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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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Pengaruh Penambahan Sodium Tripolyphosphate Terhadap Karakteristik Tepung Buru Hotong (Setaria italica L Beauv.) Fosfat Breemer, Rachel; Sigmarlatu, Trisonda; Polnaya, Febby J
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 2 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.2.88

Abstract

This study aimed to characterize phosphate-modified buru hotong flour modified used sodium tripolyphosphate (STPP). Buru hotong flour was phosphorylated at 45°C with STPP concentration of 10, 15.20, and 25% for 30 minutes. Observations were conducted on the physicochemical properties of native buru hotong flour and its derivatives, including phosphorus levels, degree of substitution (DS), moisture content, ash content, swelling power, solubility, and amylose content. The results showed that the phosphorus content of buru hotong phosphate flour increased (0.023-0.077%) with the DS ranged between 0.001-0.004. Phosphorus and DS levels indicated the substitution of phosphate groups. Substituted phosphate groups increased the moisture content (6.92-10.23%), ash content (0.37-0.84%), swelling power (10.16-15.63%), solubility (29.22-46.2%), and amylose content (26.29-29.37%) of buru hotong phosphate flour compared with native flour. The characteristics of phosphate hotong flour were different from their native. The higher the concentration of STPP, all of the variables were increases. Keywords: sodium tripolyphosphate, buru hotong phosphate flour, physicochemical properties ABSTRAK Penelitian ini bertujuan untuk mengkarakterisasi tepung buru hotong fosfat yang dimodifikasi dengan menggunakan sodium tripolyphosphate (STPP). Tepung buru hotong difosforilasi pada suhu 45oC dengan konsentrasi STPP 10, 15, 20 dan 25% selama 30 menit. Pengamatan dilakukan terhadap sifat fisiko-kimia tepung buru hotong alami dan derivatnya, meliputi kadar fosfor, derajat substitusi (DS), kadar air, kadar abu, daya gelembung, daya larut, dan kadar amilosa. Hasil penelitian menunjukkan bahwa kadar fosfor tepung buru hotong fosfat meningkat (0,023-0,077%) dengan kisaran DS antara 0,001-0,004. Kadar fosfor dan DS menunjukkan terjadinya substitusi gugus fosfat. Tersubstitusinya gugus fosfat menyebabkan meningkatnya kadar air (6,92-10,23%), kadar abu (0,37-0,84%), daya gelembung (10,16-15,63%), daya larut (29,22-46,2%) dan kadar amilosa (26,29-29,37%) tepung buru hotong fosfat dibandingkan dengan tepung buru hotong alami. Karakteristik tepung buru hotong fosfat berbeda dengan tepung alaminya. Semakin tinggi konsentrasi STPP maka setiap peubah yang dialami mengalami peningkatan. Kata kunci: Sodium tripolyphosphate, tepung buru hotong fosfat, sifat-sifat fisiko-kimia
Karakteristik Kimia dan Organoleptik Sirup Gandaria dengan Penambahan Konsentrasi Gula Breemer, Rachel; Palijama, Syane; Jambormias, Julius
AGRITEKNO: Jurnal Teknologi Pertanian Vol 10 No 1 (2021): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2021.10.1.56

Abstract

“Gandaria” fruit is a seasonal fruit that is easy to prepare but cannot be kept fresh for a long time. Processing technology is important for creating a food product with a longer shelf life and being consumed outside of the season. Processing “gandaria” into syrup is one of the methods. The syrup has a thick and distinctive taste characteristic because it contains 55-65% sugar. This study aimed to determine what sugar concentration is best for producing good “gandaria” fruit syrup. A completely randomized experimental design with one factor, namely the concentration of sugar, i.e., 50%, 55%, 60%, 65%, and 70% repeated three times, was applied in this research. The results showed that sugar concentration treatment produced syrup with total sugar 59,36-65,97%, total acidity 13.48-17.35%. vitamin C 16.47-16.97%, and total soluble solid 39.27-46.43%. Organoleptic characteristics, namely color (rather yellow to yellow), aroma (slightly gandaria aroma), taste (slightly gandaria taste to gandaria taste), thickness (somewhat like to like), overall (somewhat like to like). The best sugar concentration in producing good gandaria syrup was 70%. Keywords: Gandaria; sugar concentration; syrup ABSTRAK Buah gandaria merupakan buah musiman yang mudah dan tidak dapat dikonsumsi dalam bentuk segar dalam waktu yang lama. Penerapan teknologi pengolahan sangat penting untuk menghasilkan produk pangan olahan yang memiliki daya simpan yang lebih lama dan dapat dikonsumsi diluar musim salah satunya adalah mengolah gandaria menjadi sirup. Sirup memiliki karakteristik yang kental dan rasa yang khas karena mengandung gula 55-65%. Penelitian ini bertujuan untuk menentukan konsentrasi gula yang tepat dalam menghasilkan sirup buah gandaria yang baik. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan satu faktor yaitu konsentrasi gula 50%, 55%, 60%, 65% dan 70%, masing-masing perlakuan diulang sebanyak tiga kali. Hasil menunjukkan bahwa perlakuan konsentrasi gula 55-70% menghasilkan total gula sebesar 59,36-65,97%, total asam sebsesar 17,35-13,48%, vitamin C sebesar 16,97-16,47%, dan total padatan terlarut sebesar 39,27-46,43%, dan karakteristik organoleptik warna (agak kuning-kuning), aroma (agak beraroma gandaria), rasa (agak berasa gandaria-berasa ngandaria), kekentalan (agak suka-suka), overall (agak suka-suka). Salah satu perlakuan konsentrasi terbaik adalah perlakuan konsentrasi gula 70%. Kata kunci: Gandaria; konsentrasi gula; sirup
Characterization of Chemical Properties of Gandaria (Bouea macrophylla Griff) Restructuring Results Using Gelatin Breemer, Rachel; Pattiruhu, Gysberth
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.1.50

Abstract

Fruits are one of the foodstuffs that have a lot of nutritional content. One of them is gandaria fruit (bouea macrophylla Griff). Gandaria is one of the perishable fruit commodities. To increase consumption and add value to gandaria fruit, it can be done by restructuring techniques. The purpose of this study was to examine the chemical characteristics of restructuring gandaria including water content, total acid, pH, vitamin C and ash content. The results showed that the interaction of agar and gandaria treatments had an effect on the water content. The single treatment of agar had no effect on the ash content. The best formulation from the results of this study was the treatment with 75% agar and 100 g of gandaria (A2B2).
Physicochemical and Organoleptic Characteristics of Nutmeg Instant Drink (Myristica fragrans Houtt) with Variations of Maltodextrin Concentration Rumata, Sakila; Breemer, Rachel; Picauly, Priscilia
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.1.75

Abstract

Nutmeg is an export commodity that can be utilized in the food or beverage industries. Only a small portion of the nutmeg flesh is used, so the remainder is discarded as waste. Nutmeg pulp waste can be used to make an instant nutmeg powdered drink. Processing instant nutmeg drinks requires fillers such as maltodextrin to expedite drying and protect the raw materials from damage. This study aimed to determine the best maltodextrin concentration on an instant nutmeg drink's physicochemical and sensory characteristics. In this research, a completely randomized experimental design with four levels of maltodextrin treatment, including 10, 15, 20, and 25%, replicated twice, was applied. The result showed that the best treatment was a concentration of 25% because it had a moisture content of 7.42%, a vitamin C of 16.74%, a yield of 22.13%, and a water absorption of 11.50%. The sensory analysis showed that a maltodextrin concentration of 2% was slightly liked for its slightly brownish yellow color, slightly liked for its slight nutmeg aroma, and liked for its nutmeg taste.
Pengaruh Konsentrasi Tapioka terhadap Karakteristik Kimia dan Organoleptik Kerupuk Sawi (Brassica chinensis var Parachinensis) Umanahu, Irfan; Polnaya, Febby J; Breemer, Rachel
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.2023.2.2.240

Abstract

This study aims to determine the best concentration of tapioca against the chemical and organoleptic characteristics of mustard crackers. The study design used a one-factor complete randomized design with four levels of treatment for adding tapioca flour concentrations. The levels of this treatment are tapioca concentrations 60, 80, 100, and 120%. The parameters analyzed are water content test, ash content test, fat content test, fiber content test, and organoleptic test of taste, color, aroma, crunchy, and overall). The results showed that mustard crackers had a water content of 5.14 to 6.79%, ash content of 1.48 to 1.76%, fat content of 11.90 to 15.10%, and fiber content of 7.55% to 9.50%. Panelists, on average, liked mustard crackers treated with 100% tapioca concentration for taste, color, aroma, and crispness. The hedonic quality of mustard crackers showed the value of mustard taste, green color, mustard aroma, and crunchiness. Overall, the panelists liked the mustard crackers with 100% tapioca concentration.
Pengaruh Metode Fermentasi dan Lama Penyangraian Terhadap Cita Rasa Kopi Tuni Asal Maluku Lessy, Septya Ningsih; Ega, La; Breemer, Rachel
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.2023.2.2.386

Abstract

Coffee is a plantation product that has a fairly high economic value in one of the other plantation crops so it has an important role in improving the country's economy. The purpose of this study was to determine the proper fermentation method and roasting time for the quality of Tuni coffee. This study used a completely randomized design factorial which consisted of 2 factors: the first factor was the influence of the type of fermentation (P) with 2 treatment levels P1 = 48 hours wet fermentation, P2 = 48 hours dry fermentation, and the second factor affected roasting time with 3 treatment level T1 = 10 minute roasting time: 180°C temperature, T2 = 20 minute roasting time: 180°C temperature, T3 = 30 minute roasting time: 180°C temperature. 30 minutes of roasting time is the best treatment based on chemical characteristics including 4.14% moisture content, and 0.143% caffeine content. While the best treatment based on interaction was in the dry fermentation method and 30 minutes of roasting time was found at a protein content of 16.14%. Based on the organoleptic test, the dry fermentation treatment and roasting time of 20 minutes was the best treatment including color, taste, aroma, and overall.
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.
Pengaruh Konsentrasi Tepung Ikan Cakalang (Katsuwonus pelamis) dan Lama Pengeringan Terhadap Karakteristik Organoleptik Tortilla Chips Ubi Jalar Ungu (Ipomoea batatas L.) Breemer, Rachel; Lahagu, Ovdarlin; Palijama, Syane
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.2023.2.2.548

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. his study aims to determine the appropriate concentration of skipjack tuna (Katsuwonus pelamis) addition and drying time on the organoleptic characteristics of purple sweet potato tortilla chips (Ipomoea batatas L.) This research was tested statistically non-parametrically using the Friedman Test The results of the study, it can be concluded that the treatment of skipjack tuna flour concentration of 10% and drying time of 6 hours is the treatment with the best organoleptic characteristics by hedonic test and hedonic quality test of tortilla chips successively with characteristics including: color 3.20 (like) and 3.0 (purple), taste 3.16 (like) and 2.79 (slightly taste skipjack tuna), crispness 3.08 (like) and 3.37 (crispy), flavor 3.12 (like) and 3, 29 (scented with skipjack tuna) and overall 3.45 (like it).
Karakteristik Organoleptik Selai Kacang Merah (Phaseolus vulgaris L) dengan Variasi Penambahan Gula Pasir Derlean, Supriyadi; Breemer, Rachel; Mailoa, Meitycorfrida
Jurnal Agrosilvopasture-Tech Vol 3 No 1 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.1.66

Abstract

Indonesia has many types of nuts with various colors, varieties, and shapes, which have great potential to add variety and nutrition to different patisserie products. One of them is red beans (Phaseolus Vulgaris L), which is a type of legume that has the highest carbohydrate content, protein content equivalent to green beans, much lower fat content than soybeans and peanuts and is also often used as an ingredient in making jam. This research aims to determine the appropriate sugar concentration on the organoleptic characteristics of red bean butter. The research was designed using a single factor. A completely randomized design with additional sugar concentration treatment consisting of 3 treatment levels of 30, 40, and 50%. The research results show that the addition of 50% sugar concentration is the best concentration based on the results of organoleptic tests, which include hedonic tests, like color (2.64), like taste (3.04), like texture (3.24), like aroma (3.24), Overall like is close to very like (3.64). Hedonic quality test for chocolate color (3.08), red bean aroma (3.36), soft texture (3.28), and red bean taste (3.24).
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