PENGARUH KONDISI HOMOGENISASI TERHADAP KARAKTERISTIK FISIK DAN MUTU SANTAN SELAMA PENYIMPANAN

SARI INTAN KAILAKU, TATANG HIDAYAT, DONDY A. SETIABUDY

Abstract


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.


Full Text:

PDF


DOI: http://dx.doi.org/10.21082/littri.v18n1.2012.31%20-%2039

Refbacks

  • There are currently no refbacks.




Copyright (c)


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.



P-ISSN: 0853-8212
E-ISSN: 2528-6870

Pusat Penelitian dan Pengembangan Perkebunan
Jln. Tentara Pelajar No 1, Kampus Penelitian Cimanggu
Bogor 16111 Indonesia
Phone: +62251-8313083
Fax: +62251-8336194
Email: littri_puslitbangbun@yahoo.co.id



View My Stats