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All Journal Media Gizi dan Keluarga Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian NUSANTARA : Jurnal Ilmu Pengetahuan Sosial MAKILA: Jurnal Penelitian Kehutanan International Journal of Islamic Education, Research and Multiculturalism (IJIERM) Tropical Small Island Agriculture Management Jurnal Indonesia Sosial Teknologi Jurnal Agrosilvopasture-Tech Abdi Wina : Jurnal Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba HIRONO : Jurnal Pengabdian Masyarakat BAKIRA: Jurnal Pengabdian Kepada Masyarakat INASUA: Jurnal Teknologi Hasil Perikanan
Meitycorfrida Mailoa
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A Simple and Appropriate Dietary Scoring Method for Assessing Nutritional Quality of the Diet of Pregnant Women and Toddler . Hardinsyah; Meitycorfrida Mailoa; Netti Herawati
Media Gizi dan Keluarga Vol. 24 No. 1 (2000): Jurnal Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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

Abstract

The objective of this study was to identify a simple and appropriate dietary scoring method for assessing nutritional quality of the diet of pregnant women and toddler. For this purpose, two sets of food intake data were analyzed. The first data set was the food intake data of pregnant women, which consisted of 150 pregnant women (3-8 month of pregnancy) of East Bogor, and the second data set was the food intake data of toddler which consisted of 191 toddlers (1-3 years) of rural West Java. Four simple dietary scoring methods were developed based on a dietary scoring system of the five major food groups (cereals, meats, vegetables, fruit and milk) and the six major food groups (cereals, meat, legumes, vegetables, fruit and milk). Nutritional quality of the diet (NQ) which was defined as the mean nutrient adequacy of eight nutrients was considered as the gold standard for analysing the most appropriate dietary scoring method. Correlation and dummy regression was applied for this analysis. The results showed that each of the dietary scoring method developed was significantly correlated with the NQ with correlation coefficients ranging from 0.58 to 0.80. The most appropriate and simplest dietary scoring method for assessing the NQ of pregnant women and toddlers was the dietary scoring method developed based on the six major food groups and applying three categorical levels of dietary score (0, 1,2.).
Pelatihan Pembuatan Tepung Berbahan Dasar Pangan Lokal Dan Pelatihan Pengoperasian Mesin Pengering Tepung Dan Mesin Penepung Pada Kader PKK Negeri Kuralele Dan Trana, Kecamatan TNS, Kabupaten Maluku Tengah Mailoa, Meitycorfrida; Lopulalan, Cynthia G. C.; Tulalessy, Abraham H.
ABDI WINA JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 3 No. 2 (2023): Abdi Wina Edisi Desember 2023
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/abdiwina.v3i2.633

Abstract

Abstrac. This community service activity aims to provide training to PKK cadres in Kuralele Village and Trana Village, TNS Sub-District, Central Maluku Regency on the manufacture of local food-based flour produced by the community and to train the operation of flour and flour drying machines. The method used is the lecture and training method. Through this service program, mothers are trained to make various flours, namely sago flour, corn flour and sweet potato flour. The results of the training showed that mothers enthusiastically participated in the strengths and knowledge about making local food-based flour was well understood. Likewise, the training process for flour drying machines and flour machines can be understood and understood by female cadres and mothers can practice during the activity.
Formulasi Kenari untuk Pembuatan Crackers Pisang Tongka Langit Rukua, Dwi W; Picauly, Priscillia; Mailoa, Meitycorfrida
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.41

Abstract

Crackers is a high carbohydrate food product made from wheat flour. Crackers can also be made from tongka langit banana flour with the addition of canarinuts. The purpose of the study was to determine the exact formulation of canarium nut in the making of tongka langit banana crackers based on its chemical and sensory characteristics. This study used a completely randomized design with five levels of canarium nut addition, i.e., 0% (without canarium nut), 5%, 10%, 15%, and 20% was applied in this research. Chemical (moisture content, ash content, protein content, fat content, crude fiber content, and carbohydrate content) and sensory properties (taste, color, aroma, texture, and overall) were observed. Based on the results obtained that the tongka langit banana crackers with the addition of 20% canarium nut was found to be the best treatment, with a moisture content of 3.23%, an ash content of 4.72%, and a protein content of 7,38%, fat content of 23.13%, crude fiber content of 1.14%, carbohydrate content of 60,53%, and based on the sensory analysis, the tongka langit banana crackers had a taste (like), color (like), aroma (like), texture (like), and an overall acceptance (like). Keywords: Canarium nut; chemical & sensory characteristics; crackers; tongka langit bananas ABSTRAK Crackers adalah suatu produk pangan yang memiliki karbohidrat tinggi yang dibuat dari tepung terigu. Crackers juga dapat dibuat dari tepung pisang tongka langit dengan penambahan kenari. Tujuan penelitian ini untuk menentukan formulasi kenari yang tepat dalam pembuatan crackers pisang tongka langit berdasarkan karakteristik kimia dan organoleptik. Penelitian ini didesain menggunakan rancangan acak lengkap dengan lima perlakuan penambahan kenari yaitu 0% (tanpa kenari), 5%, 10%, 15%, dan 20%. Parameter yang dianalisis yaitu uji kimia (kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, dan kadar karbohidrat), dan data hasil pengamatan uji organoleptik (Rasa, warna, aroma, tekstur, dan overall) dianalisis secara deskriptif. Berdasarkan hasil yang diperoleh bahwa crackers pisang tongka langit dengan penambahan kenari 20% merupakan perlakuan terbaik dengan kadar air yaitu 3,23%, kadar abu 4,72%, kadar protein 7,38%, kadar lemak 23,13%, kadar serat kasar 1,14%, kadar karbohidrat 60,53%, dan berdasarkan uji organoleptik, crackers pisang tongka langit memiliki rasa (suka), warna (suka), aroma (suka), tekstur (suka), dan tingkat penerimaan secara keseluruhan (suka). Kata kunci: Crackers; karakteristik Kimia & organoleptik; kenari; pisang tongka langit
Pengaruh Penambahan Ikan Tuna Asap Terhadap Karakteristik Kimia Kukis Kenari Sebagai PMT Balita Stunting Mailoa, Meitycorfrida; Tuhumury, Helen C D; Burnama, Matelda
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.75

Abstract

Cookies, a type of snack favored by children and adults, are typically rich in energy but low in protein. Cookies made with canarium nuts as a raw material offer an alternative to increase protein value while providing energy. The issue of stunting, which has become a national concern, requires attention from various sectors, including universities contributing through innovative research. One such research topic is the addition of smoked tuna meat to canarium nut cookie dough, aiming to enhance the nutritional value of canarium nut cookies and provide a supplementary food option for children under five affected by stunting. This study aimed to analyze the effect of adding smoked tuna meat on the chemical characteristics of canarium nut cookies, which can serve as supplementary food to address stunting issues. The study employed a Completely Randomized Design with one factor: the concentration of smoked tuna meat, comprising six levels: 0%, 2%, 4%, 6%, 8%, and 10% smoked tuna meat. Each treatment level was repeated twice. The results indicated that canarium nut cookies with a 2% concentration of smoked tuna meat were the best according to the Indonesia National Standard (SNI), exhibiting the following chemical content: moisture content of 4.99%, ash content of 1.36%, protein content of 12.7%, fat content of 12.7%, and carbohydrate content of 70.26%.
Faktor–Faktor Yang Mempengaruhi Stunting Pada Balita Di Desa Karay dan Desa Angar Kabupaten Seram Bagian Timur Tamar, Tamar; Moniharapon, Erynola; Sipahelut, Sophia G; Mailoa, Meitycorfrida
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.2023.2.2.297

Abstract

Karay Village and Angar Village are one of sub-districts which are registered in East Seram Regency as villages with children registered as stunting toddlers. The type of research used was Spearman's correlation with a total of 60 samples of toddlers in Karay Village and Angar Village. Research methods using surveys and interviews using a questionnaire. The results of this study used sperman rho palm fiber using univariate and bivariate analysis. This research is that there is a relationship between maternal education, consumption of various foods, toilet facilities, drinking water facilities, and livable homes with the incidence of stunting in toddlers aged 0-5 years in Karay and Angar District. Based on the results of the study, it showed that there was a relationship between Mother's Education (P < 0.05), Consumption of Various Foods (P < 0.05), Latrine Facilities (P < 0.05), Drinking Water Facilities (P < 0.05), and Livable Houses (P < 0.05), on the other hand, there was no relationship between the age of marriage (P > 0.05), the number of children (P > 0.05) and the mother's source of income (P > 0.05) with the incidence of stunting in children under five in Karay Village and Angar Village.
Formulasi Tepung Sagu Dan Tepung Kacang Merah Terhadap Pembuatan Kukis Ramadan, Yusirwan; Augustyn, Gelora H; Mailoa, Meitycorfrida
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.2023.2.2.260

Abstract

This is to find the best formulation for treating sago flour and red bean flour in making cookies that the panelists like. The design used was a completely randomized design (CRD) consisting of 6 treatments. The treatment used was the ratio between sago flour and red bean flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%). The observed data were proximate analysis and organoleptic. The results of the study with the sago flour formulation: red bean flour in the P3 treatment was the best treatment in making cookies with chemical test results, namely 4.73% water content, 1.57% ash content, 6.73% protein content, 8.70 fat content % and carbohydrate content of 78.25%. At the same time, the organoleptic test was slightly brownish yellow in color, savory taste, crunchy texture, and overall (overall) liked by the panelists. Meanwhile, according to SNI, the cookies produced are also according to standards except for protein and fat content.
Karakteristik Organoleptik dan Kimia Formulasi Pasta Ubi Jalar Kuning dan Tepung Terigu Dalam Pembuatan Brownies Gay, Muhammad L; Augustyn, Gelora H; Mailoa, Meitycorfrida
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.2023.2.2.403

Abstract

This study aims to determine the organoleptic and chemical properties of yellow sweet potato brownies made from yellow sweet potato paste and wheat flour. This research was conducted at the Agricultural Product Technology Laboratory, Faculty of Agriculture, Pattimura University, and analyzed at the Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, Pattimura University, starting from March 2021 to completion. This research is an experimental study in a laboratory using 4 levels of treatment for the formulation of yellow sweet potato paste and wheat flour 50:200, 100:150, 150:100, and 200:50, and it’s repeated three times. The results of the research from organoleptic results selected the P1 treatment (50 g yellow sweet potato paste and 200 g wheat flour) as a treatment for chemical tests. Chemical test results obtained a water content of 16.58%. 0.56% ash content, 7.08% protein, 25.24% fat and 50.54% carbohydrates.
Faktor-Faktor Penyebab Stunting Pada Anak Balita Di Desa Lamahang dan Desa Wasbakat Kabupaten Buru Buamona, Ritzi I; Moniharapon, Erynola; Mailoa, Meitycorfrida
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.2024.3.2.196

Abstract

Stunting is a condition of poor nutrition in toddlers, which causes stunted physical growth, so the child is too short compared to normal toddler standards. This research aims to determine the factors influencing stunting in Lamahang Village and Wasbakat Village, Buru Regency. The population in the study was 121 toddlers. The samples were 60 toddlers from each village using a purposive sampling technique. This research method is an interview using a questionnaire. The relationship between factors influencing stunting was analyzed using the Spearman rank correlation test. The research results show that stunting is related to stunting, such as the number of children, family income, consumption of diverse foods, drinking water sources, latrines, and habitable houses. At the same time, maternal education and age at marriage have no relationship to stunting in Lamahang Village. Meanwhile, in Wasbakat Village, factors related to stunting are family income, consumption of various foods, drinking water sources, latrines, and livable houses. Maternal education, number of children, and age at marriage have no relationship with stunting in Wasbakat Village.
Karakteristik Kimia dan Organoleptik Nugget Ikan Tuna (Thunnus sp.) dengan Penambahan Pasta Kenari (Canarium indicum L.) Difinubun, Rati R; Mailoa, Meitycorfrida; Augustyn, Gelora H
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.2024.3.1.89

Abstract

Fish nuggets are one of the diversified fishery products. Groundfish meat is added with binding ingredients and seasonings, then steamed and molded. Tuna (Thunnus sp.) is a fish with high economic value and is relatively abundant in Indonesian seas. Walnuts (Canarium indicum L.) are one of the native Indonesian plants which are widely used as food. This study aimed to determine tuna nuggets' chemical and organoleptic characteristics by adding walnut paste. This study used a one-factor complete randomized design: walnut paste concentration with four treatment levels of 0%, 25%, 50%, and 75% with tri repeats. Observed variables include water, ash, fat, protein, carbohydrate content, hedonic tests, and hedonic quality of color, taste, aroma, and texture. The results showed that giving walnut paste affected fish nuggets' chemical and organoleptic properties. The water content of fish nuggets decreases, while the ash, fat, protein, and carbohydrate content increases with the addition of walnut paste concentration from the beginning of treatment, influencing the hedonic assessment and hedonic quality.
Karakteristik Organoleptik Selai Kacang Merah (Phaseolus vulgaris L) dengan Variasi Penambahan Gula Pasir Derlean, Supriyadi; Breemer, Rachel; Mailoa, Meitycorfrida
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.2024.3.1.66

Abstract

Indonesia has many types of nuts with various colors, varieties, and shapes, which have great potential to add variety and nutrition to different patisserie products. One of them is red beans (Phaseolus Vulgaris L), which is a type of legume that has the highest carbohydrate content, protein content equivalent to green beans, much lower fat content than soybeans and peanuts and is also often used as an ingredient in making jam. This research aims to determine the appropriate sugar concentration on the organoleptic characteristics of red bean butter. The research was designed using a single factor. A completely randomized design with additional sugar concentration treatment consisting of 3 treatment levels of 30, 40, and 50%. The research results show that the addition of 50% sugar concentration is the best concentration based on the results of organoleptic tests, which include hedonic tests, like color (2.64), like taste (3.04), like texture (3.24), like aroma (3.24), Overall like is close to very like (3.64). Hedonic quality test for chocolate color (3.08), red bean aroma (3.36), soft texture (3.28), and red bean taste (3.24).
Co-Authors Augustyn, Gelora H. Augustyn, Gelora Helena Buamona, Ritzi I Burnama, Matelda C. D. Tuhumury, Helen Derlean, Supriyadi Difinubun, Rati R Ega, La Erynola Moniharapon Esther Kembauw, Esther Far Far, Risyat A. G. C. Lopulalan, Cynthia Gay, Muhammad L Grace Sipahelut, Sophia H. Tulalessy, Abraham Hardinsyah Hitijahubessy, Maria S J. Polnaya, Febby Latuconsina, Hayati Leatemia, Ester D Lopulalan, Chintya G C Lopulalan, Cynthia G. C. Luhukay, Johanna M Maitale, Maria Makuku, Viorenska Matulessy, Meivie Moniharapon, Erynola Natelda Rosaldiah Timisela Nendissa, Sandriana J Netti Herawati Nurjannah, Neima Nurlette, Siti A Palijama, Syane Priscillia Picauly, Priscillia Rachel Breemer Ramadan, Yusirwan Reilely, Prisilya H Rukua, Dwi W Sarman, Sapinah Sipahelut, S.G. Sipahelut, Sophia G Sipahelut, Sophia G. Syaifudin, Randy Tamar, Tamar Tetelepta, Gilian Tuhumury, Helen C.D. Tulalessy , Abraham H. Tulalessy, Abraham H. Ubro, Mincie H. vita novalina lawalata