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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 55 Documents
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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 
The Effects of Nanochitosan Coating to Phenolic Compounds of Basil Leaf (Ocimum basilicum L) Extracts Luntungan, Aldian H.; Mandey, Lucia C.; Rumengan, Inneke F. M.; Suptijah, Pipih
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 2 (2017)
Publisher : Pascasarjana Unsrat

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Abstract

Basil leaf (O. basilicum L) could be developed as a herbal supplement  due to its phenolic compounds which have antioxidant activity. Extract of this plant would be more effective as a natural antioxidant if it is coated with nanochitosan. Nanochitosan was prepared from the parrot fish (scarus sp) scale and chitosan of crab’s shell by gelatin ionic method. The purpose of this study was to determine  the effects of the nanochitosan coating on phenolic content of basil leaves. The parameters tested were phenolic content of  the basil leaf extracts and nanochitosan coated basil leaf extracts. The results show that the  size’s average of nanochitosan  from fish scales were in 657,4 nm. Phenolic compound was not detected in both the fishscale and crab’s shell derived chitosan. In the other hand, phenolic compound of the basil leaf extract  showed the presence of phenol content of 34.38 mg/kg. In basil leaf extracts coated with nanochitosan from fish scales and nanochitosan of crab’s shell showed a phenolic content of 39.28 mg / kg and 57.44 mg/kg respectively. This suggests that synthesis of phenolic compound was induced when the extract of basil leaves was coated by nanochitosan.Keywords: basil leaves, chitosan, nanoparticles, phenolic compounds
AKTIVITAS ANTIOKSIDAN DAN ANTIFOOKSIDASI DARI EKSTRAK BUAH LABU KUNING (Cucurbita Moschata) [Antioksidan Activities And Antifotooxidation of Pumpkin (Cuurbita Moschata) Extracts] Gumolung, Dokri; Suryanto, Edi; Mamuaja, Christin
Jurnal Ilmu dan Teknologi Pangan Vol 1, No 1 (2013)
Publisher : Pascasarjana Unsrat

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Abstract

The objective of this study were to identify carotenoid, phenolic contents, and to determine the free radical scavenging activiy, and active oxygen species on the skin, flesh, flakes and seeds of pumpkin.Active oxygen compound quenching effects was conducted using linoleic acid as substrate containing erythrosine as a sensitizer and exposed under continuous illumination (400 lux) with the fluorescent light for up to 15 hours. The results showed that all of the pumpkin parts containing beta-carotene and phenolic. All parts of the fruit had a free radical scavenging activity and activity oxygen species.Scavenging free radical activity of EET-Skin 78.85%, EET-Meat 62.16%, EET-tuft 74.74% and 78.28% EET-seed respectively were observed in this study. In the measurement of oxygen singlet activity stabilizer in the photooxidation of linoleic acid system for 15 hours, the amount of extract concentration significantly contribute to reduce the oxidation of linoleic fatty acid. The extract seeds from pumpkin was the most strongly inhibit the oxidation of linoleic fatty acid in the photooxidation. It can be concluded that pumpkin seeds extract had the most strongest free radical scavenging activity and active oxygen species.
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
PEMBERIAN FORMULA BEBAS LAKTOSA UNTUK MENINGKATKAN STATUS GIZI ANAK USIA 6-24 BULAN YANG MENDERITA DIARE DI RSUD DATOE BINANGKANG KABUPATEN BOLAANG MONGONDOW ., Mety; Mandey, Lucia C.; Mayulu, Nelly
Jurnal Ilmu dan Teknologi Pangan Vol 1, No 1 (2013)
Publisher : Pascasarjana Unsrat

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Abstract

Diarrhea is the main reason of malnutrition, and furthemore inhibits infant growth. Malnutrition causes antibody declining on infant. In many cases, non-lactose formula and low lactose formula could accelerate diarrhea recovery, beside soy based formula and hydrolized protein. The objetives of this research were to compare the increasing weight then to determine and compare nutritional status on child by Z-score index based on age (Weight/Age) between non lactose formula group and low lactose formula group on diarrhea child at the age of 6-24 months. This research was using Quasi Eksperiment method, Pre and prost-test Control group desing.The results showed that after received non lactose formula, the average of patient weight became 9.30 ± 2.0 kg. While in control group, the average of patient weight was 7.60 ± 0.99 kg after treatment. The number of malnutrition patient on treatment group were 7 persons from 15 persons became no malnutrition patient, and on control group were 3 persons from 15 persons became 2 patients. It can be concluded that the increasing of child weight and nutritional status on non lactose formula group was better compared to low lactose formula group. Based on the results on the results of this research it can be recommended that diarrhrea child should be given non lactose formula beside breastmilk.
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
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
Analysis of the Amount of Mold towards the Smoked Skipjack Coated by Kakatua Fish Scale’s Nanochitosan during Room Temperature Storage Sandana, Falen Billy; Rawung, Dekie; Salindeho, Netty
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 2 (2017)
Publisher : Pascasarjana Unsrat

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Abstract

North Sulawesi has a well-known product of smoked fish that is smoked Skipjack or commonly called cakalang fufu. Smoking is a way of processing or preserving by utilizing a combination of drying treatment and giving of chemical compounds such as fenol and organic acid from the natural fuel. In general, the method of smoked fish processing is heat smoking with a temperature about 70-80 ° for 3-5 hours. Less sanitary and hygienic processing and bad storage conditions will cause the microbiological damage towards the smoked skipjack products. To solve this problems, it is necessary to do edible coating in order to produce a durable product. Edible coating is a coating that is able to maintain the quality and extend the shelf life, one of the edible coating that can be used is chitosan. Fish scales can also be used as the basic ingredients of making chitosan. Nanochitosan is a nanoparticle of chitosan that has better absorption and better ability as antibacterial and antifungal than chitosan with regular size. This study aims to analyze amount of mold in smoked skipjack with nanochitosan of kakatua fish scales during storage at room temperature. Based on the result, the amount of mold on smoked skipjack that coated by  nanochitosan before smoked less than the treatment after smoked, before and after smoked and control that is 2.48 x 103 for 4 days storage.Keywords: smoked skipjack, nanochitosan, fish scales, amount of molds
PROSES PEMBUATAN MINUMAN ANGGUR DAGING BUAH PALA DENGAN JENIS DAN KOSENTRASI STARTER RAGI YANG BERBEDA [Wine Making Process Meat Fruit Nutmeg with type and concentration of Different Yeast stater] Wijayanti, Fitri Wahyu; Ijong, F. G.; Mandey, L. C
Jurnal Ilmu dan Teknologi Pangan Vol 1, No 1 (2013)
Publisher : Pascasarjana Unsrat

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Abstract

A research on processing of wine nutmeg meat was done using  some yeast as a starter and the fermentation was held at room temperature for 14 days. The aim of current research were to analyze total sugar, total acid, and pH during fermentation process. Research methods using completely randomized design with treatment on the type (Saccharomyces cerevisiae, Amylomyces rouxii, and Rhizopus oligosporus) with concentrations (4, 6, 8 grams). The results show that the best wine meat nutmeg obtained by using Rhizopus oligosporus treatment at a concentration of 4 grams with the following characteristics of total sugar 1.15% total acid 0.19% and pH 3.28. Further more the organoleptic taste and odohedonic quality value were like and rather likes to color on the concentration of 8 grams.
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

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