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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Penelitian Pascapanen Pertanian Jurnal Sains dan Teknologi Pangan EDUFORTECH Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian AGROMIX Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech

Priscillia Picauly, Priscillia

Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Ambon

Author-ID : 635682

Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Industrial & Manufacturing Engineering Social Sciences

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PENGARUH HEAT MOISTURE TREATMENT PATI SAGU TERHADAP KARAKTERISTIK KIMIA STIK SARUT (PANGAN TRADISIONAL MALUKU) Tetelepta, Gilian; Picauly, Priscillia
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

The purpose of this research was to determine the appropriate heat moisture treatment modified with different moisture contents to produce sarut stick. A completely randomized experimental design with native sago starch and different moisture content (24%, 27%, dan 30%) and 3 replications was applied in this research. The result show that the HMT treatment of 27% was found to be the right treatment with the highest levels namely water content 2,83%, ash content of 0,87%, protein content of 2,13%, fat content 8,11%, carbohydrate content 86,06% and crude fiber content 13,16%.

KARAKTERISTIK FISIKO-KIMIA DAN FUNGSIONAL PATI SAGU IHUR TERMODIFIKASI DENGAN HEAT MOISTURE TREATMENT Priscillia Picauly; Esau Damamain; Febby J. Polnaya
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The objective of this study was to characterize the properties of Heat Moisture treatment (HMT) modified ihur sago starch with different moisture contents. The starch was modified with HMT at 110°C after being adjusted to various moisture contents (23, 28, or 33%) for 4 h. The physico-chemical and functional properties of the native and modified HMT Ihur sago starch observed were color, swelling power, solubility, paste clarity, moisture content, ash content, amylose content, phenol content, and resistant starch (RS) content. Results of this study showed that the HMT starch has a higher degree of lightness (L*), redness (a*), and yellowness (b*), solubility (4.85-5.38%) but lower swelling power (44.06-47.47 g/g) than the native starch which has a solubility and swelling power of 4.90% and 50.72 g/g, respectively. Paste clarity was found to decrease along the storage period. In addition, higher moisture content (11.81-13.20%), but lower amylose (14.81-23.52%), phenol (2.50-4.04%), and RS (5.4-6.1%) content were observed than the native starch with amylose, phenol, and RS content of 27.18, 7.91, and 6.5%, respectively.

Pengaruh Edible Coating Pati Singkong Terhadap Kualitas dan Umur Simpan Buah Pisang Tongka Langit Priscillia Picauly; Gilian Tetelepta
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 3 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n3.2019.110-115

Buah pisang Tongka Langit adalah salah satu jenis buah lokal di Maluku yang memiliki potensi yang baik untuk kesehatan namun umur simpannya pendek. Umur simpan buah dapat diperpanjang dengan menggunakan edible coating. Penelitian ini bertujuan untuk mengetahui konsentrasi pati ubi kayu yang terbaik dalam pelapisan buah pisang Tongka Langit, dan mengamati perubahan fisik dan kimia selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi pati ubi kayu (1%, 3%, dan 5%) dan ulangan sebanyak tiga kali. Data dianalisis dengan analisis ragam dan diuji lanjut dengan uji Beda Nyata Jujur (BNJ). Parameter yang diamati yaitu kekerasan, susut bobot, total padatan terlarut dan vitamin A. Hasil penelitian menunjukkan bahwa konsentrasi pati ubi kayu berpengaruh terhadap kekerasan, susut bobot, total padatan terlarut dan vitamin A. Pada penelitian ini, konsentrasi pati 3% yang terbaik karena mampu menghambat penurunan nilai kekerasan, kenaikan nilai susut bobot dan total padatan terlarut, serta mempertahankan nilai vitamin A sehingga dapat digunakan untuk memperpanjang umur simpan pisang Tongka Langit. The Effect of Cassava Starch Edibel Coating on Quality and Shelf Life of Tongka Langit BananaTongka Langit banana is one of the local fruit in Maluku which has a good potential for human health, however has short shelf life. Use of edible coating to extend the shelf life of fruit. The aim of this research was to find out the best coating for Tongka Langit banana used different concentration of cassava starch, and observed physical and chemical changes on banana Tongka Langit characteristics during storage. This study used Completely Randomized Design (CRD) with the cassava starch concentration (1%, 3%, 5%) as treatment and repeated three times. Data analyzed by analysis of variance (ANOVA) and tested signification by Tukey. The parameter observed during the storage were hardness, weight loss, total soluble solids, and vitamin A. The result showed that the concentration of cassava starch significantly affect on hardness, weight loss, total soluble solid, and vitamin A of Tongka Langit banana. The best in this research is cassava starch concentration 3% be able to inhibit decrease of hardness, increase of weight loss and total soluble solid, and integrity vitamin A value so it can be used to extend the shelf life of Tongka Langit banana.

Physicochemical Characteristics of Black Bean Protein Concentrate Based on the Variation of Heating Time Syane Palijama; Priscillia Picauly; Windarti Windarti
Tropical Small Island Agriculture Management Vol 1 No 1 (2021): Tropical Small Island Agriculture Management
Publisher : Pattimura University Ambon Maluku Indonesia

One type of beans that can be used as a source of protein is the black bean (Phaseolus vulgaris. L); because it has a sufficiently high protein content of 16.6%, it has the potential to be developed into protein concentrate. This study aimed to characterize the physicochemical characteristics of black bean protein concentrate based on heating time. An experiment was carried out and arranged in a Completely Randomized Design, with four levels of treatments, i.e. heating time of 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The observed variables were yield, bulk density, water absorption, protein content, moisture content, and ash content. The results showed that the yield value was 7.66 - 12.11%, bulk density 0.78 - 0.81 g/mL, water absorption 1.84 - 1.97%, protein content 71.39 - 76.00%, moisture content 11.85 - 12.94% and ash content 3.30 - 3.57%.

PENGARUH PENAMBAHAN PUREE PISANG TONGKA LANGIT TERHADAP SIFAT KIMIA DAN SENSORIS STIK Runaf, Nahda; Picauly, Priscillia; Breemer, Rachel
Jurnal Sains dan Teknologi Pangan Vol 8, No 6 (2023):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i6.45922

Tujuan penelitian ini untuk mengetahui pengaruh penambahan puree pisang tongka langit terhadap sifat kimia dan sensoris stik. Metode penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 jenis perlakuan yaitu puree pisang tongka langit 0%, 10%, 20%, dan 30%. Data di analisis menggunakan Analisys Of Varian (ANOVA) dan uji lanjut Beda Nyata Terkecil (BNT) pada taraf kepercayaan 95%. Penambahan puree pisang tongka langit dalam pembuatan stik berpengaruh terhadap sifat kimia kadar air (1,42-3,09 %), kadar protein (5,60-6,83 %), β-karoten (60-160 µg/100 g), dan sifat sensoris warna (agak suka), rasa (agak suka sampai suka), kerenyahan (agak suka sampai suka), dan overall (agak suka sampai suka). Namun tidak berpengaruh nyata terhadap kadar abu dan kadar lemak.

The Effect of Gelatin Concentration on The Chemical and Organoleptic Characteristics of Nutmeg (Myristica Fragrans Houtt) Marshmallow Malawat, Lisda Vina Wati; Sipahelut, Sophia Grace; Picauly, Priscillia
Jurnal Sains dan Teknologi Pangan Vol 9, No 2 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i2.47470

Nutmeg (Myristica fragrans Houtt) is one of Indonesia's leading commodities. The parts of the nutmeg that have high economic value are the nutmeg seeds and mace, while the use of nutmeg pulp is still minimal, so it only becomes waste. Meanwhile, nutmeg flesh has the potential to be utilized because it contains various nutrients that are useful for health. One effort to increase the use of nutmeg pulp is to process it into marshmallows. In making marshmallows, one of the main basic ingredients is a gelling agent, such as gelatin. This research aims to determine the right gelatin concentration for making nutmeg marshmallows and which consumers prefer the most. The research design used was a completely randomized design with one factor, namely gelatin concentration consisting of four treatment levels, namely: 5%, 8%, 11% and 14%. The parameters observed included chemical tests (total phenol content, vitamin C content, total reducing sugar content, water content) and organoleptic tests (color, taste, aroma and texture). The results showed that the panelists preferred nutmeg marshmallow using a gelatin concentration of 14% compared to other treatments with characteristics including: total phenol content of 0.221 mg GAE/g, vitamin C content of 0.02 mg/100 g, total reducing sugar content of 4.28 %, water content 52.93%, slightly yellow color, slight nutmeg taste, nutmeg aroma, and chewy texture.

PENGARUH PENAMBAHAN SARI LEMON CINA TERHADAP SIFAT FISIKOKIMIA MARSHMALLOW Nahatue, Maimuna; Picauly, Priscillia; Ega, La
Jurnal Sains dan Teknologi Pangan Vol 9, No 1 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i1.45874

Tujuan penelitian ini untuk mengetahui pengaruh penambahan sari buah lemon cina terhadap karakteristik fisikokimia marshmallow lemon cina (citrus microcarpa). Metode penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan dan 3 kali ulangan yaitu P1; (20%) P2 (40%); P3 (60%); P4 (80%); P5 (100%). Sehingga menghasilkan 15 unit perlakuan. Data di analisis menggunakan Analisys Of Varian (ANOVA) dan uji lanjut Beda Nyata Jujur (BNJ) pada taraf kepercayaan 95%. Penambahan sari buah lemon cina pada marshmallow berpengaruh sangat nyata terhadap kadar air yang berkisar (46,22 – 52,40%) dan vitamin C yang berkisar (13,20-23,47 mg/100g). Penambahan sari buah lemon cina pada masrhmallow yang menunjukkan berpengaruh nyata yaitu pada gula reduksi yang berkisar (2,06-3,65%) dan daya kembang (0,00-8,23%). Sedangkan sari buah lemon cina tidak berpengaruh nyata terhadap kadar abu marsmallow.

Formulasi Kenari untuk Pembuatan Crackers Pisang Tongka Langit Rukua, Dwi W; Picauly, Priscillia; Mailoa, Meitycorfrida
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.41

Crackers is a high carbohydrate food product made from wheat flour. Crackers can also be made from tongka langit banana flour with the addition of canarinuts. The purpose of the study was to determine the exact formulation of canarium nut in the making of tongka langit banana crackers based on its chemical and sensory characteristics. This study used a completely randomized design with five levels of canarium nut addition, i.e., 0% (without canarium nut), 5%, 10%, 15%, and 20% was applied in this research. Chemical (moisture content, ash content, protein content, fat content, crude fiber content, and carbohydrate content) and sensory properties (taste, color, aroma, texture, and overall) were observed. Based on the results obtained that the tongka langit banana crackers with the addition of 20% canarium nut was found to be the best treatment, with a moisture content of 3.23%, an ash content of 4.72%, and a protein content of 7,38%, fat content of 23.13%, crude fiber content of 1.14%, carbohydrate content of 60,53%, and based on the sensory analysis, the tongka langit banana crackers had a taste (like), color (like), aroma (like), texture (like), and an overall acceptance (like). Keywords: Canarium nut; chemical & sensory characteristics; crackers; tongka langit bananas ABSTRAK Crackers adalah suatu produk pangan yang memiliki karbohidrat tinggi yang dibuat dari tepung terigu. Crackers juga dapat dibuat dari tepung pisang tongka langit dengan penambahan kenari. Tujuan penelitian ini untuk menentukan formulasi kenari yang tepat dalam pembuatan crackers pisang tongka langit berdasarkan karakteristik kimia dan organoleptik. Penelitian ini didesain menggunakan rancangan acak lengkap dengan lima perlakuan penambahan kenari yaitu 0% (tanpa kenari), 5%, 10%, 15%, dan 20%. Parameter yang dianalisis yaitu uji kimia (kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, dan kadar karbohidrat), dan data hasil pengamatan uji organoleptik (Rasa, warna, aroma, tekstur, dan overall) dianalisis secara deskriptif. Berdasarkan hasil yang diperoleh bahwa crackers pisang tongka langit dengan penambahan kenari 20% merupakan perlakuan terbaik dengan kadar air yaitu 3,23%, kadar abu 4,72%, kadar protein 7,38%, kadar lemak 23,13%, kadar serat kasar 1,14%, kadar karbohidrat 60,53%, dan berdasarkan uji organoleptik, crackers pisang tongka langit memiliki rasa (suka), warna (suka), aroma (suka), tekstur (suka), dan tingkat penerimaan secara keseluruhan (suka). Kata kunci: Crackers; karakteristik Kimia & organoleptik; kenari; pisang tongka langit

Functional Properties of Sago Grub Protein Concentrates With Different Initial Drying Methods Tuhumury, Helen C D; Picauly, Priscillia
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.169

The objective of this study was to determine the effects of various initial drying methods on the functional properties of sago grub protein concentrates and characterize their functional properties. In this work, a block randomized design was employed to extract sago grub protein concentration using cabinet dryer, sun, and oven drying methods. The variables observed were the foaming capacity, foaming stability, water holding capacity, and fat absorption capacity of the protein concentrate. Results showed that different initial drying methods of sago grub did not affect the foaming capacity, foaming stability, or fat absorption capacity of the resulting protein concentrates. In contrast, the water holding capacity of the protein concentrates was significantly affected by different initial drying methods on sago grub. Various initial drying methods resulted in the protein concentrates having a foaming capacity of 7.5–12.5%, a foaming stability of 3.5-7.5%, a water holding capacity of 1.9–2.35 mL/g, and a fat absorption capacity of 299.12–306.75%.

Pengaruh Penambahan Agar-agar Terhadap Sifat Sensori Minuman Jeli Gandaria (Bouea macrophylla Griff) Breemer, Rachel; Picauly, Priscillia; Tetelepta, Gilian
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.462

Functional drinks with a semi-solid form and usually consumed using a straw to suck are known as jelly drinks. Generally, this drink is made from fruit extracted or from a mixture of water and essence with high acidity. This study was conducted with the aim of determining the appropriate agar concentration on the sensory characteristics of the gandaria jelly drink. The design used in this study is a Complete Randomized Design (RAL) with the main factor being agar concentration, which consists of 4 treatment levels as follows: AA1 = Agar Concentration 2%, AA3 = Agar-agar Concentration 4%, AA5 = Agar-agar Concentration 6% and AA7 = Agar-agar Concentration 8%. The results of the study of jelly drink gandaria with gelatinous concentration treatment produced values of color hedonic characteristics with a scale of somewhat like to like (2.5-3), taste, texture, aroma, and suction power with a scale of somewhat like with a score of each (2.4 - 2.9; 2.1 - 2.8; 2, - 2.8; 2.3 - 2.9).

Co-Authors Augustyn, Gelora H. C. D. Tuhumury, Helen Ega, La Esau Damamain Febby J. Polnaya G. C. Lopulalan, Cynthia Gilian Tetelepta J. Polnaya, Febby Malawat, Lisda Vina Wati Meitycorfrida Mailoa Moniharapon, Erynola Nahatue, Maimuna Natelda Rosaldiah Timisela Palijama, Syane Palijama, Syane Rachel Breemer Rukua, Dwi W Rumatumia, Hatija Runaf, Nahda Sipahelut, Sophia G. Sipahelut, Sophia Grace Sugeng Santoso Tetelepta, Gilian Tuhumury, Helen C.D. vita novalina lawalata Windarti Windarti

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