PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK NATA DE COCO INSTAN

The objective of this research was to determine the effect of temperature and drying time on physical, chemical and sensory characteristics of instant nata de coco. The research was held at Agriculture Product Chemistry Laboratory and Sensory Laboratory, Agriculture Technology Department, Agriculture Faculty, Sriwijaya University, Inderalaya. The research was held in July 2019 to October 2019. The research design was a factorial completely randomized design with two treatment factors, namely temperature (A) and time (B), each treatments were conducted in tripicates. The first factor was the temperature (50 oC, 60 oC, and 70 oC) and the second factors was their time (4 hour, 5 hour, and 6 hour). The observed parameters were physical characteristics (colour and rehydrate), chemical characteristics (water content, and sugar content) and sensory difference evaluation with control (appearance, texture and colour). The data obtained were analyzed statistically using ANOVA. The result of this research showed that drying temperature had significant effects on colour (L*, a*, b*), water content, sugar content and hydrate. The drying time significant affected colour (L*, a*, b*), water content, and sugar content. The interaction of drying temperature and drying time significant affected colour (a*), rehydrate, water content and sugar content.