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All Journal Pro Food Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Teknologi Pertanian Andalas Jurnal Agroekoteknologi Terapan SEAS (Sustainable Environment Agricultural Science) Jurnal Pengabdian Masyarakat Bhinneka
Riel J. J Umboh
Program Studi Teknologi Pangan, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sam Ratulangi Manado, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Materials Science & Nanotechnology Physics Public Health

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SIFAT FISIK DAN MEKANIK KEMASAN TABLEWARE DARI KOMPOSIT AMPAS TEH HITAM DAN TEPUNG TAPIOKA Riel Jeremy Jordan Umboh; Yudi Pranoto; Sri Rahayoe
Jurnal Teknologi Pertanian Andalas Vol 27, No 1 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.27.1.65-75.2023

Abstract

Optimasi lama fermentasi biji kakao (Theobroma cacao L.) terhadap kualitas coklat batang Oessoe, Yoakhim Y. E.; Lamaega, Jolanda Ch. E.; Lagombi, Christin L.; Umboh, Riel J. J.
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Fermentation is a critical stage in post-harvest processing of cocoa beans that affects the formation of precursors of the aroma and distinctive taste of chocolate. Fermentation of cocoa beans that is too fast causes the color of the cocoa to still be purple, does not have a distinctive aroma and is dominated by bitter and sour taste, while too long causes rancidity and an astringent aroma. This study aims to identify the best fermentation time to produce chocolate bars that are preferred by consumers, by analyzing the effect of variations in fermentation time on sensory characteristics (color, aroma, taste, and texture) and fat content of chocolate bars. This study used a Completely Randomized Design (CRD) with four fermentation time treatments (4,5,6, and 7 days), three replications, and post-hoc analysis of the Least Significant Difference (LSD). The results of this study indicate that the fermentation time can increase fat content with values ranging from 42.33% (A1) to 58.66% (A4). Sensory evaluation conducted by preference test showed a preference level of “rather like” to “like” in all treatments, with an average color ranging from 5.46-5.70, aroma ranging from 5.13-5.70, taste ranging from 4.50-5.73, and texture ranging from 5.40-5.56. Specifically, extended fermentation time can reduce the bitter taste, resulting in a more preferred chocolate bar. This study concluded that a fermentation time of 6 days is the optimal fermentation time to produce chocolate bars with high fat content and the most preferred color, aroma, taste, and texture characteristics.
Pelatihan Pengolahan Minuman Kesehatan Bahan Dasar Air Kelapa Kelompok Ibu – Ibu PKK Desa Pinamorongan Kecamatan Tareran, Kabupaten Minahasa Selatan Pinatik, Herry F; Tooy, Dedie; Kaunang, Rine; Saroinsong, Denny; Koapaha, Teltje; Umboh, Riel J J; Prahmawati, Endah; Lamaega, Jolanda Ch E; Sari, Meci Nilam
Jurnal Pengabdian Masyarakat Bhinneka Vol. 4 No. 3 (2026): Bulan Februari
Publisher : Bhinneka Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58266/jpmb.v4i3.954

Abstract

Provinsi Sulawesi Utara memiliki potensi kelapa yang besar, namun pemanfaatan air kelapa tua masih sangat terbatas dan umumnya terbuang sebagai limbah pada sentra pengolahan kopra. Padahal, air kelapa mengandung berbagai zat gizi penting dan berpotensi dikembangkan menjadi produk minuman kesehatan bernilai ekonomi. Kegiatan Pengabdian kepada Masyarakat (PkM) ini bertujuan meningkatkan pengetahuan, keterampilan, dan motivasi wirausaha kelompok ibu-ibu Pemberdayaan dan Kesehatan Keluarga (PKK) Desa Pinamorongan, Kecamatan Tareran, Kabupaten Minahasa Selatan melalui pengolahan air kelapa tua menjadi minuman kesehatan berbentuk jelly. Metode yang digunakan meliputi penyuluhan dan pelatihan langsung, yang mencakup pengenalan potensi dan manfaat air kelapa, proses pengolahan minuman jelly air kelapa, serta tahapan pengemasan dan pelabelan produk. Kegiatan dilaksanakan pada Maret–November 2025 dan diikuti oleh 20 orang anggota PKK. Hasil kegiatan menunjukkan peningkatan pemahaman mitra mengenai kandungan gizi dan manfaat kesehatan air kelapa, serta peningkatan keterampilan praktis dalam diversifikasi pangan berupa olahan air kelapa tua menjadi produk minuman kesehatan dengan nilai jual. Selain itu, kegiatan ini berhasil menumbuhkan minat berwirausaha berbasis sumber daya lokal dan mengurangi potensi limbah air kelapa di lingkungan pengolahan kopra. Luaran kegiatan juga dipublikasikan melalui media massa lokal dan video dokumentasi sebagai bentuk diseminasi. Secara keseluruhan, program kemitraan ini berkontribusi positif dalam pemberdayaan masyarakat dan peningkatan nilai tambah komoditas kelapa
Physical Characteristics and Antioxidant Activity of Ice Cream Blend of Coconut Milk and Red Dragon Fruit Peel Extract Teltje Koapaha; Tineke M. Langi; Riel J. J Umboh
Jurnal Penelitian Pendidikan IPA Vol 11 No 4 (2025): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i4.10889

Abstract

Coconut milk, which is rich in fat and protein, is used as a substitute for milk fat in making ice cream. Red dragon fruit skin contains antioxidants such as anthocyanins, flavonoids, and polyphenols, serving as a natural colorant and increasing the nutritional value of ice cream. This study aims to analyze the overrun, melting power, color and antioxidant activity of ice mixture of coconut milk and red dragon fruit peel extract. The research method used was a Completely Randomized Design (CRD) with four mixed proportion treatments: 100% coconut milk, 75% coconut milk and 25% red dragon fruit skin extract, 50% coconut milk and 50% red dragon fruit skin extract, 25% coconut milk and 75% red dragon fruit skin extract. Repetition was done three times in each treatment. Data analysis used analysis of variance (ANOVA), then BNT test if there were significant differences. The results showed that the overrun of ice cream ranged from 36.1% - 51.2%; melting power of ice cream 18.3 - 24.3 minutes; ice cream color with color grade of ice cream brightness value (L) 65.7-91.3; a value (red/green) -0.36 - 40.6s and b value (yellow/blue) -0.4 - 0.96.  The antioxidant activity of the ice cream varied between 37.1 - 541.6 ppm. In conclusion, mixed ice cream of red dragon fruit peel extract and coconut milk has the potential to be developed as a nutritious processed food product, because it has antioxidant activity with good physical characteristics. This study also provides contextual scientific material that can be integrated into science learning about antioxidants and food technology.
Landslide Susceptibility Classification of the Rerer Watershed, Minahasa Regency Todingan, Melisa P.; Rahma S, Risal Nur; Umboh, Riel J.; Pakasi, Sandra E.
Jurnal Agroekoteknologi Terapan (JAT) Vol. 7 No. 1 (2026): ISSUE JANUARY-JUNE 2026
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v7i1.66531

Abstract

This study aims to analyze the level of landslide susceptibility in the Rerer Watershed, focusing on agricultural areas dominated by mixed gardens, dryland farms, and partially open land. The parameters used include slope gradient, rainfall, land use, soil type, and geology. The analysis employed a scoring method based on Geographic Information System (GIS) techniques to produce a susceptibility zonation map. The results show that the biophysical conditions of the Rerer Watershed are dominated by moderately steep slopes (15–25%), Eutropepts Dystrandepts soil types, and weathered volcanic rocks (Qtv), combined with an annual rainfall of approximately 1,500–2,000 mm. Anthropogenic factors, particularly agricultural cultivation on sloping terrain, significantly contribute to increased vulnerability. The landslide susceptibility zonation is classified into three levels: low (43.37 ha or 14.75%), moderate (230.17 ha or 78.27%), and high (20.53 ha or 6.98%). These findings emphasize the importance of implementing soil and water conservation strategies—such as terracing, cover crops, and agroforestry systems—to mitigate landslide risks while maintaining the hydrological sustainability of the Rerer Watershed in Minahasa Regency. Keywords: landslide susceptibility, agricultural land, watershed . Abstrak. Penelitian ini bertujuan menganalisis tingkat kerawanan longsor di DAS Rerer dengan fokus pada kawasan lahan pertanian yang didominasi kebun campuran, tegalan/ladang, dan sebagian lahan terbuka. Parameter yang digunakan meliputi kemiringan lereng, curah hujan, penggunaan lahan, jenis tanah, dan geologi. Analisis dilakukan dengan metode skoring berbasis Sistem Informasi Geografis (SIG) untuk menghasilkan zonasi kerawanan. Hasil penelitian menunjukkan bahwa kondisi biofisik DAS Rerer didominasi lereng agak curam (15–25%), jenis tanah Eutropepts Dystrandepts, serta batuan vulkanik (Qtv) yang mudah lapuk, dikombinasikan dengan curah hujan tahunan sekitar 1500-2000 mm/tahun. Faktor antropogenik berupa aktivitas budidaya lahan pertanian pada lereng miring menjadi pendorong utama peningkatan kerentanan. Zonasi kerawanan longsor terbagi dalam tiga kelas, yaitu rawan rendah seluas 43,37 Ha atau sekitar 14,75%, rawan sedang seluas 230,17 Ha atau sekitar 78,27%, dan rawan tinggi seluas 20,53 atau sekitar 6,98%. Temuan ini menegaskan pentingnya penerapan strategi konservasi tanah dan air, seperti terasering, vegetasi penutup, dan sistem agroforestri, guna mitigasi risiko longsor sekaligus menjaga keberlanjutan fungsi hidrologis DAS Rerer di Kabupaten Minahasa. Kata Kunci: rawan longsor, lahan pertanian, daerah aliran sungai
Characterization of Physical Properties and Sensory Evaluation of Pletok Bir Enriched with Apple Juice Luh Dian Rna Fajarini; I Gede Arie Mahendra Putra; Putu Julyantika Nica Dewi; I Wayan Ryantama Swastika Braja; Riel Jeremy Jordan Umboh
SEAS (Sustainable Environment Agricultural Science) Vol. 9 No. 1 (2025)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.9.1.11808.20-28

Abstract

This study aimed to determine the optimal concentration of apple juice as a flavor enhancer in pletok bir, a traditional Betawi drink, through evaluation of three ratio treatments (0:1/control, 1:1, and 3:1 v/v). Analysis of physical properties (pH, viscosity) and sensory attributes (color, aroma, taste, acceptability) using a 5-point hedonic scale showed that increasing apple juice concentration decreased pH from 7.33 to 4.31 and increased viscosity (0.107-0.125 mPa-s). A 3:1 ratio achieved the highest taste preference (score of 3.76) with an optimal viscosity balance (0.125 mPa-s), reducing bitterness and providing subtle sweetness without obscuring the characteristic spicy aroma. In contrast, the 1:1 ratio resulted in lower acceptability (score 3.08) due to flavor imbalance. Overall acceptability scores ranged from 3.2-3.64 (neutral-moderately like), reflecting moderate consumer preference. These findings indicate that the addition of apple juice at a 3:1 ratio can enhance the sensory appeal of pletok bir while maintaining its traditional essence, offering an innovation to expand the market through flavor diversification.
Pengaruh Lama Fermentasi Terhadap Karakteristik Fisik, Kimia, dan Organoleptik Nata De Leri dengan Penambahan Sari Kulit Buah Naga Merah (Hylocereus polyrhizus) Sherin Gratia Arvenia Latongki; Christine F. Mamuaja; Jolanda C. E. Lamaega; Lucia C. Mandey; Yoakhim Y. E. Oessoe; Riel J. J. Umboh
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 17 No 1 (2026): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v17i1.66259

Abstract

This study aimed to determine the effect of different fermentation durations (6, 8, 10, and 12 days) on the physical and chemical characteristics as well as the panelists’ preference levels of Nata De Leri fortified with red dragon fruit peel extract as a natural colorant. A Completely Randomized Design (CRD) was applied with four treatments and three replications. The tested parameters included thickness, texture, color, weight, moisture content, crude fiber content, and organoleptic attributes (color, aroma, taste, texture) evaluated by 25 panelists. The results showed that fermentation duration significantly affected the thickness, texture, color, and weight of nata. Thickness increased from 2.8 to 12.4 mm, texture from 0.16 to 7.75 N, and weight from 163.3 to 436.0 g. Moisture content and crude fiber also increased as fermentation progressed. The addition of red dragon fruit peel extract influenced the color of the nata, particularly by enhancing the redness intensity (a* value). Organoleptic testing indicated that the 12-day fermentation treatment received the highest scores for all sensory attributes, although the sour aroma and distinctive taste derived from phenolic compounds in dragon fruit peel resulted in panelist scores ranging from slightly dislike to neutral. Overall, 12 days of fermentation produced nata with the best physical, chemical, and sensory characteristics.
Indonesia Penambahan Puree Kentang (Solanum tuberosum) dan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Fisikokimia & Sensoris Kue Lumpur Tepung Kentang: Indonesia Timotius O. Siwu; Erny J.N. Nurali; Riel J. J. Umboh; Lana E. Lalujan; Jolanda C. E. Lamaega; Yoakhim Y.E. Oessoe
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 17 No 1 (2026): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v17i1.66265

Abstract

Kue lumpur is a traditional Indonesian cake that does not require gluten for volume development, making potato flour a potential non-gluten substitute for wheat flour. This study aimed to evaluate the physicochemical and sensory characteristics of potato flour-based kue lumpur enriched with potato puree and squash puree, while also utilizing downgraded potatoes from Modoinding, South Minahasa, as a value-added local raw material. A Completely Randomized Design (CRD) was applied with five treatments of potato puree to squash puree ratios (70:30 to 30:70) and three replications. The parameters analyzed included moisture content, texture, color (L*, a*, b*), and sensory acceptability. The results showed that moisture content ranged from 42.53% to 45.72%, texture from 9.35 to 11.70 N, and color values of L* 48.56–54.20, a* 0.80–3.33, and b* 28.93–38.96. Increasing the proportion of squash puree tended to increase moisture content and yellowness, while higher potato puree levels contributed to firmer texture. Sensory evaluation indicated that panelists’ acceptance ranged from neutral to like for color, aroma, taste, and texture. These findings suggest that the combination of potato and squash puree can produce acceptable non-gluten kue lumpur with favorable physicochemical and sensory properties based on local ingredients.
Pengaruh Suhu Pemanasan Terhadap Aktivitas Antioksidan Selama Proses Pembuatan Beras Analog Dari Tepung Pisang Goroho Yosua Taroreh; Christine F. Mamuaja; Jolanda C. E. Lamaega; Amanda Koleangan; Jenny E. A. Kandou; Riel J. J. Umboh
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 17 No 1 (2026): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v17i1.66267

Abstract

Goroho (Musa acuminata, sp) is a local banana variety from North Sulawesi characterized by high starch content and phenolic phytochemical compounds (polyphenols, flavonoids, and tannins) that possess potential antioxidant properties. Analog rice is a processed product developed as a substitute for conventional rice. This study aims to determine the effect of heating (drying) temperature on the antioxidant activity of Goroho during the production of analog rice from Goroho banana flour.The research utilized a Completely Randomized Design (CRD) with four drying temperature treatments: P1 (50°C), P2 (60°C), P3 (70°C), and P4 (80°C), each replicated three times. The observed variables included moisture content, bulk density, and antioxidant activity measured using the DPPH method. The results indicated that drying temperature significantly affected the moisture content, bulk density, and antioxidant activity of the Goroho analog rice. The highest antioxidant activity (indicated by the lowest, IC50) was achieved in treatment P1 (50°C) with a value of 65.33, while the lowest activity (highest IC50) was found in treatment P4 (80°C) with a value of 84.33. Furthermore, P1 (50°C) yielded the highest moisture content (17.33%) and bulk density (0.59 g/ml). Conversely, P4 (80°C) resulted in the lowest moisture content (6.66%) and bulk density (0.52 g/ml). Color analysis of the Goroho analog rice ranged from light cream to creamy yellow, with L* values between 76.7 and 82.2, a* values between -0.1 and 1.4, and b* values ranging from 3.5 to 8.8. Conclusion The study concludes that higher drying temperatures in the production of analog rice from Goroho flour lead to a decrease in antioxidant activity.
Karakteristik Kimia dan Organoleptik Virgin Coconut Oil (VCO) dengan Penambahan Bubuk Daun Mint (Mentha piperita L.) Siski S. Kandong; Lucia C. Mandey; Lana E. Lalujan; Jenny E. A. Kandou; Riel J. J. Umboh; Teltje Koapaha
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 17 No 1 (2026): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v17i1.66552

Abstract

This study aimed to determine the effect of adding mint leaf powder (Mentha piperita L.) at different concentrations (0%, 1.25%, 1.75%, and 2.25%) on the chemical and organoleptic characteristics of Virgin Coconut Oil (VCO). A Completely Randomized Design (CRD) with four treatments and three replications was used. Parameters tested included moisture content, free fatty acids (FFA), peroxide value, viscosity, and organoleptic attributes (color, aroma, taste) evaluated by 25 semi-trained panelists. Results showed that the addition of mint leaf powder significantly affected moisture content, peroxide value, and FFA. Moisture content (0.11-0.14%) and FFA (0.15-0.19%) met the SNI 7381:2008 standards, while the peroxide value (4.31-6.58 mg eq/kg) exceeded the maximum limit. Organoleptic tests indicated that the control treatment (P0) was most preferred by panelists compared to treatments with mint powder.
Co-Authors Amanda Koleangan Christine F. Mamuaja Dedie Tooy Denny Saroinsong Erny J.N. Nurali I Gede Arie Mahendra Putra I Wayan Ryantama Swastika Braja Jenny E. A. Kandou Jenny E. A. Kandou Jolanda C. E. Lamaega Jolanda Ch. E. Lamaega, Jolanda Ch. E. Lagombi, Christin L. Lamaega, Jolanda Ch E Lana E. Lalujan Lucia C. Mandey Luh Dian Rna Fajarini Meci Nilam Sari, Meci Nilam Melisa P. Todingan Oessoe, Yoakhim Y. E. Pinatik, Herry F Prahmawati, Endah Putu Julyantika Nica Dewi Rahma S, Risal Nur Rine Kaunang Sandra E. Pakasi Sherin Gratia Arvenia Latongki Siski S. Kandong Sri Rahayoe Teltje Koapaha Teltje Koapaha Timotius O. Siwu Tineke Langi Yoakhim Y. E. Oessoe Yoakhim Y.E. Oessoe Yosua Taroreh Yudi Pranoto