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Lady Lengkey
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Agriculture, Biological Sciences & Forestry

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KARAKTERISTIK DAN MODEL PENGERINGAN LAPISAN TIPIS DAGING BUAH PALA (Myristica fragrans Houtt) MENGGUNAKAN EXPERIMENTAL DRYER Frisela Groria Koloay; Lady Lengkey; Frans Wenur
COCOS Vol. 9 No. 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16899

Abstract

ABSTRAC Drying the nutmeg flesh with a thin layer method is carried out by using an experimental dryer. The objectives of this study were to study of drying air temperature and humidity on the drying of nutmeg flesh and to develop a mathematical model to estimates the drying curves. The experimental dryer is modified at Workshop of Agricultural Engineering study program University of Sam Ratulangi. The drying temperature is arranged at 60˚C. Simple method using an excel software is used in the analysis of raw data obtained from the drying experiment. The results showed the dryer air temperature in the dryer distribution and fluctuate in 52.1-62. 5˚C, while relative humidity ranges from 42-47%. It takes 3 hours to dry the nutmeg flesh until 12 – 14% moisture content. Mathematical model of the relation of water content and time is y = 1001.4e-0.023 with coefficient of determination (R²) = 0.9919. The mathematical model of drying rate versus time is y = 5.006e-0.016 with R² = 0.9662. While the mathematical model of drying rate versus moisture content is y = 1.5115e0.0036x with R² = 0.799. The models showed have a good in quality of the fit.Keywords: dry nutmeg, characteristics, drying model and thin layer
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.
Co-Authors Frans Wenur Frisela Groria Koloay Ireine A. Longdong Rusni Mirontoneng