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Ir. Teltje Koapaha, MP.
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Agriculture, Biological Sciences & Forestry

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PENGARUH TINGKAT KEMATANGAN DAN KONSENTRASI CaCl2 TERHADAP KARAKTERISTIK FISIKOKIMIA DAN TINGKAT KESUKAAN FRENCH FRIES PISANG GOROHO (Musa acuminate L.) Magdalena Utusan; Ir. Teltje Koapaha, MP.; Ir. Maya M. Ludong, MSi
COCOS Vol. 8 No. 5 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i4.15696

Abstract

AbstractThe research was aimed to determining the right level of maturity goroho bananaand concentration of CaCl2 on processing banana goroho french fries based onphysicochemical characteristics (texture, moisture content, the ash content, fat rate) andconsumer acceptance of goroho banana french fries product. This study used a factorialrandomized design with 2 factors, i.e : factor A were level of maturity goroho bananawith 3 level (80,90, and 100 days) and factor B were concentration of CaCl2 with 3 level(1%, 1.5%, and 2%). The parameters analysed were texture, moisture content, the ashcontent, fat rate and consumer acceptance including flavor, colour, smell and texture.The result of this research indicate that french fries with treatment of level 80 daysmaturity goroho banana and concentration CaCl2 1% (A1B1) had good consumeracceptance with physicochemical characteristic (texture 54.33 mm/g/second, moisturecontent 13.52%, the ash content 32.89% and fat rate 1.10%).Keyword : French fries, Goroho Banana, CaCl2
PEMANFAATAN TEPUNG KIMPUL (Xanthosoma sagittifolium) DAN TEPUNG TAPIOKA PADA PEMBUATAN BISKUIT Yeffy Tidore; Dr.Ir. Christine F. Mamuaja, MS.; Ir. Teltje Koapaha, MP.
COCOS Vol. 8 No. 5 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i4.15799

Abstract

AbstractUTILIZATION OF FLOUR CONTROL (Xanthosoma sagittifolium) AND TAPIOCA FLOUR IN BISCUITS MAKINGUtilization of kimpul flour and tapioca flour in the processing of various cakes can reach 100%, depending on the product to be produced. Biscuits are one snack or a snack that is widely consumed by people, and generally contain carbohydrates, protein and fat. The purpose of this research is to know the consumer acceptance level in term of color, odor, taste and crispness and to obtain proximate composition, calorific value and also determine the best formulation for biscuit making. This research was conducted for three months (November 2016 - januari 2017) in Food science laboratory of Agriculture Faculty. Sam Ratulangi University Manado. This research used completely randomized design method (RAL). The result showed that the research was the most preferred treatment that promical that the most prefred biscuits in term of: aroma, color, flavor, and crispness, namely the treatment of 30% kimpul flour and 70% tapioca flour, with chemical composition of water of wash, ash, protein, fat, carbohydrate and calories were 2.97%, 1.56%, 6.69%, 17.21%, 71.56% and 467.89 ccal, respectively.Keywords: Biscuits, Flour, Kimpul, Tapioca
Co-Authors Dr.Ir. Christine F. Mamuaja, MS. Ir. Maya M. Ludong, MSi Magdalena Utusan Yeffy Tidore