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

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Journal : Tropical Small Island Agriculture Management

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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.084 KB) | DOI: 10.30598/tsiam.2021.1.1.12

Abstract

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%.
Organoleptic Characteristics of Tongkat langit Banana Smoothie with Variations in Gum Arabic Concentration Tetelepta, Gilian; Picauly, Priscillia
Tropical Small Island Agriculture Management Vol 5 No 1 (2025): Tropical Small Island Agriculture Management
Publisher : Pattimura University Ambon Maluku Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/tsiam.2025.5.1.48

Abstract

This study aimed to determine the optimal concentration of gum arabic to produce the best banana tongkat langit smoothie, based on its organoleptic properties. The research design employed was a 1-factor Completely Randomized Design with Arabic gum concentration treatment, consisting of four levels: without gum arabic, 0.05%, 0.10%, and 0.15%, repeated three times. The variables analyzed included organoleptic tests, such as color, aroma, taste, texture, aftertaste, and overall impression. Based on the results of the study, it can be concluded that the 0.15% arabic gum concentration yielded the highets scores in color (3.12), aroma (2.82), taste (3.18), texture (3,24), aftertaste (2,94), and overall (12) liking, while based on hedonic quality it produces a yellow color (3,12), soft taste (3.12), and creamy texture (3.18).
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