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PENGARUH VARIASI WAKTU PENGEPRESAN DAN TEKANAN PENGEPRES PADA KARAKTERISTIK NATA DE COCO GENERIK

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This study aimed to determine effect of variations in pressing time and pressing pressure on characteristics of generic nata de coco. This study used a factorial randomized group design consisting of variations in pressing time (A1=4 hours, A2=8 hours, A3=12 hours) and pressing pressure (B1=22,73 kg/m2, B2=34,09 kg/m2, B3= 45,45kg/m2, B4=56,82 kg/m2). Each treatment was repeated 3 times. Parameters observed included moisture content, weight loss, acidity (pH), water absorption, degree of development during rehydration, texture analysis using a texture analyzer and pair discrimination test. The results showed that pressing time had a significant effect on weight loss, water absorption, degree of development during rehydration, and texture. Pressing pressure had a significant effect on moisture content, weight loss, water absorption, degree of development during rehydration, and texture. The interaction between spinner time and drying time had a significant effect on weight loss, water absorption and texture. The best results were obtained in the A1B3 treatment (pressing time 4 hours and pressing pressure 45,45kg/m2) with a weight loss of 80.70%, water absorption 76.66%, degree of development 53.33%, texture before rehydration 1.00 gf and after rehydration 2.37 gf, and organoleptically not different from the control.

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Inventory Code Barcode Call Number Location Status
2507002611T172649T1726492025Central Library (Reference)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1726492025
Publisher
: .,
Collation
xiv, 138 hlm.; ill.; tab.; 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
630.07
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Pertanian
Specific Detail Info
-
Statement of Responsibility
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