The Utilization Of Coconut Tombong As A Raw Material For Flour

Authors

  • Griennasty Clawdya Siahaya Universitas Kristen Indonesia Maluku image/svg+xml
  • Samuel Titaley Universitas Kristen Indonesia Maluku image/svg+xml
  • Zasendy Rehena Universitas Kristen indonesia Maluku, Indonesia.

DOI:

https://doi.org/10.52046/agrikan.v14i1.825

Keywords:

coconut tombong, Drying, Flour

Abstract

The purpose of this study is to obtain a proper drying time in producing a nutrient-grade coconut tombong flour. This study used an experimental design with a complete randomized design where the coconut tombong was dried at 50°C for 6,7 and 8 hours. The results of the analysis showed that coconut tombong flour with 8 hours drying produced the best of coconut tombong flour compared with 6 and 7 hours drying, with lower moisture content 11, 7353%, fat 8,1666%, protein 11,7158%, ash content 7,4917% and crude fiber 11,8421%. The results of statistical test show that the drying treatment of 6, 7 and 8 hours gives a very significant difference to the average chemical properties (carbohydrate, moisture content, protein, fat, ash content, crude fiber) coconut tombong flour with Fvalue > Ftable 5% or significance value of all treatments is smaller than alpha value 0.05. Based on these results, it can be concluded that coconut tombong flour which through the drying process at 50°C for 8 hours (L3) is the best treatment among two other treatments (L1 and L2) which has the potential to be further developed as various substitution materials food products.

Author Biographies

  • Griennasty Clawdya Siahaya, Universitas Kristen Indonesia Maluku

    Universitas Kristen indonesia Maluku

  • Samuel Titaley, Universitas Kristen Indonesia Maluku

    Program Studi Kesehatan Masyarakat, Fakultas Kesehatan, Universitas Kristen Indonesia Maluku,
    Ambon,Indonesia

  • Zasendy Rehena, Universitas Kristen indonesia Maluku, Indonesia.

    Universitas Kristen indonesia Maluku, Indonesia.

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Published

26-03-2021

How to Cite

The Utilization Of Coconut Tombong As A Raw Material For Flour. (2021). Agrikan Jurnal Agribisnis Perikanan, 14(1), 35-44. https://doi.org/10.52046/agrikan.v14i1.825