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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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KARAKTERISTIK KIMIA DAN SENSORI KUKIS BERBAHAN BAKU TEPUNG MOCAF DENGAN TAMBAHAN PUREE JAGUNG KUNING Raya, Indah; Augustyn, Gelora; Lopulalan, Cynthia
MARSEGU : Jurnal Sains dan Teknologi Vol. 1 No. 1 (2024): MARSEGU : Jurnal Sains dan Teknologi
Publisher : PT. BARRINGTONIA ASIATICA LESTARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69840/marsegu/1.1.2024.38-48

Abstract

Mocaf (Modified Cassava Flour) is flour from modified cassava. Mocaf flour has a high carbohydrate content so it is necessary to add other nutritional sources to enrich the product produced. Corn puree is an alternative for producing cookies with high nutritional value. The aim of this research was to determine the best concentration of mocaf cookies with the addition of sweet corn puree. The parameters tested are proximate and sensory tests. The design used was a Completely Randomized Design (CRD) with 1 factor, namely the concentration of corn puree. The analysis results obtained were that the treatment of adding sweet corn puree (20%) was the best addition of sweet corn puree. The chemical test results were water content 1.96%, ash content 2.24%, fat content 17.95%, and protein content 4.34%. In contrast to the carbohydrate content, the best treatment for sweet corn puree (0%) is the carbohydrate content of 77.22%. The results of the sensory test showed that the panelists showed a tendency to like the research cookies.
Pengaruh Penambahan Karboksil Metil Selullosa (CMC) Terhadap Karakteristik Kimia dan Organoleptik Sirup Jeruk Kisar Augustyn, Gelora H
Jurnal Agrosilvopasture-Tech Vol 3 No 2 (2024): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2024.3.2.330

Abstract

This research aims to determine the effect of adding Carboxyl Methyl Cellulose (CMC) on the chemical and organoleptic characteristics of kisar lemon syrup. The design used was a single factor Completely Randomized Design with 4 treatment levels and 3 replications. The treatment levels in this study were P1 (no CMC), P2 (CMC 0.5%), P3 (CMC 1%), P4 (CMC 1.5%). Observations were made on total acid, vitamin C, total sugar, water content and pH, while organoleptic tests were on color and level of preference. The results showed that the highest total acid and water content of kisar orange syrup was found in treatment P1 (CMC 0%) respectively 2.74%, 77.9%, while the highest Vitamin C, total sugar and pH were found in treatment P4 (CMC 1.5%) respectively 0.021%, 22.81% and 5.37.
Faktor-Faktor Yang Memengaruhi Status Gizi Anak Balita di Desa Waimital Kabupaten Seram Bagian Barat Rumfot, Siti N R; Mailoa, Meity C; Augustyn, Gelora H
Jurnal Agrosilvopasture-Tech Vol 4 No 1 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.1.24

Abstract

The nutritional health of young children often mirrors the overall nutritional condition of a community. When the body lacks sufficient nutrients, it can lead to various health issues related to nutrition. These issues are classified into two categories: malnutrition, which arises when the body does not receive enough nutrients, and severe malnutrition, which is a more critical state resulting from significant nutrient deficiencies. This research seeks to explore the factors that affect the nutritional status of young children in Waimital Village, West Seram Regency. The study specifically targets children aged 21 to 48 months, with data gathered from local health posts and households. The factors considered in this study include household characteristics such as the mother's education, family income, family size, maternal knowledge of nutrition, and parenting practices. The findings reveal that the key factors affecting the children's nutritional status in the village include the mother’s education, her understanding of nutrition, parenting approaches, and the family's income level. However, the number of family members was found to have no significant impact on the children's nutritional status in the village.
Karakteristik Kimia dan Organoleptik Nugget Ikan Tenggiri dengan Penambahan Tepung Daun Kelor Booy, Zikrila M; Augustyn, Gelora H; Moniharapon, Erynola
Tropical Small Island Agriculture Management Vol 3 No 2 (2023): Tropical Small Island Agriculture Management
Publisher : Pattimura University Ambon Maluku Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/tsiam.2023.3.2.68

Abstract

This study aims to determine the chemical and organoleptic characteristics of mackerel fish nuggets with the addition of Moringa lea flour. This study was designed using a completely randomized design with the addition of Moringa leaf flour consisting of 4 treatment levels, namely 0%, 5%, 10%, and 15% with 3 replications. Observation was made on the analysis of the chemical properties of fish nuggets with the addition of Moringa leaf flour, namely ash content, water content, fat content, protein content, and carbohydrate content. Followed by organoleptic testing, organoleptic testing was carried out using hedonic tests and hedonic quality which included color, aroma, taste, and texture. The treatment with the addition of 5% concentration of Moringa leaf flour on mackerel fish nuggets is the best treatment with chemical characteristics, namely the chemical characteristics of mackerel fish nuggets with the addition of Moringa leaf flour, namely ash content of 3,22%, water content 59,30%, fat content 1,61%, protein content 20,71% and carbohydrate content 15,14%. While the hedonic organoleptic characteristics of color 2,15 (like), aroma 2,05 (slightly like), taste 2,35 (slightly like), texture 2,3 (somewhat like). The hedonic quality is color 2 (slightly green), aroma 1,7 (no sceny of moringa), taste 1,95 (no taste of moringa), texture 2 (slightly chewy).
Karakteristik Kimia dan Organoleptik Cookies Dengan Variasi Tepung Komposit Berbasis Tepung Enbal Yahauubun, Nanta M; Palijama, Syane; Augustyn, Gelora H
Jurnal Agrosilvopasture-Tech Vol 4 No 1 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.1.108

Abstract

Cookies are a type of biscuit made from soft dough, high in fat, relatively crispy and dense in texture. The flour that is often used in making cookies is wheat flour, therefore, to reduce dependence on the use of wheat flour, an alternative substitute for wheat flour is needed, such as composite flour based on local food ingredients. Cookies using non-wheat flour are usually included in the short dough group. This study aims to determine the best treatment of composite flour based on enbal flour. This study was designed using a Completely Randomized Design (CRD) with one factor, namely the comparison of enbal flour with other flours consisting of 4 levels of treatment, including: T1: MOCAF Flour 50%: Enbal Flour 50%, T2: Sukun Flour 50%: Enbal Flour 50%, T3: Sago Flour 50%: Enbal Flour 50% and T4: Banana Flour 50%: Enbal Flour 50%. The results of the study showed that the cookies with the best treatment were in the treatment of 50% MOCAF Flour: 50% Enbal Flour based on chemical characteristics including water content of 5.16%, ash content of 1.51%, protein content of 5.46%, fat content of 21.3% and carbohydrate content of 66.41%, as well as organoleptic characteristics both hedonic and hedonic quality including color 4.00 (very like) and 3.00 (brown), taste 4.00 (very like) and 1.33 (does not taste of enbal) and texture 4.00 (very like) and 4.00 (very crispy).
Substitusi Pati Sagu dalam Pembuatan Mi Basah dengan Penambahan Sari Wortel (Daucus carrota L) Batuwael, Tusye F; Polnaya, Febby J; Augustyn, Gelora H
Tropical Small Island Agriculture Management Vol 3 No 1 (2023): Tropical Small Island Agriculture Management
Publisher : Pattimura University Ambon Maluku Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/tsiam.2023.3.1.1

Abstract

Wet noodles with carrot extract (Daucus carrota L.) are one of the diversified products from carrots to increase the added value. This study aimed to determine the best carrot extract treatment for making wet noodles. This study was designed using a completely randomized design with a single factor, namely the substitution of sago starch in the manufacture of wet noodles with the addition of carrot extract repeated twice. The results showed that based on the physicochemical results, the addition of 500 g carrots was the best treatment with a moisture content of 49.36%, an ash content of 1.26%, a protein content of 7.97%, a fat content of 1.21%, a carbohydrate content of 40.20%, a water absorption of 0.54%, and a cooking loss of 9.83%.
Karakteristik Kimia Dan Organoleptik Kerupuk Ubi Jalar Ungu (Ipomoea batatas L.) Dengan Penambahan Tepung Ikan Teri (Stolephorus sp.) Purwokanti, Nining; Augustyn, Gelora H; Ega, La
Tropical Small Island Agriculture Management Vol 3 No 2 (2023): Tropical Small Island Agriculture Management
Publisher : Pattimura University Ambon Maluku Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/tsiam.2023.3.2.97

Abstract

This study aimed to find the best treatment for purple sweet potato crackers with anchovy (Stolephorus sp) flour. In this study, a single-factor completely randomized experimental design (CRD) was used. The treatment levels were as follows: P0 (control), P1 (5%), P2 (10%), and P3 (15%), which were repeated three times with three replicates of analysis. Moisture content, ash content, fat content, protein content, and carbohydrate content were all measured. The observed sensory parameters, namely taste, color, aroma, and crispness, were descriptively analyzed. The addition of anchovy flour had a very significant effect on the chemical and sensory characteristics, according to the results. P3 treatment (30 percent anchovy addition) provided the best treatment, with a moisture content of 7.91 percent, ash 4.87 percent, fat 14.74 percent, protein 7.64 percent, and carbohydrates 62.40 percent, and a level of preference for taste (3.1), scent (3.1), and crispness (3).
Karakteristik Fisikokimia Tepung Pisang Tongka Langit (Musa troglodytarum L.) Pregelatinisasi dengan Variasi Penambahan Air Tetelepta, Gilian; Sarman, La; Augustyn, Gelora H; Polnaya, Febby J
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.190

Abstract

This study aimed to characterize the physicochemical properties of pregelatinized tongka langit banana flour with varying levels of water addition. A completely randomized design with a single factor of water addition was employed, consisting of four treatment levels (0, 15, 20, and 25%) and three replications. The results indicated that tongka langit banana flour, both without and with pregelatinization treatment, exhibited water content ranging from 5.38 to 12.90%, ash content from 3.88 to 17.96%, water absorption capacity from 1.54 to 1.83%, solubility from 0.13 to 0.20%, swelling power from 0.14 to 0.17 g/g, and amylose content from 15.23 to 23.33%. Pregelatinization treatment enhanced water absorption capacity, amylose content, swelling power, and solubility, while reducing the water and ash content of tongka langit banana flour.
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