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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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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.
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 Sipahelut, Sophia G. Soparto, Gricel N Talakua, Riana A Thenu, Silvia Tualepe, Hatibansa H Tuhumury, Helen C.D. vita novalina lawalata Yohanis, Abraham