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All Journal Jurnal Agrosilvopasture-Tech
Syane Palijama
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Indonesia
Agriculture, Biological Sciences & Forestry

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The Effect of the Combination of Coconut Water on the Chemical and Sensory Properties of Sweet Bread Elsina Henderika Ohoiner; Meitycorfrida Mailoa; Syane Palijama
Jurnal Agrosilvopasture-Tech Vol 1 No 1 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.918 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.1.1

Abstract

The study aimed to determine the appropriate concentration of coconut water for the production of sweetbreads with good chemical and organoleptic properties. The study used a complete design with a comparison of water and coconut water, 100% water, 75%:25%, 50%:50%, 25%:75%, and 100% coconut water. The results showed that the treatment of coconut water concentration of 100% produced the best sweetbread with chemical characteristics of 12.16% fat content, 11.01% protein content, 1.40% ash content, 55.05% carbohydrate content, and 20.35% moisture content. Panelists liked color (4.33), laroma (4.11), texture (4), taste (4.19), and overall likeness (4.38), while for hedonic quality, the bread had a brownish yellow color (3.63), a flavorful coconut water (3.41), a soft texture (3.98), and was sweet (3.64).
Organoleptic Characteristics of Mixed Corn Flour And Red Bean Flour Against Crackers Khoiriyah U Jamlean; Syane Palijama; Gilian Tetelepta
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 (121.775 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.32

Abstract

Crackers are crispy, thin biscuits or wafers made from wheat flour. Today, crackers can be innovated with local food commodities such as corn and red beans. The use of the formulation of corn flour to red bean flour can affect the organoleptic properties of crackers. This study aimed to test the appropriate formulation of corn flour and red bean flour for making crackers. This study used 4 formulations of corn flour to red bean flour of 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The results showed that the formulations of 60% corn flour and 40% red bean flour was the best formulation that produced crackers with liked for their color (3.24), somewhat liked for their taste (2.48), rather liked for their texture (1.52), liked for their aroma (3.16), and also for their overall preferences (2.52). The crackers were perceived to have a yellow color (3.08), a corn flavor (2.76), a savory taste (2.68), and a slightly crunchy texture (1.84).
The Effect of Concentration of Skipjack Tuna (Katsuwonus pelamis) Powder and Drying Time on The Chemical Characteristics of Purple Sweet Potato (Ipomoea batatas L) Tortilla Chips Ovdarlin Lahagu; Rachel Breemer; Syane Palijama
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.2023.2.1.54

Abstract

Tortilla chips are a type of snack that contains high levels of carbohydrates compared to their protein content. So, tortilla chips need to be made with more local products from the area, like purple sweet potatoes and skipjack fish flour. The goal of this study was to find out what the effects of adding skipjack tuna (Katsuwonus pelamis) and the right amount of drying time are on the chemical properties of purple sweet potato (Ipomoea batatas L) tortilla chips and which treatment combinations work best. This study used a factorial RAL (completely randomized design) with two factors. The first factor was the concentration of skipjack fish powder (T), which had three treatment levels: T1 = 10%, T2 = 15%, and T3 = 20%. The second factor was drying time, which had two treatment levels: L1 = 6 hours and L2 = 7 hours. The results showed that tortilla chips with a concentration of 20% skipjack fish powder had the best results based on chemical characteristics, including 8,30% moisture content, 2,41% ash content, 0,36% fat content, and 73,59% carbohydrate content, a drying time of 7 hours had the best result based on chemical characteristics, including 8,04% moisture content, 2,60% ash content, 0,45% fat content, and 75,81% carbohydrate content; and the best treatment based on interaction was the fish powder with a concentration of 20% skipjack tuna and a drying time of 7 hours, which had a protein content of 15,41%.
Co-Authors Elsina Henderika Ohoiner Gilian Tetelepta Khoiriyah U Jamlean Meitycorfrida Mailoa Ovdarlin Lahagu Rachel Breemer