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Febby J. Polnaya
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Jurnal Agrosilvopasture-Tech
Published by Universitas Pattimura
ISSN : -     EISSN : 29646103     DOI : https://doi.org/10.30598/j.agrosilvopasture-tech
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Agrosilvopasture-Tech (JASPT) accepts papers online (e-ISSN: 2964-6103). Papers submitted must meet established criteria, have scientific excellence as well as provide a significant impact on the development of all fields of agricultural science. All the articles received will be reviewed by peer reviewers. Since June 2022, Open Journal Systems (OJS) has been applied for processes in Jurnal Agrosilvopasture-Tech. Therefore, the submitting authors are required to register in advance and upload the manuscript online. The editing process of the manuscript may be monitored through OJS. Authors, readers, editorial board, editors, and peer reviewers may obtain the real-time status of the manuscript. Jurnal Agrosilvopasture-Tech is published two times a year in June and December. Jurnal Agrosilvopasture-Tech journal accepts original research articles, review articles, and short communications covering the following topics: Agronomy Science of soils Pest and disease of, the zoological, of medicine veterinary Agricultural engineering Industrial technology Technology food Food science, Science of nutrition Family and consumers Biometry Biology Climatology Livestock Health care and the environment Forestry Socioeconomic agricultural
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Agronomi dan Ilmu Tanaman
Articles 165 Documents
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Karakteristik Kimia Makanan Jajanan Berbahan Dasar Sagu (Sagu lempeng, Sagu Tumbu, Sarut, Bagea, Kue bangket) Palijama, Syane; Lawalatta, Petranes; Polnaya, Febby J
Jurnal Agrosilvopasture-Tech Vol 4 No 2 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.2.214

Abstract

This study aimed to analyze and determine the chemical characteristics of various sago-based snacks. A completely randomized design was employed with five treatments: sago tumbu, sarut, kue bangket, bagea, and sago lempeng, each replicated three times. The parameters observed included moisture content, ash content, protein content, fat content, and reducing sugar content. The results indicated that sago flakes contained 12.68% moisture, 0.13% ash, 0.19% protein, 0.04% fat, and 0.09% reducing sugar. Sago tumbu exhibited 9.47% moisture, 0.19% ash, 3.99% protein, 15.79% fat, and 23.56% reducing sugar. Sarut contained 3.98% moisture, 0.29% ash, 1.33% protein, 9.28% fat, and 5.46% reducing sugar. Bagea showed 6.67% moisture, 0.16% ash, 3.29% protein, 9.86% fat, and 0.23% reducing sugar. Meanwhile, kue bangket had 3.26% moisture, 0.21% ash, 7.17% protein, 27.23% fat, and 11.33% reducing sugar. These findings highlight the diversity of chemical compositions among sago-based snacks, which may influence their nutritional value and potential applications in food product development.
Karakteristik Fisik dan Organoleptik Sirup Buah Galoba dengan Penambahan Sukrosa Tetelepta, Gilian
Jurnal Agrosilvopasture-Tech Vol 4 No 2 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.2.221

Abstract

Galoba (Hornstedtia alliacea) is a local fruit commodity from Maluku characterized by abundant juice and a distinctive sweet–sour flavor, making it suitable for syrup production. This study aimed to determine the optimal sucrose concentration for producing high-quality galoba syrup based on physical and sensory properties. A completely randomized design with one factor—sucrose concentration—was applied, with three replications. The results indicated that the 70% sucrose treatment yielded the best outcomes, with a pH of 3.42 and total soluble solids (TSS) of 60.33 °Brix. Sensory evaluation showed favorable scores for color (3.15), taste (3.55), aroma (3.35), texture (2.55), and overall acceptance (3.60). In terms of hedonic quality, the syrup was characterized by a brownish-yellow color (2.85), sweet taste (3.40), distinctive galoba aroma (2.95), and thick texture (2.60). These findings suggest that a 70% sucrose concentration produces galoba syrup with desirable physicochemical and sensory attributes.
Analisis Daya Serap Air dan Sensori Sarut dengan Variasi Heat Moisture Treatment Pati Sagu Picauly, Priscillia; Tetelepta, Gilian
Jurnal Agrosilvopasture-Tech Vol 4 No 2 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.2.228

Abstract

Sarut is one of the traditional snacks of Maluku, which has a slightly hard texture characteristic. The purpose of this study was to analyze the effects of native and heat moisture treatment (HMT) sago starch treatments on water absorption and sensory properties of sarut sticks compared to the commercial ones. The study used a completely randomized design with one factor: native sago starch and HMT sago starch at 24%, 27%, and 30%. Three replications were used. The results showed that sarut with native and HMT sago starch treatments had low water absorption (159.95%-171.88%) and were preferred in terms of color, aroma, taste, texture, and overall compared to commercial sarut.
Peningkatan Kualitas Sensori Sari Buah Pala melalui Penambahan Kapur, Kitosan, dan Gula Breemer, Rachel
Jurnal Agrosilvopasture-Tech Vol 4 No 2 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.2.233

Abstract

This study aimed to investigate the effect of the interaction among lime (calcium hydroxide), chitosan, and sugar on the sensory quality of nutmeg juice, and to determine the optimal formulation for quality enhancement. Nutmeg fruit pulp, which is largely underutilized and exhibits sensory limitations such as astringency, readily degradable volatile aroma, and poor color clarity, was processed into juice. The research employed a Completely Randomized Design (CRD) with a $3 \times 3 \times 3$ factorial pattern, utilizing three concentration levels for lime (1%, 2%, 3%), chitosan (0.1%, 0.15%, 0.2%), and sugar (15%, 20%, 25%). Results of the hedonic sensory evaluation indicated that the interaction of the three additives exerted a significant effect on astringency, color (turbidity), aroma, and overall acceptability. The $A2B3C3$ formulation (2% Lime, 0.2% Chitosan, 25% Sugar) yielded the highest scores for a very non-astringent taste (3.94) and low turbidity (3.47). Nevertheless, the best formulation preferred by panelists for overall acceptability was $A2B2C3$ (2% Lime, 0.15% Chitosan, 25% Sugar) with a mean score of 3.43 (liked). This confirms that an optimal combination of these food additives can establish a superior sensory balance, positioning nutmeg juice as a product with high potential for commercial development.
Evaluasi Mutu Sensoris Makanan Jajanan Berbahan Dasar Sagu Menggunakan Uji Hedonik Dan Uji Mutu Hedonik Palijama, Syane
Jurnal Agrosilvopasture-Tech Vol 4 No 2 (2025): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2025.4.2.240

Abstract

Sago is one of Indonesia's local carbohydrate sources that has great potential as a raw material for various food products. This study aims to evaluate several types of sago-based snacks through hedonic tests covering color, aroma, taste and overall appearance (overall appearance) as well as hedonic quality tests covering the level of sweetness, taste and aroma. The hedonic test method and hedonic quality with a scale of 1–5 were used on 5 types of sago-based snacks, namely sago lempeng, sago tumbu, sarut, bagea and kue bangket. The results showed that of the 5 types of sago-based snacks tested, kue bangket and bagea were the products with the highest level of acceptance based on both hedonic tests and hedonic quality tests. Sago lempeng had the lowest level of preference mainly due to its neutral taste and aroma.

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