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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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Journal : Jurnal Agrosilvopasture-Tech

 1 
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.
The Effect of Gelatin Concentration on the Characteristics of Nutmeg Jelly Candy (Myristica fragrans Houtt) Tri P Lasmana; Helen C D Tuhumury; Erynola Moniharapon
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.2023.2.1.143

Abstract

Jelly candy is a confection composed primarily of sugar or blended with hydrocolloid components such as agar, gum, gelatin, starch, and carrageenan to make the product's texture moldable. The objective of this research was to determine the optimal gelatin concentration for nutmeg jelly candy quality. The present research employed Completely Randomized Experimental Design with one factor, namely the gelatin concentration, and three levels of concentration treatment: P1 = 20%, P2 = 30%, and P3 = 40%. The results indicated that a gelatin concentration of 30% was optimal for manufacturing nutmeg jelly candy with desirable physicochemical and sensory properties. Nutmeg jelly candy with 30% gelatin concentration had 35.0% moisture content, 0.21% ash content, 0.65% reducing sugar content before inversion, 23.11 kg/cm2 elasticity, and was preferred for taste, texture, and overall characteristics due to its nutmeg taste, slight nutmeg aroma, chewy texture, slight sweetness, and slight transparency
The Effect of Gelatin Concentration on the Characteristics of Nutmeg Jelly Candy (Myristica fragrans Houtt) Tri P Lasmana; Helen C D Tuhumury; Erynola Moniharapon
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.2023.2.1.143

Abstract

Jelly candy is a confection composed primarily of sugar or blended with hydrocolloid components such as agar, gum, gelatin, starch, and carrageenan to make the product's texture moldable. The objective of this research was to determine the optimal gelatin concentration for nutmeg jelly candy quality. The present research employed Completely Randomized Experimental Design with one factor, namely the gelatin concentration, and three levels of concentration treatment: P1 = 20%, P2 = 30%, and P3 = 40%. The results indicated that a gelatin concentration of 30% was optimal for manufacturing nutmeg jelly candy with desirable physicochemical and sensory properties. Nutmeg jelly candy with 30% gelatin concentration had 35.0% moisture content, 0.21% ash content, 0.65% reducing sugar content before inversion, 23.11 kg/cm2 elasticity, and was preferred for taste, texture, and overall characteristics due to its nutmeg taste, slight nutmeg aroma, chewy texture, slight sweetness, and slight transparency
Faktor–Faktor Yang Mempengaruhi Stunting Pada Balita Di Desa Karay dan Desa Angar Kabupaten Seram Bagian Timur Tamar, Tamar; Moniharapon, Erynola; Sipahelut, Sophia G; Mailoa, Meitycorfrida
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.297

Abstract

Karay Village and Angar Village are one of sub-districts which are registered in East Seram Regency as villages with children registered as stunting toddlers. The type of research used was Spearman's correlation with a total of 60 samples of toddlers in Karay Village and Angar Village. Research methods using surveys and interviews using a questionnaire. The results of this study used sperman rho palm fiber using univariate and bivariate analysis. This research is that there is a relationship between maternal education, consumption of various foods, toilet facilities, drinking water facilities, and livable homes with the incidence of stunting in toddlers aged 0-5 years in Karay and Angar District. Based on the results of the study, it showed that there was a relationship between Mother's Education (P < 0.05), Consumption of Various Foods (P < 0.05), Latrine Facilities (P < 0.05), Drinking Water Facilities (P < 0.05), and Livable Houses (P < 0.05), on the other hand, there was no relationship between the age of marriage (P > 0.05), the number of children (P > 0.05) and the mother's source of income (P > 0.05) with the incidence of stunting in children under five in Karay Village and Angar Village.
Karakteristik Kimia Selai Kacang Tersubstitusi Kenari Samponu, Maria M F; Moniharapon, Erynola; Tuhumury, Helen C D
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.364

Abstract

The purpose of this study was to determine the effect and characteristics of canarium nut-substituted peanut butter. This study was designed using a one-factor complete randomized design, namely the substitution of peanuts with canarium nuts with five treatment levels of 0% canarium nuts : 100% peanuts, 25% canarium nuts : 75% peanuts, 50% canarium nuts : 50% peanuts, 75% canarium nuts : 25% peanuts, and 100% canarium nuts : 0% peanuts replicated twice. Observed variables include moisture content, ash content, protein content, fat content, and carbohydrate content. The results showed that the more canarium nuts used for peanut substitution in peanut butter, the lower the moisture content (3.93–1.21%) and protein content (24.70–10.10%), while the ash content (1.51-2.43%), fat content (37.95–53.36%), and carbohydrate content (18.32–46.52%) increased.
Faktor-Faktor Penyebab Stunting Pada Anak Balita Di Desa Lamahang dan Desa Wasbakat Kabupaten Buru Buamona, Ritzi I; Moniharapon, Erynola; Mailoa, Meitycorfrida
Jurnal Agrosilvopasture-Tech Vol 3 No 2 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.2.196

Abstract

Stunting is a condition of poor nutrition in toddlers, which causes stunted physical growth, so the child is too short compared to normal toddler standards. This research aims to determine the factors influencing stunting in Lamahang Village and Wasbakat Village, Buru Regency. The population in the study was 121 toddlers. The samples were 60 toddlers from each village using a purposive sampling technique. This research method is an interview using a questionnaire. The relationship between factors influencing stunting was analyzed using the Spearman rank correlation test. The research results show that stunting is related to stunting, such as the number of children, family income, consumption of diverse foods, drinking water sources, latrines, and habitable houses. At the same time, maternal education and age at marriage have no relationship to stunting in Lamahang Village. Meanwhile, in Wasbakat Village, factors related to stunting are family income, consumption of various foods, drinking water sources, latrines, and livable houses. Maternal education, number of children, and age at marriage have no relationship with stunting in Wasbakat Village.
Pengaruh Konsentrasi GulaTerhadap Karakteristik Kimia dan Organoleptik Wine Durian (Durio zybethinus Murr) Pardjala, Gaspar; Moniharapon, Erynola; Tuhumury, Helen C D; Hamza, Wahyuningsih
Jurnal Agrosilvopasture-Tech Vol 3 No 2 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.2.202

Abstract

Fruit Wine is an alcoholic drink that is usually made from fermented fruits. This research aims to determine the appropriate sugar concentration to obtain durian wine's best chemical and organoleptic characteristics. This research uses RAL with one factor: sugar concentration with three concentration treatment levels: KG1 = 10%, KG2 = 20%, and KG3 = 30%. The research results on wine treated with a sugar concentration of 30% is the right concentration to produce durian wine with good characteristics and acceptable chemical and organoleptic characteristics. Durian wine with a sugar concentration of 30% has an alcohol content of 10.6%, total sugar of 13.84, and pH of 4.45. Durian wine added sugar, which is 30% preferred for taste, color, aroma, and overall likeness.
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