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INDONESIA
Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Published by Universitas Sam Ratulangi
ISSN : -     EISSN : 26851954     DOI : https://doi.org/10.35791
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Jl. Kampus UNSRAT Kleak, Manado 95115
Arjuna Subject : -
Articles 97 Documents
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PEMANFAATAN PATI JAGUNG TERMODIFIKASI TEKNIK MICROWAVE PADA MIE JAGUNG Rasyid, Nur Pratiwi; Zainuddin, Asniwati
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23244

Abstract

Modification of corn starch had been conducted with HMT (Heat MoistureTreatment) techniques, modification starch with acid, or by usingenzymes. However, in this research modification corn starch was usingmicrowave techniques with an energy 28.80 kJ. The purpose of this studywas to determine the effect of modification corn starch on making cornnoodles and to know the acceptance of panelists on corn noodles treatedwith microwave and non-microwave. The results obtained the treatmentcorn noodles from non-microwave flour showed a higher amount of waterand protein content compared to the treatment of corn noodles frommicrowave flour, while the treatment of corn noodles from microwavedflour obtained a decrease in moisture, fat, ash content and carbohydrates.The results of organoleptic testing of hedonic 1-5 scale on corn noodleswith microwave treatment were acceptable for all treatments both fromcolor (4.08), flavor (4.03), taste (3.1) and texture (3.58).Keywords : Microwave, Corn Noodles, Organoleptic Testing, Modification Starch.
PENGARUH SUBSTITUSI TEPUNG JAGUNG VARIETAS MANADO KUNING (Zea mays L.) PADA PEMBUATAN DAGING ANALOG Christie, Jessica; Sumual, Maria F.; Lalujan, Lana E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23249

Abstract

The purpose of this study was to obtain an analogous meat formulationwith a mixture of gluten and” Manado kuning” corn flour based on thelevel of acceptance, and to analyze their chemical content. The statisticaldesign of this experiment was a Completely Randomized Design (CRD)with treatments of the ratio of gluten and “Manado kuning” corn flour i.e.,A (100% gluten: 0% “Manado kuning” corn flour); B (90% gluten: 10%% “Manado kuning” corn flour); C (80% gluten: 20% % “Manadokuning” corn flour); D (70% gluten: 30% % “Manado kuning” corn flour).Each treatment was repeated 3 times. The results showed that analoguemeat preferred by panelists based on color, aroam, taste, and texture wasD treatment (70% gluten: 30% % “Manado kuning” corn flour) with anaverage value of 4.75 (rather like). The chemical composition of thatanalogue meat was 61.31% water, 12.17% protein, 0.43% fat, 1.01% ash,and 24.54% carbohydrates.Keywords: Analogous Meat, Gluten, “Manado kuning” Corn Flour
Kajian Pengembangan Industri Pangan Kreatif Berbahan Baku Kelapa Di Kabupaten Minahasa Selatan Koapaha, Teltje; Pinatik, Herry F.; Langi, Tineke M.; Tooy, Dedie
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23245

Abstract

Agricultural development over the past decade, is more identical tocommodity development, which focuses on meeting domestic food needs.The development of globalization, a country in this case the government,must be able to facilitate and encourage the community to developproductive activities, including developing the creative food industry,which is characterized not only by fulfilling quantity, quality, but havingselling value, or the value of excellence product specifics (prepositionvalue), and provide economic (added value). The synergy of various parties(stake holders) encourages increased production of creative food productsby intensifying : technology, information, ideas and creativity as well asskills that emerge from the community, both individual farmers andindustrial groups in the South Minahasa Regency.The objectives of this study are: 1. Identify the types and characteristicsof coconut-based food industries in South Minahasa regency and 2.Calculate the economic added value of the development of coconut-basedfood industries in South Minahasa regency. 3. Obtain appropriate methods,strategies and models for the development of a food industry based oncoconut in South Minahasa Regency. This study uses several methods,namely: descriptive method, calculation of added value according to Costerand Schaffer, 1982) and the SWOT method for obtaining methods,strategies and models for the development of creative food industries thatare suitable in South Minahasa regency. The results showed that there were3 types of development of creative food industries made from coconutwhich already existed in South Minahasa Regency, namely: 1. culinary, 2.medicines 4. research development. From this type of creative foodindustry, it has provided real economic added value for farmers, industrialgroups and macro for the economic growth of the community, whenapplying methods, strategies and models that match the potential andcharacteristics in South Minahasa Regency.Keywords: development, creative food industry, coconut raw materials
TINGKAT PENERIMAAN KONSUMEN TERHADAP TEH DAUN BINAHONG (Anredera cordifolia (Ten.) Steenis) PADA VARIASI SUHU DAN WAKTU PENYEDUHAN Langi, Tineke; Haras, Moh Syafat; Assa, Jan R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23250

Abstract

Antioxidants are compounds that can counteract the negativeeffects of free radicals in the body. Binahong leaves (Anredera cordifolia(Ten.) Steenis) contain steroids, alkaloids, flavonoids, saponins,polyphenols and tannins which can potentially have antioxidant capacity.Binahong leaf tea is an herbal tea produced from fresh binahong leaveswhich has antioxidant content. The purpose of this study was to determinethe antioxidant activity at the varied immertion temperature. This studyused a descriptive method at variations in immertion temperatures of60⁰C, 80⁰C and 100⁰C for 5 minutes. Antioxidant activity test was carriedout on DPPH, total flavonoids and total Phenol. The highest DPPHscavenging activity obtained at 100⁰C was 62.15% with total flavonoidsand total phenolic were 120 mg / 100g and 327.75 mg / 100g, respectively.Keywords: Binahong Leaf Tea, Antioxidant Activity
PERUBAHAN FISIK SOSIS DAGING AYAM AFKIR DENGAN PENAMBAHAN ANGKAK SEBAGAI BAHAN KURING Rumondor, D.; Tinangon, R.; Paath, J.; Tamasoleng, M.; Hadju, R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23246

Abstract

This study examines the potential of Angkak as a binding compoundin the process of making chicken sausages that are rejected as curingingredients. These physical tests include water binding capacity, pH andcooking losses. The design was carried out in a completely randomizeddesign (CRD) 4 x 4, as a treatment using the angkak level, ie without angkak0%, angkak 0.5%, angkak 1% and angkak 1.5% with replications 4 timesfollowed by BNJ test. The data obtained were analyzed using the SPSSversion 24 program. The results of the diversity analysis showed that therewere significant differences between treatments (P <0.05). This differenceis followed by the BNT test, indicating that the higher the concentration ofAngkak added, the binding capacity of the water will increase (41.38 -42.57). The results of the variance analysis for the pH value of sausages(6.24 - 5.83), showed that there was a significant effect (P <0.05) on thelevel of angkak administration which was then followed by the LSD test.Significant influence also applies to variable cooking losses (P <0.05),cooking shrinkage values 17.74 -12.67. The results of this study can beconcluded that at the level of 0.5% it can affect the physical properties ofwater binding capacity, pH and cooking losses of rejected chicken sausages.Keywords: Sausage, Angkak, Cooking Shrinkage, Water Binding Capacity, pH
ANALISIS SIFAT KIMIA DAN UJI ORGANOLEPTIK SNACK BAR BERBAHAN DARI CAMPURAN TEPUNG LABU KUNING (Cucurbita moschata) DAN TEPUNG KACANG HIJAU (Vigna radiata) Singgano, Tania Christy; Koapaha, Teltje; Mamuaja, Christine F.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.1.2019.28215

Abstract

Abstract Pumpkin (Cucurbita moschata) is a type of creeper from the Cucurbitaceae family which is orange flesh a sign of carotenoids. Mung beans (Vigna radiata) from the family pabaceae or legumes which have high protein and mineral. Snack bars are a mixture of various ingredients such as cereals, fruits, nuts and then binded by flour. Snacks bar usually foods for people with diabetes and obesity. The study was conducted to have the best nutritional value of snack bars made from pumpkin flour and green bean flour and analyze some physical-chemical qualities. The research method used; Complete Randomized Design (CRD) with 4 treatments and 3 repetitions. The percentage of pumpkin flour and green beans is A (80% pumpkin flour : 20% green bean flour), B (60% pumpkin flour : 40% green bean flour), C (40% pumpkin flour : 60% green bean flour), D (20% pumpkin flour : 80% green bean flour). The results obtained from this study is mixed snack bar formulation 20% pumpkin flour : 80% mung bean flour which had the best nutrients was protein 8,36%, carbohydrate 37,21%, fat 7,10% , ash content 1,45%, moisture content 49,38% with organoleptic test value color 3,88(neutral), aroma 4,36(neutral), texture 4,32(neutral), and flavor 4,08(neutral).Keywords: Pumpkin Flour, Green Bean Flour, Snack Bar
AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SENSORIS MARSHMALLOW MELON (Cucumis melo L.) DENGAN PENAMBAHAN EKSTRAK BIT MERAH (Beta vulgaris L. var. Conditiva) Gumansalangi, Frysye; Djarkasi, Gregoria S. S.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.1.2019.25037

Abstract

The purpose of this study was to determine the impact of red beet extract addition to melon marshmallow product towards the antioxidant activities, physical characteristic and sensory properties. The method that used in this study were folin ciocalteu methods for total phenol test, DPPH (1,1-diphenil, -2 picrylhydrazyl) method that used for the antioxidant activity test, penetrometer methods was used for hardness test, and hedonic scale for the sensory test. The result of this study showed that 15% addition of red beet extract was the best treatment towards antioxidant activities which has 83,42% inhibitions, IC50 value of 145,27 µg/mL. Furthermore, the treatment of 15% red beet extract addition also showed physical characteristic value (hardness) of 79,78 mm/g/s which is the closest value to commercial marshmallow. The treatment which has the best result of sensory properties was 10% red beet extract addition, that is 3,34 (neutral). Keywords: Antioxidant, Red Beet, Melon, Marshmallow
MODIFIKASI TEPUNG PISANG “MULU BEBE” (Musa acuminata) INDIGENOUS HALMAHERA UTARA SEBAGAI SUMBER PANGAN PREBIOTIK Lumba, Ronal; Djarkasi, Gregoria; Molenaar, Robert
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.1.2017.16347

Abstract

"Mulu bebe" plantain (Musa acuminata) is a potential tropical fruit commodity in Indonesia, especially in the North Halmahera area where it can be used as part of food diversification. It is orange in color and no study has been done so far regarding physicochemical properties of starch and its resistant starch. This research was aimed to study the physical properties of “Mulu bebe” plantain flour modified through a spontaneous fermentation process combined with heating and cooling to increase the resistant starch content for use as a prebiotic food source. This study was designed as a completely randomized experiment (CRD) having 2 factors and three replications. The first factor is the spontaneous fermentation time consist of 0, 12, 24 and 36 hours and the second factor is without (0 minutes) and with 45 minutes heating. The result of length of fermentation time showed the lactic acid bacteria grow well during 36 hours fermentation, reaching 8,6 log cfu/ ml. Spontaneous fermentation process alone aid no effect on the physicochemical properties of flour produced, but the presence of heating and cooling process was significantly modified the physicochemical properties. Through the process of 36 hours fermentation, followed by heating at a temperature of 121oC for 45 minutes and cooling at 4 °C for 24 hours produced resistant starch content of 48.53% and in vitro starch digestibility 21,94%.
PENGARUH SUBSTITUSI PISANG GOROHO DAN KACANG MERAH TERHADAP KUALITAS FISIK, KIMIA DAN SENSORIS FLAKES UBI JALAR KUNING (Ipomoea batatas L.) SEBAGAI MAKANAN BEBAS GLUTEN BEBAS KASEIN Tarigan, Andrea M.; Nurali, Erny J. N.; Taroreh, Mercy
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.1.2019.28216

Abstract

Abstract This study aims to obtain the formulation of yellow sweet potato flour, goroho flour and red kidney bean flour in making the right flakes in terms of physicochemical characteristics, sensory characteristics and to calculate the calorific value of flakes. This study uses a completely randomized design with the comparison of yellow sweet potato: goroho plantain: red kidney bean is A = 50% + 40% + 10%; B = 60% + 30% + 10%; C = 70% + 20% + 10%; D = 80% + 10% + 10%. The parameters tested were chemical properties (moisture content, ash content, protein, fat, carbohydrate and crude fiber), calories, physical properties (color, fracture and crisp resistance in milk) and sensory properties (color, taste, aroma and texture). The best flakes in terms of their chemical composition were formulation A (50% yellow sweet potato flour + 40% goroho flour + 10% red kidney bean flour). Flakes that have the best physical properties are formulation C (70% yellow sweet potato flour + 20% goroho flour + 10% red kidney bean flour). The formulation of flakes which is most preferred by panelists is formulation C (70% yellow sweet potato flour + 20% goroho flour + 10% red kidney bean flour). The total number of calories in flakes ranges from 290,35 – 342,51 Cal.Keywords: Flakes, yellow sweet potato, goroho plantain, red kidney bean
AKTIVITAS ANTIOKSIDAN DAN TINGKAT KESUKAAN SUSU JAGUNG MANIS (Zea mays saccharata) DENGAN PENAMBAHAN EKSTRAK JAHE (Zingiber officinale roscoe) Uri, Nur Natalia; Mamuaja, Christine F.; Koapaha, Teltje
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 1 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.10.1.2019.25036

Abstract

Processing sweet corn milk is one way to diversify sweet corn products as a substitute for animal milk so that it is suitable for those who are on a diet and for people who are intolerant of lactose. Pure milk in the processing of sarabba can also be replaced with sweet corn milk with the addition of ginger extract. This study aims to determine the right concentration of ginger extract on antioxidant activity and measure the level of preference of panelists on sweet corn milk with the addition of ginger extract. This study used a completely randomized design with 4 treatments (addition of ginger extract as much as 2%, 3%, 4%, 5% and control treatment). The parameters tested were antioxidant activity and organoleptic testing (taste, aroma and color) of sweet corn milk with the addition of ginger extract. The results of the study showed that sweet corn milk samples with the addition of ginger extract had moderate to strong antioxidant activity. In accordance with the parameters of the IC50 value, the lowest value was 77.33 μg / ml on the addition of 5% ginger extract which had strong antioxidant properties and the highest IC50 value of 110.81 μg / ml in 2% addition of ginger extract had antioxidant properties is being In the organoleptic test, panelists preferred taste and color in the treatment of sweet corn milk without the addition of ginger extract, while the aroma of sweet corn milk with the addition of ginger extract was the most preferred in the treatment of the addition of as much as 2%. Keywords: Sweet corn milk, Ginger, Antioxidant Activity

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