PENGARUH PEMANASAN MENGGUNAKAN ALAT PRESSURE COOKER DAN PENYINARAN LAMPU ULTRAVIOLET TERHADAP PENILAIAN ORGANOLEPTIK DAN TOTAL MIKROBA AIR KELAPA DENGAN KEMASAN BOTOL KACA

Hasbi, Hasbi; tamrin, tamrin; Karimuna, La

doi:10.33772/jstp.v4i3.7201

Jurnal

PENGARUH PEMANASAN MENGGUNAKAN ALAT PRESSURE COOKER DAN PENYINARAN LAMPU ULTRAVIOLET TERHADAP PENILAIAN ORGANOLEPTIK DAN TOTAL MIKROBA AIR KELAPA DENGAN KEMASAN BOTOL KACA

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 3 (2019)

DOI: 10.33772/jstp.v4i3.7201
ISSN: 2527-6271
Published: 2019-06-22
Publisher: JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language: eng

Abstract

ABSTRACT This study aimed to determine the effect of heating using pressur cooker and ultraviolet light irradiation on organoleptic assessment and total microbial coconut water. This study used a randomized block design (RBD) which was arranged factorially with 2 factors. The first factor was the heating time (P) consisting of control (P0), 10 minutes (P1) and 20 minutes (P2). The second factor was the duration of 40 watt Ultraviolet light (U) consisting of controls (U0), 15 minutes (U1) and 25 minutes (U2). The physicochemical test results of coconut water products consisted of microbial total, pH value, and viscosity were 8.20x103 CFU / ml, 4.12 and 1.524 N/m2, respectively and the selected treatment based on organoleptic test (P1U2 sample) (10 minutes heating, with ultraviolet irradiation for 25 minutes) had organoleptic value of color, aroma and taste namely 3.84 (like), 3.51 (like) and 3, 69 (like). Total microbial data on coconut water products do not meet SNI standards.Keywords: Pressure cooker, ultraviolet, coconut water.ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemanasan menggunakan alat pressur cooker dan penyinaran lampu ultraviolet terhadap penilaian organoleptik dan total mikroba air kelapa. Penelitian ini menggunakan Rancangan Acak kelompok (RAK) yang disusun secara faktorial dengan 2 faktor. Faktor pertama adalah lama pemanasan (P) terdiri dari kontrol (P0), 10 menit (P1) dan 20 menit (P2). Faktor kedua adalah lama penyinaran lampu Ultraviolet 40 watt (U) terdiri dari kontrol (U0), 15 menit (U1) dan 25 menit (U2). Hasil uji fisikokimia produk air kelapa terdiri dari total mikroba, Nilai pH, dan viskositas berturut-turut sebesar 8.20x103CFU/ml, 4,12 dan 1,524 N/m2 dan perlakuan terpilih berdasarkan uji organoleptik (sampel P1U2) (Pemanasan 10 menit, dengan penyinaran ultraviolet selama 25 menit) memiliki nilai organoleptik terhadap warna, aroma dan rasa berturut-turut sebesar 3,84 (suka), 3,51 (suka) dan 3,69 (suka). Data total mikroba pada produk air kelapa tidak memenuhi standar SNI. Kata kunci: Pressure cooker, sinar ultraviolet, air kelapa.

Collaboration network of the authors

40 authors · 145 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

Universitas Halu Oleo
Universitas Syiah Kuala
Affiliation unknown

Different organisations
Same organisation
Affiliation unknown
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Show as table

Co-author	Organisation	Joint articles
Hermanto Hermanto	Universitas Halu Oleo	20
Nur Asyik	Universitas Halu Oleo	16
Ansharullah Ansharullah	Universitas Halu Oleo	13
Kobajashi Togo Isamu	Affiliation unknown	9
RH Fitri Faradilla	Affiliation unknown	9
Muhammad Syukri Sadimantara	Universitas Halu Oleo	9
SRI REJEKI	Universitas Halu Oleo	7
SRI WAHYUNI	Affiliation unknown	7
Djukrana Wahab	Affiliation unknown	5
Abdu Rahman Baco	Affiliation unknown	5
MIRZA ARSIATY ARSYAD	Universitas Halu Oleo	3
Abdul Madiki	Universitas Halu Oleo	3
Nini Mila Rahni	Universitas Halu Oleo	3
Suwarjoyowirayatno Suwarjoyowirayatno	Affiliation unknown	3
Mariani. L	Affiliation unknown	3
Tresjia Corina Rakian	Universitas Halu Oleo	2
Sarawa Sarawa	Universitas Halu Oleo	2
Rachmawati Hasid	Universitas Halu Oleo	2
Muhammad Syukri	Universitas Syiah Kuala	2
Sakir Sakir	Affiliation unknown	2
Dhian Herdhiansyah	Affiliation unknown	2
IMRAN SUBAIR	Universitas Halu Oleo	2
Ryan Hidayat	Affiliation unknown	2
Andi Widyanti	Affiliation unknown	2
Maharani Maharani	Affiliation unknown	2
Asranudin Asranudin	Affiliation unknown	2
Muhammad Amrullah Pagala	Universitas Halu Oleo	2
Sri Gustina	Affiliation unknown	1
Herry Sonjaya	Affiliation unknown	1
Sudirman Baco	Affiliation unknown	1
Abdul Latief Toleng	Affiliation unknown	1
Mutmainna Mutmainna	Affiliation unknown	1
Sitti Farida	Affiliation unknown	1
Sulfikar Sallu	Affiliation unknown	1
GEDE AGUS SANJAYA	Universitas Halu Oleo	1
LA KONTU	Universitas Halu Oleo	1
Afiati Bahrawi	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en-US">PENGARUH PEMANASAN MENGGUNAKAN ALAT PRESSURE COOKER  DAN PENYINARAN  LAMPU ULTRAVIOLET TERHADAP PENILAIAN ORGANOLEPTIK DAN TOTAL MIKROBA AIR KELAPA DENGAN KEMASAN BOTOL KACA</dc:title>
	<dc:creator>Hasbi, Hasbi</dc:creator>
	<dc:creator>tamrin, tamrin</dc:creator>
	<dc:creator>Karimuna, La</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT                This study aimed to determine the effect of heating using pressur cooker and ultraviolet light irradiation on organoleptic assessment and total microbial coconut water. This study used a randomized block design (RBD) which was arranged factorially with 2 factors. The first factor was the heating time (P) consisting of control (P0), 10 minutes (P1) and 20 minutes (P2). The second factor was the duration of 40 watt Ultraviolet light (U) consisting of controls (U0), 15 minutes (U1) and 25 minutes (U2). The physicochemical test results of coconut water products consisted of microbial total, pH value, and viscosity were 8.20x103 CFU / ml, 4.12 and 1.524 N/m2, respectively  and the selected treatment based on organoleptic test (P1U2 sample) (10 minutes heating, with ultraviolet irradiation for 25 minutes) had organoleptic value of color, aroma and taste namely 3.84 (like), 3.51 (like) and 3, 69 (like). Total microbial data on coconut water products do not meet SNI standards.Keywords: Pressure cooker, ultraviolet, coconut water.ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemanasan menggunakan alat pressur cooker dan penyinaran lampu ultraviolet terhadap penilaian organoleptik dan total mikroba air kelapa. Penelitian ini menggunakan Rancangan Acak kelompok (RAK) yang disusun secara faktorial dengan 2 faktor. Faktor pertama adalah lama pemanasan (P) terdiri dari kontrol (P0), 10 menit (P1) dan 20 menit (P2). Faktor kedua adalah lama penyinaran lampu Ultraviolet 40 watt (U) terdiri dari  kontrol (U0), 15 menit (U1) dan 25 menit (U2). Hasil uji fisikokimia produk air kelapa terdiri dari total mikroba, Nilai pH, dan viskositas berturut-turut sebesar 8.20x103CFU/ml, 4,12 dan 1,524 N/m2  dan perlakuan terpilih berdasarkan uji organoleptik (sampel P1U2) (Pemanasan 10 menit, dengan penyinaran ultraviolet selama 25 menit) memiliki nilai organoleptik terhadap warna, aroma dan rasa berturut-turut sebesar 3,84 (suka), 3,51 (suka) dan 3,69 (suka). Data total mikroba pada produk air kelapa  tidak memenuhi standar SNI. Kata kunci: Pressure cooker, sinar ultraviolet, air kelapa. </dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
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	<dc:date>2019-06-22</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/7201</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i3.7201</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 3 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/7201/5303</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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