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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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Agriculture, Biological Sciences & Forestry Arts Humanities Education Social Sciences

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Organoleptic Characteristics of Tongkat langit Banana Smoothie with Variations in Gum Arabic Concentration Tetelepta, Gilian; Picauly, Priscillia
Tropical Small Island Agriculture Management Vol 5 No 1 (2025): Tropical Small Island Agriculture Management
Publisher : Pattimura University Ambon Maluku Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/tsiam.2025.5.1.48

Abstract

This study aimed to determine the optimal concentration of gum arabic to produce the best banana tongkat langit smoothie, based on its organoleptic properties. The research design employed was a 1-factor Completely Randomized Design with Arabic gum concentration treatment, consisting of four levels: without gum arabic, 0.05%, 0.10%, and 0.15%, repeated three times. The variables analyzed included organoleptic tests, such as color, aroma, taste, texture, aftertaste, and overall impression. Based on the results of the study, it can be concluded that the 0.15% arabic gum concentration yielded the highets scores in color (3.12), aroma (2.82), taste (3.18), texture (3,24), aftertaste (2,94), and overall (12) liking, while based on hedonic quality it produces a yellow color (3,12), soft taste (3.12), and creamy texture (3.18).
Karakteristik Fisikokimia Tepung Pisang Tongka Langit (Musa troglodytarum L.) Pregelatinisasi dengan Variasi Penambahan Air Tetelepta, Gilian; Sarman, La; Augustyn, Gelora H; Polnaya, Febby J
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.190

Abstract

This study aimed to characterize the physicochemical properties of pregelatinized tongka langit banana flour with varying levels of water addition. A completely randomized design with a single factor of water addition was employed, consisting of four treatment levels (0, 15, 20, and 25%) and three replications. The results indicated that tongka langit banana flour, both without and with pregelatinization treatment, exhibited water content ranging from 5.38 to 12.90%, ash content from 3.88 to 17.96%, water absorption capacity from 1.54 to 1.83%, solubility from 0.13 to 0.20%, swelling power from 0.14 to 0.17 g/g, and amylose content from 15.23 to 23.33%. Pregelatinization treatment enhanced water absorption capacity, amylose content, swelling power, and solubility, while reducing the water and ash content of tongka langit banana flour.
Karakteristik Fisik dan Organoleptik Sirup Buah Galoba dengan Penambahan Sukrosa Tetelepta, Gilian
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.2025.4.2.221

Abstract

Galoba (Hornstedtia alliacea) is a local fruit commodity from Maluku characterized by abundant juice and a distinctive sweet–sour flavor, making it suitable for syrup production. This study aimed to determine the optimal sucrose concentration for producing high-quality galoba syrup based on physical and sensory properties. A completely randomized design with one factor—sucrose concentration—was applied, with three replications. The results indicated that the 70% sucrose treatment yielded the best outcomes, with a pH of 3.42 and total soluble solids (TSS) of 60.33 °Brix. Sensory evaluation showed favorable scores for color (3.15), taste (3.55), aroma (3.35), texture (2.55), and overall acceptance (3.60). In terms of hedonic quality, the syrup was characterized by a brownish-yellow color (2.85), sweet taste (3.40), distinctive galoba aroma (2.95), and thick texture (2.60). These findings suggest that a 70% sucrose concentration produces galoba syrup with desirable physicochemical and sensory attributes.
Analisis Daya Serap Air dan Sensori Sarut dengan Variasi Heat Moisture Treatment Pati Sagu Picauly, Priscillia; Tetelepta, Gilian
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.2025.4.2.228

Abstract

Sarut is one of the traditional snacks of Maluku, which has a slightly hard texture characteristic. The purpose of this study was to analyze the effects of native and heat moisture treatment (HMT) sago starch treatments on water absorption and sensory properties of sarut sticks compared to the commercial ones. The study used a completely randomized design with one factor: native sago starch and HMT sago starch at 24%, 27%, and 30%. Three replications were used. The results showed that sarut with native and HMT sago starch treatments had low water absorption (159.95%-171.88%) and were preferred in terms of color, aroma, taste, texture, and overall compared to commercial sarut.
Pengaruh Perbandingan Konsentrasi Tempe dan Puree Daging Buah Pala terhadap Mutu Nugget Selama Penyimpanan Lawalata, Vita N; Tetelepta, Gilian
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.197

Abstract

This study aimed to determine the appropriate ratio of tempe and nutmeg puree concentration for producing good quality of tempeh nuggets during storage. A completely randomized design with one factor and four treatment levels was used, consisting of tempeh to nutmeg puree ratios of 60%:0%, 58,5%:1.5%, 57%: 3%, and 55.5%:4.5%. The observed variables included chemical characteristics (moisture content, ash content, soluble protein, fat content, and peroxide value), total microbial count, and organoleptic properties. The ratio of 55.5% tempeh to 4.5% nutmeg puree produced the best nuggets based on chemical and microbial characteristics, with moisture content (51.6%), ash content (3.35%), soluble protein content (2.52%,), fat content (7.7%), peroxide value (0.26 mg O2/100g), and total microbial count (4.1×102 CFU/g). Meanwhile, based on organoleptic evaluation, the color was liked (3.12), the aroma was slightly liked (2.52), the taste was close to liked (2.88), and the overall acceptability was also close to liked (2.86)
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