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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia CHEMISTRY PROGRESS Jurnal Ilmu dan Teknologi Pangan Jurnal Teknologi Pertanian (Agricultural Technology Journal) Agritechnology : Jurnal Teknologi Pertanian Jurnal Agroekoteknologi Terapan Jurnal Abdimas Bina Bangsa COCOS
Christine Mamuaja
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Microbial Composition in association with Cayenne Pepper (Capsicum frutescens) Freshness and The Level of Spiciness During Storage at Room Temperature Hongi, Hasna Nurul Ain; Ijong, Frans G.; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 1 (2015)
Publisher : Pascasarjana Unsrat

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Abstract

The purpose of this study was to analyze the composition of microbes in total microbial aspects and types of microbes are associated with the level of spiciness and freshness cayenne (Capsicum frutescens) during storage at room temperature. The method is descriptive comparative, results of data derived from a series of laboratory analysis results for test samples covering physical and chemical analysis (moisture content test, pH, Scoville Heat Unit (SHU)), physiological test, and microbiological test (total microbes, isolation, and identification test isolates). Based on the results obtained, it can be concluded: The physical properties of the moisture content and chemical properties pH, decreased corresponding decrease in the level of freshness. Fresh chilli pungency level of 1:10.000 SHU, rather fresh chilli pungency level of 1:25.000 SHU and no fresh chilli pungency level of 1:50.000 SHU. Total bacteria and fungus increases with storage time of chilli, and microbes that associate with freshness chilli is bacteria Bacillus, sp and two types of fungi are Rhizopus, sp and Aspergillus, sp. Keywords : cayenne pepper freshness, microbial composition, the level of spiciness, room temperature
Production of Analog Rice from Cassava, "Goroho" Banana and Sago Mamuaja, Christine F.; Lamaega, Jolanda Ch. E.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

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Various diversification of food has been done to substitute rice with other staple ingredients. One of them is subtitute rice with analog rice from flour material. Local food ingredients at North Sulawesi Province especially at North Minahasa Regency potentially for analog rice are cassava, "goroho" banana, and sago. In this research, analog rice is the combination of cassava, "goroho" banana, and sago. Aims of these research are to utilize many local food ingredients at North Sulawesi Province, to utilize local food ingredients to produce analog rice from cassava, "goroho" banana, and sago, and to introduce to the community of North Minahasa Regency about analog rice (cassava, "goroho" banana, and sago). In this research, organoleptic test was done for four kinds of formula of analog rice, then those formula analyse in laboratory and in action research to community in 3 stages. First stage was to create analog rice. Second stage was to analyse analog rice chemically and third stage was action research of analog rice production to community at Airmadidi Sub District and Kalawat Sub District, North Minahasa Regency, North Sulawesi Province. Keywords : food diversification, analog rice, local food ingredients
Study of Physical Chemistry of Rice Analog Baruk Agostarch Heat Moisture Treatment (HMT) With The Addition of Flour Composites Sede, Viviyanti J.; Mamuaja, Christine F.; Djarkasi, Gregoria S. S.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

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Sago baruk (Arenga microcarpa) is one food that can be eaten as a source of carbohydrate. This study aims to get the right formulation and the best analogue for the manufacture of composite flour rice that consumers preferred, analyzing physical chemistry rice flour composite analog and analog getting rice starch which has resiten and increase its nutritional value. The research begins with manufacture baruk sago starch, sago starch manufacture baruk modification Heat Moisture treatments (HMT), the manufacture of flour and flour-making bulbs purse red beans and rice manufacture analog. The experimental design used was completely randomized design (CRD) with 7 (seven) treated with 3 (three) replications with a ratio of P1: 100% Starch Sago Natural (control), P2: 100% Starch Sago modification HMT, P3: 90% Starch Sago Modification HMT + 5% Wheat Bulbs purse + 5% Flour Red Beans, P4: 80% starch Sago Modification HMT + 10% Wheat Bulbs purse + 10% Flour Red Beans, P5: 70% starch Sago Modification HMT + 15% Flour Bulbs purse + 15% Flour Red Beans, P6: 60% Starch Sago Modification HMT + 20% Flour tubers purse + 20% Flour Red Beans, P7: 50% Starch Sago Modification HMT + 25% Flour tubers purse + 25% Flour Red Beans . To get the exact formula and favored by consumers, the comparison is done organoleptic test for flavor, aroma, color and texture then performed physical analysis of texture, color test, gelatinization temperature, density Kamba, weight of 100 grains, whereas the chemical analysis, namely: Level of water ash, protein content, fat content, starch, amylose, amylopectin and starch digestibility in vitro against most favored treatment.  The results show thatthe most preferred formula is P6 which is the ratio: 60% Sago Starch Modified Starch HMT + 20% + 20% Bulbs purse Red Bean Flour. Physical analysis ie texture: 2 mm / g.det, Kamba density of 0.497 g / ml, weight of 100 grains: 4.480 g, Test color L * 36.56, a * 8.56 b * 16.22, gelatinization temperature of 65 OC with a time of 31 minutes. Sedangakn Chemical analysis results are: 14.10% moisture content, ash content of 0.93%, 5.83% protein content, fat content 0.2%, 73% starch content, amylose 20.66%, 52.34% amylopectin , and in vitro starch digestibility 8.68%. Keywords : analog rice, sago baruk, starch
Characteristics of Analog Rice From Potato Flour (Solanum tuberosom L.) Corn Flour (Zea mays L.) and Sago Flour (Arenga microcarpa Beccari) Korompis, Olga S.; Mamuaja, Christine F.; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 2 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Potato (Solanum tuberosum L.), corn (Zea mays L.) and sago (Arenga microcarpa Beccari) are crops containing high carbohydrate, as source of calory food, and those can be made into rice analog. This study aimed: (1) to determine the formulations by organoleptic test in manufacture analog rice from potato flour, corn flour and sago flour, and (2) to analyze the physical properties, chemical properties of rice analog from potato flour with the addition of corn flour and sago flour. The research began with the manufacture of potato flour, corn flour and sago flour, and then the manufacture of rice analog. The experiment used a completely randomized design with 4 treatments and 3 replications. Organoleptic test results and statistical analysis indicating the most preferred formula was the combination of 50% potato flour + 25% corn flour + 25% sago flour. Based on the physical and chemical analysis it obtained the best formulations of the analog rice was combination of 50% potato flour + 25% corn flour + 25% sago flour. The results of the study it concluded from the organoleptic test, physical and chemical analysis that the best analog rice was formula of 50% potato + 25% corn + 25% sago. These formulation provided good nutritional value based on the physical and chemical characteristics of rice analog that was easier to digest. Keywords: analog rice, organoleptic, physical properties, chemical properties
Organoleptic Test and Chemical Characteristics of Klappertaart Products of Manado During Storage Soputan, Daysie D.; Mamuaja, Christine F.; Lolowang, Tommy F.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 1 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Klappertaart cakes are easily to deteriorate, therefore, it is necessary to do a research to analyze the composition of the products related to food safety. The purposes of this study were : 1) to determine the level of consumer preferences to several products of klappertaart in Manado, 2) to analyze the proximate and total microbial content of the most preferable stored klappertaart from organoleptic test results, and 3) to analyze the contents of fatty acids and amino acids of the stored klappertaart. A descriptive method was used in this research. Klappertaart samples were obtained from four leading manufacturers in the city of Manado, and the organoleptic test was done based on the level of preference of 1 - 5 interval, ranging from dislike to very like on taste, flavor/aroma, texture and color. The most preferred products were analyzed the proximate and total microbes in the laboratory of Baristand Manado and profile analysis of amino acids and fatty acids were done at the Integrated Chemical Laboratory of IPB, daily for 3 day storage at the room temperature. The results of the organoleptic test of the 4 klapertaart samples from Manado City indicated that the most preferred sample was A3 with a score of 3.69. The water content of klapertaart from day 1 to day 3 were 63.72% bb, 63.18% bb, and 62.56% bb, respectively. The protein content from day 1 to day 3 were 5.09%, 4.88%, and 4.97%. Fat content of Klappertaart from day 1 to day 3 were 3.00%, 4.08%, and 1.62%. The ash content from day 1 to day 3 were 0.70%, 0.75%, and 0.71%. Carbohydrates calculation using the method by difference from day 1 to day 3 were 27.49, 27.11, and 30.11, respectively. Total microbes in klappertaart of day 1 to day 3 were 1 x 10 3; 3 x 10 3; and 139 x 10 6., respectively. The results of the fatty acid profile test, it obtained 17 fatty acid components and the highest were oleic acid (23.52%, 27.13%, 25.29%), palmitic acid (21.62%, 23.05%, 23.28% ) and lauric acid (9.49%, 10.63%, 10.04%). The results of amino acid test on samples, it was found 15 amino acid components, with the glutamic acid with the highest value of 0.40%, 0.58%, and 0.52%, from day 1 to day 3. This study concluded that the most preferred sample was A3 because of the good tase, not too sweet, not too soft texture and not too sharp flavor, and a high nutritional content during two day storage at the room temperature. It was suggested to carry out further research to determine the mineral contents, and other components as useful nutrition information for consumers. Klappertaart manufacturers in Manado implement a quality assurance system in the development of klappertaart processed products for consumption safety. The Manado City Government should give more attention in terms of training, supervising and support in order for klappertaarts become  industrial products that can improve the economy of people of Manado. Keywords: klapertaart, proximate analysis, fatty acids, amino acids, total microbes 
Quality Characteristics of Tomato Paste During Storage with The Addition of Citric Acid Mamuaja, Christine F.; Helvriana, Lus
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 1 (2017)
Publisher : Pascasarjana Unsrat

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Tomatoes are easily damaged due to physical, chemical and biological factors. When the production of tomato fruits is abundant, one of the handling efforts is to process tomato to become a paste.  To extend the shelf life of tomato pastes, it is added additives such as citric acid. This study aimed to determine the effect of citric acid addition to the characteristics of the tomato paste during storage. This study used factorial completely randomized design consisting of two factors, namely factor A (concentration of citric acid) and factor B (storage time) with three replications.  Tested parameters consisted of total solids, pH, vitamin C, total microbial, and organoleptic analysis. The results showed that the total solids ranged from 12.31 to 14.42%, with the lowest total solids was obtained from the treatment of citric acid addition of 0.1% at 4 weeks of storage. pH values ranged from 3.81 to 4.29, vitamin C ranged from 3.75 – 6.63 mg, and the total microbes ranged from 2.8 x 10 2 – 9.3 x 10 2 were documented on treatment of 0.1% citric acid addition at 4 weeks of storage.  From the results, it can be concluded that the addition of citric acid affected the observed parameters, the higher the concentration of citric acid the lower the total solids, pH and the total microbes.  Also during storage, it showed the increasing number of microbes, and the decreasing amount of vitamin C as well as the organoleptic value of the tomato paste.Keywords: citric acid, tomato paste, tomatoes, total microbes
Mango (Mangifera indica) Jam Production Technology Mandey, Lucia C.; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 1 (2016)
Publisher : Pascasarjana Unsrat

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Mango fuit jam is a semi-wet food products made of mango pulp processing and sucrose with or without the addition of permitted food additives. Mango fruit as other horticultural products is a food that can be easily damaged or rotten. In the harvest season mango production is very plentiful and many are not consumed, as a result, mango fruit becomes spoiled. The total spoiled mangoes can reach 35%, due to the perishable nature of this fruit cause losses to farmers and fruit sellers. The greatest losses occur during the harvest because of various factors, among others that have not been done are limited usage just as fresh fruit comsumption and limited method of processing and preservation. The purposes of this study were to examine some characteristic quality of mango jam with parameters of pH, water content, total sugar, total dissolved solids, organoleptic test and spreading ability with addition of different sucroses. The expected benefits of this research were providing information about mango jam production technology-model as other method to diversify the usage of mango as processed food products. This study used a completely randomized design (CRD) arranged in factorial, with two factors and three replications. A factor was the type of mango with two levels, namely A1 = dodol mango and A2 = kweni mango; B factor was the concentration of sucrose, in which B1 = 30% sucrose, B2 = 40% sucrose, and B3 = 50% sucrose, with the measured parameters were pH, water content, total sugar, total dissolved solids, organoleptic test, color, taste, smell, and preading ability. The results of this study showed that mango jam (dodol mango and kweni mango) with the 50% sucrose addition on dodol mango and kweni mango with all observed parameters produced qualified jam with the quality set by the Indonesian National Standard. Keywords: quality of mango jam, sucrose
Extraction of Pectin from Cui Lemon (Citrus microcarpa) and Its Application in Pineapple Jam Rompas, Veckie Frankie; Mamuaja, Christine F.; Suryanto, Edi
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 2 (2016)
Publisher : Pascasarjana Unsrat

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Cui lemon (Citrus microcarpa Bunge) is a type of small citrus variety that is widely available in North Sulawesi. It is very popular as a preservative and deodorizing agent of fishy odor in fish products, and it is used in traditional chilly sauce "Dabu-Dabu" with a very distinctive aroma arouse your appetite. Lemon cui contains vitamin C and phenolic compounds. Lemon is an important economic value and is rich in antioxidant phytochemicals particularly high content of vitamin C. The objectives of this study were to examine the effect of temperature, and extration time on the pectin yield, and examine the effect of lemon pectin addition on panelist preference of pineapple jam. The pectin in the sample was extracted at different temperatures, namely  70, 80, 90 and 100 0C with 60 and 80 minutes extraction time, then the pectin was applied in the processing of pineapple jam.  The pectin extraction was carried out in the following procedures. The experiment was arranged in completely randomized design (CRD) in factorial experiment.  The jam products were calculated and analyzed forAnalysis conducted for pectin yield, methoxyl, moisture, and ash contents.  The data by were analyzed using analysis of variance (ANOVA) and followed by LSD test if the anova was significant. The results showed that temperature affected yield of extraction of pectin  significantly (P<0.05) whereas time had no effect (P>0.05). Addition of 1% pectin in pineapple jam significantly affected (P<0.05) the aroma and texture,but were not for color and the taste (P>0.05). The panelist test on pineapple jam showed that, in average, the panelists liked the addition of pectin treatment for parameter of aroma and texture, but for the color and taste parameters panelists give a neutral assessment. Extraction at a temperature of 100 0C for 80 minutes resulted in optimal pectin yield (3.74%) with methoxyl, moisture, and ash contents of 12.66%, 10.37%, 1.63%, respectively.%. Keywords: lemon cui, extraction, pectin, methoxyl, pineapple jams
Utilization of Coconut Dregs Waste into Zwieback Products Lumoindong, Frans; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 1 (2017)
Publisher : Pascasarjana Unsrat

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Study of coconut dregs waste utilization into zwieback products was carried out. This study was aimed to make zwieback products and to obtain the formula of coconut dregs waste utilization in zwieback products preferred by panelists. The study used a complete randomized design. The zwieback product had the treatment of coconut dregs waste addition respectively with A (0%), B (25%), C (50%), D (75%), E (100%). Results showed that the treatment of coconut dregs waste addition was 50%.Keywords: coconut dregs, waste utilization, zwieback
Liquid Sugar Production from Cellulosic Waste as an Alternative for IV Fluids Lumoindong, Frans; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 1 (2016)
Publisher : Pascasarjana Unsrat

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The objective of the study was to utilize the cellulose garbages in North Minahasa Regency, North Sulawesi Province and detect the liquid sugar through acidic hydrolysis. After liquid sugar production, the product could be used as raw material of health product and pharmacy, such as intravenous liquid. For food product, it can be used as food product raw material which can increase people food security and to use the cellulose wastes for liquid sugar production from cellulose wastes of corn cob, rice husk and coconut skin.This study was carried out using laboratory analysis. It applied Complete Randomized Design factorially set with 3 replications as follows: A = cellulose wastes including corn cob (A1), coconut skin (A2) and padi husk (A3), and B = hydrolysis using HCL covering 0.50% HCl (B1), 0.75% HCl (B2) and 1.0% HCl (B3). As conclusion, the cellulose wastes of corn cob, coconut skin, and rice husk were potential to producing liquid waste, in which rice husk had the highest potential. The highest glucose concentration occurred in rice husk of 1% HCL, 25%. Keywords: liquid sugar, cellulosic waste, IV fluids
Co-Authors Agnes T. Agustin, Agnes T. Agus B. Suprianto, Agus B. Almawaty Kaemba Ansye S. Tangkilisan Christine Makagansa, Christine Dedie Tooy Dekie Rawung Edi Suryanto Edi Suryanto Edward Barasi, Edward Fallen B. Sandana Fety Fatimah Frans G. Ijong, Frans G. Frans Lumoindong Frans Lumoindong, Frans Frenly Wehantouw G.S.S. Djarkasi Gregoria S. S. Djarkasi Harnalke Ligo Harry H. Bernardus, Harry H. Hasna Nurul Ain Hongi, Hasna Nurul Ain Helvriana, Lus Jantje Pongoh Jeane Mongi Jein R. Leke Jenny Kandou Joachim Y. E. Oessoe, Joachim Y. E. Joachim Y.E. Oessoe, Joachim Y.E. Jolanda Ch. E. Lamaega, Jolanda Ch. E. Kaemba, Almawaty Kaemba, Almawaty Koapaha, T. Korompis, Olga S. Laleleh, Sherina Lana E. Lalujan Lengkey, Lady E.Ch. Lexie P. Mamahit Liza Kolondam Longdong, Ireine Adriana Lucia Cecilia Mandey Maria F. Sumual Maya Ludong Maya M. Ludong Meiske Naomi Mamuaja Merywati Maku, Merywati Miranti Mangansige Mona, Frits Oessoe, Yoakhim Y. E. Olivia P.M. Purukan Pinatik, Herry Frits Rompas, Veckie Frankie Ronal Lumba Salindeho, Netty Siegfried Berhimpon Singgano, Tania Christy Siti Mutia Ifriani Tueno Soputan, Daysie D. Teltje Koapaha Thelma D. J. Tuju Thelma D. J. Tuju Thelma D. J. Tuju, Thelma D. J. Thelma D. Tuju Tommy F. Lolowang Uri, Nur Natalia Veron Orlando Tamauka Viviyanti J. Sede, Viviyanti J. Walangitan, Khesilya E. Wokas, Chichilia Yoan Y. Bolung Yuannita Aida