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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Contributions of Central Research Institute for Agriculture Journal of Farming and Agriculture Educatio Christi
Herdianto Lantemona
Institut Teknologi Minaesa
Religion Agriculture, Biological Sciences & Forestry Humanities Earth & Planetary Sciences Education Environmental Science

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Pengaruh penambahan daun pandan terhadap mutu sirup nira aren Herdianto Lantemona; Poen Tenggengan; Jongker Baali

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.2869

Abstract

One of the industrial-based uses of palm trees is the manufacture of palm sap syrup. This study aims to determine the effect of pandan leaves on the quality of palm sap syrup in terms of color, taste and smell. The research was carried out at the Minaesa Institute of Technology campus laboratory in Tomohon City. In this study, the population was 5 bottles of palm sap syrup using pandan leaf treatment consisting of 0 g control variables and independent variables (30 g, 40 g, 50 g, and 60 g). The generated data is processed by using statistical analysis of Completely Randomized Design. The results showed that the treatment of pandan leaves addition to palm sap syrup with an average sugar content of 60% which was stored for 45 days obtained the value from the organoleptic test (sensory analysis} of 2.85 to 3.4 (from ‘moderately like’ category to ‘like’ category). This study concluded that the addition of 30 g of pandan leaves is preferred by the panelists with a value of 3.0 to 3.7 for color, taste and smell (from ‘moderately like’ category to ‘like’ category).
A nutrient analysis of various taro varieties in the Sangihe Islands region Lantemona, Herdianto; Boka, Ronald Yusak
Contributions of Central Research Institute for Agriculture Vol. 18 No. 1 (2024): January: Agriculture
Publisher : Central Research Institute For Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59651/cceria.v18i1.123

Abstract

The Sangihe-Talaud region hosts several taro varieties whose nutritional composition in raw, steamed, and fried states remain unknown. This study examined these varieties, their processing methods, and their impact on taro's nutritional components, encompassing energy, protein, fat, carbohydrates, dietary fiber, ash, calcium, phosphorus, iron, vitamin C, moisture content, and sensory preferences. The investigation encompassed Macape Marramu, Macape Darrana, and Allae Mawira taro types subjected to raw, steamed, and fried treatments. In this study, the researchers employed a complete randomized design with two factors and four replications. The findings revealed diverse effects of treatments and their interactions on taro's nutritional profile. Treatment A₁B₂yielded the highest energy content at 116.6. The maximum protein content was observed in treatment A₂B₂. Treatment A₃B₂exhibited the highest fat content at 6.87, whereas A₁B₁, while not significantly different from A₂B₁You₃B₁, showed lower fat content. Treatment A₂B₂registered the highest carbohydrate content at 89.27. Treatment A₁B₂produced in the highest dietary fiber at 4.28. The lowest ash content was in treatment A₁B₁, while the highest was observed in treatment A₃B₂at 1.07. Treatment A₃B₂recorded the highest calcium at 125%. The maximum phosphorus content was noted in treatment A₃B₂, whereas the minimum was in A₂B₀. Treatment A₃B₂exhibited the highest iron content. The richest vitamin C content emerged in treatment A₂B₂at 15.79. The lowest moisture content was observed in treatment A₁B₂, which was not significantly different from A₂B₂(Macape Darrana; fried). Meanwhile, the highest moisture content was observed in treatment A₂B₀.
Kajian Teologis Penggembalaan Reformatoris dalam Semangat Si Tou Timou Tumou Tou Kansil, Yuansari; Lantemona, Herdianto; Runtuwene, Hendry C. M.
Educatio Christi Vol 6 No 2 (2025): Juli 2025
Publisher : UPT Penelitian Fakultas Teologi Universitas Kristen Indonesia Tomohon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70796/educatio-christi.v6i2.173

Abstract

The purpose of this article is to examine and explain the Reformatory Shepherding Theology and its relationship to the spirit of Si Tou Timou Tumou Tou in the aspect of church life. The statement of the problem is the lack of spirit of solidarity and the lack of strong theological aspects that are included in ecclesiastical shepherding. By using a qualitative approach and literature method, the results of the research concern the significance of Reformatory Shepherding Theology based on the spirit of reformation and the return to the Bible as a benchmark for theology and the doctrine of the Sovereignty of God is emphasized, then shepherding is strengthened and in the spirit of Si Tou Timou Tumou Tou the sense of solidarity to love others is strengthened and implemented in ecclesiastical shepherding. It is hoped that the concept and praxis of reformatory shepherding and Si Tou Timou Tou can be the driving force for the church to carry out comprehensive shepherding for the faith growth of the people.
A Comparative Analysis of Phenolic Compound Quality in Virgin Coconut Oil Lantemona, Herdianto
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.209

Abstract

Virgin coconut oil (VCO) is derived from fresh coconut fruit and offers numerous health benefits, such as preventing heart diseases, improving digestion, reducing fat accumulation, and more. VCO contains medium-chain fatty acids that are easily digested and metabolized by the body, preventing fat buildup. Additionally, it is rich in antioxidants like tocopherols and beta-carotene, which help prevent premature aging and maintain vitality. The phenolic content in VCO can be influenced by the processing method and the age of the coconuts used. Therefore, this research examined the impact of processing methods on the quality of phenolic content as a product of the pharmaceutical industry. The largest group of phenolic compounds includes tocopherols, sterols, and flavonoids. Phenolic compounds in coconuts are primarily located in the coconut fruit’s epidermis. VCO produced from coconuts with the epidermis or coconut fruit’s outermost layer contains a higher concentration of phenolic compounds compared to VCO produced from coconuts without the epidermis. The research involved defining and refining the problem, formulating hypotheses or tentative answers, drawing conclusions, and conducting meticulous testing of all conclusions to determine their alignment with the hypotheses. In this study, the researchers compared the quality and phenolic compound content of virgin coconut oil (VCO) by sampling from several small and medium enterprises in various regions, specifically in the Island of Sulawesi. The findings revealed that each graph represents the percentage of five samples, depicting various contents, such as water content, free fatty acids, peroxide value, phenolic compounds, and antioxidant activity
Co-Authors Boka, Ronald Yusak Jongker Baali Kansil, Yuansari Poen Tenggengan Runtuwene, Hendry C. M.