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Efektivitas Daun Singkong (Manihot esculenta) Var. Malang 1 Sebagai Pereduksi Kadar Formalin Pada Udang Putih (Pennaeus vannamei) Wirawan, Wirawan; Tantalu, Lorine; Suliana, Gatut
Jurnal Penelitian Pertanian Terapan Vol 17, No 3 (2017)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.223 KB) | DOI: 10.25181/jppt.v17i3.305

Abstract

Miscarriage of formalin used as preservative agent for highly perishable commodity was remained problem. Among the fishermen and fish seller tend to use this compound to prolong the commodity to avoid decay. Moreover, great protein for human health is common come from fisheries product. Saponin compound could reduce formaldehyde levels in white shrimp. Cassava leaf var. Malang 1 which abandoned in Malang contains saponin compounds 3,8% w/w. This research used white shrimp which are soaked in formalin solution and then soaked in cassava leaf extract. The experimental design was used a completely randomized design (CRD) with 2x4 factorials. The experiment used two factors, there are concentration of cassava leaf extract (3%, 6% and 9%) which 0% as control and soaked time (0, 15, 30 and 60 minutes) store in room temperature. The main focus parameter used formaldehyde test by applied formalin test kit. The result showed that by soaked by using cassava leaf extract could reduce began at 0 minutes and more extremely great reducer in 60 minutes in 3% consentration of cassava leaf extract. 
PENGARUH SUHU PENGERING TERHADAP MUTU CENGKEH PADA PENGERINGAN BUNGA CENGKEH Desi, Yohana Erlina; Tirtosastro, Samsuri; Tantalu, Lorine
Fakultas Pertanian Vol 7, No 2 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

Clove (Syzygium aromanticum) is a plantation commodity that has an important role in the industry. More than 95% of clove production is absorbed by the national keretek industry. In addition, cloves are also used as medicinal ingredients, cosmetics, cooking spices and perfumes. Drying of clove flowers is generally done by drying, which depends on the sun. Clove quality will decrease if it is drained due to weather, rain or other causes. To maintain the quality of dried cloves, an artificial heat oven is carried out inside. The purpose of this study was to study the effect of air temperature on the quality of cloves at the speed of artificial air. Randomized trial design in groups of 5, each 40, 50, 60, 70 and 80oC, and repeated 3 (three) times. The dryer used is an oven that can be adjusted automatically. The results of the extraction process until the purification of clove oil showed that the drying process using artificial dryer temperature had a significant effect on the quality of clove oil. Besides that, it is also used to test the sensory of dried clove flowers which include: brightness of color, color and aroma, not significantly affected. Cengkeh (Syzygium aromanticum) adalah komoditas perkebunan yang mempunyai peranan penting dalam industri kretek. Lebih dari 95% produksi cengkeh diserap oleh industri keretek nasional Selain itu cengkeh digunakan sebagai bahan obat, kosmetik, bumbu masak dan parfum. Pengeringan bunga cengkeh umumnya dilakukan dengan penjemuran, yang sepenuhnya tergantung intensitas sinar matahari. Mutu cengkeh akan menurun jika pengeringan terganggu cuaca karena awan, hujan atau sebab yang lain. Untuk mempertahankan mutu cengkeh kering dilakukan usaha pengeringan dengan udara panas buatan didalam oven. Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu udara pengering terhadap mutu cengkeh pada pengeringan dengan udara panas buatan. Rancangan percobaan dalam acak lengkap, dengan 5 perlakuan masing-masing 40, 50, 60, 70 dan 80oC, dan diulang sebanyak 3 (tiga) kali. Pengering yang digunakan adalah oven yang dapat diatur suhunya secara otomatis. Hasil dari proses ekstraksi sampai pada pemurnian minyak cengkeh menunjukkan bahwa proses pengeringan dengan menggunakan suhu pengering buatan memberi pengaruh nyata terhadap mutu minyak cengkeh. Selain itu juga untuk uji sensori bunga cengkeh kering yang meliputi: kecerahan warna, warna dan aroma, tidak berpengaruh nyata.
EFEKTIFITAS LAMA PASTEURISASI DAN PENYIMPANAN SUHU BEKU TERHADAP KUALITAS PASTA BAWANG MERAH (ALLIUM CEPA) Bano, Isabela Gracela; Mushollaeni, Wahyu; Tantalu, Lorine
Fakultas Pertanian Vol 7, No 1 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

The purpose of this study was to determine the effectiveness of pasteurization and storage on freezing temperatures to the quality of shallot paste with the feasibility analysis of the business of onion paste in dry form. In this study the stages of research implementation, best treatment analysis and business feasibility analysis were carried out. At the stage of the implementation of the study using several stages which include the stage of onion sorting, onion stripping, bleaching, paste making, citric acid mixing. While the best treatment analysis using the effectiveness index refers to (De Garmo 2004) with 3 steps namely Determination of Parameter Weight (BP ) and Normal Weight (BN), Determination of the worst and best value, determining the value of Effectiveness (NE) and Result Value (NH). For business feasibility analysis includes the calculation of BEP (Break Event Point), R / C (Revenue Cost Ratio) and HPP. The results obtained several factors that influence the quality of onion paste include: water content, pasteurization duration and storage time, total acid. The best treatment weight of each chemical analysis treatment performed resulted in the highest value found in C2 treatment, namely 35 seconds pasteurization and 12 days storage time with a value of 0.924. In terms of business feasibility, the planned product selling price of IDR 7,074.04 / pack of 100 grams. Net profit per day is IDR 92,270 / day and Based on the BEP calculation it is obtained to bring the BEP value of the price of IDR 30,630,600 / year. Tujuan penelitian ini mengetahui efektifitas lama pasteurisasi dan penyimpanan suhu beku pada kualitas pasta bawang merah beserta analisa kelayakan usaha pasta bawang merah dalam bentuk kering. Pada penelitian ini dilakukan tahapan pelaksanaan penelitian, analisa perlakuan terbaik dan analisa kelayakan usaha. Pada tahapan pelaksanaan penelitian menggunakan beberapa tahap yang meliputi tahap sortir bawang merah, pengupasan bawang merah, blancing, pembuatan pasta, pencampuran asam sitrat.Sedangkan analisa perlakuan terbaik menggunakan indeks efektifitas yang mengacu kepada (De Garmo 2004) dengan 3langkah yaitu Penentuan Bobot Parameter (BP) dan Bobot Normal (BN), Penentuan nilai terjelek dan terbaik, penentuan nilai Efektifitas (NE) dan Nilai Hasil (NH). Untuk analisa kelayakan usaha meliputi perhitungan BEP (Break Event Point),R/C (Revenue Cost Ratio) dan HPP.Hasil penelitian didapatkan beberapa faktor yang mempengaruhi kualitas pasta bawang merah antara lain : kadar air, Lama pasteurisasi dan lama penyimpanan, total asam.Bobot perlakuan terbaik dari setiap perlakuan analisa kimia yang di lakukan menghasilkan nilai tertinggi terdapat pada perlakuan C2 yaitu lama pasteurisasi 35 detik dan lama penyimpanan 12 hari dengan nilai 0,924. Dari sisi kelayakan usaha harga jual produk yang direncanakan pemasaran sebesar Rp. 7.074.04/kemasan 100 gram. Keuntungan bersih perhari sebesar Rp. 92,270/hari dan Berdasarkan peritungan BEP di peroleh bawa nilai BEP harga sebesar Rp. 30.630.600/tahun.
PENAMBAHAN KONSENTRASI KALSIUM PROPIONAT TERHADAP MUTU DAN UMUR SIMPAN WINGKO Ahmadi, Mamad; Ahmadi, KGS; Tantalu, Lorine
Fakultas Pertanian Vol 7, No 1 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

Research objectives to get the best concentration of calcium propionate which can produce a longer for wingko shelf life and an analysis of the feasibility of making wingko with calcium propionate addition. Randomized completed design was with one factor, namely the concentration of calcium propionate (0.0%. 0.1%. 0.2%. 0.3%). The results showed that the longest shelf-life of wingko was found in the addition of 0.3% calcium propionate concentration, which is 10 days with the results of business feasibility analysis, namely: HPP value = Rp.2,361.94 / 20 gr, BEP (unit) = Rp. .13,860,693, HPP (20%) = Rp. 2,834.14 and RCR = 1.20 Tujuan penelitian untuk mendapatkan konsentrasi terbaik kalsium propionat yang dapat menghasilkan daya simpan wingko lebih lama dan analisis kelayakan usaha pembuatan wingko dengan penambahan kalsium propionat. Penelitian ini menggunakan perhitungan rancangan acak lengkap dengan satu faktor yaitu konsentrasi kalsium propionat (0,0%. 0,1%. 0,2%. 0,3%). Hasil penelitian menunjukkan bahwa umur simpan wingko paling lama pada penambahan konsentrasi kalsium propionat 0,3% yaitu dengan daya simpan 10 hari dengan hasil analisis kelayakan usaha yaitu: nilai HPP = Rp.2.361,94/20 gr, BEP(unit) = Rp.13.860.693, HPP(20%) = Rp.2.834,14 dan RCR = 1.20
ORDINASI SUNGAI BIRU DESA TULUNGREJO KECAMATAN BUMIAJI KOTA BATU BERDASARKAN MAKROZOOBENTHOS Tantalu, Lorine; Sudaryanti, Sri; Mulyanto, Mulyanto
BUANA SAINS Vol 17, No 1 (2017)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (163.76 KB) | DOI: 10.33366/bs.v17i1.572

Abstract

This research aim to make ordination of Blue Rivers on Dusun Wonorejo, Desa Tulungrejo, Kecamatan Bumiaji, Kota Batu based on macrozoobenthos and environmental variable which support. The research is conducted in the early of February to mid of August. Items at the research consisting of macrozoobenthos community, water, environmental physical on Blur Rivers. Intake of some sample conducted in 15 sites which done only one intake as long as Blue River which representing reference site area. Way of intake of the makrozoobenthos sample are done with kicking sampling methods. Macrozoobenthos which had been taken would be identified and calculated as data sampling. Data analysis technique use CANOCO (“Canonical Community Ordination”) programs on 4.5 version for determining the ordination of ecology group based on makrozoobenthos. From data analysis use CANOCO to be got Blue River ordination from 15 sites that is A ordination counted 7 site that means are good condition proven by finding of Glossomatidae. B rdination counted 8 site that means are site that begin to degradation proven by finding of Simuliidae.
FERMENTASI BLOTONG LIMBAH PG. KREBET DAN RUMEN SAPI DALAM PRODUKSI BIOGAS Sasongko, Pramono; Tantalu, Lorine
BUANA SAINS Vol 18, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.444 KB) | DOI: 10.33366/bs.v18i2.1186

Abstract

Sugar Cane Filter Cake (SGFC) is the sugar cane to sugar processing waste in Krebet Baru Sugar Factory. Utilization of this SGFC waste was limited for free soil or unprocessed fertilizer. Sugar cane filter cake is an organic waste which potential to be utilized into biogas. Biogas is anaerobic process product which consist methane as a major compound. Factors that influence biogas fermentation process were temperature, water content, fiber, total sugar and total concentration of methanogen bacteria inoculum. Natural source of methanogenic bacteria is in the contents of the cattle rumen. The aim of this study was to determine the characteristics of blotong and the effect of addition of cattle rumen on biogas fermentation from the SGFC of the Krebet Sugar Factory. The first stage of this research was Blotong characterization. The second stage was spontaneous fermentation with two treatment factors. The first factor was enhancing the contents of the cattle rumen (5%) and without the addition of cattle rumen (0%). The second factor is the fermentation time with 3 different levels (20, 25 and 30 days). The results were shown that blotong had water content, fiber content, and C / N ratio were 10.71%; 0.06%; and 17: , respectively. These results indicate the potential of the blotong as a raw material for biogas production. SGFC fermentation with the addition of 5% cattle rumen content was shown the best results compared to biogas production with pure SGFC. The highest volume and yield of biogas produced were obtained from the 30-day fermentation process with the results of 37,327 ml of gas and 746.5 x 10-6 m3/kg. All flame tests show positive results and are proven to produce blue flames.
APLIKASI KAYU SECANG (Caesalpinia sappan L.) DAN DAUN SENGGANI (Melastoma malabathricum L.) DALAM MINUMAN CELUP Wika, Yuliana; Mushollaeni, Wahyu; Tantalu, Lorine
Fakultas Pertanian Vol 7, No 2 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

Dipping drinks are drinks in the form of powder or fine granules made from fruits, spices, grains or leaves which are packaged in packs in the form of a dipping bag. Dipping drinks can be served quickly by brewing with hot water. Dipping drinks are made with raw materials of secang wood and leaves are dried through the drying process using a drying oven. This study aims to obtain secang wood and senggani leaf formulations in the form of dipping drinks that have the best physical and chemical qualities, and are feasible to be developed on a home industry scale. This study used a completely randomized design (CRD) with one factor, namely the formulation of secang wood and senggani leaf as many as 5 formulations. The treatment was repeated three times to obtain 15 experimental units. The best treatment in this study is found in the formulation of 80% secang wood and 20% senggani leaf, with the parameter value of dissolved solids is 0.2, the water content is 9.77, and the ash content is 5.92. The organoleptic test showed the color preference was 3.66, the taste was 3.74, and the aroma was 3.76. Minuman celup adalah minuman yang berupa serbuk atau butiran halus dibuat dari bahan buah-buahan, rempah-rempah, biji-bijian atau daun yang dikemas dalam kemasan berupa kantong celup. Minuman celup dapat disajikan secara cepat dengan cara diseduh dengan air panas. Minuman celup salah satu dapat dibuat dengan Bahan baku kayu secang dan daun senggani dengan melalui proses pengeringan Kayu Secang Daun Senggani dilakukan dengan menggunaka oven pengering. Penelitian ini bertujuan untuk mendapatkan formulasi Kayu Secang Dan Daun Senggani dalam bentuk minuman celup yang memiliki kualitas fisik dan kimia terbaik, serta layak diusahakan dalam skala industri rumah tangga. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu formulasi Kayu Secang Daun Senggani sebanyak 5 formulasi. Perlakuan ini diulang sebanyak tiga kali sehingga diperoleh 15 unit percobaan. Perlakuan formulasi minuman celup Kayu Secang dan Daun Senggani merupakan hasil dari perhitungan perlakuan terbaik dalam penelitian ini yaitu terdapat pada formulasi 80% Kayu Secang dan 20% Daun Senggani. Nilai rerata setiap parameter padatan terlarut 0.2, kadar air 9.77, kadar abu 5.92, uji organoleptik meliputi warna 3.66, rasa 3.74, aroma 3.76.
KARAKTERISTIK FISIK PASTA BAWANG MERAH (Allium Cepa) DENGAN KOMBINASI KONSENTRASI GARAM DAN LAMA PENYIMPANAN Kaka, Yohana Depa; Mushollaeni, Wahyu; Tantalu, Lorine
Fakultas Pertanian Vol 7, No 2 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

Shallot (Allium ascalonicumL.) Is one type of horticultural commodity that is very much needed by the community, especially as a kitchen spice. Shallot is included in annual crops, so the productivity of shallots tends to fluctuate. Shallot cannot be stored for long because it is easily damaged and cannot be maintained in a fresh state, damage that often occurs including decreasing water content, growth of new shoots and the texture of the onion becomes soft so as to accelerate putrefaction. The design used in this study was a Randomized Block Design (RBD) with two factors, namely a combination of salt concentration and storage time. As for the concentration as follows: 2%: 4%, 6%: 8%, and storage time as follows: 6 days, 8 days, 10 days and 12 days. Each treatment was repeated 2 times to obtain 32 samples. Based on the results of the study, the salt concentration of 2% and the storage time of 6 days were the best treatment. The best treatment has a moisture content of 87.86%, TPC 1300, Total Acid 1.845%. Value of Cost of Sales Rp. 9.519.51) Break Event Point Rp. The selling price of 4.52 packaging is IDR 29,926 / bt per day, and RCR is 1,15. Bawang merah (Allium ascalonicumL.) adalah salah satu jenis komuditas hortikultura yangsangat dibutuhkan oleh masyarakat terutama sebagai bumbu dapur. Bawang merah termasuk kedalam tanaman semusim, sehingga produktivitas bawang merah cenderung fluktuatif. Bawang merah tidak dapat di simpan lama karena mudah rusak dan tidak dapat dipertahankan dalam keadaan segar, kerusakan yang sering terjadi diantaranya penurunan kadar air, pertumbuhan tunas baru dan tekstur bawang menjadi lunak sehingga mempercepat pembusukan. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan dua faktornya yaitu kombinasi konsentrasi garam dan lama penyimpanan .Adapun konsentrasi sebagai berikut:2%:4%,6%:8%, dan lama penyimpanan sebagai berikut: 6 hari, 8 hari, 10 hari dan 12 hari . Masing-masing perlakuan diulang sebanyak 2 kali sehingga diperoleh 32 sampel. Berdasarkan hasil penelitian diperoleh konsentrasi garam 2% dan lama penyimpanan 6 hari merupakan perlakuan terbaik. Perlakuan terbaik tersebut memiliki kadar air sebesar 87,86%, TPC 1300, Total Asam 1,845%. nilai Harga Pokok Penjualan Rp. 9.519.51) Break Event Point Rp. Harga jual 4.52 perkemasan Rp29.926/btl keuntungan perhari,- dan RCR sebesar 1,15.
PENURUNAN KADAR HCN BIJI KARET DENGAN METODE FERMENTASI UNTUK INOVASI PEMBUATAN TAHU KARET-KEDELAI Sanny, Rianny; Mushollaeni, Wahyu; Tantalu, Lorine
Fakultas Pertanian Vol 7, No 2 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

Indonesia is the country with the largest rubber plantation in the world, one of them is Kalimantan Island. Rubber seeds have high cyanide (HCN) content and also contain high protein content of 27%, so it has the potential to be used as a source of vegetable protein sources for raw materials. The aim of this research is to obtain effective microbial and fermentation types in reducing HCN levels in rubber seeds as raw materials for production. The result was the best treatment was fermentation of rubber seed using Saccaromyces sereviceae microbe with fermentation time for 48 hours. This treatment produces rubber seeds that contain HCN, protein, carbohydrate, fat and ash levels respectively 70,8 ppm; 10% 14,1%; 29,1% and 0,75%. The test of organoleptic test with triangular test in knowing the soybean-soybean that is different taste taste at level 0,1%, aroma taste 0,1%, color of love 5%, and texture of love 0,1%. Analyze the feasibility of production of rubber tofu production is feasible to have production HPP value of Rp. 6760.36 per 700 gram and sales HPP of Rp. 7.774,42. Unit BEP value is 8.323 for 5 years production with BEP price Rp. 66.585.147. NPV of Rp. 6.476.038. Net B / C value is 1.60 with R / C Ratio of 1.18. The IRR is in the business of knowing rubber-soybean that is 21% with Payback Period 1.01 years. Indonesia merupakan negara yang memiliki areal perkebunan karet terbesar di dunia salah satunya yaitu di Pulau Kalimantan. Biji karet mempunyai kandungan asam sianida (HCN) yang tinggi dan juga mengandung protein dengan kadar yang cukup tinggi yaitu 27%, sehingga sangat berpotensi untuk dimanfaatkan sebagai pangan sumber protein nabati diantaranya untuk bahan baku tahu. Penelitian ini bertujuan untuk mendapatkan jenis mikroba dan lama fermentasi yang efektif dalam mengurangi kadar HCN dalam biji karet sebagai bahan baku pembuatan tahu. Hasil yang diperoleh adalah didapatkannya perlakuan terbaik yaitu fermentasi biji karet menggunakan mikroba jenis Saccaromyces sereviceae dengan lama fermentasi selama 48 jam. Perlakuan ini menghasilkan biji karet yang mengandung kadar HCN, protein, karbohidrat, lemak dan abu berturut-turut sebesar 70,8 ppm; 10%; 14,1%; 29,1% dan 0,75%. Hasil uji organoleptik dengan uji segitiga (triangle test) pada tahu karet-kedelai yaitu kesukaan rasa berbeda nyata pada tingkat 0,1%, kesukaan aroma 0,1%, kesukaan warna 5%, dan kesukaan tekstur 0,1%. Analisa kelayakan usaha produksi tahu karet layak diusahakan dengan memiliki nilai HPP produksi sebesar Rp. 6760,36 per 700 gram dan HPP penjualan sebesar Rp. 7.774,42. Nilai BEP unit sebesar 8.323 selama 5 tahun produksi dengan BEP harga Rp. 66.585.147. NPV sebesar Rp. 6.476.038. Nilai Net B/C yang didapatkan yaitu sebasar 1,60 dengan Nilai R/C Ratio 1,18. IRR pada usaha tahu karet-kedelai yaitu sebesar 21% dengan Payback Period 1,01 tahun.
PENGARUH VARIETAS CENGKEH TERHADAP KADAR MINYAK DAUN CENGKEH Walus, Rikardus; Tirtosastro, Samsuri; Rozana, Rozana; Tantalu, Lorine
Fakultas Pertanian Vol 4, No 2 (2016)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

Clove plant flowers (Syzygium aromaticum (L) is one of the spices that have long been used as raw material for cigarette, food, beverage, cosmetics and pharmaceutical industries. The utilization for those purposes is come by clove bud, steam and leaf contain clove oil which have specific flavour and it could be used as the stimulan, anaesthetic, carminative, antiemetic, antiseptic and antispasmodic. Clove leaf were considered as waste only and not fully utilized yet. The clove leaf has 1 - 4% essential oil, which is possible to produce oil by distillation. One of the essential oil distillation is process steam distillation. Steam distillation give proven could produced more maximal essential oil. In this research, the extraction process used steam distillation, use clove leaf are 500 gr, were used and distillation time 6 hours. Research results show that the Ambon variety had the highest oil yield of 2.26%, zanzibar 2.20%, siputih 1.90%, and the lowest yield of sikotok variety was 1.36%. Bunga tanaman cengkeh (Syzygium aromaticum (L) adalah salah satu rempah yang telah lama digunakan untuk bahan baku industri kretek, makanan, minuman, kosmetik dan farmasi. Penggunaan cengkeh untuk tujuan di atas adalah karena bunga cengkeh, dan daun cengkeh mengandung minyak cengkeh yang memiliki rasa spesifik dan dapat digunakan sebagai stimulan, anestesi, karminatif, antiemetik, antiseptik dan antispasmodik. Daun cengkeh selama ini dianggap sebagai limbah saja dan belum dimanfaatkan sepenuhnya, untuk itu perlu upaya memanfaatkan limbah tersebut menjadi produk lain yang lebih efisien. Daun cengkeh mengandung minyak esensial 1 - 4%, dengan senyawa ini dimungkinkan untuk melakukan penyulingan minyak. Salah satu penyulingan minyak atsiri adalah penyulingan dengan uap. Distilasi uap memiliki keunggulan karena dapat diproduksi minyak atsiri lebih maksimal. Dalam penelitian ini, proses ekstraksi menggunakan destilasi uap, dengan daun cengkeh 500 g, dan waktu destilasi 6 jam. Analisis yang dilakukan setelah perlakuan adalah kadar air cengkeh, rendemen dan Massa Jenis. Hasil penelitian menunjukkan bahwa varietas Ambon memiliki hasil minyak tertinggi 2,26%, zanzibar 2,20%, siputih 1,90%, dan hasil terendah dari varietas sikotok adalah 1,36%.