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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 2 (2016)" : 5 Documents clear
Characteristics of Analog Rice From Potato Flour (Solanum tuberosom L.) Corn Flour (Zea mays L.) and Sago Flour (Arenga microcarpa Beccari) Korompis, Olga S.; Mamuaja, Christine F.; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 2 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Potato (Solanum tuberosum L.), corn (Zea mays L.) and sago (Arenga microcarpa Beccari) are crops containing high carbohydrate, as source of calory food, and those can be made into rice analog. This study aimed: (1) to determine the formulations by organoleptic test in manufacture analog rice from potato flour, corn flour and sago flour, and (2) to analyze the physical properties, chemical properties of rice analog from potato flour with the addition of corn flour and sago flour. The research began with the manufacture of potato flour, corn flour and sago flour, and then the manufacture of rice analog. The experiment used a completely randomized design with 4 treatments and 3 replications. Organoleptic test results and statistical analysis indicating the most preferred formula was the combination of 50% potato flour + 25% corn flour + 25% sago flour. Based on the physical and chemical analysis it obtained the best formulations of the analog rice was combination of 50% potato flour + 25% corn flour + 25% sago flour. The results of the study it concluded from the organoleptic test, physical and chemical analysis that the best analog rice was formula of 50% potato + 25% corn + 25% sago. These formulation provided good nutritional value based on the physical and chemical characteristics of rice analog that was easier to digest. Keywords: analog rice, organoleptic, physical properties, chemical properties
Physicochemical and Sensory Characteristics of Sausage made of Spent Hen Meat Fortified with Carrot (Daucus carota L) Paste Palandeng, Feriana C.; Mandey, Lucia C.; Lumoindong, Frans
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 2 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Sausage spent hen meat is one of processed protein product alternatives of animal origin. The purposes of this study were to find out the best formulation of culled laying hens sausage using mixture of carrot paste and baruk sago as filler and to evaluate the physical, chemical and functional characteristics of the sausage. The research consisted of five treatments of filler using various mixtures carrot paste and baruk sago, namely: 0%, 5%, 10%, 15% and 20% of carrot paste of the total 25% filler. The results showed that the use of carrots paste in the filler significantly improved (P < 0.05) the physical characteristics that increase the value and tenderness of the sausage cooking shrinkage. The chemical characteristics, on the other hand, indicated that moisture, protein, fat and carbohydrate contents were significantly affected, whereas ash content was not. The β-carotene content of sausage increased with the increasing consentration of carrot paste in the filler mixture. Sensory analysis showed that percentage of carrot paste in filler mixture only significantly affected flavor and texture but did not significantly affect the color and aroma of sausage. The hightest average panelists score was found in P2 formulation of 10% carrot and 15% sago. The water, ash, protein, fat, carbohydrate, and β–carotene contents of the P2 formula sausage were 60.63 %, 1.82 % , 15.72 %, 12.24 %,  8.25% and 0.04 % , respectively. Keywords: sausage, culled laying hens, carrots, sago baruk, physicochemical, sensory
Extraction of Pectin from Cui Lemon (Citrus microcarpa) and Its Application in Pineapple Jam Rompas, Veckie Frankie; Mamuaja, Christine F.; Suryanto, Edi
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 2 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Cui lemon (Citrus microcarpa Bunge) is a type of small citrus variety that is widely available in North Sulawesi. It is very popular as a preservative and deodorizing agent of fishy odor in fish products, and it is used in traditional chilly sauce "Dabu-Dabu" with a very distinctive aroma arouse your appetite. Lemon cui contains vitamin C and phenolic compounds. Lemon is an important economic value and is rich in antioxidant phytochemicals particularly high content of vitamin C. The objectives of this study were to examine the effect of temperature, and extration time on the pectin yield, and examine the effect of lemon pectin addition on panelist preference of pineapple jam. The pectin in the sample was extracted at different temperatures, namely  70, 80, 90 and 100 0C with 60 and 80 minutes extraction time, then the pectin was applied in the processing of pineapple jam.  The pectin extraction was carried out in the following procedures. The experiment was arranged in completely randomized design (CRD) in factorial experiment.  The jam products were calculated and analyzed forAnalysis conducted for pectin yield, methoxyl, moisture, and ash contents.  The data by were analyzed using analysis of variance (ANOVA) and followed by LSD test if the anova was significant. The results showed that temperature affected yield of extraction of pectin  significantly (P<0.05) whereas time had no effect (P>0.05). Addition of 1% pectin in pineapple jam significantly affected (P<0.05) the aroma and texture,but were not for color and the taste (P>0.05). The panelist test on pineapple jam showed that, in average, the panelists liked the addition of pectin treatment for parameter of aroma and texture, but for the color and taste parameters panelists give a neutral assessment. Extraction at a temperature of 100 0C for 80 minutes resulted in optimal pectin yield (3.74%) with methoxyl, moisture, and ash contents of 12.66%, 10.37%, 1.63%, respectively.%. Keywords: lemon cui, extraction, pectin, methoxyl, pineapple jams
Study of The Extent of Damage The Traditional Coconut Oil Used Repeatedly to Organoleptic Goroho Banana Chips (Musa acuminate, sp. Mongi, Jeane J.; Mamuaja, Christine F.; Salindeho, Netty
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 2 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Banana chips are one of the fried snacks which preparation are very simple and have been made by most housewives, fried foods cottage level industries or even restaurant’s owners. The Goroho banana chips preparation process up today still carried out using conventional frying method using poured fried oil and carried out over and over until the oil colour change. The aims of this study was to investigate the safety of used repeatedly in frying process of banana chips until the fried chips contained nutritive value as well as good taste and aroma, attractive colour and the used fried oil still have a good  quality. The Complete Randomized Design (CRD) was used as experimental design in this study with 7 kind of different fried intensity and the parameters observed on fried oil included Free Fatty Acids (FFA), Peroxide number and on the banana chips samples included organoleptic test and proximate analysis (moisture, ash, fat, crude fiber, protein an carbohydrate contents). The research results showed that lowest FFA value was observed in control treatment namely 0.16% and the highest value was found in the ninth frying treatment i.e. 0.58% and the highest peroxide number was also found in samples prepared in the twelve frying treatment namely 22.10 meq/kg. While the proximate analysis of banana chips sample showed that the samples contained moisture 3.57%, ash 1.49%, fat 39.44%, crude fiber 0.74%, protein 4.48% and carbohydrate 52.02% respectively. However the organoleptic test showed that panelists acceptability level score as like (5) until very like (6) was for the first frying intensity treatment. Keywords: frying intensity, FFA, peroxide number
Nata Cellulose Production Development as A Health Product from Coconut Wastewater Using Acetobacter xylinum Bacterium Mandey, Lucia C.; Kandou, Jenny E. A.; Langi, Tineke M.
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 2 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

The objective of the study was to develop the cellulose Nata/dietary fiber production from coconut water using bacterium, Acetobacter xylinum, as health product containing natural fibers. The study used Complete Randomized Design with treatments of different concentration of inoculum Acetobacter xylinum, each of which had 3 replications. The treatments were liquid inoculum of Acetobacter xylinum: A = 5 %/1000 ml (5 % of liquid inocula were added into 1000 ml of coconut water), B = 7.5 %/1000 ml (7.5 % of liquid inocula were added into 1000 ml of coconut water), C = 10 %/1000 ml (10 % of liquid inocula were added into 1000 ml of coconut water), D = 12.5 %/1000 ml (12.5 % of liquid inocula were added into 1000 ml of coconut water), and E = 15 %/1000 ml (15 % of liquid inocula were added into 1000 ml of coconut water). This study concluded that 1) the liquid inocula of Acetobacter xylinum could result in cellulose nata; 2) the highest quality of the cellulose nata/dietary fiber from the use of liquid inocula of Acetobacter xylinum) was found in treatment E for pellicle weight, 1009.3 gr, layer thickness, 1.50 cm, rendement, 90.82 %, and water content, 79.71 %, and fiber level, 1.31 %, for treatment D and E, respectively. Keywords: cellulose nata, coconut wastewater, Acetobacter xylinum bacterium

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