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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 Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian NUSANTARA : Jurnal Ilmu Pengetahuan Sosial AGROMIX JURNAL BUDIDAYA 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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Karakteristik Kimia Tepung Umbi Talas (Colocasia esculenta) Kultivar Tanimbar dengan Lama Fermentasi Siletty, Lambertina; Polnaya, Febby J; Moniharapon, Erynola
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.2022.11.1.48

Abstract

Tanimbar taro flour is a processed product from tubers originating from Tanimbar, West Southeast Maluku, and is known as “tarro pici” and has not been widely researched regarding the fermentation treatment. Fermentation was carried out to change the properties of Tanimbar taro flour. This study aimed to characterize the chemical properties of taro flour fermented using 0.5% yeast fermipan. Fermentation was carried out for 0 hours (control), 24, 48, and 72 hours in a closed container. The analysis carried out includes water content, ash content, the fat content of the Soxhlet method, Kjeldahl micro protein content, fiber content, and carbohydrate content (by diff.). A non-factorial completely randomized design was used in this study and each treatment was repeated three times. The results showed that the water content, ash content, protein content, fat content, carbohydrate content (by diff.), and fiber content had a very significant effect on tanimbar taro flour. The best treatment was the 72-hour fermentation treatment to produce tanimbar taro flour with a moisture content of 8.61%, ash content of 0.50%, protein content of 5.12%, fat content of 1.02%, carbohydrate content of 84.76% and fiber content of 2.29%. Keywords: Fermentation; modification flour; Tanimbar taro bulb ABSTRAK Tepung umbi talas Tanimbar merupakan hasil olahan dari umbi yang berasal Tanimbar, Maluku Tenggara Barat dan dikenal dengan nama “kaladi pici” dan belum banyak diteliti terkait dengan perlakuan fermentasi. Fermentasi dilakukan untuk mengubah sifat-sifat tepung talas Tanimbar. Penelitian ini bertujuan untuk untuk mengkarakteristik sifat-sifat kimia tepung talas kultivas Tanimbar yang difermentasi menggunakan ragi fermipan sebanyak 0,5%. Fermentasi dilakukan selama 0 jam (kontrol), 24, 48, dan 72 jam dalam wadah yang tertutup. Analisis yang dilakukan meliputi kadar air, kadar abu, kadar lemak metode Soxhlet, kadar protein mikro Kjedahl, kadar serat, kadar karbohidrat (by diff.). Rancangan acak lengkap non-faktorial digunakan dalam penelitian ini dan setiap perlakuan diulang tiga kali. Lama fermantasi berpengaruh sangat nyata terhadap setiap parameter tepung talas tanimbar yang dianalisis. Perlakuan terbaik adalah perlakuan fermentasi 72 jam menghasilkan tepung talas tanimbar dengan kadar air 8,61%, kadar abu 0,50%, kadar protein 5,12%, kadar lemak 1,02%, kadar karbohidrat 84,76% dan kadar serat 2,29%. Kata kunci: Fermentasi; talas Tanimbar; tepung modifikasi
Characteristics of Edible Film Made from Bitter Cassava Starch with Glycerol Rumyaan, Maria; Polnaya, Febby J; Tuhumury, Helen C D
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 2 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.2.102

Abstract

The purpose of this study was to see how different glycerol concentrations affected the physical, mechanical, and barrier properties of an edible tapioca starch film. This study explored glycerol concentration using a completely randomized experimental design with four treatment levels, particularly regarding 10, 15, 20, and 25% (w/w). The tensile strength, elongation, solubility, and water vapor transmission rate of the films were all measured. Tensile strength has been 7.71 to 15.94 MPa, elongation was 13.33 to 20.00%, solubility was 15.81 to 24.81%, and water vapour transmission rate was 39.72 to 70.65 g/m2.h. Glycerol increased tensile strength whereas the decreasing elongation, solubility, and water vapour transmission rate.
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 ).
Physicochemical characteristics of modified tapioca using microwave heating Rosmiati Sangadji; Febby J. Polnaya; Gilian Tetelepta

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i1.3800

Abstract

Introduction: This study aimed to assess the physicochemical characteristics of tapioca modified by microwave heat treatment. Methods: The assessment was carried out using a one-factor Completely Randomized Design, namely microwave heat treatment with four levels of commercial tapioca. These included microwave tapioca (TMW), microwave washing tapioca (TPMW), and microwave soaking tapioca (TPRMW) with three replications. The variables observed were chemical tests including moisture and ash content, with physical characteristics such as solubility, swelling power, water, and oil holding capacity (OHC). The data obtained were assessed using MINITAB 21 analysis of variance, followed by Tukey’s test when there was a significant difference. Results: The best treatment was found to be a modification of starch using microwave heat in TPRMW, producing 8.01% moisture content, 0.13% ash content, 32.80% swelling power, 24.76% solubility, 218.50% water holding capacity (WHC), and 176.93% OHC. Conclusion: Modification treatment using microwave heat caused chemical and physical changes in tapioca to experience a decrease in moisture content, ash content, swelling power, solubility, and OHC compared to natural tapioca. However, this treatment increased WHC, which was specifically observed for TPRMW.
The effect of modified heat moisture treatment with microwave on physicochemical characteristics of sago starch Santoso, Sugeng; Polnaya, Febby J.; Picauly, Priscillia

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i2.4240

Abstract

Introduction: This study aimed to characterize the physicochemical properties of forage sago starch using a microwave with different moisture content, namely 20%, 25%, and 30%. Method: A randomized non-factorial design was used with four treatment levels, namely native starch, HMTMW20, HMTMW25, and HMTMW30. Furthermore, the analyzed parameters were moisture and ash content, water and oil absorption, swelling power, and solubility. Result: The results showed that moisture content of forages (9.35-12.20%) was lower than native starch (13.08%), ash content of sago starch forages (0.15-0.23%) was lower than native sago starch (0.30%), water absorption of HMTMW sago starch (216.19-317.47%) was higher than native sago starch (222.07%). Furthermore, the absorption of HMTMW sago starch oil (189.73-208.40%) was higher than native starch (176.53%), swelling power value of HMTMW sago starch (23.33-31.90%) was relatively lower than native sago starch (33.07%), solubility of HMTMW sago starch (12, 38-18.47%) was relatively lower than native sago starch (21.00%). Conclusion: HMTMW with different initial moisture content (20, 25, and 30%) using 40% power for 15 minutes caused changes in the physicochemical properties of sago starch. In addition, higher concentrations of the initial treatment caused an increase in moisture content and water and oil absorption, while ash content, swelling power, and solubility decreased.
Karakteristik fisikokimia tepung lima varietas lokal gembili dan potensinya dalam pengembangan mi bebas gluten Markus Jambormias; Didah Nur Faridah; Tjahja Muhandri; Febby Jeanry Polnaya
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.25571

Abstract

The development of gluten-free noodles using gembili flour offers an alternative solution to reduce Indonesia's heavy reliance on wheat flour while anticipating various health issues related to gluten consumption. This research aims to identify the physicochemical characteristics of gembili flour from five local varieties and to identify the varieties with the most potential for developing gluten-free noodles. Physicochemical characterization of flour includes measuring proximate, crude fiber, and amylose levels as well as flour pasting profile. The best varieties are identified through a theoretical approach based on the physicochemical properties of flour, especially amylose content, setback (ST), and final viscosity (FV), which are used as selection indicators. Empirical proof was carried out by measuring the cooking loss (CL) of noodles to verify the theoretical approach. The physicochemical properties of flour and CL of gembili noodles are greatly influenced by differences in varieties, except for gelatinization temperature and peak time. The Fufulu, Kapok and Kapok Kayanik varieties have high values and are not significantly different in the three selection indicators. The three varieties exhibited amylose, ST, and FV levels of approximately 23%, 204.5-276.50 cP, and 724.5-1012.5 cP, respectively. GT-Biplot analysis shows that only the Kapok and Kapok Kayanik varieties are the best varieties because they have a strong and positive relative position for the three selection indicator variables and a very negative relative position in contrast to CL compared to the other three local varieties. The Kapok variety was chosen as the best variety because it is superior in terms of nutrition and availability of raw materials compared to the other four varieties. The Kapok variety has amylose content, ST, FV, and CL of 23.19±0.34 %, 276.50±3.54 cP, 1012.5±71.4 cP, and 19.78±0.66 %, respectively.
SUPPLY CHAIN MANAGEMENT OF AGRO INDUSTRY OF CASSAVA Timisela, Natelda Rosaldiah; Leatemia, Ester D.; Polnaya, Febby J.; Breemer, Rachel
Jurnal Aplikasi Manajemen Vol. 15 No. 1 (2017)
Publisher : Universitas Brawijaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (603.262 KB) | DOI: 10.18202/jam23026332.15.1.16

Abstract

The purpose of this study was to determine the mechanism of supply chain and the pattern of cassava of agroindustry supply chain flow and analyze the relationship between the components of SCM and the impact on supply chain activity improvement and agroindustry performance. Sample of research were producers of agroindustry local food of cassava as much of 106 respondents were taken by simple random sampling. The data analyzed by qualitative and quantitative analysis. Qualitative analysis used to describe the mechanism and pattern of cassava of agroindustry supply chain flow and principles of SCM. While quantitative analysis used to analyze the components, SCM activity improvement and agroindustry performance by using a structural equation model. The results showed that the mechanism of cassava agroindustry supply chain is the creation of collaboration and coordination among supply chain actors ranging from farmer, processor, distributor and consumer. Structural equation modeling analysis results showed the expected value to meet the criteria and are very good although AGFI marginally acceptable or good enough as an index measuring GFI (0.900), AGFI (0.860), TLI (.974), CFI (0.980), Cmin/DF (1.147 ), RMSEA (0.038), the probability (0.204) and the value of c2 (68.813).
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.
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