Article Per Year (5 Year)
p-Index From 2020 - 2025
3.647
P-Index
This Author published in this journals
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

Published : 33 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 33 Documents
Search

 1   2   3   4 
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%.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (679.675 KB) | DOI: 10.33772/jstp.v8i1.29963

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (612.801 KB) | DOI: 10.33772/jstp.v7i6.29515

Abstract

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
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.
Production of Canarium (Canarium indicum L) Butter with Different Sugar Concentrations Helen Cynthia Dewi Tuhumury; Agustina Souripet; Kaleb Jodra Pattiwael
Journal of Applied Agricultural Science and Technology Vol. 7 No. 2 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i2.138

Abstract

Tree nuts and groundnuts nowadays are gaining popularity due to their health benefits. Nut kernels that can be eaten raw or roasted are becoming increasingly popular in healthy diet, including canarium nut. Therefore, it should be used into a variety of food compositions, including butter, to promote a healthy diet and lifestyle. The objective of the research was to determine the exact sugar concentration in the production of canarium nut butter. A completely randomized experimental design with four levels of sugar concentrations i.e. 0%, 20%, 40%, and 60% was applied in this research. Chemical and sensory properties were analysed. Results showed that the sugar concentration of 40% was the exact concentration for producing canarium nut butter. The canarium nut butter at 40% sugar concentration had a moisture content of 17.70%, an ash content of 2.68%, a protein content of 6.19%, a fat content of 32.69%, and a reducing sugar content of 25.31%. Canarium nut butter at 40% sugar was also more liked on taste, texture, and its overall likeness; it was only slightly liked on aroma. This butter was rated as sweet, having a nutty aroma, smooth, and very easy to spread.
Characteristics of Gandaria (Bouea macrophylla Griff) Fruit Wine from Primary Fermentation and 14 Days Aging with Different Commercial Yeast Types and Concentrations Erynola Moniharapon; Helen Cynthia Dewi Tuhumury; Agustina Souripet
Journal of Applied Agricultural Science and Technology Vol. 7 No. 4 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i4.171

Abstract

Gandaria fruit wine, however, is still made using a straightforward fermentation procedure, hence the final product is murky. The correct variables for judging fruit wine quality still require a number of optimization procedures to be carried out. The purpose of this research was, therefore, to compare the primary fermentation and aging effects of different commercial yeast types on the physicochemical properties of gandaria fruit wine. Aging for 14 days caused a significant decrease in the characteristics of gandaria wine produced with different commercial yeast types and concentrations compared to the freshly fermented wine. Total sugar, total acidity, vitamin C, total soluble solids, and turbidity were among the characteristics that decreased. Whereas with aging, the alcohol content and pH values increased. The gandaria wine produced with commercial yeast Pakmaya at a 2.5% concentration was found to be the best due to the alcohol content that complied with the standard for fruit wine and had the clearest resulting wine both for the primary fermentation and the 14-day aging.
PEMBUATAN LILIN AROMATERAPI DENGAN PENAMBAHAN MINYAK JERUK MANIS DI DUSUN SERI, DESA URIMESSING, KOTA AMBON Sophia Grace Sipahelut; Meitycorfrida Mailoa; Helen C. D. Tuhumury
HIRONO : Jurnal Pengabdian Masyarakat Vol 2 No 1 (2022): 2022 April
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v2i1.79

Abstract

The main purpose of this community service activity is to increase the knowledge and skills of the community in making aromatherapy candles with the addition of sweet orange essential oil in Dusun Seri, Urimessing Village, Nusaniwe District, Ambon City. The target of this activity is the community of Dusun Seri, Urimessing Village, while the methods used are counseling, training/practice and evaluation. Based on the results of observations and questionnaires, there was an increase in public knowledge about the efficacy of aromatherapy candles, the benefits of essential oils, and the technique of making essential oil-based aromatherapy candles. The public received new information about the use of aromatherapy candles as an easy and inexpensive relaxation medium. In addition, the community has new skills in making aromatherapy candles made from the aroma of sweet orange essential oil. Through this activity, it can also improve public health because by inhaling the aroma of aromatherapy candles, it will make the mind calm and reduce anxiety. This service activity was able to motivate participants to make aromatherapy candles for use with their families. Participants were very enthusiastic about this activity from beginning to end.
PEMBUATAN SELAI UBI JALAR UNGU DI DESA HITU, KECAMATAN LEIHITU, KABUPATEN MALUKU TENGAH Helen C. D. Tuhumury; Erynola Moniharapon; Agustina Souripet
HIRONO : Jurnal Pengabdian Masyarakat Vol 2 No 1 (2022): 2022 April
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v2i1.80

Abstract

This community service activity aimed to improve the community's knowledge and skills in making purple sweet potato jam in Hitu Village, Leihitu District, Central Maluku Regency. This activity's target audience is PKK women in Hitu Village, and the methods employed are extension, demonstration, and training. As evidenced by the participants' enthusiasm for participating in the activity, their level of knowledge about the characteristics and health benefits of purple sweet potatoes increased, and they became skilled at making purple sweet potato jam
Pelatihan Pembuatan Es Krim Durian dan Emping Biji Durian di Desa Rutong Kecamatan Leitimur Selatan Kota Ambon Helen Tuhumury; Agustina Souripet; Erynola Moniharapon; Wisye Horhoruw
To Maega : Jurnal Pengabdian Masyarakat Vol 6, No 3 (2023): Oktober 2023
Publisher : Universitas Andi Djemma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/tomaega.v6i3.1921

Abstract

Desa Rutong merupakan salah satu desa yang menyumbang potensi produksi durian di kota Ambon, Maluku. Selama ini pemanfaatan buah durian oleh petani masih terbatas, yaitu dijual atau dikonsumsi sebagai buah segar. Untuk pengolahan lanjutan biasanya hanya dibuat dodol dari daging buah durian, sedangkan biji durian sebagian besar merupakan limbah dan hanya sedikit yang dijadikan benih.Kegiatan ini dilakukan untuk meningkatkan pengetahuan dan ketrampilan masyarakat mengolah es krim durian dan emping biji durian. Kegiatan dilakasanakan dengan metode penyuluhan dan pelatihan bagi Ibu-Ibu PKK Desa Rutong. Kegiatan penyuluhuan dan pelatihan es krim durian dan emping biji durian berjalan baik dan lancar. Manfaat sangat besar bagi peserta yang merupakan Ibu-Ibu PKK Desa Rutong dengan meningkatnya pengetahuan tentang durian, nilai gizi dan manfaatnya serta cara mengolah es krim durian dan emping biji durian. Selain itu peserta mampu dan terampil membuat es krim durian dan emping biji durian dengan kualitas yang baik.
PELATIHAN PENGOLAHAN TEPUNG SAGU MENJADI PRODUK TURUNAN BERNILAI TAMBAH Febby J. Polnaya; Helen C. D. Tuhumury; Vita N. Lawalata; Syane Palijama; Meitycorfrida Mailoa; Gilian Tetelepta; Erynola Moniharapon; La Ega; Gelora H. Augustyn; Rachel Breemer; Priscillia Picauly; Sophia G. Sipahelut; Cynthia G. C. Lopulalan; Natelda R. Timisela
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 4 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i4.1250-1258

Abstract

Tanaman sagu mampu menghasilkan 20–40-ton pati kering per hektar per tahun. Artinya, 1 juta hektar tanaman sagu sudah cukup untuk memenuhi kebutuhan karbohidrat seluruh rakyat Indonesia. Peningkatan produksi dan diversifikasi produk olahan sagu dapat membuka peluang usaha baru dan meningkatkan kesejahteraan masyarakat. Desa Waesamu di Kecamatan Kairatu Barat, Kabupaten Seram Bagian Barat, merupakan salah satu desa yang aktif dalam mengolah sagu. Namun dalam pengolahannya belum optimal, karena hasil olahan dalam bentuk bahan setenga jadi yaitu sagu basah. Oleh sebab itu perlu dilakukan pengolahan produk-produk turunan dari sagu yang memiliki nilai tambah dan nilai jual. Kegiatan pengabdian masyarakat berlangsung di Desa Waesamu melalui tahapan sosialisasi, pelatihan dan pendampingan kepada ibu-ibu PKK Desa Waesamu. Hasil kegiatan pengabdian yaitu tepung sagu diolah menjadi berbagai produk turunan, seperti kukis sagu keju, kukis sagu kismis, brownies sagu, dan mie sagu. Setiap kelompok mengolah salah satu produk dan mempresentasikan hasilnya kepada seluruh peserta pelatihan. Hasilnya sangat baik dan para peserta bersemangat untuk meningkatkan pengetahuan untuk pengolahan produk sagu menjadi peluang usaha untuk penambahan pendapatan keluarga.
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