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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 Maanu : Jurnal Pengabdian Kepada Masyarakat
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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Potensi Ekstrak Daun Kelor sebagai Bahan Alami untuk Meningkatkan Karakteristik Sensori Es Krim Fungsional Breemer, Rachel; Pattiruhu, Gysberth
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.2025.4.2.182

Abstract

This study aimed to explore the potential of Moringa oleifera leaf extract on the organoleptic characteristics of functional ice cream. Moringa leaves are rich in bioactive compounds, vitamins, minerals, proteins, and antioxidants that provide health benefits; however, their distinctive green color, strong aroma, and slightly bitter taste may affect consumer acceptance. The research was conducted using a Completely Randomized Design with one factor, namely the concentration of moringa leaf extract (50 g, 100 g, 150 g, and 200 g), each with three replications. The observed variables included color, taste, texture, and overall acceptance, assessed through a hedonic test. Data were analyzed using ANOVA and further tested with the Honest Significant Difference test when significant differences were observed. The results showed that the addition of moringa leaf extract significantly influenced the sensory attributes of ice cream. Treatment A2 (100 g moringa leaf extract) received the highest acceptance level, characterized by a bright green color, balanced flavor without dominant bitterness, smooth texture, and the highest overall score compared to other treatments. Therefore, the A2 formulation can be recommended as the optimal composition for producing functional ice cream with moringa leaf extract that is well accepted by consumers.
PELATIHAN PENGOLAHAN TEPUNG SAGU MENJADI PRODUK TURUNAN BERNILAI TAMBAH J. Polnaya, Febby; C. D. Tuhumury, Helen; Lawalata, Vita N.; Palijama, Syane; Mailoa, Meitycorfrida; Tetelepta, Gilian; Moniharapon, Erynola; Ega, La; Augustyn, Gelora H.; Breemer, Rachel; Picauly, Priscillia; Sipahelut, Sophia G.; G. C. Lopulalan, Cynthia; Timisela, Natelda R.
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.
PENDAMPINGAN PENGOLAHAN CHIPS (KERIPIK) PISANG TONGKA LANGIT KEPADA MASYARAKAT PETANI DI NEGERI LILIBOOI KECAMATAN LEIHITU BARAT Breemer, Rachel; Palijama, Syane; Pattiruhu, Gysberth
MAANU: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 2 (2025): Maanu Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/maanuv3i2p157-164

Abstract

This Community Service (PkM) program was conducted to address the limited knowledge of the residents of Lilibooi Village, Leihitu Barat District, regarding the potential of Pisang Tongka Langit (Musa troglodytarum L.) as an abundant local commodity. Currently, this banana is generally sold in fresh form, making it highly perishable and underutilized as a value-added product. Situation analysis revealed that the community lacks understanding of how to process this natural resource into beneficial products, despite its high content of provitamin A and total carotenoids, which make it suitable as a functional food. The proposed solution involved organizing an educational workshop and hands-on training on processing Pisang Tongka Langit into high-quality banana chips . The method included lectures on nutritional potential and processing techniques, followed by demonstration and direct practice. This activity aimed to promote food diversification and create business opportunities to improve local economic welfare. The results indicated a positive community response, increased awareness of the banana’s potential, and improved skills in producing crispy, shelf-stable chips . However, challenges such as limited processing equipment and raw material availability require further support. In conclusion, the training provided valuable knowledge and practical skills as an entrepreneurial foundation for the residents of Lilibooi Village.
Peningkatan Kualitas Sensori Sari Buah Pala melalui Penambahan Kapur, Kitosan, dan Gula Breemer, Rachel
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.2025.4.2.233

Abstract

This study aimed to investigate the effect of the interaction among lime (calcium hydroxide), chitosan, and sugar on the sensory quality of nutmeg juice, and to determine the optimal formulation for quality enhancement. Nutmeg fruit pulp, which is largely underutilized and exhibits sensory limitations such as astringency, readily degradable volatile aroma, and poor color clarity, was processed into juice. The research employed a Completely Randomized Design (CRD) with a $3 \times 3 \times 3$ factorial pattern, utilizing three concentration levels for lime (1%, 2%, 3%), chitosan (0.1%, 0.15%, 0.2%), and sugar (15%, 20%, 25%). Results of the hedonic sensory evaluation indicated that the interaction of the three additives exerted a significant effect on astringency, color (turbidity), aroma, and overall acceptability. The $A2B3C3$ formulation (2% Lime, 0.2% Chitosan, 25% Sugar) yielded the highest scores for a very non-astringent taste (3.94) and low turbidity (3.47). Nevertheless, the best formulation preferred by panelists for overall acceptability was $A2B2C3$ (2% Lime, 0.15% Chitosan, 25% Sugar) with a mean score of 3.43 (liked). This confirms that an optimal combination of these food additives can establish a superior sensory balance, positioning nutmeg juice as a product with high potential for commercial development.
Co-Authors Augustyn, Gelora H. Augustyn, Gelora Helena C. D. Tuhumury, Helen Cynthia G. C. Lopulalan Derlean, Supriyadi Dorina Kelmaskosu Ega, La Erynola Moniharapon Ester D Leatemia Ester D. Leatemia Febby J. Polnaya Febry R Palijama G. C. Lopulalan, Cynthia Gilian Tetelepta Gysberth Pattiruhu Imanuel Lekipiouw Indriyani, Haedar K J. Polnaya, Febby Jambormias, Julius James Nimreskosu La Ega La Ega Lahagu, Ovdarlin Leatemia, Ester D. Lessy, Septya Ningsih Meitycorfrida Mailoa Meitycorfrida Mailoa Meitycorfrida Mailoa Moniharapon, Erynola 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 Sipahelut, Sophia G. 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 vita novalina lawalata Welhelmina R Notanubun