FERMENTASI HASIL PERASAN KELAPAPARUT DENGAN FORTIFIKASI TEPUNG IKAN TERI DALAM PEMBUATAN PRODUK KOKOJOMPI Fermentation Results Grated Coconut with Anchovy Fortification In Produce a Kokojompi

Coconut pulp is a byproduct of the coconut juice that has not been fully utilized so
that it has a very low market prices. One of the utilization of coconut pulp is used
as a traditional food such as making Kokojompi Kokojompi is a traditional food
made from coconut pulp is fermented for three days, after it was crushed, added
spices and flour anchovy and dried The purpose of this research is to produce
products kokojompi has a taste that is preferred by consumers and improving the
nutritional value with fortification flour of anchovy Kokojompi manufacturing
process consists of several stages. First, coconut is cleaned, then shredded, a
grated of coconut given treatment that results grated coconut juice from first juice
(A1), the juice of grated coconut from twice juice (A2) and the results of grated
coconut juice from third juice (A3), then steamed , fermented for 3 days, after
fermentation added spices and flour anchovy in accordance with the treatment,
after drying is done penyanggraian. Processing data using analysis of variance
methods RAL factorial with two replications. Analysis was conducted on the
analysis of moisture content, ash content, protein, fat, and total microbes. Results
showed treatment of grated coconut juice with first juice with fortification a flour of
anchovy (60:40%) gave the best results for ash content, protein, and fat.
Treatment a shredded coconut with twice juice with fortification a flour of anchovy
(70:30%) give the best results to the total microbial and aroma. treatment a
shredded coconut with third juice with fortification a flour of anchovy (80:20%)
gave the best results for moisture content, color, and texture.
Keywords: Grated coconut, flour substitute anchovy