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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
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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Integration Analysis of Activity Group for Decreasing of Stunting in Maluku E. Tahitu, Meilvis; P. N. Damanik, Inta; Augustyn, G. H.; A. Ayhuan, Sherly; Nurjannah, Neima; Latuconsina, Hayati; Mardiman, Mardiman; Kuncoro, Desta Janu
Agrikan Jurnal Agribisnis Perikanan Vol. 16 No. 1 (2023): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v16i1.1553

Abstract

Stunting is a condition of growth failure of a child, both body and brain, therefore stunting must be prevented. Stunting prevention was carried out through various efforts, including activity groups (Poktan). This study aims to analyze the distribution of Poktan in Maluku and its problems and to analyze the integration of Poktan in reducing stunting. The research was conducted using secondary data sourced from Representative Office of BKKBN Maluku and various relevant literature sources as well as conducting formal and informal discussions with several staff from Representative BKKBN of Maluku and with research team from Pattimura University. The results showed that the distribution of Poktan in Maluku was evenly distributed in every region, but in terms of numbers it was still uneven. The problems faced by Poktan in Maluku include the lack of facilities and infrastructure of internet-based communication and transportation to support the implementation of Poktan functions, the number of assistants was still lacking, and the awareness of Poktan officers or assistants on the importance of data was still low. Poktan integration has taken place but needs to be improved so that it is better for supporting the reduction of stunting in Maluku. In addition, it requires cooperation between various parties from the government, the private sector, universities, the community, and various of mass media.
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

Abstract

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

Abstract

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

Abstract

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

Abstract

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

Abstract

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

Abstract

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).
Karakteristik Kimia dan Organoleptik Rengginang Formulasi Biji Hotong dengan Tepung Jagung (Zea mays L.) Lakalay, Anna V; Ega, La; Augustyn, Gelora H
Jurnal Agrosilvopasture-Tech Vol 3 No 1 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.1.13

Abstract

Rengginang hotong seeds are a traditional Indonesian snack made from Setaria italica seeds. Corn flour was added to rengginang hotong seed formulations to diversify the uses of dry corn seeds. This study aimed to determine the optimal formulation of rengginang hotong seeds with corn flour in terms of chemical and organoleptic properties. A randomized complete block design with three replications was used to evaluate five formulations of rengginang hotong seeds with varying proportions of corn flour (20%, 40%, 60%, 80%, and 100%). The chemical properties measured were water content, protein content, fat content, ash content, and carbohydrate content. The organoleptic properties measured were color, taste, aroma, texture, and overall acceptability. The results showed that the formulation with 60% corn flour had the highest overall acceptability, with the following chemical composition: water content 10.373%, protein content 9.321%, fat content 6.150%, ash content 8.251%, and carbohydrate content 76.132%. The organoleptic properties of the formulation with 60% corn flour were as follows: color 3.64, taste 3.88, aroma 3.72, texture 3.36, and overall acceptability 3.2.
Pengaruh Pemberian Puree Daun Kelor (Moringa oleifera) Terhadap Sifat Kimia Dan Organoleptik Nugget Ikan Cakalang (Katsuwonus pelamis) Pattikawa, Stevani O; Mailoa, Meitycofrida; 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.2023.2.2.516

Abstract

The purpose of this study was to determine the chemical and organoleptic characteristics of fish nuggets with the addition of Moringa puree. This study was designed using a one-factor Completely Randomized Design, namely the concentration of Moringa leaf puree with four treatment levels 0%, 20%, 40% and 60% with two replications. Variables observed included moisture content, ash content, fat content, protein content and carbohydrate content as well as hedonic tests and hedonic quality of color, taste, aroma and texture. The results showed that there was a change in the chemical and organoleptic properties of fish nuggets. The water content decreased, while the ash, fat, protein and carbohydrate content increased with the addition of the concentration of Moringa puree from the beginning of the treatment. As well as influencing the hedonic assessment and hedonic quality of the panelists.
Karakteristik Kimia dan Organoleptik Nugget Ikan Tuna (Thunnus sp.) dengan Penambahan Pasta Kenari (Canarium indicum L.) Difinubun, Rati R; Mailoa, Meitycorfrida; Augustyn, Gelora H
Jurnal Agrosilvopasture-Tech Vol 3 No 1 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.1.89

Abstract

Fish nuggets are one of the diversified fishery products. Groundfish meat is added with binding ingredients and seasonings, then steamed and molded. Tuna (Thunnus sp.) is a fish with high economic value and is relatively abundant in Indonesian seas. Walnuts (Canarium indicum L.) are one of the native Indonesian plants which are widely used as food. This study aimed to determine tuna nuggets' chemical and organoleptic characteristics by adding walnut paste. This study used a one-factor complete randomized design: walnut paste concentration with four treatment levels of 0%, 25%, 50%, and 75% with tri repeats. Observed variables include water, ash, fat, protein, carbohydrate content, hedonic tests, and hedonic quality of color, taste, aroma, and texture. The results showed that giving walnut paste affected fish nuggets' chemical and organoleptic properties. The water content of fish nuggets decreases, while the ash, fat, protein, and carbohydrate content increases with the addition of walnut paste concentration from the beginning of treatment, influencing the hedonic assessment and hedonic quality.
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