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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Teknologi Pertanian (Agricultural Technology Journal) Indonesian Food Science and TechnologyJournal Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian To Maega: Jurnal Pengabdian Masyarakat Agrica: Journal of Sustainable Dryland Agriculture Journal of Applied Agricultural Science and Technology Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech HIRONO : Jurnal Pengabdian Masyarakat
Tuhumury, Helen C.D.
Department Of Agricultural Product Technology, Faculty Of Agriculture, Pattimura University, Jl. Ir. M. Putuhena Poka Ambon, Maluku, Indonesia 97233
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Social Sciences Veterinary Other

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KARAKTERISTIK SENSORIS PUREE PISANG TONGKA LANGIT PENDEK (Musa troglodytarum) Tuhumury, H. C.D.; Moniharapon, E.; Souripet, A.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23243

Abstract

‘Tongka langit’ plaintain (Musa troglodytarum) is one of indigenousplantains in Maluku which contain β-carotene and certain phenoliccompounds. This research was aimed to determine the effect of cookingmethod and cooking time on the sensory characteristics of short ‘tongkalangit’ plaintain. A 5-scale hedonic and descriptive sensory evaluation wasperformed to determine panelist’ on colour, taste, texture, aroma and overalllikeness. Results showed that plaintain grilled for 5 minutes resulted inpuree with the best sensory characteristics and was preferred by panelistson colour (3.67), taste (3.70), texture (4.0), aroma (3.73) and overall (3.90).Keywords : tongka langit plantain, puree, sensory.
THE EFFECTS OF SALT ON BREAD: TECHNOLOGICAL CONSIDERATIONS FOR REDUCED SALT LEVELS Helen Tuhumury
AGRICA Vol. 4 No. 2 (2011): December
Publisher : Agriculture Faculty of Flores University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/agr.v4i2.458

Abstract

Salt is a dietary mineral composed primarily of sodium chloride. These two components of salt are an essential nutrient for humans with important functions in regulating the extracellular fluid volume and the active transport of molecules across cell membranes. However, having too much salt in the diet increases the risk of health problems. High sodium intake is positively correlated with the level of blood pressure. Therefore, it is necessary to consume food with reduced salt content. Salt has been used as a food preservative that kills or limits of foodborne pathogens and spoilage organism by decreasing water activity. Salt also has functions in foods by adding flavour and masking bitter tastes, controlling the growth of yeast and strengthening the dough network and gas retention of the dough. Reducing salt content in processed food especially for bread-based products is one of the greatest ongoing challenges facing food manufactures. It also has been difficult to reduce or remove salt or sodium chloride from bread since salt is one of the four essential ingredients in bread. Reducing salt level from 1.2% does not significantly affect dough rheological properties and bread-making quality. However, the omission of salt entirely leads to a significant reduction in the dough, bread quality and its palatability.
Effect of Soy Isoflavones on the Serum Lipid Profile and Vascular Function Helen C.D. Tuhumury
AGRITEKNO: Jurnal Teknologi Pertanian Vol 4 No 1 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Soybeans are unique among the legumes because they are a concentrated source of isoflavones. A number of components of soy have been studied to investigate their potential effect on CVD. Soy proteins have been shown to lower LDL-cholesterol and to have neutral or slightly positive effect on HDL-cholesterol. However, to what extend actually is the role of the isoflavone in this action remained contradictive. This review describes the characteristics and the nature of the soy isoflavones as well as covering the results from several studies to determine the effect of soy isoflavones on the serum lipid and vascular functions.
KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM PISANG TONGKA LANGIT Helen C D Tuhumury; Sandriana J Nendissa; Mardila Rumra
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 2 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.2.46

Abstract

This research was aimed to determine the accurate ratio of concentration of tongka langit banana puree and water that would result in ice cream having good quality and would be preferred by consumers. A Completely Randomized experimental design having four levels of concentration ratio of tongka langit banana: water, i.e. 3%:52%, 5%:50%, 7%:48%, and 10%:45% was applied. Respective variables observed were chemical properties (protein, fat, vitamin C, and total solids contents), sensory properties (color, taste, texture, and overall acceptance), as well as physical properties (resistance / rate of melting). Results showed that the ratio of 7% : 48% was determined as the best ratio to produce ice cream with the best physicochemical and sensory properties.
Listeria monocytogenes: A CONSIDERABLE PATHOGENIC MICROORGANISM OF CONCERN IN MINIMALLY PROCESSED FRUITS AND VEGETABLES Helen C D Tuhumury
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 1 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.1.1

Abstract

The increasing demand of minimally processed fruits and vegetables signify a challenge to make them stable and safe to be consumed. The processing of this type of product may contribute higher risks of food borne illnesses. One of the foodborne pathogens in minimally processed fruits and vegetables is Listeria monocytogenes. The importance of understanding the characteristics of L. monocytogenes will help to determine how this microorganism occurs, grows, and survives in minimally processed fruits and vegetables. Proper and suitable methods to reduce L. monocytogenes so that it can not pose a significant risk to cause disease therefore are able to be determined according to the model of the growth and survival of L. monocytogenes in minimally processed fruits and vegetables.
PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA BISKUIT MOCAF (Modified Cassava Flour) Gelora Helena Augustyn; Helen Cynthia Dewi Tuhumury; Matheos Dahoklory
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 2 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.2.52

Abstract

The purpose of the research was to analyse the effect of Moringa leaf flour on the organoleptic and chemical properties of mocaf biscuit. A completely randomized experimental design was applied with single factor having a levels of flour adition, P1 (0:100), P2 (3:100), P3 (6:100) dan P4 (9:100). Result showed that nutritional content of moringa leaf flour on moisture, protein, vitamin C and carbohydrate contents were 9.57%, 26.02%, 1.2% and 51.91% respectively. Mocaf biscuit made of P2 (3:100) was found to be the best product with the moisture, ash, fat, protein, vitamin C, and carbohydrate content of 2.74%, 1.41%, 2.20%, 11.15%, 10.12%, 0.25% and 72.12% subsequently. The biscuit made with this P2 result in organoleptic properties that were mostly prefered by panelists on colour (3.20), aroma (3.22), texture (3.32), taste (3.20) and overall (3.41). Keywords: biscuit, mocaf, moringa leaf flour ABSTRAK Penelitian bertujuan untuk menganalisa pengaruh penambahan tepung daun kelor terhadap karakteristik organoleptic dan kimia biskuit mocaf. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktor Tunggal dengan 1 taraf perlakuan penambahan tepung daun kelor (P) dan tepung mocaf dengan tiga kali ulangan. Taraf perlakuan dalam penelitian yaitu: P1 (0:100), P2 (3:100), P3 (6:100), dan P4(9:100). Hasil penelitian menghasilkan kandungan gizi tepung daun kelor yaitu: 9,57% kadar air, 7,85% kadar abu, 4,03% kadar serat, 2,52% kadar lemak, 26,02% kadar protein, 1,92% kadar vitamin C dan 51,91% kadar karbohidrat, sedangkan biskuit mocaf dengan perlakuan P2 (3:100) memiliki 2,74% kadar air, 1,41% kadar abu, 2,20% kadar serat, 11,52% kadar lemak, 10,12% kadar protein, 0,25% kadar vitamin C, dan 72,38%. Hasil uji organoleptik, panelis menyukai biskuit mocaf untuk tingkat kesukaan terhadap warna 3,20 (suka), aroma 3,22 (suka), tekstur 3,32 (suka), rasa 3,20 (suka), dan overall 3,41 (suka). Kata kunci: biskuit, mocaf, tepung daun kelor
Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering Helen C.D. Tuhumury; La Ega; Nuram Keliobas
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 1 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.1.30

Abstract

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour. Keywords: cookies, purple sweet potato flour, wheat flour ABSTRAK Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu
Rheological Properties of Gluten as Function of Sodium Chloride During Heating Helen C.D. Tuhumury
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 1 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.1.1

Abstract

Both rehydrated and fresh gluten samples were prepared in the presence and absence of NaCl during mixing and washing. The samples were subjected to the temperature sweep to determine the rheological properties of gluten during heating as a function of NaCl. In addition, the starch was added back to the gluten samples with and without NaCl to determine the effect of residual starch in the gluten network as influenced by NaCl. Gluten network formed in the presence of NaCl determine its rheological properties during heating. NaCl caused the enhanced hydrogen bonding in the formation of the gluten network during hydration, which may cause the onset in the sharp increase in G’ at higher temperature during heating. The delay of the sharp increase in the G’ value to higher temperature during heating is the results of the formation of the gluten network in the presence of NaCl not of the presence of the residual starch in the gluten network. Keywords: gluten, salts, small deformation rheology, starch, temperature sweep ABSTRAK Sampel gluten rehidrasi dan gluten yang baru dicuci disiapkan dengan dan tanpa NaCl selama proses pencampuran dan pencucian. Pengukuran reologi temperature sweep dilakukan untuk menentukan karakteristik reologi gluten selama proses pemanasan sebagai fungsi NaCl. Pati ditambahkan kembali pada gluten untuk proses rehidrasi dengan dan tanpa NaCl untuk menentukan pengaruh residu pati pada gluten seperti yang dipengaruhi oleh NaCl. Pembentukan jaringan gluten dengan NaCl selama pencampuran menentukan karakteristik reologinya selama proses pemanasan. NaCl meningkatkan ikatan hidrogen dalam pembentukan jaringan gluten selama hidrasi, yang dapat menyebabkan peningkatan G’ yang tinggi pada suhu yang lebih tinggi selama pemanasan. Penundaan peningkatan nilai G’ pada suhu yang lebih tinggi selama pemanasan sebagai akibat dari pembentukan jaringan gluten dengan NaCl bukan karena residu pati dalam jaringan gluten. Kata kunci: garam, gluten, pati, reologi deformasi kecil, temperature sweep
Effects of Coconut Milk Powder on The Characteristics of Tongka Langit Banana Ice cream Helen C D Tuhumury; Erynola Moniharapon; Yulinati Porudara
Tropical Small Island Agriculture Management Vol 2 No 1 (2022): 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.2022.2.1.19

Abstract

The objective of this study was to determine the effects of coconut milk powder on the characteristics of Tongka Langit Banana ice cream. A completely randomized experimental design was applied in this research with coconut milk powder concentrations based on the weight of full cream milk used as a control. Hence, the levels of treatment were as follows: control (full cream milk), 25%, 50%, 75%, and 100% coconut milk powder. The results showed that Using coconut milk as a milk substitute in the preparation of Tongka Langit banana ice cream has affected its physicochemical and sensory properties but has no effect on vitamin C. With a fat content of 4.93%, a protein content of 0.77%, vitamin C content of 0.67%, total solids of 30.10%, and a melting time of 54'33', coconut milk at 100% by weight of milk was the appropriate concentration for producing ice cream with the best physicochemical and sensory properties.
Physics Characteristics of Canarium Oil with Variations in Drying Methods Savira Maba; Helen C D Tuhumury; Vita N Lawalata
Jurnal Agrosilvopasture-Tech Vol 1 No 2 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (102.577 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.49

Abstract

The goal of this study was to investigate the physic properties of canarium oil using various drying methods. This study used a randomized block design with three drying methods: sun drying (3 days), roasting dying (80°C for 1 hour), and oven dying (70°C for 1 hour) with two replications. The refractive index, specific gravity, yield of canarium oil were all measured. The results showed that canarium oil has a refractive index of 1.414-1.415, a specific gravity of 0.941-0.943 g/cm3,, a yield of 9.23-11.30%.
Co-Authors Agustina Souripet Agustina Souripet Agustina Souripet Augustyn, Gelora Helena Baharudin, Rehal B Burnama, Matelda Cynthia G. C. Lopulalan Ega, La Erynola Moniharapon Febby J. Polnaya Gilian Tetelepta Halawane, Malpin Hamza, Wahyuningsih Kaleb Jodra Pattiwael Kubela, Lessy La Ega La Ega Makahity, Henzye Mardila Rumra Matheos Dahoklory Meitycorfrida Mailoa Meitycorfrida Mailoa Meitycorfrida Mailoa Mizel A Y Talakua Moniharapon, E. Muhamad A Buatan Natelda Rosaldiah Timisela Nendissa, S J Nendissa, Sandriana Notanubun, Talia H Nuram Keliobas Palijama, Syane Pardjala, Gaspar Priscillia Picauly Priscillia Picauly Priscillia Picauly, Priscillia Pulu, Siti Rahma Rachel Breemer Rumyaan, Maria Samponu, Maria M F Sandriana J Nendissa Savira Maba Sipahelut, Sophia Grace Sopacua, Arthur F A Sophia G. Sipahelut Sophia Grace Sipahelut Souripet, A. Souripet, Agustina Syane Palijama Tarigan, Sri Ayu Luvikani Tetelepta, Gilian Tetelepta, Gillian Vita N Lawalata Vita N. Lawalata Warlauw, Michael Wiesje M. Horhoruw Yulinati Porudara