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All Journal Jurnal Sains dan Teknologi Pangan AGRITEKNO, Jurnal Teknologi Pertanian Journal of Applied Agricultural Science and Technology Jurnal Agrosilvopasture-Tech Jurnal Teknologi Pangan dan Industri Perkebunan MARSEGU : Jurnal Sains dan Teknologi Maanu : Jurnal Pengabdian Kepada Masyarakat
Palijama, Syane
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Engineering

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KARAKTERISTIK FISIKOKIMIA DAN SENSORI VELVA PISANG TONGKA LANGIT (Musa troglodytarum L.) DENGAN PENAMBAHAN CMC (Carboxy Methyl Cellulose) Halik, Abdul; Sipahelut, Sophia Grace; Palijama, Syane
Jurnal Sains dan Teknologi Pangan Vol 7, No 6 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (662.382 KB) | DOI: 10.33772/jstp.v7i6.29514

Abstract

ABSTRACT Tongka Langit banana (Musa troglodytarum L) is a unique and endemic type of banana from Maluku which has health benefits and nutritional value, especially provitamin A and total carotenoids. One of the efforts to diversify the processed product of Tongka Langit banana is Velva, which uses a stabilizer, such as CMC. This study aimed to study the effect of different concentrations of CMC on the physicochemical and sensory characteristics of the velva of Tongka Langit banana. The research design used was a one-factor completely randomized design, namely CMC concentration with five treatment levels including 0%, 0.25%, 0.50%, 0.75% and 1.0%. Parameters observed included chemical characteristics (crude fiber content, vitamin C content, total dissolved solids), physical characteristics (overrun, melting resistance), and sensory characteristics (taste, aroma, color, texture, and overall acceptability). The addition of CMC only significantly affected the levels of vitamin C and texture but did not affect the levels of crude fiber, total dissolved solids, physical characteristics, and other sensory characteristics of the velva of Tongka Langit banana. Velva of Tongka Langit banana with the addition of 1.0% CMC was preferred by consumers with 1.023% crude fiber content, 0.027% vitamin C content, 36.0 0Brix total dissolved solids, 8.89% overrun, and 86.0 min/100 g melting resistance. Keywords: tongka langit banana, CMC concentration, velva ABSTRAK Pisang tongka langit (Musa troglodytarum L) merupakan jenis pisang unik dan endemik Maluku yang memiliki manfaat kesehatan dan nilai gizi, terutama provitamin A dan total karotenoid. Salah satu upaya diversifikasi produk olahan pisang tongka langit adalah velva. Velva yang berkualitas menggunakan bahan penstabil, seperti CMC. Penelitian ini bertujuan untuk mempelajari pengaruh konsentrasi CMC yang berbeda terhadap karakteristik fisikokimia dan sensori velva pisang tongka langit. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu konsentrasi CMC dengan lima taraf perlakuan antara lain: 0%, 0,25%, 0,50%, 0,75% dan 1,0%. Parameter yang diamati meliputi karakteristik kimia (kadar serat kasar, kadar vitamin C, total padatan terlarut), karakteristik fisik (overrun, resistensi pelelehan), dan karakteristik sensori (rasa, aroma, warna, tekstur, dan penerimaan keseluruhan). Penambahan CMC hanya berpengaruh nyata terhadap kadar vitamin C dan tekstur, tetapi tidak mempengaruhi kadar serat kasar, total padatan terlarut, karakteristik fisik serta karakteristik sensori lain dari velva pisang tongka langit. Velva pisang tongka langit dengan penambahan CMC 1,0% lebih disukai konsumen dengan kadar serat kasar 1,023%, kadar vitamin C 0,027%, total padatan terlarut 36,00Brix, overrun 8,89 %, dan resistensi pelelehan 86,0 menit/100 g. Kata kunci : pisang tongka langit, konsentrasi CMC, velva
Karakteristik Kimia dan Fisik Bubur Instan Berbahan Dasar Tepung Jagung Pulut dan Tepung Kacang Merah Palijama, Syane; Breemer, Rachel; Topurmera, Miranda
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 1 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.1.20

Abstract

People tend to choose their food practically and efficiently presented and made without reducing their nutritional content. The use of red bean flour is needed to replace protein sources while waxy rice flour contributes to carbohydrate replacement. The purpose of this study was to know and to determine the characteristics of instant porridge with the ratio of red bean flour and waxy corn flour. Results showed that the characteristics of instant porridge were influenced by the different ratios between red bean and waxy corn flour on instant porridge ash, protein, fat, fiber, carbohydrate contents as well as ask bulk density and rehydration powder. The ratio between corn and red bean flours of 80% and 20% resulted in instant porridge with moisture, protein, and carbohydrate of 3.44%, 10.8%, and 80.53%, respectively and met the quality standard set by SNI 01-7111.4-2005, an ash content of 1%, a fat content of 0.76% the fiber content of 3.79%, bulk density of 1.03 g/mL, and rehydration power of 2.83 mL/g.: instant porridge, the ratio of red bean, and waxy flour. Keywords: instant porridge, the ratio of red bean and waxy cornflour ABSTRAK Masyarakat lebih memilih makanan yang dikonsumsi secara praktis dalam bentuk penyajian maupun dalam pembuatannya tanpa mengurangi pemenuhan kebutuhan gizi. Penggunaan tepung kacang merah diperlukan sebagai sumber protein dan penggunaan tepung jagung pulut sebagai pengganti karbohidrat. Tujuan dari penelitian adalah untuk mengetahui dan menentukan karakteristik bubur instan dengan rasio tepung kacang merah dan tepung jagung pulut. Hasil penelitian menunjukan bahwa karakteristik bubur instan dipengaruhi oleh rasio tepung kacang merah dan tepung jagung pulut yang berbeda terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar serat, kadar karbohidrat, densitas kamba dan daya rehidrasi. Hasil penelitian menunjukkan rasio tepung jagung pulut 80% dan tepung kacang merah 20% memiliki karakteristik kadar air (3,44%), kadar protein (10,8%) dan kadar karbohidrat (80,53%) sesuai SNI 01-7111.4-2005, kadar abu (1%), kadar lemak (0,76%), kadar serat (3,79%), densitas kamba (1.03 g/mL) dan daya rehidrasi (2.83 mL/g). Kata kunci: bubur instan, tepung jagung pulut dan tepung kacang merah
Karakteristik Kimia dan Organoleptik Sirup Gandaria dengan Penambahan Konsentrasi Gula Breemer, Rachel; Palijama, Syane; Jambormias, Julius
AGRITEKNO: Jurnal Teknologi Pertanian Vol 10 No 1 (2021): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2021.10.1.56

Abstract

“Gandaria” fruit is a seasonal fruit that is easy to prepare but cannot be kept fresh for a long time. Processing technology is important for creating a food product with a longer shelf life and being consumed outside of the season. Processing “gandaria” into syrup is one of the methods. The syrup has a thick and distinctive taste characteristic because it contains 55-65% sugar. This study aimed to determine what sugar concentration is best for producing good “gandaria” fruit syrup. A completely randomized experimental design with one factor, namely the concentration of sugar, i.e., 50%, 55%, 60%, 65%, and 70% repeated three times, was applied in this research. The results showed that sugar concentration treatment produced syrup with total sugar 59,36-65,97%, total acidity 13.48-17.35%. vitamin C 16.47-16.97%, and total soluble solid 39.27-46.43%. Organoleptic characteristics, namely color (rather yellow to yellow), aroma (slightly gandaria aroma), taste (slightly gandaria taste to gandaria taste), thickness (somewhat like to like), overall (somewhat like to like). The best sugar concentration in producing good gandaria syrup was 70%. Keywords: Gandaria; sugar concentration; syrup ABSTRAK Buah gandaria merupakan buah musiman yang mudah dan tidak dapat dikonsumsi dalam bentuk segar dalam waktu yang lama. Penerapan teknologi pengolahan sangat penting untuk menghasilkan produk pangan olahan yang memiliki daya simpan yang lebih lama dan dapat dikonsumsi diluar musim salah satunya adalah mengolah gandaria menjadi sirup. Sirup memiliki karakteristik yang kental dan rasa yang khas karena mengandung gula 55-65%. Penelitian ini bertujuan untuk menentukan konsentrasi gula yang tepat dalam menghasilkan sirup buah gandaria yang baik. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan satu faktor yaitu konsentrasi gula 50%, 55%, 60%, 65% dan 70%, masing-masing perlakuan diulang sebanyak tiga kali. Hasil menunjukkan bahwa perlakuan konsentrasi gula 55-70% menghasilkan total gula sebesar 59,36-65,97%, total asam sebsesar 17,35-13,48%, vitamin C sebesar 16,97-16,47%, dan total padatan terlarut sebesar 39,27-46,43%, dan karakteristik organoleptik warna (agak kuning-kuning), aroma (agak beraroma gandaria), rasa (agak berasa gandaria-berasa ngandaria), kekentalan (agak suka-suka), overall (agak suka-suka). Salah satu perlakuan konsentrasi terbaik adalah perlakuan konsentrasi gula 70%. Kata kunci: Gandaria; konsentrasi gula; sirup
Karakteristik Kimia dan Organoleptik Cookies Tersubstitusi Tepung Labu Kuning Maulidya B, Zhadilah Nur; Augustyn, Gelora H; Palijama, Syane
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.269

Abstract

Cookies are a form of instant food preparation made from a mixture of the main ingredients of wheat with the addition of sugar, butter, and others. There is a need for local food ingredients that can replace some wheat flour to add the nutritional content of cookies, especially vitamin A, and reduce the use of wheat flour by substituting pumpkin flour in making cookies. This study aims to determine the best agent of pumpkin flour substitution on cookies' chemical and organoleptic characteristics. This study used a completely randomized design with a single factor: pumpkin flour substitution with 4 treatment levels 0%, 20%, 40%, and 60%. The results showed that cookies with 20% pumpkin flour substitution treatment were the best treatment based on chemical characteristics, including moisture content 6.34%, ash content 2.22%, fat content 22.52%, protein content 9.57%, carbohydrate content 59.32% and 0.79% crude fiber content, as well as organoleptic characteristics both hedonic and hedonic quality include color 3.0 (like) and 3.12 (yellow), taste 3.00 (like) and 2, 33 (slightly pumpkin flavoured), texture 3.00 (like) and 2.33 (a bit crunchy), and overall 3.00 (like).
Formulasi Ubi Jalar Orange (Ipomoea batatas L.) dan Tepung Ikan Tuna (Thunnus sp) Dalam Pembuatan Mie Kering Holimombo, Jaetuna; Palijama, Syane; Augustyn, Gelora H
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.437

Abstract

The purpose of this study was to determine the formulation between orange Sweet Potato and tuna fish flour in the manufacture of dried noodles. This study was designed using a non-factorial complete randomized design (RAL) with orange sweet potato formulation and tuna fish meal with four levels of treatment (70%:30%, 75%:25%, 80%:20% and 85%:15%) with three repetitions. The data observed were chemical tests (moisture content, ash content, fat content, protein content, carbohydrate content and fiber content). While the physical test (water absorption, cooking time and elasticity). And organoleptic (hedonic test and hedonic quality). The results of the study with the formulation of sweet potato orange: tuna fish meal (75%:25%) is the best treatment in the manufacture of dried noodles with chemical test results are water content of 10,91%, ash content of 3,79%, fat content of 1,09%, protein content of 24,93%, carbohydrate content of 59,17% and fiber content of 3,64%. While the physical test of water absorption is 232,63%, cooking time is 320 seconds and elasticity is 15,07%. Based on the organoleptic results test, dried noodles with orange sweet potato formulation and tuna fish flour (80%:20%) were the best treatment in terms of hedonic and hedonic quality respectively including color before boiling 2,91 (rather liked)/after boiling 3,0 (likes) and 2,83 (slightly orange), taste 3,0 (likes) and 2,58 (slightly tastes of fish), aroma 3,12 (likes) and 2,75 (rather smells of fish), texture 2,91 (rather like) and 2,83 (rather chewy), overall 2,95 (rather like).
Pengaruh Konsentrasi Tepung Ikan Cakalang (Katsuwonus pelamis) dan Lama Pengeringan Terhadap Karakteristik Organoleptik Tortilla Chips Ubi Jalar Ungu (Ipomoea batatas L.) Breemer, Rachel; Lahagu, Ovdarlin; Palijama, Syane
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.548

Abstract

Tortilla chips are a type of snack that contains high levels of carbohydrates compared to their protein content. So, tortilla chips need to be made with more local products from the area, like purple sweet potatoes and skipjack fish flour. his study aims to determine the appropriate concentration of skipjack tuna (Katsuwonus pelamis) addition and drying time on the organoleptic characteristics of purple sweet potato tortilla chips (Ipomoea batatas L.) This research was tested statistically non-parametrically using the Friedman Test The results of the study, it can be concluded that the treatment of skipjack tuna flour concentration of 10% and drying time of 6 hours is the treatment with the best organoleptic characteristics by hedonic test and hedonic quality test of tortilla chips successively with characteristics including: color 3.20 (like) and 3.0 (purple), taste 3.16 (like) and 2.79 (slightly taste skipjack tuna), crispness 3.08 (like) and 3.37 (crispy), flavor 3.12 (like) and 3, 29 (scented with skipjack tuna) and overall 3.45 (like it).
Karakteristik Organoleptik Jelly Drink Buah Gandaria (Macrophylla sp) Dengan Penambahan Carboxymethyl Cellulose Palijama, Syane
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.555

Abstract

This research aims to characterize the Gandaria jelly drink with the addition of CMC sensory in hedonic tests and hedonic quality which were carried out descriptively. The results of the research showed that jelly drinks with the addition of CMC using hedonic tests had a color ranging between 3.1–3.8 (liked to very liked), taste 3.6–4.0 (liked very much), aroma 3.5–4.0 (like it very much), texture 2.6–3.0 (like it), suction power 2.6–3.0 (like it), and over all 3.8–4.0 (like it very much), while the test Hedonic quality has color ranging between scale values of 2.9–3.3 (yellow), taste 4.0–4.5 (tastes of Gandaria), aroma 4.0–4.5 (smells of Gandaria), texture 2.9–3.6 (springy to very springy) and suction power 2.9–3.6 (easy to suck to very easy to suck).
Kajian Penambahan Konsentrasi CMC Terhadap Mutu Jelly Drink Pala (Myristica fragrans Houtt) Rumalean, Amirudin; Tetelepta, Gilian; Palijama, Syane
Jurnal Agrosilvopasture-Tech Vol 3 No 1 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.1.20

Abstract

This aims of this research was to determine the best nutmeg jelly drink with the addition of CMC concentration based on chemical and organoleptic properties. This research was designed using a single factor Completely Randomized Design with five levels of treatment with the addition of CMC concentration, namely 1.5 %, 2 %, 2.5 %, and 3 %. The research results with the addition of 1.5 % CMC concentration were the best treatment in making nutmeg jelly drink with chemical characteristics, namely pH of 4.0, total acid of 0.98 %, and total dissolved solids of 27 °Brix. Based on the hedonic properties, it is liked by panelists in term of taste, texture, suction power, and overall, and produces a jelly drink that tastes nutmeg, chewy, and easy to suck.
Pengaruh Konsentrasi Gula pada Karakteristik Kimia dan Organoleptik Sari Buah Galoba (Hornstedtia alliacea) Noija, Rio I; Palijama, Syane; Tetelepta, Gilian
Jurnal Agrosilvopasture-Tech Vol 3 No 1 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.1.110

Abstract

This research aims to determine the appropriate sugar concentration on the chemical and organoleptic properties of galoba fruit juice. The design used was a Completely Randomized Design with four treatment levels of sugar concentration, namely 9%, 11%, 13%, and 15%. The study found that adding 13% sugar concentration was the best method for producing galoba fruit juice, which had the following properties: pH of 3.68, total dissolved solid of 23.53°Brix, total acid of 16.33, vitamin C content of 0,029 mg/100 g, and organoleptic characteristics with the hedonic quality test include slightly cloudy white color, galoba taste, slightly galoba aroma, slightly clear appearance, and overall thethe panelists like the hedonic test variables
Pengaruh Lama Pengeringan Terhadap Karakteristik Organoleptik Teh Herbal Kulit Pala (Myristica fragrans Houtt.) Palijama, Syane
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1499

Abstract

The aim of this research was to determine the appropriate drying time for the organoleptic characteristics of nutmeg peels herbal tea. This research used a completely randomized design with 4 levels of drying time treatment, namely: T1 = 3 hours, T2 = 6 hours, T3 = 9 hours, T4 = 12 hours, and repeated 3 times. The results of the research showed that the 12 hour drying treatment with organoleptic characteristics, both hedonic test and hedonic quality test, respectively, included: color with a scale value of 4.45 (like) and 4.19 (brownish yellow), taste with a scale value of 4.49 ( like) and 4.82 (very nutmeg-tasted) and overall acceptance of 4.68 (very like). The drying time of 3 hours has an effect on the flavour of nutmeg peels herbal tea with an assessment score of 4.08 (like it) and 4.67 (very nutmeg-flavored).
Co-Authors Abdul Halik Augustyn, Gelora Helena Breemer, R. Ega, L. Ega, La Heumasse, Marcelino C Holimombo, Jaetuna Jambormias, Julius Lahagu, Ovdarlin Lawalata, Vita Makahity, Henzye Makuku, Viorenska Maulidya B, Zhadilah Nur Meitycorfrida Mailoa Nababan, Irfan Noija, Rio I Pattiruhu, Gysberth Polnaya, F. J. Rachel Breemer Rumalean, Amirudin Sipahelut, Sophia Grace Tetelepta, Gilian Topurmera, Miranda Tuhumury, Helen C.D. Yahauubun, Nanta M