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Mamuaja, Christine F
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INTERACTION OF TEMPERATURE AND EXTRACTION TIME ON THE RENDEMENT AND SOME PROPERTIES OF LIME PECTIN (CITRUS AURANTIFOLIA S) Lumuindong, Frans; Mamuaja, Christine F
Journal of Agriculture Vol. 1 No. 03 (2022): Research Articles, November 2022
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v1i03.2136

Abstract

This study aims to determine the right temperature and extraction time to get the best yield and quality of pectin from lime peel. It is hoped that the results of this study can become a reference for studying and utilizing lime peels as a pectin producer. This research was carried out at the Food Technology Laboratory, Faculty of Agriculture, University of Sam Ratulangi. This study used a completely randomized design (RAL) with 2 factors, namely extraction temperature (60, 70, and 900C) and extraction time (40, 60, 80, and 100 minutes) with 3 replications. The results showed that the yield of orange peel pectin lime ranged from 3.1826% to 5.2211% wet weight. The highest yield of pectin was produced and the extraction temperature was treated at 900C for 100 minutes. The methoxy content ranges from 7.1706% to 8.3534% so that it is classified as a high methoxyl content pectin, the pectin water content ranges from 9.734% to 13.7703% while the ash content ranges from 1.8009% to 2.5339%. From these results it was concluded that the best conditions for extracting lime peel pectin were at 900C with an extraction time of 100 minutes and lime peels could be used for commercial processing of pectin.
EFFECT OF TEMPERATURE AND EXTRACTION TIME ON YIELD, MOISTURE CONTENT, AND COCONUT COIR METHOXYL PECTIN Mamuaja, Christine F; Lumuindong , Frans
Journal of Agriculture Vol. 2 No. 01 (2023): Research Articles, March 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i01.2272

Abstract

This study aims to see the effect of temperature and extraction time on moisture content, yield and methoxyl pectin content of coconut coir. This research was conducted with a factorial experiment in a completely randomized design (CRD), which consisted of two treatments, namely extraction temperature and extraction time with three replications. The results of this study indicate that the extraction temperature greatly affects the pectin yield, water content and methoxyl pectin while the extraction time affects the pectin water content. At a temperature of 70OC and an extraction time of 60 minutes, the highest average yield of pectin was obtained, namely 4.31%, while the lowest average yield of pectin was obtained from the treatment of an extraction temperature of 90OC and an extraction time of 90 minutes. The highest average methoxyl content was obtained from a temperature treatment of 70OC and an extraction time of 30 minutes, while the lowest average percentage of methoxyl content was obtained from a temperature treatment of 90OC extraction and an extraction time of 90 minutes, namely 8.03% and 7.61%, respectively. From the results obtained, it was concluded that the pectin obtained belonged to the pectin group with high methoxyl content, namely >7%. The lowest average percentage of pectin content was obtained at 90OC and 90 minutes of extraction time, namely 10.19%, while the highest was obtained from the treatment of 70OC extraction temperature and 30 minutes of extraction time. From the results of the analysis of water content, it was found that the water content of cocopeat pectin obtained in this study fulfilled the requirements for dry pectin moisture content, namely 10-14%.
COMPOUND CONTENT OF LOCAL CURCUMIN (CURCUMA XANTHORRHIZA) IN NORTH SULAWESI, INDONESIA Demmassabu, Langimanapa Sofia; Paat, Frangky Jessy; Turang, Deflly Ansye Shilfana; Tumbelaka, Selvie; Mamuaja, Christine F; Wantasen, Sofia; Toding, Marjam M.; Pongoh, Jantje; Paulus, Jeanne Martje
Journal of Agriculture Vol. 2 No. 02 (2023): Research Articles, July 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i02.2751

Abstract

This Zingiberaceae plant is widely used as medicine, including temulawak. Because curcuma (C.xanthorrhiza) is a medicinal plant that has many benefits and includes plants needed in large quantities compared to other medicinal plants. Traditionally rhizomes Temulawak is used to treat stomach ailments, liver disorders, constipation, diarrhea, dysentery, fever, hemorrhoids, hypotriglyceridaemic, and anti-inflammatory. Study about plant Curcuma local ignite still not enough researched so that not yet get information compounds which contained in the local curcuma of North Sulawesi for the development for biopharmaceutical development, mapping in the distribution of plants, ecology, plant conservation and protection to maintain local wisdom. Histochemical Test is a method to determine the content of chemical compounds in a plant tissue qualitative. Testing can be done by adding a special reagent or solution to the incision organ plant and will give color which Specific. Activity study this will test curcumin compound group on local ginger from North Sulawesi by histochemical method. research that done is study non experiment with design descriptive qualitative. The results showed that North Sulawesi local white temulawak powder contained curcumin in a sample with a sample weight of 0.10 g at a sample spotting volume of 20 µl with a sample spotting volume of 2040 nanograms, curcumin levels were <0.10 nanograms/mg. Curcumin biosynthesis is influenced by site conditions, agro-climate, genotype, and plant cultivation.
THE EFFECT OF ARABICA AND ROBUSTA COFFEE BLENDS ON CAFFEINE CONTENT, ACIDITY AND ORGANOLEPTIC PROPERTIES OF INSTANT COFFEE Langi, Tineke M; Paat, Frangky Jessy; Kusuma, Samuel D. A.; Oessoe, Yoakhim Y.E.; Liwu, Suzanne L.; Mamuaja, Christine F; Latumakulita, Luther A.; Tooy, Dedie; Rumambi, David P; Pinatik, Herry F; Mamarimbing, Rinny
Journal of Agriculture Vol. 2 No. 02 (2023): Research Articles, July 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i02.2806

Abstract

One of the types of coffee in Indonesia that can be processed into instant coffee is Gayo coffee. This research was conducted to find out the quality of instant coffee brewed in a mixture of arabica and robusta Gayo coffee. The method used in this research is a complete randomized design method (RAL) consisting of five treatments of a mixture of arabica coffee and robusta Gayo by making observations on acidity levels (pH), caffeine levels, and organoleptic of instant coffee brewing. The results showed that the mixed instant coffee types of Arabica and Robusta Gayo from each formulation produced different levels of acidity with a pH value of 5.55 – 6.43 and a different caffeine concentration with a value of 2.79% - 3.27% and qualified the quality requirements of the 2014 Indonesian National Standard (SNI) with a caffeine concentration value above a minimum of 2.5%. The brewing taste favored by the panelists was Gayo instant coffee, a mixture of 50% Arabica: 50% Robusta with a mild sour and bitter taste, a pH value of 5.94, and a caffeine content of 3.19%. The color and aroma of the coffee brewing favored by the panelists was Gayo instant coffee, a mixture of 70% arabica: 30% robusta with the quality of the brewing color of dark chocolate, the aroma of a little spice, the pH value of 5.55 , and the caffeine content of 2.79%.
PHYSICO-CHEMICAL PROPERTIES OF REFINED OIL BASED ON MATURITY LEVEL AND DRYING TIME OF NUTMEG MACE (MYRISTICA FRAGRANS HOUTT) Mamuaja, Christine F; Lumuindong, Frans; Paat, Frangky Jessy; Kaurow, Welly A.; Oessoe, Yoakhim J.E.; Rorong, Frangky
Journal of Agriculture Vol. 2 No. 02 (2023): Research Articles, July 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i02.2831

Abstract

This research aims to study and determine the level of full maturity and the appropriate and best drying time for nutmeg mace so that a high yield of mace oil is produced with physico-chemical properties that meet Buenther's criteria. Ripe nutmeg will produce good quality nutmeg and mace when used as spices for export. Apart from that, old nutmeg mace can still be used for its essential oil because the oil content is still quite high. To get nutmeg oil from the fruit when it is young, you can also get mace which has a high level of oil content. The water content in mace is quite high so it is easy for mold to grow and will affect the oil yield and possibly also the physico-chemical properties of the oil. This research is a factorial experiment using a Completely Randomized Design (CRD) consisting of two factors. Factor A, namely the maturity level of mace, consists of two levels, namely full young and old mace. Factor B is the drying time of mace with four levels, namely 0, 8,16 and 24 hours. Each treatment was repeated three times. The oven drying temperature was 40° C and distillation was carried out for 20 hours. The results of the research for each level of mace maturity gave significant differences to the yield, specific gravity, refractive index, optical rotation and acid number of the refined oil, while the length of drying of the mace gave a real difference to the physico-chemical properties of the mace oil. The best results obtained were young mace which was dried for 24 hours with the following characteristics, full water content of 6.77%, mace oil yield of 12.8889 ml/100 grams of material, specific gravity of mace oil 0.9255; full oil refractive index 1.4871; The optical rotation of the oil is (+) 6.3433 and the acid number of mace oil is 2.29.
ANTIOXIDANT ACTIVITY ON SARRABBA IS BASED ON THE PROPORTION OF RED GINGER EXTRACT (ZINGIBER OFFICINALE ROSCOE) AND CINNAMON EXTRACT (CINNAMOMUM VERUM J. PRESL) Oessoe, Yoakhim Y.E.; Assa, Jan R.; Paat, Frangky Jessy; Tangkeallo, Sindy C. T.; Tooy, Dedie; Koapaha, Teltje; Tumbelaka, Selvie; Mamuaja, Christine F; Latumakulita, Luther A.
Journal of Agriculture Vol. 2 No. 02 (2023): Research Articles, July 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i02.2832

Abstract

This study aims to evaluate the antioxidant activity, total phenol, yield and evaluation of the panelists' preference level including color, taste and aroma of instant sarabba. Sarabba is processed into an instant drink to extend the shelf life of the sarabba drink and is practical.  The research method used was a completely randomized design (CRD) method with 4 treatment levels of the proportions of red ginger extract and cinnamon extract namely A (100% : 0%), B (95% : 5%), C (90% : 10%) ) and D (85% :15%) with 3 repetitions. The analytical method used in this research is the Folin Chiocalteau method for the total phenol test, the DPPH (1,1-diphenyl, -2 picrylhydrazyl) method for the antioxidant activity test. The results showed that the IC50 of instant sarabba ranged from 662.13 - 886.93 ppm and total phenol ranged from 2.21 - 6.75 mgGAE/100 g sample. Treatment of the proportion of 100% red ginger extract and 0% cinnamon extract had the strongest antioxidant activity with IC50 of 662.13 ppm and total phenol with a value of 6.75 mgGAE/100 g simple
Co-Authors Assa, Jan Rudolf Dedie Tooy Demmassabu, Langimanapa Sofia Jantje Pongoh Jeanne Martje Paulus, Jeanne Martje Kaurow, Welly A. Kusuma, Samuel D. A. Liwu, Suzanne L. Lumuindong , Frans Lumuindong, Frans Luther Latumakulita Oessoe, Yoakhim J.E. Oessoe, Yoakhim Y.E. Paat, Frangky Jessy Pinatik, Herry F Rinny Mamarimbing Rorong, Frangky Rumambi, David P Selvie Tumbelaka Sofia Wantasen Tangkeallo, Sindy C. T. Teltje Koapaha Tineke M. Langi TODING, MARJAM M. Turang, Deflly Ansye Shilfana