Optimisation on Frequency of Addition to the Volume of Water by Mechanical Milling Coconut Milk in Traditional Food Processing ‘Galamai’

Abstract

Coconut milk is the main raw material needed for processing galamai. Galamai quality is strongly influenced by the quality of the milk used. In the mechanical processing of coconut milk, coconut milk produced is influenced by the amount of additional water and frequency milling. The process of adding the coconut milk in the manufacture of galamai there are two phases to dissolve “saka” and thick coconut milk to dissolve rice flour and Glutinous rice flour. Not yet known how much additional water volume and frequency of the mechanical squeezer milling machine to produce coconut milk coconut meat that is suitable for the manufacture of galamai. The research method is design completely randomized design (CRD) with two factors based on the results of the study treatment Gives the best results of treatment A2B3 (weight ratio and weight addition of grated coconut water is 1: 1 and frequency milling 3 times).