Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Jolanda Ch.E. Lamaega
Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sam Ratulangi Manado
Agriculture, Biological Sciences & Forestry Computer Science & IT

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pemanfaatan Kulit Ubi Jalar Ungu (Ipomoea batatas L.) dalam Pembuatan Nata De Batatas Fahira Gafar; Yoakhim Y.E. Oessoe; Jolanda Ch.E. Lamaega
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.v13i1.50268

Abstract

Nata de batatas is a product of purple sweet potato peel. The presence of anthocyanin compounds in purple sweet potato skin makes this food very attractive to be processed into nata products that have functional value. The purpose of this research was to determine the yield of nata from purple sweet potato peel made with variations in the percentage of purple sweet potato peel extract and the percentage of coconut water and pellicle thickness, evaluate organoleptic properties including texture, color, aroma, taste, and determine anthocyanin levels. The results showed that the highest nata yield was 70.08%. The thickness of the largest 1.26 cm. The best anthocyanin analysis in nata was 0.47 mg. The organoleptic test showed that the color percentage of purple sweet potato peel extract and the percentage of coconut water were significantly different while the texture, aroma and taste were not significantly different. Keywords: nata de batatas, purple sweet potato skin, coconut water, anthocyanin
Co-Authors Fahira Gafar Yoakhim Y.E. Oessoe