Article Per Year (5 Year)
p-Index From 2020 - 2025
2.133
P-Index
This Author published in this journals
All Journal Jurnal Ilmu dan Teknologi Pangan Journal of Asean Studies on Maritime Issues Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknologi Pertanian (Agricultural Technology Journal) Community Development Journal: Jurnal Pengabdian Masyarakat Budapest International Research in Exact Sciences (BirEx Journal) Jurnal Agroekoteknologi Terapan COCOS
Tineke Langi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Materials Science & Nanotechnology Physics Public Health Transportation

Published : 27 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 8 Documents
Search
Journal : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

 1 
Kajian Pengembangan Industri Pangan Kreatif Berbahan Baku Kelapa Di Kabupaten Minahasa Selatan Koapaha, Teltje; Pinatik, Herry F.; Langi, Tineke M.; Tooy, Dedie
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.9.2.2018.23245

Abstract

Agricultural development over the past decade, is more identical tocommodity development, which focuses on meeting domestic food needs.The development of globalization, a country in this case the government,must be able to facilitate and encourage the community to developproductive activities, including developing the creative food industry,which is characterized not only by fulfilling quantity, quality, but havingselling value, or the value of excellence product specifics (prepositionvalue), and provide economic (added value). The synergy of various parties(stake holders) encourages increased production of creative food productsby intensifying : technology, information, ideas and creativity as well asskills that emerge from the community, both individual farmers andindustrial groups in the South Minahasa Regency.The objectives of this study are: 1. Identify the types and characteristicsof coconut-based food industries in South Minahasa regency and 2.Calculate the economic added value of the development of coconut-basedfood industries in South Minahasa regency. 3. Obtain appropriate methods,strategies and models for the development of a food industry based oncoconut in South Minahasa Regency. This study uses several methods,namely: descriptive method, calculation of added value according to Costerand Schaffer, 1982) and the SWOT method for obtaining methods,strategies and models for the development of creative food industries thatare suitable in South Minahasa regency. The results showed that there were3 types of development of creative food industries made from coconutwhich already existed in South Minahasa Regency, namely: 1. culinary, 2.medicines 4. research development. From this type of creative foodindustry, it has provided real economic added value for farmers, industrialgroups and macro for the economic growth of the community, whenapplying methods, strategies and models that match the potential andcharacteristics in South Minahasa Regency.Keywords: development, creative food industry, coconut raw materials
TINGKAT PENERIMAAN KONSUMEN TERHADAP TEH DAUN BINAHONG (Anredera cordifolia (Ten.) Steenis) PADA VARIASI SUHU DAN WAKTU PENYEDUHAN Langi, Tineke; Haras, Moh Syafat; Assa, Jan R.
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.9.2.2018.23250

Abstract

Antioxidants are compounds that can counteract the negativeeffects of free radicals in the body. Binahong leaves (Anredera cordifolia(Ten.) Steenis) contain steroids, alkaloids, flavonoids, saponins,polyphenols and tannins which can potentially have antioxidant capacity.Binahong leaf tea is an herbal tea produced from fresh binahong leaveswhich has antioxidant content. The purpose of this study was to determinethe antioxidant activity at the varied immertion temperature. This studyused a descriptive method at variations in immertion temperatures of60⁰C, 80⁰C and 100⁰C for 5 minutes. Antioxidant activity test was carriedout on DPPH, total flavonoids and total Phenol. The highest DPPHscavenging activity obtained at 100⁰C was 62.15% with total flavonoidsand total phenolic were 120 mg / 100g and 327.75 mg / 100g, respectively.Keywords: Binahong Leaf Tea, Antioxidant Activity
SIFAT ORGANOLEPTIK PERMEN JELLY MANGGA KUINI (Mangifera odorata Griff) DENGAN VARIASI KONSENTRASI SIRUP GLUKOSA DAN GELATIN Sachlan, Putri A. A. U.; Mandey, Lucia Cecilia; Langi, Tineke M.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (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.10.2.2019.29121

Abstract

ABSTRACTThe aims of this reaserch are to determine the right combination of glucose syrup and gelatin, to analyze the physical and chemical components and to evaluate the preference level of the panelists in kuini mango jelly candy. This research has used factorials RAL method with 2 factors, which A factor is glucose syrup concentration and B factor is gelatin concentration. The result of the research found that A3B3 samples that contain 50% of glucose syrup and 25% of gelatin were the most preferred sample by panelist. In conclusion, mostly panelists prefer the sweetest and the hardest sample. Keywords: kuini mango, glucose syrup, gelatine, jelly candy
PEMBUATAN FLAKES DENGAN PENCAMPURAN TEPUNG UBI JALAR KUNING (Ipomoea Batatas L.) DAN TEPUNG JAGUNG LOKAL VARIETAS ’MANADO KUNING’ (Zea Mays L.) Repi, Keysi; Langi, Tineke M.; Taroreh, Mercy
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (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.10.2.2019.29122

Abstract

ABSTRACTThe purpose of this study was to determine the formula for the mixture of yellow sweet potato flour and Manado yellow corn flour which was favored by panelists and determine the physicochemical properties of flakes. This research was carried out using a completely randomized design, consisting of 4 treatment levels and 3 repetitions: A (70% yellow sweet potato flour: 30% Manado yellow corn flour), B (50% yellow sweet potato flour: 50% Manado corn flour yellow), C (30% yellow sweet potato flour: 70% yellow Manado corn flour), D (10% yellow sweet potato flour: 90% Manado yellow corn flour). The formula for mixing in making yellow sweet potato flour flakes and local Manado yellow varieties of corn flour preferred by panelists was obtained from 30% yellow sweet potato flour and 70% local manado yellow corn flour with a preference for color having a neutral value, on aroma having like indigo , the feeling of having a value of liking, and crispness has a value rather like the nutrient content of water content 4.04%, ash content 3.53%, protein content 8.5%, fat content 3.58%, and carbohydrates 80.36% . Keywords: flakes, yellow sweet potato, Manado yellow corn varieties
PENGARUH PENCAMPURAN TEPUNG KACANG MERAH (Phaseolus vulgaris) DAN TEPUNG TERIGU DENGAN PENAMBAHAN EKSTRAK UBI JALAR UNGU (Ipomoea batatas L.) TERHADAP SIFAT SENSORIS MIE KERIN Siahaan, Bonita; Koapaha, Teltje; Langi, Tineke
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (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.10.2.2019.29119

Abstract

AbstractThe purpose of this study was to obtain the formulation of dry noodles with a mixture of red bean flour and wheat flour based on the level of acceptance. The statistical design of this experiment was a Completely Randomized Design (CRD) with treatments of the ratio of red bean flour and wheat flour i.e., A (20% red bean flour : 80% wheat flour); B (40% red bean flour : 60% wheat flour); C (60% red bean flour : 40% wheat flour); D (80% red bean flour : 20% wheat flour). Each treatment was repeated 3 times. The results showed that dry noodles preferred by panelists based on color, flavor, and taste was A treatment (20% red bean flour : 80% wheat flour) with the chemical composition and characteristics of that dry noodles was 4.83% water, 1.77% ash, 18.86% protein, 3.18% fat, 71.35% carbohydrates, 7.09 minutes of cooking time, 3.27% cooking loss, 73.20% swelling index, and 261.67% water absorption.Keywords: dry noodles, red bean flour, purple sweet potato
UJI ORGANOLEPTIK DAN SIFAT KIMIA KUE SEMPRONG CAMPURAN TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS) DAN TEPUNG TERIGU Montolalu, Olfita S.; Langi, Tineke M.; Koapaha, Teltje
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (2020): 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.11.1.2020.29973

Abstract

ABSTRACTThe aim of this research is to produce a quality semprong cookies by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. 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, Wheat Flour
KARAKTERISTIK FISIKOKIMIA SNACK BARS TEPUNG AMPAS KELAPA (Cocos nucifera L.) DAN TEPUNG UBI JALAR KUNING (Ipomea batatas L.) Pandiangan, Cenny Sulastri Br.; Langi, Tineke M.; Mandey, Lucia C.
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.v12i1.38855

Abstract

ABSTRACTModern community life makes the need for fast food increases. One of the fast foods that is often consumed is cereal and beans. This research was conducted to produce snack bars that are healthy and rich in fiber. This study uses a completely randomized design (CRD) research method with the treatment of coconut pulp and yellow sweet potato flour, each treatment is carried out with 3 replications. The parameters tested were chemical properties (water content, ash content, protein content, fat content, carbohydrate, crude fiber, and antioxidant activity), physical properties (hardness test), and sensory properties (color, taste, scent, and texture).Based on the organoleptic test results of snack bars the panelists preferred were treatment C (50% coconut pulp flour : 50% yellow sweet potato flour) with moisture content of 28.28%, ash content of 1.60%, protein content of 7.74%, content of fat 14.27%, carbohydrates 48.11%, crude fiber 12.51%, antioxidant activity 49.64 ppm, and in terms of physical properties the hardness level is 80.55 mm/g/sec. Keywords : Snack Bars , Coconut Pulp Flour, Yellow Yam Flour ABSTRAKKehidupan masyarakat yang modern membuat kebutuhan makanan siap saji semakin meningkat. Salah satu makanan siap saji yang sering dikonsumsi adalah sereal dan kacang-kacangan. Penelitian ini dilakukan untuk menghasilkan produk snack bars yang sehat dan kaya akan serat. Penelitian ini menggunakan metode penelitian Rancangan Acak Lengkap (RAL) dengan perlakuan tepung ampas kelapa dan tepung ubi jalar kuning masing-masing perlakuan dilakukan dengan 3 kali pengulangan. Parameter yang diuji adalah sifat kimia (kadar air, kadar abu, kadar protein, kadar lemak, karbohidrat, serat kasar, dan aktivitas antioksidan), sifat fisik (uji tingkat kekerasan), dan sifat sensoris (warna, rasa, aroma, dan tekstur).Berdasarkan hasil uji organoleptik snack bars yang paling disukai panelis adalah perlakuan C  (50% tepung ampas kelapa : 50% tepung ubi jalar kuning) dimana kadar air 28,28%, kadar abu 1,60%, protein 7,74%, lemak 14,27%, karbohidrat 48,11%, serat kasar 12,51%, aktivitas antioksidan 49,64 ppm, dan sifat fisik tingkat kekerasan 80,55 mm/g/det.Kata kunci: Snack bars, Tepung Ampas Kelapa, Tepung Ubi Jalar Kuning
Sifat Fisik, Kimia Dan Sensoris Yoghurt Kelapa Muda (Cocos nucifera L.) Dengan Penambahan Puree Buah Naga Merah (Hylocereus Polyhizus) Canon, Fazril; Djarkasi, Gregoria S. S.; Langi, Tineke M.
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.v14i2.50117

Abstract

This study aims to determine the physical, chemical and sensory properties which include viscosity, total acid, pH, color grab test, taste, texture, aroma, color in young coconut yogurt with the addition of red dragon fruit puree. The research method used was a completely randomized design (CRD) method with 4 treatment levels of the proportions of young coconut meat and red dragon fruit puree namely A0 (300gr : 0%), A1 (300gr : 10%), A2 (300gr : 20%), A3 (300gr : 30%), and A4 (300gr : 40%) with 3 repetitions. The results showed that the average value of the viscosity test ranged from 17.87cp – 19.11cp, the total acid ranged from 0.17110% – 0.27717%, the pH ranged from 3 – 4, the preference level test used a hedonic scale which included from In terms of color, taste, aroma, texture, the average value for color ranges from 4.32 (neutral) – 5.80 (likes), aroma ranges from 3.48 (rather dislikes) – 4.52 (rather likes) , texture ranged from 4.12 (neutral) – 5.12 (rather like), taste ranged from 2.96 (rather dislike) – 4.28 (neutral).
Co-Authors Abigail Diva L. Kojansow Anasthasia K. Mamentu Angel Basare Angel Basare, Angel Assa, Jan Rudolf Berandon Nelwwan Canon, Fazril Cherly I.J. Lensun Conchita Adam Dedie Tooy Dekie Rawung Elizabeth Clarabella Dupa Erni Nurali Erny Nurali Esebius Ndumuye Evi Nursayanti Girsang Exlesia Fininta Sinaga Fiqih V. Albanjar Gregoria S. S. Djarkasi Gregoria S.S. Djarkasi Haras, Moh Syafat Herry F. Pinatik Indra Tangketasik Jan R. Assa Jenny E.A. Kandou Jordy W. Supit, Jordy W. Junedi Saragih, Junedi Kandou, Jenny E. A. Lana E. Lalujan Linda E. Ulaan Lucia Cecilia Mandey Lumenta, Prisilia Martha R.R. Rumaratu Maya Ludong Maya M. Ludong Memah, Melsje Yellie Mercy Taroreh Moh. Irwanto Ahmd Moh. Syafat Haras Montolalu, Maya Hendrietta Montolalu, Olfita S. Nurain A. Hadju Olfita S Montolalu Pandiangan, Cenny Sulastri Br. Pinatik, Herry Frits Repi, Keysi Sachlan, Putri A. A. U. Sakul, Kennia Siahaan, Bonita Situmorang, Hiskia Teltje Koapaha Thelma D.J. Tuju Thelma Jane Tuju Thelma Tuju Umboh, Riel J. J Vina H. Manurung Yoakhim Y.E. Oessoe Yosi Rosalinda Siregar