Electronic Theses and Dissertation

Kelapa merupakan komoditas perkebunan yang banyak dimanfaatkan dalam berbagai produk pangan, salah satunya kelapa parut kering. Penelitian ini bertujuan untuk mengetahui pengaruh tingkat kematangan panen buah kelapa dan suhu pengeringan terhadap mutu kelapa parut kering serta menganalisis interaksi keduanya terhadap mutu kelapa parut kering.
Penelitian dilaksanakan menggunakan metode rancangan faktorial yang terdiri dari dua faktor. Faktor pertama yaitu tingkat kematangan panen buah kelapa, yang terdiri dari dua taraf yaitu K1 (kelapa setengah tua) dan K2 (kelapa tua). Faktor kedua yaitu suhu pengeringan, yang terdiri dari tiga taraf yaitu S1 (suhu pengeringan 40°C), S2 (suhu pengeringan 50°C), dan S3 (suhu pengeringan 60°C). Parameter yang diamati meliputi kadar air, asam lemak bebas, kadar lemak, rendemen, serta warna (chroma dan hue). Analisis data dilakukan menggunakan uji ANOVA pada taraf kepercayaan 95% dan dilanjutkan dengan uji Tukey HSD apabila berpengaruh nyata.
Berdasarkan hasil penelitian, perlakuan terbaik dalam menghasilkan karakteristik kelapa parut kering diperoleh pada perlakuan K2S2 (buah kelapa tua ; 50°C). Perlakuan K2S2 menghasilkan kadar air sebesar 1,337%, asam lemak bebas sebesar 0,020%, kadar lemak 67,7%, rendemen sebesar 47,0%, warna (chroma) sebesar 28,32, dan warna (hue) sebesar 83,33. Dari hasil penelitian menunjukkan kalau semua hasil yang diperoleh sudah memenuhi dengan SNI kelapa parut kering.
Hasil penelitian menunjukkan bahwa tingkat kematangan panen buah kelapa berpengaruh nyata terhadap kadar air dan rendemen, namun tidak berpengaruh nyata terhadap asam lemak bebas kelapa parut kering, warna (chroma), dan warna (hue) kelapa parut kering. Suhu pengeringan memberikan pengaruh nyata terhadap kadar air, rendemen, warna (chroma), dan warna (hue), namun tidak berpengaruh nyata terhadap asam lemak bebas kelapa parut kering. Serta interaksi antara suhu pengeringan dan tingkat kematangan panen buah kelapa berpengaruh nyata terhadap rendemen kelapa parut kering. Namun tidak berpengaruh nyata terhadap kadar air, asam lemak bebas, warna (chroma), dan warna (hue) kelapa parut kering.

Coconut is a plantation commodity that is widely utilized in various food products, one of which is desiccated coconut. This study aims to determine the effect of coconut fruit maturity at harvest and drying temperature on the quality of desiccated coconut, as well as to analyze the interaction between these two factors on the quality of desiccated coconut. The study was conducted using a factorial experimental design consisting of two factors. The first factor was the maturity level of coconuts at harvest, which consisted of two levels: K1 (semi-mature coconut) and K2 (mature coconut). The second factor was drying temperature, which consisted of three levels: S1 (drying temperature of 40°C), S2 (drying temperature of 50°C), and S3 (drying temperature of 60°C). The observed parameters included moisture content, free fatty acids, fat content, yield, and color characteristics (chroma and hue). Data were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level and were further subjected to Tukey’s Honest Significant Difference (HSD) test when significant effects were observed. Based on the research results, the best treatment for producing desiccated coconut with desirable characteristics was K2S2 (mature coconut; drying temperature of 50°C). The K2S2 treatment resulted in a moisture content of 1.337%, free fatty acid content of 0.020%, fat content of 67.7%, yield of 47.0%, chroma value of 28.32, and hue value of 83.33. The results of the study indicate that all obtained values complied with the Indonesian National Standard (SNI) for desiccated coconut. The results showed that the maturity level of coconuts at harvest had a significant effect on moisture content and yield, but did not significantly affect the free fatty acid content, chroma value, and hue value of desiccated coconut. Drying temperature had a significant effect on moisture content, yield, chroma value, and hue value, but did not significantly affect the free fatty acid content of desiccated coconut. Furthermore, the interaction between drying temperature and the maturity level of coconuts at harvest had a significant effect on the yield of desiccated coconut. However, it did not significantly affect the moisture content, free fatty acid content, chroma value, and hue value of desiccated coconut.