Skripsi

KARAKTERISTIK FISIKO-KIMIA DAN SENSORIS GARAM HITAM DARI PELEPAH NIPAH (Nypa fruticans) DENGAN PERBEDAAN METODE PENGERINGAN PELEPAH NIPAH

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Penilaian

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The limited utilization of nipa fronds can open up opportunities for food utilization from nipa fronds, such as the production of black salt from nipa fronds. Unlike regular salt, which is white and derived from seawater evaporation, this black salt has a natural black color and comes from processed nipa palm fronds, which are burned and processed to produce salt. This study aims to determine the effect of different drying methods of nipa fronds (Nypa fruticans) on the physicochemical and sensory characteristics of the salt. This research was conducted experimentally in the laboratory using a Randomized Block Design (RBD), and the data obtained were analyzed using ANOVA and the Tukey’s Honest Significant Difference (HSD) test. The production of nipa black salt consisted of 3 treatments with different drying methods for nipa fronds, including sunlight drying (control), solar dryer drying, and food dehydrator drying. The observed parameters included: color analysis, solubility of salt, moisture content, ash content, NaCl content, sodium and potassium mineral content, as well as sensory quality hedonics testing. Different drying treatments of nipa palm fronds produce initial moisture content of 14.3% - 26.3%, black salt moisture content of 1.85% - 2.85%, salt solubility of 3’.23’ – 2’.95” in hot water 5’.77” – 6’.16” in cold water, ash content of 11.3% - 28.6%, NaCl content of 4.58% - 6.62%, mineral content of 1.43:1% - 3.22:1%. Treatment A1 is designated as the best treatment based on short drying time and the resulting salt has a mineral content close to the dietary mineral requirement

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507006676	T186791	T1867912025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1867912025

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xv, 67 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.407

Content Type

Text

Media Type

unmediated

Carrier Type

other (computer)

Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Teknologi Pengeringan Pelepah Nipah

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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