Peningkatan Umur Simpan Produk Santan Kelapa dengan Aplikasi Bahan Tambahan Pangan dan Teknik Pasteurisasi
Abstract
Preservation method is needed to maintain the quality and increase the shelf life of coconut milk, one of which is a combination of food additives addition and pasteurization. This study was aimed to determine the effect of food additives addition and pasteurization in extending shelf life of coconut milk. The study was conducted by using coconut milk and it started by determining of coconut blanching method, followed by producing coconut milk (treated by non-preheating and preheating process in 75°C for 15 minutes), addition of food additives (antioxidants, stabilizers, emulsifiers, preservatives), packaging, and pasteurization (75°C for 30 minutes). The quality of coconut milk was observed during storage in room temperature. The results showed that the best blanching method was hot water method at 90°C for 5 minutes. While the best antioxidants, stabilizers, and preservatives for non-preheating coconut milk were butilatedhydroxytoluene (BHT), carboxymethylcellulose (CMC), and methylparaben respectively, whereas for preheating coconut milk were BHT, carrageenan, and potassium sorbate consecutively. In addition, it was also known that the addition of food additives, preheating treatment, and pasteurization had a significant effect on decreasing the number of microbes and being able to maintain changes in pH, free fatty acids, emulsion stability, and organoleptic quality during storage, so that it can extended the shelf life of coconut milk.Downloads
References
Alyaqoubi S, Abdullah A, Samudi M, Abdullah N, Addai ZR, Musa KH. 2015. Study of antioxidant activity and physicochemical properties of coconut milk (Pati santan) in Malaysia. J Chemical Pharm Res 7(4): 967-973.
Antu MY, Hasbullah R, Ahmad U. 2016. Dosis blansir untuk memperpanjang umur simpan daging buah kelapa kopyor. J Penelitian Pascapanen Pertanian 13(2): 92-99.
Asgar A, Musaddad. 2006. Optimalisasi cara suhu dan lama blansing sebelum pengeringan pada wortel. J Hortikultura 16(3): 245-252.
[BSN] Badan Standarisasi Nasional. 1995. SNI 01-3816-1995: Santan Cair. BSN, Jakarta.
[BSN] Badan Standardisasi Nasional. 1998. SNI 01-3555-1998: Cara Uji Minyak dan Lemak. BSN, Jakarta.
[BSN] Badan Standardisasi Nasional. 1998. SNI 01-3751-2006: Tepung Terigu sebagai Bahan Makanan. BSN, Jakarta.
Castro MP, Rojas AM, Campos GA, Gerschenson LN. 2009. Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings. LWT-Food Sci Technol 42: 1428-1434. DOI: 10.1016/j.lwt.2009.02.021.
Hartayanie L, Adriani M, Lindayani. 2014. Karakteristik emulsi santan dan minyak kedelai yang ditambah gum arab dan sukrosa ester. J Teknologi Industri Pangan 25(2): 152-157.
Kilcast D, Subramaniam P. 2000. The Stability and Shelf-Life of Food. Woodhead Publishing, Cambridge.
Patricia CM, Bibiana DY, Jose PM. 2011. Evaluation of microwave technology in blanching of broccoli (Brassica oleracea L. var Botrytis) as a substitute for conventional blanching. J Procedia Food Sci 1: 426–432. DOI: 10.1016/j.profoo.2011.09.066.
Peamprasart T, Chiewchan N. 2006. Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization. J Food Eng 77(3): 653-658. DOI: 10.1016/j.jfoodeng.2005.07. 024.
Ramdhani AF, Harijono, Saparianti E. 2014. Pengaruh penambahan karaginan terhadap karakteristik pasta tepung garut dan kecambah kacang tunggak sebagai bahan baku bihun. J Pangan Agroindustri 2(4): 41-49.
Rianto NK, Nawansih O, Erna M. 2012. Kajian peng-gunaan natrium bisulfit dalam pengawetan krim santan kelapa. http://digilib.unila.ac.id/19942/2/ JURNAL%20NYOMAN%20KUKUH%20RIANTO.pdf.
Saputra AH, Qadhayna L, Pitaloka AB. 2014. Synthesis and characterization of carboxymethyl cellulose (cmc) from water hyacinth using ethanol-isobutyl alcohol mixture as the solvents. Int J Chem Eng Applications 5(1): 36-40. DOI: 10.7763/IJCEA.20 14.V5.347.
Seetaramaiah K, Smith AA, Murali R, Manavalan R. 2011. Preservatives in food products, Review. Int J Pharmaceutical Biological Archives 2(2): 583-599.
Sidik SL, Fatimah F, Sangi MS. 2013. Pengaruh penambahan emulsifier dan stabilizer terhadap kualitas santan kelapa. J MIPA Unsrat Online 2(2): 79-83.
Sukasih E, Prabawati S, Hidayat T. 2009. Optimasi kecukupan panas pada pasteurisasi santan dan pengaruhnya terhadap mutu santan yang dihasilkan. J Pascapanen 6(1): 34-42.
Tangsuphoom N, Coupland JN. 2008. Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsion. J Food Hydrocolloids 22: 1233-1242. DOI: 10.1016/j.foodhyd.2007.08.002
Umar, Razali, Novita A. 2014. Derajat keasaman dan angka reduktase susu sapi pasteurisasi dengan lama penyimpanan yang berbeda. J Medika Veterinaria 8(1): 43-46.
