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Bambang Setiaji
Chemistry Department, Faculty of Mathematics and Natural Sciences Gadjah Mada University, Yogyakarta
Chemical Engineering, Chemistry & Bioengineering Chemistry

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EXPLOITING A BENEFIT OF COCONUT MILK SKIM IN COCONUT OIL PROCESS AS NATA DE COCO SUBSTRATE Bambang Setiaji; Ani Setyopratiwi; Nahar Cahyandaru
Indonesian Journal of Chemistry Vol 2, No 3 (2002)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (48.167 KB) | DOI: 10.22146/ijc.21912

Abstract

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.
Co-Authors Ani Setyopratiwi Nahar Cahyandaru