POTENSI SKIM SANTAN SEBAGAI BAHAN BAKU FERMENTASI NATA DE COCO

ANDIKA, PERDI and Parwiyanti, Parwiyanti (2021) POTENSI SKIM SANTAN SEBAGAI BAHAN BAKU FERMENTASI NATA DE COCO. Undergraduate thesis, Sriwijaya University.

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Abstract

Virgin coconut oil (VCO) is pure coconut oil that produces coconut milk skim waste. So far, the coconut milk skim produced is only thrown away without being used, this is certainly a problem for the company because it can cause environmental pollution. This study aims to increase the potential of skim coconut milk as raw material for nata de coco. The non-factorial Completely Randomized Design (CRD) used in this study consisted of 5 formulations, namely (100% coconut water: 0% skimmed coconut milk, 75% coconut water: 25% skimmed coconut milk, 50% coconut water: 50% skimmed coconut milk, 25% coconut water: 75% skimmed coconut milk, 0% coconut water: 100% skimmed coconut cream). Parameters observed include yield, hardness, thickness, color and moisture content. Each treatment had 3 replications and was tested by analysis of variance (ANOVA), then further tested with the Honest Significant Difference (BNJ) level 5%. The results showed that the formulation of skim coconut milk and coconut water had a significant effect on yield, hardness and lightness, but had no significant effect on thickness, redness, yellowness and water content. Skimmed coconut milk with the formulation (50% coconut water: 50% skim coconut milk) was the best treatment with a yield value of 91.34%, hardness 552.00 gf, thickness 1.7 cm and lightness 59.30%.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Acetobacter xylinum, Nata de coco, Skim Santan, VCO
Subjects: S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Perdi Andika
Date Deposited: 24 Dec 2021 08:46
Last Modified: 24 Dec 2021 08:46
URI: http://repository.unsri.ac.id/id/eprint/59811

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