Judul: Analysis of the Effect of Blanching and Vacuum Packaging  on the Quality Characteristics of Kopyor Coconut Flesh during Cold Storage
Abstrak: Kelapa kopyor (Cocos nucifera L. var. Kopyor) dihasilkan dari mutasi genetik alami sehingga memiliki karakteristik buah unik. Produksi kelapa kopyor masih terbatas dan hanya tersebar di beberapa daerah sentral saja seperti di Pulau Jawa yaitu Bogor dan Pati. Hal tersebut menyebabkan distribusi kelapa kopyor terhambat. Pengawetan dengan blansir dan pengemasan vakum diharapkan dapat mempertahankan mutu daging kelapa kopyor agar tahan lama dan tetap segar selama proses distribusi hingga sampai di tangan konsumen. Penelitian ini bertujuan menguji pengaruh blansir dan pengemasan vakum terhadap karakteristik mutu daging kelapa kopyor selama penyimpanan dingin (5°C). Pengujian produk meliputi analisis mikrobiologi dengan angka lempeng total, analisis fisik dengan uji warna, analisis kimia mencakup asam lemak bebas, dan pH; serta uji rating hedonik. Penyimpanan dilakukan selama 6 minggu dan pengamatan dilakukan setiap 2 minggu sekali. Hasil terbaik, yaitu daging kelapa kopyor dengan kombinasi perlakuan blansir dan vakum pada minggu ke-6, memiliki nilai angka lempeng total < 1 x 10 koloni/g, L 85,72 (putih cerah), a* -0,69 (sedikit hijau), b* 2,05 (sedikit kuning), kadar asam lemak bebas 0,37%, pH 7,07 (netral) serta uji rating hedonik dengan nilai atribut warna sebesar 5 (sangat suka), atribut aroma, tekstur, rasa, dan keseluruhan adalah 4 (suka) dengan skala nilai 1 (sangat tidak suka) – 5 (sangat suka). Kombinasi perlakuan blansir dan vakum dapat mempertahankan mutu daging kelapa kopyor hingga minggu ke-6 penyimpanan di suhu dingin dan dapat diterima dengan baik oleh konsumen., Kopyor coconut (Cocos nucifera L. var. Kopyor) is produced from natural genetic mutations, giving it unique fruit characteristics. The production of kopyor coconut is still limited and concentrated in a few central regions, such as Bogor and Pati on the island of Java. This limitation hampers the distribution of kopyor coconut. Preservation through blanching and vacuum packaging is expected to maintain the quality of kopyor coconut flesh, ensuring it remains durable and fresh throughout the distribution process until it reaches consumers. This study aims to examine the effects of blanching and vacuum packaging on the quality characteristics of kopyor coconut flesh during cold storage (5 °C). Product testing includes microbiological analysis with total plate counts, physical analysis with color tests, chemical analysis including free fatty acids and pH, and hedonic rating tests. The storage lasted for 6 weeks with observations every 2 weeks. The best results, achieved with a combination of blanching and vacuum packaging in the 6th week, showed total plate counts value of < 1 x 10 colony/g, L 85,72 (bright white), a* -0,69 (slight green), b* 2,05 (slight green), free fatty acid content of 0,37%, pH 7,07 (neutral), and hedonic rating test with color attribute value of 5 (liked very much), aroma, texture, taste, and overall attribute value are 4 (liked) on a scale of 1 (disliked very much) – 5 (liked very much). The combination of blanching and vacuum packaging can maintain the quality of kopyor coconut flesh for up to 6 weeks in cold storage and is well-received by consumers.
Keyword: angka lempeng total, blansir, kelapa kopyor, pengemasan vakum, rating hedonik