* Corresponding Author
EXPLOITING A BENEFIT OF COCONUT MILK SKIM IN COCONUT OIL PROCESS AS NATA DE COCO SUBSTRATE
https://doi.org/10.22146/ijc.21912 Bambang Setiaji(1*), Ani Setyopratiwi(2), Nahar Cahyandaru(3)
(1) Chemistry Department, Faculty of Mathematics and Natural Sciences Gadjah Mada University, Yogyakarta
(2) Chemistry Department, Faculty of Mathematics and Natural Sciences Gadjah Mada University, Yogyakarta
(3) Chemistry Department, Faculty of Mathematics and Natural Sciences Gadjah Mada University, Yogyakarta
(*) Corresponding Author
Abstract
A research to know influence of mixing concentration of coconut water and sucrose concentration to coconut milk skim as nata de coco substrate has been conducted. The variation was taken from mixing coconut water (0%, 25%, 35% and 50% and 100% as control) and the sucrose concentration (0.5%, 1%, 1.5% and 2%). Coconut milk skim boiled before used as substrat, yielded a coconut protein (blondo). The result of research showed that coconut milk skim can be used as nata de coco substrate with mixing coconut water and sucrose addition, mixing 50 % concentration coconut water representing optimum concentration. The content of crude fibre nata was yielded by higher concentration of sucrose, while mixing concentration coconut water do not influence crude fibre content.
Keywords
Full Text:
Full Text PDFReferences
[1] Barlina, 1999, Jurnal Penelitian dan Pengembangan Pertanian, 18, 4
[2] Murniana, 1985, Pemisahan Fraksi Minyak pada Krim Kelapa dengan Air Kelapa, Skripsi, FMIPA UGM, Yogyakarta
[3] Nuryono, 1985, Kajian Beberapa Metode Pemisahan Minyak Kelapa Cara Basah dan Efisiensi Minyak Hasilnya, skripsi, FMIPA UGM, Yogyakarta
[4] Nio, O.K., L. Goan-Hong, Herlinda, J. Sihombing-Nainggolan, G, Aminah, R, dan Sumardi, 1983, Buletin Penelitian Kesehatan, Volume XI No.1, http://www.litbang.depkes.go.id/Publikasi_BPPK/Buletin_BPPK
[5] Palungkun, R., 2001, Aneka Produk Olahan Kelapa, (Cetakan kedelapan), Penebar Swadaya, Jakarta
[6] Pambayun, R., 2002, Teknologi Pengolahan Nata de Coco, Teknologi Tepat Guna Kanisius, Yogyakarta
[7] Sosiantari, A., 1994, Pengaruh Penambahan Sukrosa dan Minyak Kelapa pada Sifat-Sifat Sari Kelapa dan Air Kelapa, Skripsi, FMIPA UGM, Yogyakarta
DOI: https://doi.org/10.22146/ijc.21912
Article Metrics
Abstract views : 2478
| 
views : 8696
Copyright (c) 2010 Indonesian Journal of Chemistry
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Indonesian Journal of Chemistry (ISSN 1411-9420 /e-ISSN 2460-1578) - Chemistry Department, Universitas Gadjah Mada, Indonesia.