Pengaruh Waktu Fermentasi Air Kelapa Terhadap Produksi dan Kualitas Nata de Coco

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dc.contributorKementerian Pertanianen-US
dc.creatorLAYUK, PAYUNG; Balai Pengkajian Teknologi Pertanian (BPTP) Sulawesi Utara Jln. Kampus Pertanian Kalasey, Kotak Pos 1345 Manado 95013
dc.creatorLINTANG, M.; Balai Pengkajian Teknologi Pertanian (BPTP) Sulawesi Utara Jln. Kampus Pertanian Kalasey, Kotak Pos 1345 Manado 95013
dc.creatorJOSEPH, G.H.; Balai Pengkajian Teknologi Pertanian (BPTP) Sulawesi Utara Jln. Kampus Pertanian Kalasey, Kotak Pos 1345 Manado 95013
dc.date2016-11-11
dc.date.accessioned2018-06-04T07:20:06Z
dc.date.available2018-06-04T07:20:06Z
dc.descriptionPenelitian bertujuan untuk mempelajari pengaruh penundaan waktu fermentasi air kelapa terhadap produksi dan kualitas nata de coco. Penelitian dilakukan 4 variasi penundaan waktu fermentasi, yaitu 0, 2 , 4 dan 6 hari. Pengamatan dilakukan terhadap rendemen, ketebalan, kekerasan dan komposisi nata de coco (kadar air, karbohidrat, kadar lemak dan serat) serta uji organoleptik terhadap warna, kekenyalan dan rasa nata de coco. Hasil penelitian diperoleh bahwa rendemen dan ketebalan nata de coco tertinggi diperoleh pada penundaan fermentasi air kelapa selama 4 hari yaitu 98,20% dengan ketebalan 1,5 cm. Penundaan waktu fermentasi air kelapa tidak berpengaruh pada kadar air, karbohidrat, lemak dan serat nata de coco yang dihasilkan. Hasil organoleptik terhadap tekstur/kekenyalan, warna dan rasa berkisar antara 2,9 – 4,2 (cukup suka sampai sangat suka), ditinjau dari sifat organoleptik perlakuan terbaik adalah waktu fermentasi 4 hari. Kata kunci : Fermentasi, air kelapa, nata de coco dan kualitas. ABSTRACT Effect of Coconut Delayed Fermentation Time Coconut Water to Production and Quality of Nata de Coco The objective of this research was to study the effect of delayed time water coconut fermentation to nata de coco production and quality. The experiment was done with four time variation fermentation, that are 0, 2, 4 and 6 days. Observation data are yield, thickness, hardness, and composition of nata de coco (moisture, carbohydrat, fat and fiber content). The result showed that coconut water that highest yield and thickness nata de coco was obtained from treatment fermentation time delayed of water coconut during 4 days that is 98.20% with thickness 1.5 cm. Fermentation time delayed was not significant to moisture, carbohidrat, fat and fiber of yield nata de coco. Organoleptic test to texture, elasticity, color and taste is among 2.9-4.2 (almost like until very like). Based on organoleptic properties, the best treatment is four days fermentation time delayed.en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/palma/article/view/5590
dc.identifier10.21082/bp.v13n1.2012.41-45
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/4069
dc.languageeng
dc.publisherPusat Penelitian dan Pengembangan Perkebunanen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/palma/article/view/5590/4765
dc.rightsCopyright (c) 2016 Buletin Palmaen-US
dc.source2528-7141
dc.source1979-679X
dc.sourceBuletin Palma; Vol 13, No 1 (2012): Juni, 2012; 41-45en-US
dc.subjecten-US
dc.titlePengaruh Waktu Fermentasi Air Kelapa Terhadap Produksi dan Kualitas Nata de Cocoen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
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