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All Journal Jurnal Sains dan Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup JURNAL BUDIDAYA PERTANIAN Tropical Small Island Agriculture Management Agrikan: Jurnal Agribisnis Perikanan Jurnal Agrosilvopasture-Tech MARSEGU : Jurnal Sains dan Teknologi

Augustyn, Gelora Helena

Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Pattimura, Jl. Ir. M. Putuhena Kampus Poka Ambon 97233

Author-ID : 854437

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Education Engineering Environmental Science Mathematics Social Sciences

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Chemical Characteristics of Pineapple Jelly Drink (Ananas comosus) With the Addition of Carboxyl Methyl Cellulose Khairia Latukau; Gelora Helena Augustyn; Syane Palijama
Jurnal Agrosilvopasture-Tech Vol 1 No 1 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

This study aims to determine the appropriate concentration of CMC addition in producing pineapple jelly drink with jelly drink chemical characteristics. This research was designed using Completely Randomized Design (CRD). which consists of one factor, namely the addition of CMC using 5 levels of treatment, namely: P0 = 0%, P1 = 0.5%, P2 = 1%, P3 = 1.5%, and P4 = 2%. The results showed that the addition of CMC had an effect on vitamin C, pH, and total dissolved solids with the following chemical characteristics, vitamin C 0.013%-0.02%, pH 3.95-4.55 and total dissolved solids 31.8°-43.8°brix.

Effect of Carrageenan Concentration on Sensory Characteristics of Jelly Drink Galoba Gelora Helena Augustyn
Jurnal Agrosilvopasture-Tech Vol 1 No 1 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Galoba (Hornstedtia alliacea) is a fruit-producing plant belonging to the ginger-ginger tribe. Galoba has the potential to be processed into various processed products such as making jelly drinks. The manufacture of jelly drinks generally uses fruit extracts that have a high acidity level, such as galoba fruit, where the acidity level will affect the gel formed by the gelling agent. The gelling agent which is generally used for the manufacture of jelly drinks is carrageenan. The purpose of this study was to determine the appropriate concentration of carrageenan for the manufacture of jelly drink galoba. The research design used a one-factor completely randomized design with carrageenan concentration treatment consisting of 4 treatment levels, namely: K1: 0.10%, K2: 0.15%, K3: 0.20%, K4: 0.25%, each treatment repeated 3 times, so that the total experimental unit is 4 x 3 = 12 experimental units. Parameters of organoleptic properties were carried out by semi-trained analysts totaling 20 people using hedonik tests and hedonik quality which included color, taste, texture, suction power and overall. The results showed that the panelists' assessment of the color of the jelly drink of galoba fruit hedonik ranged from a scale value of 2.5 - 3.5 (slightly like to like), the hedonik quality ranged from a scale value of 2.5 - 3.2 (slightly cloudy white to cloudy white), the taste of jelly drink galoba fruit hedonik ranged from a scale value of 3.1 to 4.0 (like to really like), hedonik quality ranged from a scale value of 3.8 to 4 (close to somewhat tastes galoba to really taste galoba), jelly texture drink fruit galoba hedonik ranged from a scale value of 2.7 - 3.8 (close to somewhat like to somewhat like), hedonik quality ranged from a scale value of 2.1 to 3.4 (slightly chewy to chewy), jelly suction power drink fruit galoba hedonik ranged from a scale value of 3.1 – 3.7 (like to close to really like), the hedonik quality ranged from a scale value of 2.5 – 3.5 (somewhat easy to suck up to rather easy to suck).

Characteristics of Ice Cream With the Addition of Nutmeg Puree (Myristica fragrans Houtt). Sitti N A Soulisa; La Ega; Gelora H Augustyn
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.2023.2.1.102

Ice cream is one of the frozen processed products with milk-based ingredients and has various flavors, colors, and soft textures, so many enthusiasts are among the public, from children to adults. Ice cream flour is flour that is processed from various milk mixtures. This study aims to determine the appropriate concentration of nutmeg puree on the characteristics of ice cream. The experimental design used was a completely randomized design consisting of one factor, namely the addition of nutmeg puree with four treatment levels, as follows: (P0) Control without adding nutmeg puree, (P1) 50 g of nutmeg puree or 4.9%, (P2) 100 g nutmeg puree or 9.8% (P3) 150 g nutmeg puree or 14.7%. Based on the results of the study, it can be concluded that the treatment of adding 100% nutmeg puree was the best result with a total dissolved solids value of 22.57%, vitamin C 0.03%, the fat content of 1.51% and chemical-physical tests in the form of overrun and melting rate respectively 51.38% and 15.74 minutes. Based on organoleptic tests, including color, taste, aroma, and texture, adding 100% nutmeg puree gave a liking value.

Relationship between Nutrition Adequacy Level and Nutritional Status of Elementary School-aged Children in Nusalaut District Gelora H Augustyn
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.2023.2.1.210

Nutritional status is one of the factors that determine human resources and quality of life. For this reason, there is a nutrition improvement program in order to improve the nutritional quality of food consumption, so that there is an improvement in the nutritional status of the community. This study aims to analyze the relationship between energy and protein adequacy levels with the nutritional status of elementary school-age children. This study uses a descriptive correlation with a cross-sectional approach. The variables in this study consisted of independent variables in the form of Energy Adequacy Level (TKE) and Protein Adequacy Level (TKP), while the dependent variable was the nutritional status of the respondents. The results showed that there was a significant relationship between nutritional status and energy adequacy level (X², p = 0.000.), as well as a significant relationship between nutritional status and protein adequacy level (X², p = 0.002). This shows that the nutritional status of elementary school-age children is influenced by household food consumption so if household food consumption is good (varied, nutritious, and balanced), the child's nutritional status will also be good.

Karakteristik Kimia dan Organoleptik Cookies Tersubstitusi Tepung Labu Kuning Maulidya B, Zhadilah Nur; Augustyn, Gelora H; 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.2023.2.2.269

Cookies are a form of instant food preparation made from a mixture of the main ingredients of wheat with the addition of sugar, butter, and others. There is a need for local food ingredients that can replace some wheat flour to add the nutritional content of cookies, especially vitamin A, and reduce the use of wheat flour by substituting pumpkin flour in making cookies. This study aims to determine the best agent of pumpkin flour substitution on cookies' chemical and organoleptic characteristics. This study used a completely randomized design with a single factor: pumpkin flour substitution with 4 treatment levels 0%, 20%, 40%, and 60%. The results showed that cookies with 20% pumpkin flour substitution treatment were the best treatment based on chemical characteristics, including moisture content 6.34%, ash content 2.22%, fat content 22.52%, protein content 9.57%, carbohydrate content 59.32% and 0.79% crude fiber content, as well as organoleptic characteristics both hedonic and hedonic quality include color 3.0 (like) and 3.12 (yellow), taste 3.00 (like) and 2, 33 (slightly pumpkin flavoured), texture 3.00 (like) and 2.33 (a bit crunchy), and overall 3.00 (like).

Formulasi Tepung Sagu Dan Tepung Kacang Merah Terhadap Pembuatan Kukis Ramadan, Yusirwan; Augustyn, Gelora H; Mailoa, Meitycorfrida
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.2023.2.2.260

This is to find the best formulation for treating sago flour and red bean flour in making cookies that the panelists like. The design used was a completely randomized design (CRD) consisting of 6 treatments. The treatment used was the ratio between sago flour and red bean flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%). The observed data were proximate analysis and organoleptic. The results of the study with the sago flour formulation: red bean flour in the P3 treatment was the best treatment in making cookies with chemical test results, namely 4.73% water content, 1.57% ash content, 6.73% protein content, 8.70 fat content % and carbohydrate content of 78.25%. At the same time, the organoleptic test was slightly brownish yellow in color, savory taste, crunchy texture, and overall (overall) liked by the panelists. Meanwhile, according to SNI, the cookies produced are also according to standards except for protein and fat content.

Karakteristik Kimia dan Organoleptik Nugget Sukun Dengan Penambahan Beberapa Jenis Daging Hewani Loilatu, Marliati; Lawalata, Vita N; Augustyn, Gelora H
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.2023.2.2.370

Nuggets is a processed product made from ground meat with several additional ingredients. Along with the development of science, nuggets are also made from food sources of carbohydrates, namely breadfruit. This study aims to characterize breadfruit nuggets treated with several types of animal meat. The design of this study used a one-factor completely randomized design, namely the addition of animal meat with 3 treatment levels as follows: P1: tuna fish meat, P2: free-range chicken meat, and P3: beef. The results showed that the chemical characteristics of breadfruit nuggets treated with tuna, free-range chicken, and beef were water content of 50.30%, 52.21%, 55.56%, ash content 2.97%, 2.28%, 2.06%, fat content 5.03%, 5.20%, 4.90%, protein content 8.65%, 9.96%, 11.02% and carbohydrate content 33.03%, 30.32%, 26.44%. While the organoleptic characteristics were color 1.66 (didn't like), 3.00 (liked), 2.33 (rather liked), taste 2.00 (rather liked), 4.00 (very like), 3.00 (liked), texture 3.00 (like), 4.00 (like very much), 2.00 (rather like), and overall 2.00 (rather like), 4.00 (like very much), 3.00 (like).

Hubungan Antara Tingkat Pendidikan dan Pengetahuan Gizi Ibu dengan Status Gizi Murid Sekolah Dasar Desa Leinitu dan Desa Nalahia Kecamatan Nusalaut Tualepe, Hatibansa H; Augustyn, Gelora H; 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.2023.2.2.429

Development in the health sector is part of national development which aims to build awareness and the ability to live a healthy life for everyone in order to realize a better degree of public health. Nutritional problems that affect health are everywhere, and the four factors that cause nutritional problems are the economy, sanitation, parents' education, and parents' lifestyle. Nutritional status is the condition of a person's body as a result of the food consumed. Children as national assets that will continue the development of the nation and state must have good nutritional status. For this reason, knowledge and knowledge of maternal nutrition is important in choosing food for consumption by children. Nalahia and Leinitu Village. The selection of respondents was carried out by simple random sampling of 15 respondents from each village. After that, the number of respondents is 30 children. The results showed that the nutritional status of respondents according to BMI in Leinitu Village was 80% normal, 20% thin in Nalahia Village 86.66% normal, 6.66% thin, and 6.66% fat. Leinitu Village Mother's Education Elementary 26.66%, Middle School 20%, High School 40%, D3/S1 13.33%, Nalahia Village Middle School 20%, High School 66.67%, Bachelor Degree 13.33%. Nutrition Knowledge of Leinitu Village Mothers Good 86.66%, 13.33% poor, Nalahia Village 93.33% good and 6.67% poor. The results showed that there was no effect of a mother's education on nutritional status in Leinitu village, while for Nalahia village there was a significant relationship. There was no significant relationship between the mother's nutritional knowledge and the nutritional status of respondents in the two villages

Karakteristik Organoleptik dan Kimia Formulasi Pasta Ubi Jalar Kuning dan Tepung Terigu Dalam Pembuatan Brownies Gay, Muhammad L; Augustyn, Gelora H; Mailoa, Meitycorfrida
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.2023.2.2.403

This study aims to determine the organoleptic and chemical properties of yellow sweet potato brownies made from yellow sweet potato paste and wheat flour. This research was conducted at the Agricultural Product Technology Laboratory, Faculty of Agriculture, Pattimura University, and analyzed at the Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, Pattimura University, starting from March 2021 to completion. This research is an experimental study in a laboratory using 4 levels of treatment for the formulation of yellow sweet potato paste and wheat flour 50:200, 100:150, 150:100, and 200:50, and it’s repeated three times. The results of the research from organoleptic results selected the P1 treatment (50 g yellow sweet potato paste and 200 g wheat flour) as a treatment for chemical tests. Chemical test results obtained a water content of 16.58%. 0.56% ash content, 7.08% protein, 25.24% fat and 50.54% carbohydrates.

Formulasi Ubi Jalar Orange (Ipomoea batatas L.) dan Tepung Ikan Tuna (Thunnus sp) Dalam Pembuatan Mie Kering Holimombo, Jaetuna; Palijama, Syane; Augustyn, Gelora H
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.2023.2.2.437

The purpose of this study was to determine the formulation between orange Sweet Potato and tuna fish flour in the manufacture of dried noodles. This study was designed using a non-factorial complete randomized design (RAL) with orange sweet potato formulation and tuna fish meal with four levels of treatment (70%:30%, 75%:25%, 80%:20% and 85%:15%) with three repetitions. The data observed were chemical tests (moisture content, ash content, fat content, protein content, carbohydrate content and fiber content). While the physical test (water absorption, cooking time and elasticity). And organoleptic (hedonic test and hedonic quality). The results of the study with the formulation of sweet potato orange: tuna fish meal (75%:25%) is the best treatment in the manufacture of dried noodles with chemical test results are water content of 10,91%, ash content of 3,79%, fat content of 1,09%, protein content of 24,93%, carbohydrate content of 59,17% and fiber content of 3,64%. While the physical test of water absorption is 232,63%, cooking time is 320 seconds and elasticity is 15,07%. Based on the organoleptic results test, dried noodles with orange sweet potato formulation and tuna fish flour (80%:20%) were the best treatment in terms of hedonic and hedonic quality respectively including color before boiling 2,91 (rather liked)/after boiling 3,0 (likes) and 2,83 (slightly orange), taste 3,0 (likes) and 2,58 (slightly tastes of fish), aroma 3,12 (likes) and 2,75 (rather smells of fish), texture 2,91 (rather like) and 2,83 (rather chewy), overall 2,95 (rather like).

Co-Authors A. Ayhuan, Sherly Anthonia Matjora Arnold Ohoirat Batuwael, Tusye F Booy, Zikrila M Cynthia G. C. Lopulalan Cynthia G.C. Lopulalan Dian Rumalean Difinubun, Rati R E. Tahitu, Meilvis Ega, La Erynola Moniharapon Erynola Moniharapon Febby J. Polnaya Gay, Muhammad L Genoveva Kabrahubun Gilian Tetelepta Gilian Tetelepta Helen Hetharie Holimombo, Jaetuna Ida Rina Abraham Imanuel Lekipiouw Indah Raya Jhelsia Sisilia Tandikura Khairia Latukau Kuncoro, Desta Janu La Ega La Ega Lakalay, Anna V Latuconsina, Hayati Linersya Patty Loilatu, Marliati Lopulalan, Cynthia Mailoa, Meity C Mailoa, Meitycofrida Mardiman, Mardiman Marietje Pesireron Matheos Dahoklory Maulidya B, Zhadilah Nur Meity C Mailoa Meitycorfrida Mailoa Meitycorfrida Mailoa Moniharapon, Erynola Natelda Rosaldiah Timisela Nurjannah, Neima P. N. Damanik, Inta Palijama, Syane Pattikawa, Stevani O Priscillia Picauly Priscillia Picauly Purwokanti, Nining Rachel Breemer Ramadan, Yusirwan Rumfot, Siti N R Salenussa, Regina Sani Resimere Sarman, La Simos H.T Raharjo Sipahelut, Sophia Grace Sitti N A Soulisa Sophia G Sipahelut Sophia G. Sipahelut Sophia Grace Sipahelut Sophia Grace Sipahelut Syane Palijama Syane Palijama Tetelepta, Gilian Tetelepta, Gilian Tualepe, Hatibansa H Tuhumury, Helen C.D. Vita N Lawalata Vita N Lawalata Vita N. Lawalata vita novalina lawalata Vita Novalina Lawalata Yahauubun, Nanta M

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