cover
Contact Name
Febby J. Polnaya
Contact Email
agrosilvopasturetech@gmail.com
Phone
+6281328001362
Journal Mail Official
agrosilvopasturetech@gmail.com
Editorial Address
Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka 97233, email: agrosilvopasturetech@gmail.com
Location
Kota ambon,
Maluku
INDONESIA
Jurnal Agrosilvopasture-Tech
Published by Universitas Pattimura
ISSN : -     EISSN : 29646103     DOI : https://doi.org/10.30598/j.agrosilvopasture-tech
Core Subject : Agriculture,
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
Articles 81 Documents
The Effect of the Combination of Coconut Water on the Chemical and Sensory Properties of Sweet Bread Elsina Henderika Ohoiner; Meitycorfrida Mailoa; Syane Palijama
Jurnal Agrosilvopasture-Tech Vol 1 No 1 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.918 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.1.1

Abstract

The study aimed to determine the appropriate concentration of coconut water for the production of sweetbreads with good chemical and organoleptic properties. The study used a complete design with a comparison of water and coconut water, 100% water, 75%:25%, 50%:50%, 25%:75%, and 100% coconut water. The results showed that the treatment of coconut water concentration of 100% produced the best sweetbread with chemical characteristics of 12.16% fat content, 11.01% protein content, 1.40% ash content, 55.05% carbohydrate content, and 20.35% moisture content. Panelists liked color (4.33), laroma (4.11), texture (4), taste (4.19), and overall likeness (4.38), while for hedonic quality, the bread had a brownish yellow color (3.63), a flavorful coconut water (3.41), a soft texture (3.98), and was sweet (3.64).
Chemical Characteristics of Pineapple Jelly Drink (Ananas comosus) With the Addition of Carboxyl Methyl Cellulose Khairia Latukau; Gelora Helena Augustyn; Syane Palijama
Jurnal Agrosilvopasture-Tech Vol 1 No 1 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.039 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.1.10

Abstract

This study aims to determine the appropriate concentration of CMC addition in producing pineapple jelly drink with jelly drink chemical characteristics. This research was designed using Completely Randomized Design (CRD). which consists of one factor, namely the addition of CMC using 5 levels of treatment, namely: P0 = 0%, P1 = 0.5%, P2 = 1%, P3 = 1.5%, and P4 = 2%. The results showed that the addition of CMC had an effect on vitamin C, pH, and total dissolved solids with the following chemical characteristics, vitamin C 0.013%-0.02%, pH 3.95-4.55 and total dissolved solids 31.8°-43.8°brix.
Effect of Carrageenan Concentration on Sensory Characteristics of Jelly Drink Galoba Gelora Helena Augustyn
Jurnal Agrosilvopasture-Tech Vol 1 No 1 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (166.949 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.1.16

Abstract

Galoba (Hornstedtia alliacea) is a fruit-producing plant belonging to the ginger-ginger tribe. Galoba has the potential to be processed into various processed products such as making jelly drinks. The manufacture of jelly drinks generally uses fruit extracts that have a high acidity level, such as galoba fruit, where the acidity level will affect the gel formed by the gelling agent. The gelling agent which is generally used for the manufacture of jelly drinks is carrageenan. The purpose of this study was to determine the appropriate concentration of carrageenan for the manufacture of jelly drink galoba. The research design used a one-factor completely randomized design with carrageenan concentration treatment consisting of 4 treatment levels, namely: K1: 0.10%, K2: 0.15%, K3: 0.20%, K4: 0.25%, each treatment repeated 3 times, so that the total experimental unit is 4 x 3 = 12 experimental units. Parameters of organoleptic properties were carried out by semi-trained analysts totaling 20 people using hedonik tests and hedonik quality which included color, taste, texture, suction power and overall. The results showed that the panelists' assessment of the color of the jelly drink of galoba fruit hedonik ranged from a scale value of 2.5 - 3.5 (slightly like to like), the hedonik quality ranged from a scale value of 2.5 - 3.2 (slightly cloudy white to cloudy white), the taste of jelly drink galoba fruit hedonik ranged from a scale value of 3.1 to 4.0 (like to really like), hedonik quality ranged from a scale value of 3.8 to 4 (close to somewhat tastes galoba to really taste galoba), jelly texture drink fruit galoba hedonik ranged from a scale value of 2.7 - 3.8 (close to somewhat like to somewhat like), hedonik quality ranged from a scale value of 2.1 to 3.4 (slightly chewy to chewy), jelly suction power drink fruit galoba hedonik ranged from a scale value of 3.1 – 3.7 (like to close to really like), the hedonik quality ranged from a scale value of 2.5 – 3.5 (somewhat easy to suck up to rather easy to suck).
Sensorys Characteristics of Gandaria (Bouea macrophylla Griff.) Jelly Drink with Variation of Guar Gum Concentration Gilian Tetelepta
Jurnal Agrosilvopasture-Tech Vol 1 No 1 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (234.201 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.1.21

Abstract

Gandaria is a local plant from Maluku which is a combination of sour and sweet tastes so it has the opportunity to be processed into jelly drinks. A jelly drink is a solid drink in the form of a gel that is affected by a gelling agent such as guar gum. The objective of this study was to determine the appropriate concentration of guar gum for the gandaria jelly drink. The research design was using the single factor Completely Randomized Design with guar gum concentrations of 0.1%, 0.2%, 0.3%, and 0.4%. The sensory properties tested were color, taste, aroma, texture, suction power, and overall. The results showed that the gandaria jelly drink with a guar gum concentration of 0.2% had the best level of acceptance with a hedonic value for color 3.1, taste 2.7, aroma 2.7, texture 3.2, suction power 3.1, and overall, 3.4 which all included criteria approaching like. The hedonic quality value of color is 2.8 (close to slightly yellow), taste is 2.3 (slightly gandaria taste), aroma 2,1 (slightly gandaria flavor), texture is 2.4 (slightly chewy), and suction power is 3.1 (easy to suck).
Effect of the Guar Gum Concentration on Organoleptic Characteristics Jelly Drink Galoba Priscilia Picauly
Jurnal Agrosilvopasture-Tech Vol 1 No 1 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.395 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.1.27

Abstract

he aim of the study was to characterize the organoleptic parameters tested were hedonic testing and hedonic quality including color, taste, texture, suction power. The result of the jelly drink organoleptic test was analyzed descriptively. Based on the result of the study, the organoleptic characteristics of the galoba jelly drink, namely for the hedonic test, the color ranged from 2.8 – 3.1 (close to somewhat like to somewhat like), taste 4.0-4.1 (like), texture 3.5-4.0 (rather like to like), suction power ranged from 3.6 -4.0 (rather like to like), and hedonic quality test for color 2.6-3.0 (close to cloudy white – slightly cloudy white), taste 3.5-3.6 (slightly galoba taste), texture 2.8 – 4.0 (textured close to slightly chewy to chewy), and suction power 3.6-4.0 (rather easy to suck up to easy to suck up).
Organoleptic Characteristics of Mixed Corn Flour And Red Bean Flour Against Crackers Khoiriyah U Jamlean; Syane Palijama; Gilian Tetelepta
Jurnal Agrosilvopasture-Tech Vol 1 No 2 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (121.775 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.32

Abstract

Crackers are crispy, thin biscuits or wafers made from wheat flour. Today, crackers can be innovated with local food commodities such as corn and red beans. The use of the formulation of corn flour to red bean flour can affect the organoleptic properties of crackers. This study aimed to test the appropriate formulation of corn flour and red bean flour for making crackers. This study used 4 formulations of corn flour to red bean flour of 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The results showed that the formulations of 60% corn flour and 40% red bean flour was the best formulation that produced crackers with liked for their color (3.24), somewhat liked for their taste (2.48), rather liked for their texture (1.52), liked for their aroma (3.16), and also for their overall preferences (2.52). The crackers were perceived to have a yellow color (3.08), a corn flavor (2.76), a savory taste (2.68), and a slightly crunchy texture (1.84).
Study on the acceptability of the food bar from tongka langit banana (Musa troglodytarum) with addition of walnuts Nurul F Leko; Vita N Lawalata; Gilian Tetelepta
Jurnal Agrosilvopasture-Tech Vol 1 No 2 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.001 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.37

Abstract

The objective of this study was to analyze the acceptability of the food bar from tongka langit banana with the addition of walnuts through testing organoleptic properties, a completely randomized experimental design with one factor replicated twice was applied with treatment was a concentrate of walnuts 0%, 5%, 10%, and 15%. The organoleptic tested were color, aroma, taste, and texture using the hedonic test, hedonic quality test, and plural comparison tests. The results showed that the tongka langit banana food bar with a walnut concentration of 15% had the best level of acceptance with a hedonic value of 2.8 scent color 2.72, taste 2.7, texture 2.8 which all included criteria approaching the hedonic quality value of color 2.4 (slightly yellow), aroma 2.75 (close to a banana-scented), taste 2.65 (close to hard), plural color values of 2.12 (slightly yellow from R) aroma of 3.5 (the same is good), 2.95 taste (close to better) and 2.35 texture (a bit hard) compared to commercial food bar soyjoy banana (R).
The Effect of The Addition of Papaya Puree on The Chemical and Organoleptic Properties of Pineapple Jam Rizky Jamaluddin; Meitycorfrida Mailoa; Priscilia Picauly
Jurnal Agrosilvopasture-Tech Vol 1 No 2 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (163.31 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.44

Abstract

based on its chemical and sensory properties. A completely randomized experimental design was applied in this study with 4 levels of treatment, namely 0%, 10%, 20%, and 30%, replicated twice. Moisture content, vitamin C content, total dissolved solids, and total acidity were measured, followed by sensory analysis. Sensory analysis was carried out using hedonic tests and descriptive hedonic qualities, which included color, taste, texture, and overall. The treatment of adding 20% papaya to jam was found to have the best chemical characteristics, namely 41.4% moisture content, 0.07% vitamin C,54.65% total soluble solids, and 1.54% total acidity. The jam with 20% papaya puree was liked for its color (3.3), taste (3.3), texture (3.1), and overall rating of (3.3) like. The jam was perceived to have an orange color (2.7), a slightly pineapple taste (2.5), and a slightly soft texture (2.9).
Physics Characteristics of Canarium Oil with Variations in Drying Methods Savira Maba; Helen C D Tuhumury; Vita N Lawalata
Jurnal Agrosilvopasture-Tech Vol 1 No 2 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (102.577 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.49

Abstract

The goal of this study was to investigate the physic properties of canarium oil using various drying methods. This study used a randomized block design with three drying methods: sun drying (3 days), roasting dying (80°C for 1 hour), and oven dying (70°C for 1 hour) with two replications. The refractive index, specific gravity, yield of canarium oil were all measured. The results showed that canarium oil has a refractive index of 1.414-1.415, a specific gravity of 0.941-0.943 g/cm3,, a yield of 9.23-11.30%.
Physicochemical Characteristics of Pregelatinized Banana Flour with Variations in Cooking Temperature Nelly D Pesireron; Priscilia Picauly; Syane Palijama
Jurnal Agrosilvopasture-Tech Vol 1 No 2 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.611 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.53

Abstract

The objective of this study was to determine, based on the physicochemical features of pregelatinized flour, the optimal cooking temperature for its production. This study employed a completely random design with four levels of cooking temperature: 75 °C, 80°Ce, 85° C, and 90° C, with two replications. The moisture content, ash content, water absorption, and bulk density of Tongka Langit banana flour (control) and pregelatinization were observed. Tongka Langit banana flour exhibited the following characteristics: moisture content (7.35–9.65%), ash content (3.42–3.75%), water absorption (1.76–3.38%), and bulk density (1.63g/mL–2.03). This study concluded that Tongka Langit banana flour treated with the pregelatinization process can improve its physicochemical properties.