Article Per Year (5 Year)
p-Index From 2020 - 2025
0.562
P-Index
This Author published in this journals
All Journal Journal of Agriculture (JoA)
Rorong, Frangky
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Effect of Temperature and Extraction Time on the Yield, Water Content, and Methoxyl of Coconut Fiber Pectin Paat, Frangky J.; Lamaega, Jolanda Ch. E.; Mamuaja, Christine Fransin; Lumuindong, Frans; Rorong, Frangky
Journal of Agriculture Vol. 2 No. 03 (2023): Research Articles, November 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i03.3217

Abstract

This research aims to see the effect of temperature and extraction time on water content, yield and methoxyl content of coconut fiber pectin. This research was carried out experimentally factoril in Design Random Complete, which consists two treatment that is temperature extraction and extraction time with three repetitions. The results of this research show that treatment temperature extraction very influence yield pectin, rate water and methoxyl pectin while the extraction time affects the water content of the pectin. At a temperature of 70 O C and long extraction 60 minutes obtained the highest average yield of pectin, namely 4.31%, while the average the lowest pectin yield was obtained from treatment with an extraction temperature of 90 ° C and an extraction time of 90 minute. Average rate methoxyl highest obtained from treatment temperature 70 O C and long extraction 30 minute, whereas average percent rate methoxyl Lowest obtained from treatment with an extraction temperature of 90 O C and an extraction time of 90 minutes, namely 8.03% and 7.61% respectively. From the results obtained, it was concluded that the pectin obtained was classified as deep pectin group with high methoxyl content, namely >7%. Average percent of pectin content The lowest was 90 O C and the extraction time was 90 minutes, namely 10.19%, while the highest obtained from treatment with an extraction temperature of 70 O C and an extraction time of 30 minutes. From the results of the analysis this water content means that the water content of the coconut fiber pectin obtained is deep study this has fulfil condition for water content dry pectin that is 10-14%.
PHYSICO-CHEMICAL PROPERTIES OF REFINED OIL BASED ON MATURITY LEVEL AND DRYING TIME OF NUTMEG MACE (MYRISTICA FRAGRANS HOUTT) Mamuaja, Christine F; Lumuindong, Frans; Paat, Frangky Jessy; Kaurow, Welly A.; Oessoe, Yoakhim J.E.; Rorong, Frangky
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.v2i02.2831

Abstract

This research aims to study and determine the level of full maturity and the appropriate and best drying time for nutmeg mace so that a high yield of mace oil is produced with physico-chemical properties that meet Buenther's criteria. Ripe nutmeg will produce good quality nutmeg and mace when used as spices for export. Apart from that, old nutmeg mace can still be used for its essential oil because the oil content is still quite high. To get nutmeg oil from the fruit when it is young, you can also get mace which has a high level of oil content. The water content in mace is quite high so it is easy for mold to grow and will affect the oil yield and possibly also the physico-chemical properties of the oil. This research is a factorial experiment using a Completely Randomized Design (CRD) consisting of two factors. Factor A, namely the maturity level of mace, consists of two levels, namely full young and old mace. Factor B is the drying time of mace with four levels, namely 0, 8,16 and 24 hours. Each treatment was repeated three times. The oven drying temperature was 40° C and distillation was carried out for 20 hours. The results of the research for each level of mace maturity gave significant differences to the yield, specific gravity, refractive index, optical rotation and acid number of the refined oil, while the length of drying of the mace gave a real difference to the physico-chemical properties of the mace oil. The best results obtained were young mace which was dried for 24 hours with the following characteristics, full water content of 6.77%, mace oil yield of 12.8889 ml/100 grams of material, specific gravity of mace oil 0.9255; full oil refractive index 1.4871; The optical rotation of the oil is (+) 6.3433 and the acid number of mace oil is 2.29.
Effect of Temperature and Extraction Time on the Yield, Water Content, and Methoxyl of Coconut Fiber Pectin Paat, Frangky J.; Lamaega, Jolanda Ch. E.; Mamuaja, Christine Fransin; Lumuindong, Frans; Rorong, Frangky
Journal of Agriculture Vol. 2 No. 03 (2023): Research Articles, November 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i03.3217

Abstract

This research aims to see the effect of temperature and extraction time on water content, yield and methoxyl content of coconut fiber pectin. This research was carried out experimentally factoril in Design Random Complete, which consists two treatment that is temperature extraction and extraction time with three repetitions. The results of this research show that treatment temperature extraction very influence yield pectin, rate water and methoxyl pectin while the extraction time affects the water content of the pectin. At a temperature of 70 O C and long extraction 60 minutes obtained the highest average yield of pectin, namely 4.31%, while the average the lowest pectin yield was obtained from treatment with an extraction temperature of 90 ° C and an extraction time of 90 minute. Average rate methoxyl highest obtained from treatment temperature 70 O C and long extraction 30 minute, whereas average percent rate methoxyl Lowest obtained from treatment with an extraction temperature of 90 O C and an extraction time of 90 minutes, namely 8.03% and 7.61% respectively. From the results obtained, it was concluded that the pectin obtained was classified as deep pectin group with high methoxyl content, namely >7%. Average percent of pectin content The lowest was 90 O C and the extraction time was 90 minutes, namely 10.19%, while the highest obtained from treatment with an extraction temperature of 70 O C and an extraction time of 30 minutes. From the results of the analysis this water content means that the water content of the coconut fiber pectin obtained is deep study this has fulfil condition for water content dry pectin that is 10-14%.
Co-Authors Frangky J. Paat Jolanda Ch. E. Lamaega, Jolanda Ch. E. Kaurow, Welly A. Lumuindong, Frans Mamuaja, Christine F Mamuaja, Christine Fransin Oessoe, Yoakhim J.E. Paat, Frangky Jessy