Article Per Year (5 Year)
p-Index From 2020 - 2025
3.457
P-Index
This Author published in this journals
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

Published : 51 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Ilmiah Sains

 1 
Fortification of Cocogurt Made From Coconut (Cocos nucifera L.) Milk With Yellow Yam (Ipomea batatas L.) Puree Cenny Sulastri Br Pandiangan; Maria Fransisca Sumual; Lucia Cecilia Mandey
Jurnal Ilmiah Sains Volume 22 Nomor 2, Oktober 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.265 KB) | DOI: 10.35799/jis.v22i2.43912

Abstract

This study aims to fortify yogurt from coconut milk (cocogurt) with yellow sweet potato puree and its effect on pH, viscosity, total lactic acid bacteria, and identify sensory properties of preference for taste, aroma, color, and texture. The method used in this research is the manufacture of yogurt starter, coconut milk, and yellow yam puree, the test parameters include acidity test (pH value), viscosity, total lactic acid bacteria and organoleptic test. This study used a completely randomized design (CRD) with 6 additional treatments of yellow yam puree: P0(0%), P1(5%), P2(10%), P3(15%), P4(20%), P5(25%). The results showed that fortification of cocogurt with yellow yam puree produced cocogurt with lower acidity (pH) (3.38-4.71), viscosity (4.46-6.85 cP) and total lactic acid bacteria (2,3 x 105 - 6.5 x 105 cfu/ml) is increasing. This study concluded that the best cocogurt treatment was found in the fortification of 5% yellow yam puree with a pH value of 4.39, viscosity 4.46 cP, total lactic acid bacteria 2.3 x 105 cfu/ml and sensory properties of preference for taste, aroma, color, texture shows the score of the results of the scale (6), namely likes. Keywords: cocogurt; coconut milk; yellow yam puree  Fortifikasi Cocogurt Santan Kelapa (Cocos nucifera L.) Dengan Puree Ubi Jalar Kuning (Ipomea batatas L.) ABSTRAK Penelitian ini bertujuan untuk melakukan fortifikasi yogurt dari santan kelapa (cocogurt) dengan puree ubi jalar kuning dan pengaruhnya terhadap pH, viskositas, total bakteri asam laktat, dan mengidentifikasi sifat sensoris tingkat kesukaan rasa, aroma, warna, dan tekstur. Metode yang digunakan dalam penelitian ini adalah pembuatan starter yogurt, santan kelapa, dan puree ubi jalar kuning. Parameter uji meliputi uji derajat keasaman (nilai pH), viskositas, total bakteri asam laktat serta uji organoleptik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan penambahan puree ubi jalar kuning : P0(0%), P1(5%), P2(10%), P3(15%), P4(20%), P5(25%). Hasil penelitian menunjukan bahwa fortifikasi cocogurt dengan puree ubi jalar kuning menghasilkan cocogurt dengan derajat keasaman (pH) yang semakin rendah (4,71-3,38), viskositas (4,46-6,85 cP) dan total bakteri asam laktat (2,3 x 105-6,5 x 105 cfu/ml) semakin meningkat. Penelitian ini menyimpulkan perlakuan terbaik cocogurt terdapat pada fortifikasi puree ubi jalar kuning 5% dengan nilai pH 4,39, viskositas 4,46 cP, total bakteri asam laktat 2,3 x 105 cfu/ml dan sifat sensoris tingkat kesukaan rasa, aroma, warna, tekstur menunjukan skor hasil skala (6) yaitu suka. Kata kunci: cocogurt; puree ubi jalar kuning; santan kelapa
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