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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 Maanu : Jurnal Pengabdian Kepada 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 Chemistry Computer Science & IT Education Social Sciences Other

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Journal : Jurnal Agrosilvopasture-Tech

 1 
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%.
Chemical Properties of Sago Grub (Rhynchophorus ferrugineus) Protein Concentrate With Different Initial Drying Method Mizel A Y Talakua; Helen C D Tuhumury; Priscillia Picauly
Jurnal Agrosilvopasture-Tech Vol 2 No 1 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.726 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.1.1

Abstract

The sago grub (Rhychophorus ferrugineus) is a kind of edible insect which can be utilized as an substitute source of protein in the form of concentrates. The extraction process of protein concentrate requires a proper drying technique for the starting material. This study was intended to determine the appropriate initial drying method for sago grub to produce protein concentrates with good chemical properties. In this study, cabinet dryer, sun, and oven drying methods were used to extract sago caterpillar protein concentrate with a block randomized design. The variables observed were the moisture, ash, protein, and fat contents of the sago grub protein concentrate. The results demonstrated that cabinet dryers are the most appropriate drying method for producing protein concentrate with the best chemical and functional characteristics. The drying method of the cabinet dryer produces a protein concentrate with a moisture content of 23%, an ash content of 11.26%, a protein content of 55.37%, and a fat content of 7.67%.
Nutritional Status of Elementary School Children in Coastal and Mountains Areas in Kian Darat District, Eastern Seram Regency Muhamad A Buatan; Erynola Moniharapon; Helen C D Tuhumury
Jurnal Agrosilvopasture-Tech Vol 2 No 1 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.1.85

Abstract

is study aims to determine the nutritional status of elementary school-aged children in coastal and mountainous areas in Kian Darat District, East Seram Regency. Samples in coastal villages are Kilga, Kian, Rumfakar, and Kilaba villages, while mountain villages are Rumoga and Rumbou villages. In each village, 5 children were selected as respondents. The respondent's characteristic data were analyzed descriptively. Determination of nutritional status based on BMI/U anthropometry and determination of nutritional status based on Minister of Health Regulation No. 2 of 2020, namely the Child Anthropometry Standard. Based on the results of the study, it can be concluded that the distribution of nutritional status of elementary school-aged children in coastal areas is as follows: Normal nutritional status is 50%, very thin 10%, lean 30%, and obese 10% while in mountainous areas are: Normal nutritional status as much as 80%, 10% thin and 10% very thin.
Pengaruh Konsentrasi Ekstrak Daun Kelor (Moringa oleifera) Terhadap Karakteristik Bolu Kukus Labu Kuning (Cucurbita moschata) Baharudin, Rehal B; Ega, La; Tuhumury, Helen C D
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.2023.2.2.303

Abstract

Steamed sponge cake is one of the foods made from wheat flour, which until now has been imported. The use of wheatflour in steamed sponge cakes can be reduced by using local foods such as pumpkin and moringa leaves, which also add nutrition al value to steamed sponge cakes. The purpose of this study was to determine the concentration of Moringa leaf extract that is right for producing pumpkin steamed sponge cake with the best characteristics. This study used CRD, which consisted of one factor, namely the concentration of Moringa leaf extract, with 5 levels of treatment as follows: K0 = 0%, K1 = 25%, K2 = 50%, K3 = 75%, and K4 = 100%. The results showed that K2 treatment (50% moringa leaf extract) can produce the best pumpkin steamed sponge cake. Based on its physicochemical characteristics, the addition of 50% moringa leaf extract resulted in a steamed sponge cake with a moisture content of 43.76%, an ash content of 0.30%, a protein content of 7.42%, a fat content of 2.70%, a carbohydrate content of 45.80%, and a specific volume of 2.31 mL/g. Based on its sensory characteristics, steamed pumpkin sponge cake with 50% moringa leaf extract was liked (3.6) forits slight green color (3.1), liked (3.8) forits slight moringa taste (3.2), liked (4.0) forits soft texture (3.9), liked (3.5) forits slight moringa aroma (2.9), and liked (3.7) on its overall characteristics.
Karakteristik Kimia Selai Kacang Tersubstitusi Kenari Samponu, Maria M F; Moniharapon, Erynola; Tuhumury, Helen C D
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.2023.2.2.364

Abstract

The purpose of this study was to determine the effect and characteristics of canarium nut-substituted peanut butter. This study was designed using a one-factor complete randomized design, namely the substitution of peanuts with canarium nuts with five treatment levels of 0% canarium nuts : 100% peanuts, 25% canarium nuts : 75% peanuts, 50% canarium nuts : 50% peanuts, 75% canarium nuts : 25% peanuts, and 100% canarium nuts : 0% peanuts replicated twice. Observed variables include moisture content, ash content, protein content, fat content, and carbohydrate content. The results showed that the more canarium nuts used for peanut substitution in peanut butter, the lower the moisture content (3.93–1.21%) and protein content (24.70–10.10%), while the ash content (1.51-2.43%), fat content (37.95–53.36%), and carbohydrate content (18.32–46.52%) increased.
Pengaruh Konsentrasi Daging Buah Gandaria Terhadap Permen Jelly Rumput Laut (Eucheuma cottonii) Notanubun, Talia H; Tuhumury, Helen C D; Nendissa, S J
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.2023.2.2.376

Abstract

The purpose of the research was to determine the chemical, physical and organoleptic characteristics of jelly candy with the addition of gandaria flesh. This study used a single randomized complete design with 5 treatment level and 2 replications. The treatment levels in this study were: P1 (Meat Gandaria), P2 (25% Meat Gandaria), P3 (50% Meat Gandaria), P4 (75% Meat Gandaria), P5 (100% Meat Gandaria). The results showed that the treatment using doubles flesh was better than the others because it had a water content (16,70%), ash content (0,92%), total sugar (23,71%), pH (5,25%), total acid (8,05%). The seaweed jelly candy turned out to be preferred by panelists in all categories of hedonic of taste (2,65%), aroma (2,35%), color (2,65%), texture (2,7%), general acceptance (2,9%), level of acidity (2,35%).
Karakteristik Organoleptik Yoghurt Berbahan Dasar Susu Kenari Halawane, Malpin; Tetelepta, Gilian; Tuhumury, Helen C D
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.2024.3.2.175

Abstract

This study aims to characterise the organoleptic properties of yoghurt based on the treatment of skim milk and canarium milk ratio. This study used a completely randomised design (CRD) with the treatment of skimmed milk and canarium milk ratio of 100:0, 75:25, 50:50, 25:75, 0:100. The parameters analysed were organoleptic tests including (taste, aroma, consistency, viscosity) analysed statistically. The results showed that the yoghurt tasted sour to slightly sour, flavoured sour to slightly sour, homogeneous to slightly homogeneous consistency and thick to slightly thick viscosity.
Pengaruh Konsentrasi GulaTerhadap Karakteristik Kimia dan Organoleptik Wine Durian (Durio zybethinus Murr) Pardjala, Gaspar; Moniharapon, Erynola; Tuhumury, Helen C D; Hamza, Wahyuningsih
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.2024.3.2.202

Abstract

Fruit Wine is an alcoholic drink that is usually made from fermented fruits. This research aims to determine the appropriate sugar concentration to obtain durian wine's best chemical and organoleptic characteristics. This research uses RAL with one factor: sugar concentration with three concentration treatment levels: KG1 = 10%, KG2 = 20%, and KG3 = 30%. The research results on wine treated with a sugar concentration of 30% is the right concentration to produce durian wine with good characteristics and acceptable chemical and organoleptic characteristics. Durian wine with a sugar concentration of 30% has an alcohol content of 10.6%, total sugar of 13.84, and pH of 4.45. Durian wine added sugar, which is 30% preferred for taste, color, aroma, and overall likeness.
Co-Authors Agustina Souripet Agustina Souripet Augustyn, Gelora Helena Baharudin, Rehal B Burnama, Matelda Cynthia G. C. Lopulalan Damayanti, Andini Ega, La Erynola Moniharapon Febby J. Polnaya Gilian Tetelepta Halawane, Malpin Hamza, Wahyuningsih Kaleb Jodra Pattiwael Kubela, Lessy La Ega La Ega Lakalay, Lilian Lopulalan, Cynthia G. C. Mailoa, Meyticorfrida 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 Nendissa, Sandriana J. 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 Sipahelut, Sophie G. Sopacua, Arthur F A Sophia G. Sipahelut Souripet, A. Souripet, Agustina Suat, Rahmawati Syane Palijama Tarigan, Sri Ayu Luvikani Tetelepta, Gilian Tetelepta, Gillian Vita N Lawalata Vita N. Lawalata Warlauw, Michael Wiesje M. Horhoruw Yulinati Porudara