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All Journal Jurnal Sains dan Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian AGROMIX Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech
Tetelepta, Gilian
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Journal : Jurnal Agrosilvopasture-Tech

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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

Abstract

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

Abstract

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

Abstract

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

Abstract

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

Abstract

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.
Pengaruh Konsentrasi Gula pada Karakteristik Kimia dan Organoleptik Sari Buah Galoba (Hornstedtia alliacea) Noija, Rio I; Palijama, Syane; Tetelepta, Gilian
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.2024.3.1.110

Abstract

This research aims to determine the appropriate sugar concentration on the chemical and organoleptic properties of galoba fruit juice. The design used was a Completely Randomized Design with four treatment levels of sugar concentration, namely 9%, 11%, 13%, and 15%. The study found that adding 13% sugar concentration was the best method for producing galoba fruit juice, which had the following properties: pH of 3.68, total dissolved solid of 23.53°Brix, total acid of 16.33, vitamin C content of 0,029 mg/100 g, and organoleptic characteristics with the hedonic quality test include slightly cloudy white color, galoba taste, slightly galoba aroma, slightly clear appearance, and overall thethe panelists like the hedonic test variables
Karakteristik Organoleptik Yoghurt Berbahan Dasar Susu Kenari Halawane, Malpin; Tetelepta, Gilian; Tuhumury, Helen C D
Jurnal Agrosilvopasture-Tech Vol 3 No 2 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.2.175

Abstract

This study aims to characterise the organoleptic properties of yoghurt based on the treatment of skim milk and canarium milk ratio. This study used a completely randomised design (CRD) with the treatment of skimmed milk and canarium milk ratio of 100:0, 75:25, 50:50, 25:75, 0:100. The parameters analysed were organoleptic tests including (taste, aroma, consistency, viscosity) analysed statistically. The results showed that the yoghurt tasted sour to slightly sour, flavoured sour to slightly sour, homogeneous to slightly homogeneous consistency and thick to slightly thick viscosity.
Karekteristik Organoleptik Nugget Tempe Dengan Penambahan Konsentrasi Daging Buah Pala Soparto, Gricel N; Lawalata, Vita N; Tetelepta, Gilian
Jurnal Agrosilvopasture-Tech Vol 3 No 2 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.2.180

Abstract

Penelitian ini bertujuan yaitu untuk menentukan konsentrasi puree daging buah pala yang tepat untuk menghasilkan nugget tempe terbaik berdasarkan karakteristik organoleptik. Penelitian ini menggunakan RAL satu faktor terdiri dari 4 taraf perlakuan konsentrasi puree daging buah pala 0%, 1,5%, 3%, dan 4,5%. Parameter yang diamati yaitu karakteristik organoleptik (warna, aroma, tekstur, rasa dan overall). Berdasarkan hasil penelitian terlihat bahwa konsentrasi puree daging buah pala 4,5% merupakan perlakuan terbaik nugget tempe dengan karakteristik organoleptik disukai panelis dari segi warna, aroma (mendekati agak beraroma pala), tekstur (agak kenyal), rasa (mendekati agak berasa pala), dan overall.
Pengaruh Perbandingan Sari Buah dan Air Terhadap Mutu Sirup Buah Lemon Cina (Citrus microcarpa B.) Tetelepta, Gilian
Jurnal Agrosilvopasture-Tech Vol 3 No 2 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.2.324

Abstract

Lemon cina memiliki rasa yang sangat asam sehingga perlu diolah menjadi sirup sebelum dikonsumsi. Tujuan penelitian untuk menentukan perbandingan sari buah dan air yang tepat untuk menghasilkan sirup lemon cina dengan mutu terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap satu faktor yang terdiri dari empat taraf perlakuan perbandingan sari buah dan air yaitu 1:1, 1:2 dan 1:3. Parameter yang diamati meliputi pH, total padatan terlarut dan vitamin C serta uji organoleptik (warna, aroma, dan rasa). Perbandingan sari buah dan air 1:1 menghasilkan sirup lemon cina terbaik dengan nilai pH 3,47, TPT 62,67 oBrix, vitamin C 0,94 mg/ 100 g, berwarna coklat (2,88), beraroma lemon cina (2,63) dan berasa manis (2,75). Sedangkan berdasarkan hedonik menunjukkan warna suka (2,75), aroma agak suka (2,25) dan rasa suka (2,63).
Karakteristik Organoleptik Cookies Berbahan Dasar Hotong (Setaria italica) dengan Perbandingan Margarin dan Kenari (Canarium indicum) Pays, Victory J; Tetelepta, Gilian; Moniharapon, Erynola
Jurnal Agrosilvopasture-Tech Vol 4 No 2 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.1.143

Abstract

The aim of this research was to determine the appropriate ratio of margarine and canarium to produce the best millet cookies based on organoleptic properties. This research used a Completely Randomized Design with five levels of substitution treatment for margarine and canarium (100%:0%, 75%:25%, 50%:50%, 25%:75%, 0%:100%). Cookies with a substitution of 0% margarine: 100% canarium were liked by the panelists in term of color, aftertaste, taste, texture and produced cookies with a light yellow color, a slight aftertaste, a slight canarium taste, a texture that did not crumble when pressed.
Co-Authors Ambeua, Juan V Augustyn, Gelora H. Augustyn, Gelora Helena Buton, Fitri Ramadanti C. D. Tuhumury, Helen Ega, La Febby J. Polnaya G. C. Lopulalan, Cynthia Halawane, Malpin J. Polnaya, Febby Meitycorfrida Mailoa Moniharapon, Erynola Natelda Rosaldiah Timisela Noija, Rio I Oppie, Gleny Merlin Palijama, Syane Passal, Imanuela Pays, Victory J Picauly, Priscilia Priscillia Picauly, Priscillia Rachel Breemer Ramalan, Aprillianti Rumalean, Amirudin Sangadji, Rosmiati Sarman, La Sipahelut, Sophia G. Soparto, Gricel N Talakua, Riana A Thenu, Silvia Tualepe, Hatibansa H Tuhumury, Helen C.D. vita novalina lawalata Yohanis, Abraham