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All Journal EUGENIA Jurnal Teknologi Pertanian (Agricultural Technology Journal) COCOS
Ireine A. Longdong
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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PRODUKSI BIOETANOL DARI SINGKONG (Manihot utilissima) DENGAN SKALA LABORATORIUM Jhiro Christian Mailool; Robert . Molenaar; Dedie . Tooy; Ireine A. Longdong
COCOS Vol. 2 No. 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i1.729

Abstract

ABSTRACTThis research aims to study techniques bioethanol production from cassava to produce ethanol from cassava and determines the quality of the bioethanol produced by analyzing the ethanol content and pH as well as knowing the yield of bioethanol produced from the process is used. The results have been known to a variety of constraints in the production process from raw material storage, fermentation and distillation that can affect the end result in obtaining bioethanol from cassava. By using 5 kg of cassava feedstock with 3 times distillation process which has produced 215 ml of ethanol to 53% ethanol content and pH 6.902; 185 ml of ethanol to 74% ethanol content and pH 6.927, and 130 ml ethanol with 49% ethanol content and pH 6.573.Keywords: Bioethanol.
KERUSAKAN MEKANIS BUAH PEPAYA (Carica Papaya l.) DENGAN MENGGUNAKAN ALAT SIMULATOR MEJA GETAR Elivia Salulinggi; Ireine A. Longdong; Stella M.E. Kairupan; Ruland A. Rantung
COCOS Vol. 4 No. 4 (2014)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v4i4.4481

Abstract

ABSTRACTPapaya ( Carica papaya L ) is a fruit that comes from the tropical regions of the Americas that werethen distributed to various places by the Portuguese and Spanish, including India and other tropicalcountry. This research aims to study the mechanical failure vibration style fruit such as papaya, bruises,abrasions and scratches during transport of the simulation process. And to study the changes in color andhardness levels papaya fruit after 3 days of storage. The first phase of the research observes andmechanical damage by observing the appearance of the fruit papaya fruit surface abrasions and bruisesas a result of the transport simulation. after 3 days of storage of papaya fruit appearance began tomalfunction which can no longer be consumed by consumers. Papaya fruit texture changes beforesimulation on the green mature namely: 7.26 kg/cm2, the half-baked 4.5 kg/cm2, while the cook full 1.9kg/cm2. After 3 days of storage the texture of ripe green papaya decreased hardness is 4.26 kg/cm2, halfcook 2.33 kg/cm2 and 1.45 kg/cm2 fully ripe. Discoloration on papaya fruit increased after 3 days ofstorage, the green ripe 40.82 (+) half- ripe 48.37 (+) and fully ripe 57.89 (+). While vibration for 15minutes resulted in a full ripe papaya fruit suffered abrasions, bruises nearly all papaya fruit surface .Keywords : Papaya fruit, mechanical damage, the amount of vibration .
KAJIAN PENYIMPANAN DINGIN TERHADAP MUTU JAGUNG MANIS (Zea mays, saccarata) Husni Halid; Handry Rawung; Ireine A. Longdong
COCOS Vol. 6 No. 16 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i16.9130

Abstract

Abstract Sweet corn (Zea mays, saccarata) started and already recognized in Indonesia for a long time. Developing market demand for sweet corn continues to grow which trigger the sweet corn farming. Sweet corn distribution must be done as soon after it cultivated so that the sweet corn will taste sweet and it will decrease within 48 hours later (Rodja, 2009). Based on that statement, it is necessary to do research study titled cold storage of sweet corn. This study aims to determine the sugar content during storage, to calculate the weight of sweet corn during storage and observe the color change of sweet corn during storage. The results showed that the amount of decrease in sugar content during storage in the freezer is 0.1754% - 0.2842% and decreased levels of sugar stored at a temperature of space is 0.3859% - 0.4350%. Sugar level drops very visible in the storage room at a temperature of sweet corn, which decrease levels of sugar in the freezer is not as big as the decline of sweet corn were stored at a temperature of space.
KAJIAN PENGARUH PRA PENDINGINAN DAN SUHU PENYIMPANAN TERHADAP UMUR SIMPAN BROKOLI Nur A. Blongkod; Frans Wenur; Ireine A. Longdong
COCOS Vol. 7 No. 5 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i5.13871

Abstract

ABSTRACTA study on the effect of pre-cooling and storage temperature to the storage life of Broccoli has been done. The objective of the study was to determine the changes in weight, changes in texture and color as well as changes in vitamin C of broccoli during storage and to obtain the pre-cooling methods and proper storage temperature which could extending the storage life of Broccoli. This research uses experimental method with descriptive analysis to explain the change in weight, color, vitamin C and texture that occurs in broccoli during storage. Several Broccoli were stored using a combination of treatments as follows: Treatment of pre-cooling (A) consists of: A0 - without pre-cooling, A1 - pre-cooling using water (23ºC), A2 - pre-cooling using ice water (0 °C) and tretment of storage temperature (B) consisting of: B0 - storage at room temperature (27ºC - 28ºC), B1 - storage at a temperature of 10ºC ± 2 °C, B2 – storage temperature of 5 °C ± 2 °C, and B3 - storage temperature of 0°C ± 2 °C. The results showed that broccoli with pre-cooling treatment using ice water at a temperature of 0 °C ± 2 °C is best. The broccoli has not changed in weight, the value of brightness was 40.74, still keep green color and the vitamin C content of 4.605 mg. with the value of hardness at the top of 0.09 mm/g and at the bottom of 0.08 mm/g. Broccoli stored with pre-cooling by ice water at a temperature of 0 °C ±2 °C has a longest storage life compared to other treatments, namely up to 42 days.Keywords: Broccoli, pre-cooling, storage temperature, shelf life
KARAKTERISTIK PENGERINGAN DAGING BUAH PALA (Myristica fragrans houtt) MENGGUNAKAN ALAT PENGERING TENAGA SURYA TIPE TENDA Muara Dewa Taarae; Frans Wenur; Ireine A. Longdong
COCOS Vol. 11 No. 4 (2019): EDISI OKTOBER-DESEMBER 2019
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v4i4.29965

Abstract

ABSTRACT The drying of the nutmeg using a tent-type solar dryer has been carried out in order to determine the drying characteristics of the nutmeg flesh and to determine the drying efficiency. The results showed that the drying process of the material to reach a moisture content of 12-14% took 19 hours with the average solar radiation intensity on days 1, 2, and 3 being 429.06 W/m2, 446.16 W/m2, and 560.13 W/m2. This intensity resulted in temperature changes for the material temperature and room temperature of the dryer on days 1, 2 and 3 which ranged from respectively (38.5 oC and 32.88 oC), (41.5 oC and 32.88 oC), and (43.5 oC and 32.46 oC). The average humidity of the air inside and outside the dryer on days 1, 2, and 3 are (80.62% and 83.19%), (76.34% and 79.50%), and (81.19% and 81.41%). The drying rate of the nutmeg flesh for days 1, 2, and 3 varied with an initial moisture content of 85.26% (bb). The results of the calculation of drying efficiency on day 1, 2, and 3 were 28.09%, 9.03% and 2.33%, respectively. Key words: Drying characteristics, radiation intensity, drying efficiency.
PENGARUH PENGEMASAN TERHADAP MUTU BUAH PISANG KEPOK (Musa paradisiaca.L) PADA PENGANGKUTAN DARI PULAU BIARO KE MANADO Yuliana Lisawengeng; Frans Wenur; Ireine A. Longdong
COCOS Vol. 11 No. 4 (2019): EDISI OKTOBER-DESEMBER 2019
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v4i4.29966

Abstract

ABSTRACT The handling of Kepok bananas within inter-island transportation in Biaro, SITARO Regency is still traditionaly, therefore Kepok bananas suffer mechanical damage such as bruises, scratches, and broken wounds. Good handling steps are needed in the transportation process so that the product can arrive in the hands of consumers in good quality conditions. This study aims to determine a good packaging that is able to withstand pressure and friction during the transportation of Kepok banana fruit from Biaro to Manado. Research using the Experimental Method with Descriptive Analysis. The packaging consisting of  plastic sacks, cardboard packaging and wooden box packaging. Kepok bananas are packaged according to available packaging and transported by ship from Biaro Harbor to the Ferry Port in Munte then by land transportation to Manado. The results showed that the highest mechanical damage during transportation was found in Kepok bananas packed with plastic sacks at 41.84%, followed by Kepok bananas packed with cardboard with a damage value of 36.56%. Meanwhile, the lowest level of mechanical damage was in bananas packed with wooden boxes at 32.59%. Keywords: Postharvest Handling, Transportation, Packaging
KAJIAN MUTU WORTEL (Daucus carota L.) TEROLAH MINIMAL YANG DIKEMAS SECARA VAKUM Rusni Mirontoneng; Ireine A. Longdong; Lady Lengkey
COCOS Vol. 11 No. 4 (2019): EDISI OKTOBER-DESEMBER 2019
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v4i4.29967

Abstract

ABSTRACTMinimally processing of fresh carrots with vacuum packaging stored in lowtemperatures. The research objective is to assessing the quality of texture, change in weight,color, and moisture content and to determining the shelf life of minimally processed carrotsin vacuum packaging. Carrots were washed, then peeled, cut into pieces with a thickness of0.6 cm, after that rinse with water and chlorine. Then packaged according to treatment(vacuum and without vacuum) with a weight of 100 g each, after that it is stored in arefrigerator that has a temperature of 6 oC - 12 oC. The results showed that the initial watercontent of the sliced carrots day 0 has an average of 89.13%, after the 24 day for vacuumpackaging has an average of 91.13% and the packaging without vacuum has an average of90.87%. The average value of weight loss in vacuum packaging is 0.52%, and packagingwithout vacuum is 1.23%. Average value of texture on the vacuum package was 16.73 N, andthe final value of texture 12.96 N and the average texture value on the packaging withoutvacuum is 0: 17.29 N. After the 24th day is 14.85 N. Color changes on vacuum packs andwithout vacuum start on the 15th day until the 24th day from orange to orange yellow.Keywords: carrot, minimalyl processing, vacuum packaging, quality, low temperature.
UJI TEKNIS ALAT PEMBUATAN MINYAK DAUN CENGKEH UNTUK INDUSTRI KECIL Fidel C. A. Tendeng; Ireine A. Longdong; Dedie Tooy
COCOS Vol. 14 No. 1 (2022): EDISI JANUARI-MARET 2022
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i6.35576

Abstract

ABSTRACTClove oil is one type of essential oil that can be obtained from the clove plant. Clove oil can be taken fromclove flowers or leaves. The oil content in clove flowers ranges from 17-18% while in the leaves is around 2-3%.Several equipments have been made to produce clove leaf oil, therefore in this study a technical test was carriedout for making clove leaf oil. The purpose of this research is to study the process of making clove leaf essential oilusing a distillation equipment in a bengkol production house, to vary the volume of kettle water and its effect onthe preheating time to the first drop of condensate, the duration of distillation, the temperature in the distillationprocess and the volume of clove oil resulting from. It is hoped that information on how to use and the right volumeof water will be produced in the clove leaf oil making equipments and how it affects the yield of clove oil producedcan be obtained. This study used an experimental method with three (3) treatments of different volumes of water ina kettle, PA: Water 10 liter , PB: Water 12.5 liter, and PC: Water 15 liter with two (2) times replicates for eachtreatment. The observation data on the effect of water in the boiler, the oil produced, the temperature in thedistillation process and the yield are presented in the form of figures and tables. The results showed that the higherthe volume of boiler water, the preheating time until the first drop of condensate increased. The volume of 10 literboiler water takes 60 minutes, while the boiler water volume of 12.5 and 15 liters takes 70 and 85 minutes. Thevolume of essential oil produced is increasing, the volume of kettle water is 10 liters, and the essential oil producedis 3 ml, while at the volume of 12.5 liter boiler water as much as 5 ml and 15 liters of water produces 7 ml ofessential oil. The highest yield is found in the volume of 15 liter boiler water, which is 0.558%, and the volume of12.5 liter boiler water produces a yield of 0.366% and the lowest yield is found in the volume of 10 liter boilerwater with a yield of 0.217%.Keywords: essential oil, clove, small industry, technical test
UJI TEKNIS ALAT PENYULING DAUN CENGKEH METODE UAP SKALA KECIL Diana Marice Jitmau; Dedie Tooy; Ireine A. Longdong
COCOS Vol. 15 No. 1 (2023): EDISI JANUARI-MARET 20223
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i1.42999

Abstract

ABSTRACT Clove plants contain essential oils found in flowers (10-20%), stalks (5-10%), leaves (1-4%). In many places, the clove leaf is not used optimally. This can be seen in clove plantations where the fallen leaves are left alone in the garden. Clove leaf processing equipment into essential oil is relatively limited, therefore a clove leaf distiller was designed the steam method. The yield and performance of the tool need to be measured, to find out the performance of the tool design that has been made. For this reason, this study aims to conduct a technical test of the tool with variations in the volume of water that will be vaporized differently by measuring the temperature of the kettle and the time the first drop of condensate occurs, the volume of oil, the temperature of the condenser, the yield and the 2 color of the oil. This study used an experimental method by conducting 3 (three) experiments with different boiler water volumes, P1: 15 liters of water, P2: 35 liters of water, and P3: 45 liters of water with 3 (three) replications in each experiment. The research data are presented in the form of graphs and tables. The results showed that the higher the volume of boiler water, the longer the time the first droplet of condensate occurred. At a boiler water volume of 15 liters, the first droplet of condensate occurs at a boiler temperature of 82.56 °C and the time of the first droplet of condensate occurs at the 95th minute, while the volume of boiler water is 35 liters and 45 liters occurs the first droplet of condensate at a boiler temperature of 66.33 °C and 91.33 °C and the time of the first droplet of condensate in the 100 minute and 110 minute. The volume of clove essential oil produced is increasing at a volume of 45 liters of boiler water as much as 6 ml, while the volume of 35 liters of boiler water is 5.3 ml and the volume of boiler water is 15 liters as much as 3 ml. The condenser temperature produced in all three boiler water volume experiments was 10 °C. The highest amendment was found in the volume of boiler water of 45 liters, which was 0.848%, in the volume of boiler water of 35 liters, which was 0.646% and the volume of boiler water of 15 liters, which was 0.621%. The color of the resulting oil is dark brown. Keywords : Essential oil, Clove leaf, Technical test, Steam method
KARAKTERISTIK PENGERINGAN BIJI PINANG MENGGUNAKAN EXPERIMENTAL DRYER Tori Yigibalom; Lady C. CH. E. Lengkey; Ireine A. Longdong
COCOS Vol. 15 No. 2 (2023): EDISI APRIL-JUNI 2023
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstract Areca nut seeds at harvest generally have a high water content, so to reduce the water content of betel nuts, namely drying or drying the betel nuts, they must be dried because if they contain high water content, the betel nuts will be easily damaged. To obtain the drying characteristics, thick sliced, medium sliced, and thin sliced areca seed layers were dried using an experimental dryer. This study aims to analyze temperature changes in the dryer during the drying process, determine the drying characteristics of areca nut meat including moisture content versus time, drying rate versus time and drying rate versus moisture content. The betel nut meat taken from the Malalayang One area is then sliced into 3 thicknesses, namely thick, medium and thin. Observations of temperature changes were carried out at the temperature of the material in each thickness, the ambient temperature, the plenum temperature and the temperature above the dried material. The temperature data is plotted and analyzed graphically. The water content was analyzed descriptively calculated based on the hourly weight loss. drying rate obtained from calculations and analyzed graphically. The results showed the temperature distribution in the plenum room, drying room, material temperature and drying room temperature. The water content decreased inversely with the change in time, the longer the drying time, the lower the water content in Areca seed, showing a pattern of decreasing water content in this experiment by showing an exponential pattern. Drying time for Areca nut seeds using this drying tool takes 9, 5, and 4 hours for thick, medium, and thin slices. The moisture content of Areca seed at the end of drying was 9.0%, 4.8% and 3.07 for thick, medium and thin slices, respectively. The drying rate of Areca seed relative to the drying time decreased the drying rate. The average drying rates for thick, medium, and thin slices were 7.92%/hour, 15.10%/hour, and 19.31%/hour, respectively. Keywords : Drying, Areca Nut, Experimental Dryer
Co-Authors Awuy, Gebby Blongkod, Nur A. Dedie Tooy Diana Marice Jitmau Elivia Salulinggi Fidel C. A. Tendeng Frans Wenur Handry Rawung Husni Halid Husni Halid, Husni Jhiro Christian Mailool Lady C. Ch. E. Lengkey Lady Lengkey Lady Lengkey Muara Dewa Taarae Nur A. Blongkod Pinem, Esron H. Robert Molenaar Ruland Rantung Rusni Mirontoneng Stella Kairupan Stella M.E. Kairupan Tori Yigibalom Yuliana Lisawengeng