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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
 1   2   3   4   5 
FRUIT RIPENING AND QUALITY OF ‘KENSINGTON PRIDE’ MANGOES FOLLOWING THE CONTROLLED ATMOSPHERE STORAGE Sumual, M. F.; Singh, Z.; Singh, S. P.; Tan, S. C.
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.8.1.2017.16348

Abstract

Hard mature green ‘Kensington Pride’ mangoes were stored in normal air (NA) or in controlled atmosphere (CA) chambers with combinations of 3% oxygen (O2) and three concentrations of carbon dioxide (CO2) i.e. CA1: 3%, CA2: 4%, or CA3: 5% at 13⁰C for 4 weeks followed by ripening at 21⁰C. The effects of CA on fruit quality during ripening were investigated. At fully ripe stage, fruits stored in CA were firmer and greener with concomitant lower reduction of chlorophylls compare to those stored in NA. All CA-stored fuit retained its skin carotenoids during ripening. The reduction of sucrose and glucose concentrations were measured in all CA-stored fruit, and the same condition were also measured for citric acid and succinic acid content during ripening. However, concentration of glucose, citric acid and succinic acid in CA-stored fruit were higher than NA-stored fruit. Pulp carotenoids and ascorbic acid in all CA-stored fruit were higher compare to NA-stored fruit at the ripe stage. The data suggest that CA storage could improve the ripe quality of ‘Kensington Pride’ mango to some extend.
PENGARUH PENAMBAHAN SARI JERUK NIPIS TERHADAP SIFAT SENSORIS SELAI TOMAT (Lycopersicum esculentum Mill.) Tandikura, Defyanti T.; Lalujan, Lana E.; Sumual, Maria Fransisca
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.10.1.2019.28217

Abstract

Abstract Jam is a semi-solid or thick food made from 45 parts weight of fruit pulp and 55 parts weight of sugar. The basic ingredients of jam include fruit pulp, sugar, citric acid and pectin. Tomato is a horticultural product that is very easily damaged. One alternative to processing tomatoes is by making it to be a jam. Tomatoes contain pectin and acids so that they are eligible for making jam. Lime is a fruit that contains citric acid which is often used as a flavor enhancer and source of natural acids in food and beverage products. The purpose of this study was to determine the concentration of lime juice in making tomato jam based on sensory properties. The research method used was Completely Randomized Design with the treatment of adding lime juice with different concentrations. Sensory testing of tomato jam with the parameters of color, taste, smell and texture that are preferred and have easy topical power is sample B (2%) which has a moisture content of 23.93%, acidity (pH) 4.12, total acid 0, 78% and vitamin C 32.65 mg / 100 g.Keywords: Jam, Tomato, Lime
KARAKTERISTIK UJI SENSORIS TERHADAP MIE KERING UBI JALAR UNGU (IPOMOEA BATATAS L. POIR) (Ipomoea batatas L) PADA BEBERAPA VARIASI PENCAMPURAN TEPUNG TERIGU DENGAN METODE PENGERINGAN OVEN VACUM Manuhutu, Elia A.
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.10.1.2019.25035

Abstract

Penelitian menentukan karakteristik dari mie kering dan mie basah ubi jalar ungu (Ipomoea batatas L. Poir) dengan substutisi tepung terigu melalui uji sensoris. Metode Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan tepung ubi jalar ungu dan tepung terigu dengan presentasi bahan 80:20; 65:35 dan 50:50.  Metode Pengujian menggunakan Analisis Statistik dengan pengukuran tabel anova Ftabel 0.05 dan 0.01. Karakteristik mie kering ubi jalar ungu yang didapatkan dalam penelitian ini adalah : Pada uji rasa yang didapatkan pada perlakuan ketiga menunjukkan nilai tertinggi yaitu 2.47, untuk uji aroma 2.38 pada perlakuan ketiga, uji warna 2.81 pada perlakuan pertama dan uji teksur pada perlakuan ketiga yaitu 2.38. Nilai tertinggi masing-masing dipengaruhi oleh kandungan amilosa dan amilopektin pada mie kering ubi jalar ungu. pada perlakuan ketiga sangat disukai oleh panelis di karenakan kandungan amilosa pada mie kering ubi ungu sangat tinggi, sehingga tektur pada mie tidak mudah terputus-putus. Kandungan  antioksidan yaitu antosianidin turut mempengaruhi kandungan rasa dan warna pada mie kering ubi ungu, sehingga tingkat kesukaan dari warna dan rasa dari masing-masing perlakuan sangat berbeda-beda. Untuk rasa pada perlakuan ketiga disukai dikarena kandungan antosianidin sudah ditutupi dengan tepung terigu sehingga rasa khas dari ubi ungu sudah menurun. Akan tetapi untuk uji warna dari mie kering ubi jalar ungu kandungan antosianidin sangat disukai oleh para panelis dikarenakan penampakan warna khas ungu disukai oleh panelis khususnya pada perlakuan pertama dikarenakan adanya kandungan antosianidin pada perlakuan perbandingan 80:20. Kata kunci: Karakteristik, Ubi Jalar Ungu, Uji Sensoris, Oven Vacum
ISOLASI DAN AKITIVITAS SPESIFIK ENZIM LIPASE INDIGENOUS BIJI KENARI Djarkasi, G. S. Suhartati; Raharjo, Sri; Noor, Zuheid
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.8.1.2017.16349

Abstract

In general, plant oil resources has lypase enzyme which can hidrolyze oil to free fatty acids. The free fatty acid formed relatively easier to be oxidazed than that of in the form of triglycerides. The aims of this research are to investigate the specific activity of endogenous lypase enzyme and its optimum temperature. The protein was extracted by ammonium sulphate, dialysed, then fractionated through Sephadex G-100.The research proceeds with measurement activities of endogenous enzyme extracted from canarium kernel. From the research konwn that activities of lypase endogenous from Canarium indicum and Canarium vulgare are similar. It’s known that the more purification factor (PF) attained the higher specific activity (SA) achieved. Crude extract for Canarium indicum with FP=1 gives the SA=0.033 μmol/mg. When the PF is increased become 4.98 with saturation 70 % sodium sulphate, the SA value become 0.16 μmol/mg. Then, purification with sephadex G-100 for column chromatography cause the PF increase to 55.54 and the SA is 1.83 μmol/mg. In addition, for Canarium vulgare the higher PF give the more SA. Crude extract for Canarium vulgare with FP=1 gives the SA=0,033 μmol/mg. When the PF increase becomes 4.57 with saturation 70 % sodium sulphate, the SA value is 0.17 μmol/mg. Then, purification with sephadex G-100 for column chromatography, the PF increase to 51.13 and the SA is 1.94 μmol/mg. The optimum temperature of endogenous lipase from Canarium indicum is similar to lipase endogenous from Canarium vulgare, i.e 40°C. The free fatty acid content of Canarium indicum and Canarium vulgare kernel are 0.19±0.06% and 0.20±0.04%, respectively. After drying, free fatty acid content of Canarium indicum and Canarium vulgare kernel increase to 0.30±0.04% and 0.37±0.06%, respectively. The increase of free fatty acid has positive correlation with lipase activities.
HUBUNGAN ASUPAN ENERGI MAKANAN DAN AKTIVITAS FISIK DENGAN KEJADIAN OBESITAS PADA ANAK SEKOLAH DASAR DI KOTA MANADO Maki, Olvinda; Mayulu, Nelly; Djarkasi, Gregoria Sri Suhartati
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.10.1.2019.28219

Abstract

Abstract Obesity is a serious illness that can cause emotional and social problems. A person is said to be overweight if the body is 10% to 20% normal body weight, while someone is called obese when overweight reaches more than 20% of normal body weight. Obesity is currently a world problem even WHO declares it a global epidemic (WHO, 2016) Meanwhile, children up to adolescents aged 5-18 years are classified as obese if the Z-Score BMI / U shows a number greater than 2 (WHO, 2016). This study was used with observational analytical research method with a research design used case control. The results showed that the picture of food energy intake and physical activity with the incidence of obesity in elementary school children was 39.3%, while for non-obese children it was 60.6%. Food energy intake in obese elementary school children is based on the level of adequacy of energy needs divided into 2 normal variables and more by 50%. And normal is 50%. There is a relationship between physical activity and the level of adequacy of energy and value (p = 0.000).Keywords: Obese, Energy Intake, Physical Activity
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 : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

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
ANALISIS KADAR FORMALIN DIKAITKAN DENGAN JUMLAH KOLONI BAKTERI PADA IKAN CAKALANG (Katsuwonuspelamis) DAN TAHU YANG BEREDAR DI PASAR-PASAR TRADISIONAL DI KOTA MANADO Oessoe, Yoakhim Y.; Ngantung, Imelda
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.10.1.2019.28220

Abstract

AbstractFormalin is not a food preservation but is still often found in food product. This situation encourages research with purpose to identify and determine the formalin levels on skipjack fish and tofu from traditional markets in Manado and calculate the number of bacterial colonies in that food product.This research uses purposive sampling method and continued with laboratory test. The results showed that skipjack fish was containing formalin in the location of Karombasan and Bahu market whereas at Bersehati market was not detected. Tofu which was circulating in some traditional markets in Manado, did not contain of formalin. The average formalin levels of skijack fish sold in the Karombasan market were 3.27 ppm while average formalin levels in skipjack fish at the Bahu market were 2.16 ppm. The results of Total plate Count ( TPC) test on skipjack fish showed that in the fish containing high formalin level had low TPC detected bacterial value, on the other hand the fish with low formalin levels obtained high TPC bacterial values. The bacterial TPC value in skipjack and tofu had exceeded the maximum permitted limit. Keywords: Skipjack fish, tofu, formalin  conten, Total Plate Count (TPC)
SIFAT ORGANOLEPTIK PERMEN JELLY MANGGA KUINI (Mangifera odorata Griff) DENGAN VARIASI KONSENTRASI SIRUP GLUKOSA DAN GELATIN Sachlan, Putri A. A. U.; Mandey, Lucia Cecilia; Langi, Tineke M.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (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.10.2.2019.29121

Abstract

ABSTRACTThe aims of this reaserch are to determine the right combination of glucose syrup and gelatin, to analyze the physical and chemical components and to evaluate the preference level of the panelists in kuini mango jelly candy. This research has used factorials RAL method with 2 factors, which A factor is glucose syrup concentration and B factor is gelatin concentration. The result of the research found that A3B3 samples that contain 50% of glucose syrup and 25% of gelatin were the most preferred sample by panelist. In conclusion, mostly panelists prefer the sweetest and the hardest sample. Keywords: kuini mango, glucose syrup, gelatine, jelly candy
PENGARUH PENAMBAHAN TEPUNG TAPIOKA DALAM PEMBUATAN BISKUIT BERBAHAN BAKU TEPUNG UBI BANGGAI (Dioscorea alata L.) Sofyani, Selvy; Kandou, Jenny E. A.; Sumual, Maria Fransisca
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (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.10.2.2019.29117

Abstract

ABSTRACTThe purpose of this study was to determine the proportion of tapioca flour that needs to be added in the manufacture of biscuits made from Banggai yam flour, based on sensory and chemical properties. This research used a Completely Randomized Design (CRD) with the addition of tapioca flour at four levels as treatments, i.e. A: 0%; B: 5%; C: 10%; D: 15%, which was triplicated. The parameters observed were organoleptic testing for the degree of preference for taste, aroma, color and texture. The chemical composition of the biscuits was analyzed and the energy value was calculated. Overall, the level of preference given by the panelists on the Banggai yam biscuits without the addition of tapioca flour was 3.68 (like) out of 5 as the highest value. It can be concluded that tapioca flour does not need to be added in making Banggai yam biscuits. Banggai yam biscuits have a hardness of 1.93 mm / g / sec. and energy value of 422.62 kkal, with the composition of 3.98% moisture, 8.13% protein, 11.10% fat, 3.68% ash, 72.55% carbohydrates, and 0.56%. crude fiber.  Keywords: Banggai yam, tapioca flour, biscuits
PEMBUATAN FLAKES DENGAN PENCAMPURAN TEPUNG UBI JALAR KUNING (Ipomoea Batatas L.) DAN TEPUNG JAGUNG LOKAL VARIETAS ’MANADO KUNING’ (Zea Mays L.) Repi, Keysi; Langi, Tineke M.; Taroreh, Mercy
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 10, No 2 (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.10.2.2019.29122

Abstract

ABSTRACTThe purpose of this study was to determine the formula for the mixture of yellow sweet potato flour and Manado yellow corn flour which was favored by panelists and determine the physicochemical properties of flakes. This research was carried out using a completely randomized design, consisting of 4 treatment levels and 3 repetitions: A (70% yellow sweet potato flour: 30% Manado yellow corn flour), B (50% yellow sweet potato flour: 50% Manado corn flour yellow), C (30% yellow sweet potato flour: 70% yellow Manado corn flour), D (10% yellow sweet potato flour: 90% Manado yellow corn flour). The formula for mixing in making yellow sweet potato flour flakes and local Manado yellow varieties of corn flour preferred by panelists was obtained from 30% yellow sweet potato flour and 70% local manado yellow corn flour with a preference for color having a neutral value, on aroma having like indigo , the feeling of having a value of liking, and crispness has a value rather like the nutrient content of water content 4.04%, ash content 3.53%, protein content 8.5%, fat content 3.58%, and carbohydrates 80.36% . Keywords: flakes, yellow sweet potato, Manado yellow corn varieties

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