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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
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PEMANFAATAN TEPUNG KOMPOSIT PISANG GOROHO (Musa acuminate) DAN UBI JALAR KUNING (Ipomoea batatas. L) SEBAGAI BAHAN BAKU PEMBUATAN CRUST PIE Ria, Nizar; Rawung, Dekie; Nurali, Erny J. N.
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.10.2.2019.29118

Abstract

AbstractThe objectives of this study were to analyze the composition and sensory quality of the crust pie made of composite flour of goroho and yellow sweet potato. This study was conducted in a completely randomized design with 4 different composition ratio of goroho plantain flour to yellow sweet potato flour, i.e., A (80% : 20%), B (70%: 30%), C (60%: 40%), and D (50% : 50%). The results of the study showed that the chemical composition of pie crust were in a range of 2.87% - 4.74% for moisture content, 2.66% - 2.72% for ash content, 32.10% - 32.95% for fat content, 5.90% - 6.06% for protein content, 3.76% - 4.77% for crude fiber, and 50.04% - 55.50% for carbohydrates content. The pie crust made from composite flour 50% goroho : 50% yellow sweet potato was the most preferred by panelists in terms of color, aroma, taste and texture with a value of 3.89 (like).Keywords: pie crust, composite flour, goroho plantain, sweet potato
PEMANFAATAN ASAP CAIR ARANG TEMPURUNG SEBAGAI BAHAN PENGAWET PADA BAKSO IKAN TUNA Korah, Alfi R. M.; Assa, Jan Rudolf; Koapaha, Teltje
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.10.2.2019.29123

Abstract

ABSTRACTThe research objective was to determine the effect of coconut shell charcoal liquid smoke on the shelf-life of fish meatballs. The design used was Factorial Completely Randomized Design, which consisted of 2 factors: A treatment of liquid smoke concentration 0%, 5%, 10%, and factor B treatment of immersion 30 and 45 minutes long, with three repetitions. The results showed that with the concentration of liquid smoke 0% tuna meatballs can last only one day at room temperature with the results of already whitish slimy appearance, fishy flavour, and the texture is still chewy. Fish meatballs with 10% liquid smoke concentration combine with 45 minutes soaking time can last up to 5 days at room temperature with the results of already slimy, brownish, flavorful appearance typical of fish with a chewy texture.Keywords: Liquid smoke, tuna fish meatballs, shelf-life
PENGARUH PENCAMPURAN TEPUNG KACANG MERAH (Phaseolus vulgaris) DAN TEPUNG TERIGU DENGAN PENAMBAHAN EKSTRAK UBI JALAR UNGU (Ipomoea batatas L.) TERHADAP SIFAT SENSORIS MIE KERIN Siahaan, Bonita; Koapaha, Teltje; Langi, Tineke
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.10.2.2019.29119

Abstract

AbstractThe purpose of this study was to obtain the formulation of dry noodles with a mixture of red bean flour and wheat flour based on the level of acceptance. The statistical design of this experiment was a Completely Randomized Design (CRD) with treatments of the ratio of red bean flour and wheat flour i.e., A (20% red bean flour : 80% wheat flour); B (40% red bean flour : 60% wheat flour); C (60% red bean flour : 40% wheat flour); D (80% red bean flour : 20% wheat flour). Each treatment was repeated 3 times. The results showed that dry noodles preferred by panelists based on color, flavor, and taste was A treatment (20% red bean flour : 80% wheat flour) with the chemical composition and characteristics of that dry noodles was 4.83% water, 1.77% ash, 18.86% protein, 3.18% fat, 71.35% carbohydrates, 7.09 minutes of cooking time, 3.27% cooking loss, 73.20% swelling index, and 261.67% water absorption.Keywords: dry noodles, red bean flour, purple sweet potato
EVALUASI NILAI GIZI TEPUNG PISANG GOROHO (Musa acuminate, sp) TERMODIFIKASI Sangkilen, Lisa; Djarkasi, Gregoria Sri Suhartati; Mandey, Lucia Cecilia
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.10.2.2019.29124

Abstract

ABSTRACTThe purpose of this research is to identify the chemical properties of goroho plantain  flour produced through the process of modification of cold-boiled, cold-steamed and cold-roasted. The method used in this study is the experimental method. The parameters measured were starch content, amylose content, resistant starch content and in vitro digestibility of starch on modified goroho plantain flour. The results obtained in this study were an increase in starch content in cold-boiled treatment 79.29%, cold-steamed 76.83%, cold-roasted 72.86%, amylose content in cold-boiled treatment 25.54%, cold-boiled 24.37%, cold-roasted 21.40 %, resistant starch content of cold-boiled treatment 28.87%, cold-steamed 28.18%, cold-roasted 27.21%, and in vitro digestibility cold-boiled treatment 46.17%, cold-boiled 55.66%, cold-roasted 66.12%. The modification of goroho plantain flour with boiled, steamed and roasted treatments can increase the levels of resistant starch in goroho plantain flour. Keywords: goroho banana flour, resistant starch, goroho banana
SIFAT FISIK DAN ORGANOLEPTIK MIE DARI TEPUNG TALAS (Colocasia esculenta) DAN TERIGU DENGAN PENAMBAHAN SARI BAYAM MERAH (Amaranthus blitum) Rara, Meiheski R.; Koapaha, Teltje; Rawung, Dekie
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.10.2.2019.29120

Abstract

ABSTRACT This study aims to evaluate the proportion of taro flour to produce the best noodles based on the physical characteristics and preferences by panelists. This study uses a completely randomized design with 4 treatments A (100% wheat flour) as a control, B (80% taro flour: 20% wheat flour), C (70% taro flour: 30% wheat flour), D (60% taro flour: 40% wheat flour). The parameters analyzed were water absorption, elasticity, cooking time, cooking loss, moisture content, antioxidant activity and acceptance level of the panelists. From the results of the research on testing the physical properties of taro noodles with water absorbency an average value of 90.40%, elasticity obtained an average value of 15.87%, cooking time obtained an average value of 210.67 seconds, cooking loss obtained value on average 21.37% and water content obtained an average value of 24.83%. Meanwhile, the antioxidant activity of taro noodles is classified as weak, namely the IC50 value is 225.82 µg / ml. For organoleptic tests, the average panelist gave likes value for color and neutral for smell, but they did not like the taste and texture of wet noodles made from taro flour with the addition of red spinach juice. Keywords: Taro, red spinach, wet noodles
PENGARUH BROKOLI (Brassica oleracea var. Italica) DALAM MENGHAMBAT OKSIDASI LEMAK PADA NUGGET TEMPE KEDELAI SELAMA PENYIMPANAN Emeline, Ezra A.; Taroreh, Mercy I. R.; Tuju, Thelma D. J.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (2020): 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.11.1.2020.31307

Abstract

ABSTRACTThe purpose of this research is to determine the influence of broccoli comparison in inhibiting fat oxidation of soybean tempe nugget before and after 30 days of storage and to evaluate the acceptance rate of soybean tempe nugget with broccoli comparison before and after of 30 days storage. This study consisted of 4 comparative treatments of broccoli and soybean tempe, which is 0% broccoli and 100% tempe in treatment A, 10% broccoli and 90% tempe in treatment B, 20% broccoli and 80% tempe in treatment C, and 30% broccoli and 70% tempe in the treatment D. Soybean tempe nugget is tested on 0 days and 30 days storage. The results showed the influence of the broccoli comparison in inhibiting the oxidation of tempe nuggets. Tempe nuggets with broccoli comparison is best reviewed from the levels of free fatty acids (ALB), peroxide value, and the value of thiobarbituric acid (TBA) is treatment B. The acceptance rate of soybean tempe nugget on color, aroma, taste, and texture is in the likes category. Where the most preferred soybean tempe nugget is treatment B with a concentration of broccoli as much as 10%.Keywords : Nugget, Tempe, Broccoli, Oxidation
PENGARUH SUHU PASTEURISASI TERHADAP PROFIL DAN AKTIVITAS ANTIOKSIDAN PUREE BUAH NAGA MERAH Sugiyanto, Maya Kumalasari; Sumual, Maria Fransiska; Djarkasi, Gregoria
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.2.2020.31278

Abstract

            Antioksidan dapat menghambat stres oksidatif. Buah naga merah (Hylocereus polyrhizus) merupakan salah satu sumber pangan nabati yang mengandung antioksidan flavonoid. Pengolahan buah naga merah menjadi puree dapat mempertahankan nilai gizi dan cita rasa buah. Tujuan dalam penelitian ini untuk mengidentifikasi profil antioksidan dan aktivitas antioksidan puree buah naga merah (Hylocereus polyrhizus) yang dihasilkan melalui proses pasteurisasi pada suhu 65oC, 75oC, 85oC, dan 95oC. Metode yang digunakan dalam penelitian ini yaitu metode eksperimen. Parameter yang diukur yaitu analisis senyawa bioaktif yang meliputi total fenol, flavonoid, antosianin, aktivitas antioksidan dengan metode DPPH dan FRAP, kadar air dan kadar serat kasar. Hasil yang diperoleh dalam penelitian ini yaitu total fenol pada suhu 65oC 1,15 mg GAE/g, 75oC 0,94 mg GAE/g, 85oC 0,91 mg GAE/g, 95oC 0,84 mg GAE/g, kadar flavonoid pada perlakuan 65oC 0,71 mg QE/g, 75oC 0,70 mg QE/g, 85oC 0,70 mg QE/g, 95oC 0,56 mg QE/g, kadar antosianin pada suhu 65oC 51,18%, 75oC 38,13%, 85oC 37,96%, 95oC 29,55%, aktivitas antioksidan metode DPPH pada suhu 65oC 4,18 mg/ml, 75oC 107,74 mg/ml, 85oC 109,22 mg/ml, 95oC 112,56 mg/ml, aktivitas antioksidan metode FRAP pada suhu 65oC 12,75 mg, 75oC 12,45 mg, 85oC 11,24 mg, 95oC 9,90 mg, kadar air pada suhu 65oC 88,66%, 75oC 89,13%, 85oC 89,06%, 95oC 83,8% dan kadar serat kasar pada suhu 65oC 7,7%, 75oC 7,06%, 85oC 7,39%, 95oC 6,52%. Kesimpulan dari penelitian ini adalah perlakuan suhu pasteurisasi yang semakin tinggi dapat menurunkan kandungan senyawa bioaktif.
KAJIAN IRIGASI MIKRO PADA SISTEM HIDROPONIK PADI (ORIZA SATIVA L.) VARIETAS SERAYU DALAM RUMAH TANAMAN Moningka, Christian N. G.; Ludong, Daniel P. M.; Rumambi, David P.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (2020): 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.11.1.2020.29981

Abstract

ABSTRACTThe purpose of this study was to examine the effect of the thickness of irrigation water flow in the Deep Flow Technique (DFT) hydroponic system on the amount of plant water requirement (or evapotranspiration) and the Water Use Efficiency (WUE) in rice cv. Serayu at the vegetative phase. This research was carried out in a tropical greenhouse roofed with polyethylene (PE) plastic film. The treatments in this study were three kinds of thickness of  micro irrigation in the DFT hydroponic system, i.e. 2, 4 and 6 cm. The results showed that water requirement for each planting hole in rice plants during the vegetative phase (60 days) were 14.3650, 12.7025, and 11.3108 with biomass of 62.4576, 58.2874 and 52.6370 g, respectively for 6, 4 and 2 cm. The water use efficiency in 2, 4, 6-cm-DFT-system were 2.3268,  2.293 and 2.1740 g/L, respectively. Keywords: Hidroponics, Deep Flow Technique, Evapotranspiration, Water Use Efficiency
ANALISIS ENERGI PENGERINGAN PADI MENGGUNAKAN VERTICAL DRYER TYPE VRD60 DI DESA BIGO SELATAN KABUPATEN BOLAANG MONGONDOW UTARA Lengkey, Giovanni
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (2020): 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.11.1.2020.29988

Abstract

The purpose of this study is calculating the total energy needed during the rice drying process by using a vertical dryer VRD60 type in Bigo Selatan Village, Kaidipang Subdistrict, North Bolaang Mongondow District, and determining the efficiency of energy use during the rice drying process.  The tools used were: AGRINDO dryer VRD60 type, Danoplus infrared thermometer THE-223, Sima brand weighing scale with the capacity of 500 kg, and CROWN digital grain moisture meter. Materials used were: 5,202 kg (5.2 tons) of Sultan rice variety, diesel fuel, and rice husks. The study was conducted with experimental and survey methods. Data was analyzed descriptively. The results showed  that the total energy used by the dryer is 1,531,560 kcal consist of 6,300 kcal labor (humans) energy, 683,760 kcal  of diesel fuel and 841,500 kcal of energy from husk usage. The biggest energy is obtained from the husk used as much as 255 kg with a calorific value of 841,500 kcal and the biggest use is to evaporate water from materials that is 450,293.1 kcal. The energy efficiency of drying from a vertical dryer VRD60 type is found to be 38.29%.
PERBEDAAN AKTIVITAS ANTIOKSIDAN MINUMAN SEGAR DAN MINUMAN INSTAN DARI JAHE (Zingiber officinale var rubrum), PALA (Myristica fragrans Houtt) DAN SERAI (Cymbopogon nardus L) Dusun, Citra C.; Assa, Jan Rudolf; Taroreh, Mercy I. R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.2.2020.32648

Abstract

AbstractThis study aims to obtain fresh and instant drink formulas from ginger, nutmeg and lemongrass that are accepted by the panelists and have the best antioxidant activity. This study used the RAL method with 6 treatments 3 replications, and fresh drink formulations of FA1: ginger 300mL, nutmeg 100mL, lemongrass 100mL, FA2: ginger 300mL, nutmeg 50mL, lemongrass 150mL, FA3: ginger 300mL, nutmeg 25mL, lemongrass 175 mL and instant drinks FA4: ginger 300mL, nutmeg 100mL, lemongrass 100mL, FA5: ginger 300mL, 50mL of nutmeg, 150mL of lemongrass, FA6: ginger 300mL, nutmeg 25mL, lemongrass 175 mL, then analyzed for total phenol content, antioxidant activity as an antidote to free radicals, then using analysis of variance (ANOVA). The results showed that the highest total phenol content was in the FA3 treatment of 10.81 mgGAE / g, and the lowest was in the FA4 treatment of 0.22 mgGAE / g. The results of the analysis of antioxidant activity as an antidote to DPPH free radicals at a concentration of 100ppm showed that the highest percentage of inhibition was obtained in the FA3 treatment of 52.18% and the lowest was in the FA4 treatment, namely 42.59%. Whereas for the IC50 value, the highest value was found in the FA3 treatment with a concentration of 56.8 ppm, and the lowest was in the FA4 treatment with a concentration of 116.05 ppm. The best treatment based on the sensory test of instant drinks, the most preferred by the panelists was in the FA5 treatment with a value of 4.35, and the lowest was in the FA6 treatment with a value of 4. The results of this study can be concluded that the fresh drinks that have the best total phenols are found in the FA3 treatment, where as for instant drinks that have the best total phenols in the FA5 treatment, and for fresh drinks and instant drinks that have the best antioxidant activity are in the FA3 treatment, for pelyan persistic preferences testing FA5.Keywords: Ginger, Nutmeg, Lemongrass, Total Phenol, Antioxidant.

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