Article Per Year (5 Year)
p-Index From 2020 - 2025
1.683
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Agroekoteknologi Terapan COCOS
Erny Nurali
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Computer Science & IT Environmental Science

Published : 24 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search
Journal : Jurnal Agroekoteknologi Terapan

 1 
The Effect Of Coconut Dregs Flour Substitution On Physicochemical And Organoleptic Properties Pukis Cake Abigail Diva L. Kojansow; Tineke M. Langi; Erny J.N. Nurali
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.v3i2.44337

Abstract

Coconut dregs flour is flour derived from coconut dregs resulting from the process of making coconut milk or Virgin Coconut Oil. Coconut dregs flour contains high fiber and has the potential as a functional food ingredient. Pukis cake is one of the traditional snacks from Banyumas which can be processed with coconut dregs flour. The purpose of this study was to determine the appropriate formulation of cake pukis between coconut pulp flour and wheat flour (concentration 0%; 10%, 20%; 30%) which was acceptable, analyze the chemical composition, expandability and porosity. This study used Analysis of Variance (ANOVA) followed by the Least Significant Different (LSD) test with method, with α-level set at 0.05 if the treatments has a significantly effect. Analysis of variance and Least Significant Different were only used in the analysis of organoleptic and porosity. In the chemical composition test using Nutrisurvey Software. Based on the results of the test of variance, the use of coconut dregs flour has a significant effect on porosity and organoleptic color parameters. However, it does not significantly affect the scent, taste, and texture. The best concentration based on hedonic test results is 10% treatment with a development percentage of 90.47% and an average porosity value of 34.75%. According to Nutrisurvey, the nutritional content of the 10% substitution treatment contained 27.63% water, 6.43% protein, 13.27% fat, 51.91% carbohydrates, and 0.75% crude fiber. Keywords: Coconut Dregs Flour, Pukis Cake, Physicochemical, Organoleptic Abstrak Tepung ampas kelapa merupakan merupakan tepung yang berasal dari ampas kelapa hasil proses pembuatan santan atau Virgin Coconut Oil. Tepung ampas kelapa mengandung serat yang tinggi dan berpotensi sebagai bahan pangan fungsional. Kue pukis adalah salah satu kudapan tradisional asal Banyumas yang dapat diolah dengan tepung ampas kelapa. Tujuan penelitian ini adalah untuk menentukan formulasi kue pukis yang tepat antara tepung ampas kelapa dan tepung terigu (konsentrasi 0%; 10%, 20%; 30%) yang dapat diterima, menganalisis kandungan gizi, daya kembang dan porositas. Penelitian ini menggunakan analisis sidik ragam (ANOVA) yang dilanjutkan dengan uji BNT dengan taraf α = 0,05 jika perlakuan berbeda nyata. Analisis sidik ragam dan uji BNT hanya dipakai dalam analisis sifat organoleptik dan porositas. Pada uji kandungan gizi menggunakan Software Nutrisurvey. Berdasarkan hasil uji sidik ragam penggunaan tepung ampas kelapa berpengaruh nyata terhadap porositas dan organoleptik pada parameter warna. Namun tidak berperngaruh nyata terhadap aroma, rasa, dan tekstur. Konsentrasi terbaik berdasarkan hasil uji hedonik adalah perlakuan 10% dengan persentasi pengembangan 90,47% dan rata-rata nilai porositas 34,75%. Menurut Nutrisurvey, kandungan gizi perlakuan substitusi 10% memiliki kandungan air 27,63%, protein 6,43%, lemak 13,27%, karbohidrat 51,91%, dan serat kasar 0,75%. Kata kunci: Tepung Ampas Kelapa, Kue Pukis, Fisikokimia, Organoleptik
Yellow Sweet Potato (Ipomea batatas L.) And Red Bean (Phaseolus vulgaris L.) Composite Flour Formulation For Biscuit Making Frische Christin Gigiringi; Erny J. N. Nurali; Maya M. Ludong
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.v3i2.44340

Abstract

Biscuit is a kind of snack that have a relatively texture. Yellow sweet potato and red bean as local foods were used as composite flour for biscuit making. This aims of this research were to (1) analyze the nutrional content (moisture, ash, fat, protein, carbohydrate, crude fiber and total calories) of yellow sweet potato and red bean composite flour biscuits. (2) evaluate the level of preference for composite flour biscuits with yellow sweet potato and red bean. This research used a completely randomized design (CRD) with sweet potato flour and red bean flour treatments, namely A (50% : 50%), B (60% : 40%), C (70% : 30%), D (80% : 20%). The results of this research is stated that nutritional content of the yellow sweet potato and red bean composite flour biscuits had an average value of moist (10% - 13%), ash content (1% - 2%), fat content (7.06% - 8.73%), protein content (6.5% - 8.45%), carbohydrates (67.8% - 74.9%), crude fiber (3.74% - 4.02%) and total calories (383,57 kcal - 392 kcal) . The results of the sensory test of the level of preference for color 5.21 - 5.48 (slightly like), aroma 5.36 - 5.68 (slightly like-like), taste 5.41 - 6.02 (slightly like - like), texture 4.81 - 5.77 (slightly like - like). Keywords: Biscuits, Yellow Potato Flour, Red Bean Flour. Abstrak Biskuit merupakan makanan ringan yang memiliki tekstur relatif renyah bila dipatahkan dan memiliki potongan yang bertekstur padat. Dalam penelitian ini menggunakan tepung ubi jalar kuning dan tepung kacang merah sebagai bahan pangan lokal yang dapat memberikan nilai gizi pada biskuit. Penelitian ini bertujuan untuk (1) menganalisis kandungan gizi (kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar dan total kalori) biskuit tepung komposit ubi jalar kuning dan kacang merah. (2) mengevaluasi tingkat kesukaan produk biskuit tepung komposit ubi jalar kuning dan kacang merah. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan perlakuan tepung ubi jalar kuning dan tepung kacang merah, yaitu A (50% : 50%), B (60% : 40%), C (70% : 30%), D (80% : 20%). Hasil kandungan gizi dari biskuit tepung komposit ubi jalar kuning dan kacang merah memiliki nilai rata-rata kadar air (10% - 13%), kadar abu (1% - 2%), kadar lemak (7,06% - 8,73%), kadar protein (6,5% - 8,45%), karbohidrat (67,8% - 74,9%) , serat kasar (3,74% - 4,02%) dan kalori (383,57 kkal - 392 kkal). Hasil uji sensoris tingkat kesukaan terhadap warna 5,21 - 5,48 (agak suka), aroma 5,36 - 5,68 (agak suka - suka), rasa 5,41 - 6,02 (agak suka - suka), tekstur 4,81 - 5,77 (agak suka - suka). Kata kunci: Biskuit, Tepung Ubi Jalar Kuning, Tepung Kacang Merah
Development Snack Bar Composite Flour of Goroho Banana (Musa Acuminata), Purple Yams (Ipomoea Batatas L.) And Green Bean (Vigna Radiata) Erny J.N. Nurali; Eka T. P. Ruindungan; Mercy I.R. Taroreh; Dekie Rawung; Joachim J. E. Ossoe
Jurnal Agroekoteknologi Terapan Vol. 4 No. 1 (2023): EDISI JANUARI-JUNI 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i1.46478

Abstract

Snack bars are an emergency food source of energy because they contain sufficient calories and complete nutrition. The purpose of this research is to (1) Analyzed the nutritions content (moist, ash, protein, fat, carbohydrate dan crude fiber) of the snack bar made from composite flour of goroho plantain, purple sweet potato, and mung beans, (2) evaluate the sensory preferences of snack bars which is made from composite flour of goroho plantain, purple sweet potato, and mung beans preferred. This research was used a completely randomized design (CRD) with various treatments of goroho banana flour, purple sweet potato flour, mung bean flour, namely A (25% : 45% : 30%), B (35% : 35% : 30%) , C (45% : 25% 30%), D (55% : 15% : 30%). The result showed that the nutritional content of the composite flour snack bar of goroho plantain, purple sweet potato, and green beans have an average value of moist (11.82% - 15.09%), ash (2.31% - 3.03%) , protein (10.96% - 12.71%), fat (8.23% - 8.99%), carbohydrates (62.63% - 63.86%), crude fiber (2.17% - 3.15%) and total calories 375,5 kkal – 383,39 kkal with a preference for color is 4.58 - 5.3 (slightly like), aroma is 4.70 - 4.84 (slightly like), taste is 4.17 - 4.96 (neutral - moderately like), and texture is 3.60 – 4.41 (neutral). Keywords: Snack bar, Goroho Plantain Flour, Purple Sweet Potato Flour, Mung Bean Flour . Abstrak Snack bar merupakan pangan darurat sumber energi karena mengandung kalori yang cukup dan gizi yang lengkap. Tujuan penelitian ini untuk (1) menganalisis kandungan gizi (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar dan total kalori) snack bar tepung komposit pisang goroho, ubi jalar ungu dan kacang hijau (2) mengevaluasi tingkat kesukaan produk snack bar tepung komposit pisang goroho, ubi jalar ungu dan kacang hijau. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan perlakuan variasi tepung pisang goroho, tepung ubi jalar ungu, tepung kacang hijau, yaitu A (25% : 45% : 30%), B (35% : 35% : 30%), C (45% : 25% 30%), D (55% : 15% : 30%). Hasil kandungan gizi snack bar tepung komposit pisang goroho, ubi jalar ungu, dan kacang hijau memiliki nilai rata-rata yaitu kadar air (11,82% - 15,09%), kadar abu (2,31% - 3,03%), kadar protein (10,96% - 12,71%), kadar lemak (8,23% - 8,99%), karbohidrat (62,63% - 63,86%), serat kasar (2,17% - 3,15%) dan total kalori 375,5 kkal – 383,39 kkal dengan tingkat kesukaan terhadap warna 4,58 - 5,3 (agak suka), aroma 4,70 - 4,84 (agak suka), rasa 4,17 - 4,96 (netral - agak suka), dan tekstur 3,60 – 4,41 (netral). Kata kunci: Snack Bar, Tepung Pisang Goroho, Tepung Ubi Jalar Ungu, Tepung Kacang Hijau
Antioxidant Activity Snack bar Composite Flour Banana Goroho (Musa acuminate) Purple Sweet Potato Flour (Ipomoea batatas L.) And Green Beans (Vigna radiata) Ruth Eunike Nadine Bentelu; Dekie Rawung; Erny J. N. Nurali
Jurnal Agroekoteknologi Terapan Vol. 4 No. 1 (2023): EDISI JANUARI-JUNI 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i1.44204

Abstract

The study of Antioxidant Activity Snack bar Composite Flour Banana Goroho (Musa acuminate) Purple Sweet Potato Flour (Ipomoea batatas L.) And Green Beans (Vigna radiata) aimed to (1) quantify the antioxidant activity of snack bars composite flour banana goroho, purple sweet potato flour and green beans (2) examine the physical properties of snack bars composite flour of banana goroho flour, purple sweet potato flour and green beans. The method used in this study was a Completely Randomized Design (CRD). The results of the research on the antioxidant activity of snack bars of goroho banana composite flour, purple sweet potatoes and green beans produced has antioxidant abilities that are classified as moderate to weak categories ranging from 248,57 ppm - 346,17 ppm. The color of the snack bar produced in treatment A, - 9 - treatment B, treatment C is Dark brown: Orange and Brown: Orange in treatment D. Snack bar color is based on L (brightness level) average of 28.87-42.73, based on a* level (red color dimension) average 10.70-13.47, based on average b* (yellow color dimension) level 16.03-21.27. The average level of hardness of snack bars is 23.71-34.9 mm/g/sec. Keywords: Antioxiants, Goroho Banana Flour, Purple Sweet Potato Flour, Snack bar Abstrak Penelitian Aktivitas Antioksidan Snack bar Tepung Komposit Pisang Goroho (Musa acuminate) Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Dan Kacang Hijau (Vigna radiata) bertujuan untuk (1) mengukur aktivitas antioksidan snack bar tepung komposit pisang goroho, tepung ubi jalar ungu dan kacang hijau (2) menguji sifat fisik snack bar tepung komposit pisang goroho, tepung ubi jalar ungu dan kacang hijau. Metode yang digunakan dalam penelitian ini yaitu Rancangan Acak Lengkap (RAL). Hasil penelitian aktivitas antioksidan snack bar tepung komposit pisang goroho, ubi jalar ungu dan kacang hijau dihasilkan memiliki kemampuan antioksidan yang tergolong dalam kategori sedang hingga lemah berkisar antara 248,57 ppm - 346,17 ppm. Warna snack bar berdasarkan L (tingkat kecerahan) rata-rata 28,87-42,73, berdasarkan tingkat a* (dimensi warna merah) rata-rata 10,70-13,47, berdasarkan tingkat b* (dimensi warna kuning) rata-rata 16,03-21,27. Tingkat kekerasan snack bar rata-rata 23,7134,9 mm/g/detik. Kata Kunci: Antioksidan, Tepung Pisang Goroho, Tepung Ubi Jalar Ungu, Snack bar
Co-Authors Abigail Diva L. Kojansow Amalia Regina Mokodompit Anasthasia K. Mamentu Angel Basare Angel Basare, Angel Ardiyani, Niluh Putu Sri Assa, Jan Rudolf Cherly I.J. Lensun Cinka W. Siahaan Cinka Wendra P. P. Siahaan Dekie Rawung Dr.Ir. Gregoria S.S. Djarkasi, MS. Dwi Indah Surono Efraim B. Thomas Eka T. P. Ruindungan Frische Christin Gigiringi Frisly Sayangbati G.S.S. Djarkasi Gideon H. Putra Grace, Pangalila A. Gregoria S. S. Djarkasi Gregoria S.S. Djarkasi Hindom, Penina P. Ir. Judith S.C. Moningka, MS. Ir. Maya Ludong, MS. Jan R. Assa Jenny E. A. Kandou Jenny E. A. Kandou Jenny E.A. Kandou Joachim J. E. Ossoe Lana E. Lalujan Lana E. Lalujan Lois I.V.A. Utomo Lucia Cecilia Mandey Magrietje B. Lelengboto Maria F. Sumual Maya M. Ludong Maya M. Ludong Memey Elim Uller Mercy Taroreh Penina P. Hindom Ria, Nizar Ribka Mandagi Ruth Eunike Nadine Bentelu Sri O. Pusungulena Tarigan, Andrea M. Teltje Koapaha Thelma D. J. Tuju Thelma D.J. Tuju Tineke Langi Tineke M. Langi Veybi S. Makanoneng Winie Vania Tasya Siswandi