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KARAKTERISTIK MARSHMALLOW DARI PERLAKUAN PROPORSI SARI BUAH PISANG TONGKA LANGIT (Musa troglodytarum L.) DAN GELATIN Jacob, Elisabeth; Sipahelut, Sophia Grace; Picauly, Priscilia
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 Tongka Langit banana (Musa troglodytarum) is an agricultural commodity native to Maluku which has many health benefits because it contains provitamin A and total carotenoids. One of the efforts to diversify processed Tongka Langit banana products to take advantage of their nutritional content is to process them into marshmallows. To produce good marshmallows, a gelling agent is needed, such as gelatin. This research aimed to study the proper ratio of Tongka Langit banana juice and gelatin in producing good-quality marshmallows. The research design used was a one-factor completely randomized design, namely the ratio of Tongka Langit banana juice and gelatin concentration which consisted of four treatment levels, namely: P1 (90%: 10%), P2 (88%: 12%), P3 (86%: 14 %), and P4 (84%: 16%). Parameters observed included chemical characteristics (vitamin C, total sugar, water, ash contents) and organoleptic characteristics (taste, color, aroma, firmness, overall). The results show that the best ratio of Tongka Langit banana juice and gelatin in making marshmallows was 86%: 14% with chemical characteristics analysis showing that the product contained 126.13 mg/100 g vitamin C, 42.33% total sugar, 39.29 % water, and 0.35% ash. Meanwhile, the organoleptic assessment show that it had a slight taste of Tongka Langit banana, a slight aroma of Tongka Langit banana, a slight yellow color, and a chewy texture. Keywords: tongka langit banana, gelatin, marshmallow ABSTRAK Pisang tongka langit (Musa troglodytarum) merupakan komoditi hasil pertanian asli Maluku yang memiliki banyak manfaat bagi kesehatan karena mengandung provitamin A dan total karotenoid. Salah satu upaya diversifikasi produk olahan pisang tongka langit untuk memanfaatkan kandungan gizinya adalah dengan mengolahnya menjadi marshmallow. Untuk menghasilkan marshmallow yang baik, maka diperlukan gelling agent, seperti gelatin. Penelitian ini bertujuan mempelajari perbandingan sari buah pisang tongka langit dan gelatin yang tepat dalam menghasilkan marshmallow dengan mutu yang baik. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu perbandingan sari buah pisang tongka langit dan gelatin yang terdiri dari empat taraf perlakuan yaitu: P1= 90% : 10%, P2= 88% : 12%, P3= 86% :14%, P4= 84% : 16%. Parameter yang diamati meliputi karakteristik kimia (kadar vitamin C, total gula, air, abu), dan karakteristik organoleptik (rasa, warna, aroma, kekenyalan, overall). Hasil penelitian menunjukkan bahwa perbandingan sari buah pisang tongka langit dan gelatin yang terbaik dalam pembuatan marshmallow adalah perlakuan 86% : 14% dengan karakteristik kimia: vitamin C 126,13 mg/100 g, total gula 42,33%, kadar air 39,29%, kadar abu 0,35%, serta memiliki nilai kesukaan yang tinggi dengan deskriptif agak berasa pisang pisang tongka langit, agak beraroma pisang tongka langit, warna agak kuning, dan kenyal. Kata kunci : pisang tongka langit, gelatin, marshmallow

Karakteristik Pektin Kulit Pisang Tongka Langit (Musa troglodytarum) Berdasarkan Variasi Waktu Ekstraksi Picauly, Priscilia; Tetelepta, Gilian
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 1 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.1.28

Tongka langit banana peel is an organic waste that has not been widely used by the community and has a pectin content of about 10.41%. Pectin extraction from banana peels should thus be done effectively to utilize waste. The objective of this research was to characterize the properties of pectin extracted from banana tongka langit peel with the different extraction times. A completely randomized experimental design with 3 level treatment extraction time of banana tongka langit peel, i.e., 1 hour, 1,5 hours, and 2 hours with three replicates was applied in this research. The properties evaluated, including equivalent weight, methoxyl content, galacturonate acid, esterification degree, yield, moisture content, and ash content. Result showed that equivalent weight (757.88 mg, 735.48 mg, and 699.8 mg), methoxyl content (5.10%, 5.17%, and 5.44%), galacturonate acid (52.22%, 53.32%, and 56.08%), esterification degree (55.07%, 55.12%, and 55.43%), moisture content (9.99%, 9.90%, and 9.85%), ash (6.17%, 6.23%, and 6,46%), and yield (8.35%, 8.93%, and 9.2%). Keywords: banana tongka langit peel, pectin, extraction time ABSTRAK Kulit pisang tongka langit merupakan limbah organik yang belum banyak dimanfaatkan oleh masyarakat dan memiliki kandungan pektin sebanyak 10,41%. Ekstraksi pektin dari kulit pisang tongka langit harus dilakukan secara efektif dalam memanfaatkan limbah. Penelitian ini bertujuan untuk mengkarakterisasi pektin kulit pisang tongka langit berdasarkan waktu ekstraksi pektin yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari tiga tingkat perlakuan waktu ekstraksi pektin kulit pisang tongka langit yaitu 1 jam, 1,5 jam, dan 2 jam dengan 3 kali ulangan. Pengamatan dilakukan terhadap berat ekuivalen, kadar metoksil, kadar asam galakturonat, derajat esterifikasi, rendemen, kadar air, dan kadar abu. Hasil penelitian menunjukkan nilai berat ekuivalen (757,88% mg, 735,48 mg, dan 699,80 mg), kadar metoksil (5,10%, 5,17%, dan 5,44%), kadar asam galakturonat (52,22%, 53,32%, dan 56,08%), nilai derajat esterifikasi (55,07%, 55,12%, dan 55,43%), kadar air (9,99%, 9,90%, dan 9,85%), kadar abu (6,17%, 6,23%, dan 6,46%), dan rendemen (8,35%, 8,93%, dan 9,2%). Kata kunci: kulit pisang tongka langit, pektin, waktu ekstraksi

Physicochemical and Organoleptic Characteristics of Nutmeg Instant Drink (Myristica fragrans Houtt) with Variations of Maltodextrin Concentration Rumata, Sakila; Breemer, Rachel; Picauly, Priscilia
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.1.75

Nutmeg is an export commodity that can be utilized in the food or beverage industries. Only a small portion of the nutmeg flesh is used, so the remainder is discarded as waste. Nutmeg pulp waste can be used to make an instant nutmeg powdered drink. Processing instant nutmeg drinks requires fillers such as maltodextrin to expedite drying and protect the raw materials from damage. This study aimed to determine the best maltodextrin concentration on an instant nutmeg drink's physicochemical and sensory characteristics. In this research, a completely randomized experimental design with four levels of maltodextrin treatment, including 10, 15, 20, and 25%, replicated twice, was applied. The result showed that the best treatment was a concentration of 25% because it had a moisture content of 7.42%, a vitamin C of 16.74%, a yield of 22.13%, and a water absorption of 11.50%. The sensory analysis showed that a maltodextrin concentration of 2% was slightly liked for its slightly brownish yellow color, slightly liked for its slight nutmeg aroma, and liked for its nutmeg taste.

Pengaruh Konsentrat Lemon Cina (Citrus microcarpa) Terhadap Mutu Minuman Sari Buah Lemon Cina Berkarbonasi Ega, L; Picauly, Priscilia; Sopamena, Meivijona
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.2023.2.2.456

This study aims to determine the effect of different concentrations of lemon cina concentrate on the quality of carbonated lemon cina juice drinks. This research used a Completely Randomized Design with treatment varying concentrate concentration treatments of 12.5 mL, 25 mL, and 37.5 mL with 3 replications. Observations were made on the chemical and organoleptic characteristics of carbonated lemon cina juice drinks, namely vitamin C, total acid, total sugar, color, taste, aroma, and appearance. Carbonated lemon cina juice drink has vitamin C (0.30-0.61 mg/100g), total acid (0.60-4.20%), total sugar (15.60-20.30), color (somewhat yellow-to yellow), taste (slightly soda-flavored), aroma (not scanted with lemon cina-smells a bit like lemon cina), appearance (not bubbly-slightly bubbly). The conclusion of this research is that the concentration of lemon cina concentrate influences the chemical and organoleptic characteristics of carbonated lemon cina juice drinks, by showing changes in the value of vitamin C, total acid, total sugar, and the hedonic quality of color, aroma, taste, and appearance.

Pengaruh Substitusi Tepung Pisang Tongka Langit Pregelatinisasi Terhadap Sifat Fisikokimia Cookies Picauly, Priscilia; Lawalata, Vita N; Nahatue, Maimuna
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.127

This study aimed to analyze the functional properties of pregelatinized tongka langit banana flour (TPTLP) at different maturity levels and to determine the effect of substituting TPTLP on the physicochemical properties of cookies at the optimal maturity level. This study was designed using a completely randomized design consisting of one factor, with substitution treatments of wheat flour (TT) and TPTLP, consisting of 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0% with two replications. The parameters analyzed included the water absorption capacity, vitamin A content, and antioxidant activity of TPTLP, as well as the moisture content, ash content, protein content, fat content, crude fiber, carbohydrates, breaking strength, and crispness of the cookies. The results showed that tongka langit bananas at maturity level II exhibited better functional properties than those at level I. Furthermore, substitution with TPTLP (100%, 75%, 50%, 25%, and 0%) from maturity level II significantly affected the physicochemical properties of cookies. Increasing levels of TPTLP substitution led to higher moisture, ash, and crude fiber contents, while protein content, breaking strength, and crispness decreased.

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