Fernando, Felix and r. La Choviya Hawa,, STP., Mp., Ph.D and Ir. Sandra Malin Sutan,, MP (2024) Pengaruh Waktu Simpan Santan Kelapa (Cocos nucifera L.) Terhadap Karakteristik Kimia dan Hasil Spektrofotometri Uv-Vis. Sarjana thesis, Universitas Brawijaya.
Abstract
Santan kelapa merupakan komoditas bernilai yang diperoleh dari penggilingan daging buah kelapa segar atau kopra. Kualitas santan dipengaruhi oleh berbagai faktor, salah satunya waktu penyimpanan. Penelitian ini bertujuan mengkaji pengaruh waktu simpan terhadap karakteristik kimia dan absorbansi kelapa segar. Penelitian dilaksanakan di Lab. TPPHP FTP UB dengan tahapan penelitian meliputi persiapan alat dan bahan, pemarutan dan pemerasan daging buah, pengambilan foto, pengujian sampel dan pengukuran absorbansi. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan waktu simpan (0, 60, 120, 180, dan 240 menit) dan 3 ulangan. Parameter yang dianalisis meliputi absorbansi, kadar protein, kadar lemak, kadar asam lemak bebas, serta nilai Hue, Saturation, dan Value (HSV) untuk mengukur warna. Hasil menunjukkan bahwa waktu simpan berpengaruh nyata terhadap absorbansi, kadar protein, kadar lemak, dan nilai HSV santan kelapa segar. Absorbansi tertinggi (2,634) diperoleh pada santan 180 menit di ulangan ketiga, sedangkan terendah (1,878) pada 0 menit di ulangan kedua. Kadar protein tertinggi (2,96%) didapat pada 0 menit di ulangan ketiga, sedangkan terendah (2,42%) pada 0 menit di ulangan pertama dan kedua. Kadar lemak tertinggi (50,67%) tercatat pada 240 menit di ulangan pertama, sementara terendah (41,18%) pada 0 menit di ulangan kedua. Nilai Hue tertinggi (0,1522) diamati pada 120 menit di ulangan ketiga, sedangkan terendah (0,1173) pada 120 menit di ulangan pertama. Saturation tertinggi (0,1705) diperoleh pada 0 menit di ulangan pertama, sementara terendah (0,1095) pada 120 menit di ulangan ketiga. Nilai Value tertinggi (0,9333) ditemukan pada 60 menit di ulangan pertama, sedangkan terendah (0,7922) pada 0 menit di ulangan ketiga. Waktu simpan 240 menit menghasilkan santan kelapa segar dengan karakteristik kimia terbaik berupa kadar lemak tertinggi dan memenuhi SNI 01-3816-1995 serta absorbansi terendah. Meski kadar protein tertinggi belum memenuhi SNI, warna santan pada waktu simpan ini secara visual lebih menarik dengan nilai Hue dan Saturation yang optimal.
English Abstract
Fresh coconut milk, a valuable commodity extracted from fresh coconut meat or copra, exhibits quality influenced by various factors, including storage time. This study explored the impact of storage time on its chemical characteristics and absorbance. The research took place at the TPPHP FTP UB Laboratory, involving preparation of equipment and materials, grating and pressing the coconut meat, photographing samples, testing, and absorbance measurement. A Completely Randomized Design (CRD) with 5 storage time treatments (0, 60, 120, 180, and 240 minutes) and 3 repetitions was employed. Analyzed parameters included absorbance, protein content, fat content, Hue, Saturation, and Value (HSV) for color assessment. Results revealed a significant impact of storage time on absorbance, protein, fat, and HSV values. The highest absorbance (2.634) occurred in 180- minute coconut milk (third repetition), with the lowest (1.878) at 0 minutes (second repetition). The highest protein content (2.96%) was also achieved at 0 minutes (third repetition), while the lowest (2.42%) was found at 0 minutes in both the first and second repetitions. Similarly, the highest fat content (50.67%) was recorded at 240 minutes (first repetition), with the lowest (41.18%) at 0 minutes (second repetition). Hue values demonstrated the highest (0.1522) at 120 minutes (third repetition) and the lowest (0.1173) at 120 minutes (first repetition). Saturation peaked at 0 minutes (first repetition) with 0.1705, dropping to its lowest (0.1095) at 120 minutes (third repetition). Finally, the highest Value (0.9333) was found at 60 minutes (first repetition), while the lowest (0.7922) occurred at 0 minutes (third repetition). In conclusion, a storage time of 240 minutes produced fresh coconut milk with optimal chemical characteristics. This included the highest fat content, satisfying SNI 01-3816-1995 standards, accompanied by the lowest absorbance. While the highest protein content didn't meet SNI requirements, the visually appealing color at this storage time boasted optimal Hue and Saturation values.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052410 |
| Uncontrolled Keywords: | Coconut, Coconut milk, Spectrofotometry, HSV Colour -: Kelapa, Santan Kelapa, Absorbansi, Warna HSV |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 14 Nov 2024 06:50 |
| Last Modified: | 14 Nov 2024 06:50 |
| URI: | http://repository.ub.ac.id/id/eprint/228640 |
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