The Utilization Of Coconut Tombong As A Raw Material For Flour
| Autor: | Samuel Titaley, Griennasty Clawdya Siahaya, Zasendy Rehena |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Chemistry
Alpha Value Applied Mathematics General Mathematics 010401 analytical chemistry Significant difference food and beverages Raw material 030226 pharmacology & pharmacy 01 natural sciences 0104 chemical sciences 03 medical and health sciences 0302 clinical medicine Drying time Cocos nucifera Food science Fiber Water content Completely randomized design |
| Zdroj: | Agrikan: Jurnal Agribisnis Perikanan. 14:35-44 |
| ISSN: | 2621-0193 1979-6072 |
| DOI: | 10.29239/j.agrikan.14.1.33-43 |
| Popis: | This study is the first step in developing coconut (Cocos nucifera) tombong which has not been utilized by society. The purpose of this study is to obtain a proper drying time in producing a nutrient-grade coconut tombong flour. This study used an experimental design with a complete randomized design where the coconut tombong was dried at 50°C for 6,7 and 8 hours. Furthermore in the analysis of content carbohydrate, protein, fat, ash content, crude fiber and water content. The results of the analysis showed that coconut tombong flour with 8 hours drying produced the best of coconut tombong flour compared with 6 and 7 hours drying, with lower moisture content 11, 7353%, fat 8,1666%, protein 11,7158%, ash content 7,4917% and crude fiber 11,8421%. The results of statistical test show that the drying treatment of 6, 7 and 8 hours gives a very significant difference to the average chemical properties (carbohydrate, moisture content, protein, fat, ash content, crude fiber) coconut tombong flour with Fvalue > Ftable 5% or significance value of all treatments is smaller than alpha value 0.05. Based on these results, it can be concluded that coconut tombong flour which through the drying process at 50°C for 8 hours (L3) is the best treatment among two other treatments (L1 and L2) which has the potential to be further developed as various substitution materials food products. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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