Karakteristik Cookies Dengan Penambahan Kelapa Parut Kering (Desiccated Coconut) dari Beberapa Tingkat Kematangan Kelapa

Siahaan, Maruli Pernando (2025) Karakteristik Cookies Dengan Penambahan Kelapa Parut Kering (Desiccated Coconut) dari Beberapa Tingkat Kematangan Kelapa. S1 thesis, Universitas Jambi.

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Abstract

ABSTRAK – Penelitian ini dilakukan untuk mengetahui Karakteristik Cookies Dengan Penambahan Kelapa Parut Kering (Desiccated Coconut) Dari Beberapa Tingkat Kematangan Buah Kelapa. . Penelitian ini dilaksanakan menggunakan metode Rancangan Acak Lengkap (RAL), dengan 3 taraf perlakuan kelapa : ( kelapa tua, kelapa setengah tua dan kelapa muda) dan 6 kali ulangan sehingga diperoleh 18 satuan percobaan. Parameter yang diamati meliputi, kadar air, kadar lemak, tingkat kekerasan, uji mutu hedonic dan uji hedonik. Data yang diperoleh dianalisis menggunakan ANOVA 5%. Apabila terdapat pengaruh nyata pada perlakuan, maka dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian menunjukan bahwa perbedaan tingkat kematangan kelapa menghasilkan karakteristik yang berpengaruh nyata terhadap kadar air, kadar lemak, tingkat kekerasan, uji mutu hedonik dan uji hedonik. Kata kunci : Cookies, Kelapa parut kering (desiccated coconut), Tingkat Kematangan Kelapa ABSTRACT – This research was conducted to determine the characteristics of cookies with the addition of desiccated coconut from several levels of coconut maturity. . This research was carried out using the Completely Randomized Design (CRD) method, with 3 levels of coconut treatment: (old coconut, semi-old coconut and young coconut) and 6 replications to obtain 18 experimental units. The parameters observed include water content, fat content, hardness level, hedonic quality test and hedonic test. The data obtained were analyzed using 5% ANOVA. If there is a real effect on the treatment, then continue with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The research results show that differences in coconut maturity levels produce characteristics that have a significant effect on water content, fat content, hardness level, hedonic quality test and hedonic test. Keywords: Cookies, desiccated coconut, coconut maturity level

Type:	Thesis (S1)
Uncontrolled Keywords:	Kata kunci : Cookies, Kelapa parut kering (desiccated coconut), Tingkat Kematangan Kelapa
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Pertanian
Depositing User:	SIAHAAN
Date Deposited:	17 Jul 2025 07:44
Last Modified:	17 Jul 2025 07:44
URI:	https://repository.unja.ac.id/id/eprint/84824

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