STERILIZATION OF COCONUT WATER WITH MEMBRANE AND UV-C LIGHT

• Main Author: Joenputri, Fiena
• Format: Final Project
• Language: Indonesia
• Subjects: Teknik (Rekayasa, enjinering dan kegiatan berkaitan)
• Online Access: https://digilib.itb.ac.id/gdl/view/63854
• Institution: Institut Teknologi Bandung

<p align="justify"> Coconut tree is a tropical plant that grows lushly in Indonesia. One of the most advantageous part of coconut tree is coconut fruit. Water from coconut fruit contains amino acids, vitamins, antioxidants, and minerals. However, coconut water also contains proteins, fats, and microbes that can lowers coconut water’s shelf life. The purpose of this research is to extend the shelf life of coconut water by eliminating proteins, fats, and microbes of coconut water. One method that could extend the shelf life of coconut water is non thermal sterilization. Non thermal sterilization avoids degradation of sensory properties and nutritional contents of thermal sterilized coconut water. Some non-thermal sterilization technologies that can be applied to extend the shelf life of coconut water are membrane technologies and UV-C irradiation to coconut water. In this research, coconut water will be irradiated with UV-C and filtered with ultrafiltration membrane to eliminate proteins and fats from coconut water. Some process variations will be variation of ultrafiltration’s operating pressure and variation of UV-C sterilization dose. Feeds and treatment’s products will be analyzed on their proteins, fats, microbes, electrical conductivity, pH, color, total soluble solids content also their shift throughout storage for 2, 5, and 9 days. Analysis results are expected to meet with research’s benefit that is getting to know the best method and process condition of coconut water sterilization.