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All Journal Jurnal MIPA JURNAL ADMINISTRASI PUBLIK Jurnal Bios Logos JURNAL BIOMEDIK JURNAL ILMIAH SOCIETY Jurnal Ilmu dan Teknologi Pangan Jurnal FishtecH Pro Food International Journal of Artificial Intelligence Research Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknologi Pertanian (Agricultural Technology Journal) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Agroekoteknologi Terapan Jurnal Ilmiah Sains IICSDGs AGRI-SOSIOEKONOMI COCOS Journal of Agribusiness and Rural Development (Jurnal Agribisnis dan Pengembangan Pedesaan)
Lucia Cecilia Mandey
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Journal : Jurnal Agroekoteknologi Terapan

 1 
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

Abstract

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. Keywords: Ice cream; Sago flour; coconut dregs flour.
The Impact of Postharvest Handling on the Nutmeg Seed (Myristica fragrans Houtt) Quality Gabriela Sampelani Joseph; Lucia Cecilia Mandey; Gregoria S.S Djarkasi
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.v4i2.51384

Abstract

The amount of aflatoxin contamination has exceeded the maximum limit for sales in the European market, which is 10 µg/kg of nutmeg seed products with mold according to SNI standards not exceeding 8%. In order to obtain nutmeg seed products of SNI 01-0007-1993 standard quality, pre-harvest, harvest, and post-harvest handling are carried out in the right manner and at the right time. The aims of the study were to determine harvesting techniques and drying methods to produce quality nutmeg products and to recommend efficient and applicable harvesting and drying methods that meet the requirements of SNI standards.  The research method used a Completely Randomized Design (CRD) with two factors, Factor A how to harvest (picked, using nets, and collected), Factor B how to dry (electric oven, drying racks, and tarpaulin), repeated 3 times so that 27 experimental units were obtained. Parameters observed included: 1. Analysis of Water Content, 2. Physical Characteristics, and 3 Physical Characteristics of Mold. The results showed that the water content of nutmeg seeds before drying ranged from 80.72 – 82.00%, after the drying process the moisture content of nutmeg seeds ranged from 7.50 – 9.67%. The highest water content was in sample A1B2, while the lowest water content was in sample A3B2. In general, the indication of the water content of nutmeg seeds for each treatment is less than 10% so it meets the Indonesian National Standard, namely the maximum 10%. Keywords: Nutmeg, how to harvest, drying, moisture, mold. Abstrak Jumlah cemaran aflatoksin tidak melebihi batas maksimal untuk diperdagangkan di pasar Eropa, yaitu 10 µg/kg atau produk biji pala yang berkapang sesuai persyaratan  standar SNI tidak melebihi 8%. Untuk mendapatkan produk biji pala, berkualitas standar SNI 01-0007-1993 maka penanganan prapanen, panen dan pascapanen dilakukan dengan cara dan pada waktu yang tepat. Penelitian bertujuan untuk menentukan teknik panen dan cara pengeringan untuk menghasilkan produk  biji pala berkualitas dan untuk merekomendasi cara panen dan  pengeringan yang efisien dan aplikatif memenuhi syarat standar SNI. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, Faktor A cara panen (dipetik, menggunakan jaring, dan dipungut), Faktor B cara pengeringan (oven listrik, rak pengering/para-para, dan terpal), diulang sebanyak 3 kali, sehingga diperoleh 27 satuan pecobaan. Parameter  yang  diamati  meliputi : 1. Analisis Kadar Air, 2. Karakteristik Fisik Biji Pala, dan 3 Karakteristik Fisik Kapang. Hasil penelitian menunjukkan bahwa kadar air biji pala sebelum dikeringkan berkisar antara 80.72 – 82.00%, setelah dilakukan proses pengeringan kadar air biji pala berkisar antara 7.50 – 9.67%. Kadar air tertinggi pada sampel A1B2, sedangkan kadar air terendah pada sampel A3B2. Umumnya indikasi kadar air biji pala setiap perlakuan kurang dari 10% sehingga telah memenuhi Standar Nasional Indonesia yakni maksimum 10%. Demikian halnya pengamatan karakteristik fisik biji pala dan kapang untuk semua perlakuan relatif memenuhi Standar Nasional Indonesia (SNI). Kata Kunci : Biji Pala, Cara Panen, Pengeringan, Kadar Air, Kapang.
Proximate Analysis Of Collagen Cockatoa Fish Scales (Scarus sp.) Herson, Nur Afiah; Sumual, Maria Fransisca; Rumengan, Inneke F. M; Pongoh, Jantje; Mandey, Lucia C.
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.v4i2.52484

Abstract

Collagen is the main component of the dermis layer of skin (bottom of the epidermis) which is made by fibroblast cells. Collagen sourced from marine biological materials in the form of properly extracted fish scales can be an alternative source to collagen from cows and pigs. This research aims to analyze the composition of the collagen material (proximate) of Cockatua fish (Scarus sp) scales. This research was carried out in March 2023 – August 2023 at the regional technical implementation unit, Laboratory for Development and Quality Testing of Fishery Products, Gorontalo Province. Proximate analysis of parrot fish scale collagen was carried out on four parameters, namely water content, ash content, fat content and protein content. The proximate analysis method refers to the SNI 2354.2:2015 (moisture content), SNI 01-2354.1-2006 (dust content), SNI 01-2354.4-2006 (protein content), SNI 2354-3:2017 (fat content). The water content of parrotfish scale collagen is 4.35%, ash content is 0.76%, protein content is 82.17% and fat content is 1.18%. From the results of the proximate analysis it is known that all observation parameters have met BSN 8076:2014 standards. Keywords : Collagen, parrot fish scale, proximate Abstrak Kolagen merupakan komponen utama lapisan kulit dermis (bagian bawah epidermis) yang dibuat oleh sel fibroblast. Kolagen yang bersumber dari bahan hayati laut berupa sisik ikan yang terekstraksi dengan tepat dapat menjadi sumber alternatif selain kolagen dari sapi dan babi. Penelitian ini bertujuan untuk menganalisis komposis bahan (proksimat) kolagen sisik ikan kakatua (Scarus sp). Penelitian ini dilaksanakan pada bulan Maret 2023 – Agustus 2023 di unit pelaksana teknis daerah Laboratorium Pembinaan dan Pengujian Mutu Hasil Perikanan Provinsi Gorontalo. Analisis proksimat kolagen sisik ikan kakatua dilakukan pada empat parameter yaitu kadar air, kadar abu, kadar lemak dan kadar protein. Metode analisis proksimat mengacu pada metode SNI 2354.2:2015 (kadar air), SNI 01-2354.1-2006 (kadar debu), SNI 01-2354.4-2006 (kadar protein, SNI 2354-3:2017 (kadar lemak). Hasil penelitian menunjukkan kadar air dari kolagen sisik ikan kakatua yaitu 4.35 %, kadar abu 0.76 %, kadar protein 82.17 % dan kadar lemak 1.18 %. Dari hasil analisis proksimat diketahui seluruh parameter pengamatan telah memenuhi standar BSN 8076:2014. Kata kunci : kolagen, sisik ikan kakatua, proksimat.
Antioxidant Activity Of Vco Emulsion Beverages With The Addition Of Purple Sweet Potato Extract Manongko, Patricia Syaron; Djarkasi, Gregoria S. S.; Suryanto, Edi; Mandey, Lucia C.; Molenaar, Robert
Jurnal Agroekoteknologi Terapan Vol. 5 No. 1 (2024): EDISI JANUARI-JUNI 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v5i1.55101

Abstract

Research has been conducted on VCO emulsion drinks with the addition of purple sweet potato extract. The research was conducted using the complete randomized design (CRD) method with 5 treatments (A, B, C, D, and E) and 3 replications so that 15 experimental units were obtained. The treatment variations were A = VCO + 0 g Purple Sweet Potato Extract (control); B = VCO + 2 g Purple Sweet Potato Extract; C = VCO + 4 g Purple Sweet Potato Extract; D = VCO + 6 g Purple Sweet Potato Extract; E = VCO + 8 g Purple Sweet Potato Extract. Parameters that were then observed were the stability of the emulsion, viscosity, pH, total phenolic, antioxidant activity, total anthocyanin, and level of liking (hedonic test). The data obtained were then analyzed using one-way analysis of variance (ANOVA) using the SPSS 22 program at the 5% confidence level. The results of the emulsion stability test showed the highest antioxidant activity of VCO emulsion drink was 41.627% in sample E or with the addition of 8 g of purple sweet potato extract. The more purple sweet potato extract is added, the more antioxidant activity will also increase. The same applies to the total phenolic content and total anthocyanin content. The more acidic extracts that are added, the lower the emulsion stability. The viscosity of the VCO emulsion drinks made had values of 85.66 - 127.19 cP. Citric acid contained in purple sweet potato extract affected the pH of the emulsion which ranged from 5.44 - 4.81. Organoleptic test results showed panelists liked the VCO emulsion drink with the addition of purple sweet potato extract and honey in terms of aroma, texture, taste, and color. Keywords: Antioxidant, VCO, Purple Sweet Potato Abstrak Telah dilakukan penelitian tentang minuman emulsi VCO dengan penambahan ekstrak ubi jalar ungu. Penelitian dilakukan menggunakan metode rancangan acak lengkap (RAL) dengan 5 perlakuan (A, B, C, D, dan E) dan 3 kali ulangan sehingga diperoleh 15 satuan percobaan. Variasi perlakuan yang dilakukan yakni, A = VCO + 0 g Ekstrak Ubi Jalar Ungu (kontrol); B = VCO + 2 g Ekstrak Ubi Jalar Ungu; C = VCO + 4 g Ekstrak Ubi Jalar Ungu; D = VCO + 6 g Ekstrak Ubi Jalar Ungu; E = VCO + 8 g Ekstrak Ubi Jalar Ungu. Parameter yang kemudian diamati  yakni stabilitas emulsi, viskositas, pH, total fenolik, aktivitas antioksidan, total antosianin, dan tingkat kesukaan (uji hedonik). Data yang diperoleh kemudian dianalisis menggunakan sidik ragam atau analisis variansi (ANOVA) satu arah menggunakan program SPSS 22 pada taraf kepercayaan 5%.                Dari hasil uji stabilitas emulsi menunjukkan aktivitas antioksidan tertinggi minuman emulsi VCO yaitu sebesar 41,627%  pada sampel E atau dengan penambahan 8 g ekstrak ubi jalar ungu. Semakin banyak ekstrak ubi jalar ungu yang ditambahkan, maka aktivitas antioksidan juga akan semakin meningkat. Begitu pula dengan kandungan total fenolik dan kandungan total antosianin. Semakin banyak ekstrak yang bersifat asam yang ditambahkan maka dapat menurunkan stabilitas emulsi. Viskositas pada minuman emulsi VCO yang dibuat memiliki nilai 85,66 – 127,19 cP. Asam sitrat yang terkandung pada ekstrak ubi jalar ungu memengaruhi pH emulsi yang berkisar pada 5,44 - 4,81. Hasil uji organoleptik menunjukkan panelis menyukai minuman emulsi VCO dengan penambahan ekstrak ubi jalar ungu dan madu baik aroma, tekstur, rasa dan warna. Kata kunci: Antioksidan, VCO, Ubi Jalar Ungu.
Formulation Of Dragon Fruit (Hylocereus polyrhizus) With Yellow Sweet Potato (Ipomoea batatas L.) Puree And Goroho Banana (Musa acuminafe, sp) Puree In Making Yoghurt Rogi, Joshua T. A.; Mandey, Lucia C.; Taroreh, Mercy I. Riantiny; Tumbol, Michael; Kawengian, Shirley E. S.
Jurnal Agroekoteknologi Terapan Vol. 5 No. 1 (2024): EDISI JANUARI-JUNI 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v5i1.55424

Abstract

In the era of functional food innovation, foods containing probiotics such as yogurt are known to offer significant health benefits to humans, not only in maintaining gut microbial balance but also in preventing various chronic degenerative diseases. This study aims to develop a functional beverage based on yogurt by incorporating red dragon fruit, yellow sweet potato, and goroho banana. This research employed a Completely Randomized Design (CRD) method with nine different treatments and three replications for each treatment. The parameters tested for their effects in this study were antioxidant activity, acidity level (pH value), and viscosity of the yogurt. The results of this study indicated that the best treatment for the formulation of dragon fruit yogurt, yellow sweet potato puree, and goroho banana puree was found in treatment A (Dragon Fruit Yogurt 100%) with antioxidant activity concentrations of 0.4 mg/g, 0.8 mg/g, 2.0 mg/g, 3.2 mg/g, 4.0 mg/g, and 4.8 mg/g, which were sequentially 22.76%, 40.97%, 61.31%, 76.48%, 86.34%, and 90.90% with an IC50 value of 0.67%. The acidity level (pH) was 3.28, and the viscosity was 4.75 cP. Keywords: yogurt, red dragon fruit, yellow sweet potato, goroho banana, antioxidant activity, probiotic
Co-Authors ., Mety Ali , Almer Hassan Almer Hassan Ali Amelia, Putri Arman Arman Arman Bagus Iryanto Bobby Polii Caroline B.D. Pakasi Cenny Sulastri Br Pandiangan Charles Ngangi Charles R. Ngangi Chi Chi Nur Anisa Basiru Christine F. Mamuaja Christine Makagansa, Christine Christine Mamuaja Christy Sakendatu Christy Sakendatu, Christy Dantje Tarore Dedie Tooy Dekie Rawung Edi Suryanto Elias Saroa, Elias Erny Nurali Fernandez, Cecillia Angela Frans Lumoindong, Frans Frisly Sayangbati G.S.S. Djarkasi Gabriela Sampelani Joseph Gregoria S. S. Djarkasi Gregoria S.S. Djarkasi Herson, Nur Afiah Herwwin V. Manurung Hindom, Penina P. I Ketut Suwetja Inneke F. M Rumengan Jaka F.P. Palawe, Jaka F.P. Jaka Frianto Putra Palawe Jantje Pongoh Jenny E A Kandou Jenny E.A. Kandou Jenny E.A. Kandou Joppi ., Lengkong Joy Elly Tulung Kalawat Lengkongb, Victor Paska Kalawat Kandou, Jenny E. A. Kandou, Jenny E. A. Ketut Suwetja Koleangan, Amanda Archangela Korompis, Olga S. Lana E. Lalujan Lefina, Silvya Lempoy, Wulan Kristie Lengkong, Joppi ., Lexie P. Mamahit Lexie P. Mamahit Luntungan, Aldian H. Magrietje B. Lelengboto Makinggung, Putri Natacia Mandey, Silvya Lefina Manongko, Patricia Syaron Martha R.R. Rumaratu Masinambow, Vecky A.J. Max Tulung Maya M. Ludong Mercy Taroreh Moh. Irwanto Ahmd MOTULO, BRENDA Muson B. Hermanus, Muson B. Natasia M. Dumais Nelly Mayulu Novke J. Pongajow, Novke J. Oessoe, Yoakhim Y. E. Oessoe, Yoakhim Yafet Engelhard Olivia Nelwan Olivia P.M. Purukan Palandeng, Feriana C. Pandiangan, Cenny Sulastri Br. Penina P. Hindom Pipih Suptijah Porotu’o, John P. Porotu’o, Lely I. Ribka Mandagi Rini Pakaya, Rini Rita R. Tangdiongga, Rita R. Rivo M. Saroinsong Rivo M. Saroinsong, Rivo M. Robert Molenaar Rogi, Joshua T. A. Ruland Rantung Sabrina Berta Sachlan, Putri A. A. U. Sangkilen, Lisa Shirley E. S. Kawengian Sidun, Monica Silvia Mandey, Silvia Silvya L Mandey, Silvya L Sumual, Maria Fransisca Teltje Koapaha Thelma D. J. Tuju, Thelma D. J. Thelma D.J. Tuju Tineke Langi Tineke M. Langi Tumbol, Michael Veron Orlando Tamauka Wahyuny Langelo Wokas, Chichilia Yoakhim Oessoe Yoan Y. Bolung Yunus, Yudin