Jurnal Rekayasa Pangan dan Pertanian
Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian

The Effect of Temperature Variation on Quality of Desiccated Coconut Dried in Desiccated Coconut Dryer

Wilson Lapiga Ginting (Program Studi Keteknikan Pertanian Fakultas Pertanian Universitas Sumatera Utara)
Lukman Adlin Harahap (Program Studi Keteknikan Pertanian Fakultas Pertanian Universitas Sumatera Utara)
Ainun Rohana (Program Studi Keteknikan Pertanian Fakultas Pertanian Universitas Sumatera Utara)

Article Info

Publish Date
04 Oct 2015

Abstract

Drying of grated coconut is a food processing technology that can produce healthy food without much changing it’s original nature like taste, aroma, color and nutrient of the food. This research was aimed at testing the temperature drying on the quality of the desiccated coconut dried in desiccated coconut dryer. Therefore, a research had been conducted using a non- factorial completely randomized design with drying temperature of (100⁰C, 110⁰C, 120⁰C and 130⁰C). Parameters observed were moisture content, yield and organoleptic tests. The results showed that drying temperature had significant effect on water content, yield and color and had no significant effect on aroma and overall acceptance. The best results were obtained at a temperature of 130⁰C. Keywords: Desiccated Coconut, Dryer , Temperature

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Journal Info
Jurnal Rekayasa Pangan dan Pertanian
Website

Abbrev

jrpp

Publisher

Universitas Sumatera Utara

Subject

Agriculture, Biological Sciences & Forestry Engineering

Description

Jurnal Rekayasa Pangan dan Pertanian merupakan media untuk publikasi tulisan asli berkaitan dengan teknologi pangan dan keteknikan pertanian secara luas, yang diterbitkan atas kerjasama antara Program Studi Ilmu dan Teknologi Pangan dan Program Studi Keteknikan Pertanian Fakultas Pertanian ...