EXPLOITING A BENEFIT OF COCONUT MILK SKIM IN COCONUT OIL PROCESS AS NATA DE COCO SUBSTRATE | Zendy

Bambang Setiaji | Zendy; Ani Setyopratiwi | Zendy; Nahar Cahyandaru | Zendy

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EXPLOITING A BENEFIT OF COCONUT MILK SKIM IN COCONUT OIL PROCESS AS NATA DE COCO SUBSTRATE

Author(s) -

Bambang Setiaji,

Ani Setyopratiwi,

Nahar Cahyandaru

Publication year - 2010

Publication title -

indonesian journal of chemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.273

H-Index - 14

eISSN - 2460-1578

pISSN - 1411-9420

DOI - 10.22146/ijc.21912

Subject(s) - coco , coconut oil , skimmed milk , chemistry , food science , sucrose , cocos nucifera , substrate (aquarium) , mixing (physics) , cactus , botany , biology , ecology , physics , quantum mechanics , artificial intelligence , computer science

A research to know influence of mixing concentration of coconut water and sucrose concentration to coconut milk skim as nata de coco substrate has been conducted. The variation was taken from mixing coconut water (0%, 25%, 35% and 50% and 100% as control) and the sucrose concentration (0.5%, 1%, 1.5% and 2%). Coconut milk skim boiled before used as substrat, yielded a coconut protein (blondo). The result of research showed that coconut milk skim can be used as nata de coco substrate with mixing coconut water and sucrose addition, mixing 50 % concentration coconut water representing optimum concentration. The content of crude fibre nata was yielded by higher concentration of sucrose, while mixing concentration coconut water do not influence crude fibre content. Keyword: Coconut milk skim, substrate, nata de coco

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