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

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The Effect of The Addition of Papaya Puree on The Chemical and Organoleptic Properties of Pineapple Jam Rizky Jamaluddin; Meitycorfrida Mailoa; Priscilia Picauly
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 (163.31 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.44

Abstract

based on its chemical and sensory properties. A completely randomized experimental design was applied in this study with 4 levels of treatment, namely 0%, 10%, 20%, and 30%, replicated twice. Moisture content, vitamin C content, total dissolved solids, and total acidity were measured, followed by sensory analysis. Sensory analysis was carried out using hedonic tests and descriptive hedonic qualities, which included color, taste, texture, and overall. The treatment of adding 20% papaya to jam was found to have the best chemical characteristics, namely 41.4% moisture content, 0.07% vitamin C,54.65% total soluble solids, and 1.54% total acidity. The jam with 20% papaya puree was liked for its color (3.3), taste (3.3), texture (3.1), and overall rating of (3.3) like. The jam was perceived to have an orange color (2.7), a slightly pineapple taste (2.5), and a slightly soft texture (2.9).
Physicochemical Characteristics of Pregelatinized Banana Flour with Variations in Cooking Temperature Nelly D Pesireron; Priscilia Picauly; Syane Palijama
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 (192.611 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.53

Abstract

The objective of this study was to determine, based on the physicochemical features of pregelatinized flour, the optimal cooking temperature for its production. This study employed a completely random design with four levels of cooking temperature: 75 °C, 80°Ce, 85° C, and 90° C, with two replications. The moisture content, ash content, water absorption, and bulk density of Tongka Langit banana flour (control) and pregelatinization were observed. Tongka Langit banana flour exhibited the following characteristics: moisture content (7.35–9.65%), ash content (3.42–3.75%), water absorption (1.76–3.38%), and bulk density (1.63g/mL–2.03). This study concluded that Tongka Langit banana flour treated with the pregelatinization process can improve its physicochemical properties.
Co-Authors Meitycorfrida Mailoa Nelly D Pesireron Palijama, Syane Rizky Jamaluddin