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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 Jurnal Pengabdian Masyarakat Bhinneka COCOS
Tineke Langi
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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

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FORMULASI CAMPURAN TEPUNG SAGU BARUK (Arenga microcarpa) DAN UBI JALAR KUNING (Ipomoea batatas) DALAM PEMBUATAN BOLU GULUNG Angel Basare; Erny Nurali; Tineke Langi
COCOS Vol. 6 No. 13 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i13.8660

Abstract

ABSTRACT Sago baruk flour and yellow sweet potato are commodities of highly potential to be developed for the making of food product find rolled spongecake. This research is aimed to define the proper formula, to implement the proximate analysis and to calculate the calorie value of the rolled spongecake from the mixture of sago flour and yellow sweet potato that impressed the panelists. This research uses the Complete Randomized Design method by treating the sago flour and yellow sweet potato. The result organoleptic test: the chosen treatment is followed by chemical quality analysis. The chosen treatment is E = (30% of sago flour :  70% yellow sweet potato). The result of chemical analysis of the chosen rolled spongecake: chemical composition are 10,75% water, 1,70% ash, 20,84% protein, 7,33% protein, and 59,40% total carbohydrate. The total energy is 454,42 Kkal.  Keywords : Sago baruk flour, Yellow sweet potato, Rolled spongecake
TINGKAT PENERIMAAN KONSUMEN TERHADAP TEH DAUN BINAHONG (Anredera cordifolia (Ten.) Steenis) PADA VARIASI SUHU DAN WAKTU PENYEDUHAN Moh. Syafat Haras; Jan R. Assa; Tineke Langi
COCOS Vol. 9 No. 1 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i6.16838

Abstract

ABSTRACTBinahong leaves tea is an herbal tea that has a distinctive flavor and distinc from the other leaves. The aim of this research is to determine the level of consumer acceptance of binahong leaves tea. The research arranged using Factorial Completely Randomized Design with 2 factors, brewing temperature and brewing time. Analysis of consumer acceptance include taste, color, and aroma of binahong leaves tea. The hedonic test of binahong leaves tea with the highest score of taste, color and aroma is sample on 100 OC of brewing temperature and 7 menit of brewing time.Keywords: herbal tea, binahong leaves, hedonic test
Uji Organoleptik Dan Sifat Kimia Kue Semprong Campuran Tepung Ubi Jalar Ungu (Ipomoea batatas) Dan Tepung Terigu Olfita S Montolalu; Tineke Langi; Teltje Koapaha
COCOS Vol. 11 No. 1 (2019): EDISI JANUARI-MARET 2019
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i7.27291

Abstract

Sweet potato as a food ingredient, has a good quality in terms of nutritional content, especially carbohydrates, minerals, and vitamins. Processing purple sweet potato into flour is one way to store and preserve purple sweet potato. "Semprong" cakes traded in plastic packaging are generally made from flour with a variety of flavors and colors. Looking at the many variants of the "semprong" cake, this shows that the "semprong" cake can be combined with a variety of ingredients such as purple sweet potato flour. The aim of this research is to produce a quality semprong cake by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. This study uses a Completely Randomized Design (CRD) treatment A (10% purple sweet potato flour: 90% flour), B (30% purple sweet potato flour: 70% flour), C (50% purple sweet potato flour) : 50% white flour), D (70% purple sweet potato flour: 30% white flour), E (90% purple sweet potato flour: 10% white flour). 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 and Wheat Flour
Increasing the Value of Coconut Blondo in Potato Flour as a Basic Ingredient for Nutrition-Rich Biscuits as an Alternative to Stunting Prevention Koapaha, Teltje; Langi, Tineke Marlyn; Montolalu, Maya Hendrietta; Tooy, Dedie; Pinatik, Herry Frits
Budapest International Research in Exact Sciences (BirEx) Journal Vol 6, No 2 (2024): Budapest International Research in Exact Sciences, April
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birex.v6i2.7861

Abstract

The aim of the research was to: analyze the nutritional content of biscuits made from potato starch with the addition of coconut blondo and the ornagoleptic characteristics of the panelists' liking for the biscuits. resulting from. The method used in this research is a descriptive method, with the addition of blondo treatment. The blondo addition treatment consisted of: control, 10 g, 30 g, and 50 g blondo. Each treatment was repeated 3 times. The results of the research show that the chemical characteristics of potato-based biscuits with the addition of coconut blondo are water content 2.19 - 5.01%, ash content 2.47 - 3.30%, fat content 16.29 - 24.1%, protein content 6.34 - 9.07%, carbohydrate content 60.56 - 71.59%, crude fiber 2.25 – 2.68%, and calories 458.33 - 490.56 Kcal. Organoleptic characteristics of the panelists' level of preference for biscuits made from potato flour showed that the addition of coconut blondo obtained an average color value of 4.26 – 5.76 (neutral – liked), aroma 4.06 – 5.86 (neutral – liked), taste 4.7 – 5.1 (somewhat liked), texture 4.76 – 5.46 (somewhat like – like) and crispness 4.7 – 5.56 (neutral – like). The addition of blondo to making biscuits made from potato flour in terms of nutritional content of protein and fat and calories is in accordance with SNI Biscuits and is liked by the panelists. The biscuits produced can be used as snacks for pregnant women and toddlers as an alternative to preventing stunting.
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).
ES KRIM BERBASIS SANTAN KELAPA DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA Koapaha, Teltje; Memah, Melsje Yellie; Langi, Tineke; Lumenta, Prisilia; Situmorang, Hiskia; Sakul, Kennia
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 6 (2024): Vol. 5 No. 6 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i6.37485

Abstract

Pelatihan Teknologi Pengolahan Kulit Buah Naga Merah Pada Pembuatan Es Krim Kelompok Ibu-Ibu Pkk Kelurahan Meras Kecamatan Bunaken merupakan pelaksanaan pengabdian kepada masyarakat (PKM). Kelurahan Meras Kecamatan Bunaken Kota Manado adalah salah satu kelurahan yang terdapat di pinggiran Kota Manado, memiliki keragaman hasil pertanian dan perkebunan diantaranya perkebunan kelapa. Beberapa masalah mitra antara lain: sumber daya manusia, sarana dan prasarana, teknologi informasi, kurang ilmu pengetahuan dan ketrampilan, kurang semangat dan tidak mau berusaha, tidak ada modal, kelembagaan dan manajemen tidak tau. Masalah ini yang harus diatasi dan dicari solusi dengan menggunakan metode yang tepat untuk menyelesaikan permasalahan di mitra. Solusi yang akan ditawarkan antara lain dengan memberikan informasi berupa sosialisasi dan pelatihan kepada kelompok mitra seperti jalur kelompok Ibu-Ibu PKK yang ada di kelurahan Meras. Metode yang akan digunakan dalam pencapaian tujuan program kemitraan masyarakat yaitu bentuk sosialisasi bentuk ceramah, diskusi, dan melaksanakan pelatihan. Inovasi hasil olahan Santan kelapa dibuat es krim dengan penambahan ekstak kulit buah naga merah yang mengandung antioksidan, terbuang sebagai sampah /limbah. Diversifkasi santan kelapa masih kurang di gali, dengan adanya pelatihan ada inovasi prosuk santan yang kaya gizi. Bahan baku yang tersedia serta mudah didapat secara ekonomi akan memberi nilai tambah (value added), serta membuka peluang bisnis dan pelaku usaha petani kelapa kedepannya untuk kesejahteraan masyarakat.
Pelatihan Teknologi Pengolahan Kripik Kelapa Kelompok Ibu- Ibu PKK Kelurahan Bengkol Kota Manado Koapaha, Teltje; Langi, Tineke; Pinatik, Herry; Saroinsong, Denny; Ibrahim, Nur Syamsi; Dharma, Agung Rai Kusuma; Ekawati, Ekklesia Yona; Soputan, Miracle
Jurnal Pengabdian Masyarakat Bhinneka Vol. 4 No. 3 (2026): Bulan Februari
Publisher : Bhinneka Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58266/jpmb.v4i3.868

Abstract

Tujuan kegiatan Program Kemitraan Masyarakat  Dikelurahan Bengkol Kecamatan Mapanget Kota Manado Melalui Diversifikasi Komoditi Kelapa bekerjasama dengan mitra Kelompok Ibu-ibu PKK Kelurahan Bengkol Kecamatan Mapanget adalah meningkatkan pendapatan mitra dengan cara memproduksi dan memasarkan produk dari diversifikasi komoditi kelapa (Kripik Kelapa). Permasalahan yang dihadapi mitra yaitu tidak mengetahui diversifikasi komoditi kelapa,  tidak mengetahui cara pemasaran produk dan memiliki sikap yang pasrah terhadap keadaan, kurangnya jenis kegiatan produktif dan tidak mengetahui cara pemasaran produk. Metode pelaksanaan kegiatan ini adalah: (1) memberikan informasi hasil penelitian terkait produk unggulan daerah (kelapa), (2) pelatihan dan pendampingan softskill yakni mengenai motivasi kerja dan creative thinking, (3) pelatihan dan pendampingan pembuatan kripik kelapa dan (4) pelatihan dan pendampingan pemasaran. Hasil dari kegiatan adalah meningkatnya pengetahuan dan ketrampilan mitra, terciptanya produk kripik kelapa, dan pengetahuan tentang pengemasan/labeling
Physical Characteristics and Antioxidant Activity of Ice Cream Blend of Coconut Milk and Red Dragon Fruit Peel Extract Teltje Koapaha; Tineke M. Langi; Riel J. J Umboh
Jurnal Penelitian Pendidikan IPA Vol 11 No 4 (2025): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i4.10889

Abstract

Coconut milk, which is rich in fat and protein, is used as a substitute for milk fat in making ice cream. Red dragon fruit skin contains antioxidants such as anthocyanins, flavonoids, and polyphenols, serving as a natural colorant and increasing the nutritional value of ice cream. This study aims to analyze the overrun, melting power, color and antioxidant activity of ice mixture of coconut milk and red dragon fruit peel extract. The research method used was a Completely Randomized Design (CRD) with four mixed proportion treatments: 100% coconut milk, 75% coconut milk and 25% red dragon fruit skin extract, 50% coconut milk and 50% red dragon fruit skin extract, 25% coconut milk and 75% red dragon fruit skin extract. Repetition was done three times in each treatment. Data analysis used analysis of variance (ANOVA), then BNT test if there were significant differences. The results showed that the overrun of ice cream ranged from 36.1% - 51.2%; melting power of ice cream 18.3 - 24.3 minutes; ice cream color with color grade of ice cream brightness value (L) 65.7-91.3; a value (red/green) -0.36 - 40.6s and b value (yellow/blue) -0.4 - 0.96.  The antioxidant activity of the ice cream varied between 37.1 - 541.6 ppm. In conclusion, mixed ice cream of red dragon fruit peel extract and coconut milk has the potential to be developed as a nutritious processed food product, because it has antioxidant activity with good physical characteristics. This study also provides contextual scientific material that can be integrated into science learning about antioxidants and food technology.
Pengaruh Pencampuran Kulit Semangka (Citrullus lanatus) dan Mangga Kweni (Mangifera odorata Griff.) terhadap Kualitas Selai Lembaran Lana Elisabeth Lalujan; Alya Cahyani Putri; Tineke Marlyn Langi; Teltje Koapaha
Jurnal Penelitian Pendidikan IPA Vol 11 No 11 (2025): November
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i11.12052

Abstract

This study aimed to evaluate the effect of mixing watermelon rind (Citrullus lanatus) and kweni mango (Mangifera odorata Griff.) on the color and sensory quality of slice jam while promoting the utilization of fruit-processing by-products. The experiment employed a Completely Randomized Design (CRD) with four treatment ratios of watermelon rind to kweni mango pulp: P1 (20:80), P2 (30:70), P3 (40:60), and P4 (50:50), each replicated three times. Color parameters (L*, a*, b*) were measured using the Color Grab application, and sensory evaluation of color, aroma, taste, and texture was conducted by 25 untrained panelists using a seven-point hedonic scale. Results showed that increasing the proportion of watermelon rind significantly enhanced lightness (L*) and yellowness (b*) while decreasing redness (a*). The sensory test indicated that the P4 formulation achieved the highest overall preference score (5.12), corresponding to a bright golden-yellow color, balanced aroma, and chewy texture. The discussion highlights that the improvement in color and texture is associated with the higher natural pectin content of watermelon rind, which contributes to gel formation and product stability. Moreover, combining kweni mango and watermelon rind demonstrates a viable approach for valorizing agricultural waste into value-added food products. In conclusion, the 50:50 mixture produced the most acceptable slice jam, confirming that watermelon rind can serve as a sustainable, functional ingredient to enhance product quality and support circular-economy practices in tropical fruit processing
Co-Authors Abigail Diva L. Kojansow Alya Cahyani Putri 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 Denny Saroinsong Dharma, Agung Rai Kusuma Ekawati, Ekklesia Yona 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 Ibrahim, Nur Syamsi Indra Tangketasik Jan R. Assa Jenny E.A. Kandou Jordy W. Supit, Jordy W. Junedi Saragih, Junedi Kandou, Jenny E. A. Lana E. Lalujan Lana Elisabeth 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 Pinatik, Herry Frits Repi, Keysi Riel J. J Umboh Sachlan, Putri A. A. U. Sakul, Kennia Siahaan, Bonita Situmorang, Hiskia Soputan, Miracle Teltje Koapaha Thelma D.J. Tuju Thelma Jane Tuju Thelma Tuju Vina H. Manurung Yoakhim Y.E. Oessoe Yosi Rosalinda Siregar