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All Journal Jurnal Sains dan Teknologi Pangan Edumatsains AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan MITRA: Jurnal Pemberdayaan Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Teknologi Hasil Pertanian JURNAL BIOSAINSTEK JURNAL AGROINDUSTRI HALAL MARSEGU : Jurnal Sains dan Teknologi Jurnal Sains dan Teknologi Pangan Maanu : Jurnal Pengabdian Kepada Masyarakat

Sipahelut, Sophia Grace

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Author-ID : 3719912

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences

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EFEKTIFITAS LILIN AROMATERAPI MINYAK ATSIRI DAGING BUAH PALA TERHADAP KESUKAAN KONSUMEN Sipahelut, Sophia G.; Tetelepta, Gilian; Patty, John; Lawalata, Vita
Jurnal Sains dan Teknologi Pangan Vol 3, No 3 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Aromatherapy candles is the alternative application of aromatherapy by inhalation, i.e inhalation of aroma produced by several drops of essential oils. Aromatherapy candles when burnt produce scent that has theurapeutic effect. The objective of this research was to study the effectivity of nutmeg fruit flesh essential oils with different concentrations (1%, 2%, and 3%) to consumer’s preference on aromatherapy candles (wick position, preference on colour, texture, aroma of the candles both before and after burning). Consumer’s preferences were determined by organoleptic test on 20 untrained panellists. The results showed that the higher concentration of the nutmeg fruit flesh essential oils up to 2%. The higher is the preference on the aromatherapy candles. Nutmeg fruit flesh essential oils are classified as hard in aromatherapy therefore with the concentration of 3% the panelist’s preference on aromatherapy candles decreased due to its very strong aroma. Keywords: Aromatherapy candles, flesh of nutmeg fruit, consumer’s preference, essential oil. ABSTRAK Lilin aromaterapi adalah alternatif aplikasi aromaterapi secara inhalasi (penghirupan), yaitu penghirupan uap aroma yang dihasilkan dari beberapa tetes minyak atsiri. Lilin aromaterapi akan menghasilkan aroma yang memberikan efek terapi bila dibakar. Tujuan dari penelitian ini adalah untuk mempelajari efektifitas minyak atsiri daging buah pala pada beberapa konsentrasi (1%, 2%, dan 3%) terhadap kesukaan konsumen pada produk lilin aromaterapi yang dihasilkan (letak titik sumbu, kesukaan terhadap warna, tekstur, aroma lilin sebelum dan setelah dibakar). Penentuan kesukaan konsumen menggunakan uji organoleptik dengan 20 panelis tidak terlatih. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi minyak atsiri daging buah pala sampai konsentrasi 2% menyebabkan kesukaan panelis terhadap lilin aromaterapi semakin tinggi. Minyak atsiri daging buah pala tergolong minyak hardly (keras) dalam aromaterapi, sehingga pada konsentrasi 3% menurunkan kesukaan panelis terhadap lilin karena aromanya sangat kuat. Kata Kunci: Lilin aromaterapi, daging buah pala, kesukaan konsumen, minyak atsiri.

KAJIAN PENAMBAHAN MINYAK ATSIRI DARI DAGING BUAH PALA (Myristica fragransHoutt.) PADA CAKE TERHADAP DAYA TERIMA KONSUMEN Sipahelut, Sophia G; Tetelepta, Gilian; Patty, John
Jurnal Sains dan Teknologi Pangan Vol 2, No 2 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Minyak atsiri dari daging buah pala memiliki aktivitas antioksidan dan antimikroba, sehingga berpotensi sebagaisalah satu sumber pangan fungsional.Penambahan minyak atsiri ini pada cakeakan mempengaruhi daya terima konsumenterhadap produk tersebut.Penerimaan konsumen terhadap suatu produk diamati dengan penilaiannya terhadappenampakan, flavor dan tekstur.Tujuan dari penelitian ini adalah untuk mempelajari daya terima konsumen terhadap cakeyang ditambahkan minyak atsiri dari daging buah pala (rasa, warna, aroma, tekstur, dan over all). Penelitian inimenggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi minyak atsiri dari daging buah pala (0%,0,05%, 0,10%, 0,15%). Penentuan komposisi senyawa dalam minyak atsiri dari daging buah pala menggunakan GCMS–QP2010S Shimadzu.Penentuan daya terima konsumen menggunakan uji organoleptik dengan 30 panelis.Hasil penelitianmenunjukkan bahwaminyak atsiri dari daging buah pala mengandung 21 komponen kimia dengan komponen terbanyakadalah persenyawaan teroksigenasi.Semakin tinggi konsentrasi minyak atsiri dari daging buah pala, maka daya terimakonsumen terhadap rasa danaroma cake menurun tetapi masih pada skala hedonik agak suka sampai suka.Sedangkanuntuk warna, tekstur dan over all tidak berbeda nyata antar perlakuan.Bila dibandingkan dengan kontrol, cake dengankonsentrasi minyak atsiri dari daging buah pala 0.05% tidak berbeda.Cakeyang mengandung minyak atsiri daging buah palamemiliki keunggulan nutrisi dan fungsional yang jauh jika dibandingkan dengan sampel kontrol.

Kajian Penerimaan Konsumen Terhadap Marmalade Pala Dengan Variasi Konsentrasi Agar-Agar Sipahelut, Sophia Grace
Agrikan: Jurnal Agribisnis Perikanan Vol 12, No 2 (2019)
Publisher : Sekolah Tinggi Ilmu Pertanian Wuna

Pemanfaatan daging buah pala masih terbatas, sehingga biasanya terbuang percuma dan menjadi limbah. Oleh karena itu perlu dikembangkan menjadi produk yang lebih inovatif seperti marmalade. Marmalade merupakan bahan makanan setengah padat, berbentuk gel, yang terbentuk dengan baik apabila konsentrasi gula, asam (pH), pektin dan panas yang diberikan dengan baik dan tepat. Salah satu bahan pembentuk gel yang umum digunakan adalah agar-agar. Agar-agar merupakan produk olahan yang berasal dari rumput laut Gracilaria sp. dan Gelidium sp. yang mempunyai kompabilitas tinggi, yaitu mampu menyatu dengan bahan-bahan lain. Tujuan penelitian ini adalah menentukan konsentrasi agar-agar yang tepat untuk menghasilkan marmalade pala yang disukai oleh konsumen. Manfaat dari penelitian ini adalah sebagai sumber informasi tentang pembuatan marmalade pala dengan penggunaan agar-agar. Hasil penelitian menunjukkan bahwa penambahan konsentrasi agar-agar yang berbeda memberi pengaruh nyata terhadap tingkat kesukaan konsumen pada atribut kenampakan dan kekentalan marmalade pala, sedangkan tidak berpengaruh pada atribut rasa dan aroma. Marmalade pala dengan penambahan konsentrasi agar-agar 1.5% merupakan produk yang paling disukai oleh konsumen.

KARAKTERISTIK FISIK DAN SENSORI VIRGIN COCONUT OIL DENGAN PENAMBAHAN FILTRAT JAHE Sipahelut, Sophia G; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to determine the concentration of ginger addition that can produce VCO with high yield, refractive index, and specific gravity that met quality standards and was preferred by consumers. The research design used a completely randomized design with treatments J1 (10% ginger), J2 (20% ginger), and J3 (30% ginger). Data analysis used the One-Way Analysis of Variance (ANOVA) method using SPSS software version 17. The significant results were then followed by Duncan's Multiple Range Test (DMRT) at a significance level of 0.05. The results show that the most preferred treatment was J1 with average hedonic scores of color, aroma, taste, texture reached 4.85 (very like), 4.45 (like), 4.25 (like), and 4.35 (like), respectively. Meanwhile, the descriptive scores of color, aroma, taste, and texture reached 2.25 (a little yellowish), 3.60 (had ginger aroma), 3.30 (slightly spicy), and 2.45 (slightly thick). The selected product had a 22% yield, 0.953 specific gravity, and 1.446 refractive indexes. Yield and specific gravity results met the Asian and Pacific Coconut Community (APCC) standard but the refractive index did not. Keywords: ginger, physical characteristic, sensory characteristic, virgin coconut oil ABSTRAK Tujuan penelitian ini adalah menentukan konsentrasi penambahan jahe yang dapat menghasilkan VCO dengan rendemen tinggi, indeks bias dan bobos jenis sesuai standar mutu serta disukai konsumen. Rancangan penelitian menggunakan Rancangan Acak Lengkap dengan perlakuan J1(10% jahe), 2(20% jahe) dan J3(30% jahe). Analisis data menggunakan analisis dengan metode One Way Analysis of Variance (ANOVA) menggunakan software SPSS versi 17. Hasil analisis terdapat pengaruh oleh perlakuan, dilanjutkan dengan Duncans Multiple RangeTes t(DMRT) pada taraf signifikansi α=0.05. Hasil penelitian menunjukkan perlakuan terpilih pada J1 dengan rerata hedonik warna 4,85 (sangat suka), aroma 4,45 (suka), rasa 4,25 (suka), tekstur 4,35 (suka), deskriptif warna 2,25 (agak kekuningan), aroma 3,60(beraroma jahe), rasa 3,30 (agak pedas jahe), tekstur 2,45 (agak kental), rendemen 22%, bobot jenis 0,953 dan indeks bias 1,446. Uji rendemen dan bobot jenis telah memenuhi Asian and Pacific Coconut Community (APCC) namun indeks bias belum memenuhi standar APCC. Kata Kunci: jahe, sifat fisik, sifat sensoris,virgin coconut oi

Management of Nutmeg Pulp Waste in Lilibooi Village, West Leihitu District, Central Maluku Regency Sophia Grace Sipahelut; John Alfred Patty
MITRA: Jurnal Pemberdayaan Masyarakat Vol 4 No 1 (2020): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v4i1.889

This community-empowerment activity was conducted in Lilibooi Village, West Leihitu District, Central Maluku Regency. The object of this activity was the nutmeg female farmers. This activity aimed at improving the people’s knowledge and skills in utilizing the nutmeg pulp waste by processing it into the nutmeg sheet jam. Counselling, training, mentoring, and evaluating activities were the methods used in this program. The counseling activities ran very well and were considered highly beneficial. The participants’ participation and enthusiasm level were very good. The transfer of science and knowledge related to the nutrient contents, potentials, and nutmeg pulp processing technology encouraged the community to realize the importance of the diversification of nutmeg pulp processed products. The training activities aimed at improving the skills of female farmer groups in processing the nutmeg sheet jam. The community service team first demonstrated the nutmeg sheet jam processing before the participants were requested to practice the processing technique. In this training, the nutmeg female farmer group was also given the nutmeg sheet jam processing equipment. Mentoring activities were further provided to the participants to ensure that they were adequately skillful to process the nutmeg sheet jam. The evaluation result, ranging from like to really like scale, was conducted with organoleptic testing to the level of flavor preference, color, aroma, and texture from nutmeg sheet jam.

The Training of Fruit Leather Mango Processing in Kaibobu Village, West Seram District, West Seram Regency Sophia Grace Sipahelut; Vita Novalin Lawalata
MITRA: Jurnal Pemberdayaan Masyarakat Vol 5 No 2 (2021): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v5i2.2265

Mangoes are a widely available type of fruit during the harvest seasons in Kaibobu Village, West Seram, Western Seram Regency, Maluku Province. However, there have been no innovative measures to preserve the mangoes to be consumed outside their harvest seasons. Thus, there should be a training program that focuses on mango processing techniques employed to increase the storability of these mangos while maintaining their nutrient compositions. One such technique is fruit leather. Targeting the family empowerment women groups in Kaibobu Village, the training activities aimed to boost the people’s knowledge and skills in utilizing the potentials of mangoes processed into fruit leather. The activities included both education and training sessions. These community service activities have run well and provided various benefits to the people of Kaibobu Village. The community participation in the program was also evident, as seen from their enthusiasm when they joined both education and training sessions. The participants have garnered more knowledge about mangoes’ nutritional values, technology to process mangoes into fruit leather, and product packaging through the education activities. They also better understood the importance of mango processing and had better skills in processing mangoes into fruit leather. Lastly, the participants received the equipment needed to process their mangoes into fruit leather.

Perbandingan Komponen Aktif Minyak Atsiri dari Daging Buah Pala Kering Cabinet Dryer Melalui Metode Distilasi Air dan Air-Uap Sophia G Sipahelut
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 1 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.1.8

The demand for essential oils has increased recently due to the growing of parfume, cosmetic, pharacentical, food and beverage, natural flavourings, medicines, aroma therapy, as well as non-food industries. Nutmeg fruit flesh is one of the potential sources of essential oils which can be obtained by both water distilation and water-steam distillation. Gas Chromatography-Mass Spectometry (GC-MS) is a dynamic analytical method to separate and to detect volatile compounds in a mixture. This study was aimed to compare active components of essential oils from cabinet dryer-dried nutmeg fruit flesh by water distillation and water-steam distillation. Results showed that 28 compounds were detected in essential oils of nutmeg flesh by water distillation, while 31 were identified in oil by water-steam distillation. Compounds identified with higher intensity in oil by water distillation were Î±-pinene (15.8%), Î²-pinene (12.0%), limonene (7.5%), Î´-terpinene (8.7%), terpinene-4 -ol (14.4%), Î±-terpineol (4.9%), and myristicin (15.6%). The similar compounds were also detected in oil by water-steam distillation but in different quantities such as 13,3%, 8,8%, 7,2%, 8,7%, 15,6%, 7,7%, 13,5%, respectively. Keywords: distillation method, essential oil component, GC-MS, nutmeg fruit flesh ABSTRAK Perkembangan industri parfum, kosmetik, farmasi, makanan dan minuman, penyedap alami, obat-obatan, aroma terapi, maupun industri bukan makanan semakin tahun semakin meningkat yang berakibat meningkatnya kebutuhan minyak atsiri. Daging buah pala menjadi salah satu potensi sumber minyak atsiri yang dapat diperoleh melalui metode distilasi (distilasi air dan distilasi air-uap). Kromatografi Gas Spectrometer Massa (GC-MS) merupakan metode yang dinamis untuk pemisahan dan deteksi senyawa-senyawa yang mudah menguap dalam suatu campuran. Tujuan penelitian ini adalah membandingkan komponen senyawa aktif minyak atsiri dari daging buah pala kering cabinet dryer yang diperoleh dari distilasi air dan distilasi air-uap menggunakan GC-MS. Hasil analisis GC-MS minyak atsiri daging buah pala yang diperoleh melalui distilasi air terdapat 28 senyawa, sedangkan dengan distilasi air-uap diperoleh 31 senyawa. Intensitas tertinggi pada metode distilasi air teridentifikasi sebagai senyawa Î±-pinene (15,8%), Î²-pinene (12,0%), limonene (7,5%), Î´-terpinene (8,7%), Terpinene-4-ol (14,4%), Î±-terpineol (4,9%), dan myristicin (15,6%), sedangkan intensitas tertinggi pada metode distilasi air-uap teridentifikasi sebagai senyawa Î±-pinene (13,3%), Î²-pinene (8,8%), Limonene (7,2%), Î´-terpinene (8,7%), terpinene-4-ol (15,6%), Î±-terpineol (7,7%), dan myristicin (13,5%). Kata kunci: daging buah pala, GC-MS, komponen minyak atsiri, metode distilasi

KARAKTERISTIK MINYAK ATSIRI DARI DAGING BUAH PALA MELALUI BEBERAPA TEKNOLOGI PROSES Sophia G. Sipahelut; Ivonne Telussa
Jurnal Teknologi Hasil Pertanian Vol 4, No 2 (2011)
Publisher : Universitas Sebelas Maret (UNS)

In Maluku, nutmeg and mace are considered valuable market commodities, while the pod are wasted andleft in the field. The research aimed to expand and to characterize the quality of the nutmeg-pod oil by someprocess technology (methods of drying and distillation). Drying of sliced nutmeg pod either under shade, in thesun, or using cabinet dryer were carried out followed by distillation process either using water distillation orwater-steam distillation. Physical characteristics (refraction index and solubility in 90% alcohol), myristicincompound and oil yields of the essential oil resulted from those process combinations were analyzed. Resultindicated that the highest yield was obtained (1.65 g) from the combination of drying under shade and watersteam distillation. The refraction index and solubility in 90% ethanol of the extracted oils were all in the rangeof the SNI Quality Standard. There were about 21 different components in the oil of nutmeg pod. The level ofmyristicin (the valuable component) was much higher than that found in the nutmeg.

POTENSI MINYAK KAYU PUTIH (Melaleuca cajuputi) SEBAGAI SUMBER BAHAN AKTIF DALAM PEMBUATAN HAND SANITIZER LIDAH BUAYA Nursanti Yuliani; Sophia Grace Sipahelut; Vita Novalin Lawalata
EduMatSains : Jurnal Pendidikan, Matematika dan Sains Vol 7 No 1 (2022): Juli
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Kristen Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/edumatsains.v7i1.3865

Hand sanitizer as a medium to maintain hand hygiene is becoming a trend among the community today, especially because of the COVID-19 pandemic. Hand sanitizers with active ingredients of essential oils are considered safer than alcohol. The purpose of this research was to examine the addition of cajuput oil in the manufacture of aloe vera hand sanitizer on the physical quality, antiseptic and organoleptic activity of the hand sanitizer produced. The research design used a completely randomized design (CRD) with one factor, namely the addition of cajuput oil, with five treatment levels, namely 0 mL, 16 mL, 20 mL, 24 mL, and 28 mL with each treatment in three replications. The hand sanitizer produced was then tested for physical characteristics (density, spreadability, pH, and homogeneity), antiseptic activity, and organoleptic characteristics (color, texture, aroma and non-sticky impression). The results showed that the aloe vera hand sanitizer sample with the addition of 28 mL cajuput oil had a stronger antiseptic effectiveness among other samples and had physical characteristics that met the quality requirements of SNI hand sanitizer including pH 7.33, spreadability 6.96 cm, density 1.1546, homogeneous without any coarse grains and organoleptically acceptable and favored by the panelists.

KARAKTERISTIK KIMIA DAN ORGANOLEPTIK MARMALADE KOMBINASI SARI BUAH JERUK MANIS DAN SARI BUAH PALA Salenussa, Regina; Sipahelut, Sophia Grace; Augustyn, Gelora Helena
Jurnal Sains dan Teknologi Pangan Vol 7, No 2 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Sweet oranges are very popular because of their sweet taste and high nutritional content. One of the citrus products is marmalade. In making marmalade, pectin is needed to get a good gel. One source of natural pectin that can be used is nutmeg juice. The purpose of this study was to study the effect of the ratio of sweet orange juice and nutmeg juice on the chemical and organoleptic characteristics of marmalade. This study was designed using a completely randomized design (CRD) with one factor, namely the ratio of sweet orange juice and nutmeg juice, with four treatment levels: sweet orange juice 20%: nutmeg juice 80%, sweet orange juice 40%: juice nutmeg 60%, sweet orange juice 60%: nutmeg juice 40%, and sweet orange juice 20%: nutmeg juice 80%. Parameters analyzed included vitamin C content, total dissolved solids, water content, ash content, pH and organoleptic tests (color, aroma, taste, and texture). The results showed that marmalade made from the ratio of sweet orange juice and nutmeg juice had vitamin C levels ranging from 33.90-47.75 mg/100 g, total soluble solids 34.35-41.650Brix, water content 20.50-100 g. 25.59%, ash content 0.01-0.37%, pH 3.90-4.25. The ratio of 20% orange juice and 80% nutmeg juice produced the highest levels of vitamin C, with a taste and aroma that the panelists preferred compared to other samples. Keywords: sweet orange juice, nutmeg juice, marmalade ABSTRAKJeruk manis banyak digemari karena rasanya manis dan memiliki kandungan gizi yang tinggi. Salah satu produk dari jeruk adalah marmalade. Dalam pembuatan marmalade, diperlukan pektin untuk mendapatkan gel yang baik. Salah satu sumber pektin alami yang dapat digunakan adalah sari buah pala. Tujuan penelitian ini adalah untuk mempelajari pengaruh ratio sari buah jeruk manis dan sari buah pala terhadap karakteristik kimia dan organoleptik marmalade. Penelitian ini didesain menggunakan Rancangan Acak Lengkap (RAL) satu faktor, yaitu rasio sari buah jeruk manis dan sari buah pala, dengan empat taraf perlakuan: sari buah jeruk manis 20% : sari buah pala 80%, sari buah jeruk manis 40% : sari buah pala 60%, sari buah jeruk manis 60% : sari buah pala 40%, dan sari buah jeruk manis 20% : sari buah pala 80%. Parameter yang dianalisis meliputi kadar vitamin C, total padatan terlarut, kadar air, kadar abu, pH dan uji organoleptik (warna, aroma, rasa,dan tekstur). Hasil penelitian menunjukkan bahwa marmalade yang dibuat dari rasio sari buah jeruk manis dan sari buah pala memiliki kadar vitamin C berkisar 33,90-47,75 mg/100 g, total padatan terlarut 34,35-41,650Brix, kadar air 20,50-25,59%, kadar abu 0,01-0,37%,pH 3,90-4,25. Ratio sari buah jeruk 20% dan sari buah pala 80% menghasilkan kadar vitamin C tertinggi, dengan rasa dan aroma yang lebih disukai panelis dibandingkan sampel lain. Kata Kunci : Sari buah jeruk manis, Sari buah pala, Marmalade

Co-Authors Abdul Halik Augustyn, Gelora Helena Ivonne Telussa Jacob, Elisabeth John Alfred Patty Malawat, Lisda Vina Wati Nababan, Irfan Nursanti Yuliani Palijama, Syane Patty, John Patty, John Alfred Picauly, Priscilia Priscillia Picauly, Priscillia Pulu, Siti Rahma Salenussa, Regina Sri Rejeki Tarigan, Sri Ayu Luvikani Tetelepta, Gilian Tuhumury, Helen C.D. Vita Novalin Lawalata Vita Novalin Lawalata vita novalina lawalata

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