PENGARUH SUHU DAN WAKTU PERENDAMAN NATA DE COCO KERING TERHADAP KARAKTERISTIK FISIK DAN KIMIA

SITINJAK, SAMUEL MACNUSDAY and Lidiasari, Eka (2025) PENGARUH SUHU DAN WAKTU PERENDAMAN NATA DE COCO KERING TERHADAP KARAKTERISTIK FISIK DAN KIMIA. Undergraduate thesis, Sriwijaya University.

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Abstract

This purpose of this research is to determine effect temperature and soaking time on the physical and chemical characteristics of nata de coco. This research used a Completely Randomized Factorial Design (RALF) which consisted of two treatment factors and each treatment was repeated three times. Factor A was the soaking temperature (25°C, 50°C, 75°C) and factor B was the soaking time (3 hours; 5 hours; 7 hours). The observed parameters included physical parameters (texture, rehydration) and chemical parameters (water content). The results of texture analyzer in this research measurements using the texture analyzer in this research could not be carried out because soaked nata de coco (according to treatment) was not able to absorb water again so that the texture of dry nata de coco could not be read by the texture analyzer. The results showed that the high soaking temperature and soaking time no significant effect on the texture, rehydration and water content of nata de coco. The interaction between soaking temperature and soaking time had no significant effect on the all experimen.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	nata de coco, rehydration, soaking temperature, soaking time
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Samuel Macnusday Sitinjak
Date Deposited:	07 Mar 2025 06:50
Last Modified:	07 Mar 2025 06:50
URI:	http://repository.unsri.ac.id/id/eprint/168020

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