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Jan R. Assa
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Agriculture, Biological Sciences & Forestry

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TINGKAT PENERIMAAN KONSUMEN TERHADAP TEH DAUN BINAHONG (Anredera cordifolia (Ten.) Steenis) PADA VARIASI SUHU DAN WAKTU PENYEDUHAN Moh. Syafat Haras; Jan R. Assa; Tineke Langi
COCOS Vol. 9 No. 1 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i6.16838

Abstract

ABSTRACTBinahong leaves tea is an herbal tea that has a distinctive flavor and distinc from the other leaves. The aim of this research is to determine the level of consumer acceptance of binahong leaves tea. The research arranged using Factorial Completely Randomized Design with 2 factors, brewing temperature and brewing time. Analysis of consumer acceptance include taste, color, and aroma of binahong leaves tea. The hedonic test of binahong leaves tea with the highest score of taste, color and aroma is sample on 100 OC of brewing temperature and 7 menit of brewing time.Keywords: herbal tea, binahong leaves, hedonic test
Karakteristik Sifat Fisik dan Sensoris Mie Basah Berbahan Baku Tepung Sukun (Arthocarpus altilis fosberg) dan Tepung Ubi Jalar Ungu (Ipomea batatas I) Deanira Fransiska Pontoluli; Jan R. Assa; Christine F. Mamuaja
COCOS Vol. 9 No. 3 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i8.17831

Abstract

ABSTRACTBread fruit (Arthocarpus altilis fosberg) is a one fruit that contains a high carbohydrat that28,2g / 100 g mature flesh which is very potential to be develop as an alternative to making of varieties of noodle such as fresh noodle. Sweet potatoes in addition to containing high carbohydrates also have high anthocyanin pigment than other type of sweet potatoes. One of the processing of breadfruit and purple sweet potatoes can be used as fresh noodle. The purpose of this research is to evaluating physical characteristics and panelist preferences level. The research was designed by Randomized Block Design in five factor A (80% Bread fruits flour : 20% Sweet potatoes flour) B (70% Bread fruits flour : 30% Sweet potatoes) C (60% Bread fruits flour : 40% Sweet potatoes) D (50% Bread fruits flour : 50% Sweet potatoes) E (100% Wheat flour as a control). The analyzed parameters are level of panelist acceptance, cooking lose, water absorption, elasticity, and water content. The result of physical testing on fresh noodle to cooking lose got the averange value 3,60%, water absorption the averange valeu 6,26%, elasticity the averange value 2,42% and water content 19,29%. whereas in the averange organoleptic test the panelists give the value of neutral to dislike the fresh noodle made from breadfruit flour and sweet potato flour.Keywords: bread fruit, sweet potatoes, noodle
Tingkat Kesukaan Dan Karakteristik Kimia Kue Semprong Dari Tepung Ubi Banggai (Dioscorea sp) Dan Tepung Terigu Sheren L. Satolom; Teltje Koapaha; Jan R. Assa
COCOS Vol. 11 No. 1 (2019): EDISI JANUARI-MARET 2019
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i7.27292

Abstract

Abstract Banggai Regency is one of the regencies in Central Sulawesi Province that has a natural beauty and diverse natural resources, including local foodstuffs, one of them is proud cassava (Dioscorea sp.). Sweet potato (Dioscorea sp) or often called uwi is one of the many species of the genus Dioscoreaceae. Dioscoreaceae has potential as a food source because it contains a high amount of carbohydrates. Sweet potato processing is a form of flour that is more resistant to storage, easy to mix, and is more practical and easy to use for advanced processing such as making semprong cakes. The semprong cake is one of the traditional pastries and is loved by the people of Indonesia. The main ingredients for making this semprong cake are wheat flour, coconut milk, eggs, sugar and cinnamon as flavoring ingredients. This study aims to determine the most appropriate proportion of proud sweet potato flour and wheat flour, based on organoleptic testing of semprong cakes and knowing the chemical characteristics of semprong cakes. This study used a Completely Randomized Design (CRD) with Treatments A (100% Banggai Sweet Potato Flour), B (75% Banggai Sweet Potato Flour: 25% Wheat Flour), C (50% Proud Cassava Flour: 50% Wheat Flour), D (D) 25% Banggai Sweet Potato Flour: 75% Flour) and E (100% Flour). The preferred organoleptic test for the semprong cake in terms of color, taste, aroma and texture is the D treatment (75% wheat flour: 25% proud yam flour). The results of the chemical analysis of semprong cakes for water content ranged between 1.78% - 2.99%, ash content 1.37% - 2.10%, fat content 22.74% - 23.60%, protein content 7.20 % - 7.62%, and carbohydrate content 65.18 - 65.67%. Keywords : Semprong Cake, Banggai Yam Flour and Wheat Flour
ANALISIS AKTIVITAS ANTIOKSIDAN DENGAN METODE DPPH SERTA TINGKAT PENERIMAAN KOPI ARABIKA KOYA Asrul D. Irwinsyah; Jan R. Assa; Yoakhim Y.E Oessoe
COCOS Vol. 14 No. 1 (2022): EDISI JANUARI-MARET 2022
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i6.35653

Abstract

ABSTRACT Coffee is a commodity in the world that is cultivated by more than 50 countries and Indonesia ranks 4th in the world as the largest coffee producing country. Two coffee varieties that are generally known are Robusta and Arabica varieties. Coffee processing is very important in determining the quality and taste of coffee. The purpose of this study is to obtain antioxidant activity and likeness levels of Arabica coffee in Koya Village, North Sulawesi Province. The method used is descriptive method with the treatment of variations in temperature and roasting time. The results of the analysis for antioxidant activity ranged from 36.01 - 47.66% inhibition obtained with IC50 values between 41.44 - 93.37 μg / ml. antioxidant properties with a very strong category in treatment B (temperature 180 ℃ with a roasting time of 30 minutes) and in treatment C (temperature 220 ℃ with a roasting time of 22 minutes). Testing the preferred level of Arabica coffee drinks which include the most preferred color, aroma and taste parameters in treatment C. Keywords: Arabica, temperature, roasting time
KARAKTERISRIK SENSORIS DAN FISIKO KIMIA SELAI CAMPURAN BUAH SIRSAK (Annona muricata L) DENGAN UBI JALAR UNGU (Ipomea batatas L) Hendra Rahim; Teltje Koapaha; Jan R. Assa
COCOS Vol. 14 No. 4 (2022): EDISI OKTOBER-DESEMBER 2022
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i1.42746

Abstract

ABSTRACT This study aims to obtain the ratio of soursop fruit and purple sweet potato favored by the panelists and to analyze the chemical composition of the resulting jam. The chemical compositions tested were water content and total dissolved solids. This study used a completely randomized design (CRD) with 5 treatments with variations of soursop fruit pulp and purple sweet potato pulp, each treatment was repeated three times. The results showed that the ratio of soursop fruit and purple sweet potato had a significant effect on the water content but had no significant effect on the total soluble solids of the resulting jam. The composition of the resulting water content ranged from 38.56% - 46.58% and the total dissolved solids ranged from 65.66 brix – 66.66 brix. Based on the results of the sensory analysis of the panelists' preference for purple sweet potato soursop jam, namely color 3.76 - 6.08 (neutral - like), aroma 3.60 - 4.24 (neutral), taste 4.28 - 5.40 ( neutral - somewhat like), and texture 4.84 - 5.56 (somewhat like - like). Spreading power 5.36 -6.08 jam (easy to spread). And the jam color (color grab) L (brightness) 39.90 – 69.73. a* (reddish red) 3.80 – 42.23. And b* (red-brown) 8.89 – 19.36. Keywords: Jam, Soursop, Purple Sweet Potato
PENGARUH PROPORSI SARI JAHE MERAH DAN SARI KAYU MANIS TERHADAP TINGKAT KESUKAAN SARABBA INSTAN Sindy Claudia Tira’ Tangkeallo; Yoakhim Y. E. Oessoe; Jan R. Assa
COCOS Vol. 15 No. 2 (2023): EDISI APRIL-JUNI 2023
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v15i2.48136

Abstract

ABSTRACTThis study aims to evaluate the level of preference of panelists including color,taste and aroma of instant sarabba. The research method used was a completelyrandomized design (CRD) method with 4 treatment levels of the proportions ofred ginger extract and cinnamon extract namely A (100% : 0%), B (95% : 5%), C(90% : 10%) ) and D (85% : 15%) with 3 repetitions. The preference level testuses the hedonic scale to determine the product's sensory value in terms of color,taste and aroma. The results showed that the level of preference for color rangedfrom 3.68 - 4.00, for aroma ranged from 3.48 - 4.96 and for taste ranged from3.88 - 4.08Keywords: Sarabba, Red Ginger, Cinnamon.
Co-Authors Asrul D. Irwinsyah Christine F. Mamuaja Deanira Fransiska Pontoluli Hendra Rahim Moh. Syafat Haras Sheren L. Satolom Sindy Claudia Tira’ Tangkeallo Teltje Koapaha Tineke Langi Yoakhim Y. E. Oessoe Yoakhim Y.E Oessoe