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

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Published: Apr 30, 2019
DOI: https://doi.org/10.30997/jah.v5i1.1697

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Tiana Fitrilia
Universitas Djuanda Bogor Fakultas Ilmu Pangan Halal

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

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