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Febby J. Polnaya
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journaltsiam@gmail.com
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Agriculture Faculty, Pattimura University, JL. Ir. M. Putuhena, Kampus Poka, Ambon, Maluku, 97233 Indonesia
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Kota ambon,
Maluku
INDONESIA
Tropical Small Island Agriculture Management
Published by Universitas Pattimura
ISSN : -     EISSN : 28076079     DOI : https://doi.org/10.30598/tsiam
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
The journal aims to advance communication among scientists in disparate fields who share a common interest in tropical agriculture and to narrow the gap between research workers, farm managers, and extension personnel in the field for mutual benefit. The scope of the journal includes all agroecosystems in the tropics. Papers dealing with original research results, critical reviews, and short communications on any aspect of tropical agriculture are welcome.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 47 Documents
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Community Participation in the Village Forest Management Scheme in Oma village, Haruku Island District, Central Maluku Regency Talaohu, Dendi Z; Tjoa, Marthina; Sahureka, Mersiana
Tropical Small Island Agriculture Management Vol 4 No 2 (2024): 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.2024.4.2.69

Abstract

This research aims to look at the forms of community participation in Village Forest management in Oma village, Pulau Haruku District, Central Maluku Regency, the level of community participation in Village Forest management in Oma village, Pulau Haruku District, Central Maluku Regency, and to find out the factors that influence community participation in Village Forest Management in Oma village, Haruku Island District, Central Maluku Regency. The methods used in this research were qualitative and quantitative descriptive methods. The sample determination method uses purposive sampling or purposive sampling techniques. The data collection methods used in this research are observation, interviews, and literature study. Data analysis includes data reduction, data presentation, and conclusion. The level of community participation was analyzed using Likert scoring. Forms of community participation in the village forest program in Oma village, Haruku Island District, include thought, energy, and social involvement. The level of community participation in village forest management in Oma village in 4 stages of village forest management: the planning stage, namely, implementation, program evaluation, and utilization of results. The driving factor is synergy between stakeholders (central and regional government), the private sector, village government, and the community, and inhibiting factors include low human resources (HR). The level of community participation in village forest management in Oma village in the four stages of village forest management is included in the medium category. The driving factor in managing the Oma village forest is the synergy of stakeholders. While the inhibiting factor is the low quality of human resources (HR) in village communities.
Karakteristik Fisikokimia dan Organoleptik Gula Merah Cair Asal Pulau Kisar Provinsi Maluku Yohanis, Abraham; Lawalata, Vita N; Tetelepta, Gilian
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.2023.3.1.17

Abstract

This study aims to determine the best ratio of brown sugar to water in making liquid brown sugar based on its physicochemical and organoleptic properties. This study was designed using a completely randomized design (CRD). The ratio of brown sugar to water consists of 4 treatment levels: 1:1, 1:2, 1:3, and 1:4. The results showed that the brown sugar “water treatment of 1:1 is the best treatment with physicochemical characteristics such as moisture content of 48.29%, total sugar of 50.94%, total dissolved solids of 52.3, and pH of 5.3. Based on hedonic organoleptic characteristics for color 3.28 (like), aroma 3.44 (like), viscosity 2.8 (rather like), taste 3.52 (like), overall 3.52 (like), and for quality organoleptic characteristics hedonic, namely color 3.72 (brownish), aroma 3.48 (fragrant), viscosity 3.0 (thick), taste 3.44 (sweet) and overall 3.52 (like).
Management of water resources in the Wae Rupa Watershed in the Perception of the Community of Hukurila Village, Ambon City Tella, Dwi H N; Latuamury, Bokiraiya; Sahureka, Mersiana
Tropical Small Island Agriculture Management Vol 4 No 2 (2024): 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.2024.4.2.89

Abstract

Community-based water resources management is an approach that accommodates the active role of communities in protecting and conserving water resources. This research aims to analyze the correlation between the socio-economic characteristics of the community and community-based water resource management in Hukurila village, Ambon City. The data collection method uses interviews and field observations with data analysis using Rank-Spearman correlation to analyze the correlation between research parameters. This means that every form of natural resource utilization is carried out by considering watershed sustainability aspects. The analysis results of the community perceptions (knowledge and attitudes) assessment regarding community-based water resources management show that the level of community knowledge is in the high category, and the attitude assessment is in the medium category. The results of the Spearman Rank analysis between the level of knowledge and attitudes related to water resources management obtained a Spearman coefficient of 0.446 with a significance of 0.001 at the 99% confidence level. In comparison, the active attitude of the community with community-based watershed management obtained a Spearman coefficient of 0.337 with a significance of 0.017 at the 95% confidence level. Community perception, which includes community knowledge and attitudes, has a positive and significant relationship with sustainable and sustainable watershed management.
Production and Marketing of Kolang-Kaling as a Derivative Product of Palm Fruit (Arenga pinnata) in Toisapu Hamlet, Negeri Hutumuri Ambon City Abidin, Mayang S; Siahaya, Troice E; Tan, Lieke
Tropical Small Island Agriculture Management Vol 4 No 2 (2024): 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.2024.4.2.103

Abstract

This study aimed to determine the process of processing enau into kolang-kaling and analyze the income of processing enau into kolang-kaling. The research area was defined in Dusun Toisapu, Negeri Hutumuri. The research sampling used the interview method, with a research sample of 15 members of the social forestry business group. The results showed that the stages of processing enau into kolang-kaling consisted of six stages: preparation of raw materials, separation of palm fruit, boiling, cooling, peeling, and soaking—the KUPS. Aren kolang-kaling business income analysis in April-September 2023 amounted to IDR 1.178.118 for six months of production of 168 kg, which is profitable because the ratio of total costs is IDR. 3.861.882 incurred is smaller than the total cost of revenue received IDR 5.040.000. The business can provide returns in the form of more significant income for the KUPS kolang-kaling marketing system, from producers to consumers.
Perceptions of Mahu Land Communities About Rice and Sague In East Saparua District, Central Maluku District Sahusilawane, Aphrodite M; Palembang, Septianti P
Tropical Small Island Agriculture Management Vol 4 No 2 (2024): 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.2024.4.2.107

Abstract

Rice as a national food has contributed to all corners of the land in Maluku. Sago, which is usually present on the dining table, is now paired with rice. Research conducted in Mahu land’s Administrative, East Saparua District, Central Maluku Regency aims to determine the perceptions of people in Mahu land regarding rice and sago and how interested they are in eating sago in Mahu. The methods used are quantitative and qualitative with descriptive research characteristics. Primary data collection was carried out through observation, interviews, filling out questionnaires, FGD with stakeholders according to the research objectives. To determine strategic steps to increase interest in consuming sago, a SWOT analysis was used. The research results show that rice is an additional food, tends to be consumed by the younger generation, sago is still a staple food/main food.
Klasifikasi Gulma Pada Areal Kebun Praktikum Fakultas Pertanian Universitas Pattimura Ambon Meute, Deyeska; Madubun, Elia L; Tanasale, Vilma L
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.2023.3.1.27

Abstract

At the location of the former garden in the faculty of agriculture area, various types of weeds were found growing side by side and forming a weed community. The area used to be a former demonstration garden area owned by the faculty of agriculture which was used by students as a practicum area for planting vegetable crops such as kale, mustard greens, spinach and long beans using fertilizer derived from chicken manure and cow dung. After harvesting and left empty, the land grows various types of weeds that coexist in the area. This study aims to describe the various types of weeds in the garden at the faculty of agriculture and find the dominant weed species in the garden at the faculty of agriculture. This study used a vegetation survey method with a 1 m × 1 m kudran. The results showed that 46 types of weeds were found in the former Agriculture faculty garden area with 26 types of dominant weeds and weeds with the highest SDR value in Mimossa pudica weed.
Resiliensi Mata Pencaharian Peternak Ayam Broiler di Kota Ambon Selama Pandemi COVID-19 Sambonu, Geovani; Jesajas, Heryanus; Rehatta, Lea M
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.2023.3.1.39

Abstract

The objective of the research was to investigate the resilience capability of broiler farmers who were affected by the COVID-19 pandemic. The research was arranged using a case study method. The research variables were respondent characteristics, farm characteristics, and respondent perception of impacts of COVID-19 on farm production, marketing, and income changes. The results showed that the COVID-19 pandemic affected farm inputs (feed and Doc) distribution, reduced the number of chickens sold, reduced the income gained by the farmers, and caused an increase in daily consumption costs. Strategies applied by the farmers to withstand included making better use of assets and endowments, namely human, natural, financial, social, and physical capital. It was concluded that the farmers under the contract scheme were more resilient than self-reliant farmers due to larger distribution and marketing channels possessed by enterprises that support the contract farmers.
Sensory Profile of Canarium Nut Tempeh Fermented with Varying Concentrations of Rhizopus oligosporus Tuhumury, Helen C D; Tetelepta, Gillian; Sopacua, Arthur F A
Tropical Small Island Agriculture Management Vol 5 No 1 (2025): 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.2025.5.1.1

Abstract

This study investigated the sensory characteristics of tempeh produced from canarium nuts (Canarium indicum) fermented with varying concentrations (0.5%, 1.5%, 2.5%, and 3.5% w/w) of Rhizopus oligosporus. Canarium nut tempeh presents a promising alternative to traditional soy-based tempeh, particularly for consumers seeking diverse textures and flavors or those with soy allergies. Sensory evaluation was conducted using hedonic and descriptive tests among 25 semi-trained panelists. The results demonstrated that the 0.5% inoculum concentration yielded the highest scores in aroma, taste, texture, and overall liking. Descriptive analysis revealed that lower inoculum levels preserved the distinctive canarium nut aroma and flavor while maintaining moderate fermentation intensity and balanced textural properties. In contrast, higher inoculum concentrations resulted in increased bitterness, excessive firmness, and masked nutty characteristics due to over-fermentation. These findings suggest that low inoculum levels are optimal for producing canarium nut tempeh with superior sensory appeal. This study supports the development of high-quality, non-soy tempeh products using underutilized local resources and provides insights into optimizing fungal fermentation processes.
The Effect of Gibberellin Concentration on Maintaining the Quality of Tomatoes (Solanum lycopersicum) During Storage Breemer, Rachel; Pattiruhu, Gysberth
Tropical Small Island Agriculture Management Vol 5 No 1 (2025): 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.2025.5.1.17

Abstract

Tomatoes are horticultural products with high economic value and wide consumer appeal; however, they are highly perishable and require appropriate postharvest handling. One approach to preserving tomato quality is the application of gibberellin. This study aimed to evaluate the effect of gibberellin concentration on tomato quality during storage, focusing on parameters such as weight loss, firmness, moisture content, vitamin C, and total acidity. A Completely Randomized Design (CRD) with two factors was applied: gibberellin concentration (5, 10, and 15 ppm) and storage duration (4, 8, 12, 16, and 20 days). The results revealed that the lowest gibberellin concentration (5 ppm) was the most effective in maintaining tomato quality over 20 days of storage, resulting in weight loss of 3.23%, firmness of 0.96 KgF, moisture content of 92.78%, vitamin C of 3.67%, and total acidity of 8.6%. These findings provide important insights for postharvest management strategies to preserve tomato quality and economic value.
Organoleptic Characteristics of Tongkat langit Banana Smoothie with Variations in Gum Arabic Concentration Tetelepta, Gilian; Picauly, Priscillia
Tropical Small Island Agriculture Management Vol 5 No 1 (2025): 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.2025.5.1.48

Abstract

This study aimed to determine the optimal concentration of gum arabic to produce the best banana tongkat langit smoothie, based on its organoleptic properties. The research design employed was a 1-factor Completely Randomized Design with Arabic gum concentration treatment, consisting of four levels: without gum arabic, 0.05%, 0.10%, and 0.15%, repeated three times. The variables analyzed included organoleptic tests, such as color, aroma, taste, texture, aftertaste, and overall impression. Based on the results of the study, it can be concluded that the 0.15% arabic gum concentration yielded the highets scores in color (3.12), aroma (2.82), taste (3.18), texture (3,24), aftertaste (2,94), and overall (12) liking, while based on hedonic quality it produces a yellow color (3,12), soft taste (3.12), and creamy texture (3.18).

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