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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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MUTU ORGANOLEPTIK PRODUK ENBAL FORTIFIKASI (MAKANAN TRADISIONAL KEPULAUAN KEI) DITINJAU DARI DAYA TERIMA KONSUMEN riry, johan -; lawalata, vita novalina; tapotubun, elizabeth juleny; far-far, risyart alberth
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 16 No. 3 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.261 KB) | DOI: 10.17844/jphpi.v16i3.8064

Abstract

Tujuan penelitian ini adalah mendapatkan formulasi enbal fortifi kasi serta mengetahui daya terimakonsumen terhadap produk tersebut. Penelitian menggunakan metode percobaan dengan dua perlakuanyaitu 1. Jenis tepung ikan (A) yang terdiri dari tepung ikan layang (a1), tepung ikan kembung (a2), tepungikan julung (a3) dan tepung ikan teri (a4); 2. Konsentrasi tepung ikan (B) terdiri dari 0% (b0), 5% (b1),10% (b2) dan 15% (b3). Semua jenis tepung ikan difortifi kasi dengan 5% tepung daun ubi jalar. Mutuorganoleptik diuji menggunakan skala hedonik untuk mengetahui tingkat kesukaan konsumen terhadapparameter warna, rasa, tekstur, aroma dan kerenyahan. Formulasi enbal fortifi kasi terbaik dihasilkan olehperlakuan jenis tepung ikan layang dengan konsentrasi 15% dengan nilai parameter warna 4,03; rasa 4,20;tekstur 3,93; aroma 3,70; dan kerenyahan 3,67.Kata kunci: daun ubi jalar, enbal, fortifi kasi, ikan, tepung
Pengaruh Konsentrasi Carboxyl Methyl Cellulose (CMC) Terhadap pH, Total Padatan Terlarut dan Organoleptik Susu Kenari Passal, Imanuela; Tetelepta, Gilian; Lawalata, Vita N
Tropical Small Island Agriculture Management Vol 3 No 2 (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.2023.3.2.78

Abstract

This study aims to determine the appropriate Carboxyl Methyl Cellulose (CMC) concentration treatment for canarium nut milk with the best physical and organoleptic characteristics. This study was designed using a completely randomized design of one factorial CMC concentration, which consisted of 4 treatment levels, namely 0.1%, 0.2%, 0.3%, and 0.4%. The results showed that canarium nut milk with a concentration of 0.4% CMC was the best treatment with physical characteristics, namely pH 6.43, total dissolved solids 1.86oBrix. Based on the hedonic quality test, it produced canarium nut milk with a color of 2.8 (like), aroma of 2.7 (like), taste of 3.1 (like), and texture of 1.9 (slightly like).
Pengaruh Perbandingan Konsentrasi Tempe dan Puree Daging Buah Pala terhadap Mutu Nugget Selama Penyimpanan Lawalata, Vita N; Tetelepta, Gilian
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.197

Abstract

This study aimed to determine the appropriate ratio of tempe and nutmeg puree concentration for producing good quality of tempeh nuggets during storage. A completely randomized design with one factor and four treatment levels was used, consisting of tempeh to nutmeg puree ratios of 60%:0%, 58,5%:1.5%, 57%: 3%, and 55.5%:4.5%. The observed variables included chemical characteristics (moisture content, ash content, soluble protein, fat content, and peroxide value), total microbial count, and organoleptic properties. The ratio of 55.5% tempeh to 4.5% nutmeg puree produced the best nuggets based on chemical and microbial characteristics, with moisture content (51.6%), ash content (3.35%), soluble protein content (2.52%,), fat content (7.7%), peroxide value (0.26 mg O2/100g), and total microbial count (4.1×102 CFU/g). Meanwhile, based on organoleptic evaluation, the color was liked (3.12), the aroma was slightly liked (2.52), the taste was close to liked (2.88), and the overall acceptability was also close to liked (2.86)
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