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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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Karakteristik Sari Buah Mangga Dengan Penambahan Konsentrasi Lemon Cina (Citrus microcarpa) Breemer, Rachel
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1500

Abstract

Mango is one of the perishable agricultural products, so good handling is needed. One of the treatments that can be done is processed into fruit juice beverage products, where citric acid is needed in making fruit juice. One fruit that has a high acid content is lemon cina. So in this study used lemon cina as a substitute for citric acid. The purpose of this study was to determine the right concentration in making mango juice. The design used in this study was a Complete Randomized Design with one factor, namely the concentration of Chinese lemon consisting of 3 treatment levels, namely 0.5% concentration; 1% and 1.5% and repeated 3 times. The parameters observed in this study are chemical parameters namely vitamin C, total dissolved solids and pH. In addition, a test of the level of liking for color, aroma, taste and overalls was also carried out. The results showed that the treatment of adding Chinese lemon concentration of 1.5% was the best treatment with vitamin C of 64.33; dissolved solids of 16.3 and pH of 3.1. In the hedonic test and hedonic quality, the likes (3.4) and yellow (3.1) colors, like aromas (3) and Chinese lemon flavors (3), likes (3.4) and Chinese lemon flavors (3), and overall likes (3.2).
Pengaruh Suhu dan Lama Penyimpanan Terhadap Mutu Buah Alpukat (Parsea americana) Breemer, Rachel; Palijama, Syane; Pattiruhu, Gysberth
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1508

Abstract

This research aims to determine the appropriate temperature and storage time to maintain the quality of avocados. In this study, a Completely Randomized Design (CRD) was used, arranged factorially with 2 replications. The first treatment is the storage temperature which consists of 3 levels, namely 10°C (T1), AC temperature (T2), and room temperature (T3). Meanwhile, the second treatment was the storage time, namely 4 days (W1), 8 days (W2), 12 days (W3) and 16 days (W4). Storing avocados at a temperature of 10°C and a storage period of 12 days is the best treatment combination because the fruit has not shriveled and can maintain the quality of the avocado with a fat content of 16%, vitamin C of 0.10%, water content of 71.92% , pH of 6.35, weight loss of 19.18 and texture of 0.25 mm/second.
Organoleptic Quality of Gandaria Restructuruted Product using Gelatin Breemer, Rachel; Pattiruhu, Gysberth
Jurnal Agrosilvopasture-Tech Vol 3 No 2 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.2.318

Abstract

Gandaria is one of the fruits that has a fairly high nutritional content. This gandaria fruit has many functions,one of which is made into gandaria chili sauce and juice. Gandaria fruit is very popular with the public, but the shelf life of this fruit is very short so further handling is needed. One of the handling that can be done is the restructuring of the fruit. This fruit restructuring is one of the food processing processes that is carried out without changing the taste of the product itself. The purpose of this study was to determine the organoleptic quality of gandaria restructuring products. This study used a Complete Randomized Design with 2 factors where factor A was the concentration of Gandaria (75, 100 and 125 grams) and Agar-agar (4, 6 and 8 gr). The results showed that gandaria restructuring at various concentrations of 6 gr agar and 100 gr fruit pulp gave the best gandaria restructuring products with a color preference level of 4.07 (like), taste 3.67 (rather like to like), texture 3,22 (ordinary) and overall (usually towards likes).
Pengaruh Penambahan Sari Lemon Cina (Citrus miceocarpa) Terhadap Karakteristik Fisikokimia Dan Organoleptik Hard Candy Pala (Miristica fragrans Houtt) Indriyani, Haedar K; Ega, La; Breemer, Rachel
Jurnal Agrosilvopasture-Tech Vol 3 No 2 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.2.297

Abstract

Developing nutmeg juice and Chinese lemon juice into hard candy is one of the efforts to increase the economic value of nutmeg juice and Chinese lemon juice. This study aims to determine the concentration of Chinese lemon juice on the physiological and organoleptic hard candy nutmeg. This study used RAL with one factor, namely concentration comparisons of Chinese lemon juice with five levels of treatment: 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:20%. The parameters observed include water content, ash content, vitamin C, total acid, sugar reduction, and sensory tests, including color, taste, aroma, and texture. The result of the hard candy study with the treatment of 20% Chinese lemon concentration was the best treatment based on chemical characteristics, including water content 2,55%, ash content 0,46%, vitamin C 0,04%, total acid 74,4%, pH 3,35%, sugar reduction 6,79%. In contrast, the organoleptic test characteristics include color 2,74 (brown), taste 2,42 (Chinese lemon taste), aroma 1,96 (Chinese lemon aroma), texture 2,34 (hard), and overall 2,90 (like), and based on the hard candy quality standard SNI 3547.1;2008 20% is a treatment that meets quality standards.
Pengaruh Sistim Penyimpanan dan Lama Penyimpanan Terhadap Mutu Fisik Tomat (solanum lycopersicum) Breemer, Rachel; Pattiruhu, Gysberth
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1586

Abstract

Tomatoes are one of the crops that can grow in both highland and lowland areas and have high economic value. This study aims to analyze the effects of storage systems and storage duration on the physical quality of tomatoes (Solanum lycopersicum). The physical quality of tomatoes observed includes weight loss, firmness, and color. This study used stretch film packaging, stretch film modified with the addition of 6% O2 and 8% CO2 gas, and no packaging, with storage durations of 4, 8, 12, 16, and 20 days. The results showed that the modified packaging could maintain the quality of fresh tomatoes for 20 days with a weight loss increase of 2.38%, firmness level of 0.85 kg/cm, and color change of 16.46.
Pengaruh Suhu, Sistim Penyimpanan dan Lama Penyimpanan Terhadap Karakteristik Kimia Buah Tomat Pattiruhu, Gysberth; Breemer, Rachel
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.183

Abstract

Tomato is one of the horticultural commodities that is highly perishable, thus requiring proper post-harvest handling to extend its shelf life. One approach to achieve this is by storing the tomatoes in suitable packaging and at an appropriate temperature. This study aims to evaluate the effect of storage temperature and storage systems on the chemical quality of tomatoes during storage. The experimental design used is a factorial completely randomized design, where the first factor is storage temperature at room temperature of 29˚C (A1) and low-temperature storage at 15˚C (A2), and the second factor is the storage system, consisting of closed control/stretch film (B1), modified packaging/stretch film with the addition of 6% O2 and 8% CO2 (B2), and open control/no packaging (B3), for durations of 4, 8, 12, and 16 days. The results showed that storage at 15˚C with modified packaging (A1B2) was able to maintain moisture content at 95.9%, vitamin C content at 3.67 mg/100g, reducing sugar at 2.43%, total acid at 10.6%, and calcium at 10.58% over a period of 16 days.
PENGARUH SUHU DAN SISTIM PENYIMPANAN TERHADAP MUTU FISIK TOMAT Rachel Breemer; Gysberth Pattiruhu
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 5 (2024): 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: 10.63071/e7v7s696

Abstract

Tomat merupakan tanaman jangka pendek yang dapat tumbuh di dataran rendah maupun dataran tinggi. Tomat  termasuk sayuran buah yang mudah rusak sehingga dibutuhkan penanganan dari panen harus dengan hati-hati agar  tidak merusak buah. Tomat memiliki masa simpan yang sangat singkat, sehingga dibutuhkan penanganan lanjutan untuk dapat memperpanjang masa simpan tomat. Penanganan pasca panen yang dapat dilakukan antara lain melihat  sistim penyimpanan dan suhu penyimpanan. Tujuan penelitian ini adalah melihat pengaruh perlakuan sistim  penyimpanan dan suhu penyimpanan terhadap karakter fisik tomat selama penyimpanan. Dari hasil penelitian dapat menunjukkan bahwa perlakuan A1B2 (tomat dalam kemasan modifikasi pada suhu 15℃) mampu mempertahankan  kecerahan warna, tingkat kekerasan dan susut bobot produksi CO2 sebesar 9,63%, laju produksi O2 sebesar 5,19  dengan susut bobot sebesar 1,31%, tingkat kekerasan sebesar 1,97 kg/cm, dengan perubahan warna sebesar 1,9%. dengan warna merah gelap
SUPPLY CHAIN MANAGEMENT OF AGRO INDUSTRY OF CASSAVA Timisela, Natelda Rosaldiah; Leatemia, Ester D.; Polnaya, Febby J.; Breemer, Rachel
Jurnal Aplikasi Manajemen Vol. 15 No. 1 (2017)
Publisher : Universitas Brawijaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (603.262 KB) | DOI: 10.18202/jam23026332.15.1.16

Abstract

The purpose of this study was to determine the mechanism of supply chain and the pattern of cassava of agroindustry supply chain flow and analyze the relationship between the components of SCM and the impact on supply chain activity improvement and agroindustry performance. Sample of research were producers of agroindustry local food of cassava as much of 106 respondents were taken by simple random sampling. The data analyzed by qualitative and quantitative analysis. Qualitative analysis used to describe the mechanism and pattern of cassava of agroindustry supply chain flow and principles of SCM. While quantitative analysis used to analyze the components, SCM activity improvement and agroindustry performance by using a structural equation model. The results showed that the mechanism of cassava agroindustry supply chain is the creation of collaboration and coordination among supply chain actors ranging from farmer, processor, distributor and consumer. Structural equation modeling analysis results showed the expected value to meet the criteria and are very good although AGFI marginally acceptable or good enough as an index measuring GFI (0.900), AGFI (0.860), TLI (.974), CFI (0.980), Cmin/DF (1.147 ), RMSEA (0.038), the probability (0.204) and the value of c2 (68.813).
Pengaruh Pemberian Konsentrasi Giberelin, Jenis Kemasan, Waktu Penyimpanan Terhadap Mutu Tomat Breemer, Rachel; Pattiruhu, Gysberth
Jurnal Agrosilvopasture-Tech Vol 4 No 1 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.1.54

Abstract

Tomatoes have high economic and nutritional value but are highly perishable due to their high water content, necessitating appropriate handling strategies. These strategies include the use of inhibitors and specific packaging types. This study aimed to evaluate the effect of gibberellin treatment and storage systems on the chemical characteristics of tomatoes during storage. A factorial completely randomized design was employed with two factors. The results showed that the interaction between the inhibitor, packaging type, and storage duration had a significant effect on all parameters. The best treatment in this study was gibberellin at a concentration of 5 ppm combined with modified atmosphere packaging (MAP), which maintained the quality of tomatoes up to the 20th day of storage.
The Effect of Gibberellin Concentration on Maintaining the Quality of Tomatoes (Solanum lycopersicum) During Storage Breemer, Rachel; Pattiruhu, Gysberth
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.2025.5.1.17

Abstract

Tomatoes are horticultural products with high economic value and wide consumer appeal; however, they are highly perishable and require appropriate postharvest handling. One approach to preserving tomato quality is the application of gibberellin. This study aimed to evaluate the effect of gibberellin concentration on tomato quality during storage, focusing on parameters such as weight loss, firmness, moisture content, vitamin C, and total acidity. A Completely Randomized Design (CRD) with two factors was applied: gibberellin concentration (5, 10, and 15 ppm) and storage duration (4, 8, 12, 16, and 20 days). The results revealed that the lowest gibberellin concentration (5 ppm) was the most effective in maintaining tomato quality over 20 days of storage, resulting in weight loss of 3.23%, firmness of 0.96 KgF, moisture content of 92.78%, vitamin C of 3.67%, and total acidity of 8.6%. These findings provide important insights for postharvest management strategies to preserve tomato quality and economic value.
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