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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 HIRONO : Jurnal Pengabdian Masyarakat MARSEGU : Jurnal Sains dan Teknologi Jurnal Sains dan Teknologi Pangan Maanu : Jurnal Pengabdian Kepada Masyarakat
Sipahelut, Sophia Grace
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Materials Science & Nanotechnology Mathematics Physics Public Health Veterinary

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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.
PENYULUHAN PEMANFAATAN KELAPA MENJADI PRODUK KESEHATAN VIRGIN COCONUT OIL DI DESA OUW, KECAMATAN SAPARUA TIMUR, KABUPATEN MALUKU TENGAH Sipahelut, Sophia Grace; Lawalata, Vita Novalin
HIRONO : Jurnal Pengabdian Masyarakat Vol 3 No 2 (2023): 2023 Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v3i2.147

Abstract

Virgin coconut oil (VCO) is known and believed to be the healthiest oil in the world because it contains medium chain fatty acids which contribute to health. However, the process of making VCO is not yet familiar to the community, especially in Ouw Village, East Saparua District, Central Maluku Regency. Even though the potential for coconuts in this village is quite abundant. The aim of this service activity is to provide information and knowledge to the people of Ouw Village, East Saarua District, Central Maluku Regency about the technology for processing coconuts into VCO. This community service activity was attended by 45 housewives and young women. Activities are carried out in the form of counseling and evaluation. The outreach activities carried out received a positive response from participants. People are very happy to gain knowledge about the technology for making VCO as a healthy product and are enthusiastic about making it themselves and consuming it by their own families.
POTENSI EKSTRAK KAYU SECANG (Caesalpinia sappan L.) SEBAGAI PEWARNA ALAMI PADA SELAI PALA (Myristica fragrans H.) Irawan, Eka Wahyu; Sipahelut, Sophia Grace; Mailoa, Meitycorfrida
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (309.692 KB) | DOI: 10.20961/jthp.v15i1.58031

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh penambahan ekstrak kayu secang sebagai pewarna alami pada pembuatan selai pala.  Penelitian ini didesain menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan 5 taraf perlakuan penambahan ekstrak kayu secang yaitu 0, 3, 6, 9, dan 12%. Parameter yang dianalisis meliputi: total fenol, vitamin C, kadar air, kadar abu dan uji kesukaan panelis (warna, aroma, rasa, tekstur, daya oles, overall). Hasil penelitian menunjukkan bahwa semakin tinggi penambahan ekstrak kayu secang, total fenol,vitamin C, kadar air dan kadar abu selai pala semakin tinggi masing-masing 10,36 mg asam galat/100 mL, 31,64 mg/100g, 34,79% dan 0,32%.  Sedangkan hasil uji kesukaan panelis menunjukkan bahwa semakin tinggi penambahan ekstrak kayu secang, kesukaan panelis terhadap warna, rasa dan overall selai pala mengalami penurunan, sedangkan terhadap aroma, tekstur dan daya oles selai pala mengalami peningkatan, namun demikian, hasil uji untuk semua parameter organoleptik rata-rata masih berada pada skala hedonik suka.
Co-Authors Abdul Halik Augustyn, Gelora Helena Irawan, Eka Wahyu Jacob, Elisabeth John Alfred Patty Lawalata, Vita Novalin Malawat, Lisda Vina Wati Meitycorfrida Mailoa 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