| dc.description.abstract | Coconut (Cocos nucifera L.) milk is very useful in Indonesian food consumption. There is a demand from the small industry to preserve coconut milk product by simple technology. The purpose of this research is to choose the most suitable food additives and thermal process in order to extend coconut milk shelf life. In preparing coconut prior extraction step, blanching with hot water gives better result. Main research consists of three stages: determination of the most suitable stabilizer and antioxidant, determination of preservative, and study of the influence of thermal process and coconut milk storage. The result of the research shows that the most effective combination of food additives for unheated coconut milk are CMC (carboxymethylcellulose), BHT (butilatedhidroxytoluene), and methyl parabens. While the most effective combination of food additives for heated coconut milk are carrageenan, BHT, and kalium sorbate. In room temperature storage, based on pH value, emulsion stability, free fatty acid content, and total of microbe parameters, pure coconut milk without treatment will be expired for less than 12 hours. Heating coconut milk will extend the shelf life to 48 hours, and by pasteurization treatment the shelflife will be longer up to 60 hours. Store in refrigerator for coconut milk without heating will extend the shelf life to 8 days. Coconut milk with and without pasteurization will expire less than 2 months. Use of food additives combination and pasteurization technique, supported by cool storage can extend the shelf life of coconut milk product significantly. Stability is 75.49%; free fatty acid is 0.84; the total of microba is 3.55x103 cfu /ml. Based on the experiment shows that pasteurization coconut milk has either best quality. Furthermore, from the research the best quality of coconut milk is by thermal process, with the heat 75oC, and pasteurization. And at the cool condition (refrigerator) storage will make the coconut milk keep fresh longer. | en |
