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Ireine Longdong
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Agriculture, Biological Sciences & Forestry

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KARAKTERISTIK PENJEMURAN BUJI PALA ( Myristica fragrans Houtt ) DI KABUPATEN HALMAHERA UTARA Losir Pinoke; Handry Rawung; Ireine Longdong; Stella Kairupan
COCOS Vol. 6 No. 13 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i13.8647

Abstract

Abstract This study aims to determine the drying characteristics of nutmeg which includes changes in temperature, relative humidity, drying rate against time, and the drying rate of the levels is carried out in the county air. This research was conducted in North Halmahera, Galela District. Measurements were conducted at the Laboratory of Postharvest Department of Agricultural Technology Unsrat. When the study that began in August 2013 until the end of October 2013. This research was conducted by using descriptive method, the data of the observations are arranged in the form of tabelaris, later depicted in graphic form and then discussed. Materials used in this study is the nutmeg that has been issued fulinya then spread out on a sack the size 6x8 meters, time of harvest between 6-7 months after flowering, nutmeg is blackish brown. Ambient temperature began to rise at 09:00 and decreased disore day. The highest temperature at 11:00 am with an average of 30.6 ° C. Temperature of the material increased as well and reached its peak at 14:00 then down disore day. Similarly mat temperature peaked at 13:00 is 57.5 ° C. Keywords: Nutmeg Seed Drying Characteristics
KAJIAN PERUBAHAN MUTU KUBIS (Brassica oleracea var gran 11) DALAM KEMASAN PLASTIK SELAMA PENYIMPANAN Valentine Takaendengan; Ireine Longdong; Frans Wenur
COCOS Vol. 6 No. 17 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i17.10532

Abstract

ABSTRACT The objective of this study were to obtain the appropriate packaging and storage temperature in extending the shelf life of cabbage and also to calculate weight loss and physical changes of cabbage (texture, color and the rate of CO2 production) during storage in the plastic packaging.  The results showed that the cabbage stored at the temperature range from  5-10 °C using stretch film packaging gave the lowest shrinkage of 1.59% after being stored for 20 days.  The cabbage packed with stretch film delivered the lowest production rate of CO2 that is 36.14 mg / jam.kg on the 1st day with a hardness value of cabbage at the top of  0.061 mm/g and at the base of  0.063 mm/g,  and production rate of CO2 of  55.53 mg/jam.kg were obtained on the 20th day with the hardness at the top of the cabbage of 0.063 mm/g and at the base of  0.065 mm/g with the brightness level of  80.78 namely color level is white.  Keywords: Cabbage, Packaging, Storage, Quality Change
KAJIAN PENGEMASAN TERHADAP MUTU TERUNG UNGU (Solanum melongena L) SELAMA PENYIMPANAN Victoria Vallen Paath; Frans Wenur; Ireine Longdong
COCOS Vol. 9 No. 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16896

Abstract

ABSTRACTThe purpose of this study was to determine the proper type of packaging and storage temperature in extending the self life of the purple eggplant, to determine the model of eggplant weight change during storage and to determine the physical changes and storage life of eggplant. The research method used is experimental method with descriptive analysis with two packaging treatment HDPE, stretch film and one control. The lowest decrease of weight percentage was on eggplant with HDPE packing at 8.85 ͦC storage temperature of 1.30%, with the hardness value of 0.12 mm/ g, on the base, center of eggplant 0.14 mm / g and on the tip was 0,13 mm/g. After 44 days storage, the hardness of the base of the eggplant was 0.09 mm / g, the center of the eggplant was 0,09 mm / g, and the end of eggplant was 0,12 mm / G. The eggplant changed color by browning at the base and began to rot on the 38th day until the 44th day, and the best weight change model at HDPE 8.85 ͦC. with the equation model of line y = 0,1094x - 0,2617And the correlation coefficient of R2 = 0.8265.Keywords : Purple eggplant, quality, packaging.
Co-Authors Frans Wenur Handry Rawung Losir Pinoke Stella Kairupan Valentine Takaendengan Victoria Vallen Paath