Skripsi

PENGARUH PERBEDAAN UKURAN DIMENSI DAN MASSA PENGEPRES TERHADAP KARAKTERISTIK NATA DE COCO GENERIK

---

Penilaian

---

This objective of this research was to analyze the effect of different dimensions of nata de coco and pressing mass on the characteristics of generic nata de coco. The research method employed a Factorial Randomized Block Design (FRBD) with two treatment factors: the dimensions of nata de coco (1.5 x 1.5 x 1.5 cm and 14 x 11 x 1.5 cm) and pressing mass (1, 1.5, 2, and 2.5 kg). Each treatment was conducted with three replications. The observed parameters included physical characteristics (water absorption, expansion degree, weight loss, and texture), chemical characteristics (moisture content and pH), and sensory characteristics (texture). The results indicated that the dimensions of nata de coco and the pressing mass significantly affected weight loss and water absorption values. The interaction between the dimensions of nata de coco and pressing mass had a significant effect on weight loss values. The best treatment was treatment A1B4 (dimensions of nata 1.5 x 1.5 x 1.5 cm and pressing mass of 2.5 kg) with water absorption (100.61%), expansion degree (200%), weight loss (67.75%), texture (5,33 gf), moisture content (97.98%), pH (3.88), and organoleptically comparable to the control. Keywords: dimension size, generic nata de coco, pressing, pressing mass, rehydration

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002531	T172310	T1723102025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T1723102025

Publisher

Indralaya : ., 2025

Collation

xvi, 76 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

-

Classification

664.87

Content Type

Text

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

pembuatan nata de coco

Specific Detail Info

-

Statement of Responsibility

MI

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment