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COCOS
Published by Universitas Sam Ratulangi
ISSN : -     EISSN : 27150070     DOI : 10.35791
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal ini memuat materi yang berkaitan dengan Pertanian. Menyangkut Tanah, Budidaya Pertanian, Proteksi Tanaman, Teknologi Pertanian dan Sosial Ekonomi Pertanian
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 831 Documents
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Partisipasi Masyarakat terhadap Program Nasional Pemberdayaan Masyarakat Mandiri Perdesaan di Desa Kauditan II Kecamatan Kauditan Kabupaten Minahasa Utara yanno . dien
COCOS Vol. 2 No. 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i1.524

Abstract

ABSTRACTYanno Dien. The society’s participation in the “PNPM Mandiri Perdesaan atKauditan II Village, North Minahasa Regency”. Under guidance of Welson M.Wangke as chairman and Benu Olfie L.S and Celcius Talumingan as members.The objective of the study in to determine society participation from the planningstages to the evaluation stage in the program “PNPM Mandiri Perdesaan at Kauditan IIVillage, North Minahasa Regency”.Data used in this research are the primary data and secondary data. Primary data inobtained through direct interviews with a sample of respondents, to be guided with a list ofquestions prepare in advance. While secondary data in derived from relevant agencies,namely the village office Kauditan II. Data are analyzed descriptively and presented intabular form.The results showed that society’s participation in the “PNPM Mandiri Perdesaan atKauditan II Village” can be seen from the following measurement variables: the presence inthe activities at the planning meetings and provide suggestions / proposals andconsumption, the presence in each activity at the stage of implementation of activities andparticipation given at the stage of implementation of such personnel, funding, equipmentand consumption as well as the evaluation stage presence, asking opinions andconsumption’s participation.Based on the results of the study it can be concluded that the society’s in the “PNPMMandiri Perdesaan at Kauditan II Village” from the planning phase to the implementationphase of the evaluation can be Categorized as very active. It is need the guidance and thesupervision continuously from the goverment to support active participation by hisinvolving better in every development program and community development in order tocreate community empowerment.
KAJIAN TINGKAT KERUSAKAN NATA DE COCO YANG BEREDAR PADA BEBERAPA SWALAYAN DI KOTA MANADO Susanti Sako
COCOS Vol. 1 No. 2 (2012)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i2.525

Abstract

ABSTRAKSusanti Sako. Kajian Tingkat Kerusakan Nata De Coco Yang Beredar Pada Beberapa Swalayan Di Kota Manado. Dibawah bimbingan Ibu Lucia Mandey, sebagai Ketua, Ibu Thelma D.J. Tuju, dan Ibu Ch.F.Mamuaja, sebagai anggota.Penelitian ini bertujuan mendapatkan informasi tentang tingkat kerusakan Nata De Coco yang beredar pada beberapa swalayan di Kota Manado dengan menganalisis total mikroba dan pH. Penelitian ini menggunakan metode kuantitatif non eksperimental dengan perlakukan jenis produk Nata De Coco dan jenis pasar swalayan. Sebelum pengambilan sampel dilakukan pra penelitian dengan metode survei. Pengambilan sampel penelitian dilakukan pada 3 (tiga) swalayan yang berada di Kota Manado mengambil sebanyak 2 (dua) jenis produk/merk yang sama. Selanjutnya masing-masing sampel Nata De Coco dilakukan pengamatan sebanyak 3 (tiga) kali selama penyimpanan pada suhu ruang. Sebagai kontrol dan pembanding juga dilakukan penyimpanan pada suhu dingin. Waktu penyimpanan dilakukan masing- masing 1, 3 dan 5 hari.iiHasil penelitian menunjukkan bahwa Nata De Coco telah terkontaminasi oleh mikroba sejak dari hari pertama pengambilan sampel uji dan terus mengalami peningkatan jumlah koloni sampai pengamatan hari ke 5 pada suhu ruang, kecuali pada sampel A1B1, A1B2, A2B3 pada hari ke 1 belum terlihat adanya koloni, namun pada penyimpanan hari ke 3 dan 5 juga sudah mengalami peningkatan jumlah koloni yang sangat drastis, total mikroba untuk Nata De Coco sejak hari ke 1 sudah sangat tinggi yaitu 0.5x102 – 17.5x102. . pH Nata De Coco terjadi perubahan sejak hari pertama pengujian sampai pada pengamatan hari ke 5 pada suhu ruang. Dari data tersebut terlihat semakin lama penyimpanan pH cenderung mengalami penurunan, kecuali pada sampel yang disimpan sebagai pembanding A1B1 dan pembanding A1B2 pada pengamatan hari ke 5 pHnya cenderung meningkat. Namun secara umum nilai pH Nata De Coco cenderung mengalami penurunan selama penyimpanan.1
PENGARUH STRUKTUR DAN KOMPOSISI MANGROVE BAGI KERAPATAN NYAMUK DI DESA KOPI DAN DESA MINANGA KECAMATAN BINTAUNA. Daniel F Masela
COCOS Vol. 1 No. 2 (2012)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i2.526

Abstract

ABSTRACDamage of Forest mangrove can cause at make-up of mosquito population as vectordisease. This research aim to learn the influence of structure and composition mangrove formosquito closeness in Countryside Kopi and Minanga. This Research is executed in forest ofmangrove Countryside Kopi and Countryside Minanga. Method analyse the vegetasimangrove use the random plot. Mosquito perception conducted at 7 located perception dotbetween forest of mangrove and settlement. Analyse the structure and composition mangroveuse the INP. Tabulation Mosquito Data pursuant to index dominansi. Difference of mosquitoCloseness two community analysed to use the Anova. There are difference of structure andcomposition of type of compiler of forest mangrove in Countryside Kopi and Minanga. Forestof Mangrove Countryside Kopi lapped over by 5 type mangrove which dominansi byBruguiera gymnorrhiza (117,11). Forest of Mangrove of Countryside Minanga lapped overby 7 type mangrove which dominansi by Rhizophora apiculata (91%). Structure Andcomposition of type of mangrove Countryside Kopi and Countryside Minanga have an effecton the reality to mosquito closeness. Mosquito closeness in forest of mangrove CountrysideKopi and Countryside Minanga is 38,7 and 21,7 tail/ m².
Kajian Kearifan Lokal Dalam Usahatani di Desa Warembungan Kecamatan Pineleng Kabupaten Minahasa JAMAL . HUSSEIN
COCOS Vol. 1 No. 2 (2012)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i2.619

Abstract

Jamal Hussein. The study of Agricultural Local Wisdom in Warembungan Village, Pineleng Subdistrict, Minahasa Regency. Under guidance of Ventje V. Rantung as chairman, with  Oktavianus Porajouw and Martha Sendow as members. The objective of this research is to identify and fully describe the agricultural local wisdom wich is excecuted by farmers community in every agriculture steps at Warembungan Village. This research used primarary and secondary data. The first primary data was obtained from location observe which held by participant observatory, it means researcher immediately step in to the location where agricultural local wisdom was held by farmers community in Warembungan Village  and see the excecution directly. The other primary data was obtained  from in-depth interviews with key informant in this research, which is the local tradition leader, also known as tonaas. The interviews also done with the Warembungan Village’s farmers community by focus group discussion (FGD). As for secondary data, which is used for fulfilled the information about village’s profile was obtained from Warembungan Village’s government/administration office. The method of data analysis is qualitative study and presented in narrative descriptive form. The results of this research concluded that are 10 local wisdoms form that still excecuted by Warembungan Village’s farmers community. These local wisdoms were tumalinga, which held before start the agriculture works, the technic of rumokrok, rumuru and tumutung, which held in field preparation stage, the technic of kumeror, which held in cultivation stage, the tradition of mauru, which held as plants protection attempt, the habit to splash rice water and kai roya water to cure the infected plants, the habit to hanging salt in some of the top of clove trees as the attempt,to protected the plants from pests, the habit to combine cultivation of  clove trees, banana trees, and rice leaves in 1 location, and also the tradition of ulu hasil, which is always held at the beginning of harvest season. These local wisdom are the knowledge which contained of goodness and wise values that will give benefits to farmers who excecuted it. The recent existed local wisdom are proven has some advantages because it was formed by a long experience of earlier farmers who struggle to formulate the agriculture knowledge system which can maximize farming output. These local wisdom also become the cultural legacy that have to get everlasted by the community.
PEMBUATAN BRIKET ARANG DARI LIMBAH INDUSTRI MEBEL KAYU Paulin M Tawaluyan
COCOS Vol. 1 No. 2 (2012)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i2.620

Abstract

Paulin M. Tawaluyanl97036l54. Pembuatan Briket Arang dari Limbah Industri Mebel Ku).,di bawah bimbingan Ir. Handry Rawung, Msi, Ir. Freeke Pangkerego, MS, Ir. Danisl P. M.Ludong, MSC.Penelitian ini bertujuan untuk mengkaji pembuatan arang dengan menghitung rendemen danwaktu pengarangan dan mengkaji karakteristik briket arang limbah mebel kayu meliputi nilaikalori, kadar abu, kadar air.Penelitian ini dilaksanakan di Fakultas Pertanian Jurusan Teknologi Pertanian LaboratoriumKeteknikan Fakultas Pertanian LINSRAT Manado, Laboratorium Pengolahan Hasil PertanianUNSRAT Manado, Laboratorium Pasca Panen Teknologi Pertanian dan Laboratorium BalaiRiset dan Standarisasi Industri dan Perdagangan (Baristan) dalam jangka waktu 2 bulan.Penelitian ini digunakan dengan menggunakan metode deskriptif.Hasil penelitian menunjukkan bahwa tungku pengarangan yang terbuat dari bahan drumbekas yang berukuran panjang 56 cm yang berdiameter 37 cm dan kaleng bekas cat yangmenpunyai panjang 42 cm dan mempunyai diameter 27 cm mampu membuat arang dari bahan4.5 kg menjadi 1.7 kg arang dengan waktu pengamngan 1 jam dengan rendemen arang untukperlakuan A 37,73 o/o dan bahan 3.5 kg menjadi 1.3 kg arang dengan waktu pengarcngan 0.736jam dengan rendemen arang untuk perlakuan B 37,1 o/o kemudian untuk bahan 2.5 kg menjadi0.9 kg arang dengan waktu pengarangan 0.510 jam dengan rendemen arang untuk perlakuan C36 %.Karakteristik briket yang diperoleh tergambar pada nilai kalori yaitu perlakuan A dengannilai kalori 5686 Kal/g, perlakuan B dengan nilai kalori 5619 Kallg, perlakuan C dengan nilaikalori 5667 KaUg, dimana nilai kalori bervariasi pada perlakuan yang berbeda. Pada kadar abudapat dilihat Perlakuan A dengan nilai kadar abu l2,8Yu Perlakuan B dengan nilai kadar abull,Yyo, Perlakuan C dengan nilai kadar abu l2Yo, nilai kadar abu juga bervariasi pada perlakuanyang berbeda, sehingga kadar air pun berbeda pula dapat kita lihat bersama pada perlakuan Adengan nilai kadar air 8,8, Perlakuan B dengan nilai kadar air 8,0, Perlakuan C dengan nilaikadar arc 7,4 dapat dilihat terjadi penurunan seiring dengan penurunan jumlah berat sampellimbah mebel kayu yang digunakan dalam perlakuan yang berbeda.
Marketing Mix Compenents of BreadTalk Company at Megamall Manado Melisa S Sakul
COCOS Vol. 1 No. 2 (2012)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i2.621

Abstract

Melisa Sakul. “Marketing Mix Compenents of BreadTalk Company at Megamall Manado”. Under guidance of Ventje V. Rantung as chairman and  Charles R. Ngangi and Yolanda P.I. Rori as members. The objective of this research is to determine the marketing mix competens of breadtalk company at megamall manado.The research was conducted in Manado from July to September 2012.Data is obtained from primary and secondary data. The primary data is obtained from interviews using questionnaires to consumers, while the secondary data obtained from interviews with the BreadTalk manager.The number of samples used in this researchwre 30 respondents.Methods of data analysis used in this research is descriptive to determine the marketing mix used by the company. The results shows that offering of products was very variedthe product and preffered by the most consumers are chocolate and sweet bread, and the packaging of that product was very neat.The price offered is in accordance with what was expected by the consumer, and the price is quite affecting consumers to buy that product. The place used was strategic and the sheer number of existing outlets was enough, as well as the look and features of the points of saler was very interesting. The promotion was held in some varieties way, with a media campaign brochures that make consumers know BreadTalk, made them interested for buying the product, however, promotion had not been efficient, it was just efficient for the promotion of the product should been increded by giving discount on product’s price
POTENSI TABUNGAN RUMAH TANGGA PETANI DI DESA POOPO UTARA KECAMATAN RANOYAPO Citra Martina Pelle
COCOS Vol. 1 No. 2 (2012)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i2.622

Abstract

Citra Martina Pelle. Potensi Tabungan Rumah Tangga Petani Di DesaPoopo Utara Kecamatan Ranoyapo. Dibawah bimbingan Jen Tatuh sebagaiketua serta Rine Kaunang dan Maya Montolalu sebagai anggota.Penelitian ini bertujuan untuk mengetahui potensi tabungan rumah tanggapetani menurut taraf ekonomi yaitu taraf ekonomi berdasarkan pada tipe bangunanrumah yaitu permanen dan non permanen. Hasil dari penelitian ini bergunasebagai informasi bagi petani, perbankan karena lebih banyak pemanfaatantabungan potensial.Penelitian ini dilaksanakan di Desa Poopo Utara Kecamatan RanoyapoKabupaten Minahasa Selatan. Data yang digunakan adalah data primer dan datasekunder. Data primer diperoleh melalui wawancara dengan petani berdasarkandaftar pertanyaan, data sekunder diperoleh dari kantor Desa Poopo Utara.Metode analisis data adalah deskriptif.Hasil penelitian ini menunjukkan bahwa keluarga dengan taraf ekonomitinggi (rumah permanen) mempunyai potensi tabungan rata – rata Rp. 23. 387.817dibandingkan dengan keluarga dengan taraf ekonomi lebih rendah (rumah semipermanent) yaitu rata-rata Rp. 13.242.018 per tahun. Angka-angka inimenunjukkan adanya potensi positif dan signifikan bagi perkembangan perbankandi Desa Poopo Utara.
KARAKTERISTIK FISIKOKIMIA BISKUIT BERBAHAN BAKU TEPUNG PISANG GOROHO (Musa acuminate,sp) Frisly Sayangbati; Erny J. N. Nurali; Lucia Mandey Lucia Mandey; Magrietje B. Lelengboto
COCOS Vol. 2 No. 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i1.721

Abstract

AbstrakPisang goroho (Musa acuminate,sp) merupakan jenis pisang spesifik lokal di daerah Sulawesi Utara yang memiliki nilai gizi Pati 80,89%, Protein 2,89%, Lemak 0,67%, Total Gula 1,83%, Air 11,99%, dan serat kasar ±2%. Pengolahan Pisang Goroho menjadi tepung dan produk bersumber karbohidrat memberi peluang pengembangan yang lebih bervariasi, yang secara tidak langsung ikut membantu percepatan pencapaian program ketahanan pangan. Penelitian ini bertujuan untuk mengembangkan produk Biskuit dari Tepung Pisang Goroho, mengevaluasi kualitas sensoris serta menganalisis kandungan kimia dari Biskuit Tepung Pisang Goroho. Penelitian ini menggunakan metode percobaan Rancangan Acak Lengkap Faktorial, dengan objek penelitian adalah Tepung Pisang Goroho Merah dan Tepung Pisang Goroho Putih, Dengan perlakuan pencampuran tepung pisang dan bahan pengikat (tepung tapioka+tepung maizena). Hasil penelitian menunjukkan bahwa kualitas sensoris biskuit Tepung Pisang Goroho Merah dan Biskuit Tepung Pisang Goroho Putih yang paling disukai adalah yang menggunakan konsentrasi bahan pengikat sebanyak 50 g.. Biskuit Tepung Pisang Goroho Merah dan Biskuit Tepung Pisang Goroho Putih memiliki kandungan kimia yang sesuai dengan Standar Nasional Indonesia.PENDAHULUANBerbagai upaya menunjang program ketahanan pangan nasional dilakukan untuk memaksimalkan produksi dan konsumsi bahan pangan lokal sumber karbohidrat non¹ Mahasiswa
Persepsi Petani Sayuran Dataran Tinggi terhadap Pupuk Organik di Kelurahan Rurukan Kecamatan Tomohon Timur Jefianty O. Perangin-Angin; Oktavianus Porajouw; Johny A. Tuyuwale; Caroline B.D. Pakasi
COCOS Vol. 2 No. 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i1.722

Abstract

ABSTRACTJefianty Oktaria Perangin - angin. Perceptions of the Highlands Vegetable FarmersOrganic Fertilizer in Rurukan Vilage Sub District East Tomohon. Under the guidanceOctavianus Porajouw as chairman, and Johnny A. Tuyuwale and Caroline B.D.Pakasi as members.The objective of the study is to determine perceptions of highland vegetable farmersto organic fertilizer. This study uses primary data and secondary data. The primary dataobtained through interviews with farmers based on a list of questions (questionnaire), whilethe secondary data obtained from the format of the report profiles the village, Village officeRurukan. Data analysis method used in this research is descriptive, by calculating theaverage score of each answer given by the respondent.The results was this study indicate that the perception of farmers on organicfertilizer in Sub Rurukan still not good. This is due to the high level of complexity to obtainorganic fertilizer, organic fertilizer is also less cumbersome than inorganic fertilizers, aswell as the selling prices of vegetables using organic fertilizer that was low also becausefarmers in Rurukan was not obtained organic vegetables certified.Based on these results, it can be concluded that highland vegetable farmers'perceptions towards organic fertilizers are still lacking, so many farmers are using organicfertilizers into reuse of inorganic fertilizers. Hence the need for further dissemination of thelocal government, to provide counseling about the benefits and advantages of the use oforganic fertilizers. The government should also pay more attention to the needs of farmersin the use of organic fertilizers, so that farmers can apply organic fertilizer at maximumlevel.
PEMANFAATAN PATI TACCA (Tacca Leontopetaloides) PADA PEMBUATAN BISKUIT Alfianz Z. Aatjin; M. B. Lelemboto; Teltje Koapaha; Lexie P. Mamahit
COCOS Vol. 2 No. 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i1.723

Abstract

ABSTRAKTacca (Tacca leontopetaloides) merupakan salah satu jenis tumbuhan berbunga yangmasih termasuk kedalam keluarga talas-talasan. Umbi dari Tacca (Tacca Leontopetaloides)ini tidak dapat langsung dikonsumsi karena adanya senyawa rasa pahit yang terdapat padaumbi. Senyawa yang pahit ini dapat dihilangkan dengan merendam umbi Tacca dalam airtawar. Hasil penelitian untuk kandungan kimia pati Tacca yaitu protein 6,25%, lemak 0,35%,kadar air 16,96%, kadar abu 1,37, karbohidrat 74,8%, pati 66,65%, amilosa 22,77%,amilopektin 43,88%. Sekarang ini pengembangan umbi Tacca masih sangat terbatas. Biskuitmerupakan salah satu bentuk solusi yang dapat dikembangkan baik dalam hal penggunaansumber pangan baru ataupun untuk penganekaragaman pangan. Tujuan penelitian iniadalah untuk mendapatkan jumlah pati Tacca yang tepat dalam pembuatan biskuit yangmemiliki sifat sensoris yang disukai panelis dan untuk menghitung kandungan energi biskuitterbaik dari hasil substitusi pati Tacca dan tepung terigu. Tahap pertama mengekstrak patidari umbi Tacca dan tahap kedua pembuatan biskuit dengan perlakuan subtitusi pati Taccadengan tepung terigu. Perlakuan yang dilakukan yaitu menggunakan pati Tacca 100%,konsentrasi pati Tacca 75% dan tepung terigu 25%, konsentrasi pati Tacca 50% dan tepungterigu 50%, konsentrasi pati Tacca 25% dan tepung terigu 75%, menggunakan tepung terigu100%. Hasil uji organoleptik, perlakuan terpilih dilanjutkan dengan analisis kandungankimia yaitu konsentrasi pati Tacca 75% dan tepung terigu 25% dengan komposisi kimia biskuityaitu kadar abu 1,6% , kadar air 3,40%, kadar lemak 19,54%, kadar protein 10,85%,kadar karbohidrat 63,89%, kalori 474,82 Kal.Kata kunci: Umbi Tacca, pati Tacca, biscuit.

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