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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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Characteristics of Gandaria (Bouea macrophylla Griff) Fruit Wine from Primary Fermentation and 14 Days Aging with Different Commercial Yeast Types and Concentrations Moniharapon, Erynola; Tuhumury, Helen Cynthia Dewi; Souripet, Agustina
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.
Pelatihan Inovasi Produk Olahan Pala (Myristrica Fragrans Houtt.) di Dusun Toisapu Negeri Hutumuri Kecamatan Leitimur Selatan Kota Ambon Tuhumury, Helen Cynthia Dewi; Moniharapon, Erynola; Souripet, Agustina
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 15, No 3 (2024): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v15i3.18090

Abstract

Sasaran program PKM ini adalah kelompok masyarakat yang produktif secara ekonomi (kelompok usaha pala kecil). Tujuan program ini adalah untuk mengembangkan masyarakat yang mandiri secara ekonomi, terutama dalam usaha berbagai jenis olahan buah pala (Myristrica fragrans Houtt.) Mitra usaha dalam program ini adalah usaha pembuatan jus pala dan berbagai olahan pala HUNILAI Dusun Toisapu Negeri Hutumuri Kecamatan Leitimur Selatan Kota Ambon. Permasalahan yang dihadapi oleh mitra ini adalah: (1) jus pala yang dihasilkan masih keruh dan warnanya kurang menarik;  (2) kurang adanya variasi olahan buah pala yang dikembangkan; (3) belum adanya variasi olahan permen jelly buah pala; dan (4) sarana dan prasarana pengolahan dan kemasan permen jelly buah pala. Target dan luaran yang dihasilkan dari program PKM ini: (1) jus pala yang dihasilkan jernih dan tidak keruh; (2) ibu-ibu menghasilkan produk selai pala dari limbah sisa hasil olahan jus pala; dan (3) inovasi pengolahan permen jelly buah pala. Tingkat pengetahuan peserta meningkat setelah pelaksanaan kegiatan penyuluhan dan pelatihan, sehingga menjadi lebih terampil menerapkan inovasi olahan daging buah pala.
PELATIHAN PEMBUATAN TEPUNG UMBI-UMBIAN KEPADA WADAH PEREMPUAN JEMAAT GPM LUMAHPELU, KECAMATAN TANIWEL TIMUR, KABUPATEN SERAM BAGIAN BARAT Lopulalan, Cynthia G. C.; Mailoa, Meyticorfrida; Tuhumury, Helen C. D.; Moniharapon, Erynola; Sipahelut, Sophie G.; Nendissa, Sandriana J.; Suat, Rahmawati; Lakalay, Lilian; Damayanti, Andini
MAANU: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 2 (2025): Maanu Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/maanuv3i2p165-172

Abstract

This community service activity aims to increase the capacity and skills of the Women's Forum of the GPM Lumahpelu Congregation in East Taniwel District, West Seram Regency, in processing local tubers into high-value flour. Tubers such as sweet potatoes, cassava, taro, and taro are abundant in the region, but their utilization is still limited to household consumption. Through this training, participants were introduced to simple tuber flour production technology, including raw material selection, washing, slicing, drying, flouring, and packaging. The training included counseling, hands-on demonstrations, and practical guidance on flour production using simple equipment available in the community. The training was attended by enthusiastic members of the GPM Lumahpelu Congregation's Women's Forum, who participated enthusiastically in every stage of the training. Evaluation of the training showed an 85% increase in participants' knowledge regarding hygienic and marketable flour processing and storage. Furthermore, participants gained an understanding of food diversification through the use of local flour for various processed products such as cakes and snacks. The results of this activity demonstrate that tuber flour production training can improve skills and open up opportunities for small businesses based on local food. This activity contributes to women's economic empowerment, strengthening household food security, and sustainably preserving local food resources.
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