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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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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 Selai Kacang Tersubstitusi Kenari Samponu, Maria M F; Moniharapon, Erynola; Tuhumury, Helen C D
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.2023.2.2.364

Abstract

The purpose of this study was to determine the effect and characteristics of canarium nut-substituted peanut butter. This study was designed using a one-factor complete randomized design, namely the substitution of peanuts with canarium nuts with five treatment levels of 0% canarium nuts : 100% peanuts, 25% canarium nuts : 75% peanuts, 50% canarium nuts : 50% peanuts, 75% canarium nuts : 25% peanuts, and 100% canarium nuts : 0% peanuts replicated twice. Observed variables include moisture content, ash content, protein content, fat content, and carbohydrate content. The results showed that the more canarium nuts used for peanut substitution in peanut butter, the lower the moisture content (3.93–1.21%) and protein content (24.70–10.10%), while the ash content (1.51-2.43%), fat content (37.95–53.36%), and carbohydrate content (18.32–46.52%) increased.
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).
Pengaruh Konsentrasi Daging Buah Gandaria Terhadap Permen Jelly Rumput Laut (Eucheuma cottonii) Notanubun, Talia H; Tuhumury, Helen C D; Nendissa, S J
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.2023.2.2.376

Abstract

The purpose of the research was to determine the chemical, physical and organoleptic characteristics of jelly candy with the addition of gandaria flesh. This study used a single randomized complete design with 5 treatment level and 2 replications. The treatment levels in this study were: P1 (Meat Gandaria), P2 (25% Meat Gandaria), P3 (50% Meat Gandaria), P4 (75% Meat Gandaria), P5 (100% Meat Gandaria). The results showed that the treatment using doubles flesh was better than the others because it had a water content (16,70%), ash content (0,92%), total sugar (23,71%), pH (5,25%), total acid (8,05%). The seaweed jelly candy turned out to be preferred by panelists in all categories of hedonic of taste (2,65%), aroma (2,35%), color (2,65%), texture (2,7%), general acceptance (2,9%), level of acidity (2,35%).
Pengaruh Metode Fermentasi dan Lama Penyangraian Terhadap Cita Rasa Kopi Tuni Asal Maluku Lessy, Septya Ningsih; Ega, La; Breemer, Rachel
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.2023.2.2.386

Abstract

Coffee is a plantation product that has a fairly high economic value in one of the other plantation crops so it has an important role in improving the country's economy. The purpose of this study was to determine the proper fermentation method and roasting time for the quality of Tuni coffee. This study used a completely randomized design factorial which consisted of 2 factors: the first factor was the influence of the type of fermentation (P) with 2 treatment levels P1 = 48 hours wet fermentation, P2 = 48 hours dry fermentation, and the second factor affected roasting time with 3 treatment level T1 = 10 minute roasting time: 180°C temperature, T2 = 20 minute roasting time: 180°C temperature, T3 = 30 minute roasting time: 180°C temperature. 30 minutes of roasting time is the best treatment based on chemical characteristics including 4.14% moisture content, and 0.143% caffeine content. While the best treatment based on interaction was in the dry fermentation method and 30 minutes of roasting time was found at a protein content of 16.14%. Based on the organoleptic test, the dry fermentation treatment and roasting time of 20 minutes was the best treatment including color, taste, aroma, and overall.
Analisis Rantai Pasok Buah Pepaya di Pulau Ambon Paays, Vilia G; Timisela, Natelda R; Parera, Weldemina B
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.2023.2.2.327

Abstract

This study aimed to analyze the mechanism and efficiency of the papaya supply chain in Ambon Island. The analytical method uses qualitative and quantitative analysis. The qualitative analysis describes the mechanism of the papaya supply chain flow, while the quantitative analysis analyzes marketing margins, farmer's share, and marketing efficiency. Based on the results of the analysis, there are 2 supply chain channels for the papaya wulung supply chain in Saniani Maju, the first channel (Producers → Collectors in the mardika market → Consumers), the second channel (Producers → Rujak natsepa traders → Consumers). Papaya bangkok at Gerbang Mas has 1 channel (Farmers → Fris fresh market → Consumers). Analysis of efficiency and farmer share shows that all marketing channels are efficient because they meet the criteria, namely the calculation results of farmer's share ≥ 40% and marketing efficiency value < 50%.
Performa Ayam Kampung Pada Pemeliharaan Intensif Di Kecamatan Salahutu Tutubun, Gloria A.; Papilaya, Bercomien J.; Rajab, Rajab
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.2023.2.2.314

Abstract

This study aims to determine the performance of native chickens cultivated by breeders in an intensive rearing system in Salahutu District, Central Maluku Regency. The research method is survey and observation through direct observation and measurement of data related to native chicken performance. The materials used as samples in this study were 71 native chickens aged 6-7 months. The observed variable was the performance of native chickens in intensive rearing. The results showed that the average male body weight was 2059.667 grams and 1163.88 grams for females; the average wing length of males is 16.46 cm and females is 15.45 cm; the average male chest circumference is 30.81 cm and 27.72 cm for females; the average femur length of males is 12.39 cm and females are 6.98 cm; the average tibia length is 14.95 cm for males and 13.07 cm for females; and the average metatarsus length of males is 10.09 cm and females is 8.07 cm. While the average distance between the pubic bones of hens is 3.56 cm with egg production reaching 22.1 eggs/30 days of production. The performance of free-range chickens is still diverse but better than traditional and semi-intensive farming systems.
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
Kualitas Fisik Biskuit Ela Sagu Fermentasi Mikro Organisme Lokal (MOL) dengan Molases Setelah Penyimpanan Wewarkey, Emilion; Fredriksz, Shirley; Joseph, Godlief
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.2023.2.2.321

Abstract

The purpose of this study was to determine the physical quality of ela sago biscuits fermented by MOL with molasses after being stored. This research was conducted at the Feed Engineering Technology Laboratory, Department of Animal Husbandry Faculty of Agriculture Pattimura University Ambon, which took place from March to May 2023. The material used for this research was fermented MOL sago elas biscuits with molasses which were stored for 2 months. The equipment used is digital scales, mixing bowls, grinders, oven, mixing spoons, biscuit presses, trays, plastic bags, water, aluminum filters, label paper and stationery. The variables observed were the physical quality of the biscuits including color, aroma, texture, weight, and water absorption. Research is an experiment, and the observed data were analyzed descriptively. The results showed that fermented MOL ela sago biscuits with Molasses after 2 months of storage there was a change in physical quality. The physical quality of fermented MOL ela sago biscuits with molasses underwent changes in physical quality in terms of weight, color, aroma, and water absorption.
Karakteristik Fenotipik Sifat Kualitatif Kambing Lokal Di Kecamatan Bula Kabupaten Seram Bagian Timur Rumfot, Riansya; Papilaya, Bercomien J.; Rajab, Rajab
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.2023.2.2.276

Abstract

Expression of qualitative traits may represent several adaptive mechanisms related to adaptation and survival in different ecological zones where local goats are located. The purpose of this study was to study the phenotypic characterization of qualitative traits such as coat color and horn characteristics of local goats in Bula District, East Seram District. The research took place from October to November 2022 in Bula District, East Seram Regency, Maluku Province, because this area is an area for developing goat livestock where the population reaches 32.18% of the total ruminant livestock. Direct observation in the field (observatory design) of a total of 100 local goats randomly selected in 3 samples, namely Engglas Village, Bula Air, and Fault. The variables observed were qualitative characteristics related to outward appearances, such as body morphology, horns, back, ears, and color patterns. The results showed that local goats in Bula District had qualitative characteristics including a flat facial profile with normal eyes (100%), dominated by goats with horns (90%) and dangling ears (78%), with a concave dorsal line (100 %). The color pattern of the fur is still very varied, some are black (17%), white (20%), gray (16%), brown (23%) and the remaining 24% have a mixed color of black, white, and brown. Based on these qualitative characteristics, it belongs to the kacang goat breed.

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