PENGARUH WAKTU DAN KECEPATAN PENGADUKAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA SANTAN KELAPA (COCOS NUCIFERA L.)

SEPTIANA, AYU and Lidiasari, Eka (2022) PENGARUH WAKTU DAN KECEPATAN PENGADUKAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA SANTAN KELAPA (COCOS NUCIFERA L.). Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to know the effect of time and speed of stirring on the physical and chemical characteristics of coconut milk produced. The research was carried out at the Laboratory of Chemistry, Sensory and Agricultural Product Processing and Microbiology and Agricultural Product Biotechnology, Faculty of Agriculture, Sriwijaya University. This research was carried out in March 2022 until it was completed. This study used a Completely Randomized Factorial Design with 2 research factors, namely stirring time (A), stirring speed (B). Each treatment was repeated 2 times. The first factor is the treatment of stirring time (stirring time of 20, 30, and 40 minutes) and the second factor is the treatment of stirring speed (stirring speed of 500, 1000, and 1500 rpm). The test parameters observed in this study included physical characteristics (viscosity, stability and color including lightness (L*), and yellowness (b*)), as well as chemical characteristics of water content, and the best treatment (fat content and protein content). The speed of stirring will reduce the particle size so that it affects the homogeneity of a mixture. Stirring time has a significant effect on viscosity, stability, color (lightness (L*) and yellowness (b*) and water content of coconut milk. Stirring speed has a significant effect on viscosity and stability. The interaction of time and speed of stirring coconut milk has a significant effect on viscosity. The best treatment is based on analysis of water content and physical parameters, namely A3B2 treatment (stirring time 40 minutes, stirring speed 1000 rpm) with water content 50.30%, viscosity 56.39 mPas, stability 68.3%, lightness 88.85% and yellowness 11.40 %. The best treatment based on the resulting chemical and physical parameters, according to SNI No. 01-3816-1995 the results of the fat value of 35,04% and 17,24% protein.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kecepatan pengadukan, Santan, Waktu pengadukan.
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:	Ayu Septiana
Date Deposited:	11 Aug 2022 05:57
Last Modified:	11 Aug 2022 05:57
URI:	http://repository.unsri.ac.id/id/eprint/77080

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