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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknologi Pertanian (Agricultural Technology Journal) Community Development Journal: Jurnal Pengabdian Masyarakat SINTA Journal (Science, Technology, and Agricultural) Journal of Agriculture (JoA) COCOS
Tineke M. Langi
Prodi Teknologi Pangan Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Materials Science & Nanotechnology Physics Public Health Veterinary

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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%.
Substitusi Tepung Kulit Ari Kedelai (Glycine Max) dalam Pembuatan Cookies Kaya Serat dan Protein dengan Flavor Kulit Jeruk Manis (Citrus sinensis L.) Veronica Kenang; Teltje Koapaha; Tineke M. Langi
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.v13i1.43207

Abstract

ABSTRACTThe purposes of this study were to analyze the effect of substitution of soybean hull on the content of dietary fiber and protein in cookies with a sweet orange peel flavor and to increase the panelists' preference. The research method used a completely randomized design (CRD) consisting of 5 treatments and 3 replications. Parameters examined were dietary fiber content, protein content, sensory characteristics (color, aroma, texture, taste). The results showed that the substitution of soybean husk flour in cookies with sweet orange peel flavor had a dietary fiber content of 3.915% -37.9% and a protein content of 9.464%-11.01%. And based on the response of the panelists to the overall parameters examined, it showed that the substitution of 25% soybean husk flour w/w (150 g) was the best treatment compared to other treatments, namely color 4.84 (slightly like), aroma 4.75 (slightly like), texture 4.56 (slightly like while the taste is 4.53 (neutral).Keywords: cookies; soybean husk flour; dietary fiber; protein; organoleptic test. ABSTRAKTujuan penelitian ini adalah untuk menganalisis pengaruh substitusi tepung kulit ari kedelai terhadap kandungan serat pangan serta protein cookies berflavor kulit jeruk manis dan mengevaluasi tingkat kesukaan panelis. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 Perlakuan dan 3 ulangan. Parameter yang diperiksa yaitu kadar serat pangan, kadar protein, karakteristik sensoris (warna, aroma, tekstur, rasa) . Hasil penelitian menunjukkan bahwa substitusi tepung kulit ari kedelai pada cookies berflavor kulit jeruk manis memiliki kadar serat pangan 3,915%-37,9% dan memiliki kadar protein 9,464%-11,01%. Dan berdasarkan respon panelis terhadap keseluruhan parameter yang di periksa menunjukkan bahwa substitusi 25% tepung kulit ari kedelai b/b (150 g) merupakan perlakuan terbaik dibandingkan perlakuan lainnya yakni dengan warna 4.84 (agak suka), aroma 4.75 (agak suka), tekstur 4.56 (agak suka) sedangkan rasa 4.53 (netral).Kata kunci : cookies; tepung kulit ari kedelai; serat pangan; protei; organoleptik
THE EFFECT OF ARABICA AND ROBUSTA COFFEE BLENDS ON CAFFEINE CONTENT, ACIDITY AND ORGANOLEPTIC PROPERTIES OF INSTANT COFFEE Langi, Tineke M; Paat, Frangky Jessy; Kusuma, Samuel D. A.; Oessoe, Yoakhim Y.E.; Liwu, Suzanne L.; Mamuaja, Christine F; Latumakulita, Luther A.; Tooy, Dedie; Rumambi, David P; Pinatik, Herry F; Mamarimbing, Rinny
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%.
INOVASI PENGOLAHAN SANTAN KELAPA: ES KRIM BERGIZI PADA IBU-IBU PKK KELURAHAN BENGKOL Langi, Tineke Marlyn; Koapaha, Teltje; Rawung, Dekie; Dajo, Jevinda; Timburas, Brayen; Marie, Shanya
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 6 (2024): Vol. 5 No. 6 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i6.37486

Abstract

Kelurahan Bengkol, Kecamatan Mapanget, yang terletak di pinggiran Kota Manado, memiliki potensi besar dalam hasil pertanian, khususnya perkebunan kelapa. Meskipun kelapa tumbuh subur di wilayah ini, pemanfaatannya masih terbatas pada produk dasar seperti santan. Santan kelapa berpotensi menjadi pengganti susu dalam pembuatan es krim, sebagaimana disebutkan dalam literatur bahwa lemak nabati dari kelapa dapat menjadi alternatif bahan baku. Beberapa isu utama yang menjadi fokus adalah peningkatan kapasitas sumber daya manusia guna mengoptimalkan potensi lokal, termasuk sarana, prasarana, kelembagaan, dan manajemen tanaman kelapa, untuk mendukung pertumbuhan ekonomi daerah yang berkelanjutan. Pengamatan di lapangan, pemanfaatan daging buah kelapa tua biasanya hanya diolah menjadi santan sebagai pelengkap makanan sebagai keperluan sayur rumah tangga. Tujuan dari pelatihan ini adalah untuk membekali ibu-ibu PKK di Kelurahan Bengkol, Kecamatan Mapanget, dengan keterampilan dan pengetahuan dalam mengolah produk pangan berbahan dasar kelapa sebagai peluang usaha dan produk unggulan daerah. Pelatihan dilakukan melalui tiga tahapan: pertama, survei lapangan dan penyusunan rancangan kegiatan; kedua, sosialisasi rancangan kepada Pemerintah Kelurahan Bengkol; dan ketiga, pelaksanaan kegiatan sesuai rancangan. Hasil pelatihan menunjukkan antusiasme peserta yang tertarik mempelajari pembuatan es krim santan kelapa bergizi sehingga menjadi peluang usaha baru. Workshop pelatihan pengolahan santan menjadi es krim kaya gizi ini penting sebagai langkah pemberdayaan ibu-ibu PKK Kelurahan Bengkol dalam menciptakan produk inovatif berbasis kelapa yang bernilai tambah, mendukung kemandirian ekonomi, serta mendorong pengembangan potensi lokal sebagai produk unggulan daerah.
THE USAGE HEALTH DRINK MADE FROM COCONUT WATER : COMMUNITY SERVICE GROUP KELURAHAN BENGKOL Koapah, Teltje; Rumambi, David; Lalujan, Lana; Langi, Tineke Marlyn; Pinatik, Herry Frits
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2025): Volume 6 No. 1 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i1.42210

Abstract

Kegiatan Program Kemitraan Masyarakat (PKM) ini bertujuan untuk mengenalkan bagaimana pemanfaatan sumber daya lokal yang ada di Sulawesi Utara yaitu kelapa sebagai bahan baku pengolahan minuman jeli yang baik untuk kesehatan, meningkatkan perekonomian keluarga petani di masa pemulihan, baik kesehatan maupun kesehatan. ekonomi, setelah pandemi Covid. Lokasi kegiatan akan dilaksanakan di Desa Bengkol Kecamatan Mapanget Kota Manado dengan sasaran kelompok PKK dengan metode sosialisasi berupa edukasi mengenai buah kelapa dan produk olahannya secara umum serta pembuatan minuman jeli air kelapa yang dimulai dari penyiapan bahan baku, proses pengolahan hingga pengemasan/pembotolan, baik secara teori maupun teori. dilanjutkan dengan praktek.. Outputnya berupa produk minuman jeli kelapa, publikasi di surat kabar lokal dan jurnal. Sebelum dilakukan sosialisasi kepada kelompok PKK, dilakukan penyebaran angket dan setelah dilakukan penyuluhan dan praktik, sehingga terlihat adanya perubahan penambahan pengetahuan dan keterampilan setelah mengikuti sosialisasi dan pelatihan. Diversifikasi pangan olahan kelapa, khususnya air kelapa di sentra pengolahan kopra, yang melimpah dan belum dimanfaatkan saat ini masih dipertimbangkan. Limbah air kelapa ini mempunyai potensi baik dari segi kesehatan (gizi) dan perekonomian untuk memberikan nilai tambah, serta membuka peluang usaha bagi petani dan pengusaha kelapa di masa depan untuk kesejahteraan masyarakat.
Pengaruh Pencampuran Kulit Semangka (Citrullus lanatus) dan Mangga Kweni (Mangifera odorata Griff.) terhadap Kualitas Selai Lembaran Lalujan, Lana Elisabeth; Putri, Alya Cahyani; Langi, Tineke Marlyn; Koapaha, Teltje
Jurnal Penelitian Pendidikan IPA Vol 11 No 11 (2025): November
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i11.12052

Abstract

This study aimed to evaluate the effect of mixing watermelon rind (Citrullus lanatus) and kweni mango (Mangifera odorata Griff.) on the color and sensory quality of slice jam while promoting the utilization of fruit-processing by-products. The experiment employed a Completely Randomized Design (CRD) with four treatment ratios of watermelon rind to kweni mango pulp: P1 (20:80), P2 (30:70), P3 (40:60), and P4 (50:50), each replicated three times. Color parameters (L*, a*, b*) were measured using the Color Grab application, and sensory evaluation of color, aroma, taste, and texture was conducted by 25 untrained panelists using a seven-point hedonic scale. Results showed that increasing the proportion of watermelon rind significantly enhanced lightness (L*) and yellowness (b*) while decreasing redness (a*). The sensory test indicated that the P4 formulation achieved the highest overall preference score (5.12), corresponding to a bright golden-yellow color, balanced aroma, and chewy texture. The discussion highlights that the improvement in color and texture is associated with the higher natural pectin content of watermelon rind, which contributes to gel formation and product stability. Moreover, combining kweni mango and watermelon rind demonstrates a viable approach for valorizing agricultural waste into value-added food products. In conclusion, the 50:50 mixture produced the most acceptable slice jam, confirming that watermelon rind can serve as a sustainable, functional ingredient to enhance product quality and support circular-economy practices in tropical fruit processing
Karakterisasi dan Optimasi Kualitas Gula Semut Berdasarkan Variasi pH Nira Kelapa Teltje Koapaha; Tineke M. Langi; Lucia Cecilia Mandey; Mukhlis
SINTA Journal (Science, Technology, and Agricultural) Vol. 6 No. 2 (2025)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.6.2.439-446

Abstract

The quality of palm sugar is greatly influenced by the characteristics of the coconut sap raw material, especially the acidity level (pH), which plays an important role in the crystallization process. The purpose of this study is to analyze the chemical characteristics (reducing sugar content, moisture content, ash content), organoleptic characteristics and panelists' preference levels (color, aroma, taste), and to determine the optimal pH of coconut sap that produces the best palm sugar quality according to quality standards. The research method used was a Completely Randomized Design (CRD) with 4 treatments of sap acidity levels (pH), namely pH 5, pH 6, pH 7, and pH 8. Each treatment was repeated 3 times. The observed parameters included moisture content, ash content, reducing sugar content, as well as an organoleptic test of panelists' preference for the color, aroma, and taste of the resulting palm sugar. The obtained data were analyzed using Analysis of Variance (ANOVA), and if there were differences among treatments, they were further tested with a 5% LSD test. The study results showed that the resulting palm sugar had: reducing sugar content (3.21-6.17%), moisture content (2.27-3.85%), ash content (7.76-21.53%), and the preference test results for color (slightly like-very like), aroma (slightly like-very like), and taste (slightly like-like). It is concluded that the sap acidity level (pH) significantly affects the moisture and ash content of palm sugar, but does not significantly affect the reducing sugar content. The best brown sugar was obtained at pH 8 treatment, which resulted in a lighter color, smooth texture, low moisture content (2.27%), ash content (15.31%), and reducing sugar content (3.21%).
Analisis Kimia Dan Sensoris Marshmallow Air Kelapa Muda dan Gula Kelapa (Cocos Nucifera) Tineke M. Langi; Novia M.T. Dera; Lucia C. Mandey; Teltje Koapaha; Mukhlis
SINTA Journal (Science, Technology, and Agricultural) Vol. 6 No. 2 (2025)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.6.2.463–470

Abstract

This study aims to analyze the chemical and sensory characteristics of marshmallows made from young coconut water and coconut sugar, as natural sources of potassium and sodium. The parameters analyzed include potassium content, sodium content, moisture content, pH, and sensory properties. The study employed a Completely Randomized Design (CRD) with four treatments and three replications, varying the concentrations of young coconut water and coconut sugar. The results showed that potassium levels ranged from 3,208–4,345 mg/kg and sodium levels from 482–1,083 mg/kg. The resulting marshmallows had relatively high moisture content (28.15–39.38%) and low pH (5.03–5.93). Sensory evaluation indicated good acceptance by panelists, characterized by a chewy texture, distinctive coconut sugar aroma, and natural brown color.
Co-Authors Cherly I.J. Lensun Christine F Mamuaja Dajo, Jevinda David P Rumambi David Rumambi, David Dedie Tooy Dekie Rawung Erny Nurali Frangky J. Paat Gregoria S.S. Djarkasi Herry F Pinatik Indra Tangketasik Ir. Thelma D.J. Tuju, MSi. Jan Assa Jenny E.A. Kandou Jordy W. Supit Junedi Saragih Koapah, Teltje Kusuma, Samuel D. A. Lalujan, Lana Elisabeth Lana E. Lalujan Lana E. Lalujan Linda E. Ulaan Linda Ishak Liwu, Suzanne L. Lucia Cecilia Mandey Lucia Cecilia Mandey Luther A. Latumakulita Luther Latumakulita Mamuaja, Christine F Marie, Shanya Maya M. Ludong Moh. Irwanto Ahmd Mukhlis Novia M.T. Dera Nurain A. Hadju Oessoe, Yoakhim Y.E. Paat, Frangky Jessy Pinatik, Herry F Pinatik, Herry Frits Pricilya A.M. Kaligis Putri, Alya Cahyani Rinny Mamarimbing Rinny Mamarimbing Rumambi, David P Samuel D. A. Kusuma Suzanne L. Liwu Teltje Koapaha Teltje Koapaha Thelma D.J. Tuju Timburas, Brayen Veronica Kenang Vina H. Manurung Yoakhim Y.E. Oessoe