The Effect Of Sugar And Jelly Concentration On The Quality Of Young Coconut Pudding (Cocos Nucifera L.)

. Oil plants (Cocos nucifera L.) is a versatile plant or plants that have a steeper economic value of all parts of the coconut tree can be the benefits for human needs. False coconut oil is a processed product made from young coconut meat coconut pudding manufacture in modern done through the stages are quite complicated and costly, so that only done by large industries. affect factors on fermentation needs to be optimized to result in qualified young coconut pudding the purpose of this study was to determine influence concentration of sugar and agar-agar to quality coconut pudding in addition to knowing the most permanent treatment that can produce the highest quality coconut pudding the hypothesis of this study. Presumably the influence concentration of sugar and agar-agar to the quality of pudding coconut. And affect the level of consumer preferences. The method used is an experimental research by using a completely randomized design (RAL), which consists of two factors, namely: Concentrations of sugar and gelatin with 300 gram 400 gram 500 gram while the factors gelatin with composition 7 g, 14 g, 21 g. While the variable that is used to measure the level of preference is the color flavor aroma and texture. Variables were measured in this study is using composition test by testing the level of preference are: color, taste, aroma, and texture. Using a scoring scale test method (numbering) commonly in use No. 1-5 and panelists in use totaled 15 0rang representing consumers the results of composition test of the level of preference of color, flavor, aroma, and texture of pudding meat fruit coconut based assessment best treatment that is adjusted from public view representing 15 people panelists then be in concluded that treatment in consider best is in treatment ( GPI Aa2).


INTRODUCTION
Coconut (Cocos nucifera) is a plantation commodity that is widely known by the world's population, including the people of Timor Leste who also cultivate it widely.Coconut plants have high economic value, that is, every part of the coconut plant can be used by humans, such as coconut stems can be used as raw materials for furniture, furniture, building materials and emergency bridges, while young leaves are used as wrappers for diamonds and roofs, the sticks are used as making materials.In addition, the broomstick part plays a very important role in meeting the need for food, namely coconut water which is processed into nata de coco products, soy sauce or can be drunk fresh as well as the flesh of the fruit which is a source of oil and fat, protein, carbohydrates, vitamins B and C. other food additives, so the nutritional value may also vary.
One of the processed coconut products is pudding.Pudding is a type of snack or what is called basa cake which is a dish at various events or can be used as a snack to be enjoyed while relaxing.This young coconut pudding is not yet known to the people of Timor Leste.
Basically, making young coconut pudding uses a mixture of ingredients which functions as a texture maker.The addition of granulated sugar is an alternative for resource empowerment.The diversity of foods is expected to reduce people's dependence on products, namely carbohydrates, especially starch, which is a source of energy for the body.

METHODS
The method used in this research is the experimental method.Meanwhile, the experimental design used was a completely randomized design (CRD) with 2 (two) factors, namely: the granulated sugar factor and the agar-agar factor, which consisted of 9 treatments with 3 replications.The first factor is Sugar Concentration (GP) GP1: Sugar concentration 300 grams GP2: Sugar concentration 400 grams GP3: Sugar concentration 500 grams.
AA2: Gelatin concentration 14 grams AA3: Gelatin concentration 21 grams.Based on the 5% BNT test in table 4.4 above, the effect of granulated sugar and agar agar concentration treatment affects the texture of young coconut meat pudding.This is because if high concentrations of granulated sugar and agar agar are used it will increase The texture of the young coconut meat pudding is very hard, so the panelists (representing consumers) don't like it.
In the organoleptic test of easy coconut meat pudding which includes color, it has an average value of 3.76, taste has an average value of 4.47, aroma has an average value of 4.20 and texture has an average value of 3.80.The assessment of panelists who represent the community regarding green bean pudding not only looks at its chemical quality but also looks at its physical quality.At a concentration of 10% granulated sugar and 0.7% gelatin.The young coconut meat pudding produced has a distinctive aroma of young coconut meat, tastes delicious and has a chewy, compact texture and a greenish color.

CONCLUSION
Based on the results of research on "The Effect of Granulated Sugar and Agar-Agar Concentrations on the Quality of Young Coconut Pudding" it can be concluded as follows: 1. Treatment of granulated sugar and agar-agar concentration (GPAA) can have a very significantly different effect on taste parameters and texture of young coconut meat pudding.However, the treatment of granulated sugar and agar agar concentration on taste and aroma color parameters did not have a significantly different effect.
2. The granulated sugar concentration (GP) treatment had a significantly different effect on the parameters and texture of young coconut meat pudding and was not significantly different on the color and aroma parameters.Meanwhile, the agar concentration (AA) treatment had no effect on the parameters, namely color and aroma.But there is a very different influence on taste and texture parameters.Likewise, the combination of granulated sugar and gelatin (GP&AA) has no influence on the 4 parameters, namely color, taste, aroma and texture) 3. The formulation for making young coconut pudding with a concentration of 400 grams of granulated sugar and 14 grams of gelatin can produce quality young coconut meat pudding products.
The Effect Of Sugar And Jelly Concentration On The Quality Of Young Coconut Pudding (Cocos Nucifera L.)

Table 3
then accept H0, which means that from the 9 treatments of granulated sugar and gelatin on the color of young coconut meat pudding it does not give significantly different influences.Results of Analysis of Variety (Anova) on the level of liking for the taste of young coconut fruit pudding treatment.The average value of the BNT notation is 5%.youuse high concentrations of granulated sugar and gelatin, it will increase the sweet taste of the young coconut meat pudding, so it is not liked by the panelists (representing consumers).Because the calculated F. value (0.96) < is smaller than the F. table 5% (8:126) (2.01) then accept H0, which means that from the 9 treatments the concentration of granulated sugar and gelatin on the aroma of young coconut meat pudding does not provide a significantly different impact.So there is no need for further testing using 5% BNT.Because the potential is the same.