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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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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
Pengeringan Umbi Porang Menggunakan Alat Pengering Hybrid Tipe Rak TETA-FAR21 Afwan Munadi; Longdong, Ireine A.; Lengkey, Lady CH. E.; Tooy, Dedie; Ludong, Daniel P. M.; Syahrir, Risal N. R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 16 No 1 (2025): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v16i1.64417

Abstract

This study aims to analyze the performance of the TETA-FAR21 hybrid rack-type dryer in the drying process of Amorphophallus muelleri (porang) tubers. The research focuses on observing temperature, relative humidity, drying efficiency, and the drying characteristics, including the relationship between moisture content and drying rate over time. The study was conducted at the Biosystems Engineering Laboratory, Postharvest Subdivision, Faculty of Agriculture, Sam Ratulangi University, using an experimental method. The dryer consists of two racks, each containing six sample trays of approximately 100 g, with slice thickness treatments of 3 mm and 4 mm. The results showed that the average solar radiation intensity for the 3 mm thickness treatment was 476.1 W/m², while for 4 mm it was 372.4 W/m². The drying efficiency reached 7.32% for the 3 mm thickness and 6.19% for the 4 mm thickness. The hybrid dryer effectively maintained a stable temperature of 55°C. The moisture content of porang tubers decreased from 88.48% to 12.21% within 25 hours for the 3 mm slices and to 12.86% within 26 hours for the 4 mm slices. The average drying rate was 3.06%/hour for the 3 mm slices and 2.90%/hour for the 4 mm slices. Overall, the TETA-FAR21 hybrid dryer demonstrated efficient performance in maintaining stable drying conditions and producing high-quality dried porang chips.
Pengaruh Jenis Kemasan Terhadap Mutu Wortel (Daucus Carota L.) Selama Penyimpanan Dingin Sukarame, Cerry; Lengkey, Lady; Longdong, Ireine A.
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 16 No 1 (2025): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v16i1.64701

Abstract

This study aims to analyze and compare the effectiveness of four types of packaging, namely: vacuum, non-vacuum, plastic wrapping, and perforation in maintaining the quality of carrots (Daucus carota L.) during cold storage until signs of damage appear, based on parameters of changes in weight, water content, color, and texture. The method used is an experiment with four treatments of packaging types on carrots stored in a refrigerator at a temperature of 2°C-4°C for 30 days. Observations were made on changes in weight, color (L*, a*, b*), texture, and moisture content of the carrots in each treatment. The results of the study show that in vacuum packaging, the average weight change was 0.00-0.35 g (23 days), the average moisture content change was 87%-86% (30 days), the average L* color change was 54.83, a* of 33.59, and b* of 54.83, and a texture of 4.73-3.40 N. In non-vacuum packaging, the average weight change was 0.00-0.20 g (17 days), the average moisture content change was 86.33%-86.0% (30 days), the average change in color L* was 56.72, a* was 30.10, and b* was 56.72, and the texture was 4.73-2.93 N. In perforated packaging, the average change in weight was 0.26-8.61 g (30 days), the average change in moisture content was 87%-86% (30 days), the average change in color L* was 55.04, a* was 27.32 and b* was 55.03, and the texture was 4.73-2.93 N (30 days). In perforated packaging, the average weight change was 0.00-21.74 g (15 days), the average moisture content change was 86.50%-85.0% (30 days), the average color change L* was 54.35, a* 29.69, and b* 54.35 (30 days), and the average texture was 4.73-2.03 N (30 days). Based on the results of a comparative analysis of the four types of packaging, plastic wrapping proved to be the most effective in maintaining carrot quality during cold storage until signs of damage appeared. Keywords: Carrots, Vacuum Packaging, Non-Vacuum Packaging, Plastic Wrapping, Perforated Plastic.
Co-Authors Afwan Munadi 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 Ch. E. Lengkey, Lady Ch. E. Lady Lengkey Lady Lengkey Ludong, Daniel P. M. Muara Dewa Taarae Nur A. Blongkod Pinem, Esron H. Robert Molenaar Ruland Rantung Rusni Mirontoneng Stella Kairupan Stella M.E. Kairupan Sukarame, Cerry Syahrir, Risal N. R. Tori Yigibalom Yuliana Lisawengeng