Article Per Year (5 Year)
p-Index From 2021 - 2026
1.116
P-Index
This Author published in this journals
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

Published : 36 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 36 Documents
Search

 1   2   3   4 
Pectin Extraction From The Skin Of Lime (Citrus aurantifolia) With Variety Of Orange Skin Color Miranti Mangansige; Thelma D. J. Tuju; Christine F. 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.v3i2.44344

Abstract

Pectin is one of polymer compounds which has a lot advantages, such as binding water, forming gels, or thickening liquid. This compound usually used as a raw material of various derived products of foods and pharmaceuticals as well, commonly found in flavedo, albedo, and edible parts in lime. Pectin is solid and has a white-brownish color. The other physical properties such as solubility, viscosity, and gel-forming ability depend on its chemical characteristics of the pectin itself such as methoxyl levels, degree of esterification. Pectin is widely used in food products as an emulsifying agent. The use of pectin is also widely found in the jam and jelly industry. Pectin can also be obtained from a wide variety of orange peels by means of extraction. In the present study, Complete Randomized Design method was performed with one factor, namely the difference in lime peel color; therefore, there were two treatments and three repetitions obtained. The parameters analyzed were pectin amendments, methoxyl levels. Moisture content, ash content. Based on the results of the analysis in this study, the best level of maturity is the green lime peel with an average value of pectin amendment of 34,6 %, water content of 9,01 %, ash content of 2,18 %, methoxyl content of 5,341 % Keywords : Extraction, pectin, lime peel Abstrak Pektin merupakan senyawa polimer, yang dapat mengikat air, membentuk gel, atau mengentalkan cairan. Pektin juga merupakan polisakarida yang digunakan sebagai material fungsional dalam pangan dan farmasi, dapat ditemukan melimpah dalam flavedo, albedo dan porsi edible dari jeruk nipis. Pektin berbentuk padatan yang berwarna putih kecoklatan. Sifat fisika lainnya seperti kelarutan, viscositas, dan kemampuan membentuk gel tergantung dari karakteristik kimia pektin itu sendiri seperti kadar metoksil, derajat esterifikasi. Pektin banyak digunakan dalam prosuk-produk pangan sebagai zat pengemulsi. Penggunaan pektin juga banyak dijumpai pada industry selai dan jeli. Pektin juga dapat diperoleh dari berbagai macam kulit jeruk dengan cara di ekstraksi. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) Dengan perlakuan tiga variasi warna kulit jeruk nipis ( Citrus Aurantifolia) dengan tiga kali pengulangan. Parameter yang dianalisa adalah Rendemen pektin, Kadar air, Kadar abu, Kadar metoksil. Berdasarkan hasil analisa, nilai rata-rata rendemen pektin adalah 34 %, nilai rata-rata Kadar air pektin adalah 9,01%, dan nilai rata-rata kadar abu pektin adalah 2,18 %, sedangkan Kadar Metoksil pektin adalah 5,341 %. Kata Kunci: Ekstraksi, pektin, kulit jeruk
Penentuan Umur Simpan Sirup Pala Menggunakan Metode ASLT (Accelerated Shelf Life Testing) Dengan Pendekatan Arrhenius Fallen B. Sandana; Dekie Rawung; Maya Ludong; Christine Mamuaja
COCOS Vol. 5 No. 4 (2014)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v5i4.6865

Abstract

ABSTRACTNutmeg syrup is one way to diversify products of nutmeg. IKM “Sari Fruit” is one of nutmeg syrup producers in North Sulawesi, especially in the District Sitaro. However, nutmeg syrup in the market has not specified expiration date. One method that can be used to determining the shelf life of food product is ASLT (Accelerated Shelf Life Testing). This research aims to determine the shelf life of nutmeg syrup production IKM "Sari Fruit" Sitaro using ASLT (Accelerated Shelf Life Testing) with the Arrhenius approach. The benefit of this research is to give information and advice to the industry of nutmeg syrup to determine the shelf life of the product before it is marketed. In this research, nutmeg syrup stored at 30 ° C, 35 ° C and 40 ° C for 4 weeks. The parameters used to analyze the decline in the quality of nutmeg syrup are pH, sugar content, viscosity, total yeast and organoleptic tests. The results showed that the shelf life calculations are based on the pH because it has the smallest activation energy, ie 4,025.66 cal / mol. Shelf life of nutmeg syrup at room temperature storage (27 ° C) was 13.6 weeks.Keywords : Nutmeg syrup, shelf life, ASLT, Arrhenius
PENGARUH SUBTITUSI TEPUNG KIMPUL (Xanthosoma sagitifolium) DALAM PEMBUATAN ROTI Harnalke Ligo; Jenny Kandou; Christine Mamuaja
COCOS Vol. 8 No. 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i1.14875

Abstract

ABSTRACTOne effort to improve food security, namely through the product development process that does not depend on the type of material, but by utilizing local material sources. Purse can be processed into flour for having carbohydrate, protein, fat, with huge potential to be developed and processed into various products sala sole bread. The bread is usually made of wheat flour because it contains gluten. In the purse flour has no gluten so it is used as a substitute. The purpose of this study was to determine the effect of starch concentration purse on the level of development, porosity and quality of the bread and analyze the level of consumer acceptance and chemical analyzes of bread flour purse.This study uses a completely randomized design (CRD). each treatment was performed 3 (three) times repetition with variation flour purse 0% (control), 30%, 50%, 70%, in each treatment and observation of the level of development, porosity, water content, ash content, protein, fats, carbohydrates, and organoleptic test of the level of preference. Results showed the sample A with concentration (Flour 70%: 30% flour purse) has a level of development 2,8cm, porosity 31, the water content of 31.85%, ash content of 1.26%, 4.39% fat content, content 7.02% protein, and carbohydrate content of 54.57% and the highest color organoleptic value of 3.55, 3.50 odor, flavor and texture 3.50 3.40 most preferred panelists. Flour substitution berpengaru purse in high concentrations significantly affected the level of development, the porosity, the quality of bread and panelist preference level, while on the chemical analysis of water content, fat, protein, and carbohydrate, ash content decreases and increases.Keywords: Bread, Gluten, Wheat purse, Wheat Flour.
Potential Antioxidant Activity Of Coconut Kentos Flour (Cocos nucifera L.) And Application In Biscuits Liza Kolondam; Gregoria S. S. Djarkasi; Jein R. Leke; Christine F. Mamuaja; Jantje Pongoh
Jurnal Agroekoteknologi Terapan Vol. 4 No. 2 (2023): EDISI JULI-DESEMBER 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i2.49330

Abstract

Kentos is the fruit of a coconut seed that germinates or sprouts as a result of a biochemical process. This research will look at the potential antioxidant activity of coconut kentos flour (Cocos nucifera, L) and its application to biscuits. This study aims to determine the bioactive components of kentos, to determine the antioxidant activity of kentos flour biscuits and to determine the level of preference of panelists for kentos flour biscuits. The research method for the organoleptic test was a completely randomized design (CRD) with 5 treatments and 3 replications. The results obtained were that the best antioxidant activity was found at 30 days of age 31.21%, 56.95%, 77.22%, 89.94% and 92.90% with an IC50 of 3.6 mg/g. The highest total phenol analysis was found at the age of 15 days 0.092 mg GAE/g. The P4 treatment was the best result received by the panelists in organoleptic testing with an average color, aroma, taste and texture test, namely 132, 132.66, 132.33 and 131.66. Kentos flour biscuit antioxidant activity aged 30 days was 91.30%, 91.04%, 90.92%, 90.81% and 90.54% with IC50 236.31%. Total phenol of kentos flour biscuits was 0.045 mg GAE/g. Keywords: Kentos, Coconut Germination, Antioxidant Activity, Organoleptic Test Abstrak Kentos adalah buah dari biji kelapa yang berkecambah atau bertunas akibat proses biokimia. Penelitian ini akan melihat potensi aktivitas antioksidan tepung kentos kelapa (Cocos nucifera, L) dan aplikasinya pada biskuit. Penelitian ini bertujuan untuk mengetahui komponen bioaktif pada kentos, mengetahui aktivitas antioksidan pada biskuit tepung kentos dan mengetahui tingkat kesukaan panelis terhadap biskuit tepung kentos. Metode penelitian pada uji organoleptik yaitu Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 kali ulangan. Hasil yang diperoleh adalah aktivitas antioksidan terbaik terdapat pada umur 30 hari 31,21%, 56,95%, 77,22%, 89,94% dan 92,90% dengan IC50 3,6 mg/g. Analisis total fenol tertinggi terdapat pada umur 15 hari 0,092 mg GAE/g. Perlakuan P4 merupakan hasil terbaik yang diterima oleh panelis pada pengujian organoleptik dengan rata-rata pada pengujian warna, aroma, rasa dan tekstur yaitu 132, 132,66, 132,33 dan 131,66. Aktivitas antioksidan biskuit tepung kentos umur 30 hari 91,30%, 91,04%, 90,92%, 90,81% dan 90,54% dengan IC50 236,31%. Total fenol biskuit tepung kentos 0,045 mg GAE/g. Kata Kunci: Kentos, Germinasi Kelapa, Aktivitas Antioksidan, Uji Organoleptik
PENGARUH PENAMBAHAN SARI KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK HARD CANDY AIR KELAPA (Cocos nucifera L.) Wokas, Chichilia; Mandey, Lucia Cecilia; Oessoe, Yoakhim Y. E.; Lalujan, Lana E.; Mamuaja, Christine F.; Tuju, Thelma D. J.
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.v14i2.50698

Abstract

The purpose of this study was to evaluate the effect of the addition of mung bean juice on the level of liking, hardness, and analyze the water content, ash content, and reduced sugar content of coconut water hard candy. The research method used is the Completely Randomized Design (CRD) method with 5 treatments where A. The addition of 10% mung bean juice, B. The addition of 15% mung bean juice, C. The addition of 20% mung bean juice, D. The addition of 25% mung bean juice, E. The addition of 30% mung bean juice then measured the level of liking test, hardness test, water content, ash content and reducing sugar content. The results showed that coconut water hard candy with the addition of mung bean juice had no significant effect on the level of liking test on taste 4.76 (rather like) - 5.68 (like), aroma 4.56 - 5.36 (rather like), color 4.56 - 5.36 (rather like), and had a significantly different effect on the hardness test with an average value of 3.88 (rather hard) - 5.16 (neutral). The results showed that coconut water hard candy with the addition of nut juice had a significantly different effect and had an average value of water content of 0.60% - 2.44%, ash content of 0.32% - 1.19%, and the test of reducing sugar content showed that it had a not significantly different effect which ranged from 1.38% - 2.18%.
PEMBERDAYAAN USAHA KECIL DAN MENENGAH (UKM) PRODUK PANGAN TRADISIONAL DENGAN TEKNOLOGI DIGITAL DI KELURAHAN SARIO KOTABARU, KOTA MANADO Tooy, Dedie; Longdong, Ireine Adriana; Pinatik, Herry Frits; Lengkey, Lady E.Ch.; Koapaha, T.; Mamuaja, Christine; Laleleh, Sherina; Walangitan, Khesilya E.; Mona, Frits
Jurnal Abdimas Bina Bangsa Vol. 6 No. 1 (2024): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v6i1.1278

Abstract

Small and medium-sized enterprises (SMEs) in traditional food processing often face challenges such as limited marketing channels that rely mostly on word-of-mouth with restricted reach, unstructured financial management, and monotonous business activities. This Community Partnership Program (PKM) was conducted in Sario Kotabaru Village, Sario District, Manado City, targeting two SMEs that produce and sell traditional North Sulawesi foods, specifically "tinutuan" porridge combined with vegetables and pumpkin, and traditional fried snacks such as "nike" fritters and corn fritters, which are highly nutritious. The goal of this PKM activity was to provide training and motivation to the partners in digital marketing, sanitation, and financial management, enabling them to expand their business operations and increase profitability. The training included sessions and assistance on the importance of food sanitation, digital product marketing strategies, and financial management. The implementation method consisted of three stages: survey, proposal preparation, and submission; followed by coordination, socialization, and training in the second stage; and finally, evaluation and reporting. The PKM materials covered branding, marketing strategies, and food sanitation, including the use of social media for digital marketing and internet-based financial management software. The results showed that the targeted SMEs gained an understanding and hands-on experience with digital marketing using mobile phones, received support for digital content creation, and applied improved sanitation practices, contributing to a positive brand image. Evaluation results through questionnaires show that there is a change in mindset, skills proven by questionnaire responses after training with high levels of understanding
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