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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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Formulasi dan Karakterisasi Minuman Emulsi Virgin Coconut Oil dengan Penambahan Jahe Merah (Zingiber Officinale VAR. Rubrum) dan Sereh (Cymbopogon Nardus L. Rendle) Koleangan, Amanda Archangela; Djarkasi, Gregoria Sri Suhartati; Mandey, Lucia Cecilia
Jurnal MIPA Vol 10, No 2 (2021)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jmuo.10.2.2021.34183

Abstract

Virgin Coconut Oil (VCO) yang merupakan salah satu produk olahan kelapa yang memiliki banyak manfaat kesehatan sulit dikonsumsi secara langsung karena rasanya yang berminyak (oily). Oleh karena itu, untuk membuatnya enak dikonsumsi, VCO dibuat dalam bentuk minuman emulsi. Pada penelitian ini, minuman emulsi VCO ditambahkan dengan jahe merah dan sereh yang bertujuan untuk menyelidiki pengaruh penambahan jahe merah dan sereh pada karakteristik fisik, kimia, aktivitas antioksidan, dan tingkat kesukaan panelis terhadap minuman emulsi VCO. Konsentrasi jahe merah dan sereh divariasikan: 100% jahe merah, 100% sereh, 50% jahe merah : 50% sereh, 75% jahe merah : 25% sereh, dan 25% jahe merah : 75% sereh. Hasil menunjukkan bahwa konsentrasi jahe merah dan sereh mempengaruhi warna minuman emulsi VCO yang dihasilkan. Penggunaan gum arab (7%) menghasilkan minuman emulsi VCO yang stabil selama waktu pengamatan 7 hari. Total gula (% sukrosa) berkisar pada 26,00%-28,67%. Total fenol dan bilangan peroksida minuman emulsi berkisar dari 20,92 – 28,61 mg GAE/ g sampel dan 0,08-0,79 mg ekuivalen O2/kg. Pada konsentrasi 15 ppm, aktivitas antioksidan minuman emulsi berkisar antara 58,58% - 71,20%. Minuman emulsi dengan penambahan 100% jahe merah paling disukai dalam aroma, warna, dan penampakannya, sedangkan minuman emulsi dengan penambahan 75% jahe merah dan 25% sereh yang paling disukai rasanyaVirgin Coconut Oil (VCO) as one of the coconut products with many health benefits hard to be consumed directly because of its oily taste. Therefore, to make it more tastier to consume, VCO will be made in form of emulsion drink. In this research, VCO emulsion drink will be added with red ginger and lemongrass to investigate the addition effect of these spices on the physical, chemical characteristic, antioxidant activity, and  panelist preference rate of its emulsion drink. The concentrations of red ginger and lemongrass were varied : 100% red ginger, 100% lemongrass, 50% red ginger : 50% lemongrass, 75% red ginger : 25% lemongrass, and 25% red ginger : 75% lemongrass. The result shows that the concentration of red ginger and lemongrass affected the color of the emulsion drink. The addition of arabic gum (7%) produced a stable emulsion drink during the observation time of 7 days. The sucrose percentage of the emulsion drink is 26,00% to 28,67%. The average of total phenol and peroxide numbers in the emulsion drinks was 20,92 to 28,61 mg GAE /g sample and 0,08-0,79 mg equivalent O2 / kg. At a concentration of 15 ppm, the antioxidant activity of emulsion drinks ranged from 58,58% - 71,20%. VCO emulsion drinks with the addition of 100% red ginger were the most preferred in terms of aroma, color, and its appearance, while the addition of 75% red ginger and 25% lemongrass were the most preferred in taste
Hubungan antara pemberian kompensasi, gaya kepemimpinan, dan sarana-prasarana dengan motivasi kerja karyawan cleaning service di RSUP Prof. Dr. R. D. Kandou Manado Porotu’o, Lely I.; Porotu’o, John P.; Mandey, Lucia C.
Jurnal Biomedik : JBM Vol 9, No 1 (2017): JURNAL BIOMEDIK : JBM Suplemen
Publisher : UNIVERSITAS SAM RATULANGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35790/jbm.9.1.2017.15385

Abstract

Abstract: As one of health care organizations, a hospital comprehensively covers promotive, preventive, curative and rehabilitative services for the society, therefore, it often faces problems related to the quality of hospital services which is considered inadequate or unsatisfactory. The hospital has medical staff and non-medical staff such as employees at the finance section, cleaning service, front office, and marketing. These non-medical employees have very important responsibilities and they also manage the operational systems of the hospital. This sudy was aimed to assess the relationship between compensation, leadership style, and infrastructure with work motivation of the cleaning service employees at Prof. Dr. R. D. Kandou Hospital, Manado. This was a quantitative study with a cross sectional design conducted from December to February 2017. Respondents were all cleaning service employees as many as 125 people. Analysis of the data consisted of univariate, bivariate, and multivariate analyses using SPSS. The results showed that the significant values of the variables were as follows: compensation provision (P = 0.000), leadership style (P = 0.000), and infrastructure (P = 0.102) in relation with the work motivation of the cleaning service employees. Conclusion: There were significant relationships between the compensation and leadership style with work motivation of cleaning service employees, meanwhile infrastructure had no relationship with that work motivation.Keywords: compensation, leadership style, infrastructure, work motivationAbstrak: Rumah sakit sebagai salah satu organisasi pelayanan kesehatan yang komperhensif mencakup layanan promotif, preventif, kuratif, dan rehabilitatif bagi seluruh lapisan masyarakat, sering menghadapi permasalahan mutu pelayanan yang dianggap kurang memadai atau memuaskan. Rumah sakit memiliki tenaga medis dan non-medis yaitu antara lain karyawan yang bekerja di bagian keuangan, cleaning service, front office dan pemasaran. Tenaga non-medis juga memiliki tanggung jawab yang sangat penting dalam mengelola sistem operasional rumah sakit. Penelitian ini bertujuan untuk mengetahui hubungan antara pemberian kompensasi, gaya kepemimpinan, dan sarana-prasarana dengan motivasi kerja karyawan cleaning service di RSUP Prof. Dr. R. D. Kandou. Jenis penelitian ini ialah kuantitatif dengan desain potong lintang yang dilaksanakan pada bulan Desember-Februari 2017. Respoden ialah seluruh karyawan cleaning service sebanyak 125 orang. Analisis data terdiri dari univariat, bivariat, dan multivariat dengan menggunakan SPSS. Hasil penelitian menunjukkan bahwa nilai signifikansi pemberian kompensasi (0,000), gaya kepemimpinan (0,000), dan sarana-prasarana (0,102) terhadap motivasi kerja karyawan cleaning service. Simpulan: Terdapat hubungan antara pemberian kompensasi dan gaya kepemimpinan dengan motivasi kerja karyawan cleaning service di RSUP Prof. Dr. R. D. Kandou Manado, sedangkan sarana-prasarana tidak berhubungan dengan motivasi kerja tersebut. Kata kunci: kompensasi, gaya kepemimpinan, sarana-prasarana, motivasi kerja
KARAKTERISTIK FISIKOKIMIA SNACK BARS TEPUNG AMPAS KELAPA (Cocos nucifera L.) DAN TEPUNG UBI JALAR KUNING (Ipomea batatas L.) Pandiangan, Cenny Sulastri Br.; Langi, Tineke M.; Mandey, Lucia C.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 12, No 1 (2021): 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.v12i1.38855

Abstract

ABSTRACTModern community life makes the need for fast food increases. One of the fast foods that is often consumed is cereal and beans. This research was conducted to produce snack bars that are healthy and rich in fiber. This study uses a completely randomized design (CRD) research method with the treatment of coconut pulp and yellow sweet potato flour, each treatment is carried out with 3 replications. The parameters tested were chemical properties (water content, ash content, protein content, fat content, carbohydrate, crude fiber, and antioxidant activity), physical properties (hardness test), and sensory properties (color, taste, scent, and texture).Based on the organoleptic test results of snack bars the panelists preferred were treatment C (50% coconut pulp flour : 50% yellow sweet potato flour) with moisture content of 28.28%, ash content of 1.60%, protein content of 7.74%, content of fat 14.27%, carbohydrates 48.11%, crude fiber 12.51%, antioxidant activity 49.64 ppm, and in terms of physical properties the hardness level is 80.55 mm/g/sec. Keywords : Snack Bars , Coconut Pulp Flour, Yellow Yam Flour ABSTRAKKehidupan masyarakat yang modern membuat kebutuhan makanan siap saji semakin meningkat. Salah satu makanan siap saji yang sering dikonsumsi adalah sereal dan kacang-kacangan. Penelitian ini dilakukan untuk menghasilkan produk snack bars yang sehat dan kaya akan serat. Penelitian ini menggunakan metode penelitian Rancangan Acak Lengkap (RAL) dengan perlakuan tepung ampas kelapa dan tepung ubi jalar kuning masing-masing perlakuan dilakukan dengan 3 kali pengulangan. Parameter yang diuji adalah sifat kimia (kadar air, kadar abu, kadar protein, kadar lemak, karbohidrat, serat kasar, dan aktivitas antioksidan), sifat fisik (uji tingkat kekerasan), dan sifat sensoris (warna, rasa, aroma, dan tekstur).Berdasarkan hasil uji organoleptik snack bars yang paling disukai panelis adalah perlakuan C  (50% tepung ampas kelapa : 50% tepung ubi jalar kuning) dimana kadar air 28,28%, kadar abu 1,60%, protein 7,74%, lemak 14,27%, karbohidrat 48,11%, serat kasar 12,51%, aktivitas antioksidan 49,64 ppm, dan sifat fisik tingkat kekerasan 80,55 mm/g/det.Kata kunci: Snack bars, Tepung Ampas Kelapa, Tepung Ubi Jalar Kuning
TEKNOLOGI PRODUKSI NATA DE COCO BERBAHAN BAKU ORGANIK: Production Technology of Organic Nata De Coco Lucia Cecilia Mandey; Dantje Tarore; Jenny E.A. Kandou; Natasia M. Dumais
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.139

Abstract

ABSTRACT Production research technology of nata de coco organic aims to find an alternative nitrogen source model to replace Urea Fertilizer (ZA) to produce quality nata de coco products and to implement this model in the community (UKM NATA de COCO). The benefit of this research is to produce quality nata de coco products and contain a source of fiber (dietary fiber). The quantitative Research Methods (laboratory experiments), with Phase I research carried out trough laboratory test with Treatment A = 10 liters of coconut water + 50 ml of bean sprouts extract; Treatment B = 10 liters of coconut water + 50 ml mung bean extract; Treatment C = basic ingredients of coconut water 10 liters + coconut milk 50 ml and Treatment D = basic ingredients of coconut water 10 liters + ZA Food Grade 20 grams + the palm tree sap and treatment E = basic ingredients of coconut water + ZA Non FOod Grade (control). The quality parameters of nata de coco studied were water content, rendemen, crude fiber content, thickness, color and weight of the pellicle. Next Phase II Research: Implementation of Alternative Nitrogen Substituted Urea Fertilizer (ZA) source models in Natural Cellulose Small Business (nata de Coco) in Airmadidi District, North Minahasa Regency. The results of the research: (1). Nitrogen sources are obtained from natural / organic ingredients such as: bean sprouts extract, green bean extract, coconut milk, as an alternative to Urea (ZA) fertilizer which can be used by bacteria Acetobacter xylinum to form natural cellulose pellicles, and a source of Acetobacter xylinum from the sap of the Enau tree. (2). A quality nata de coco product is obtained by providing a model for the use of “Food Grade” N sources in small businesses that produce nata de coco in Airmadidi District, North Minahasa Regency. Keywords: dietary fiber, nata de coco, organic ABSTRAK Penelitian Teknologi Produksi Nata De Coco Berbahan Baku Organik bertujuan untuk mendapatkan model sumber nitrogen alternatif pengganti Pupuk Urea (ZA) guna menghasilkan produk nata de coco yang berkualitas serta dapat mengimplementasikan model ini kepada masyarakat (UKM Nata de Coco). Manfaat penelitian ini guna menghasilkan produk nata de coco yang berkualitas dan mengandung sumber serat (dietary fiber). Metode Penelitian secara kuantitatif (eksperimen laboratorium), dengan Penelitian Tahap I dilakukan melalui uji laboratorium dengan Perlakuan A = bahan dasar air kelapa 10 liter + ekstrak tauge 50 ml; Perlakuan B = bahan dasar air kelapa 10 liter + ekstrak kacang hijau 50 ml; Perlakuan C = bahan dasar air kelapa 10 liter + santan kelapa 50 ml dan Perlakuan D = bahan dasar air kelapa 10 liter + ZA Food Grade 20 Gram + Nira Pohon Enau dan Perlakuan E = bahan dasar air kelapa + ZA Non Food Grade (Kontrol).Parameter kualitas nata de coco yang diteliti yaitu: kadar air, rendeman, kadar serat kasar, ketebalan, warna dan berat pelikel. Selanjutnya Penelitian Tahap II: Implementasi model sumber nitrogen alternatif pengganti Pupuk Urea (ZA) pada Usaha Kecil nata de coco di Kecamatan Airmadidi Kabupaten Minahasa Utara. Hasil penelitian yang dihasilkan: (1). Diperoleh Sumber Nitrogen dari bahan alami/organik seperti : ekstrak tauge, ekstrak kacang hijau, santan kelapa, sebagai alternatif pengganti Pupuk Urea (ZA) yang dapat digunakan oleh bakteri Acetobacter xylinum dalam menmbentuk pelikel selulosa alami, dan sumber Acetobacter xylinum dari nira pohon Enau. (2). Diperoleh produk nata de coco yang berkualitas dengan memberikan model penggunaan sumber N “Food Grade” pada Usaha Kecil yang memproduksi nata de coco di Kecamatan Airmadidi Kabupaten Minahasa Utara. Kata kunci: dietary fiber, nata de coco, organik
Karakteristik Mutu Kimia Ikan Asap Pinekuhe Kabupaten Kepulauan Sangihe Jaka Frianto Putra Palawe; Ketut Suwetja; Lucia C. Mandey
Jurnal FishtecH Vol 9, No 1 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i1.11516

Abstract

Ikan asap pinekuhe merupakan suatu produk olahan hasil perikanan yang menjadi ciri khas Kabupaten Kepulauan Sangihe. Produk ini hanya bisa didapatkan di sekitaran Kepulauan Sangihe sehingga menjadi ciri khas daerah. Tujuan dari penelitian ini yaitu untuk mengetahui karakteristik mutu kimia dari ikan asap pinekuhe. Penelitian ini dilakukan menggunakan Rancangan Acak Kelompok (RAK) dengan 3 kali ulangan, dengan variabel pengamatan sebagai berikut; (A) Sampel dari Kecamatan Tahuna, (B) Sampel dari Kecamatan Tabukan  Tengah, (C) Sampel dari Kecamatan Manganitu. (D)Sampel dari Kecamatan Tabukan Utara. Kesimpulan dari penelitian ini adalah ikan asap pinekuhe memiliki mutu kimia yang sesuai dengan Standar Nasional Indonesia (SNI) dengan tidak ada perbedaan signifikan antara tiap-tiap perlakuan/lokasi produksi. Rincian sebagai berikut; Kadar air terendah yaitu 55% dan tertinggi 59%, Kadar NaCl terendah yaitu 0.76% dan tertinggi 1.03%, kadar histamine terendah yaitu 40.9 mg/kg dan tertinggi yaitu 55.1%, Kadar Total Volatil Base Nitrogen (TVB-N) terendah 19.7 mgN/100g dan tertinggi 29.7 mgN/100g.
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
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.
STRATEGI PENGEMBANGAN KAWASAN WISATA LIKUPANG KABUPATEN MINAHASA UTARA Joppi ., Lengkong; Lucia C. Mandey; Charles R. Ngangi
AGRI-SOSIOEKONOMI Vol. 14 No. 1 (2018)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.342 KB) | DOI: 10.35791/agrsosek.14.1.2018.19727

Abstract

This study aims to evaluate the condition of tourist areas in Likupang, to know the internal factors and external factors Likupang tourist location development and its strategies of development. The type of this research is descriptive qualitative. Selection of sample research used purposive sampling method. The data collections in this research are primary and secondary data. Primary data were collected through interviews, observations and discussions and documentation. The interview was based on the questionnaire. The discussion was conducted by conducting Focus Group Discussion (FGD) Activities. While secondary data collected from various agencies, among others, Central Bureau of Statistics and North Minahasa District Office. Data were analyzed using SWOT analysis and Development Strategy. The result of research shows that the development strategy of Likupang tourism area based on SWOT analysis result lies in position of Quadrant I which is located between external opportunity and internal strength where the result of analysis obtained by total score of IFAS (Internal Strategic Factor Summary Analysis) is 3,498 and EFAS (External Strategic Factor Summary Analysis) is 3,854. The research concludes that Likupang tourism area development strategy can be done by maintaining panorama and sustainability of beach and Marine Park and also trying to complete infrastructure facilities especially the availability of electricity, water and internet network. Further accelerate the construction of new connecting road from the airport to Likupang so as to shorten the distance and travel time and also set up tourist information center for tourists.
KARAKTERISTIK FISIKOKIMIA BISKUIT BERBAHAN BAKU TEPUNG PISANG GOROHO (Musa acuminate,sp) Frisly Sayangbati; Erny J. N. Nurali; Lucia Mandey Lucia Mandey; Magrietje B. Lelengboto
COCOS Vol. 2 No. 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i1.721

Abstract

AbstrakPisang goroho (Musa acuminate,sp) merupakan jenis pisang spesifik lokal di daerah Sulawesi Utara yang memiliki nilai gizi Pati 80,89%, Protein 2,89%, Lemak 0,67%, Total Gula 1,83%, Air 11,99%, dan serat kasar ±2%. Pengolahan Pisang Goroho menjadi tepung dan produk bersumber karbohidrat memberi peluang pengembangan yang lebih bervariasi, yang secara tidak langsung ikut membantu percepatan pencapaian program ketahanan pangan. Penelitian ini bertujuan untuk mengembangkan produk Biskuit dari Tepung Pisang Goroho, mengevaluasi kualitas sensoris serta menganalisis kandungan kimia dari Biskuit Tepung Pisang Goroho. Penelitian ini menggunakan metode percobaan Rancangan Acak Lengkap Faktorial, dengan objek penelitian adalah Tepung Pisang Goroho Merah dan Tepung Pisang Goroho Putih, Dengan perlakuan pencampuran tepung pisang dan bahan pengikat (tepung tapioka+tepung maizena). Hasil penelitian menunjukkan bahwa kualitas sensoris biskuit Tepung Pisang Goroho Merah dan Biskuit Tepung Pisang Goroho Putih yang paling disukai adalah yang menggunakan konsentrasi bahan pengikat sebanyak 50 g.. Biskuit Tepung Pisang Goroho Merah dan Biskuit Tepung Pisang Goroho Putih memiliki kandungan kimia yang sesuai dengan Standar Nasional Indonesia.PENDAHULUANBerbagai upaya menunjang program ketahanan pangan nasional dilakukan untuk memaksimalkan produksi dan konsumsi bahan pangan lokal sumber karbohidrat non¹ Mahasiswa
Kajian Mutu Fisik dan Kimia Virgin Coconut Cooking Oil (VCCO) Dari Beberapa Varietas Kelapa (Cocos nucifera L.) Yoan Y. Bolung; Christine F. Mamuaja; Lucia C. Mandey; Lexie P. Mamahit
COCOS Vol. 2 No. 4 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i4.1635

Abstract

ABSTRAKTujuan penelitian ini adalah untuk menentukan mutu fisik yang meliputi keadaan bau, warna dan rasa serta mutu kimia yang meliputi komposisi asam-asam lemak, kadar air, FFA dan bilangan peroksida virgin coconut cooking oil (VCCO) hasil pemanfaatan limbah VCO (ampas kelapa) dari varietas kelapa Dalam Mapanget, kelapa Dalam Tenga, kelapa Hibrida KB-3 dan kelapa Kenari. Penelitian ini diharapkan dapat memberikan informasi tentang mutu fisik dan kimia VCCO serta dapat memberikan nilai tambah bagi limbah ampas kelapa sebelum dijadikan pakan ternak atau dibuang. Penelitian ini menggunakan metode deskriptif mutu fisik dan kimia VCCO dari keempat varietas kelapa diatas terhadap SNI 01-3741-2002 tentang standar mutu minyak goreng. Hasil penelitian menunjukan bahwa mutu fisik meliputi warna, bau dan rasa dari VCCO yang dihasilkan dari beberapa varietas kelapa (ampas kelapa) memenuhi SNI 01-3741-2002 tentang minyak goreng yaitu normal untuk bau dan rasa serta berwarna putih hingga kuning pucat. Mutu kimia VCCO dari keempat varietas kelapa (ampas kelapa) memiliki komposisi asam lemak yang didominasi asam laurat antara 42.16% – 47.39%, kadar air antara 0.19% – 0.27%, asam lemak bebas (FFA) antara 0.19%– 0.30% dan Bilangan Peroksida 0.20 mg ek/kg – 1.80 mg ek/kg. Dengan demikian memenuhi standar mutu yang disyaratkan dalam SNI 01.3741-2002 tentang minyak goreng sehingga dapat dinyatakan baik dan layak diterima.Kata Kunci : kelapa, minyak kelapa, limbah VCO (ampas kelapa)
Co-Authors ., Mety Almer Hassan Ali Amelia, Putri Arman Arman Arman Bagus Iryanto Bobby Polii Caroline B.D. Pakasi Cecillia Angela Fernandez 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 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 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. 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 Silvya Lefina Mandey 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 Yoakhim Yafet Engelhard Oessoe Yoan Y. Bolung Yudin Yunus Yunus, Yudin