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Contact Name
Febby J. Polnaya
Contact Email
febbyjpolnaya@gmail.com
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Location
Kota ambon,
Maluku
INDONESIA
AGRITEKNO, Jurnal Teknologi Pertanian
Published by Universitas Pattimura
ISSN : 23029218     EISSN : 26209721     DOI : -
AGRITEKNO is published twice a year, i.e. in April and October. The journal contains research results and scientific review related to food science and technology as well as nutrition. In addition, it also covers various technological package for industry, short communication, and other information including promotion and advertisement pertaining the development in food science and technology from all researcher.
Articles 33 Documents
Studi Keamanan Mikrobiologis Makanan Jajanan Anak Sekolah Dasar di Kecamatan Leitimur Selatan Pulau Ambon Augustyn, Gelora Helena; Moniharapon, Erynola; Patty, Linersya
AGRITEKNO, Jurnal Teknologi Pertanian Vol 7 No 1 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Original Source | Check in Google Scholar | Full PDF (377.762 KB) | DOI: 10.30598/jagritekno.2018.7.1.21

Abstract

Snacks school children is one of the factors that affect the even health of children. This study aimed to evaluate the safety of street food that primary school children in terms of aspects microbiological at six locations elementary school in the South Leitimur subdistrict. This study is a descriptive study using quantitative and qualitative research methods. Observations carried out to describe the condition in addition to snack, also made recording of street food sellers (age, sex, educaion, and years of service). Conditions snack food microbiological laboratory analyzes, including qualitative tests (analysis of total microbes, E. Coli testing, Salmonella sp, and Shigella sp). The result showed all kinds of snack food free off three types of bacteria (Salmonella sp.). The result showed all kinds of snack food free of three types of bacteria (Salmonella sp, E. Coli, and Shigella sp.). But the five types of snack food contaminated by namely the four types of fungus Penicillium sp, Nigrospora oryzae, Mucor sp, and Absidia sp. Implementation of sanitation and hygiene has not performed optimally by street food sellers in the elementary school in the South Leitimur subdistrict. Keywords: snack food, study microbiological safety, snack food elementary school children   ABSTRAK Jajanan anak sekolah merupakan salah satu faktor yang mempengaruhi kesehatan anak sekolah. Penelitian ini bertujuan untuk mengevaluasi keamanan makanan jajanan anak sekolah dasar yang ditinjau dari aspek mikrobiologisnya pada enam lokasi Sekolah Dasar di Kecamatan Leitimur Selatan. Penelitian ini merupakan penelitian deskriptif dengan mnggunakan metode penelitian kuantitatif dan kualitatif. Observasi selain dilakukan untuk mendeskripsikan kondisi jajanan, juga dilakukan pencatatan terhadap penjual makanan jajanan (umur, jenis kelamin, pendidikan, dan masa kerja). Kondisi mikrobiologis makanan jajanan dianalisis di laboratorium, meliputi uji kualitatif dan kuantitatif (analisa total mikroba, uji E. coli, Salmonella sp, dan Shigella sp.). Hasil penelitian menunjukkan semua jenis makanan jajanan terbebas dari tiga jenis bakteri (E. coli, Salmonella sp. dan Shigella sp.), tetapi lima jenis makanan terkontaminasi oleh empat jenis jamur yaitu Penicillium sp, Nigrospora oryzae, Mucor sp, dan Absidia sp. Penerapan sanitasi dan hygiene belum dilakukan secara optimal oleh penjual makanan jajanan di lingkungan Sekolah Dasar Kecamatan Leitimur Selatan. Kata kunci: makanan jajanan, studi keamanan mikrobiologis, jajanan anak sekolah dasar
Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering Tuhumury, Helen C.D.; Ega, La; Keliobas, Nuram
AGRITEKNO, Jurnal Teknologi Pertanian Vol 7 No 1 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Original Source | Check in Google Scholar | Full PDF (231.641 KB) | DOI: 10.30598/jagritekno.2018.7.1.30

Abstract

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour.  Keywords: cookies, purple sweet potato flour, wheat flour   ABSTRAK  Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu
MODIFIKASI PATI SAGU DENGAN METODE HEAT MOISTURE TREATMENT Ega, La; Lopulalan, Cynthia Gracia Christina
AGRITEKNO, Jurnal Teknologi Pertanian Vol 4 No 2 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
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Abstract

This objective of the research was to obtain HMT sago starch having the physical characteristics that can be applied as raw materials in food processing. A completely randomized experimental design with heating temperature as the treatment was applied. Three levels of treatments were assigned, i.e: heating temperature of 90ºC, 95ºC, and 100ºC. Results were analyzed statistically using analysis of variance and Tukey test. Results showed that HMT modified sago starch by heating process at 100ºC had good stability having lower viscosity and moisture content, similar pH, and the degree of whiteness of 71.91%, as well as gel strength of 94.17%.
PENGARUH PEMBERIAN KALSIUM KLORIDA DAN PENGHAMPAAN UDARA TERHADAP MUTU BUAH TOMAT Breemer, Rachel; Picauly, Priscillia; Polnaya, Febby J.
AGRITEKNO, Jurnal Teknologi Pertanian Vol 4 No 2 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
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Abstract

This study aims to determine the level of concentration of calcium chloride and vacuum air on the quality of tomatoes. Post-harvest handling of tomatoes was done by giving treatment concentration of calcium chloride solution different (0, 6, 9, 12%) and determined the best treatment then treated with vacuum air (430, 540, 650, and 760 mm Hg). Observations were made of the color, hardness and weight loss. The results showed that the use of calcium chloride with vacuum air significant effect on the value of color, hardness and changes in fruit weight. The use of calcium chloride with a concentration of 12% is the best, because it can maintain the color values of 6.02%, 7.76% hardness, and can press the fruit weight loss of 1.04%. The level of vacuum air 430 mm Hg can maintain the color values of 6.79 and can reduce fruit weight loss of 2.95%.
KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT Picauly, Priscillia; Tetelepta, Gilian
AGRITEKNO, Jurnal Teknologi Pertanian Vol 4 No 2 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
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Abstract

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).
PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis) Nendissa, Sandra J; Breemer, Rachel; Melamas, Nikholaus
AGRITEKNO, Jurnal Teknologi Pertanian Vol 4 No 2 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
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Abstract

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.
Effect of Soy Isoflavones on the Serum Lipid Profile and Vascular Function Tuhumury, Helen C.D.
AGRITEKNO, Jurnal Teknologi Pertanian Vol 4 No 1 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
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Abstract

Soybeans are unique among the legumes because they are a concentrated source of isoflavones. A number of components of soy have been studied to investigate their potential effect on CVD. Soy proteins have been shown to lower LDL-cholesterol and to have neutral or slightly positive effect on HDL-cholesterol. However, to what extend actually is the role of the isoflavone in this action remained contradictive. This review describes the characteristics and the nature of the soy isoflavones as well as covering the results from several studies to determine the effect of soy isoflavones on the serum lipid and vascular functions.
Pengaruh Penambahan Air pada Pengolahan Susu Kedelai Picauly, Priscillia; Talahatu, Josefina; Mailoa, Meitycorfrida
AGRITEKNO, Jurnal Teknologi Pertanian Vol 4 No 1 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
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Abstract

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.
Pengaruh Cara Pengolahan Terhadap Sifat Fisikokimia Pisang Tongka Langit (Musa troglodytarum) Tetelepta, Gilian; Talahatu, Josefina; Palijama, Syane
AGRITEKNO, Jurnal Teknologi Pertanian Vol 4 No 1 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
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Abstract

Tongka Langit banana (Musa troglodytarum) is one of the banana cultivar which is useful for health and has high nutrient content. It can be eaten raw and can be processed into various products. This research was aimed to study effect of tongka langit banana processing on its tannin content and other physicochemical changes result from those processes. A completely randomized design was used with five levels of treatment, i.e.: no processing, roasted tongka langit banana, fried tongka langit banana, boiled tongka langit banana, steamed tongka langit banana. Results showed that roasted tongka langit banana can reduce tannin content to the lowest of 0.155% and risen respectively by fried of 0.166%, boiled of 0.170%, and steamed banana of 0.171 %. Besides that, roasted tongka langit banana had sugar content of 9.49%, vitamin C of 2.76 mg, moisture content of 76.9%, ash content of 1.58% and pH value 5.2. Among all processing methods applied, roasted tongka langit banana resulted in better physichochemical properties.
Pengaruh Konsentrasi Tepung Beras Ketan Terhadap Mutu Dodol Pepaya Kelmaskosu, Dorina; Breemer, Rachel; Polnaya, Febby J
AGRITEKNO, Jurnal Teknologi Pertanian Vol 4 No 1 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
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Abstract

The objective of this research was to determine the best level of concentration of waxy rice flour on the quality of “dodol” papaya. A completely randomized experimental design having of five levels of treatment, namely: control, waxy rice concentration of 0, 10, 20, 30, and 40% were applied in this research. Variables measured on the product including the chemical composition (moisture, ash, vitamin C, and reducing sugar content) and the products were also subjected to organoleptic test for springiness, taste, color, odor, and preference level. The results showed that the different waxy rice flour concentrations had significant effects over variables measured. The waxy rice flour with the concentrations of 10% produce the “dodol” papaya with the best quality.

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