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SIFAT FISIKO KIMIA DAN TERMOFISIK AIR KELAPA MUDA BERDASARKAN JENIS DAN PENYIMPANANNYA

Nofianto, Nofianto - Personal Name;

This research aimed to determine the effect of coconut species and storage method on the physicochemical and thermophysical properties of coconut water. This research used a completely randomized factorial design with 2 treatment factors. The treatment factor A is the species of coconut (yellow (ivory) coconut and green coconut). The treatment factor B is storage method (fresh coconut water, stored at room temperature (30 oC) for 24 hours, stored at 20 oC for 24 hours, stored at 10 oC for 24 hours, and stored at 10 oC for 48 hours). Observed parameters were yield, physical characteristics (viscosity), chemical characteristics (moisture content, ash content, and total soluble solids), and thermophysical characteristics (density, thermal conductivity, specific heat and thermal diffusivity). The results showed that the physicochemical and thermophysical properties of coconut water affected by the species of coconut and storage method. The average viscosity of yellow (ivory) coconut was 1.17 x 10-3 Pa.s and green coconut was 1.19 x 10-3 Pa.s. The average moisture content of yellow (ivory) coconuts was 95.56 % and green coconuts was 94.68 %. The average ash content of yellow (ivory) coconut was 0.38 % and green coconut was 0.41 %. The average total soluble solids of yellow (ivory) coconut was 5.33 oBrix and green coconut was 5.90 oBrix. The average density of yellow (ivory) coconut was 1.019 g/cm3 and green coconut was 1.022 g/cm3. The average thermal conductivity of yellow (ivory) coconut was 0.584 W/m.oC and green coconut is 0.581 W/m.oC. The average specific heat of yellow (ivory) coconut was 4.065 kJ/kg.oC and green coconut was 4.041 kJ/kg.oC. The thermal diffusivity value of yellow (ivory) coconut was 1.409 x 10-7 m2/s and green coconut was 1.407 x 10-7 m2/s.


Availability
#
Central Library (Reference) T1533422024
T153342
Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1533422024
Publisher
Indralaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2024
Collation
xiii, 87 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
664.807 07
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknik Hasil Perikanan
Specific Detail Info
-
Statement of Responsibility
KA
Other version/related
TitleEditionLanguage
PENGARUH KONSENTRASI ZAT PENGATUR TUMBUH 2,4-D DAN BAP SERTA JENIS MEDIA PADA INDUKSI KALUS EKSPLAN DAUN SEMANGKA-id
PERANAN TEKNOLOGI PANGAN DALAM UPAYA MENINGKATKAN CITRA MAKANAN TRADISIONAL SUMSELid
EKSPLORASI BAKTERI LIPOLITIK DARI LIMBAH CAIR KELAPA SAWIT (Elaeis guineensis Jacq.)id
PENGARUH METODE PEMANASAN TERHADAP SIFAT KIMIA DAN MIKROBIOLOGIS AIR KELAPA MUDA SELAMA PENYIMPANANid
File Attachment
  • SIFAT FISIKO KIMIA DAN TERMOFISIK AIR KELAPA MUDA BERDASARKAN JENIS DAN PENYIMPANANNYA
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