LESTARI, VEMY (2024) PENGARUH VARIASI KONSENTRASI SUKROSA TERHADAP SIFAT FISIKOKIMIA, ORGANOLEPTIK, DAN KARAKTERISTIK KELAPA MUDA DALAM SIRUP SELAMA PENYIMPANAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Unripe coconut (Cocos nucifera L.) can be consumed with meat and water. Unripe coconut should be consumed immediately after being harvested because they spoil quickly due to their high water content. Processing into a coconut cocktail is an alternative to extend the shelf life. This study aims to determine the effect of sucrose concentrations on the physicochemical and organoleptic characteristics as well as the characterization during storage of unripe coconut in syrup. The study was conducted in two stages. The first stage was to determine the best formulation of sucrose concentrations of 40, 55, and 70% using the Zeleny method. The second stage was to analyze the changes in characteristics during storage at temperatures of 5, 27, and 50°C. The best formulation was obtained with the addition of 55% sucrose, which resulted in a moisture content 67,94%; ash content 0,86%; total sugar content 58,56%; total dissolved solids 30,45°Brix; water activity 0,958; sugar syrup viscosity 19,4Cp; acidity 5,25; and the highest organoleptic scores based on color, aroma, taste, texture, and overall parameters. During storage, significant changes occurred on day 28, especially at a temperature of 50°C. There was an increase in pH and total dissolved solids, a decrease in organoleptic scores, and no change in the total plate count.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor RIANY ERIS, FITRIA 197908252003122002 Thesis advisor NAJAH, ZULFATUN 198706012022032006 Thesis advisor EKO PUTRI MARIASTUTY, TANTRY 198401212015032002
Additional Information:	Kelapa muda (Cocos nucifera L.) dapat dikonsumsi baik daging dan airnya. Kelapa muda sebaiknya segera dikonsumsi setelah dipanen karena cepat rusak akibat kandungan air yang tinggi. Pengolahan menjadi koktail kelapa adalah alternatif untuk memperpanjang umur simpan. Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi sukrosa terhadap karakteristik fisikokimia dan organoleptik serta karakterisasi selama penyimpanan kelapa muda dalam sirup. Penelitian dilakukan dalam dua tahap. Tahap pertama adalah menentukan formulasi terbaik dari konsentrasi sukrosa 40, 55, dan 70% menggunakan metode Zeleny. Tahap kedua adalah menganalisis perubahan karakteristik selama penyimpanan pada suhu 5, 27, dan 50°C. Formulasi terbaik diperoleh dengan penambahan 55% sukrosa, yang menghasilkan kadar air 67,94%; kadar abu 0,86%; kadar gula total 58,56%; total padatan terlarut 30,45°Brix; aktivitas air 0,958; viskositas sirup gula 19,4 Cp; pH 5,25; dan skor organoleptik tertinggi berdasarkan parameter warna, aroma, rasa, tekstur, dan keseluruhan. Selama penyimpanan, terjadi perubahan signifikan terjadi pada hari ke-28, terutama pada suhu 50°C. Terjadi peningkatan pH dan total padatan terlarut, penurunan skor organoleptik, dan tidak ada perubahan dalam jumlah total mikroba.
Uncontrolled Keywords:	Organoleptic, Physicochemical, Storage, Sucrose, Unripe coconut
Subjects:	Q Science > Q Science (General) S Agriculture > S Agriculture (General)
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan
Depositing User:	vemy lestari
Date Deposited:	16 Aug 2024 10:18
Last Modified:	16 Aug 2024 10:18
URI:	http://eprints.untirta.ac.id/id/eprint/40536

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