Rekayasa Proses, Karakteristik Fisikokimia dan Sensoris Coconut Aminos dari Nira Kelapa

Abstract

Penelitian ini bertujuan untuk merekayasa proses dan melakukan karakterisasi sifat fisikokimia serta sensoris coconut aminos berbasis nira kelapa. Tiga formulasi diuji dengan variasi penambahan gula semut sebesar 30%, 40%, dan 60% (b/b) terhadap nira fermentasi, disertai tambahan asam sitrat 0,1% (b/b). Proses pemasakan dikendalikan melalui pengaturan suhu dan pemantauan total padatan terlarut hingga mencapai nilai °Brix yang ditargetkan. Parameter yang dianalisis meliputi pH, total padatan terlarut, densitas, viskositas, kadar garam, aktivitas air, total asam amino, serta jumlah mikroba dan kapang. Hasil menunjukkan bahwa peningkatan kadar gula semut meningkatkan °Brix, densitas, dan viskositas, serta menurunkan pH. Kadar garam aktual lebih rendah dari nilai teoritis, sedangkan aktivitas air formulasi 40% dan 60% berada di bawah ambang batas pertumbuhan mikroba. Uji sensoris menunjukkan perbedaan nyata pada atribut rasa manis, kekentalan, dan penerimaan keseluruhan. Formulasi dengan penambahan 40% gula semut memperoleh skor tertinggi dalam uji organoleptik. Temuan ini memberikan dasar teknis untuk perancangan proses pembuatan coconut aminos yang konsisten secara mutu, stabil secara mikrobiologis, dan dapat diterima oleh konsumen.

This study aimed to engineer the production process and characterize the physicochemical and sensory properties of coconut aminos derived from coconut sap. Three formulations were tested with varying additions of granulated palm sugar at 30%, 40%, and 60% (w/w) relative to fermented sap, along with 0.1% (w/w) citric acid. The cooking process was controlled by temperature regulation and monitoring of total soluble solids to reach the target °Brix. The analyzed parameters included pH, total soluble solids, density, viscosity, salt content, water activity, total amino acids, and microbial and mold counts. The results showed that increasing the proportion of palm sugar raised the °Brix, density, and viscosity, while lowering the pH. Actual salt levels were lower than theoretical values, while water activity in 40% and 60% formulations remained below the threshold for microbial growth. Sensory evaluation indicated significant differences in sweetness, thickness, and overall acceptability, with the 40% sugar formulation receiving the highest organoleptic scores. These findings provide a technical basis for designing a consistent and microbiologically stable coconut aminos production process with favorable sensory characteristics.