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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 4 Documents
 1 
Search results for , issue "Vol 5, No 1 (2017)" : 4 Documents clear
Nutmeg Shells Liquid Smoke Application for Yellowstripe Scad Fish Processing Salindeho, Netty; Lumoindong, Frans
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 1 (2017)
Publisher : Pascasarjana Unsrat

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Abstract

This study aims to analyze chemical features of scad, Caranx sp., smoked using nutmeg shell liquid smoke. It used  Complete Randomized Design under variation of liquid smoke concentrations and immersion duration.  the former applied 30 minutes, 40 minutes, and 50 minutes immersion and the latter used 10%, 15%, and 20%. Results showed that 40 minutes immersion in 15% liquid smoke had the lowest water content and the highest protein content.Keywords: liquid smoking, nutmeg shell, scad
Quality Characteristics of Tomato Paste During Storage with The Addition of Citric Acid Mamuaja, Christine F.; Helvriana, Lus
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 1 (2017)
Publisher : Pascasarjana Unsrat

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Abstract

Tomatoes are easily damaged due to physical, chemical and biological factors. When the production of tomato fruits is abundant, one of the handling efforts is to process tomato to become a paste.  To extend the shelf life of tomato pastes, it is added additives such as citric acid. This study aimed to determine the effect of citric acid addition to the characteristics of the tomato paste during storage. This study used factorial completely randomized design consisting of two factors, namely factor A (concentration of citric acid) and factor B (storage time) with three replications.  Tested parameters consisted of total solids, pH, vitamin C, total microbial, and organoleptic analysis. The results showed that the total solids ranged from 12.31 to 14.42%, with the lowest total solids was obtained from the treatment of citric acid addition of 0.1% at 4 weeks of storage. pH values ranged from 3.81 to 4.29, vitamin C ranged from 3.75 – 6.63 mg, and the total microbes ranged from 2.8 x 10 2 – 9.3 x 10 2 were documented on treatment of 0.1% citric acid addition at 4 weeks of storage.  From the results, it can be concluded that the addition of citric acid affected the observed parameters, the higher the concentration of citric acid the lower the total solids, pH and the total microbes.  Also during storage, it showed the increasing number of microbes, and the decreasing amount of vitamin C as well as the organoleptic value of the tomato paste.Keywords: citric acid, tomato paste, tomatoes, total microbes
Utilization of Coconut Dregs Waste into Zwieback Products Lumoindong, Frans; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 1 (2017)
Publisher : Pascasarjana Unsrat

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Abstract

Study of coconut dregs waste utilization into zwieback products was carried out. This study was aimed to make zwieback products and to obtain the formula of coconut dregs waste utilization in zwieback products preferred by panelists. The study used a complete randomized design. The zwieback product had the treatment of coconut dregs waste addition respectively with A (0%), B (25%), C (50%), D (75%), E (100%). Results showed that the treatment of coconut dregs waste addition was 50%.Keywords: coconut dregs, waste utilization, zwieback
Physicochemical Characteristics and Antioxidant Activity of Rice Analog from Baruk Sago (Arenga microcarpha) and Purple Sweet Potatoes (Ipomea batatas L. Poiret) Kaemba, Almawaty; Suryanto, Edi; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 1 (2017)
Publisher : Pascasarjana Unsrat

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Abstract

Rice analog is an imitation of rice which made ingredients such as tubers and cereals that are similar in shape or nutrition composition as rice. The aim of this research was to physicochemical characteristic of rice analog from baruk sago and purple sweet potatoes, and to analyze antioxidant compound and its activity. The physical characteristic which evaluated as the color using color analyzer, although chemical characteristic includes moisture content, ash content, fat content, protein, fiber and carbohydrate using AOAC method. An antioxidant compound which evaluated was anthocyanin, and antioxidant activity was total antioxidant which evaluated using spectrophotometry. The result showed that rice analog which possesses concentration 65% was the best favorite level having good, aroma, taste and excelent texture using hedonic scales. Physical characteristic of rice analog color exhibit L 62,01, a* 12,49 dan b* 1,54. Rice analogue possesses chemical characteristic moisture content 7,99%, ash content 0,94%, fat content 0,81%, protein content 0,092%, fiber content 2,89%, and carbohydrate content 87,28%. Rice analogue possess anthocyanin 8,68 mg/L and exhibit total antioxidant 31,52 mg/mL. Physical characteristic of color from analog rice was less bright, and chemical characteristic was close to rice. Analog rice possess antioxidant compounds and show antioxidant activity. Keywords: anthocyanin, baruk sago, physicochemical, purple sweet potatoes, rice analog, total antioxidant

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