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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Agroekoteknologi Terapan Asian Journal of Community Services (AJCS) COCOS
G.S.S. Djarkasi
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Agriculture, Biological Sciences & Forestry Computer Science & IT Education Environmental Science Social Sciences

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Journal : COCOS

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KARAKTERISTIK FISIKOKIMIA DAN SENSORI MANISAN TOMAT (Lycopersicum esculentum) Finarsih Tendean; Lana E. Lalujan; G.S. Suhartati Djarkasi
COCOS Vol. 7 No. 7 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i7.14059

Abstract

ABSTRACTCandied tomato is a tomato processing alternatives that can be done to take advantage of tomatoes were very susceptible to damage after harvest and are often consumed in fresh form. The purpose of this study to determine the effect of the addition of sugar to the physicochemical characteristics of candied tomatoes and measure the level of a panelists against to candied tomatoes. The research arranged using Factorial Completely Randomized Design with the addition of sugar multilevel treatment. Results of research for the candied tomato water content ranged from 18.45 to 30.94 % . The water content is highest in treatment A2 is the addition of sugar 40 % , while the water content was lowest for the treatment A3 is the addition of sugar to 50% with the drying temperature used in all treatments, 550C. The results of the analysis of sucrose concentration ranged from 44.81 to 70.80 % . Sucrose concentration is highest in the treatment of A4 is the addition of sugar to 60% with an average of 70.80 % , while the sucrose concentration was lowest for the treatment A1 is the addition of sugar to 30% with an average of 44.81 %. The results of the analysis of vitamin C for four treatments ranged from 2.78 to 4.08 mg / 100gr . Texture analysis for the four treatments ranged from 2.8 to 4.1 kg/cm2 . Sensory testing candied tomatoes with parameters of taste , color and aroma is the preferred sample A3 is the addition of sugar 50 % .Keywords : candied tomatoes , physicochemical and sensory properties
KAJIAN POTENSI UMBI ANUWUN (Tacca leontopetaloides l. Kuntz ) SEBAGAI SUMBER PANGAN ALTERNATIF Kogoya M; D. Rawung; M.F. Sumual; G.S.S. Djarkasi
COCOS Vol. 9 No. 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16911

Abstract

ABSTRACTThe objectives of this research were to find out nutrition composition and the unwanted components such as oxalates and HCN of tacca (Tacca leontopetaloides L. Kuntz) tubers from Talaud district and to developed products using its starch. The results showed the starch was tubers’ main nutrition components which accounted for 24.32% wet basis and 71.85% water content. The HCN and oxalates contents, however, were also high (3 and 40mg/100g, respectively). Tacca tuber could be processed into starch flour (85,74% starch), wheres other components such as ash, protein, fat and crude fiber were under 1.0%. Processing of starch resulted in cookies with high acceptable score. It was concluded that tacca tubers could be used as alternative carbohydrate food source and can be processed into various products. It is neccesary, however, to consume with other high fat, protein and vitamin foods to compolement the nutritoon of tacca.Keywords: tacca anuwun, starch
Co-Authors A.A. Made Semariyani Christine Mamuaja D. Rawung Erny Nurali Finarsih Tendean Gabriela Sampelani Joseph Gusti Ngurah Oka Jiwantara I Gede Pasek Mangku I Putu Ajus Raditya Putra I Putu Candra I Wayan Sudiarta Jantje Pongoh Jein R. Leke Kogoya M Lana E. Lalujan Liza Kolondam Lucia Cecilia Mandey Luh Suriati M.F. Sumual Maya M. Ludong Mercy Taroreh Ni Luh Putu Putri Setianingsih Ni Made Ayu Suardani Singapurwa Sang Ayu Made Agung Prasetiawati Djelatik Thelma D. J. Tuju Winie Vania Tasya Siswandi