Pengaruh Suhu Dan Lama Waktu Pengeringan Terhadap Mutu Kelapa Parut Kering (Desiccated Coconut)

Siahaan, Wildon (2025) Pengaruh Suhu Dan Lama Waktu Pengeringan Terhadap Mutu Kelapa Parut Kering (Desiccated Coconut). S1 thesis, Universitas Jambi.

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Abstract

Kelapa parut kering atau lebih dikenal dengan Desiccated Coconut dalam bentuk serbuk merupakan salah satu diversifikasi produk olahan buah kelapa yang berbahan baku daging kelapa segar yang diparut kecil-kecil dan dikeringkan, berwarna putih, memiliki rasa manis, bau khas dan memiliki tekstur halus. Desiccated coconut tersedia dalam berbagai spesialisasi atau potongan mewah seperti serpihan pada keripik. Sekitar 60% hingga 80% produksi desiccated coconut global digunakan di industri roti dan kembang gula untuk meningkatkan tekstur, rasa, aroma, tingkat kekenyalan, dan penampilan berbagai macam produk makanan seperti urap, kacang batangan, kue kering, biskuit, kue, pai, cookies, es krim dan nata de coco. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan 12 perlakuan. Kombinasi suhu dan lama pemanasan (70℃, 160 menit; 240 menit; dan 320 menit), (80℃, 80 menit; 120 menit; dan 160 menit), (90℃, 40 menit; 60 menit; dan 80 menit), (100℃, 20 menit; 30 menit; dan 40 menit). Masing-masing perlakuan diulang sebanyak 2 kali sehingga diperoleh 24 satuan percobaan. Parameter yang diamati adalah rendemen, kadar air, asam lemak bebas, kadar lemak, derajat putih (WI), dan perubahan warna (∆E). Hasil penelitian menunjukkan suhu dan lama waktu pengeringan berpengaruh nyata terhadap mutu kelapa parut kering (desiccated coconut), meliputi rendemen (46,84 – 51,22%), kadar air (1,36 – 5,38%), asam lemak bebas (0,52 – 1,18%), kadar lemak (64,32 – 69,84%), derajat putih (82,27 – 86,21), dan perbedaan warna (3,49 – 7,17). Dengan meningkatnya suhu pengeringan maka terjadi penurunan pada kadar air dan derajat putih serta terjadi peningkatan pada rendemen, asam lemak bebas, dan perubahan warna. Rendemen desiccated coconut tertinggi diperoleh pada kombinasi suhu dan lama pemanasan (90℃, 40 menit) sebesar 51,22%. Kadar air terendah (70℃, 320 menit) sebesar 1,36%. Asam lemak bebas terendah (100℃, 20 menit) dengan nilai 0,5199%. Derajat putih tertinggi (100℃, 20 menit) sebesar 86,21. Perubahan warna terendah (100℃, 20 menit) sebesar 3,49. Berdasarkan hasil penelitian disarankan untuk memproses kelapa menjadi kelapa parut kering (desiccated coconut) menggunakan pemanasan 100℃ selama 20 menit. Desiccated coconut, also known as desiccated coconut powder, is a diversified processed coconut product made from fresh, dried, grated coconut flesh. It is white, has a sweet taste, a distinctive aroma, and a smooth texture. Desiccated coconut is available in various specialty or luxury cuts, such as chips. Approximately 60% to 80% of global desiccated coconut production is used in the bakery and confectionery industry to improve the texture, flavor, aroma, chewiness, and appearance of various food products such as urap (traditional coconut salad), peanut bars, pastries, biscuits, cakes, pies, cookies, ice cream, and nata de coco. This study used a Completely Randomized Design (CRD) with 12 treatments. The combination of temperature and heating duration were (70℃, 160 minutes; 240 minutes; and 320 minutes), (80℃, 80 minutes; 120 minutes; and 160 minutes), (90℃, 40 minutes; 60 minutes; and 80 minutes), (100℃, 20 minutes; 30 minutes; and 40 minutes). Each treatment was repeated twice to obtain 24 experimental units. The parameters observed were yield, water content, free fatty acids, fat content, degree of whiteness (WI), and color change (ΔE). The results showed that temperature and drying time significantly affected the quality of desiccated coconut, including yield (46.84–51.22%), moisture content (1.36–5.38%), free fatty acids (0.52–1.18%), fat content (64.32–69.84%), whiteness (82.27–86.21%), and color difference (3.49–7.17). Increasing the drying temperature resulted in a decrease in moisture content and whiteness, while yield, free fatty acids, and color change increased. The highest yield of desiccated coconut was obtained with the combination of temperature and heating time (90℃, 40 minutes) at 51.22%. The lowest moisture content (70℃, 320 minutes) was 1.36%. The lowest free fatty acid content (100℃, 20 minutes) was 0.5199%. The highest whiteness (100℃, 20 minutes) was 86.21. The lowest color change (100℃, 20 minutes) was 3.49. Based on the research results, it is recommended to process coconut into desiccated coconut using heating at 100℃ for 20 minutes.

Type:	Thesis (S1)
Uncontrolled Keywords:	Kelapa parut kering, suhu, waktu
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Siahaan
Date Deposited:	16 Oct 2025 07:11
Last Modified:	16 Oct 2025 07:11
URI:	https://repository.unja.ac.id/id/eprint/86895

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