Pengaruh Suhu Dan Tegangan Pada Proses Pasteurisasi Berbasis Ohmic Heating Terhadap Karakteristik Air Kelapa (Cocos Nucifera L.)

Khusna, Rofiatul (2017) Pengaruh Suhu Dan Tegangan Pada Proses Pasteurisasi Berbasis Ohmic Heating Terhadap Karakteristik Air Kelapa (Cocos Nucifera L.). Sarjana thesis, Universitas Brawijaya.

Abstract

Air kelapa mengandung nutrisi yang lengkap, sehingga air kelapa mudah mengalami kerusakan. Ohmic heating merupakan salah satu teknologi pasteurisasi dengan cara mengalirkan arus listrik pada bahan sehingga menimbulkan energi panas secara internal pada bahan. Ohmic heating menimbulkan efek thermal dan non-thermal dalam inaktivasi mikroba. Efek thermal yang dihasilkan berupa panas itu sendiri. Sementara itu efek non-thermal yang bisa digunakan untuk inaktivasi berkaitan dengan arus electric field. Penelitian ini menggunakan metode penelitian Rancangan Acak Kelompok (RAK) dua faktorial yaitu suhu (40oC, 50oC, 60oC) dan tegangan (20 V/cm, 30 V/cm dan 40 V/cm). Volume air kelapa yang digunakan sebanyak 80mL dengan waktu tunggu pasteurisasi selama 10 detik. Hasil dari perlakuan tersebut kemudian diuji Total Plate Count, pH, vitamin C, densitas, konduktivitas dan efisiensi energi. Masing-masing perlakuan diulang sebanyak 3 kali. Penelitian dilaksanakan di CV. Lastrindo Engineering. Pengujian Total Plate Count dilaksankan di Laboratorium Sentral Ilmu Hayati Universitas Brawijaya. Pengujian pH, densitas, vitamin C dan konduktivitas dilaksanakan di Laboratorium Kimia Dasar Fakultas Teknologi Pertanian Universitas Brawijaya. Data yang didapat kemudian dianalisa menggunakan Two-Way ANOVA. Berdasarkan penelitian tersebut diketahui bahwa suhu dan tegangan berbeda nyata terhadap nilai Total Plate Count (TPC), pH dan densitas. Namun tidak berbeda nyata terhadap nilai konduktivitas dan vitamin C. Perlakuan terbaik berdasarkan uji mikroba terdapat pada tegangan 40 V/cm dan suhu 60oC dimana dapat menurunkan bakteri menjadi 1,9x104 cfu/mL atau sebesar 1,941 log cycle dengan efektivitas kematian mikroba ix sebesar 98,85%, pH sebesar 5,52, densitas sebesar 1,044 gr/mL, konduktivitas sebsesar 8,4 mS/cm, kandungan vitamin C sebesar 3,144 mg/100mL dan efisiensi energi sebesar 97%.

English Abstract

Coconut water contains nutritionally complete, so the coconut water easily damaged. Ohmic heating is one of the pasteurization technology with an electric current in the material, causing internal heat energy to the material. Ohmic heating effects of thermal and non-thermal in microbial inactivation. Thermal effect generated in the form of heat it self. While the non-thermal effects that can be used for inactivation associated with the current electric field. This study uses research methods Group Random Design (RAK) with two factorial that temperature (40oC, 50oC, 60oC) and voltage (20 V/cm, 30 V/cm and 40 V/cm). The volume of coconut water are used as much as 80ml with a holding time of pasteurization is 10 seconds. The results of the treatment are then tested are Total Plate Count, pH, vitamin C, density, conductivity and energy efficiency. Each treatment was repeated 3 times. The research was conducted in CV. Lastrindo Engineering. Total Plate Count Tests are conducted in the Central Laboratory of Biological Sciences University of Brawijaya. The test of pH, density, vitamin C and conductivity was conducted in Basic Chemistry Laboratory Faculty of Agricultural Technology Universitas Brawijaya. The data obtained were analyzed using Two-Way ANOVA. Based on these studies it is known that the temperature and voltage is significantly different to the value of Total Plate Count (TPC), pH and density. However no significantly different to the value of conductivity and vitamin C. The best treatment based on the microbial test are at a voltage of 40 V/cm and a temperature of 60 ° C which can reduce bacteria become 1,9x104 cfu / mL or 1.941 by log cycle with the effectiveness of xi microbial death by 98.85% , pH of 5.52, density of 1.044 g / mL, conductivity of 8.4 mS/cm, the vitamin C content of 3.144 mg/100mL and energy efficiency of 97%.

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2017/97/051702480
Uncontrolled Keywords:	Air kelapa, ohmic heating, pasteurisasi, suhu, tegangan
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	Kustati
Date Deposited:	03 Mar 2017 14:19
Last Modified:	24 Nov 2021 05:11
URI:	http://repository.ub.ac.id/id/eprint/151548

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