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Ireine A. Longdong
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Environmental Science

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Manufacturing And Technical Testing Of Household-Scale Gasification System Stoves Made From Raw Coconut Husk Dedie Tooy, MS, PhD; Ireine A. Longdong; Frangky Paat; Herry F. Pinatik
Jurnal Agroekoteknologi Terapan Vol. 4 No. 1 (2023): EDISI JANUARI-JUNI 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i1.45294

Abstract

The coconut husk is the outermost part of the coconut fruit that covers the coconut shell whereas one coconut contains 35% husk. In several areas, including in North Sulawesi, a lot of coconut husk is still being thrown away or left in the garden. Coconut husk has a potentially utilized energy capacity. For this reason, the idea arose to make a stove for energy utilization from coconut husk waste with a gasification system. The purpose of this study was to design and technically test a household-scale coconut husk stove with a gasification system. The research method was carried out by design and experimental testing, then the resulting data were analyzed descriptively. In this study, two types of stoves were designed and manufactured which were practical for application on a household scale using a gasification system made from coconut coir. The first stove that uses an air blower can reach a temperature of 740 ℃ and is tested with 1.5 liters of water, so the water can boil for 9 minutes. The second stove, which does not use an air blower, can boil 1.5 liters of water for 11 minutes at a temperature of 608℃. Both stoves have a waiting time to produce gas that is not much different, which is about 3 minutes with an initial fuel mass of 300 g. The results of economic calculations show that the cost of making this stove is relatively cheap and easy to maintain. However, the raw material for coconut coir runs out quickly and requires several replenishments of raw materials. Keywords: Stove, household scale, gasification, coconut husk. Abstrak Sabut kelapa merupakan bagian terluar buah kelapa yang membungkus tempurung kelapa dimana dalam satu butir buah kelapa mengandung 35% sabut. Di beberapa daerah termasuk di Sulawesi Utara, sabut kelapa masih banyak yang dibuang atau dibiarkan saja di kebun. Sabut kelapa mempunyai kapasitas energi yang potensial dimanfaatkan. Untuk itulah timbul ide untuk membuat kompor sebagai pengganti kompor untuk pemanfaatan energi dari limbah sabut kelapa ini dengan sistem gasifikasi. Tujuan penelitian ini adalah membuat rancangan dan uji teknis kompor sabut kelapa skala rumah tangga dengan sistem gasifikasi. Metode penelitian dilakukan dengan pembuatan dan uji  teknis alat secara eksperimental, kemudian data yang dihasilkan di analisis secara deskriptif.  Dalam penelitian ini di buat dua tipe kompor yang diharapkan dapat diaplikasikan pada skala rumah tangga dengan menggunakan sistem gasifikasi berbahan baku sabut kelapa. Kompor yang pertama yang menggunakan penghembus udara dapat mencapai suhu 740℃ dan uji coba dengan air 1,5 liter, maka air tersebut dapat mendidih selama 9 menit. Kompor yang kedua, yang tidak menggunakan penghembus udara dapat mendidihkan air 1,5 liter selama 11 menit dengan suhu mencapai 608℃. Kedua kompor mempunyai waktu tunggu untuk menghasilkan gas tidak berbeda jauh, yaitu sekitar 3 menit dengan massa bahan bakar awal 300 g. Hasil perhitungan ekonomi menunjukkan bahwa biaya pembuatan kompor ini relatif murah dan mudah pemeliharaannya. Akan tetapi bahan baku sabut kelapa cepat habis dan memerlukan beberapa kali pengisian bahan bahan baku.  Kata Kunci: Kompor, skala rumah tangga, gasifikasi, sabut kelapa.
Pakcoy Quality Change Study (Brassica rapa L.) in LDPE Packaging (Low Density Polyethylene) With Two Methods Pre Cooling During Cold Storage Lady C. Ch. E. Lengkey; Iis Wahyunandita Akume; Ireine A. Longdong
Jurnal Agroekoteknologi Terapan Vol. 4 No. 1 (2023): EDISI JANUARI-JUNI 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i1.46672

Abstract

Pakcoy vegetables after harvest will change in quality, so it is necessary to handle post-harvest. The pre-cooling method is one of the methods that can be done to prevent these quality changes, the goal is to extend the shelf life of pakcoy. The quality of pakcoy is influenced by environmental conditions during storage. Suitable packaging can prevent the rate of respiration. Respiration can cause a deterioration in the quality of the pakcoy, so before storage it needs to be packaged. This study aims to determine the duration of pakcoy storage packaged with LDPE plastic clips based on changes in weight, moisture content, color, and texture during cold storage in 2 (two) pre-cooling methods, namely room cooling and hydro cooling and comparing the quality of pakcoy carried out pre-cooling with room cooling and hydro cooling methods. This study used experimental methods with pre-cooling treatment, namely room cooling and hydro cooling, data collection was carried out as many as 3 samples per treatment. The data is presented in tables and graphs and then analyzed descriptively. The results showed that pakcoy using the hydro cooling method can be stored for 22 days while using the room cooling method can be stored for 18 days. Pakcoy quality is obtained better in hydro cooling treatment. Keywords: Pakcoy vegetables;  post-harvest;  respiration; Abstrak Sayuran pakcoy setelah panen akan terjadi perubahan mutu, sehingga perlu adanya penanganan pascapanen. Metode pra pendinginan adalah salah satu metode yang dapat dilakukan untuk mencegah perubahan mutu tersebut, tujuannya adalah memperpanjang masa simpan pakcoy. Mutu pakcoy dipengaruhi oleh kondisi lingkungan selama   penyimpanan.  Pengemasan yang sesuai dapat mencegah laju respirasi. Respirasi dapat menyebabkan kemunduran mutu pada pakcoy, sehingga sebelum melakukan penyimpanan perlu dikemas. Penelitian ini bertujuan untuk menentukan lama penyimpanan pakcoy yang dikemas dengan plastik klip LDPE berdasarkan perubahan bobot, kadar air, warna dan tekstur selama penyimpanan dingin pada 2 (dua) metode pra pendinginan yaitu room cooling dan hydro cooling serta membandingkan mutu pakcoy yang dilakukan pra pendinginan dengan metode room cooling dan hydro cooling. Penelitian ini menggunakan metode eksperimen dengan perlakuan pra pendinginan yaitu room cooling dan hydro cooling, pengambilan data dilakukan sebanyak 3 sampel setiap perlakuan. Data disajikan dalam tabel dan grafik kemudian dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa pakcoy menggunakan metode hydro cooling dapat disimpan selama 22 hari  sedangkan  dengan menggunakan metode room cooling dapat disimpan selama 18 hari. Diperoleh mutu pakcoy lebih baik pada perlakuan hydro cooling. Kata Kunci: Sayuran pakcoy;  pascapanen; Respirasi;
Characteristics Of Corn Drying Using Small Scale Dome Type Dryer Meylan Kowimbin; Ireine A. Longdong; Dedie Tooy
Jurnal Agroekoteknologi Terapan Vol. 4 No. 2 (2023): EDISI JULI-DESEMBER 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i2.47341

Abstract

This study aims to measure drying temperature, relative humidity (RH), moisture content, and drying rate versus time in small-scale dome-type dryers. The results of research on drying corn using a small-scale dome-type dryer The average air temperature on the first day of the experiment was 43.7⁰C, and on the second day was 42.8⁰C. First 2 days experiment 34⁰C, the second day 37.4⁰C third day 42.1⁰C. The average air humidity on the first 1-day experiment was 38%, and the second day was 41%. On the first 2 days of the experiment, the average air humidity was 38%, on the second day was 38%, and on the third day was 36%. The water content during the drying process of corn without husks and corn husks in experiment 1 averaged the initial moisture content of corn without husks at 22.7% and corn husks at 22.5%. Experiment 2 averaged the initial moisture content of corn without husks at 29.7% and corn husks at 30.5%. Experiment 1 with a drying time of 16 hours and experiment 2 20 hours with an average final content of 13-14%. The average drying rate in experiment 1 of corn without husk was 1.46%/hour, corn with husk was 1.15%/hour, and in the second experiment the average drying rate of corn without husk was 1.08%/hour, corn with husk was 1.00%/hour. Keywords:  Corn Drying, Small Scale Dome. Abstrak Penelitian ini bertujuan untuk mengukur suhu pengeringan, kelembaban relative (RH), kadar air, serta laju pengeringan terhadap waktu pada alat pengering tipe dome skala kecil. Hasil dari penelitian pengeringan jagung menggunakan alat pengering tipe dome skala kecil Suhu udara alat rata-rata pada percobaan 1 hari pertama 43,7⁰C, hari kedua 42,8⁰C. Percobaan 2 hari pertama 34⁰C, hari kedua 37,4⁰C hari ketiga 42,1⁰C. Kelembaban udara rata-rata pada percobaan 1 hari pertama 38%, hari kedua 41%. Percobaan 2 hari pertama kelembaban udara rata-rata 38%, hari kedua 38%, dan hari ketiga 36%. Kadar air selama proses  pengeringan jagung tanpa klobot dan jagung klobot percobaan 1 rata-rata kadar air awal jagung tanpa klobot 22,7% dan jagung klobot 22.5%. Percobaan 2 rata-rata kadar air awal jagung tanpa klobot 29,7% dan jagung klobot 30,5%. Percobaan 1 dengan lama pengeringan 16 jam dan percobaan 2 20 jam dengan rata-rata kadar akhir 13-14%. Laju pengeringan rata-rata pada percobaan 1 jagung tanpa klobot sebesar 1,46%/jam, jagung klobot 1,15%/jam, dan percobaan kedua rata-rata laju pengeringan jagung tanpa klobot yaitu 1,08%/jam, jagung klobot yaitu 1,00%/jam. Kata Kunci : Pengeringan  Jagung,  Dome Skala Kecil
Co-Authors Dedie Tooy Febrianti Timumu Frangky J. Paat Herry F. Pinatik Iis Wahyunandita Akume Lady C. Ch. E. Lengkey Meylan Kowimbin