ABSTRACT

Nipah fruit (Nypa fruticans Wurmb) is a local food source rich in carbohydrates, fiber, and minerals, making it a potential raw material for functional flour. This study aimed to evaluate the effects of drying temperature (50°C, 55°C, 60°C) and time (10, 12, 14 hours) on the physicochemical properties of nipah fruit flour. A factorial Completely Randomized Design (CRD) with two factors and two replications was used. Observed parameters included yield, moisture content, crude fiber, color (L, a*, b*), solubility, swelling power, and bulk angle. Results showed that the combination of drying temperature and time significantly affected most parameters. The best treatment was 60°C for 10 hours (S3W1), yielding the highest flour recovery (42.12%) and lowest moisture content (8.06%). The best color value (highest L = 87.45%) was achieved at 60°C for 14 hours (S3W3), indicating minimal browning. The highest solubility (25%) was found at 60°C for 12 hours, and the highest swelling power (7.67%) at 55°C for 14 hours. These findings suggest that appropriate drying conditions can optimize the quality of nipah fruit flour for food applications.

Keywords: Nipah fruit, Drying, Temperature, Time, Flour.