Sari, Merlyn Novita (2017) Rekayasa Pengolahan Skim Santan Kelapa Limbah Produksi VCO (Virgin Coconut Oil) menjadi Bubuk di CV Herba Bagoes Malang (Kajian Suhu dan Lama Waktu Pemanasan). Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia merupakan produsen kelapa terbesar di dunia dengan areal tanaman 3,6 juta hektar dan produktifitas kelapa di Indonesia mencapai 3 juta ton per tahunnya. Virgin Coconut Oil (VCO) didapatkan dengan mengekstrak minyak dari daging kelapa kering (kopra) atau santan. CV Herba Bagoes merupakan produsen VCO di Kota Malang. Selama proses pengolahan VCO, didapatkan hasil samping berupa skim santan kelapa sebanyak 3-4 ton setiap bulannya. Selama ini skim santan kelapa yang dihasilkan hanya dibuang tanpa dimanfaatkan, hal ini tentunya menjadi masalah bagi perusahaan karena dapat menyebabkan pencemaran lingkungan. Oleh karena itu, perlu upaya untuk memanfaatkan limbah skim santan ini lebih lanjut. Salah satu cara yang dapat dilakukan yaitu mengolah skim santan kelapa menjadi skim santan kelapa bubuk. Pengolahan menjadi bubuk dipilih untuk meningkatkan daya simpan serta mempermudah pengaplikasian produk. Alternatif teknik pengolahan skim santan kelapa menjadi bubuk yang ditawarkan peneliti dari studi literatur yang telah dilakukan terdiri dari beberapa tahap sederhana yakni pemanasan (penggumpalan), penirisan, pengepresan, pengeringan, penghalusan, dan pengayakan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama waktu pemanasan terhadap penggumpalan protein dan karakteristik fisikokimia skim santan kelapa bubuk. Rancangan percobaan penelitian ini menggunakan rancangan acak kelompok (RAK) dengan dua faktor dan tiga kali ulangan sehingga didapatkan 18 satuan percobaan. Faktor pertama yaitu suhu pemanasan yang terdiri dari dua level (90°C; 100°C). Faktor yang kedua adalah lama pemanasan yang terdiri dari tiga level (15 menit; 30 menit; 45 menit). Data hasil dianalisis menggunakan ANOVA dan dilanjutkan dengan uji BNT dan DMRT, pemilihan perlakuan terbaik dilakukan dengan metode Multiple Atribute. Hasil penelitian menunjukkan bahwa suhu dan lama waktu pemanasan berpengaruh nyata terhadap rendemen padatan, warna (L; a; b), derajat putih, rendemen tepung, kadar protein, total gula, daya serap air dan daya serap minyak. Namun, tidak berpengaruh nyata terhadap kadar air dan densitas kamba. Skim santan kelapa bubuk perlakuan terbaik berdasarkan parameter fisik dan kimia terdapat pada perlakuan lama pemanasan 15 menit dan suhu pemanasan 90°C dengan nilai rendemen padatan sebesar 5,81%; kecerahan (L) 79,44; kemerahan (a*) 1,84; kekuningan (b*) 12,64; derajat putih 75,80; rendemen tepung 3,76%; kadar air 7,55%; densitas kamba 0,6642 g/ml; kadar protein 46,1%; daya serap air 1,6148 ml/g; daya serap minyak 1,1260 ml/g; total gula 7,75%; kadar abu 7,25%; kadar lemak 11,66% dan kadar karbohidrat 27,44% (by difference). Skim santan kelapa bubuk ini diharapkan dapat diaplikasikan dalam berbagai produk pangan seperti pembuatan roti, cookies, ice cream, dan minuman.
English Abstract
Indonesia is the largest coconut producer in the world with 3.6 million hectares of plantation area and coconut productivity in Indonesia reaches 3 million tons per year. Virgin Coconut Oil (VCO) is obtained by extracting oil from dried coconut (copra) or coconut milk. CV Herba Bagoes is a manufacturer of VCO in Malang. During processing VCO, obtained by products of coconut skim milk as much as 3-4 tons per month. So far, the coconut skim milk that is produced is only thrown away without being use, this is certainly a problem for the company because it can cause environmental pollution. Therefore, it is necessary to attempt to exploit this waste of coconut milk further. One way that can be done is to process the coconut skim milk into coconut skim milk powder. Processing into powder is selected to improve the shelf life and simplify the application of the product. Alternative techniques of coconut skim milk processing into powder offered by researchers from the literature study that has been done consists of several simple stages of heating (clotting), incision, pressing, drying, refinement, and sieving. This study aims to determine the effect of temperature and length of heating time against protein clumping and physicochemical characteristics of coconut milk powder. The experimental design of this study used a randomized block design with 2 factors and 3 replications to obtain 18 units of experiments. The first factor is the heating temperature which consists of 2 levels (90°C; 100°C). The second factor is the duration of heating consisting of 3 levels (15 minutes, 30 minutes, 45 minutes). The result data was analyzed using ANOVA and continued with BNT and DMRT test, the best treatment was chosen by Multiple Atribute method. The results showed that the temperature and duration of heating time had significant effect on the yield of solid, color (L: a; b), white degree, flour yield, protein content, total sugar, water absorption and oil absorption. However, no significant effect on moisture content and density of kamba. Coconut skim milk powder of the best treatment based on physical and chemical parameters is in the heating treatment of 15 minutes at 90°C with a solid yield value of 5.81%; Brightness (L) 79,44; Redness (a*) 1.84; Yellowish (b*) 12.64; White degree 75.80; Flour yield of 3.76%; Water content 7,55%; Density of kamba 0.6642 g/ml; Protein content 46.1%; Water absorption 1.6148 ml/g; Oil absorption 1.1260 ml/g; Total sugar 7.75%; Ash content of 7.25%; Fat content 11.66% and carbohydrate content 27.44% (by difference). Coconut skim milk powder is expected to be applied in various food products such as bread making, cookies, ice cream, and drinks.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/523/051709371 |
| Uncontrolled Keywords: | Limbah skim santan kelapa, suhu pemanasan, lama pemanasan, skim santan kelapa bubuk. |
| Subjects: | 600 Technology (Applied sciences) > 633 Field and plantation crops > 633.8 Other crops grown for industrial processing > 633.85 Plants producing nonvolatile oils > 633.851 Oil palms |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Oct 2017 01:39 |
| Last Modified: | 21 Oct 2024 06:49 |
| URI: | http://repository.ub.ac.id/id/eprint/3527 |
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