PENGARUH PERBANDINGAN AIR KELAPA DAN PENAMBAHAN DAGING KELAPA MUDA SERTA LAMA PENYIMPANAN TERHADAP SERBUK MINUMAN KELAPA - RINDENGAN BARLINA; STEIVIE KAROUW; RONALD HUTAPEA; JUNIATI TOWAHA (Pusat Penelitian dan Pengembangan Perkebunan, 2007)
ABSTRAKAir kelapa dan daging kelapa muda memiliki rasa dan aroma khas,namun kelezatannya tidak bisa dinikmati setiap saat oleh setiap orang,karena umur simpan kelapa muda terbatas dan sulitnya distribusi. Salahsatu cara yang dapat dilakukan untuk memperpanjang masa simpan danmempermudah distribusi adalah melalui proses pengeringan, misalnyadengan spray drier. Bahan pangan yang dikeringkan dengan spray drierharus berupa suspensi dan hasil akhir bentuk serbuk. Penelitian dilakukandengan mengeringkan campuran air kelapa dan daging buah kelapa mudadengan spray drier. Tujuan penelitian untuk mengetahui pengaruhperbandingan antara air kelapa dan daging buah kelapa muda terhadapmutu serbuk minuman kelapa selama penyimpanan. Penelitian disusunsecara faktorial dalam rancangan acak lengkap. Faktor A, kematangan airkelapa : (A1) tua dan (A2) muda. Faktor B, penambahan daging kelapamuda : (B1) 15%, (B2) 20% dan (B3) 25%. Faktor C, lama penyimpanan:(C1) 0 bulan, (C2) 1 bulan, dan (C3) 2 bulan., (C4) 3 bulan dan (C5) 4bulan. Ulangan 2 kali. Pengamatan terdiri dari : kalium, serat pangan,warna, aroma dan rasa, total mikroba, pH, total padatan, total asam dankadar air. Hasil penelitian menunjukkan total padatan Serbuk MinumanKelapa (SMK) berkisar 7,59-9,50%, pH 4,94-5,35 dan total asam 25,85-43,90. Serat pangan 4,70-5,54%, kalium tertinggi pada air kelapa tuadengan penambahan daging kelapa muda 20%, yaitu 1.328,58 mg/100 g.Sedangkan kadar air 5,15- 7,84%. Warna 3,617-3,719 (biasa sampai suka);aroma 3,000 – 3,960 (biasa sampai suka), dan rasa manis 2,500-3,640(suka). Total mikroba SMK 3,72- 4,43 log CFU/g. Kematangan air kelapaberpengaruh terhadap kadar serat pangan. Penambahan daging kelapamuda berpengaruh terhadap kadar serat pangan dan warna. Lamapenyimpanan berpengaruh terhadap total padatan. Interaksi kematangan airkelapa, penambahan daging kelapa muda dan lama penyimpanan ber-pengaruh terhadap pH, total asam, aroma, rasa dan total mikroba.Berdasarkan skor rasa, kadar air, kalium, serat pangan dan total mikroba,maka SMK yang memiliki mutu baik dan berpotensi dikembangkan adalahformula air kelapa tua dengan penambahan 20% daging kelapa muda.Kata kunci : Kelapa, Cocos nucifera, pengolahan, serbuk minuman,Sulawesi UtaraABSTRACTEffect of coconut water and young coconut kernel ratioand storage duration to the quality of coconut waterconcentrateCoconut water and young coconut kernel have unique flavor andodour. Since these products can not be kept longer and distributionproblem, so both of them are not available everywhere and anytime.Drying method with spray dryer equipment is a method to extend theproduct life product. Generally, spray dryer is used to make some foodproducts in powder form deriving from suspension. Raw materials used inthis experiment were coconut water from both of young and mature nutand young coconut kernel. The mixture was dried with spray dryer. Theobjective of this research was to find out the effect of coconut water andyoung coconut kernel ratio to the quality of coconut water concentrateduring storage. The experiment was arranged in factorial using completelyrandomized design with 2 replications. Factor A was maturity of coconutwater consist of (A1) young coconut water and (A2) mature coconutwater. Factor B was ratio of young coconut kernel and coconut water :(B1) 15%, (B2) 20%, (B3) 25%. Factor C was : storage duration consistof (C1) 0 month, (B2) 1 month, (B3) 2 months, (B4) 3 months and (B5) 4months. The variables were observed as follow : kalium content, fibercontent, colour, flavor, odour, total plate count, acidity, total soluble solid,total acid and water content. The results showed that coconut waterconcentrate had 7.59-9.50% of total soluble solid, acidity (pH) 4.94-5.35and total acid 25.85-43.90. By using 20% young coconut kernel in maturecoconut water obtained product with fiber content about 4.70-5.54% andhighest potassium content around 1,328.58 mg/100g. Score of organoleptictest as follow : colur is 3.617-3.719 (neither like nor dislike), odour is3.00-3.96 (neither like nor dislike to like) and flavor is sweet about 2.50-3.96 (like). Total plate count of coconut water concentrate is about 3.72-4.43 log CFU/g. Maturity of coconut water affected fiber content. Addingyoung coconut kernel affected total soluble solid. Whereas interaction ofcoconut water maturity, adding coconut kernel and storage durationaffected some variables like pH, total acid, odour, flavor and total platecount. Based on the results of flavour, moisture content, potassiumcontent, fiber content and total plate count showed coconut waterconcentrate had good quality. So it is potential to be developed. The bestformula is FORMULA E which was derived from mature coconut waterwith 20% young coconut kernel.Key words: Coconut, Cocos nucifera, processing, concentrate drink,North Sulawes