Article Per Year (5 Year)
p-Index From 2021 - 2026
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 24 Documents
Search

 1   2   3 
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
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