PENENTUAN UMUR SIMPAN KELAPA PARUT KERING
DALAM KEMASAN POLYPROPHYLENE (PP)
BERDASARKAN KARAKTERISTIK KIMIA, SENSORIS
DAN FISIK
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Institusion
Universitas Katolik Soegijapranata
Author
NATALIA, DEBORA
Subject
630 Agriculture
Datestamp
2015-12-11 01:26:13
Abstract :
Desiccated coconut is a preserved coconut product that can be used as raw material for the making squeezed from coconut, substitute for the making cake, cookies and other foods. The other advantages of desiccated coconut are more practicall, light in weight, long shelflife, quick and easy used and transportation. It is related with era modern, the consumer like practically and economic product to be used. This research aimed to determine shelflife desiccated coconut with any pretreatment based on its chemicals, physical and sensory of desiccated coconut characteristics so can be accepted by consumer. In this research use 3 kind pretreatment are steam blanching with temperature 70oC until 10 minutes, soaked with sodium metabisulfit along 10 minutes and control (without anything pretreatment) and use Solar Tunnel Dryer of drying methods. Shelflife of desiccated coconut depend on the chemical, physical and sensory characteristics during storage ASLT with temperature 40oC and moisture 93% during 6 week. During storage, the quality of desiccated coconut measured based on chemical analyze includes water content, lipid content, free fatty acid content, peroxide value, physical analyze include viscosity of squeezed from desiccated coconut and sensory analyze that use 2 samples that are desiccated coconut and squeezed from desiccated coconut with any treatments. Sensory of desiccated coconut include parameters flavor, color, chrispyness, and overall, while sensory to squeezed from desiccated coconut include parameters flavor, cream content, color cream, and overall. Based on the result of chemicals analyze obtained that water content, free fatty acids content and peroxide values of desiccated coconut with any treatment more and more increasing during storages, while viscosity of squeezed of desiccated coconut more decrease because lipid content also more and more decreases. In the last storage, control yields the highest water content (3,79 %) and followed steam blanching treatment (3,72%), and soaked with sodium metabisulfit (3,47%). Steam blanching treatment yields desiccated coconut with lipid content the highest that is 66,96% between others treatment. The highest of free fatty acids content resulted control (0,1013%), then followed with steam blanching (0,0853 %), and the less is soaked with sodium metabisulfit (0,0827%). Based on the organoleptic of desiccated coconut result panelist are prefer desiccated coconut with soaked with sodium metabisulfit treatment compared others treatment. In the research can be determined shelflife desiccated coconut between 6 week in storage Accelerated Shelf life Test (ASLT) that means endure along approximately 4 month in ambient storage. The Quality standard (SNI) for qualified desiccated coconut that is white natural color, deliciously, tasty, chrispy, water content maximum 3,5%, lipid content minimum 65% and free fatty acid content (lauric acid) maximum 0,1%.
Desiccated coconut is a preserved coconut product that can be used as raw material for the making squeezed from coconut, substitute for the making cake, cookies and other foods. The other advantages of desiccated coconut are more practicall, light in weight, long shelflife, quick and easy used and transportation. It is related with era modern, the consumer like practically and economic product to be used. This research aimed to determine shelflife desiccated coconut with any pretreatment based on its chemicals, physical and sensory of desiccated coconut characteristics so can be accepted by consumer. In this research use 3 kind pretreatment are steam blanching with temperature 70oC until 10 minutes, soaked with sodium metabisulfit along 10 minutes and control (without anything pretreatment) and use Solar Tunnel Dryer of drying methods. Shelflife of desiccated coconut depend on the chemical, physical and sensory characteristics during storage ASLT with temperature 40oC and moisture 93% during 6 week. During storage, the quality of desiccated coconut measured based on chemical analyze includes water content, lipid content, free fatty acid content, peroxide value, physical analyze include viscosity of squeezed from desiccated coconut and sensory analyze that use 2 samples that are desiccated coconut and squeezed from desiccated coconut with any treatments. Sensory of desiccated coconut include parameters flavor, color, chrispyness, and overall, while sensory to squeezed from desiccated coconut include parameters flavor, cream content, color cream, and overall. Based on the result of chemicals analyze obtained that water content, free fatty acids content and peroxide values of desiccated coconut with any treatment more and more increasing during storages, while viscosity of squeezed of desiccated coconut more decrease because lipid content also more and more decreases. In the last storage, control yields the highest water content (3,79 %) and followed steam blanching treatment (3,72%), and soaked with sodium metabisulfit (3,47%). Steam blanching treatment yields desiccated coconut with lipid content the highest that is 66,96% between others treatment. The highest of free fatty acids content resulted control (0,1013%), then followed with steam blanching (0,0853 %), and the less is soaked with sodium metabisulfit (0,0827%). Based on the organoleptic of desiccated coconut result panelist are prefer desiccated coconut with soaked with sodium metabisulfit treatment compared others treatment. In the research can be determined shelflife desiccated coconut between 6 week in storage Accelerated Shelf life Test (ASLT) that means endure along approximately 4 month in ambient storage. The Quality standard (SNI) for qualified desiccated coconut that is white natural color, deliciously, tasty, chrispy, water content maximum 3,5%, lipid content minimum 65% and free fatty acid content (lauric acid) maximum 0,1%.
File :
03.70.0014 Debora Natalia COVER.pdf
03.70.0014 Debora Natalia BAB II.pdf
03.70.0014 Debora Natalia BAB III.pdf
03.70.0014 Debora Natalia BAB I.pdf
03.70.0014 Debora Natalia BAB IV.pdf
03.70.0014 Debora Natalia BAB V.pdf
03.70.0014 Debora Natalia LAMPIRAN.pdf
03.70.0014 Debora Natalia DAFTAR PUSTAKA.pdf
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