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All Journal AGRITEKNO, Jurnal Teknologi Pertanian Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech
Palijama, Syane
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura
Agriculture, Biological Sciences & Forestry

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Pengaruh Cara Pengolahan Terhadap Sifat Fisikokimia Pisang Tongka Langit (Musa troglodytarum) Gilian Tetelepta; Josefina Talahatu; Syane Palijama
AGRITEKNO: Jurnal Teknologi Pertanian Vol 4 No 1 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

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

Abstract

Tongka Langit banana (Musa troglodytarum) is one of the banana cultivar which is useful for health and has high nutrient content. It can be eaten raw and can be processed into various products. This research was aimed to study effect of tongka langit banana processing on its tannin content and other physicochemical changes result from those processes. A completely randomized design was used with five levels of treatment, i.e.: no processing, roasted tongka langit banana, fried tongka langit banana, boiled tongka langit banana, steamed tongka langit banana. Results showed that roasted tongka langit banana can reduce tannin content to the lowest of 0.155% and risen respectively by fried of 0.166%, boiled of 0.170%, and steamed banana of 0.171 %. Besides that, roasted tongka langit banana had sugar content of 9.49%, vitamin C of 2.76 mg, moisture content of 76.9%, ash content of 1.58% and pH value 5.2. Among all processing methods applied, roasted tongka langit banana resulted in better physichochemical properties.
PENGARUH TINGKAT KONSENTRASI GULA PADA PROSES PENGOLAHAN MANISAN SALAK TERHADAP VITAMIN C DAN TINGKAT KESUKAAN KONSUMEN Syane Palijama; Josephina Talahatu; Priscillia Picauly
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 2 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.2.37

Abstract

Fruit of zallaca (Salacca edulis Reinw) can be made as food product. One of these products is zallaca sweet by using sugar as sweetener and preservative. The objective of the research was to study and determine sugar concentration level to maintain quality of zallaca sweet product. A complete randomized design was used in the research. A compeletely randomized design was used with eight treatments sugar concentration as follows 25, 30, 35, 40, 45, 50, 55, and 60% of sugar concentration. Result showed that using of 40% sugar could maintain the quality of zallaca sweet with concentration of vitamin C 0.033 mg, moisture content 76.56%, total acid 3.12%, total sugar 18,13% and pH 4.5.
PENGARUH KONSENTARASI CARBOXYMETHYL CELULOSE TERHADAP KUALITAS ES KRIM UBI JALAR (Ipomea batatas L.) Meitycorfrida Mailoa; Siti Rodiyah; Syane Palijama
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 2 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.2.45

Abstract

Modern food processing technology has resulted in the creations of a new processed purple sweet potato product, one of which is the purple sweet potato ice cream. Ice cream is a frozen food product that are usually consumed as a desert, with main ingredients such as fat, nonfat dry material or nonfat solids, sweeteners, stabilizers, and emulsifiers (CMC). This research was aimed to determine the optimal CMC emulsifier concentration in making sweet potato ice cream. The experimental design used was Completely Randomized Design with four treatments, namely A1 level (control), A2 (0.1% CMC), A3 (0.3% CMC), and A4 (0.5% CMC). The results of this study indicate CMC concentration of 0.5% resulting in ice cream with a good quality, total sugar of 28.1%, fat of 5.67%, protein of 5.51%, total solids of 37.51% and water content of 62.47%. Organoleptic test results showed that with the CMC concentrations of 0.5%, the panelists gave texture attribute values of 3.5 and the degree of preference of 3:28. The purple sweet potato ice cream with CMC concentration of 0.5 percent had a good quality because it fitted with ice cream quality terms according to the SII. Keywords: carboxymethyl cellulose, ice cream, purple sweet potato ABSTRAK Teknologi pengolahan pangan modern telah menghasilkan kreasi baru olahan ubi jalar ungu, salah satunya adalah es krim ubi jalar ungu. Es krim adalah produk pangan beku yang biasa dikonsumsi sebagai makanan selingan dengan bahan-bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak atau padatan bukan lemak, bahan pemanis, bahan penstabil, dan bahan pengemulsi. Penelitan ini bertujuan untuk mengetahui pengaruh konsentrasi bahan penstabil (CMC) terhadap es krim ubi jalar ungu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan empat taraf perlakuan yaitu A1 (kontrol), A2 (CMC 0,1%), A3 (CMC 0,3%), dan A4 (CMC 0,5%). Hasil Penelitian ini menunjukan konsentrasi CMC 0,5% menghasilkan es krim dengan kualitas baik, total gula 28,1%, lemak 5,67%, protein 5,51%, total padatan 37,51% dan kadar air 62,47%, Hasil uji organoleptik menunjukan konsentrasi CMC 0,5% lebih disukai panelis dengan nilai atribut untuk tekstur 3,5, dan tingkat kesukaan 3,28, Es krim ubi jalar ungu dengan konsentrasi CMC 0,5% memiliki kualitas baik karena sesuai dengan syarat mutu es krim menurut SII. Kata kunci: carboximethyl cellulose, es krim, ubi jalar ungu
ANALISIS SIFAT FISIK DAN KIMIA PATI DARI TIGA VARIETAS SUKUN (Artocarpus sp.) Syane Palijama; Josephina Talahatu; Izaac Joshua Huwae
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 2 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.2.59

Abstract

Breadfruit as an agricultural commodity with high carbohydrate content, can be functioned whether as a food reserve or as an alternative food resource. It also can improve diversity among food products and add value to the product as well, when it is being processed into starch. More ever, the process of making breadfruit into starch can reduce number of unused fruits as a result of bad fruit quality and rotten fruit. The starch can be used as a basic ingredient of various processed agricultural products. This research was aimed to analyze physical and chemical of starch contained in three breadfruit varieties. A completely randomized design was applied in this research with three levels of treatments, i.e.: ‘batu’ breadfruit starch (A1), ‘duri’ breadfruit starch (A2), and ‘kapas’ breadfruid starch (A3). Analyzed variables were water content, ash, amylase content, swelling power and solubility. Result indicated that ‘batu’ breadfruit starch had the highest value on variables of ash content, amylase content and solubility which were 0,09 percent, 19,67 percent and 24,07 percent respectively, while its water content and swelling power which were 3,74 percent and 17’37 g/g was the lowest value among other breadfruit starch. The highest water content and swelling power which were 6,64 percent and 20,01 g/g were found in ‘duri’ breadfruit starch. Keywords: breadfruit, starch, variety ABSTRAK Sukun (Artocarpus sp.) sebagai salah satu komoditas pertanian penghasil karbohidrat yang cukup tinggi dan berperan penting sebagai cadangan pangan ataupun sebagai bahan pangan alternatif. Pengolahan sukun menjadi pati dapat meningkatkan diversifikasi produk pangan dan dapat memberi nilai tambah dan mengangkat sukun menjadi komoditas yang bernilai tinggi. Selain itu, pengolahan sukun menjadi pati diharapkan dapat mengurangi jumlah sukun yang terbuang percuma karena rusak ataupun busuk, karena dapat berguna sebagai bahan utama olahan produk pertanian. Penelitian ini bertujuan untuk mengetahui sifat fisik dan kimia dari tiga varietas sukun. Rancangan yang digunakan adalah rancangan acak lengkap yaitu varietas sukun yang terdiri dari tiga perlakuan yaitu: A1 (Pati Sukun Batu), A2 (Pati Sukun Duri), dan A3 (Pati Sukun Kapas). Peubah yang diamati berupa kadar air, kadar abu, kadar amilosa, swelling power dan daya larut. Hasil penelitian ini menunjukkan bahwa; pati sukun batu (A1) memiliki kadar abu, kadar amilosa dan daya larut tertinggi masing-masing sebesar 0,09%, 19,67% dan 24,07% dan memiliki kadar air dan swelling power terendah masing-masing sebesar 3,74% dan 17,37 g/g. Pati sukun duri (A2) memiliki nilai kadaar air dan swelling power tertinggi masing-masing sebesar 6,64% dan 20,01 g/g. Kata kunci: pati, sukun, varietas
Pengaruh Pengaturan Suhu Penggorengan Vacum Terhadap Sifat-Sifat Kimia Keripik Salak (Salaca edulis Reinw) Rachel Breemer; Syane Palijama; Febry R Palijama
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 2 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.2.56

Abstract

Snake fruit (Salaca edulis Reinw) has a taste of sweet and sour, with a strong astringent edge. Snake fruit can be processed into chips in order to prolong its shelf life. Fruit chips processed with vacuum frying technology does not compromise the form, taste, colour, and aroma of the native fruits. However, in an effort to obtain crisp and tasteful snake fruit chips, the temperature of the vacuum frying process should be adjusted accordingly. Results showed the frying temperature of 70°C resulted in the chips which had Vitamin C, total acidity, and moisture contents of 0.11 mg, 16.05%, and 12.74%, respectively. When chips were fried with 80°C, the resulting product had a Vitamin C of 0.12 mg, total acidity of 16.14%, and moisture of 14.02%. Whereas chips with lower Vitamin C, total acidity, and moisture contents of 0.09 mg, 8,54%, and 6.01%, subsequently resulted from frying with 90°C. Keywords: chips, snake fruits, vacuum frying
Physicochemical Characteristics of Black Bean Protein Concentrate Based on the Variation of Heating Time Syane Palijama; Priscillia Picauly; Windarti Windarti
Tropical Small Island Agriculture Management Vol 1 No 1 (2021): Tropical Small Island Agriculture Management
Publisher : Pattimura University Ambon Maluku Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.084 KB) | DOI: 10.30598/tsiam.2021.1.1.12

Abstract

One type of beans that can be used as a source of protein is the black bean (Phaseolus vulgaris. L); because it has a sufficiently high protein content of 16.6%, it has the potential to be developed into protein concentrate. This study aimed to characterize the physicochemical characteristics of black bean protein concentrate based on heating time. An experiment was carried out and arranged in a Completely Randomized Design, with four levels of treatments, i.e. heating time of 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The observed variables were yield, bulk density, water absorption, protein content, moisture content, and ash content. The results showed that the yield value was 7.66 - 12.11%, bulk density 0.78 - 0.81 g/mL, water absorption 1.84 - 1.97%, protein content 71.39 - 76.00%, moisture content 11.85 - 12.94% and ash content 3.30 - 3.57%.
Physicochemical Characteristics of Pregelatinized Banana Flour with Variations in Cooking Temperature Nelly D Pesireron; Priscilia Picauly; Syane Palijama
Jurnal Agrosilvopasture-Tech Vol 1 No 2 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.611 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.53

Abstract

The objective of this study was to determine, based on the physicochemical features of pregelatinized flour, the optimal cooking temperature for its production. This study employed a completely random design with four levels of cooking temperature: 75 °C, 80°Ce, 85° C, and 90° C, with two replications. The moisture content, ash content, water absorption, and bulk density of Tongka Langit banana flour (control) and pregelatinization were observed. Tongka Langit banana flour exhibited the following characteristics: moisture content (7.35–9.65%), ash content (3.42–3.75%), water absorption (1.76–3.38%), and bulk density (1.63g/mL–2.03). This study concluded that Tongka Langit banana flour treated with the pregelatinization process can improve its physicochemical properties.
Co-Authors Febry R Palijama Izaac Joshua Huwae Josefina Talahatu Josephina Talahatu Meitycorfrida Mailoa Nelly D Pesireron Priscilia Picauly Priscillia Picauly Priscillia Picauly, Priscillia Rachel Breemer Siti Rodiyah Tetelepta, Gilian Windarti Windarti