PENGGUNAAN  LARUTAN  KANJI  PADA PENYIMPANAN  BUAH SAWO (Achras zapota L.)

This study aims to determine the use of the starch solution on storage of sapodilla fruit (Acharas zapota l.). Completely Randomized Design (CRD) is used with the factors of starch solution 0%, 1%, 2%, 3% and 4%. The parameters are observed in the chemical properties include moisture, reducing sugar, total dissolved solids, physical properties include weight loss, texture and organoleptic (taste and flavor). The results were significantly different analysis further tested using orthogonal polynomial contrast to chemical parameters while organoleptic test parameters tested with Honestly Significant Difference (HSD). These results indicates that administration of starch solution provides real effect on water content and not significant towards reducing sugar, total weight less, texture and test organoleptic (taste and Flavor). Provision of 2% starch solution in reducing sugar gives the lowest value on day 7 and day 14. Lowest texture value contained in the administration of starch solution 4% on day 7 and day 14, while for the highest value contained at a concentration of 2% on the storage day 7 and day 14. Organoleptic test of the quality of taste after storage provides the highest value consumer preferences with concentration of 1% with a storage time of 7 days. Keywords: sapodilla fruit, starch solution, storage ABSTRAK Penelitian ini bertujuan untuk mengetahui penggunaan larutan kanji pada penyimpanan buah sawo (Acharas zapota l.).Rancangan percobaan yang digunakan yaitu rancangan acak lengkap (RAL) satu faktor (penggunaan larutan kanji 0%, 1%, 2%, 3% dan 4%). Parameter yang diamati adalah sifat kimia (kadar air, gula reduksi, total padatan terlarut), sifat fisik (susut berat, tekstur) dan uji organoleptik. Hasil analisa yang berbeda nyata diuji lanjut menggunakan kontras orthogonal polynomial untuk parameter kimia sedangkan untuk parameter uji organoleptik diuji dengan beda nyata jujur (BNJ). Hasil penelitian menunjukkan bahwa pemberian larutan kanji tidak memberikan pengaruh nyata terhadap semua parameter kecuali kadar air. Pemberian larutan kanji 2% pada gula reduksi memberikan nilai terendah pada hari ke-7 dan hari ke-14. Nilai tekstur terendah terdapat pada pemberian larutan kanji 4% pada hari ke-7 dan hari ke-14 sedangkan untuk nilai tertinggi terdapat pada konsentrasi 2% pada penyimpanan hari ke-7 dan hari ke-14. Uji organoleptik terhadap mutu rasa setelah penyimpanan memberikan nilai kesukaan konsumen paling tinggi dengan konsentrasi larutan kaji 1% dengan lama penyimpanan 7 hari. Kata kunci: buah sawo,larutan kanji, penyimpanan

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UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i1.8200 ◽

2019 ◽

Vol 5 (1) ◽

pp. 98

Author(s):

Maryam Jamilah ◽

Kadirman Kadirman ◽

Ratnawaty Fadilah

Keyword(s):

Moisture Content ◽

Capsicum Frutescens ◽

Drying Time ◽

Chemical Test ◽

Organoleptic Test ◽

Randomized Design ◽

Analysis Technique ◽

Test Parameters ◽

Significant Difference

This study aims to determine the effect of stack weight and drying time on the quality of cayenne pepper (Capsicum frutescens) powder. This study used a completely randomized design (CDR) factorial with treatment of stack weight (1 kg, 2 kg and 3 kg) and drying time (14 hours, 18 hours and 22 hours). Test parameters consist of yield, moisture content, and organoleptic test. The data analysis technique of this study uses analysis of variance (ANOVA), if it shows a significant difference followed by Duncan's advanced test of 5%. Based on the results of chemical test research, the treatment of 3 kg stack weight with 14 hours drying time has the highest yield and moisture content. Organoleptic test results for the highest distinctive taste were in the treatment of 2 kg stack weight with 18 hour drying time, while the results of organoleptic test for the highest characteristic odor were in the treatment of 1 kg stack weight with 14 hours drying time.

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Komposisi, Sifat Fisik dan Tingkat Kesukaan Nasi Ungu

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2015.4.1.25 ◽

2015 ◽

Vol 4 (1) ◽

pp. 25-32

Author(s):

Agustina Souripet

Keyword(s):

Physical Properties ◽

Chemical Properties ◽

Significance Level ◽

Randomized Design ◽

Physico Chemical ◽

Test Parameters ◽

Significant Difference ◽

Completely Randomized Design ◽

Range Test

The aim of this research was to analyze the composition and physico-chemical properties of purple rice that is preferred by group of people in Bali. Purple rice were made with various pasta proportions, which were 100, 200, 300, 400 and 500 g were added to 700 g of rice. Physical properties include texture and color of purple rice with various proportion of pasta were analyzed followed by hedonic test. Parameters observed were, texture, color, and overall preference of purple rice. This research was designed as completely randomized design with 2 replicates and data of the results were analyzed using ANOVA at the significance level of 95%, followed by Duncan’s Multiple Range Test, if there was a significant difference. The results of research indicated that purple rice had texture of 2,19–2,37 N, with lightness of 42,7–54,97, tending to be blueish red (purple) with degree of redness of +8,33 until +15,13 and blueness degree of +1 until +4,60. Purple rice made from a mixture of ratio of 100 g rice: 300 g was preferred by panelists with texture of 2,26 N, lightness of 48,93, tending to be blueish red (purple) with degree value redness of +14,40 and blueness degree of +2,37.

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UJI PENGGUNAAN BERBAGAI MEDIA TUMBUH DAN PEMBERIAN PUPUK GROWMORE PADA AKLIMATISASI TANAMAN ANGGREK Dendrobium

Jurnal Ilmiah Pertanian ◽

10.31849/jip.v15i2.1960 ◽

2019 ◽

Vol 15 (2) ◽

pp. 105-114

Author(s):

GUSTI MARLINA ◽

MARLINDA MARLINDA ◽

HENI ROSNETI

Keyword(s):

Plant Height ◽

Growth Media ◽

Growing Media ◽

Randomized Design ◽

Honestly Significant Difference ◽

Significant Difference ◽

Number Of Leaves ◽

Completely Randomized Design ◽

Difference Test ◽

Honestly Significant Difference Test

The research objective was determine the effect of various growth media and growmore fertilizer on the acclimatization of Dendrobium orchids. study used a Completely Randomized Design (CRD) Factorial consisting of 2 factors, the first is (M) of growing media which consists of 3 levels, namely: M1 (medium fern root), M2 (wood charcoal medium), M3 (coir media coconut) and the second is (G) growmore fertilizer which consists of 4 levels, namely: G0 (without Growmore fertilizer), G1 (Growmore fertilizer 2 g / liter), G2 (fertilizer Growmore 4 g / liter), G3 (Growmore fertilizer 6 g / liter). Determine the growth of orchid plants, observations were made with the following parameters Growth Percentage (%), Plant Height (cm), Number of leaves (strands), and Number of tillers (stems). Data obtained were analyzed statistically, then continued with the Honestly Significant Difference Test (BNJ) at the level of 5%. The results showed that the single treatment of the use of growing media did not have a significant effect on the parameters of observation of growth percentage (%), plant height (cm), number of leaves (strands), and number of tillers (stems). The growth of growmore fertilizer also did not show a significant effect on the parameters of observation of growth percentage (%), plant height (cm), number of leaves (strands), and number of tillers (stems). Interaction of the use of various growth media and growmore fertilizer did not show a significant effect on the percentage of growth (%), plant height (cm), number of leaves (strands), and number of tillers (stems).

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KECERNAAN IN VITRO SILASE SAMPAH SAYUR DAN DAUN GAMAL MENGGUNAKAN MIKROORGANISME RUMEN KAMBING

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v2i3.3808 ◽

2015 ◽

Vol 2 (3) ◽

pp. 17

Author(s):

Indrayani Indrayani ◽

Harapin Hafid ◽

Dian Agustina

Keyword(s):

Organic Matter ◽

Analysis Of Variance ◽

Dry Matter ◽

Vegetable Waste ◽

Dry Matter Digestibility ◽

Randomized Design ◽

Honestly Significant Difference ◽

Significant Difference ◽

Completely Randomized Design

ABSTRACTThis study aims to determine the digestibility of dry matter and organic matter level waste silage mixed vegetables and Gliricidia leaves were tested in vitro. This study used a completely randomized design with 3 treatments and 3 replications. Each of these treatments is R0 (Gliricidia leaves 100%), R1 (Gliricidia leaves 70% + 30% silage vegetable waste), and R2 (Gliricidia leaves 40% + 60% silage vegetable waste). Data were analyzed using analysis of variance (ANOVA) and further testing using the test Honestly Significant Difference (HSD). The results of ANOVA showed that the mixture of vegetable waste silage was highly significant (p <0.05) on dry matter digestibility and significantly (p <0.05) on the digestibility of organic matter. It can be concluded that the mixed of vegetable waste silage and Gliricidia leaves can improved digestibility of dry matter and organic matter, treatment of 40% and 60% Gliricidia leaves plus waste vegetable produce silage dry matter digestibility and percentage of organic matter is best (72,24% and 68,19%).Keyword: Silage vegetable waste, gliricidia leaves, dry and organic matter digestibilityABSTRAKPenelitian ini bertujuan untuk mengetahui kecenaan bahan kering dan bahan organik tingkat campuran silase sampah sayur dan daun gamal yang diuji secara in vitro. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 3 perlakuan dan 3 ulangan. Masing-masing perlakuan tersebut ialah R0 (daun gamal 100%), R1 (daun gamal 70% + silase sampah sayur 30%), dan R2 (daun gamal 40% + silase sampah sayur 60%). Data yang diperoleh dianalisis dengan menggunakan analisis sidik ragam (ANOVA) dan uji lanjut menggunakan uji Beda Nyata Jujur (BNJ). Hasil analisis sidik ragam menunjukkan bahwa campuran silase sampah sayur berpengaruh sangat nyata (p<0,05) terhadap kecernaan bahan kering dan berpengaruh nyata (p<0,05) terhadap kecernaan bahan organik. Dapat disimpulkan bahwa perlakuan campuran silase sampah sayur dan daun gamal dapat meningkatkan kecernaan bahan kering dan bahan organik, perlakuan 40% daun gamal dan 60% silase sampah sayur menghasilkan persentase kecernaan bahan kering dan bahan organik yang terbaik yaitu (72,24% dan 68,19%).Kata kunci : Silase sampah sayur, daun gamal, kecernaan bahan kering, dan bahan organik.

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PENGARUH PROPORSI DAMI NANGKA TERHADAP KARAKTERISTIK KIMIA, FISIK DAN ORGANOLEPTIK SELAI LEMBARAN NANAS

Pro Food ◽

10.29303/profood.v6i2.156 ◽

2020 ◽

Vol 6 (2) ◽

pp. 685

Author(s):

Ni Made Neni Parmiutari ◽

Eko Basuki ◽

Rucitra Widyasari

Keyword(s):

Moisture Content ◽

Analysis Of Variance ◽

Chemical Properties ◽

Randomized Design ◽

Yellow Color ◽

Significant Difference ◽

L Value ◽

Completely Randomized Design ◽

Total Dissolved Solid ◽

Difference Test

ABSTRACT This study aims to determine the chemical properties (moisture content, pH and total dissolved solid), physical properties (texture and color) and organoleptics (taste, color, aroma, texture) in the different formulation of slice jam from mixture straw jackfruit and pineapple. This study used a Completely Randomized Design (CRD) with 6 treatments and 3 time replications and analyzed using Analysis of Variance at the 5% level and followed by Least Significant Difference test at the 5% level. These treatments include P0 (100 % pineapple), P1 (80% pineapple: 20% straw jackfruit), P2 (65% pineapple: 35% straw jackfruit), P3 (50% pineapple: 50% straw jackfruit), P4 (35% pineapple: 65% straw jackfruit), dan P5 (20% pineapple: 80% straw jackfruit). Observations made on moisture content, pH, total dissolved solid, texture, color and organoleptic taste, color, texture and aroma (scoring and hedonic). The results showed that the P3 treatment (50% straw jackfruit: 50% pineapple) was the preferred treatment for the panelists on the parameters of color, taste, and texture with the characteristics of moisture content 23.35%, pH 4.86, total dissolved solids 32,46oBrix, L value 44.79 and Hue value 70.67o and brownish yellow color, slightly pineapple taste, chewy texture and pineapple aroma and slightly jackfruit aroma. Keywords: pineapple, slice jam, straw jackfruit ABSTRAK Penelitian ini bertujuan untuk mengetahui sifat kimia (kadar air, pH dan total padatan terlarut), sifat fisik (tekstur dan warna) dan organoleptik (rasa, warna, aroma, tekstur) pada formulasi selai lembaran dari campuran dami nangka dan buah nanas yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 3 kali ulangan dan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf 5% dan dilanjutkan dengan uji Beda Nyata Terkecil pada taraf 5%. Perlakuan diantaranya P0 (100 % buah nanas), P1 (80% buah nanas: 20% dami nangka), P2 (65% buah nanas: 35% dami nangka), P3 (50% buah nanas: 50% dami nangka), P4 (35% buah nanas: 65% dami nangka), dan P5 (20% buah nanas: 80% dami nangka). Pengamatan dilakukan terhadap kadar air, pH, total padatan terlarut, tekstur, warna dan organoleptik rasa, warna, tekstur dan aroma (skoring dan hedonik). Hasil penelitian menunjukkan bahwa perlakuan P3 (50% dami nangka : 50% buah nanas) merupakan perlakuan yang agak disukai panelis pada parameter warna, rasa, dan tekstur dengan karakteristik kadar air 23,35%, pH 4,86, total padatan terlarut 32,46oBrix, nilai L 44,79 dan nilai Hue 70,67o serta warna kuning kecokelatan, agak berasa asam nanas, tekstur kenyal dan beraroma nanas dan sedikit beraroma nangka. Kata kunci: buah nanas, dami nangka, selai lembaran

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PENGGUNAAN ECENG GONDOK (Eichhornia crassipes)TERFERMENTASI DALAM RANSUM ITIK TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIK

ZOOTEC ◽

10.35792/zot.36.2.2016.12539 ◽

2016 ◽

Vol 36 (2) ◽

pp. 372

Author(s):

Ronald Rompas ◽

B Tulung ◽

J S Mandey ◽

M Regar

Keyword(s):

Organic Matter ◽

Water Hyacinth ◽

Dry Matter ◽

Eichhornia Crassipes ◽

Dry Matter Digestibility ◽

Randomized Design ◽

Honestly Significant Difference ◽

Significant Difference ◽

Organic Matter Digestibility ◽

Difference Test

ABSTRACT UTILIZATION OF FERMENTED WATER HYACINTH (Eichhornia crassipes) IN DUCK DIETS ON DRY MATTER AND ORGANIC MATTER DIGESTIBILITY.The study aimed to determine the use of fermented water hyacinth (Eichhornia crassipes) (FWH) in duck dietson dry matter and organic matter digestibility. This study was carried out for three weeks using 20 crossbred ducks of Mojosari and Alabio (MA), 8 weeks of age. This study was conducted using a completely randomized design with 5 treatments and 4 replications. The treatments were R0 (0% FWH), R1 (10% FWH), R2 (20% FWH), R3 (30% FWH), R4 (40% FWH). Results showed that treatments was highly significant (P<0.01) affectedto dry matter and organic matter digestibility. Honestly significant difference test (HSD) on dry matter digestibility showed that there were no significant between treatment R0 (70.85%), R1 (71.08%), R2 (70,47%) and R4 (69.47%). The R3 diet was significantly higher than R4, but was not significantlydifferentbetween R0 and R1. The HSDtest on organic matter digestibility showed that there was no significant difference between R3 (76 27) and R0 (75.30%), R1 (75.43%) and R2 (775,17%), but R3 was significantly higher than R4 (74.13%). There were no significant differencebetween R0, R1, R2, and R4 diets. It can be concluded that fermented water hyacinth reach can be used till 30% in duck diet substituted to rice bran. Keywords:Fermented water hyacinth, Digestibility,Dry matter, Organic matter

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Respon Setek Cabang Bambu Kuning (Bambusa Vulgaris) Terhadap Pemberian Aia

Jurnal Sylva Lestari ◽

10.23960/jsl1295-100 ◽

2014 ◽

Vol 2 (1) ◽

pp. 95

Author(s):

Yosepin K. Simangunsong ◽

Indriyanto . ◽

Afif Bintoro

Keyword(s):

Acetic Acid ◽

Indole Acetic Acid ◽

Shoot Length ◽

Randomized Design ◽

Honestly Significant Difference ◽

Significant Difference ◽

Bambusa Vulgaris ◽

Bartlett Test ◽

Number Of Leaves ◽

Branch Cutting

Yellow bamboo is one of the bamboo species which used for industrial and house-hold materials, because it has a thick trunk outer layer, length of fiber, and beautiful shape.The success of cuttings grown yellow bamboo branch was lack.To increase the success of the yellow bamboo branches grow cuttings used growth regulators.Therefore, the research was conducted by giving indole acetic acid on yellow bamboo branch cuttings.The objective of this research was to known the growth of yellow bamboo branch cuttings by giving indole acetic acid and known the concentration of the indole acetic acid were the best influence on the growth of yellow bamboo branch cuttings.The research was designed with complete randomized design (CRD) with five treatment,five experimental units, and five branch cuttings for each experimental unit.The concentration ofindole acetic acid (IAA) was 0 ppm, 100 ppm, 200 ppm,300 ppm, and 400 ppm.To test the homogeneity range done with Bartlett test, the data will be tested by analysis of variance and then further tested with honestly significant difference test.Yellow bamboo branch cuttings growth by percentage of life parameters, number of shoots, shoot length, shoot diameter, and a significant number of leaves is known, whereas for root length parameter is not significant. Keywords: branch cutting, indole acetic acid, yellow bamboo

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INFLUENCE OF CULTURE MEDIUM ON THE SPORULATION AND VIABILITY OF ASPERGILLUS SPP. AND TALAROMYCES SPP. ENTOMOPATHOGENIC FUNGI

JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA ◽

10.23960/j.hptt.11812-22 ◽

2018 ◽

Vol 18 (1) ◽

pp. 12

Author(s):

Yuyun Fitriana ◽

Radix Suharjo ◽

I Gede Swibawa ◽

Purnomo . ◽

Puji Lestari ◽

...

Keyword(s):

Entomopathogenic Fungi ◽

Culture Medium ◽

Culture Media ◽

Spore Production ◽

Corn Meal ◽

Spore Viability ◽

Randomized Design ◽

Honestly Significant Difference ◽

Significant Difference ◽

Completely Randomized Design

Influence of Culture Medium on the Sporulation and Viability of Aspergillus spp. and Talaromyces spp. Entomopathogenic Fungi. The purpose of this study was to determine the effect of three kinds of cultures media on the spore production and viability of Aspergillus spp. (AS1, 6, 7, 9) and Talaromyces spp. (AS2–5, 8, 10) entomopathogenic fungi. This study was arranged using Factorial-Completely Randomized Design (CRD) with 2 factors and 3 replications. The first factor was three kinds of cultures media (potato dextrose agar (PDA), corn meal agar (CMA), and sabouraud dextrose agar (SDA)) and the second one was isolates of Aspergillus spp. Or Talaromyces spp.. Data of spore production and spore viability were tested using ANOVA and if there was significantly difference, the data then further analyzed using Tukey‘s Honestly Significant Difference (HSD) test at 5% of significant level. The spore production of Aspergillus spp. were in the range of 0.58 - 14.27 x 108 spores mL-1 (PDA); 0.28 – 2.68 x 108 spores mL-1 (SDA) and 1.85 - 5.33 x 108 spores mL-1 (CMA). The highest spore production was achieved by AS1 isolate that was grown on PDA media. The spore produced by Talaromyces spp. were in the range of 2.15 – 28.62 x108 spores mL-1 (PDA); 0.28 – 29.43 x108 spores mL-1 (SDA); and 1.88 – 16.63 x108 spores mL-1 (CMA). The highest spore production was produced by AS8 isolate which were cultured on PDA. The spore viability among isolates of the two entomopathogenic fungi were not significantly different. The spore viability of Aspergillus spp. was in the range of 95.10 – 97.66% (PDA), 94.02 – 98.45% (SDA) and 92.86 – 98.20% (CMA). The spore viability of Talaromyces spp. was in the range of 95.83 – 100% (PDA), 85.83 – 100% (SDA), and 90.75 – 100% (CMA). Culture medium influenced spore production but not the spore viability. The best culture media used for spore production of both of the entomopathogenic fungi was PDA media.

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AKTIVITAS ANTIBAKTERI EKSTRAK LAMUN (Cymodocea rotundata) TERHADAP BAKTERI Staphylococcus aureus DAN Escherichia coli (Antibacterial Activities of Seagrass Extracts (Cymodocea rotundata) Against Staphylococcus aureus and Escherichia coli)

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.13.1.1-6 ◽

2017 ◽

Vol 13 (1) ◽

pp. 1

Author(s):

Septiani Septiani ◽

Eko Nurcahya Dewi ◽

Ima Wijayanti

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Inhibition Zone ◽

Antibacterial Activities ◽

E Coli ◽

Randomized Design ◽

Honestly Significant Difference ◽

Significant Difference ◽

Completely Randomized Design ◽

Cymodocea Rotundata

Cymodocea rotundata merupakan salah satu jenis lamun yang berpotensi sebagai antibakteri. Senyawa bioaktif yang bersifat sebagai antibakteri adalah fenol, flavonoid dan tanin. Tujuan penelitian ini adalah untuk mengetahui perbedaan lama inkubasi dan konsentrasi ekstrak lamun C. rotundata yang berbeda terhadap aktivitas antibakteri S. aureus dan E. Coli. Metode penelitian yang digunakan yaitu experimental laboratories dengan menggunakan rancangan dasar penelitian Rancangan Acak Lengkap (RAL) dengan pola faktorial, pola terbagi oleh faktor lama inkubasi bakteri (24 jam, 48 jam dan 72 jam) dan perbedaan konsentrasi ekstrak lamun (5%, 10% dan 15%). Data dianalisis menggunakan SIDIK RAGAM dan dilakukan analisis lanjut Beda Nyata Jujur (BNJ), apabila terdapat perbedaan pada perlakuan. Ekstrak lamun C. rotundata efektif sebagai antibakteri dengan kategori sedang yaitu zona hambat berkisar antara 5-10 mm. Konsentrasi optimum untuk menghambat S.aureus dan E.coli adalah 15% dengan lama inkubasi 48 jam dengan zona hambat yang dihasilkan masing-masing sebesar 6, 123 mm. Dan 5, 833 mm.Cymodocea rotundata is a type of seagrass that has a potential as an antibacterial. Bioactive compounds which act as such as antibacterial phenols, flavonoids and tannins. The purpose of this study was to determine the effect of different concentration and time of incubation of seagrass C.rotundata as antibacterial against S. aureus and E. coli. The method used was experimental laboratories using the basic design of the study completely randomized design (CRD) with factorial pattern (2 factor). The first factor were different concentration (5%, 10% and 15% ) and second factor were time of incubations (24 hours, 48 hours and 72 hours). Data were analyzed using ANOVA and conducted a further test Honestly Significant Difference (HSD), if treatment gave significant effect. C. rotundata extracts had antibacterial activity with medium category which inhibition zone ranges from 5-10 mm. The optimum concentration for inhibiting S. aureus and e. coli were 15% with incubation time of 48 hours resulting inhibition zone 6,123 mm and 5,833 respectively.

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The Utilization Of Coconut Tombong As A Raw Material For Flour

Agrikan Jurnal Agribisnis Perikanan ◽

10.29239/j.agrikan.14.1.33-43 ◽

2021 ◽

Vol 14 (1) ◽

pp. 35-44

Author(s):

Griennasty Clawdya Siahaya ◽

Samuel Titaley ◽

Zasendy Rehena

Keyword(s):

Moisture Content ◽

Cocos Nucifera ◽

Chemical Properties ◽

Ash Content ◽

Raw Material ◽

Crude Fiber ◽

Drying Time ◽

Randomized Design ◽

Significant Difference ◽

L1 And L2

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.

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