The Effect of the Combination of Coconut Water on the Chemical and Sensory Properties of Sweet Bread

Elsina Henderika Ohoiner (Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Indonesia)
Meitycorfrida Mailoa (Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Indonesia)
Syane Palijama (Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Indonesia)

Jurnal Agrosilvopasture-Tech
Vol 1 No 1 (2022): Jurnal Agrosilvopasture-Tech

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).