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INDONESIA
Jurnal Ilmu dan Teknologi Pangan
Published by Universitas Sam Ratulangi
ISSN : -     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol 2, No 1 (2014)" : 5 Documents clear
KOMPOSISI MIKROORGANISME PADA BEBERAPA DEPOT AIR MINUM ISI ULANG DI KOTA MANADO [Composition Microorganisms In Some Water Depot Refill in Manado City] Watung, Agnes T.; Sembel, Dantje T.; Ijong, Frans G.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

Drinking Water Refill (AMIU) the price is relatively cheaper, but not all drinking water refill depot in the city of Manado guaranteed security products. This is because there are many depot refill drinking water that has not been officially registered in the Ministry of Trade and Industry, only 20 of 130 registered depot depot there and have not been routinely tested water quality. This study analyzes the goal of microorganisms on a depot refill drinking water, water tank transporters and the source of raw water in the city of Manado which include, pH, temperature, total plate number, E.coli and yeast to get a refill drinking water quality that meets the requirements . The results for total plate count 13 depots (39%), 1 tank (20%), there are three sources of raw water (27%) who do not meet the requirements, the total coliform in the depot there are 19 (58%), water tank transporter 3 (60%) of raw water sources there were 6 (55%) who do not meet the requirements, there are 8 depot E. coli (24%), water tank transporter 1 (20%), source of raw water 7 (64%) who do not meet the requirements, for mushrooms in the depot <10 while on the tank and raw water sources ranged from <10 - > 300 and pH at all sample points in both depots, tank and all water sources to meet the requirements, for the temperature at the depot, there were 12 (36%), the tank 1 (20%), 3 raw water sources (27%) who do not meet the requirements. Results of this study concluded that the quality of drinking water in the depot, tank and raw water sources, there are still 60.20% - 67.35% which is satisfactory from a microorganism, and for the physical parameters of temperature are 67.35  % while meeting the requirements of the chemical parameters pH 100% compliant.
MUTU BUBUK CABAI HASIL PENGERINGAN ENERGI MATAHARI DENGAN SUMBER PANAS PENGGANTI [Chilli Powder Quality Dried Using Solar Dryer With Heat Source Energy Replacement] Tongkeles, Nelly S.; Djarkasi, Gregoria S.S.; Wenur, Frans
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

Solar dryer with heat source energy replacement is one of environmental drying technology. This research aimed to determine water content, color analysis, vitamin C, total molds from chili powder, and dried chilli yield as quality for dried chili. Results showed moisture content of dried Red chilli and Local Chilli using solar dryer with heat source energy replacement are 7.3%bb and 6.24%bb, needs 10 hours and 8 hours respectively. Whereas moisture content of the same materials with conventional drying method are 11.89%bb and 8.63%bb, needs 71 hours and 41 hours respectively. Furthermore, color analysis of dried Red chili and Local Chilli and its powder using a dryer gives value of ​L a+ b+ higher than same materials and its powder with conventional drying methods. Vitamin C content on powder of those materials using a drier is higher at 54.33mg/100g and 27.73mg/100g respectively, while with the same material by conventional drying methods implies that 36.33 mg/100g and 8.60 mg/100g. Total mold analysis has highest value on Red chilli powder and Local Chilli powder with conventional drying methods are 6.46x102 colonies/g and 2.06x102 colonies/g. Whereas Local Chilli powder which dried using a dryer there is no mold, followed by dried Red chilli powder that is 1.1x102 colonies / g. The yield of dried Red chillies and Local Chilli ranged between 24.97%-32.17%, whereas the yield of dried chili with conventional methods is lower than using a dryer.   Key word: Quality, Chilli powder, Solar dryer
PEMANFAATAN JANTUNG PISANG (Musa paradisiaca) DENGAN PENAMBAHAN DAGING IKAN LAYANG (Decapterus sp.) PADA PEMBUATAN ABON [Utilization of Inflorescence of Banana (Musa Paradisiaca) With The Addition Of Scad Fish (Decapterus sp) on Making Abon] Aida, Yuannita; Mamuaja, Christine F.; Agustin, Agnes T.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

This study aimed to determine the effect of the concentration ratio of the shredded fish and inflorescence of banana organoleptic value and self-life this product. This research are carried out in three formulas, A1(75% inflorescence of banana : 25% shredded of fish), A2 (50% inflorescence of banana : 50% shredded of fish), and A3 (25% inflorescence of banana : 75% shredded of fish formula. Which are analysis at sensory evaluation to obtain the most preferred formula. Data analysis using a 3x3 factorial completely randomized design and repeat 3x. treatment was tested by using Annova 0,05 p. The result showed that the most preferred formula is was the formula A2. After 14 days storage in room temperature, the scores of TPC is 24.83 x 102, TBA is 0.3247 mg malonaldehid/100 g samples and pH 5.68. Storage up to 14 days, the formula A2 still has a good quality, based on the value of the TPC, TBA, and the pH is still according to standards set. Keywords:shredded fish, inflorescence of banana, sensory evaluation, rancidity
KAJIAN ISOTERMI SORPSI AIR DAN FRAKSI AIR TERIKAT KUE PIA KACANG HIJAU ASAL KOTA GORONTALO [Study on Moisture Sorption Isotherm and Bound Water Fractions of Green Beans Taste of Pia Cake from Gorontalo] Jamaluddin, Jamaluddin; Molenaar, Robert; Tooy, Dedie
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

The aims of this work were to study the moisture sorption isotherm and find a suitable mathematical model of sorption isotherm of green beans of  Pia cake from Gorontalo. The sortion isotherm curve was determined by conditioning the Pia cake at various water activities (aw) using saturated salt solution at 30 0C. Data of Pia cake water content at equilibrium were then plotted against water activity. The study found that sorption isotherm of green beanstaste Pia cake were sigmoidal in shape and the mathematical model of Hasley was found to be the most appropriate in predicting the sorption isotherm of green beans taste Pia cake tested. Limits of primary, secondary, and tertiary bound water content were found for the green beans taste Pia as 3,69% db (aw = 0,12), 3,69% db – 7,84% db (aw= 0,12 - 0,42), and 7,84% db – 13,30% db(aw= 0,42 - 1)respectively Key words:   Pia cake,  moisture equilibrium content, mathematicalmodelsof sorption isotherm, dan bound water fractions.
KARAKTERISTIK MUTU MIKROBIOLOGIS IKAN PINEKUHE KABUPATEN KEPULAUAN SANGIHE [Microbiological Quality Characteristics Of Fish Pinekuhe From Sangihe Regency] Palawe, Jaka F.P.; Suwetja, I Ketut; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

Pinekuhe fish is one of the smoked fish products in Sangihe regency Pinekuhe made ​​from fish Decapterus spp. This study aims to determine the microbiological quality characteristics of fish Pinekuhe. That is Total Plate Count (TPC), Escherichia coli, Salmonella, and Total Fungi. Microbiological test results TPC(Total Plate Count) showed that the fish pinekuhe quality that are above the maximum value of SNI, TPC Maximum 1.0 x 105 colonies/gra . The test showed salmonella and Escherichia coli in accordance with SNI. While for the fungi (mold) analyst, contamination found in fish Pinekuhe. Analysis of variance TPC (Total Plate Count) shows that there is a real difference where the District Manganitu and District Tahuna have higher levels of contamination, that is 1.633 x 105 and 1.567 x 105 when compared of District North Tabukan and District Middle Tabukan, that is 1.367 x 105 and 1.3 x 105. Meanwhile, analysis of variance Escherichia coli and total fungi did not show significant differences.   Keywords : Pinekuhe, smoked fish, Sangihe Regency.

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