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All Journal EUGENIA Jurnal Teknologi Pertanian (Agricultural Technology Journal) COCOS
Ireine A. Longdong
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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PENAMBAHAN GIBERALIN (GA3) DAN SUHU DINGIN TERHADAP MASA SIMPAN BUNGA GLADIOL DALAM KEMASAN PLASTIK Longdong, Ireine A.; Lengkey, Lady; Kairupan, Stella
EUGENIA Vol 17, No 3 (2011)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/eug.17.3.2011.3549

Abstract

ABSTRACT   This study aimed to obtain the concentration and duration of immersion Giberalin type GA 3 the most effective way to extend the shelf life of gladiolus flowers, and to get the type of packaging and the right temperature in prolonging the shelf life of gladiolus flowers to prolong shelf life. Descriptive method was used in two experiments. The first experiment was  GA3 concentration and immersion time on the shelf life of gladiolus flowers. The second experiment was  the type of packaging and cold temperatures on the shelf life of gladiolus flowers.  The result of first experiment showed that  gladiolus flowers  soaked at a concentration of 250 ppm GA3 and 1 hour immersion time gives had the lowest value. CO2 production was ranged from mlCO2/kg.hours 18:43  to 33.30 mlCO2/kg.hours. Severe shrinkage rates in day two ,four and six were    27.92%, 36.31% and 40.27% respectively. The degree of gladiolus flowers bloom in the day two was  42.85%  and degree of  on day four was 33.63%. The results of second experiment showed that gladiolus flowers packed in polypropylene plastic storage temperature of 50C for 12 days resulted  the lowest value. CO2 production were ranged from 8.68 mlCO2/kg.hours - 15:10 mlCO2/kg.hours. The severe shrinkage in first  day was  1 27.29%. The degree of blooming in the 8 th day was  9.63%. Degree of wilting during 12 days storage was  0%. Keywords: Flowers gladiolus, Giberalin, cold temperatures, shelf life, plastic packaging
KAJIAN MUTU LABU SIAM (Sechium edule) TEROLAH MINIMAL YANG DIKEMAS VAKUM SELAMA PENYIMPANAN Pinem, Esron H.; Longdong, Ireine A.; Lengkey, Lady C. Ch. E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.11.2.2020.31488

Abstract

AbstractThis study aims to analyze the deterioration of the quality of the chayote during storage using several packaging methods. The research method was carried out experimentally and the data were processed descriptively which consisted of three treatments, namely: vacuum packed, without vacuum, and open. Each treatment was carried out 3 (three) times with each weight of 250 grams. Research shows that minimally processed chayote which is vacuum packed and stored at a temperature range of 5oC - 9.6oC can last for 12 days, experiencing a weight loss of 0.90%. The color changed from Faded Yellow to Gray Yellow. The texture becomes soft with a hardness value of 8.80 N. The water content changes from 91.98% to 94.70%.In conclusion, the storage life of vacuum packed minimally processed chayote could be prolonged up to 12 days at 5oC – 9,6oC, grey-yellow in color, texture softened, and weight loss as much as 0.90%. Keywords: Chayote, minimally processed, vacuum packed.
ANALISIS MUTU BIJI PALA (Myristica fragrans H.) PADA BERBAGAI TINGKAT KEMATANGAN BERBEDA SETELAH PENJEMURAN Awuy, Gebby; Longdong, Ireine A.; Lengkey, Lady C. Ch. E.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v11i2.37787

Abstract

AbstractThe objective of this study is to investigate the quality of nutmeg with different degrees of maturity in sun drying based on the national quality standards in Indonesia, namely Calibrated Nutmeg (CN), ABCD (Average), shrivel, and BWP (Broken Wormy Punky). The result of this study showed that older maturity degree of nutmeg give the better quality. Nutmeg with maturity degree of 7 months contain 0 % CN, 7.16 %  ABCD, 13.09 % Shrivel, and 79.75 % BWP. Nutmeg with maturity degree of 8 months contain 7.90 % CN, 13.09 % ABCD, 13.3 % Shrivel, and 65.68 % BWP. Nutmeg with maturity degree of 9 months contain 30.12 % CN, 38.27 % ABCD, 20.99 % Shrivel, and 10.62 % BWP. Key words: quality analysis, different degrees of maturity, sun drying, nutmeg
PRODUKSI BIOETANOL DARI SINGKONG (Manihot utilissima) DENGAN SKALA LABORATORIUM Jhiro Christian Mailool; Robert . Molenaar; Dedie . Tooy; Ireine A. Longdong
COCOS Vol. 2 No. 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i1.729

Abstract

ABSTRACTThis research aims to study techniques bioethanol production from cassava to produce ethanol from cassava and determines the quality of the bioethanol produced by analyzing the ethanol content and pH as well as knowing the yield of bioethanol produced from the process is used. The results have been known to a variety of constraints in the production process from raw material storage, fermentation and distillation that can affect the end result in obtaining bioethanol from cassava. By using 5 kg of cassava feedstock with 3 times distillation process which has produced 215 ml of ethanol to 53% ethanol content and pH 6.902; 185 ml of ethanol to 74% ethanol content and pH 6.927, and 130 ml ethanol with 49% ethanol content and pH 6.573.Keywords: Bioethanol.
KERUSAKAN MEKANIS BUAH PEPAYA (Carica Papaya l.) DENGAN MENGGUNAKAN ALAT SIMULATOR MEJA GETAR Elivia Salulinggi; Ireine A. Longdong; Stella M.E. Kairupan; Ruland A. Rantung
COCOS Vol. 4 No. 4 (2014)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v4i4.4481

Abstract

ABSTRACTPapaya ( Carica papaya L ) is a fruit that comes from the tropical regions of the Americas that werethen distributed to various places by the Portuguese and Spanish, including India and other tropicalcountry. This research aims to study the mechanical failure vibration style fruit such as papaya, bruises,abrasions and scratches during transport of the simulation process. And to study the changes in color andhardness levels papaya fruit after 3 days of storage. The first phase of the research observes andmechanical damage by observing the appearance of the fruit papaya fruit surface abrasions and bruisesas a result of the transport simulation. after 3 days of storage of papaya fruit appearance began tomalfunction which can no longer be consumed by consumers. Papaya fruit texture changes beforesimulation on the green mature namely: 7.26 kg/cm2, the half-baked 4.5 kg/cm2, while the cook full 1.9kg/cm2. After 3 days of storage the texture of ripe green papaya decreased hardness is 4.26 kg/cm2, halfcook 2.33 kg/cm2 and 1.45 kg/cm2 fully ripe. Discoloration on papaya fruit increased after 3 days ofstorage, the green ripe 40.82 (+) half- ripe 48.37 (+) and fully ripe 57.89 (+). While vibration for 15minutes resulted in a full ripe papaya fruit suffered abrasions, bruises nearly all papaya fruit surface .Keywords : Papaya fruit, mechanical damage, the amount of vibration .
KAJIAN PENYIMPANAN DINGIN TERHADAP MUTU JAGUNG MANIS (Zea mays, saccarata) Husni Halid; Handry Rawung; Ireine A. Longdong
COCOS Vol. 6 No. 16 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i16.9130

Abstract

Abstract Sweet corn (Zea mays, saccarata) started and already recognized in Indonesia for a long time. Developing market demand for sweet corn continues to grow which trigger the sweet corn farming. Sweet corn distribution must be done as soon after it cultivated so that the sweet corn will taste sweet and it will decrease within 48 hours later (Rodja, 2009). Based on that statement, it is necessary to do research study titled cold storage of sweet corn. This study aims to determine the sugar content during storage, to calculate the weight of sweet corn during storage and observe the color change of sweet corn during storage. The results showed that the amount of decrease in sugar content during storage in the freezer is 0.1754% - 0.2842% and decreased levels of sugar stored at a temperature of space is 0.3859% - 0.4350%. Sugar level drops very visible in the storage room at a temperature of sweet corn, which decrease levels of sugar in the freezer is not as big as the decline of sweet corn were stored at a temperature of space.
KAJIAN PENGARUH PRA PENDINGINAN DAN SUHU PENYIMPANAN TERHADAP UMUR SIMPAN BROKOLI Nur A. Blongkod; Frans Wenur; Ireine A. Longdong
COCOS Vol. 7 No. 5 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i5.13871

Abstract

ABSTRACTA study on the effect of pre-cooling and storage temperature to the storage life of Broccoli has been done. The objective of the study was to determine the changes in weight, changes in texture and color as well as changes in vitamin C of broccoli during storage and to obtain the pre-cooling methods and proper storage temperature which could extending the storage life of Broccoli. This research uses experimental method with descriptive analysis to explain the change in weight, color, vitamin C and texture that occurs in broccoli during storage. Several Broccoli were stored using a combination of treatments as follows: Treatment of pre-cooling (A) consists of: A0 - without pre-cooling, A1 - pre-cooling using water (23ºC), A2 - pre-cooling using ice water (0 °C) and tretment of storage temperature (B) consisting of: B0 - storage at room temperature (27ºC - 28ºC), B1 - storage at a temperature of 10ºC ± 2 °C, B2 – storage temperature of 5 °C ± 2 °C, and B3 - storage temperature of 0°C ± 2 °C. The results showed that broccoli with pre-cooling treatment using ice water at a temperature of 0 °C ± 2 °C is best. The broccoli has not changed in weight, the value of brightness was 40.74, still keep green color and the vitamin C content of 4.605 mg. with the value of hardness at the top of 0.09 mm/g and at the bottom of 0.08 mm/g. Broccoli stored with pre-cooling by ice water at a temperature of 0 °C ±2 °C has a longest storage life compared to other treatments, namely up to 42 days.Keywords: Broccoli, pre-cooling, storage temperature, shelf life
KARAKTERISTIK PENGERINGAN DAGING BUAH PALA (Myristica fragrans houtt) MENGGUNAKAN ALAT PENGERING TENAGA SURYA TIPE TENDA Muara Dewa Taarae; Frans Wenur; Ireine A. Longdong
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.v4i4.29965

Abstract

ABSTRACT The drying of the nutmeg using a tent-type solar dryer has been carried out in order to determine the drying characteristics of the nutmeg flesh and to determine the drying efficiency. The results showed that the drying process of the material to reach a moisture content of 12-14% took 19 hours with the average solar radiation intensity on days 1, 2, and 3 being 429.06 W/m2, 446.16 W/m2, and 560.13 W/m2. This intensity resulted in temperature changes for the material temperature and room temperature of the dryer on days 1, 2 and 3 which ranged from respectively (38.5 oC and 32.88 oC), (41.5 oC and 32.88 oC), and (43.5 oC and 32.46 oC). The average humidity of the air inside and outside the dryer on days 1, 2, and 3 are (80.62% and 83.19%), (76.34% and 79.50%), and (81.19% and 81.41%). The drying rate of the nutmeg flesh for days 1, 2, and 3 varied with an initial moisture content of 85.26% (bb). The results of the calculation of drying efficiency on day 1, 2, and 3 were 28.09%, 9.03% and 2.33%, respectively. Key words: Drying characteristics, radiation intensity, drying efficiency.
PENGARUH PENGEMASAN TERHADAP MUTU BUAH PISANG KEPOK (Musa paradisiaca.L) PADA PENGANGKUTAN DARI PULAU BIARO KE MANADO Yuliana Lisawengeng; Frans Wenur; Ireine A. Longdong
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.v4i4.29966

Abstract

ABSTRACT The handling of Kepok bananas within inter-island transportation in Biaro, SITARO Regency is still traditionaly, therefore Kepok bananas suffer mechanical damage such as bruises, scratches, and broken wounds. Good handling steps are needed in the transportation process so that the product can arrive in the hands of consumers in good quality conditions. This study aims to determine a good packaging that is able to withstand pressure and friction during the transportation of Kepok banana fruit from Biaro to Manado. Research using the Experimental Method with Descriptive Analysis. The packaging consisting of  plastic sacks, cardboard packaging and wooden box packaging. Kepok bananas are packaged according to available packaging and transported by ship from Biaro Harbor to the Ferry Port in Munte then by land transportation to Manado. The results showed that the highest mechanical damage during transportation was found in Kepok bananas packed with plastic sacks at 41.84%, followed by Kepok bananas packed with cardboard with a damage value of 36.56%. Meanwhile, the lowest level of mechanical damage was in bananas packed with wooden boxes at 32.59%. Keywords: Postharvest Handling, Transportation, Packaging
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 Awuy, Gebby Blongkod, Nur A. Dedie Tooy Diana Marice Jitmau Elivia Salulinggi Fidel C. A. Tendeng Frans Wenur Handry Rawung Husni Halid Husni Halid, Husni Jhiro Christian Mailool Lady C. Ch. E. Lengkey Lady Lengkey Lady Lengkey Muara Dewa Taarae Nur A. Blongkod Pinem, Esron H. Robert . Molenaar Ruland A. Rantung Rusni Mirontoneng Stella Kairupan Stella M.E. Kairupan Tori Yigibalom Yuliana Lisawengeng