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All Journal Jurnal Ilmu dan Teknologi Pangan Pro Food Jurnal Teknologi Pertanian (Agricultural Technology Journal) Journal of Agriculture (JoA)
Jolanda Ch. E. Lamaega, Jolanda Ch. E.
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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Production of Analog Rice from Cassava, "Goroho" Banana and Sago Mamuaja, Christine F.; Lamaega, Jolanda Ch. E.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

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Abstract

Various diversification of food has been done to substitute rice with other staple ingredients. One of them is subtitute rice with analog rice from flour material. Local food ingredients at North Sulawesi Province especially at North Minahasa Regency potentially for analog rice are cassava, "goroho" banana, and sago. In this research, analog rice is the combination of cassava, "goroho" banana, and sago. Aims of these research are to utilize many local food ingredients at North Sulawesi Province, to utilize local food ingredients to produce analog rice from cassava, "goroho" banana, and sago, and to introduce to the community of North Minahasa Regency about analog rice (cassava, "goroho" banana, and sago). In this research, organoleptic test was done for four kinds of formula of analog rice, then those formula analyse in laboratory and in action research to community in 3 stages. First stage was to create analog rice. Second stage was to analyse analog rice chemically and third stage was action research of analog rice production to community at Airmadidi Sub District and Kalawat Sub District, North Minahasa Regency, North Sulawesi Province. Keywords : food diversification, analog rice, local food ingredients
Pengaruh Pencampuran Tepung Ampas Kelapa dan Tepung Terigu terhadap Sifat Fisik, Organoleptik dan Daya Kembang Pancake Seilatuw, Elstin; Oessoe, Yoakhim Y. E.; Lamaega, Jolanda Ch. E.
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.v14i2.50299

Abstract

The purpose of this study was to analyze the swelling power, crude fiber content, and determine the best organoleptic characteristics of pancakes by mixing coconut dregs flour and wheat flour. The research method used was a completely randomized design (CRD) with 4 treatments with a ratio of coconut dregs flour and wheat flour, namely P1 (control), P2 (10%:90%), P3 (20%:80%), and P4 (30%:70%). Each treatment consisted of 3 repetitions. The research data were processed using ANOVA and continued with the LSD test at the 5% test level, if there was an effect between treatments. The results of the research on swelling power ranged from 35.42-44.2% with the highest swelling value obtained by pancakes with a mixture of 0% coconut dregs flour. Based on the organoleptic test, mixing 20% coconut dregs flour obtained the highest level of preference, with a rating of 4.48-5 (netral-rather like). Crude fiber content ranges from 2.06-3.81%. Pancakes mixed with 30% coconut flour had the highest crude fiber content.
Effect of Temperature and Extraction Time on the Yield, Water Content, and Methoxyl of Coconut Fiber Pectin Paat, Frangky J.; Lamaega, Jolanda Ch. E.; Mamuaja, Christine Fransin; Lumuindong, Frans; Rorong, Frangky
Journal of Agriculture Vol. 2 No. 03 (2023): Research Articles, November 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i03.3217

Abstract

This research aims to see the effect of temperature and extraction time on water content, yield and methoxyl content of coconut fiber pectin. This research was carried out experimentally factoril in Design Random Complete, which consists two treatment that is temperature extraction and extraction time with three repetitions. The results of this research show that treatment temperature extraction very influence yield pectin, rate water and methoxyl pectin while the extraction time affects the water content of the pectin. At a temperature of 70 O C and long extraction 60 minutes obtained the highest average yield of pectin, namely 4.31%, while the average the lowest pectin yield was obtained from treatment with an extraction temperature of 90 ° C and an extraction time of 90 minute. Average rate methoxyl highest obtained from treatment temperature 70 O C and long extraction 30 minute, whereas average percent rate methoxyl Lowest obtained from treatment with an extraction temperature of 90 O C and an extraction time of 90 minutes, namely 8.03% and 7.61% respectively. From the results obtained, it was concluded that the pectin obtained was classified as deep pectin group with high methoxyl content, namely >7%. Average percent of pectin content The lowest was 90 O C and the extraction time was 90 minutes, namely 10.19%, while the highest obtained from treatment with an extraction temperature of 70 O C and an extraction time of 30 minutes. From the results of the analysis this water content means that the water content of the coconut fiber pectin obtained is deep study this has fulfil condition for water content dry pectin that is 10-14%.
Effect of Temperature and Extraction Time on the Yield, Water Content, and Methoxyl of Coconut Fiber Pectin Paat, Frangky J.; Lamaega, Jolanda Ch. E.; Mamuaja, Christine Fransin; Lumuindong, Frans; Rorong, Frangky
Journal of Agriculture Vol. 2 No. 03 (2023): Research Articles, November 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i03.3217

Abstract

This research aims to see the effect of temperature and extraction time on water content, yield and methoxyl content of coconut fiber pectin. This research was carried out experimentally factoril in Design Random Complete, which consists two treatment that is temperature extraction and extraction time with three repetitions. The results of this research show that treatment temperature extraction very influence yield pectin, rate water and methoxyl pectin while the extraction time affects the water content of the pectin. At a temperature of 70 O C and long extraction 60 minutes obtained the highest average yield of pectin, namely 4.31%, while the average the lowest pectin yield was obtained from treatment with an extraction temperature of 90 ° C and an extraction time of 90 minute. Average rate methoxyl highest obtained from treatment temperature 70 O C and long extraction 30 minute, whereas average percent rate methoxyl Lowest obtained from treatment with an extraction temperature of 90 O C and an extraction time of 90 minutes, namely 8.03% and 7.61% respectively. From the results obtained, it was concluded that the pectin obtained was classified as deep pectin group with high methoxyl content, namely >7%. Average percent of pectin content The lowest was 90 O C and the extraction time was 90 minutes, namely 10.19%, while the highest obtained from treatment with an extraction temperature of 70 O C and an extraction time of 30 minutes. From the results of the analysis this water content means that the water content of the coconut fiber pectin obtained is deep study this has fulfil condition for water content dry pectin that is 10-14%.
Optimasi lama fermentasi biji kakao (Theobroma cacao L.) terhadap kualitas coklat batang Oessoe, Yoakhim Y. E.; Lamaega, Jolanda Ch. E.; Lagombi, Christin L.; Umboh, Riel J. J.
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

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Abstract

Fermentation is a critical stage in post-harvest processing of cocoa beans that affects the formation of precursors of the aroma and distinctive taste of chocolate. Fermentation of cocoa beans that is too fast causes the color of the cocoa to still be purple, does not have a distinctive aroma and is dominated by bitter and sour taste, while too long causes rancidity and an astringent aroma. This study aims to identify the best fermentation time to produce chocolate bars that are preferred by consumers, by analyzing the effect of variations in fermentation time on sensory characteristics (color, aroma, taste, and texture) and fat content of chocolate bars. This study used a Completely Randomized Design (CRD) with four fermentation time treatments (4,5,6, and 7 days), three replications, and post-hoc analysis of the Least Significant Difference (LSD). The results of this study indicate that the fermentation time can increase fat content with values ranging from 42.33% (A1) to 58.66% (A4). Sensory evaluation conducted by preference test showed a preference level of “rather like” to “like” in all treatments, with an average color ranging from 5.46-5.70, aroma ranging from 5.13-5.70, taste ranging from 4.50-5.73, and texture ranging from 5.40-5.56. Specifically, extended fermentation time can reduce the bitter taste, resulting in a more preferred chocolate bar. This study concluded that a fermentation time of 6 days is the optimal fermentation time to produce chocolate bars with high fat content and the most preferred color, aroma, taste, and texture characteristics.
Co-Authors Christine Mamuaja Frangky J. Paat Lagombi, Christin L. Lumuindong, Frans Mamuaja, Christine Fransin Oessoe, Yoakhim Y. E. Rorong, Frangky Seilatuw, Elstin Umboh, Riel J. J.