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Study of The Extent of Damage The Traditional Coconut Oil Used Repeatedly to Organoleptic Goroho Banana Chips (Musa acuminate, sp. Mongi, Jeane J.; Mamuaja, Christine F.; Salindeho, Netty
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 2 (2016)
Publisher : Pascasarjana Unsrat

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Banana chips are one of the fried snacks which preparation are very simple and have been made by most housewives, fried foods cottage level industries or even restaurantâ€™s owners. The Goroho banana chips preparation process up today still carried out using conventional frying method using poured fried oil and carried out over and over until the oil colour change. The aims of this study was to investigate the safety of used repeatedly in frying process of banana chips until the fried chips contained nutritive value as well as good taste and aroma, attractive colour and the used fried oil still have a goodÂ quality. The Complete Randomized Design (CRD) was used as experimental design in this study with 7 kind of different fried intensity and the parameters observed on fried oil included Free Fatty Acids (FFA), Peroxide number and on the banana chips samples included organoleptic test and proximate analysis (moisture, ash, fat, crude fiber, protein an carbohydrate contents). The research results showed that lowest FFA value was observed in control treatment namely 0.16% and the highest value was found in the ninth frying treatment i.e. 0.58% and the highest peroxide number was also found in samples prepared in the twelve frying treatment namely 22.10 meq/kg. While the proximate analysis of banana chips sample showed that the samples contained moisture 3.57%, ash 1.49%, fat 39.44%, crude fiber 0.74%, protein 4.48% and carbohydrate 52.02% respectively. However the organoleptic test showed that panelists acceptability level score as like (5) until very like (6) was for the first frying intensity treatment. Keywords: frying intensity, FFA, peroxide number

Physicochemical Characteristics and Antioxidant Activity of Rice Analog from Baruk Sago (Arenga microcarpha) and Purple Sweet Potatoes (Ipomea batatas L. Poiret) Kaemba, Almawaty; Suryanto, Edi; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 1 (2017)
Publisher : Pascasarjana Unsrat

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Rice analog is an imitation of rice which made ingredients such as tubers and cereals that are similar in shape or nutrition composition as rice. The aim of this research was to physicochemical characteristic of rice analog from baruk sago and purple sweet potatoes, and to analyze antioxidant compound and its activity. The physical characteristic which evaluated as the color using color analyzer, although chemical characteristic includes moisture content, ash content, fat content, protein, fiber and carbohydrate using AOAC method. An antioxidant compound which evaluated was anthocyanin, and antioxidant activity was total antioxidant which evaluated using spectrophotometry. The result showed that rice analog which possesses concentration 65% was the best favorite level having good, aroma, taste and excelent texture using hedonic scales. Physical characteristic of rice analog color exhibit L 62,01, a* 12,49 dan b* 1,54. Rice analogue possesses chemical characteristic moisture content 7,99%, ash content 0,94%, fat content 0,81%, protein content 0,092%, fiber content 2,89%, and carbohydrate content 87,28%. Rice analogue possess anthocyanin 8,68 mg/L and exhibit total antioxidant 31,52 mg/mL. Physical characteristic of color from analog rice was less bright, and chemical characteristic was close to rice. Analog rice possess antioxidant compounds and show antioxidant activity.Â Keywords: anthocyanin, baruk sago, physicochemical, purple sweet potatoes, rice analog, total antioxidant

AKTIVITAS ANTIOKSIDAN BERAS ANALOG DARI SAGU BARUK (Arenga microcarpha) DAN UBI JALAR UNGU (Ipomea batatas L. Poiret) Kaemba, Almawaty; Suryanto, Edi; Mamuaja, Christine
CHEMISTRY PROGRESS Vol 10, No 2 (2017)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.10.2.2017.27748

ABSTRAKÂ Â Tujuan penelitian ini yaitu menganalisis aktivitas antioksidan beras analog sagu baruk dan ubi jalar ungu. Uji warna menggunakan chromameter, senyawa antioksidan yang diuji yaitu total fenolik dan antosianin, sedangkan aktivitas antioksidan yaitu total antioksidan yang diuji secara spektrofotometri. Hasil penelitian menunjukkan bahwa warna beras analog memiliki nilai L= 62,01, a*= 12,49 dan b*= 1,54. Beras analog mengandung total fenolik sebesar 73,98 mg/L dan antosianin sebesar 7,01 mg/L dan memiliki total antioksidan sebesar 62,01 mg/mL. Sagu baruk dan ubi jalar ungu dapat dibuat beras analog yang memiliki potensi antioksidan.Â Kata kunci: Antosianin, total antioksidan, beras analog, sagu baruk, ubi jalar unguÂ Â ABSTRACTÂ Â The aim of this research was to analyze antioxidant activity of rice analog from baruk sago and purple sweet potatoes. Color was evaluated using chromameter, antioxidant compound which evaluated was total phenolic and anthocyanin, and antioxidant activity was total antioxidant which evaluated using spectrophotometry. The result showed that rice analogue possess L= 62,01, a*= 12,49 dan b*= 1,54. Rice analogue possess total phenolic 73,98 mg/L and anthocyanin 7,01 mg/L, and exhibit total antioxidant 62,01 mg/mL. Baruk sago and purple sweet potatoes can be used to produce rice analog which possess antioxidant potency.Â Keywords: Anthocyanin, total antioxidant, rice analog, baruk sago, purple sweet potatoes

ANALISIS SIFAT KIMIA DAN UJI ORGANOLEPTIK SNACK BAR BERBAHAN DARI CAMPURAN TEPUNG LABU KUNING (Cucurbita moschata) DAN TEPUNG KACANG HIJAU (Vigna radiata) Singgano, Tania Christy; Koapaha, Teltje; Mamuaja, Christine F.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.1.2019.28215

Abstract Pumpkin (Cucurbita moschata) is a type of creeper from the Cucurbitaceae family which is orange flesh a sign of carotenoids. Mung beans (Vigna radiata) from the family pabaceae or legumes which have high protein and mineral. Snack bars are a mixture of various ingredients such as cereals, fruits, nuts and then binded by flour. Snacks bar usually foods for people with diabetes and obesity. The study was conducted to have the best nutritional value of snack bars made from pumpkin flour and green bean flour and analyze some physical-chemical qualities. The research method used; Complete Randomized Design (CRD) with 4 treatments and 3 repetitions. The percentage of pumpkin flour and green beans is A (80% pumpkin flour : 20% green bean flour), B (60% pumpkin flour : 40% green bean flour), C (40% pumpkin flour : 60% green bean flour), D (20% pumpkin flour : 80% green bean flour). The results obtained from this study is mixed snack bar formulation 20% pumpkin flour : 80% mung bean flour which had the best nutrients was protein 8,36%, carbohydrate 37,21%, fat 7,10% , ash content 1,45%, moisture content 49,38% with organoleptic test value color 3,88(neutral), aroma 4,36(neutral), texture 4,32(neutral), and flavor 4,08(neutral).Keywords: Pumpkin Flour, Green Bean Flour, Snack Bar

AKTIVITAS ANTIOKSIDAN DAN TINGKAT KESUKAAN SUSU JAGUNG MANIS (Zea mays saccharata) DENGAN PENAMBAHAN EKSTRAK JAHE (Zingiber officinale roscoe) Uri, Nur Natalia; Mamuaja, Christine F.; Koapaha, Teltje
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.1.2019.25036

Processing sweet corn milk is one way to diversify sweet corn products as a substitute for animal milk so that it is suitable for those who are on a diet and for people who are intolerant of lactose. Pure milk in the processing of sarabba can also be replaced with sweet corn milk with the addition of ginger extract. This study aims to determine the right concentration of ginger extract on antioxidant activity and measure the level of preference of panelists on sweet corn milk with the addition of ginger extract. This study used a completely randomized design with 4 treatments (addition of ginger extract as much as 2%, 3%, 4%, 5% and control treatment). The parameters tested were antioxidant activity and organoleptic testing (taste, aroma and color) of sweet corn milk with the addition of ginger extract. The results of the study showed that sweet corn milk samples with the addition of ginger extract had moderate to strong antioxidant activity. In accordance with the parameters of the IC50 value, the lowest value was 77.33 Î¼g / ml on the addition of 5% ginger extract which had strong antioxidant properties and the highest IC50 value of 110.81 Î¼g / ml in 2% addition of ginger extract had antioxidant properties is being In the organoleptic test, panelists preferred taste and color in the treatment of sweet corn milk without the addition of ginger extract, while the aroma of sweet corn milk with the addition of ginger extract was the most preferred in the treatment of the addition of as much as 2%. Keywords: Sweet corn milk, Ginger, Antioxidant Activity

ANALISIS SIFAT KIMIA DAN UJI ORGANOLEPTIK SNACK BAR BERBAHAN DARI CAMPURAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA) DAN TEPUNG KACANG HIJAU (VIGNA RADIATA) Singgano, Tania Christy; Koapaha, Teltje; Mamuaja, Christine F.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract Pumpkin (Cucurbita moschata) is a type of creeper from the Cucurbitaceae family which is orange flesh a sign of carotenoids. Mung beans (Vigna radiata) from the family pabaceae or legumes which have high protein and mineral. Snack bars are a mixture of various ingredients such as cereals, fruits, nuts and then binded by flour. Snacks bar usually foods for people with diabetes and obesity. The study was conducted to have the best nutritional value of snack bars made from pumpkin flour and green bean flour and analyze some physical-chemical qualities. The research method used; Complete Randomized Design (CRD) with 4 treatments and 3 repetitions. The percentage of pumpkin flour and green beans is A (80% pumpkin flour : 20% green bean flour), B (60% pumpkin flour : 40% green bean flour), C (40% pumpkin flour : 60% green bean flour), D (20% pumpkin flour : 80% green bean flour). The results obtained from this study is mixed snack bar formulation 20% pumpkin flour : 80% mung bean flour which had the best nutrients was protein 8,36%, carbohydrate 37,21%, fat 7,10% , ash content 1,45%, moisture content 49,38% with organoleptic test value color 3,88(neutral), aroma 4,36(neutral), texture 4,32(neutral), and flavor 4,08(neutral).Keywords: Pumpkin Flour, Green Bean Flour, Snack Bar

Antimicrobial Activity of Kluwek (Pangium edule) Seed Extract as Natural Preservatives of Tuna Fish Ball Christine Fransin Mamuaja; Frans Lumoindong
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Kluwek seeds (Pangium edule) contain antimicrobial compounds that can be categorized as preservativeagents. The main objective of this study was to evaluate the effect of the addition of kluwek seeds extractagainst microbiological quality, sensory quality and shelf life of tuna fish balls. This study applied a factorialcompletely randomized design with various extract concentrations and storage duration treatments, eachof which conducted in triplicate. In this study, the fishballs were immersed in 2%, 4%, 6% and 8% b/vextract for 60 minutes, then stored for three days at room temperature (28-30ºC). The results showed thatthe the highest inhibitory activity against microbial growth was exhibited by meatballs immersed in 8%concentration, in which total microbial load up to the third day storage was 1,32 x 102 CFU/g which wasin the INS range of quality for fish ball (1 x 107). Fishballs without storage (0 day) was more acceptable bypanelists when compared to fishballs from 1, 2, and 3 days storage in terms of organoleptic acceptability.Fishballs were still accepted organoleptically only until one day storage, while fishballs stored for 2 and 3days have deteriorated based on visual observation of the color, odor, taste and texture.

Potensi Antioksidan Beras Analog Dari Sagu Baruk (Arenga microcarpa) dan Ubi Jalar Ungu (Ipomea batatas L. Poiret) Frenly Wehantouw; Almawaty Kaemba; Edi Suryanto; Christine F. Mamuaja
Agritechnology Vol 2 No 1 (2019): Edisi Juni
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v2i1.22

Beras analog merupakan tiruan dari beras yang terbuat dari bahan-bahan seperti umbi-umbian dan serealia yang bentuk maupun komposisi gizinya mirip seperti beras. Tujuan penelitian ini yaitu menganalisis senyawa dan aktivitas antioksidan dari beras analog sagu baruk dan ubi jalar ungu. Senyawa antioksidan yang diuji yaitu total fenolik, sedangkan aktivitas antioksidan yaitu aktivitas penangkal radikal bebas yang diuji secara spektrofotometri. Hasil penelitian menunjukkan bahwa beras analog mengandung total fenolik tertinggi pada F1 (Tepung sagu baruk dan tepung ubi jalar ungu dengan konsentrasi 50%) yaitu sebesar 43,16 mg/mL sampel dan memiliki aktivitas penangkal radikal bebas sebesar 93,92%. Kandungan total fenolik berkorelasi dengan aktivitas penangkal radikal bebas dengan nilai koefisien korelasi r = 0,983. Beras analog dari sagu baruk dan ubi jalar ungu berpotensi sebagai antioksidan.

Effect Of Maltodextrin Concentration On Physicochemical Properties And Level Of Instant Drink Liked Powder Fruit (Ananas comosus L. merr) Christine F. Mamuaja; Siti Mutia Ifriani Tueno; Thelma D. J. Tuju
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.v3i2.42503

This research on pineapple powder instant drink processing aims to determine the effect of variations in maltodextrin concentration on the physicochemical properties and level of preference of pineapple fruit powder instant drink (Ananas comosus L.merr). Pineapple is a perishable food, so its shelf life is relatively short. One of the processing to extend the shelf life of the product is to use it as a raw material in the manufacture of powdered instant drinks. Powdered instant drink is a food product in the form of fine grains, practical in serving, easily soluble in hot or cold water. In the manufacture of instant powdered drinks, a filler material is needed, one of which is maltodextrin, which functions to prevent damage to the material due to heat, as well as increase its solubility. The results showed that the addition of 15% maltodextrin was the treatment with the least amount of damage to vitamin C with vitamin C content of 108.27 mg/100gr, total soluble solids 94.67 Â°brix, soluble time 13.27 seconds, preference for taste 5.56. , aroma 4.6, and color 5.08.Keywords: Drink powder, Pineapple, Maltodextrin

Physical And Sensory Test Of Ice Cream With The Addition Of Sago Flour And Coconut Dregs Flour Veron Orlando Tamauka; Lucia Cecilia Mandey; Christine Fransin Mamuaja
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.v3i2.43139

Ice cream is a processed food product with a semi-solid texture that can be easily modified. Sago flour and coconut dregs flour as an alternative to local food that can be added to ice cream. This study aims to produce ice cream with good quality standards with preferred sensory properties. This study used a completely randomized design (CRD). The results of the research on overrun ice cream with the addition of sago flour and coconut dregs flour obtained an average value between 13-41.6%, melting power obtained an average value ranging from 17.3-31.3 minutes, sensory testing of preference level (color, texture, aroma, taste) obtained an average value of 3.32-3.8 (color), 2.92-3.44 (texture), 2.88-3.28 (aroma) and 1.76-3, 92 (flavor). Based on the results of the study, the addition of sago flour and pulp flour had the highest melting power in the 5% addition treatment, the highest overrun value was in the 0% control treatment and from the panelists' preference for ice cream, the addition of sag flour and coconut dregs flour in terms of color, texture, aroma. , flavor.Â Keywords: Ice cream; Sago flour; coconut dregs flour.

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