Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
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

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Kajian Lama Penyimpanan Terhadap Karakteristik Fisikokimia Frozen Food Sukun (Artocarpus altilis) Britney P Siahaya; Vita N Lawalata; Gilian Tetelepta
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.2023.2.1.62

Abstract

Frozen Food merupakan sebuah solusi untuk memperpanjang umur simpan suatu produk pangan. Tujuan penelitian ini adalah untuk mengkarakteristik sifat fisik dan kimia frozen food sukun (Artocarpus altilis) berdasarkan perlakuan lama penyimpanan. Penelitian ini didesain dengan menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu perlakuan lama penyimpanan dengan lima taraf perlakuan lama penyimpanan 0 hari, lama penyimpanan 4 hari, lama penyimpanan 8 hari, lama penyimpanan 12 hari, dan lama penyimpanan 16 hari, dengan dua kali ulangan. Peubah yang diamati meliputi tekstur, kadar karbohidrat, kadar abu, kadar air, dan kadar serat kasar. Hasil penelitian menunjukkan bahwa karakteristik fisik frozen food sukun dengan lama penyimpanan 0, 4, 8, 12, dan 16 hari adalah sebagai berikut : tekstur berkisar antara 10,12 mm/g/s-14,35 mm/g/s, serta karakteristik kimia yaitu : kadar karbohidrat berkisar antara 22,17%-25,27%, kadar abu berkisar antara 0,88%-1,03%, kadar air berkisar antara 74,04%-76,60%, dan kadar serat kasar berkisar antara 1,67%-2,27%.
Pengaruh Substitusi Tepung Pisang Tongka Langit Pregelatinisasi Terhadap Sifat Fisikokimia Cookies Priscilia Picauly; Vita N Lawalata; Maimuna Nahatue
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.127

Abstract

This study aimed to analyze the functional properties of pregelatinized tongka langit banana flour (TPTLP) at different maturity levels and to determine the effect of substituting TPTLP on the physicochemical properties of cookies at the optimal maturity level. This study was designed using a completely randomized design consisting of one factor, with substitution treatments of wheat flour (TT) and TPTLP, consisting of 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0% with two replications. The parameters analyzed included the water absorption capacity, vitamin A content, and antioxidant activity of TPTLP, as well as the moisture content, ash content, protein content, fat content, crude fiber, carbohydrates, breaking strength, and crispness of the cookies. The results showed that tongka langit bananas at maturity level II exhibited better functional properties than those at level I. Furthermore, substitution with TPTLP (100%, 75%, 50%, 25%, and 0%) from maturity level II significantly affected the physicochemical properties of cookies. Increasing levels of TPTLP substitution led to higher moisture, ash, and crude fiber contents, while protein content, breaking strength, and crispness decreased.
Co-Authors Britney P Siahaya Gilian Tetelepta Maimuna Nahatue Priscilia Picauly