Pengaruh Penggunaan Cairan (Susu UHT, Santan Segar, dan Santan Instan) pada Pembuatan Macaroni Schotel Terhadap Daya Terima Konsumen

ABSTRACT The objective of this study was to determine and analyze the effect of the usage of liquid (UHT milk, fresh coconut milk, and instant coconut milk) on Macaroni Schotel on consumer acceptance based on aspects of color, taste, aroma, and texture. This research was conducted at the Pastry and Bakery Laboratory of Food & Nutrition Program, State University of Jakarta. When the study began in October 2019 until March 2020. The method used was an experimental method. The sample in this study was a Macaroni Schotel with the usage of 400ml liquid (UHT milk, fresh coconut milk, and instant coconut milk) tested on 30 untrained panelists who assessed all aspects. Based on the results of hypothesis analysis using the Friedman test on aspects of color, taste, and texture showed the effect of the usage of liquid (UHT milk, fresh coconut milk, and instant coconut milk) to the making of Macaroni Schotel does not have a signficant effect on consumer’s acceptance so the formula for using the coconut milk must be tested again to gain better results.

Feasibility of Coconut Testa oil and Coconut Waste Cooking oil as Potential Biodiesel Feedstocks

It is well known that biodiesel from pure coconut oil is suited best for diesel engine operation. However, the commercialization of coconut oil biodiesel is unfeasible due to its higher cost and demand as a food material. In this study, biodiesels were produced from coconut testa oil and coconut waste cooking oil, two waste feedstock derivatives of coconut. Fatty acid composition and properties such as density, calorific value, kinematic viscosity, cloud and pour points, flash and fire points, Conradson carbon residue, and copper strip corrosion of these two biodiesels were determined and compared with those of fresh coconut oil biodiesel and the standard diesel. It was found that the properties and fatty acid profiles of all three biodiesels were similar. Furthermore, from the engine testing using B20 (diesel-biodiesel blend with 20% biodiesel) blends of prepared biodiesels, it was found that the engine performance, emission, and combustion characteristics were comparable for coconut testa oil and coconut waste cooking oil biodiesels with fresh coconut oil biodiesel. Thus the coconut testa oil and coconut waste cooking oil can be used as low-cost feedstocks for biodiesel production with all advantages of fresh coconut oil.

Effects of Moisture Content and Drying Method on Shelf Life and Quality of Coconut Residue

In this article, the quality changes and shelf life of by-products (coconut residue) obtained after coconut milk extraction were studied using three drying technologies: hot air drying, fluidized bed drying, and flash drying. Among the drying technologies, flash drying was most suitable for fresh coconut residue. It gave the least moisture content with the most stability of whiteness and oil content and the highest drying rate. Dried coconut residue using flash drying has the longest shelf life up to the 140th day with slight changes in the quality when stored in warehouse conditions of 35±1.0oC and 60-75% relative humidity. In terms of specific energy consumption, flash drying required the lowest energy of 8.47±0.50 MJ per kg water removal from fresh coconut residue, whereas hot air drying consumed the highest specific energy.

Penentuan Nilai Hambatan dan Hambatan Jenis pada Arang Batok Kelapa dan Arang Kulit Pisang dengan Metode Eksperimen

Due to an application of coconut shell and cassava peel-based charcoal as an alternative material in carbon film resistors, the purpose of this study is to determine the value of both resistance and specific resistance of those materials. The fresh coconut shell and cassava peel were dried under sunlight prior to charcoal production through pyrolysis. The resulted charcoals were then grounded into powder and filtered. After that, the fine materials were inserted into a straw with a wide area of 6,07 x 10-7 m2and 1,2 x 10-4 m2 and the length of 0,03 m and 0,04 m. The results obtained that the resistance values of the coconut shell and cassava skin charcoal were 5 104 Ω to 11 104 Ω and 3 104Ω to 5 104 Ω, respectively. While the specific resistance values of those charcoals were 1,133 Ωm to 2,34 × 102 Ωm and 0,758 Ωm to 1,28 102 Ωm, respectively. In conclusion, both resistance and specific resistance values of coconut shell charcoal seem to be relatively higher than the coconut shell charcoal.

Stimulation of Molting on Coconut Crabs (Birgus latro, Linnaeus 1767) with Artificial Feed Enriched Fitoekdisteroid

One of the problems in coconut crab cultivation is its slow growth. Artificial feed can be an alternative in the development of coconut crab cultivation (B. latro). The purpose of this research is to analyze the formula of artificial feed that gives the best stimulation on the growth of coconut crab. Three artificial feed with protein content A (20%), B (25%) and C (27%) and D (fresh coconut meat) as control. During the study, the test crabs were individually maintained in confinement containers that were specially designed to be as comfortable as in nature and not loose out. The results of the study, formulated feed can be eaten by crab test with the highest molting percentage in crab test treated with artificial feed of formula C 100%, followed by treatment A or B each 75% and D 25%. In conclusion that the feed made can be eaten and allegedly able to induce molting in coconut crabs.