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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

Author-ID : 343136

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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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

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

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.

Pengaruh penambahan sari Citrus microcarpa terhadap sifat fisiko kimia dan organoleptik jelly drink tomat apel (Lycopersicum pyriforme): The Effect of addition of Citrus microcarpa lemon juice against physicochemical and organoleptic properties of jelly drink tomato apple (Lycopersicum pyriforme) Azabi, Difatri; Ega, La; Polnaya, Febby J.
AGROMIX Vol 14 No 1 (2023)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

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

ð˜ð˜¯ð˜µð˜³ð˜°ð˜¥ð˜¶ð˜¤ð˜µð˜ªð˜°ð˜¯: ð˜›ð˜©ð˜¦ ð˜¢ð˜ªð˜® ð˜°ð˜§ ð˜µð˜©ð˜¦ ð˜´ð˜µð˜¶ð˜¥ð˜º ð˜¸ð˜¢ð˜´ ð˜µð˜° ð˜¥ð˜¦ð˜µð˜¦ð˜³ð˜®ð˜ªð˜¯ð˜¦ ð˜±ð˜©ð˜ºð˜´ð˜ªð˜¤ð˜°ð˜¤ð˜©ð˜¦ð˜®ð˜ªð˜¤ð˜¢ð˜ ð˜¢ð˜¯ð˜¥ ð˜´ð˜¦ð˜¯ð˜´ð˜°ð˜³ð˜ªð˜¢ð˜ ð˜¢ð˜±ð˜±ð˜ð˜¦ ð˜µð˜°ð˜®ð˜¢ð˜µð˜° ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬ð˜´ ð˜¸ð˜ªð˜µð˜© ð˜µð˜©ð˜¦ ð˜¢ð˜¥ð˜¥ð˜ªð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ ð˜Šð˜ªð˜µð˜³ð˜¶ð˜´ ð˜®ð˜ªð˜¤ð˜³ð˜°ð˜¤ð˜¢ð˜³ð˜±ð˜¢ ð˜ð˜¦ð˜®ð˜°ð˜¯ ð˜«ð˜¶ð˜ªð˜¤ð˜¦. ð˜”ð˜¦ð˜µð˜©ð˜°ð˜¥: ð˜ˆ ð˜´ð˜ªð˜¯ð˜¨ð˜ð˜¦ ð˜§ð˜¢ð˜¤ð˜µð˜°ð˜³ ð˜¤ð˜°ð˜®ð˜±ð˜ð˜¦ð˜µð˜¦ð˜ð˜º ð˜³ð˜¢ð˜¯ð˜¥ð˜°ð˜®ð˜ªð˜»ð˜¦ð˜¥ ð˜¦ð˜¹ð˜±ð˜¦ð˜³ð˜ªð˜®ð˜¦ð˜¯ð˜µð˜¢ð˜ ð˜¥ð˜¦ð˜´ð˜ªð˜¨ð˜¯ ð˜¸ð˜ªð˜µð˜© ð˜§ð˜°ð˜¶ð˜³ ð˜ð˜¦ð˜·ð˜¦ð˜ð˜´ ð˜°ð˜§ ð˜Š. ð˜®ð˜ªð˜¤ð˜³ð˜°ð˜¤ð˜¢ð˜³ð˜±ð˜¢ ð˜«ð˜¶ð˜ªð˜¤ð˜¦ (0.20, 0.30, 0.40, ð˜¢ð˜¯ð˜¥ 0.50%). ð˜›ð˜©ð˜¦ ð˜±ð˜¢ð˜³ð˜¢ð˜®ð˜¦ð˜µð˜¦ð˜³ð˜´ ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜»ð˜¦ð˜¥ ð˜¸ð˜¦ð˜³ð˜¦ ð˜±ð˜©ð˜ºð˜´ð˜ªð˜¤ð˜¢ð˜ ð˜µð˜¦ð˜´ð˜µð˜´ (ð˜´ð˜ºð˜¯ð˜¦ð˜³ð˜¦ð˜´ð˜ªð˜´), ð˜¤ð˜©ð˜¦ð˜®ð˜ªð˜¤ð˜¢ð˜ ð˜µð˜¦ð˜´ð˜µð˜´ (ð˜®ð˜°ð˜ªð˜´ð˜µð˜¶ð˜³ð˜¦ ð˜¤ð˜°ð˜¯ð˜µð˜¦ð˜¯ð˜µ, ð˜±ð˜, ð˜·ð˜ªð˜µð˜¢ð˜®ð˜ªð˜¯ ð˜Š, ð˜´ð˜°ð˜ð˜¶ð˜£ð˜ð˜¦ ð˜´ð˜°ð˜ð˜¶ð˜µð˜¦), ð˜¢ð˜¯ð˜¥ ð˜´ð˜¦ð˜¯ð˜´ð˜°ð˜³ð˜º ð˜±ð˜³ð˜°ð˜±ð˜¦ð˜³ð˜µð˜ªð˜¦ð˜´ (ð˜µð˜¢ð˜´ð˜µð˜¦, ð˜¤ð˜°ð˜ð˜°ð˜³, ð˜µð˜¦ð˜¹ð˜µð˜¶ð˜³ð˜¦, ð˜´ð˜¶ð˜¤ð˜µð˜ªð˜°ð˜¯ ð˜±ð˜°ð˜¸ð˜¦ð˜³, ð˜¢ð˜¯ð˜¥ ð˜°ð˜·ð˜¦ð˜³ð˜¢ð˜ð˜) ð˜¸ð˜¦ð˜³ð˜¦ ð˜°ð˜£ð˜´ð˜¦ð˜³ð˜·ð˜¦ð˜¥. ð˜—ð˜©ð˜ºð˜´ð˜ªð˜¤ð˜¢ð˜ ð˜¢ð˜¯ð˜¥ ð˜¤ð˜©ð˜¦ð˜®ð˜ªð˜¤ð˜¢ð˜ ð˜±ð˜³ð˜°ð˜±ð˜¦ð˜³ð˜µð˜ªð˜¦ð˜´ ð˜¸ð˜¦ð˜³ð˜¦ ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜»ð˜¦ð˜¥ ð˜¶ð˜´ð˜ªð˜¯ð˜¨ ð˜¥ð˜ªð˜·ð˜¦ð˜³ð˜´ð˜ªð˜µð˜º ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜´ð˜ªð˜´ ð˜¸ð˜©ð˜ªð˜ð˜¦ ð˜°ð˜³ð˜¨ð˜¢ð˜¯ð˜°ð˜ð˜¦ð˜±ð˜µð˜ªð˜¤ ð˜¥ð˜¢ð˜µð˜¢ ð˜¸ð˜¦ð˜³ð˜¦ ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜»ð˜¦ð˜¥ ð˜¶ð˜´ð˜ªð˜¯ð˜¨ ð˜’ð˜³ð˜¶ð˜´ð˜¬ð˜¢ð˜ ð˜žð˜¢ð˜ð˜ð˜ªð˜´. ð˜™ð˜¦ð˜´ð˜¶ð˜ð˜µ: ð˜ˆð˜±ð˜±ð˜ð˜¦ ð˜µð˜°ð˜®ð˜¢ð˜µð˜° ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬ ð˜¸ð˜ªð˜µð˜© ð˜µð˜©ð˜¦ ð˜¢ð˜¥ð˜¥ð˜ªð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ 30% ð˜Šð˜©ð˜ªð˜¯ð˜¦ð˜´ð˜¦ ð˜ð˜¦ð˜®ð˜°ð˜¯ ð˜¸ð˜¢ð˜´ ð˜§ð˜°ð˜¶ð˜¯ð˜¥ ð˜µð˜° ð˜£ð˜¦ ð˜µð˜©ð˜¦ ð˜£ð˜¦ð˜´ð˜µ ð˜µð˜³ð˜¦ð˜¢ð˜µð˜®ð˜¦ð˜¯ð˜µ, ð˜¸ð˜ªð˜µð˜© ð˜´ð˜ºð˜¯ð˜¦ð˜³ð˜¦ð˜´ð˜ªð˜´ 73.63%, ð˜¸ð˜¢ð˜µð˜¦ð˜³ ð˜¤ð˜°ð˜¯ð˜µð˜¦ð˜¯ð˜µ 82.87%, ð˜±ð˜ 4.60%, ð˜·ð˜ªð˜µð˜¢ð˜®ð˜ªð˜¯ ð˜Š 4.34 ð˜®ð˜¨/ð˜¨, ð˜¢ð˜¯ð˜¥ ð˜ªð˜¯ð˜¥ð˜¦ð˜¹ ð˜£ð˜³ð˜ªð˜¹ 16.35%. ð˜›ð˜©ð˜¦ ð˜³ð˜¦ð˜´ð˜¶ð˜ð˜µð˜´ ð˜°ð˜§ ð˜µð˜©ð˜¦ ð˜´ð˜¦ð˜¯ð˜´ð˜°ð˜³ð˜º ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜´ð˜ªð˜´ ð˜´ð˜©ð˜°ð˜¸ð˜¦ð˜¥ ð˜µð˜©ð˜¢ð˜µ ð˜µð˜©ð˜¦ ð˜¢ð˜±ð˜±ð˜ð˜¦ ð˜µð˜°ð˜®ð˜¢ð˜µð˜° ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬ ð˜©ð˜¢ð˜¥ ð˜¢ ð˜µð˜¢ð˜´ð˜µð˜¦ ð˜°ð˜§ 4.14 (ð˜ð˜ªð˜¬ð˜¦ð˜´), ð˜¢ ð˜µð˜¦ð˜¹ð˜µð˜¶ð˜³ð˜¦ ð˜°ð˜§ 4.24 (ð˜ð˜ªð˜¬ð˜¦ð˜´), ð˜µð˜©ð˜¦ ð˜´ð˜¶ð˜¤ð˜µð˜ªð˜°ð˜¯ ð˜±ð˜°ð˜¸ð˜¦ð˜³ ð˜°ð˜§ 4.06 (ð˜ð˜ªð˜¬ð˜¦ð˜´), ð˜¢ð˜¯ð˜¥ ð˜¢ð˜¯ ð˜°ð˜·ð˜¦ð˜³ð˜¢ð˜ð˜ ð˜¢ð˜¤ð˜¤ð˜¦ð˜±ð˜µð˜¢ð˜¯ð˜¤ð˜¦ ð˜°ð˜§ 4.36 (ð˜ð˜ªð˜¬ð˜¦ð˜¥) ð˜£ð˜º ð˜µð˜©ð˜¦ ð˜±ð˜¢ð˜¯ð˜¦ð˜ð˜ªð˜´ð˜µð˜´. ð˜Šð˜°ð˜¯ð˜¤ð˜ð˜¶ð˜´ð˜ªð˜°ð˜¯: ð˜›ð˜©ð˜¦ ð˜¤ð˜°ð˜¯ð˜¤ð˜¦ð˜¯ð˜µð˜³ð˜¢ð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ ð˜ð˜¦ð˜®ð˜°ð˜¯ ð˜«ð˜¶ð˜ªð˜¤ð˜¦ ð˜©ð˜¢ð˜¥ ð˜¢ ð˜´ð˜ªð˜¨ð˜¯ð˜ªð˜§ð˜ªð˜¤ð˜¢ð˜¯ð˜µ ð˜¦ð˜§ð˜§ð˜¦ð˜¤ð˜µ (ð˜± < 0.05) ð˜°ð˜¯ ð˜µð˜©ð˜¦ ð˜¢ð˜µð˜µð˜³ð˜ªð˜£ð˜¶ð˜µð˜¦ð˜´ ð˜°ð˜§ ð˜¢ð˜ð˜ ð˜°ð˜³ð˜¨ð˜¢ð˜¯ð˜°ð˜ð˜¦ð˜±ð˜µð˜ªð˜¤ ð˜¢ð˜µð˜µð˜³ð˜ªð˜£ð˜¶ð˜µð˜¦ð˜´ ð˜°ð˜§ ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬. ð˜ˆð˜±ð˜±ð˜ð˜¦ ð˜µð˜°ð˜®ð˜¢ð˜µð˜° ð˜«ð˜¦ð˜ð˜ð˜º ð˜£ð˜º ð˜µð˜©ð˜¦ ð˜¤ð˜³ð˜ªð˜µð˜¦ð˜³ð˜ªð˜¢ ð˜§ð˜°ð˜³ ð˜¢ ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬ ð˜µð˜©ð˜¢ð˜µ ð˜©ð˜¢ð˜´ ð˜¢ ð˜µð˜¢ð˜´ð˜µð˜¦ (ð˜¯ð˜°ð˜³ð˜®ð˜¢ð˜), ð˜µð˜¦ð˜¹ð˜µð˜¶ð˜³ð˜¦ (ð˜¤ð˜©ð˜¦ð˜¸ð˜º), ð˜¢ð˜¯ð˜¥ ð˜ªð˜´ ð˜¦ð˜¢ð˜´ð˜º ð˜µð˜° ð˜´ð˜¶ð˜¤ð˜¬.

Physicochemical characteristics of modified tapioca using microwave heating Sangadji, Rosmiati; Polnaya, Febby J.; Tetelepta, Gilian
AGROMIX Vol 15 No 1 (2024)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

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

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 Tukeyâ€™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
AGROMIX Vol 15 No 2 (2024)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

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

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.

Pengaruh penggunaan jenis gas terhadap mutu daging tuna selama penyimpanan dingin: The effect of using different types of gases on tuna meat quality during cool storage Siahaya, Anho Netty; Setha, Beni; Loppies, Cindy; Tawari, Ruslan Husen Saban; Polnaya, Febby Jeanry; Pagaya, Joseph; Siahaya , Anho Netty
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 4 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(4)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i4.61517

Penyimpanan dingin merupakan metode umum dalam pengolahan ikan, namun efektivitasnya tergantung pada teknologi pendukung, termasuk jenis gas dalam kemasan. Penggunaan gas yang tepat dapat menghambat oksidasi, mencegah pertumbuhan mikroorganisme, dan menjaga warna, tekstur, serta cita rasa daging tuna. Penelitian ini bertujuan menentukan jenis gas terbaik terhadap mutu daging tuna selama penyimpanan dingin. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) 1 faktor dengan 3 kali ulangan. Perlakuan jenis gas yang digunakan adalah tanpa gas (A0), karbon monoksida (A1), filtered smoke (A2), dan gas non-kondensat yang berasal dari tempurung kelapa (A3), kulit batang sagu (A4), dan kayu jambu biji (A5). Sampel tuna loin disemprotkan dengan gas-gas tersebut, kemudian kantong plastik ditutup rapat dan disimpan pada suhu 1-4°C selama 3 hari. Parameter yang dianalisis meliputi pH, total volatile base (TVB), kadar mioglobin, dan angka lempeng total (ALT). Hasil penelitian menunjukkan bahwa penggunaan gas CO (A1) secara signifikan menurunkan kadar TVB dan mempertahankan kadar mioglobin tuna loin, serta memperlambat penurunan kualitas dibandingkan dengan perlakuan lainnya. Gas non-kondensat dari tempurung kelapa (A3) dan kulit batang sagu (A4) juga memberikan hasil yang cukup baik, namun gas CO terbukti paling efektif dalam mempertahankan kesegaran tuna. Hasil ini menunjukkan potensi penggunaan gas non-kondensat alami sebagai alternatif ramah lingkungan dalam memperpanjang umur simpan produk tuna. Penelitian ini diharapkan dapat memberikan solusi baru untuk menjaga kualitas daging tuna dalam proses distribusi dan penyimpanan dingin, serta memberi kontribusi terhadap pengembangan teknologi penyimpanan ikan yang lebih berkelanjutan.

Substitusi Pati Sagu dalam Pembuatan Mi Basah dengan Penambahan Sari Wortel (Daucus carrota L) Batuwael, Tusye F; Polnaya, Febby J; Augustyn, Gelora H
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

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%.

Kandungan Mioglobin dan Warna pada Ikan Tuna (Thunnus albacares) Loin yang Diaplikasi dengan Gas Non Kondensat Loppies, Cindy R M; Setha, Beni; Tawari, Ruslan H S; Polnaya, Febby J; Pagaya, Joseph; Siahaya, Antho N
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.181

The use of carbon monoxide gas in handling export-quality tuna loins gas has been prohibited by the FDA due to its residual effects. As an alternative, filtered smoke derived from the combustion of hardwood has been proposed. However, this gas is expensive and primarily produced in Hawaii. During the production of liquid smoke, a non-condensable gas is generated that contains carbon monoxide and may serve to preserve quality, including color and myoglobin content. The aim of this research was to identify the components of non-condensable gas and evaluate its application on tuna loins. A descriptive method was employed, and the data were presented in images and tables. The materials used included sago waste (waa sagu) and tuna loins (Thunnus albacares). Observations involved analyzing the composition of the non-condensable gas from sago waste, as well as changes in color and myoglobin content of tuna loins treated with the gas. The analysis identified 12 components in the non-condensable gas, including nitrogen and carbon monoxide. Tuna loins treated with this gas maintained a red color and a myoglobin content of 49.31±0.70 mg %.

Karakteristik Fisikokimia Tepung Pisang Tongka Langit (Musa troglodytarum L.) Pregelatinisasi dengan Variasi Penambahan Air Tetelepta, Gilian; Sarman, La; Augustyn, Gelora H; Polnaya, Febby J
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.190

This study aimed to characterize the physicochemical properties of pregelatinized tongka langit banana flour with varying levels of water addition. A completely randomized design with a single factor of water addition was employed, consisting of four treatment levels (0, 15, 20, and 25%) and three replications. The results indicated that tongka langit banana flour, both without and with pregelatinization treatment, exhibited water content ranging from 5.38 to 12.90%, ash content from 3.88 to 17.96%, water absorption capacity from 1.54 to 1.83%, solubility from 0.13 to 0.20%, swelling power from 0.14 to 0.17 g/g, and amylose content from 15.23 to 23.33%. Pregelatinization treatment enhanced water absorption capacity, amylose content, swelling power, and solubility, while reducing the water and ash content of tongka langit banana flour.

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

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

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