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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 : COCOS

 1 
KAJIAN PEMBUATAN BERAS ANALOG BERBASIS TEPUNG UMBI DALUGA (Cyrtosperma merkusii (Hassk) Schott) Ronal Lumba; Christine F. Mamuaja; Gregoria S. S. Djarkasi; Maria F. Sumual
COCOS Vol. 2 No. 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i1.724

Abstract

ABSTRACTDaluga (Cyrtosperma merkusii Hassk) Schott is one type of plant tubers that have a highcarbohydrate content, but its use is limited because of limited tecnohologi owned by the public.Analog Rice is one of the solutions can be developed either in terms of the use of a new food source orto diversify food. The research objective is to get the right concentration of CMC in the manufactureof analog rice flour daluga bulbs. The first phase of the treatment of the old flour soaking slicedtubers daluga the pristine 1 % NaCl solution for 60 and 120 minutes. Further analysis of oxalic acid,oxalic acid treatment followed pads low second stage of rice manufacturing are analog to thetreatment CMC concentration addition. Treatment A = (100% flour daluga : 0% CMC), B = (99.6%flour daluga : 0.4% CMC), C = (99.2% flour daluga: 0.8% CMC), D = (98.8% flour daluga : CMC1.2%), E = (98.4% flour daluga : 1.6% CMC). Organoleptic test results, treatment was continuedwith an analysis of selected physical and chemical properties. Results for flour daluga an average of0.35-0.52% oxalic acid content and chemical composition of the water content of 11.97%, ash contentof 2.4%, 0.89% fat content, protein content 1.11% and carbohydrates conten of 83, 65. Analog Forrice, the chosen treatment CMC concentrations are treatment B = (99.6% flour daluga: 0.4% CMC).nalisis With the results of physical and chemical properties of the analog rice yield 53.52%, colorsrice 70% , 43%, 179.96% water absorption, rehydration time of 7 minutes, water content 7.88%, ashcontent of 2.6%, 5.42% fat content, protein content 0.66%, and carbohydrates conten of 83, 44%.Keywords: Bulbs daluga, oksalate, analog rice, food security
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 SUKROSA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MANISAN KERING PAPRIKA MERAH (Capsicum annuum var grossum) Gabriela Sampelani Joseph; Lana Lalujan; Maria F. Sumual
COCOS Vol. 9 No. 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16913

Abstract

ABSTRACTSweets are processed food with high sugar level so that can be stored in a relatively long period of time. The purpose of this research was to determine the effect of sucrose concentration on the physicochemical characteristics and to evaluate panelist preferences level of sweetened dried red paprica. The research was arranged in Completely Randomized Design (CRD), with sucrose concentration as treatments. The results showed that the water content of sweetened dried red paprica was ranged from 18.67 to 24.00%. The highest water content was in treatment A1 with 30% sucrose concentration, while the lowest water content was in treatment A4 ( 60% sucrose concentration). The sucrose concentrations were ranged between 40.06 to 67.89% where the highest concentration of sucrose was in treatment A4 (60% sucrose concentration) while the lowest sucrose content was in treatment A1 (30% sucrose concentration). The vitamin C content were ranged from 127.07 to 141.35 mg / 100gr. The texture of sweetened dried red paprica analyzed with penetrometer were ranged between 55.00 to 78.33 mm / g / sec. The Sensory analysis showed that A3 (50% sucrose concentration) was the most preferred sweetened dried red paprica based on its taste, aroma and texture; while A4 ( 60% sucrose concentration) was the most preferred one based on its colour.Keywords : sweetened dried red paprica, physicochemical and sensory properties.
KARAKTERISTIK SENSORIS BISKUIT YANG TERBUAT DARI BEBERAPA JENIS TEPUNG KOMPOSIT Kristof N. Ruata; Maria F. Sumual; Jenny E.A. Kandou
COCOS Vol. 9 No. 3 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i8.17050

Abstract

Abstact Wheat flour biscuits mixed with local food starch is a development of food security. Generally flour and starch contain amylose and amylopectin with different amount composition. Mixing of wheat flour and some starch is tacca tuber starch, tapioca starch (sweet potato), starch sago starch and corn starch form different amylose and amylopetin content composition. Comparison of amylose and amylopectin levels affects texture, sensory properties and gelatinization temperature. This study aims to evaluate the physical characteristics of blending wheat flour with tacca starch (anuwun), cassava tuber starch, sago starch and corn starch, mixing function of starch and starch in forming sensory properties of biscuit. This study used Completely Randomized Design (RAL) with mixed flour and starch mixed flour treatment with 1: 1 ratio. All treatments were repeated 3 replications and the data were analyzed. The results of the most favorite aroma-level test on TTPT treatment, the highest color in TTPS treatment, the highest taste in TTPJ treatment and crispness in TTPJ treatment. Diversity of high level of preferences on biscuits of TTPS composite flour. The level of preference for the crispity of the TTPJ composite flour biscuit obtains the highest value that is consistent with the ranking of biscuit hardness. Each composite flour has different solubility characteristics and water absorption.
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.