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All Journal Jurnal Sains dan Teknologi Pangan E-Dimas: Jurnal Pengabdian kepada Masyarakat 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
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 Chemistry Computer Science & IT Education Social Sciences Other

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Journal : AGRITEKNO, Jurnal Teknologi Pertanian

 1 
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
Karakteristik Mufffin dengan Penambahan Puree Pisang Tongka Langit (Musa troglodytarum) Tuhumury, Helen C D; Souripet, Agustina; Warlauw, Michael
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 2 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.2.48

Abstract

This research was aimed to determine the effect of different tongka langit banana puree concentration on the physical, chemical, and sensory characteristics of muffin and determine the exact concentration of muffin with the best quality. A complete randomized experimental design with four levels of concentrations, i.e. 0% (control), 70%, 80%, and 90% was applied in this research. Results showed that the best physical, chemical, and sensory properties of muffins were obtained with the addition of 80% tongka langit banana puree. A muffin with this respective concentration had an expansion volume of 118%, moisture, ash, vitamin, and total sugar contents of 26.09%, 1.56%, 0.60%, and 15.10%, subsequently. Based on its sensory characteristics, muffin with 80% banana puree was mostly preferred by panelists on aroma and overall likeness. The sensory characteristics of tongka langit banana were also maintained in the muffin. Keywords: muffin, physicochemical, sensory, tongka langit banana puree ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi puree pisang tongka langit terhadap karakteristik fisik, kimia dan organoleptik muffin dan menentukan konsentrasi puree yang tepat yang menghasilkan muffin dengan karakteristik terbaik. Rancangan Acak Lengkap dengan faktor tunggal konsentrasi puree pisang tongka langit dengan level 0% (kontrol), 70%, 80%, dan 90% digunakan dalam penelitian ini. Hasil penelitian menunjukkan bahwa puree dengan konsentrasi 80% merupakan perlakuan yang tepat untuk menghasilkan muffin dengan karakteristik terbaik secara fisik, kimia dan organoleptik. Muffin dengan puree pisang tongka langit 80% memiliki volume pengembangan 118%, kadar air 26,09%, kadar abu 1,56%, kadar vitamin C 0,60%, total gula 15,10% dan lebih disukai panelis pada kategori aroma dan overall serta lebih mempertahankan karakteristik pisang tongka langit pada muffin. Kata Kunci: fisikokimia, muffin, organoleptik, puree pisang tongka langit
Characteristics of Edible Film Made from Bitter Cassava Starch with Glycerol Rumyaan, Maria; Polnaya, Febby J; Tuhumury, Helen C D
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 2 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.2.102

Abstract

The purpose of this study was to see how different glycerol concentrations affected the physical, mechanical, and barrier properties of an edible tapioca starch film. This study explored glycerol concentration using a completely randomized experimental design with four treatment levels, particularly regarding 10, 15, 20, and 25% (w/w). The tensile strength, elongation, solubility, and water vapor transmission rate of the films were all measured. Tensile strength has been 7.71 to 15.94 MPa, elongation was 13.33 to 20.00%, solubility was 15.81 to 24.81%, and water vapour transmission rate was 39.72 to 70.65 g/m2.h. Glycerol increased tensile strength whereas the decreasing elongation, solubility, and water vapour transmission rate.
Pengaruh Penambahan Ikan Tuna Asap Terhadap Karakteristik Kimia Kukis Kenari Sebagai PMT Balita Stunting Mailoa, Meitycorfrida; Tuhumury, Helen C D; Burnama, Matelda
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.75

Abstract

Cookies, a type of snack favored by children and adults, are typically rich in energy but low in protein. Cookies made with canarium nuts as a raw material offer an alternative to increase protein value while providing energy. The issue of stunting, which has become a national concern, requires attention from various sectors, including universities contributing through innovative research. One such research topic is the addition of smoked tuna meat to canarium nut cookie dough, aiming to enhance the nutritional value of canarium nut cookies and provide a supplementary food option for children under five affected by stunting. This study aimed to analyze the effect of adding smoked tuna meat on the chemical characteristics of canarium nut cookies, which can serve as supplementary food to address stunting issues. The study employed a Completely Randomized Design with one factor: the concentration of smoked tuna meat, comprising six levels: 0%, 2%, 4%, 6%, 8%, and 10% smoked tuna meat. Each treatment level was repeated twice. The results indicated that canarium nut cookies with a 2% concentration of smoked tuna meat were the best according to the Indonesia National Standard (SNI), exhibiting the following chemical content: moisture content of 4.99%, ash content of 1.36%, protein content of 12.7%, fat content of 12.7%, and carbohydrate content of 70.26%.
Functional Properties of Sago Grub Protein Concentrates With Different Initial Drying Methods Tuhumury, Helen C D; Picauly, Priscillia
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.169

Abstract

The objective of this study was to determine the effects of various initial drying methods on the functional properties of sago grub protein concentrates and characterize their functional properties. In this work, a block randomized design was employed to extract sago grub protein concentration using cabinet dryer, sun, and oven drying methods. The variables observed were the foaming capacity, foaming stability, water holding capacity, and fat absorption capacity of the protein concentrate. Results showed that different initial drying methods of sago grub did not affect the foaming capacity, foaming stability, or fat absorption capacity of the resulting protein concentrates. In contrast, the water holding capacity of the protein concentrates was significantly affected by different initial drying methods on sago grub. Various initial drying methods resulted in the protein concentrates having a foaming capacity of 7.5–12.5%, a foaming stability of 3.5-7.5%, a water holding capacity of 1.9–2.35 mL/g, and a fat absorption capacity of 299.12–306.75%.
Co-Authors 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 Mizel A Y Talakua Moniharapon, E. Moniharapon, Erynola 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 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