 19,54%, kadar protein 10,85%,kadar karbohidrat 63,89%, kalori 474,82 Kal.Kata kunci: Umbi Tacca, pati Tacca, biscuit.
PEMBUATAN BERAS ANALOG BERBASIS TEPUNG PISANG GOROHO (Musa Acuminate) DENGAN BAHAN PENGIKAT CARBOXYMETHYL CELLULOCE (CMC) Gideon H. Putra; Erny J.N. Nurali; Teltje Koapaha; Lana E. Lalujan
COCOS Vol. 2 No. 4 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i4.1702

Abstract

ABSTRACTGoroho banana (Musa acuminate) is one type of banana plants that grow in North Sulawesi province and has a high nutrient content. Analog Rice is one of the solutions can be developed either in terms of the use of a new food source or to diversify food. The research objective is to get the right formulas of CMC in the manufacture of analog rice flour goroho . second stage of rice manufacturing are analog to the treatment CMC concentration subsitution. Organoleptic test results, treatment was continued with an analysis of selected physical properties. The results for the goroho banana flour yield of 40.10% and the color value of L (+) banana flour goroho : 80.33. For cooked rice analog lowest hardness level in treatment E = (98.4% banana flour goroho : 1.6% CMC) : 0.48 mm/g/sec and the chosen treatment CMC formula that treatment B = (99.6% flour banana goroho : 0.4% CMC). With the analysis of physical properties that yield: 23.18%, rice color : L (+)32.19, a*(+)5.92, b*(+)12.96, 221.729% water absorption, and time rehydration 20 minutes.Keywords: Banana goroho, analog rice, CMC.
Analisis Mutu Sensoris, Fisik dan Kimia Biskuit Balita Yang Dibuat Dari Campuran Tepung MOCAF (Modified Casavva Flour) dan Wortel (Daucus carota) Anasthasia K. Mamentu; Erny Nurali; Tineke Langi; Teltje Koapaha
COCOS Vol. 2 No. 4 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i4.1715

Abstract

ABSTRACTThis research aims to produce biscuits toddler with the addition of carrot pulp concentration that can be accepted by panelists from both physical and chemical properties. This research using completely randomized design with treatment mocaf flour mixture and pureed carrots. Treatment A=(85% MOCAF flour: 15% carrot pulp), B=(80% MOCAF flour: 20% carrot pulp) C=(75% MOCAF flour: 25% carrot pulp) D=( 70% MOCAF flour: 30% carrot pulp) E= (65% MOCAF flour: 35% carrot pulp). The chosen of produced by sensory, is going with the analysis of sensory physical and chemical . the chosen of toddler biscuitsis the treatment E=(65% MOCAF flour: 35% carrot pulp). results of the analysis of physical and chemical biscuits toddlers is content of chemicals are activity water 5.25%, ash 2,60%, fat 25,65%, protein 8.83%, dietry fiber 0.18% and karbohidrat 57,48. For component of Vitamin A is 1607.5 IU and energy total is 496,09 Kkal.Keywords: biscuits, MOCAF, carrot
PENGARUH PENAMBAHAN TEPUNG WORTEL (Daucus carota L.) PADA PEMBUATAN SOSIS IKAN GABUS (Ophiocephalus striatus) Christiana Y. Singal; Erni J.N. Nurali; Teltje Koapaha; Gregoria S.S. Djarkasi
COCOS Vol. 3 No. 6 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v3i6.3209

Abstract

ABSTRACTSausages is one of the food product made from ground meat mixed with spices and filled in long round casing. The aimed of this research were to (1). to obtain the exact mixed formula of carrot flour and cork fish in sausages processing, (2) to analyzed the chemical characteristics of sausages, and (3) to evaluate the sensory quality by panelists. The research was conducted at the Laboratory of Food Science and Processing, Faculty of Agriculturee Unsrat for 3 months. This research was designed using completely randomized design, with four treatments of mixed carrot flour and sago flourr , namely A= (2,5g carrot flour + 12,5g sago flour), B= (5g carrot flour + 10g sago flour), C= (7,5g carrot flour + 7,5g sago flour), D= (10g carrot flour + 5g sago flour). The result of Sensory evaluation showed that the most preferable treatment is fish sausages made of 10 g carrot flour and 5 g sago flour in 100 g cork fish. The result of cchemical analysis showed that the fish sausages contents 66,09% of moisture content, 2,7% of ash contented, 1,28 % fat content, 17,4 % protein content, and contained provitamin A.Keywords: Sausage, Carrot , Cork Fish
PENGARUH PEREBUSAN BIJI MELINJO (Gnetum gnemon L) TERADAP KUALITAS SENSORIS EMPING MELINJO Yulpin Sasea; Judith S.C. Moningka; Christine F. Mamuaja; Teltje Koapaha
COCOS Vol. 6 No. 1 (2015)
Publisher : Universitas Sam Ratulangi

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Abstract

ABSTRACTMelinjo (Gnetum gnemon L) has many benefits. Besides as a food ingredient, melinjo also contain antioxidant compounds. This research aimed to test the sensory properties of melinjo which includes color, aroma, flavor and crispness. The benefits of this research can provide information to the public about the influence of boiling beans melinjo against melinjo sensory test and its content. The research was conducted in the village Nunu Rainis District of Talaud Islands and the Department of Agricultural Technology Laboratory for 2 months. The design used was a completely randomized design (CRD) with four long boiling treatment, ie A = 5 minutes, B = 10 min, C = 15 min, D = 20 minutes. The best test of the sensory panelists obtained in boiling for 20 minutes treatment (treatment D), the chemical content as follows: 11:38% moisture content, ash content 0.79%. 1:45% fat content, protein content 14:12%, 72.26% carbohidrat levels.Keywords: Gnetum gnemon L, Crackers, Sensoric
PENGARUH KONSENTRASI GELATIN DAN SIRUP GLUKOSA TERHADAP SIFAT KIMIA DAN SENSORIS PERMEN JELLY SARI BUAH PALA (Myristica fragrans Houtt) Berandon Nelwwan; Tineke Langi; Teltje Koapaha; Thelma Tuju
COCOS Vol. 6 No. 3 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i3.6818

Abstract

ABSTRACTDevelopment of local product is very important to improve the potency local product. Nutmeg is one of fruit from North Sulawesi. The highest of harvest rate is not balance than product from nutmeg fruit especially meat of fruit. Jelly candy is one of candy made from water or juice and gel agent, that have clear appearance and have jelly texture. Gelatin is a food additive that required in making of jelly candy, so was glucose. The aims of this research are to determine the correct concentration of gelatin and glucose syrup, to analyze the chemical components in jelly candy and to analyze the organoleptic test of jelly candy. This research has used RAL method with 2 factors, which A factor is gelatin concentration and B factor is glucose syrup. The result of this research is the 20% of gelatin and 60% of glucose syrup has 19,60% water content, 0,79% ash and 14,22% sucrose reduction which already match with the standards (SNI). The 20% of gelatin and 60% of glucose syrup has a neutral color, delight taste, neutral color and delight texture.Keywords: nutmeg, gelatin, glucose syrup, jelly candy.
Pengujian Orgnanoleptik Sosis Ikan Lele (Clarias gariepinus) Campuran Pati Sagu Baruk (Arenga Microcarpa) dan Tepung Ubi Jalar Ungu (Ipomea batatas var Ayamurasaki) Martha R.R. Rumaratu; Teltje Koapaha; Tineke Langi; Lucia Mandey
COCOS Vol. 6 No. 5 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i5.7650

Abstract

ABSTRACT Sausage is a food that is popular and well known in all walks of life. Sausage is food made from finely chopped meat and spices given, entered into an elliptical wrapper in the form of animal gut or artificial wrapping with or without cooking, with or without smoked. Excipients commonly used in processed meat products are carbohydrates / starches. This study aims to fine the organoleptic characteristic  of sausages catfish mixed by sagoo baruk starch and purple sweet potato flour and preferred by the panelists. This study uses a completely randomized design with sago baruk starch treatment and purple sweet potato flour. The results showed that avarege values of sausage catfish using sago baruk starch and purple sweet potato flour for taste is 3,67 (like), tekstur 3,72 (like), colour 3,56 (like), and smell 3,66 (like), are liked by panelist    Keywords: sausage, catfish, sago starch baruk, purple sweet potato flour
Co-Authors Alfianz Z. Aatjin Almer Hassan Ali Anasthasia K. Mamentu Arman Arman Arman Assa, Jan Rudolf Berandon Nelwwan Brayen Timburas Christiana Y. Singal Christine F. Mamuaja Christine Mamuaja 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 Hiskia Situmorang Husnul Khatimah Muchtar Husnul Khatimah Muchtar Jan R. Assa Jan Rudolf Assa Jenny Kandou Jenny Kandou, Jenny Jevinda Dajo Jolanda Ch. E. Lamaega Jolanda Lamaega Jolanda Lamaega Judith S.C. Moningka Kennia Sakul Korah, Alfi R. M. Lana E. Lalujan Lana E. Lalujan Lana E. Lalujan Lefina, Silvya Lexie P. Mamahit Lexie P. Mamahit Lucia Cecilia Mandey Luther Latumakulita M. B. Lelemboto Mamuaja, Christine F Maprividia Banne Arruan 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 Prisilia Lumenta Rara, Meiheski R. Rehulina Magdalena Br Sagala1 Riel J. J Umboh Sabrina Berta Selvie Tumbelaka Shanya Marie Sheren L. Satolom Siahaan, Bonita Silvya Lefina Mandey Singgano, Tania Christy Tangkeallo, Sindy C. T. Teneke Langi Thelma Tuju Tineke Langi Tineke Langi Uri, Nur Natalia Yoakhim Oessoe Yoakhim Oessoe Yudin Yunus Yulpin Sasea Yunus, Yudin