Skripsi

PENGARUH METODE PEMANASAN TERHADAP SIFAT KIMIA DAN MIKROBIOLOGIS AIR KELAPA MUDA SELAMA PENYIMPANAN

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Penilaian

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Young coconut water (Cocos nucifera (L.) was a clear liquid found within the endosperm of young coconuts. It was highly susceptible to microbial contamination and quality deterioration due to air exposure. Thermal processing was commonly used to preserve liquid beverages. This study aimed to evaluate the effects of different heating methods on the chemical and microbiological properties of young coconut water. Two treatments were applied: microwave heating (900 watts for 2 minutes) and pasteurization (75 °C for 15 minutes). After the treatments, the coconut water was packaged in PET bottles and stored at a cold temperature (10°C). The analyzed parameters included pH, total titratable acidity, total soluble solids (TSS), ash content, and total plate count (TPC). The results showed that storage duration significantly affected the pH, acidity, TSS, and ash content. Based on TPC results, coconut water treated with microwave heating and stored for 5 days showed the best result, with a TPC value of 3.66 log CFU/mL. Moreover, the microwave method was more efficient in terms of time and energy consumption compared to pasteurization.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507005000	T181213	T1812132025	Central Library (REFRENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1812132025

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xv, 30 hlm.; ilus.; tab, 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.07

Content Type

Text

Media Type

unmediated

Carrier Type

other (computer)

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Ilmu pangan dan teknologi pengolahan makanan

Specific Detail Info

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Statement of Responsibility

HUSN

Other version/related

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