Open AccessPENGARUH JENIS PENGEMAS TERHADAP RETENSI KAROTEN, SIFAT FISIK DAN KIMIA GULA KELAPA YANG DIPERKAYA MINYAK SAWIT MERAH SELAMA PENYIMPANAN
Author(s) -
V. Prihananto,
Hidayah Dwiyanti
Publication year - 2015
Publication title -
agritech
Language(s) - English
Resource type - Journals
eISSN - 2527-3825
pISSN - 0216-0455
DOI - 10.22146/agritech.9346
Subject(s) - sugar , food science , palm oil , palm , chemistry , carotene , water content , brix , carotenoid , horticulture , biology , physics , geotechnical engineering , quantum mechanics , engineering
The addition of red palm oil in palm sugar will affect the content and retention of carotene as well as physical and sensory properties of the product during storage which were also influenced by packaging types. This study aimed to evaluate the changes in physical, chemical and carotene retention during storage of palm sugar. Palm sugar enriched with red palm oil was made by addition of two types of red palm oil (CPO and RPO ) and the amount of the addition (30 ml , 60 ml and 90 ml ) / 10 L coconut sap, after that packed with a single packaging (polypropylene, PP) and doublepackaging (PP + brown paper ) and stored for 2 months. After stored for 2 months, the level of total carotenoids of coconut palm sugar enriched with RPO decreased between 4.99 to 49.79 % with carotene content between 703 µg/100g up to 13383 µg/100 g. The decreased level of total carotene in first month and second month storage of coconut palm sugars enriched with RPO was higher (17.48 % and 24.47 %) compared to coconut palm sugar enriched with CPO (7.47% and 12.95 %) (p<0.05). The use of double packaging (polypropylene plastic + brown paper) is able to inhibit the decrease in total carotenoid up to 4.00 % to 6.67 %, better than the single packaging. The longer the storage, moisture content of product increased. However, after stored up to 2 months, the water content in all treatments was in range of SNI-01-3743-1995 standard (< 10 %) which is between 8.55 % up to 9.94 %.Keywords: Red palm oil, carotene retention, coconut palm sugar, storage, packaging ABSTRAKPenambahan minyak sawit merah pada gula kelapa akan berpengaruh terhadap kandungan dan retensi karoten, serta sifat fisik dan sensori produk selama penyimpanan yang juga dipengaruhi oleh jenis pengemas. Penelitian bertujuan untuk mengevaluasi perubahan sifat fisik, kimia dan retensi karoten selama penyimpanan gula kelapa. Gula kelapa yang diperkaya minyak sawit merah dibuat dengan penambahan dua jenis minyak sawit merah (CPO dan RPO) dan jumlah penambahannya (30 ml, 60 ml dan 90 ml) / 10 L nira kelapa, serta dikemas dengan pengemas tunggal (plastik polypropilene/PP) dan pengemas ganda (plastik PP + kertas coklat). Makin lama penyimpanan terjadi penurunan kekerasan tekstur, retensi dan kadar total karoten, sebaliknya untuk parameter kadar air dan kadar gula reduksi terjadi peningkatan. Setelah disimpan selama 2 bulan, kadar total karoten gula kelapa yang diperkaya karoten dari CPO maupun RPO turun antara 4,89 % - 49,79 % dengan kadar karoten antara 703 µg/100 g – 1338,3 µg/100 g. Makin banyak jumlah penambahan CPO maupun RPO, persentase penurunan total karoten selama penyimpanan makin kecil. Penurunan kadar total karoten bulan ke-1 dan ke-2 pada gula kelapa yang diperkaya RPO lebih tinggi (17,48 % dan 24,48 %) dibandingkan gula CPO (7,47 % dan 12,95 %) (p<0.05). Penggunaan pengemas ganda plastik polypropylene dengan kertas coklat (payung) mampu menghambat penurunan total karoten hingga 4,00 % sampai 6,67 % lebih baik dibandingkan pengemas tunggal. Makin lama penyimpanan, kadar air produk makin meningkat. Namun demikianhingga penyimpanan selama 2 bulan, kadar air produk pada semua perlakuan masih dalam kisaran standar SNI-013743-1995 (< 10 %), yaitu antara 8,55 % - 9,94 %.Kata kunci: Minyak sawit merah, retensi karoten, gula kelapa, penyimpanan, pengemas