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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
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Search results for , issue "Vol 2, No 2 (2014)" : 5 Documents clear
KARAKTERISTIK ORGANOLEPTIK TEKSTUR STIK IKAN ASAP YANG DICOATING DENGAN PENAMBAHAN MIOFIBRIL DAN KOLAGEN IKAN SITUHUK HITAM (Makaira indica). [Organoleptical Texture Characteristics of Smoked Fish Stick, Coated with Addition of Myofibrils and Coll Rahael, Kristhina P.; Berhimpon, Siegfried; Mentang, Feny
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

The use of synthetic packaging caused a big problem of non-degradable waste, therefore the industries started using biodegradable packaging, and recently  research on edible film took attentions of many researches.  Edible film made from biopolymers are expected can provided  certain characteristics as food packaging. This research aims were to study the textural organoleptic characteristics of edible coating made from  collagen and myofibril with the addition of smoke liquid. Edible film made from smoke liquid 0.8%, and then  added collagen and myofibril with concentration of  2, 4, 6, 8, and 10%. The solution were then heated and added sago starch, glycerol, and  bees wax, while hot stirred for 25 minutes.. Furthermore, smoked fish stick was coated using immersion method, and dried for 4 hours.  Coatted fish stick was then fried, and thenfried samples were used as sample for hedonic assessments of  appearance, color, smell, flavor. and texture. The same samples were also prepared  for textural assessment of firmness, elasticity, hardness, and juiciness. The data obtained from the study were analyzed using analysis of variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) at the 0.05 significance level α. The results shown that kind of protein gave a significant effect on the organoleptical characteristics. The best treatment  of edible coating on smoked fish stick was for addition of collagen 6% due to the hedonic value (appearance, color, odor, and texture) and the texture (firmness, elasticity, hardness and juiciness) were more  acceptable by the panelists
PENENTUAN UMUR SIMPAN KRIPIK PISANG KEJU GORONTALO DENGAN PENDEKATAN KURVA SORPSI ISOTERMIS.[Self-life Determination of Gorontalo Chesee Banana Chips Approach to Curve Sorption Isotherm Curve] Maku, Merywati; Mamuaja, Christine F.; Tooy, Dedie
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

Gorontalo cheese banana chips is one of the products of small and medium enterprises that are integrated agro industrial region that has not been included on the packaging, shelf life so that consumers do not know the shelf life of the product. Research carried out by determining the initial moisture content and the determination of the critical water content with organoleptic test. To determine the sorption isotherm curve used five types of salt is NaOH, MgCl2, NaBr, NaCl and BaCl2, and observed every day. Determination of the critical moisture content, equilibrium moisture content, models and sorption isotherm curve, slope, permeability of packaging, weight and packaging for a wide shelf life calculation Labuza on acceleration method to approach the critical moisture content. Total mold testing done to determine how much contamination of mold on cheese samples of banana chips. From this study it can be concluded self-life of cheese banana chips based approach sorption isotherm curve is 116.37 days or 3.88 months. Cheese banana chips which are in critical condition does not contain mold.
KARAKTERISASI SANTAN DI SULAWESI UTARA SEBAGAI BAHAN BAKU SANTAN INSTAN Barasi, Edward; Fatimah, Fety; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

Coconut milk is a white viscous liquid obtained by extracting coconut meat well with the addition of water or not. This study aims to investigate the characteristics of pure coconut milk and instant prepared from coconut fruit taken from three regions in North Sulawesi is Sangihe, Bolaang Mongondow and Minahasa, which each region is taken from the coastal areas include testingi.caracteristici pure coconut water content, cream skim while for instant coconut milk protein testing, FFA and viscosity. The results showed no significant effect of sampling at three places in northern Sulawesi on water content, skim cream, proteins, FFA, viscosity, with the largest water content areas at Sangihe 3,24 % and the lowest area  at Kalasey and Boltim of 2,98%, the highest value of skim cream at Kalasey 7,08 and the lowest at Sangihe 6,54.Testing result instant coconut milk  for protein content showed the highest at Boltim 0,68%  and the lowest is to 2,50% area at Sangihe,, the highest FFA at  Sangihe and Boltim  0,68% and the lowest in the region Kalasey 0,62%, the largest viscosity at  Kalasey 4962,50 cP and the lowest at sangihe of 4875 cP.
KARAKTERISTIK GIZI ABON JANTUNG PISANG (Musa paradisiaca) DENGAN PENAMBAHAN IKAN LAYANG (Decapterus sp). [Nutritional Characteristics Abon of Banana Inflorescence ( Musa Paradisiaca )With Addition Of Scad Fish ( Decapterus sp)] Mamuaja, Christine F.; Aida, Yuannita
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

Basically, banana inflorescence is a part of banana trees that useless. Despite it's cheap price the banana inflorescence have benefits as a healthier food ingredients due to the high fiber and low fat content but needed to improve it's protein content by adding high protein food ingredient. The purpose of this study is to know nutritional content of abon which most likeable by the panelist. The research method using completely randomized design (CRD) method consists of 3 treatments (the concentration comparison between banana and fish) with 3 repetitions. The organoleptic test showed that the comparison mixing of banana inflorescence and scad fish based on 4 parameters (taste, texture, color and odor), A2 formula have the highest preference from the panelist. For nutritional content based on proximate analysis treatment (A2) content water = 5.395%, ash = 4,982%, fat=54.169%, protein=19.54% and crude fiber =17.81%.
POTENSI PRODUKSI FRUKTOOLIGOSAKARIDA (FOS) MELALUI UJI TUMBUH KAPANG Aspergillus niger PADA BEBERAPA MEDIA BAHAN PANGAN ASAL SULAWESI UTARA (POTENCY FOR FRUCTOOLIGOSACCHARIDES PRODUCTION THROUGH GROWING TEST OF Aspergillus niger ON SOME TYPICAL FOODSTU Mamuaja, Meiske N.; Berhimpon, Siegfried; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

The increasing of metabolic disease due to the over consumption throughout the world become a challenge for the development of functional food that rich in nutrition and also can provide health benefit for human consumption.  The objective of this research is to found the possibility of using some typical foodstuffs from North Sulawesi, i.e pisang goroho (Musa acuminate), sweet potato (Ipomeae batatas), palm sugar and coconut water, as a medium for Aspergillus niger growth in order to produce fructooligosaccharide (FOS), a functional food.  This research was done by laboratory experiment for the growing test of Aspergillus niger in 5 mediums with 4 replications.  Statistical analysis of the results shown that the Aspergillus niger tend to grow in 4 of 5 mediums which indicate the possibility of fructooligosaccharide production in those medium.  Further studies are needed in order to know the amount production of fructooligossaccharide based on its medium.

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