PENGARUH KONSENTRASI BAHAN PENGENTAL TERHADAP UJI ORGANOLEPTIK DAN UMUR SIMPAN SANTAN KELAPA CREAM (COCONUT CREAM)

Abstract

Coconut milk cream is coconut milk made from grated coconut fruit, squeezed water is added and sodium alginat thickener is added. The purpose of this study was to determine the effect of sodium alginate concentration on color, taste, scent, texture and shelf life of coconut mil cream. The tests carried out in this study were the organoleptic test and the shelf life of coconut milk cream. With the experimental method, descriptive quantitative because the data obtained from the research in the from of organoleptic percentage and shelf life. The organoleptic test was carried out using the ranking method and the shelf life using the ESS (Extended Storage Studies) method. Coconut cream processing is carried out using a blanching temperature of 90⁰C for 5 minutes and a pasteurization temperature of 70⁰C for 15 minutes. The results showed that sodium alginate had on effect on coconut cream. But the panelists’ assessment of the organoleptic test results showed that the highest taste score was at concentration of 0,8%, which was 2,20. The highest scent score at a concentration of 1% is 2,30. The highest color score at a concentration of 0,8% is 2,20. The highest texture score was at a concentration of 1,2%, which was 2,33. While the observation of the shelf life of sodium alginate does not affect the shelf life of coconut cream either at room temperature (27-28⁰C) or at cold temperatures (20-10⁰C).