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All Journal Jurnal Ilmu dan Teknologi Pangan JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Jurnal Teknologi Pertanian (Agricultural Technology Journal) COCOS
Maria F. Sumual
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Agriculture, Biological Sciences & Forestry Computer Science & IT Education

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Journal : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

 1 
PENGARUH UMUR PANEN TERHADAP SIFAT FISIK TEPUNG JAGUNG MANIS (Zea mays saccharata Sturt) Irawan, Fredy; Sumual, Maria F.; Pontoh, J.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.1.2017.16350

Abstract

Corn is a local food in Gorontalo Province which can be an alternative food. Processing of corn into flour is recommended, because it is more durable and easier to use for further processing. This study aims to determine age of sweet corn plants that can be processed into flour and physical characteristics at harvest age of 70, 80 and 90 days after plantation.This study used the method of Complete Randomized Design (CRD) with the treatments age of sweet corn at harvest i.e: 70, 80, and 90 days after plantation and 4 replications. Observed variable was the physical properties of sweet corn flour. Results showed that the averages of gelatinization temperature were ranged between 82 - 870C after 19.82 - 24.46 minutes and viscosity ranged 39.40% - 56.68%. Brightness level measured as L* value, were ranged between 64.5 - 70.4 and color measured as a* and b* values were ranged between 14.6 - 17.2 (redness) and 23.3 - 32.0 (yellowish), respectively. Water adsorption capacity of sweet corn flour were ranged between 55.15% - 71.73%, yield of corn rice were ranged between 94.10% - 98.63% and 66.98% - 76.99% of flour sweet corn. Age of sweet corn at harvest i.e : 70, 80, and 90 days after plantation can be prossed into flour while Physical properties showed no effect (viscosity and gelatinization temperature) however took effect in to color, water adsorbtion capacity and yield flour produced.
Pendugaan Daya Simpan Manisan Tomat Kering dengan Metode ASLT (Accelerated Shelf-Life Testing) Model Arrhenius Djarkasi, G. S. Suhartati; Sumual, Maria F.; Lalujan, Lana E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 2 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.2.2017.18702

Abstract

This study aims to make dried tomato sweets and to estimate their shelf life using the Arrhenius model of ASLT (Accelerated Shelf-life Testing). The ASLT method with the Arrhenius Model is a=technique for predicting the shelf-life of food products that is sensitive to temperature changes. The tests were carried out at temperatures of 30⁰C, 40⁰C, and 50⁰C, the products stored for 25 days to see the quality changes through sensory evaluation, including color, taste, texture, and aroma of dried tomato sweets. It was selected by the Arrhenius model that color parameters was the critical parameter to determine the shelf life of dried tomato sweets. The largest R2 value was used to determine the shelf-life of the product, i.e. the preference test of taste which showed the reaction at 0 (zero) order by the equation y = -2045,8x + 3,5196 with R2 = 0,9886. The shelf life of dried tomato sweets is 3 months 11 days.Keywords: Shelf-life, dried sweetened tomato, ASLT model.
KOMPOSISI KIMIA DAN GIZI JAGUNG LOKAL VARIETAS ’MANADO KUNING’ SEBAGAI BAHAN PANGAN PENGGANTI BERAS Lalujan, Lana E.; Djarkasi, G. S. Suhartati; Tuju, Thelma J. N.; Rawung, Dekie; Sumual, Maria F.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.1.2017.16351

Abstract

Increasing health concerns regarding a more balance diet have encouraged some people to have less rice in their basic daily menu in order to accommodate low glicemic carbohydrates energy sources in their diet. Corn products are considered not only have low-to-medium glycemic index but also have high fiber content. Nowadays, more people in Minahasa and Manado area have basic meals of rice have been fully or partially replaced by corn mill product (locally called corn rice). A local variety corn, named Manado Kuning, is among the most popular corn to be processed and sold as rice corn in Manado and Minahasa area. It chemical and nutritional properties, therefore, were analyzed in order to evaluate it merits as a rice substitute or alternative. The results showed that the corn grown at different location in greater Minahasa area has slightly different composition. The protein, fiber, carbohydrate and total carotene contents of the grits product were 10 – 11 %, 0.26 – 0.85%, 75 – 76% and 10 – 11mg/100 g respectively. Among twenty main amino acids, the grits product contain only 13 significant amino acids that ranging from the lowest 0.36% (methionine) to the highest 1.93% (aspartic acid). The color of the corn product (grits) was seen similar in all samples. It seemed that its low fiber content made it less potential to provide low glycemic product because some of the fiber was lost during milling to produce grits. In order for the local corn to have lower glycemic content, the whole seed should be used in final product.
PENGARUH SUBSTITUSI TEPUNG JAGUNG VARIETAS MANADO KUNING (Zea mays L.) PADA PEMBUATAN DAGING ANALOG Christie, Jessica; Sumual, Maria F.; Lalujan, Lana E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23249

Abstract

The purpose of this study was to obtain an analogous meat formulationwith a mixture of gluten and” Manado kuning” corn flour based on thelevel of acceptance, and to analyze their chemical content. The statisticaldesign of this experiment was a Completely Randomized Design (CRD)with treatments of the ratio of gluten and “Manado kuning” corn flour i.e.,A (100% gluten: 0% “Manado kuning” corn flour); B (90% gluten: 10%% “Manado kuning” corn flour); C (80% gluten: 20% % “Manadokuning” corn flour); D (70% gluten: 30% % “Manado kuning” corn flour).Each treatment was repeated 3 times. The results showed that analoguemeat preferred by panelists based on color, aroam, taste, and texture wasD treatment (70% gluten: 30% % “Manado kuning” corn flour) with anaverage value of 4.75 (rather like). The chemical composition of thatanalogue meat was 61.31% water, 12.17% protein, 0.43% fat, 1.01% ash,and 24.54% carbohydrates.Keywords: Analogous Meat, Gluten, “Manado kuning” Corn Flour
PENGARUH SUHU PASTEURISASI TERHADAP PROFIL DAN AKTIVITAS ANTIOKSIDAN PUREE BUAH NAGA MERAH Sugiyanto, Maya Kumalasari; Sumual, Maria F.; Djarkasi, Gregoria S. S.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v11i2.37258

Abstract

AbstractAntioxidants can inhibit oxidative stress. Red dragon fruit (Hylocereus polyrhizus) is a source of plant containing antioxidant flavonoids. The processing of red dragon fruit into puree can maintain the nutritional value and taste of the fruit. The purpose of this study was to identify the antioxidant profile and antioxidant activity of red dragon fruit puree (Hylocereus polyrhizus) which was produced through the pasteurization process at temperatures of 65oC, 75oC, 85oC.The method used in this research is the experimental method. The parameters measured were the analysis of bioactive compounds which included total phenols, flavonoids, anthocyanins, antioxidant activity using the DPPH and FRAP methods, water content and crude fiber content. The results obtained in this study were total phenol at 65oC 1,15 mg GAE /g, 75oC 0,94 mg GAE /g, 85oC 0,91 mg GAE /g, 95oC 0,84 mg GAE /g, levels of flavonoids in 65oC treatment 0,71 mg QE /g, 75oC 0,70 mg QE /g, 85oC 0,70 mg QE /g, 95oC 0,56 mg QE /g, anthocyanin levels at 65oC 51,18%, 75oC 38,13%, 85oC 37,96%, 95oC 29,55%, IC50 value for antioxidant activity of DPPH method at 65oC 4,18 mg /ml, 75oC 107,74 mg /ml, 85oC 109,22 mg /ml, 95oC 112,56 mg /ml, the antioxidant activity of the FRAP method at 65oC 12,75 mg, 75oC 12,45 mg, 85oC 11,24 mg, 95oC 9,90 mg, water content at 65oC 88,66%, 75oC 89,13%, 85oC 89,06%, 95oC 83,8% and crude fiber content at temperature 65oC 7,7%, 75oC 7,06%, 85oC 7,39%, 95oC 6,52%.The conclusion of this study is that higher pasteurization temperature treatment can reduce the content of bioactive compounds and antioxidant activity in red dragon fruit puree.Keywords: Red Dragon Fruit Puree, Antioxidant Profile, Antioxidant Activity
Co-Authors Assa, Jan Rudolf Christine F. Mamuaja Christine Mamuaja Dekie Rawung Djarkasi, G. S. Suhartati Djarkasi, G. S. Suhartati Erny Nurali Gabriela Sampelani Joseph Gregoria S. S. Djarkasi Irawan, Fredy Jenny E.A. Kandou Jessica Christie, Jessica Kristof N. Ruata Lana E. Lalujan Memey Elim Uller Ntau, Liean Oessoe, Yoakhim Y.E. Pontoh, J. Ronal Lumba Ronal Lumba Sugiyanto, Maya Kumalasari Taula’bi’, Mayestika S. D. Tuju, Thelma J. N.