Article Per Year (5 Year)
p-Index From 2019 - 2024
2.426
P-Index
This Author published in this journals
All Journal Jurnal Ilmu dan Teknologi Pangan Jurnal Teknologi Pertanian (Agricultural Technology Journal) COCOS
Frans Wenur
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT

Published : 19 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 19 Documents
Search

 1   2 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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
UJI KINERJA ALAT PENYULINGAN NIRA AREN MENJADI BIOETANOL DI KELOMPOK TANI HUTAN TAYAPU DESA TALAWAAN KECAMATAN TALAWAAN KABUPATEN MINAHASA UTARA Solar, Trivano; Wenur, Frans
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (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.11.1.2020.31388

Abstract

ABSTRACTThis study aims to determine the performance of the distillation tool aid by the North Sulawesi Forestry Service for the Hutan Tayapu Farmer Group consisting of temperature conditions in the distillation process, alcohol content, distillation rate, product yield, and energy consumption as well as to calculate the energy efficiency of the distillation tool.This research uses experimental methods. Data is presented in tables and graphs, then computed and analyzed descriptively. Bioethanol production is carried out 2 times each using 100 liters of palm sap. The results showed that the distillation process took place at a temperature ranging from 29.2 °C to 100.9 °C. The obtained alcohol content ranged from 26% to 64%, with energy efficiency of 4.96% for the appliance, and the distillation rate in the range of 1.87-8.40 liter/hour. Key words: palm sap, bioethanol, performance evaluation, energy efficienc
ANALISIS KUALITAS SELADA (Lactuca sativa L.) YANG DITANAM PADA DUA MEDIA SELAMA PENYIMPANAN DINGIN Rantung, Livia E.; Lengkey, Lady C. Ch. E.; Wenur, Frans
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 11, No 1 (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.11.1.2020.29985

Abstract

ABSTRACTThe objective of this study was to investigate the quality (weight, color, stem firmness and total dissolved solids) of hydroponic and soil culture lettuce (Lactuca sativa L.).  This study used a non factorial completely randomized design with two treatments (type of planting media) as follows hydroponic lettuce and soil culture lettuce. This research conducted 9 replications. Data were analyze with ANOVA to determine whether there is a difference in the quality of lettuce after storage at cold temperatures. Lettuce is packed and placed at cold storage of 50C. The change in weight, color, stem firmness and total dissolved solids  were observed every 3 days during storage period. The result of this study show that hydroponic lettuce and soil lettuce gave different responses during cold storage. After 15 days of storage, soil culture lettuce has better quality than hydroponic lettuce in terms of maintaning the weight and total dissolved solids. While, in maintaning the color and firmness of the stem, hydroponic lettuce has better quality. Keywords: Lettuce, planting media, cold storage
KEHILANGAN HASIL PADA PENGERINGAN DAN PENGGILINGAN GABAH DI MINAHASA Claudia Ruaw; Frans Wenur; Douwes D. Malik; Handry Rawung
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 PENGGUNAAN KOTAK PENDINGIN MENGGUNAKAN HANCURAN ES UNTUK DISTRIBUSI PAK CHOI (Brassica rapa) Emi Y. Sagas; Frans Wenur; Lady C. Ch. E. Lengkey
COCOS Vol. 6 No. 15 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i15.9115

Abstract

Abstract This study aims to Calculating the amount of ice needed to cool the water to 150C in a pre cooling and explain changes in visual quality and extent of the damage vegetable pak choi on cooling than without cooling for 5 days. With this research is expected pak choi farmers and traders can use simple cooling technology. In addition to the application of cooling technology is expected to extend the shelf life pak choi, which in turn will increase profits for farmers and traders pak choi. The results showed that the amount of ice needed to lower the water temperature from 250C becomes 150C is 4.83 kg of ice. In the cold storage for 5 days does not change the quality of pak choi, leaf color still looks fresh with a percentage of 100% quality. While pak choi without refrigeration on the last day of storage and the percentage of damage pak choi untreated cooling on the fifth day of storage at 100%.
KAJIAN PERUBAHAN MUTU KUBIS (Brassica oleracea var gran 11) DALAM KEMASAN PLASTIK SELAMA PENYIMPANAN Valentine Takaendengan; Ireine Longdong; Frans Wenur
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
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
PENGERINGAN JAGUNG (Zea mays L.) MENGGUNAKAN ALAT PENGERING DENGAN KOMBINASI ENERGI TENAGA SURYA DAN BIOMASSA Rion N. Dure; Frans Wenur; H. Rawung
COCOS Vol. 7 No. 6 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v7i6.13872

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.
KAJIAN PENGGUNAAN WADAH PENGEMASAN TERHADAP MUTU CABE RAWIT (Capsicum frutescens) YANG DISIMPAN PADA RUANG PENDINGIN Diliyanti O. Kapoh; Frans Wenur; Douwes D. Malik; Stella M.E. Kairupan
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
KAJIAN PENGEMASAN TERHADAP MUTU TERUNG UNGU (Solanum melongena L) SELAMA PENYIMPANAN Victoria Vallen Paath; Frans Wenur; Ireine Longdong
COCOS Vol. 9 No. 2 (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.
Co-Authors Blongkod, Nur A. Claudia Ruaw Diliyanti O. Kapoh Douwes D. Malik Dure, Rion N. Emi Y. Sagas Emi Y. Sagas, Emi Y. Fadlan Radjiku Freeke Pangkerego Frisela Groria Koloay Gregoria S. S. Djarkasi H. Rawung Handry Rawung Ireine A. Longdong Ireine Longdong Ireine Longdong, Ireine Jovanka P. Lengkey Juanly J. Mamahit Kapoh, Diliyanti O. Lady C. Ch. E. Lengkey Lady Corrie E. Ch. Lengkey Lady Lengkey Lady Lengkey Lengkey, Jovanka P. Muara Dewa Taarae Nelly S. Tongkeles, Nelly S. Novan G. Sumampow Novia Basriadi Nur A. Blongkod Rantung, Livia E. Rawung, H. Rion N. Dure Robert Molenaar Rodrigo J. Mokalu Solar, Trivano Stella M.E. Kairupan Valentine Takaendengan Valentine Takaendengan, Valentine Victoria Vallen Paath Yuliana Lisawengeng