scholarly journals Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)

2018 ◽  
Vol 5 (2) ◽  
pp. 71 ◽  
Author(s):  
Nurud Diniyah ◽  
Achmad Subagio ◽  
Riri Nur Lutfian Sari ◽  
Pradiska Gita Vindy ◽  
Alif Ainur Rofiah
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Food Product ◽  
Average Moisture Content ◽  
Fermentation Time ◽  
Cassava Flour ◽  
Randomized Block Design ◽  
Cassava Varieties

MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes  from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Application of starch MOCAF can be used for food, cosmetics, and medicines industry.Keywords : modified starch, cassava, fermentation, yield

scholarly journals Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)

2018 ◽  
Vol 5 (2) ◽  
pp. 71
Author(s):  
Nurud Diniyah ◽  
Achmad Subagio ◽  
Riri Nur Lutfian Sari ◽  
Pradiska Gita Vindy ◽  
Alif Ainur Rofiah
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Food Product ◽  
Average Moisture Content ◽  
Fermentation Time ◽  
Cassava Flour ◽  
Randomized Block Design ◽  
Cassava Varieties

MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes  from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Application of starch MOCAF can be used for food, cosmetics, and medicines industry.Keywords : modified starch, cassava, fermentation, yield

scholarly journals STUDI PEMBUATAN PERMEN JELLY DARI KOMBINASI NANAS (Ananas comosus L.) DAN JERUK SAMBAL (Citrus microcarpa)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 749
Author(s):  
Eva Mayasari ◽  
Tri Rahayuni ◽  
Nurul Erfiana
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Block Design ◽  
Food Product ◽  
Ash Content ◽  
National Standard ◽  
Ananas Comosus ◽  
Average Score ◽  
Randomized Block Design

ABSTRACT   Jelly candy from combination of pineapple (Ananas comosus L.) and calamansi (Citrus microcarpa) is an alternative food product. The aim this study is to provide the best quality of jelly candy from the combination of pineapple and calamansi juices. This study used Randomized Block Design with one factor was combination of pineapple : calamansi consisting of 6 levels are 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Each treatment replicated 4 times therefore obtained  24 samples combination. The combination of 80% pineapple and 20% calamansi is the best treatment with a mean of moisture content 19,34%, ash content 0,30%, vitamin C 15,97mg/100G, total dissolved solids 24,500brix, pH 3,29, hardness level 0,05 kG force, the average score of the panelists preference the taste, appearance, and aroma has like (5,04), like (5,28), like (5,12), respectively. Moisture and ash content are in the levels of jelly candy qualify according to National Standard of Indonesia (SNI: 02-3547-2008), i.e., maximum moisture content of 20,0% and a maximum ash content of 3,0%.   Keywords: pineapple, calamansi, combination, jelly candy, fruit juice.   ABSTRAK   Permen jelly dari penambahan kombinasi nanas (Ananas comosus L.) dan jeruk sambal (Citrus microcarpa) merupakan salah satu alternatif produk pangan. Penelitian ini bertujuan untuk mendapatkan karakteristik terbaik permen jelly dari kombinasi sari buah nanas dan jeruk sambal. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor perlakuan terdiri dari 6 taraf yaitu kombinasi sari buah nanas dan jeruk sambal terdiri dari 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 24 sampel kombinasi. Kombinasi 80% nanas dan 20% jeruk sambal merupakan perlakuan terbaik berdasakan kadar air sebesar 19,34%, kadar abu sebesar 0,30%, vitamin C sebesar 15,97 mG/100G, total padatan terlarut sebesar 24,500brix, pH sebesar 3,29, tingkat kekerasan sebesar 0,05 kG force. Rerata skor kesukaan panelis terhadap rasa, warna, dan aroma berturut-turut adalah menyukai (5,04), menyukai (5,28), menyukai (5,12). Kadar air dan kadar abu permen jelly yang dihasilkan memenuhi syarat mutu SNI 02-3547-2008, yaitu kadar air maksimal 20,0% dan kadar abu maksimal 3,0%.   Kata Kunci : nanas, jeruk sambal, kombinasi, permen jelly, sari buah.

scholarly journals PENGARUH PERBEDAAN BAHAN PENYAMAK TERHADAP KUALITAS KULIT IKAN PARI MONDOL (Himantura gerrardi) TERSAMAK The Effect of Different Tanning Materials towards Leather Quality of Tanned Mondol Stingray (Himantura gerrardi)

2016 ◽  
Vol 11 (2) ◽  
pp. 140
Author(s):  
Tika Kusmaryanti ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Ph Value ◽  
Block Design ◽  
Shrinkage Temperature ◽  
Quality Requirements ◽  
Tear Strength ◽  
Randomized Block Design ◽  
Significant Difference

ABSTRAK   Usaha penyamakan kulit ikan Pari umumnya dilakukan oleh usaha kecil menengah dan hanya menggunakan metode aldehid dengan bahan samak formalin, Selain itu juga belum diketahui kualitas kulit ikan Pari Mondol tersamak yang menggunakan bahan samak krom. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penggunaan jenis bahan penyamak terhadap kualitas fisik dan kimiawi kulit ikan Pari Mondol tersamak. Materi penelitian berupa kulit ikan Pari Mondol (Himantura gerrardi) dan bahan samak. Penelitian dilakukan dengan metode eksperimental laboratoris. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan bahan samak yang berbeda, yaitu formalin, krom, dan kombinasi. Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, suhu kerut, ketahanan bengkuk (bengkok), pH dan kadar air. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan bahan penyamak menyebabkan pengaruh nyata terhadap nilai kekuatan tarik, kekuatan sobek dan ketebalan tetapi tidak memberikan pengaruh nyata terhadap nilai pH, kadar air dan ketahanan bengkuk. Produk yang terbaik yaitu kulit ikan Pari Mondol yang disamak dengan bahan samak kombinasi antara krom dan mimosa, yang sebagian persyaratan mutunya sudah memenuhi persyaratan mutu kulit ikan Pari tersamak menurut SNI 06-6121-1999.   Kata kunci: Kualitas, kulit Ikan Pari, penyamak     ABSTRACT  Meanwhile the quality of Stingray tanned leather which using chrome tannin materials was not yet known. This research aims to determine the effect of different types used tannin materials towards physical and chemical quality of Stingray leather quality. The materials used in this research isStingray (Himantura gerrardi) skin and tannin materials. The study was conducted with laboratory experimental method. The experiments was designed according to the Randomized Block Design with different tanning materials (formalin, chrome, and chrome-combination). Each treatment was done with in triplicate. The quality variables that measured were tensile strength, elongation, tear strength, thickness, shrinkage temperature, bent resistance, pH and moisture content. Data were analyzed using Analysis of Variance. To find the difference between treatments, the data were tested with Honestly Significant Difference Test . The results showed that various of tannin materials gave significant effects to the values of tensile strength, tear strength and thickness however there was not any significant effect on bent resistance, moisture content and pH value. The best product were Stingray tanned leather with chrome-combination tannin material, which partially quality requirements has been comply with Stingray tanned leather quality requirements according to SNI. Keywords: Quality, stingray skin, tanning

scholarly journals Pre-Treatments Maintain the Quality of Banana Flakes

2019 ◽  
pp. 1-8
Author(s):  
Md. Shamsher Ahmad ◽  
M. W. Siddiqui ◽  
J. P. Singh ◽  
H. Mir ◽  
Md. Abu Nayyer
Keyword(s):  
Citric Acid ◽  
Moisture Content ◽  
Block Design ◽  
Quality Attributes ◽  
Enzymatic Browning ◽  
High Quality ◽  
Randomized Block Design ◽  
Sensory Color ◽  
Color Texture

Objective: Pre treatments such as T2 (citric acid 1% + 0.5% haldi +1% salt) and T3 (citric acid 1% + KMS 0.5%) were the most effective to reduce browning and resulted high quality banana flakes. The flakes were evaluated for moisture content, non enzymatic browning and sensory (color, texture and flavour) quality attributes after treatment and during storage. Study Design: Completely Randomized Block Design (CRD) Place and Duration of Study: Department of food Science and Postharvest Technology, BAU, Sabour (Bihar) India during March 2013 to August 2015. Methodology: In this curriculum, banana flakes prepared from different cooking and Table banana cultivars (G-9, Kothiya, Alpan and Batisha,) were subjected to different pre-treatments with citric acid, potassium meta bisulphite, salt and turmeric powder. The flakes were evaluated for moisture content, non enzymatic browning and sensory (color, texture and flavour) quality attributes during storage. Results and Conclusions: Pre treatments prior to drying decreased the incidence of browning of finished products as compared to control. Pre treatments such as T3 (citric acid 1% + KMS 0.5%) and T2 (citric acid 1% + 0.5% haldi +1% salt) were the most effective to reduce browning and resulted high quality banana flakes. OD at 445 was recorded minimum in all cultivars (Kothiya-0.61, Digha-0.68, Batisha-0.69 and G-9-0.72 against T3. Hence treatment T3 maintained whiter colour than other treaments. From the results, it is suggested that quality banana flakes could be prepared from all the cultivars using theses pre-treatments.

scholarly journals PENGARUH KETEBALAN IRISAN CHIPS SINGKONG DAN LAMA FERMENTASI TERHADAP SIFAT FISIKO KIMIA TEPUNG MOCAF (MODIFIED CASSAVA FLOUR)

2019 ◽  
Vol 3 (1) ◽  
pp. 31
Author(s):  
Sohib Assalam ◽  
Novian Wely Asmoro ◽  
A. Intan Niken Tari ◽  
Sri Hartati
Keyword(s):  
Moisture Content ◽  
Water Solubility ◽  
Slice Thickness ◽  
Test Results ◽  
Fermentation Time ◽  
Cassava Flour ◽  
Swelling Power ◽  
Physico Chemical ◽  
Average Water

Modified cassava flour or mocaf is cassava flour which has been modified using the principle of lactic acid bacteria fermentation. One factor that needs to be observed is the fermentation process which will affect the quality of the mocaf flour produced. This study aims to determine the effect of cassava chip slice thickness and fermentation time in the process of making mocaf flour on physico-chemical quality of mocaf flour. The research method used Factorial RAL with 2 treatment variables, namely the thickness of cassava chips slices (0.5 cm, 1 cm, 1.5 cm) and fermentation time (24 hours and 48 hours), resulting in 6 treatment combinations and repeated 3 replications , so there are 18 experimental units. The data obtained was processed by Analysis of Variance (ANOVA) using SPSS 22 software. If the ANOVA test results stated that the samples tested were significantly different, then DMRT (Duncan Multiple Range Test) was carried out at the 0.05 confidence level. Based on statistical analysis shows that there is no interaction between the thickness treatment of cassava chips and the length of fermentation. Meanwhile, the slice thickness had a significant effect (P˂0.05) on water content and swelling power of mocaf flour, but did not significantly influence (P0.05) on the solubility index in mocaf flour water. The duration of fermentation had a significant effect (P˂0.05) on moisture content and swelling power of mocaf flour, but had no significant effect (P˃0.05) on the solubility index in mocaf flour water. The yield of mocaf flour obtained ranged from 30.47% - 32.98% with the lowest moisture content of 10.31%. The average swelling power of mocaf flour is 12.24 g / g and the average water solubility index is 5.29%.Keywords: Chips, Thickness, Fermentation Time, Mocaf Flour

scholarly journals PENGARUH KOMBINASI KEMASAN DAN MASA SIMPAN TERHADAP BEBERAPA KOMPONEN MUTU BUMBU PLECINGAN INSTAN (The Effect of Combination of Package and Self-life on The Some Qualities of Instant Seasoning Plecingan)

2018 ◽  
Vol 6 (1) ◽  
pp. 60-68
Author(s):  
Rokilah Rokilah ◽  
Wiharyani Werdiningsih ◽  
Agustono Prarudiyanto
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Block Design ◽  
Chemical Parameters ◽  
Randomized Block Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Organoleptic Parameters ◽  
Fungus Growth

ABSTRACT The purpose of this research was to determine the best combination between the types of package with shelf-life treatments that can be used to maintain some qualities of instant seasoning plecingan based on the quality standards of seasoning or powdered spices. The research method used was experimental method with Randomized Block Design (RBD) single factor (the combination between the types of package and shelf-life treatments) with 9 treatments and 3 replications. The observed parameters were chemical parameters (moisture content and pH) and organoleptic parameters (hedonic test of flavor and odor) and also fungus growth visual test. The data were analyzed by analysis of variance α=5%and analyzed further by Honestly Significant Difference (HSD) test α=5% if significant differences occurred. The results of the research showed that the combination between the types of package and shelf-life treatments gave significant effect on moisture content, pH and flavor by hedonic test, but the effect is non-significant on the hedonic test of odor of instant plecingan seasoning. The results showed that the use of aluminum foilpackaging can maintain the quality of instant seasoning plecingan for 10 days of storage with moisture content 8.84% w/w, pH 5.13, the flavor and odor rather preferred by the panelists. Keywords: seasoned plecingan, packaging, shelf-life   ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui kombinasi jenis kemasan dengan masa simpan terbaik yang dapat digunakan untuk mempertahankan mutu bumbu plecingan instan ditinjau dari standar mutu bumbu atau bubuk rempah-rempah. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimental dengan rancangan percobaan Rancangan Acak Kelompok (RAK) faktor tunggal (kombinasi jenis kemasan dan masa simpan) dengan 9 perlakuan dan 3 kali ulangan. Parameter yang diamati meliputi parameter kimia (kadar air, dan pH) dan parameter organoleptik (kesukaan rasa dan aroma) serta uji visual pertumbuhan kapang. Data hasil pengamatan di analisis menggunakan analisis keragaman (ANOVA) pada taraf nyata 5%. Data yang menunjukkan pengaruh yang berbeda nyata diuji lanjut menggunakan uji lanjut Beda  Nyata Jujur (BNJ) taraf 5%. Hasil penelitian menunjukkan bahwa kombinasi jenis kemasan dan masa simpan memberikan pengaruh yang berbeda nyata terhadap parameter kimia kadar air, pH dan kesukaan rasa bumbu plecingan instan, tetapi memberikan pengaruh yang tidak berbeda nyata pada kesukaan aroma. Berdasarkan hasil penelitian diketahui bahwa penggunaan kemasan aluminium foil mampu mempertahankan mutu bumbu plecingan instan selama penyimpanan 10 hari dengan kadar air sebesar 8,84% b/b, pH 5,13 dan rasa dan aroma yang agak disukai oleh panelis. Kata kunci: bumbu plecingan, kemasan, masa simpan

scholarly journals Quality Profiles of the Traditional Shrimp Paste of Lombok

2021 ◽  
Vol 913 (1) ◽  
pp. 012033
Author(s):  
B R Handayani ◽  
Zainuri ◽  
M D Ariyana ◽  
T I Rahayu ◽  
M Amaro ◽  
...  
Keyword(s):  
Moisture Content ◽  
Raw Materials ◽  
Small And Medium Enterprises ◽  
Block Design ◽  
Significance Level ◽  
Randomized Block Design ◽  
Sampling Locations ◽  
Red Color ◽  
Medium Enterprises

Abstract Shrimp paste is very much needed in NTB culinary. Several Micro small and Medium Enterprises (MSMEs) in Lombok produce shrimp paste. This study aimed to determine the chemical and physical quality of shrimp paste produced by MSMEs on the island of Lombok. The method used in this study was an experimental method with a Randomized Block Design and a single factor experiment with sampling locations, namely Shrimp paste of Putri Nyale (Jerowaru), Jero Acan (Jerowaru), TelukJor (Jerowaru), Lakara Salwa (Pringgabaya), Udang Rebon (Lembar) and SasakMaiq (BatuLayar). Each treatment was repeated three times to obtain 21 experimental units. The data were analyzed by analysis of variance at a 5% significance level using Co-Stat software. Significant different data were further tested with HSD test. The results showed that the moisture content, pH, hardness (texture) and color (Hue o) of shrimp paste from all producers were significantly different. There was a tendency that the higher the moisture content, the lower the hardness value (shrimp texture). Shrimp paste of Sasaq Maiq has the highest hardness of 39631. 98 kg/cm2 with the lowest moisture content of 23.21 %. Shrimp paste of Putri Nyale has the lowest hardness with the highest moisture content of 37. 55 %. Moisture content of Lakara Salwa shrimp paste and SasakMaiq does not meet the quality standards of shrimp paste (SNI 01-2716.1-2009). The acidity level of shrimp paste produced by MSMEs in Lombok is significantly different with a range of 6.4 to 7.57 which is influenced by the length of fermentation applied. Based on Hue°, the Lakara Salwa shrimp paste produces a red color range due to the use of dyes and other shrimp paste has a yellow red color with the use of natural raw materials.

scholarly journals The Physical Quality of Milled Rice as Affected by Moisture Content and Relative Humidity during Delayed Rough Rice Drying

2017 ◽  
Vol 5 (11) ◽  
pp. 1261
Author(s):  
Tamrin Tamrin ◽  
Filli Pratama ◽  
Bagus Septian
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Block Design ◽  
Milled Rice ◽  
Physical Quality ◽  
Randomized Block Design ◽  
Rough Rice ◽  
Rice Milling ◽  
Rice Drying

Delayed rough rice drying was often found in tidal low land in Indonesia due to rice harvesting used to be in rainy season. Moisture re-absorption of rough rice during delayed drying caused fissures and breakage after rice milling. This experimental works condition the rough rice in some different moisture content and relative humidity during delayed drying. This aim of this study was to develop an alternative condition of delayed rough rice for drying so as not to significantly affect the physical quality of milled rice. The experiment was arranged as a factorial-randomized block design. Each treatment was repeated three times. Rough rice of IR42 variety was selected at three level of moisture content (24.89%, 18% and 22%), and was stored in a closed vessel at the relative humidity of 76% and 86%. The percentage of whole grain, head rice, large broken grain, and small broken grain were daily assessed until 7 days of delayed drying duration. The results showed that the moisture content and relative humidity had a significant effect on all parameters on each day of delayed rough rice drying duration. Rough rice would be better delayed for drying at the conditions for moisture content of 22% and relative humidity of 86%.

scholarly journals SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG UBI BANGGAI (Dioscorea spp) TERHADAP MUTU ORGANOLEPTIK BISKUIT

2019 ◽  
Vol 4 (1) ◽  
pp. 33-38
Author(s):  
Fitriani Basrin ◽  
Tomotius Babe
Keyword(s):  
Experimental Design ◽  
Wheat Flour ◽  
Block Design ◽  
Test Results ◽  
Cassava Flour ◽  
Average Value ◽  
Randomized Block Design ◽  
Yam Flour ◽  
Treatment Design

This study aims to determine the effect of substitution of wheat flour with proud cassava flour (dioscorea spp) on organoleptic quality of biscuits. The treatment design in the substitution study of wheat flour with proud yam flour (dioscorea spp) on the quality of organoleptic biscuits is: P0 (400 grams wheat of flour), P1 (100 grams of Banggai yam flour + 300 grams of wheat flour), P2 (200 grams of Banggai yam flour + 200 grams of wheat flour), P3 (300 grams of Banggai yam flour + 100 grams of wheat flour), and P4 (400 grams of Banggai yam flour). The experimental design used was Randomized Block Design (CRD) with 5 treatments and 4 replications. The organoleptic test results that included the most preferred taste, color, texture, and aroma were P1 biscuits (100 grams of Banggai yam flour + 300 grams of wheat flour) with an average value of 5.02 (rather like), color 4.56 (normal / neutral) , texture 4.86 (normal / neutral), and aroma 4.57 (normal / neutral).

Kualitas Semen Cair Kambing Boer Berbahan Pengencer Air Kelapa Muda Varietas Viridis Setelah Simpan Dingin

2019 ◽  
Vol 6 (1) ◽  
pp. 78
Author(s):  
Muhammad Ade Salim ◽  
Muhammad Nur Ihsan ◽  
Nur Isnaini ◽  
Trinil Susilawati
Keyword(s):  
Semen Quality ◽  
Block Design ◽  
Animal Husbandry ◽  
Egg Yolk ◽  
Coconut Water ◽  
Boer Goat ◽  
Randomized Block Design ◽  
Frozen Semen ◽  
Artificial Vagina

ABSTRAKAir kelapa muda varietas viridisdapat dijadikan pengencer aletrnatif semen cair bagi program IB di daerah minim sarana semen beku. Tujuan penelitian ini untuk menguji pengaruh penggunaan air kelapa muda viridissebagai bahan pengencer terhadap kualitas semen cair kambing Boer setelah didinginkan. Dilaksanakanselama 3 bulan di Laboratorium Fakultas Peternakan UBUnit SumberSekar,Malang. Metodenya yaitu eksperimen. Semen dari  3 pejantan Boer umur 3-5 tahun, dikoleksi seminggu sekali dengan VB. Air kelapa mudaviridis umur 5-7 bulan serta tris aminomethane sebagai kontrol. Didesain menggunakan Rancangan Acak Kelompok (RAK) dengan 2 perlakuan yaitu P0 (tris aminomethane + 10% KT) dan  P1 (air kelapa muda viridis + 10% KT) masing-masing diulang 10 kali. Data dianalisis dengan analisis Ragam (Anova) dengan software Genstat 18. Variabelnya yaitu motilitas individu, viabilitas dan abnormalitas. Hasil penelitian yaitu motilitas individu pada P1bertahan sampai 4 hari (40,5± 24,3%), viabilitas terbaik sampai hari ke-5 (42±24,6%), abnormalitas terendah di hari ke-7(1,31± 0,6). Kesimpulannya, Pengencer air kelapa muda viridis dapat mempertahankan kualitas semen cair kambing Boer selama 4 hari untuk motilitas dan 5 hari untuk viabilitas.Kata Kunci:pengencer, air kelapa, varietas viridisABSTRACTYoung viridis coconut water could be used as an alternative to liquid semen diluent for artificial insemination program in the area with limited facility for frozen semen production. This study evaluated the use of young coconut water as a diluent on liquid semen quality of Boer goat after cold storage. This study was carried out for 3 months at Sumber Sekar Laboratory, Faculty of Animal Husbandry, University of Brawijaya, Malang. The semen was collected from 3 Boer bucks aged at 3 to 5 years old. The semen collection was done once a week with the aid of artificial vagina. The diluents used were young Viridis coconut (5 to 7 months old) and tris aminomethane. The method used was an experiment in a randomized block design with 2 treatments and 10 replicates. The treatments used were T0: tris aminomethane + 10% egg yolk (control) and T1:  young Viridis coconut water + 10% egg yolk. Data were analyzed by analysis of variance using Genstat 18 software. The variables measured were sperm individual motility, viability, and abnormality. The results showed that the sperm individual motility in T1 survived up to 4 days (40.5± 24.3%), the best viability at 5 days (42.0±24.6%),  while the lowest abnormality at 7 days (1.31±0.6). It could be concluded that: 1. Tris aminomethane diluent has higher quality with the storage length up to 9 days, 2. Young Viridis coconut water diluent could preserve liquid semen quality of Boer goat up to 4 days for sperm motility and 5 days for sperm viability.Keywords: diluents, coconut water, viridis variety

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