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All Journal Jurnal Sains dan Teknologi Pangan Edumatsains AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan MITRA: Jurnal Pemberdayaan Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Teknologi Hasil Pertanian JURNAL BIOSAINSTEK JURNAL AGROINDUSTRI HALAL MARSEGU : Jurnal Sains dan Teknologi Jurnal Sains dan Teknologi Pangan Maanu : Jurnal Pengabdian Kepada Masyarakat
Sipahelut, Sophia Grace
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences

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PENGARUH KOMBINASI AIR KELAPA TUA DAN SARI BUAH PALA (Myristica fragrans Houtt.) TERHADAP KARAKTERISTIK SIRUP Sophia Grace Sipahelut
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 5 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/z9aknf82

Abstract

Air kelapa tua merupakan hasil samping dari buah kelapa yang bernilai gizi tinggi dan ketersediaannya melimpah. Pemanfaatannya dapat dilakukan melalui pengolahan menjadi sirup. Cita rasa air kelapa cenderung hambar sehingga perlu dikombinasikan dengan bahan lain untuk meningkatkan rasa dan nilai tambah, salah satunya dengan sari buah pala yang kaya komponen bioaktif. Penelitian ini bertujuan menentukan proporsi air kelapa tua dan sari buah pala yang menghasilkan sirup bermutu baik. Rancangan penelitian menggunakan Rancangan Acak Lengkap satu faktor, yaitu perbandingan air kelapa tua dan sari buah pala dengan empat taraf perlakuan: P1 = 90%:10%, P2 = 80%:20%, P3 = 70%:30%, dan P4 = 60%:40%. Parameter yang diamati meliputi kadar total fenol, total padatan terlarut, pH, serta karakteristik organoleptik (rasa, warna, aroma, dan tekstur). Hasil penelitian menunjukkan bahwa rasio air kelapa tua dan sari buah pala memengaruhi mutu sirup, dengan kadar total fenol 2,29–3,53 mg asam galat/100 mL, total padatan terlarut 48,6–53,3 °Brix, pH 4,27–4,71, serta nilai organoleptik untuk rasa 1,95–3,15, warna 1,75–2,70, aroma 2,10–3,20, dan tekstur 1,90–2,65. Perlakuan terbaik diperoleh pada rasio 70% air kelapa tua dan 30% sari buah pala dengan kadar total fenol 3,39 mg asam galat/100 mL, total padatan terlarut 50,5 °Brix, pH 4,47, serta karakteristik organoleptik berupa rasa pala, warna agak kuning, aroma pala, dan tekstur agak kental.
PELATIHAN PEMBUATAN VIRGIN COCONUT OIL DI DESA MAMALA, KECAMATAN LEIHITU, KABUPATEN MALUKU TENGAH Sipahelut, Sophia Grace
MAANU: Jurnal Pengabdian Kepada Masyarakat Vol 1 No 2 (2023): Maanu Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/maanuv1i2p60-67

Abstract

Coconut is a plantation commodity with abundant potential in Mamala Village, Leihitu District, Central Maluku Regency. However, the use of coconut is still very minimal, where people only use it as a food supplement, even though coconut meat has important nutritional content when processed into Virgin Coconut Oil (VCO) products. VCO is becoming a trend among the public because it has good benefits for the health of the body and is easy to process. The purpose of this activity is to increase the knowledge and skills of the community in processing coconut meat into VCO. The target of this activity is a group of mothers in Mamala Village, Leihitu District, Central Maluku Regency. The method used is counseling and training activities. Through counseling activities carried out, it can provide knowledge to the Mamala Village community about the potential of coconut and its nutritional content, VCO and its benefits, as well as the technology for processing coconut into VCO. Training activities provide new skills to the people of Mamala Village regarding VCO processing techniques. This service activity received a positive response from the participants and provided benefits for the participants who attended. The results of the evaluation showed that after the counseling and training activities on VCO processing were carried out, the knowledge and skills of the participants increased by 90-95%.
FORMULASI MADU DAN GULA AREN TERHADAP KARAKTERISTIK ORGANOLEPTIK SNACK BAR KENARI (Canarium indicum) Nababan, Irfan; Palijama, Syane; Sipahelut, Sophia Grace
MARSEGU : Jurnal Sains dan Teknologi Vol. 2 No. 6 (2025): MARSEGU : Jurnal Sains dan Teknologi
Publisher : PT. BARRINGTONIA ASIATICA LESTARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69840/marsegu/2.6.2025.367-375

Abstract

Snack bars are practical and nutritious food products, yet most still use imported raw materials such as cane sugar. This study aimed to evaluate the effect of honey and palm sugar formulations as natural sweeteners on the organoleptic characteristics of canarium nuts (Canarium indicum L.)-based snack bars. Canarium nuts were selected as the raw material due to their high nutritional content, including fats, proteins, and bioactive compounds such as omega fatty acids and antioxidants. Honey and palm sugar were used as alternative natural sweeteners with lower calories and a lower glycemic index compared to cane sugar. This research employed a Completely Randomized Design (CRD) with five honey and palm sugar formulation treatments: P0 (0%:0%), P1 (2%:30%), P2 (4%:24%), P3 (6%:18%), and P4 (8%:12%). Each treatment was replicated twice. The observed parameters included organoleptic tests (taste, color, texture, and overall acceptability) involving 30 semi-trained panelists. Data were analyzed using ANOVA and Tukey's post-hoc test (α=0.05). The results showed that the honey and palm sugar formulations had a highly significant effect (P < 0.01) on the organoleptic characteristics of the snack bars. The best treatment was achieved with the formulation of 6% honey and 18% palm sugar (P3), which yielded the highest hedonic scores for taste (3.42), color (3.46), and overall acceptability (3.50). This formulation also produced a crispy texture (score 2.88) and a savory flavor preferred by the panelists. In conclusion, the combination of 6% honey and 18% palm sugar is the optimal formulation for producing canarium nut snack bars with the best organoleptic characteristics. This study recommends further exploration of concentration variations and chemical analyses to optimize product quality.
Co-Authors Abdul Halik Augustyn, Gelora Helena Ivonne Telussa Jacob, Elisabeth John Alfred Patty Malawat, Lisda Vina Wati Nababan, Irfan Nursanti Yuliani Palijama, Syane Patty, John Patty, John Alfred Picauly, Priscilia Priscillia Picauly, Priscillia Pulu, Siti Rahma Salenussa, Regina Sri Rejeki Tarigan, Sri Ayu Luvikani Tetelepta, Gilian Tuhumury, Helen C.D. Vita Novalin Lawalata Vita Novalin Lawalata vita novalina lawalata