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COCOS
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Articles 5 Documents
Search results for , issue "Vol 1, No 9 (2017)" : 5 Documents clear
SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomea batatas L) PADA PEMBUATAN BISKUIT CRACKERS Lendongan, Marlin; Tuju, Thelma; Lalujan, Lana
COCOS Vol 1, No 9 (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.
POPULASI HAMA Paraeucosmetus pallicornis Dallas (HEMIPTERA : LYGAEIDAE) PADA TANAMAN PADI SAWAH DI KABUPATEN MINAHASA SELATAN Sigalingging, Nataldo; Dien., Moulwy Frits; Tairas, Robert William
COCOS Vol 1, No 9 (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) Mokodompit, Amalia Regina; Nurali, Erny J.N.; Tuju, Thelma D.J.
COCOS Vol 1, No 9 (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
UJI UNJUK KERJA ALAT PENGERING TIPE RAK MODEL TETA’17 PADA PENGERINGAN BIJI PALA Kasim, Rosnawati M.; Malik, Douwes D.; Rawung, Handry
COCOS Vol 1, No 9 (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
Fermentasi alkohol dari nira aren (Arenga pinnata Merr.) dengan menggunakan metode fed batch Amema, D. Ch.; Tuju, T.; Rawung, H.
COCOS Vol 1, No 9 (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

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