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Teltje Koapaha
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Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Library & Information Science Materials Science & Nanotechnology Physics Public Health Social Sciences Transportation Other

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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MIE BASAH BERBAHAN BAKU TEPUNG SUKUN (Arthocarpus altilis fosberg) dan TEPUNG LABU KUNING (Curcubitha moschata durch) Geiby Boham; Teltje Koapaha; Judith S.C. Moningka
COCOS Vol. 6 No. 13 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i13.8662

Abstract

ABSTRACT  Food diversification is necessary of food development, and breadfruit is able to develop into a variety of food products. Breadfruit contains pretty high carbohydrate that 28.2gr/100gr mature flesh (Fao, 1972 in Gardjito etc 2013), which is very potential to be develop as an alternative to wheat flour in making of varieties of noodle such as fresh noodle. The aim of this research is to get the right formulation of breadfruit flour and pumpkin flour in making of wet noodle, and also to analyze the physical, chemical and sensory quality. The result of this research showed that the best and the dominant formulation is the formula C (80% breadfruit flour and 20% pumpkin flour) which is the most likeable formula. Formula C (80% breadfruit flour and 20% pumpkin flour) contains 25.19% of moisture content, 5,87% of proteins, 0.72% of ash, 32.33 sec of cooking time, 34.67 mins of cooking resistant. The sensory test’s of formula C showed that formula C is acceptable in panelists with scores; 3.46 of color, 3.42 of aroma and 4.08 of taste.  Keyword : Breadfruit, Pumpkin, Noodle 
PENGARUH KONSENTRASI SUKROSA DAN SIRUP GLUKOSA TERHADAP SIFAT KIMIA DAN SENSORIS PERMEN KERAS BELIMBING WULUH (Averrhoa bilimbi. L) Deisi L. Engka; Jenny Kandou; Teltje Koapaha
COCOS Vol. 7 No. 3 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i3.12533

Abstract

ABSTRACTStarfruit (Averrhoa bilimbi) known as star fruit acids, this is due starfruit containsfolic acid. In the Minahasa region known as starfruit bottle, starfruit is one of the agriculturalproducts that have not received the attention and good handling. For that need to bedeveloped processing technology in the form of processed foods such as hard candies. Hardcandy is one of the non-crystalline candies that have a hard texture, shiny and translucentappearance. The purpose of research is to determine the concentration of sucrose and glucosesyrup right by analyzing the chemical components as well as measuring the level ofpreference panelists include taste, aroma, texture and color of hard candies starfruit. Thisstudy uses a completely randomized design (CRD) each consisting of three replications withA treatment (70% sucrose and 30% of glucose syrup); B (75% sucrose and 25% of glucosesyrup); C (80% sucrose and 20% of glucose syrup); and D (85% sucrose and 15% of glucosesyrup). The results showed that the hard candies starfruit with treatment A, B, C, and D meetthe requirements of SNI when viewed from the water content 0.40 - 1.03%, ash content of0.01 - 0.05%, reducing sugar 12.84 - 17.71% and total acids 1.06 - 1.20%. The greater theamount of concentration sucrose added will produce candy starfruit increasingly violent. Theconcentration of sucrose and glucose syrup is right for the manufacture of hard candy starfruitis concentration sucrose 85% and 15%. The results of organoleptic test sucrose concentrationof 80% and 20% glucose syrup is the preferred treatment panelists.Keywords: Starfruit, Sucrose, Glucose Syrup, Hard Candy.
PENGARUH LAMA PENGERINGAN TERHADAP KARAKTERISTIK KIMIA DAN TINGKAT KESUKAAN MANISAN KERING KULIT JERUK (Citrus reticulata) Rehulina Magdalena Br Sagala1; Lana Lalujan; Teltje Koapaha
COCOS Vol. 9 No. 3 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i8.17778

Abstract

ABSTRACT Sweetened dried citrus peel is a product from citrus peel as an effort to give value to citrus’ by-products and food diversification as a new food product. This research was aimed to analyze the chemical characteristics as influenced by duration of drying and to evaluate the panelists’ preference level of sweetened dried citrus peel. Complete Randomized Design (CDR) was the statistical analysis of this research and durations of drying as the treatment. Results showed that moisture content of sweetened dried citrus peel were ranged from 10-84% - 15,34% and they were significantly different among treatments. The temperature used during drying process in this research was 700C The highest moisture content was in treatment A (4 h drying), whilst the lowest was in treatment D (7 h drying). The total sugar were ranged from 74,51% (treatment D, 7 h drying) - 79,27% (treatment A, 4 h drying). Vitamin C content in all treatments was ranged between 14,58 – 14,63 mg/100g. Based on the preference level, the most preferable sweetened dried citrus peel was resulted from 6 h drying with the value for aroma, colour, taste, and texture were 3.56 (neutral), 4.04 (like), 3.36 (neutral), and 3.56 (neutral), respectively.Keywords: sweetened dried citrus peel, duration of drying
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
Pengaruh Pencampuran Gum Arab terhadap Karakteristik Sensoris dan Kimia Fruit Leather Mangga Kweni (Mangifera Odorata Griff.) Getsri Winokan; Teltje Koapaha; Jolanda Lamaega
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (2022): 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.v13i2.50344

Abstract

The purpose of this study was to determine the level of panelists' preference for mango kweni fruit leather with a mixture of gum arabic, analyze the chemical characteristics of mango kweni fruit leather with a mixture of gum arabic and get the treatment with the most preferred arabic gum mixture. The research method used a completely randomized design (CRD) consisting of 5 treatments and 3 replications with Arabic gum mixing. Parameters observed were sensory characteristics (color, aroma, texture and taste) and chemical characteristics (air content, crude fiber content, total sugar content and degree of content). The results showed that the skin of the mango kweni with a mixture of gum arabic was the most preferred by the panelists in terms of color, aroma, texture and taste was treatment E (a mixture of gum arabic 1.5%). In this treatment it has a chemical content of 14.83% water content, 1.80% crude fiber content, 53.42% total sugar content and 3.84 acidity. Keywords: fruit leather; mango kweni; gum arabic
Karakteristik Fisikokimia dan Organoleptik Biskuit dengan Pencampuran Tepung Ubi Jalar Ungu (Ipomoea Batatas) dan Tepung Ampas Kelapa Husnul Khatimah Muchtar; Teltje Koapaha; Yoakhim Oessoe
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (2022): 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.v13i2.50350

Abstract

The purpose of this study was to determine the physicochemical and sensory characteristics of biscuits mixed with purple sweet potato flour and coconut pulp flour. The research method used was a completely randomized design (RAL) consisting of 5 treatments by mixing wheat flour, purple sweet potato flour and coconut dregs flour, namely A: (100%: 0%: 0%), B: (30%: 30%: 40), C: (30%: 40%:30%), D: (30%:50%:20%) and E: (30%: 60%:10%). The results showed that the physicochemical characteristics of biscuits were water content ranging from 2.37% - 5.75%, ash content 2.15% - 3.29%, fat content 25.03% - 31.05%, protein content 5.76% - 7.20%, carbohydrate content 54.51% - 60.33%, fiber crude 1.54%- 4.36% , calories 493.55-525.47 Kcal and hardness 579.78- 893.80 g.sec. The most preferred biscuit sensory test was treatment D by mixing 30% wheat flour: 50% purple sweet potato flour :20% coconut dregs flour with a taste value of 4.73 (slightly like), color 5.77 (like), aroma 5.67 (like) and textures 5.7 (like). Keywords: biscuit, purple sweet potato flour, coconut pulp flour.
Increasing the Value of Coconut Blondo in Potato Flour as a Basic Ingredient for Nutrition-Rich Biscuits as an Alternative to Stunting Prevention Koapaha, Teltje; Langi, Tineke Marlyn; Montolalu, Maya Hendrietta; Tooy, Dedie; Pinatik, Herry Frits
Budapest International Research in Exact Sciences (BirEx) Journal Vol 6, No 2 (2024): Budapest International Research in Exact Sciences, April
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birex.v6i2.7861

Abstract

The aim of the research was to: analyze the nutritional content of biscuits made from potato starch with the addition of coconut blondo and the ornagoleptic characteristics of the panelists' liking for the biscuits. resulting from. The method used in this research is a descriptive method, with the addition of blondo treatment. The blondo addition treatment consisted of: control, 10 g, 30 g, and 50 g blondo. Each treatment was repeated 3 times. The results of the research show that the chemical characteristics of potato-based biscuits with the addition of coconut blondo are water content 2.19 - 5.01%, ash content 2.47 - 3.30%, fat content 16.29 - 24.1%, protein content 6.34 - 9.07%, carbohydrate content 60.56 - 71.59%, crude fiber 2.25 – 2.68%, and calories 458.33 - 490.56 Kcal. Organoleptic characteristics of the panelists' level of preference for biscuits made from potato flour showed that the addition of coconut blondo obtained an average color value of 4.26 – 5.76 (neutral – liked), aroma 4.06 – 5.86 (neutral – liked), taste 4.7 – 5.1 (somewhat liked), texture 4.76 – 5.46 (somewhat like – like) and crispness 4.7 – 5.56 (neutral – like). The addition of blondo to making biscuits made from potato flour in terms of nutritional content of protein and fat and calories is in accordance with SNI Biscuits and is liked by the panelists. The biscuits produced can be used as snacks for pregnant women and toddlers as an alternative to preventing stunting.
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