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All Journal REINWARDTIA Pro Food Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Agritechnology : Jurnal Teknologi Pertanian Jurnal Kehutanan Papuasia (Journal of Papuasia Forestry) Cassowary Jurnal Sylva Lestari Reinwardtia
Nurhaidah Iriany Sinaga, Nurhaidah Iriany
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Other

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Characterization of Cones and Seeds of Damar (Agathis labillardieri) from Plantation in Klasaman, Sorong Jeffry Cornelis Angkotta; Julius Dwi Nugroho; Nurhaida Iriany Sinaga
Jurnal Sylva Lestari Vol. 10 No. 1 (2022): January
Publisher : Department of Forestry, Faculty of Agriculture, University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jsl.v10i1.546

Abstract

Damar (Agathis labillardieri) is endemic species to New Guinea, occurring naturally in Papua and West Papua Province, Indonesia. The species is economically valuable due to its resin and wood. This research aimed to study the cones and seeds characteristics of A. labillardieri collected from Sorong Nature Park at Klasaman, Sorong, Papua Barat. The characteristics observed included cone size and weight, number of scales, empty and filled seed, and seed moisture content. The germination test was also performed. Although the stands could produce cones, not all scales contained seeds, and not all seeds were filled seeds. On average, 53 filled seeds per cone or only 50.3 ± 5.7% of the total seeds found as filled seeds. The seed was characterized as a recalcitrant seed with high moisture content and rapid germination. On average, the seed moisture content was 38.9%, with an average germination time of four days. The combined factors that may contribute to the low natural regeneration of A. labillardieri are low filled seeds, seed sensitivity to desiccation, and high mortality in newly emerging seedlings during recruitment. Therefore, facilitating the forest floor for immediate germination of recalcitrant seeds as in A. labillardieri is suggested. Keywords: Agathis labillardieri, filled seed, germination, natural regeneration, recalcitrant seed
TWO NEW SPECIES OF FREYCINETIA (PANDANACEAE) FROM MANOKWARI, WEST PAPUA NURHAIDAH IRIANY SINAGA
REINWARDTIA Vol 13, No 2 (2010): Vol. 13 No. 2
Publisher : Research Center for Biology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/reinwardtia.2010.2139

Abstract

SINAGA, N. I. 2010. Two new species of Freycinetia (Pandanaceae) from Manokwari, Papua. Reinwardtia 13(2): 183-187. - Two new species of Freycinetia from Manokwari, Papua were described; Freycinetia gunungmejensis Sinaga and Freycinetia aculeata Sinaga. These two species are placed into two different groups. F. gunungmejaensis is placed in the non imbricate leaves group that has a non imbricate arrangement of leaves, caducous auricle, 1-keeled prophyll at the base of inflorescence, auxiliary or terminal inflorescence, and with cauline leaves on the terminal inflorescence/ Whereas F. aculeata is included in the imbricate leaves group that has an imbricate arrangement of leaves, persistent auricle, without prophyll, terminal inflorescence and without cauline leaves. The differences between these new species and closely related species are discussed below and their description and distributions are provided.
The unique characters and habitat of Freycinetia (Pandanaceae) with seven new species in Timika, West Papua, Indonesia Nurhaidah Iriany Sinaga; Ary Prihardhyanto Keim; Pratita Puradyatmika
REINWARDTIA Vol 13, No 5 (2013): Vol. 13, No. 5
Publisher : Research Center for Biology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/reinwardtia.2013.424

Abstract

This current study of Freycinetia was carried out in Timika, West Papua. Results indicate that species vary in both morphological characters and habitat preferences. Timika is unique as only in this area species with highest number of segments in a berry and of stigmatic remains are found. Exceptional characters regarding to auricles, areolas, and stigmatic remains are observed in many species in this area. The result of this current study suggests that the ability of species to adapt to the widespread forest disturbances in Timika leads to their differences in morphological features compare to other Papuan species. Subsequently, seven new species are described here.
THE ECOLOGY AND DISTRIBUTION OF FREYCINETIA GAUD. (PANDANACEAE; FREYCINETOIDEAE) IN THE INDONESIAN NEW GUINEA NURHAIDAH IRIANY SINAGA; RITA MEGIA; ALEX HARTANA; ARY PRIHARDHYANTO KEIM
REINWARDTIA Vol 13, No 2 (2010): Vol. 13 No. 2
Publisher : Research Center for Biology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/reinwardtia.2010.2140

Abstract

SINAGA, N. I., MEGIA, R., HARTANA, A., KEIM, A. P. Ecology and distribution of Freycinetia Gaud. (Pandanaceae; Freycinetoidea) in Indonesian New Guinea. Reinwardtia 13(2): 189-197. - The study mainly concerns with the species of Freycinetia that occurs in the Indonesian New Guinea, including the provinces of Papua and Papua Barat. The study indicates that almost all species of Freycinetia in the Indonesian New Guinea prefer high humidity and abundantly occur along rivers, except for the members of the group of species with imbricate leaves, which inhabit also secondary forests. Futhermore, the members of this group have never been found within the range of 1700 to 3000 m altitudes. This highest range of altitudes is specifically occupied by the members of the groups of species with semi imbricate and grass-like leaves. The costal forests are inhabited by the groups of species with semi and non imbricate leaves. Indonesian New Guinea shares many species with Papua New Guinea, except for the members of the group of species with semi imbricate leaves, which are more common in Indonesian New Guinea than in Papua New Guinea. On the contrary, the members of the group of species with grass-like leaves are more common in Papua New Guinea and becoming rare toward the Indonesian site and becoming absent in the Vogelklop (Bird's head), except for F. polyclada which is commonly found in Sorong. Indonesian New Guinea possesses 34 species exclusively distributed in the area, while Papua New Guinea has 72 species. The two areas share 52 species. Only five species have extra New Guinean distributions, i.e. F. excelsa, F. funicularis, F. marginata, F. percostata, and F. scandens.
Pengaruh Jenis dan Konsentrasi Penstabil Terhadap Karakteristik Fisikokimia dan Organoleptik Permen Jelly Buah Pandan Tikar (Pandanus tectorius Park.) Regoi, Hartini Litasia Marice; Sarungallo, Zita Letviany; Santoso, Budi; Susanti, Cicilia Maria Erna; Sinaga, Nurhaidah Iriany; Irbayanti, Diana Nurini; Situngkir, Risma U
Agritechnology Vol 7 No 1 (2024): Volume 7 Nomor 1 (Juni) 2024
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v7i1.116

Abstract

Permen jelly pada umumnya adalah permen yang terbuat dari buah ataupun sayuran yang memiliki nilai nutrisi lebih dibandingkan jelly di pasaran yang aroma/flavornya berasal dari penambahan esence (sintetik). Untuk menghasilkan permen jelly bertekstur lunak, perlu dilakukan formulasi bahan yang mengandung hidrokoloid seperti carboxymethy celluloce (CMC), gelatin dan karagenan. Tujuan penelitian ini yaitu untuk menentukan jenis dan konsentrasi penstabil permen jelly buah pandan tikar (Pandanus tectorius Park.), serta sifat fisik dan organoleptik permen jelly. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL), dengan 4 perlakuan formulasi permen jelly buah pandan tikar dengan perlakuan konsentrasi penstabil (CMC, gelatin, karagenan), yaitu Formula J1 (Gelatin 5%), Formula J2 (Gelatin 4,5% dan CMC 0,5%), Formula J3 (Gelatin 4% dan CMC 1%), Formula J4 (Gelatin 3% dan Karagenan2%) yang diulang 2 kali. Hasil penelitian menunjukkan bahwa karakteristik fisikokimia permen jelly buah pandan tikar dari ke-4 formula yaitu warna kuning- kuning transparan, beraroma khas pandan, rasa manis asam, bertekstur lunak liat hingga lunak hancur, kadar air berkisar 54,59-65,42%, total padatan terlarut berkisar 19,00-23,50 °Briks, pH berkisar 4,74-5,28 dan vitamin C berkisar 2,53-7,78%. Jenis penstabil yang menghasilkan permen jelly buah pandan tikar yang disukai adalah gelatin pada konsentrasi 4,5%; berdasarkan kandungan vitamin C dan skor tingkat penerimaan panelis tertinggi maka formula J2 merupakan formula terpilih dengan warna kuning transparan dengan aroma khas pandan dengan tekstur lunak liat, serta memiliki kandungan vitamin C sebesar 7,78%.
Keanekaragaman buah Pandan tikar (Pandanus tectorius Park.) asal Provinsi Papua dan Provinsi Papua Barat berdasarkan karakteristik fisik dan kandungan gizinya Sarungallo, Zita; Hegemur, Katarina; Susanti, Cicilia Maria Erna; Sinaga, Nurhaidah Iriany; Djading, Abadi; Irbayanti, Diana Nurini
Cassowary Vol 8 No 1 (2025): Januari
Publisher : Program Pascasarjana Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/casssowary.cs.v8.i1.306

Abstract

ABSTRACT : The Pandan tikar (Pandanus tectorius Park.) was found in many coastal areas, has the potential to be processed into various food products. This study aims to study the diversity of 6 Pandan tikar fruits originating from several locations of Papua and West Papua province based on their physical characteristics and nutritional content. The method used in this study is an exploration method with observations. The origins of the six Pandan tikar fruits were Mansinam (P1), Mansinam (P2), Pasir Putih (P3), Arboretum Fahutan (P4), Hamadi (P5), and Kampung Wardo (P6). The results of this study indicate that the 6 fruits of Pandan tikar observed have a varied shape, namely ovoid (P1 and P2), ellipsoidal (P3), sub-globose (P4 and P6), and globose (P5); with variations in the colour of the fruit flesh, namely yellow (P1, P2, P3, P4), orange (P5), and red (P6). Fruit size dimensions varied; with whole fruit weight 1.8-6.0 kg, length 19.0-23.3 and width 15.0-25.3 cm, fruit circumference of 56-80.5 cm. The total weight of phalange was 1.6-5.75 kg/fruit with a total of 45-152 phalange/fruit, the width and weight of phalange were 3.2-4.5 cm and 24.8-53.8 g/fruit, respectively; while the weight of edible part was 6-21 g/phalange, and the percentage of edible part was 28.0-39.4%/fruit. Total soluble solids (TSS) 3.3-7.2°Brix and vitamin C 4.8-44.1 mL/100g; water content 76.25-84.52% (wb), ash content 6.55-7.13% (db), fat content 0.20-1.65% (db), protein content 2.67-9.63% (db), and carbohydrate 63.7-70.25% (db). The content of TSS, vitamin C, protein, and carbohydrate showed significant differences between fruit.
Effect of Various Enzymatic Browning Prevention Methods on Physicochemical Characteristics of Pandan Tikar Fruit Flour (Pandanus tectorius Park.) Lalu, Anggreini Kadotu; Sarunggalo, Zita Letviany; Paiki, Sritina Novreta Paulina; Susanti, Cicilia Maria Erna; Sinaga, Nurhaidah Iriany; Irbayanti, Diana Nurini
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.404

Abstract

Enzymatic browning reaction in pandan tikar (Pandanus tectorius Park.) fruit flour (PTF) is a major problem, which can be inhibited by enzyme inactivation. This study aims to determine the effect of various enzymatic browning prevention methods on the physicochemical characteristics of PTF flour. The research method used was a completely randomized design with 4 treatments, namely (a) control (no treatment); (b) blanching (steaming at 80˚C, 3 min); (c) citric acid soaking (0.5% citric acid soaking, 20 minutes) and (d) combination (0.5% citric acid soaking 20 minutes and blanching at 80˚C 3 min). The results showed that all enzymatic browning prevention treatments had a significant effect on the physicochemical properties of PTF flour, namely the L value (brightness), a value (redness), b value (yellowness), gelatinization temperature, proximate content, crude fiber content, and total carotenoids of PTF flour. Prevention of enzymatic browning with blanching treatment can produce PTF flour with dark yellow color, L value 71.12, a value 5.98, b value 46.69, moisture content 9.91% (wb), ash 5.6% (db), fat 3.52% (db), protein 7.47% (db), carbohydrates 83.40% (db), crude fiber 15.49% (db), and total carotenoids 325 mg/Kg (db). The blanching method effectively inhibits enzymatic browning, retains carotenoid content, and produces a distinctive dark yellow color in PTF flour. However, the combination method can also prevent browning and produce a brighter flour color (closer to the natural fruit color).
Co-Authors ALEX HARTANA ALEX HARTANA Ary Prihardhyanto Keim ARY PRIHARDHYANTO KEIM Ary Prihardhyanto Keim, Ary Prihardhyanto Diana Nurini Irbayanti Diana Nurini Irbayanti Djading, Abadi Dwi Budi Santoso Eduard Fransisco Tethool Hegemur, Katarina Irbayanti, Diana Nurini Irbayanti, Diana Nurini Jeffry Cornelis Angkotta Julius D. Nugroho Lalu, Anggreini Kadotu Latumahina, Rossa Martha Marlen Maker, Devila Paiki, Sritina Novreta Paulina Pratita Puradyatmika Pratita Puradyatmika, Pratita Regoi, Hartini Litasia Marice RITA MEGIA RITA MEGIA Roby Kogoya Rossa Marlen Martha Latumahina Rossa Marlen Martha Latumahina Sarungallo, Zita Sarunggalo, Zita Letviany Situngkir, Risma U Susanti, Cicilia Maria Erna Wiwiyen Manurung Zita L. Sarungallo