Article Per Year (5 Year)
p-Index From 2020 - 2025
0.562
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Agroekoteknologi Terapan
Jenny E. A. Kandou
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Computer Science & IT Environmental Science

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Development Of Cookies From Mixed Ingredients Of Sago Flour And Coconut Drugs Flour Praise Kesek; Dekie Rawung; Jenny E. A. Kandou
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44479

Abstract

The purpose of this study was to measure the panelists preference for pastries by mixing sogo flour and coconut dregs flour and to find out the water content, protein content, crude fiber content and organoleptic testing of thepanelists preference level. This study used a completely randomized analysis method (CRD). The result showed that the treatment of sogo flour and coconut pulp flour affected the aroma, but did not affect the color, taste and texture of the cake. And based on the response of the panelists to the parameters examined, it showed that the A1 treatment,which was 20g of sogo and 80g of coconut pulp flour, had the highest value compared to other treatments. Namely,with aroma 5.6 (like),color 5.5(slightly like) texture 5.3 (slightly like) taste 5.7 (like) Keywords: cookies, sogo flour, coconut pulp flour, organoleptic test, water content, protein, crude fiber Abstrak Tujuan penelitian ini adalah untuk mengukur tingkat kesukaan panelis terhadap cookies dengan pencampuran tepung sagu dan tepung ampas kelapa dan Mengetahui kandungan kadar air, kadar protein, kadar serat kasar dan pengujian organoleptic tingkat kesukaan dari panelis. Penelitian ini menggunakan metode rancangan acak lengkap (RAL). Hasil penelitian menunjukan bahwa perlakuan tepung sagu dan tepung ampas kelapa berpengaruh terhadap aroma, tetapi tidak berpengaruh terhadap warna, rasa dan tekstur cookies. Dan berdasarkan respon panelis terhadap parameter yang di periksa menunjukan bahwa perlakuan A1 yaitu 20g tepung sagu dan 80g tepung ampas kelapa memiliki nilai tertinggi dibandingkan dengan perlakuan yang lain. Yakni dengan aroma 5,6 (suka) warna 5,5 (agak suka) tekstur 5,3 (agak suka) rasa 5,7 (suka) Kata kunci: cookies, tepung sagu, tepung ampas kelapa, uji organoleptik, kadar air, protein, serat kasar
Karakteristik Fisik, Kimia, dan Organoleptik Selai Wortel (Daucus carota L.) Dengan Campuran Bubur Kolang-Kaling (Arenga pinnata Merr) Viranti Natalia; Jenny E. A. Kandou; Thelma D. J. Tuju
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 1 (2022): 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.v13i1.45825

Abstract

ABSTRACT This research was conducted to analyze physical, chemical, and organoleptic characteristics of carrot jam mixing with kolang-kaling puree and to test the formulation of the comparison of carrots and kolang-kaling in making jam based on the level of acceptance of the panelists in the organoleptic test. The method used in this study was a Completely Randomized Design (CRD) method which consisted of five treatments of a mixture of carrots and kolang-kaling. Each treatment was repeated 3 times. The results showed that the mixture of carrot and kolang-kaling jam in each treatment produced different physical characteristics ranging from 5.18 (slightly spreadable) – 5.77 (easy to spread). Chemical characteristics, water content ranging from (30.14% - 34.97%), pH value after cooking (3.40 – 3.46), total dissolved solids (55.67°Brix – 66.33°Brix) and total sugar (53.38% – 59.61%). The results of the organoleptic test of carrot jam with a mixture of kolang-kaling puree that was most preferred by panelists in terms of color, taste, aroma, and texture was in treatment D (80% carrot puree: 20% kolang-kaling puree) with an average color value of 4, 02 (like), taste 3.87 (like), aroma 3.32 (neutral) and texture 3.52 (like). Keywords: mixed jam; carrot; kolang-kaling. ABSTRAK Penelitian ini dilakukan untuk menganalisis karakteristik fisik dan kimia dari selai wortel dengan campuran bubur kolang-kaling dan untuk menguji formulasi perbandingan bubur wortel dan bubur kolang-kaling yang tepat dalam pembuatan selai berdasarkan tingkat kesukaan panelis pada uji organoleptik. Metode yang digunakan dalam penelitian ini adalah metode Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan campuran bubur wortel dan bubur kolang-kaling. Masing-masing perlakuan dilakukan pengulangan sebanyak 3 kali. Hasil penelitian menunjukkan selai campuran wortel dan kolang-kaling masing-masing perlakuan menghasilkan karakteristik fisik yang berbeda berkisar antara 5,18 (agak mudah dioles) – 5,77 (mudah dioles). Karakteristik kimia yaitu kadar air berkisar antara (30,14% - 34,97%), nilai pH setelah pemasakan (3,40 – 3,46), total padatan terlarut (55,67°Brix – 66,33 °Brix) dan total gula (53,38% – 59,61%). Hasil uji organoleptik selai wortel dengan campuran bubur kolang-kaling yang paling disukai panelis dari segi warna, rasa, aroma, dan tekstur adalah pada perlakuan D yaitu perbandingan bubur wortel 80% : bubur kolang-kaling 20% dengan nilai rata-rata warna 4,02 (suka), rasa 3,87 (suka), aroma 3,32 (netral) dan tekstur 3,52 (suka). Kata Kunci : selai campuran; wortel; kolang-kaling.
Co-Authors Cinka Wendra P. P. Siahaan Dekie Rawung Erny Nurali Praise Kesek Thelma D. J. Tuju Viranti Natalia