Published date: Mar 01 2018

Journal Title: KnE Life Sciences

Issue title: The 3rd International Conference on Agro-Industry 2016 “Competitive & Sustainable Agro-Industry" (3rd ICoA 2016)

Pages: 96-109

DOI: 10.18502/kls.v4i2.1661

Sofyan Nur Judanj.sofyan@gmail.comDepartment of Agro-Industrial Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1 Bulaksumur 55281

Suharno SuharnoDepartment of Agro-Industrial Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1 Bulaksumur 55281

Darmawan Ari NugrahaDepartment of Agro-Industrial Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1 Bulaksumur 55281

Nata de coco is a well-known food and consumed worldwide. Its general characteristics are white, packed with syrup, chewy texture, with the scent of coconut water. Nata de coco uses natural dyes has not received much attention. This research sought to develop natural dyes for nata de coco using value engineering method. The natural dyes were added into nata de coco using dehydration and rehydration techniques. Three natural dyes used were dragon fruit, strawberry, and bit. The development step generates nine altenatives products of nata de coco with natural dyes. The specs of chosen concept was cube, sweet, with dragon fruit dyes.

Keywords: Dehydration-rehydration; dragon fruit; nata de coco; natural dyes; value engineering.