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All Journal Jurnal Sains dan Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat AGROMIX Jurnal Agrohut Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service BAKIRA: Jurnal Pengabdian Kepada Masyarakat
Ega, La
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Journal : Jurnal Agrosilvopasture-Tech

 1 
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.
Pengaruh Metode Fermentasi dan Lama Penyangraian Terhadap Cita Rasa Kopi Tuni Asal Maluku Lessy, Septya Ningsih; Ega, La; Breemer, Rachel
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.2023.2.2.386

Abstract

Coffee is a plantation product that has a fairly high economic value in one of the other plantation crops so it has an important role in improving the country's economy. The purpose of this study was to determine the proper fermentation method and roasting time for the quality of Tuni coffee. This study used a completely randomized design factorial which consisted of 2 factors: the first factor was the influence of the type of fermentation (P) with 2 treatment levels P1 = 48 hours wet fermentation, P2 = 48 hours dry fermentation, and the second factor affected roasting time with 3 treatment level T1 = 10 minute roasting time: 180°C temperature, T2 = 20 minute roasting time: 180°C temperature, T3 = 30 minute roasting time: 180°C temperature. 30 minutes of roasting time is the best treatment based on chemical characteristics including 4.14% moisture content, and 0.143% caffeine content. While the best treatment based on interaction was in the dry fermentation method and 30 minutes of roasting time was found at a protein content of 16.14%. Based on the organoleptic test, the dry fermentation treatment and roasting time of 20 minutes was the best treatment including color, taste, aroma, and overall.
Karakteristik Sifat Fisikokimia Pati Gembili (Dioscorea esculenta L.) dengan Modifikasi Annealing Jambormias, Karlos L; Polnaya, Febby J; Ega, La
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.2024.3.1.47

Abstract

The objective of this study was to examine the physical properties of gembili starch from local area, taking into type of gembili and the duration of annealing time treatments. A factorial randomized design was employed, consisting of two factors - the type of gembili (ordinary and kapok) and the duration of annealing time (0, 12, 16, and 20 hours) with three replications. This resulted in eight treatment combinations, and various parameters were analyzed, including water content, ash content, swelling power, water absorption, pH, and amylose content. The results of the physical property analysis revealed that annealing-modified gembili starch had a moisture content ranging from 10.25% to 13.48%, ash content ranging from 0.11% to 0.36%, swelling power ranging from 19.25 to 33.41 g/g, water absorption ranging from 15.3% to 20.9%, pH ranging from 6.2 to 6.5, and amylose content ranging from 20.89% to 26.2%. Overall, this study provides valuable insights into the physical properties of gembili starch in relation to the type of gembili treatment and the duration of annealing time.
Karakteristik Kimia dan Organoleptik Rengginang Formulasi Biji Hotong dengan Tepung Jagung (Zea mays L.) Lakalay, Anna V; Ega, La; Augustyn, Gelora H
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.2024.3.1.13

Abstract

Rengginang hotong seeds are a traditional Indonesian snack made from Setaria italica seeds. Corn flour was added to rengginang hotong seed formulations to diversify the uses of dry corn seeds. This study aimed to determine the optimal formulation of rengginang hotong seeds with corn flour in terms of chemical and organoleptic properties. A randomized complete block design with three replications was used to evaluate five formulations of rengginang hotong seeds with varying proportions of corn flour (20%, 40%, 60%, 80%, and 100%). The chemical properties measured were water content, protein content, fat content, ash content, and carbohydrate content. The organoleptic properties measured were color, taste, aroma, texture, and overall acceptability. The results showed that the formulation with 60% corn flour had the highest overall acceptability, with the following chemical composition: water content 10.373%, protein content 9.321%, fat content 6.150%, ash content 8.251%, and carbohydrate content 76.132%. The organoleptic properties of the formulation with 60% corn flour were as follows: color 3.64, taste 3.88, aroma 3.72, texture 3.36, and overall acceptability 3.2.
Analisis Kandungan Total Padatan Terlarut dan Sensori Sari Buah Lemon Cina (Citrus microcarpa) Thenu, Silvia; Tetelepta, Gilian; Ega, La
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.2023.2.2.496

Abstract

The purpose of this study was to determine the optimal fruit juice-to-water ratio for producing lemon cina with best chemical and organoleptic properties. This study utilised a completely randomized design with one factor, the ratio of fruit juice to water, and five treatment levels, namely 1:3, 1:4, 1:5, 1:6, and 1:7. Total dissolver solids and sensory including color, aroma, and taste were analysed as parameters. Lemon cina juice with a fruit juice-to-water ratio of 1:4 was the optimal treatment with a TPT of 42oBrix, whereas for hedonic quality, the juice had a colour of 2.32 (slightly yellow), an aroma of 2.72 (close to citrus lemon cina), and a taste of 3.04 (lemon cina taste).
Pengaruh Penambahan Sari Lemon Cina (Citrus miceocarpa) Terhadap Karakteristik Fisikokimia Dan Organoleptik Hard Candy Pala (Miristica fragrans Houtt) Indriyani, Haedar K; Ega, La; Breemer, Rachel
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.2024.3.2.297

Abstract

Developing nutmeg juice and Chinese lemon juice into hard candy is one of the efforts to increase the economic value of nutmeg juice and Chinese lemon juice. This study aims to determine the concentration of Chinese lemon juice on the physiological and organoleptic hard candy nutmeg. This study used RAL with one factor, namely concentration comparisons of Chinese lemon juice with five levels of treatment: 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:20%. The parameters observed include water content, ash content, vitamin C, total acid, sugar reduction, and sensory tests, including color, taste, aroma, and texture. The result of the hard candy study with the treatment of 20% Chinese lemon concentration was the best treatment based on chemical characteristics, including water content 2,55%, ash content 0,46%, vitamin C 0,04%, total acid 74,4%, pH 3,35%, sugar reduction 6,79%. In contrast, the organoleptic test characteristics include color 2,74 (brown), taste 2,42 (Chinese lemon taste), aroma 1,96 (Chinese lemon aroma), texture 2,34 (hard), and overall 2,90 (like), and based on the hard candy quality standard SNI 3547.1;2008 20% is a treatment that meets quality standards.
Pengaruh Pengemasan dan Lama Penyimpanan Terhadap Karakteristik Kimia dan Fisik Pisang Tongka Langit (Musa troglodytarum L.) Palijama, Syane; Ega, La
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.2024.3.2.347

Abstract

Tongka langit banana (Musa troglodytarum L.) is a climacteric fruit and requires good post-harvest handling to reduce yield losses before consumption. Various factors can cause degradation and post-harvest losses, so applying proper post-harvest handling increases shelf life by delaying ripening, reducing respiration rates, and reducing storage losses. This study examines and analyzes the effect of vacuum packaging and storage time on changes in physiological and physical characteristics of tongka langit banana fruit during storage. This study was designed using a complete randomized design. Factorial pattern. The variables measured were sugar content, total soluble solids (TSS), texture, and weight loss. Sugar content was measured by titration, total soluble solids were measured using a refractometer, texture was measured using a universal testing machine, and weight loss was measured by the weighing method. The results of the study showed that packaging affected the chemical and physical characteristics of tongka langit bananas, including total sugar content (10.71-11.24%), TSS (12.08-26.76%Brix), weight loss (8.79-10.72%) and texture (196.80-198.40 N/cm2). Storage time affected the chemical and physical characteristics of tongka langit bananas, including total sugar content (10.72-12.58%), TSS (24.36-27.22%Brix), weight loss (9.02-11.27%), and texture (164.40-168.20 N/cm2).
Co-Authors Augustyn, Gelora H. Augustyn, Gelora Helena Azabi, Difatri Baharudin, Rehal B Boreel, Aryanto C. D. Tuhumury, Helen Febby J. Polnaya Ferdinandus, Stenly Jacobus G. C. Lopulalan, Cynthia Indriyani, Haedar K Irwanto Irwanto J. Polnaya, Febby Jambormias, Karlos L Lakalay, Anna V Lessy, Septya Ningsih Mailoa, M Meitycorfrida Mailoa Moniharapon, Erynola Muhammad Faisal Nahatue, Maimuna Natelda Rosaldiah Timisela Palijama, Syane Priscillia Picauly, Priscillia Purwokanti, Nining Rachel Breemer Regar, Erfendi Rumasukun, Indra Sinay, Lexy J. Sipahelut, Sophia G. Tetelepta, Gilian Thenu, Silvia Tuhumury, Helen C.D. Tupan, Johan M. Tupan, Johan Marcus vita novalina lawalata Wenno, Meiske