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KARAKTERISTIK KIMIA DAN MIKROBIOLOGI SARI BUAH PISANG TONGKA LANGIT (Musa troglodytarum) DENGAN PERLAKUAN LAMA BLANSING Lawalata, Vita N; Talakua, Riana A; Tetelepta, Gilian
Jurnal Sains dan Teknologi Pangan Vol 5, No 2 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Tongka langit banana juice is a diversified product processed by the tongka langit banana to overcome the nature of the easily damaged fruit and short shelf life. This study was aimed to characterize the chemical and microbiological properties of the tongka langit banana juice with various duration blanching treatment. A completely randomized experimental design with four levels of blanching time i.e. 5 minutes, 10 minutes, 15 minutes, and 20 minutes was applied in this study. Results show that blanching for 5 minutes was the best treatment to produce tongka langit banana juice with total sugar content, pH value, total acidity, total soluble solids, and TPC of 17.43%, 5, 1.62%, 17.98o brix, and 0 cfu/g, respectively. This indicates that the Tongka langit banana juice meets the national standards; thus, it is safe for consumption.Keywords : tongka langit banana, juice,chemical, microbiological, blanchingABSTRAKSari buah pisang tongka langit merupakan produk diversifikasi olahan buah pisang tongka langit untuk mengatasi sifat buah pisang tongka langit yang cepat rusak dan umur simpan yang pendek.Tujuan penelitian ini adalah untuk mengkarakteristik sifat kimia dan mikrobiologi sari buah pisang tongka langit dengan perlakuan lama blansing. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap, yaitu perlakuan lama blansing 5 10 , 15, dan 20 menit. Hasil penelitian menunjukkan bahwa perlakuan lama blansing 5 menit merupakan perlakuan terbaik yang menghasilkan sari buah pisang tongka langit dengan karakteristik kimia yaitu total gula 17,43%, pH 5, total asam 1,62%, total padatan terlarut 17,98obrix, dan nilai TPC 0 cfu/g. Berdasarkan SNI 01-3719-1995 nilai TPC sari buah maksimal 1 x 104, hal ini menunjukkan sari buah pisang tongka langit masih memenuhi standar SNI sehingga aman dikonsumsi.Kata Kunci :pisang tongka langit, sari buah, kimia, mikrobiologi, blansing

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FLAKES BERBAHAN DASAR TEPUNG SUKUN (Artocarpus communis) DAN KENARI (Canarium indicum L.) Tetelepta, Gilian; Oppie, Gleny Merlin; Lawalata, Vita Novalina
Jurnal Sains dan Teknologi Pangan Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this study was to determine the appropriate formulation in making breadfruit and canarium nut flakes. This study was designed using a single factor randomized design (CRD), namely breadfruit and canarium nut flour formulations with three treatments (80%:20%, 70%:30%, and 60%:40%) in two replications. The results show that the treatment of 60% breadfruit flour and 40% canarium nut was found to be the right formulation with the highest level of sensory acceptance, with the scores of color, crispness, and taste reached 3 (like), 2.93 (close to crispy), and 3.26 (like), respectively. The chemical properties of water, ash, protein, fat, carbohydrate, and fiber contents reached 1.32%, 3.58%, 6.90%, 17.62%, 69.36%, and 26.27%, respectively. Meanwhile, the respective physical properties of crispy resistance and the water absorption capacity reached 5.50 minutes and 159.37%. Based on national standards of cereal quality, the breadfruit and canarium nut flakes met the quality standards for water, protein, fat, and carbohydrate contents.Keywords: flakes, breadfruit, flour, canariumABSTRAKTujuan Penelitian ini untuk menentukan formulasi yang tepat dalam pembuatan flakes sukun dan kenari. Penelitian ini di desain menggunakan Rancangan Acak (RAL) faktor tunggal yaitu formulasi tepung sukun dan kenari dengan 3 perlakuan (80%:20%, 70%:30%, 60%:40%) dan 2 kali ulangan. Hasil penelitian menunjukkan bahwa perlakuan 60% tepung sukun dan 40% kenari merupakan formulasi yang tepat dengan tingkat penerimaan organoleptik tertinggi yaitu warna 3 (suka), kerenyahan 2,93 (mendekati renyah), dan rasa 3,26 (suka), serta sifat kimia dan fisik yaitu kadar air 1,32%, kadar abu 3,58%, kadar protein 6,90%, kadar lemak 17,62%, kadar karbohidrat 69,36%, kadar serat 26,27%, ketahanan renyah 5,50 menit dan daya serap airnya 159,37%. Berdasarkan standar SNI sereal, flakes sukun dan kenari sudah memenuhi standar mutu untuk kadar air, protein, lemak, dan karbohidrat.Kata kunci: flakes, sukun, tepung, kenari

PENGARUH HEAT MOISTURE TREATMENT PATI SAGU TERHADAP KARAKTERISTIK KIMIA STIK SARUT (PANGAN TRADISIONAL MALUKU) Tetelepta, Gilian; Picauly, Priscillia
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

The purpose of this research was to determine the appropriate heat moisture treatment modified with different moisture contents to produce sarut stick. A completely randomized experimental design with native sago starch and different moisture content (24%, 27%, dan 30%) and 3 replications was applied in this research. The result show that the HMT treatment of 27% was found to be the right treatment with the highest levels namely water content 2,83%, ash content of 0,87%, protein content of 2,13%, fat content 8,11%, carbohydrate content 86,06% and crude fiber content 13,16%.

PENGARUH KONSENTRASI GLISEROL TERHADAP KARAKTERISTIK FISIKOKIMIA PATI SAGU TUNI (Metroxylon rumphii Martius) HEAT MOISTURE TREATMENT Buton, Fitri Ramadanti; Tetelepta, Gilian; Polnaya, Febby J.
Jurnal Sains dan Teknologi Pangan Vol 9, No 2 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i2.47419

Modifikasi pati sagu tuni (Metroxylon Rumphii Martius) dilakukan menggunakan heat moisture treatment (HMT) dengan penambahan gliserol. Konsentrasi gliserol yang digunakan adalah 5% (HMTg5), 10% (HMTg10) dan 15% (HMTg15) berdasarkan berat pati sagu. Pati sagu alami dan HMT digunakan sebagai pembanding. Penelitian didesain menggunakan rancangan acak lengkap non faktorial. Sifat-sifat fisikokimia pati yang dianalisis meliputi kadar air, kadar abu, kadar amilosa, total asam, swelling power, daya larut dan kejernihan pasta. Hasil penelitian menunjukan bahwa sifat-sifat kadar air, kadar abu, total asam pati HMT/HMTg lebih tinggi dibandingkn pati alaminya, tetapi dengan kadar amilosa yang lebih rendah. Swelling power dan kejernihan pasta pati HMT/HMTg lebih rendah dibandingkan pati alaminya tetapi tidak untuk daya larut. Pati modifikasi HMT dengan penambahan gliserol menunjukkan perubahan sifat-sifat yang diamati dibandingkan patii alami maupun pati HMT kontrol.

Karakteristik Pektin Kulit Pisang Tongka Langit (Musa troglodytarum) Berdasarkan Variasi Waktu Ekstraksi Picauly, Priscilia; Tetelepta, Gilian
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 1 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.1.28

Tongka langit banana peel is an organic waste that has not been widely used by the community and has a pectin content of about 10.41%. Pectin extraction from banana peels should thus be done effectively to utilize waste. The objective of this research was to characterize the properties of pectin extracted from banana tongka langit peel with the different extraction times. A completely randomized experimental design with 3 level treatment extraction time of banana tongka langit peel, i.e., 1 hour, 1,5 hours, and 2 hours with three replicates was applied in this research. The properties evaluated, including equivalent weight, methoxyl content, galacturonate acid, esterification degree, yield, moisture content, and ash content. Result showed that equivalent weight (757.88 mg, 735.48 mg, and 699.8 mg), methoxyl content (5.10%, 5.17%, and 5.44%), galacturonate acid (52.22%, 53.32%, and 56.08%), esterification degree (55.07%, 55.12%, and 55.43%), moisture content (9.99%, 9.90%, and 9.85%), ash (6.17%, 6.23%, and 6,46%), and yield (8.35%, 8.93%, and 9.2%). Keywords: banana tongka langit peel, pectin, extraction time ABSTRAK Kulit pisang tongka langit merupakan limbah organik yang belum banyak dimanfaatkan oleh masyarakat dan memiliki kandungan pektin sebanyak 10,41%. Ekstraksi pektin dari kulit pisang tongka langit harus dilakukan secara efektif dalam memanfaatkan limbah. Penelitian ini bertujuan untuk mengkarakterisasi pektin kulit pisang tongka langit berdasarkan waktu ekstraksi pektin yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari tiga tingkat perlakuan waktu ekstraksi pektin kulit pisang tongka langit yaitu 1 jam, 1,5 jam, dan 2 jam dengan 3 kali ulangan. Pengamatan dilakukan terhadap berat ekuivalen, kadar metoksil, kadar asam galakturonat, derajat esterifikasi, rendemen, kadar air, dan kadar abu. Hasil penelitian menunjukkan nilai berat ekuivalen (757,88% mg, 735,48 mg, dan 699,80 mg), kadar metoksil (5,10%, 5,17%, dan 5,44%), kadar asam galakturonat (52,22%, 53,32%, dan 56,08%), nilai derajat esterifikasi (55,07%, 55,12%, dan 55,43%), kadar air (9,99%, 9,90%, dan 9,85%), kadar abu (6,17%, 6,23%, dan 6,46%), dan rendemen (8,35%, 8,93%, dan 9,2%). Kata kunci: kulit pisang tongka langit, pektin, waktu ekstraksi

Hubungan Antara Tingkat Pendidikan dan Pengetahuan Gizi Ibu dengan Status Gizi Murid Sekolah Dasar Desa Leinitu dan Desa Nalahia Kecamatan Nusalaut Tualepe, Hatibansa H; Augustyn, Gelora H; Tetelepta, Gilian
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.429

Development in the health sector is part of national development which aims to build awareness and the ability to live a healthy life for everyone in order to realize a better degree of public health. Nutritional problems that affect health are everywhere, and the four factors that cause nutritional problems are the economy, sanitation, parents' education, and parents' lifestyle. Nutritional status is the condition of a person's body as a result of the food consumed. Children as national assets that will continue the development of the nation and state must have good nutritional status. For this reason, knowledge and knowledge of maternal nutrition is important in choosing food for consumption by children. Nalahia and Leinitu Village. The selection of respondents was carried out by simple random sampling of 15 respondents from each village. After that, the number of respondents is 30 children. The results showed that the nutritional status of respondents according to BMI in Leinitu Village was 80% normal, 20% thin in Nalahia Village 86.66% normal, 6.66% thin, and 6.66% fat. Leinitu Village Mother's Education Elementary 26.66%, Middle School 20%, High School 40%, D3/S1 13.33%, Nalahia Village Middle School 20%, High School 66.67%, Bachelor Degree 13.33%. Nutrition Knowledge of Leinitu Village Mothers Good 86.66%, 13.33% poor, Nalahia Village 93.33% good and 6.67% poor. The results showed that there was no effect of a mother's education on nutritional status in Leinitu village, while for Nalahia village there was a significant relationship. There was no significant relationship between the mother's nutritional knowledge and the nutritional status of respondents in the two villages

Analisis Kandungan Total Padatan Terlarut dan Sensori Sari Buah Lemon Cina (Citrus microcarpa) Thenu, Silvia; Tetelepta, Gilian; Ega, La
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.496

The purpose of this study was to determine the optimal fruit juice-to-water ratio for producing lemon cina with best chemical and organoleptic properties. This study utilised a completely randomized design with one factor, the ratio of fruit juice to water, and five treatment levels, namely 1:3, 1:4, 1:5, 1:6, and 1:7. Total dissolver solids and sensory including color, aroma, and taste were analysed as parameters. Lemon cina juice with a fruit juice-to-water ratio of 1:4 was the optimal treatment with a TPT of 42oBrix, whereas for hedonic quality, the juice had a colour of 2.32 (slightly yellow), an aroma of 2.72 (close to citrus lemon cina), and a taste of 3.04 (lemon cina taste).

Pengaruh Lama Pengeringan Cabinet Drying Terhadap Karakteristik Kimia dan Organoleptik Manisan Kering Pala Banda Ramalan, Aprillianti; Tetelepta, Gilian; Polnaya, Febby J
Jurnal Agrosilvopasture-Tech Vol 3 No 1 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.1.6

The research aimed to determine the proper drying time to produce dried sweets banda nutmeg with the best chemical and organoleptic properties. This study used a completely randomized design with one factorial with four treatment levels: sun drying, drying cabinet dryer 18, 19, and 20 hours. The parameters analyzed were chemical tests (moisture content, ash content, and total sugar) and organoleptic tests (color, aroma, taste, texture, overall). The results showed that treatment with a drying time of 18 hours produced the best-sweets banda nutmeg with chemical characteristics of 11.44% water content, 0.84% ash content, 45.89% total sugar, and based on the hedonic organoleptic test showed like color (3 .20), liking (3.04), liking texture (3.08). In contrast, for hedonic quality, it offers a brown-yellow color (2.48), nutmeg flavor (3.36), and slightly chewy texture (2.16 ).

Pengaruh Penambahan Agar-agar Terhadap Sifat Sensori Minuman Jeli Gandaria (Bouea macrophylla Griff) Breemer, Rachel; Picauly, Priscillia; Tetelepta, Gilian
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.462

Functional drinks with a semi-solid form and usually consumed using a straw to suck are known as jelly drinks. Generally, this drink is made from fruit extracted or from a mixture of water and essence with high acidity. This study was conducted with the aim of determining the appropriate agar concentration on the sensory characteristics of the gandaria jelly drink. The design used in this study is a Complete Randomized Design (RAL) with the main factor being agar concentration, which consists of 4 treatment levels as follows: AA1 = Agar Concentration 2%, AA3 = Agar-agar Concentration 4%, AA5 = Agar-agar Concentration 6% and AA7 = Agar-agar Concentration 8%. The results of the study of jelly drink gandaria with gelatinous concentration treatment produced values of color hedonic characteristics with a scale of somewhat like to like (2.5-3), taste, texture, aroma, and suction power with a scale of somewhat like with a score of each (2.4 - 2.9; 2.1 - 2.8; 2, - 2.8; 2.3 - 2.9).

Kajian Penambahan Konsentrasi CMC Terhadap Mutu Jelly Drink Pala (Myristica fragrans Houtt) Rumalean, Amirudin; Tetelepta, Gilian; Palijama, Syane
Jurnal Agrosilvopasture-Tech Vol 3 No 1 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.1.20

This aims of this research was to determine the best nutmeg jelly drink with the addition of CMC concentration based on chemical and organoleptic properties. This research was designed using a single factor Completely Randomized Design with five levels of treatment with the addition of CMC concentration, namely 1.5 %, 2 %, 2.5 %, and 3 %. The research results with the addition of 1.5 % CMC concentration were the best treatment in making nutmeg jelly drink with chemical characteristics, namely pH of 4.0, total acid of 0.98 %, and total dissolved solids of 27 °Brix. Based on the hedonic properties, it is liked by panelists in term of taste, texture, suction power, and overall, and produces a jelly drink that tastes nutmeg, chewy, and easy to suck.

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