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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia MATRIK: JURNAL MANAJEMEN, STRATEGI BISNIS, DAN KEWIRAUSAHAAN Agrointek JAM : Jurnal Aplikasi Manajemen agriTECH Jurnal Sains dan Teknologi Pangan Jurnal SEPA (Social Economic and Agribusiness Journal) Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian NUSANTARA : Jurnal Ilmu Pengetahuan Sosial AGROMIX JURNAL BUDIDAYA PERTANIAN Jurnal Teknologi Hasil Pertanian Buletin Palma Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech
Febby J. Polnaya
Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Pattimura, Jl. Ir. M. Putuhena Kampus Poka Ambon 97233
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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Journal : Jurnal Agrosilvopasture-Tech

 1 
Pengaruh Konsentrasi Tapioka terhadap Karakteristik Kimia dan Organoleptik Kerupuk Sawi (Brassica chinensis var Parachinensis) Umanahu, Irfan; Polnaya, Febby J; Breemer, Rachel
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.2023.2.2.240

Abstract

This study aims to determine the best concentration of tapioca against the chemical and organoleptic characteristics of mustard crackers. The study design used a one-factor complete randomized design with four levels of treatment for adding tapioca flour concentrations. The levels of this treatment are tapioca concentrations 60, 80, 100, and 120%. The parameters analyzed are water content test, ash content test, fat content test, fiber content test, and organoleptic test of taste, color, aroma, crunchy, and overall). The results showed that mustard crackers had a water content of 5.14 to 6.79%, ash content of 1.48 to 1.76%, fat content of 11.90 to 15.10%, and fiber content of 7.55% to 9.50%. Panelists, on average, liked mustard crackers treated with 100% tapioca concentration for taste, color, aroma, and crispness. The hedonic quality of mustard crackers showed the value of mustard taste, green color, mustard aroma, and crunchiness. Overall, the panelists liked the mustard crackers with 100% tapioca concentration.
Karakteristik Sifat Fisikokimia Pati Gembili (Dioscorea esculenta L.) dengan Modifikasi Annealing Jambormias, Karlos L; Polnaya, Febby J; Ega, La
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.2024.3.1.47

Abstract

The objective of this study was to examine the physical properties of gembili starch from local area, taking into type of gembili and the duration of annealing time treatments. A factorial randomized design was employed, consisting of two factors - the type of gembili (ordinary and kapok) and the duration of annealing time (0, 12, 16, and 20 hours) with three replications. This resulted in eight treatment combinations, and various parameters were analyzed, including water content, ash content, swelling power, water absorption, pH, and amylose content. The results of the physical property analysis revealed that annealing-modified gembili starch had a moisture content ranging from 10.25% to 13.48%, ash content ranging from 0.11% to 0.36%, swelling power ranging from 19.25 to 33.41 g/g, water absorption ranging from 15.3% to 20.9%, pH ranging from 6.2 to 6.5, and amylose content ranging from 20.89% to 26.2%. Overall, this study provides valuable insights into the physical properties of gembili starch in relation to the type of gembili treatment and the duration of annealing time.
Pengaruh Lama Pengeringan Cabinet Drying Terhadap Karakteristik Kimia dan Organoleptik Manisan Kering Pala Banda Ramalan, Aprillianti; Tetelepta, Gilian; Polnaya, Febby J
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.2024.3.1.6

Abstract

The research aimed to determine the proper drying time to produce dried sweets banda nutmeg with the best chemical and organoleptic properties. This study used a completely randomized design with one factorial with four treatment levels: sun drying, drying cabinet dryer 18, 19, and 20 hours. The parameters analyzed were chemical tests (moisture content, ash content, and total sugar) and organoleptic tests (color, aroma, taste, texture, overall). The results showed that treatment with a drying time of 18 hours produced the best-sweets banda nutmeg with chemical characteristics of 11.44% water content, 0.84% ​​ash content, 45.89% total sugar, and based on the hedonic organoleptic test showed like color (3 .20), liking (3.04), liking texture (3.08). In contrast, for hedonic quality, it offers a brown-yellow color (2.48), nutmeg flavor (3.36), and slightly chewy texture (2.16 ).
Pengaruh Heat Moisture Treatment Menggunakan Microwave dengan Penambahan Gliserol Terhadap Karakteristik Fisikokimia Tapioka Kelirey, Rudi; Polnaya, Febby J; 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.2025.4.2.189

Abstract

This study investigated the effect of glycerol concentration on the physicochemical properties of tapioca starch modified through heat–moisture treatment (HMT) using microwave heating. Glycerol was incorporated at concentrations of 5% (HMTg5), 10% (HMTg10), and 15% (HMTg15) based on the dry weight of tapioca starch, with conventional HMT-modified starch serving as the control. The experiment was conducted using a completely randomized design with a non-factorial structure. The analyzed physicochemical parameters included ash content, water absorption capacity, oil absorption capacity, swelling power, solubility, bulk density, and whiteness index. The results revealed that the water and oil absorption capacities of HMTg starches were significantly higher than those of the control HMT starch. In contrast, ash content, swelling power, solubility, bulk density, and whiteness index decreased with increasing glycerol concentration. These findings suggest that incorporating glycerol during HMT modification alters the starch granule structure and intermolecular interactions, resulting in improved water and oil affinity while reducing swelling and solubility. The modified starches produced in this study demonstrate promising potential for food processing applications and as functional ingredients in biodegradable polymer formulations.
Karakteristik Kimia Makanan Jajanan Berbahan Dasar Sagu (Sagu lempeng, Sagu Tumbu, Sarut, Bagea, Kue bangket) Palijama, Syane; Lawalatta, Petranes; Polnaya, Febby J
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.2025.4.2.214

Abstract

This study aimed to analyze and determine the chemical characteristics of various sago-based snacks. A completely randomized design was employed with five treatments: sago tumbu, sarut, kue bangket, bagea, and sago lempeng, each replicated three times. The parameters observed included moisture content, ash content, protein content, fat content, and reducing sugar content. The results indicated that sago flakes contained 12.68% moisture, 0.13% ash, 0.19% protein, 0.04% fat, and 0.09% reducing sugar. Sago tumbu exhibited 9.47% moisture, 0.19% ash, 3.99% protein, 15.79% fat, and 23.56% reducing sugar. Sarut contained 3.98% moisture, 0.29% ash, 1.33% protein, 9.28% fat, and 5.46% reducing sugar. Bagea showed 6.67% moisture, 0.16% ash, 3.29% protein, 9.86% fat, and 0.23% reducing sugar. Meanwhile, kue bangket had 3.26% moisture, 0.21% ash, 7.17% protein, 27.23% fat, and 11.33% reducing sugar. These findings highlight the diversity of chemical compositions among sago-based snacks, which may influence their nutritional value and potential applications in food product development.
Co-Authors Agustina Souripet Alfons, Natalia D. J. Alfredo Andelson Huwae Augustyn, Gelora Helena Azabi, Difatri Batuwael, Tusye F Buton, Fitri Ramadanti Cynthia G. C. Lopulalan Cynthia G. C. Lopulalan D.W. Marseno Desta Janu Kuncoro Devidson Wattimena Difatri Azabi Djagal W. Marseno Dorina Kelmaskosu Ega, La Erynola Moniharapon Esau Damamain Ester D Leatemia Ester D Leatemia Ester D. Leatemia Ester D. Leatemia Ester D. Leatemia Esther Kembauw Gilian Tetelepta Gilian Tetelepta Haryadi Haryadi Haryadi Haryadi Hayati Latuconsina Hilda Hilda Ismi Fitriani J. Talahatu Jambormias, Karlos L Johanna M. Luhukay Kelirey, Rudi La Ega La Ega La Ega Lawalatta, Petranes Leatemia, Ester D. Loppies, Cindy Loppies, Cindy R M Mardiman Mardiman Marfin Lawalata Markus Jambormias Meitycorfrida Mailoa Meivie Matulessy Milian Tengker Natalia D. J. Alfons Natelda R Timisela Natelda Rosaldiah Timisela Neima Nurjannah Pagaya, Joseph Palijama, Syane Priscillia Picauly Priscillia Picauly Priscillia Picauly Priscillia Picauly, Priscillia Rachel Breemer Ramalan, Aprillianti Rosana Tuharea Rosmiati Sangadji Rumyaan, Maria Ruslan Husen Saban Tawari S. Palijama Sangadji, Rosmiati Sarman, La Setha, Beni Sherly Amelia Ayhuan Siahaya , Anho Netty Siahaya, Anho Netty Siahaya, Antho N Sigmarlatu, Trisonda Siletty, Lambertina Sophia G. Sipahelut Souripet, Agustina Stevianus Titaley Sugeng Santoso Syane Palijama Tetelepta, Gilian Tetelepta, Gilian Tjahja Muhandri Tuhumury, Helen C.D. Umanahu, Irfan Valenszya Jozias Vita N. Lawalata Vita Novalina Lawalata