PERUBAHAN SIFAT FISIK KELAPA PARUT SELAMA PROSES PENYANGRAIAN DENGAN MEDIA PEMANAS AIR
Productivity of coconut fruit is often abundance when harvesting season occurs, so that the price of coconut fruit are likely to decline. Abundance production at the farmer level has not been exploited and processed into derivative products such as dried shredded coconut product (desiccated coconut)...
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[Yogyakarta] : Universitas Gadjah Mada
2014
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id-ugm-repo.1326142016-03-04T07:58:24Z https://repository.ugm.ac.id/132614/ PERUBAHAN SIFAT FISIK KELAPA PARUT SELAMA PROSES PENYANGRAIAN DENGAN MEDIA PEMANAS AIR , LYDIA AGUSTINA SINAGA , Hanim Zuhrotul Amanah, STP., MP. ETD Productivity of coconut fruit is often abundance when harvesting season occurs, so that the price of coconut fruit are likely to decline. Abundance production at the farmer level has not been exploited and processed into derivative products such as dried shredded coconut product (desiccated coconut). This is caused by the lack of simple technology to dry the shredded coconut that can produce quality product and easy to operate. This research aim to evaluate the effectiveness of using roasting method for manufacturing dry shredded coconut by evaluated the physical changes of desiccated coconut. This research is done with 3 temperature variation such as 50oC, 60oC, 70oC and 2 size coconut shredded. Moreover, this process is done with 3 variation of concentrate sodium bisulfite which added for maintain color of product. Physical changes of shredded coconut are observed during roasting process at 20 minutes intervals time. Bisulfite residue which left in shredded coconut is analyzed to determine the maximum limit for using sodium bisulfite safety. The results showed that the bulk density tends to decline during roasting process with constant change rate is about 0.0023 to 0.0036 for the finely shredded coconut and 0.0020 to 0.0030 for coarse coconut. Shredded coconut color brightness levels also decreased during the roasting process with the change rate is variated and influenced by the concentration of added bisulfite. From this analysis is known that the addition of 5 ml of bisulfite with concentration 0-40 ppm in 1 kg shredded coconut produce products with residual bisulfite 39.2761 for finely shredded coconut and 37.4452 for coarse coconut and this residues are still below the allowable standard. [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , LYDIA AGUSTINA SINAGA and , Hanim Zuhrotul Amanah, STP., MP. (2014) PERUBAHAN SIFAT FISIK KELAPA PARUT SELAMA PROSES PENYANGRAIAN DENGAN MEDIA PEMANAS AIR. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73153 |
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ETD , LYDIA AGUSTINA SINAGA , Hanim Zuhrotul Amanah, STP., MP. PERUBAHAN SIFAT FISIK KELAPA PARUT SELAMA PROSES PENYANGRAIAN DENGAN MEDIA PEMANAS AIR |
description |
Productivity of coconut fruit is often abundance when harvesting season
occurs, so that the price of coconut fruit are likely to decline. Abundance
production at the farmer level has not been exploited and processed into derivative
products such as dried shredded coconut product (desiccated coconut). This is
caused by the lack of simple technology to dry the shredded coconut that can
produce quality product and easy to operate. This research aim to evaluate the
effectiveness of using roasting method for manufacturing dry shredded coconut by
evaluated the physical changes of desiccated coconut.
This research is done with 3 temperature variation such as 50oC, 60oC,
70oC and 2 size coconut shredded. Moreover, this process is done with 3 variation
of concentrate sodium bisulfite which added for maintain color of product.
Physical changes of shredded coconut are observed during roasting process at 20
minutes intervals time. Bisulfite residue which left in shredded coconut is
analyzed to determine the maximum limit for using sodium bisulfite safety.
The results showed that the bulk density tends to decline during roasting
process with constant change rate is about 0.0023 to 0.0036 for the finely
shredded coconut and 0.0020 to 0.0030 for coarse coconut. Shredded coconut
color brightness levels also decreased during the roasting process with the change
rate is variated and influenced by the concentration of added bisulfite. From this
analysis is known that the addition of 5 ml of bisulfite with concentration 0-40
ppm in 1 kg shredded coconut produce products with residual bisulfite 39.2761
for finely shredded coconut and 37.4452 for coarse coconut and this residues are
still below the allowable standard. |
format |
Theses and Dissertations NonPeerReviewed |
author |
, LYDIA AGUSTINA SINAGA , Hanim Zuhrotul Amanah, STP., MP. |
author_facet |
, LYDIA AGUSTINA SINAGA , Hanim Zuhrotul Amanah, STP., MP. |
author_sort |
, LYDIA AGUSTINA SINAGA |
title |
PERUBAHAN SIFAT FISIK KELAPA PARUT SELAMA PROSES PENYANGRAIAN DENGAN MEDIA PEMANAS AIR |
title_short |
PERUBAHAN SIFAT FISIK KELAPA PARUT SELAMA PROSES PENYANGRAIAN DENGAN MEDIA PEMANAS AIR |
title_full |
PERUBAHAN SIFAT FISIK KELAPA PARUT SELAMA PROSES PENYANGRAIAN DENGAN MEDIA PEMANAS AIR |
title_fullStr |
PERUBAHAN SIFAT FISIK KELAPA PARUT SELAMA PROSES PENYANGRAIAN DENGAN MEDIA PEMANAS AIR |
title_full_unstemmed |
PERUBAHAN SIFAT FISIK KELAPA PARUT SELAMA PROSES PENYANGRAIAN DENGAN MEDIA PEMANAS AIR |
title_sort |
perubahan sifat fisik kelapa parut selama proses penyangraian dengan media pemanas air |
publisher |
[Yogyakarta] : Universitas Gadjah Mada |
publishDate |
2014 |
url |
https://repository.ugm.ac.id/132614/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73153 |
_version_ |
1681233534645174272 |