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KANDUNGAN VITAMIN C DAN PREFERENSI KONSUMEN TERHADAP SELAI LEMBARAN PALA DENGAN PENAMBAHAN SARI BUAH NAGA Sipahelut, Sophia G; Rejeki, Sri; Patty, John Alfred
Jurnal Sains dan Teknologi Pangan Vol 5, No 3 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTUtilization of nutmeg flesh is still limited; thus, processing it into nutmeg-sheet jam is aimed to improve its added value. However, nutmeg flesh has astringent and bitter taste caused by the tannin level which may impact the processed products. To overcome this problem, a combination of nutmeg flesh and dragon fruit was carried out. The purpose of this study was to determine the exact proportion of nutmeg and dragon fruit juice to produce a nutmeg-sheet jam that is preferred by consumers. This study used a one-factor Randomized Complete Design, namely the proportion of nutmeg flesh juice and dragon fruit juice consisting of three treatment levels, namely: P1 (100%:0%), P2 (75%:25%), P3 (50%:50 %). The organoleptic testing on nutmeg-sheet jam products used the hedonic test conducted by 30 semi-trained panelists. The results show that different ratios of nutmeg flesh juice and dragon fruit juice significantly influence the consumers’ preference for color, appearance, taste, aroma, texture, and overall acceptance. The nutmeg-sheet jam with a proportion of 75% nutmeg juice and 25% of dragon juice was the most preferred product by the consumers. The selected product has 28.72 mg vitamin C /100 g of ingredients and pH 4.2.Keywords: nutmeg flesh, dragon fruit, nutmeg-sheet jam, consumers’ preferenceABSTRAKPemanfaatan daging buah pala masih terbatas, sehingga pengolahan daging buah pala menjadi selai lembaran merupakan usaha untuk meningkatkan nilai guna. Namun, daging buah pala memiliki rasa sepat dan rasa getir yang disebabkan oleh adanya kadar tannin yang akan berdampak pada produk olahannya. Untuk mengatasi permasalahan ini, maka dilakukan kombinasikan daging buah pala dengan buah naga. Tujuan penelitian ini adalah menentukan proporsi sari buah pala dan sari buah naga yang tepat yang dapat menghasilkan selai lembaran yang disukai oleh konsumen. Penelitian ini menggunakan Rancangan Acak Lengkap satu faktor, yaitu proporsi sari buah pala dan sari buah naga yang terdiri dari tiga taraf perlakuan yaitu: P1 (100%:0%), P2 (75%:25%), P3 (50%:50%). Pengujian organoleptik terhadap produk selai lembaran menggunakan uji hedonik oleh 30 panelis. Hasil penelitian menunjukkan bahwa rasio sari buah pala dan sari buah naga yang berbeda memberi pengaruh nyata terhadap tingkat kesukaan konsumen pada atribut warna/kenampakan, rasa, aroma, tekstur dan penerimaan keseluruhan (over all). Selai lembaran dengan penambahan rasio sari buah pala 75% dan sari buah naga 25 % merupakan produk yang paling disukai oleh konsumen dengan kandungan vitamin C 28.72 mg/100 g bahan dan pH 4.2.Kata kunci : daging buah pala, buah naga, selai lembaran, preferensi konsumen

KARAKTERISTIK FISIK DAN SENSORI VELVA GANDARIA (Bouea macrophyla Griff.) DENGAN VARIASI KONSENTRASI GULA Sipahelut, Sophia G
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTGandaria fruit (Bouea macrophylla Griff.) is one of Maluku's tropical fruit plants and is known as an exotic fruit. This fruit contains a lot of secondary metabolites that have the potential as antioxidants. The potential of gandaria fruit is quite abundant in Maluku, but its utilization is still limited, so it is necessary to diversify products based on gandaria, one of which is velva. This study aims to determine the right sugar concentration to produce velva gandaria which is the most preferred by consumers and has physical characteristics that meet the standards. The research design used was a one-factor completely randomized design, namely sugar concentration which consisted of three treatment levels, namely: 10%, 15% and 20%. Parameters observed included organoleptic tests (taste, aroma, color, texture) and physical tests (overrun, melting resistance, pH). The results showed that the use of 10% sugar concentration produced the most preferred velva by the panelists with sensory characteristics of Gandaria taste, Gandaria aroma, yellowish orange color, soft texture and physical properties of 6.03% overrun, melting resistance 6.98 minutes, pH 3 ,06.Keywords: gandaria, sugar concentration, velvaABSTRAKBuah gandaria (Bouea macrophylla Griff.) merupakan salah satu tanaman buah tropik Maluku dan dikenal sebagai exotic fruit. Buah ini banyak mengandung metabolik sekunder yang berpotensi sebagai antioksidan. Potensi buah gandaria cukup melimpah di Maluku, namun pemanfaatannya masih terbatas, sehingga perlu dilakukan diversifikasi produk berbasis buah gandaria, salah satunya velva. Penelitian ini bertujuan untuk menentukan konsentrasi gula yang tepat untuk menghasilkan velva gandaria yang paling disukai oleh konsumen dan memiliki karakteristik fisik yang memenuhi standar. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu konsentrasi gula yang terdiri dari tiga taraf perlakuan yaitu: 10%, 15% dan 20%. Parameter yang diamati meliputi uji organoleptik (rasa, aroma, warna, tekstur) dan uji fisik (overrun, resistensi pelelehan, pH). Hasil penelitian menunjukkan bahwa penggunaan konsentrasi gula 10% menghasilkan velva yang paling disukai oleh panelis dengan karakteristik sensori bearasa gandaria, beraroma gandaria, berwarna orange kekuningan, bertekstur lembut dan memiliki sifat fisik overrun 6,03%, resistensi pelelehan 6,98 menit, pH 3,06.Kata kunci : gandaria, konsentrasi gula, velva

PENGARUH PENAMBAHAN MADU SEBAGAI PEMANIS ALAMI TERHADAP KARAKTERISTIK FISIK DAN DAYA TERIMA SORBET NANAS Sipahelut, Sophia G
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Indonesia is rich in types of fresh fruit with a distinctive taste, such as pineapple, which has a unique and fresh taste, and is rich in vitamins and minerals which are beneficial for health. However, pineapple is easily damaged; thus, it is necessary to diversify processed pineapple products, such as sorbet. Making sorbet requires sugar to form a texture. However, the use of granulated sugar has a weakness, namely the formation of large ice crystals and a rough texture. Therefore, alternative sweeteners are needed, such as honey. The purpose of this study was to determine the best concentration of honey in the manufacture of pineapple sorbet based on the physical characteristics and acceptability of the panelists. The research design used was a completely randomized design with one factor, namely the concentration of honey which consisted of three treatment levels: 20%, 30%, and 40%. Parameters observed included physical tests including total dissolved solids, pH, swelling power, and melting power, as well as panelist acceptance tests including taste, aroma, color, texture, and overall acceptance. The results show that pineapple sorbet with the addition of 40% honey was the most preferred by panelists based on taste, aroma, color, texture, and overall acceptability tests and had physical characteristics including total dissolved solids of 30.93 OBrix, pH of 3.82, swelling power of 20.45%, and melting power of 19.72 minutes. Keywords: pineapple, honey, sorbet ABSTRAK Indonesia kaya akan jenis buah-buahan segar dengan cita rasa yang khas, seperti nanas. Nanas mempunyai cita rasa yang unik dan segar, serta kaya akan vitamin dan mineral yang sangat baik untuk kesehatan. Namun, nanas mudah mengalami kerusakan, sehingga perlu adanya upaya diversifikasi produk olahan nanas, seperti sorbet. Pembuatan sorbet membutuhkan gula sebagai pembentuk tekstur. Namun, penggunaan gula pasir memiliki kelemahan yakni terbentuknya kristal es yang besar dan teksturnya kasar. Oleh karena itu diperlukan alternatif pemanis lain, salah satunya madu. Tujuan dari penelitian ini adalah untuk menentukan konsentrasi madu terbaik dalam pembuatan sorbet nanas berdasarkan karakteristik fisik dan daya terima panelis. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu konsentrasi madu yang terdiri dari tiga taraf perlakuan yaitu: 20%, 30%, dan 40%. Parameter yang diamati meliputi pengujian fisik antara lain total padatan terlarut, pH, daya pengembangan, dan daya leleh, serta uji daya terima panelis meliputi rasa, aroma, warna, tekstur, dan penerimaan keseluruhan. Hasil penelitian menunjukkan bahwa sorbet nenas dengan penambahan madu 40% yang paling disukai panelis berdasarkan uji rasa, aroma, warna, tekstur dan penerimaan keseluruhan serta memiliki karakteristik fisik antara lain total padatan terlarut 30,93 0Brix, pH 3,82, daya pengembangan 20,45%, dan daya leleh 19,72 menit. Kata kunci : nanas, madu, sorbe

Faktor–Faktor Yang Mempengaruhi Stunting Pada Balita Di Desa Karay dan Desa Angar Kabupaten Seram Bagian Timur Tamar, Tamar; Moniharapon, Erynola; Sipahelut, Sophia G; Mailoa, Meitycorfrida
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.2023.2.2.297

Karay Village and Angar Village are one of sub-districts which are registered in East Seram Regency as villages with children registered as stunting toddlers. The type of research used was Spearman's correlation with a total of 60 samples of toddlers in Karay Village and Angar Village. Research methods using surveys and interviews using a questionnaire. The results of this study used sperman rho palm fiber using univariate and bivariate analysis. This research is that there is a relationship between maternal education, consumption of various foods, toilet facilities, drinking water facilities, and livable homes with the incidence of stunting in toddlers aged 0-5 years in Karay and Angar District. Based on the results of the study, it showed that there was a relationship between Mother's Education (P < 0.05), Consumption of Various Foods (P < 0.05), Latrine Facilities (P < 0.05), Drinking Water Facilities (P < 0.05), and Livable Houses (P < 0.05), on the other hand, there was no relationship between the age of marriage (P > 0.05), the number of children (P > 0.05) and the mother's source of income (P > 0.05) with the incidence of stunting in children under five in Karay Village and Angar Village.

Kajian Konsentrasi Gula Terhadap Karakteristik Kimia Dan Organoleptik Sirup Daun Kersen (Muntingia calabura L.) Buton, Sandri; Lawalata, Vita N; Sipahelut, Sophia G
Jurnal Agrosilvopasture-Tech Vol 3 No 1 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.1.146

The purpose of this study was to determinan the effect of adding surgar to the chemical and organoleptic properties of cherry leaf syrup. This study was design used was a completely randomized design with I treatment, namely the addition of 75% sugar (A1) 80% sugar addition (A2), the addition of 85% sugar (A3), and the addition of 90% sugar (A4) the treatment was repeated 3 times. The results showed that the concentration of sugar had a very significant affect on the chemical characteristics of total sugar, pH and total solids. %-65.8% while organoleptic for what the researcher prefers color is 2.54 (brown green close to brown), taste 3.0 (sweet), aroma 2.54 (slightly scented with cheey leaves), viscosity 28.87 (thick), and an aftertaste of 1.98 (not better, close to slightly bitter).

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