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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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Pengaruh Suhu dan Lama Penyimpanan Terhadap Mutu Buah Alpukat (Parsea americana) Breemer, Rachel; Palijama, Syane; Pattiruhu, Gysberth
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.v4i1.1508

Abstract

This research aims to determine the appropriate temperature and storage time to maintain the quality of avocados. In this study, a Completely Randomized Design (CRD) was used, arranged factorially with 2 replications. The first treatment is the storage temperature which consists of 3 levels, namely 10°C (T1), AC temperature (T2), and room temperature (T3). Meanwhile, the second treatment was the storage time, namely 4 days (W1), 8 days (W2), 12 days (W3) and 16 days (W4). Storing avocados at a temperature of 10°C and a storage period of 12 days is the best treatment combination because the fruit has not shriveled and can maintain the quality of the avocado with a fat content of 16%, vitamin C of 0.10%, water content of 71.92% , pH of 6.35, weight loss of 19.18 and texture of 0.25 mm/second.
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).
The Effects of Margarine Substitution with Peanut Paste on The Characteristics of Sago Cookies Makahity, Henzye; Tuhumury, Helen Cynthia Dewi; Palijama, Syane
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): 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.v8i2.276

Abstract

The principle of making sago cookies without wheat flour through the substitution of margarine with peanut paste is predicted to boost the nutritional content of cookies and also employ alternative components to replace margarine to develop products that are acceptable to consumers. This study aimed to determine the right concentration of peanut paste to substitute for margarine in the manufacture of sago cookies. This study was designed using a one-factor Complete Randomized Design (CRD), namely the substitution of margarine with peanut paste at five substitution levels of 100:0%, 75%:25%, 50%:50%, 25:75%, and 0%:100% repated twice. Observed variables include moisture content, ash content, protein content, fat content, carbohydrate content, cookie thickness, cookie diameter, cookie spreading ratio, and sensory characteristics. The results showed that the optimal treatment to produce sago cookies, characterized by the highest acceptance across all sensory attributes such as color, taste, aroma, texture, and overall likeness, involves the substitution of margarine with peanut paste at a ratio of 75% to 25%. Cookies subjected to this treatment exhibited specific characteristics, including a moisture content of 3.72%, an ash content of 1.75%, a protein content of 10.05%, a fat content of 17.56%, and a carbohydrate content of 66.93%. Additionally, these cookies possessed a thickness of 0.54 cm, a diameter of 5.30 cm, and a spreading ratio of 10.15. Furthermore, these cookies were characterized by a slightly broken surface, a slightly irregular shape without damage, a texture that crumbles slightly when pressed with fingers, a crispiness when bitten, and easy crumbling in the mouth. They also feature a slight sago flavor and a distinct sago taste. Overall, the 75% margarine to 25% peanut paste substitution ratio yields cookies that encompass a comprehensive profile of desirable sensory qualities.
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).
PELATIHAN PEMBUATAN TEH HERBAL KULIT BUAH PALA DI DESA LILIBOOI, KECAMATAN LEIHITU BARAT, KABUPATEN MALUKU TENGAH Palijama, Syane; Ega, L.; Breemer, R.; Polnaya, F. J.
MAANU: Jurnal Pengabdian Kepada Masyarakat Vol 2 No 1 (2024): Maanu Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/maanuv2i1p01-08

Abstract

Tea is a drink that has long been known and has experienced a lot of food diversification in producing various types of tea drinks whose raw materials do not come from Camelia sinensis tea leaves but come from flowers, seeds, leaves, roots, fruit peel, and fruit flesh from various This type of plant is also known as herbal tea. The herb has a distinctive aroma, taste, and bioactive components that benefit health. Herbal tea of nutmeg peel has advantages over non-herbal tea, namely that it is effective as a functional drink or can also be used as a refreshing drink for the body. In making tea, a drying process is carried out, which aims to reduce the water content to a specific limit in the raw materials and inhibit microbial growth so that herbal tea can be stored for a long time and is not easily damaged during storage. Several drying methods can be used to make herbal tea, one of which is roasting. The roasting process in making this tea will result in the product experiencing color, texture, and flavor changes. Through this activity, the community's knowledge, skills, and herbal tea products produced can be used as business opportunities
FORMULASI MADU DAN GULA AREN TERHADAP KARAKTERISTIK ORGANOLEPTIK SNACK BAR KENARI (Canarium indicum) Nababan, Irfan; Palijama, Syane; Sipahelut, Sophia Grace
MARSEGU : Jurnal Sains dan Teknologi Vol. 2 No. 6 (2025): MARSEGU : Jurnal Sains dan Teknologi
Publisher : PT. BARRINGTONIA ASIATICA LESTARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69840/marsegu/2.6.2025.367-375

Abstract

Snack bars are practical and nutritious food products, yet most still use imported raw materials such as cane sugar. This study aimed to evaluate the effect of honey and palm sugar formulations as natural sweeteners on the organoleptic characteristics of canarium nuts (Canarium indicum L.)-based snack bars. Canarium nuts were selected as the raw material due to their high nutritional content, including fats, proteins, and bioactive compounds such as omega fatty acids and antioxidants. Honey and palm sugar were used as alternative natural sweeteners with lower calories and a lower glycemic index compared to cane sugar. This research employed a Completely Randomized Design (CRD) with five honey and palm sugar formulation treatments: P0 (0%:0%), P1 (2%:30%), P2 (4%:24%), P3 (6%:18%), and P4 (8%:12%). Each treatment was replicated twice. The observed parameters included organoleptic tests (taste, color, texture, and overall acceptability) involving 30 semi-trained panelists. Data were analyzed using ANOVA and Tukey's post-hoc test (α=0.05). The results showed that the honey and palm sugar formulations had a highly significant effect (P < 0.01) on the organoleptic characteristics of the snack bars. The best treatment was achieved with the formulation of 6% honey and 18% palm sugar (P3), which yielded the highest hedonic scores for taste (3.42), color (3.46), and overall acceptability (3.50). This formulation also produced a crispy texture (score 2.88) and a savory flavor preferred by the panelists. In conclusion, the combination of 6% honey and 18% palm sugar is the optimal formulation for producing canarium nut snack bars with the best organoleptic characteristics. This study recommends further exploration of concentration variations and chemical analyses to optimize product quality.
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