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KAJIAN PENGARUH PRA PENDINGINAN DAN SUHU PENYIMPANAN TERHADAP UMUR SIMPAN BROKOLI Blongkod, Nur A.; Wenur, Frans; Longdong, Ireine A.
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
MUTU BUBUK CABAI HASIL PENGERINGAN ENERGI MATAHARI DENGAN SUMBER PANAS PENGGANTI [Chilli Powder Quality Dried Using Solar Dryer With Heat Source Energy Replacement] Tongkeles, Nelly S.; Djarkasi, Gregoria S.S.; Wenur, Frans
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

Solar dryer with heat source energy replacement is one of environmental drying technology. This research aimed to determine water content, color analysis, vitamin C, total molds from chili powder, and dried chilli yield as quality for dried chili. Results showed moisture content of dried Red chilli and Local Chilli using solar dryer with heat source energy replacement are 7.3%bb and 6.24%bb, needs 10 hours and 8 hours respectively. Whereas moisture content of the same materials with conventional drying method are 11.89%bb and 8.63%bb, needs 71 hours and 41 hours respectively. Furthermore, color analysis of dried Red chili and Local Chilli and its powder using a dryer gives value of ​L a+ b+ higher than same materials and its powder with conventional drying methods. Vitamin C content on powder of those materials using a drier is higher at 54.33mg/100g and 27.73mg/100g respectively, while with the same material by conventional drying methods implies that 36.33 mg/100g and 8.60 mg/100g. Total mold analysis has highest value on Red chilli powder and Local Chilli powder with conventional drying methods are 6.46x102 colonies/g and 2.06x102 colonies/g. Whereas Local Chilli powder which dried using a dryer there is no mold, followed by dried Red chilli powder that is 1.1x102 colonies / g. The yield of dried Red chillies and Local Chilli ranged between 24.97%-32.17%, whereas the yield of dried chili with conventional methods is lower than using a dryer.   Key word: Quality, Chilli powder, Solar dryer
PENGARUH PENGEMASAN VAKUM TERHADAP KERUSAKAN BIJI JAGUNG (Zea mays L.) Basriadi, Novia; Lengkey, Lady Corrie E. Ch.; Wenur, Frans
COCOS Vol 1, No 4 (2019)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i4.24165

Abstract

ABSTRACT The main problem during corn storage is the attack of insects and fungi. Packaging is one way to overcome this problem. The purpose of this study was to determine the initial and final moisture content of vacuum-packed corn kernels, without vacuum packaging and without packaging, as well as to calculate damage to dried corn during storage. The research method was the experimental method of Completely Randomized Design (RAL) using three treatments: vacuum packaging, without vacuum packaging and without packaging. Then the material is stored for two months at room temperature. The results showed that the lowest damage percentage of corn seeds stored at an average room temperature of 27.7oC was obtained in a vacuum packaging treatment with insect damage rate of 6.31%, fungal damage of 8.96%, with an average moisture content average of 14.19%. Keywords : Dried Corn, Vacuum Packaging, Insect and Fungi Damage
KAJIAN PENGEMASAN TERHADAP MUTU TERUNG UNGU (Solanum melongena L) SELAMA PENYIMPANAN Paath, Victoria Vallen; Wenur, Frans; Longdong, Ireine
COCOS Vol 1, No 7 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16896

Abstract

ABSTRACTThe purpose of this study was to determine the proper type of packaging and storage temperature in extending the self life of the purple eggplant, to determine the model of eggplant weight change during storage and to determine the physical changes and storage life of eggplant. The research method used is experimental method with descriptive analysis with two packaging treatment HDPE, stretch film and one control. The lowest decrease of weight percentage was on eggplant with HDPE packing at 8.85 ͦC storage temperature of 1.30%, with the hardness value of 0.12 mm/ g, on the base, center of eggplant 0.14 mm / g and on the tip was 0,13 mm/g. After 44 days storage, the hardness of the base of the eggplant was 0.09 mm / g, the center of the eggplant was 0,09 mm / g, and the end of eggplant was 0,12 mm / G. The eggplant changed color by browning at the base and began to rot on the 38th day until the 44th day, and the best weight change model at HDPE 8.85 ͦC. with the equation model of line y = 0,1094x - 0,2617And the correlation coefficient of R2 = 0.8265.Keywords : Purple eggplant, quality, packaging.
KAJIAN PENGGUNAAN WADAH PENGEMASAN TERHADAP MUTU CABE RAWIT (Capsicum frutescens) YANG DISIMPAN PADA RUANG PENDINGIN Kapoh, Diliyanti O.; Wenur, Frans; Malik, Douwes D.; Kairupan, Stella M.E.
COCOS Vol 7, No 6 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i6.13896

Abstract

ABSTRACTThe objectives of the study were to measure the changes of water content, the weight losses, changes in color, texture and to determine the level of damage that occurs during storage chili pepper in a cold room and get the right kind of packaging to preserve the quality of chili pepper. The research uses descriptive method with three packaging treatments and three replications. The treatment consisted of (1) packing within bamboo baskets, (2) packaging in the nets sacks, and (3) packing within plastic bags, HDPE (high density polyethylene). The results showed that chili stored at cold temperatures (6-10 oC) using plastic bags deliver the lowest lost 1.37% after being stored for 20 days compared to the net bag packaging with the losses of 35.98% and packaging bamboo basket with a loss of 18.22%. Chili packed with plastic bag showed the water content of 57.8% higher than net bag packaging of 40.73% and a bamboo basket with a water content of 52.85%. The hardness value of the base was 0.00025 mm/g, the middle section of 9.89 m/g, and the end of 75.20 mm/g. The damage percentage of chili pepper stored by using bamboo basket packaging was 10.09%, and within the net bag packaging was 16.32% while packaging in the plastic bag was 8.13%.Keywords : Packaging, chili pepper, cold storage
KEHILANGAN HASIL PADA PENGERINGAN DAN PENGGILINGAN GABAH DI MINAHASA Ruaw, Claudia; Wenur, Frans; Malik, Douwes D.; Rawung, Handry
COCOS Vol 2, No 4 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v2i4.1801

Abstract

ABSTRACTThe main problem in the post-harvest handling of paddy that often facing by the farmers is the high value of looses during post harvest. The looses occur when the paddy grains scattered during harvest or post harvest handling. This study aimed to calculate the losses of paddy grains during drying and milling in Minahasa Region. The research was conducted in Karondoran village, the east part of Langowan, Tolok village of Tompaso and in the Post Harvest Laboratory, Faculty of Agriculture, Sam Ratulangi University for 3 months. The drying looses was determined by the weight and the moisture content of the paddy samples before and after the drying process. While the looses during milling was determined by comparing the rendemen of millling and the milling yield generated in the laboratory. The result indicated that the average looses of drying in Minahasa was 2,19% while the average looses of milling in Minahasa was 2,12%.Keywords : drying, milling, looses
KAJIAN PERUBAHAN MUTU KUBIS (Brassica oleracea var gran 11) DALAM KEMASAN PLASTIK SELAMA PENYIMPANAN Takaendengan, Valentine; Longdong, Ireine; Wenur, Frans
COCOS Vol 6, No 17 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i17.10532

Abstract

ABSTRACT The objective of this study were to obtain the appropriate packaging and storage temperature in extending the shelf life of cabbage and also to calculate weight loss and physical changes of cabbage (texture, color and the rate of CO2 production) during storage in the plastic packaging.  The results showed that the cabbage stored at the temperature range from  5-10 °C using stretch film packaging gave the lowest shrinkage of 1.59% after being stored for 20 days.  The cabbage packed with stretch film delivered the lowest production rate of CO2 that is 36.14 mg / jam.kg on the 1st day with a hardness value of cabbage at the top of  0.061 mm/g and at the base of  0.063 mm/g,  and production rate of CO2 of  55.53 mg/jam.kg were obtained on the 20th day with the hardness at the top of the cabbage of 0.063 mm/g and at the base of  0.065 mm/g with the brightness level of  80.78 namely color level is white.  Keywords: Cabbage, Packaging, Storage, Quality Change
UJI KINERJA RICE TRANSPLANTER ISEKI PC4 DI DESA KOPI KECAMATAN BINTAUNA Radjiku, Fadlan; Pangkerego, Freeke; Wenur, Frans
COCOS Vol 1, No 5 (2019)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i5.25026

Abstract

ABSTRACT Iseki PC4 Rice Transplanter is a rice paddy planting tool provided by the North Bolaang Mongondow district government assistance to farmers to help with the planting process so that it does not require a lot of human labor and can save on planting costs. However, until now the existing tools have not been used because farmers cannot operate them. For this reason, it is necessary to study the operation and performance of the tools so that farmers can use these tools and provide benefits. This study aims to determine the uniformity of seedling plugging, calculate field efficiency, and determine fuel consumption from the use of Iseki PC4 Rice Transplanter tools. The results of testing using Iseki PC4 Rice Transplanter obtained an average seed plugging uniformity of 86.73%, an average field efficiency of 78.58% and fuel consumption of 8.96 liters / ha. Keywords : Iseki PC4 Rice Transplanter, filed efficiency.
PENGERINGAN JAGUNG (Zea mays L.) MENGGUNAKAN ALAT PENGERING DENGAN KOMBINASI ENERGI TENAGA SURYA DAN BIOMASSA Dure, Rion N.; Wenur, Frans; Rawung, H.
COCOS Vol 7, No 6 (2016)
Publisher : COCOS

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Abstract

ABSTRACTAn experiment of corn drying using a dryer with a combination of solar and biomass energy have been done. The objective of this study was to determine the drying characteristics of corn using a dryer with a combination of solar and biomass energy, consist of the changes in temperature, relative humidity, the change of moisture content as well as the changes of the rate of drying. The research using experimental methods with descriptive analysis. The results showed that in the process of drying with solar energy, the air temperature in the drying chamber was determined by the intensity of solar radiation and temperature of the material varies according to the position of the rack. When using a replacement heat source, the temperature of the material also varies according to the position of the rack, where the highest was found at the bottom shelf followed by the middle shelf and the upper shelf respectively. The relative humidity (RH) of the drying chamber was vary during the drying process. On the use of heat from a biomass kiln, the average RH of air in the dryer is quite low at 51,5% compared with the RH outside the dryer where on average of 83,2 %. On the use of solar energy, the air humidity (RH) of air in the drying room is 66,1 % in average and the outside RH is 84,9 % in average. During drying the moisture content of the corn decrease from 38,6 % to 6,7 % wb at the end of drying process. The drying rate varies in each rack, where the bottom shelf was the highest in the range of 0,61 to 2,68 % / hour, followed by the middle shelf in the range of 0,45 to 1,72 % / hour and the lowest found on the top shelf with a range of 0,25 to 0,67% / hour. Keywords: Maize, solar dryng, biomass.
KARAKTERISTIK DAN MODEL PENGERINGAN LAPISAN TIPIS DAGING BUAH PALA (Myristica fragrans Houtt) MENGGUNAKAN EXPERIMENTAL DRYER Koloay, Frisela Groria; Lengkey, Lady; Wenur, Frans
COCOS Vol 1, No 7 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16899

Abstract

ABSTRAC Drying the nutmeg flesh with a thin layer method is carried out by using an experimental dryer. The objectives of this study were to study of drying air temperature and humidity on the drying of nutmeg flesh and to develop a mathematical model to estimates the drying curves. The experimental dryer is modified at Workshop of Agricultural Engineering study program University of Sam Ratulangi. The drying temperature is arranged at 60˚C. Simple method using an excel software is used in the analysis of raw data obtained from the drying experiment. The results showed the dryer air temperature in the dryer distribution and fluctuate in 52.1-62. 5˚C, while relative humidity ranges from 42-47%. It takes 3 hours to dry the nutmeg flesh until 12 – 14% moisture content. Mathematical model of the relation of water content and time is y = 1001.4e-0.023 with coefficient of determination (R²) = 0.9919. The mathematical model of drying rate versus time is y = 5.006e-0.016 with R² = 0.9662. While the mathematical model of drying rate versus moisture content is y = 1.5115e0.0036x with R² = 0.799. The models showed have a good in quality of the fit.Keywords: dry nutmeg, characteristics, drying model and thin layer