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All Journal AGRITEKNO, Jurnal Teknologi Pertanian MAKILA: Jurnal Penelitian Kehutanan Jurnal Agrosilvopasture-Tech Jurnal Teknologi Pangan dan Industri Perkebunan Maanu : Jurnal Pengabdian Kepada Masyarakat
Pattiruhu, Gysberth
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science

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Characterization of Chemical Properties of Gandaria (Bouea macrophylla Griff) Restructuring Results Using Gelatin Breemer, Rachel; Pattiruhu, Gysberth
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.2023.12.1.50

Abstract

Fruits are one of the foodstuffs that have a lot of nutritional content. One of them is gandaria fruit (bouea macrophylla Griff). Gandaria is one of the perishable fruit commodities. To increase consumption and add value to gandaria fruit, it can be done by restructuring techniques. The purpose of this study was to examine the chemical characteristics of restructuring gandaria including water content, total acid, pH, vitamin C and ash content. The results showed that the interaction of agar and gandaria treatments had an effect on the water content. The single treatment of agar had no effect on the ash content. The best formulation from the results of this study was the treatment with 75% agar and 100 g of gandaria (A2B2).
Pengaruh Suhu dan Lama Penyimpanan Terhadap Mutu Buah Alpukat (Parsea americana) Breemer, Rachel; Palijama, Syane; Pattiruhu, Gysberth
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1508

Abstract

This research aims to determine the appropriate temperature and storage time to maintain the quality of avocados. In this study, a Completely Randomized Design (CRD) was used, arranged factorially with 2 replications. The first treatment is the storage temperature which consists of 3 levels, namely 10°C (T1), AC temperature (T2), and room temperature (T3). Meanwhile, the second treatment was the storage time, namely 4 days (W1), 8 days (W2), 12 days (W3) and 16 days (W4). Storing avocados at a temperature of 10°C and a storage period of 12 days is the best treatment combination because the fruit has not shriveled and can maintain the quality of the avocado with a fat content of 16%, vitamin C of 0.10%, water content of 71.92% , pH of 6.35, weight loss of 19.18 and texture of 0.25 mm/second.
Organoleptic Quality of Gandaria Restructuruted Product using Gelatin Breemer, Rachel; Pattiruhu, Gysberth
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.2024.3.2.318

Abstract

Gandaria is one of the fruits that has a fairly high nutritional content. This gandaria fruit has many functions,one of which is made into gandaria chili sauce and juice. Gandaria fruit is very popular with the public, but the shelf life of this fruit is very short so further handling is needed. One of the handling that can be done is the restructuring of the fruit. This fruit restructuring is one of the food processing processes that is carried out without changing the taste of the product itself. The purpose of this study was to determine the organoleptic quality of gandaria restructuring products. This study used a Complete Randomized Design with 2 factors where factor A was the concentration of Gandaria (75, 100 and 125 grams) and Agar-agar (4, 6 and 8 gr). The results showed that gandaria restructuring at various concentrations of 6 gr agar and 100 gr fruit pulp gave the best gandaria restructuring products with a color preference level of 4.07 (like), taste 3.67 (rather like to like), texture 3,22 (ordinary) and overall (usually towards likes).
ANALISIS KANDUNGAN SULFUR, NITROGEN, DAN KLORIN DALAM BIOPELLET BERBASIS LIMBAH PADAT KAYU PUTIH DAN GONDORUKEM Pattiruhu, Gysberth; Mustamu, Sofia; Fransz, Jimmy
MAKILA Vol 18 No 2 (2024): Makila: Jurnal Penelitian Kehutanan
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/makila.v18i2.15584

Abstract

In recent years, a transition towards renewable energy sources has begun to reduce fossil energy usage. One alternative renewable energy source is biopellets, which have gained public interest as an environmentally friendly fuel. Biopellets are a type of renewable energy derived from biomass, which, if it emits too much carbon, can lead to pollution. Carbon emissions are also related to combustion efficiency, as complete combustion can help reduce carbon emissions. This study aims to determine combustion emissions and combustion efficiency of biopellets made from eucalyptus solid waste with the addition of rosin to optimize the use of raw materials as renewable energy. The study employs an experimental laboratory approach with a factorial design to test the impact of sulfur, chlorine, and nitrogen content on the combustion efficiency of biopellets made from eucalyptus waste and rosin. Results indicate that the sulfur and chlorine content remain above the French standard (ITEBE), at 0.31% and 1.12%, respectively, while nitrogen content is below the standard at 0.48%. The resulting combustion efficiency ranges between 9.569% and 9.701%.
Pengaruh Sistim Penyimpanan dan Lama Penyimpanan Terhadap Mutu Fisik Tomat (solanum lycopersicum) Breemer, Rachel; Pattiruhu, Gysberth
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1586

Abstract

Tomatoes are one of the crops that can grow in both highland and lowland areas and have high economic value. This study aims to analyze the effects of storage systems and storage duration on the physical quality of tomatoes (Solanum lycopersicum). The physical quality of tomatoes observed includes weight loss, firmness, and color. This study used stretch film packaging, stretch film modified with the addition of 6% O2 and 8% CO2 gas, and no packaging, with storage durations of 4, 8, 12, 16, and 20 days. The results showed that the modified packaging could maintain the quality of fresh tomatoes for 20 days with a weight loss increase of 2.38%, firmness level of 0.85 kg/cm, and color change of 16.46.
Karakteristik Sensoris Selai Karendang (Carissa carandas) Dengan Penambahan Konsentrasi Gula Pattiruhu, Gysberth; Mustamu, Sofia
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1587

Abstract

Karendang is one of the thorny shrubs that has a dark red color and has a slightly sour taste. Karendang has a high moisture content, so it will quickly decay, so further processing into jam is needed. Jam is one of the semi-wet foods made from a mixture of sugar. The purpose of this study was to determine the concentration of sugar in making karendang jam against the sensory characteristics of karendang jam. The design used is a Complete Random Design (RAL) with a treatment of adding sugar concentration consisting of 4 levels, namely the addition of sugar 25%, 50%, 75% and 100% and repeated 3 times. Hedonic observations made consisting of color, taste, aroma, texture and smearing power were carried out by 30 rather trained panelists. The results showed that the G2 treatment (50% added sugar) had the color, taste, aroma, texture and spreadability preferred by the panelists and was the best treatment for making karendang jam.
Pengaruh Suhu, Sistim Penyimpanan dan Lama Penyimpanan Terhadap Karakteristik Kimia Buah Tomat Pattiruhu, Gysberth; Breemer, Rachel
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.183

Abstract

Tomato is one of the horticultural commodities that is highly perishable, thus requiring proper post-harvest handling to extend its shelf life. One approach to achieve this is by storing the tomatoes in suitable packaging and at an appropriate temperature. This study aims to evaluate the effect of storage temperature and storage systems on the chemical quality of tomatoes during storage. The experimental design used is a factorial completely randomized design, where the first factor is storage temperature at room temperature of 29˚C (A1) and low-temperature storage at 15˚C (A2), and the second factor is the storage system, consisting of closed control/stretch film (B1), modified packaging/stretch film with the addition of 6% O2 and 8% CO2 (B2), and open control/no packaging (B3), for durations of 4, 8, 12, and 16 days. The results showed that storage at 15˚C with modified packaging (A1B2) was able to maintain moisture content at 95.9%, vitamin C content at 3.67 mg/100g, reducing sugar at 2.43%, total acid at 10.6%, and calcium at 10.58% over a period of 16 days.
Pengaruh Pemberian Konsentrasi Giberelin, Jenis Kemasan, Waktu Penyimpanan Terhadap Mutu Tomat Breemer, Rachel; Pattiruhu, Gysberth
Jurnal Agrosilvopasture-Tech Vol 4 No 1 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.1.54

Abstract

Tomatoes have high economic and nutritional value but are highly perishable due to their high water content, necessitating appropriate handling strategies. These strategies include the use of inhibitors and specific packaging types. This study aimed to evaluate the effect of gibberellin treatment and storage systems on the chemical characteristics of tomatoes during storage. A factorial completely randomized design was employed with two factors. The results showed that the interaction between the inhibitor, packaging type, and storage duration had a significant effect on all parameters. The best treatment in this study was gibberellin at a concentration of 5 ppm combined with modified atmosphere packaging (MAP), which maintained the quality of tomatoes up to the 20th day of storage.
Potensi Ekstrak Daun Kelor sebagai Bahan Alami untuk Meningkatkan Karakteristik Sensori Es Krim Fungsional Breemer, Rachel; Pattiruhu, Gysberth
Jurnal Agrosilvopasture-Tech Vol 4 No 2 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.2.182

Abstract

This study aimed to explore the potential of Moringa oleifera leaf extract on the organoleptic characteristics of functional ice cream. Moringa leaves are rich in bioactive compounds, vitamins, minerals, proteins, and antioxidants that provide health benefits; however, their distinctive green color, strong aroma, and slightly bitter taste may affect consumer acceptance. The research was conducted using a Completely Randomized Design with one factor, namely the concentration of moringa leaf extract (50 g, 100 g, 150 g, and 200 g), each with three replications. The observed variables included color, taste, texture, and overall acceptance, assessed through a hedonic test. Data were analyzed using ANOVA and further tested with the Honest Significant Difference test when significant differences were observed. The results showed that the addition of moringa leaf extract significantly influenced the sensory attributes of ice cream. Treatment A2 (100 g moringa leaf extract) received the highest acceptance level, characterized by a bright green color, balanced flavor without dominant bitterness, smooth texture, and the highest overall score compared to other treatments. Therefore, the A2 formulation can be recommended as the optimal composition for producing functional ice cream with moringa leaf extract that is well accepted by consumers.
PENDAMPINGAN PENGOLAHAN CHIPS (KERIPIK) PISANG TONGKA LANGIT KEPADA MASYARAKAT PETANI DI NEGERI LILIBOOI KECAMATAN LEIHITU BARAT Breemer, Rachel; Palijama, Syane; Pattiruhu, Gysberth
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/maanuv3i2p157-164

Abstract

This Community Service (PkM) program was conducted to address the limited knowledge of the residents of Lilibooi Village, Leihitu Barat District, regarding the potential of Pisang Tongka Langit (Musa troglodytarum L.) as an abundant local commodity. Currently, this banana is generally sold in fresh form, making it highly perishable and underutilized as a value-added product. Situation analysis revealed that the community lacks understanding of how to process this natural resource into beneficial products, despite its high content of provitamin A and total carotenoids, which make it suitable as a functional food. The proposed solution involved organizing an educational workshop and hands-on training on processing Pisang Tongka Langit into high-quality banana chips . The method included lectures on nutritional potential and processing techniques, followed by demonstration and direct practice. This activity aimed to promote food diversification and create business opportunities to improve local economic welfare. The results indicated a positive community response, increased awareness of the banana’s potential, and improved skills in producing crispy, shelf-stable chips . However, challenges such as limited processing equipment and raw material availability require further support. In conclusion, the training provided valuable knowledge and practical skills as an entrepreneurial foundation for the residents of Lilibooi Village.
Co-Authors Fransz, Jimmy Mustamu, Sofia Palijama, Syane Rachel Breemer