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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Sains dan Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech
vita novalina lawalata
Fakultas Pertanian, Universitas Pattimura-Ambon Jln. Ir. M. Putuhena Poka-Ambon 97233 Telp. 0911 (322627)/085243031917 Fax: (0911) 322498
Agriculture, Biological Sciences & Forestry Arts Humanities Education Social Sciences

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EFEKTIFITAS LILIN AROMATERAPI MINYAK ATSIRI DAGING BUAH PALA TERHADAP KESUKAAN KONSUMEN Sipahelut, Sophia G.; Tetelepta, Gilian; Patty, John; Lawalata, Vita
Jurnal Sains dan Teknologi Pangan Vol 3, No 3 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (510.686 KB) | DOI: 10.33772/jstp.v3i3.4439

Abstract

ABSTRACT Aromatherapy candles is the alternative application of aromatherapy by inhalation, i.e inhalation of aroma produced by several drops of essential oils. Aromatherapy candles when burnt produce scent that has theurapeutic effect. The objective of this research was to study the effectivity of nutmeg fruit flesh essential oils with different concentrations (1%, 2%, and 3%) to consumer’s preference on aromatherapy candles (wick position, preference on colour, texture, aroma of the candles both before and after burning). Consumer’s preferences were determined by organoleptic test on 20 untrained panellists. The results showed that the higher concentration of the nutmeg fruit flesh essential oils up to 2%. The higher is the preference on the aromatherapy candles. Nutmeg fruit flesh essential oils are classified as hard in aromatherapy therefore with the concentration of 3% the panelist’s preference on aromatherapy candles decreased due to its very strong aroma. Keywords: Aromatherapy candles, flesh of nutmeg fruit, consumer’s preference, essential oil. ABSTRAK Lilin aromaterapi adalah alternatif aplikasi aromaterapi secara inhalasi (penghirupan), yaitu penghirupan uap aroma yang dihasilkan dari beberapa tetes minyak atsiri. Lilin aromaterapi akan menghasilkan aroma yang memberikan efek terapi bila dibakar. Tujuan dari penelitian ini adalah untuk mempelajari efektifitas minyak atsiri daging buah pala pada beberapa konsentrasi (1%, 2%, dan 3%) terhadap kesukaan konsumen pada produk lilin aromaterapi yang dihasilkan (letak titik sumbu, kesukaan terhadap warna, tekstur, aroma lilin sebelum dan setelah dibakar). Penentuan kesukaan konsumen menggunakan uji organoleptik dengan 20 panelis tidak terlatih. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi minyak atsiri daging buah pala sampai konsentrasi 2% menyebabkan kesukaan panelis terhadap lilin aromaterapi semakin tinggi. Minyak atsiri daging buah pala tergolong minyak hardly (keras) dalam aromaterapi, sehingga pada konsentrasi 3% menurunkan kesukaan panelis terhadap lilin karena aromanya sangat kuat. Kata Kunci: Lilin aromaterapi, daging buah pala, kesukaan konsumen, minyak atsiri.
KARAKTERISTIK KIMIA DAN MIKROBIOLOGI SARI BUAH PISANG TONGKA LANGIT (Musa troglodytarum) DENGAN PERLAKUAN LAMA BLANSING Lawalata, Vita N; Talakua, Riana A; Tetelepta, Gilian
Jurnal Sains dan Teknologi Pangan Vol 5, No 2 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (594.891 KB) | DOI: 10.33772/jstp.v5i2.12035

Abstract

ABSTRACT Tongka langit banana juice is a diversified product processed by the tongka langit banana to overcome the nature of the easily damaged fruit and short shelf life. This study was aimed to characterize the chemical and microbiological properties of the tongka langit banana juice with various duration blanching treatment. A completely randomized experimental design with four levels of blanching time i.e. 5 minutes, 10 minutes, 15 minutes, and 20 minutes was applied in this study. Results show that blanching for 5 minutes was the best treatment to produce tongka langit banana juice with total sugar content, pH value, total acidity, total soluble solids, and TPC of 17.43%, 5, 1.62%, 17.98o brix, and 0 cfu/g, respectively. This indicates that the Tongka langit banana juice meets the national standards; thus, it is safe for consumption.Keywords : tongka langit banana, juice,chemical, microbiological, blanchingABSTRAKSari buah pisang tongka langit merupakan produk diversifikasi olahan buah pisang tongka langit untuk mengatasi sifat buah pisang tongka langit yang cepat rusak dan umur simpan yang pendek.Tujuan penelitian ini adalah untuk mengkarakteristik sifat kimia dan mikrobiologi sari buah pisang tongka langit dengan perlakuan lama blansing. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap, yaitu perlakuan lama blansing 5 10 , 15, dan 20 menit. Hasil penelitian menunjukkan bahwa perlakuan lama blansing  5 menit merupakan perlakuan terbaik yang menghasilkan sari buah pisang tongka langit dengan karakteristik kimia yaitu total gula 17,43%, pH 5, total asam 1,62%, total padatan terlarut 17,98obrix, dan nilai TPC 0 cfu/g. Berdasarkan SNI 01-3719-1995 nilai TPC sari buah maksimal 1 x 104, hal ini menunjukkan sari buah pisang tongka langit masih memenuhi standar SNI sehingga aman dikonsumsi.Kata Kunci :pisang tongka langit, sari buah, kimia, mikrobiologi, blansing
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FLAKES BERBAHAN DASAR TEPUNG SUKUN (Artocarpus communis) DAN KENARI (Canarium indicum L.) Tetelepta, Gilian; Oppie, Gleny Merlin; Lawalata, Vita Novalina
Jurnal Sains dan Teknologi Pangan Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (566.811 KB) | DOI: 10.33772/jstp.v5i4.14531

Abstract

ABSTRACTThe purpose of this study was to determine the appropriate formulation in making breadfruit and canarium nut flakes. This study was designed using a single factor randomized design (CRD), namely breadfruit and canarium nut flour formulations with three treatments (80%:20%, 70%:30%, and 60%:40%) in two replications. The results show that the treatment of 60% breadfruit flour and 40% canarium nut was found to be the right formulation with the highest level of sensory acceptance, with the scores of color, crispness, and taste reached 3 (like), 2.93 (close to crispy), and 3.26 (like), respectively. The chemical properties of water, ash, protein, fat, carbohydrate, and fiber contents reached 1.32%, 3.58%, 6.90%, 17.62%, 69.36%, and 26.27%, respectively. Meanwhile, the respective physical properties of crispy resistance and the water absorption capacity reached 5.50 minutes and 159.37%. Based on national standards of cereal quality, the breadfruit and canarium nut flakes met the quality standards for water, protein, fat, and carbohydrate contents.Keywords: flakes, breadfruit, flour, canariumABSTRAKTujuan Penelitian ini untuk menentukan formulasi yang tepat dalam pembuatan flakes sukun dan kenari. Penelitian ini di desain menggunakan Rancangan Acak (RAL) faktor tunggal yaitu formulasi tepung sukun dan kenari dengan 3 perlakuan (80%:20%, 70%:30%, 60%:40%) dan 2 kali ulangan. Hasil penelitian menunjukkan bahwa perlakuan 60% tepung sukun dan 40% kenari merupakan formulasi yang tepat dengan tingkat penerimaan organoleptik tertinggi yaitu warna 3 (suka), kerenyahan 2,93 (mendekati renyah), dan rasa 3,26 (suka), serta sifat kimia dan fisik yaitu kadar air 1,32%, kadar abu 3,58%, kadar protein 6,90%, kadar lemak 17,62%, kadar karbohidrat 69,36%, kadar serat 26,27%, ketahanan renyah 5,50 menit dan daya serap airnya 159,37%. Berdasarkan standar SNI sereal, flakes sukun dan kenari sudah memenuhi standar mutu untuk kadar air, protein, lemak, dan karbohidrat.Kata kunci: flakes, sukun, tepung, kenari
Karakteristik Kimia dan Organoleptik Nugget Sukun Dengan Penambahan Beberapa Jenis Daging Hewani Loilatu, Marliati; Lawalata, Vita N; Augustyn, Gelora H
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.2023.2.2.370

Abstract

Nuggets is a processed product made from ground meat with several additional ingredients. Along with the development of science, nuggets are also made from food sources of carbohydrates, namely breadfruit. This study aims to characterize breadfruit nuggets treated with several types of animal meat. The design of this study used a one-factor completely randomized design, namely the addition of animal meat with 3 treatment levels as follows: P1: tuna fish meat, P2: free-range chicken meat, and P3: beef. The results showed that the chemical characteristics of breadfruit nuggets treated with tuna, free-range chicken, and beef were water content of 50.30%, 52.21%, 55.56%, ash content 2.97%, 2.28%, 2.06%, fat content 5.03%, 5.20%, 4.90%, protein content 8.65%, 9.96%, 11.02% and carbohydrate content 33.03%, 30.32%, 26.44%. While the organoleptic characteristics were color 1.66 (didn't like), 3.00 (liked), 2.33 (rather liked), taste 2.00 (rather liked), 4.00 (very like), 3.00 (liked), texture 3.00 (like), 4.00 (like very much), 2.00 (rather like), and overall 2.00 (rather like), 4.00 (like very much), 3.00 (like).
Kajian Konsentrasi Gula Terhadap Karakteristik Kimia Dan Organoleptik Sirup Daun Kersen (Muntingia calabura L.) Buton, Sandri; Lawalata, Vita N; Sipahelut, Sophia G
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.2024.3.1.146

Abstract

The purpose of this study was to determinan the effect of adding surgar to the chemical and organoleptic properties of cherry leaf syrup. This study was design used was a completely randomized design with I treatment, namely the addition of 75% sugar (A1) 80% sugar addition (A2), the addition of 85% sugar (A3), and the addition of 90% sugar (A4) the treatment was repeated 3 times. The results showed that the concentration of sugar had a very significant affect on the chemical characteristics of total sugar, pH and total solids. %-65.8% while organoleptic for what the researcher prefers color is 2.54 (brown green close to brown), taste 3.0 (sweet), aroma 2.54 (slightly scented with cheey leaves), viscosity 28.87 (thick), and an aftertaste of 1.98 (not better, close to slightly bitter).
Karekteristik Organoleptik Nugget Tempe Dengan Penambahan Konsentrasi Daging Buah Pala Soparto, Gricel N; Lawalata, Vita N; Tetelepta, Gilian
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.2024.3.2.180

Abstract

Penelitian ini bertujuan yaitu untuk menentukan konsentrasi puree daging buah pala yang tepat untuk menghasilkan nugget tempe terbaik berdasarkan karakteristik organoleptik. Penelitian ini menggunakan RAL satu faktor terdiri dari 4 taraf perlakuan konsentrasi puree daging buah pala 0%, 1,5%, 3%, dan 4,5%. Parameter yang diamati yaitu karakteristik organoleptik (warna, aroma, tekstur, rasa dan overall). Berdasarkan hasil penelitian terlihat bahwa konsentrasi puree daging buah pala 4,5% merupakan perlakuan terbaik nugget tempe dengan karakteristik organoleptik disukai panelis dari segi warna, aroma (mendekati agak beraroma pala), tekstur (agak kenyal), rasa (mendekati agak berasa pala), dan overall.
Karakteristik Fisikokimia dan Organoleptik Gula Merah Cair Asal Pulau Kisar Provinsi Maluku Yohanis, Abraham; Lawalata, Vita N; Tetelepta, Gilian
Tropical Small Island Agriculture Management Vol 3 No 1 (2023): Tropical Small Island Agriculture Management
Publisher : Pattimura University Ambon Maluku Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/tsiam.2023.3.1.17

Abstract

This study aims to determine the best ratio of brown sugar to water in making liquid brown sugar based on its physicochemical and organoleptic properties. This study was designed using a completely randomized design (CRD). The ratio of brown sugar to water consists of 4 treatment levels: 1:1, 1:2, 1:3, and 1:4. The results showed that the brown sugar “water treatment of 1:1 is the best treatment with physicochemical characteristics such as moisture content of 48.29%, total sugar of 50.94%, total dissolved solids of 52.3, and pH of 5.3. Based on hedonic organoleptic characteristics for color 3.28 (like), aroma 3.44 (like), viscosity 2.8 (rather like), taste 3.52 (like), overall 3.52 (like), and for quality organoleptic characteristics hedonic, namely color 3.72 (brownish), aroma 3.48 (fragrant), viscosity 3.0 (thick), taste 3.44 (sweet) and overall 3.52 (like).
Sifat Fungsional dan Organoleptik Teh Herbal dengan Perbandingan Bubuk Kayu Manis dan Daging Buah Pala Ambeua, Juan V; Lawalata, Vita N; Tetelepta, Gilian
Jurnal Agrosilvopasture-Tech Vol 4 No 2 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.2.129

Abstract

This study aimed to determine the optimal concentration of cinnamon powder in nutmeg pulp tea based on its chemical composition and organoleptic properties. The experiment was conducted using a completely randomized design with five treatment ratios of cinnamon powder to nutmeg pulp powder (0%:100%, 2%:98%, 4%:96%, 6%:94%, and 8%:92%), each replicated three times. The results showed that the 4%:96% ratio produced the most favorable outcomes, with a water content of 10.61%, phenol content of 6.12 mg/g, and antioxidant activity of 74.06%. Sensory evaluation indicated that this formulation was moderately preferred in terms of taste (3.20), color (3.20), aroma (3.20), and overall acceptance (2.94). In terms of hedonic quality, the tea was characterized by a slight nutmeg taste (3.25), a brownish-yellow color (2.95), and a slight nutmeg aroma (2.95). These findings suggest that incorporating 4% cinnamon powder provides the best balance between chemical quality and consumer acceptability in nutmeg pulp tea.
Pengaruh Substitusi Tepung Pisang Tongka Langit Pregelatinisasi Terhadap Sifat Fisikokimia Cookies Picauly, Priscilia; Lawalata, Vita N; Nahatue, Maimuna
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.127

Abstract

This study aimed to analyze the functional properties of pregelatinized tongka langit banana flour (TPTLP) at different maturity levels and to determine the effect of substituting TPTLP on the physicochemical properties of cookies at the optimal maturity level. This study was designed using a completely randomized design consisting of one factor, with substitution treatments of wheat flour (TT) and TPTLP, consisting of 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0% with two replications. The parameters analyzed included the water absorption capacity, vitamin A content, and antioxidant activity of TPTLP, as well as the moisture content, ash content, protein content, fat content, crude fiber, carbohydrates, breaking strength, and crispness of the cookies. The results showed that tongka langit bananas at maturity level II exhibited better functional properties than those at level I. Furthermore, substitution with TPTLP (100%, 75%, 50%, 25%, and 0%) from maturity level II significantly affected the physicochemical properties of cookies. Increasing levels of TPTLP substitution led to higher moisture, ash, and crude fiber contents, while protein content, breaking strength, and crispness decreased.
PELATIHAN PENGOLAHAN TEPUNG SAGU MENJADI PRODUK TURUNAN BERNILAI TAMBAH J. Polnaya, Febby; C. D. Tuhumury, Helen; Lawalata, Vita N.; Palijama, Syane; Mailoa, Meitycorfrida; Tetelepta, Gilian; Moniharapon, Erynola; Ega, La; Augustyn, Gelora H.; Breemer, Rachel; Picauly, Priscillia; Sipahelut, Sophia G.; G. C. Lopulalan, Cynthia; Timisela, Natelda R.
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 4 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i4.1250-1258

Abstract

Tanaman sagu mampu menghasilkan 20–40-ton pati kering per hektar per tahun. Artinya, 1 juta hektar tanaman sagu sudah cukup untuk memenuhi kebutuhan karbohidrat seluruh rakyat Indonesia. Peningkatan produksi dan diversifikasi produk olahan sagu dapat membuka peluang usaha baru dan meningkatkan kesejahteraan masyarakat. Desa Waesamu di Kecamatan Kairatu Barat, Kabupaten Seram Bagian Barat, merupakan salah satu desa yang aktif dalam mengolah sagu. Namun dalam pengolahannya belum optimal, karena hasil olahan dalam bentuk bahan setenga jadi yaitu sagu basah. Oleh sebab itu perlu dilakukan pengolahan produk-produk turunan dari sagu yang memiliki nilai tambah dan nilai jual. Kegiatan pengabdian masyarakat berlangsung di Desa Waesamu melalui tahapan sosialisasi, pelatihan dan pendampingan kepada ibu-ibu PKK Desa Waesamu. Hasil kegiatan pengabdian yaitu tepung sagu diolah menjadi berbagai produk turunan, seperti kukis sagu keju, kukis sagu kismis, brownies sagu, dan mie sagu. Setiap kelompok mengolah salah satu produk dan mempresentasikan hasilnya kepada seluruh peserta pelatihan. Hasilnya sangat baik dan para peserta bersemangat untuk meningkatkan pengetahuan untuk pengolahan produk sagu menjadi peluang usaha untuk penambahan pendapatan keluarga.
Co-Authors Ambeua, Juan V Augustyn, Gelora H. Augustyn, Gelora Helena Buton, Sandri C. D. Tuhumury, Helen Ega, La elizabeth juleny tapotubun G. C. Lopulalan, Cynthia J. Polnaya, Febby Loilatu, Marliati Meitycorfrida Mailoa Moniharapon, Erynola Nahatue, Maimuna Natelda Rosaldiah Timisela Oppie, Gleny Merlin Palijama, Syane Passal, Imanuela Patty, John Alfred Picauly, Priscilia Priscillia Picauly, Priscillia Rachel Breemer Risyart.A Far Far Sipahelut, Sophia G Sipahelut, Sophia G. Sipahelut, Sophia Grace Soparto, Gricel N Talakua, Riana A Tetelepta, Gilian Tetelepta, Gilian Yohanis, Abraham