PENGARUH KONSENTRASI VIRGIN COCONUT OIL (VCO) PANCINGAN DAN KECEPATAN PEGADUKAN TERHADAP KARAKTERISTIK PROTEIN DARI KRIM SANTAN

APRILIA, RANTIKA and Parwiyanti, Parwiyanti (2022) PENGARUH KONSENTRASI VIRGIN COCONUT OIL (VCO) PANCINGAN DAN KECEPATAN PEGADUKAN TERHADAP KARAKTERISTIK PROTEIN DARI KRIM SANTAN. Undergraduate thesis, Sriwijaya University.

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Abstract

Protein by-product of VCO processing is a vegetable protein that can be used as a raw material or additive in processed food such a biscuits, protein flour. This study aimed to determine the effect of the concentration of fishing VCO and the speed of stirring on the protein characteristics of coconut milk cream. This study used a Factorial Complete Randomized Design (FCRD) with two treatment factors, namely VCO concentration consisting of 3 levels (5%, 7%, and 10%) and stirring speed consisting of 3 levels (500, 700, and 900 rpm). The observed parameters consisted of Yield, White Degree, Water Content, Ash Content, and Protein Content. The results showed that VCO concentration had a significant effect on water content, ash content and protein content, stirring speed had a significant effect on protein content while the interaction of the two treatments had a significant effect on water content and protein content. The best treatment of this study was obtained at the treatment of 10% VCO concentration and a stirring speed of 900 rpm with a yield value of 13.27±6.38%, white degree 21.67±1.99, water content of 11.67±5.85%, ash content of 0.32±0.29% and protein content of 19.28±0.60%. Keywords: Fishing Methode, Protein, Stirring Speed, VCO Concentration

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kecepatan Pengadukan, Konsentrasi VCO, Metode Pancingan, Protein
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Rantika Aprilia
Date Deposited:	11 Aug 2022 05:58
Last Modified:	11 Aug 2022 05:58
URI:	http://repository.unsri.ac.id/id/eprint/77085

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