The Shelf Life Estimation of Cold Sterilized Coconut Water

Kailaku, Sari Intan; Setiawan, Budi; Sulaeman, Ahmad

doi:10.18196/pt.2017.072.62-69

Cited by 11 publications

(13 citation statements)

References 5 publications

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“…Coconut water is comercially processed using ultra high temperature technology. However, it loses its delicate fresh flavor and some of its nutrients during heating (Awua et al, 2011;Kailaku et al, 2017), so would be desirable a non-thermal process to protect the fresh flavor and nutrient content of coconut water (Gautam et al, 2017). Until now, there is few studies in which alternative forms of conservation or transformation are proposed.…”

Section: Introductionmentioning

confidence: 99%

Use of coconut water (Cocus nucifera L) for the development of a symbiotic functional drink

Segura-Badilla

Lazcano-Hernández

Kammar-García

et al. 2020

Heliyon

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Many studies suggest that probiotic, prebiotic and symbiotic foods may be beneficial in the prevention and management of nutrition and health, the objective of this work was to develop a symbiotic drink based on coconut water. Fermentation was performed using lyophilized Lactobacillus rhamnosus SP1 and inulin as a source of soluble fiber. Different formulations were developed, determining the concentrations of fiber and probiotics. The growth of the probiotic in MRS broth was evaluated, using the plate counting technique in different periods of time. The fermentation time of the drink was 8 h and the shelf life in refrigeration was 14 days evaluated by pH and hedonic scale. The pH of the final drink was 3.48 and the probiotic content was 82 Â 10 8 CFU/ml. It is concluded that coconut water can be processed by adding probiotic and prebiotic characteristics with sensory acceptance and adequate preservation characteristics.

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Section: Introductionmentioning

confidence: 99%

Use of coconut water (Cocus nucifera L) for the development of a symbiotic functional drink

Segura-Badilla

Lazcano-Hernández

Kammar-García

et al. 2020

Heliyon

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“…Other than minerals. It is also rich in vitamins B1 and B6 [14] [15]. Coconut water is deemed a waste in Tidore Islands as it has not yet been well utilized.…”

Section: Table I Coconut Products In Tidore Islandsmentioning

confidence: 99%

The Depiction of Coconut Products (Food and Non-Food) In Tidore Islands, North Maluku

et al. 2021

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Indonesia is the highest producer of coconut in the world. One of the cities in Indonesia which is the central producer of coconut is Tidore Islands, North Maluku. Tidore Islands is a city in the east part of Indonesia located in the province of North Maluku. Tidore Islands has many products made of coconut tree parts as raw materials. The products are varied from food products to non-food products. This research was a descriptive study to discover the variety of coconut products produced in the Tidore Islands as basic data to develop an integrated coconut industry in the Tidore Islands. The research was conducted in 4 sub-districts that had >40 ton/year production of coconut. The result showed that black copra was the main product of coconut widely produced by people in the Tidore Islands. Other food products were white copra, coconut oil, and VCO. Non-food products widely produced by people in Tidore Island were coconut shell charcoal, coconut fiber, broomstick, and liquid smoke.

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“…Coconut is well known due to its many benefits from every part of the coconut [9]. In addition to shallot extract, coconut water is one of the natural ingredients that contain cytokinin hormones 5.8 mg/l, auxin 0.07 mg/l, and gibberellins and other compounds.…”

Section: Introduction Fig Plant (Ficus Carica Lmentioning

confidence: 99%

The Effect of Natural PGR Combination on The Growth of Fig (Ficus carica L.) Plant Cuttings

Dewi

Sabhara

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Fig is shrub with short stems, creeping, not many trunks and woody which have cambium tissue due to thickening between the xylem and phloem, can grow and bear fruit in the hot sun or in the desert. Fig plant is a plant that has many benefits. The purpose of this research is to determine the effect of natural Plant Growth Regulator (PGR) (mature coconut water, young coconut water and shallot extract) and obtain the best concentration of PGR for Fig plant cuttings. The study was carried out by field trial methods arranged in Completely Randomized Design (CRD) with a single factor trial design. The treatments tested were the addition of PGR from natural ingredients, namely: mature coconut water 20% and 30%, young coconut water 20% and 30%, red shallot extract 60% and 70% and commercial PGR (Root-Up™™). Each treatment was repeated 3 times. The results of this search showed that all-natural PGR tested, namely from young coconut water concentrations of 20% and 30%, mature coconut concentrations of 20% and 30% and shallots concentrations of 60% and 70% can be used to increase the growth of Fig plant cuttings. All natural PGRs tested, namely young coconut water with a concentration of 20% and 30%, mature coconut with a concentration of 20% and 30% and shallots with a concentration of 60% and 70% can be used to increase the growth of fig plant cuttings.

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The Shelf Life Estimation of Cold Sterilized Coconut Water

Cited by 11 publications

References 5 publications

Use of coconut water (Cocus nucifera L) for the development of a symbiotic functional drink

Use of coconut water (Cocus nucifera L) for the development of a symbiotic functional drink

The Depiction of Coconut Products (Food and Non-Food) In Tidore Islands, North Maluku

The Effect of Natural PGR Combination on The Growth of Fig (Ficus carica L.) Plant Cuttings

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