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All Journal JAM : Jurnal Aplikasi Manajemen Jurnal Sains dan Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian JURNAL BUDIDAYA PERTANIAN Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Sains dan Teknologi Pangan
Rachel Breemer
Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Pattimura, Jl. Ir. M. Putuhena Kampus Poka Ambon 97233
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Education Social Sciences

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PENGUKURAN EFISIENSI AGROINDUSTRI PANGAN LOKAL ENBAL DENGAN PENDEKATAN DATA ENVELOPMENT ANALYSIS Natelda R Timisela; Ester D Leatemia; Febby J Polnaya; Rachel Breemer
JURNAL BUDIDAYA PERTANIAN Vol 13 No 1 (2017): Jurnal Budidaya Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jbdp.2017.13.1.1

Abstract

The current research aimed to analyze the relative efficiency level of enbal (sago starch) agro-industries. The relative efficiency analysis on 32 DMUs of enbal agro-industries showed that 40,63% of the industries were efficient and 59.38% were inefficient. Every efficient DMU became the reference for the inefficient DMUs based on the suggested quality. Each DMU of the enbal agro-industries has not reached a good efficiency level, which was indicated by the average relative efficiency scale of 0.886. This was a relatively low value, and improvements on the use of production input were needed. The analysis result on the DMUs of the enbal agro-industries which were on constant return to scale position were 40,62%. This showed that enbal agro-industries actors have applied production input efficiently, for the production increase was equal to the use of input. In other words, the use of input was more proportional. The DMUs of enbal agro-industries which were on decreasing return to scale position were 15,63%. This showed that the use of production input had been unsuitable so that the output decreases and the production cost increased. Meanwhile, the DMUs that were on increasing return to scale position were 43,75%. This showed that the industry actors who used certain production input would create efficient DMUs. On the other hand, the input excess would possibly decrease the output. As a result, the industry actors should be concerned about the use of production input in order to establish business efficiency.
The Production of Seaweed (Eucheuma cottonii) Jelly Candy with the Addition of Calabur Fruit Puree Welhelmina R Notanubun; La Ega; Rachel Breemer
Jurnal Agrosilvopasture-Tech Vol 1 No 2 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.448 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.58

Abstract

his study aims to determine the appropriate concentration of calabur pulp for producing seaweed jelly candy with the best physicochemical and organoleptic characteristics. The study used a single factor completely randomized design (CRD) with 5 treatment levels and 2 replications. The treatment levels in this study were: P0 (without calabur), P1 (10% calabur), 20% (20% calabur), P3 (30% calabur), P4 (40% calabur). The results showed that the concentration of 40% calabur gave better chemical characteristics, namely moisture content of 48.33%, total sugar content of 51.04%, ash content 6.00%, vitamin C content of 0.05%, and yield of 65.31%. The jelly candy that the panelists preferred had a 30 calabur concentration, with a hedonic value of 3.24 on color (liked), 3.36 on taste (liked), 3.50 on aroma (liked), 3.24 on texture (liked), and 3.24 on overall (liked), and the hedonic quality of 3.20 on color (chocolate), 3.20 on taste (sweet), 3.44 on aroma (calabur flavored) and 3.40 on texture (chewy).
Effect of Drying Time on Chemical and Sensory Characteristics of Nutmeg Peel Herbal Tea (Myristica fragrans Houtt) Sinthia H Latarissa; Rachel Breemer; Syane Palijama
Jurnal Agrosilvopasture-Tech Vol 1 No 2 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (207.266 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.66

Abstract

s study aims to study the effect of drying time on the chemical and sensory properties of nutmeg peel herbal tea. This study was developed using a single factor Completely Randomized Design (CRD) with 4 stages, namely drying time of 4, 5, 6, and 7 hours. The results showed that the drying time treatment had a significant effect on the observation parameters, namely the yield ranged from 42.55 to 54.97%, total phenol ranged from 12.55 to 14.56%, fiber content 57.48 to 65.40%, moisture content ranged from 9.47 to 12.71%, ash content ranged from 10.47 to 13.91. The results of the sensory test showed that the nutmeg skin herbal tea for the color parameter of the overall acceptance level was somewhat favored - favored by the panelists, for the aroma parameter the overall acceptance level was somewhat favored by the panelists and for the taste parameter the overall acceptance level was not favored - somewhat favored by the panelists.
The Effect of Concentration of Skipjack Tuna (Katsuwonus pelamis) Powder and Drying Time on The Chemical Characteristics of Purple Sweet Potato (Ipomoea batatas L) Tortilla Chips Ovdarlin Lahagu; Rachel Breemer; Syane Palijama
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.2023.2.1.54

Abstract

Tortilla chips are a type of snack that contains high levels of carbohydrates compared to their protein content. So, tortilla chips need to be made with more local products from the area, like purple sweet potatoes and skipjack fish flour. The goal of this study was to find out what the effects of adding skipjack tuna (Katsuwonus pelamis) and the right amount of drying time are on the chemical properties of purple sweet potato (Ipomoea batatas L) tortilla chips and which treatment combinations work best. This study used a factorial RAL (completely randomized design) with two factors. The first factor was the concentration of skipjack fish powder (T), which had three treatment levels: T1 = 10%, T2 = 15%, and T3 = 20%. The second factor was drying time, which had two treatment levels: L1 = 6 hours and L2 = 7 hours. The results showed that tortilla chips with a concentration of 20% skipjack fish powder had the best results based on chemical characteristics, including 8,30% moisture content, 2,41% ash content, 0,36% fat content, and 73,59% carbohydrate content, a drying time of 7 hours had the best result based on chemical characteristics, including 8,04% moisture content, 2,60% ash content, 0,45% fat content, and 75,81% carbohydrate content; and the best treatment based on interaction was the fish powder with a concentration of 20% skipjack tuna and a drying time of 7 hours, which had a protein content of 15,41%.
Effect of Gelatin Concentration on Physicochemical and Organoleptic Characteristics of Chinese Lemon Jelly Candy (Citrus microcarpa) Nina Timisela; Rachel Breemer; Vita N Lawalata
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.2023.2.1.69

Abstract

Jelly candy is candy that is processed using the addition of hydrocolloids such as starch, agar, carrageenan, pectin, gum gelatin and others with the aim of producing a chewy texture to the product (SNI 547.2-2008). The purpose of this study was to determine the proper concentration of gelatin to get good Chinese lemon jelly candy. This study used RAL with one factor, namely the concentration of gelatin with 3 levels of concentration treatment as follows: P1 = 20%, P2 = 25% and P3 = 30%. The results of the jelly candy study with the treatment of 25% gelatin concentration were the best treatment based on chemical and physical characteristics including 36.33% water content, 0.24% ash content, 57.15% total sugar. pH 5.20, vitamin C 0.014%, color (b) 4.57, firmness 45.18 Nnm. Meanwhile, based on the organopletic test, the treatment with a concentration of 25% gelatin was the best treatment including color, taste, elasticity, and overall.
Effect of Addition of Green Spinach Extract (Amaranthus hybridus L.) on the Chemical and organoleptic Characteristics of Yellow Sweet Potato Sticks Safira Sangadji; Rachel Breemer; Meitycorfrida Mailoa
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.2023.2.1.166

Abstract

Sticks are snacks or a type of pastry that people like, long, flat, crunchy in texture and taste good. People often consume sticks as a daily snack, ranging from children, adolescents and adults (Nurwahidah, 2019). The purpose of this study was to determine the appropriate green spinach extract on the chemical and organoleptic characteristics of yellow sweet potato sticks. This research uses a complete randomized design (RAL) single factor that is the weight of green spinach made into extracts with 4 levels of treatment as follows : P0 = spinach 0 g, P1 = spinach 100 g, P2 = spinach 200 g and P3 = spinach 300 g. The results of yellow sweet potato sticks 300 g spinach green treatment is the best treatment based on chemical characteristics include water content (5.64%), ash content (3.27%), Protein content (8.77%), fat content (21.67%), crude fiber content (1.95%) and carbohydrate content (58.65%), in addition to the treatment of organoleptic test on 300 g treatment is also the best treatment of hedonic and hedonic spinach taste (3,08) like, texture (3,20) crunchy (3,04) like, color (2.95) and overall (3.08) likes.
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEH HERBAL KULIT PALA (Myristica fragrans Houtt) DENGAN VARIASI LAMA PENGERINGAN MATAHARI Siti Maryam Eka Putri Kaplale; Syane Palijama; Rachel Breemer
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.43371

Abstract

This study aims to determine the appropriate sun drying time for the chemical and organoleptic characteristics of the herbal nutmeg peel. This study used a completely randomized design with 4 levels of sun drying treatment, including: M1 = 10 hours, M2 = 15 hours, M3 = 20 hours, M4 = 25 hours, and repeated 3 times. The results showed the best treatment was sun drying for 25 hours which had 16.74% phenol content, 6.82% moisture content, 32% yield, 10.84% ash content, 58.89% fiber content, and had an average organoleptic test value and organoleptic characteristics of both the hedonic test and the hedonic quality test respectively include: color with a scale value of 3.75 (very like) and 3.58 (very brownish yellow) and taste with a scale value of 3.08 (like) and 3.03 (taste of nutmeg)
PELATIHAN PENGOLAHAN TEPUNG SAGU MENJADI PRODUK TURUNAN BERNILAI TAMBAH Febby J. Polnaya; Helen C. D. Tuhumury; Vita N. Lawalata; Syane Palijama; Meitycorfrida Mailoa; Gilian Tetelepta; Erynola Moniharapon; La Ega; Gelora H. Augustyn; Rachel Breemer; Priscillia Picauly; Sophia G. Sipahelut; Cynthia G. C. Lopulalan; Natelda R. Timisela
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 4 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i4.1250-1258

Abstract

Tanaman sagu mampu menghasilkan 20–40-ton pati kering per hektar per tahun. Artinya, 1 juta hektar tanaman sagu sudah cukup untuk memenuhi kebutuhan karbohidrat seluruh rakyat Indonesia. Peningkatan produksi dan diversifikasi produk olahan sagu dapat membuka peluang usaha baru dan meningkatkan kesejahteraan masyarakat. Desa Waesamu di Kecamatan Kairatu Barat, Kabupaten Seram Bagian Barat, merupakan salah satu desa yang aktif dalam mengolah sagu. Namun dalam pengolahannya belum optimal, karena hasil olahan dalam bentuk bahan setenga jadi yaitu sagu basah. Oleh sebab itu perlu dilakukan pengolahan produk-produk turunan dari sagu yang memiliki nilai tambah dan nilai jual. Kegiatan pengabdian masyarakat berlangsung di Desa Waesamu melalui tahapan sosialisasi, pelatihan dan pendampingan kepada ibu-ibu PKK Desa Waesamu. Hasil kegiatan pengabdian yaitu tepung sagu diolah menjadi berbagai produk turunan, seperti kukis sagu keju, kukis sagu kismis, brownies sagu, dan mie sagu. Setiap kelompok mengolah salah satu produk dan mempresentasikan hasilnya kepada seluruh peserta pelatihan. Hasilnya sangat baik dan para peserta bersemangat untuk meningkatkan pengetahuan untuk pengolahan produk sagu menjadi peluang usaha untuk penambahan pendapatan keluarga.
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

Abstract

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.
Karakteristik Kimia dan Fisik Bubur Instan Berbahan Dasar Tepung Jagung Pulut dan Tepung Kacang Merah Palijama, Syane; Breemer, Rachel; Topurmera, Miranda
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 1 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.1.20

Abstract

People tend to choose their food practically and efficiently presented and made without reducing their nutritional content. The use of red bean flour is needed to replace protein sources while waxy rice flour contributes to carbohydrate replacement. The purpose of this study was to know and to determine the characteristics of instant porridge with the ratio of red bean flour and waxy corn flour. Results showed that the characteristics of instant porridge were influenced by the different ratios between red bean and waxy corn flour on instant porridge ash, protein, fat, fiber, carbohydrate contents as well as ask bulk density and rehydration powder. The ratio between corn and red bean flours of 80% and 20% resulted in instant porridge with moisture, protein, and carbohydrate of 3.44%, 10.8%, and 80.53%, respectively and met the quality standard set by SNI 01-7111.4-2005, an ash content of 1%, a fat content of 0.76% the fiber content of 3.79%, bulk density of 1.03 g/mL, and rehydration power of 2.83 mL/g.: instant porridge, the ratio of red bean, and waxy flour. Keywords: instant porridge, the ratio of red bean and waxy cornflour ABSTRAK Masyarakat lebih memilih makanan yang dikonsumsi secara praktis dalam bentuk penyajian maupun dalam pembuatannya tanpa mengurangi pemenuhan kebutuhan gizi. Penggunaan tepung kacang merah diperlukan sebagai sumber protein dan penggunaan tepung jagung pulut sebagai pengganti karbohidrat. Tujuan dari penelitian adalah untuk mengetahui dan menentukan karakteristik bubur instan dengan rasio tepung kacang merah dan tepung jagung pulut. Hasil penelitian menunjukan bahwa karakteristik bubur instan dipengaruhi oleh rasio tepung kacang merah dan tepung jagung pulut yang berbeda terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar serat, kadar karbohidrat, densitas kamba dan daya rehidrasi. Hasil penelitian menunjukkan rasio tepung jagung pulut 80% dan tepung kacang merah 20% memiliki karakteristik kadar air (3,44%), kadar protein (10,8%) dan kadar karbohidrat (80,53%) sesuai SNI 01-7111.4-2005, kadar abu (1%), kadar lemak (0,76%), kadar serat (3,79%), densitas kamba (1.03 g/mL) dan daya rehidrasi (2.83 mL/g). Kata kunci: bubur instan, tepung jagung pulut dan tepung kacang merah
Co-Authors Augustyn, Gelora Helena Cynthia G. C. Lopulalan Derlean, Supriyadi Dorina Kelmaskosu Ega, La Erynola Moniharapon Ester D Leatemia Ester D. Leatemia Febby J. Polnaya Febry R Palijama Gilian Tetelepta Gysberth Pattiruhu Imanuel Lekipiouw Indriyani, Haedar K Jambormias, Julius James Nimreskosu La Ega La Ega Lahagu, Ovdarlin Leatemia, Ester D. Lessy, Septya Ningsih Meitycorfrida Mailoa Meitycorfrida Mailoa Meitycorfrida Mailoa Natelda Rosaldiah Timisela Nikholaus Melamas Nina Timisela Nurhayati Hasan Ovdarlin Lahagu Palijama, Syane Palijama, Syane Pattiruhu, Gysberth Picauly, Priscilia Priscillia Picauly Priscillia Picauly Priscillia Picauly Priscillia Picauly, Priscillia Rumata, Sakila Rumatumia, Hatija Runaf, Nahda Safira Sangadji Sandra J Nendissa Sigmarlatu, Trisonda Sinthia H Latarissa Siti Maryam Eka Putri Kaplale Sophia G. Sipahelut Syane Palijama Syane Palijama Syane Palijama Syane Palijama Tetelepta, Gilian Tetelepta, Gilian Topurmera, Miranda Tuhumury, Helen C.D. Umanahu, Irfan Vita N Lawalata Vita N. Lawalata Welhelmina R Notanubun