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All Journal Reaktor Jurnal Natur Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Agrointek agriTECH Journal TABARO Agriculture Science Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Aplikasi Teknologi Pangan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Agritechnology : Jurnal Teknologi Pertanian Dinamika Journal : Pengabdian Masyarakat Jurnal Agrotek
Eduard Fransisco Tethool
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Papua
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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Pelatihan Pengolahan Nugget Ikan untuk Meningkatkan Pendapatan Masyarakat di Pulau Lemon, Manokwari, Papua Barat: Fish Nugget Processing Training to raise community income in Lemon Island, Manokwari, West Papua Dewi, Angela Myrra Puspita; Roreng, Mathelda Kurniaty; Tethool, Eduard Fransisco; Darma, Darma; Lisangan, Meike Meilan; Santoso, Budi; Faisol, Arif; Aman, Wilson Palelingan; Reniana, Reniana
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 6 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i6.8886

Abstract

Lemon Island is a small island in Manokwari Regency, West Papua. The livelihood of the people on Lemon Island is fishing for captured marine fish. Captured sea fish are prone to damage and spoilage during distribution, and the selling price is also low. Thus, it is necessary to educate the community about the need to process fishery products into fish nuggets to increase the shelf life of fish products and provide information to the community about the diversification of processed fish products. In addition, this community service activity is also expected to increase the income of coastal communities in Manokwari Regency, West Papua.
Sago Starch-Lipid Complex Formation under Varying Fatty Acid Concentrations for Emulsion Stability Improvement Tethool, Eduard Fransisco; Pranoto, Yudi; Raharjo, Sri; Supriyadi, Supriyadi
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 10, No 2 (2025): June 2025
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v10i2.11610

Abstract

The amount of fatty acids added is critical in creating starch-lipid complexes, which can affect their formation and properties. To use the complex to stabilize oil-in-water emulsion systems, this study intends to assess the effects of fatty acid concentrations on the effectiveness of starch-lipid complex formation and the properties of the resulting complexes. Ultrasonication was used to produce starch-lipid complexes from sago starch with different fatty acid contents (10, 12.5, 15, 17.5, and 20%) for the study. The results demonstrated that adding fatty acids up to 15% concentration significantly improved the water absorption capacity (WAC). In contrast, increasing the complexing index (CI), relative crystallinity (RC), oil absorption capacity (OAC), and contact angle of sago starch-lipid complexes. When the concentration of fatty acids was raised over 15%, the properties of the starch-lipid complex did not change considerably. A concentration of 15% with CI 67.07%, RC 37.94%, WAC 1.352 mL/g, OAC 1.370 mL/g, contact angle 70.82 °, emulsion capacity 36.72%, and emulsion stability 35.80% was shown to be the optimal amount of fatty acids for the production of sago starch-lipid complex. Emulsion stability and capacity can be maintained using a sago starch-lipid complex with an ideal fatty acid concentration of 15%.
Diseminasi Teknologi Tepat Guna Pengembangan Produk Olahan Sagu untuk Peningkatan Ekonomi UMKM di Kabupaten Manokwari - Papua Barat: Dissemination of Appropriate Technology for Sago Processed Product Development to Improve the UMKM Economic in Manokwari - West Papua Tethool, Eduard Fransisco; Jading, Abadi; Dewi, Angela Myrra Puspita
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 7 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i7.7104

Abstract

Sago utilization in Papua has not been maximized due to the limited knowledge and abilities of local communities. This technology dissemination activity aims to increase the utilization of local Papuan resources as a substitute for wheat, by applying the equipment and processing methods that have been developed. The method used is tool dissemination and training on sago starch modification and the manufacture of various processed products in the development of business units. Prototype technology disseminated in the form of starch acidification equipment and drying equipment with UV irradiation. The trial results showed that the capacity of the acidification tool produced was 50 kg of wet sago starch (50% moisture content) with an acidification process duration of 3 days. Meanwhile, the capacity of the dryer is 25 kg of wet sago starch (50% moisture content) with a drying time of ± 20 hours. The use of disseminated tools can reduce material contact with contaminant sources resulting in better product quality.
Modification of Starch with Amylosucrase: Methods, Physicochemical Properties and Health Implications Dewi, Angela Myrra Puspita; Tethool, Eduard Fransisco
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 9, No 2 (2024): June 2024
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v9i2.9095

Abstract

Amylosucrase is a transglucosylase enzyme that utilizes sucrose as a substrate to produce α-1,4 glucan (amylose-like polymer). Modification of starch with Amylosucrase can increase the degree of polymerization, degree of crystallinity, heat stability, and increase the proportion of slow digestible starch (SDS) and resistant starch (RS). Thus, Amylosucrase (ASase) modified starch has enormous potential to be developed in the food industry because the consumption of ASase modified starch can improve insulin sensitivity and reduce blood glucose response, making it suitable for consumption by people with Diabetes Mellitus. In addition, consumption of ASase-modified starch also has the potential to prevent obesity and improve blood lipid profile.
Sago Starch-Lipid Complex Formation under Varying Fatty Acid Concentrations for Emulsion Stability Improvement Tethool, Eduard Fransisco; Pranoto, Yudi; Raharjo, Sri; Supriyadi, Supriyadi
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 10, No 2 (2025): June 2025
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v10i2.11610

Abstract

The amount of fatty acids added is critical in creating starch-lipid complexes, which can affect their formation and properties. To use the complex to stabilize oil-in-water emulsion systems, this study intends to assess the effects of fatty acid concentrations on the effectiveness of starch-lipid complex formation and the properties of the resulting complexes. Ultrasonication was used to produce starch-lipid complexes from sago starch with different fatty acid contents (10, 12.5, 15, 17.5, and 20%) for the study. The results demonstrated that adding fatty acids up to 15% concentration significantly improved the water absorption capacity (WAC). In contrast, increasing the complexing index (CI), relative crystallinity (RC), oil absorption capacity (OAC), and contact angle of sago starch-lipid complexes. When the concentration of fatty acids was raised over 15%, the properties of the starch-lipid complex did not change considerably. A concentration of 15% with CI 67.07%, RC 37.94%, WAC 1.352 mL/g, OAC 1.370 mL/g, contact angle 70.82 °, emulsion capacity 36.72%, and emulsion stability 35.80% was shown to be the optimal amount of fatty acids for the production of sago starch-lipid complex. Emulsion stability and capacity can be maintained using a sago starch-lipid complex with an ideal fatty acid concentration of 15%.
Co-Authors Abadi Jading Abadi Jading Abadi Jading Abadi Jading Abadi Jading Abadi Jading Abadi Jading Abadi Jading Albert Amsamsyum Bambang Purwantana Budi Santoso Darma, Darma Dewi, Angela Myrra Puspita Diana Nurini Irbayanti Dwi Budi Santoso Faisol Faisol Fitryanti Pakiding Haryadi Haryadi Jandri Tupamahu Mathelda Kurniaty Roreng Meike Meilan Lisangan Nurhaidah Iriany Sinaga, Nurhaidah Iriany O’mega Hutabalian Paulus Payung Reniana, Reniana Risma Uli Situngkir Rossa Marlen Martha Latumahina Santoso, Budi Sardjono Sardjono Sarman Gultom Sri Markumningsih, Sri Sri Raharjo Supriyadi Supriyadi Susanti, Cicilia Maria Erna Wilson Palelingan Aman Wiwiyen Manurung Yosephina Prawar Yudi Pranoto Zita L. Sarungallo