Lestari, Pangestu Riski (2019) Aplikasi Ultraviolet (Uv)-Ultrasonik Terhadap Mutu Santan. Sarjana thesis, Universitas Brawijaya.
Abstract
Santan merupakan salah satu bahan pangan yang memiliki tingkat konsumsi cukup tinggi bagi masyarakat yaitu 6,5-8,2 kilogram per kapitanya. Selain memiliki karakteristik rasa dan aroma khas yang disukai masyarakat, santan juga mengandung vitamin dan mineral yang bahkan dianggap dapat menggantikan susu. Akan tetapi, santan juga mudah mengalami kerusakan baik kerusakan fisik, kimia maupun biologis akibat tingginya kadar air, protein dan lemak. Aplikasi inovasi teknologi non thermal yaitu kombinasi antara teknologi sinar ultraviolet (UV) dengan sonikasi gelombang ultrasonik dapat mengatasi masalah kerusakan santan tersebut. Sinar UV memiliki kemampuan untuk mempengaruhi fungsi sel makhluk hidup dengan mengubah material DNA, sehingga makhluk hidup tersebut mati. Teknologi sonikasi dapat dimanfaatkan juga untuk membunuh mikroba dengan efek kavitasi yang dihasilkannya, dimana dalam peristiwa tersebut molekul dan membran sel akan rusak. Selain membunuh mikroba, penggunaan teknologi sonikasi juga dapat memecah partikel bahan menjadi berukuran nano sehingga meningkatkan kualitas fisik santan. Kedua teknologi dapat diterapkan pada proses pengolahan santan untuk meningkatkan kualitas santan tanpa menurunkan kandungan gizi di dalamnya, dibandingkan teknologi pengolahan santan thermal yang telah ada. Penilitian ini terdiri dari empat tahap yaitu perancangan dan pembuatan alat UV-ultrasonik, pembuatan santan kani, aplikasi UV-ultrasonik pada bahan dan analisa santan. Berdasarkan penelitian secara fisik (stabilitas emulsi dan sensoris yang meliputi rasa, warna dan aroma) dan kimia (nilai total mikroba, kadar air, pH dan kandungan proksimat), sampel perlakuan UVultrasonik selama 10 menit memiliki kualitas terbaik. Kombinasi teknologi ini terbukti mampu mengurangi jumlah mikroba hinggavii 97,27% dan mempertahankan kualitas sensoris berupa rasa, warna serta aroma selama penyimpanan 4 hari dibandingkan dengan santan tanpa perlakuan. Selain itu, penerapan teknologi ini juga tidak menurunkan mutu santan dilihat dari uji proksimat yang telah dilakukan.
English Abstract
Coconut milk is one of the foodstuffs that has a fairly high level of consumption for the community, which is 6,5-8,2 kilograms per capita. In addition to having the characteristics of a distinctive taste and aroma that people like, coconut milk also contains vitamins and minerals which are even considered to replace milk. However, coconut milk is also easily damage due to high levels of water, protein and fat. The application of non thermal technology innovation is a combination of ultraviolet (UV) technology and sonication of ultrasonic waves that can overcame the problem of damage to the coconut milk. UV light has the ability to affect the function of cells in living things by changing DNA materials, so that the living things die. Sonication technology can also be used to kill microbes with the cavitation effect that they produce, in which the cell molecules and membranes will be damaged. In addition to killing microbes, the use of sonication technology can also break down material particles into nano size so can improve the physical quality of coconut milk. Both technologies can be applied to the processing of coconut milk to improve the quality of coconut milk without reducing the nutritional content, compared to the thermal processing technology for coconut milk. This research consist of four stages, there are design and manufacture of UV-ultrasonic devices, manufacture of coconut milk, application of UV-ultrasonic and coconut milk analysis. Based on physical research (emulsion stability and sensory including taste, color and aroma) and chemistry (total microbes, water content, pH and proximate content), UV-ultrasonic treatment sample for 10 minutes had the best quality. The combination of this technology is proven to be able to reduce the number of microbes to 97,27% and maintain sensory quality inix the form of taste, color and aroma during 4 days of storage compared to untreated coconut milk. In addition, the application of this technology also does not reduce the quality of coconut milk seen from the proximate test that has been done.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/414/02002400 |
| Uncontrolled Keywords: | Santan, Ultrasonik, Ultraviolet,. Coconut Milk, Ultrasonic, Ultraviolet |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.028 Preseravation techniques |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Aug 2020 06:34 |
| Last Modified: | 21 Oct 2021 08:47 |
| URI: | http://repository.ub.ac.id/id/eprint/181345 |
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