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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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POTENSI MINYAK JAHE MERAH DAN MINYAK JERUK MANIS SEBAGAI BAHAN AKTIF ALAMI DALAM PEMBUATAN HANDSANITIZER Jhelsia Sisilia Tandikura; Sophia Grace Sipahelut; Gelora Helena Augustyn
Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Vol 22, No 2 (2022): Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/ekologia.v22i2.5229

The COVID-19 pandemic that has hit the world requires everyone to maintain hand hygiene as a way to avoid this virus. Hand sanitizer is an instant option for cleaning hands. The use of essential oils in hand sanitizers is considered safer than alcohol. This study aims to study the antiseptic activity, physical and organoleptic characteristics of hand sanitizers in combination with red ginger oil and sweet orange oil. This study was designed using a completely randomized design (CRD) with one factor, namely a combination of red ginger oil and sweet orange oil, with three treatment levels: 75% : 25%, 50% : 50%, dan 25% : 75%. Parameters analyzed included antisepticby Replika method, dispersibility, pH, density, homogeneity and organoleptic tests (texture, aroma, and color). The results showed that hand sanitizer with a combination treatment of 25% red ginger oil and 75% sweet orange oil had a stronger antiseptic effectiveness compared to other treatments. 6.2 cm which shows the consistency of the hand sanitizer that is comfortable when used, the hand sanitizer gel is homogeneous, without any coarse grains and is still organoleptically acceptable for texture, aroma and color.

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).

KARAKTERISTIK KIMIA DAN ORGANOLEPTIK MARMALADE KOMBINASI SARI BUAH JERUK MANIS DAN SARI BUAH PALA Salenussa, Regina; Sipahelut, Sophia Grace; Augustyn, Gelora Helena
Jurnal Sains dan Teknologi Pangan Vol 7, No 2 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Sweet oranges are very popular because of their sweet taste and high nutritional content. One of the citrus products is marmalade. In making marmalade, pectin is needed to get a good gel. One source of natural pectin that can be used is nutmeg juice. The purpose of this study was to study the effect of the ratio of sweet orange juice and nutmeg juice on the chemical and organoleptic characteristics of marmalade. This study was designed using a completely randomized design (CRD) with one factor, namely the ratio of sweet orange juice and nutmeg juice, with four treatment levels: sweet orange juice 20%: nutmeg juice 80%, sweet orange juice 40%: juice nutmeg 60%, sweet orange juice 60%: nutmeg juice 40%, and sweet orange juice 20%: nutmeg juice 80%. Parameters analyzed included vitamin C content, total dissolved solids, water content, ash content, pH and organoleptic tests (color, aroma, taste, and texture). The results showed that marmalade made from the ratio of sweet orange juice and nutmeg juice had vitamin C levels ranging from 33.90-47.75 mg/100 g, total soluble solids 34.35-41.650Brix, water content 20.50-100 g. 25.59%, ash content 0.01-0.37%, pH 3.90-4.25. The ratio of 20% orange juice and 80% nutmeg juice produced the highest levels of vitamin C, with a taste and aroma that the panelists preferred compared to other samples. Keywords: sweet orange juice, nutmeg juice, marmalade ABSTRAKJeruk manis banyak digemari karena rasanya manis dan memiliki kandungan gizi yang tinggi. Salah satu produk dari jeruk adalah marmalade. Dalam pembuatan marmalade, diperlukan pektin untuk mendapatkan gel yang baik. Salah satu sumber pektin alami yang dapat digunakan adalah sari buah pala. Tujuan penelitian ini adalah untuk mempelajari pengaruh ratio sari buah jeruk manis dan sari buah pala terhadap karakteristik kimia dan organoleptik marmalade. Penelitian ini didesain menggunakan Rancangan Acak Lengkap (RAL) satu faktor, yaitu rasio sari buah jeruk manis dan sari buah pala, dengan empat taraf perlakuan: sari buah jeruk manis 20% : sari buah pala 80%, sari buah jeruk manis 40% : sari buah pala 60%, sari buah jeruk manis 60% : sari buah pala 40%, dan sari buah jeruk manis 20% : sari buah pala 80%. Parameter yang dianalisis meliputi kadar vitamin C, total padatan terlarut, kadar air, kadar abu, pH dan uji organoleptik (warna, aroma, rasa,dan tekstur). Hasil penelitian menunjukkan bahwa marmalade yang dibuat dari rasio sari buah jeruk manis dan sari buah pala memiliki kadar vitamin C berkisar 33,90-47,75 mg/100 g, total padatan terlarut 34,35-41,650Brix, kadar air 20,50-25,59%, kadar abu 0,01-0,37%,pH 3,90-4,25. Ratio sari buah jeruk 20% dan sari buah pala 80% menghasilkan kadar vitamin C tertinggi, dengan rasa dan aroma yang lebih disukai panelis dibandingkan sampel lain. Kata Kunci : Sari buah jeruk manis, Sari buah pala, Marmalade

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.

KAJIAN PENGGUNAAN GULA AREN DALAM PEMBUATAN VELVA PALA (Myristica fragrans Houtt) Sophia Grace Sipahelut; Vita N Lawalata; Meity C Mailoa; Gelora H Augustyn; Cynthia G.C. Lopulalan
Jurnal Sains dan Teknologi Pangan Vol 8, No 4 (2023): 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: 10.33772/jstp.v8i4.42744

Velva is included in healthy dessert products because its raw materials are fruits which contain lots of vitamins and fiber. One of the potential fruits of Maluku that can be developed into velva products is nutmeg. In making velva, the use of sugar functions as a sweetener, it also improves body and texture. However, the use of granulated sugar does not contain functional components, so another solution is sought, including palm sugar. The purpose of this study was to study the characteristics of nutmeg velva with the use of different concentrations of palm sugar. The research design used was a completely randomized design with one factor, namely the concentration of palm sugar which consisted of three treatment levels: 30%, 40%, 50%. Parameters observed included moisture content, total solids, pH, descriptive test of color, taste, aroma, color, and texture of nutmeg velva. The results showed that the use of palm sugar at concentrations of 30%, 40%, and 50% produced nutmeg velva with chemical characteristics including: water content 79.92 - 84.10%, total solids 16.2 - 23.9 0Brix, pH 4.06 - 4.22. Sensory characteristics of the resulting nutmeg velva include: color 2.90 - 3.93 (brown to dark brown), aroma 2.73 - 3.97 (slightly nutmeg to nutmeg scent), taste 2.47 - 3.67 (no nutmeg to nutmeg taste, and texture 3.67 - 4.33 (slightly soft to soft). ABSTRAK Velva termasuk dalam produk dessert yang sehat karena bahan bakunya dari buah-buahan yang mengandung banyak vitamin dan serat. Salah satu buah potensi Maluku yang dapat dikembangkan menjadi produk velva adalah buah pala. Dalam pembuatan velva, penggunaan gula berfungsi sebagai pemanis, juga memperbaiki body dan tekstur. Namun, penggunaan gula pasir tidak mengandung komponen fungsional, sehingga dicari solusi lain, diantaranya gula aren. Tujuan dari penelitian ini adalah untuk mempelajari karakteristik velva pala dengan penggunaan konsentrasi gula aren yang berbeda. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu konsentrasi gula aren yang terdiri dari tiga taraf perlakuan yaitu: 30%, 40%,50%. Parameter yang diamati meliputi kadar air, total padatan, pH, uji deskriptif terhadap warna, rasa, aroma, warna, dan tekstur velva pala. Hasil penelitian menunjukkan bahwa penggunaan gula aren pada konsentrasi 30%, 40%,dan 50% menghasilkan velva pala dengan karakteristik kimia antara lain: kadar air 79,92 - 84,10%, total padatan 16,2 - 23,9 0Brix, pH 4,06 - 4,22. Karakteristik sensoris dari velva pala yang dihasilkan antara lain: warna 2,90 - 3,93 (coklat sampai coklat pekat), aroma 2,73 - 3,97 (agak beraroma pala sampai beraroma pala), rasa 2,47 - 3,67 (tidak berasa pala sampai berasa pala, dan tekstur 3,67 - 4,33 (agak lembut sampai lembut). Kata kunci : daging buah pala, gula aren, velva

PENGARUH FORMULASI PUREE UBI JALAR KUNING DAN DAGING IKAN CAKALANG TERHADAP KARAKTERISTIK KIMIA NUGET Vita Novalina Lawalata; Gilian Tetelepta; Genoveva Kabrahubun; Gelora Helena Augustyn
Jurnal Sains dan Teknologi Pangan Vol 8, No 4 (2023): 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: 10.33772/jstp.v8i4.27883

Tujuan Penelitian ini untuk menentukan formulasi puree ubi jalar kuning dan ikan cakalang untuk pembuatan nugget. Penelitian ini di desain menggunakan Rancangan Acak (RAL) faktor tunggal yaitu formulasi puree ubi jalar kuning dan daging ikan cakalang dengan 4 taraf perlakuan (100%:0%, 90%:10%, 80%:20%, 70%:30%) dan 2 kali ulangan. Hasil penelitian menunjukkan bahwa perlakuan 70% purre dan 30% daging ikan cakalang merupakan formulasi yang tepat dengan sifat kimia yaitu kadar air 53,84%, kadar abu 1,20%, kadar protein 9,03%, kadar lemak 5,30%, dan kadar karbohidrat 30,62%.

POTENSI MINYAK JAHE MERAH DAN MINYAK JERUK MANIS SEBAGAI BAHAN AKTIF ALAMI DALAM PEMBUATAN HANDSANITIZER Jhelsia Sisilia Tandikura; Sophia Grace Sipahelut; Gelora Helena Augustyn
Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Vol 22, No 2 (2022): Ekologia : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/ekologia.v22i2.5229

PELATIHAN PENGOLAHAN TEPUNG SAGU MENJADI PRODUK TURUNAN BERNILAI TAMBAH Febby J. Polnaya; Helen C. D. Tuhumury; Vita N. Lawalata; Syane Palijama; Meitycorfrida Mailoa; Gilian Tetelepta; Erynola Moniharapon; La Ega; Gelora H. Augustyn; Rachel Breemer; Priscillia Picauly; Sophia G. Sipahelut; Cynthia G. C. Lopulalan; Natelda R. Timisela
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

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.

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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