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All Journal AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Agrosilvopasture-Tech
Vita N Lawalata
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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Study on the acceptability of the food bar from tongka langit banana (Musa troglodytarum) with addition of walnuts Nurul F Leko; Vita N Lawalata; 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 (245.001 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.37

Abstract

The objective of this study was to analyze the acceptability of the food bar from tongka langit banana with the addition of walnuts through testing organoleptic properties, a completely randomized experimental design with one factor replicated twice was applied with treatment was a concentrate of walnuts 0%, 5%, 10%, and 15%. The organoleptic tested were color, aroma, taste, and texture using the hedonic test, hedonic quality test, and plural comparison tests. The results showed that the tongka langit banana food bar with a walnut concentration of 15% had the best level of acceptance with a hedonic value of 2.8 scent color 2.72, taste 2.7, texture 2.8 which all included criteria approaching the hedonic quality value of color 2.4 (slightly yellow), aroma 2.75 (close to a banana-scented), taste 2.65 (close to hard), plural color values of 2.12 (slightly yellow from R) aroma of 3.5 (the same is good), 2.95 taste (close to better) and 2.35 texture (a bit hard) compared to commercial food bar soyjoy banana (R).
Physics Characteristics of Canarium Oil with Variations in Drying Methods Savira Maba; Helen C D Tuhumury; Vita N Lawalata
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 (102.577 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.49

Abstract

The goal of this study was to investigate the physic properties of canarium oil using various drying methods. This study used a randomized block design with three drying methods: sun drying (3 days), roasting dying (80°C for 1 hour), and oven dying (70°C for 1 hour) with two replications. The refractive index, specific gravity, yield of canarium oil were all measured. The results showed that canarium oil has a refractive index of 1.414-1.415, a specific gravity of 0.941-0.943 g/cm3,, a yield of 9.23-11.30%.
Pengaruh Perbandingan Konsentrasi Tempe dan Puree Daging Buah Pala terhadap Mutu Nugget Selama Penyimpanan Vita N Lawalata; Gilian Tetelepta
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.197

Abstract

This study aimed to determine the appropriate ratio of tempe and nutmeg puree concentration for producing good quality of tempeh nuggets during storage. A completely randomized design with one factor and four treatment levels was used, consisting of tempeh to nutmeg puree ratios of 60%:0%, 58,5%:1.5%, 57%: 3%, and 55.5%:4.5%. The observed variables included chemical characteristics (moisture content, ash content, soluble protein, fat content, and peroxide value), total microbial count, and organoleptic properties. The ratio of 55.5% tempeh to 4.5% nutmeg puree produced the best nuggets based on chemical and microbial characteristics, with moisture content (51.6%), ash content (3.35%), soluble protein content (2.52%,), fat content (7.7%), peroxide value (0.26 mg O2/100g), and total microbial count (4.1×102 CFU/g). Meanwhile, based on organoleptic evaluation, the color was liked (3.12), the aroma was slightly liked (2.52), the taste was close to liked (2.88), and the overall acceptability was also close to liked (2.86)
Co-Authors Gilian Tetelepta Nurul F Leko Savira Maba Tuhumury, Helen C.D.