PENGARUH PROSES PENGERINGAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA NATA DE COCO

AL DAFFA, HISYAM DANY and Lidiasari, Eka (2024) PENGARUH PROSES PENGERINGAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA NATA DE COCO. Undergraduate thesis, Sriwijaya University.

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Abstract

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.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pengeringan, Spinner, Food Dryer, Nata de Coco
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Hisyam Dany Al Daffa
Date Deposited:	15 Jul 2024 01:16
Last Modified:	15 Jul 2024 01:16
URI:	http://repository.unsri.ac.id/id/eprint/150684

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