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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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Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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KARAKTERISTIK KIMIA DAN ORGANOLEPTIK ABON JANTUNG PISANG KEPOK DENGAN PENAMBAHAN IKAN BELUT (Monopterus albus) Syaifudin, Randy; Augustyn, Gelora H.; Mailoa, Meitycorfrida
INASUA: Jurnal Teknologi Hasil Perikanan Vol 1 No 2 (2021): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/10.30598/jinasua.2021.1.2.78

Abstract

Abon termasuk makanan ringan atau lauk pauk yang siap saji. Abon dibuat dari daging yang diolah sedemikian rupa sehingga memiliki karakteristik kering, ringan, renyah dan gurih. Pada umumnya daging yang dibuat dalam pembuatan abon yaitu daging sapi atau kerbau. Sebenarnya, semua jenis daging seperti daging ayam, ikan bahkan dari tumbuhan pun bisa di buat abon. Penelitian ini bertujuan menentukan perlakuan konsentrasi terbaik dalam produk abon jantung pisang kepok dengan penambahan ikan belut. Penelitian ini menggunakan Rancangan Acak Lengkap dengan faktor tunggal, yaitu perlakuan perbandingan konsentrasi jantung pisang kepok dan ikan belut yang terdiri dari 4 taraf perlakuan, yaitu : 100 % : 0 %, 75 % : 25 %, 50 % : 50 %, 25 % : 75 %. Perlakuan perbandingan konsentrasi jantung pisang kepok dan ikan belut 25% : 75% pada abon adalah perlakuan terbaik dengan karakteristik kimia dan organoleptik dapat diterima secara keseluruhan.
Pemanfaatan Buah Sukun di Maluku menjadi Tepung Sukun Mailoa, Meitycorfrida; Lopulalan, Chintya G C; Nurlette, Siti A
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.2023.3.1.11

Abstract

Breadfruit can be used as a wheat flour substitute and processed into breadfruit flour. Breadfruit in Maluku tends to have different physical conditions and flavors depending on its location or area of origin. This study aims to process breadfruit from various growing regions of Maluku into breadfruit flour, followed by a sensory test to determine consumer preference levels and the hedonic quality of the flour. This study uses a completely randomized design with one factor: the breadfruit's location. The results of the study show that the aroma (2.72-2.88/somewhat liked and has a breadfruit aroma), texture (2.95-3.32/somewhat liked to liked and has a somewhat smooth to smooth texture), and color (2.60-3.29/somewhat liked to liked and has a yellow-brown to white-yellow color). Breadfruit flour from Latuhalat village has a higher preference level than the other two flour types.
Karakteristik Nugget Ikan Kombinasi Cakalang (Katsuwonus pelamis) dan Wortel (Daucus carrota L.) Maitale, Maria; 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.2024.3.2.343

Abstract

Skipjack Nuggets are a seafood alternative to traditional chicken nuggets. This research aims to determine the appropriate carrot concentration to obtain the nuggets' best chemical and sensory characteristics. The research results on Skipjack Nugget treated with a carrot concentration of 100g is the right concentration to produce a nugget with good chemical characteristics. Characteristics of skipjack nuggets with a carrot concentration of 100 g have 34.32% moisture content, 40.65% fiber content, 17.47% fat content, and 13,73% protein content.
Karakteristik Kimia dan Organoleptik Selai Oles Kenari (Canarium indicum L.) Dengan Penambahan Susu Full Cream Hitijahubessy, Maria S; Mailoa, Meitycorfrida; Moniharapon, Erynola
MAKILA Vol 15 No 2 (2021): Makila : Jurnal Penelitian Kehutanan
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (252.041 KB) | DOI: 10.30598/makila.v15i2.4575

Abstract

The purpose of the study was to determine the effect of adding the best of full cream milk on the chemical and organoleptic characteristics of canarium nuts spread. A completely randomized design with the addition of full cream milk concentration consisted of 5 treatment levels, namely 0%, 3%, 6%, 9%, and 12%. The result showed that adding 9% full cream milk to walnut jam was the best treatment with overall acceptable chemical and organoleptic characteristics.
Studi Keamanan Pangan Makanan Jajanan Anak Sekolah Dasar Pada Beberapa Sekolah Dasar Di Negeri Amahusu Kota Ambon Reilely, Prisilya H; Mailoa, Meitycorfrida; Nendissa, Sandriana J
Jurnal Agrosilvopasture-Tech Vol 4 No 1 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.1.67

Abstract

School-age children are the nation’s investment because they are the next generation. School age is a period of growth and development of children towards adolescence, so it is necessary to provide nutrition of good quality and quantity. Adequate intake of permitted foods that are safe for consumption is very important. The habit of consuming street food is very popular among school children. It is important to pay attention to the food environment in schools, because there are quite a lot of unhealthy foods available in schools. This study aims to determine and study food safety from a microbiological perspective in several elementary schools in Amahusu State, Ambon City. This research is descriptive. The research was conducted in two stages, including a survey (questionnaire distribution) and a microbiological test (ALT). The result of the study shows that samples A1 (Fried Rice) and A2 (Bakpao Cake) at SD Negeri 1 Amahusu have a number of microbes that are still below the threshold set by SNI, as well as samples B1 (Fried Rice) and B2 (Donut Cake), the number of microbes is still below the threshold set by SNI. Where as in samples C1 (Fried Rice) and C2 (Egg Meatballs) the number of mirobes passed through the limits set by SNI. Apart from that, the implementation of sanitation and hygiene has not been carried out optimally by sellers at elementary schools in Amahusu, Ambon City.
Karakteristik Kimia dan Sensori Selai Buah Naga Merah (Hylocereus polyrhizus) dengan Penambahan Pektin Makuku, Viorenska; Mailoa, Meitycorfrida; Palijama, Syane
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.2025.4.2.121

Abstract

This study aims to determine the effect of adding pectin to the chemical and sensory characteristics of red dragon fruit (Hylocereus polyrhizus) jam. The study used a completely randomized design. one factor consisting of 5 levels of pectin addition treatment including control (without the addition of pectin), 1.5 g, 2 g, 2.5 g and 3 g. The results of the study concluded that the addition of pectin had a very significant effect on water content, total sugar, vitamin C, pH, taste, texture and over all, while it had no significant effect on the ash content and color of red dragon fruit jam. red dragon fruit include water content 37.88–57.63%, ash content 0.70–0.83%, total sugar 21.13–26.47%, vitamin C 0.0227–0.0324%, pH 4.2–4.5 and sensory properties such as color (somewhat like–like), taste (dislike–somewhat like), texture (dislike–like) and over all (somewhat like–like).
Sensory Characteristics of Walnut Fish Balls Made from Sago Flour Filler Mailoa, Meitycorfrida; Tulalessy , Abraham H.
International Journal of Islamic Education, Research and Multiculturalism (IJIERM) Vol 5 No 2 (2023)
Publisher : The Islamic Education and Multiculturalism Foundation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47006/ijierm.v5i2.219

Abstract

Meatballs are a type of food that is very well known and liked by the wider community ranging from children to adults. Meatballs made from skipjack tuna (Katsuwonus pelamis) have not been found in the market, even though skipjack tuna in Maluku is one of the potential commodities. Skipjack tuna contains 19.6 g of protein and is very beneficial for the growth of children. The use of local food to process it into one nutritious food product is very important, meaning reducing dependence on food imported from outside the region. In addition to skipjack tuna, walnuts are also one of the local foods with high protein content (12.1%), so these two local foods from Maluku have been fortified into meatballs By using several formulation treatments, namely the ratio of fish to walnuts in percent (100: 0; 80: 20; 60: 40; 40: 60 and 20: 80). This study aims to determine the best formulation of meatballs from fish and walnut base ingredients and made from sago flour filler. The benefit of this study is that consumers can consume the meatballs produced, especially for stunted children who experience protein nutrition deficiencies. The experimental design used was a Factorial Complete Randomized Design using 5 treatments, namely skipjack tuna: walnut (%): (100: 0; 80: 20; 60: 40; 40: 60; 20: 80) with two replays So that 10 experimental units were obtained. The data is sensorily analyzed to determine its characteristics including hedonic tests (very like, like, somewhat like, and dislike) of taste, aroma, chewiness/texture, and color as well as quality tests hedonistic to the texture (very chewy, chewy, slightly chewy and not chewy) as well as flavor (very savory, savory, somewhat savory and not savory). Sensory tests were conducted on 30 somewhat trained and trained panelists. The data were analyzed in a fingerprinted manner and if there was a noticeable difference, it was followed by the Tukey test with a 95% confidence level.
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.
Pemanfaatan Tepung Fuli Pala (Myristica Fragrans Houtt) Sebagai Perisa Alami Pada Pembuatan Cookies Sarman, Sapinah; Mailoa, Meitycorfrida; Sipahelut, S.G.
Jurnal Indonesia Sosial Teknologi Vol. 4 No. 4 (2023): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jist.v4i4.597

Abstract

Cookies merupakan kue kering yang memiliki rasa manis, tekstur yang kurang padat dan renyah yang terbuat dari tepung terigu dan bahan tambahan lainnya. Tujuan penelitian ini adalah untuk mempelajari pengaruh penambahan tepung fuli pala sebagai perisa alami pada pembuatan cookies. penelitian ini menggunakan rancangan acak lengkap (RAL) satu faktor yaitu penambahan tepung fuli dengan 5 taraf perlakuan 0%, 0,25%, 0,50%, 0,75% dan 1%. Hasil penelitian menunjukkan bahwa penambahan tepung fuli pala 0,75% menghasilkan cookies yang terbaik dengan kadar total fenol 0,18%, kadar lemak 20,16%, dan kadar protein 8,73%. Sedangkan berdasarkan sifat organoleptik menunjukkan rasa suka (3,38), warna agak suka (2,72), tekstur suka (3,16) aroma agak suka (2,36), dan overall suka (3,28).
Karakteristik Kimia Dan Sensori Selai Buah Naga Merah (Hylocereus polyrhizus) Dengan Penambahan Pektin Mailoa, Meitycorfrida; Makuku, Viorenska; Palijama, Syane
Tropical Small Island Agriculture Management Vol 4 No 1 (2024): 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.2024.4.1.48

Abstract

This study aims to determine the effect of adding pectin to the chemical and sensory characteristics of red dragon fruit (Hylocereus polyrhizus) jam. The study used a completely randomized design. One factor consists of 5 levels of pectin addition treatment, including control (without adding pectin), 1.5 g, 2 g, 2.5 g, and 3 g. The study concluded that adding pectin significantly affected water content, total sugar, vitamin C, pH, taste, texture, and overall. In contrast, it did not significantly affect the ash content and color of red dragon fruit jam. Red dragon fruit includes water content 37.88–57.63%, ash content 0.70–0.83%, total sugar 21.13–26.47%, vitamin C 0.0227–0.0324%, pH 4.2–4.5, and sensory properties such as color (somewhat like–like), taste (dislike–somewhat like), texture (dislike–like) and overall (somewhat like–like).
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