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All Journal EUGENIA JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Jurnal Teknologi Pertanian (Agricultural Technology Journal) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Agroekoteknologi Terapan Jurnal Ilmiah Sains COCOS
Lana E. Lalujan
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Mathematics Physics Public Health

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Journal : COCOS

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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 Sifat Fisik Dan Kimia Buah Salak Pangu (Salacca zalacca) Dengan Pelilinan Selama Penyimpanan Vina H. Manurung; Gregoria S.S. Djarkasi; Tineke M. Langi; Lana E. Lalujan
COCOS Vol. 3 No. 5 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v3i5.2493

Abstract

ABSTRACT The purpose of this research was to analyze the physic’s changing and chemistry’s changing of snake fruit that saved in normal temperature and covered by wax. This research was done in laboratory in agriculture technology ± 4 months. This research was using random design complete factorial by mixing wax emulsion and storage time. A treatment ( mixing ratio ) A1 : 1 (wax) : 2 (air), A2 : 1 (wax) : 4 (water), A3 : 1 (wax) : 6 (water) and B treatment (storage time), B1 : 0 day, B2 : 3days, B3 : 6 days, B4 : 9 days, that saved in normal temperature. Then, doing physic analyze such as texture, weight, brightness. And chemical analyze such as sucrose, acidity, water content. The result of this research was shown the worst texture of snake fruit which saved in normal temperature until the nine days was in ratio 1 : 4 ( 5,21 kg) and the highest in ratio 1 : 2 (6,34 kg). the highest weight was in ratio 1 : 4 (67,67%) and the lowest weight was in ratio 1 : 6 (51%). The highest brightness was in ratio 1:6 (29,88%) and he lowest brightness was in ratio 1 : 4 ( 29,35%). The highest of sucrose was in ratio 1:2 (14,16%) and the lowest of sucrose was in ratio 1 : 4 (13,33%). The highest acidity was in ratio 1 : 4 (12,33%), and the lowest acidity was in ratio 1 : 2 (11,8%). The highest water content was in ratio 1 : 4 (43,33%) and the lowest water content was in ratio 1 : 6 (43,01%). Thus, the snake fruit which waxed with ratio 1:4 in 9 days storage showed the best quality. Key Word : snake fruit, storage, waxing
Evaluasi Kualitas Sensoris Muffin Berbahan Baku Pisang Goroho (Musa acuminate sp.) Fiqih V. Albanjar; Erni Nurali; Lana Lalujan; Tineke Langi
COCOS Vol. 5 No. 2 (2014)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v5i2.5835

Abstract

ABSTRACTGoroho plantain (Musa acuminate sp.) is a kind of local endemic food from North Sulawesi. As a carbohydrate source, goroho plantain was mostly consumed by people in that area. Many efforts have been done to promote the composite flour, recently. Substitution of goroho flour to make a various food products such as muffin is one of that attempt. This research was aimed to evaluate the sensoric quality of muffin made from goroho flour. The statistical analysis of this research was Complete Random Design (CRD) where substitution of goroho flour was the treatment. The result of ANOVA showed that substitution of goroho flour were not affected the quality sensoric of muffin in color, smell, flavor and texture of muffin. The organoleptic test of muffin was give the result that substituted by 100 % goroho flour give the most preferred in color (3,84) and flavor (3,80). But the most preferred smell (3,88) of muffin was substituted by 50% goroho flour and the most preferred texture (3,76) of muffin was substituted by 75% goroho flour.Keywords : Goroho Plantain, Muffin.
PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata ) TERHADAP KUALITAS FISIKOKIMIA DODOL Rivo M. Saroinsong; Lucia Mandey; Lana Lalujan
COCOS Vol. 6 No. 15 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i15.8815

Abstract

ABSTRACT  Utilization of local food such as pumpkin in supporting the government's program for the diversification of food, and so the pumpkin is suspected suitable to be added in the process of making dodol to increase the added value of pumpkin and dodol. The purpose of this study is to determine good formula of dodol by utilizing pumpkin as an additive in the dodol processing. To determine the physicochemical properties and the panelist fondness of produced pumpkin dodol. Pumpkin dodol organoleptic test shows the treatment of formulation D (100% glutinous rice flour and 75% pumpkin porridge), is the most preferred dodol by the panelists. Dodol with the addition of pumpkin porridge contains 44.60% moisture content, 1.3% ash content, 3.25% protein, 7.72% fat, and 43.13% carbohydrate. For the results of the color analysis L* is 23.86, while the a* is 14.23 and b* is 33.15.  Keyword : Dodol, Glutinous rice flour, Pumpkin.
PENGUJIAN ORGANOLEPTIK CRACKERS BERBAHAN BAKU TEPUNG PISANG “MULU BEBE” INDEGENOUS HALMAHERA UTARA Lusia M. Fambrene; Lana Lalujan; Georgia S.S. Djarkasi
COCOS Vol. 8 No. 1 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i1.11033

Abstract

Abstrak  Pisang mulu bebe merupakan pisang khas yang banyak dibudidayakan oleh masyarakat Halmahera utara. Crackers adalah salah satu produk makanan yang terbuat dari tepung terigu. Crackers banyak ditemukan di pasar dalam bermacam-macam bentuk dan rasa. Tujuan penelitian yaitu untuk menganalisa tingkat kesukaan panelis terhadap crackers berbahan baku tepung pisang mulu bebe dan tepung terigu berdasarkan rasa, aroma, warna dan tekstur dan melakukan analisis kandungan kimia crackers yang terpilih. Penelitian ini dilakukan selama tiga bulan (Agustus 2015 – November 2015) di laboratorium Ilmu pangan Fakultas pertanian universitas sam ratulangi. Penelitian ini menggunakan metode rancangan acak lengkap (RAL). Berdasarkan hasil penelitian crackers tepung pisang mulu bebe yang paling disukai panelis adalah crackers dengan perlakuan C (50% tepung pisang mulu bebe : 50% tepung terigu) dan kandungan kimia crackers tepung pisang „mulu bebe‟ telah memenuhi standard nasional Indonesia. Kata kunci: pisang „mulu bebe‟, tepung, crackers
KARAKTERISTIK FISIKOKIMIA DAN SENSORI MANISAN TOMAT (Lycopersicum esculentum) Finarsih Tendean; Lana E. Lalujan; G.S. Suhartati Djarkasi
COCOS Vol. 7 No. 7 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i7.14059

Abstract

ABSTRACTCandied tomato is a tomato processing alternatives that can be done to take advantage of tomatoes were very susceptible to damage after harvest and are often consumed in fresh form. The purpose of this study to determine the effect of the addition of sugar to the physicochemical characteristics of candied tomatoes and measure the level of a panelists against to candied tomatoes. The research arranged using Factorial Completely Randomized Design with the addition of sugar multilevel treatment. Results of research for the candied tomato water content ranged from 18.45 to 30.94 % . The water content is highest in treatment A2 is the addition of sugar 40 % , while the water content was lowest for the treatment A3 is the addition of sugar to 50% with the drying temperature used in all treatments, 550C. The results of the analysis of sucrose concentration ranged from 44.81 to 70.80 % . Sucrose concentration is highest in the treatment of A4 is the addition of sugar to 60% with an average of 70.80 % , while the sucrose concentration was lowest for the treatment A1 is the addition of sugar to 30% with an average of 44.81 %. The results of the analysis of vitamin C for four treatments ranged from 2.78 to 4.08 mg / 100gr . Texture analysis for the four treatments ranged from 2.8 to 4.1 kg/cm2 . Sensory testing candied tomatoes with parameters of taste , color and aroma is the preferred sample A3 is the addition of sugar 50 % .Keywords : candied tomatoes , physicochemical and sensory properties
PENGARUH SUKROSA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MANISAN KERING PAPRIKA MERAH (Capsicum annuum var grossum) Gabriela Sampelani Joseph; Lana Lalujan; Maria F. Sumual
COCOS Vol. 9 No. 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16913

Abstract

ABSTRACTSweets are processed food with high sugar level so that can be stored in a relatively long period of time. The purpose of this research was to determine the effect of sucrose concentration on the physicochemical characteristics and to evaluate panelist preferences level of sweetened dried red paprica. The research was arranged in Completely Randomized Design (CRD), with sucrose concentration as treatments. The results showed that the water content of sweetened dried red paprica was ranged from 18.67 to 24.00%. The highest water content was in treatment A1 with 30% sucrose concentration, while the lowest water content was in treatment A4 ( 60% sucrose concentration). The sucrose concentrations were ranged between 40.06 to 67.89% where the highest concentration of sucrose was in treatment A4 (60% sucrose concentration) while the lowest sucrose content was in treatment A1 (30% sucrose concentration). The vitamin C content were ranged from 127.07 to 141.35 mg / 100gr. The texture of sweetened dried red paprica analyzed with penetrometer were ranged between 55.00 to 78.33 mm / g / sec. The Sensory analysis showed that A3 (50% sucrose concentration) was the most preferred sweetened dried red paprica based on its taste, aroma and texture; while A4 ( 60% sucrose concentration) was the most preferred one based on its colour.Keywords : sweetened dried red paprica, physicochemical and sensory properties.
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
SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomea batatas L) PADA PEMBUATAN BISKUIT CRACKERS Marlin Lendongan; Thelma Tuju; Lana Lalujan
COCOS Vol. 9 No. 4 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i9.17833

Abstract

ABSTRACTThe objective of this study was to obtain an appropriate formula, preferably from a mixture of purple sweet potato starch and wheat flour through organoleptic test and to analyze the composition of each treatment with 2 (two) times of duplo.The results of organoleptic test biscuit crackers most preferred formula in terms of color, flavor, aroma and crispness is the formula D with a mixture of 25%: 75% purple sweet potato flour and wheat flour. The result of proximate analysis of biscuit crackers for carbohydrate content ranged between 66.73% -70.54%, protein content ranged from 4.46% -7.62%, fat content ranged from 17.40% -18.78%, water content 3.89% -6.62%, ash content 1.63% -3.21% , the calorific value of 454-461.34 kcalKeywords: Biscuit Crackers, Purple Sweet Potato Flour, Wheat Flour.
Co-Authors Ambar Kurnia Andro A. M. Lampah Andro Lampah Ardiyani, Niluh Putu Sri Christine Mamuaja David Rumambi, David Dekie Rawung Djarkasi, G. S. Suhartati Djarkasi, G. S. Suhartati Djarkasi, G. S.S. Djarkasi, G.S. Suhartati Elviana Elviana Erni Nurali Erny Nurali Finarsih Tendean Fiqih V. Albanjar G.S. Suhartati Djarkasi G.S.S. Djarkasi Gabriela Sampelani Joseph Georgia S.S. Djarkasi Gideon H. Putra Gloria Kusmin Gregoria S. S. Djarkasi Gregoria S.S. Djarkasi Jeanet Rotulung Jessica Christie, Jessica Koapah, Teltje Lateka, Fritsman H. Lucia Cecilia Mandey Lusia M. Fambrene Maria F. Sumual Maria F. Sumual Maria Fransisca Sumual Marlin Lendongan Mercy Taroreh Natalia M. Hansang Novita Pandensolang Novita Pandesolang Oessoe, Yoakhim Y. E. Pinatik, Herry Frits Rehulina Magdalena Br Sagala1 Rivo M. Saroinsong Rivo M. Saroinsong, Rivo M. Rombelayuk, Reniaty Sumual, Maria Fransisca Tandikura, Defyanti T. Teltje Koapaha Tendean, Finarsih Teneke Langi Thelma D. J. Tuju Thelma D. J. Tuju Thelma D. J. Tuju, Thelma D. J. Thelma Tuju Thio, J. Tineke Langi Tineke M. Langi Tuju, Thelma J. N. Vina H. Manurung Wokas, Chichilia Yoakhim Oessoe Yoakhim Oessoe