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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Thelma D. J. Tuju, Thelma D. J.
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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PENGARUH BROKOLI (Brassica oleracea var. Italica) DALAM MENGHAMBAT OKSIDASI LEMAK PADA NUGGET TEMPE KEDELAI SELAMA PENYIMPANAN Emeline, Ezra A.; Taroreh, Mercy I. R.; Tuju, Thelma D. J.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (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.11.1.2020.31307

Abstract

ABSTRACTThe purpose of this research is to determine the influence of broccoli comparison in inhibiting fat oxidation of soybean tempe nugget before and after 30 days of storage and to evaluate the acceptance rate of soybean tempe nugget with broccoli comparison before and after of 30 days storage. This study consisted of 4 comparative treatments of broccoli and soybean tempe, which is 0% broccoli and 100% tempe in treatment A, 10% broccoli and 90% tempe in treatment B, 20% broccoli and 80% tempe in treatment C, and 30% broccoli and 70% tempe in the treatment D. Soybean tempe nugget is tested on 0 days and 30 days storage. The results showed the influence of the broccoli comparison in inhibiting the oxidation of tempe nuggets. Tempe nuggets with broccoli comparison is best reviewed from the levels of free fatty acids (ALB), peroxide value, and the value of thiobarbituric acid (TBA) is treatment B. The acceptance rate of soybean tempe nugget on color, aroma, taste, and texture is in the likes category. Where the most preferred soybean tempe nugget is treatment B with a concentration of broccoli as much as 10%.Keywords : Nugget, Tempe, Broccoli, Oxidation
PENGARUH PENAMBAHAN SARI KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK HARD CANDY AIR KELAPA (Cocos nucifera L.) Wokas, Chichilia; Mandey, Lucia Cecilia; Oessoe, Yoakhim Y. E.; Lalujan, Lana E.; Mamuaja, Christine F.; Tuju, Thelma D. J.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 14 No 2 (2023): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v14i2.50698

Abstract

The purpose of this study was to evaluate the effect of the addition of mung bean juice on the level of liking, hardness, and analyze the water content, ash content, and reduced sugar content of coconut water hard candy. The research method used is the Completely Randomized Design (CRD) method with 5 treatments where A. The addition of 10% mung bean juice, B. The addition of 15% mung bean juice, C. The addition of 20% mung bean juice, D. The addition of 25% mung bean juice, E. The addition of 30% mung bean juice then measured the level of liking test, hardness test, water content, ash content and reducing sugar content. The results showed that coconut water hard candy with the addition of mung bean juice had no significant effect on the level of liking test on taste 4.76 (rather like) - 5.68 (like), aroma 4.56 - 5.36 (rather like), color 4.56 - 5.36 (rather like), and had a significantly different effect on the hardness test with an average value of 3.88 (rather hard) - 5.16 (neutral). The results showed that coconut water hard candy with the addition of nut juice had a significantly different effect and had an average value of water content of 0.60% - 2.44%, ash content of 0.32% - 1.19%, and the test of reducing sugar content showed that it had a not significantly different effect which ranged from 1.38% - 2.18%.
PENGARUH SUBSTITUSI TEPUNG WORTEL (Daucus carota L) TERHADAP KUALITAS SENSORIS, FISIK, dan KIMIA CHIFFON CAKE Cicilia, Sumale E.; Tuju, Thelma D. J.; Ludong, Maya M.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 2 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v12i2.52679

Abstract

The purpose of this research was to determine the best substitution of carrot flour and wheat flour in terms of texture, color and taste of the resulting chiffon cake and to analyze the nutritional content of the chiffon cake with the best substitution of carrot flour and wheat flour, it was better than the control. The research was arranged in Completely Randomized Design (CRD), with the substitution treatment of carrot flour and wheat flour. The results for a better chiffon cake according to organoleptic test result are treatment A (30% carrot flour and 70% flour) with the same level of comparison in texture as control, on color is better than control and taste better then control. The results of the analyze of the chemical composition showed 11.43% protein content, 2.42% fiber content, 29.08% water content, 1.69% ash content, 48.16% carbohydrate contentAbstract in English should be written in italic. Word count should not exceed 250 words. Composed of the purpose of researh, methods, results, and conclusion.
Co-Authors Agus B. Suprianto, Agus B. Christine Mamuaja Cicilia, Sumale E. Emeline, Ezra A. Lana E. Lalujan Lucia Cecilia Mandey Makinggung, Putri Natacia Maya M. Ludong Mercy Taroreh Oessoe, Yoakhim Y. E. Wokas, Chichilia