Haykalusshomadani, Akhmad Aziz and Dr. Ir. Sandra Malin Sutan, MP and Prof. Dr. Ir. Sumardi Hadi Sumarlan, MS (2023) Pengaruh Pretreatment Daging Kelapa dengan Pengencer Air Kelapa Terhadap Komposisi Proksimat dan Kimia Santan. Sarjana thesis, Universitas Brawijaya.
Abstract
Salah satu produk pangan yang berasal dari daging buah kelapa yaitu santan. Santan merupakan salah satu produk hasil parutan daging kelapa yang banyak digunakan masyarakat dalam kebutuhan pangan. Santan mengandung air, protein, dan lemak yang cukup tinggi, sehingga mudah ditumbuhi oleh mikroba dan menyebabkan santan mudah rusak seperti terjadinya emulsi. Pada penelitian ini, santan diberikan perlakuan pretreatment penyimpanan beku pada suhu -18o C pada daging kelapa selama 24 jam dan penggunaan air kelapa sebagai pengencer dalam pembuatan santan. Penelitian dilaksanakan di Laboratorium Teknik Pengolahan Pangan dan Hasil Pertanian serta Laboratorium Pengujian dan Keamanan Mutu Pangan Fakultas Teknologi Pertanian Universitas Brawijaya. Penelitian dilakukan dengan tahapan persiapan alat dan bahan, pretreatment penyimpanan daging buah kelapa, pembuatan santan, dan pengujian komposisi proksimat dan kimia santan. Rancangan percobaan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan dua faktorial. Hasil penelitian ini menunjukkan bahwa santan tanpa pretreatment penyimpanan suhu beku -18o C pada daging buah kelapa dengan penambahan air kelapa memiliki nilai kadar lemak, protein, abu, karbohidrat, dan kadar air lebih baik dibandingkan santan pretreatment pada daging buah kelapa dengan penambahan air kelapa, tetapi santan pretreatment pada daging buah kelapa dengan penambahan air kelapa memiliki nilai pH lebih baik dibandingkan santan tanpa pretreatment dengan penambahan air kelapa. Penambahan air kelapa 1:1 b/v dengan parutan daging buah kelapa pada pembuatan santan memiliki komposisi proksimat lebih baik dibandingkan variasi penambahan air kelapa 1:2 b/v dan 1:3 b/v pada pembuatan santan. Penambahan air kelapa dalam pembuatan santan dapat meningkatkan nilai indeks krim santan.
English Abstract
One of the food products derived from coconut meat is coconut milk. Coconut milk is one of the products of grated coconut meat which is widely used by the community for food needs. Coconut milk contains high levels of water, protein and fat, making it easy for microbes to grow and cause coconut milk to break down easily such as emulsions. In this study, coconut milk was pretreated with frozen storage at -18o C on coconut meat for 24 hours and the use of coconut water as a diluent in the manufacture of coconut milk. The research was conducted at the Laboratory of Food Processing Engineering and Agricultural Products and the Laboratory of Food Quality Testing and Safety, Faculty of Agricultural Technology, Brawijaya University. The research was carried out with the stages of preparation of tools and materials, pretreatment of storing coconut meat, making coconut milk, and testing the proximate and chemical composition of coconut milk. The experimental design in this study was a randomized block design (RBD) with two factorials. The results of this study indicate that coconut milk without pretreatment at -18o C frozen storage in coconut meat with the addition of coconut water has better values for fat, protein, ash, carbohydrates, and moisture content than pretreated coconut milk in coconut meat with the addition of coconut water. but coconut milk pretreatment on coconut meat with the addition of coconut water has a better pH value than coconut milk without pretreatment with the addition of coconut water. The addition of 1:1 w/v coconut water with grated coconut meat in coconut milk production has a better proximate composition than variations in the addition of 1:2 w/v and 1:3 w/v coconut water in coconut milk production. The addition of coconut water in the manufacture of coconut milk can increase the index value of coconut cream.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Santan, Suhu Pretreatment Penyimpanan, Air Kelapa, Komposisi Proksimat, Indeks Krim-Coconut Milk, Storage Pretreatment Temperature, Coconut Water, Proximate Composition, Creaming Index |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 10 Jan 2024 03:09 |
| Last Modified: | 10 Jan 2024 03:09 |
| URI: | http://repository.ub.ac.id/id/eprint/207149 |
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