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

HANIFAH, HANIFAH and Syaiful, Friska (2025) PENGARUH METODE PEMANASAN TERHADAP SIFAT KIMIA DAN MIKROBIOLOGIS AIR KELAPA MUDA SELAMA PENYIMPANAN. Undergraduate thesis, Sriwijaya University.

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Abstract

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.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Young coconut water, storage duration, heating methods.
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Hanifah Hanifah
Date Deposited:	29 Jul 2025 01:28
Last Modified:	29 Jul 2025 01:28
URI:	http://repository.unsri.ac.id/id/eprint/181213

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