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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 4, No 1 (2016)" : 5 Documents clear
Organoleptic Test and Chemical Characteristics of Klappertaart Products of Manado During Storage Soputan, Daysie D.; Mamuaja, Christine F.; Lolowang, Tommy F.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 1 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Klappertaart cakes are easily to deteriorate, therefore, it is necessary to do a research to analyze the composition of the products related to food safety. The purposes of this study were : 1) to determine the level of consumer preferences to several products of klappertaart in Manado, 2) to analyze the proximate and total microbial content of the most preferable stored klappertaart from organoleptic test results, and 3) to analyze the contents of fatty acids and amino acids of the stored klappertaart. A descriptive method was used in this research. Klappertaart samples were obtained from four leading manufacturers in the city of Manado, and the organoleptic test was done based on the level of preference of 1 - 5 interval, ranging from dislike to very like on taste, flavor/aroma, texture and color. The most preferred products were analyzed the proximate and total microbes in the laboratory of Baristand Manado and profile analysis of amino acids and fatty acids were done at the Integrated Chemical Laboratory of IPB, daily for 3 day storage at the room temperature. The results of the organoleptic test of the 4 klapertaart samples from Manado City indicated that the most preferred sample was A3 with a score of 3.69. The water content of klapertaart from day 1 to day 3 were 63.72% bb, 63.18% bb, and 62.56% bb, respectively. The protein content from day 1 to day 3 were 5.09%, 4.88%, and 4.97%. Fat content of Klappertaart from day 1 to day 3 were 3.00%, 4.08%, and 1.62%. The ash content from day 1 to day 3 were 0.70%, 0.75%, and 0.71%. Carbohydrates calculation using the method by difference from day 1 to day 3 were 27.49, 27.11, and 30.11, respectively. Total microbes in klappertaart of day 1 to day 3 were 1 x 10 3; 3 x 10 3; and 139 x 10 6., respectively. The results of the fatty acid profile test, it obtained 17 fatty acid components and the highest were oleic acid (23.52%, 27.13%, 25.29%), palmitic acid (21.62%, 23.05%, 23.28% ) and lauric acid (9.49%, 10.63%, 10.04%). The results of amino acid test on samples, it was found 15 amino acid components, with the glutamic acid with the highest value of 0.40%, 0.58%, and 0.52%, from day 1 to day 3. This study concluded that the most preferred sample was A3 because of the good tase, not too sweet, not too soft texture and not too sharp flavor, and a high nutritional content during two day storage at the room temperature. It was suggested to carry out further research to determine the mineral contents, and other components as useful nutrition information for consumers. Klappertaart manufacturers in Manado implement a quality assurance system in the development of klappertaart processed products for consumption safety. The Manado City Government should give more attention in terms of training, supervising and support in order for klappertaarts become  industrial products that can improve the economy of people of Manado. Keywords: klapertaart, proximate analysis, fatty acids, amino acids, total microbes 
Mango (Mangifera indica) Jam Production Technology Mandey, Lucia C.; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 1 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Mango fuit jam is a semi-wet food products made of mango pulp processing and sucrose with or without the addition of permitted food additives. Mango fruit as other horticultural products is a food that can be easily damaged or rotten. In the harvest season mango production is very plentiful and many are not consumed, as a result, mango fruit becomes spoiled. The total spoiled mangoes can reach 35%, due to the perishable nature of this fruit cause losses to farmers and fruit sellers. The greatest losses occur during the harvest because of various factors, among others that have not been done are limited usage just as fresh fruit comsumption and limited method of processing and preservation. The purposes of this study were to examine some characteristic quality of mango jam with parameters of pH, water content, total sugar, total dissolved solids, organoleptic test and spreading ability with addition of different sucroses. The expected benefits of this research were providing information about mango jam production technology-model as other method to diversify the usage of mango as processed food products. This study used a completely randomized design (CRD) arranged in factorial, with two factors and three replications. A factor was the type of mango with two levels, namely A1 = dodol mango and A2 = kweni mango; B factor was the concentration of sucrose, in which B1 = 30% sucrose, B2 = 40% sucrose, and B3 = 50% sucrose, with the measured parameters were pH, water content, total sugar, total dissolved solids, organoleptic test, color, taste, smell, and preading ability. The results of this study showed that mango jam (dodol mango and kweni mango) with the 50% sucrose addition on dodol mango and kweni mango with all observed parameters produced qualified jam with the quality set by the Indonesian National Standard. Keywords: quality of mango jam, sucrose
Liquid Sugar Production from Cellulosic Waste as an Alternative for IV Fluids Lumoindong, Frans; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 1 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

The objective of the study was to utilize the cellulose garbages in North Minahasa Regency, North Sulawesi Province and detect the liquid sugar through acidic hydrolysis. After liquid sugar production, the product could be used as raw material of health product and pharmacy, such as intravenous liquid. For food product, it can be used as food product raw material which can increase people food security and to use the cellulose wastes for liquid sugar production from cellulose wastes of corn cob, rice husk and coconut skin.This study was carried out using laboratory analysis. It applied Complete Randomized Design factorially set with 3 replications as follows: A = cellulose wastes including corn cob (A1), coconut skin (A2) and padi husk (A3), and B = hydrolysis using HCL covering 0.50% HCl (B1), 0.75% HCl (B2) and 1.0% HCl (B3). As conclusion, the cellulose wastes of corn cob, coconut skin, and rice husk were potential to producing liquid waste, in which rice husk had the highest potential. The highest glucose concentration occurred in rice husk of 1% HCL, 25%. Keywords: liquid sugar, cellulosic waste, IV fluids
Chemical Characteristics and Antioxidant Activity of Instant Drink Lemon Kalamansi (Citrus microcarpa) with Addition of Clove Leaf (Eugenia carryophyllus) and Nutmeg Meat (Myristica fragrans) Extracts Edam, Mariati; Suryanto, Edi; Djarkasi, Gregoria S. S.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 1 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Lemon kalamansi, clove leaf and meat nutmeg have bioactive compounds that have potential as antioxidants so it can serve as raw material for made of instant drink. This study aims to analyze the chemical characteristics and antioxidant activity of instant drink lemon kalamansi with the addition of clove leaf and meat nutmeg extract. The research method is experimental research with a completely randomized design as many as three levels of treatment with three replications arranged in the form of formulations. The results showed that the instant drink lemon kalamansi characteristics containing antioxidant such as phenolic compounds which range from 24,50-130,51 µg/mL (highest in formulation B is the addition of clove leaf extract 20%), vitamin C ranged 278,70-390,55 mg/100 g bahan  (highest in formulation B is 390,55 mg/100 g bahan), as well as the activity of antioxidant free-radical scavengers ranged 18,11-46,73% (formulation B, namely the addition 20% of clove leaf extract showed the highest activity in counteract free radicals). Based on the results of this study it can be concluded that the instant drink lemon kalamansi with the addition of meat nutmeg and clove leaf extract contains antioxidant compounds that have potential as functional drinks. Keywords: antioxidant, clove leaf, instant drink, kalamansi, nutmeg meat
The Application Concentration Addition of Skim Milk to Soy Milk Kefir Mandang, Filan O.; Dien, Henny; Yelnetty, Afriza
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 1 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Soy milk is a product processed soybean extract that resembles cow’s milk. High protein content makes soy milk as highly nutritious vegetable milk. But the beany flavor of the resulting lead soy milk consumption levels are relatively low. One way of improving the quality of soy milk with a probiotic drink that process into soy milk kefir. The purpose of this study to determine the effect of the concentration of skim milk to soy milk kefir quality, namely in terms of the physical and chemical properties, microbiological and organoleptic. The study was conducted in two stages: determining the length of fermentation and then proceed with the manufacture of soy milk with the addition of different concentrations of skim milk of four treatments that control, the addition of skim milk concentration 0%, 4% and 8%. This research using completely randomized design (CRD). The result showed the addition of skim milk concentration effect on total of bacteria acid lactic (BAL), total yeast, colour, and flavor of soy milk kefir. The addition of skim milk concentration causes an increase in total BAL, total yeast and pH. For organoleptic show that the colour and flavor of soy milk kefir with a concentration of 8% skim milk is preferred compared with the three other treatments. Keywords: soy milk, kefir, skim milk, organoleptic

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