Skripsi

PENGARUH SUHU DAN WAKTU PERENDAMAN NATA DE COCO KERING TERHADAP KARAKTERISTIK FISIK DAN KIMIA

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Penilaian

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This purpose of this research is to determine effect temperature and soaking time on the physical and chemical characteristics of nata de coco. This research used a Completely Randomized Factorial Design (RALF) which consisted of two treatment factors and each treatment was repeated three times. Factor A was the soaking temperature (25°C, 50°C, 75°C) and factor B was the soaking time (3 hours; 5 hours; 7 hours). The observed parameters included physical parameters (texture, rehydration) and chemical parameters (water content). The results of texture analyzer in this research measurements using the texture analyzer in this research could not be carried out because soaked nata de coco (according to treatment) was not able to absorb water again so that the texture of dry nata de coco could not be read by the texture analyzer. The results showed that the high soaking temperature and soaking time no significant effect on the texture, rehydration and water content of nata de coco. The interaction between soaking temperature and soaking time had no significant effect on the all experimen.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507001289	T168020	T1680202025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1680202025

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2025

Collation

xvi, 59 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

pembuatan nata de coco

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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