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All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat Martabe : Jurnal Pengabdian Kepada Masyarakat MAKILA: Jurnal Penelitian Kehutanan Journal of Applied Agricultural Science and Technology Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech HIRONO : Jurnal Pengabdian Masyarakat Maanu : Jurnal Pengabdian Kepada Masyarakat
Moniharapon, Erynola
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Environmental Science Social Sciences Veterinary

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Karakteristik Nugget Ikan Kombinasi Cakalang (Katsuwonus pelamis) dan Wortel (Daucus carrota L.) Maitale, Maria; Moniharapon, Erynola; Mailoa, Meitycorfrida
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.2024.3.2.343

Abstract

Skipjack Nuggets are a seafood alternative to traditional chicken nuggets. This research aims to determine the appropriate carrot concentration to obtain the nuggets' best chemical and sensory characteristics. The research results on Skipjack Nugget treated with a carrot concentration of 100g is the right concentration to produce a nugget with good chemical characteristics. Characteristics of skipjack nuggets with a carrot concentration of 100 g have 34.32% moisture content, 40.65% fiber content, 17.47% fat content, and 13,73% protein content.
Karakteristik Kimia dan Organoleptik Selai Oles Kenari (Canarium indicum L.) Dengan Penambahan Susu Full Cream Hitijahubessy, Maria S; Mailoa, Meitycorfrida; Moniharapon, Erynola
MAKILA Vol 15 No 2 (2021): Makila : Jurnal Penelitian Kehutanan
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (252.041 KB) | DOI: 10.30598/makila.v15i2.4575

Abstract

The purpose of the study was to determine the effect of adding the best of full cream milk on the chemical and organoleptic characteristics of canarium nuts spread. A completely randomized design with the addition of full cream milk concentration consisted of 5 treatment levels, namely 0%, 3%, 6%, 9%, and 12%. The result showed that adding 9% full cream milk to walnut jam was the best treatment with overall acceptable chemical and organoleptic characteristics.
Karakteristik Kimia dan Organoleptik Nugget Ikan Tenggiri dengan Penambahan Tepung Daun Kelor Booy, Zikrila M; Augustyn, Gelora H; Moniharapon, Erynola
Tropical Small Island Agriculture Management Vol 3 No 2 (2023): 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.2023.3.2.68

Abstract

This study aims to determine the chemical and organoleptic characteristics of mackerel fish nuggets with the addition of Moringa lea flour. This study was designed using a completely randomized design with the addition of Moringa leaf flour consisting of 4 treatment levels, namely 0%, 5%, 10%, and 15% with 3 replications. Observation was made on the analysis of the chemical properties of fish nuggets with the addition of Moringa leaf flour, namely ash content, water content, fat content, protein content, and carbohydrate content. Followed by organoleptic testing, organoleptic testing was carried out using hedonic tests and hedonic quality which included color, aroma, taste, and texture. The treatment with the addition of 5% concentration of Moringa leaf flour on mackerel fish nuggets is the best treatment with chemical characteristics, namely the chemical characteristics of mackerel fish nuggets with the addition of Moringa leaf flour, namely ash content of 3,22%, water content 59,30%, fat content 1,61%, protein content 20,71% and carbohydrate content 15,14%. While the hedonic organoleptic characteristics of color 2,15 (like), aroma 2,05 (slightly like), taste 2,35 (slightly like), texture 2,3 (somewhat like). The hedonic quality is color 2 (slightly green), aroma 1,7 (no sceny of moringa), taste 1,95 (no taste of moringa), texture 2 (slightly chewy).
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.
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.
PELATIHAN PENGOLAHAN TEPUNG SAGU MENJADI PRODUK TURUNAN BERNILAI TAMBAH J. Polnaya, Febby; C. D. Tuhumury, Helen; Lawalata, Vita N.; Palijama, Syane; Mailoa, Meitycorfrida; Tetelepta, Gilian; Moniharapon, Erynola; Ega, La; Augustyn, Gelora H.; Breemer, Rachel; Picauly, Priscillia; Sipahelut, Sophia G.; G. C. Lopulalan, Cynthia; Timisela, Natelda R.
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 4 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i4.1250-1258

Abstract

Tanaman sagu mampu menghasilkan 20–40-ton pati kering per hektar per tahun. Artinya, 1 juta hektar tanaman sagu sudah cukup untuk memenuhi kebutuhan karbohidrat seluruh rakyat Indonesia. Peningkatan produksi dan diversifikasi produk olahan sagu dapat membuka peluang usaha baru dan meningkatkan kesejahteraan masyarakat. Desa Waesamu di Kecamatan Kairatu Barat, Kabupaten Seram Bagian Barat, merupakan salah satu desa yang aktif dalam mengolah sagu. Namun dalam pengolahannya belum optimal, karena hasil olahan dalam bentuk bahan setenga jadi yaitu sagu basah. Oleh sebab itu perlu dilakukan pengolahan produk-produk turunan dari sagu yang memiliki nilai tambah dan nilai jual. Kegiatan pengabdian masyarakat berlangsung di Desa Waesamu melalui tahapan sosialisasi, pelatihan dan pendampingan kepada ibu-ibu PKK Desa Waesamu. Hasil kegiatan pengabdian yaitu tepung sagu diolah menjadi berbagai produk turunan, seperti kukis sagu keju, kukis sagu kismis, brownies sagu, dan mie sagu. Setiap kelompok mengolah salah satu produk dan mempresentasikan hasilnya kepada seluruh peserta pelatihan. Hasilnya sangat baik dan para peserta bersemangat untuk meningkatkan pengetahuan untuk pengolahan produk sagu menjadi peluang usaha untuk penambahan pendapatan keluarga.
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
PELATIHAN PEMBUATAN TEPUNG UMBI-UMBIAN KEPADA WADAH PEREMPUAN JEMAAT GPM LUMAHPELU, KECAMATAN TANIWEL TIMUR, KABUPATEN SERAM BAGIAN BARAT Lopulalan, Cynthia G. C.; Mailoa, Meyticorfrida; Tuhumury, Helen C. D.; Moniharapon, Erynola; Sipahelut, Sophie G.; Nendissa, Sandriana J.; Suat, Rahmawati; Lakalay, Lilian; Damayanti, Andini
MAANU: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 2 (2025): Maanu Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/maanuv3i2p165-172

Abstract

This community service activity aims to increase the capacity and skills of the Women's Forum of the GPM Lumahpelu Congregation in East Taniwel District, West Seram Regency, in processing local tubers into high-value flour. Tubers such as sweet potatoes, cassava, taro, and taro are abundant in the region, but their utilization is still limited to household consumption. Through this training, participants were introduced to simple tuber flour production technology, including raw material selection, washing, slicing, drying, flouring, and packaging. The training included counseling, hands-on demonstrations, and practical guidance on flour production using simple equipment available in the community. The training was attended by enthusiastic members of the GPM Lumahpelu Congregation's Women's Forum, who participated enthusiastically in every stage of the training. Evaluation of the training showed an 85% increase in participants' knowledge regarding hygienic and marketable flour processing and storage. Furthermore, participants gained an understanding of food diversification through the use of local flour for various processed products such as cakes and snacks. The results of this activity demonstrate that tuber flour production training can improve skills and open up opportunities for small businesses based on local food. This activity contributes to women's economic empowerment, strengthening household food security, and sustainably preserving local food resources.
Co-Authors Augustyn, Gelora H. Augustyn, Gelora Helena Booy, Zikrila M C. D. Tuhumury, Helen Damayanti, Andini Ega, La G. C. Lopulalan, Cynthia Hitijahubessy, Maria S J. Polnaya, Febby Lakalay, Lilian Lopulalan, Cynthia G. C. Mailoa, Meyticorfrida Maitale, Maria Meitycorfrida Mailoa Natelda Rosaldiah Timisela Nendissa, Sandriana J. Palijama, Syane Pays, Victory J Priscillia Picauly, Priscillia Rachel Breemer Sipahelut, Sophia G. Sipahelut, Sophie G. Souripet, Agustina Suat, Rahmawati Tetelepta, Gilian Tuhumury, Helen C.D. vita novalina lawalata