INAKTIVASI MIKROB DENGAN KOMBINASI METODE KEJUT MEDAN LISTRIK DAN PEMANASAN PADA AIR KELAPA (Cocos nucifera) SEBAGAI BAHAN BAKU MINUMAN ISOTONIK
ABSTRACT: Pulsed electric
field is one of non-thermal food preservation method. Pulsed electric field has
more advantages than thermal preservation. It can inactivate microbe without
reducing flavor, taste, and nutrition, compared to traditional thermal
sterilization. Coconut water contains natural electrolytes. There are some
recognized benefits of coconut water, one of them is as a natural isotonic
drink. The aim of this research were to understand the effectiveness of microbe
inactivation with pulsed electric field with or without heat treatment on
coconut water, and to understand chemical changes of this process. Experimental design used in this research was
randomized block design with 2 factors. The first factor was pretreatment (heat
treatment and without heat treatment) and the second factor was the magnitude
of electric field which were 0.60; 0.75; 1.20, and 1.50 kV/cm). Pulsed electric
field of 1.50 kV/cm without heat treatment reduced total microbes of 3 log
cycles and total of E. coli of 2 log cycles. Heat treatment could reduce total
microbes of 2 log cycles. Whereas pulsed electric field combined with heat
treatment reduced total microbes of 5 log cycles and destroyed E. coli. Pulsed
electric field with heat treatment was in microbial and E. coli inactivation
than without heat treatment, but this treatment decreased sodium and potassium
content of coconut water. Pulsed electric field with heat treatment produced
more reducing sugar and decreased more vitamin C than without heat treatment.
Key words: pulsed electric
field, heat treatment, isotonic drink, coconut water
Penulis: Ella Saparianti, Harijono,
Budi Dwi Wulandari
Kode Jurnal: jppertaniandd080023
