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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) Dinamisia: Jurnal Pengabdian Kepada Masyarakat 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 Other

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Pengaruh Konsentrasi Tepung Beras Ketan Terhadap Mutu Dodol Pepaya Dorina Kelmaskosu; Rachel Breemer; Febby J Polnaya
AGRITEKNO: Jurnal Teknologi Pertanian Vol 4 No 1 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

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Abstract

The objective of this research was to determine the best level of concentration of waxy rice flour on the quality of “dodol” papaya. A completely randomized experimental design having of five levels of treatment, namely: control, waxy rice concentration of 0, 10, 20, 30, and 40% were applied in this research. Variables measured on the product including the chemical composition (moisture, ash, vitamin C, and reducing sugar content) and the products were also subjected to organoleptic test for springiness, taste, color, odor, and preference level. The results showed that the different waxy rice flour concentrations had significant effects over variables measured. The waxy rice flour with the concentrations of 10% produce the “dodol” papaya with the best quality.
KARAKTERISTIK SIFAT-SIFAT KIMIA DAN ORGANOLEPTIK KUE KERING BERBAHAN DASAR PATI SAGU, UBI KAYU, UBI JALAR DAN KELADI Febby J Polnaya; Rachel Breemer
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 1 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.1.1

Abstract

The purpose of this research was to characterize chemical and sensory properties (color, texture, taste and liking) of starch-based sago, cassava, sweet potato and cocoyam cookies. Analysis of cookies include moisture content, ash, fat, protein, crude fiber and sensory analysis including color, texture, taste and likeness). The proximate composition indicated that the water content of cookies varied between 1.48 to 2.05%, ash content of 0.65 to 0.72%, 19.23 to 21.76% of fat, crude fiber from 0.41 to 0.71% and 1.33 to 2.42% of total protein. Based on organoleptic tests, the color of cookies was yellow to brownish-yellow, with crispy texture, the taste was sweet and were mostly preferred.
Pengaruh Edible Coating Jenis Pati Terhadap Mutu Buah Tomat Selama Penyimpanan Gilian Tetelepta; Priscillia Picauly; Febby J. Polnaya; Rachel Breemer; Gelora H Augustyn
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 1 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.1.29

Abstract

This research was aimed to assess the effects of starch type as edible coatings on tomato fruit during storage. A completely randomized experimental design with two factor of treatment. i.e, starch type (no coating, tuni sago starch, cassava starch, and Fe’i banana starch) and storage time (5, 10, and 15 days). Variables observed including hardness, weight loss, vitamin C, total acidity and lycopene content. Results showed that stored for 15 days without coating resulted in significant decrease in hardness, vitamin C content, total acidity, and increase in weight loss and lycopene content. Whereas tomato fruits coated with tuni sago, cassava and tongka langit banana starches was found to be more effective in maintaining the quality of the tomatoes during storage. Keywords: cassava starch, edible coating, Fe’i banana starch, tuni sago starch, tomato ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh jenis pati untuk edible coating buah tomat selama penyimpanan. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap faktorial, terdiri dari dua faktor yaitu jenis pati (tanpa coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit) dan lama penyimpanan (5, 10, dan 15 hari). Variabel yang diamati adalah kekerasan, susut bobot, vitamin C, total asam dan likopen. Hasil penelitian menunjukkan bahwa buah tomat yang disimpan hingga hari ke-15 tanpa coating secara signifikan mengalami penurunan kekerasan, vitamin C, total asam dan mengalami kenaikan susut bobot dan likopen. Sedangkan buah tomat yang di-coating dengan pati sagu tuni, ubi kayu, pisang tongka langit efektif dalam mempertahankan mutu tomat selama penyimpanan. Kata kunci: edible coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit, tomat
Analisis Usaha Pengolahan Ampas Ubi Kayu (Gepe) di Desa Waai Kecamatan Salahutu Kabupaten Maluku Tengah Ester D. Leatemia; Natelda R. Timisela; Febby J. Polnaya; Rachel Breemer
JURNAL BUDIDAYA PERTANIAN Vol 12 No 1 (2016): Jurnal Budidaya Pertanian
Publisher : Universitas Pattimura

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Abstract

The purposes of this study were to find out the characteristics of cassava dregs (gepe) agroindustry and to analyze the feasibility of cassava dregs (gepe) agroindustry in Waai Village. The method used was case study method towards cassava dregs (gepe) agroindustry businessmen as many as 50 respondents. Data collected in this study were primary data and secondary data. Data obtained then were analyzed by using qualitative and quantitative analysis. Descriptive analysis was used to answer the first objective about the characteristics of cassava dregs (gepe) agroindustry. The B/C analysis was used to answer the second objective about the feasibility of cassava dregs (gepe) agroindustry. The results showed that the characteristics of cassava dregs (gepe) agroindustry were: 1) the raw materials for gepe agroindustry in Waai village was cassavas. Cassavas used as raw materials in Waai village were edible cassavas and poisonous cassavas with high HCN content; 2) The processing of gepe in Waai Village used semi-mechanical technologies such as jack and grated machine; 3) Production cost for the processing of gepe was an average of Rp. 3,181,066 per month; 4) The production of gepe in Waai Village was an average 41.06 kg per month; and 5) The marketing of gepe was through two distribution channels, that respondents sold to village wholesalers in Waai village with the selling price ranging from Rp. 4,735/kg to Rp. 4,912/kg and sold directly to consumers in Batu Merah Traditional Market with the selling price of Rp. 5,263/kg. The cassava dregs agroindustry in Waai Village was feasible because the B/C ratio is 2.50 which is greater than 1.
PENGUKURAN EFISIENSI AGROINDUSTRI PANGAN LOKAL ENBAL DENGAN PENDEKATAN DATA ENVELOPMENT ANALYSIS Natelda R Timisela; Ester D Leatemia; Febby J Polnaya; Rachel Breemer
JURNAL BUDIDAYA PERTANIAN Vol 13 No 1 (2017): Jurnal Budidaya Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jbdp.2017.13.1.1

Abstract

The current research aimed to analyze the relative efficiency level of enbal (sago starch) agro-industries. The relative efficiency analysis on 32 DMUs of enbal agro-industries showed that 40,63% of the industries were efficient and 59.38% were inefficient. Every efficient DMU became the reference for the inefficient DMUs based on the suggested quality. Each DMU of the enbal agro-industries has not reached a good efficiency level, which was indicated by the average relative efficiency scale of 0.886. This was a relatively low value, and improvements on the use of production input were needed. The analysis result on the DMUs of the enbal agro-industries which were on constant return to scale position were 40,62%. This showed that enbal agro-industries actors have applied production input efficiently, for the production increase was equal to the use of input. In other words, the use of input was more proportional. The DMUs of enbal agro-industries which were on decreasing return to scale position were 15,63%. This showed that the use of production input had been unsuitable so that the output decreases and the production cost increased. Meanwhile, the DMUs that were on increasing return to scale position were 43,75%. This showed that the industry actors who used certain production input would create efficient DMUs. On the other hand, the input excess would possibly decrease the output. As a result, the industry actors should be concerned about the use of production input in order to establish business efficiency.
Pengaruh penambahan sari Citrus microcarpa terhadap sifat fisiko kimia dan organoleptik jelly drink tomat apel (Lycopersicum pyriforme) Difatri Azabi; La Ega; Febby J. Polnaya

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v14i1.3183

Abstract

????????????????????????????????????????????????: ???????????? ???????????? ???????? ???????????? ???????????????????? ???????????? ???????? ???????????????????????????????????? ???????????????????????????????????????????????????????????? ???????????? ???????????????????????????????????? ???????????????????? ???????????????????????? ???????????????????? ???????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? ???????????????????????? ???????????????????????????????????????? ???????????????????? ????????????????????. ????????????????????????: ???? ???????????????????????? ???????????????????????? ???????????????????????????????????????? ???????????????????????????????????????? ???????????????????????????????????????????????? ???????????????????????? ???????????????? ???????????????? ???????????????????????? ???????? ????. ???????????????????????????????????????? ???????????????????? (0.20, 0.30, 0.40, ???????????? 0.50%). ???????????? ???????????????????????????????????????? ???????????????????????????????? ???????????????? ???????????????????????????????? ???????????????????? (????????????????????????????????????), ???????????????????????????????? ???????????????????? (???????????????????????????????? ????????????????????????????, ????????, ???????????????????????????? ????, ???????????????????????????? ????????????????????????), ???????????? ???????????????????????????? ???????????????????????????????????????? (????????????????????, ????????????????????, ????????????????????????????, ???????????????????????????? ????????????????????, ???????????? ????????????????????????????) ???????????????? ????????????????????????????????. ???????????????????????????????? ???????????? ???????????????????????????????? ???????????????????????????????????????? ???????????????? ???????????????????????????????? ???????????????????? ???????????????????????????????????? ???????????????????????????????? ???????????????????? ???????????????????????????????????????????????? ???????????????? ???????????????? ???????????????????????????????? ???????????????????? ???????????????????????????? ????????????????????????. ????????????????????????: ???????????????????? ???????????????????????? ???????????????????? ???????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? 30% ???????????????????????????? ???????????????????? ???????????? ???????????????????? ???????? ???????? ???????????? ???????????????? ????????????????????????????????????, ???????????????? ???????????????????????????????????? 73.63%, ???????????????????? ???????????????????????????? 82.87%, ???????? 4.60%, ???????????????????????????? ???? 4.34 ????????/????, ???????????? ???????????????????? ???????????????? 16.35%. ???????????? ???????????????????????????? ???????? ???????????? ???????????????????????????? ???????????????????????????????? ???????????????????????? ???????????????? ???????????? ???????????????????? ???????????????????????? ???????????????????? ???????????????????? ???????????? ???? ???????????????????? ???????? 4.14 (????????????????????), ???? ???????????????????????????? ???????? 4.24 (????????????????????), ???????????? ???????????????????????????? ???????????????????? ???????? 4.06 (????????????????????), ???????????? ???????? ???????????????????????????? ???????????????????????????????????????? ???????? 4.36 (????????????????????) ???????? ???????????? ????????????????????????????????????. ????????????????????????????????????????: ???????????? ???????????????????????????????????????????????????? ???????? ???????????????????? ???????????????????? ???????????? ???? ???????????????????????????????????????????? ???????????????????????? (???? < 0.05) ???????? ???????????? ???????????????????????????????????????? ???????? ???????????? ???????????????????????????????????????????????? ???????????????????????????????????????? ???????? ???????????????????? ????????????????????. ???????????????????? ???????????????????????? ???????????????????? ???????? ???????????? ???????????????????????????????? ???????????? ???? ???????????????????? ???????????????????? ???????????????? ???????????? ???? ???????????????????? (????????????????????????), ???????????????????????????? (????????????????????), ???????????? ???????? ???????????????? ???????? ????????????????.
PERCEPATAN PENURUNAN STUNTING MELALUI PENCEGAHAN DARI HULU DI MALUKU Ester D Leatemia; Natelda R. Timisela; S. Palijama; Febby J Polnaya; Mardiman Mardiman; Desta Janu Kuncoro; Johanna M. Luhukay
NUSANTARA : Jurnal Ilmu Pengetahuan Sosial Vol 10, No 2 (2023): NUSANTARA : Jurnal Ilmu Pengetahuan Sosial
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jips.v10i2.2023.666-675

Abstract

Stunting merupakan kondisi gagal tumbuh pada balita akibat kekurangan gizi kronis, terutama pada 1000 hari pertama kehidupan. Setengah dari provinsi di Indonesia memiliki angka prevalensi stunting lebih tinggi dari angka nasional. Provinsi Maluku merupakan salah satu provinsi yang memiliki angka prevalensi stunting diatas angka nasional. Hasil Survei Status Gizi Balita Indonesia (SSGBI) dan susenas tahun 2019 menunjukkan bahwa angka prevalensi stunting di Maluku 30,38 persen. Pada tahun 2021 angka prevalensi stunting mengalami penurunan di Maluku menjadi 28,70 persen (Berdasarkan SSGI,2021). Tingginya angka prevalensi stunting di Maluku merupakan masalah yang serius dan perlu segera diatasi oleh pemerintah. Penelitian ini bertujuan untuk mengetahui faktor penyebab stunting dan dampaknya, mengetahui strategi pencegahan stunting, dan mengetahui percepatan penurunan stunting melalui pencegahan dari hulu di Maluku. Metode penelitian yang digunakan adalah metode penelitian kualitatif. Analisis yang digunakan adalah analisis deskriptif. Target penurunan prevalensi stunting yang semakin mendekati masa waktu pencapaian pada tahun 2024 memerlukan strategi yang komprehensif dengan program yang dijalankan. Pencegahan stunting dari hulu baik pada fase remaja dan fase calon pengantin dapat membatu pengambilan kebijakan baik di level nasional maupun level provinsi/kabupaten/kota. Untuk itu diperlukan penguatan strategi penurunan stunting di dari hulu dengan edukasi dan pendampingan pranikah.
IMPLEMENTASI PEMBERDAYAAN KAMPUNG KELUARGA BERKUALITAS DALAM RANGKA PERCEPATAN PENURUNAN STUNTING Natelda R Timisela; Ester D. Leatemia; Febby J. Polnaya; Esther Kembauw; Meitycorfrida Mailoa; Neima Nurjannah; Meivie Matulessy; Hayati Latuconsina; Rosana Tuharea; Ismi Fitriani; Sherly Amelia Ayhuan
NUSANTARA : Jurnal Ilmu Pengetahuan Sosial Vol 10, No 2 (2023): NUSANTARA : Jurnal Ilmu Pengetahuan Sosial
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jips.v10i2.2023.572-576

Abstract

Pemerintah menerbitkan Instruksi Presiden Republik Indonesia (Inpres) Nomor 3 Tahun 2022 tentang Optimalisasi Penyelenggaraan Kampung Keluarga Berkualitas. Inpres yang dapat diakses pada laman JDIH Sekretariat Kabinet ini bertujuan untuk meningkatkan kualitas sumber daya manusia (SDM) dan memberdayakan serta memperkuat institusi keluarga melalui optimalisasi penyelenggaraan kampung keluarga berkualitas di setiap desa/kelurahan. Perkembangan kampung KB di propinsi Maluku cukup baik karena telah terbentuk kampung KB hampir di seluruh kabupaten/kota. Hal ini menjadi penting karena untuk meningkatkan keakuratan data kependudukan maka melalui kampung KB maka ketersediaan data penduduk akan semakin baik. Jumlah kampung KB di Propinsi Maluku sebanyak 400 dengan klasifikasi dasar sebanyak 83,29%, berkembang sebanyak 12,66%, mandiri sebanyak 0,75% dan berkelanjutan sebanyak 3,29%. Terlihat bahwa klasifikasi kampung KB pada kabupaten/kota penyebarannya belum seimbang. Perlu pendampingan kader kampung KB  supaya terus mengarah ke fase berikutnya. Program Dapur Sehat Atasi Stunting (Dashat) diharapkan mampu mengubah pola perilaku masyarakat, dalam penyiapan gizi seimbang yang dimulai keluarga. Dashat sebagai program pemberdayaan masyarakat dalam upaya pemenuhan gizi seimbang.
PELATIHAN PENGOLAHAN TEPUNG SAGU MENJADI PRODUK TURUNAN BERNILAI TAMBAH Febby J. Polnaya; Helen C. D. Tuhumury; Vita N. Lawalata; Syane Palijama; Meitycorfrida Mailoa; Gilian Tetelepta; Erynola Moniharapon; La Ega; Gelora H. Augustyn; Rachel Breemer; Priscillia Picauly; Sophia G. Sipahelut; Cynthia G. C. Lopulalan; Natelda R. Timisela
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.
Substitusi Pati Sagu dalam Pembuatan Mi Basah dengan Penambahan Sari Wortel (Daucus carrota L) Tusye F Batuwael; Febby J Polnaya; Gelora H Augustyn
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.2023.3.1.1

Abstract

Wet noodles with carrot extract (Daucus carrota L.) are one of the diversified products from carrots to increase the added value. This study aimed to determine the best carrot extract treatment for making wet noodles. This study was designed using a completely randomized design with a single factor, namely the substitution of sago starch in the manufacture of wet noodles with the addition of carrot extract repeated twice. The results showed that based on the physicochemical results, the addition of 500 g carrots was the best treatment with a moisture content of 49.36%, an ash content of 1.26%, a protein content of 7.97%, a fat content of 1.21%, a carbohydrate content of 40.20%, a water absorption of 0.54%, and a cooking loss of 9.83%.
Co-Authors Agustina Souripet Alfons, Natalia D. J. Alfredo Andelson Huwae Anho Netty Siahaya Augustyn, Gelora Helena Beni Setha Buton, Fitri Ramadanti Cindy Loppies Cynthia G. C. Lopulalan Cynthia G. C. Lopulalan D.W. Marseno Desta Janu Kuncoro Devidson Wattimena Diana Julaidy Patty 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 Griennasty Clawdya Siahaya Haryadi Haryadi Haryadi Haryadi Hayati Latuconsina Helen C.D.Tuhumury Hilda Hilda Ismi Fitriani J. Talahatu Jambormias, Karlos L Johanna M. Luhukay Joseph Pagaya Kelirey, Rudi La Ega La Ega La Ega Lea Mediatrix Janwarin Leatemia, Ester D. Mardiman Mardiman Marfin Lawalata Markus Jambormias Meitycorfrida Mailoa Meivie Matulessy Milian Tengker Natalia D. J. Alfons Natelda R Timisela Natelda Rosaldiah Timisela Neima Nurjannah 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 Sherly Amelia Ayhuan 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. Tusye F Batuwael Umanahu, Irfan Valenszya Jozias Vita N. Lawalata Vita Novalina Lawalata Wilma fransisca Mamuly