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EVALUASI PERUBAHAN KADAR AIR, TEKSTUR, DAN RASA SAGU LEMPENG DALAM BERBAGAI KEMASAN PLASTIK SELAMA PENYIMPANAN Zita L. Sarungallo; Budi Santoso; P. Istalaksana; Yovenie I.M. Unenor
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

The objectives of the research were to determine kinds of suitable plastic packaging to keep five sago lempeng formulations, and to examine the changes of sago lempeng characteristics during storage. Three kinds of plastics used were Polyvinyl chloride (PVC), Polyethylene (PE) and Polypropylene (PP). The five sago lempeng formulations were (1) 100% of sago starch (control); (2) 70% of sago starch and 30% of coconut (F1); (3) 70 % of sago starch, 10% of wheat flour, 10% of soybean flour and 10% of skim milk (F2); (4) 70% of sago starch, 10% of wheat flour, 10% of skim milk, and 10 % of coconut (F3); and (5) 70% of sago starch, 10 % of soybean flour, 10 % of skim milk, and 10 % of coconut (F4). Results of the study revealed that PE plastic was better in preventing sago lempeng to absorb water dan oxygen, compared to PVC and PP. In addition, the use of PE plastic was able to maintain flavor dan self life of sago lempeng during storage for a period of 16-32 weeks. During the storage, texture of the sago lempeng was the first physical properties changed, with the fastest change occurred in F2. This was because the addition of hydrophilic soy bean flour and hygroscopic skim milk that made the products was easier to absorb water. Keywords: sago lempeng formulation, plastic packaging, and sago characteristics

Keragaman Karakteristik Fisik Buah, tanaman dan Rendemen Minyak dari 9 Klon Buah Merah (Pandanus conoideus) Zita Letviany Sarungallo; Purwiyatno Hariyadi; Nuri Andarwulan; Eko Hari Purnomo
Agrikan: Jurnal Agribisnis Perikanan Vol 12, No 1 (2019)
Publisher : Sangia Publishing

Buah merah (Pandanus conoideus) merupakan tanaman endemik Papua, sebagai sumber minyak makan yang kaya karotenoid dengan keragaman klon yang tinggi. Penelitian ini bertujuan untuk menentukan keragaman sifat fisik buah dan tanaman dari 9 klon buah merah, serta rendemen minyaknya. Hasil penelitian ini menunjukkan bahwa buah utuh atau cepallum dari buah merah terdiri atas empulur/pedicel (51-61%), bulir/drupa (39-49%), biji (27-36%) dan daging buah (10-17%). Keragaman sifat fisik cepallum antar klon terutama terlihat pada warna kuning-oranye atau merah-merah tua, berbentuk silinder meruncing, terdiri dari ukuran pendek (<50 cm), sedang (40-60 cm) dan panjang (>60 cm). Empulur setiap klon buah merah bervariasi pada warna (putih atau kuning), berbentuk silinder meruncing dengan ukuran yang bervariasi. Bulir berwarna kuning-oranye atau merah-merah tua, berbentuk persegi banyak dengan ukuran yang bervariasi. Sedangkan sifat fisik tanaman bervariasi antara klon, terutama pada tinggi tanaman dan batang utama, serta panjang cabang tanaman dan jarak antar cabang. Penentuan rendemen minyak buah merah berbasis berat total bulir (5,7-8,7% berat basah, bb atau 7,7-18,3% berat kering, bk) lebih rendah dari basis berat total daging buah (19,7-27,4% bb atau 31,9-54,5% bk). Hasil Principle component analysis berdasarkan karakteristik fisik buah dan tanamannya, ke-9 klon buah merah terdistribusi dalam empat kuadran menurut lokasi budidaya yaitu Distrik Minyambou (dataran tinggi) di kuadran I, Distrik Koya, Jayapura (dataran rendah) di kuadran II, dan Kebun Percobaan UNIPA, Manokwari (dataran rendah) kuadran III dan IV.

Pelatihan Pengolahan Buah Pandan Tikar (Pandanus tectorius Park.) menjadi Tepung dan Cookies di Kampung Sidey Baru, Distrik Sidey, Manokwari: Pandan Tikar (Pandanus tectorius Park.) Fruit Processing into Flour and Cookies in Sidey Baru Village, Sidey District, Manokwari Bertha Ollin Paga'; Zita Letviany Sarungallo; Diana N. Irbayanti; Theresia Tina Sampe
IGKOJEI: Jurnal Pengabdian Masyarakat Vol. 2 No. 3 (2021): IGKOJEI: Jurnal Pengabdian Masyarakat
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/igkojei.v2i3.243

Sidey Baru is one of the villages located in Manokwari Regency, near the beach and found Pandan Tikar (Pandanus tectorius Park.) plant, which has not been utilized. Pandan Tikar fruit contains good nutrition to be developed as a food ingredient that can increase the added value of the product. This community service activity aims to be able to increase community skills in processing pandan fruit into flour and its derivative products, to be able to meet family needs and can also be marketed to improve the community's economy. This community service activity was carried out in the form of direct training with the people of the village of Sidey Baru, especially women from the PKK organization, business groups, and village officials, with the hope that the community could produce flour and cookies from Pandan Tikar fruits in a sustainable manner so that it could help improve the community's economy. The training on making fruit flour and cookies from pandan mat fruit is very attractive to the people of Kampung Sidey Baru, because the raw materials are easy to obtain and made with simple technology. Overall, participants were able to take part in the training and material training well, so it is hoped that the knowledge and skills gained from the training can be enjoyed by other people. Efforts to increase the added value of Pandan tikar fruit into various highly competitive products can be realized through continuous guidance and assistance by Sidey village officials together with the Faculty of Agricultural Technology, University of Papua.

Kandungan Gizi Buah Pandan Laut (Pandanus tectorius Park.) pada Tiga Tingkat Kematangan Zita Letviany Sarungallo; Cicilia Maria Erna Susanti; Nurhaidah Iriany Sinaga; Diana Nurini Irbayanti; Rossa Marlen Martha Latumahina
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Buah pandan laut (Pandanus tectorius Park.) tergolong jenis pandan yang penyebarannya hampir di seluruh daerah Asia hingga ujung timur Asia yakni Daratan-daratan Kepulauan Pasifik, termasuk di Provinsi Papua Barat dengan keragaman yang cukup tinggi. Buah ini berpotensi sebagai bahan pangan namun informasi nutrisinya masih sangat terbatas. Penelitian ini bertujuan untuk menentukan komposisi gizi buah pandan laut pada tiga tingkat kematangan, yang merupakan penelitian dasar sebagai upaya pemanfaatannya untuk ketahanan pangan di wilayah pesisir dan pulau-pulau kecil. Pengamatan dilakukan terhadap komposisi gizi (kadar air, abu, lemak, protein, karbohidrat, serat kasar, total gula dan β-karoten) buah pada 3 tingkat kematangan (fase buah agak matang, matang dan lewat matang) dari 2 klon buah pandan laut, yang masing-masing berasal dari Pulau Mansinam dan Kawasan Pesisir Pantai Utara Manokwari. Hasil penelitian menunjukkan bahwa daging buah pandan laut memiliki kandungan abu berkisar antara 5,15 dan 6,8% (bk), kadar lemak berkisar 0,4% hingga 0,5% (bk), protein (2,8-4,3%; bk), karbohidrat (71,6-89,9%; bk), serat kasar (24,4-27,3%; bk), dan β-karoten (11,2-33,2 ppm; bk). Kandungan total gula dan β-karoten buah tersebut cenderung meningkat dengan meningkatnya tingkat kematangan buah. Berdasarkan komposisi nutrisinya yang didominasi oleh karbohidrat, berserat dan mengandung β-karoten, maka buah pandan laut sangat berpotensi untuk diolah menjadi berbagai produk pangan.Pandan laut (Pandanus tectorius Park.) fruit is a pandanus species that spread almost throughout Asia to the east of Asia and Pacific Island including in West Papua Province with considerable diversity. This fruit is potential as food but nutritional information is still very limited. This study aims to determine the nutritional composition of pandan laut fruit at three levels of maturity, which is a basic study as an effort to utilize for food security in coastal areas and small islands. Observations were made on the nutritional composition (moisture content, ash, fat, protein, carbohydrate, crude fiber, total sugar and β-carotene) at 3 levels of maturity (half ripe, ripe and over ripe)) of 2 clones pandan laut fruit each of which comes from Mansinam Island and Northern Coastal area of Manokwari. The results showed that pandan laut flesh has ash content ranged between 5.15 and 6.8%, fat content ranged from 0.4 to 0.5%, protein (2.8-4.3%), carbohydrates (71.6-89.9%), crude fiber (24.4-27.3%), and β-carotene (11.2-33.2 ppm). The total of sugar and β-carotene content of these fruits tends to increase as the fruit maturity level increases. Based on the composition of nutrients which are dominated by carbohydrates, crude fiber and contain β-carotene, the fruit of pandan laut is potential to be processed into various food products.

Kinetika Perubahan Mutu Minyak Buah Merah (Pandanus conoideus) Hasil Degumming Selama Penyimpanan Zita Letviany Sarungallo; Budi Santoso; Meike Meilan Lisangan; Sritina Noverita Paulina Paiki; Risma Uli Situngkir; Endah Ayudwi Asokawaty
Jurnal Aplikasi Teknologi Pangan Vol 7, No 4 (2018): November 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Kandungan fosfolipid dalam minyak kasar buah merah merupakan masalah utama dalam pengolahannya menjadi berbagai produk pangan, yang dapat dihilangkan melalui proses degumming. Tujuan dari penelitian ini adalah untuk mendapatkan model kinetik perubahan kualitas minyak buah merah hasil degumming (MBMD) selama penyimpanan. MBMD dikemas dalam botol gelap dan disimpan pada suhu 60, 75, dan 90°C selama ± 15 hari untuk dievaluasi kadar air, kadar asam lemak bebas (ALB), bilangan peroksida dan total karotenoid. Perubahan kualitas MBMD selama penyimpanan dihitung menggunakan persamaan Arhennius dengan perangkat lunak Microsoft Excell 2007. Hasil penelitian ini menunjukkan bahwa mutu MBMD menurun dengan meningkatnya suhu dan waktu penyimpanan. Kadar ALB dan bilangan peroksida MBMD meningkat mengikuti ordo 0, dengan energi aktivasi (Ea) 22416 dan 34839 J/mol ˚K. Sedangkan, penurunan kadar karotenoid sesuai dengan ordo 1 dengan Ea 48504 J/mol ˚K. Kadar ALB MBMD dengan Ea terendah adalah yang paling sensitif terhadap kerusakan hidrolisis selama penyimpanan, dibandingkan bilangan peroksida, dan kadar karotenoid. Kesimpulannya, perkiraan umur simpan MBMD berdasarkan peningkatan kadar ALB dan bilangan peroksida berhasil untuk ditentukan. Kinetics of Quality Change of Degummed Red Fruit (Pandanus conoideus) Oil during StorageAbstract The main problem in crude red fruit oil (CRFO) is the phospholipid content. That problem can be eliminated through degumming process. The objective of this study was to obtain kinetic model of quality of degummed red fruit oil (DRFO) during storage. The DRFO was packaged in dark bottles and stored at 60, 75, and 90°C for ±15 days to evaluated of water content, free fatty acids (FFA), peroxide value and total carotenoids content. The quality change of DRFO during storage was calculated using Arhennius equation with Microsoft Excell 2007 software. The results showed that the quality of DRFO decreases with the increase of temperature and storage time. The FFA and peroxide value of DRFOs were increase following a zero order, with energy of activation (Ea) of 22416 and 34839 J/mol ˚K, respectively, while carotenoid content was decrease at the first order with Ea of 69009 J/mol ˚K. The FFA content of DRFOs (the lowest Ea) was the most sensitive to hydrolisys damaged during storage, compared to both peroxide value and carotenoid content. As conclusion, the shelf life estimation of the DRFO based on the increasing of both FFA and peroxide values were successfully formulated.

Karakteristik Fisikokimia dan Organoleptik Sirup Campuran Buah Pandan Tikar (Pandanus tectorius Park.) dan Nenas (Ananas comosus) Wiwiyen Manurung; Zita Letviany Sarungallo; Eduard Fransisco Tethool; Cicilia Maria Erna Susanti; Nurhaidah Iriany Sinaga; Diana Nurini Irbayanti; Rossa Marlen Martha Latumahina
Jurnal Aplikasi Teknologi Pangan Vol 10, No 4 (2021): November 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7457

Pandan tikar (Pandanus tectorius Park.) fruit has a strong flavor and nutritious, but it has not been utilized as a food ingredient. This study aims to determine the physicochemical and organoleptic characteristics of pandan tikar syrup, which is compared with pineapple syrup. The study was conducted by experiment with five treatments of combination concentration of pandan tikar and pineapple that are P1 (100%:0%), P2 (50%:50%), P3 (75%:25%), P4 (90%:10%), and P5 (0%:100%). The results of this study indicate that the characteristics of pandan tikar syrup (P1) has a natural color of brownish yellow, sweet taste, pandan aroma, with acidity (pH) 4, total dissolved solids 55-60 oBrix, viscosity 1.5-2.0 cP and vitamin C 60-75 mg/100g. The addition of pineapple fruit decreases the color intensity of pandan tikar fruit syrup and Vitamin C content, but it does not affect the acidity, total dissolved solids and viscosity. The results of organoleptic tests on color, aroma, taste and overall appearance indicate that the panelists prefer pandanus syrup (P1) rather than pineapple syrup (P5).

Kandungan Gizi Buah Pandan Laut (Pandanus tectorius Park.) pada Tiga Tingkat Kematangan Zita Letviany Sarungallo; Cicilia Maria Erna Susanti; Nurhaidah Iriany Sinaga; Diana Nurini Irbayanti; Rossa Marlen Martha Latumahina
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.2577

Buah pandan laut (Pandanus tectorius Park.) tergolong jenis pandan yang penyebarannya hampir di seluruh daerah Asia hingga ujung timur Asia yakni Daratan-daratan Kepulauan Pasifik, termasuk di Provinsi Papua Barat dengan keragaman yang cukup tinggi. Buah ini berpotensi sebagai bahan pangan namun informasi nutrisinya masih sangat terbatas. Penelitian ini bertujuan untuk menentukan komposisi gizi buah pandan laut pada tiga tingkat kematangan, yang merupakan penelitian dasar sebagai upaya pemanfaatannya untuk ketahanan pangan di wilayah pesisir dan pulau-pulau kecil. Pengamatan dilakukan terhadap komposisi gizi (kadar air, abu, lemak, protein, karbohidrat, serat kasar, total gula dan β-karoten) buah pada 3 tingkat kematangan (fase buah agak matang, matang dan lewat matang) dari 2 klon buah pandan laut, yang masing-masing berasal dari Pulau Mansinam dan Kawasan Pesisir Pantai Utara Manokwari. Hasil penelitian menunjukkan bahwa daging buah pandan laut memiliki kandungan abu berkisar antara 5,15 dan 6,8% (bk), kadar lemak berkisar 0,4% hingga 0,5% (bk), protein (2,8-4,3%; bk), karbohidrat (71,6-89,9%; bk), serat kasar (24,4-27,3%; bk), dan β-karoten (11,2-33,2 ppm; bk). Kandungan total gula dan β-karoten buah tersebut cenderung meningkat dengan meningkatnya tingkat kematangan buah. Berdasarkan komposisi nutrisinya yang didominasi oleh karbohidrat, berserat dan mengandung β-karoten, maka buah pandan laut sangat berpotensi untuk diolah menjadi berbagai produk pangan.Pandan laut (Pandanus tectorius Park.) fruit is a pandanus species that spread almost throughout Asia to the east of Asia and Pacific Island including in West Papua Province with considerable diversity. This fruit is potential as food but nutritional information is still very limited. This study aims to determine the nutritional composition of pandan laut fruit at three levels of maturity, which is a basic study as an effort to utilize for food security in coastal areas and small islands. Observations were made on the nutritional composition (moisture content, ash, fat, protein, carbohydrate, crude fiber, total sugar and β-carotene) at 3 levels of maturity (half ripe, ripe and over ripe)) of 2 clones pandan laut fruit each of which comes from Mansinam Island and Northern Coastal area of Manokwari. The results showed that pandan laut flesh has ash content ranged between 5.15 and 6.8%, fat content ranged from 0.4 to 0.5%, protein (2.8-4.3%), carbohydrates (71.6-89.9%), crude fiber (24.4-27.3%), and β-carotene (11.2-33.2 ppm). The total of sugar and β-carotene content of these fruits tends to increase as the fruit maturity level increases. Based on the composition of nutrients which are dominated by carbohydrates, crude fiber and contain β-carotene, the fruit of pandan laut is potential to be processed into various food products.

Pengaruh Penggunaan Tepung Buah Pandan Tikar (Pandanus tectorius Park.) Terhadap Sifat Organoleptik Dan Komposisi Kimia Kue Kering Sagu (Metroxylon sp.) Nelci Welmina Menanti; Zita Letviany Sarungallo; Budi Santoso
Agritechnology Vol 4 No 1 (2021): Edisi Juni
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v4i1.71

Tepung buah pandan tikar (Pandanus tectorius Park.) memiliki kandungan gizi cukup tinggi. Penambahan tepung pandan tikar diharapkan dapat meningkatkan nilai gizi pada kue kering sagu. Penelitian ini bertujuan untuk menentukan formula kue kering sagu dan tepung buah pandan tikar yang terbaik berdasarkan sifat sensorinya (preference test) dan menentukan komposisi nutrisi kue kering yang dihasilkan. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL), dengan 6 perlakuan, yaitu F0 (100% pati sagu), F1 (10% tepung pandan : 90% pati sagu), F2 (20% tepung pandan : 80% pati sagu), F3 (30% tepung pandan : 70% pati sagu), F4 (50% tepung pandan : 50% pati sagu) dan F5 (100% tepung pandan). Hasil penelitian ini menunjukkan bahwa formula kue kering sagu dan tepung buah pandan tikar yang paling disukai panelis adalah F2. Penambahan 20% tepung buah pandan tikar meningkatkan nilai gizi dari kue kering sagu dengan kadar abu 1,44% (bk), kadar lemak 17,39% (bk), kadar protein 4,38% (bk), karbohidrat 76,76% (bk), serat kasar 2,82% (bk) dan β-karoten 94,7 ppm (bk) dibandingkan dengan komposisi 100% pati sagu (F0). The flour of Pandan Tikar fruit has high nutritional values. The addition of Pandan Tikar flour is expected to increase the nutritional value of sago cookies. This study aimed to determine the best formula of sago cookies and pandan tikar fruit flour based on its sensory properties (preference test) and determine the nutritional composition of cookies produced. The research design used was a completely randomized design (CRD), with 6 treatments: F0 (100% sago starch), F1 (10% pandan flour: 90% sago starch), F2 (20% pandan flour : 80% sago starch), F3 (30% pandan flour : 70% sago starch), F4 (50% pandan flour : 50% sago starch) and F5 (100% pandan flour). This study indicated that the most preferred formula for sago cookies and pandan tikar flour is F2. The addition of 20% pandan tikar fruit flour increased the nutritional value of sago cookies with ash content of 1.44% (db), the fat content of 17.39% (db), the protein content of 4.38% (db), carbohydrates 76.76 % (db), crude fiber 2.82% (db) and β-carotene 94.7 ppm (db) compared to the composition of 100% sago starch (F0).

Sifat Fisik, Kandungan Vitamin C dan Total Padatan Buah Pandan Tikar (Pandanus tectorius Park.) pada Tiga Tingkat Kematangan Devila Maker; Zita Letviany Sarungallo; Budi Santoso; Rossa Martha Marlen Latumahina; Cicilia Maria Erna Susanti; Nurhaidah Iriyani Sinaga; Diana Nurini Irbayanti
Agritechnology Vol 1 No 1 (2018): Edisi Juni
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v1i1.5

Pandan tikar (Pandanus tectorius Park.) fruit has the potential to be processed into various food products nevertheless the information on the right maturity level to be processed is limited. This study aims to determine the performance of pandan tikar fruit based on physical properties, vitamin C and total soluble solids (TSS) content at three levels of maturity. The fruits were collected from tress that grown at Mansinam Island and costal area of Northern Manokwari. Observations were made to changes in fruit performance, including the shape, color, weight and size of the fruit drupa, the content of vitamin C as well as TSS in three maturity levels (semi-ripe, ripe and over-ripe). The results of this study indicate that the fruit shape of pandan tikar was oval and continue to develop in weight, width and length of whole fruit and part of fruit (drupa and pith) during maturity development. The color of semi-ripe phase was light yellow then change to yellow in ripe phase and dark yellow in over-ripe phase. The highest vitamin C content was obtained on pandan tikar fruit from costal area of Northern Manokwari, and the maximum of Vitamin C content found in the mature phase (138.3 mg/100 g), and then decreased in over-ripe phase (49.5 mg/100 g). The TSS were obtained on pandan tikar fruit from Mansinam Island, and will increase from 5.2 to 12.5 °Brix with increasing fruit maturity level. The maximum Vitamin C and TSS of pandan tikar fruit found in the ripe and over-ripe phase; therefore the fruit in the phase is good for producting jam, dodol and syrup.

Penentuan Beberapa Karakteristik Fisik Dan Mekanik Buah Merah (Pandanus conoideus L.) Sebagai Dasar Perancangan Peralatan Pengolahan Minyak Buah Merah Wilson Palelingan Aman; Eduard F. Tethool; Zita L. Sarungallo; O’mega Hutabalian
Agritechnology Vol 2 No 1 (2019): Edisi Juni
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v2i1.26

Penelitian ini bertujuan untuk mendapatkan data-data fisik dan mekanik yang diperlukan dalam merancang peralatan-peralatan pengolahan minyak buah merah. Parameter fisik dan mekanik yang diukur adalah panjang, diameter, massa, volume dan densitas buah. Karakterisasi fisik dilakukan terhadap bagian buah yang meliputi buah utuh (cepallum), empulur buah (pedicel) dan bulir buah (drupa). Karakteristik fisik dan mekanik hasil pengukuran cepallum adalah panjang rata-rata 71,50 cm, massa rata-rata 4,72 kg, volume rata-rata 5,66 x 10-3 m3 dan densitas rata-rata sebesar 835,09 kg/m3. Hasil pengukuran karakteristik fisik dan mekanik pedicel adalah panjang rata-rata 69,25 cm, massa rata-rata 2,50 kg, volume rata-rata 3,27 x 10-3 m3 dan densitas rata-rata sebesar 770,70 kg/m3. Untuk bagian drupa yaitu massa rata-rata 2,2 kg, volume rata-rata 2,39 x 10-3 m3 dan densitas rata-rata sebesar 927,11 kg/m3. Berdasarkan hasil penelitian diketahui bahwa persentase volume terbesar buah merah adalah pedicel buah yaitu rata-rata 57,72%.

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