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All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat Indonesian Food Science and TechnologyJournal AGRITEKNO, Jurnal Teknologi Pertanian Journal of Applied Agricultural Science and Technology HIRONO : Jurnal Pengabdian Masyarakat
Souripet, Agustina
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Social Sciences Veterinary

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Karakteristik Mufffin dengan Penambahan Puree Pisang Tongka Langit (Musa troglodytarum) Tuhumury, Helen C D; Souripet, Agustina; Warlauw, Michael
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 2 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.2.48

Abstract

This research was aimed to determine the effect of different tongka langit banana puree concentration on the physical, chemical, and sensory characteristics of muffin and determine the exact concentration of muffin with the best quality. A complete randomized experimental design with four levels of concentrations, i.e. 0% (control), 70%, 80%, and 90% was applied in this research. Results showed that the best physical, chemical, and sensory properties of muffins were obtained with the addition of 80% tongka langit banana puree. A muffin with this respective concentration had an expansion volume of 118%, moisture, ash, vitamin, and total sugar contents of 26.09%, 1.56%, 0.60%, and 15.10%, subsequently. Based on its sensory characteristics, muffin with 80% banana puree was mostly preferred by panelists on aroma and overall likeness. The sensory characteristics of tongka langit banana were also maintained in the muffin. Keywords: muffin, physicochemical, sensory, tongka langit banana puree ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi puree pisang tongka langit terhadap karakteristik fisik, kimia dan organoleptik muffin dan menentukan konsentrasi puree yang tepat yang menghasilkan muffin dengan karakteristik terbaik. Rancangan Acak Lengkap dengan faktor tunggal konsentrasi puree pisang tongka langit dengan level 0% (kontrol), 70%, 80%, dan 90% digunakan dalam penelitian ini. Hasil penelitian menunjukkan bahwa puree dengan konsentrasi 80% merupakan perlakuan yang tepat untuk menghasilkan muffin dengan karakteristik terbaik secara fisik, kimia dan organoleptik. Muffin dengan puree pisang tongka langit 80% memiliki volume pengembangan 118%, kadar air 26,09%, kadar abu 1,56%, kadar vitamin C 0,60%, total gula 15,10% dan lebih disukai panelis pada kategori aroma dan overall serta lebih mempertahankan karakteristik pisang tongka langit pada muffin. Kata Kunci: fisikokimia, muffin, organoleptik, puree pisang tongka langit
Effects of Sago Starch Types on Crackers from Edible Larvae of Sago Palm Weevils Tuhumury, Helen; Souripet, Agustina; Nendissa, Sandriana
Indonesian Food Science and Technology Journal Vol. 4 No. 1 (2020): Volume 4. Number 1, December 2020 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v4i1.10305

Abstract

Sago starch and palm weevil larvae can be utilized as ingredients in crackers making to replace tapioca and prawn or fish. This research aimed to study the physicochemical and sensory properties of crackers made from three different sago starch, i.e., Molat, Ihur, and Tuni mixed with sago palm weevil larvae and to determine the best sago starch in making palm weevil larvae crackers. Results showed that Molat sago starch was the best option in making palm weevil larvae crackers. It resulted in crackers with better physicochemical and sensory properties than other sago starch. This cracker had the moisture, ash, protein, fat, fiber, and carbohydrate contents of 9.74, 1.17, 6.94, 0.45, 1.22, and 80.50%, respectively. The hardness of the un-fried crackers (17.19 N) was higher than that of others, while the fried crackers were lower (5.00 N). The crackers from Molat sago starch were liked by panelists in their taste and perceived to have a standard aroma. Whereas panelists extremely desired color, crispiness, and overall likeness. Crackers developed from Molat sago starch, and palm weevil larvae can fulfill the demands of nutritional security.
Characteristics of Gandaria (Bouea macrophylla Griff) Fruit Wine from Primary Fermentation and 14 Days Aging with Different Commercial Yeast Types and Concentrations Moniharapon, Erynola; Tuhumury, Helen Cynthia Dewi; Souripet, Agustina
Journal of Applied Agricultural Science and Technology Vol. 7 No. 4 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i4.171

Abstract

Gandaria fruit wine, however, is still made using a straightforward fermentation procedure, hence the final product is murky. The correct variables for judging fruit wine quality still require a number of optimization procedures to be carried out. The purpose of this research was, therefore, to compare the primary fermentation and aging effects of different commercial yeast types on the physicochemical properties of gandaria fruit wine. Aging for 14 days caused a significant decrease in the characteristics of gandaria wine produced with different commercial yeast types and concentrations compared to the freshly fermented wine. Total sugar, total acidity, vitamin C, total soluble solids, and turbidity were among the characteristics that decreased. Whereas with aging, the alcohol content and pH values increased. The gandaria wine produced with commercial yeast Pakmaya at a 2.5% concentration was found to be the best due to the alcohol content that complied with the standard for fruit wine and had the clearest resulting wine both for the primary fermentation and the 14-day aging.
Pelatihan Inovasi Produk Olahan Pala (Myristrica Fragrans Houtt.) di Dusun Toisapu Negeri Hutumuri Kecamatan Leitimur Selatan Kota Ambon Tuhumury, Helen Cynthia Dewi; Moniharapon, Erynola; Souripet, Agustina
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 15, No 3 (2024): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v15i3.18090

Abstract

Sasaran program PKM ini adalah kelompok masyarakat yang produktif secara ekonomi (kelompok usaha pala kecil). Tujuan program ini adalah untuk mengembangkan masyarakat yang mandiri secara ekonomi, terutama dalam usaha berbagai jenis olahan buah pala (Myristrica fragrans Houtt.) Mitra usaha dalam program ini adalah usaha pembuatan jus pala dan berbagai olahan pala HUNILAI Dusun Toisapu Negeri Hutumuri Kecamatan Leitimur Selatan Kota Ambon. Permasalahan yang dihadapi oleh mitra ini adalah: (1) jus pala yang dihasilkan masih keruh dan warnanya kurang menarik;  (2) kurang adanya variasi olahan buah pala yang dikembangkan; (3) belum adanya variasi olahan permen jelly buah pala; dan (4) sarana dan prasarana pengolahan dan kemasan permen jelly buah pala. Target dan luaran yang dihasilkan dari program PKM ini: (1) jus pala yang dihasilkan jernih dan tidak keruh; (2) ibu-ibu menghasilkan produk selai pala dari limbah sisa hasil olahan jus pala; dan (3) inovasi pengolahan permen jelly buah pala. Tingkat pengetahuan peserta meningkat setelah pelaksanaan kegiatan penyuluhan dan pelatihan, sehingga menjadi lebih terampil menerapkan inovasi olahan daging buah pala.
PEMBUATAN SELAI UBI JALAR UNGU DI DESA HITU, KECAMATAN LEIHITU, KABUPATEN MALUKU TENGAH C. D. Tuhumury, Helen; Moniharapon, Erynola; Souripet, Agustina
HIRONO : Jurnal Pengabdian Masyarakat Vol 2 No 1 (2022): 2022 April
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v2i1.80

Abstract

This community service activity aimed to improve the community's knowledge and skills in making purple sweet potato jam in Hitu Village, Leihitu District, Central Maluku Regency. This activity's target audience is PKK women in Hitu Village, and the methods employed are extension, demonstration, and training. As evidenced by the participants' enthusiasm for participating in the activity, their level of knowledge about the characteristics and health benefits of purple sweet potatoes increased, and they became skilled at making purple sweet potato jam
Co-Authors C. D. Tuhumury, Helen Moniharapon, Erynola Nendissa, Sandriana Tuhumury, Helen C.D. Warlauw, Michael