Wiwit.

UTILIZATION OF COCONUT PULP AS ALMOND POWDER FOR SUBSTITUTION IN PROCESS OF

JACONDE MAKING. Sahid Tourism High School Hospitality Department.

Coconut (Cocos nucifera) is a kind of plant of the palms or Arecaceae and it’s the only one member in
the Cocos clan. Almost all the part of this plant is used by humans thus considered as a versatile plant,
especially for coastal communities. Coconut production in Indonesia shows a high increase year to year.
Generally, when we use coconut in the menu of cooking like making coconut milk or others, we
immediately remove the coconut pulp that has been used because it assumes that the coconut pulp is
useless.

Coconut pulp is a waste of coconut processed that is not useful, even it often considered as waste it can
still be processed. As usually, coconut waste is used to make pie, biscuits, cake, peanut candy and so on
by food manufacturers. Utilization of waste coconut pulp can use for Jaconde. Jaconde is one of the
pastry products that classified in sponge dough, but in process of making Jaconde, the sponge dough
uses almond powder as an additional composition.

The purpose of this research is to find out the replacement of coconut pulp as a substitution of almond
flour in making Jaconde acceptable to the public in terms of aroma, taste, texture and color and flavor of
Jaconde products. The methodology of this research used experimental research method by using
experiment and systematic testing and planning to a product by collecting primary data and also
secondary data. All data was presented descriptively using SPSS. Data was compared through with table
view and has ben , thus it can be produced mean (Mean) and (Sig.2tailed) values for product
significance.

Based on data calculation, the results of control products, treatments1, treatment2, treatment3 and4
treatment5, based on organoleptic test results with 20%, 40%, 60%, 80%, and 100% percentage, the use
of coconut pulp has a significant effect on substitution replacing almond powder in manufacture
Jaconde. There is significant difference between Jaconde control and Jaconde coconut pulp. Based on
the results by using the hedonic test it can be concluded that the best sample of jaconde is jaconde
which uses 20% substitution of coconut pulp with very yellow color criteria, no coconut scent, sweet
taste and soft texture ..

Keywords: Coconut pulp, Almond Powder, Jaconde, Flavor, Aroma, Texture, and Color