Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Journal of Agriculture (JoA)
Herry F Pinatik
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
THE EFFECT OF ARABICA AND ROBUSTA COFFEE BLENDS ON CAFFEINE CONTENT, ACIDITY AND ORGANOLEPTIC PROPERTIES OF INSTANT COFFEE Tineke M Langi; Frangky Jessy Paat; Samuel D. A. Kusuma; Yoakhim Y.E. Oessoe; Suzanne L. Liwu; Christine F Mamuaja; Luther A. Latumakulita; Dedie Tooy; David P Rumambi; Herry F Pinatik; Rinny Mamarimbing
Journal of Agriculture Vol. 2 No. 02 (2023): Research Articles, July 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i02.2806

Abstract

One of the types of coffee in Indonesia that can be processed into instant coffee is Gayo coffee. This research was conducted to find out the quality of instant coffee brewed in a mixture of arabica and robusta Gayo coffee. The method used in this research is a complete randomized design method (RAL) consisting of five treatments of a mixture of arabica coffee and robusta Gayo by making observations on acidity levels (pH), caffeine levels, and organoleptic of instant coffee brewing. The results showed that the mixed instant coffee types of Arabica and Robusta Gayo from each formulation produced different levels of acidity with a pH value of 5.55 – 6.43 and a different caffeine concentration with a value of 2.79% - 3.27% and qualified the quality requirements of the 2014 Indonesian National Standard (SNI) with a caffeine concentration value above a minimum of 2.5%. The brewing taste favored by the panelists was Gayo instant coffee, a mixture of 50% Arabica: 50% Robusta with a mild sour and bitter taste, a pH value of 5.94, and a caffeine content of 3.19%. The color and aroma of the coffee brewing favored by the panelists was Gayo instant coffee, a mixture of 70% arabica: 30% robusta with the quality of the brewing color of dark chocolate, the aroma of a little spice, the pH value of 5.55 , and the caffeine content of 2.79%.
Technical Performance Evaluation of the TEP25 Young Coconut Peeling Machine Imelda Lumiu; Dedie Tooy; Ireine A Longdong; David P Rumambi; Daniel P. M Ludong; Herry F Pinatik
Journal of Agriculture Vol. 5 No. 02 (2026): Call for Papers July 2026
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v5i02.9332

Abstract

This study evaluated the technical performance of the TEP25 young coconut peeling machine for micro, small, and medium enterprises (MSMEs) and compared its performance with conventional manual peeling. The evaluation involved six hybrid young coconuts and three respondents, focusing on peeling time, theoretical capacity, operational efficiency, machine rotational speed, product cleanliness, and user perception. The results demonstrated that the TEP25 performed better than the manual peeling method. The machine achieved an average peeling time of 41.67 s fruit?¹ and a theoretical capacity of 86.39 fruits h?¹, whereas manual peeling required 49.60 s fruit?¹ with a theoretical capacity of 72.58 fruits h?¹. Thus, the TEP25 increased peeling capacity by approximately 19% compared with the manual method. The machine achieved an operational efficiency of 91.67%, assuming approximately 5 min of non-productive time during each hour of operation. Its rotational speed decreased from 1479.2 rpm under no-load conditions to approximately 776 rpm under load, indicating the mechanical response of the system during peeling. In terms of product quality, the TEP25 achieved a coconut-water cleanliness score of 5.00/5.00, compared with 3.33/5.00 for manual peeling. Respondents also rated the machine more favorably for comfort, safety, and ease of operation. Overall, the TEP25 demonstrates promising potential to improve peeling productivity, product cleanliness, and workplace safety in MSMEs, although further evaluation using larger sample sizes is recommended.
Co-Authors Christine F Mamuaja Daniel P. M Ludong David P Rumambi Dedie Tooy Dedie Tooy Frangky J. Paat Imelda Lumiu Ireine A Longdong Luther A. Latumakulita Rinny Mamarimbing Samuel D. A. Kusuma Suzanne L. Liwu Tineke M. Langi Yoakhim Y.E. Oessoe