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Meldi T.M. Sinolungan
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INDONESIA
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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Karakteristik Sifat Fisik dan Sensoris Mie Basah Berbahan Baku Tepung Sukun (Arthocarpus altilis fosberg) dan Tepung Ubi Jalar Ungu (Ipomea batatas I) Deanira Fransiska Pontoluli; Jan R. Assa; Christine F. Mamuaja
COCOS Vol. 9 No. 3 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i8.17831

Abstract

ABSTRACTBread fruit (Arthocarpus altilis fosberg) is a one fruit that contains a high carbohydrat that28,2g / 100 g mature flesh which is very potential to be develop as an alternative to making of varieties of noodle such as fresh noodle. Sweet potatoes in addition to containing high carbohydrates also have high anthocyanin pigment than other type of sweet potatoes. One of the processing of breadfruit and purple sweet potatoes can be used as fresh noodle. The purpose of this research is to evaluating physical characteristics and panelist preferences level. The research was designed by Randomized Block Design in five factor A (80% Bread fruits flour : 20% Sweet potatoes flour) B (70% Bread fruits flour : 30% Sweet potatoes) C (60% Bread fruits flour : 40% Sweet potatoes) D (50% Bread fruits flour : 50% Sweet potatoes) E (100% Wheat flour as a control). The analyzed parameters are level of panelist acceptance, cooking lose, water absorption, elasticity, and water content. The result of physical testing on fresh noodle to cooking lose got the averange value 3,60%, water absorption the averange valeu 6,26%, elasticity the averange value 2,42% and water content 19,29%. whereas in the averange organoleptic test the panelists give the value of neutral to dislike the fresh noodle made from breadfruit flour and sweet potato flour.Keywords: bread fruit, sweet potatoes, noodle
UJI UNJUK KERJA ALAT PENGERING TIPE RAK MODEL TETA’17 PADA PENGERINGAN BIJI PALA Rosnawati M. Kasim; Douwes D. Malik; Handry Rawung
COCOS Vol. 9 No. 4 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i9.17832

Abstract

ABSTRACTNutmeg (Myristica Fragrans Houtt) is a native Indonesian plant that is very potential as a commodity trading at home and abroad. It has long been known as a spice plant and has an important position as a source of essential oil needed in various industries, such as food, medicine, perfume, cosmetics, and others (Rukmana, 2004). Nutmeg plants have the advantage that almost all parts of the fruit can be used, ranging from the fuli (red objects that wrap the skin of the seeds), nutmeg and nutmeg flesh. The aim of this research is to determine the characteristics of drying of nutmeg seed using rack type dryers including temperature change, relative humidity, material weight, airflow rate, air volume flow rate, water content of material, time of drying rate, and drying rate water. This research uses descriptive method of drying process used temperature below 55ËšC repeated as much as 3 (three) times until reaching water content 8 - 10% bk. The result of the observation showed that during the drying process there was recorded an outer Rh of the dryer between 83.28% -89.50%. Also the Rh in the dryer was observed and recorded ranging from 86.58% -97.91%. The moisture content of the nutmeg during the drying process decreased from 38.75% down to an average of 18.05% with the details on the shelf one 6.54%, the shelf two 8.28% and the third rack 9.70%. With a 12 hour observation time.Keywords: Model shelf dryers teta'17 models
SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomea batatas L) PADA PEMBUATAN BISKUIT CRACKERS Marlin Lendongan; Thelma Tuju; Lana Lalujan
COCOS Vol. 9 No. 4 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i9.17833

Abstract

ABSTRACTThe objective of this study was to obtain an appropriate formula, preferably from a mixture of purple sweet potato starch and wheat flour through organoleptic test and to analyze the composition of each treatment with 2 (two) times of duplo.The results of organoleptic test biscuit crackers most preferred formula in terms of color, flavor, aroma and crispness is the formula D with a mixture of 25%: 75% purple sweet potato flour and wheat flour. The result of proximate analysis of biscuit crackers for carbohydrate content ranged between 66.73% -70.54%, protein content ranged from 4.46% -7.62%, fat content ranged from 17.40% -18.78%, water content 3.89% -6.62%, ash content 1.63% -3.21% , the calorific value of 454-461.34 kcalKeywords: Biscuit Crackers, Purple Sweet Potato Flour, Wheat Flour.
Fermentasi alkohol dari nira aren (Arenga pinnata Merr.) dengan menggunakan metode fed batch D. Ch. Amema; T. Tuju; H. Rawung
COCOS Vol. 9 No. 4 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i9.17834

Abstract

ABSTRACTThis study aims to measure or calculate total microbial, alcohol content, sugar content, pH, temperature, during the process of fermentation of nira aren by using fed batch method. Fermentation of nira aren is done for 10 hours to get alcohol content from nira aren fermentation by using fed batch method, alcohol content obtained 8.33%. In this study parameters that have been observed are sugar content, alcohol content, the amount of microbial biomass, pH, temperature.The results showed that the sugar content for 10 hours decreased from 12.17% -6.00%, the alcohol content during fermentation of nira aren within 10 hours increased from 0.33% -8.33%, then total microbial during fermentation increased from the first hour of 16.00 to the eighth hour of 1780.00, then the ninth hour down 1693.33 to the tenth hour 1493.33. For pH during fermentation of nira aren in time decrease from pH 7-4,00, and temperature during fermentation of nira aren is around 25 0C-27 0C.Keywords: Nira aren, Fermentation, Alcohol, Fed batch
POPULASI HAMA Paraeucosmetus pallicornis Dallas (HEMIPTERA : LYGAEIDAE) PADA TANAMAN PADI SAWAH DI KABUPATEN MINAHASA SELATAN Nataldo Sigalingging; Moulwy Frits Dien.; Robert William Tairas
COCOS Vol. 9 No. 4 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i9.17835

Abstract

ABSTRACTResearch on pest populations of Paraeucosmetus pallicornis Dallas has been carried out on rice plantation cultivation in South Minahasa District. The aim of this research is to know the population of P. pallicornis pest at various altitude places in South Minahasa District. The study was conducted for three months from September to November 2016. The research used survey method while sampling was done by Stratified Sampling consisting of three altitude places from above sea level (asl) that is 0 - 200 meters asl, > 200 - 400 meters asl, and > 400 meters asl in rice field in South Minahasa District, North Sulawesi Province. At each altitude stratum three terraced plots were determined as sample locations. Sampling was done 3 times, ie at plants aged 7, 9, and 11 weeks after planting (wap). Observation of population of P. pallicornis was done by using insect cages measuring 90 cm long, 90 cm wide and 150 cm high made of bamboo as a skeleton and covered with gauze. The results showed that the average pest population of P. pallicornis at various altitude places in South Minahasa District, the highest was found at altitude > 200 - 400 meters asl reach 52.88, then altitude 0 - 200 meters asl 34.33 and altitude > 400 meters asl 17.55. The average pest population of P. pallicornis at the highest plant age range was found at 11 wap to 49.66, then 9 wap 30.99 and 7 wap 24.20.Keywords : Populations, Altitude places
KUALITAS FISIKOKIMIA DAN SENSORIS BISKUIT SPEKULAAS BERBAHAN DASAR TEPUNG KOMPOSIT PISANG GOROHO (Musa Acuminate) DAN UBI JALAR UNGU (Ipomoae batatas L) Amalia Regina Mokodompit; Erny J.N. Nurali; Thelma D.J. Tuju
COCOS Vol. 9 No. 4 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i9.17886

Abstract

ABSTRACTSpeculaas is one type of biscuits that in the making using spice herbs such as cinnamon, nutmeg and cloves that provide a very specific aroma blend. This research aims to get the mixture formula of goroho flour and purple sweet potato flour which is right on Spekulaas biscuit making. This study used a Completely Randomized Design (RAL) with 4 treatments ie A (62.5% goroho flour: 37.5% purple sweet potato flour), B (75% goroho flour: 25% purple sweet potato flour), C (82.5 % goroho flour: 12.5% purple sweet potato flour), D (50% goroho flour: 50% purple sweet potato flour). Each treatment consisted of 3 replications. From the results of this study it can be concluded that Spekulaas biscuits made from composite flour 62.5% goroho flour : 37.5% purple sweet potato flour is the most preferred biscuit panelist that has a level of biscuit hardness 29.33 mm / g / sec, carbohydrate 64, 45%, fat 22.94%, water content 5.72%, 4.74% protein, ash content 2.15% and contains 483.22 kcal calories.Keywords: biscuit, composite flour, goroho banana, purple sweet potato
ANALISIS KEBUTUHAN LUASAN RUANG TERBUKA HIJAU KOTA MANADO BERDASARKAN FUNGSI PENYEDIA OKSIGEN Fadli Rahman; Josephus I. Kalangi; Fabiola B. Saroinsong
COCOS Vol. 9 No. 5 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i1.18900

Abstract

AbstractIncreased population indirectly resulted in the development of urban areas physically and tends to alter green open spaces into built areas to meet the needs and improve services to the population. As a result there is an increase in air temperature, decrease in ground water quality and urban air quality, and high noise level. The existence of urban green open space arrangement can overcome the development as well as to overcome the ecological impact of various disruption of human activities on the natural process in the City of Manado. Then to realize the ecological balance in the Manado city, there is need of green open space development approach that refers to the area and the need of oxygen. This study aims to calculate the area of green open space needed by Manado City based on oxygen supply function. Data analysis of green open space requirement based on area according to Law Number 26 Year 2007 and based on oxygen requirement using Gerakis formula (1974) modified by Wisesa (1998). The results show the green open spaces needed in Manado City area of 2953.45 ha. In meeting the needs of green open spaces Manado City based on the oxygen provider function then everyone is required to plant 3 trees, on an area of 25 m2.Keywords: green open space, oxygen demand, Manado City.
PopulasiWerengHijau(Nephotettixspp.)PadaTanamanPadiSawah di KecamatanDumogaTimurKabupatenBolaangMongondow Christman F. Lepa; Elisabeth R. M. Meray; Jusuf Manueke
COCOS Vol. 9 No. 5 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i1.19178

Abstract

ABSTRACTThe study aimed to find out the population of green leafhoppers Nepotettix spp to rice plant. The study was conducted in Mogoyunggung, Tonom, and Imandi villages, east Dumoga district, Bolaang Mongondow regency. The study was held from April until june 2017. The study used servey method in these three villages. The study surveyed a field of 500 square meters from each village. The sampling used diagonal slice method by determining five sub-plots in each sampling area.The result showed that the average population of green leafhoppers Nepotettix spp on the first observation reached the highest number of 8,33, meanwhile on the third observation the lowest number showed 4,0, on the second observation is 4,13.Keywords : The population of green leafhoppers ; Nephotettix spp: Rice plant
PENGARUH PUPUK KANDANG DAN TANAH BERTEKSTUR LIAT TERHADAP SIFAT KIMIA TANAH TAILING SERTA RESPON TANAMAN JAGUNG MANIS (Zea mays Saccharata) Mei Cen Trisnady; Tommy D. Sondakh; Rafli I. Kawulusan
COCOS Vol. 9 No. 5 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i1.19179

Abstract

ABSTRACTThe effect mixing of chicken manure and clayed soils (soil colloids) into ex-mining soils (tailings) on soil chemical properties and growth of sweet corn plants were the objective of this study. Tailings and the clay soils were taken from Tatelu Village of Dimembe Subdistrict and from Paniki Mapanget Subdistrict, respectively. This field research was conducted in Tara-tara II Subdistrict Tomohon West, District of Tomohon. Soil analyses were conducted in Soil Chemistry and Soil Fertilizer and in Soil Physics and Soil Conservation Laboratory at Soil Department, Agriculture Faculty UNSRAT Manado. A completely randomized design consisting of 7 treatments in 4 replicates is utilized in experiment using a 30 kg polybags. The results showed that mixing of clay-textured soil and manure on tailings gave significant effect on soil cation exchange capacity, soil P-available, K-available, corn dry weights, and corn cob weights. However, mixing materials have no significant effect on pH, C-organic content, and total N-content. The best combination mixing of materials is 40 persent clay textured soil and 30 tons of chicken manure and tailings.Keywords: Tailings, Clay Textured Soil and Chicken Manure
KAJIAN SIFAT FISIK DAN KIMIA TANAH PADA AREAL PERTANAMAN SALAK (Salacca zalacca) di DESA PANGU KABUPATEN MINAHASA TENGGARA Rifiani F. Woran; Ronny Nangoi; Jeanne E. Lengkong
COCOS Vol. 9 No. 5 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i1.19180

Abstract

ABSTRACTComparing physical and chemical properties of the soil in the salak (Salacca zalacca) plantation area of Pangu village and its relation to the growth and production of salak at various altitudes of 671 m asl, 512 m asl, and 400 m asl are the objectives of this study. The research was conducted in salak plantation of ≤ 10 years old at Pangu Village of South Minahasa Regency. Soil analyses of purposive sampling were conducted at the Laboratories of Soil and Soil Conservation Unit and of Soil Chemistry and Fertility Unit, Soil Science Department Agriculture Faculty UNSRAT Manado for 2 months (May to June 2017). Soil physical and chemical properties of all sites have relatively similar, ie.: sandy loam textures, more rapid permeability and low to moderate contents of N, P, K, and C-organic and moderately acidic soil pH. The reasons are similarity type of soils (Udepts of Inceptisols) in the study area. The soil fertility at altitude of 512 m asl is better than that of the other two altitudes, but the soil physical properties of 400 m asl and of 671 m asl are better than that of 512 m asl. Therefore, salak production in the three locations are more depending on the management of the plantation itself. Keywords : Physical Properties of Soil Chemistry and Salak Plant

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