KARAKTERISTIK FISIKOKIMIA SERBUK KOLANG KALING (Arenga pinnata Merr) BERDASARKAN VARIASI PERENDAMAN

Authors

  • Tiana Fitrilia Universitas Djuanda Bogor Fakultas Ilmu Pangan Halal

DOI:

https://doi.org/10.30997/jah.v5i1.1697

Abstract

Kolang kaling merupakan endosperma dari biji buah aren yang diperoleh dengan cara perebusan. Penelitian ini bertujuan mendapatkan kolang kaling dalam bentuk serbuk dan mengetahui karakteristik fisikokimia serbuk kolang kaling yang dihasilkan. Kolang kaling segar diberi perlakuan perendaman dengan air bersih dan campuran air:tepung beras selama 24, 48 dan 72 jam. Pembuatan serbuk dilakukan dengan cara pengeringan menggunakan oven gelombang mikro. Serbuk kolang kaling dianalisis secara fisik dan kimia yang terdiri atas rendemen, warna dan proksimat. Hasil penelitian menunjukkan bahwa rendemen sampel uji berkisar 6.97 – 8.89%, warna serbuk kolang kaling memiliki nilai kecerahan (L) sebesar 71.87 – 83.09, nilai a sebesar 7.05 – 7.69 dan nilai b sebesar 8.67 – 16.13. Analisis proksimat serbuk kolang kaling hasil perendaman dengan air dan campuran air:tepung beras selama 24, 48 dan 72 jam menghasilkan nilai karbohidrat paling tinggi dibandingan dengan kadar air, abu, lemak dan protein yaitu berkisar 72.29 – 85.08%

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Published

2019-04-30

How to Cite

Fitrilia, T. (2019). KARAKTERISTIK FISIKOKIMIA SERBUK KOLANG KALING (Arenga pinnata Merr) BERDASARKAN VARIASI PERENDAMAN. JURNAL AGROINDUSTRI HALAL, 5(1), 104–112. https://doi.org/10.30997/jah.v5i1.1697

Issue

Vol. 5 No. 1 (2019): Jurnal Agroindustri Halal

Section

Articles

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