PENGARUH KONSENTRASI GULA DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK NATA DE COCO KERING

FEBIANTI, NINDIA and Lidiasari, Eka (2022) PENGARUH KONSENTRASI GULA DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK NATA DE COCO KERING. Undergraduate thesis, Sriwijaya University.

	Text RAMA_41231_05031281823081.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_41231_05031281823081_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4MB) | Request a copy
Preview	Text RAMA_41231_05031281823081_0002097509_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (1MB) | Preview
	Text RAMA_41231_05031281823081_0002097509_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (171kB) | Request a copy
	Text RAMA_41231_05031281823081_0002097509_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (257kB) | Request a copy
	Text RAMA_41231_05031281823081_0002097509_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (122kB) | Request a copy
	Text RAMA_41231_05031281823081_0002097509_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (45kB) | Request a copy
	Text RAMA_41231_05031281823081_0002097509_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (145kB) | Request a copy
	Text RAMA_41231_05031281823081_0002097509_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (568kB) | Request a copy

Abstract

The purpose of this study was to determine the effect of sugar concentration and drying time on the physical and chemical characteristics of dried nata de coco. This study used a Factorial Completely Randomized Design (CRD) with two factors were investigated and each treatment was repeated three times. Factor A is sugar concentration (40% (w/v), 50% (w/v) and 60% (w/v)) and factor B is drying time (7 hours, 8 hours, and 9 hours). Parameters observed included physical characteristics (texture, color and hydration) and chemical characteristics (moisture content and total sugar content). The results showed that treatment A (sugar concentration) had a significant effect on color (lightness (L*)), rehydration, water content and total sugar content, while treatment B (drying time) had a significant effect on the characteristics of texture, color (lightness (L*) and redness (a*)), rehydration, water content and total sugar content of dried nata de coco. The interaction between the treatment of sugar concentration and drying time had no significant effect on all parameters. The best treatment was found in the A1B1 treatment (40% sugar concentration and 7 hours drying time) with water content value 18.01%, total sugar content 64.67 ºBrix, texture 117.0 gf, color (lightness value 63.0%, redness value 4.17% and yellowness value 10.93%) and rehydration value 139.45 %.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	konsentrasi gula, nata de coco kering, pengeringan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Nindia Febianti
Date Deposited:	19 Jul 2022 06:34
Last Modified:	19 Jul 2022 06:34
URI:	http://repository.unsri.ac.id/id/eprint/74150

Actions (login required)

View Item