Témbongkeun sumber pikeun Cipati

{{Kotak info Kadaharan|name=Cipati|image=[[File:Cononut milk.JPG|250px]]|region=Daérah [[tropis]]|main_ingredient=[[Kalapa]]}}'''Cipati''' atawa '''santen''' ({{lang-id|santan}}; {{lang-en|coconut milk}}) nyaéta [[cai]] nu asalna tina parudan [[kalapa]] kolot meunang ngabutik.<ref name="cm">{{cite web|url=http://www.pca.da.gov.ph/pdf/techno/coconut_milk.pdf|title=Coconut milk|publisher=Philippine Coconut Authority|date=2014|accessdate=22 September 2016}} {{Webarchive|url=https://web.archive.org/web/20201106130020/http://www.pca.da.gov.ph/pdf/techno/coconut_milk.pdf |date=6 November 2020 }}</ref> Kakentelan jeung rasa santen mibanda ciri nu mandiri kalawan minyakna euyeub nu lolobana mah mangrupa ''[[lemak]] jenuh''. Cipati mangrupa bahan olahan anu kawentar tur umumna digunakeun di [[Asia Kidul Wétan]], [[Karibia]], jeung [[Amérika Kidul]] lebah kalér.

== Maksud ==
Cipati mah lain [[ci kalapa|cai kalapa]] da cipati mah leuwih kentel jeung lésang, alatan euyeub kandungan minyakna téa. Ari cai kalapa ayana di jero kalapana langsung nu cirina hérang jeung euweuh minyakan.<ref>{{cite web|url=https://www.nutrition.org/asn-blog/2010/09/coconut-water/|title=Coconut water|publisher=American Society for Nutrition|date=13 September 2010|author=Henni S|accessdate=6 March 2017}} {{Webarchive|url=https://web.archive.org/web/20170307051330/https://www.nutrition.org/asn-blog/2010/09/coconut-water/ |date=7 March 2017 }}</ref>

== Tatahar ==
[[File:Memarut_santan02.jpg|jmpl|Marud kelapa pikeun ngabeunangkeun cipati segar]]
Cipati mun sacara tradisional mah dihasilkeun ku cara marud maké [[parudan]] [[kaléng]]. Kalapa beunang ngabutik digasrokkeun kana parudan sangkan daging kalapa téh jadi bubuk nu lemes. Kiwari prosés marud lain ukur maké parudan wungkul, tapi bisa ogé maké cara praktis nu leuwih modérn nyaéta maké mesin parud . Cipati kabagi jadi wandana aya dua, aya anu kintel jeung aya nu cair. Nu kintel mah ngandung 20-22% lemak, ari nu cair mah ngandung 5-7% lemak. Cipati nu kintel mah sanggeus bérés marud téh langsung geredeg dirames ditilaman ku lawon karancang sangkan cipatina kaluar teu kabawa bukurna. Ari cipati nu cair mah, hasil cipati anu kintel téh dicampuran ku cai deui sangkan teu kintel teuing. Malah mah sabot keur meureutna téh sok dicampuran ku cai. Hasil tina peureutan cipati téh hampasna sok dijadikeun bahan kaolahan deui, utamana palengkep kadaharan séjén. Kagiatan kawas kieu téh teu dipikawanoh di nagara kulon mah, lantaran ilaharna cipatina téh beunang meuli, cipati instan, lain beunang nyieun sorangan.

Cipati téh ngandung lemak 24% kalawan gumantung kana kadar lemak daging kalapa jeung jumlah cai nu ditambahkeun. Waktu diingkeun, krim kalapa bakal naék ka luhur sarta papisah jeung cipatina. Pikeun  nyingkahan ieu perkara, mangka cipati jualeun mah sok ditambahan zat émulsi jeung zat sangkan stabil.

=== Cipati instan ===
[[File:Coconut_milk_from_can01.JPG|jmpl|Cipati instan]]
Pabrik cipati instan biasana dicampuran ku susu cair, susu bubuk, jeung cai minangka pangeusina. Gumantung kana mérk jeung tanggal kadaluwarsana, kajadian misahna cipati jeung krimna sakapeung mah sok aya nu merlukeun batan cipatina. Sawatara mérk nu dijual di nagara-nagara kulon mah nambahkeun zat pangintel atawa pangémulsi pikeun nyingkahan cipati sangkan teu misah jeung krimna lamun dina kemasan kaléng.

== Kulinér ==

=== Dahareun ===
[[File:Serabi_Lombok_4.jpg|jmpl|[[Surabi]] nu dijieun tina cipati jeung [[tipung béas]]]]
Cipati bisa dikonsumsi sorangan atawa minangka gaganti susu dina ci [[entéh]], [[kopi]], jeung [[kuéh]]. Ieu téh bahan nu ilahar dipaké dina variasi kaolahan nagara-nagara [[tropis]] jeung [[Asia]], boh pikeun kari, boh [[samara]] lianna. [[Wuduk]] salah sahiji kadaharan nu dicipatian, ilahar dikonsumsi di [[Asia Tenggara]] jeung [[Karibia]].

=== Inuman ===
[[File:Cendol_in_a_Glass.JPG|jmpl|<span>[[Céndol|Cendol]] nu dicipatian, rasana jadi legit.</span>]]
Di [[Asia Tenggara]], santen dipaké pikeun nyieun sarupaning kainuman traditional. Salah sahijina <span>[[céndol]]</span> nu geus kakoncara, ieu kainuman téh disuguhkeun tiis-tiis bari eusina téh nyaéta bukur geunyal nu dijieun tina [[tipung béas]], digalokeun jeung cipati ogé [[gula beureum]] cair. Cipati ogé dipaké dina kainuman nu panas kayaning [[bandrék]] jeung [[bajigur]]. dpakéna cipati kana kainuman gé ilahar di nagara populer di [[Tiongkok Kidul]] jeung [[Républik Tiongkok|Taiwan]].

== Nutrisi ==
Dina porsi 100 mililiter (g), cipati ngandung 230 kalori jeung 68% cai, 24% lemak total, 6% karbohidrat, jeung [[protéin]] 2%. Komposisi lemakna 21 gram lemak jinuh, satengahna mah mangrupa asam laurat.<ref name="nd">{{cite web|url=http://nutritiondata.self.com/facts/nut-and-seed-products/3113/2|title=Coconut milk, raw (liquid expressed from grated meat and water) per 100 g|publisher=Nutritiondata.com by Conde Nast; republished from the [[USDA National Nutrient Database]], version SR-21|date=2014|accessdate=13 May 2016}}</ref>

Cipati mah sumber [[mangan]] nu euyeub (20% atawa leuwih ti [[Niléy Poéan]], DV) (44% DV) jeung sumber nu nyukupan (10-19% DV) [[fosfor]], [[beusi]], jeung [[magnésium]], tanpa nutrisi lian dina kandungan nu signifikan..

== Mangpaat kaséhatan ==
Salah sahiji hal anu pangpunjulna tina ieu cipati téh nyaéta mangpaat [[Keletik|minyak keletik]], ieu diaku ku organisasi-organisasi kaséhatan dunia kayaning ''[[Food and Drug Administration]]'' [[Amérika Sarikat]],<ref name="FDA1">{{cite web|url=http://www.fda.gov/Food/LabelingNutrition/ConsumerInformation/ucm192658.htm|title=Nutrition Facts at a Glance - Nutrients: Saturated Fat|publisher=[[Food and Drug Administration]]|date=22 December 2009|accessdate=16 March 2011}}</ref> [[Organisasi Kaséhatan Dunya]],<ref name="WHO1">{{cite web|title=Avoiding Heart Attacks and Strokes|url=http://whqlibdoc.who.int/publications/2005/9241546727.pdf|format=pdf|publisher=World Health Organization|accessdate=6 April 2011}} {{Webarchive|url=https://web.archive.org/web/20090710202446/http://whqlibdoc.who.int/publications/2005/9241546727.pdf |date=10 July 2009 }}</ref> ''International College of Nutrition'',<ref name="JCardiovascRisk1">{{Cite journal|date=December 1996|title=Recommendations for the prevention of coronary artery disease in Asians: a scientific statement of the International College of Nutrition|journal=J Cardiovasc Risk|volume=3|issue=6|pages=489–494}}</ref> ''Department of Health and Human Services ''Amérika Sarikat,<ref name="USHHS1">{{cite web|title=Dietary Guidelines for Americans 2010|url=http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf|publisher=Department of Health and Human Services|accessdate=17 March 2011}}</ref> ''American Dietetic Association'',<ref name="ADA1">{{cite web|title=American Dietetic Association and Dietitians of Canada Offer Up-to-Date Guidance on Dietary Fat|url=http://www.eatright.org/Media/content.aspx?id=1590&terms=coconut+oil|publisher=[[American Dietetic Association]]|accessdate=16 March 2011}} {{Webarchive|url=https://web.archive.org/web/20120319155035/http://www.eatright.org/Media/content.aspx?id=1590&terms=coconut+oil |date=19 March 2012 }}</ref> ''American Heart Association'',<ref name="AHA1">{{cite web|title=Tropical Oils|url=http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Tropical-Oils_UCM_306031_Article.jsp|publisher=[[American Heart Association]]|accessdate=16 March 2011}}</ref> ''National Health Service ''[[Britania Raya]],<ref name="BNHS1">{{cite web|title=Lower your cholesterol|url=http://www.nhs.uk/livewell/healthyhearts/pages/cholesterol.aspx|publisher=[[National Health Service]]|accessdate=16 March 2011}}</ref> sarta'' Dietitians of Canada.'' Loba jalma nu nyingkahan ngonsumsi cipati dina kadar nu loba alatan luhurna tingkat lemak jinuh. Konsumsi cipati nu kaleuleuwihi bisa ngaronjatkeun kadar koléstrol dina getih lantaran lobana jumlah asam laurat, lemak jinuh nu ngontribusi kana [[koléstrol]] darah nu leuwih luhur kalawan ningkatkeun kadar koléstrol ''lipoprotein high-density''.<ref name="Mensink">{{Cite journal|date=May 2003|url=http://www.ajcn.org/content/77/5/1146.full.pdf+html|title=Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials|journal=Am. J. Clin. Nutr.|volume=77|issue=5|pages=1146–55}}</ref><ref>{{Cite journal|year=2016|title=Coconut oil consumption and cardiovascular risk factors in humans|journal=Nutr Rev|volume=74|issue=4|pages=267–80}}</ref>

== Hortikultura ==
Taun [[1943]], kapanggih yén cipati bisa sacara aktif ngarojong kana tumuwuhna [[pepelakan]]. Sanajan loba faktor nu ngaitkeun cipati jeung tumuwuhna pepelakan, ari panyebab utamana mah nyaéta ayana [[sitokinin]] nu dipikawanoh ku [[zeatin]] nu dipanggihan dina cipati. Sedengkeun zéatin dina cipati ngagancangkeun kana tumuwuhna pepelakan, iwal kana sawatara pepelakan tinangtu kawas lobak.<ref name="Mok1">{{Cite book|url=https://books.google.com/books?id=yov7iUL7OTAC|title=Cytokinins: Chemistry, Activity, and Function|last=Mok|first=David W. S.|last2=Mok|first2=Machteld C.|publisher=CRC Press|year=1994|isbn=0-8493-6252-0}}</ref>{{Rp|8}} Ngan, lamun 10% cipati ditambahkeun ka substrat tempat nu mana gandum tumuwuh, ropéan substansial geus nyerep.<ref name="Bajaj1">{{Cite book|title=Wheat|last=Bajaj|first=Y. P. S.|publisher=Springer|year=1990|isbn=3-540-51809-6}}</ref>

== Tempo ogé ==
* [[Krim kalapa]]
* <span>[[Cai kalapa]]</span>
* [[Daptar kaolahan ngagunakeun cipati]]
* [[Kalapa]]

== Rujukan ==
{{reflist|20em}}

== Tutumbu luar ==
* [[File:Commons-logo.svg|al=|16x16px]]{{Commons inline}}

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