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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
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Education Engineering Social Sciences

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Karakteristik Kimia Dan Sensori Selai Buah Naga Merah (Hylocereus polyrhizus) Dengan Penambahan Pektin Mailoa, Meitycorfrida; Makuku, Viorenska; Palijama, Syane
Tropical Small Island Agriculture Management Vol 4 No 1 (2024): 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.2024.4.1.48

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 consists of 5 levels of pectin addition treatment, including control (without adding pectin), 1.5 g, 2 g, 2.5 g, and 3 g. The study concluded that adding pectin significantly affected water content, total sugar, vitamin C, pH, taste, texture, and overall. In contrast, it did not significantly affect the ash content and color of red dragon fruit jam. Red dragon fruit includes 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 overall (somewhat like–like).
PENDAMPINGAN PENGOLAHAN CHIPS (KERIPIK) PISANG TONGKA LANGIT KEPADA MASYARAKAT PETANI DI NEGERI LILIBOOI KECAMATAN LEIHITU BARAT Breemer, Rachel; Palijama, Syane; Pattiruhu, Gysberth
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/maanuv3i2p157-164

Abstract

This Community Service (PkM) program was conducted to address the limited knowledge of the residents of Lilibooi Village, Leihitu Barat District, regarding the potential of Pisang Tongka Langit (Musa troglodytarum L.) as an abundant local commodity. Currently, this banana is generally sold in fresh form, making it highly perishable and underutilized as a value-added product. Situation analysis revealed that the community lacks understanding of how to process this natural resource into beneficial products, despite its high content of provitamin A and total carotenoids, which make it suitable as a functional food. The proposed solution involved organizing an educational workshop and hands-on training on processing Pisang Tongka Langit into high-quality banana chips . The method included lectures on nutritional potential and processing techniques, followed by demonstration and direct practice. This activity aimed to promote food diversification and create business opportunities to improve local economic welfare. The results indicated a positive community response, increased awareness of the banana’s potential, and improved skills in producing crispy, shelf-stable chips . However, challenges such as limited processing equipment and raw material availability require further support. In conclusion, the training provided valuable knowledge and practical skills as an entrepreneurial foundation for the residents of Lilibooi Village.
Karakteristik Kimia Makanan Jajanan Berbahan Dasar Sagu (Sagu lempeng, Sagu Tumbu, Sarut, Bagea, Kue bangket) Palijama, Syane; Lawalatta, Petranes; Polnaya, Febby J
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.2025.4.2.214

Abstract

This study aimed to analyze and determine the chemical characteristics of various sago-based snacks. A completely randomized design was employed with five treatments: sago tumbu, sarut, kue bangket, bagea, and sago lempeng, each replicated three times. The parameters observed included moisture content, ash content, protein content, fat content, and reducing sugar content. The results indicated that sago flakes contained 12.68% moisture, 0.13% ash, 0.19% protein, 0.04% fat, and 0.09% reducing sugar. Sago tumbu exhibited 9.47% moisture, 0.19% ash, 3.99% protein, 15.79% fat, and 23.56% reducing sugar. Sarut contained 3.98% moisture, 0.29% ash, 1.33% protein, 9.28% fat, and 5.46% reducing sugar. Bagea showed 6.67% moisture, 0.16% ash, 3.29% protein, 9.86% fat, and 0.23% reducing sugar. Meanwhile, kue bangket had 3.26% moisture, 0.21% ash, 7.17% protein, 27.23% fat, and 11.33% reducing sugar. These findings highlight the diversity of chemical compositions among sago-based snacks, which may influence their nutritional value and potential applications in food product development.
Evaluasi Mutu Sensoris Makanan Jajanan Berbahan Dasar Sagu Menggunakan Uji Hedonik Dan Uji Mutu Hedonik 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.2025.4.2.240

Abstract

Sago is one of Indonesia's local carbohydrate sources that has great potential as a raw material for various food products. This study aims to evaluate several types of sago-based snacks through hedonic tests covering color, aroma, taste and overall appearance (overall appearance) as well as hedonic quality tests covering the level of sweetness, taste and aroma. The hedonic test method and hedonic quality with a scale of 1–5 were used on 5 types of sago-based snacks, namely sago lempeng, sago tumbu, sarut, bagea and kue bangket. The results showed that of the 5 types of sago-based snacks tested, kue bangket and bagea were the products with the highest level of acceptance based on both hedonic tests and hedonic quality tests. Sago lempeng had the lowest level of preference mainly due to its neutral taste and aroma.
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