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All Journal Buletin Peternakan Jurnal Ilmu Ternak WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences agriTECH Indonesian Journal of Chemistry Agrinimal Jurnal Ilmu Ternak dan Tanaman Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Kepada Masyarakat Journal of Education Technology Information Social Sciences and Health International Journal of Integrative Sciences Jurnal Agrosilvopasture-Tech PEDAMAS (Pengabdian Kepada Masyarakat) MARSEGU : Jurnal Sains dan Teknologi Kalwedo Sains (KASA)
Nafly C. Tiven
Faculty Of Agriculture, Pattimura University, Jl. Ir. M. Putuhena Ambon 97233
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Neuroscience Nursing Public Health Social Sciences Veterinary Other

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The Participation of Employees in Building the Company's Image Tienni Mariana Simanjorang; Roso Witjaksono; Nafly Comilo Tiven
International Journal of Integrative Sciences Vol. 2 No. 5 (2023): May, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijis.v2i5.4121

Abstract

This study aims to analyze the participation of employees in building the corporate image of PT Sang Hyang Seri Persero UBD Klaten Office. The research unit is all employees in the UBD Klaten Regional Office, which is as many as 30 people as a sample. The analysis was carried out by qualitative descriptive analysis with Likert analysis tools. The results showed that the total distribution of employee participation in building the company's image was in the low category. Employee participation in the form of quality assurance has a high participation compared to employee participation in service, social interaction and self-appearance
EDUKASI PEMANFAATAN LAHAN PEKARANGAN SEBAGAI SUMBER BAHAN PANGAN DAN GIZI TAMBAHAN UNTUK PENCEGAHAN STUNTING DI KOTA AMBON Tienni Mariana Simanjorang; Wilhelmina Parera Parera; Marfin Lawalata; Martha Turukay; Felicia Petrosina Adams; Nafly Comilo Tiven
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 3 No. 1: Juni 2023
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v3i1.5613

Abstract

Desa Hunuth merupakan salah satu desa yang penduduknya masih terdapat masalah stunting. Permasalah stunting sudah menjadi isu nasional. Di desa Hunuth juga memiliki lahan pekarangan yang belum dikelola dengan baik. Tujuan dari kegiatan pengabdian kepada masyarakat ini yaitu untuk mengoptimalkan pemanfaatan lahan pekarangan, terutama sebagai sumber pangan dan gizi untuk pencegahan stunting di Desa Hunuth, Kecamatan Teluk Ambon, Kota Ambon. Metode yang digunakan dalam pengabdian ini yaitu dengan edukasi kepada ibu-ibu warga desa Hunuth yang disampaikan secara lisan tentang pemanfaatan lahan pekarangan sebgai sumber bahan pengan dan gizi tambahan untuk pencegahan stunting, dilanjutkan dengan pembagian makanan tambahan berupa pemberian susu dan snack untuk anak-anak. Hasil dari kegiatan penyuluhan menunjukkan: 1) Respon peserta terhadap kegiatan penyuluhan cukup baik dan antusias, 2) Para peserta yang berpartisipasi dalam kegiatan penyuluhan mulai menerapkan rekomendasi yaitu pemanfaat pekarangan sebagai sumber pangan dan gizi keluarga.
Substitusi Tepung Sagu Dan Tepung Daun Kelor Terhadap Kualitas Organoleptik Bakso Daging Ayam Walten, Theofilus; Liur, Isye Jean; Tiven, Nafly Comilo
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.2023.2.2.347

Abstract

This study aims to determine the substitution of sago flour with moringa leaf flour on the organoleptic quality of chicken meatballs. Meatballs are made with the composition of 35% chicken breast, 45% sago flour, 10% ice cubes, 5% garlic, 3% salt, and 2% pepper/pepper. Sago flour is substituted with Moringa leaf flour, with a level of 5%, 10%, and 15%. The chicken meat is ground with 5% ice cubes, added with sago flour, spices, and 5% ice cubes, then mixed until homogeneous. The dough is formed into rounds (± 2 cm), then boiled in boiling water until cooked (until the meatballs float), then removed, drained, cooled, and prepared for the organoleptic test. The organoleptic test was performed using 25 untrained panelists. The variables observed were the color, smell, firmness, texture, and taste of the meatballs. The data obtained were analyzed for variance with a completely randomized design with 4 treatments, namely P0 (0% moringa leaf flour), P1 (5% moringa leaf flour), P2 (10% moringa leaf flour), P3 (15% moringa leaf flour). If there are differences between treatments, further tested with Duncan's test. The results of the statistical analysis showed that sago flour substituted with moringa leaf flour significant effect on the color, smell, firmness, texture, and taste of chicken meatballs.
SUBSTITUSI TEPUNG TAPIOKA DENGAN TEPUNG KULIT PISANG KEPOK (Musa Paradisiaca L.) TERHADAP KUALITAS ORGANOLEPTIK NUGGET AYAM BROILER Wael, Monik; Liur, Isye Jean; Tiven, Nafly Comilo
MARSEGU : Jurnal Sains dan Teknologi Vol. 2 No. 2 (2025): MARSEGU : Jurnal Sains dan Teknologi
Publisher : PT. BARRINGTONIA ASIATICA LESTARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69840/marsegu/2.2.2025.73-81

Abstract

This research aims to determine the effect of substitution of tapioca flour and kepok banana peel flour on the organoleptic quality of broiler chicken nuggets. The research was carried out at the Animal Products Technology Laboratory, Faculty of Agriculture, Pattimura University. The number of respondents involved was 35 panelists. The research procedures included making kepok banana peel flour and making broiler chicken nuggets. The variables tested in this study included the organoleptic quality of broiler chicken nuggets, namely color, aroma, tenderness, texture and taste. The data obtained were analyzed using analysis of variance (ANOVA) using a Completely Randomized Design (CRD), with 5 treatments of kepok banana peel flour, each repeated 3 times. The research results show that tapioca flour and kepok banana peel flour can be used as alternative fillers which provide better organoleptic quality to broiler chicken nuggets, especially in terms of color, aroma, texture and taste.
KOLESTEROL DAN ASAM LEMAK OMEGA-3 BAKSO DAGING SAPI YANG DISUBSTITUSI DAGING IKAN TUNA Tiven, Nafly Comilo; Simanjorang, Tienni Mariana
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 13 No 1 (2025): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2025.13.1.72-77

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi daging sapi dengan daging ikan tuna terhadap kadar kolesterol dan asam lemak omega-3 bakso. Sebanyak 1.000 g adonan bakso dibuat dengan komposisi 600 g daging sapi, 200 g tepung tapioka, 160 g es batu, 20 g garam halus, 12 g bawang putih, 5 g lada halus, dan 3 g putih telur. Daging sapi disubstitusi dengan daging ikan tuna, dengan perlakuan 0%, 15%, dan 30%. Seluruh bahan digiling halus membentuk adonan, kemudian dibentuk pentolan (± 2 cm), direbus dalam air mendidih sampai matang, Parameters yang diuji, yaitu kadar kolesterol dan kandungan asam lemak omega-3 bakso. Data yang diperoleh dianalisis ragam menggunakan rancangan acak lengkap. Perbedaan antar perlakuan diuji lanjut menggunakan uji Duncan. Hasil penelitian menunjukkan bahwa substitusi daging sapi dengan daging ikan tuna menurunkan (P<0,01) kadar kolesterol dan meningkatkan (P<0,01) total asam lemak omega-3 bakso. Bakso dengan kadar kolesterol terendah, tetapi mempunyai total asam lema omega-3 tertinggi ada pada bakso yang disubstitusi dengan 30% daging ikan tuna. Dapat disimpulkan bahwa makin tinggi level daging ikan tuna yang digunakan untuk mensubstitusi daging sapi, dapat menurunkan kadar kolesterol, tetapi meningkatkan kadar total asam lemak omega-3 bakso daging sapi. Level terbaik daging ikan tuna untuk mensubstitusi daging sapi adalah 30%. ABSTRACT This study aims to determine the effect of substitution of beef with tuna meat on cholesterol and omega-3 fatty acid of meatballs. A total of 1,000 g of meatball dough is made with a composition of 600 g beef, 200 g tapioca flour, 160 g ice cubes, 20 g fine salt, 12 g garlic, 5 g fine pepper, and 3 g egg whites. Beef was substituted with tuna meat, with treatments 0%, 15%, and 30%. All ingredients are finely ground to form a dough, then formed a meatball (± 2 cm), boiled in boiling water until cooked. The parameters tested, namely cholesterol levels and omega-3 fatty acid content of meatballs. The data obtained were analyzed using a complete random design. The differences between treatments were further tested using the Duncan test. The results showed that the substitution of beef with 40% tuna meat and tapioca flour with purslane flour with different levels, decreasing (P<0.01) cholesterol levels and increasing (P<0.01) total omega-3 fatty acids of meatballs. The meatballs with the lowest cholesterol, but the highest total omega-3 are meatballs with substituted by 30% tuna meat. It can be concluded that the higher the level of tuna meat used to substitute beef, can decrease cholesterol content, but increase the total level of omega-3 fatty acids in beef meatballs. The best level of tuna meat to substitute beef is 30%.
Organoleptic Quality of Beef Meatballs Substituted with Tuna Fish Meat (Thunnus Sp) Renwarin, Fransiskus Kelvin; Tiven, Nafly Comilo; Liur, Isye Jean
Journal of Education Technology Information Social Sciences and Health Vol 1, No 2 (2022): November 2022
Publisher : CV. Rayyan Dwi Bharata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57235/jetish.v1i2.149

Abstract

This study aims to determine the organoleptic quality of beef meatballs substituted with tuna meat. Beef (Biceps femoris muscle) and tuna (Thunnus sp) fillet portion, each mashed separately, for making meatballs with a composition of 70% beef, 16% tapioca flour, 9% ice water , 2% salt, and 3% spices consisting of garlic 2,2% and 0.8 ground pepper. The beef was substituted with tuna meat at a level of 0%, 20% and 40%, then all the ingredients were finely ground until they were evenly mixed to form a dough. The dough was shaped round (± 2 cm) manually by hand, then boiled until cooked (until the meatballs float), then tested organoleptically using untrained panelists. The variables observed were color, smell, elasticity, texture and taste of meatballs. The data obtained were analyzed for variance with a completely randomized design, with 3 treatments, namely P0 (beef without being substituted with tuna meat), P1 (beef substituted 20% with tuna meat), P2 (beef substituted 40% with beef). tuna fish). If there are differences between treatments, further tested with Duncan's test. The results showed that the substitution of beef meatballs with tuna meat had no significant effect on the color, smell, elasticity, texture and taste of beef meatballs.
UBI JALAR UNGU SEBAGAI PENGGANTI TEPUNG TAPIOKA DAN EFEKNYA TERHADAP KUALITAS SENSORIS NUGGET DAGING AYAM Mankutty, Derlin Elisabeth; Tiven, Nafly Comilo; Liur, Isye Jean
MARSEGU : Jurnal Sains dan Teknologi Vol. 2 No. 5 (2025): MARSEGU : Jurnal Sains dan Teknologi
Publisher : PT. BARRINGTONIA ASIATICA LESTARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69840/marsegu/2.5.2025.273-281

Abstract

This study was conducted to assess the effect of replacing tapioca flour with purple sweet potato flour (Ipomoea batatas L.) on the sensory properties of chicken nuggets. The research design was experimental. Chicken nuggets were made using a mixture of ingredients, namely 200 grams of ground broiler chicken, 100 grams of tapioca flour, 125 grams of ice cubes, two tablespoons of full cream milk, 15 grams of garlic, and 5 grams of salt. Substitution treatments were carried out in five groups: P0 (no replacement), P1 (25% replacement), P2 (50% replacement), P3 (75% replacement), and P4 (full or 100% replacement) with purple sweet potato flour. Sensory tests were conducted by 35 panelists using the hedonic method to assess the color, aroma, texture, and taste of the product. Data were analyzed using analysis of variance (ANOVA) based on a Completely Randomized Design (CRD) with five treatments and 35 replications. The results showed that treatment P1 (25% purple sweet potato flour) obtained the highest score significantly in color (P<0.05), aroma (P<0.01), and texture (P<0.05). Based on these results, it was concluded that substitution of 25% purple sweet potato flour in chicken nugget dough was able to improve the sensory characteristics of the product, especially in the aspects of color, aroma, and texture.
PELATIHAN DIVERSIFIKASI PRODUK KULIT BUAH PALA MENJADI SIRUP PALA UNTUK MENINGKATKAN PENDAPATAN KELUARGA PETANI Tienni Mariana Simanjorang; Martha Turukay; Leonard O. Kakisina; Nafly Comilo Tiven
PaKMas: Jurnal Pengabdian Kepada Masyarakat Vol 4 No 1 (2024): Mei 2024
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/pakmas.v4i1.2701

Abstract

Tamilouw Village in Amahai District, Central Maluku Regency, is one of the main nutmeg-producing areas. However, the farmers there have not used nutmeg peels to be processed into high-value products like nutmeg syrup. In fact, nutmeg syrup can be an additional source of income for the family, apart from the nutmeg farming business itself. For this reason, a service program was held that aimed at providing counseling, technical training, production assistance, and explanations of nutmeg syrup marketing strategies. In this program, housewives involved in nutmeg farming showed high enthusiasm. They actively participate in training, which provides them with new knowledge and skills in processing nutmeg peels into syrup. This training not only increases their capacity in nutmeg syrup production, but also provides insight into how to market the product. With this program, farmers and families in Tamilouw Village can take advantage of the full potential of nutmeg plants, so that they do not only depend on nutmeg seed yields. As a result, nutmeg farming housewives now have better abilities in making and marketing nutmeg syrup, which has the potential to increase family income and the village economy as a whole.
PELATIHAN PENGGUNAAN MENDELEY UNTUK PENULISAN KARYA ILMIAH BAGI MAHASISWA TINGKAT AKHIR JURUSAN SOSIAL EKONOMI PERTANIAN, FAKULTAS PERTANIAN, UNPATTI Simanjorang, Tienni Mariana; Tiven, Nafly Comilo
PEDAMAS (PENGABDIAN KEPADA MASYARAKAT) Vol. 1 No. 03 (2023): SEPTEMBER 2023
Publisher : MEDIA INOVASI PENDIDIKAN DAN PUBLIKASI

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tujuan Kegiatan Pengabdian Pelatihan penggunaan Mendeley ini yaitu memberikan pemahaman dan pelatihan penggunaan Mendeley untuk sitasi dan manajemen referensi baik secara offline maupun online terhadap mahasiswa tingkat akhir program Studi Agribisnis dan Penyuluhan Pertanian, Jurusan Sosial Ekonomi Pertanian, Fakultas Pertanian, UNPATTI. Metode pelaksanaan dilakukan dengan tiga tahap yaitu (1) sosialisasi dengan pemaparan materi, (2) praktek langsung dan (3) pengambilan feedback hasil pelatihan dari mahasiswa. Hasil yang diperoleh dari pengabdian ini yaitu mahasiswa yang mengikuti pelatihan ini sangat antusias dan feedback yang diperoleh yaitu mahasiswa 100% memahami dan bisa mengaplikasikan Mendeley dengan baik.
PEYULUHAN PENGANEKARAGAMAN OLAHAN DAGING TERNAK BABI DI KECAMATAN SALAHUTU, KABUPATEN MALUKU TENGAH Nafly Comilo Tiven
PEDAMAS (PENGABDIAN KEPADA MASYARAKAT) Vol. 1 No. 03 (2023): SEPTEMBER 2023
Publisher : MEDIA INOVASI PENDIDIKAN DAN PUBLIKASI

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tujuan Kegiatan Pengabdian Penyuluhan adalah untuk memberikan pengetahuan dan keterampilan penganekaragaman olahan daging ternak babi berupa bakso bagi masyarakat Dusun Wayari, Desa Suli, Kecamatan Salahutu, Kabupaten Maluku Tengah, Provinsi Maluku. Metode pelaksanaan dilakukan dengan tiga tahap yaitu (1) tahap koordinasi penyuluh (dosen) dengan warga setempat terkait pencatatan rumah tangga yang berternak babi. (2) penyuluhan langsung terhadap Masyarakat tentang pembuatan bakso dari daging babi. Hasil yang diperoleh dari pengabdian ini yaitu Masyarakat yang mengikuti penyuluhan terutama warga yang memiliki ternak babi mempunyai pengetahuan dan keterampilan penganekaragaman olahan daging babi berupa bakso untuk meningkatkan pendapatan rumah tagga masayarakat.
Co-Authors Any Suryantini D. De Lima Felicia Petrosina Adams Fransiskus Kelvin Renwarin I.P. Siwa Isye Jean Liur J.F. Salamena Jamhari Jamhari Leonard O. Kakisina Lies Mira Yusiati Liur, Isye Jean Mankutty, Derlin Elisabeth Marfin Lawalata Martha Turukay Para, Ria Enjelina Renwarin, Fransiskus Kelvin Roso Witjaksono Rusman (Rusman) Rusman Rusman Rusman Rusman Simanjorang, Tienni Mariana Suryanto, Edi Tienni Mariana Simanjorang Tienni Mariana Simanjorang Tienni Mariana Simanjorang Umar Santoso Umar Santoso Wael, Monik Walten, Theofilus Wilhelmina Parera Parera