PEMANFAATAN PASTEURISASI, PEMBEKUAN, DAN VACUUM-SEALING UNTUK MENINGKATKAN UMUR SIMPAN AIR KELAPA TUA
Keywords:
Air kelapa tua, Freezethaw, Stabilitas sensori, Zero waste
Abstract
Air kelapa tua (mature coconut water, MCW) jarang diolah lebih lanjut karena umur simpan yang pendek menyebabkan perubahan sensoris secara signifikan. Penelitian ini bertujuan mengevaluasi pengaruh kombinasi pasteurisasi, pembekuan, dan vacuum-sealing terhadap mutu sensori serta umur simpan MCW. Metode penelitian meliputi perlakuan pasteurisasi pada tiga variasi suhu dan waktu (80–85°C selama 5 menit; 72–75°C selama 15 menit; dan 72–75°C selama 30 detik), diikuti dengan pembekuan dan uji siklus freeze–thaw selama tiga kali, pengujian dengan campuran bahan lain, serta pengujian vacuum-sealing terhadap stabilitas sensoris selama penyimpanan beku. Parameter yang diamati meliputi warna, aroma, dan rasa berdasarkan uji sensori sederhana. Hasil menunjukkan bahwa pasteurisasi efektif memperpanjang umur simpan tanpa mengubah karakteristik sensoris secara signifikan. Perlakuan optimal diperoleh pada suhu 72–75°C selama 30 detik karena mampu mempertahankan kualitas sensori. Kombinasi pasteurisasi dan pembekuan memperpanjang umur simpan MCW hingga lebih dari 10 hari dalam kondisi beku dengan kestabilan sensori yang baik, sedangkan vacuum-sealing menjaga kualitas produk hingga 30 hari dengan meminimalkan oksidasi dan perubahan warna. Temuan ini menunjukkan bahwa metode sederhana tersebut berpotensi diterapkan pada skala rumah tangga dan UMKM untuk pemanfaatan limbah air kelapa tua secara berkelanjutan dan bernilai ekonomis dengan prinsip zero waste.
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Basak, S., Jha, T., & Chakraborty, S. (2023). Pasteurization of tender coconut water by pulsed light treatment: Microbial safety, enzymatic inactivation, and impact on physicochemical properties. Innovative Food Science & Emerging Technologies, 84, 103302. https://doi.org/10.1016/J.IFSET.2023.103302
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Kanjanapongkul, K., & Baibua, V. (2021). Effects of ohmic pasteurization of coconut water on polyphenol oxidase and peroxidase inactivation and pink discoloration prevention. Journal of Food Engineering, 292, 110268. https://doi.org/10.1016/J.JFOODENG.2020.110268
Li, T., Kuang, S., Xiao, T., Hu, L., Nie, P., Ramaswamy, H. S., & Yu, Y. (2022). The Effect of Pressure–Shift Freezing versus Air Freezing and Liquid Immersion on the Quality of Frozen Fish during Storage. Foods 2022, Vol. 11, Page 1842, 11(13), 1842. https://doi.org/10.3390/FOODS11131842
Lou, Z., Xu, H., Xia, L., Lin, W., Dai, Z., & Wang, X. (2023). Enhanced freeze-thaw cycles facilitate the antibiotic resistance proliferation and dissemination risk under global climate change. Process Safety and Environmental Protection, 175, 119–128. https://doi.org/10.1016/J.PSEP.2023.04.048
Ma, F., Wang, W. Y., Wang, W., Cai, K. Z., Shang, Y. F., Chen, C. G., & Xu, B. C. (2020). Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages. Journal of Food Science and Technology, 57(7), 2516–2523. https://doi.org/10.1007/S13197-020-04287-8/METRICS
Ma, Y., Xu, L., Wang, S., Xu, Z., Liao, X., & Cheng, Y. (2019). Comparison of the quality attributes of coconut waters by high-pressure processing and high-temperature short time during the refrigerated storage. Food Science & Nutrition, 7(4), 1512–1519. https://doi.org/10.1002/FSN3.997
Pandiselvam, R., Prithviraj, V., Manikantan, M. R., Beegum, P. P. S., Ramesh, S. V., Kothakota, A., … Socol, C. T. (2022). Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage. Frontiers in Nutrition, 9, 977655. https://doi.org/10.3389/FNUT.2022.977655/BIBTEX
Park, M. H., & Kim, M. (2024). Effects of Thawing Conditions on the Physicochemical and Microbiological Quality of Thawed Beef. Preventive Nutrition and Food Science, 29(1), 80–86. https://doi.org/10.3746/PNF.2024.29.1.80
Pérez-Bermúdez, I., Castillo-Suero, A., Cortés-Inostroza, A., Jeldrez, C., Dantas, A., Hernández, E., … Petzold, G. (2023). Observation and Measurement of Ice Morphology in Foods: A Review. Foods 2023, Vol. 12, Page 3987, 12(21), 3987. https://doi.org/10.3390/FOODS12213987
Petruzzi, L., Campaniello, D., Speranza, B., Corbo, M. R., Sinigaglia, M., & Bevilacqua, A. (2017). Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview. Comprehensive Reviews in Food Science and Food Safety, 16(4), 668–691. https://doi.org/10.1111/1541-4337.12270
Poça D’Água, A. Z., Silva, P. A. da, Oliveira, A. L. de, & Petrus, R. R. (2024). Enzymic Deactivation in Tender Coconut water by Supercritical Carbon Dioxide. Processes 2024, Vol. 12, Page 1071, 12(6), 1071. https://doi.org/10.3390/PR12061071
Rafsanjani, N. D., Daneshi, M., & Shakerardekani, A. (2018). Effect of Freezing and Vacuum Packaging on Quality Properties of Pistachio Powder During Storage. Journal of Nuts, 9(2), 169. https://doi.org/10.22034/JON.2018.542998
Sanganamoni, S., Mallesh, S., Vandana, K., & Srinivasa Rao, P. (2017). Thermal Treatment of Tender Coconut water – Enzyme Inactivation and Biochemical Characterization. International Journal of Current Microbiology and Applied Sciences, 6(5), 2919–2931. https://doi.org/10.20546/IJCMAS.2017.605.331
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2025-11-21
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Jurnal Cemara
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