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All Journal Biopendix: Jurnal Biologi, Pendidikan dan Terapan Rumphius Pattimura Biological Journal
Merry Pattipeilohy
Universitas Pattimura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology

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UJI KUALITAS ORGANOLEPTIK DAN KADAR SERAT PADA PRODUK PANGAN JELLY DRINK BERBAHAN DASAR BUAH AREN (Arenga pinnata Merr) SERTA IMPLIKASINYA PADA MASYARAKAT TANIWEL Aprilya Claudia Aliputty; Fredy Leiwakabessy; Merry Pattipeilohy
BIOPENDIX Vol 6 No 2 (2020): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol6issue2page62-67

Abstract

Background: Sugar palm plants (Arenga pinnata MERR) are plants that have great potential in terms of food shortages. Currently the main product of the palm sugar plantations is the sap of tapping male flowers made of palm sugar, sageru, vinegar and alcoholic drinks. In addition, all parts of the palm treeare useful and can be used for a variety of needs, ranging from roots, stems, leaves, fibers, and the results of their production are roomie, flour and fruit. This study aims to determine the organoleptic quality and jelly fiber content of drinks made from palm fruit (Arenga pinnata Merr). Methods: This study uses a gravimetric method to determine the levels of fiber in jelly drinks and hedonic methods to test organoleptics. Results: Based on the results of the analysis it can be concluded that the levels of jelly fiber drinks made from palm fruit are different. In the U-I test code the fiber content was 0,3446 while in the U-II test code it was 0,3127. Organoleptic test on jelly drink made from palm fruit showed the average for color parameters of 3, taste of 4.8, texture of 4.9, and suppleness of 4.5. This research is implied in the form of leaflets to the Taniwel community. Conclusion: The levels of jelly fiber drinks made from palm fruit are different. Organoleptic testing was carried out by 20 panelists who had tested the parameters of color, taste, texture and suppleness
Morphological Characteristics and Abundance of Bacteria in Fried Snack Foods from the Pujasera Canteen, Universitas Pattimura, and Fungi in Spoiled Fruits from Mardika Market, Ambon Merry Pattipeilohy; Ferymon Mahulette; Alamanda Pelamonia
RUMPHIUS Vol 8 No 1 (2026): RUMPHIUS Pattimura Biological Journal
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/rumphiusv8i1p039-046

Abstract

This study investigated the morphological characteristics and abundance of bacteria and fungi isolated from fried snack foods and spoiled fruits. Bacterial isolates were obtained from bakwan, batagor, and stuffed tofu, while fungal isolates were recovered from spoiled mango, banana, and papaya. Culture-based methods were employed to characterize macroscopic colony morphology and to quantify microbial abundance using the Total Plate Count (TPC) method. The results revealed distinct dominance patterns across different food types. In fried snacks, isolates BKK3, BTK2, and STK5 exhibited the highest TPC values, reaching up to 10⁷ CFU/g, indicating substantial post-processing bacterial contamination. In contrast, spoiled fruits were predominantly colonized by fungal isolates MGK3, BNK3, and PPK4, with TPC values also reaching 10⁷ CFU/g. These fungal isolates displayed typical filamentous mold characteristics, including white-to-green mycelia, granular to rugose textures, and radial and concentric growth patterns. This comparative analysis within a unified study framework demonstrates that difference in food type and intrinsic characteristics-namely ready-to-eat processed products with high environmental exposure versus fresh fruit tissues rich in nutrients and simple sugars-shape contrasting microbial dominance patterns. Fried snacks were primarily dominated by post-processing bacterial contaminants, whereas spoiled fruits were characterized by saprophytic fungal predominance. These findings highlight the critical role of physicochemical properties and handling conditions in determining microbial community dynamics and provide a conceptual basis for microbiological risk assessment in street-vended and fresh food systems. Practically, the results underscore the importance of hygiene control and post-processing management to mitigate microbial hazards and potential mycotoxin risks.
Co-Authors Alamanda Pelamonia Aprilya Claudia Aliputty Ferymon Mahulette Fredy Leiwakabessy