Choirunnisa, Nurul Istiqomah and MP, Dr.Ir.Sandra Malin Sutan and STP, M.Sc, Dr. M. Bagus Hermanto (2023) Pengaruh Variasi Suhu Pretreatment Penyimpanan Daging Buah Kelapa (Cocos nucifera L.) Terhadap Mutu Minyak Goreng Kelapa. Sarjana thesis, Universitas Brawijaya.
Abstract
Salah satu produk kelapa yang paling bernilai adalah minyak goreng kelapa yang dapat diperoleh dari daging buah kelapa segar atau kopra yang dapat dihasilkan dengan menggunakan metode basah dengan pemanasan. Suhu pretreatment pada daging buah dan juga santan menjadi faktor utama yang memberikan pengaruh terhadap mutu minyak goreng kelapa yang dihasilkan. Pada penelitian ini digunakan beberapa perlakuan berupa perbedaan suhu pretreatment penyimpanan daging buah kelapa sebelum diparut dan diperas menjadi santan yaitu pada suhu dingin (6°C ± 2°C) dan suhu beku (-16°C ± 2°C) yang selanjutnya disimpan selama 24 jam. Kemudian dilakukan juga perlakuan pada suhu ruang ±27°C tanpa penyimpanan sebagai pembanding untuk melihat pretreatment mana yang menghasilkan mutu minyak kelapa terbaik. Penelitian dilaksanakan di Lab. TPPHP FTP UB dengan tahapan penelitian meliputi persiapan alat dan bahan, pretreatment penyimpanan daging buah kelapa, pembuatan santan (pemarutan dan pemerasan daging buah), pembuatan minyak kelapa dengan pemanasan dan dilanjutkan dengan pengujian mutu minyak kelapa. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) non Faktorial. Pretreatment penyimpanan daging buah pada suhu dingin yaitu 6°C ± 2°C selama ±24 jam menghasilkan mutu minyak terbaik dan menghasilkan rendemen minyak kelapa tertinggi dibandingkan dengan perlakuan lainnya. Hasil penelitian menunjukkan bahwa variasi suhu pretreatment penyimpanan daging buah memiliki pengaruh terhadap semua parameter pengujian. Mutu minyak kelapa terbaik diperoleh pada pretreatment dengan suhu dingin (6°C ± 2°C) yang memiliki nilai kadar air terkecil sebesar 0,31%, kadar asam lemak bebas terkecil sebesar 0,027%, bilangan asam terkecil sebesar 0,053, bilangan peroksida terkecil sebesar 0,993 miliekuivalen/1000. Warna minyak goreng kelapa pada pretreatment penyimpanan suhu dingin diperoleh tingkat hue (H) sebesar 0.152, tingkat saturation (V) sebesar 0.057, dan tingkat value (V) sebesar 0.82. Sedangkan pada bilangan IOD perlakuan terbaik diperoleh pada kelapa tanpa pretreatment penyimpanan yaitu sebesar 7,435 100/g. Diperlukan pengembangan penelitian mengenai analisis energi dan ekonomi dalam menghasilkan mutu minyak kelapa terbaik agar dapat layak diaplikasikan kepada masyarakat sekitar.
English Abstract
One of the most valuable coconut products is coconut cooking oil which can be obtained from fresh coconut meat or copra that can be produced using the wet method by heating. The temperature pretreatment of the fruit flesh and also the coconut milk are the main factors that influence the quality of the coconut cooking oil that is produced. In this study several treatments were used in the form of differences in pretreatment temperatures by storing the coconut flesh before it was grated and squeezed into coconut milk, at cold temperatures (6°C ± 2°C) and freezing temperatures (-16°C ± 2°C) which were then stored for 24 hours. Then the pretreatment was also carried out at room temperature ±27°C without storage as a comparison to see pretreatment effects. The research was carried out in the Lab. TPPHP FTP UB with research stages covering the preparation of tools and materials, pretreatment by storing the coconut flesh, making the coconut milk (grating and squeezing the pulp), making the coconut oil by heating and continuing with testing the quality of coconut oil. The experimental design used was a non-factorial randomized block design (RBD). Pretreatment by storing fruit flesh at cold temperatures of 6°C ± 2°C for ±24 hours produced the best oil quality and produced the highest yield of coconut oil compared to other treatments. The results showed that variations in the temperature of the pretreatment storage of fruit flesh had an influence on all parameters that were tested. The best quality of coconut oil was obtained at pretreatment with cold temperatures (6°C ± 2°C) which had the smallest water content value of 0.31%, the smallest free fatty acid content of 0.027%, the smallest acid number of 0.053, and the smallest peroxide value of 0.993 milliequivalent/1000. The color of coconut cooking oil in pretreatment cold storage hue (H) being 0.152, a saturation (V) being 0.057, and a value (V) being 0.82. While the IOD number the best treatment was obtained from coconut without pretreatment, which was 7.435 100/g. It is necessary to develop research on energy and economic analysis in producing the best quality coconut oil so that it can be properly applied to the surrounding community.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100048 |
| Uncontrolled Keywords: | Kelapa, Minyak Kelapa, Mutu Minyak Kelapa, Suhu Pretreatment Penyimpanan, Coconut, Coconut Oil, Coconut Oil Qualities, Pretreatment Storage Temperature |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 19 May 2023 06:42 |
| Last Modified: | 19 May 2023 06:42 |
| URI: | http://repository.ub.ac.id/id/eprint/199906 |
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