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EFEK METODE PENGECILAN UKURAN INTI KELAPA DAN SUHU AIR YANG DITAMBAHKAN TERHADAP PRODUKSI VIRGIN COCONUT OIL
Effect Of Coconut Kernel Size Reduction Method And Water Temperature Added To Pure Coconut Oil Production (Supervised by R. MURSIDI). This study aims to determine the effect of the method of reducing the size of the coconut core and the temperature of the added water on the production of virgin coconut oil. This study used the Factorial Group Randomized Design method. The treatment consists of two factors, namely (P) the way of reducing the size and (T) the temperature of the water added. Each treatment factor consists of several levels, namely the treatment factor (P) P1 = reduction of the size of the dry way, P2 = reduction of the size of the wet way, the treatment factor (T) T1 = Water temperature 28 °C and T2 = Water temperature 60 °C. Each combination of treatment levels is repeated three times. The results showed that the factor of how to reduce the size produces different shapes and sizes of shredded coconut flakes. Based on the analysis of blondo weight diversity, it shows that the P factor has a very noticeable effect with the highest average treatment value in P2T2 of 168.29 grams. Analysis of the diversity of amendment percentages showed that the P factor had a very noticeable effect on the percentage of amendments with the highest average value in the P1T2 treatment of 9,48%. Keywords: Size reduction method, added water temperature, coconut oil, grated coconut.
Inventory Code | Barcode | Call Number | Location | Status |
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2307002655 | T117931 | T1179312023 | Central Library (Referens) | Available but not for loan - Not for Loan |
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