ANALISIS KARBOHIDRAT PADA BISKUIT AMPAS KELAPA
Carbohydrate analysis of coconut dregs biscuits
DOI:
https://doi.org/10.58184/jfsa.v1i1.14Keywords:
coconut pulp, macronutrition, biscuitsAbstract
Coconut dregs is an organic waste that comes from the process of squeezing coconut milk or making VCO. Coconut dregs are only disposed of as garbage and sometimes become animal feed. The nutritional values of coconut pulp include crude fiber, carbohydrates, crude protein, and crude fat. The purpose of this study was to determine the macronutrient content of carbohydrates, proteins, fats, and reducing sugars in coconut dregs biscuits. The coconut pulp was dried in an oven for 5 h at a temperature of ± 700 C and dried for 3 days, in one day for 5 hours. Dried coconut dregs were floured and sifted using a 40-mesh sieve. Coconut dregs flour which is substituted with wheat flour and adding other ingredients, biscuit dough that has been molded, is baked at a temperature of 1000 C for 1.5 hours. Based on the results of the research on coconut dregs biscuits, it was shown that the coconut dregs biscuits, both oven and drying methods, affect carbohydrates.
Downloads
References
Azis, R., & Akolo, I. R. (2018). Karakteristik Tepung Ampas Kelapa. Journal of Agritech Science, 2(2), 104-116.
Badan Pusat Statistik. (2021). Kabupaten Sambas Dalam Angka 2021. BPS Sambas:
Badan Standardisasi Nasional. (1992). Mutu Dan Cara Uji Biskuit (SNI No. 01 – 2973 – 1992). Jakarta: Badan Standardisasi Nasional (BSN).
Halimah. (2020). Analisis Kadar Air Dan Kadar Serat Pada Cake Tepung Ampas Kelapa (Cocus nucifera) [Skripsi]. Politeknik Negeri Sambas.
Hamdan, I. (2017). Penggunaan Tepung Ampas Kelapa dalam Pembuatan Biscotti. [Skripsi]. Politeknik Negeri Sambas.
Kaseke, H. F. G. (2017). Mempelajari Kandungan Gizi Tepung Ampas Kelapa dari Pengolahan Virgin Coonut Oil (VCO) dan Minyak Kopra Putih. Jurnal Penelitian Teknologi Industri, 9(2), 115-122. http://dx.doi.org/10.33749/jpti.v9i2.3552.
Ningrum, M. S. (2019). Pemanfaatan tanaman kelapa (Cocos nucifera) oleh etnis masyarakat di desa kelambir dan desa kubah setang kecamatan pantai labu kabupaten deli serdang [Skripsi]. Repository Universitas Medan Area. https://repository.uma.ac.id/handle/123456789/11408.
Putri, M. F. (2014). Kandungan Gizi dan Sifat Fisik Tepung Ampas Kelapa sebagai Bahan Pangan Sumber Serat. TEKNOBUGA: Jurnal Teknologi Busana Dan Boga, 1(1), 32-43. https://doi.org/10.15294/teknobuga.v1i1.6402.
Sibarani, S. (2021). Analisis Kandungan Gizi dan Uji Daya Terima Biskuit Tepung Bekatul (Rice polish) sebagai Alternatif Makanan Fungsional [Skripsi]. Repositori Institusi Universitas Sumatera Utara. https://repositori.usu.ac.id/handle/123456789/31211
Widiastuti, D., Mulyanti, A. D., & Septiani, M. (2015). Karakteristik Tepung Limbah Ampas Kelapa Pasar Tradisional dan Industri Virgin Coconut Oil (VCO). Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup, 15(1), 29 – 34.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Gunawan Gunawan, Rini Fertiasari
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
1.png)
