Alfian, Rizal Nur and Dr. Ir. Sandra Malin Sutan,, MP. and Prof. Dr. Ir. Bambang Susilo,, M.Sc.Agr. (2023) Analisis Mutu Santan Kelapa Parut Dengan Variasi Suhu Penyimpanan Daging Buah Kelapa (Cocos nucifera L.). Magister thesis, Universitas Brawijaya.
Abstract
Tanaman kelapa (Cocos nucifera) merupakan salah satu tanaman agroindustri yang sangat berpotensial. Masyarakat Indonesia banyak yang memanfaatkan buah dari dari tanaman kelapa salah satunya sebagai bahan baku pembuatan santan. Santan adalah cairan berwarna putih yang merupakan emulsi minyak dan air. Selama produksi, santan perlu mengalami pretreatment yang diharapkan dapat meningkatkan stabilitas emulsi pada santan. Hal tersebut perlu dilakukan karena sistem emulsi santan sangat mudah tidak stabil setelah pencairan. Suhu pretreatment penyimpanan pada daging buah kelapa menjadi faktor utama yang memberikan pengaruh terhadap kualitas mutu santan kelapa yang dihasilkan. Penelitian ini dilakukan untuk menganalisis pengaruh pretreatment suhu penyimpanan daging buah kelapa terhadap kualitas mutu santan kelapa serta untuk memperoleh profil asam amino dari santan kelapa menggunakan metode Ultra performance liquid chromatography (UPLC). Penelitian dilaksanakan di Laboratorium Teknik Pengolahan Pangan Hasil Pertanian, Laboratorium Rekayasa Proses Agroindustri, dan Laboratorium Pengujian Keamanan dan Mutu Pangan Fakultas Teknologi Pertanian Universitas Brawijaya dengan tahapan penelitian meliputi persiapan alat dan bahan, pembuatan santan kelapa yang dimulai dengan pembersihan kelapa, kemudian pemberian pretreatment daging buah kelapa dengan 3 perlakuan penyimpanan yaitu pada suhu ruang (27 °C ± 2 °C), suhu dingin (6 °C ± 2 °C), dan suhu beku (-16 °C ± 2 °C). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL). Hasil penelitian menunjukkan bahwa perlakuan suhu penyimpanan berpengaruh nyata terhadap rendemen, kadar air, stabilitas emulsi, pH, warna (color space RGB, HSV, Lab*), kadar lemak, kadar protein dan viskositas santan kelapa. Sedangkan tidak berpengaruh nyata terhadap parameter pengujian asam lemak bebas santan kelapa. Mutu santan kelapa terbaik didominasi oleh sampel santan kelapa pada suhu beku (-16 °C ± 2 °C) dengan nilai rendemen sebesar 22,3±1,105%, kadar air sebesar 32,76±4,635%, stabilitas emulsi sebesar 87,86±0,90%, power of hydrogen sebesar 6,28±0,027. Warna santan kelapa pada color space Red (R) sebesar 231±0,122, Green (G) sebesar 230±0,135, dan Blue (B) sebesar 230±0,264; tingkat derajat Hue (H) sebesar 0,1028±0,0104, Saturation (S) sebesar 0,0038±0,0001, dan Value (V) sebesar 0,9006±0,00134; tingkat Kecerahan (L*) sebesar 91,40±0,05, Kemerahan (a*) sebesar 0,49±0,02, dan Kekuningan (b*) sebesar -0,86±0,03. Asam lemak bebas (Free Fatty Acids) santan kelapa sebesar 0,150%, kadar lemak santan kelapa sebesar 55,87%, kadar protein santan kelapa sebesar 3,263%, dan viskositas santan kelapa sebesar 87,90 cP. Terdapat kandungan 15 jenis asam amino pada santan kelapa dengan komposisi terbaik pada perlakuan dengan suhu beku (-16 °C ± 2 °C). Diperlukan pengembangan penelitian mengenai aplikasi santan kelapa segar untuk menjadi produk pangan dan/atau minuman alternatif baru yang kaya akan nutrisi.
English Abstract
Coconut plant (Cocos nucifera) is one of the potential agro-industrial plants. Many Indonesian people use the fruit of the coconut plant, one of which is the raw material for making coconut milk. Coconut milk is a white liquid which is an emulsion of oil and water. During production, coconut milk needs to experience pretreatment which is expected to increase the stability of the emulsion in coconut milk. This needs to be done because the coconut milk emulsion system is very unstable after liquefaction. Temperature Pretreatment Storage in coconut meat is the main factor that influences the quality of the coconut milk produced. This research was conducted to analyze the effect of pretreatment storage temperature of coconut meat on the quality of coconut milk and to obtain the amino acid profile of coconut milk using the methodUltra performance liquid chromatography (UPLC). The research was carried out at the Agricultural Product Processing Engineering Laboratory, the Agro-industrial Process Engineering Laboratory, and the Food Safety and Quality Testing Laboratory, Faculty of Agricultural Technology, Brawijaya University with the research stages including preparation of tools and materials, making coconut milk starting with cleaning the coconut, then giving pretreatment coconut meat with 3 storage treatments namely at room temperature (27 °C ± 2 °C), cold temperature (6 °C ± 2 °C), and frozen temperature (-16 °C ± 2 °C). The experimental design used was Completely Randomized Design (CRD). The results showed that the storage temperature treatment had a significant effect on the yield, water content, emulsion stability, pH, color (color space RGB, HSV, Lab*), fat content, protein content and coconut milk viscosity. While it does not significantly affect the parameters of coconut milk free fatty acid testing. The best quality of coconut milk is dominated by samples of coconut milk at freezing temperatures (-16 °C ± 2 °C) with a yield value of 22.3 ± 1.105%, water content of 32.76 ± 4.635%, emulsion stability of 87.86 ± 0.90%, the power of hydrogen is 6.28 ± 0.027. The color of coconut milk on color space Red (R) of 231 ± 0.122,Green (G) of 230 ± 0.135, and Blue (B) of 230 ± 0.264; degree levelHue (H) of 0.1028 ± 0.0104,Saturation (S) of 0.0038 ± 0.0001, andValue (V) of 0.9006 ± 0.00134; Brightness level (L*) was 91.40 ± 0.05, Redness (a*) was 0.49 ± 0.02, and Yellowness (b*) was -0.86 ± 0.03. Coconut milk free fatty acids (Free Fatty Acids) of 0.150%, coconut milk fat content of 55.87%, coconut milk protein content of 3.263%, and coconut milk viscosity of 87.90 cP. There are 15 types of amino acids in coconut milk with the best composition at freezing temperature treatment (-16 ° C ± 2 ° C). It is necessary to develop research on the application of fresh coconut milk to become a new alternative food and/or beverage product that is rich in nutrients.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0423100007 |
| Uncontrolled Keywords: | Daging Buah Kelapa, Mutu Santan, Suhu Penyimpanan,Coconut Flesh, Quality of Coconut Milk, Storage Temperature |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | S2/S3 > Magister Keteknikan Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 15 Aug 2023 01:43 |
| Last Modified: | 15 Aug 2023 01:43 |
| URI: | http://repository.ub.ac.id/id/eprint/202431 |
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