Pengaruh Proses Pembekuan Daging Kelapa (Cocos nucifera L.) Terhadap Karakteristik Produk Kelapa Parut Kering
نویسندگان
چکیده
Kelapa merupakan tanaman yang dikenal sebagai “pohon kehidupan” karena manfaatnya luas. Salah satu produk dapat dihasilkan dari daging kelapa tua adalah parut kering. Tujuan penelitian kali ini untuk mengetahui pengaruh proses pembekuan terhadap karakteristik fisik kering berupa kadar air, rendemen, derajat putih, dan total color difference (ΔE). Metode eksperimen laboratorium dengan analisis dilakukan secara deskriptif Analysis of Variants (ANOVA). Variasi digunakan segar hasil kondisi pengeringan 50 °C selama 2 jam, 60 3 70 4 jam. Hasil menunjukan bahwa terbaik perlakuan P3 nilai ΔE sebesar 1.57, 37.06, 86.38, 1.57% berurutan.
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ژورنال
عنوان ژورنال: Jurnal Keteknikan Pertanian Tropis dan Biosistem
سال: 2023
ISSN: ['2337-6864', '2656-243X']
DOI: https://doi.org/10.21776/ub.jkptb.2023.011.02.06