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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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Journal : Jurnal Agrosilvopasture-Tech

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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 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 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