Auliya., Sabrina (2023) Pengaruh Pretreatment Pembekuan Daging Buah Kelapa dengan Pengencer Air Kelapa terhadap Mutu Santan. Sarjana thesis, Universitas Brawijaya.
Abstract
RINGKASAN Mutu santan dapat dipengaruhi oleh pra-perlakuan penyimpanan daging kelapa dan penambahan air kelapa dalam pemerasan santan. Penelitian ini dilakukan untuk menganalisis pengaruh pembekuan daging kelapa pada suhu –18°C selama 24 jam dengan perbandingan parutan dan air kelapa yaitu 1:0; 1:1; 1:2 serta 1:3 terhadap mutu santan. Kelapa yang digunakan termasuk jenis kelabu coklat dari Desa Gondanglegi dan dipanen pada usia ±11 bulan. Penelitian dirancang berdasarkan Rancang Acak Kelompok (RAK) pada faktorial dua faktor dan dilakukan sebanyak 3 (tiga) kali pengulangan. Proses pra-perlakuan suhu penyimpanan daging kelapa serta penambahan air kelapa memberikan pengaruh yang signifikan terhadap sifat fisik santan berupa stabilitas emulsi dan viskositas. Persentase emulsi paling stabil yaitu 97.89% dengan viskositas 5.13 cP didapatkan dari daging kelapa normal tanpa penambahan air (1:0) dalam proses pemerasan santan. Selain itu, proses pra-perlakuan suhu penyimpanan daging kelapa dan perbandingan parutan dengan air kelapa signifikan terhadap kadar air, total padatan serta kandungan lemak santan kelapa. Persentase kadar air sebesar 55.31% dan total padatan 44.69% merupakan hasil paling baik yang didapatkan dari daging kelapa normal tanpa perlakuan di mana termasuk ke dalam jenis coconut cream concentrate dalam produk santan berdasarkan Codex STAN-2003. Pada perlakuan yang sama, diperoleh persentase lemak santan sebesar 38.43% sebagai kandungan lemak paling tinggi. Pra-perlakuan pembekuan daging kelapa dapat meningkatkan tingkat HSV pada identifikasi warna santan yaitu hue sebesar 105,7 ± 52,0 dalam spektrum kuning lemah sebagai pigmen santan, saturation sebesar 0,0336 ± 0,0165 dan value sebesar 0,3380 ± 0,0021 dari parutan tanpa penambahan air sebagai indikator kemurnian pigmen dan kecerahan santan serta dapat dikelompokkan dalam keadaan warna normal berdasarkan standar santan cair SNI 01 – 3816 – 1995.
English Abstract
SUMMARY The quality of coconut milk can be affected by the pre-treatment handling of coconut meat storage and the diluent of coconut water in coconut milk extraction. This research was conducted to analyze the effect of freezing coconut meat at –18°C for 24 hours with a ratio of grated and coconut water 1:0 w/v; 1:1 w/v; 1:2 w/v serta 1:3 w/v for the quality of coconut milk. The gray-brown type coconut from Gondanglegi Village and is harvested at the age of ±11 months were used in this research. The study was designed based on a randomized block design (RBD) on two factorial and was carried out three repetitions. The pre-treatment process of coconut meat storage temperature and the addition of coconut water have a significant effect on the physical properties of coconut milk in the form of yield, emulsion stability and viscosity. The most stable emulsion (97.89%) with a viscosity of 5.13 cP was obtained from normal coconut meat without the addition of water (1:0 w/v) in the coconut milk squeezing process. In addition, the percentage of moisture content of 55.31% and total solids of 44.69% is the best result obtained from normal coconut meat without pretreatment. In the same treatment, the percentage of coconut milk fat was obtained by 38.43% as the highest fat content. Coconut meat freezing pretreatment increase HSV levels in coconut milk color identification, namely hue (105.7 ± 52.0) in the weak yellow spectrum as coconut milk pigment, saturation of 0.0336 ± 0.0165 and value of 0.3380 ± 0.0021 from grated without the addition of water as an indicator of pigment purity and brightness of coconut milk as a SNI 01 – 3816 – 1995.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Santan Kelapa, Pra-perlakuan, Pembekuan, Air Kelapa, Mutu Santan |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with username saputro |
| Date Deposited: | 15 Jan 2024 03:13 |
| Last Modified: | 15 Jan 2024 03:13 |
| URI: | http://repository.ub.ac.id/id/eprint/209797 |
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