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Tineke Langi
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Journal : Jurnal Agroekoteknologi Terapan

 1 
Effect Of Additional Flour Of Moringa Oleifera (Moringa oleifera) On Organoleptic And Chemical Properties Of Tempe Nugget Exlesia Fininta Sinaga; Tineke M. Langi; Teltje Koapaha
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.42716

Abstract

The purpose of this study was to determine the amount of addition of moringa leaf flour to the panelists' most preferred tempe nuggets, analyze the antioxidant content in the most preferred treatment and analyze the water content, protein content, and fat content. This study used a Completely Randomized Design (CRD) method consisting of five (5) treatments with three (3) replications with the addition of Moringa leaf flour as follows: Treatment A 0.5% moringa leaf flour, Treatment B 1% Moringa leaf flour, Treatment C 1.5% moringa leaf powder, Treatment D 2% moringa leaf powder, Treatment E 2.5% moringa leaf powder. The results obtained showed that the addition of 1.5% Moringa leaf flour was the most preferred by the panelists with the antioxidant activity produced which was classified as strong, namely 99.70 ppm. The value of water content (17%-30%), protein content (17.21%-24.22%), and fat content (1.45%-7.61%). Keywords: nuggets, tempeh, moringa leaves.
The Effect Of Adding Andaliman Powder (Zanhtoxylum acanthopodium) On The Storage Of The Tempe Tempe Nugget Evi Nursayanti Girsang; Tineke M. Langi; Maya Ludong
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.42723

Abstract

The purpose of this study was to analyze the effect of adding andaliman powder on the storage time of moringa tempe nuggets based on physical and microbiological quality. This study used a descriptive method consisting of 4 (four) treatments and 3 (three) replications with different andaliman addition treatments. Parameters tested were physical quality and total plate count analysis. The results showed that the addition of 2% and 4% andaliman powder was able to maintain the shelf life of Moringa tempe nuggets up to day 2 with ALT values of 1.4 × 104 and 2.8 × 103. The addition of 6% and 8% adaliman powder was able to maintain the shelf life of nuggets. Moringa tempeh until day 3 with ALT values of 1.2 × 103 and 8.7 × 102. Keywords: Nugget, Andaliman, Total Plate Count
Effect of Mixing Black Glutinous Rice and White Glutinous Rice (Oryza glutinosa) on Physicochemical Properties of Alcoholic Beverages from Tape Elizabeth Clarabella Dupa; Thelma Jane Tuju; Tineke Marlyn Langi
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44332

Abstract

This study aims to analyze the levels of alcohol, pH, total sugar, color and level of panelist preferences in alcoholic drinks from tape using ratio variations of black glutinous rice and white glutinous rice. This study used a descriptive method consisting of 3 ratio of black glutinous rice and white glutinous rice. The results of this study indicate that tape fermented drink mixed with black glutinous rice and white glutinous rice has an average range of 3.2% - 5.00% alcohol content, pH 3.40 - 3.52, total sugar 5.67°Brix – 6.90°Brix, purplish red, panelists' preference for color 4.23 (neutral) – 5.57 (slightly like), aroma 4.67 (neutral) – 5.00 (slightly like) and taste 4.10 (neutral) – 4.83 (neutral). Keywords: glutinous rice, ratio, fermentation Abstrak Penelitian ini bertujuan untuk menganalisis kadar alkohol, pH, total gula, warna dan tingkat kesukaan panelis pada minuman beralkohol dari tape menggunakan variasi perbandingan beras ketan hitam dan beras ketan putih. Peneletian ini menggunakan metode deskriptif yang terdiri dari 3 perlakuan perbandingan beras ketan hitam dan ketan putih. Hasil penelitian ini menunjukkan bahwa minuman fermentasi tape campuran beras ketan hitam dan ketan putih memiliki kisaran rata-rata kadar alkohol 3.2% - 5.00%, pH 3.40 – 3.52, total gula 5.67°Brix – 6.90°Brix, berwarna merah keunguan, tingkat kesukaan panelis terhadap warna 4.23 (netral) – 5.57 (agak suka), aroma 4.67 (netral) – 5.00 (agak suka) dan rasa 4.10 (netral) – 4.83 (netral). Kata kunci: beras ketan, perbandingan, fermentasi
The Effect Of Coconut Dregs Flour Substitution On Physicochemical And Organoleptic Properties Pukis Cake Abigail Diva L. Kojansow; Tineke M. Langi; Erny J.N. Nurali
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44337

Abstract

Coconut dregs flour is flour derived from coconut dregs resulting from the process of making coconut milk or Virgin Coconut Oil. Coconut dregs flour contains high fiber and has the potential as a functional food ingredient. Pukis cake is one of the traditional snacks from Banyumas which can be processed with coconut dregs flour. The purpose of this study was to determine the appropriate formulation of cake pukis between coconut pulp flour and wheat flour (concentration 0%; 10%, 20%; 30%) which was acceptable, analyze the chemical composition, expandability and porosity. This study used Analysis of Variance (ANOVA) followed by the Least Significant Different (LSD) test with method, with α-level set at 0.05 if the treatments has a significantly effect. Analysis of variance and Least Significant Different were only used in the analysis of organoleptic and porosity. In the chemical composition test using Nutrisurvey Software. Based on the results of the test of variance, the use of coconut dregs flour has a significant effect on porosity and organoleptic color parameters. However, it does not significantly affect the scent, taste, and texture. The best concentration based on hedonic test results is 10% treatment with a development percentage of 90.47% and an average porosity value of 34.75%. According to Nutrisurvey, the nutritional content of the 10% substitution treatment contained 27.63% water, 6.43% protein, 13.27% fat, 51.91% carbohydrates, and 0.75% crude fiber. Keywords: Coconut Dregs Flour, Pukis Cake, Physicochemical, Organoleptic Abstrak Tepung ampas kelapa merupakan merupakan tepung yang berasal dari ampas kelapa hasil proses pembuatan santan atau Virgin Coconut Oil. Tepung ampas kelapa mengandung serat yang tinggi dan berpotensi sebagai bahan pangan fungsional. Kue pukis adalah salah satu kudapan tradisional asal Banyumas yang dapat diolah dengan tepung ampas kelapa. Tujuan penelitian ini adalah untuk menentukan formulasi kue pukis yang tepat antara tepung ampas kelapa dan tepung terigu (konsentrasi 0%; 10%, 20%; 30%) yang dapat diterima, menganalisis kandungan gizi, daya kembang dan porositas. Penelitian ini menggunakan analisis sidik ragam (ANOVA) yang dilanjutkan dengan uji BNT dengan taraf α = 0,05 jika perlakuan berbeda nyata. Analisis sidik ragam dan uji BNT hanya dipakai dalam analisis sifat organoleptik dan porositas. Pada uji kandungan gizi menggunakan Software Nutrisurvey. Berdasarkan hasil uji sidik ragam penggunaan tepung ampas kelapa berpengaruh nyata terhadap porositas dan organoleptik pada parameter warna. Namun tidak berperngaruh nyata terhadap aroma, rasa, dan tekstur. Konsentrasi terbaik berdasarkan hasil uji hedonik adalah perlakuan 10% dengan persentasi pengembangan 90,47% dan rata-rata nilai porositas 34,75%. Menurut Nutrisurvey, kandungan gizi perlakuan substitusi 10% memiliki kandungan air 27,63%, protein 6,43%, lemak 13,27%, karbohidrat 51,91%, dan serat kasar 0,75%. Kata kunci: Tepung Ampas Kelapa, Kue Pukis, Fisikokimia, Organoleptik
Chemical Characteristics Of Muate Flour (Pteridophyta filicinae) As Traditional Food For The Community Of Kimaam Island Esebius Ndumuye; Tineke M. Langi; Mercy I. R. Taroreh
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44440

Abstract

Muate flour is one of the traditional foods of the people on Kimaam Island which has the Ndambu cultural tradition, namely a party to show farmers' garden products or tubers including muate flour processed from the roots of ferns. This study uses a descriptive method of laboratory experiments. which consists of 2 treatments for processing muate flour, namely A (wet method) and B (dry method). Parameters observed included yield, water content, ash content, fat content, protein and carbohydrate content. Based on the research results, muate flour has a yield: A = 60%. B= 20%. And the chemical content is A: 16.70% water, 0.50% ash, 0.79% fat, 1.92% fiber, 1.79% protein, 80.22% carbohydrates, 96.41% hydrolyzed carbohydrates. And B: 15.50% water, 3.14% ash, 0.72% fat, 3.49% fiber, 2.22% protein, 78.42% carbohydrates and 87.43% hydrolyzed carbohydrates. Keywords: Ferns, Muate Flour, Kimaam, Characteristics. Abstrak Tepung muate adalah salah satu pangan tradisional masyarakat di pulau Kimaam yang memiliki tradisi budaya Ndambu yaitu pesta untuk mempertontonkan hasil kebun petani atau umbi – umbian termasuk tepung muate olahan dari akar tumbuhan paku. Penelitian ini menggunakan metode deskriptif eksperimen laboratorium. yang terdiri dari 2 perlakuan cara pengolahan tepung muate yaitu A (cara basah) dan B (cara kering). Parameter yang diamati meliputi rendemen, kadar air, kadar abu, kadar lemak, kadar protein dan karbohidrat. Berdasarkan hasil penelitian tepung muate memiliki Rendemen: A= 60%. B= 20%. Dan kandungan kimianya yaitu A: 16.70% air, 0.50 % abu, 0.79% lemak, 1.92% serat, 1.79% protein, 80.22% karbohidrat, 96.41% karbohidrat hidrolisis. Dan B: 15.50% air, 3.14% abu, 0.72% lemak, 3.49% serat, 2.22% protein, 78.42% karbohidrat dan 87.43% karbohidrat hidrolisis. Kata Kunci: Tanaman Paku, Tepung muate, Kimaam dan Karakteristik
Effect Of The Addition Of Andaliman Powder (Zanthoxylum acanthopodium) On The Chemical And Organoleptic Characteristics Of Moringa Tempe Nuggets Yosi Rosalinda Siregar; Yoakhim Y.E. Oessoe; Tineke Marlyn Langi
Jurnal Agroekoteknologi Terapan Vol. 4 No. 1 (2023): EDISI JANUARI-JUNI 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i1.46706

Abstract

The purpose of this study is to analyze the sensory and chemical characteristics of Moringa tempeh nuggets with the addition of andaliman powder. Nuggets are ready-to-eat food products that are easy to find and always available, this study used the Complete Randomized Design (RAL) research method with the treatment of adding andaliman powder for each treatment of 3 repeats, namely, A1 treatment (2g), A2 treatment (4g), A3 treatment (6g), A4 treatment (8g), A5 treatment (10g). The parameters tested were sensory characteristics (color, taste, aroma, and texture), and Chemical characteristics (moisture content, proteins, and fats). Based on the results of chemical and sensory analysis, the panelists' level of favorability for Moringa tempeh nuggets with the addition of andaliman powder, namely color 3.8–4.63 (neutral-somewhat like), taste 4.4-5.03 (neutral-somewhat like), aroma 4.6-5.23 (somewhat like), texture 3.93–4.9 (neutral-somewhat like), with water content (30.33%), protein content (21.89%), fat (3.75%). Keywords: Moringa Tempe Nuggets, Andaliman Powder Abstrak Tujuan dari penelitian ini adalah untuk menganalisis karakteristik sensoris dan kimia nugget tempe kelor dengan penambahan bubuk andaliman. Nugget merupakan produk makanan siap saji yang mudah ditemui dan selalu tersedia. Penelitian ini menggunakan metode penelitian Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan bubuk andaliman masing-masing perlakuan 3 kali pengulangan yaitu, perlakuan A1 (2g), perlakuan A2 (4g), perlakuan A3 (6g), perlakuan A4 (8g), perlakuan A5 (10g). Parameter yang diuji adalah karakteristik sensoris (warna, rasa, aroma, dan tekstur), dan Karakteristik kimia (kadar air, protein, dan lemak). Berdasarkan hasil analisis kimia dan sensoris tingkat kesukaan panelis terhadap nugget tempe kelor dengan penambahan bubuk andaliman, yaitu warna 3,8–4,63 (netral-agak suka), rasa 4,4-5,03 (netral-agak suka), aroma 4,6-5,23 (agak suka), tekstur 3,93– 4,9 (netral-agak suka), dengan kadar air (30,33%), kadar protein (21,89 %), lemak (3,75%). Kata kunci: Nugget Tempe Kelor, Bubuk Andaliman.
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