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All Journal Jurnal Agroekoteknologi Terapan Journal of Agriculture (JoA)
Yoakhim Y.E. Oessoe
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Environmental Science

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Effect Of The Addition Of Andaliman Powder (Zanthoxylum acanthopodium) On The Chemical And Organoleptic Characteristics Of Moringa Tempe Nuggets Yosi Rosalinda Siregar; Yoakhim Y.E. Oessoe; Tineke Marlyn Langi
Jurnal Agroekoteknologi Terapan Vol. 4 No. 1 (2023): EDISI JANUARI-JUNI 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i1.46706

Abstract

The purpose of this study is to analyze the sensory and chemical characteristics of Moringa tempeh nuggets with the addition of andaliman powder. Nuggets are ready-to-eat food products that are easy to find and always available, this study used the Complete Randomized Design (RAL) research method with the treatment of adding andaliman powder for each treatment of 3 repeats, namely, A1 treatment (2g), A2 treatment (4g), A3 treatment (6g), A4 treatment (8g), A5 treatment (10g). The parameters tested were sensory characteristics (color, taste, aroma, and texture), and Chemical characteristics (moisture content, proteins, and fats). Based on the results of chemical and sensory analysis, the panelists' level of favorability for Moringa tempeh nuggets with the addition of andaliman powder, namely color 3.8–4.63 (neutral-somewhat like), taste 4.4-5.03 (neutral-somewhat like), aroma 4.6-5.23 (somewhat like), texture 3.93–4.9 (neutral-somewhat like), with water content (30.33%), protein content (21.89%), fat (3.75%). Keywords: Moringa Tempe Nuggets, Andaliman Powder Abstrak Tujuan dari penelitian ini adalah untuk menganalisis karakteristik sensoris dan kimia nugget tempe kelor dengan penambahan bubuk andaliman. Nugget merupakan produk makanan siap saji yang mudah ditemui dan selalu tersedia. Penelitian ini menggunakan metode penelitian Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan bubuk andaliman masing-masing perlakuan 3 kali pengulangan yaitu, perlakuan A1 (2g), perlakuan A2 (4g), perlakuan A3 (6g), perlakuan A4 (8g), perlakuan A5 (10g). Parameter yang diuji adalah karakteristik sensoris (warna, rasa, aroma, dan tekstur), dan Karakteristik kimia (kadar air, protein, dan lemak). Berdasarkan hasil analisis kimia dan sensoris tingkat kesukaan panelis terhadap nugget tempe kelor dengan penambahan bubuk andaliman, yaitu warna 3,8–4,63 (netral-agak suka), rasa 4,4-5,03 (netral-agak suka), aroma 4,6-5,23 (agak suka), tekstur 3,93– 4,9 (netral-agak suka), dengan kadar air (30,33%), kadar protein (21,89 %), lemak (3,75%). Kata kunci: Nugget Tempe Kelor, Bubuk Andaliman.
Effect Of Maturity Level Of Kepok Banana (Musa paradisiaca formatypica) On Chemical And Organoleptic Properties Of Frozen Fried Banana Maria Anastasia Ferida Bura; Maya M. Ludong; Yoakhim Y.E. Oessoe
Jurnal Agroekoteknologi Terapan Vol. 4 No. 1 (2023): EDISI JANUARI-JUNI 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i1.44237

Abstract

This study aims to determine the maturity level of good kepok bananas in the manufacture of frozen fried bananas. Based on chemical characteristics (moisture content, fat content, total sugar), and organoleptic. This study used a factorial complete randomized design (RAL) which consisted of 4 treatments: P1 treatment, namely kepok bananas with a maturity level of 3 (yellowish green), P2 treatment, namely kepok bananas with a maturity level of 4 (more yellow than green), P3 treatment, namely kepok bananas with a maturity level of 5 (yellow with green tips), P4 treatment, namely kepok bananas with a maturity level of 6 (full yellow). The parameters analyzed were water content, fat content, total sugar and organoleptic which included taste and texture. The organoleptic test results of frozen fried bananas in the second frying pan which were the most preferred by the panelists in terms of taste and texture were the P4 treatment, namely full yellow ripeness level 6 bananas had good organoleptic, with chemical characteristics (44.50% moisture, 36.64% fat , and total sugar 40.81%). Keywords : Banana Kepok, Frozen Fried Banana, Banana Maturity Level. Abstrak Penelitian ini bertujuan untuk mengetahui tingkat kematangan pisang kepok yang baik dalam pembuatan pisang goreng beku. Berdasarkan sifat kimia (kadar air, kadar lemak, gula total), dan organoleptik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 4 perlakuan yaitu perlakuan P1 yaitu pisang kepok dengan tingkat kematangan 3 (hijau kekuningan), perlakuan P2 yaitu pisang kepok dengan tingkat kematangan 4 (lebih kuning dari hijau), perlakuan P3 yaitu pisang kepok dengan tingkat kematangan 5 (kuning berujung hijau), perlakuan P4 yaitu pisang kepok dengan tingkat kematangan 6 (kuning penuh). Parameter yang dianalisis adalah kadar air, kadar lemak, gula total dan organoleptik yang meliputi rasa dan tekstur. Hasil uji organoleptik pisang goreng beku pada penggorengan kedua yang paling disukai panelis dari segi rasa dan tekstur adalah perlakuan P4 yaitu pisang tingkat kematangan full yellow 6 memiliki organoleptik yang baik, dengan karakteristik kimiawi (kelembaban 44,50%). ), lemak 36,64%, dan gula total 40,81%). Kata kunci : Pisang kepok, Pisang Goreng Beku, Tingkat Kematangan Pisang
THE EFFECT OF ARABICA AND ROBUSTA COFFEE BLENDS ON CAFFEINE CONTENT, ACIDITY AND ORGANOLEPTIC PROPERTIES OF INSTANT COFFEE Tineke M Langi; Frangky Jessy Paat; Samuel D. A. Kusuma; Yoakhim Y.E. Oessoe; Suzanne L. Liwu; Christine F Mamuaja; Luther A. Latumakulita; Dedie Tooy; David P Rumambi; Herry F Pinatik; Rinny Mamarimbing
Journal of Agriculture Vol. 2 No. 02 (2023): Research Articles, July 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i02.2806

Abstract

One of the types of coffee in Indonesia that can be processed into instant coffee is Gayo coffee. This research was conducted to find out the quality of instant coffee brewed in a mixture of arabica and robusta Gayo coffee. The method used in this research is a complete randomized design method (RAL) consisting of five treatments of a mixture of arabica coffee and robusta Gayo by making observations on acidity levels (pH), caffeine levels, and organoleptic of instant coffee brewing. The results showed that the mixed instant coffee types of Arabica and Robusta Gayo from each formulation produced different levels of acidity with a pH value of 5.55 – 6.43 and a different caffeine concentration with a value of 2.79% - 3.27% and qualified the quality requirements of the 2014 Indonesian National Standard (SNI) with a caffeine concentration value above a minimum of 2.5%. The brewing taste favored by the panelists was Gayo instant coffee, a mixture of 50% Arabica: 50% Robusta with a mild sour and bitter taste, a pH value of 5.94, and a caffeine content of 3.19%. The color and aroma of the coffee brewing favored by the panelists was Gayo instant coffee, a mixture of 70% arabica: 30% robusta with the quality of the brewing color of dark chocolate, the aroma of a little spice, the pH value of 5.55 , and the caffeine content of 2.79%.
Co-Authors Christine F Mamuaja David P Rumambi Dedie Tooy Frangky J. Paat Herry F Pinatik Luther A. Latumakulita Maria Anastasia Ferida Bura Maya M. Ludong Rinny Mamarimbing Samuel D. A. Kusuma Suzanne L. Liwu Tineke Langi Tineke M. Langi Yosi Rosalinda Siregar