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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

Author-ID : 1225742

Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Computer Science & IT Education Social Sciences Other

Published : 32 Documents Claim Missing Document

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PENGARUH KONSENTRASI GULA TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK PERMEN JELLY BUAH TOMI-TOMI (Flacourtia inermis, Roxb) Kubela, Lessy; Moniharapon, Erynola; Tuhumury, Helen C. D.
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Jelly candy has a high sugar content and a low nutritional value, but it is consumed in large quantities, particularly among children, which is harmful to their health. To make jelly candy that meets quality standards and is acceptable, different types of fruit juice will use different amounts of sugar. The goal of this study was to find the optimal sugar concentration for producing high-quality tomi-tomi jelly candy. This study employed a completely randomized design (CRD) with three levels of sugar concentration that were replicated three times, namely 50%, 100%, and 150%. The results showed that sugar concentration affected the chemical characteristics of total sugar, vitamin C content, and moisture content of tomi-tomi fruit jelly candy, but only the color characteristics from the organoleptic assessment were affected by sugar concentration. The sugar concentration of 150% was the right concentration for making tomi-tomi jelly candy with 61.51% total sugar, 26.23 mg/100g vitamin C, and 17.48% water content. This jelly candy was considered to have a red color, a tomi-tomi taste, a tomi-tomi flavor, and a chewy texture. It was preferred for its color, taste, and aroma, and was somewhat preferred for its gumminess.

PENGARUH KONSENTRASI GULA TERHADAP MUTU SELAI LEMBARAN NAMNAM (Cynometra caulifora L. Pulu, Siti Rahma; Sipahelut, Sophia Grace; Tuhumury, Helen C. D.
Jurnal Sains dan Teknologi Pangan Vol 7, No 6 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Namnam fruit (Cynometra caulifora L.) contains bioactive compounds that are important for the body. However, the use of this fruit is still very limited because it has a sour, slightly sweet, and astringent taste when consumed as fresh fruit. Therefore, efforts are needed to increase the acceptance of Namnan fruit in the community, one of which is by processing Namnam fruit into sheet jam. This study aimed to study the effect of adding sugar to the chemical and organoleptic characteristics of Namnam fruit jam. The research design used was a one-factor completely randomized design, namely sugar concentration which consisted of three treatment levels, namely: 35%, 40%, 45%, and 50%. Parameters observed included chemical tests (total phenol content, vitamin C, water content, total sugar) and organoleptic tests (taste, aroma, color, texture, overall). The results show that Namnam fruit jam with the addition of 35% sugar had the respective highest total phenol and vitamin C levels of 0.392 mgGAE/g and 0.748 mg/100g as well as the lowest total sugar of 27.87% and the highest water content of 64.33%. Meanwhile, the Namnam fruit jam with the addition of 50% sugar had the organoleptic characteristics that were most favored by the panelists. Keywords: namnam fruit, sugar concentration, sheet jam ABSTRAK Buah namnam (Cynometra caulifora L.) memiliki kandungan senyawa bioaktif yang penting untuk tubuh. Namun pemanfaatan buah ini masih sangat terbatas karena memiliki rasa asam, sedikit manis dan sepat yang timbul saat dikonsumsi sebagai buah segar. Oleh karena itu, diperlukan upaya untuk meningkatkan penerimaan buah namnam di masyarakat, salah satunya dengan mengolah buah namnam manjadi selai lembaran. Penelitian ini bertujuan mempelajari pengaruh penambahan gula terhadap karakteristik kimia dan organoleptik selai lembaran buah namnam. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu konsentrasi gula yang terdiri dari tiga taraf perlakuan yaitu: 35%, 40%, 45% dan 50%. Parameter yang diamati meliputi uji kimia (kadar total fenol, vitamin C, kadar air, total gula) dan uji organoleptik (rasa, aroma, warna, tekstur, overall). Hasil penelitian menunjukkan bahwa selai lembaran buah namnam dengan penambahan gula 35% yang memiliki kadar total fenol dan vitamin C yang paling tinggi masingmasing 0,392 mgGAE/g dan 0,748 mg/100g, total gula paling rendah 27,87%, namun kadar air paling tinggi 64,33%. Sedangkan selai lembaran buah namnam dengan penambahan gula 50% memberikan karakteristik organoleptik yang paling disukai oleh panelis. Kata kunci : buah namnam, konsentrasi gula, selai lembaran

PENGARUH KONSENTRASI BUBUK JAHE MERAH (Zingiber officinale Rosc.Var. Rubrum) TERHADAP KARAKTERISTIK COOKIES SAGU Tarigan, Sri Ayu Luvikani; Tuhumury, Helen C. D.; Sipahelut, Sophia Grace
Jurnal Sains dan Teknologi Pangan Vol 9, No 1 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i1.47064

Tujuan penelitian ini adalah untuk menentukan konsetrasi bubuk jahe merah yang tepat pada pembuatan cookies sagu dan dapat terima konsumen. Penelitian ini didesain dengan menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu bubuk jahe merah dengan 5 taraf perlakuan 0% , 2%, 4%, 6%, dan 8% . Peubah yang diamati meliputi,total fenol, kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat . Hasil penelitian menunjukkan bahwa perlakuan konsentrasi bubuk jahe merah tidak berpengaruh nayata terhadap proksimat cookies sagu. Total fenol,mengalami peningkatan seiring dengan penambahan bubuk jahe merah sedangkan pada kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat mengalami peningkatan tetapi tidak berpengaruh nyata . Hasil penelitian dengan konsentrasi bubuk jahe merah 4% merupakan perlakuan yang terbaik dalam pembuatan cookies sagu dengan penambahan bubuk jahe merah dengan karakteristik yaitu kadar total fenol 58%, kadar air 4,68 %, kadar abu 2,00%, kadar protein 5,63%, kadar lemak 15,92%, kadar karbohidrat 71,78 %. Sedangkan pada sifat organoleptik yang di hasilkan , warna suka (2,62), rasa suka(2,92), tekstur (2,86), aroma suka (3,32). Mutu hedonik, agak berwarna coklat (2,14), berasa jahe (3, 04), bertekstur renyah (2,92), agak beraroma jahe (2,38

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

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