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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

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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
PEMBUATAN BERAS ANALOG BERBASIS TEPUNG PISANG GOROHO (Musa Acuminate) DENGAN BAHAN PENGIKAT CARBOXYMETHYL CELLULOCE (CMC) Gideon H. Putra; Erny J.N. Nurali; Teltje Koapaha; Lana E. Lalujan
COCOS Vol. 2 No. 4 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i4.1702

Abstract

ABSTRACTGoroho banana (Musa acuminate) is one type of banana plants that grow in North Sulawesi province and has a high nutrient content. Analog Rice is one of the solutions can be developed either in terms of the use of a new food source or to diversify food. The research objective is to get the right formulas of CMC in the manufacture of analog rice flour goroho . second stage of rice manufacturing are analog to the treatment CMC concentration subsitution. Organoleptic test results, treatment was continued with an analysis of selected physical properties. The results for the goroho banana flour yield of 40.10% and the color value of L (+) banana flour goroho : 80.33. For cooked rice analog lowest hardness level in treatment E = (98.4% banana flour goroho : 1.6% CMC) : 0.48 mm/g/sec and the chosen treatment CMC formula that treatment B = (99.6% flour banana goroho : 0.4% CMC). With the analysis of physical properties that yield: 23.18%, rice color : L (+)32.19, a*(+)5.92, b*(+)12.96, 221.729% water absorption, and time rehydration 20 minutes.Keywords: Banana goroho, analog rice, CMC.
Analisis Mutu Sensoris, Fisik dan Kimia Biskuit Balita Yang Dibuat Dari Campuran Tepung MOCAF (Modified Casavva Flour) dan Wortel (Daucus carota) Anasthasia K. Mamentu; Erny Nurali; Tineke Langi; Teltje Koapaha
COCOS Vol. 2 No. 4 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i4.1715

Abstract

ABSTRACTThis research aims to produce biscuits toddler with the addition of carrot pulp concentration that can be accepted by panelists from both physical and chemical properties. This research using completely randomized design with treatment mocaf flour mixture and pureed carrots. Treatment A=(85% MOCAF flour: 15% carrot pulp), B=(80% MOCAF flour: 20% carrot pulp) C=(75% MOCAF flour: 25% carrot pulp) D=( 70% MOCAF flour: 30% carrot pulp) E= (65% MOCAF flour: 35% carrot pulp). The chosen of produced by sensory, is going with the analysis of sensory physical and chemical . the chosen of toddler biscuitsis the treatment E=(65% MOCAF flour: 35% carrot pulp). results of the analysis of physical and chemical biscuits toddlers is content of chemicals are activity water 5.25%, ash 2,60%, fat 25,65%, protein 8.83%, dietry fiber 0.18% and karbohidrat 57,48. For component of Vitamin A is 1607.5 IU and energy total is 496,09 Kkal.Keywords: biscuits, MOCAF, carrot
PEMANFAATAN SAGU BARUK (Arenga Microcarpa) DENGAN UBI JALAR UNGU (Ipomoea Batatas) DALAM PEMBUATAN MIE BASAH Cherly I.J. Lensun; Erny J.N Nurali; Tineke M. Langi; Jenny E.A. Kandou
COCOS Vol. 3 No. 6 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v3i6.3340

Abstract

ABSTRACTCommonly, noodles aremade from sorghum flour. Recently, the developing of noodle procesing is become more various. Sweet potato, as a carbohydrate source, nowget a big attention from Indonesia government to be developed as a alternative food. The purposes of this research are to (1) to obtain the optimum concentration of corn starch and purple sweet potato flour in noodle processing ; (2) to analyzed the physical and sensory quality of the resulting noodles. The result shown that the addition of sago flour (25 %) mixedwith purple sweet potato flour (75%) is the most preferred by the panelists for color, taste and smell of a noodle produced. The nutrition content of noodles made from sago “baruk” flour and sweet potato flour are: 0.63 to 1.49% protein,28.02 to 34.94% water, ash 2.02 to 8.76%, and water absorption 8 0.33 to 14, 41% in accordance with SNI.Keywords:Sago, Sweet Potato Purple, Noodle
FORMULASI GRANUL EFFERVESCENT SARI BUAH PALA (Myristica fragrans H.) Ribka Mandagi; Gregoria S.S. Djarkasi; Erny Nurali; Lucia Mandey
COCOS Vol. 6 No. 2 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i2.6795

Abstract

ABSTRACTNorth Sulawesi is one of nutmeg producer in Indonesia. Nutmeg can be separated in 4 parts which is flesh, seed, mace and skin. However, nutmeg flesh became a waste because it has a lower selling price than the seed and mace. Therefore it needs to develop to more innovative and creative form like effervescent. Effervescent defined as a form that produced gas bubbles (CO2) as a result of chemical reaction. The reaction of effervescent is between the citric acid and Na-bicarbonate. The aim of this research is to determine some physical, chemical and sensory characteristic in variation of citric acid and na-bicarbonate of nutmeg flesh effervescent formula. The formulas are separated to 4, with the variation concentration of citric acid and Na-bicarbonate. The results of this research show that the variation of citric acid and na-bicarbonate gave a significant differentiation to dissolving time, moisture content, total acid and taste of nutmeg flesh effervescent. Dissolving time is about 1 minutes 36 seconds to 2 minutes 2 seconds. Moisture content is about 7,15% to 8,13%. Total acid is about 0.0031% to 0.0120%. The organoleptic test of nutmeg flesh effervescent gave the result that formula C has the highest score and parallel as almost delight.
FORMULASI CAMPURAN TEPUNG SAGU BARUK (Arenga microcarpa) DAN UBI JALAR KUNING (Ipomoea batatas) DALAM PEMBUATAN BOLU GULUNG Angel Basare; Erny Nurali; Tineke Langi
COCOS Vol. 6 No. 13 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i13.8660

Abstract

ABSTRACT Sago baruk flour and yellow sweet potato are commodities of highly potential to be developed for the making of food product find rolled spongecake. This research is aimed to define the proper formula, to implement the proximate analysis and to calculate the calorie value of the rolled spongecake from the mixture of sago flour and yellow sweet potato that impressed the panelists. This research uses the Complete Randomized Design method by treating the sago flour and yellow sweet potato. The result organoleptic test: the chosen treatment is followed by chemical quality analysis. The chosen treatment is E = (30% of sago flour :  70% yellow sweet potato). The result of chemical analysis of the chosen rolled spongecake: chemical composition are 10,75% water, 1,70% ash, 20,84% protein, 7,33% protein, and 59,40% total carbohydrate. The total energy is 454,42 Kkal.  Keywords : Sago baruk flour, Yellow sweet potato, Rolled spongecake
PENGARUH PENAMBAHAN TEPUNG TAPIOKA PADA PEMBUATAN BISKUIT BEBAS GLUTEN, BEBAS KASEIN BERBAHAN BAKU TEPUNG UBI JALAR UNGU (Ipomoae batatas L ). Penina P. Hindom; Lucia C. Mandey; Erny Nurali
COCOS Vol. 7 No. 6 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i6.13899

Abstract

ABSTRACTThis study aims to determine the amount of the addition of tapioca flour right in making biscuits purple sweet potato (ipomoea batatas L). Analyze the nutritional content of gluten and casein-free biscuits are produced. Evaluate the sensory quality of the biscuits are produced. This study uses a completely randomized design with mixing treatment with a purple sweet potato starch and tapioca starch. Each - each 4 treatments performed 3 repetitions. Treatment A (10% addition of tapioca starch), B (15% addition of tapioca starch), C (20% addition of tapioca starch), D (25% addition of starch). Variables were observed in this study is the chemical content of the biscuit the water content, ash content, protein content, fat, crude fiber, carbohydrate, calorie value. Based on test results obtained organoleptic formula mixture of sweet potato flour and tapioca flour are the preferred panelists namely D (Extra 25% starch) and has the chemical content of water content (3,25%), ash content (2,80%), fat ( 22,74%), crude fiber (0,76%), protein (2,91%), carbohydrates (68,28%), a calorofic value (490,11 kcal). Keywords : Purple Sweet Potato Starch, Tapioca Starch, Confectionery.
KUALITAS FISIK DAN SENSORIS ROTI TAWAR BEBAS GLUTEN BEBAS KASEIN BERBAHAN DASAR TEPUNG KOMPOSIT PISANG GOROHO (Musa acuminate L) Dwi Indah Surono; Ir. Erny J.N. Nurali, MS.; Ir. Judith S.C. Moningka, MS.
COCOS Vol. 8 No. 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i1.14852

Abstract

The research was aimed to study the physical and sensory characteristics of  bread made from composite flour of goroho flour, maize, and cassava starch.  This study used a factorial randomized design with two factors, i.e : the proportion of goroho flour (with or without skin) and formulation of composite flour (G) i.e : 300 g goroho plaint flour : 120 g corn starch : 60 g cassava starch, 300 g goroho plaint flour : 90 g corn starch : 90 g cassava starch, 300 g goroho plaint flour : 60 g corn starch : 120 g cassava starch. The parameters analyzed were ratio of rising, porosity, texture, acceptance value of colour, aroma, flavor, and texture. The results showed that the type of goroho flour had highly significant effect on ratio of rising, porosity, and the hedonic. Interaction of the two factors had highly significant effect on texture. Formulation of goroho flour with skin, corn starch, cassava starch (300 g : 90 g : 90 g) produced bread with the best quality.  Keyword : bread, composite flour, goroho flour
PENGEMBANGAN BISKUIT KENARI (Canarium indicum L) BERBAHAN BAKU TEPUNG SAGU BARUK (Arenga microcarpa) Veybi S. Makanoneng; Ir. Erny J.N. Nurali, MS.; Dr.Ir. Gregoria S.S. Djarkasi, MS.
COCOS Vol. 8 No. 3 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i2.14916

Abstract

ABSTRACT  The purposes of this research was to evaluate the sensory quality of “kenari” biscuits that made from mixingof sago “baruk”and corn starch;  and to analyze the chemical content of a “kenari”  biscuits that have the highest percentage by panelists. This research was designed using Complete Randomized Design with four treatments with three replications each treatment. Those are (A) 90 g sago baruk and 10 g cornstarch, (B) 85 g sago baruk and 15 g cornstarch, (C) 70 g sago baruk and 20 g cornstarch and (D)75 g sago baruk and 25 g cornstarch. The results showed that the “kenari” biscuits that made from sago baruk 90 g and 10 g cornstarch has the highest percentage given by panelists. That biscuit contents 6.66% of moist, 1.46% of ash, 8.96% of protein, 42.28% of fat, 40.6% of carbohydrates and 578.92 calorie Keywords: Sago baruk, Kenari nuts, biscuit.
PENGARUH PENAMBAHAN MAIZENA PADA PEMBUATAN BISKUIT GLUTEN FREE CASEIN FREE BERBAHAN BAKU TEPUNG PISANG GOROHO (Musa Acuminate) Lois I.V.A. Utomo; Ir. Erny Nurali, MS; Ir. Maya Ludong, MS.
COCOS Vol. 8 No. 3 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i2.14939

Abstract

ABSTRACT  The purpose of this research was to determine the proper formula of biscuit made from goroho flour added with cornstarch; To  evaluate the sensory quality of the gluten free casein free biscuits made from goroho flour and analyze the nutrition content of biscuit and calculate the calories of biscuits gluten free casein free. The research was design using complete random sampling method with four treatments : 0% , 10%, 20% and 30% added of cornstarch. The results showed the addition of cornstarch on a gluten free casein free biscuits made from goroho flour most panelist favored the addition of 20% cornstarch that contain carbohydrates 69,09%, coars fibers 0,40%, proteins 2,81%, fats 22,89%, water content and calorific value 439,61 cal.  Keywords : gluten free casein free biscuits, goroho flour, cornstarch
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