Electronic Theses and Dissertation

Kelapa gongseng merupakan salah satu produk olahan dari daging kelapa. Kelapa gongseng biasanya digunakan sebagai bumbu tambahan pada berbagai olahan daging sapi, daging ayam, dan daging bebek. Penelitian ini bertujuan untuk menentukan alternatif kelapa gongseng terbaik berdasarkan karakteristik fisikokimia dan sensoris menggunakan metode ELECTRE Penelitian menggunakan dua faktor yaitu faktor pertama lama pengeringan (W) yang terdiri dari tiga taraf; 1 jam (W1), 3 jam (W2), dan 5 jam (W3). Faktor kedua adalah ketentuan lama penyangraian (T) yang terdiri dari dua taraf; 5 menit (T1) dan 10 menit (T2). Data hasil penelitian dianalisis menggunakan metode ELECTRE. Parameter yang diuji adalah kadar air, kadar lemak, kadar asam lemak bebas, warna dan uji sensoris deskriptif (aroma, rasa, dan warna). Hasil penelitian lama pengeringan dan penyangraian karakterisrik fisikokimia kadar air berkisar antara 3,1-35,4% dengan rata-rata 15,3%. Pada kadar lemak berkisar 39-55% dengan rata-rata 47,77%, dan kadar asam lemak bebas berkisar 0,05-0,10% dengan rata-rata 0,08%. Nilai rata-rata dari sensori deskriptif aroma 2,68 (agak lemah), rasa 2,66 (agak lemah), dan warna 2,66 (agak lemah). Hasil uji fisikokimia dan sensori menggunakan metode ELECTRE berdasarkan fisikokimia kadar air, kadar lemak, kadar asam lemak bebas dan sensori deskriptif aroma, rasa, dan warna diperoleh hasil akhir untuk tiap perlakuan dengan rangking pertama pada alternatif K4 dengan lama pengeringan 3 jam dan penyangraian 10 menit.
Kata kunci: Kelapa gongseng, metode ELECTRE, lama pengeringan, lama penyangraian

Roasted coconut is one of the processed products from coconut meat. Roasted coconut is usually used as an additional seasoning in various processed beef, chicken, and duck meat. This study aims to determine the best alternative roasted coconut based on physicochemical and sensory characteristics using the ELECTRE method. The study used two factors, namely the first factor, drying time (W) consisting of three levels; 1 hour (W1), 3 hours (W2), and 5 hours (W3). The second factor is the provision of roasting time (T) consisting of two levels; 5 minutes (T1) and 10 minutes (T2). The research data were analyzed using the ELECTRE method. The parameters tested were water content, fat content, free fatty acid content, color and descriptive sensory tests (aroma, taste, and color). The results of the study of drying time and roasting physicochemical characteristics of water content ranged from 3.1-35.4% with an average of 15.3%. At a fat content ranging from 39-55% with an average of 47.77%, and free fatty acid content ranging from 0.05-0.10% with an average of 0.08%. The average value of the descriptive aroma sensory is 2.68 (rather weak), taste 2.66 (rather weak), and color 2.66 (rather weak). The results of physicochemical and sensory tests using the ELECTRE method based on the physicochemical water content, fat content, free fatty acid content and descriptive aroma, taste and color sensory obtained the final results for each treatment with the first ranking on the K4 alternative with a drying time of 3 hours and roasting for 10 minutes. Keywords: Roasted coconut, ELECTRE method, drying time, roasting time