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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal) COCOS
Maya M. Ludong
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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ANALISIS ZAT PEMANIS BUATAN PADA MINUMAN JAJANAN YANG DIJUAL DI PASAR TRADISIONAL KOTA MANADO Nurain A. Hadju; Thelma D.J. Tuju; Maya M. Ludong; Tineke M. Langi
COCOS Vol. 2 No. 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i1.725

Abstract

ABSTRACTDrinks snacks is one product with a sweet taste that can be found, one in the traditional market town ofManado. In the manufacturing procces, manufacturers often use artificial sweeteners to replace naturalsweeteners in order to lower production costs. Artificial sweeteners are the most widely used is the cyclamateand saccharin. In some studies it was found that the use of artificial sweeteners that do not qualify will causecarcinogenic diseases. This study aims to analyze the levels of artificial sweeteners as food additives inbeverages snacks sold in the traditional market town of Manado. The study uses survey. The samples used weresnacks beverages like cendol ice, teler ice, coconut ice, and syrup ice sold in six traditional market town ofManado. This location is chosen according to the overall market located in the market town of Manado PerumPaniki, Paal 2, Tuminting, Bersehati, Karombasan, and Bahu. Sampling as many as 16 samples in whichsamples cendol ice, teler ice 4 samples, coconut ice 1 sample, and syrup ice 2 samples. Conducted a qualitativeanalysis of samples for the presence of cyclamate and saccharin in content of the sample followed by aquantitative analysis to measure the level of artificial sweeteners contained in the sample. The results showedthat in 16 samples of drinks snacks that are six traditional market town of Manado, containing no artificialsweeteners saccharin and two samples of syrup containing artificial sweetener cyclamate. Samples containingcyclamate syrup is red syrup and yellow syrup. Cyclamate levels found in red syrup of 931.98 mg / kg andyellow syrup of 848.65 mg / kg. According to the ISO limit of safe consumption of cyclamate in similar syrup is500 mg / kg, so it can be concluded that cyclamate levels have exceeded the allowed threshold value.Keywords: Snacks drinks, artificial sweeteners, cyclamate, syrup ice
PENENTUAN TOTAL FENOL DAN AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN LEILEM (Clerodendrum minahassae) Conchita Adam; Gregoria S.S. Djarkasi; Maya M. Ludong; Tineke Langi
COCOS Vol. 2 No. 3 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i3.1511

Abstract

ABSTRACTLeaf Exploration of Leilem(Clerodendrum minahassae)as source of natural antioxidant which till now still exploited as source to society of Minahasa. Leaf of leilem the used as traditional drug because owning function as worm drug and can eliminate (mangi) at baby. Target of this research is to determine totalize activity and phenol of antioxidant leaf extract of leilem. First phase making of powder with treatment draining of direct sunshine 40-50oC and drining of oven 60oC, leaf of leilem fresh and which shriveled in chiller with temperature 4-10oC during 8 hour. Sacond phase that is making of leaf extract of leilem with compound extract in leaf of leilem with solvent of mathanol. Here in after total analysis phenol and activity antioxidant leaf extract of leilem. Its result of indicate that leaf extract of leilem potency as natural antioxidant. Total analysis of fenol range from 3,38-4,21 mg/g while activity test of antioxidant ranging from 64,83-70,12 %.Keywords: Leaf of Leilem, Total Phenol, Antioxidant Activity
Daya Terima Panelis Terhadap Brownies Panggang Berbahan Baku Tepung Umbi Daluga (Cyrtospermamerkussi (Hassk)(Schott) Anastasya Melapa; Gregoria S. Djarkasi; Jenny A. Kandou; Maya M. Ludong
COCOS Vol. 6 No. 1 (2015)
Publisher : Universitas Sam Ratulangi

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Abstract

ABSTRACTBulbs Daluga (Cyrtospermamerkussi (Hassk) (Schott) is a type of local tubers in North Sulawesi region especially in Sangihe. It has high carbohydrate value that is 83.85% and 2.75% crude fiber. Processing of Daluga tubers into flour, provide opportunities of development being more varied, which indirectly helped the achievement of food security programs. As a damaged easy commodity, daluga require special prevention to extend the quality of safe,one of the main carried out is processed into flour substitution in this regard in making brownies. Brownies is a product bakery are included in the category of cake with the basic ingredients of flour. This study aimed to evaluate the acceptability of panelists to bake brownies that use raw materials substitution daluga flour. The benefit of this research is to provide information what percentage of flour that can be substituted daluga in making brownies. This study use randomized design with three replications object research, which are flour substitution treatment daluga 100% 0% wheat flour, flour daluga 80% 20% wheat flour, flour daluga 60%, 40% wheat flour, flour daluga 40% wheat flour and 20% 60% 80% daluga flour wheat flour. These results indicate that the resulting colour of the flour substitution daluga brownies are light brown, resulting from the addition of cocoa flour or cocoa powder. Taste of flour brownies daluga preferred by the panelists is caused due to components such as milk, eggs, flour and cocoa. The resulting aroma has a distinctive aroma of brownies in general. The texture of the soft and dense brownies due to additional materials such as eggs. While the expanding power is due to the heating. The greater the amount of flour, the greater the power generated expands brownies. Sensory quality or power/ test Thank Panelists most preferred is the use of 80% flour and 20% flour daluga tubers.Keywords: Wheat Daluga, Bake Brownies
PENGARUH SUBTITUSI BUBUR LABU KUNING (Cucurbita moschata) TERHADAP KUALITAS BAKSO AYAM Herwwin V. Manurung; Lucia C. Mandey; Thelma D.J. Tuju; Maya M. Ludong
COCOS Vol. 6 No. 1 (2015)
Publisher : Universitas Sam Ratulangi

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Abstract

ABSTRACTThis study aims to determine the formula pulp pumpkin and chicken, to get the quality of meatballs quality obtain and evaluate the level of preference panel which includes flavor, aroma, texture, color, appearance of the mix of chicken meatballsproduct and pumpkin. Benefits studies provide information about the quality of chicken meat balls with the addition of pumpkin pulp and introduce such products as diversification nutrient-rich food. This study uses a completely randomized design (CRD), which consists of treatment A = 20% pureed pumpkin mixture and 80% chicken meat, B = 30% pureed pumpkin mixture and chicken meat 70%, C = 40% mixture of pumpkin pulp and 60% chicken, D = 50% mixture of pumpkin pulp and 50% of chicken meat. This study suggests that chicken meatballs with pumpkin pulp mixture of 20% and 80% of chicken meat based on organoleptic test are the most favored treatment by the panelists in terms of aroma and flavor, while in terms of texture on the pumpkin pulp mixture of 30% and chicken 70%, and the color of the pumpkin pulp mixture of 50% and 50% of chicken meat. The chemical testing panelists preferred treatment is the addition of pumpkin pulp 20% and 80% of chicken meat with the following results: 72.29% moisture content, ash content of 1.63%, 1.63% fat content, protein content and carbohydrate 13:36% 11.62%.Keywords: pumpkin, porridge, chicken meatballs
PENGARUH PERBANDINGAN JENIS GULA AREN (Arenga pinnata Merr) TERHADAP MUTU SENSORIS HALUA KACANG TANAH (Arachis hypogeae L.) Linda E. Ulaan; Maya M. Ludong; Dekie Rawung; Tineke M. Langi
COCOS Vol. 6 No. 2 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i2.6775

Abstract

ABSTRACTPalm sugar is a sweetener that has been used in Indonesian for long time. Palm sugar is made from the sap of palm trees (Arenga pinnata Merr) and includes plants of the palm family and contains sucrose and reducing sugars (glucose and fructose). In North Sulawesi, palm sugar is largely produced in South Minahasa regency. There are 2 types of sugar that is processed and marketed by the local term minahasa called balemantah palm sugar (dry sugar) and batali palm sugar (Sugar Wet). One of the products processed from palm sugar is peanuts halua.This study aims to determine the right formulas of type of palm sugar in the manufacture halua traditionally based on the results of sensory tests to taste, color, aroma and texture. The experiment was averanged in completely randomized design (CRD) with three repetitions.The results showed that the best product was obtained from the ratio of 85% palm sugar balemantah: 15% batali palm sugar. Halua peanuts has a water content; 4.9% sugar; 72.48% color 3.7 (like); taste 3.6 (like); aroma 3.6 (like); texture 3.7 (like).Keywords: Balemantah palm sugar, batali palm sugar, peanuts halua
ANALISIS SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SAMBAL “CAHERO” Jordy W. Supit; Tineke M. Langi; Maya M. Ludong
COCOS Vol. 6 No. 7 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i7.8105

Abstract

ABSTRACT   Food diversification has important role in daily life. It could be as food tenacity, or to make some usual product have more function. Sauce is a product from fruits and have been known from long time ago. There are so many kind of sauce, such as chili sauce. Chili sauce is made from chili and it could be made with or without other ingredients. Combining Red chili and Red ginger, we can get a product with more function for health, because they both have bioactive substance such as antioxidant, and it could make the product spicier. Adding roa fish to make special taste from North Celebes. We can call this product “cahero” Sauce, abbreviated from “cabai Jahe roa”. The aim of this researched was to find which combination is the best based on organoleptic and physic and chemical characteristic. The result of this researched was combining red ginger with red chili to make sauce, gave a significant differentiation to the products. The organoleptic, physic and chemical characteristic showed that the best product was sauce contain 90% red chili and 10% with viscosity 766cP, Vitamin C 9,6mg.
PENGARUH KONSENTRASI ETANOL TERHADAP KARAKTERISTIK EKSTRAK PEWARNA ALAMI BUAH MERAH (Pandanus conoideus Lamk.) DAN APLIKASINYA PADA PRODUK PANGAN Magdalena Sirwutubun; Maya M. Ludong; Dekie Rawung
COCOS Vol. 7 No. 5 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i5.13866

Abstract

ABSTRACTRed fruit (Pandanus conoideus Lamk) is an endemic plant of Papua that can be developed as one of the food coloring sources of Indonesia. Other than that, red fruit also is a source of natural dyes, because it contains active compounds such as α-carotene, β-carotene, β-kriptosantin, and α-tocopherol, and unsaturated fatty acids, especially oleic acid, linoleic and palmitoleic. Red fruit contains carotenoids that produce the orange-red pigment. The purpose of this research is to analyze the effect of concentration of ethanol on the extraction of red fruit as a natural coloring food and also to analyze the level of applying acceptance of this coloring products to the pudding and layer cake. The method is implememted the Complete Random Design (RAL) with differences concentration of ethanol. The results showed that 70% concentration of etanol yield 0,260 of total carotenoids, 2,856 of color intensity, color stability to light ranges from 0.263 to 0.689. The concentration of 60% ethanol yield of total 0,171 carotenoids, 2,693 color intensity and color stability to light ranges from 0,602 to 0,657. Sensory testing of the extraction of red fruit as a natural dyes to the flavor, aroma, and color that preferred by the panelists is treated with 70% concentration of ethanol.
KAJIAN SIFAT SENSORIS TORTILA YANG DISUBSTITUSI TEPUNG BIJI NANGKA Wandi Dolongseda; Maya M. Ludong; Gregoria S.S. Djarkasi
COCOS Vol. 9 No. 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16998

Abstract

ABSTRACTThis study aims to evaluate the level of acceptance of tortillas products made from raw corn starch nikstamal with substitution of jackfruit seed flour, Based on sensory properties with broken power parameters, taste,color,Aroma and texture.This research use Completely Randomized Design (RAL) with 4 treatment that is A (without addition of jackfruit seed flour),B (25% jackfruit flour), C (50% jackfruit flour), D (75% jackfruit flour).Each treatment was repeated 3 times. The results showed that tortila treatment B (25% jackfruit flour: 75% maize) was not significantly different with treatment A (0% jackfruit flour: 100% maize).But significantly different from the C treatment (50% jackfruit seed flour) and D (75% jackfruit flour).Keywords: Tortilla, Jackfruit Seeds, Nikstamal Corn Flour.
Pengaruh Penambahan Maltodekstrin Pada Pembuatan Minuman Instan Serbuk Buah Pepaya (Carica papaya L.) dan Buah Pala (Myristica fragrans H.) Michella C. Gabriela; Dekie Rawung; Maya M. Ludong
COCOS Vol. 12 No. 3 (2020): EDISI JULI-SEPTEMBER 2020
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i7.31313

Abstract

ABSTRACTA research on processing of instant drink powder was conducted utilizing under-valued and under-utilized nutmeg flesh and papaya fruit in spite of their high content of vitamins A and C, withaddition of maltodextrin. This product was expected to increase the profit of papaya’s andnutmeg’s farmers. Instant drink powder is a product that can be easily served by adding hot or coldwater and mix. Maltodextrine plays an essential role in processing of instant drink powder as filler.It also contributes to drying, flavoring and volume of the product. The results showed thatmaltodrxtrin has a protective effect to reduce heat destruction of vitamin C during instant drinkprocess. With 15% matodextrin addition resulted in product with the highest residual vitamin C(114.27 mg/100g). Sensory qualities were also improved with matodekstrin addition.
Perbandingan Mutu Biji Kopi Robusta (coffea canephora) Hasil Pengeringan Secara Pengasapan dan Penjemuran Di Perkebunan Kopi Desa Purworejo Kabupaten Bolaang Mongondow Timur Moh Fadel Alhabsyi; Lady C. Ch. E. Lengkey; Maya M. Ludong
COCOS Vol. 13 No. 3 (2021): EDISI JULI-SEPTEMBER 2021
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v4i4.34627

Abstract

AbstractThe purpose of this research are 1)Determine changes in moisture content and durationof drying the coffe beans resulting from drying by smoking and drying in the sun. 2)Comparingthe drying rate of coffee beans dried by smoking and drying in the sun, 3)Determine the qualityof coffee beans produced from the drying process by smoking and drying in the sun. The result ofthis study showed coffee beans that are dried by smoking and drying can produce good qualitycoffee beans. Coffee beans dried by smoking 11.04% moisture content, 9 hours of drying time,5.79% drying rate, 82.75 coffee quality. Coffee beans dried by drying 12.68% moisture content,23 hours or 6 days of drying time, 2.20% drying rate, 80.75 coffee quality.Key words: determine quality, drying robusta coffee beans, smoking and sun drying,coffee beans.Email respondensi: Fadelalhabsyi97@gmail.com
Co-Authors Anastasya Melapa Bororing, Chrisel Elgreit Christine Mamuaja Cicilia, Sumale E. Conchita Adam Dekie Rawung Fallen B. Sandana Gregoria S. S. Djarkasi Gregoria S.S. Djarkasi Herwwin V. Manurung Jenny A. Kandou Jordy W. Supit Jordy W. Supit, Jordy W. Lady C. Ch. E. Lengkey Linda E. Ulaan Lucia Cecilia Mandey Magdalena Sirwutubun Michella C. Gabriela Moh Fadel Alhabsyi Nurain A. Hadju Oessoe, Yoakhim Y. E. Paendong, Yunita R. Sirwutubun, Magdalena Teltje Koapaha Thelma D. J. Tuju, Thelma D. J. Thelma D.J. Tuju Tineke Langi Tineke M. Langi Wandi Dolongseda