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PENGARUH PROSES PENGERINGAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA NATA DE COCO

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The purpose of this this research is to determine the effect of the drying process using a spinner machine and food dryer on the physical and chemical characteristics of nata de coco. This study used a Completely Randomised Factorial Design (RALF) consisting of two treatment factors and each treatment was repeated three times. Factor A is spinner time consisting of 3 levels (7 minutes, 10 minutes, 13 minutes) and factor B is drying time (food dryer, T = 70℃) with 3 levels (1 hour; 1.5 hours; 2 hours). The parameters observed in this study include physical parameters (weight loss, degree of whiteness) and chemical parameters (moisture content, pH). The results showed that the length of spinner time had a significant effect on weight loss, moisture content and pH of dried nata de coco. Length of drying time had a significant effect on weight loss, whiteness, moisture content and pH of dried nata de coco. The interaction between spinner time and drying time has a significant effect on weight loss and moisture content of dried nata de coco. The best results were obtained in the treatment with spinner time of 10 minutes and drying time of 1.5 hours (A2B2 treatment) with weight loss of 98.83%; degree of whiteness of 76.41; moisture content of 37.31% and pH of 5.22.

Availability
Inventory Code Barcode Call Number Location Status
2407004273T150684T1506842024Central Library (Reference)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1506842024
Publisher
Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian.,
Collation
vii, 57 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
664.028 07
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
Penyakit tanaman
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
Other version/related
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