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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia
Sri Hartuti
Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Education Engineering Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences

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The Effect of Drying and Roasting Times on Sensory and Physicochemical Characteristics of Ground Roasted Coconut Sri Hartuti; Juanda Juanda; Mustaqimah Mustaqimah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1798-1806

Abstract

Ground roasted coconut is used as a cooking spice, especially in Aceh, with distinctive aroma and fragrant taste. This study aimed to examine the effect of drying time and roasting time on the sensory and physicochemical characteristics of roasted coconut. This research was designed with two treatment factors in triplicate. First factor was the drying time (1, 3, and 5 h), and second factor was roasting time (5 and 10 min). The results showed that drying time has a significant effect on the aroma, color, taste, and air content. The longer the drying time, the higher the sensory characteristics: aroma, color, and taste of ground roasted coconut, but the percentage of water content of the roasted coconut produced is lower. The roasting time also affected the taste and aroma of ground roasted coconut. The longer the roasting process, the higher the sensory characteristics of the taste and aroma of ground roasted coconut. The interaction of drying time and roasting time only has an effect on the sensory taste of ground roasted coconut. Drying time and roasting time did not significantly affectted on fat content and free fatty acid content, both of these parameters are more influenced by other factors, such as drying temperature, harvest age and coconut quality.
Penerapan Teknologi Tepat Guna pada Proses Produksi untuk Meningkatkan Kualitas dan Kuantitas Produk Kipang Kacang Novi Safriani; Nida El Husna; Yusriana Yusriana; Sri Hartuti; Sri Haryani
Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Vol 8, No 2 (2026): April 2026
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/jpm.v8i2.5075

Abstract

Kipang kacang, a traditional Indonesian snack, is widely produced by home industries in Aceh, one of which is “UMKM Kranciis Snack”, the partner in this community service activity. The production of kipang kacang is carried out simply with limited equipment, resulting in a production process that is less effective and efficient, as well as suboptimal product quality and quantity. Therefore, this community service activity aims to improve the quality and quantity of kipang kacang products through the application of Appropriate Technology (AT) in the production process, thereby increasing the partner’s income and standard of living. The implementation methods include educational outreach, technology application in the form of automatic peanut chopper, automatic peanut roaster, kipang mold, dough pressing roller, and production table, as well as technical guidance. The results show that the application of AT in the kipang kacang production process has made production more effective and efficient in terms of time and cost. In addition, both the quantity and quality of the kipang kacang products have improved. The increase in quantity is indicated by a rise in the number of products produced (approximately 80%), while the improvement in quality can be seen from the evenly roasted peanuts, crisper and more uniform kipang texture, and better product hygiene.
Co-Authors Juanda Juanda Mustaqimah Mustaqimah Nida El Husna Novi Safriani Sri Haryani Yusriana Yusriana