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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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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%.
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.
Effects of Sago Starch Types on Crackers from Edible Larvae of Sago Palm Weevils Tuhumury, Helen; Souripet, Agustina; Nendissa, Sandriana
Indonesian Food Science and Technology Journal Vol. 4 No. 1 (2020): Volume 4. Number 1, December 2020 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v4i1.10305

Abstract

Sago starch and palm weevil larvae can be utilized as ingredients in crackers making to replace tapioca and prawn or fish. This research aimed to study the physicochemical and sensory properties of crackers made from three different sago starch, i.e., Molat, Ihur, and Tuni mixed with sago palm weevil larvae and to determine the best sago starch in making palm weevil larvae crackers. Results showed that Molat sago starch was the best option in making palm weevil larvae crackers. It resulted in crackers with better physicochemical and sensory properties than other sago starch. This cracker had the moisture, ash, protein, fat, fiber, and carbohydrate contents of 9.74, 1.17, 6.94, 0.45, 1.22, and 80.50%, respectively. The hardness of the un-fried crackers (17.19 N) was higher than that of others, while the fried crackers were lower (5.00 N). The crackers from Molat sago starch were liked by panelists in their taste and perceived to have a standard aroma. Whereas panelists extremely desired color, crispiness, and overall likeness. Crackers developed from Molat sago starch, and palm weevil larvae can fulfill the demands of nutritional security.
The Effects of Margarine Substitution with Peanut Paste on The Characteristics of Sago Cookies Makahity, Henzye; Tuhumury, Helen Cynthia Dewi; Palijama, Syane
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): 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.v8i2.276

Abstract

The principle of making sago cookies without wheat flour through the substitution of margarine with peanut paste is predicted to boost the nutritional content of cookies and also employ alternative components to replace margarine to develop products that are acceptable to consumers. This study aimed to determine the right concentration of peanut paste to substitute for margarine in the manufacture of sago cookies. This study was designed using a one-factor Complete Randomized Design (CRD), namely the substitution of margarine with peanut paste at five substitution levels of 100:0%, 75%:25%, 50%:50%, 25:75%, and 0%:100% repated twice. Observed variables include moisture content, ash content, protein content, fat content, carbohydrate content, cookie thickness, cookie diameter, cookie spreading ratio, and sensory characteristics. The results showed that the optimal treatment to produce sago cookies, characterized by the highest acceptance across all sensory attributes such as color, taste, aroma, texture, and overall likeness, involves the substitution of margarine with peanut paste at a ratio of 75% to 25%. Cookies subjected to this treatment exhibited specific characteristics, including a moisture content of 3.72%, an ash content of 1.75%, a protein content of 10.05%, a fat content of 17.56%, and a carbohydrate content of 66.93%. Additionally, these cookies possessed a thickness of 0.54 cm, a diameter of 5.30 cm, and a spreading ratio of 10.15. Furthermore, these cookies were characterized by a slightly broken surface, a slightly irregular shape without damage, a texture that crumbles slightly when pressed with fingers, a crispiness when bitten, and easy crumbling in the mouth. They also feature a slight sago flavor and a distinct sago taste. Overall, the 75% margarine to 25% peanut paste substitution ratio yields cookies that encompass a comprehensive profile of desirable sensory qualities.
Sensory Profile of Canarium Nut Tempeh Fermented with Varying Concentrations of Rhizopus oligosporus Tuhumury, Helen C D; Tetelepta, Gillian; Sopacua, Arthur F A
Tropical Small Island Agriculture Management Vol 5 No 1 (2025): 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.2025.5.1.1

Abstract

This study investigated the sensory characteristics of tempeh produced from canarium nuts (Canarium indicum) fermented with varying concentrations (0.5%, 1.5%, 2.5%, and 3.5% w/w) of Rhizopus oligosporus. Canarium nut tempeh presents a promising alternative to traditional soy-based tempeh, particularly for consumers seeking diverse textures and flavors or those with soy allergies. Sensory evaluation was conducted using hedonic and descriptive tests among 25 semi-trained panelists. The results demonstrated that the 0.5% inoculum concentration yielded the highest scores in aroma, taste, texture, and overall liking. Descriptive analysis revealed that lower inoculum levels preserved the distinctive canarium nut aroma and flavor while maintaining moderate fermentation intensity and balanced textural properties. In contrast, higher inoculum concentrations resulted in increased bitterness, excessive firmness, and masked nutty characteristics due to over-fermentation. These findings suggest that low inoculum levels are optimal for producing canarium nut tempeh with superior sensory appeal. This study supports the development of high-quality, non-soy tempeh products using underutilized local resources and provides insights into optimizing fungal fermentation processes.
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