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All Journal AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Moluccas Health Journal Agrikan: Jurnal Agribisnis Perikanan
Samuel Titaley
Universitas Kristen Indonesia Maluku
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Environmental Science Health Professions Nursing Public Health

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Journal : Agrikan: Jurnal Agribisnis Perikanan

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The Utilization Of Coconut Tombong As A Raw Material For Flour Griennasty Clawdya Siahaya; Samuel Titaley; Zasendy Rehena
JURNAL AGRIKAN (Agribisnis Perikanan) Vol 14 No 1 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

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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.
Co-Authors Gracia Victoria Souisa, Gracia Victoria Siahaya, Griennasty Clawdya Youndry Tahalele Zasendy Rehena