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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal) COCOS
Thelma D. J. Tuju
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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SUBSTITUSI TEPUNG KACANG HIJAU (Phaseolus radiathus L) DALAM PEMBUATAN BISKUIT KIMPUL (Xanthosoma sagittifolium (L) schott) Agus B. Suprianto; Christine F. Mamuaja; Thelma D. J. Tuju
COCOS Vol. 6 No. 12 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i12.8599

Abstract

ABSTRACT  This research aims to produce biscuits kimpul obtained from green bean flour substitutes that can be accepted by the panelists. This study used a Randomized Complete Design method with a mixture of kimpul flour and green bean flour . Treatment A (50% kimpul flour : 50%  green beans flour ), B (60% kimpul flour : 40%  green beans flour), C (70% kimpul flour : 30%  green beans flour), D (80% kimpul flour  : 20% green bean flour), E (90% kimpul flour : 10%  green bean flour). Results of organoleptic, selected treatment continued with the sensory properties and chemical analysis. Selected treatment in treatment B (60% kimpul flour : 40% green bean flour) has the value most highly favored and panelists. The results of the chemical analysis of the selected kimpul biscuits with chemical composition  with  5.44% moisture content,  ash levels 2,71%, 8.03% protein, fat levels 24.88%, and carbohydrate levels 58,93%..  Key words: biscuits, kimpul flour, green beans flour
Aktivitas Antioksidan Yoghurt Sinbiotik Berbasis Daging Kelapa Muda (Cocos nucifera L.) dan Ubi Jalar Ungu (Ipomoea batatas L) Winie Vania Tasya Siswandi; Gregoria Sri Suhartati Djarkasi; Maya M. Ludong; Thelma D. J. Tuju; Mercy I. R. Taroreh; Erny J. N. Nurali
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 14 No. 1 (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.v14i1.50647

Abstract

Synbiotic yogurt is a semi-thick liquid drink containing prebiotics and probiotics. The research objectives were to analyze the physical and chemical properties, measure antioxidant activity, and determine the level of preference for color, taste, aroma, and texture of synbiotic yogurt based on young coconut meat and purple sweet potato. The method used was a completely randomized design (CRD) with the addition of purple sweet potato pulp (0%, 5%, 10%, 15%, 20%, 25%). The results of the research on synbiotic yogurt based on young coconut meat and purple sweet potato have an average viscosity of 10,27 cP-10,90 cP, pH 3,86 – 4,01, total dissolved solids 7,83°Brix-8,17°Brix, total acid 0,84%-0,98%, color 4,47-5,93 (neutral-like very much), taste 4,30-5,00 (neutral-like), aroma 4,70-5,33 (like) and texture 4,63-5,47 (like) and antioxidant activity in treatment P5 (25% purple sweet potato pulp) percent inhibition 86,88% and IC50 80,73 ppm (strong).
Co-Authors Agus B. Suprianto Christine F. Mamuaja Erny Nurali G.S.S. Djarkasi Maya M. Ludong Mercy Taroreh Winie Vania Tasya Siswandi