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All Journal Jurnal Agrosilvopasture-Tech
Meitycorfrida Mailoa
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Indonesia
Agriculture, Biological Sciences & Forestry

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The Effect of the Combination of Coconut Water on the Chemical and Sensory Properties of Sweet Bread Elsina Henderika Ohoiner; Meitycorfrida Mailoa; Syane Palijama
Jurnal Agrosilvopasture-Tech Vol 1 No 1 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.918 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.1.1

Abstract

The study aimed to determine the appropriate concentration of coconut water for the production of sweetbreads with good chemical and organoleptic properties. The study used a complete design with a comparison of water and coconut water, 100% water, 75%:25%, 50%:50%, 25%:75%, and 100% coconut water. The results showed that the treatment of coconut water concentration of 100% produced the best sweetbread with chemical characteristics of 12.16% fat content, 11.01% protein content, 1.40% ash content, 55.05% carbohydrate content, and 20.35% moisture content. Panelists liked color (4.33), laroma (4.11), texture (4), taste (4.19), and overall likeness (4.38), while for hedonic quality, the bread had a brownish yellow color (3.63), a flavorful coconut water (3.41), a soft texture (3.98), and was sweet (3.64).
Co-Authors Elsina Henderika Ohoiner Syane Palijama