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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 Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Ilmiah Teknologi Pertanian Agrotechno
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 Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Social Sciences

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Journal : Jurnal Agrosilvopasture-Tech

 1 
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

Abstract

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).
Karakteristik Roti Manis Berbahan Dasar Pati Sagu HMT (Heat Moisture Treatment) Dengan Penambahan Konsentrasi Bubuk Cengkeh (Syzygium aromaticum) Rumatumia, Hatija; Breemer, Rachel; Picauly, Priscillia
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.2023.2.2.508

Abstract

The objective of this research was to identify the optimal clove powder concentration for HMT sago starch sweet bread. This study employed a single factor completely randomized design (CRD) with four treatment levels, i.e., 0%, 0.3%, 0.5%, and 0.7% clove powder. Observed variables consist of moisture, ash, fat, and total sugar content. Observation variables for the hedonic quality test include color, aroma, texture, and appearance. The results showed that the addition of clove powder at a concentration of 0.7% was able to preserve the quality of sweet bread made from HMT sago starch for 6 days of storage with chemical characteristics of 27.60% moisture content, 2.35% ash content, 0.888% fat content, and 9.69% total sugar. The bread produced with HMT sago starch had a slightly brown color, a firm texture, a mildly aromatic flavor, and no moldy appearance.
Analisis Daya Serap Air dan Sensori Sarut dengan Variasi Heat Moisture Treatment Pati Sagu Picauly, Priscillia; Tetelepta, Gilian
Jurnal Agrosilvopasture-Tech Vol 4 No 2 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.2.228

Abstract

Sarut is one of the traditional snacks of Maluku, which has a slightly hard texture characteristic. The purpose of this study was to analyze the effects of native and heat moisture treatment (HMT) sago starch treatments on water absorption and sensory properties of sarut sticks compared to the commercial ones. The study used a completely randomized design with one factor: native sago starch and HMT sago starch at 24%, 27%, and 30%. Three replications were used. The results showed that sarut with native and HMT sago starch treatments had low water absorption (159.95%-171.88%) and were preferred in terms of color, aroma, taste, texture, and overall compared to commercial sarut.
Co-Authors Andries, Yunitha Augustyn, Gelora H. Auratu, Brihilda C. D. Tuhumury, Helen Ega, La Erubun, Belsy Esau Damamain Febby J. Polnaya G. C. Lopulalan, Cynthia Gilian Tetelepta Hamzah, Wahyuningsi J. Marshadu, Mahfud J. Polnaya, Febby J. Rumahrenu, Meigrendi 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 Siatam, Lea Sipahelut, Sophia G. Sipahelut, Sophia Grace Sugeng Santoso Tasya Lopuhaa Tetelepta, Gilian Tuhumury, Helen C.D. Vita Lawalata vita novalina lawalata Wailisa, Aulia Windarti Windarti