KARAKTERISASI SIFAT FISIKO KIMIA TEPUNG BUAH NIPAH ASAL KABUPATEN ROKAN HILIR PROVINSI RIAU
Abstract: The purpose of this
study was to obtain the best composition of the nutritional value of the flour
produced from the different ripeness of nipa palm fruit. This study used a
completely randomized design (CRD) with three treatments and five replications.
The treatments were T1 (Nipa palm fruit with the ripeness level of young). T2
(Nipa palm fruit with the ripeness level of a bit old). T3 (Nipa palm fruit
with the ripeness level of old). Results of analysis of variance showed that
the degree of ripeness of nipa palm fruit significantly affected the moisture,
ash, fat, protein, fiber and starch contents of the flour produced. Based on
the results of the physical and chemical analysis, T2 (Nipa palm fruit with the
ripeness level of a bit old) was selected as the best treatment with moisture
content of 13.57%, ash 2.22%, fat 0,06%, protein 6,39%, fiber 20.19%, starch
content 61.53% and flour with natural white colour.
Penulis: Hairul Adhe Agams,
Usman Pato, Rahmayuni
Kode Jurnal: jppertaniandd160603
