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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) Journal of Strategic Innovation in Economics and Business
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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Organoleptic Quality Of Chiken Meatballs Substituted With Tuna Meat (Thunnus Sp) Para, Ria Enjelina; Tiven, Nafly Comilo; Liur, Isye Jean
Kalwedo Sains (KASA) Vol 3 No 2 (2022): Kalwedo Sains (KASA), September 2022
Publisher : Program Studi Di Luar Kampus Utama Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/kasav3i2p75-83

Abstract

Chicken meat is an ingredient that contains high animal protein which contributes a lot in meeting protein needs for humans. Meatballs are processed meat that has been mashed and mixed with spices, flour and then formed into small balls and then boiled in hot water. Meatballs are processed meat that has been mashed and mixed with spices, flour and then formed into small balls and then boiled in hot water. This study aims to determine the organoleptic quality of chicken meatballs substituted with tuna meat. The research method used is using a questionnaire as primary data. The variables observed in this study were color, smell, elasticity, texture and taste. The data obtained will be tested with the Test of Homogeneity of Variances and Anova. If there is a difference between treatments, it will be tested further with Duncan's New Multiple Range Test. The results showed that the substitution of chicken meatballs with tuna fish could change the organoleptic quality of the meatballs, namely color, odor, elasticity, texture and taste, but not significantly.
SUBSTITUSI TEPUNG TAPIOKA DENGAN TEPUNG SAGU TERHADAP KUALITAS ORGANOLEPTIK NUGGET DAGING AYAM Haumahu, Aldrin Sergio; Liur, Isye Jean; Tiven, Nafly Comilo
MARSEGU : Jurnal Sains dan Teknologi Vol. 2 No. 10 (2026): MARSEGU : Jurnal Sains dan Teknologi
Publisher : PT. BARRINGTONIA ASIATICA LESTARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69840/marsegu/2.10.2026.644-658

Abstract

This research is to determine the effect of tapioca flour substitution with sago flour on the organoleptic quality of chicken nuggets and determine the optimal substitution percentage. The research used a Completely Randomized Design (CRD) with 5 substitution treatments, namely P0 (100% tapioca : 0% sago), P1 (75% tapioca : 25% sago), P2 (50% tapioca : 50% sago), P3 (25% tapioca : 75% sago), and P4 (0% tapioca : 100% sago). Each treatment was repeated 30 times using 30 untrained panelists. The parameters observed included color, aroma, texture, and taste using a hedonic test with a scale of 1-5. Data were analyzed using ANOVA and continued with Duncan's test at the 5% level. The results showed that sago flour substitution did not significantly affect color and taste (P>0.05), but had a very significant effect on aroma (P<0.01) and a significant effect on texture (P<0.05). Treatment P1 (25% sago flour substitution) gave the best results in texture (4.47) and taste (4.33), while P2 (50% sago flour substitution) produced the best aroma (4.50). 100% sago flour substitution (P4) caused a drastic decrease in aroma (3.90), texture (3.87), and taste (3.93). It was concluded that substitution of tapioca flour with sago flour of 25-50% is the optimal formulation to produce chicken nuggets with good organoleptic quality and is still accepted by consumers.
KUALITAS SENSORY RENDANG DAGING SAPI PADA BEBERAPA RUMAH MAKAN PADANG DI KOTA AMBON Apalem, Yuliana; Tiven, Nafly Comilo; Liur, Isye Jean
MARSEGU : Jurnal Sains dan Teknologi Vol. 2 No. 12 (2026): MARSEGU : Jurnal Sains dan Teknologi
Publisher : PT. BARRINGTONIA ASIATICA LESTARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69840/marsegu/2.12.2026.865-871

Abstract

This study aims to determine the sensory quality of beef rendang in several Padang restaurants in Ambon City. The sensory quality test of beef rendang used 25 untrained panelists, with the observed sensory parameters of beef rendang, namely color, tenderness, and taste. The data obtained were analyzed using a Complete Random Design (RAL) with 5 treatments of Padang restaurants, with the initials RPS, RTG, RTR, RSL, and RAS. The differences between treatments were further tested with the Duncan Test. Based on the results and discussions, it can be concluded that each Padang restaurant has different sensory and chemical qualities of rendang.
Strategic Innovation and Bioeconomic Transformation of Nutmeg (Myristica fragrans) Agribusiness within the Dusung Agroforestry Framework of the Maluku Islands Simanjorang, Tienni Mariana; Tiven, Nafly Comilo
Journal of Strategic Innovation in Economics and Business Vol. 1 No. 3 (2026): Journal of Strategic Innovation in Economics and Business
Publisher : Yayasan Cerdas Pedia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65101/sinebis.v1i3.241

Abstract

Nutmeg (Myristica fragrans) remains a strategically pivotal spice commodity, characterized by its profound historical, ecological, and economic significance within the Indonesian Maluku Archipelago. Despite Indonesia’s enduring comparative advantage in the global spice trade, the long-term sustainability and competitiveness of the nutmeg agribusiness are increasingly compromised by the socio-economic precariousness of smallholder producers and the structural inertia of conventional value chains. This research systematically evaluates the socio-economic profiles of nutmeg smallholders, analyzes the ecological-economic duality of the traditional dusung agroforestry system, and formulates strategic bioeconomic innovations to bolster global market positioning. Adopting a descriptive quantitative framework, primary data were elicited from a purposive sample of 75 smallholder farmers situated across primary production epicenters, including the Banda Islands, Leihitu, and West Leihitu sub-districts. The empirical results reveal a demographic skew toward an aging workforce (56% aged 41–60), characterized by extensive hereditary expertise but constrained by limited formal human capital (48% with only primary-level education). This educational deficit significantly inhibits the diffusion of modern technological innovations and complicates adherence to stringent international Sanitary and Phytosanitary (SPS) standards. Furthermore, while the dusung system demonstrates high ecological resilience and carbon sequestration potential, it remains ensnared in a low-productivity trap exacerbated by asymmetric market power and price discovery failures. The study concludes that a strategic pivot toward circular bioeconomic downstreaming encompassing volatile compound extraction, pharmaceutical-grade derivatives, and the integration of digital traceability is an absolute imperative. Such a transition is essential to elevate nutmeg cultivation from a subsistence-based legacy practice into a highly competitive, resilient, and sustainable global enterprise.
Co-Authors Any Suryantini Apalem, Yuliana D. De Lima Felicia Petrosina Adams Fransiskus Kelvin Renwarin Haumahu, Aldrin Sergio 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