cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota manado,
Sulawesi utara
INDONESIA
Jurnal Ilmu dan Teknologi Pangan
Published by Universitas Sam Ratulangi
ISSN : -     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Arjuna Subject : -
Articles 55 Documents
 1   2   3   4   5 
The Development of Bio-Briquettes from Agricultural Waste as an Alternative Fuel of Gas and Kerosene Mandey, Lucia C.; Tarore, Dantje
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study was aimed to utilize rice husk and corn cob and skin to produce biobricket as an alternative to kerosene and gas through examination of caloric value and ash content of the rice husk, corn cob, corn skin and biobricket combustion characteristics.  The study used an experimental method to reexamine the quality of biobricket in laboratory and field. The former started with  charcoal furnace preparation and rendement calculation of the rice husk and corn skin charcoal produced.  The charcoal quality test was examined through caloric and ash level valuation. The biobricket quality was based upon size variations, 15 mesh,  20 mesh,  25 mesh, 30 mesh and pressure through compression process using a hydrolic pump of  5000 kg/m2. The rice husk and corn skin was collected from North Minahasa Regency. Variables observed in the study were charcoaling process using a furnace covering rendement output (%). charcoaling duration (minute), maximum charcoal temperature (oC), and caloric value (cal/g) and ash content (%) of the charcoal tested in the laboratory of Research and Industrial Standardization Board, Manado. The biobricket quality characteristic obtained was boiling time.The highest water boiling time occurred in 15 mesh size in 27 minutes, maximum temperature under the pan, 383oC in 30 mesh, duration of 562 minutes of biobricket charcoal burnt out in 30 mesh and the best (least) ash combustion remain of the biobricket charcoal of 12.48% in treatment 15 mesh. The agricultural wastes, as rice husk and corn skin, could be produced as environmental friendly biobricket with the best treatment of 15 mesh size that resulted in the highest boiling duration and the least ash residue, and the treatment of 30 mesh size gave maximum temperature under the pan and the longest time of burnt out biobricket charcoal. Keywords :  bio-briquettes, rice husk, corn skin
Production of Analog Rice from Cassava, "Goroho" Banana and Sago Mamuaja, Christine F.; Lamaega, Jolanda Ch. E.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Various diversification of food has been done to substitute rice with other staple ingredients. One of them is subtitute rice with analog rice from flour material. Local food ingredients at North Sulawesi Province especially at North Minahasa Regency potentially for analog rice are cassava, "goroho" banana, and sago. In this research, analog rice is the combination of cassava, "goroho" banana, and sago. Aims of these research are to utilize many local food ingredients at North Sulawesi Province, to utilize local food ingredients to produce analog rice from cassava, "goroho" banana, and sago, and to introduce to the community of North Minahasa Regency about analog rice (cassava, "goroho" banana, and sago). In this research, organoleptic test was done for four kinds of formula of analog rice, then those formula analyse in laboratory and in action research to community in 3 stages. First stage was to create analog rice. Second stage was to analyse analog rice chemically and third stage was action research of analog rice production to community at Airmadidi Sub District and Kalawat Sub District, North Minahasa Regency, North Sulawesi Province. Keywords : food diversification, analog rice, local food ingredients
Influence of Adding Goroho’s (Musa sp) Banana on nutrient content and Organoleptic Tuna Shredded (Katsuwonus pelamis) Pakaya, Rini; Mandey, Lucia C.; Lumoindong, Frans
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This shredded protein nutritional value 28.18 %; fat 19.16 %; ash 3.45% and crude fiber 1.28%. Tuna shredded Processingwith the addition of goroho’sbanana expected gets sufficiency  animal protein and vegetable. This research aims to determine the influence of goroho’s banana through organoleptic test and analyze the nutrient content of shredded tuna are good quality in accordance with SNI. This research utilize a completely randomized design (CRD) with the object of research white meat tuna and goroho’s banana with  of mixing treatment between white meat tuna, goroho’s banana bud and condiments as garlic, red onion, handover, ginger and palm sugar .The results showedthat thesensory qualityof shreddedtunawiththe additionof goroho's banana bud most preferred use concentration of75% white meattunaand25% goroho's banana bud. Keywords : shredded,  goroho’s banana bud, tuna, proximate analysis and organoleptic
Study of Physical Chemistry of Rice Analog Baruk Agostarch Heat Moisture Treatment (HMT) With The Addition of Flour Composites Sede, Viviyanti J.; Mamuaja, Christine F.; Djarkasi, Gregoria S. S.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sago baruk (Arenga microcarpa) is one food that can be eaten as a source of carbohydrate. This study aims to get the right formulation and the best analogue for the manufacture of composite flour rice that consumers preferred, analyzing physical chemistry rice flour composite analog and analog getting rice starch which has resiten and increase its nutritional value. The research begins with manufacture baruk sago starch, sago starch manufacture baruk modification Heat Moisture treatments (HMT), the manufacture of flour and flour-making bulbs purse red beans and rice manufacture analog. The experimental design used was completely randomized design (CRD) with 7 (seven) treated with 3 (three) replications with a ratio of P1: 100% Starch Sago Natural (control), P2: 100% Starch Sago modification HMT, P3: 90% Starch Sago Modification HMT + 5% Wheat Bulbs purse + 5% Flour Red Beans, P4: 80% starch Sago Modification HMT + 10% Wheat Bulbs purse + 10% Flour Red Beans, P5: 70% starch Sago Modification HMT + 15% Flour Bulbs purse + 15% Flour Red Beans, P6: 60% Starch Sago Modification HMT + 20% Flour tubers purse + 20% Flour Red Beans, P7: 50% Starch Sago Modification HMT + 25% Flour tubers purse + 25% Flour Red Beans . To get the exact formula and favored by consumers, the comparison is done organoleptic test for flavor, aroma, color and texture then performed physical analysis of texture, color test, gelatinization temperature, density Kamba, weight of 100 grains, whereas the chemical analysis, namely: Level of water ash, protein content, fat content, starch, amylose, amylopectin and starch digestibility in vitro against most favored treatment.  The results show thatthe most preferred formula is P6 which is the ratio: 60% Sago Starch Modified Starch HMT + 20% + 20% Bulbs purse Red Bean Flour. Physical analysis ie texture: 2 mm / g.det, Kamba density of 0.497 g / ml, weight of 100 grains: 4.480 g, Test color L * 36.56, a * 8.56 b * 16.22, gelatinization temperature of 65 OC with a time of 31 minutes. Sedangakn Chemical analysis results are: 14.10% moisture content, ash content of 0.93%, 5.83% protein content, fat content 0.2%, 73% starch content, amylose 20.66%, 52.34% amylopectin , and in vitro starch digestibility 8.68%. Keywords : analog rice, sago baruk, starch
Estimation of Shelf Life “Halua Kenari” using Accelerated Shelf Life Testing (ASLT) Method Arrhenius Model at Small And Medium Enterprises at Sitaro Archipelago Pongajow, Novke J.; Djarkasi, Gregoria S. S.; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The halua kenari is one of the signature product from North Sulawesi especially Minahasa and Siau. Fat and oil oxidation processes lead to taste and flavor dislike and degradation of nutrition and functional characteristics. Beside chemical composition, halua kenari degradation accelerated by improper handling and packing during transportation, distribution, and storage by consumer and seller. The aims of this research is to predict shelf life of halua kenari production of  Small And Medium Enterprises at District of Sitaro Archipelago with accelerated shelf life testing model (Arrhenius) and to get shelf life model of halua kenari production at small and medium enterprises at Sitaro Archipelago. This research was done in two stages which is determination of quality characteristic of halua kenari by chemical analysis and organoleptic test and shelf life of halua kenari by Accerelated Shelf Life Testing (ASLT) Model. Product was stored at extreme temperature to fasten deterioration. Data extrapolated to mathematical model Arrhenius. The processing characteristic, temperature, and  storage are very significant to quality degradation and shelf life of halua kenari. The shelf  life of halua kenari product with low fat and oil (A1) that stored at 30 o C is 106 days, as halua kenari with high fat and oil stored in the same temperature and days, found : A2 with 18 days shelf life, A3 with 23 days shelf life, and A4 with 17 days shelf life. Keywords : the halua kenari, the shelf life, Arrhenius model, water content, and FFA
Aerob and Anaerob Treatments to BOD, COD, pH, and Dominant of Bacteria of Dessicated Coconut Industry Wastewater of PT. Global Coconut, Radey, South Minahasa Hermanus, Muson B.; Polii, Bobby; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Industrial waste dessicated coconut are coconut water, water from coconut meat washing and water from the equipment washing. The aims of this research are to find out the level of organic contaminant (BOD and COD) after aerob and anaerob treatments and to determine the dominant bacteries. The research was done in PT Global Coconut Radey Minahasa on June 2015 and laboratory of FMIPA Unsrat. The research conclude that aerob treatment (with oxygen) are better in decreasing BOD, COD and pH values and are better in decreasing BOD, COD, and pH values and the dominant bacteries are Escherichia coli, Streptococcus sp, Staphylococcus sp, and Clostridium sp compared with anaerob treatment (without oxygen). Keywords : industrial waste, coconut water, contamination of organic materials, aerob treatment, anaerob treatment
The Relationship Between Characteristics of Raw Water, Treatment Procedure, Hygiene and Sanitation of The Station, and Bacteriological Characteristics of The Treated Water of The Filling Stations in Manado Sondakh, Ricky C.; Rattu, Joy A. M.; Kaunang, Wulan P. J.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 2 (2015)
Publisher : Pascasarjana Unsrat

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Refillable bottled water has become an important alternative for the communities in Manado as the water characteristics of residential wells worsen and the local water company, PDAM, is in limited capacity for supplying adequate quantity and quality of water. Many filling stations sell bottled water for about a third of the price of the branded bottled waters, and this prompts the shift of households to these products. As a consequence, there is a proliferation of water filling stations around town. The growth goes along with the increased demand in the community of quality and safe drinking water. Unfortunately, not every filling station exercises proper control on the safety of its product. This is quite concerning because many of the residents of Manado rely on refillable bottled water as their source of drinking water. The objectives of this study were to investigate the relationship between characteristics of raw water, treatment procedure, hygiene and sanitation of the station, and bacteriological characteristics of the treated water of the filling stations in Manado. Water samples were collected from the purposively-selected filling stations spread across 9 sub-districts of Manado. There were in total 35 stations recruited for the study, or about a third of 103 stations in town that had certification of hygiene and sanitation based on the Ministry of Health Regulation No 43 of 2014. Keywords : raw water, treatment procedure, hygiene sanitation of the station, bacteriological characteristics
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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
KOMPOSISI N-PROTEIN DAN ASAM AMINO PRODUK FERMENTASI TRADISIONAL INA SUA DARI MALUKU TENGAH Nara, Selfia; Ijong, Frans G.; Suwetja, I Ketut; Onibala, Hens
Jurnal Ilmu dan Teknologi Pangan Vol 1, No 1 (2013)
Publisher : Pascasarjana Unsrat

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Ina sua is a traditional salted fish originated from Centre Molluca (Teon, Nila, Serua) in which is processed by fermentation during a certain time. The research on the compotition of nutrion as well as amino acid of this product is still rare done. There for the current research is to analyze the compotition of N-protein and amino acid of ina sua during fermentation process. The results show that ina sua has 16 types of amino acids consisting of 9 amino acids esential and the rest were 7 amino acids non esential. The highest content of amino acids were glutamate acids (3,384%) and the lowest one was histidin (0,527%), while the content of N-protein were ecresed during fermentation process up to 12 weeks.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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

Page 3 of 6 | Total Record : 55

 1   2   3   4   5 

Filter by Year

2013 2017


Reset
Filter By Issues
All Issue Vol 5, No 2 (2017) Vol 5, No 1 (2017) Vol 4, No 2 (2016) Vol 4, No 1 (2016) Vol 3, No 2 (2015) Vol 3, No 1 (2015) Vol 3, No 1 (2015) Vol 2, No 2 (2014) Vol 2, No 1 (2014) Vol 1, No 1 (2013)