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All Journal EUGENIA JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Agroekoteknologi Terapan Jurnal Ilmiah Sains COCOS
Lana E. Lalujan
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Environmental Science Mathematics Physics

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Beberapa Cara Penghambatan Reaksi Pencoklatan Enzimatis pada Tepung Pisang Goroho (Musa sp.) dan Aplikasinya pada Kue Bolu Natalia M. Hansang; Mercy I. R. Taroreh; Lana E. Lalujan
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 1 (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.v13i1.43277

Abstract

ABSTRACTThe purpose of this study was to compare the effect of several methods of inhibiting the enzymatic browning reaction on the physicochemical properties of goroho plantain flour. This study used a completely randomized design (CRD) consisting of 4 treatments to prevent the browning reaction on goroho flour and cake. Blanching at 85°C for 5 min followed by soaking in 1% calamansi juice for 15 min. resulted in higher total phenol content and lighter colour both in flour and cake compared to those from other treatments. Soaking in 0.5% sodium metabisulfite solution for 15 min. resulted in higher peroxide value of flour and cake compared to those resulted from other treatments. In conclusion, blanching at 85°C for 5 min. combine with soaking in 1% calamansi juice for 15 min. resulted in the best plantain flour and cake.Keywords: enzymatic browning; goroho; plantain flour; cake.ABSTRAKTujuan dari penelitian ini adalah membandingkan pengaruh beberapa cara penghambatan reaksi pencoklatan enzimatis terhadap sifat fisikokimia tepung pisang goroho, dan kue bolu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan dan 3 ulangan. Penggunaan suhu blansing 85°C selama 5 menit dilanjutkan dengan perendaman dalam sari jeruk kalamansi 1% selama 15 menit menghasilkan tepung dan kue bolu dengan kadar total fenol yang lebih tinggi serta warna yang lebih cerah dibandingkan dengan perlakuan lainnya. Perendaman dalam larutan natrium metabisulfit 0,5% selama 15 menit menghasilkan bilangan peroksida tepung pisang goroho dan kue bolu yang lebih tinggi, dibandingkan dengan perlakuan yang lain. Disimpulkan bahwa metode blansing pada suhu 85°C selama 5 menit dikombinasikan dengan perendaman dalam larutan jeruk kalamansi 1% selama 15 menit memberikan hasil tepung pisang goroho dan kue bolu yang paling baik.Kata kunci: pencoklatan enzimatis; pisang goroho; tepung, bolu.
Antioxidant Activity of Virgin Coconut Oil Emulsion Drink with The Addition of Cinnamon (Cinnamomum burmanii) G.S. Suhartati Djarkasi; Maria Fransisca Sumual; Lana E. Lalujan; Ambar Kurnia; Jeanet Rotulung
Jurnal Ilmiah Sains Volume 24 Issue 1, April 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jis.v24i1.52832

Abstract

ABSTRACT The aims of this study were to analyse the antioxidant activity and to determine the maximum concentration of cinnamon extract that can improve sensory attributes of VCO emulsion drink. The research method used is a completely randomized design (CRD) with five concentrations of cinnamon extract, i.e., 0% (P1), 2% (P1), 4% (P2), 6% (P3), and 8% (P3). Each treatment was triplicated. The results showed that all treatments exhibited stable emulsion with 0% creaming index. VCO emulsion drink with cinnamon extract contained total phenol ranged from 19.88 mg GEA/100 g to 28.58 mg GEA/100 g, with increasing antioxidant activity, expressed as percentage of inhibition, where P1: 80.35%; P1: 85.59%; P2: 86.38%, P3: 87.43%, and P4: 88.54%, respectively. It was concluded that cinnamon extract could increase the antioxidant activity of VCO emulsion drinks. Increasing percentage of cinnamon extract can increase the total phenol content, hence increase the inhibitory power on the formation of peroxide compounds. The addition of 6% cinnamon is the maximum limit that can improve the panellists’ liking for the overall sensory attributes of the VCO emulsion drink. Keywords: Antioxidant activity; cinnamon; VCO emulsion
PENGARUH PENAMBAHAN SARI KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK HARD CANDY AIR KELAPA (Cocos nucifera L.) Wokas, Chichilia; Mandey, Lucia Cecilia; Oessoe, Yoakhim Y. E.; Lalujan, Lana E.; Mamuaja, Christine F.; Tuju, Thelma D. J.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 14 No 2 (2023): 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.v14i2.50698

Abstract

The purpose of this study was to evaluate the effect of the addition of mung bean juice on the level of liking, hardness, and analyze the water content, ash content, and reduced sugar content of coconut water hard candy. The research method used is the Completely Randomized Design (CRD) method with 5 treatments where A. The addition of 10% mung bean juice, B. The addition of 15% mung bean juice, C. The addition of 20% mung bean juice, D. The addition of 25% mung bean juice, E. The addition of 30% mung bean juice then measured the level of liking test, hardness test, water content, ash content and reducing sugar content. The results showed that coconut water hard candy with the addition of mung bean juice had no significant effect on the level of liking test on taste 4.76 (rather like) - 5.68 (like), aroma 4.56 - 5.36 (rather like), color 4.56 - 5.36 (rather like), and had a significantly different effect on the hardness test with an average value of 3.88 (rather hard) - 5.16 (neutral). The results showed that coconut water hard candy with the addition of nut juice had a significantly different effect and had an average value of water content of 0.60% - 2.44%, ash content of 0.32% - 1.19%, and the test of reducing sugar content showed that it had a not significantly different effect which ranged from 1.38% - 2.18%.
PENGARUH SUBSTITUSI TEPUNG PISANG “ROA” (Musa acuminate) TERHADAP TINGKAT KESUKAAN BISKUIT Lateka, Fritsman H.; Lalujan, Lana E.; Taroreh, Mercy I. R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 2 (2021): 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.v12i2.52682

Abstract

The aim of this research was to determine the formulation of banana flour "Roa" and wheat flour in the manufacture of biscuits that were most preferred organoleptically (color, taste, aroma and texture). Furthermore, biscuits with the most preferred formula were organoleptically analyzed for their proximate content. This study used a completely randomized design, consisting of 5 levels of treatment for the formulation of roa banana flour and wheat flour: A (30: 70); B (40: 60); C (50: 50); D (60; 40); and E (70; 30). Each treatment was repeated 3 times. The organoleptic test results showed that biscuits treated with B, namely the 40% banana "Roa" flour and 60% wheat flour were the most preferred biscuits for the panelists for color, taste, and texture parameters. The results of the analysis of the proximate content of biscuits with this formulation were as follows: water content of 2.07%; ash content 1.51%; protein content 6.19%; fat content 27.73%; carbohydrate content of 5.12%. This biscuit product has fulfilled SNI biscuit. Based on organoleptic assessment, this product is accepted (preferred) by panelist.
Pengaruh Cara Dehidrasi Terhadap Karakteristik Daun Leilem (Clerodendrum minahassae Teijsm. & Binn) Rombelayuk, Reniaty; Sumual, Maria Fransisca; Lalujan, Lana Elisabeth
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 15 No 1 (2024): 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.v15i1.55813

Abstract

The purpose of this study is to obtain a dehydration method that can preserve the characteristics of fresh leilem leaves. The method used in this study was a Complete Randomized Design (CRD) with 4 treatments i.e; A1 (Sunlight ±31-500C), A2 (Chiller ±4-80C), A3 (room temperature ±26-300C), and A4 (Oven 600C). Each treatment is repeated 3 times. Further research results are processed using ANOVA, if there is significount influence, it is continued with a 5% BNT test. The results showed that influence of various dehydration methods on color, water content, chlorophyll, vitamin C, and rehydration of leilem leaf. Dehydration using sunlight has an L* value of 26.63, 4,49% moisture content, 31.961 mg /L total chlorophyll, 0.027ppm vitamin C, and the rehydration ratio of 2.21. Leilem leaves dehydrated using Chiller have an L* value of 29.70, 12,60% moisture content, 45.792 mg/L total chlorophyll, 0.050 ppm vitamin C, and the rehydration ratio of 2.32. In the leilem leaf dehydration method room temperature  has L* 28.67 strands, 5,54% moisture content, 41.281 mg/L total chlorophyll, 0.034 ppm vitamin C, and the rehydration ratio of 1.81. Leilem leaf dehydration using an oven has an L* value of 22.93, 3,05% moisture content, 42,132 mg/L total chlorophyll, 0.033 ppm vitamin C, and the rehydration ratio of 1.85. The best method dehydration of leilem leaves is under chiling temperature 4-80C in the chiller .The physicochemical properties of leilem leaves produced are green, showing the stability of chlorophyll pigment and has the highest water absorption of rehydration ratio.  
PENGGUNAAN PATI SAGU MODIFIKASI FOSFAT TERHADAP SIFAT ORGANOLEPTIK SOSIS IKAN PATIN (Pangasius hypophtalmus) Teltje Koapaha; Teneke Langi; Lana E. Lalujan
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.
Co-Authors Ambar Kurnia Andro A. M. Lampah Andro Lampah Ardiyani, Niluh Putu Sri Christine Mamuaja Dekie Rawung Djarkasi, G.S. Suhartati Elviana Elviana Erni Nurali Erny Nurali Finarsih Tendean Fiqih V. Albanjar Gabriela Sampelani Joseph Gideon H. Putra Gloria Kusmin Gregoria S. S. Djarkasi Jeanet Rotulung Jessica Christie, Jessica 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. 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