Open AccessPENGARUH KONDISI HOMOGENISASI TERHADAP KARAKTERISTIK FISIK DAN MUTU SANTAN SELAMA PENYIMPANAN
Author(s) -
Sari Intan Kailaku,
Tatang Hidayat,
Dondy A. Setiabudy
Publication year - 2020
Publication title -
jurnal penelitian tanaman industri (industrial crops research journal)/jurnal penelitian tanaman industri
Language(s) - English
Resource type - Journals
eISSN - 2528-6870
pISSN - 0853-8212
DOI - 10.21082/jlittri.v18n1.2012.31-39
Subject(s) - food science , chemistry , physics
ABSTRAK Produk santan awet semakin banyak digunakan masyarakat untuk alasan kepraktisan. Salah satu cara untuk menstabilkan emulsi santan yaitu dengan penambahan emulsifier/stabiliser dan proses homogenisasi. Penelitian ini bertujuan untuk mendapatkan kondisi proses homogenisasi yang dapat menghasilkan emulsi santan yang stabil dengan masa simpan yang optimal. Perlakuan yang diterapkan yaitu tiga kecepatan putaran (6.000, 11.000, dan 16.000 rpm) dan empat durasi homogenisasi (10, 20, 30, dan 40 menit). Percobaan menggunakan rancangan acak lengkap (RAL) faktorial dengan tiga kali ulangan. Parameter yang diamati yaitu karakteristik fisik emulsi santan yang meliputi stabilitas emulsi, viskositas, dan mikroskopik santan. Kemudian diamati pula mutu santan selama penyimpanan dengan menguji parameter pH, warna, kadar asam lemak bebas, dan total mikroba. Emulsifier yang digunakan adalah Tween 20 (konsentrasi 0; 0,5; dan 1%) dan karboksi-metilselulosa-CMC (konsentrasi 0 dan 0,6%). Hasil penelitian menunjukkan bahwa penggunaan CMC 0,6% dapat menghasilkan stabilitas emulsi yang baik (100%) sampai dengan akhir pengamatan (14 hari). Kondisi proses homogenisasi yang optimal diperoleh pada kecepatan putaran 6.000 rpm selama 30 menit. Mutu santan yang dihasilkan dari kondisi proses homogenisasi yang optimal cukup baik dan layak dikonsumsi sampai dengan penyimpanan minggu ke-6. Kata kunci: Santan, homogenisasi, emulsifier/stabiliser, karboksi-metil- selulosa (CMC), mutu ABSTRACT Preserved coconut milk is increasingly used publicly because of its practical reasons. One of the ways to stabilize the coconut milk emulsion is by addition of emulsifier/stabilizer and homogenizing process. This study aimed at obtaining conditions of the homogenization process to produce stable emulsions of coconut milk with optimum storage period. The treatments applied were three rotation speeds (6,000, 11,000, and 16,000 rpm) and four homogenization durations (10, 20, 30, and 40 minutes). The experiment was arranged using factorial completely randomized design (CRD) factorial with three replicates . Parameters observed were physical characteristics including coconut milk emulsion stability, viscosity, and microscopic test of milk. Furthermore, it was then observed quality of the coconut milk during storage by testing the parameters of pH, color, free fatty acid (FFA) levels, and total microbes by total plate count (TPC). Emulsifiers used in the experiment were Tween 20 (concentrations of 0, 0.5, and 1%) and carboxy-methylcellulose - CMC (concentrations of 0 and 0.6%). The results showed that the use of 0.6% CMC was able to produce a good emulsion stability (100%) until the end of the observation (14 days). Optimal condition of homogenization process was obtained at the rotation speed of 6,000 rpm for 30 minutes. The quality of coconut milk resulted from optimal condition of homogenization process was quite good and valid for consumption up to 6 weeks of storage. Key words : Coconut milk, homogenization, emulsifier/stabilizer, carboxy-methylcellulose (CMC), quality.