Pengaruh Perendaman Daging Buah Kelapa dengan Berbagai Konsentrasi NaHSO3 (Natrium Bisulfit) Terhadap Kelapa Parut Kering (Desiccated Coconut)

Azzahra, Alifia Risya (2025) Pengaruh Perendaman Daging Buah Kelapa dengan Berbagai Konsentrasi NaHSO3 (Natrium Bisulfit) Terhadap Kelapa Parut Kering (Desiccated Coconut). S1 thesis, Universitas Jambi.

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Abstract

Kelapa parut kering (dessicated coconut) adalah daging kelapa tua yang diparut dan dikeringkan hingga kadar air tertentu. Kelapa parut kering kaya akan lemak, protein, karbohidrat, dan serat. Kelapa parut kering memiliki umur simpan yang lebih lama dan praktis digunakan dalam berbagai produk makanan. Kebutuhan akan kelapa parut kering meningkat karena penggunaannya dalam industri makanan, terutama bakery dan confectionery, untuk meningkatkan tekstur, rasa, dan aroma. Penggunaan natrium bisulfit sebagai pengawet dalam kelapa parut kering bertujuan untuk mencegah pencokelatan enzimatis dan mempertahankan warna putih kelapa parut kering. Penelitian ini bertujuan untuk mengetahui pengaruh dan menentukan konsentrasi NaHSO3 yang dapat mempertahankan warna kelapa dan menghasilkan kelapa parut kering yang berwarna putih sesuai standar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 tingkat konsentrasi NaHSO3 (30, 40, 50, 60, 70 dan 80 ppm) dengan masing – masing perlakuan diulang sebanyak 3 kali, sehingga didapatkan 18 satuan percobaan. Parameter yang diamati adalah derajat putih (Gefalro et al., 2023), kadar air dan kadar lemak (AOAC, 2005), kadar asam lemak bebas (Yuvita et al., 2022), rendemen, organoleptik (uji perbandingan jamak dan hedonik). Hasil penelitian menunjukkan proses perendaman daging buah kelapa dengan berbagai konsentrasi NaHSO3 berpengaruh nyata terhadap derajat putih (79,93 – 87,41%), kadar lemak (62,69 – 68,20%), uji perbandingan jamak parameter aroma (2,24 – 4,16), warna (1,84 – 3,76), tekstur (2,04 – 3,08) dan uji hedonik keseluruhan (2,88 – 4,44). Namun, tidak berpengaruh nyata terhadap kadar air (1,65 – 1,31%), kadar asam lemak bebas (0,31 – 0,37%), dan rendemen (52,33 – 46,07%). Perlakuan NaHSO3 terbaik terdapat pada konsentrasi 80 ppm dengan derajat putih sebesar 87,41%, kadar air 1,31%, kadar lemak 68,20%, kadar asam lemak bebas 0,37%, rendemen 46,07%, skor uji perbandingan jamak aroma 4,16 (lebih baik daripada R), tekstur 3,08 (sama dengan R), warna 3,76 (sama dengan R), dan skor uji hedonik keseluruhan 4,44 (suka). Berdasarkan hasil penelitian disarankan untuk dilakukan penelitian mengenai pengaplikasian kelapa parut kering dengan penambahan NaHSO3. Desiccated coconut is the flesh of an old coconut that is shredded and dried to a certain moisture content. Dried shredded coconut is rich in fat, protein, carbohydrates and fiber. Dried shredded coconut has a longer shelf life and is practically used in various food products. The demand for desiccated coconut is increasing due to its use in the food industry, especially bakery and confectionery, to enhance texture, flavor, and aroma. The use of sodium bisulfite as a preservative in desiccated coconut aims to prevent enzymatic browning and maintain the white color of desiccated coconut. This study aims to determine the effect and determine the concentration of NaHSO3 that can maintain the color of coconut and produce white desiccated coconut according to the standard. This study used a completely randomized design (CRD) with 6 levels of NaHSO3 concentration (30, 40, 50, 60, 70 and 80 ppm) with each treatment repeated 3 times, resulting in 18 experimental units. The parameters observed were degree of whiteness (Gefalro et al., 2023), moisture content and fat content (AOAC, 2005), free fatty acid content (Yuvita et al., 2022), yield, organoleptic (multiple comparison and hedonic test). The results showed that the soaking process of coconut meat with various concentrations of NaHSO3 had a significant effect on the degree of whiteness (79.93 - 87.41%), fat content (62.69 - 68.20%), multi-parameter comparison test of aroma (2.24 - 4.16), color (1.84 - 3.76), texture (2.04 - 3.08) and overall hedonic test (2.88 - 4.44). However, there was no significant effect on moisture content (1.65 - 1.31%), free fatty acid content (0.31 - 0.37%), and yield (52.33 - 46.07%). The best NaHSO3 treatment is found at a concentration of 80 ppm with a degree of whiteness of 87.41%, moisture content of 1.31%, fat content of 68.20%, free fatty acid content of 0.37%, yield of 46.07%, plural comparison test score of aroma 4.16 (better than R), texture 3.08 (same as R), color 3.76 (same as R), and overall hedonic test score of 4.44 (like). Based on the results of the study, it is recommended to conduct research on the application of dried grated coconut with the addition of NaHSO3.

Type:	Thesis (S1)
Uncontrolled Keywords:	Kelapa Parut Kering, Natrium Bisulfit, Pengawet
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	AZZAHRA
Date Deposited:	27 Feb 2025 01:02
Last Modified:	27 Feb 2025 01:02
URI:	https://repository.unja.ac.id/id/eprint/75688

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