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Judith S.C. Moningka
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Agriculture, Biological Sciences & Forestry

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PENGARUH PEREBUSAN BIJI MELINJO (Gnetum gnemon L) TERADAP KUALITAS SENSORIS EMPING MELINJO Yulpin Sasea; Judith S.C. Moningka; Christine F. Mamuaja; Teltje Koapaha
COCOS Vol. 6 No. 1 (2015)
Publisher : Universitas Sam Ratulangi

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ABSTRACTMelinjo (Gnetum gnemon L) has many benefits. Besides as a food ingredient, melinjo also contain antioxidant compounds. This research aimed to test the sensory properties of melinjo which includes color, aroma, flavor and crispness. The benefits of this research can provide information to the public about the influence of boiling beans melinjo against melinjo sensory test and its content. The research was conducted in the village Nunu Rainis District of Talaud Islands and the Department of Agricultural Technology Laboratory for 2 months. The design used was a completely randomized design (CRD) with four long boiling treatment, ie A = 5 minutes, B = 10 min, C = 15 min, D = 20 minutes. The best test of the sensory panelists obtained in boiling for 20 minutes treatment (treatment D), the chemical content as follows: 11:38% moisture content, ash content 0.79%. 1:45% fat content, protein content 14:12%, 72.26% carbohidrat levels.Keywords: Gnetum gnemon L, Crackers, Sensoric
Pengaruh Proporsi Campuran Buah Pepaya (Carica papaya) Dan Salak (Salaccazalacca) Terhadap Sifat Sensoris dan Kimia Fruit Leather Masela Ering; Jenny E.A. Kandou; Judith S.C. Moningka; Dekie Rawung
COCOS Vol. 6 No. 1 (2015)
Publisher : Universitas Sam Ratulangi

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ABSTRACTFruit is a commodity that has no nutritional value but is easily damaged, so it is necessary to utilize alternative. One such alternative is processed into fruit leather. The raw material of fruit leather can be derived from various types of tropical fruits or subtropical with sufficiently high fiber content. This research aims to produce a mixture of fruit leather from papaya fruit and bark that can be accepted by panelists both the nature of the sensory and chemical properties. This research was conducted at the Laboratory of Food Science and Technology, Faculty of Agriculture Unsrat for ± 2 months. This study used a completely randomized design with a mixture of papaya and bark treatment. Treatment A = (80% papaya : 20% bark), B = (70% papaya : 30% bark), C = (60% papaya : 40% bark), D = (50% papaya : 50% bark). The results of organoleptic test, the most preferred treatment panelists followed by analysis of the chemical properties of Fruit eather is treated B = (70% papaya : 30% bark). Where the chemical properties of the most preferred Fruit leather panel that has a moisture content 12.46%, total acid 0.38%, and 48.96% total sugars.Keywords: fruit leather, papaya, bark
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MIE BASAH BERBAHAN BAKU TEPUNG SUKUN (Arthocarpus altilis fosberg) dan TEPUNG LABU KUNING (Curcubitha moschata durch) Geiby Boham; Teltje Koapaha; Judith S.C. Moningka
COCOS Vol. 6 No. 13 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i13.8662

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ABSTRACT  Food diversification is necessary of food development, and breadfruit is able to develop into a variety of food products. Breadfruit contains pretty high carbohydrate that 28.2gr/100gr mature flesh (Fao, 1972 in Gardjito etc 2013), which is very potential to be develop as an alternative to wheat flour in making of varieties of noodle such as fresh noodle. The aim of this research is to get the right formulation of breadfruit flour and pumpkin flour in making of wet noodle, and also to analyze the physical, chemical and sensory quality. The result of this research showed that the best and the dominant formulation is the formula C (80% breadfruit flour and 20% pumpkin flour) which is the most likeable formula. Formula C (80% breadfruit flour and 20% pumpkin flour) contains 25.19% of moisture content, 5,87% of proteins, 0.72% of ash, 32.33 sec of cooking time, 34.67 mins of cooking resistant. The sensory test’s of formula C showed that formula C is acceptable in panelists with scores; 3.46 of color, 3.42 of aroma and 4.08 of taste.  Keyword : Breadfruit, Pumpkin, Noodle 
SIFAT KIMIA DAN TINGKAT KESUKAAN PERMEN KERAS (Hard Candy) SARI BUAH PALA (Myristica fragrans houtt famili myristicaseae) Claudya A Tamaka; Gregoria S.S. Djarkasi; Judith S.C. Moningka
COCOS Vol. 7 No. 5 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i5.13868

Abstract

ABSTRACTOne alternative meat processing nutmeg namely confectionery products, meat nutmeg can be made as hard candy or soft candy. (Anonymous, 2010). Chewing is a food product that is much-loved. The purpose of this study was to determine the proportion of nutmeg juice and water as the manufacture of candy nutmeg and evaluate the level of preference panelists include taste, odor and color. The results showed that a hard candy (hard candy) nutmeg best and most preferred by the panelists are on treatment A (100% juice nutmeg) with the average value of a sense of 4.00 (like), bau3.74 (like) color 3.79 (love). The test results showed that the water content of proximate hard candy nutmeg (0.54%), hard candies nutmeg sugar (67.60%) and acidity (pH) candy nutmeg (4:02%).Keyword :) Nutmeg fruit juice, Candy, Glucose
Co-Authors Christine F. Mamuaja Claudya A Tamaka Dekie Rawung Geiby Boham Geiby Boham, Geiby Gregoria S. S. Djarkasi Gregoria S.S. Djarkasi Jenny E.A. Kandou Masela Ering Tamaka, Claudya A Teltje Koapaha Yulpin Sasea