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All Journal Jurnal Pertanian Khairun (JPK)
Nurjanna Albaar
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Khairun, Ternate, Indonesia
Agriculture, Biological Sciences & Forestry

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Karakteristik Minuman Fungsional Kaya Antioksidan dari Buah Tomi-Tomi (Flacourtia inermis) dengan Penambahan Ekstrak Jahe Merah (Zingiber officinale var. rubrum) dan Fuli Pala (Myristica fragrans Houtt) Nurjanna Albaar; Hamidin Rasulu; Abdul Syukur Lumbessy; Mila Fatmawati
Jurnal Pertanian Khairun Vol 5 No 1: (Juni, 2026)
Publisher : Universitas Khairun

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Abstract

This study aims to evaluate the physical, chemical, and organoleptic characteristics of a functional beverage based on tomi-tomi fruit (Flacourtia inermis) with the addition of extracts of red ginger (Zingiber officinale var. rubrum) and nutmeg mace (Myristica fragrans). Tomi-tomi are known to be rich in vitamin C and phenolic compounds, while red ginger and nutmeg mace contribute to antioxidant activity as well as other functional properties. The study used a complete random design (RAL) with variations in the concentrations of red ginger extract (1%, 2%, 3%) and nutmeg mace (0.25%, 0.5%, 0.75%). The parameters analyzed included total phenolics, antioxidant activity (DPPH), pH, total dissolved solids (TPT), as well as organoleptic tests (color, aroma, taste, and overall acceptance). The results showed that the addition of red ginger extract and nutmeg mace significantly increased the antioxidant activity of the drink. The best treatment was obtained in a combination of 2% red ginger extract and 0.5% nutmeg mace with a total phenolic 235.6 mg GAE/100 mL, antioxidant activity of 82.4%, pH 3.75, TPT 12.1 °Brix, and a high rate of panelist acceptance. The conclusion of this study is that the combination of tomi-tomi fruit, red ginger, and nutmeg mace has the potential to be an antioxidant-rich functional drink with sensory characteristics that consumers prefer.
Inovasi Usaha Sambel Cumi Dengan Kemasan Standing Pouch Menggunakan Teknologi Streilisasi Komersil Mila Fatmawati; Herman Darwis; Gunawan Gunawan; Nurjanna Albaar; Hamidin Rasulu
Jurnal Pertanian Khairun Vol 5 No 1: (Juni, 2026)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v5i1.12466

Abstract

The increasing demand for ready-to-eat seafood products with extended shelf life has encouraged the development of innovative processing and packaging technologies that ensure food safety while maintaining product quality. Squid chili sauce is a promising value-added seafood product with high market potential; however, its high moisture and protein contents make it susceptible to microbial spoilage and quality deterioration during storage. This study aims to develop an innovative squid chili sauce packaged in a retortable standing pouch using commercial sterilization technology to improve product safety, shelf stability, and business competitiveness. The research employs a research and development (R&D) approach integrated with laboratory experiments. Fresh squid is processed into chili sauce, packaged in multilayer retort standing pouches under vacuum conditions, and subjected to commercial sterilization using a retort system at 121°C with different processing times. Product quality is evaluated through physicochemical, microbiological, and sensory analyses, while shelf-life performance is assessed during ambient storage. In addition, a business feasibility analysis is conducted by examining production costs, break-even point, revenue-cost ratio, and market potential. The application of commercial sterilization technology is expected to produce a shelf-stable squid chili sauce without the need for chemical preservatives while preserving desirable sensory characteristics and nutritional quality. Furthermore, the integration of retortable standing pouch packaging is anticipated to enhance product portability, distribution efficiency, and consumer acceptance. This innovation is expected to provide an effective technological solution for small and medium-sized seafood enterprises by increasing product value, expanding market opportunities, supporting sustainable seafood processing, and strengthening the competitiveness of Indonesian seafood products in domestic and international markets.
Optimalisasi Limbah Batang Pisang Kepok untuk Pemberdayaan Perempuan dan Peningkatan Kesejahteraan Masyarakat di Desa Tadenas, Pulau Moti, Maluku Utara Mila Fatmawati; Nursamsi Nursamsi; Hamidin Rasulu; Nurjanna Albaar; Herman Darwis
Jurnal Pertanian Khairun Vol 4 No 2: (Desember 2025)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v4i2.10766

Abstract

The utilization of kepok banana stem waste is still not optimal in Tadenas Village, Moti Island, North Maluku. So far, banana stems are only considered as worthless agricultural leftovers. The main problem faced by the community, especially women, is the limited knowledge in processing local waste into innovative products that can be marketed. This activity aims to empower women through optimizing kepok banana stem waste into innovative jerky products with the "Mila Rasa" brand, as well as encouraging the improvement of community welfare through local potential-based businesses. The implementation method uses a participatory approach with stages: (1) identification of the potential of local raw materials, (2) socialization and counseling regarding the nutritional value and business opportunities of products, (3) production assistance and quality standardization on processing banana stems into jerky, and (4) introduction of simple marketing strategies. The results of the study showed a significant increase.
Co-Authors Abdul Syukur Lumbessy Gunawan Gunawan Hamidin Rasulu Herman Darwis Mila Fatmawati Nursamsi Nursamsi