Pengolahan ampas kelapa menjadi kue semprong mini untuk peningkatan nilai tambah

Abstract

Coconut pulp is a waste, though it has a high fiber content. Used of coconut pulp must be first processed. Coconut pulp is obtained from the process of drying, then crushed to flour. Used of coconut pulp flour can be as substitution for rice flour in semprong. Semprong is a traditional food, that has crispy, sweet, and dry texture. In this study semprong will be made to substitute coconut pulp to replace rice flour with a 20%, 30% and 40%. Analysis is on physical (hardness), chemistry (moisture and fiber content), organoleptic and added value. The substitute of coconut pulp has a significant effect on the level of 5%. In the physical test, it was found that the more substitute of coconut pulp flour that was given made the texture of the semprong is hard. The water content test showed that the highest water content was in the control, while the lowest water content occurred at the substitute of 40% coconut pulp. Based on the results of crude fiber content is the coconut pulp substitute was 40% the highest. Based on the results of organoleptic analysis it can be seen that by substitute 20% coconut pulp powder most favored by the panelists, and the substitute of 40% coconut pulp flour is least preferred by panelists. The value added analysis used by the Hayami method with the results of the analysis of value added processing of the semprong from coconut pulp flour obtained a gain of 76%.