PENGARUH PERBANDINGAN AIR KELAPA DAN PENAMBAHAN DAGING KELAPA MUDA SERTA LAMA PENYIMPANAN TERHADAP SERBUK MINUMAN KELAPA
Authors: BARLINA RINDENGAN , KAROUW STEIVIE , HUTAPEA RONALD , TOWAHA JUNIATI 
Published: June 2020

ABSTRAK<br />Air kelapa dan daging kelapa muda memiliki rasa dan aroma khas,<br />namun kelezatannya tidak bisa dinikmati setiap saat oleh setiap orang,<br />karena umur simpan kelapa muda terbatas dan sulitnya distribusi. Salah<br />satu cara yang dapat dilakukan untuk memperpanjang masa simpan dan<br />mempermudah distribusi adalah melalui proses pengeringan, misalnya<br />dengan spray drier. Bahan pangan yang dikeringkan dengan spray drier<br />harus berupa suspensi dan hasil akhir bentuk serbuk. Penelitian dilakukan<br />dengan mengeringkan campuran air kelapa dan daging buah kelapa muda<br />dengan spray drier. Tujuan penelitian untuk mengetahui pengaruh<br />perbandingan antara air kelapa dan daging buah kelapa muda terhadap<br />mutu serbuk minuman kelapa selama penyimpanan. Penelitian disusun<br />secara faktorial dalam rancangan acak lengkap. Faktor A, kematangan air<br />kelapa : (A1) tua dan (A2) muda. Faktor B, penambahan daging kelapa<br />muda : (B1) 15%, (B2) 20% dan (B3) 25%. Faktor C, lama penyimpanan:<br />(C1) 0 bulan, (C2) 1 bulan, dan (C3) 2 bulan., (C4) 3 bulan dan (C5) 4<br />bulan. Ulangan 2 kali. Pengamatan terdiri dari : kalium, serat pangan,<br />warna, aroma dan rasa, total mikroba, pH, total padatan, total asam dan<br />kadar air. Hasil penelitian menunjukkan total padatan Serbuk Minuman<br />Kelapa (SMK) berkisar 7,59-9,50%, pH 4,94-5,35 dan total asam 25,85-<br />43,90. Serat pangan 4,70-5,54%, kalium tertinggi pada air kelapa tua<br />dengan penambahan daging kelapa muda 20%, yaitu 1.328,58 mg/100 g.<br />Sedangkan kadar air 5,15- 7,84%. Warna 3,617-3,719 (biasa sampai suka);<br />aroma 3,000 – 3,960 (biasa sampai suka), dan rasa manis 2,500-3,640<br />(suka). Total mikroba SMK 3,72- 4,43 log CFU/g. Kematangan air kelapa<br />berpengaruh terhadap kadar serat pangan. Penambahan daging kelapa<br />muda berpengaruh terhadap kadar serat pangan dan warna. Lama<br />penyimpanan berpengaruh terhadap total padatan. Interaksi kematangan air<br />kelapa, penambahan daging kelapa muda dan lama penyimpanan ber-<br />pengaruh terhadap pH, total asam, aroma, rasa dan total mikroba.<br />Berdasarkan skor rasa, kadar air, kalium, serat pangan dan total mikroba,<br />maka SMK yang memiliki mutu baik dan berpotensi dikembangkan adalah<br />formula air kelapa tua dengan penambahan 20% daging kelapa muda.<br />Kata kunci : Kelapa, Cocos nucifera, pengolahan, serbuk minuman,<br />Sulawesi Utara<br />ABSTRACT<br />Effect of coconut water and young coconut kernel ratio<br />and storage duration to the quality of coconut water<br />concentrate<br />Coconut water and young coconut kernel have unique flavor and<br />odour. Since these products can not be kept longer and distribution<br />problem, so both of them are not available everywhere and anytime.<br />Drying method with spray dryer equipment is a method to extend the<br />product life product. Generally, spray dryer is used to make some food<br />products in powder form deriving from suspension. Raw materials used in<br />this experiment were coconut water from both of young and mature nut<br />and young coconut kernel. The mixture was dried with spray dryer. The<br />objective of this research was to find out the effect of coconut water and<br />young coconut kernel ratio to the quality of coconut water concentrate<br />during storage. The experiment was arranged in factorial using completely<br />randomized design with 2 replications. Factor A was maturity of coconut<br />water consist of (A1) young coconut water and (A2) mature coconut<br />water. Factor B was ratio of young coconut kernel and coconut water :<br />(B1) 15%, (B2) 20%, (B3) 25%. Factor C was : storage duration consist<br />of (C1) 0 month, (B2) 1 month, (B3) 2 months, (B4) 3 months and (B5) 4<br />months. The variables were observed as follow : kalium content, fiber<br />content, colour, flavor, odour, total plate count, acidity, total soluble solid,<br />total acid and water content. The results showed that coconut water<br />concentrate had 7.59-9.50% of total soluble solid, acidity (pH) 4.94-5.35<br />and total acid 25.85-43.90. By using 20% young coconut kernel in mature<br />coconut water obtained product with fiber content about 4.70-5.54% and<br />highest potassium content around 1,328.58 mg/100g. Score of organoleptic<br />test as follow : colur is 3.617-3.719 (neither like nor dislike), odour is<br />3.00-3.96 (neither like nor dislike to like) and flavor is sweet about 2.50-<br />3.96 (like). Total plate count of coconut water concentrate is about 3.72-<br />4.43 log CFU/g. Maturity of coconut water affected fiber content. Adding<br />young coconut kernel affected total soluble solid. Whereas interaction of<br />coconut water maturity, adding coconut kernel and storage duration<br />affected some variables like pH, total acid, odour, flavor and total plate<br />count. Based on the results of flavour, moisture content, potassium<br />content, fiber content and total plate count showed coconut water<br />concentrate had good quality. So it is potential to be developed. The best<br />formula is FORMULA E which was derived from mature coconut water<br />with 20% young coconut kernel.<br />Key words: Coconut, Cocos nucifera, processing, concentrate drink,<br />North Sulawes