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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 KUE SEMPRONG DARI CAMPURAN TEPUNG PISANG GOROHO (Musa acuminate, L) DAN TEPUNG SAGU (Metroxylon sago, Rottb) Memey Elim Uller; Maria F. Sumual; Erny . Nurali
COCOS Vol. 8 No. 6 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i5.16613

Abstract

ABSTRACTThis research were aimed to evaluate the sensory characteristics of eggroll cookies acceptable to the panelists, to determine the physicochemical characteristics and to obtain the mostpreferable formulas of goroho plantain flour and sago flour. This study used Completely Randomized Design (RAL) with treatment A (100% goroho plantain flour), B (75% gorohoplantain flour and 25% sago flour), C (50% goroho plantain flour and 50% sago flour), D (25% goroho plantain flour and 75% sago flour) and E (100% sago flour). Parameters analyzed were sensory, fracture force and chemical composition i.e moisture, ash, fat, protein and carbohydrate. Results showed that eggroll cookies made of 75% goroho banana flour and 25% sago flour were the most preferred cookies which have a fracture force of 24 mm/g/sec and chemical composition of 4.04% moisture, ash 1.7%, fat 27.49%, 3.35% protein, and 63.42% carbohydrate.Keywords: eggroll cookies, goroho plantain flour, sago flour
PENGARUH PENAMBAHAN TEPUNG KEDELAI (Glycine max L.) PADA PEMBUATAN BISKUIT BEBAS GLUTEN BEBAS KASEIN BERBAHAN BAKU TEPUNG PISANG GOROHO (Musa acuminate L.). Efraim B. Thomas; Erny J.N. Nurali; Thelma D.J. Tuju
COCOS Vol. 9 No. 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16912

Abstract

ABSTRACTThe aim of this research was to find the exact amount of soybean flour addition which is precisely based on physicochemical qualities and sensory properties of casein-free gluten free (CFGF) biscuits made from raw goroho plantain flour. This study used Completely Randomized Design (RAL) with five treatments ie A (without soybean addition), B (10% soybean flour), C (15% soybean flour), D (20% soybean flour), E (25%) Each treatment was repeated three times. Parameters analyzed included sensory tests of taste, color, aroma, crispness, moisture content, ash content, protein content, fat content, carbohydrate, calorific value and hardness of biscuit. The results showed that biscuits made with the addition of 25% soybean flour is the most preferred biscuit by 59% panelis with a biscuit hardness level of 29.00 mm / g / sec, carbohydrate 69.35%, fat content 15.29%, water content 6.46 %, Protein 6.42%, ash content of 2.48% and contains calories 440.69 kcalKeywords : Casein-free gluten free biscuit , Goroho plantain flour, Soybean meal
KUALITAS FISIKOKIMIA DAN SENSORIS BISKUIT SPEKULAAS BERBAHAN DASAR TEPUNG KOMPOSIT PISANG GOROHO (Musa Acuminate) DAN UBI JALAR UNGU (Ipomoae batatas L) Amalia Regina Mokodompit; Erny J.N. Nurali; Thelma D.J. Tuju
COCOS Vol. 9 No. 4 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i9.17886

Abstract

ABSTRACTSpeculaas is one type of biscuits that in the making using spice herbs such as cinnamon, nutmeg and cloves that provide a very specific aroma blend. This research aims to get the mixture formula of goroho flour and purple sweet potato flour which is right on Spekulaas biscuit making. This study used a Completely Randomized Design (RAL) with 4 treatments ie A (62.5% goroho flour: 37.5% purple sweet potato flour), B (75% goroho flour: 25% purple sweet potato flour), C (82.5 % goroho flour: 12.5% purple sweet potato flour), D (50% goroho flour: 50% purple sweet potato flour). Each treatment consisted of 3 replications. From the results of this study it can be concluded that Spekulaas biscuits made from composite flour 62.5% goroho flour : 37.5% purple sweet potato flour is the most preferred biscuit panelist that has a level of biscuit hardness 29.33 mm / g / sec, carbohydrate 64, 45%, fat 22.94%, water content 5.72%, 4.74% protein, ash content 2.15% and contains 483.22 kcal calories.Keywords: biscuit, composite flour, goroho banana, purple sweet potato
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