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All Journal EUGENIA Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknologi Pertanian (Agricultural Technology Journal) Community Development Journal: Jurnal Pengabdian Masyarakat Budapest International Research in Exact Sciences (BirEx Journal) Jurnal Agroekoteknologi Terapan Journal of Agriculture (JoA) IICSDGs COCOS
Teltje Koapaha
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Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Library & Information Science Materials Science & Nanotechnology Physics Public Health Social Sciences Transportation Other

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PENGARUH KONSENTRASI SUKROSA PADA FERMENTASI SARI BUAH PEPAYA (Carica papaya L) Paendong, Yunita R.; Ludong, Maya M.; Koapaha, Teltje
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 12 No 1 (2021): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v12i1.53270

Abstract

Utilization of the hawaiian papaya fruit or the local name “bird papaya” which is processed into fermented drinks (fruit wine) is one way to increase the added value and usefulness of the papaya fruit. One of the alternative processing technologies for papaya fruit by cooking "Overripe" which has the potential to be developed is the manufacture of fermented papaya fruit drinks obtained by fermentation. The production of fermented drinks can be done through the alcoholic fermentation process of papaya juice. This fermentation process can run with the help of microbes, in this case a Sacharomyces cerevisiae yeast that converts carbohydrates or sugars into alcohol. The purpose of this research was to determine the optimum sugar concentration in the fermentation process of papaya juice, to analyze the alcohol content of the fermented papaya juice drink and to observe the length of fermentation with indicators of CO2 production during fermentation. Based on the results of the study, it can be concluded that the papaya juice fermented drink with 25% sucrose concentration is the most preferred treatment in terms of taste while the most preferred aroma is 15% sucrose concentration, containing the optimum sugar content for papaya fruit juice fermented drinks resulting in the highest sugar content, namely 7.17̊ Brix The alcohol content produced is in accordance with the quality standards of fermented drinks, namely 5 - 15%, obtained in the 25% treatment with an alcohol content of 8.83% in the fermentation time of 6 days.Keywords: fermented drinks, papaya, sucrose, alcohol
INNOVATION OF PALM SUGAR DIGITAL MARKETING THROUGH LEGAL POLICY IN VILLAGE DEVELOPMENT SERVICES Yunus, Yudin; Arman; Ali, Almer Hassan; Mandey , Lucia Cecilia; Lefina, Silvya; Koapaha, Teltje
International Interdisciplinary Conference on Sustainable Development Goals Vol 7 No 1 (2024): Proceedings of International Interdisciplinary Conference on Sustainable Developm
Publisher : LP2M Universitas Bina Mandiri Gorontalo

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

Abstract

Digital Marketing Innovation of Palm Sugar Through Legal Policy in Village Development Service is the implementation of Kosabongan's community service. With the implementing team and assistants interested in further exploring this hot theme and providing technology and innovation results to the community, especially implementing partners where the Granule packaging machine produces palm sugar packaging from traditional to modern. The ant palm sugar mixer machine produces small modern rectangular palm sugar. Its marketing is a traditional word-of-mouth marketing system with direct sales and promotions at local events. With the presence of Kosabongan, a digital intelligent marketing system is created for predicting palm sugar sales. The method in implementing this service is with stages: socialization, training, application of technology, assistance and evaluation, and ensuring sustainability. Successfully increasing sales and skills of craftsmen, expanding market access, and supporting the village economy. Regulatory support and ongoing assistance are very important for the sustainability of the program and can be a model for other villages. Shows the importance of technology adaptation and regulatory support in developing local products. This success emphasizes that digital marketing is not just about selling products but also empowering craftsmen to be more independent and competitive. Legal support and ongoing assistance ensure that craftsmen comply with regulations, protect their products, and maximize market potential. This model is important to be adopted in other villages because it not only improves the local economy but also provides a strong foundation for sustainable growth by integrating technology and policies in village development.
ANTIOXIDANT ACTIVITY ON SARRABBA IS BASED ON THE PROPORTION OF RED GINGER EXTRACT (ZINGIBER OFFICINALE ROSCOE) AND CINNAMON EXTRACT (CINNAMOMUM VERUM J. PRESL) Oessoe, Yoakhim Y.E.; Assa, Jan R.; Paat, Frangky Jessy; Tangkeallo, Sindy C. T.; Tooy, Dedie; Koapaha, Teltje; Tumbelaka, Selvie; Mamuaja, Christine F; Latumakulita, Luther A.
Journal of Agriculture Vol. 2 No. 02 (2023): Research Articles, July 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i02.2832

Abstract

This study aims to evaluate the antioxidant activity, total phenol, yield and evaluation of the panelists' preference level including color, taste and aroma of instant sarabba. Sarabba is processed into an instant drink to extend the shelf life of the sarabba drink and is practical.  The research method used was a completely randomized design (CRD) method with 4 treatment levels of the proportions of red ginger extract and cinnamon extract namely A (100% : 0%), B (95% : 5%), C (90% : 10%) ) and D (85% :15%) with 3 repetitions. The analytical method used in this research is the Folin Chiocalteau method for the total phenol test, the DPPH (1,1-diphenyl, -2 picrylhydrazyl) method for the antioxidant activity test. The results showed that the IC50 of instant sarabba ranged from 662.13 - 886.93 ppm and total phenol ranged from 2.21 - 6.75 mgGAE/100 g sample. Treatment of the proportion of 100% red ginger extract and 0% cinnamon extract had the strongest antioxidant activity with IC50 of 662.13 ppm and total phenol with a value of 6.75 mgGAE/100 g simple
INOVASI PEMASARAN DIGITAL GULA AREN MELALUI KEBIJAKAN HUKUM DALAM PENGABDIAN MEMBANGUN DESA Yunus, Yudin; Arman, Arman; Ali , Almer Hassan; Mandey, Lucia Cecilia; Mandey, Silvya Lefina; Koapaha, Teltje
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 5 (2024): Vol. 5 No. 5 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i5.35672

Abstract

Inovasi Pemasaran Digital Gula Aren Melalui Kebijakan Hukum Dalam Pengabdian Membangun Desa merupakan pelaksanaan pengabdian kosabangsa. Dengan tim pelaksana dan pendamping tertarik mengeksplorasi lebih lanjut tema hangat ini dan memberikan hasil Teknologi Dan Inovasi kepada masyarakat utamanya mitra pelaksana dimana Mesin pengemasan granule menghasilkan kemasan gula aren dari tradisional ke modern. Mesin pengaduk gula aren semut menghasilkan  gula aren bersegi empat kecil modern . Pemasarannya  Sistem tradisional sistem pemasaran mulut ke mulut, penjualan langsung dan promosi di acara lokal dengan adanya kosabangsa di buatkan pemasaran sistem cerdas  digital dalam memprediksi penjualan gula aren. Metode dalam pelaksanaan pengabdian ini dengan tahap. sosialisasi, pelatihan, penerapan teknologi, pendampingan dan evaluasi dan memastikan keberlanjutan. Berhasil meningkatkan penjualan dan keterampilan pengrajin, memperluas akses pasar, dan mendukung perekonomian desa. Dukungan regulasi dan pendampingan berkelanjutan sangat penting untuk keberlanjutan program dan dapat menjadi model bagi desa lain. Menunjukkan pentingnya adaptasi teknologi dan dukungan regulasi dalam mengembangkan produk lokal. Keberhasilan ini menekankan bahwa pemasaran digital bukan hanya soal menjual produk, tetapi juga memberdayakan pengrajin untuk lebih mandiri dan berdaya saing. Dukungan hukum dan pendampingan berkelanjutan memastikan pengrajin mematuhi regulasi, melindungi produk mereka, dan memaksimalkan potensi pasar. Model ini penting untuk diadopsi di desa lain, karena tidak hanya meningkatkan ekonomi lokal, tetapi juga memberikan fondasi kuat bagi pertumbuhan berkelanjutan dengan mengintegrasikan teknologi dan kebijakan dalam pembangunan desa.
ES KRIM BERBASIS SANTAN KELAPA DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA Koapaha, Teltje; Memah, Melsje Yellie; Langi, Tineke; Lumenta, Prisilia; Situmorang, Hiskia; Sakul, Kennia
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 6 (2024): Vol. 5 No. 6 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i6.37485

Abstract

Pelatihan Teknologi Pengolahan Kulit Buah Naga Merah Pada Pembuatan Es Krim Kelompok Ibu-Ibu Pkk Kelurahan Meras Kecamatan Bunaken merupakan pelaksanaan pengabdian kepada masyarakat (PKM). Kelurahan Meras Kecamatan Bunaken Kota Manado adalah salah satu kelurahan yang terdapat di pinggiran Kota Manado, memiliki keragaman hasil pertanian dan perkebunan diantaranya perkebunan kelapa. Beberapa masalah mitra antara lain: sumber daya manusia, sarana dan prasarana, teknologi informasi, kurang ilmu pengetahuan dan ketrampilan, kurang semangat dan tidak mau berusaha, tidak ada modal, kelembagaan dan manajemen tidak tau. Masalah ini yang harus diatasi dan dicari solusi dengan menggunakan metode yang tepat untuk menyelesaikan permasalahan di mitra. Solusi yang akan ditawarkan antara lain dengan memberikan informasi berupa sosialisasi dan pelatihan kepada kelompok mitra seperti jalur kelompok Ibu-Ibu PKK yang ada di kelurahan Meras. Metode yang akan digunakan dalam pencapaian tujuan program kemitraan masyarakat yaitu bentuk sosialisasi bentuk ceramah, diskusi, dan melaksanakan pelatihan. Inovasi hasil olahan Santan kelapa dibuat es krim dengan penambahan ekstak kulit buah naga merah yang mengandung antioksidan, terbuang sebagai sampah /limbah. Diversifkasi santan kelapa masih kurang di gali, dengan adanya pelatihan ada inovasi prosuk santan yang kaya gizi. Bahan baku yang tersedia serta mudah didapat secara ekonomi akan memberi nilai tambah (value added), serta membuka peluang bisnis dan pelaku usaha petani kelapa kedepannya untuk kesejahteraan masyarakat.
INOVASI PENGOLAHAN SANTAN KELAPA: ES KRIM BERGIZI PADA IBU-IBU PKK KELURAHAN BENGKOL Langi, Tineke Marlyn; Koapaha, Teltje; Rawung, Dekie; Dajo, Jevinda; Timburas, Brayen; Marie, Shanya
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 6 (2024): Vol. 5 No. 6 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i6.37486

Abstract

Kelurahan Bengkol, Kecamatan Mapanget, yang terletak di pinggiran Kota Manado, memiliki potensi besar dalam hasil pertanian, khususnya perkebunan kelapa. Meskipun kelapa tumbuh subur di wilayah ini, pemanfaatannya masih terbatas pada produk dasar seperti santan. Santan kelapa berpotensi menjadi pengganti susu dalam pembuatan es krim, sebagaimana disebutkan dalam literatur bahwa lemak nabati dari kelapa dapat menjadi alternatif bahan baku. Beberapa isu utama yang menjadi fokus adalah peningkatan kapasitas sumber daya manusia guna mengoptimalkan potensi lokal, termasuk sarana, prasarana, kelembagaan, dan manajemen tanaman kelapa, untuk mendukung pertumbuhan ekonomi daerah yang berkelanjutan. Pengamatan di lapangan, pemanfaatan daging buah kelapa tua biasanya hanya diolah menjadi santan sebagai pelengkap makanan sebagai keperluan sayur rumah tangga. Tujuan dari pelatihan ini adalah untuk membekali ibu-ibu PKK di Kelurahan Bengkol, Kecamatan Mapanget, dengan keterampilan dan pengetahuan dalam mengolah produk pangan berbahan dasar kelapa sebagai peluang usaha dan produk unggulan daerah. Pelatihan dilakukan melalui tiga tahapan: pertama, survei lapangan dan penyusunan rancangan kegiatan; kedua, sosialisasi rancangan kepada Pemerintah Kelurahan Bengkol; dan ketiga, pelaksanaan kegiatan sesuai rancangan. Hasil pelatihan menunjukkan antusiasme peserta yang tertarik mempelajari pembuatan es krim santan kelapa bergizi sehingga menjadi peluang usaha baru. Workshop pelatihan pengolahan santan menjadi es krim kaya gizi ini penting sebagai langkah pemberdayaan ibu-ibu PKK Kelurahan Bengkol dalam menciptakan produk inovatif berbasis kelapa yang bernilai tambah, mendukung kemandirian ekonomi, serta mendorong pengembangan potensi lokal sebagai produk unggulan daerah.
Physical Characteristics and Antioxidant Activity of Ice Cream Blend of Coconut Milk and Red Dragon Fruit Peel Extract Koapaha, Teltje; Langi, Tineke M.; Umboh, Riel J. J
Jurnal Penelitian Pendidikan IPA Vol 11 No 4 (2025): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i4.10889

Abstract

Coconut milk, which is rich in fat and protein, is used as a substitute for milk fat in making ice cream. Red dragon fruit skin contains antioxidants such as anthocyanins, flavonoids, and polyphenols, serving as a natural colorant and increasing the nutritional value of ice cream. This study aims to analyze the overrun, melting power, color and antioxidant activity of ice mixture of coconut milk and red dragon fruit peel extract. The research method used was a Completely Randomized Design (CRD) with four mixed proportion treatments: 100% coconut milk, 75% coconut milk and 25% red dragon fruit skin extract, 50% coconut milk and 50% red dragon fruit skin extract, 25% coconut milk and 75% red dragon fruit skin extract. Repetition was done three times in each treatment. Data analysis used analysis of variance (ANOVA), then BNT test if there were significant differences. The results showed that the overrun of ice cream ranged from 36.1% - 51.2%; melting power of ice cream 18.3 - 24.3 minutes; ice cream color with color grade of ice cream brightness value (L) 65.7-91.3; a value (red/green) -0.36 - 40.6s and b value (yellow/blue) -0.4 - 0.96.  The antioxidant activity of the ice cream varied between 37.1 - 541.6 ppm. In conclusion, mixed ice cream of red dragon fruit peel extract and coconut milk has the potential to be developed as a nutritious processed food product, because it has antioxidant activity with good physical characteristics. This study also provides contextual scientific material that can be integrated into science learning about antioxidants and food technology.
Pengaruh Pencampuran Kulit Semangka (Citrullus lanatus) dan Mangga Kweni (Mangifera odorata Griff.) terhadap Kualitas Selai Lembaran Lalujan, Lana Elisabeth; Putri, Alya Cahyani; Langi, Tineke Marlyn; Koapaha, Teltje
Jurnal Penelitian Pendidikan IPA Vol 11 No 11 (2025): November: In Progress
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i11.12052

Abstract

This study aimed to evaluate the effect of mixing watermelon rind (Citrullus lanatus) and kweni mango (Mangifera odorata Griff.) on the color and sensory quality of slice jam while promoting the utilization of fruit-processing by-products. The experiment employed a Completely Randomized Design (CRD) with four treatment ratios of watermelon rind to kweni mango pulp: P1 (20:80), P2 (30:70), P3 (40:60), and P4 (50:50), each replicated three times. Color parameters (L*, a*, b*) were measured using the Color Grab application, and sensory evaluation of color, aroma, taste, and texture was conducted by 25 untrained panelists using a seven-point hedonic scale. Results showed that increasing the proportion of watermelon rind significantly enhanced lightness (L*) and yellowness (b*) while decreasing redness (a*). The sensory test indicated that the P4 formulation achieved the highest overall preference score (5.12), corresponding to a bright golden-yellow color, balanced aroma, and chewy texture. The discussion highlights that the improvement in color and texture is associated with the higher natural pectin content of watermelon rind, which contributes to gel formation and product stability. Moreover, combining kweni mango and watermelon rind demonstrates a viable approach for valorizing agricultural waste into value-added food products. In conclusion, the 50:50 mixture produced the most acceptable slice jam, confirming that watermelon rind can serve as a sustainable, functional ingredient to enhance product quality and support circular-economy practices in tropical fruit processing
Co-Authors Alfianz Z. Aatjin Ali , Almer Hassan Almer Hassan Ali Anasthasia K. Mamentu Arman Arman Arman Assa, Jan Rudolf Berandon Nelwwan Christiana Y. Singal Christine F. Mamuaja Christine Mamuaja Dajo, Jevinda Dedie Tooy Deisi L. Engka Deisi L. Engka, Deisi L. Dekie Rawung Elviana Elviana Enmia N. V. Boangmanalu Erni J.N. Nurali Erny Nurali Exlesia Fininta Sinaga Geiby Boham Geiby Boham, Geiby Getsri Novani Winokan Getsri Winokan Gideon H. Putra Gregoria S. S. Djarkasi Gregoria S.S. Djarkasi Hendra Rahim Herry F. Pinatik Husnul Khatimah Muchtar Husnul Khatimah Muchtar Jan R. Assa Jan Rudolf Assa Jenny Kandou Jenny Kandou, Jenny Jolanda Ch. E. Lamaega Jolanda Lamaega Jolanda Lamaega Judith S.C. Moningka Korah, Alfi R. M. Lalujan, Lana Elisabeth Lana E. Lalujan Lana E. Lalujan Lana E. Lalujan Lefina, Silvya Lexie P. Mamahit Lexie P. Mamahit Lucia Cecilia Mandey Lumenta, Prisilia Luther Latumakulita M. B. Lelemboto Mamuaja, Christine F Mandey, Silvya Lefina Maprividia Banne Arruan Marie, Shanya Martha R.R. Rumaratu Maya M. Ludong Memah, Melsje Yellie Montolalu, Maya Hendrietta Montolalu, Olfita S. Oessoe, Yoakhim Y.E. Olfita S Montolalu Paat, Frangky Jessy Paendong, Yunita R. Pinatik, Herry Frits Putri, Alya Cahyani Rara, Meiheski R. Rehulina Magdalena Br Sagala1 Sabrina Berta Sakul, Kennia Selvie Tumbelaka Sheren L. Satolom Siahaan, Bonita Singgano, Tania Christy Situmorang, Hiskia Tangkeallo, Sindy C. T. Teneke Langi Thelma Tuju Timburas, Brayen Tineke Langi Tineke M. Langi Umboh, Riel J. J Uri, Nur Natalia Yoakhim Oessoe Yoakhim Oessoe Yulpin Sasea Yunus, Yudin