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PENGARUH KONSENTRASI GULA DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK NATA DE COCO KERING

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Penilaian

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The purpose of this study was to determine the effect of sugar concentration and drying time on the physical and chemical characteristics of dried nata de coco. This study used a Factorial Completely Randomized Design (CRD) with two factors were investigated and each treatment was repeated three times. Factor A is sugar concentration (40% (w/v), 50% (w/v) and 60% (w/v)) and factor B is drying time (7 hours, 8 hours, and 9 hours). Parameters observed included physical characteristics (texture, color and hydration) and chemical characteristics (moisture content and total sugar content). The results showed that treatment A (sugar concentration) had a significant effect on color (lightness (L*)), rehydration, water content and total sugar content, while treatment B (drying time) had a significant effect on the characteristics of texture, color (lightness (L*) and redness (a*)), rehydration, water content and total sugar content of dried nata de coco. The interaction between the treatment of sugar concentration and drying time had no significant effect on all parameters. The best treatment was found in the A1B1 treatment (40% sugar concentration and 7 hours drying time) with water content value 18.01%, total sugar content 64.67 ºBrix, texture 117.0 gf, color (lightness value 63.0%, redness value 4.17% and yellowness value 10.93%) and rehydration value 139.45 %.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207002124	T74150	T741502022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T741502022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xv, 42 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.107

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Pembuatan Gula

Specific Detail Info

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Statement of Responsibility

SEPTA

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