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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 SINTA Journal (Science, Technology, and Agricultural) 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 Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences 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 Veterinary Other

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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.
Pengaruh Penggunaan Padu Terhadap Sifat Fisik, Kimia dan Organoleptik Jelly Drink Nanas (Ananas comosus L. Merr) Chi Chi Nur Anisa Basiru; Jenny E A Kandou; Lucia Cecilia Mandey; Yoakhim Oessoe
JURNAL BIOS LOGOS Vol. 13 No. 2 (2023): JURNAL BIOS LOGOS
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jbl.v13i2.47074

Abstract

This study aims to analyze the physical, chemical characteristics and test the organoleptic acceptance of pineapple jelly drink with different concentrations of honey. This study used a completely randomized design (CRD) method which consisted of one factor, namely variations in the honey formula (11%, 13%, 15%, 17%). The results showed the physical and chemical characteristics of pineapple jelly drink as follows: suction power 3.95-4.97, syneresis 0.35-2.65%, pH 3.00-5.00, vitamin C 2.35-4, 13mg/g, reducing sugar 6.41-9.86%. Organoleptic test results Pineapple jelly drink with the concentration of adding honey that is most preferred by panelists with criteria for color, taste, aroma, texture is the F2 treatment, namely 13% honey concentration with an average color value of 5.06% (rather like), taste 5.06 % (rather liked), aroma 4.58% (rather liked), texture 4.92% (rather liked). Keywords: Jelly Drink, Pineaapple, Honey.
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
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%.
INNOVATION OF PALM SUGAR DIGITAL MARKETING THROUGH LEGAL POLICY IN VILLAGE DEVELOPMENT SERVICES Yunus, Yudin; Arman; Ali, Almer Hassan; Mandey , Lucia Cecilia; Lefina, Silvya; Koapaha, Teltje
International Interdisciplinary Conference on Sustainable Development Goals Vol 7 No 1 (2024): Proceedings of International Interdisciplinary Conference on Sustainable Developm
Publisher : LP2M Universitas Bina Mandiri Gorontalo

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

Abstract

Digital Marketing Innovation of Palm Sugar Through Legal Policy in Village Development Service is the implementation of Kosabongan's community service. With the implementing team and assistants interested in further exploring this hot theme and providing technology and innovation results to the community, especially implementing partners where the Granule packaging machine produces palm sugar packaging from traditional to modern. The ant palm sugar mixer machine produces small modern rectangular palm sugar. Its marketing is a traditional word-of-mouth marketing system with direct sales and promotions at local events. With the presence of Kosabongan, a digital intelligent marketing system is created for predicting palm sugar sales. The method in implementing this service is with stages: socialization, training, application of technology, assistance and evaluation, and ensuring sustainability. Successfully increasing sales and skills of craftsmen, expanding market access, and supporting the village economy. Regulatory support and ongoing assistance are very important for the sustainability of the program and can be a model for other villages. Shows the importance of technology adaptation and regulatory support in developing local products. This success emphasizes that digital marketing is not just about selling products but also empowering craftsmen to be more independent and competitive. Legal support and ongoing assistance ensure that craftsmen comply with regulations, protect their products, and maximize market potential. This model is important to be adopted in other villages because it not only improves the local economy but also provides a strong foundation for sustainable growth by integrating technology and policies in village development.
Model Development of Positioning Strategy, Trust, Brand Image, Towards Purchase Intention in Virgin Coconut Oil Products MSMEs Mandey, Silvya L; Kalawat Lengkongb, Victor Paska Kalawat; Nelwan, Olivia; Masinambow, Vecky A.J.; Tulung, Joy Elly; Mandey, Lucia Cecilia
International Journal of Artificial Intelligence Research Vol 6, No 1.1 (2022)
Publisher : STMIK Dharma Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29099/ijair.v6i1.1.707

Abstract

The research aims to improve strategy, namely the act of designing in product offerings to consumers which include positioning strategies, Trust, Brand Image, towards purchase intentions in MSMEs of Virgin Coconut Oil products in North Minahasa. The population is small and medium enterprises for Virgin Coconut Oil (VCO) products in North Minahasa Regency. The implementation of this research obtained a theory that functions to explain, predict, and control a phenomenon, especially those related to the development of positioning, trust, brand, image strategies for purchase intentions in VCO product SMEs in North Minahasa Regency. The sample size in this study is 100 respondents. The variables in this study consist of positioning strategy indicators (X1), namely good performance, benefits, suitability, excellence, Trust (X2), namely the perception of trust in MSME virgin coconut oil products with indicators of reliability, credibility and benevolence, so for variable X3 ( Brand Image) namely recognition, reputation, affinity, loyalty. The purchase intention variable (Y) is design, patience, search. The results of research on marketing strategy and consumer behavior obtain a strategy model of positioning, trust and brand image that can be applied to MSMEs in the form of the Level of Technology Readiness for the community, especially the workforce in North Minahasa Regency..
INOVASI PEMASARAN DIGITAL GULA AREN MELALUI KEBIJAKAN HUKUM DALAM PENGABDIAN MEMBANGUN DESA Yunus, Yudin; Arman, Arman; Ali , Almer Hassan; Mandey, Lucia Cecilia; Mandey, Silvya Lefina; Koapaha, Teltje
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 5 (2024): Vol. 5 No. 5 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i5.35672

Abstract

Inovasi Pemasaran Digital Gula Aren Melalui Kebijakan Hukum Dalam Pengabdian Membangun Desa merupakan pelaksanaan pengabdian kosabangsa. Dengan tim pelaksana dan pendamping tertarik mengeksplorasi lebih lanjut tema hangat ini dan memberikan hasil Teknologi Dan Inovasi kepada masyarakat utamanya mitra pelaksana dimana Mesin pengemasan granule menghasilkan kemasan gula aren dari tradisional ke modern. Mesin pengaduk gula aren semut menghasilkan  gula aren bersegi empat kecil modern . Pemasarannya  Sistem tradisional sistem pemasaran mulut ke mulut, penjualan langsung dan promosi di acara lokal dengan adanya kosabangsa di buatkan pemasaran sistem cerdas  digital dalam memprediksi penjualan gula aren. Metode dalam pelaksanaan pengabdian ini dengan tahap. sosialisasi, pelatihan, penerapan teknologi, pendampingan dan evaluasi dan memastikan keberlanjutan. Berhasil meningkatkan penjualan dan keterampilan pengrajin, memperluas akses pasar, dan mendukung perekonomian desa. Dukungan regulasi dan pendampingan berkelanjutan sangat penting untuk keberlanjutan program dan dapat menjadi model bagi desa lain. Menunjukkan pentingnya adaptasi teknologi dan dukungan regulasi dalam mengembangkan produk lokal. Keberhasilan ini menekankan bahwa pemasaran digital bukan hanya soal menjual produk, tetapi juga memberdayakan pengrajin untuk lebih mandiri dan berdaya saing. Dukungan hukum dan pendampingan berkelanjutan memastikan pengrajin mematuhi regulasi, melindungi produk mereka, dan memaksimalkan potensi pasar. Model ini penting untuk diadopsi di desa lain, karena tidak hanya meningkatkan ekonomi lokal, tetapi juga memberikan fondasi kuat bagi pertumbuhan berkelanjutan dengan mengintegrasikan teknologi dan kebijakan dalam pembangunan desa.
Chemical Composition and Sensory Characteristics of Skimmed Milk Kefir Sensory on Variation of Concentration of Light Coconut Extract (Cocos Nucifera L.) Oessoe, Yoakhim Yafet Engelhard; Mandey, Lucia Cecilia; Fernandez, Cecillia Angela
Jurnal Penelitian Pendidikan IPA Vol 10 No 9 (2024): September
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i9.9175

Abstract

Kefir is a fermented milk product that is processed through fermentation of kefir granules. The objectives of this study are: 1. To analyse the effect of young coconut extract concentration on total microbes, ethanol and pH value of skimmed milk kefir. 2. To analyse the sensory test results of skimmed milk kefir with young coconut extract concentration. The method used in this research is Completely Randomised Design (CRD) with the treatment of variations in the percentage of skimmed milk and young coconut extract, namely: 100% skimmed milk: 0% young coconut extract; 95% skimmed milk: 5% young coconut extract; 90% skimmed milk: 10% young coconut extract; 85% skimmed milk: 15% young coconut extract; 80% skimmed milk: 20% young coconut extract with 3 repetitions and obtained 15 experimental units. The data obtained were analysed by ANOVA (Analysis of Variant). The results showed that increasing the concentration of young coconut extract increased the total number of microbes. Total microbes ranged from 1.48 x 10⁸ to 2.17 x 10¹⁰. Increasing the extract concentration from 15% to 20% increased the alcohol content from 0.07% to 0.20. Increasing the concentration of young coconut extract also significantly decreased the pH value of kefir after fermentation, with the lowest pH value (3.18) at 20% concentration. The concentration of young coconut extract in skimmed milk kefir significantly affected colour, texture and taste.
Co-Authors ., Mety Ali , Almer Hassan Almer Hassan Ali 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 Mukhlis Muson B. Hermanus, Muson B. Natasia M. Dumais Nelly Mayulu Novia M.T. Dera 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. Putri Amelia 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