Minuman santan kelapa (Cocos nucifera L.) rendah lemak dengan penambahan ekstrak daun Stevia rebaudiana sebagai produk diversifikasi pangan berbasis santan kelapa
Zakaria, Fransisca Rungkat
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Coconut milk is a milky white liquid obtained by pressing grated coconut meat with or without addition of water. Delicious taste of coconut milk was favored by most of Indonesian people. Coconut milk is use much as beverage, for example the traditional drink “bajigur”, “wedang” and “cendol”. The purpose of this research is to produce a coconut milk drink with a low fat content and to determine the ratio of stevia extract with sugar most preferred by consumers. The method used to obtain low-fat coconut milk drink is by dilution and destruction of coconut milk emulsions through heating and cooling so that the fat can be separated. The results showed that there were optimum separation of cream at dilution of grated coconut milk and water at 1:4 (g/ml), heating treatment at 70° C, and cooling at 3°C for 1 hour. The product was analyzed to determine the ratio of sugar and stevia extract by hedonic test. The result of hedonic test showed that the most preferred product was sample with the addition of sugar 8% and 1% stevia extract. Proxymate analysis on the final product showed that the product has 90.25% moisture content, 0.10% ash, 0.32% protein and 0.46% fat content. Measurement of antioxidant capacity showed that coconut milk beverage product has very low antioxidant capacity (17,968 mgAEq/100ml) and the phenolic content is low as well (0,846 mg/100ml). The mineral content in the coconut milk beverage is phosphorus (83,25 mg/220 ml) followed by potassium (24,98 mg/220 ml) and calcium (7,79 mg/220 ml). Shelf life analysis of the final product showed that the product have shelf life 2 weeks at refrigeration temperature (5-8°C). Coconut milk beverage has many potentials to be developed and require further studied to add the beneficial values to coconut milk products.