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All Journal EUGENIA JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Jurnal Teknologi Pertanian (Agricultural Technology Journal) COCOS
Lana E. Lalujan
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Computer Science & IT Education

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Pendugaan Daya Simpan Manisan Tomat Kering dengan Metode ASLT (Accelerated Shelf-Life Testing) Model Arrhenius Djarkasi, G. S. Suhartati; Sumual, Maria F.; Lalujan, Lana E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 2 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.2.2017.18702

Abstract

This study aims to make dried tomato sweets and to estimate their shelf life using the Arrhenius model of ASLT (Accelerated Shelf-life Testing). The ASLT method with the Arrhenius Model is a=technique for predicting the shelf-life of food products that is sensitive to temperature changes. The tests were carried out at temperatures of 30⁰C, 40⁰C, and 50⁰C, the products stored for 25 days to see the quality changes through sensory evaluation, including color, taste, texture, and aroma of dried tomato sweets. It was selected by the Arrhenius model that color parameters was the critical parameter to determine the shelf life of dried tomato sweets. The largest R2 value was used to determine the shelf-life of the product, i.e. the preference test of taste which showed the reaction at 0 (zero) order by the equation y = -2045,8x + 3,5196 with R2 = 0,9886. The shelf life of dried tomato sweets is 3 months 11 days.Keywords: Shelf-life, dried sweetened tomato, ASLT model.
KOMPOSISI KIMIA DAN GIZI JAGUNG LOKAL VARIETAS ’MANADO KUNING’ SEBAGAI BAHAN PANGAN PENGGANTI BERAS Lalujan, Lana E.; Djarkasi, G. S. Suhartati; Tuju, Thelma J. N.; Rawung, Dekie; Sumual, Maria F.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.1.2017.16351

Abstract

Increasing health concerns regarding a more balance diet have encouraged some people to have less rice in their basic daily menu in order to accommodate low glicemic carbohydrates energy sources in their diet. Corn products are considered not only have low-to-medium glycemic index but also have high fiber content. Nowadays, more people in Minahasa and Manado area have basic meals of rice have been fully or partially replaced by corn mill product (locally called corn rice). A local variety corn, named Manado Kuning, is among the most popular corn to be processed and sold as rice corn in Manado and Minahasa area. It chemical and nutritional properties, therefore, were analyzed in order to evaluate it merits as a rice substitute or alternative. The results showed that the corn grown at different location in greater Minahasa area has slightly different composition. The protein, fiber, carbohydrate and total carotene contents of the grits product were 10 – 11 %, 0.26 – 0.85%, 75 – 76% and 10 – 11mg/100 g respectively. Among twenty main amino acids, the grits product contain only 13 significant amino acids that ranging from the lowest 0.36% (methionine) to the highest 1.93% (aspartic acid). The color of the corn product (grits) was seen similar in all samples. It seemed that its low fiber content made it less potential to provide low glycemic product because some of the fiber was lost during milling to produce grits. In order for the local corn to have lower glycemic content, the whole seed should be used in final product.
Sifat Sensoris Dan Kimia Selai Kelapa Muda (Cocos nucifera L) Dan Buah Naga Merah (Hylocereus polyrhizus) Thio, J.; Djarkasi, G. S.S.; Lalujan, L.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23247

Abstract

Jam is a semi-solid food ingredient that can be smeared and made from at least 45 parts by weight of a fruit pulp and 55 parts by weight of sugar. Coconut is one of the best known and widely distributed palms in the tropics. One of the derivative products that can be processed from coconut is jam. Red dragon fruit contains β-sianin which has a red-purple color and functions as a natural pigments. This research aims to obtain the preferred formulation of coconut jam and red dragon fruit by evaluating several chemical properties. This research used a completely randomized design with treatment of the ratio between coconut and red dragon fruit (100%; 90%: 10%; 80%: 20%; 70%: 30%; 60%; 40%; 50%: 50%) and replicated three times. Parameters analyzed were water content, total acid, total sugar and sensory evaluation for color, smell, taste, and smear. The results showed that the formulation of coconut jam and red dragon fruit preferred by the panelists was treatment of 70% coconut + 30% red dragon fruit with a value of color 5.84 (like), smell 5.32 (rather like), taste 5.12 (rather like), smearing power 5.56 (easy to smear), moisture content 34.71%, total acid 0.37%, total sugar 43.59%.Keywords : coconut, red dragon fruit, jam
PENGARUH SUBSTITUSI TEPUNG JAGUNG VARIETAS MANADO KUNING (Zea mays L.) PADA PEMBUATAN DAGING ANALOG Christie, Jessica; Sumual, Maria F.; Lalujan, Lana E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23249

Abstract

The purpose of this study was to obtain an analogous meat formulationwith a mixture of gluten and” Manado kuning” corn flour based on thelevel of acceptance, and to analyze their chemical content. The statisticaldesign of this experiment was a Completely Randomized Design (CRD)with treatments of the ratio of gluten and “Manado kuning” corn flour i.e.,A (100% gluten: 0% “Manado kuning” corn flour); B (90% gluten: 10%% “Manado kuning” corn flour); C (80% gluten: 20% % “Manadokuning” corn flour); D (70% gluten: 30% % “Manado kuning” corn flour).Each treatment was repeated 3 times. The results showed that analoguemeat preferred by panelists based on color, aroam, taste, and texture wasD treatment (70% gluten: 30% % “Manado kuning” corn flour) with anaverage value of 4.75 (rather like). The chemical composition of thatanalogue meat was 61.31% water, 12.17% protein, 0.43% fat, 1.01% ash,and 24.54% carbohydrates.Keywords: Analogous Meat, Gluten, “Manado kuning” Corn Flour
PENGGUNAAN PATI SAGU MODIFIKASI FOSFAT TERHADAP SIFAT ORGANOLEPTIK SOSIS IKAN PATIN (Pangasius hypophtalmus) Koapaha, Teltje; Langi, Teneke; Lalujan, Lana E.
EUGENIA Vol 17, No 1 (2011)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/eug.17.1.2011.103

Abstract

Beef and chicken sausages have been widely popular in all classes of the society, howeverfish sausage has not being recognized and not available in the market yet. In the production offish sausage, the ratio between fish flesh and tapioca as well as other igredients such ascooking salt, sugar, skim-milk , ice and flavoring agent played important role on the quality offish sausages. This study aimed to find out the effect ratio of composite sago starch on theorganoleptic quality of fish sausage. The randomized design were used in this experiment.The experiment was repilicated three times and the parameters observed organoleptic weretaste, texture, colour, flavor of properties fish sausage.The modification treatment were theusing 0.25% STPP. Result showed that the composite sago starch of 50:50 and10% of it usedin fish sausage production gave the most preferable organoleptic properties with the texture0.04 mm/g.sec, taste, colour, flavor of properties fish sausage. ABSTRAKSosis dari daging ayam dan sapi sudah dikenal masyarakat luas , namun sosis dari dagingikan belum dikenal bahkan belum dijual di pasaran. Pada proses pembuatan sosis daridaging ikan , rasio daging ikan dan pati serta bahan tambahan lain seperti gula garam , sususkim, es dan bumbu penyedap berperan penting dalam menentukan kwalitas sosis ikan . Halini erat hubungannya dengan pembentukan mtriks gel protein, pati lemak dalam bentuk systememulsi sosis yang baik. Tujuan dari penelitian yaitu mempelajari pengaruh rasio pati sagukomposit terhadap sifat organoleptik. Menggunakan Rancangan Acak Lengkap faktor tunggalyaitu pati sagu modifikasi fosfat konsetrasi 0,25% STPP dalam pati sagu komposit 50:50 danRasio pati sagu komposit terhadap daging ikan 10%; 20%; 30%, diulang 3 kali. Pengamatanorganoleptik meliputi :rasa, tekstur, warna, bau sosis ikan. Hasil penelitian perlakuan terbaikdiperoleh pada pati sagu komposit yaitu pati sagu alami diambah dengan pati sagu modifikasi50:50, rasio 10% terhadap daging ikan dengan hasil uji organoleptik terhadap rasa, tekstur,warna, baus paling disukai panelis, nilai tekstur dengan alat penetrometer yaitu 0,04 mm/g.det.
PENERAPAN TEKNOLOGI PENGOLAHAN MANISAN BUAH PADA KELOMPOK IBU-IBU WKRI DI KELURAHAN TAAS KECAMATAN TIKALA KOTA MANADO Djarkasi, G. S. Suhartati; Sumual, Maria F.; Lalujan, Lana E.
JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Vol 5, No 2 (2018)
Publisher : JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Manisan adalah salah satu jenis makanan ringan dari buah-buahan dan sayuran yang diolah menggunakan gula pasir. Produk manisan buah sangat disukai oleh masyarakat karena rasanya yang manis bercampur asam dengan rasa khas buah. Teknologi pengolahan manisan buah merupakan salah satu bentuk usaha yang diterapkan selain untuk pengawetan juga untuk menambah penganekaragaman bentuk penyajian dan meningkatkan nilai tambah buah dari segi ekonomi.Tujuan Program Kemitraan Masyarakat di kelurahan Taas ini adalah untuk memberikan pengetahuan mengenai teknologi tepat guna pengolahan buah-buahan seperti tomat,nenas, dan pepaya menjadi manisan. Juga mendorong peserta dalam meningkatkan kreativitas dan meningkatkan ekonomi keluarga dengan ketrampilan yang diperoleh dari kegiatan ini. Pelaksanaan kegiatan program kemitraan masyarakat berupa penyuluhan dan pelatihan Teknologi Tepat Guna Pengolahan Manisan Buah. Pada kegiatan ini peserta diberikan materi pengetahuan tentang proses pengolahan manisan buah. Khalayak sasaran dari kegiatan ini adalah ibu-ibu WKRI kelurahan Taas kecamatan Tikala kota Manado. Target luaran yang dicapai dalam kegiatan ini yaitu: peserta mampu menerapkan teknologi pengolahan manisan buah dan mampu menghasilkan produk olahan yang bernilai ekonomi. Teknologi pengolahan manisan buah dapat dilakukan dalam skala kecil ataupun besar sehingga dapat dikembangkan menjadi wirausaha.______________________________________________________________________________Kata kunci: manisan buah, ibu-ibu kelurahan Taas
PENGARUH PENAMBAHAN SARI JERUK NIPIS TERHADAP SIFAT SENSORIS SELAI TOMAT (Lycopersicum esculentum Mill.) Tandikura, Defyanti T.; Lalujan, Lana E.; Sumual, Maria Fransisca
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.1.2019.28217

Abstract

Abstract Jam is a semi-solid or thick food made from 45 parts weight of fruit pulp and 55 parts weight of sugar. The basic ingredients of jam include fruit pulp, sugar, citric acid and pectin. Tomato is a horticultural product that is very easily damaged. One alternative to processing tomatoes is by making it to be a jam. Tomatoes contain pectin and acids so that they are eligible for making jam. Lime is a fruit that contains citric acid which is often used as a flavor enhancer and source of natural acids in food and beverage products. The purpose of this study was to determine the concentration of lime juice in making tomato jam based on sensory properties. The research method used was Completely Randomized Design with the treatment of adding lime juice with different concentrations. Sensory testing of tomato jam with the parameters of color, taste, smell and texture that are preferred and have easy topical power is sample B (2%) which has a moisture content of 23.93%, acidity (pH) 4.12, total acid 0, 78% and vitamin C 32.65 mg / 100 g.Keywords: Jam, Tomato, Lime
KARAKTERISTIK SENSORIS DAN KIMIA FLAKES DARI TEPUNG KOMPOSIT PISANG GOROHO (Musa acuminate L), UBI JALAR KUNING (Ipomea batatas L) DAN KACANG MERAH (Phaseolus vulgaris L) Ardiyani, Niluh Putu Sri; Nurali, Erny J. N.; Lalujan, Lana E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 12, No 1 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v12i1.38856

Abstract

ABSTRACTThe parameters tested were sensory properties (color, taste, smell and texture) and chemical properties (moisture content, ash, fat, protein, carbohydrate and total calories). From the results of the study it was stated that flakes made from a mixture of goroho flour, yellow sweet potato flour and red bean flour had sensory characteristics in the form of a gray to-brown color, had goroho flavored, having a sweet and crispy taste increasing with the  increasing numbers of yellow sweet potato flour. In conclusion, the most preferred formula for flakes is flakes made from 60% goroho flour + 30% yellow sweet potato flour + 10% red bean flour, based on the overall organoleptic assessment results obtained an average value of 3.59 (categorized as like). Flakes made from a mixture of goroho flour, yellow sweet potato flour and red bean flour have a chemical composition with a range of moisture content values of 2.41% - 2.75%; ash 3.59% - 4.07%; fat 0.16% - 0.22%; protein 4.02% - 4.30%; carbohydrates 89.05% - 89.42% and calories 374.44 kcal - 375.74 kcal per 100 g  Keywords: goroho plantain, yellow yam, red bean, flakes. ABSTRAKParameter yang diuji adalah sifat sensori (warna, rasa, bau dan tekstur) dan sifat kimia (kadar air, abu, lemak, protein, karbohidrat dan kalori total). Dari hasil penelitian disebutkan bahwa serpih yang terbuat dari campuran tepung goroho, tepung ubi jalar kuning dan tepung kacang merah memiliki ciri sensoris berupa warna abu-abu hingga kecoklatan, memiliki rasa goroho, memiliki rasa manis dan renyah. rasa semakin meningkat dengan bertambahnya jumlah tepung ubi jalar kuning. Kesimpulannya formula yang paling disukai untuk flakes adalah flakes yang terbuat dari 60% tepung goroho + 30% tepung ubi jalar kuning + 10% tepung kacang merah, berdasarkan hasil penilaian organoleptik secara keseluruhan diperoleh nilai rata-rata 3,59 (berkategori suka). Flakes yang terbuat dari campuran tepung goroho, tepung ubi jalar kuning dan tepung kacang merah memiliki komposisi kimia dengan kisaran nilai kadar air 2,41% - 2,75%; abu 3,59% - 4,07%; lemak 0,16% - 0,22%; protein 4,02% - 4,30%; karbohidrat 89,05% - 89,42% dan kalori 374,44 kkal - 375,74 kkal per 100 g.Kata kunci: pisang goroho, ubi jalar kuning, kacang merah, flakes.
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.
Co-Authors Ardiyani, Niluh Putu Sri Christine Mamuaja 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 Lateka, Fritsman H. Lucia Cecilia Mandey Lusia M. Fambrene Maria F. Sumual Marlin Lendongan Mercy Taroreh Oessoe, Yoakhim Y. E. 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 Tuju, Thelma J. N. Vina H. Manurung Wokas, Chichilia