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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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KADAR LOGAM BERAT (PB, CD, HG, DAN AS) PADA SUMBER AIR MINUM ISI ULANG (AMIU) DI KOTA MANADO Kabuhung, Anselmus; Sembel, D.T.; Rumengan, I.F.M.
Jurnal Ilmu dan Teknologi Pangan Vol 1, No 1 (2013)
Publisher : Pascasarjana Unsrat

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Abstract

The research data was obtained from direct observations and interviews with the manager of the depots, while the levels of some heavy metals (Pb, Cd, Hg, and As) in drinking water sources and recharge derived from the results of laboratory examination and presented in the form of table, graphs and compared with standard appropriate quality standard regulations (Permenkes No.492/Menkes/Per/IV/2010 on Drinking Water quality Requirements and Minister Regulation. 416/Menkes/per/IX/1990 of these Terms and Water quality Monitoring). Metal content of Pb, Cd and Hg in both raw water sources and refilled drinking water did not exceed the set standard quality, while the metal content of As in the water source did not exceed the standards for quality, but there was one depot of refill drinking water which obtained its water from water source had exceeded the drinking water quality standards in excess of 84% of the standard.
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
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
The Fermentation Effects of Lactobacillus casei to Sweet Corn Physical Characteristic Ntau, Liean; Sumual, Maria F.; Assa, Jan R.
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 2 (2017)
Publisher : Pascasarjana Unsrat

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Abstract

The purpose of this research is to reveal the physical properties of fermented corn meal using Lactobacillus casei bacteria. Completely Randomized Design (CRD) was used in this research. Lactobacillus casei was use for the fermentation of sweet corn grits and the treatments were duration (hour) of fermentation i.e. without fermentation (control), 24, 48 dan 72 hours. The observed variables were physical properties of sweet corn flour. The results showed that sweet corn flour produced after fermentation has an average of gelatinization temperature ranged between 59 0C – 64,67 0C and have a level of brightness L * 81.33 – 82.60,  the colors a * -0.27 – 3.03 and b * 27.60 – 30.50. The water absorption capacity ranged betwen 40.53% – 65.33%, oil absorption 31% – 47% and the average yield of sweet corn flour after fermentation ranged between 12.63% – 29.24%. The Swelling power of corn flour was maximum at 95 0C and it ranged between 8.23 g/g – 6.57 g/g. Fermentation of sweet corn grits by Lactobacillus casei for 72 hours significanthy affected yield and swelling power of sweet corn flour.Keywords: Lactobacillus casei fermentation, physical properties of flour, sweet corn
HUBUNGAN ASUPAN ZAT GIZI DENGAN KEJADIAN ANEMIA PADA IBU HAMIL TRIMESTER II DAN III DI PUSKESMAS AMURANG TIMUR Tampinongkol, Melchy W.; Mayulu, N.; Kawengian, S.
Jurnal Ilmu dan Teknologi Pangan Vol 1, No 1 (2013)
Publisher : Pascasarjana Unsrat

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Abstract

Maternal mortalityin developing countries according to the WHO (World Health Organisation) 40% associated with anemia inpregnancy. Maternel Mortality Rate (MMR) is one indicator ofthe success of health careina country, It is associated with the occurrence of anemia include sufficient levels of vitamin C andiron sufficiency level. The purposeof this study to determine the relationship of the consumption of protein, B vitamins, filicacidand iron with the incidence of anemia in pregrant women in the second and third trimester Amurang Health Center East. Types of analytic studies is the cross sectional study design. The experiment was conductedat the health centerwith a sample of East Amurang Pregnant women with gestational age Trimester II and III. The research instrument used in this study is the questioner Semi Quantitative Food Frequency (FFQ) and blood laboratory test method Cyanmethemoglobin. Statistical analysis used the chi squeare test. Results of data analysis of protein consumption relationship with the incidence of anemia using Chi-Square test vaues obtained ρ=0.000, using the error rate α=0.05 so the value of ρ=0.000>0.05, the relationship of vitamin C with anemia with a value of ρ=0.000<0.05, the relationship with the consumption of folic acid anemia with ρ value=0.000<0, the relationship with the consumption of iron anemia with ρ value=0.000<0.05 anemia.

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