ABSTRAK<br />Air kelapa dan daging kelapa muda memiliki rasa dan aroma khas,<br />namun kelezatannya tidak bisa dinikmati setiap saat oleh setiap orang,<br />karena umur simpan kelapa muda terbatas dan sulitnya distribusi. Salah<br />satu cara yang dapat dilakukan untuk memperpanjang masa simpan dan<br />mempermudah distribusi adalah melalui proses pengeringan, misalnya<br />dengan spray drier. Bahan pangan yang dikeringkan dengan spray drier<br />harus berupa suspensi dan hasil akhir bentuk serbuk. Penelitian dilakukan<br />dengan mengeringkan campuran air kelapa dan daging buah kelapa muda<br />dengan spray drier. Tujuan penelitian untuk mengetahui pengaruh<br />perbandingan antara air kelapa dan daging buah kelapa muda terhadap<br />mutu serbuk minuman kelapa selama penyimpanan. Penelitian disusun<br />secara faktorial dalam rancangan acak lengkap. Faktor A, kematangan air<br />kelapa : (A1) tua dan (A2) muda. Faktor B, penambahan daging kelapa<br />muda : (B1) 15%, (B2) 20% dan (B3) 25%. Faktor C, lama penyimpanan:<br />(C1) 0 bulan, (C2) 1 bulan, dan (C3) 2 bulan., (C4) 3 bulan dan (C5) 4<br />bulan. Ulangan 2 kali. Pengamatan terdiri dari : kalium, serat pangan,<br />warna, aroma dan rasa, total mikroba, pH, total padatan, total asam dan<br />kadar air. Hasil penelitian menunjukkan total padatan Serbuk Minuman<br />Kelapa (SMK) berkisar 7,59-9,50%, pH 4,94-5,35 dan total asam 25,85-<br />43,90. Serat pangan 4,70-5,54%, kalium tertinggi pada air kelapa tua<br />dengan penambahan daging kelapa muda 20%, yaitu 1.328,58 mg/100 g.<br />Sedangkan kadar air 5,15- 7,84%. Warna 3,617-3,719 (biasa sampai suka);<br />aroma 3,000 – 3,960 (biasa sampai suka), dan rasa manis 2,500-3,640<br />(suka). Total mikroba SMK 3,72- 4,43 log CFU/g. Kematangan air kelapa<br />berpengaruh terhadap kadar serat pangan. Penambahan daging kelapa<br />muda berpengaruh terhadap kadar serat pangan dan warna. Lama<br />penyimpanan berpengaruh terhadap total padatan. Interaksi kematangan air<br />kelapa, penambahan daging kelapa muda dan lama penyimpanan ber-<br />pengaruh terhadap pH, total asam, aroma, rasa dan total mikroba.<br />Berdasarkan skor rasa, kadar air, kalium, serat pangan dan total mikroba,<br />maka SMK yang memiliki mutu baik dan berpotensi dikembangkan adalah<br />formula air kelapa tua dengan penambahan 20% daging kelapa muda.<br />Kata kunci : Kelapa, Cocos nucifera, pengolahan, serbuk minuman,<br />Sulawesi Utara<br />ABSTRACT<br />Effect of coconut water and young coconut kernel ratio<br />and storage duration to the quality of coconut water<br />concentrate<br />Coconut water and young coconut kernel have unique flavor and<br />odour. Since these products can not be kept longer and distribution<br />problem, so both of them are not available everywhere and anytime.<br />Drying method with spray dryer equipment is a method to extend the<br />product life product. Generally, spray dryer is used to make some food<br />products in powder form deriving from suspension. Raw materials used in<br />this experiment were coconut water from both of young and mature nut<br />and young coconut kernel. The mixture was dried with spray dryer. The<br />objective of this research was to find out the effect of coconut water and<br />young coconut kernel ratio to the quality of coconut water concentrate<br />during storage. The experiment was arranged in factorial using completely<br />randomized design with 2 replications. Factor A was maturity of coconut<br />water consist of (A1) young coconut water and (A2) mature coconut<br />water. Factor B was ratio of young coconut kernel and coconut water :<br />(B1) 15%, (B2) 20%, (B3) 25%. Factor C was : storage duration consist<br />of (C1) 0 month, (B2) 1 month, (B3) 2 months, (B4) 3 months and (B5) 4<br />months. The variables were observed as follow : kalium content, fiber<br />content, colour, flavor, odour, total plate count, acidity, total soluble solid,<br />total acid and water content. The results showed that coconut water<br />concentrate had 7.59-9.50% of total soluble solid, acidity (pH) 4.94-5.35<br />and total acid 25.85-43.90. By using 20% young coconut kernel in mature<br />coconut water obtained product with fiber content about 4.70-5.54% and<br />highest potassium content around 1,328.58 mg/100g. Score of organoleptic<br />test as follow : colur is 3.617-3.719 (neither like nor dislike), odour is<br />3.00-3.96 (neither like nor dislike to like) and flavor is sweet about 2.50-<br />3.96 (like). Total plate count of coconut water concentrate is about 3.72-<br />4.43 log CFU/g. Maturity of coconut water affected fiber content. Adding<br />young coconut kernel affected total soluble solid. Whereas interaction of<br />coconut water maturity, adding coconut kernel and storage duration<br />affected some variables like pH, total acid, odour, flavor and total plate<br />count. Based on the results of flavour, moisture content, potassium<br />content, fiber content and total plate count showed coconut water<br />concentrate had good quality. So it is potential to be developed. The best<br />formula is FORMULA E which was derived from mature coconut water<br />with 20% young coconut kernel.<br />Key words: Coconut, Cocos nucifera, processing, concentrate drink,<br />North Sulawes
an alternative to plastic packaging due to their environmental friendliness and easy degradation. Therefore, there is an urgent need for bioplastics due to the rapid increase in the pace of plastic production and air pollution causing several health risks because of their toxic nature [Jain & Tiwari, 2015]. Bioplastics are, however, very suitable alternatives to improve the quality of life and maintain a pollution-free planet [Keziah et al., 2018]. It has been discovered that bioplastics made from native starch have poor physicochemical, mechanical, functional and sensory characteristics compared to those modifi ed chemically. According to Shindu & Khatkar [2018], those produced from modifi ed wheat starch are transparent, have greater tensile strength, and lower solubility compared to the native wheat starch. Moreover, edible fi lms of acetylated rice starch were also found to be stable to heat, have high elongation at break, and a rapid process of degradation [Collusi et al., 2017]. Meanwhile, the mechanical properties of bioplastics from tapioca starch modifi ed using acetic anhydride were observed to be superior over these of the native starch
<p>Coconut is one of the plantations spread in almost all regions of Indonesia. Farmers generally processed coconut into primary products in the form of copra and dehusked coconut. The prices of these two products continue to fluctuate. The efforts that can be made to increase income from farming of this commodity are to encourage farmers to diversify the products by processing some valuable products. Integrated coconut processing on a farmer group scale can be a way to increase farmers’ earning. This paper<br />describes the technology of processing coconut oil and its by products, the quality of the products and utilization, and the development opportunities. The technology for processing some products from coconut meat and its by-products are available and can be applied at the farm level. Products that can be made in the form of food products are VCO, healthy cooking oil, nata de coco, coconut flour and non-food products like animal feed, organic fertilizer and biodiesel. The obtained VCO and coconut oil quality are according with the Indonesian National Standard (SNI). Both of these oils contain medium chain fatty acids which are dominated by lauric acid, so they can be consumed directly and as cooking oil. Another product is nata de coco which can be consumed directly. Coconut residue contains high dietary fiber as a substitute for wheat flour. The coconut residue can also be processed into high protein feed. Coir dust is fermented into organic fertilizer and waste oil through the transesterification process into biodiesel as an environmentally friendly fuel to substitute diesel.</p><p>Keywords: coconut, processing, oil, by product</p><p> </p><p><strong>Abstrak</strong></p><p>Kelapa merupakan salah satu tanaman perkebunan yang tersebar di hampir semua wilayah Indonesia. Petani umumnya mengolah buah kelapa menjadi produk primer berupa kopra dan kelapa butiran. Harga kedua produk tersebut berfluktuasi. Usaha yang dapat dilakukan untuk meningkatkan pendapatan dari usahatani komoditas ini ialah mendorong petani melakukan diversifikasi produk olahan kelapa. Pengolahan kelapa secara terpadu dalam skala kelompok tani dapat menjadi jalan keluar untuk meningkatkan pendapatan. Tulisan ini mendeskripsikan teknologi proses pengolahan minyak kelapa dan hasil ikutannya, mutu produk yang dihasilkan dan pemanfaatannya, serta peluang pengembangan. Teknologi pengolahan produk dari daging buah kelapa dan hasil ikutannya telah tersedia dan dapat diaplikasikan di tingkat petani. Produk yang dapat dihasilkan dalam bentuk bahan pangan ialah berupa minyak kelapa dalam bentuk VCO dan minyak goreng sehat, nata de coco, tepung ampas kelapa serta produk nonpangan berupa pakan ternak, pupuk organik, dan biodiesel. Produk VCO dan minyak kelapa memiliki mutu yang sesuai dengan Standar Nasional Indonesia (SNI), mengandung asam lemak rantai medium yang didominasi oleh asam laurat, sehingga dapat dikonsumsi langsung dan sebagai minyak goreng. Produk lainnya yaitu nata de coco yang dapat langsung dikonsumsi. Tepung ampas kelapa mengandung dietary fiber tinggi sebagai substitusi tepung gandum. Selain diolah menjadi tepung, ampas kelapa juga dapat diproses menjadi pakan berprotein tinggi. Debu sabut dapat difermentasi menjadi pupuk organik dan minyak jelantah melalui proses transesterifikasi menjadi biodiesel sebagai bahan bakar ramah lingkungan pengganti solar.</p><p>Kata kunci: Kelapa, pengolahan, minyak, produk ikutan</p>
Synthesis of fatty acid methyl ester from coconut oil has conducted by chemical methanolysis. The objectives of the research were to evaluate the effect of temperature reaction on yield and profile of fatty acid methyl ester and the fractionation process on medium chain fatty acids methyl ester content. Coconut oil was extracted from 11-12 months of Mapanget Tall coconut variety fruit. The oil was then analyzed to evaluate the physycochemical properties and fatty acids profile. Methanolysis reaction was conducted using potassium metoxide as a catalyst at 50, 55 and 60oC for 2 hours. The methanolysis products were then measured for the yield and were determined for fatty acids profile. Furthermore, the fatty acid methyl ester was franctionated by melting from solid to liquid form. The results showed that the coconut oil had a good quality and medium chain fatty acid content was 61.93%, whereas lauric acid was the major component about 48.24%. The yield of fatty acid methyl ester was 85.41-86.69% and medium chain methyl ester content were 60.81%, 61.84% and 59.85% at reaction temperature of 50oC, 55oC and 60oC, respectively. Ester methyl lauric was a major component of 48.84 – 49.04%. Dry fractionation process only increased 6.68% of fatty acids methyl laurate content.ABSTRAKPada penelitian ini dilakukan sintesis ester metil asam lemak minyak kelapa dengan cara metanolisis kimiawi. Tujuan dari penelitian ini adalah mengetahui pengaruh suhu metanolisis terhadap yield dan profil ester metil asam lemaknya serta perlakuan fraksinasi terhadap kandungan ester metil asam lemak rantai medium. Minyak kelapa diekstraksi dari daging buah kelapa varietas Dalam Mapanget umur buah 11-12 bulan. Minyak kelapa yang diperoleh dianalisis sifat kimianya dan profil asam lemaknya. Reaksi metanolisis dilakukan secara kimiawi menggunakan katalisator kalium metoksida pada suhu 50, 55 dan 60oC selama 2 jam. Hasil metanolisis diukur yield dan proporsi asam lemaknya. Selanjutnya ester metil yang dihasilkan difraksinasi dengan metode beku ke cair. Hasil analisis diperoleh bahwa minyak kelapa mempunyai kualitas yang baik dan asam lemak rantai medium sebesar 61,93% yang didominasi oleh asam laurat sekitar 48,24%. Yield ester metil yang dihasilkan berkisar 85,41-86,69% dengan total kandungan ester metil rantai medium yang dihasilkan berturut-turut 60,81%, 61,84% dan 59,85% masing-masing pada suhu 50oC, 55oC dan 60oC. Proporsi tertinggi adalah ester metil laurat yaitu sebesar 48,84 - 49,04%. Proses fraksinasi kering dengan metode beku ke cair hanya dapat meningkatkan proporsi ester metil laurat sebesar 6,68%.
<p>Abstrak</p><p>Proses penggorengan akan menyebabkan perubahan mutu minyak akibat reaksi hidrolisis, oksidasi dan proses termal. Penelitian ini bertujuan untuk mengetahui perubahan mutu minyak kelapa dan minyak sawit selama penggorengan. Minyak kelapa dan minyak sawit masing-masing digunakan untuk menggoreng kentang pada suhu 170°C selama 15 menit. Minyak tersebut digunakan untuk 3 kali penggorengan. Pada akhir penggorengan dilakukan pengambilan sampel minyak untuk dievaluasi kadar air, kadar asam lemak bebas, bilangan peroksida dan bilangan TBA (Tiobarbituric acid). Hasil penelitian menunjukkan bahwa sebelum penggorengan minyak kelapa dan minyak sawit memiliki kadar air yang hampir sama, tetapi kadar asam lemak bebas, angka peroksida dan TBA minyak kelapa lebih rendah dibanding minyak sawit. Selama penggorengan minyak kelapa dan minyak sawit menunjukkan pola perubahan kadar air yang hampir sama. Pada 1 kali dan 2 kali penggorengan kadar asam lemak bebas, angka peroksida dan angka TBA minyak kelapa dan minyak sawit cenderung berfluktuasi. Pada 3 kali penggorengan minyak kelapa memiliki kadar asam lemak bebas, angka peroksida dan angka TBA yang lebih rendah dibandingkan minyak sawit. Hasil yang diperoleh menunjukkan bahwa minyak kelapa lebih stabil terhadap reaksi oksidasi dibanding minyak sawit selama penggorengan.</p><p> </p><p>Pattern of Coconut Oil and Palm Oil Quality During Frying</p><p>ABSTRACT</p><p> </p><p>Frying was a process which affected the quality of oil due to hydrolysis, oxidation and thermal reactions. The aim of the research was to study the quality pattern of coconut oil and palm oil quality during frying. The oils were utilized to fry french fries at 170°C for 15 minutes and then used in frying process for 3 times. Samples of oil were taken at the end of each frying period and analyzed for its moisture, free fatty acid, peroxide and TBA (tiobarbituric acid) values. The results showed that, coconut oil and palm oil having similary moisture content before and during frying. Otherwise free fatty acid, peroxide and TBA values at coconut oil lower then palm oil. During 1 and 2 times of frying period these two oils showed fluctuation in free fatty acid, peroxide and TBA values. During 3 times of frying, coconut oil contained free fatty acid, peroxide and TBA value lower than palm oi. Thus, we consider that coconut oil was more stable to oxidation compared to palm oil during frying</p>
ABSTRAK<br />Nira aren merupakan bahan utama untuk pembuatan gula merah dan<br />minuman tradisional beralkohol, seperti palm wine dan cap tikus di<br />Sulawesi Utara. Kualitas produk yang dihasilkan sangat tergantung pada<br />mutu nira aren sebelum diproses (difermentasi). Penelitian ini bertujuan<br />untuk mengetahui pengaruh sabut kelapa sebagai bahan pengawet mutu<br />nira aren dan pengaruhnya terhadap mutu palm wine yang dihasilkan.<br />Penelitian dilakukan dari bulan Januari sampai Desember 2002 di<br />Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain (Balitka)<br />Manado. Nira aren diperoleh dari kebun petani di Tatengesan Kabupaten<br />Minahasa. Penelitian ini terdiri atas 2 tahap. Penelitian Tahap I adalah<br />pengaruh sabut kelapa terhadap mutu nira aren. Perlakuan disusun secara<br />faktorial dalam rancangan acak lengkap dengan dua ulangan. Faktor<br />pertama adalah berat sabut/penampung (50 g, 100 g dan 150 g). Faktor<br />kedua adalah lama pengamatan setelah sadap ( 1, 2, 3 dan 4 jam). Peubah<br />yang diamati adalah pH, gula total dan warna. Penelitian Tahap II adalah<br />pengolahan nira aren untuk palm wine. Perlakuan disusun secara faktorial<br />dalam rancangan acak lengkap dengan tiga ulangan. Faktor pertama yaitu<br />jenis mikroba untuk starter, yaitu ragi roti (Saccharomyces cerevisiae),<br />kultur murni S. cerevisiae dan S. ellipsoides. Faktor kedua adalah lama<br />penuaan (aging), terdiri atas 1 bulan, 2 bulan dan 3 bulan. Peubah yang<br />diamati yaitu total gula, pH, kadar alkohol, total mikroba, total asam, asam<br />volatil, warna, bau dan rasa. Hasil penelitian Tahap I menunjukkan bahwa<br />penggunaan sabut segar sebanyak 50 g dapat mempertahankan mutu nira<br />sampai 3 jam setelah sadap dengan kualitas nira baik dan keasamannya<br />netral (pH 6,32), tidak berbeda dari kontrol (nira sebelum didiamkan). Nira<br />yang dihasilkan dari Tahap I ini langsung digunakan untuk penelitian<br />Tahap II. Hasil penelitian Tahap II menunjukkan bahwa palm wine yang<br />difermentasi dengan ragi roti dan S. cerevisiae mempunyai mutu cukup<br />baik walaupun telah disimpan selama 3 bulan, dengan total gula berkisar<br />3,33-3,78%, pH 3,94-4,10 dan kadar alkohol 6,88%. Sedangkan palm<br />wine yang difermentasi dengan S. ellipsoides total gulanya 10,44%, pH<br />4,3 dan kadar alkohol 1,58%. Selanjutnya nilai total asam dari palm wine<br />yang diolah dengan ragi roti, S. serevisiae, dan S. ellipsoides, masing-<br />masing 12,27 meq/100 ml, 10,52 meq/100 ml, dan 9,24 meq/100 ml. Nilai<br />asam asetat (asam volatil) berkisar antara 0,008 – 0,042%. Warna palm<br />wine yang diperoleh adalah coklat kemerahan. Uji organoleptik menun-<br />jukkan bahwa panelis agak menyukai aroma dan rasa dari palm wine yang<br />difermentasi dengan S. ellipsoides, walaupun kadar alkohol hanya 1,58%.<br />Secara umum, kualitas palm wine dari nira aren termasuk minuman<br />beralkohol golongan B karena kadar alkoholnya rendah (<2%) dan asam<br />volatil < 0,2%.<br />Kata kunci : Aren, Arenga pinnata, pasca panen, prosesing, nira aren,<br />sabut kelapa, penyadapan, palm wine, Sulawesi Utara<br />ABSTRACT<br />Effect of fresh coconut husk on the quality of Arenga pinnata toddy and<br />palm wine<br />Arenga pinnata toddy is the main row material for processing palm<br />sugar and traditional beverage, like palm wine and cap tikus in North<br />Sulawesi. The quality of product depends on the quality of A. pinnata<br />toddy before it is processed (fermented). The aim of this research was to<br />study the effect of coconut husk to preserve the toddy of A. pinnata and its<br />effect on the palm wine quality. The research was conducted from January<br />to December 2002, at the Laboratory of Indonesian Coconut and Palmae<br />Research Institute (ICOPRI) Manado. Arenga pinnata toddy was obtained<br />from the farmer at Tatengesan Village in Minahasa Regency. The research<br />consisted of 2 parts which were done continuously. The first part was the<br />effect of coconut husk on the quality of Arenga pinnata toddy. The<br />experiment was arranged factorially using completely randomized design,<br />with two replications. The first factor was the weight of coconut husk (50<br />g, 100 g and 150 g). The second factor was the period after tapping (1, 2 ,<br />3, and 4 hours). The variables observed were pH, total sucrose and the<br />colour of toddy. The second part was processing palm wine by using the<br />toddy of Arenga pinnata. The experiment was arranged factorially using a<br />completely randomized design, with 3 replications. The first factor was<br />kind of starter/microbial consisted of commercial yeast, pure culture S.<br />cerevisiae and S. ellipsoides. The second factor was aging period consisted<br />of 1 month, 2 months and 3 months. The variables observed were total<br />sucrose, acidity (pH), alcohol content, total plate count, total acid, volatil<br />acid, colour, flavor and taste. The results on the first part showed that 50g<br />of fresh coconut husk was suitable and efficient to preserve the quality of<br />toddy up to 3 hours after tapping. The toddy which were produced that<br />way could be processed for making palm wine. The results of the second<br />part showed that the quality of palm wine until 3 months aging period was<br />good, especially the palm wine using starter from commercial yeast and S.<br />cerevisiae. The total sucrose and acidity (pH) of the palm wine using<br />commercial yeast and pure culture S. cerevisiae are total sugar was as<br />follows 3.33 – 3.78%, pH 3.94– 4.10 and alcohol content was 6.88%. By<br />using S. ellipsoides the total sucrose 10.44%, pH 4.3, and alcohol content<br />1.58%. The total acid of the palm wine using commercial yeast, pure<br />culture S. cerevisiae, and S. ellipsoides: 12.27 meq/100 ml, 10.52<br />meq/100 ml, 9.24 meq/100 ml. Volatil acid content as acetic acid was<br />0.008 – 0.042%. The colour of palm wine was brown redness.<br />Organoleptic test showed that the testers liked the flavor and taste of the<br />palm wine using S. ellipsoides, better eventhough its alcohol content was<br />only 1.58%. In general, the quality of palm wine from A. pinnata toddy<br />was categorized as alcohol beverage group B because its alcohol content<br />was low (<2%) and volatile acid content was <0.2%.<br />Key words : Sugar palm, Arenga pinnata toddy, post harvest, processing,<br />coconut husk, tapping, palm wine, North Sulawes
Sago is one of the local food districts of Sangihe archipelago, but its use is still limited to traditional products. Edible film of sago starch is one of the alternative products for increasing the added value of this commodity as well as an environmentally friendly packaging material. The research aims to obtain edible film from sago starch using CMC and glycerol. Edible film processing was carried out by mixing 5% sago starch, and CMC 0.5% w/v and glycerol variation 1; 1.25; 1.5; 1.75; 2; 3.75; (%v/v) at 65-70°C, molded and heated with oven at 60°C. Sago-based edible film can be made with the use of CMC and glycerol as plasticizers in various concentrations. Use of variation glycerol concentrations at CMC concentrations of 0.5% in edible film making significantly influenced properties of sago’s edible film such as thickness, WVTR value, tensile strength, and elongation. The increasing amounts of glycerol concentration tend to increase WVTR values, decrease tensile strength value, and decrease elongation values of sago’s edible film.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.