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All Journal Jurnal Sains dan Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian To Maega: Jurnal Pengabdian Masyarakat Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech
Erynola Moniharapon
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
Agriculture, Biological Sciences & Forestry Arts Humanities Education Social Sciences Other

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PENGARUH KONSENTRASI EKSTRAK AIR SEREH WANGI (Cymbopogon nardus L.) TERHADAP KUALITAS TAHU Erynola Moniharapon; Sandriana J Nendissa; Agustina Souripet; Salma Hataul
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 1 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.1.13

Abstract

The objectives of this research were both to know as well as to determine the exact concentration of lemongrass water extract applied during storage on the quality of tofu. A complete randomized experimental design with two factor of treatments was utilized. The first factor was concentration of lemongrass water extract with 3 levels of treatmens, i.e : T1 : 1 kg of lemongrass : 2 L of water, T2 : 1 kg of lemongrass : 3 L of water, T3 : 1 kg of lemongrass : 4 L of water. Whereas the second factor was the storage time, i.e : L0 : 0 day, L1 : 2 day and L3 : 4 day. Variables observed including chemical, and microbial. They consit of protein, moisture, TPC, and Salmonella. Results showed that lemongrass water extract with the concentration of 1 : 4 stored for 4 day had high protein and moisture, content which were 15.4%, and 74.37%, respectively results from microbial test showed that microbial growth was suspressed by the treatments and the content were still in the range set by Indonesian National Standard Agency.
PENGARUH KONSENTRASI GULA TERHADAP ORGANOLEPTIK DAN SIFAT KIMIA ANGGUR BUAH TOMI-TOMI (Flacourtia inermis Roxb) Rachel Breemer; Erynola Moniharapon; James Nimreskosu
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.2016.5.2.32

Abstract

This research was aimed to determine the exact sugar concentration on the organoleptic and chemical properties of tomi-tomi fruit wine. A completely randomized experimental design with three levels sugar concentration 30, 40, and 50% were repeat three times therefore there were a total of nine experimental units. Result showed that 50% sugar concentration had the best organoleptic characteristic that was able to produce wine having 1,27% ethyl alcohol, 21,23% sugar content and a pH of 3,6.
KARAKTERISASI SIFAT KIMIA TEPUNG KACANG LAWA MERAH (Phaseolus vulgaris L.) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN Erynola Moniharapon; Sandra J Nendissa; Dina Laiyan
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 1 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.1.21

Abstract

The objective of this study was to characterize the chemical properties of ‘lawa merah’ bean (Phaseolus vulgaris L.) with some pre-treatment. This study used a Complete Randomized Design with one factor which consisted of four treatment levels as follows: A0 (without pre-treatment), A1 (roasting for 20 minutes), A2 (boiling for 10 minutes) and A3 (roasting for 20 minutes and steaming for 30 minutes). The results showed that the best pre-treatment was A1 (roasting for 20 minutes), which produced ‘lawa merah’ bean flour with moisture content 7.81%, ash content of 2.92%, protein content of 26.75%, fat content of 2.15%, carbohydrate content of 5.92% and fiber content of 8.09%.
ANALISA KANDUNGAN GIZI TEPUNG KACANG GUDE HITAM (Cajanus cajan) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN Gelora H Augustyn; Erynola Moniharapon; Sani Resimere
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 1 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.1.27

Abstract

This study was aimed to determine the nutrient content of the black pigeon pea flour that has been subjected to several pre-treatments. A completely randomized experimental design was applied in this study that consisted of four levels of treatments replicated 3 times. The results showed that either moisture, protein, fat, carbohydrate, or fiber content were significantly influenced by pre-treatments on processing of the black pigeon pea flour. However, the ash content was not significantly affected. The best result was obtained by A2 treatment that produced the black pigeon pea flour with the moisture, ash, protein, fat, carbohydrate and fiber contents of 6.16%, 0.94%, 24.32%, 2.94%, 65.64%, and 3.21%, respectively.
Studi Keamanan Mikrobiologis Makanan Jajanan Anak Sekolah Dasar di Kecamatan Leitimur Selatan Pulau Ambon Gelora Helena Augustyn; Erynola Moniharapon; Linersya Patty
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 1 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.1.21

Abstract

Snacks school children is one of the factors that affect the even health of children. This study aimed to evaluate the safety of street food that primary school children in terms of aspects microbiological at six locations elementary school in the South Leitimur subdistrict. This study is a descriptive study using quantitative and qualitative research methods. Observations carried out to describe the condition in addition to snack, also made recording of street food sellers (age, sex, educaion, and years of service). Conditions snack food microbiological laboratory analyzes, including qualitative tests (analysis of total microbes, E. Coli testing, Salmonella sp, and Shigella sp). The result showed all kinds of snack food free off three types of bacteria (Salmonella sp.). The result showed all kinds of snack food free of three types of bacteria (Salmonella sp, E. Coli, and Shigella sp.). But the five types of snack food contaminated by namely the four types of fungus Penicillium sp, Nigrospora oryzae, Mucor sp, and Absidia sp. Implementation of sanitation and hygiene has not performed optimally by street food sellers in the elementary school in the South Leitimur subdistrict. Keywords: snack food, study microbiological safety, snack food elementary school children ABSTRAK Jajanan anak sekolah merupakan salah satu faktor yang mempengaruhi kesehatan anak sekolah. Penelitian ini bertujuan untuk mengevaluasi keamanan makanan jajanan anak sekolah dasar yang ditinjau dari aspek mikrobiologisnya pada enam lokasi Sekolah Dasar di Kecamatan Leitimur Selatan. Penelitian ini merupakan penelitian deskriptif dengan mnggunakan metode penelitian kuantitatif dan kualitatif. Observasi selain dilakukan untuk mendeskripsikan kondisi jajanan, juga dilakukan pencatatan terhadap penjual makanan jajanan (umur, jenis kelamin, pendidikan, dan masa kerja). Kondisi mikrobiologis makanan jajanan dianalisis di laboratorium, meliputi uji kualitatif dan kuantitatif (analisa total mikroba, uji E. coli, Salmonella sp, dan Shigella sp.). Hasil penelitian menunjukkan semua jenis makanan jajanan terbebas dari tiga jenis bakteri (E. coli, Salmonella sp. dan Shigella sp.), tetapi lima jenis makanan terkontaminasi oleh empat jenis jamur yaitu Penicillium sp, Nigrospora oryzae, Mucor sp, dan Absidia sp. Penerapan sanitasi dan hygiene belum dilakukan secara optimal oleh penjual makanan jajanan di lingkungan Sekolah Dasar Kecamatan Leitimur Selatan. Kata kunci: makanan jajanan, studi keamanan mikrobiologis, jajanan anak sekolah dasar
Kajian Sifat Kimia dan Organoleptik Brownies Pisang Tongka Langit Erynola Moniharapon; Priscillia Picauly; Leonorang Lelmalaya
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.2018.7.2.60

Abstract

This research was aimed to determine the effects of substitution of tongka langit banana flour on the chemical (moisture, protein, fiber, total sugar) and organoleptic (taste, texture, colour, overall likeness) properties of the steamed brownies. A completely randomized experimental design with four-level treatment. The ratio of banana flour and wheat flour. i.e.: (0%:100%), (25%:75%), (50%:50%), and (75%:25%). The result showed that ratio (25%:75%) was determined as the best ratio to produce brownies with the best chemical and sensory properties.
Effects of Coconut Milk Powder on The Characteristics of Tongka Langit Banana Ice cream Helen C D Tuhumury; Erynola Moniharapon; Yulinati Porudara
Tropical Small Island Agriculture Management Vol 2 No 1 (2022): Tropical Small Island Agriculture Management
Publisher : Pattimura University Ambon Maluku Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/tsiam.2022.2.1.19

Abstract

The objective of this study was to determine the effects of coconut milk powder on the characteristics of Tongka Langit Banana ice cream. A completely randomized experimental design was applied in this research with coconut milk powder concentrations based on the weight of full cream milk used as a control. Hence, the levels of treatment were as follows: control (full cream milk), 25%, 50%, 75%, and 100% coconut milk powder. The results showed that Using coconut milk as a milk substitute in the preparation of Tongka Langit banana ice cream has affected its physicochemical and sensory properties but has no effect on vitamin C. With a fat content of 4.93%, a protein content of 0.77%, vitamin C content of 0.67%, total solids of 30.10%, and a melting time of 54'33', coconut milk at 100% by weight of milk was the appropriate concentration for producing ice cream with the best physicochemical and sensory properties.
PENGARUH KONSENTRASI GULA TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK PERMEN JELLY BUAH TOMI-TOMI (Flacourtia inermis, Roxb) Kubela, Lessy; Moniharapon, Erynola; Tuhumury, Helen C. D.
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (679.675 KB) | DOI: 10.33772/jstp.v8i1.29963

Abstract

Jelly candy has a high sugar content and a low nutritional value, but it is consumed in large quantities, particularly among children, which is harmful to their health. To make jelly candy that meets quality standards and is acceptable, different types of fruit juice will use different amounts of sugar. The goal of this study was to find the optimal sugar concentration for producing high-quality tomi-tomi jelly candy. This study employed a completely randomized design (CRD) with three levels of sugar concentration that were replicated three times, namely 50%, 100%, and 150%. The results showed that sugar concentration affected the chemical characteristics of total sugar, vitamin C content, and moisture content of tomi-tomi fruit jelly candy, but only the color characteristics from the organoleptic assessment were affected by sugar concentration. The sugar concentration of 150% was the right concentration for making tomi-tomi jelly candy with 61.51% total sugar, 26.23 mg/100g vitamin C, and 17.48% water content. This jelly candy was considered to have a red color, a tomi-tomi taste, a tomi-tomi flavor, and a chewy texture. It was preferred for its color, taste, and aroma, and was somewhat preferred for its gumminess.
Nutritional Status of Elementary School Children in Coastal and Mountains Areas in Kian Darat District, Eastern Seram Regency Muhamad A Buatan; Erynola Moniharapon; Helen C D Tuhumury
Jurnal Agrosilvopasture-Tech Vol 2 No 1 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.1.85

Abstract

is study aims to determine the nutritional status of elementary school-aged children in coastal and mountainous areas in Kian Darat District, East Seram Regency. Samples in coastal villages are Kilga, Kian, Rumfakar, and Kilaba villages, while mountain villages are Rumoga and Rumbou villages. In each village, 5 children were selected as respondents. The respondent's characteristic data were analyzed descriptively. Determination of nutritional status based on BMI/U anthropometry and determination of nutritional status based on Minister of Health Regulation No. 2 of 2020, namely the Child Anthropometry Standard. Based on the results of the study, it can be concluded that the distribution of nutritional status of elementary school-aged children in coastal areas is as follows: Normal nutritional status is 50%, very thin 10%, lean 30%, and obese 10% while in mountainous areas are: Normal nutritional status as much as 80%, 10% thin and 10% very thin.
Factors Affecting Stunting in Toddlers in Lesluru Village and Kuralele Village, Teon Nila Serua District, Central Maluku Regenct Sanora L D Parhusip; Erynola Moniharapon; Sophia G Sipahelut
Jurnal Agrosilvopasture-Tech Vol 2 No 1 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.1.135

Abstract

Stunting is a condition where there is to thrive in children under five years old due to chronic malnutrition that children are too short for their age. The purpose of this study was to determine the factors that influence the incidence of stunting in toddlers in Teon Nila analysis. Based on the results of the study it can be concluded as follows: There is a relationship between factors of mother's education, age of marriage, number of children, and feasibility of latrines with the incidence of stunting in children under five in Teon Nila Serua District, on the contrary, there is no relationship between factors of drinking water facilities, livable houses and food consumption varies with the incidence of stunting in children under five in Village Lesluru and Village Kuralele Teon Nila Serua District.
Co-Authors Agustina Souripet Agustina Souripet Augustyn, Gelora Helena Buamona, Ritzi I Cynthia G. C. Lopulalan Dina Laiyan Febby J. Polnaya Gilian Tetelepta Hamza, Wahyuningsih James Nimreskosu Kubela, Lessy La Ega Leonorang Lelmalaya Linersya Patty Meitycorfrida Mailoa Meitycorfrida Mailoa Muhamad A Buatan Natelda Rosaldiah Timisela Pardjala, Gaspar Priscillia Picauly Priscillia Picauly Rachel Breemer Salma Hataul Samponu, Maria M F Sandra J Nendissa Sandriana J Nendissa Sani Resimere Sanora L D Parhusip Siletty, Lambertina Sipahelut, Sophia G Sophia G Sipahelut Sophia G. Sipahelut Syane Palijama Tamar, Tamar Tri P Lasmana Tuhumury, Helen C.D. Vita N. Lawalata Wiesje M. Horhoruw Yulinati Porudara