Article Per Year (5 Year)
p-Index From 2020 - 2025
1.203
P-Index
This Author published in this journals
All Journal CHEMISTRY PROGRESS Jurnal Ilmu dan Teknologi Pangan Journal of Asean Studies on Maritime Issues Jurnal Teknologi Pertanian (Agricultural Technology Journal) Journal of Agriculture (JoA)
Assa, Jan Rudolf
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Earth & Planetary Sciences

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
KEMAMPUAN EKSTRAK ETIL ASETAT JAHE MERAH (Zingiber officinale var rubrum) MENGHAMBAT OKSIDASI MINYAK KACANG TANAH (Arachis hypogaea L) Assa, Jan R.; Saragih, Junedi; Langi, Tineke M.
Journal of Asean Studies on Maritime Issues Vol 1, No 1 (2015)
Publisher : Journal of Asean Studies on Maritime Issues

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Jahe merah yang banyak digunakan sebagai rempah-rempah pada makanan, mengandung senyawa-senyawa yang bersifat antioksidan. Pada penelitian ini melakukan ekstraksi antiosidan jahe merah menggunakan pelarut etil asetat dengan cara maserasi digesti. Ekstrak dengan konsentrasi masing-masing 0; 0,05; 0,1 dan 0,15% ditambahkan ke minyak kacang tanah dan diinkubasi menggunakan inkubator pada suhu 60℃ selama 72 jam. Analisis oksidasi dilakukan selama 72 jam, setiap 24 jam dan dimulai dari 0 jam. Hasil penelitian menunjukan penggunaan ekstrak etil asetat jahe merah untuk setiap konsentrasi memberi pengaruh yang signifikan dalam menghambat oksidasi minyak kacang mulai inkubasi 24 jam. Ekstrak Jahe dengan konsentrasi 0,15% memberi pengaruh yang paling nyata sampai inkubasi 72 jam.
The Fermentation Effects of Lactobacillus casei to Sweet Corn Physical Characteristic Ntau, Liean; Sumual, Maria F.; Assa, Jan R.
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 2 (2017)
Publisher : Pascasarjana Unsrat

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research is to reveal the physical properties of fermented corn meal using Lactobacillus casei bacteria. Completely Randomized Design (CRD) was used in this research. Lactobacillus casei was use for the fermentation of sweet corn grits and the treatments were duration (hour) of fermentation i.e. without fermentation (control), 24, 48 dan 72 hours. The observed variables were physical properties of sweet corn flour. The results showed that sweet corn flour produced after fermentation has an average of gelatinization temperature ranged between 59 0C – 64,67 0C and have a level of brightness L * 81.33 – 82.60,  the colors a * -0.27 – 3.03 and b * 27.60 – 30.50. The water absorption capacity ranged betwen 40.53% – 65.33%, oil absorption 31% – 47% and the average yield of sweet corn flour after fermentation ranged between 12.63% – 29.24%. The Swelling power of corn flour was maximum at 95 0C and it ranged between 8.23 g/g – 6.57 g/g. Fermentation of sweet corn grits by Lactobacillus casei for 72 hours significanthy affected yield and swelling power of sweet corn flour.Keywords: Lactobacillus casei fermentation, physical properties of flour, sweet corn
PENGARUH PERBANDINGAN TEPUNG SAGU (Metroxylon sp.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK FOOD BAR Soeparyo, Masyta K.; Rawung2, Dekie; Assa, Jan R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): 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.9.2.2018.23248

Abstract

The aim of this study was to obtain the physicochemical characteristics(moisture, ash, fat, protein, carbohydrate contents, and texture) and proper organoleptics on food bars of sago flour and red bean flour. The study was conducted in a completely randomized design with a five treatments, including A (10% sago flour and 90% red bean flour), B (20% sago flour and 80% red bean flour), C (30% sago flour and 70% red bean flour), D (40% sago flour and 60% red bean flour), E (50% sago flour and 50% red bean flour). The parameters analyzed were water, ash, fat, protein, carbohydrate content, texture, and organoleptic characteristics. All the proportions of the mixture of sago flour and red bean flour studiedproduced a food bar acceptable to the panelists even with a degree of preference that was not too high (neutral). The chemical composition of the food bar (20% sago flour and 80% red bean flour) produces a moisture content of 7.23%, ash content 1.93%, fat content 16.50%, protein content 13.98%, carbohydrate content 60.36%, and has a physical texture characteristic 23.78 mm/gr/second.Keywords : Foodbars, Sago Flour, Red Bean Flour
TINGKAT PENERIMAAN KONSUMEN TERHADAP TEH DAUN BINAHONG (Anredera cordifolia (Ten.) Steenis) PADA VARIASI SUHU DAN WAKTU PENYEDUHAN Langi, Tineke; Haras, Moh Syafat; Assa, Jan R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): 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.9.2.2018.23250

Abstract

Antioxidants are compounds that can counteract the negativeeffects of free radicals in the body. Binahong leaves (Anredera cordifolia(Ten.) Steenis) contain steroids, alkaloids, flavonoids, saponins,polyphenols and tannins which can potentially have antioxidant capacity.Binahong leaf tea is an herbal tea produced from fresh binahong leaveswhich has antioxidant content. The purpose of this study was to determinethe antioxidant activity at the varied immertion temperature. This studyused a descriptive method at variations in immertion temperatures of60⁰C, 80⁰C and 100⁰C for 5 minutes. Antioxidant activity test was carriedout on DPPH, total flavonoids and total Phenol. The highest DPPHscavenging activity obtained at 100⁰C was 62.15% with total flavonoidsand total phenolic were 120 mg / 100g and 327.75 mg / 100g, respectively.Keywords: Binahong Leaf Tea, Antioxidant Activity
PEMANFAATAN ASAP CAIR ARANG TEMPURUNG SEBAGAI BAHAN PENGAWET PADA BAKSO IKAN TUNA Korah, Alfi R. M.; Assa, Jan Rudolf; Koapaha, Teltje
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (2019): 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.10.2.2019.29123

Abstract

ABSTRACTThe research objective was to determine the effect of coconut shell charcoal liquid smoke on the shelf-life of fish meatballs. The design used was Factorial Completely Randomized Design, which consisted of 2 factors: A treatment of liquid smoke concentration 0%, 5%, 10%, and factor B treatment of immersion 30 and 45 minutes long, with three repetitions. The results showed that with the concentration of liquid smoke 0% tuna meatballs can last only one day at room temperature with the results of already whitish slimy appearance, fishy flavour, and the texture is still chewy. Fish meatballs with 10% liquid smoke concentration combine with 45 minutes soaking time can last up to 5 days at room temperature with the results of already slimy, brownish, flavorful appearance typical of fish with a chewy texture.Keywords: Liquid smoke, tuna fish meatballs, shelf-life
PERBEDAAN AKTIVITAS ANTIOKSIDAN MINUMAN SEGAR DAN MINUMAN INSTAN DARI JAHE (Zingiber officinale var rubrum), PALA (Myristica fragrans Houtt) DAN SERAI (Cymbopogon nardus L) Dusun, Citra C.; Assa, Jan Rudolf; Taroreh, Mercy I. R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.2.2020.32648

Abstract

AbstractThis study aims to obtain fresh and instant drink formulas from ginger, nutmeg and lemongrass that are accepted by the panelists and have the best antioxidant activity. This study used the RAL method with 6 treatments 3 replications, and fresh drink formulations of FA1: ginger 300mL, nutmeg 100mL, lemongrass 100mL, FA2: ginger 300mL, nutmeg 50mL, lemongrass 150mL, FA3: ginger 300mL, nutmeg 25mL, lemongrass 175 mL and instant drinks FA4: ginger 300mL, nutmeg 100mL, lemongrass 100mL, FA5: ginger 300mL, 50mL of nutmeg, 150mL of lemongrass, FA6: ginger 300mL, nutmeg 25mL, lemongrass 175 mL, then analyzed for total phenol content, antioxidant activity as an antidote to free radicals, then using analysis of variance (ANOVA). The results showed that the highest total phenol content was in the FA3 treatment of 10.81 mgGAE / g, and the lowest was in the FA4 treatment of 0.22 mgGAE / g. The results of the analysis of antioxidant activity as an antidote to DPPH free radicals at a concentration of 100ppm showed that the highest percentage of inhibition was obtained in the FA3 treatment of 52.18% and the lowest was in the FA4 treatment, namely 42.59%. Whereas for the IC50 value, the highest value was found in the FA3 treatment with a concentration of 56.8 ppm, and the lowest was in the FA4 treatment with a concentration of 116.05 ppm. The best treatment based on the sensory test of instant drinks, the most preferred by the panelists was in the FA5 treatment with a value of 4.35, and the lowest was in the FA6 treatment with a value of 4. The results of this study can be concluded that the fresh drinks that have the best total phenols are found in the FA3 treatment, where as for instant drinks that have the best total phenols in the FA5 treatment, and for fresh drinks and instant drinks that have the best antioxidant activity are in the FA3 treatment, for pelyan persistic preferences testing FA5.Keywords: Ginger, Nutmeg, Lemongrass, Total Phenol, Antioxidant.
PENAMBAHAN SARI JERUK KALAMANSI (Citrus microcarpa, B.) DALAM PEMBUATAN SELAI PEPAYA Sianipar, Yessica Hartita; Sumual, Maria Fransisca; Assa, Jan Rudolf
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 12, No 1 (2021): 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.v12i1.38854

Abstract

ABSTRACTThe research was purposed to determine the addition of kalamansi orange juice and analyze the sensory and chemical characteristics of papaya jam. The research used a completely randomized trial design method with the treatment of adding kalamansi orange juice with concentrations of 0%, 5%, 10%, 15% and 20%. The sensory test of papaya jam with the observed parameters was organoleptic test of preference level with hedonic scale and scoring test for jam rub power. Followed by an analysis of the chemical properties of papaya jam, the level of acidity (pH), total acid, vitamin C and total sugar in papaya jam which got a high level of preference.The preferred level of papaya jam with the addition of kalamansi orange juice 0% to 20% had an average value in terms of color 3.72-4.08, in terms of taste 3.08-4.00, in terms of aroma 2.92-3, 48 and in terms of texture 2.92-3.80. To the power of papaya jam with the addition of orange juice from 0% to 20% had an average value of 2.96-4.32. In conclusion, the addition of 10% kalamsi orange juice had a preferred level of preference with a pH composition of 4.05, a total acid of 0.84%, vitamin C 27.43 mg / 100 g and a total sugar of 52.56%. Keywords: Jam, Papaya, Kalamansi. ABSTRAKPenelitian ini bertujuan untuk menentukan penambahan sari jeruk kalamansi dan menganalisis karakteristik sensoris dan kimia pada selai pepaya. Penelitian ini menggunakan metode percobaan rancangan acak lengkap dengan perlakuan penambahan sari jeruk kalamansi dengan konsentrasi 0%, 5%, 10%, 15% dan 20%. Pengujian sensoris selai pepaya dengan parameter yang diamati adalah uji organoleptik tingkat kesukaan dengan skala hedonik dan uji scoring untuk daya oles selai. Dilanjutkan dengan analisis sifat kimia selai pepaya yaitu, tingkat keasaman (pH), total asam, vitamin C dan total gula pada selai pepaya yang mendapatkan tingkat kesukaan tinggi. Tingkat kesukaan selai pepaya dengan penambahan sari jeruk kalamansi 0% sampai 20% memiliki nilai rata-rata dari segi warna 3,72-4,08, dari segi rasa 3,08-4,00, dari segi aroma 2,92-3,48 serta dari segi tekstur 2,92-3,80. Terhadap daya oles selai pepaya dengan penambahan sari jeruk kalamansi 0% sampai 20% memiliki nilai rata-rata 2,96-4,32. Pada kesimpulannya penambahan sari jeruk kalamansi 10% memiliki tingkat kesukaan yang disukai dengan komposisi pH 4,05, total asam 0,84%, vitamin C 27,43 mg/100 g dan total gula 52,56%. Kata kunci: Selai, Pepaya, Jeruk Kalamansi.
PERBEDAAN AKTIVITAS ANTIOKSIDAN MINUMAN SEGAR DAN MINUMAN INSTAN DARI JAHE (Zingiber officinale var rubrum), PALA (Myristica fragrans Houtt) DAN SERAI (Cymbopogon nardus L) Dusun, Citra C.; Assa, Jan R.; Taroreh, Mercy I. R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (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.v11i2.37260

Abstract

AbstractThis study aims to obtain fresh and instant drink formulas from ginger, nutmeg and lemongrass that are accepted by the panelists and have the best antioxidant activity. This study used the RAL method with 6 treatments 3 replications, and fresh drink formulations of FA1: ginger 300mL, nutmeg 100mL, lemongrass 100mL, FA2: ginger 300mL, nutmeg 50mL, lemongrass 150mL, FA3: ginger 300mL, nutmeg 25mL, lemongrass 175 mL and instant drinks FA4: ginger 300mL, nutmeg 100mL, lemongrass 100mL, FA5: ginger 300mL, 50mL of nutmeg, 150mL of lemongrass, FA6: ginger 300mL, nutmeg 25mL, lemongrass 175 mL, then analyzed for total phenol content, antioxidant activity as an antidote to free radicals, then using analysis of variance (ANOVA). The results showed that the highest total phenol content was in the FA3 treatment of 10.81 mgGAE / g, and the lowest was in the FA4 treatment of 0.22 mgGAE / g. The results of the analysis of antioxidant activity as an antidote to DPPH free radicals at a concentration of 100ppm showed that the highest percentage of inhibition was obtained in the FA3 treatment of 52.18% and the lowest was in the FA4 treatment, namely 42.59%. Whereas for the IC50 value, the highest value was found in the FA3 treatment with a concentration of 56.8 ppm, and the lowest was in the FA4 treatment with a concentration of 116.05 ppm. The best treatment based on the sensory test of instant drinks, the most preferred by the panelists was in the FA5 treatment with a value of 4.35, and the lowest was in the FA6 treatment with a value of 4. The results of this study can be concluded that the fresh drinks that have the best total phenols are found in the FA3 treatment, where as for instant drinks that have the best total phenols in the FA5 treatment, and for fresh drinks and instant drinks that have the best antioxidant activity are in the FA3 treatment, for pelyan persistic preferences testing FA5.Keywords: Ginger, Nutmeg, Lemongrass, Total Phenol, Antioxidant.
PENGARUH KONSENTRASI GELATIN DAN SUKROSA TERHADAP KUALITAS FISIK, KIMIA DAN SENSORIS PERMEN JELLY TOMAT (Lycopersicum esculentum Mill) Grace, Pangalila A.; Nurali, Erny J. N.; Assa, Jan R.
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.v12i2.52681

Abstract

The candy circulating in the community consists of two types, namely hard candy and soft candy. Jelly candy includes soft candy that is liked by many people from children to young people because of its different texture compared to other candies. The raw material used in this study is tomatoes because tomatoes are abundant in Indonesia but tomatoes do not have long shelf life. This study aims to determine the effect of gelatin and sucrose concentrations on the physical, chemical and sensory quality of tomato jelly candy (lycopersicum esculentum). This study used a factorial completely randomized design consisting of 2 factors, namely the concentration of gelatin and sucrose. The results showed that the concentration of gelatin 25% and sucrose 50% affected the sensory properties of making jelly tomato candy which included aroma with yield 2.89%, color 3.35%, taste 3.72%, texture 3.45%, while for sucrose content of 25.53% with a elasticity of 8.5 mm/g/s
Analisis Kandungan Amilosa dan Antioksidan dari Tepung Pisang Goroho (Musa acuminafe, sp) Sakti, Dwi; Suryanto, Edi; Assa, Jan Rudolf
CHEMISTRY PROGRESS Vol. 17 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.17.2.2024.60296

Abstract

Abstract Goroho banana (Musa acuminafe, sp) is a local banana variety native to North Sulawesi. Flour made from goroho bananas has a high nutritional content, consisting of 75.18% carbohydrates, 5.16% protein, and 0.97% fat. Its starch content reaches 70.78%, with 39.59% amylose and 31.19% amylopectin. This study aims to examine the amylose content and antioxidant activity in goroho banana flour. The research stages include material preparation, amylose content analysis, phytochemical component extraction, and testing of total phenolic content, tannin content, and antioxidant activity using DPPH, ABTS, and FRAP methods. Data analysis was performed using SPSS software. The results showed that the highest amylose content was found in sample P3, amounting to 15.19±0.28 µg/mL. The highest total phenolic content was found in sample P2, with a value of 25.41±2.31 µg/mL, while the highest total tannin content was observed in sample P4, amounting to 54.78±0.33 µg/mL. The highest antioxidant activity, based on DPPH, ABTS, and FRAP methods, was found in sample P2, with respective values of 81.15±0.14%, 99.04±0.27%, and 146.39±2.01 mmol/100 g. These findings indicate that goroho banana flour contains significant bioactive compounds and has potential as a natural source of antioxidants. Abstrak Pisang goroho (Musa acuminata, sp.) merupakan salah satu varietas pisang lokal khas Sulawesi Utara. Tepung dari pisang goroho memiliki kandungan gizi yang cukup tinggi, terdiri dari karbohidrat sebesar 75,18%, protein 5,16%, dan lemak 0,97%. Kandungan patinya mencapai 70,78%, dengan komposisi amilosa sebesar 39,59% dan amilopektin 31,19%. Penelitian ini bertujuan untuk mengkaji kandungan amilosa dan aktivitas antioksidan dalam tepung pisang goroho. Tahapan penelitian meliputi persiapan bahan, analisis kandungan amilosa, ekstraksi komponen fitokimia, serta pengujian kandungan total fenolik, tanin, dan aktivitas antioksidan menggunakan metode DPPH, ABTS, dan FRAP. Analisis data dilakukan menggunakan software SPSS. Hasil penelitian menunjukkan bahwa kandungan amilosa tertinggi terdapat pada sampel P3 sebesar 15,19±0,28 µg/mL. Kandungan total fenolik tertinggi ditemukan pada sampel P2 dengan nilai 25,41±2,31 µg/mL, sedangkan kandungan total tanin tertinggi terdapat pada sampel P4 sebesar 54,78±0,33 µg/mL. Aktivitas antioksidan tertinggi berdasarkan metode DPPH, ABTS, dan FRAP secara berurutan ditemukan pada sampel P2, dengan nilai masing-masing sebesar 81,15±0,14%, 99,04±0,27%, dan 146,39±2,01 mmol/100 g. Hasil ini menunjukkan bahwa tepung pisang goroho memiliki kandungan senyawa bioaktif yang signifikan dan potensi sebagai sumber antioksidan alami.
Co-Authors Dedie Tooy Dekie Rawung Dusun, Citra C. Edi Suryanto Erny Nurali Grace, Pangalila A. Haras, Moh Syafat Junedi Saragih, Junedi Korah, Alfi R. M. Luther Latumakulita Mamuaja, Christine F Maria F. Sumual Mercy Taroreh Ntau, Liean Oessoe, Yoakhim Y.E. Paat, Frangky Jessy Sakti, Dwi Selvie Tumbelaka Sianipar, Yessica Hartita Soeparyo, Masyta K. Sumual, Maria Fransisca Tangkeallo, Sindy C. T. Teltje Koapaha Tineke Langi