Article Per Year (5 Year)
p-Index From 2021 - 2026
3.329
P-Index
This Author published in this journals
All Journal Jurnal Sains dan Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian Journal of Applied Agricultural Science and Technology Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech Jurnal Teknologi Pangan dan Industri Perkebunan MARSEGU : Jurnal Sains dan Teknologi Maanu : Jurnal Pengabdian Kepada Masyarakat
Palijama, Syane
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Education Engineering Social Sciences

Published : 24 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search
Journal : Jurnal Agrosilvopasture-Tech

 1   2 
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 Konsentrasi CMC (Carboxy Methyl Cellulose) Terhadap Karakteristik Fisikokimia Dan Organoleptik Jelly Drink Air Kelapa Muda Heumasse, Marcelino C; Palijama, Syane; Lawalata, Vita
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.2024.3.2.335

Abstract

Coconut is a type of palm plant that grows widely in tropical countries, including Indonesia, and all parts of this plant can be used, one of which is coconut water. Jelly drink is a type of drink made from fruit-based ingredients, which makes it popular with people of all ages because it is made from fruit-based ingredients, which can be healthy and improve nutrition. This research is to determine the right CMC concentration and produce Jelly Drink young coconut water with the best physicochemical and organoleptic characteristics. This research uses RAL with one factor, namely CMC concentration, with four levels of concentration treatment: P1 = 0.25%, P2 = 0.5%, P3 = 0.75%, and P4 = 1%. The results of the research with the addition of a CMC concentration of 0.25% were the best treatment in making Jelly Drink with characteristics of vitamin C of 0.45 mg/100g, pH of 4.70, 1.20%, total acid of 7.33, total dissolved solids of 33, 00°Brix, and the organoleptic characteristics are clear, coconut flavored, slightly chewy, slightly difficult to smoke, and overall liked by the panelists.
Pengaruh Pengemasan dan Lama Penyimpanan Terhadap Karakteristik Kimia dan Fisik Pisang Tongka Langit (Musa troglodytarum L.) Palijama, Syane; Ega, La
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.2024.3.2.347

Abstract

Tongka langit banana (Musa troglodytarum L.) is a climacteric fruit and requires good post-harvest handling to reduce yield losses before consumption. Various factors can cause degradation and post-harvest losses, so applying proper post-harvest handling increases shelf life by delaying ripening, reducing respiration rates, and reducing storage losses. This study examines and analyzes the effect of vacuum packaging and storage time on changes in physiological and physical characteristics of tongka langit banana fruit during storage. This study was designed using a complete randomized design. Factorial pattern. The variables measured were sugar content, total soluble solids (TSS), texture, and weight loss. Sugar content was measured by titration, total soluble solids were measured using a refractometer, texture was measured using a universal testing machine, and weight loss was measured by the weighing method. The results of the study showed that packaging affected the chemical and physical characteristics of tongka langit bananas, including total sugar content (10.71-11.24%), TSS (12.08-26.76%Brix), weight loss (8.79-10.72%) and texture (196.80-198.40 N/cm2). Storage time affected the chemical and physical characteristics of tongka langit bananas, including total sugar content (10.72-12.58%), TSS (24.36-27.22%Brix), weight loss (9.02-11.27%), and texture (164.40-168.20 N/cm2).
Karakteristik Kimia dan Organoleptik Cookies Dengan Variasi Tepung Komposit Berbasis Tepung Enbal Yahauubun, Nanta M; Palijama, Syane; Augustyn, Gelora H
Jurnal Agrosilvopasture-Tech Vol 4 No 1 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.1.108

Abstract

Cookies are a type of biscuit made from soft dough, high in fat, relatively crispy and dense in texture. The flour that is often used in making cookies is wheat flour, therefore, to reduce dependence on the use of wheat flour, an alternative substitute for wheat flour is needed, such as composite flour based on local food ingredients. Cookies using non-wheat flour are usually included in the short dough group. This study aims to determine the best treatment of composite flour based on enbal flour. This study was designed using a Completely Randomized Design (CRD) with one factor, namely the comparison of enbal flour with other flours consisting of 4 levels of treatment, including: T1: MOCAF Flour 50%: Enbal Flour 50%, T2: Sukun Flour 50%: Enbal Flour 50%, T3: Sago Flour 50%: Enbal Flour 50% and T4: Banana Flour 50%: Enbal Flour 50%. The results of the study showed that the cookies with the best treatment were in the treatment of 50% MOCAF Flour: 50% Enbal Flour based on chemical characteristics including water content of 5.16%, ash content of 1.51%, protein content of 5.46%, fat content of 21.3% and carbohydrate content of 66.41%, as well as organoleptic characteristics both hedonic and hedonic quality including color 4.00 (very like) and 3.00 (brown), taste 4.00 (very like) and 1.33 (does not taste of enbal) and texture 4.00 (very like) and 4.00 (very crispy).
Karakteristik Kimia dan Sensori Selai Buah Naga Merah (Hylocereus polyrhizus) dengan Penambahan Pektin Makuku, Viorenska; Mailoa, Meitycorfrida; Palijama, Syane
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.2025.4.2.121

Abstract

This study aims to determine the effect of adding pectin to the chemical and sensory characteristics of red dragon fruit (Hylocereus polyrhizus) jam. The study used a completely randomized design. one factor consisting of 5 levels of pectin addition treatment including control (without the addition of pectin), 1.5 g, 2 g, 2.5 g and 3 g. The results of the study concluded that the addition of pectin had a very significant effect on water content, total sugar, vitamin C, pH, taste, texture and over all, while it had no significant effect on the ash content and color of red dragon fruit jam. red dragon fruit include water content 37.88–57.63%, ash content 0.70–0.83%, total sugar 21.13–26.47%, vitamin C 0.0227–0.0324%, pH 4.2–4.5 and sensory properties such as color (somewhat like–like), taste (dislike–somewhat like), texture (dislike–like) and over all (somewhat like–like).
Co-Authors Abdul Halik Augustyn, Gelora H. Augustyn, Gelora Helena Breemer, R. C. D. Tuhumury, Helen Ega, L. Ega, La Febby J. Polnaya G. C. Lopulalan, Cynthia Heumasse, Marcelino C Holimombo, Jaetuna J. Polnaya, Febby Jambormias, Julius Kelirey, Rudi Lahagu, Ovdarlin Lawalata, Vita Lawalatta, Petranes Makahity, Henzye Makuku, Viorenska Maulidya B, Zhadilah Nur Meitycorfrida Mailoa Moniharapon, Erynola Nababan, Irfan Natelda Rosaldiah Timisela Noija, Rio I Pattiruhu, Gysberth Polnaya, F. J. Priscillia Picauly, Priscillia Rachel Breemer Rumalean, Amirudin Sipahelut, Sophia G. Sipahelut, Sophia Grace Tetelepta, Gilian Topurmera, Miranda Tuhumury, Helen C.D. vita novalina lawalata Yahauubun, Nanta M