Abstract
Coconut pulp is a byproduct of making coconut milk. The process of making coconut pulp flour is not widely used. This study aimed to analyze the difference in proximate levels (water, ash, protein, fat, carbohydrates, and total fiber) from organoleptic test results. This study used an experimental design with a Completely Randomized Design to find out the best quality coconut pulp flour that contains nutritional value. Formula T57 was the formula chosen from the organoleptic test with 5.70% water content, 7.30% fat, 4.91% protein, 0.34% ash content, 2.37% fiber, and 81.75% carbohydrate. It is necessary to test the shelf life of the selected formula.
Highlights
Coconut pulp is a byproduct of making coconut milk
This study aimed to analyze the difference in proximate levels from organoleptic test results
This study used an experimental design with a Completely Randomized Design to find out the best quality coconut pulp flour that contains nutritional value
Summary
Identifikasi Tepung Ampas Kelapa Terhadap Kadar Proksimat Menggunakan Metode Pengeringan Oven. Rousmaliana, Septiani 2* 1,2 Program Studi Gizi, Universitas Binawan, Jakarta Timur
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