Identification of Coconut Pulp Flour on Proximate Level Using Oven Drying Method

Jurnal Ilmiah Kesehatan

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Field Value
 
Title Identification of Coconut Pulp Flour on Proximate Level Using Oven Drying Method
Identifikasi Tepung Ampas Kelapa Terhadap Kadar Proksimat Menggunakan Metode Pengeringan Oven
 
Creator Rousmaliana, Rousmaliana
Septiani, Septiani
 
Subject identification
coconut flour
proximate
identifikasi
tepung kelapa
proksimat
 
Description Coconut pulp is a byproduct of making coconut milk. The process of making coconut pulp flour is not widely used. This study aimed to analyze the difference in proximate levels (water, ash, protein, fat, carbohydrates, and total fiber) from organoleptic test results. This study used an experimental design with a Completely Randomized Design to find out the best quality coconut pulp flour that contains nutritional value. Formula T57 was the formula chosen from the organoleptic test with 5.70% water content, 7.30% fat, 4.91% protein, 0.34% ash content, 2.37% fiber, and 81.75% carbohydrate. It is necessary to test the shelf life of the selected formula.
Ampas kelapa merupakan hasil samping pembuatan santan. Proses pembuatan ampas kelapa tidak banyak dilakukan. Penelitian ini bertujuan untuk menganalisis perbedaan tingkat proksimat (air, abu, protein, lemak, karbohidrat, dan total serat) dari hasil uji organoleptik. Penelitian ini menggunakan desain eksperimental dengan Rancangan Acak Lengkap untuk mengetahui kualitas tepung ampas kelapa terbaik yang mengandung nilai gizi. Formula T57 adalah formula terpilih dari uji organoleptik dengan kadar air 5,70 %, lemak 7,30 %, protein 4.91%, kadar abu 0,34%, serat 2,37 % dan karbohidrat 81,75 %. Perlu dilakukan lagi uji daya simpan terhadap formula terpilih.
 
Publisher LPPM Akper Yapenas 21 Maros
 
Date 2019-08-31
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
text
 
Format application/pdf
 
Identifier https://ojs.yapenas21maros.ac.id/index.php/jika/article/view/8
10.36590/jika.v1i1.8
 
Source Jurnal Ilmiah Kesehatan; Vol. 1 No. 1 (2019): Volume 1 Nomor 1 Agustus 2019; 18-31
Jurnal Ilmiah Kesehatan; Vol 1 No 1 (2019): Volume 1 Nomor 1 Agustus 2019; 18-31
2686-2883
2337-9847
10.36590/jika.v1i1
 
Language ind
 
Relation https://ojs.yapenas21maros.ac.id/index.php/jika/article/view/8/3
 
Rights Copyright (c) 2019 Septiani, Rousmaliana
https://creativecommons.org/licenses/by/4.0
 

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