PENGARUH KONDISI HOMOGENISASI TERHADAP KARAKTERISTIK FISIK DAN MUTU SANTAN SELAMA PENYIMPANAN

SARI INTAN KAILAKU (Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl. Tentara Pelajar No. 12 Bogor)
TATANG HIDAYAT (Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl. Tentara Pelajar No. 12 Bogor)
DONDY A. SETIABUDY (Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl. Tentara Pelajar No. 12 Bogor)

Jurnal Penelitian Tanaman Industri (Littri)
Vol 18, No 1 (2012): Maret 2012

ABSTRAKProduk santan awet semakin banyak digunakan masyarakat untukalasan kepraktisan. Salah satu cara untuk menstabilkan emulsi santan yaitudengan penambahan emulsifier/stabiliser dan proses homogenisasi.Penelitian ini bertujuan untuk mendapatkan kondisi proses homogenisasiyang dapat menghasilkan emulsi santan yang stabil dengan masa simpanyang 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 yaitukarakteristik fisik emulsi santan yang meliputi stabilitas emulsi, viskositas,dan mikroskopik santan. Kemudian diamati pula mutu santan selamapenyimpanan dengan menguji parameter pH, warna, kadar asam lemakbebas, dan total mikroba. Emulsifier yang digunakan adalah Tween 20(konsentrasi 0; 0,5; dan 1%) dan karboksi-metilselulosa-CMC (konsentrasi0 dan 0,6%). Hasil penelitian menunjukkan bahwa penggunaan CMC 0,6%dapat menghasilkan stabilitas emulsi yang baik (100%) sampai denganakhir pengamatan (14 hari). Kondisi proses homogenisasi yang optimaldiperoleh pada kecepatan putaran 6.000 rpm selama 30 menit. Mutu santanyang dihasilkan dari kondisi proses homogenisasi yang optimal cukup baikdan layak dikonsumsi sampai dengan penyimpanan minggu ke-6.Kata kunci: Santan, homogenisasi, emulsifier/stabiliser, karboksi-metil-selulosa (CMC), mutuABSTRACTPreserved coconut milk is increasingly used publicly because of itspractical reasons. One of the ways to stabilize the coconut milk emulsionis by addition of emulsifier/stabilizer and homogenizing process. Thisstudy aimed at obtaining conditions of the homogenization process toproduce stable emulsions of coconut milk with optimum storage period.The treatments applied were three rotation speeds (6,000, 11,000, and16,000 rpm) and four homogenization durations (10, 20, 30, and 40minutes). The experiment was arranged using factorial completelyrandomized design (CRD) factorial with three replicates .  Parametersobserved were physical characteristics including coconut milk emulsionstability, viscosity, and microscopic test of milk. Furthermore, it was thenobserved quality of the coconut milk during storage by testing theparameters of pH, color, free fatty acid (FFA) levels, and total microbes bytotal 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 endof the observation (14 days). Optimal condition of homogenizationprocess was obtained at the rotation speed of 6,000 rpm for 30 minutes.The quality of coconut milk resulted from optimal condition ofhomogenization process was quite good and valid for consumption up to 6weeks of storage.Key words : Coconut  milk,  homogenization,  emulsifier/stabilizer,carboxy-methylcellulose (CMC), quality.