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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

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

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

Pelatihan Pembuatan Es Krim Durian dan Emping Biji Durian di Desa Rutong Kecamatan Leitimur Selatan Kota Ambon Helen Tuhumury; Agustina Souripet; Erynola Moniharapon; Wisye Horhoruw
To Maega : Jurnal Pengabdian Masyarakat Vol 6, No 3 (2023): Oktober 2023
Publisher : Universitas Andi Djemma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/tomaega.v6i3.1921

Desa Rutong merupakan salah satu desa yang menyumbang potensi produksi durian di kota Ambon, Maluku. Selama ini pemanfaatan buah durian oleh petani masih terbatas, yaitu dijual atau dikonsumsi sebagai buah segar. Untuk pengolahan lanjutan biasanya hanya dibuat dodol dari daging buah durian, sedangkan biji durian sebagian besar merupakan limbah dan hanya sedikit yang dijadikan benih.Kegiatan ini dilakukan untuk meningkatkan pengetahuan dan ketrampilan masyarakat mengolah es krim durian dan emping biji durian. Kegiatan dilakasanakan dengan metode penyuluhan dan pelatihan bagi Ibu-Ibu PKK Desa Rutong. Kegiatan penyuluhuan dan pelatihan es krim durian dan emping biji durian berjalan baik dan lancar. Manfaat sangat besar bagi peserta yang merupakan Ibu-Ibu PKK Desa Rutong dengan meningkatnya pengetahuan tentang durian, nilai gizi dan manfaatnya serta cara mengolah es krim durian dan emping biji durian. Selain itu peserta mampu dan terampil membuat es krim durian dan emping biji durian dengan kualitas yang baik.

PELATIHAN PENGOLAHAN TEPUNG SAGU MENJADI PRODUK TURUNAN BERNILAI TAMBAH Febby J. Polnaya; Helen C. D. Tuhumury; Vita N. Lawalata; Syane Palijama; Meitycorfrida Mailoa; Gilian Tetelepta; Erynola Moniharapon; La Ega; Gelora H. Augustyn; Rachel Breemer; Priscillia Picauly; Sophia G. Sipahelut; Cynthia G. C. Lopulalan; Natelda R. Timisela
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 4 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i4.1250-1258

Tanaman sagu mampu menghasilkan 20–40-ton pati kering per hektar per tahun. Artinya, 1 juta hektar tanaman sagu sudah cukup untuk memenuhi kebutuhan karbohidrat seluruh rakyat Indonesia. Peningkatan produksi dan diversifikasi produk olahan sagu dapat membuka peluang usaha baru dan meningkatkan kesejahteraan masyarakat. Desa Waesamu di Kecamatan Kairatu Barat, Kabupaten Seram Bagian Barat, merupakan salah satu desa yang aktif dalam mengolah sagu. Namun dalam pengolahannya belum optimal, karena hasil olahan dalam bentuk bahan setenga jadi yaitu sagu basah. Oleh sebab itu perlu dilakukan pengolahan produk-produk turunan dari sagu yang memiliki nilai tambah dan nilai jual. Kegiatan pengabdian masyarakat berlangsung di Desa Waesamu melalui tahapan sosialisasi, pelatihan dan pendampingan kepada ibu-ibu PKK Desa Waesamu. Hasil kegiatan pengabdian yaitu tepung sagu diolah menjadi berbagai produk turunan, seperti kukis sagu keju, kukis sagu kismis, brownies sagu, dan mie sagu. Setiap kelompok mengolah salah satu produk dan mempresentasikan hasilnya kepada seluruh peserta pelatihan. Hasilnya sangat baik dan para peserta bersemangat untuk meningkatkan pengetahuan untuk pengolahan produk sagu menjadi peluang usaha untuk penambahan pendapatan keluarga.

Karakteristik Kimia Tepung Umbi Talas (Colocasia esculenta) Kultivar Tanimbar dengan Lama Fermentasi Siletty, Lambertina; Polnaya, Febby J; Moniharapon, Erynola
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.48

Tanimbar taro flour is a processed product from tubers originating from Tanimbar, West Southeast Maluku, and is known as “tarro pici” and has not been widely researched regarding the fermentation treatment. Fermentation was carried out to change the properties of Tanimbar taro flour. This study aimed to characterize the chemical properties of taro flour fermented using 0.5% yeast fermipan. Fermentation was carried out for 0 hours (control), 24, 48, and 72 hours in a closed container. The analysis carried out includes water content, ash content, the fat content of the Soxhlet method, Kjeldahl micro protein content, fiber content, and carbohydrate content (by diff.). A non-factorial completely randomized design was used in this study and each treatment was repeated three times. The results showed that the water content, ash content, protein content, fat content, carbohydrate content (by diff.), and fiber content had a very significant effect on tanimbar taro flour. The best treatment was the 72-hour fermentation treatment to produce tanimbar taro flour with a moisture content of 8.61%, ash content of 0.50%, protein content of 5.12%, fat content of 1.02%, carbohydrate content of 84.76% and fiber content of 2.29%. Keywords: Fermentation; modification flour; Tanimbar taro bulb ABSTRAK Tepung umbi talas Tanimbar merupakan hasil olahan dari umbi yang berasal Tanimbar, Maluku Tenggara Barat dan dikenal dengan nama “kaladi pici” dan belum banyak diteliti terkait dengan perlakuan fermentasi. Fermentasi dilakukan untuk mengubah sifat-sifat tepung talas Tanimbar. Penelitian ini bertujuan untuk untuk mengkarakteristik sifat-sifat kimia tepung talas kultivas Tanimbar yang difermentasi menggunakan ragi fermipan sebanyak 0,5%. Fermentasi dilakukan selama 0 jam (kontrol), 24, 48, dan 72 jam dalam wadah yang tertutup. Analisis yang dilakukan meliputi kadar air, kadar abu, kadar lemak metode Soxhlet, kadar protein mikro Kjedahl, kadar serat, kadar karbohidrat (by diff.). Rancangan acak lengkap non-faktorial digunakan dalam penelitian ini dan setiap perlakuan diulang tiga kali. Lama fermantasi berpengaruh sangat nyata terhadap setiap parameter tepung talas tanimbar yang dianalisis. Perlakuan terbaik adalah perlakuan fermentasi 72 jam menghasilkan tepung talas tanimbar dengan kadar air 8,61%, kadar abu 0,50%, kadar protein 5,12%, kadar lemak 1,02%, kadar karbohidrat 84,76% dan kadar serat 2,29%. Kata kunci: Fermentasi; talas Tanimbar; tepung modifikasi

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

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

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

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

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.

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