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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 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
Pemanfaatan Daging Buah Pala (Myristica Fragrans) sebagai Bahan Baku Pembuatan Permen Jelly dengan Variasi Konsentrasi Sukrosa Andro Lampah; Thelma D. J. Tuju; Lana E. Lalujan
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (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.v13i2.50324

Abstract

The purpose of this study was to determine the sensory properties, water content and sucrose content of Nutmeg’s flesh jelly candy. The research method used was a completely randomized design (RAL) consisting of 5 treatment with varying sucrose variation, namely P1: (30%), P2: (35%), P3: (40%), P4: (45%) and P5: (50%). The results showed that the physicochemical characteristics of jelly candy were water content ranging from 16.6% - 19.3%, sucrose content 36.12% - 53.67%. The most preferred jelly candy sensory test was treatment P3 with 40% sucrose variation with a taste value of 3,60 (like), color 3,80 (like), aroma 3,05 (neutral) and textures 3,80 (like) and differentiating test result with a difference value of 4. Keywords: nutmeg; sucrose; sensory test.
Pengaruh Pencampuran Gum Arab terhadap Karakteristik Sensoris dan Kimia Fruit Leather Mangga Kweni (Mangifera Odorata Griff.) Getsri Winokan; Teltje Koapaha; Jolanda Lamaega
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (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.v13i2.50344

Abstract

The purpose of this study was to determine the level of panelists' preference for mango kweni fruit leather with a mixture of gum arabic, analyze the chemical characteristics of mango kweni fruit leather with a mixture of gum arabic and get the treatment with the most preferred arabic gum mixture. The research method used a completely randomized design (CRD) consisting of 5 treatments and 3 replications with Arabic gum mixing. Parameters observed were sensory characteristics (color, aroma, texture and taste) and chemical characteristics (air content, crude fiber content, total sugar content and degree of content). The results showed that the skin of the mango kweni with a mixture of gum arabic was the most preferred by the panelists in terms of color, aroma, texture and taste was treatment E (a mixture of gum arabic 1.5%). In this treatment it has a chemical content of 14.83% water content, 1.80% crude fiber content, 53.42% total sugar content and 3.84 acidity. Keywords: fruit leather; mango kweni; gum arabic
Karakteristik Sensoris Snack Bars dari Tepung Komposit Pisang Goroho (Musa acuminate, L), Kedelai (Glycine max) dan Kenari (Canarium indicum L.) Cinka W. Siahaan; Erny J. N. Nurali; Jenny E. A. Kandou
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (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.v13i2.50348

Abstract

The purpose of this study was to evaluate the sensory characteristics of snack bars from composite of goroho plantain flour, soybean and canary. This study used a completely randomized design (CRD) method consisting of 5 (five) treatments and 3 (three) replications with the following treatments : treatment A 40 g of goroho plantain flour, 35 g of soybean flour, 25 g of canary, treatment B 50 g of goroho plantain flour, 30 g of soybean flour and 20 g of canary, treatment C 60 g of goroho plantain flour, 25 g of soybean flour and 15 g of canary, treatment D 70 g of goroho plantain flour, 20 g of soybean flour and 10 g of canary and treatment E 80 g of goroho plantain flour, 15 g of soybean flour and 5 g of canary. The result interm of color: neutral – slightly like, aroma:  neutral – slightly like, taste: neutral – slightly like and texture: neutral – slightly like. Keywords : snack bars, composite flour, goroho plantain, soybean, canary
Penentuan Sifat Fisik Biji Kakao Varietas Klon 45 dan Sulawesi 01 di Kabupaten Bolaang Mongondow Utara Febrianti Timumu; Ireine A. Longdong; Lady Ch. C. E. Lengkey
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (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.v13i2.50349

Abstract

The purpose of this study was to determine the dimensions of cocoa beans (length, width, thickness) and the average diameter of arithmetic, geometry, sphericity, porosity, density of kamba, angle of repose, and angle of friction of the clone varieties 45 and sulawesi 01. The method used in this research is the experimental method, analyzed descriptively. The results showed that the average cocoa beans of the Klon 45 variety were 27.25 mm long, 14.35 mm wide, 7.25 mm thick, arithmetic 16.28 mm, geometric 14.03 mm, sphericity 0.52. Sulawesi 01 variety, length 20.44 mm, width 12.29 mm, thickness 7.52 mm, arithmetic 13.46 mm, geometry 12.32 mm, sphericity 0.60. clone 45 variety had porosity of 30.62%, density of kamba 0.44 g/ml, weight of 100 seeds 95.39 g. The Sulawesi 01 variety has a porosity of 29.62%, a kamba density of 0.51 g/ml, a weight of 100 seeds 144.72 g. The angle of repose of the clone 45 variety is 29.96º at 9.19% moisture content and the Sulawesi 01 variety is 23.07º at 7.57% moisture content. The angle of friction for the clone 45 variety is 29.94º at 9.19% moisture content and Sulawesi 01 is 25.03º at 7.57% moisture content. Keywords: cocoa beans, physical properties, varieties.
Karakteristik Fisikokimia dan Organoleptik Biskuit dengan Pencampuran Tepung Ubi Jalar Ungu (Ipomoea Batatas) dan Tepung Ampas Kelapa Husnul Khatimah Muchtar; Teltje Koapaha; Yoakhim Oessoe
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (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.v13i2.50350

Abstract

The purpose of this study was to determine the physicochemical and sensory characteristics of biscuits mixed with purple sweet potato flour and coconut pulp flour. The research method used was a completely randomized design (RAL) consisting of 5 treatments by mixing wheat flour, purple sweet potato flour and coconut dregs flour, namely A: (100%: 0%: 0%), B: (30%: 30%: 40), C: (30%: 40%:30%), D: (30%:50%:20%) and E: (30%: 60%:10%). The results showed that the physicochemical characteristics of biscuits were water content ranging from 2.37% - 5.75%, ash content 2.15% - 3.29%, fat content 25.03% - 31.05%, protein content 5.76% - 7.20%, carbohydrate content 54.51% - 60.33%, fiber crude 1.54%- 4.36% , calories 493.55-525.47 Kcal and hardness 579.78- 893.80 g.sec. The most preferred biscuit sensory test was treatment D by mixing 30% wheat flour: 50% purple sweet potato flour :20% coconut dregs flour with a taste value of 4.73 (slightly like), color 5.77 (like), aroma 5.67 (like) and textures 5.7 (like). Keywords: biscuit, purple sweet potato flour, coconut pulp flour.
Pengaruh Suhu dan Lama Pengeringan terhadap Karakteristik Kimia dan Sensoris Permen Jelly Pepaya (Carica Papaya L.) Novita Pandesolang; Lana E. Lalujan; Yoakhim Oessoe
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (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.v13i2.50351

Abstract

The purpose of this study was to analyze the effect of temperature and drying time on the characteristics of the chemical componens of papaya jelly candy and evaluate the level of preference for papaya jelly candy that is dried at different temperatures and drying times. This study used a completely randomized design (CRD) method which consisted of four treatments and three repetitions with different temperatures and drying times, namely : treatment drying using room temperature for 48 hours; drying at 40°C for 36 hour; drying at 50°C for 24 hours; and drying at 60°C for 8 hours o’clock. The resut of this study indicate that differences in temperature and drying time produce papaya jelly candy with chemical characteristics, namely water content (10.49% - 23.73%), sucrose (13.78% - 16.25), and pH (6.17% – 5,35%). The papaya jelly candy with the most preffered color, aroma, taste, and texture by the panelists was dried at room temperature for 48 hours. Keywords: jelly candy; papaya; drying; sucrose.
Konsumsi Kopi Jenis Arabika dan Robusta pada Penderita Asam Urat Marisa; Rinda Lestari
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (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.v13i2.50369

Abstract

Uric acid is the last metabolite of purines, which is one of the components of nucleic acids found in the nucleus of human cells. Many factors can affect a person's uric acid levels, such as genetics, lifestyle and physical activity. Coffee is one of the world's most popular drinks. The purpose of this research is determine the descriptionof blood uric acid levels in adult men who have the habit of drinking coffee with Robusta and Arabica coffee. The type of research used is descriptive analytic using cross- sectional analytic method. The population in this study were patients with gout who had a habit of drinking coffee at RSU Mayjen H.A Thalib Kerinci. The sample in this study was taken as many as 40 people with uric acid patien. Based on the research results, giving of the t test 0.178> 0.05 showed that there was no difference in uric acid levels between the types of Robusta and Arabica coffee. Keywords: Uric acid; coffee.
Modifikasi dan Uji Kinerja Alat Pengering Tipe Rak Model Teta 22 Biji Pala (Myristica Fragrans Houtt) Menggunakan Sumber Panas Gas LPG Nofri Abdul Azis Amiri; Ireine Longdong; Dedie Tooy
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 14 No. 1 (2023): 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.v14i1.50634

Abstract

The research is aimed at: 1. Modified the teta '17, 2 model rack dryer. Testing instrument performance includes temperature, air humidity, water levels and the drying rate of water. The study is conducted using experimental methods for tooling and data analysis using descriptive methods that the data from observation is compiled in the form of a chart, then described in graph form, and described. Each rack of the top shelf and lower shelf each USES 500 nutmeg samples. Each experiment was performed 2 (two) times a test. The observed variables are temperature, humidity, water content and drying rate. The results of this study have modified the teta '17 model rack dryer by adding a chimney to no condensation on the surface of the instrument wall. Based on the average, the top temperature temperature is 53rd and the lower shelf average, at 55 plenum, and the average temperature in plenum is 54 plenum. The average air humidity in plenum is 70%. The average high levels of nutmeg water amount to 10.2% and bottom shelf 8.7%. The curing time it takes to dry the nutmeg to a water level of 8-10% is 11 hours. The rate of drying off the water level of deuteronomy 1 top shelf by 2.55%, bottom shelf 2.72% and 2.65% top shelf by 2.65%, bottom shelf by 2.75%.
Aktivitas Antioksidan Yoghurt Sinbiotik Berbasis Daging Kelapa Muda (Cocos nucifera L.) dan Ubi Jalar Ungu (Ipomoea batatas L) Winie Vania Tasya Siswandi; Gregoria Sri Suhartati Djarkasi; Maya M. Ludong; Thelma D. J. Tuju; Mercy I. R. Taroreh; Erny J. N. Nurali
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 14 No. 1 (2023): 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.v14i1.50647

Abstract

Synbiotic yogurt is a semi-thick liquid drink containing prebiotics and probiotics. The research objectives were to analyze the physical and chemical properties, measure antioxidant activity, and determine the level of preference for color, taste, aroma, and texture of synbiotic yogurt based on young coconut meat and purple sweet potato. The method used was a completely randomized design (CRD) with the addition of purple sweet potato pulp (0%, 5%, 10%, 15%, 20%, 25%). The results of the research on synbiotic yogurt based on young coconut meat and purple sweet potato have an average viscosity of 10,27 cP-10,90 cP, pH 3,86 – 4,01, total dissolved solids 7,83°Brix-8,17°Brix, total acid 0,84%-0,98%, color 4,47-5,93 (neutral-like very much), taste 4,30-5,00 (neutral-like), aroma 4,70-5,33 (like) and texture 4,63-5,47 (like) and antioxidant activity in treatment P5 (25% purple sweet potato pulp) percent inhibition 86,88% and IC50 80,73 ppm (strong).

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