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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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Sifat Fisik, Kimia Dan Sensoris Yoghurt Kelapa Muda (Cocos nucifera L.) Dengan Penambahan Puree Buah Naga Merah (Hylocereus Polyhizus) Canon, Fazril; Djarkasi, Gregoria S. S.; Langi, Tineke M.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 14 No 2 (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.v14i2.50117

Abstract

This study aims to determine the physical, chemical and sensory properties which include viscosity, total acid, pH, color grab test, taste, texture, aroma, color in young coconut yogurt with the addition of red dragon fruit puree. The research method used was a completely randomized design (CRD) method with 4 treatment levels of the proportions of young coconut meat and red dragon fruit puree namely A0 (300gr : 0%), A1 (300gr : 10%), A2 (300gr : 20%), A3 (300gr : 30%), and A4 (300gr : 40%) with 3 repetitions. The results showed that the average value of the viscosity test ranged from 17.87cp – 19.11cp, the total acid ranged from 0.17110% – 0.27717%, the pH ranged from 3 – 4, the preference level test used a hedonic scale which included from In terms of color, taste, aroma, texture, the average value for color ranges from 4.32 (neutral) – 5.80 (likes), aroma ranges from 3.48 (rather dislikes) – 4.52 (rather likes) , texture ranged from 4.12 (neutral) – 5.12 (rather like), taste ranged from 2.96 (rather dislike) – 4.28 (neutral).
Pengaruh Pencampuran Tepung Ampas Kelapa dan Tepung Terigu terhadap Sifat Fisik, Organoleptik dan Daya Kembang Pancake Seilatuw, Elstin; Oessoe, Yoakhim Y. E.; Lamaega, Jolanda Ch. E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 14 No 2 (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.v14i2.50299

Abstract

The purpose of this study was to analyze the swelling power, crude fiber content, and determine the best organoleptic characteristics of pancakes by mixing coconut dregs flour and wheat flour. The research method used was a completely randomized design (CRD) with 4 treatments with a ratio of coconut dregs flour and wheat flour, namely P1 (control), P2 (10%:90%), P3 (20%:80%), and P4 (30%:70%). Each treatment consisted of 3 repetitions. The research data were processed using ANOVA and continued with the LSD test at the 5% test level, if there was an effect between treatments. The results of the research on swelling power ranged from 35.42-44.2% with the highest swelling value obtained by pancakes with a mixture of 0% coconut dregs flour. Based on the organoleptic test, mixing 20% coconut dregs flour obtained the highest level of preference, with a rating of 4.48-5 (netral-rather like). Crude fiber content ranges from 2.06-3.81%. Pancakes mixed with 30% coconut flour had the highest crude fiber content.
Penggunaan Susu Kedelai Sebagai Substitusi Susu Sapi Pada Pengolahan Es Krim Kelapa (Cocos Nucifera L.) Bororing, Chrisel Elgreit; Oessoe, Yoakhim Y. E.; Ludong, Maya M.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 14 No 2 (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.v14i2.50302

Abstract

The purpose of this study was to analyze the effect of soy milk substitution on protein content, melting power and the level of consumer preference for coconut ice cream. This research was conducted experimentally using RAL (completely randomized design), with 5 treatments. The formulation of cow's milk and soy milk consisted of A (100%: 0%), B (75%: 25), C (50%: 50%), D (25%: 75%), E (0%: 100%) in 3 replications. The data obtained were analyzed using the analysis of variance method or ANOVA (Analysis of Variant).
PENGARUH PENAMBAHAN SARI KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK HARD CANDY AIR KELAPA (Cocos nucifera L.) Wokas, Chichilia; Mandey, Lucia Cecilia; Oessoe, Yoakhim Y. E.; Lalujan, Lana E.; Mamuaja, Christine F.; Tuju, Thelma D. J.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 14 No 2 (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.v14i2.50698

Abstract

The purpose of this study was to evaluate the effect of the addition of mung bean juice on the level of liking, hardness, and analyze the water content, ash content, and reduced sugar content of coconut water hard candy. The research method used is the Completely Randomized Design (CRD) method with 5 treatments where A. The addition of 10% mung bean juice, B. The addition of 15% mung bean juice, C. The addition of 20% mung bean juice, D. The addition of 25% mung bean juice, E. The addition of 30% mung bean juice then measured the level of liking test, hardness test, water content, ash content and reducing sugar content. The results showed that coconut water hard candy with the addition of mung bean juice had no significant effect on the level of liking test on taste 4.76 (rather like) - 5.68 (like), aroma 4.56 - 5.36 (rather like), color 4.56 - 5.36 (rather like), and had a significantly different effect on the hardness test with an average value of 3.88 (rather hard) - 5.16 (neutral). The results showed that coconut water hard candy with the addition of nut juice had a significantly different effect and had an average value of water content of 0.60% - 2.44%, ash content of 0.32% - 1.19%, and the test of reducing sugar content showed that it had a not significantly different effect which ranged from 1.38% - 2.18%.
Pengaruh Penambahan Sari Daun Kelor Terhadap Kadar Kalsium dan Sifat Sensoris Pada Susu Kenari Rotulung, Jeanet Christina; Djarkasi, Gregoria S. S.; Taroreh, Mercy I. R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 14 No 2 (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.v14i2.51877

Abstract

The aim of this study was to analyze the effect of moringa leaf extract on calcium content and evaluate the sensory properties of canarium milk. The research method used was a completely randomized design with five treatments: A (no moringa leaf extract), B (10% moringa leaf extract), C (10% moringa leaf extract), and D (30% moringa leaf extract), and E (addition of 40% moringa leaf extract), and each treatment was repeated three times. The results of the next study were analyzed using ANOVA, if it showed a real driver with a level of 5%, then the LSD test would be continued. The results showed that the calcium content of moringa canarium milk was 17.53 ppm – 535.12 ppm. Sensory properties using the liking level test, obtained the panelists' liking level for color ranging from 3.20 to 3.80 (neutral-like), aroma 2.94-3.64 (neutral-like), texture 3.16-3.68 (neutral-like), and taste 3.20-3.76 (neutral-like). The highest calcium levels were found in the treatment with the addition of 40% moringa leaf extract to canarium milk, and the sensory attributes of the color, aroma, texture, and taste of canarium milk after the addition of 40% moringa leaf extract were liked by the panelists.
PENGARUH SUBSTITUSI TEPUNG WORTEL (Daucus carota L) TERHADAP KUALITAS SENSORIS, FISIK, dan KIMIA CHIFFON CAKE Cicilia, Sumale E.; Tuju, Thelma D. J.; Ludong, Maya M.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 2 (2021): 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.v12i2.52679

Abstract

The purpose of this research was to determine the best substitution of carrot flour and wheat flour in terms of texture, color and taste of the resulting chiffon cake and to analyze the nutritional content of the chiffon cake with the best substitution of carrot flour and wheat flour, it was better than the control. The research was arranged in Completely Randomized Design (CRD), with the substitution treatment of carrot flour and wheat flour. The results for a better chiffon cake according to organoleptic test result are treatment A (30% carrot flour and 70% flour) with the same level of comparison in texture as control, on color is better than control and taste better then control. The results of the analyze of the chemical composition showed 11.43% protein content, 2.42% fiber content, 29.08% water content, 1.69% ash content, 48.16% carbohydrate contentAbstract in English should be written in italic. Word count should not exceed 250 words. Composed of the purpose of researh, methods, results, and conclusion.
PENGARUH KONSENTRASI GELATIN DAN SUKROSA TERHADAP KUALITAS FISIK, KIMIA DAN SENSORIS PERMEN JELLY TOMAT (Lycopersicum esculentum Mill) Grace, Pangalila A.; Nurali, Erny J. N.; Assa, Jan R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 2 (2021): 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.v12i2.52681

Abstract

The candy circulating in the community consists of two types, namely hard candy and soft candy. Jelly candy includes soft candy that is liked by many people from children to young people because of its different texture compared to other candies. The raw material used in this study is tomatoes because tomatoes are abundant in Indonesia but tomatoes do not have long shelf life. This study aims to determine the effect of gelatin and sucrose concentrations on the physical, chemical and sensory quality of tomato jelly candy (lycopersicum esculentum). This study used a factorial completely randomized design consisting of 2 factors, namely the concentration of gelatin and sucrose. The results showed that the concentration of gelatin 25% and sucrose 50% affected the sensory properties of making jelly tomato candy which included aroma with yield 2.89%, color 3.35%, taste 3.72%, texture 3.45%, while for sucrose content of 25.53% with a elasticity of 8.5 mm/g/s
PENGARUH SUBSTITUSI TEPUNG PISANG “ROA” (Musa acuminate) TERHADAP TINGKAT KESUKAAN BISKUIT Lateka, Fritsman H.; Lalujan, Lana E.; Taroreh, Mercy I. R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 2 (2021): 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.v12i2.52682

Abstract

The aim of this research was to determine the formulation of banana flour "Roa" and wheat flour in the manufacture of biscuits that were most preferred organoleptically (color, taste, aroma and texture). Furthermore, biscuits with the most preferred formula were organoleptically analyzed for their proximate content. This study used a completely randomized design, consisting of 5 levels of treatment for the formulation of roa banana flour and wheat flour: A (30: 70); B (40: 60); C (50: 50); D (60; 40); and E (70; 30). Each treatment was repeated 3 times. The organoleptic test results showed that biscuits treated with B, namely the 40% banana "Roa" flour and 60% wheat flour were the most preferred biscuits for the panelists for color, taste, and texture parameters. The results of the analysis of the proximate content of biscuits with this formulation were as follows: water content of 2.07%; ash content 1.51%; protein content 6.19%; fat content 27.73%; carbohydrate content of 5.12%. This biscuit product has fulfilled SNI biscuit. Based on organoleptic assessment, this product is accepted (preferred) by panelist.
KAJIAN PEMBUATAN ASAP CAIR TEMPURUNG KELAPA DENGAN PROSES PIROLISIS DAN DESTILASI DI SULAWESI UTARA Balikan, Chikita M.; Tooy, Dedie; Wenur, Frans
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 2 (2021): 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.v12i2.52683

Abstract

This research is aimed to study the pyrolysis and distillation processes of making liquid smoke from coconut shell related to the influence of time and number of raw materials to improve the efficiency of pyrolysis and distillation equipment. This study used an experimental method where the temperature in tube was set at 90° C and after 45 minutes it was maintained at 90° C and then lowered to 75° C. The observation period of the pyrolysis process was carried out every 30 minutes for 8 hours with 3 repetitions, while the distillation process was carried out every 45 minutes with 4 repetitions. The results of the pyrolysis process showed that the steam temperature and pyrolysis time had a relationship to the volume, yield, density and color of the liquid smoke. The average of temperature is 109.58°C gives average result of 6315 ml in volume, yield 21.60%, density 1.027 g/ml and the color is thick black. In the process of distillation, the temperature of steam in distillation affects the result. The temperature of 90°C of liquid smoke comes out quickly and a lot with a total volume of distillation 770 ml and a yellow-brown color. The temperature of 75°C of liquid smoke comes out slowly and the liquid smoke results slightly with a total volume of distillation 293 ml and a yellowish clear color. The color of liquid smoke using laboratory-scale distillation equipment is different from using a distillation tube tool, so it must be re-distilled to get a clearer color
KEBUTUHAN AIR IRIGASI TANAMAN MENTIMUN (Cucumis sativus L) PADA MEDIA TANAM CAMPURAN TANAH DAN ARANG DALAM POLIBAG Pangaila, Shilviana Sischa; Kalesaran, Leo H.; Rantung, Ruland A.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 2 (2021): 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.v12i2.52684

Abstract

The purpose of this study is to calculate the number of water needs of the cucumber using a mixture of soil and wood charcoal in the polyester and to examine how a mixture of wood - based media has affected the growth of the cucumber. The study was designed to use a complete random with three experiments of land proportions and charcoal, and one control treatment without charcoal, treatment A (soil : charcoal 4:1), treatment of B (soil : charcoal 3:2), treatment of C (soil : charcoal 2 : 2), the treatment of K (control soil without charcoal) with 4 replications for each treatment, making the number of experiments 16. Research shows that the variant analysis of the amount of irrigation water used during the growth of cucumber plants from treating soil and charcoal to an average of A (4:1) = 10,035.33 ml r; B (3:2) = 10,698.33 ml; C (2 :2) = 11,060 ml; And K (without charcoal) = 8,716.67 ml, it turns out there is a significant difference between treatment. As for the growth of the plant and the growth of the fruit yield no significant difference. The use of wood charcoal as a medium to grow has a bearing on the formation of a cucumber.

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