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Aster Rahayu
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INDONESIA
Indonesian Journal of Chemical Engineering
Published by Universitas Ahmad Dahlan
ISSN : -     EISSN : 30256674     DOI : https://doi.org/10.26555/ijce
Core Subject : Science, Engineering,
Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Materials Science & Nanotechnology
Indonesian Journal of Chemical Engineering aims to provide an international platform for scientists, researchers, and academicians to promote, share and discuss new findings, current issues, and developments in the different areas of Chemical Engineering. This journal encourages a forum for publishing research related to the Sciences, Energy, Environmental and Food Pharmaceutical fields. This journal encompasses Original Research Articles, Review Articles, and Short Communications, including Fundamental and applied chemical reaction engineering, Materials engineering, Catalyst, Environmental chemical engineering, Sustainable science and engineering, Food, Drugs and Cosmetics, Renewable energy (Biomass and Hydropower) and Non-Renewable energy (petroleum, natural gas and coal).
Arjuna Subject : Teknik Kimia (semua kategori) - Teknik Kimia (Lain-Lain)
Articles 1 Documents
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Search results for , issue "Vol. 3 No. 2 (2025)" : 1 Documents clear
Comparison of Proximate Composition of Coconut Dregs Flour Produced by Dry and Wet Processes as an Alternative to Wheat Flour Sulistiawati, Endah; Santosa, Imam
Indonesian Journal of Chemical Engineering Vol. 3 No. 2 (2025)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/ijce.v3i2.2046

Abstract

Currently, Indonesia relies on wheat imports to meet its domestic flour demand. In contrast, the country is rich in local agricultural resources, particularly coconuts. Substantial amounts of coconut dregs are discarded during the production of coconut milk and coconut oil, contributing to environmental pollution. This study explored the conversion of coconut dregs into flour using two processing methods: dry and wet. The dry method involved grating fresh coconut meat, roasting it at 80-100 °C, and pressing to extract the oil, producing coconut dregs as a byproduct. The wet method involved grating fresh coconut meat, mixing it with water, and filtering to make coconut milk, with the coconut dregs as a byproduct. Subsequently, the coconut dregs were dried by roasting (80-100 °C), then grinding and screening. Coconut dregs flour was subjected to proximate analysis to determine its water, ash, protein, fat, and carbohydrate content. In this study, a proximate analysis was conducted on wheat flour for comparison. Coconut dregs flour from the dry process contained 53.40% fat, 9.45% protein, and 32.62% carbohydrate. The wet process produced flour with a fat content of 36.47%, protein 0.36%, and carbohydrate 55.08%. The wheat flour contained 1.11-2.10% fat, 0.6-1.1% protein, and 84.28%-86.05% carbohydrate. Coconut dreg flour could be combined with other flours to create nutritious food options, thereby reducing reliance on wheat flour.

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