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Maya M. Ludong
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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Penggunaan Susu Kedelai Sebagai Substitusi Susu Sapi Pada Pengolahan Es Krim Kelapa (Cocos Nucifera L.) Bororing, Chrisel Elgreit; Oessoe, Yoakhim Y. E.; Ludong, Maya 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.v14i2.50302

Abstract

The purpose of this study was to analyze the effect of soy milk substitution on protein content, melting power and the level of consumer preference for coconut ice cream. This research was conducted experimentally using RAL (completely randomized design), with 5 treatments. The formulation of cow's milk and soy milk consisted of A (100%: 0%), B (75%: 25), C (50%: 50%), D (25%: 75%), E (0%: 100%) in 3 replications. The data obtained were analyzed using the analysis of variance method or ANOVA (Analysis of Variant).
PENGARUH SUBSTITUSI TEPUNG WORTEL (Daucus carota L) TERHADAP KUALITAS SENSORIS, FISIK, dan KIMIA CHIFFON CAKE Cicilia, Sumale E.; Tuju, Thelma D. J.; Ludong, Maya M.
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.v12i2.52679

Abstract

The purpose of this research was to determine the best substitution of carrot flour and wheat flour in terms of texture, color and taste of the resulting chiffon cake and to analyze the nutritional content of the chiffon cake with the best substitution of carrot flour and wheat flour, it was better than the control. The research was arranged in Completely Randomized Design (CRD), with the substitution treatment of carrot flour and wheat flour. The results for a better chiffon cake according to organoleptic test result are treatment A (30% carrot flour and 70% flour) with the same level of comparison in texture as control, on color is better than control and taste better then control. The results of the analyze of the chemical composition showed 11.43% protein content, 2.42% fiber content, 29.08% water content, 1.69% ash content, 48.16% carbohydrate contentAbstract in English should be written in italic. Word count should not exceed 250 words. Composed of the purpose of researh, methods, results, and conclusion.
PENGARUH KONSENTRASI SUKROSA PADA FERMENTASI SARI BUAH PEPAYA (Carica papaya L) Paendong, Yunita R.; Ludong, Maya M.; Koapaha, Teltje
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 1 (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.v12i1.53270

Abstract

Utilization of the hawaiian papaya fruit or the local name “bird papaya” which is processed into fermented drinks (fruit wine) is one way to increase the added value and usefulness of the papaya fruit. One of the alternative processing technologies for papaya fruit by cooking "Overripe" which has the potential to be developed is the manufacture of fermented papaya fruit drinks obtained by fermentation. The production of fermented drinks can be done through the alcoholic fermentation process of papaya juice. This fermentation process can run with the help of microbes, in this case a Sacharomyces cerevisiae yeast that converts carbohydrates or sugars into alcohol. The purpose of this research was to determine the optimum sugar concentration in the fermentation process of papaya juice, to analyze the alcohol content of the fermented papaya juice drink and to observe the length of fermentation with indicators of CO2 production during fermentation. Based on the results of the study, it can be concluded that the papaya juice fermented drink with 25% sucrose concentration is the most preferred treatment in terms of taste while the most preferred aroma is 15% sucrose concentration, containing the optimum sugar content for papaya fruit juice fermented drinks resulting in the highest sugar content, namely 7.17̊ Brix The alcohol content produced is in accordance with the quality standards of fermented drinks, namely 5 - 15%, obtained in the 25% treatment with an alcohol content of 8.83% in the fermentation time of 6 days.Keywords: fermented drinks, papaya, sucrose, alcohol
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