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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 COCOS
Lana E. Lalujan
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Health Professions Public Health

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Journal : COCOS

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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
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 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 Erni Nurali Erny Nurali Fiqih V. Albanjar Gabriela Sampelani Joseph Georgia S.S. Djarkasi Gideon H. Putra Gregoria S. S. Djarkasi Jessica Christie, Jessica Koapah, Teltje Lateka, Fritsman H. Lucia Cecilia Mandey Lusia M. Fambrene Maria F. Sumual Marlin Lendongan Mercy Taroreh Oessoe, Yoakhim Y. E. Pinatik, Herry Frits Rehulina Magdalena Br Sagala1 Rivo M. Saroinsong Rivo M. Saroinsong, Rivo M. Sumual, Maria Fransisca Tandikura, Defyanti T. Teltje Koapaha Tendean, Finarsih Teneke Langi 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