Monitoring the Quality Change of Fresh Coconut Milk Using an Electronic Tongue

2016 ◽  
Vol 41 (5) ◽  
pp. e13110 ◽  
Author(s):  
Shen Yan ◽  
Chen Ping ◽  
Chen Weijun ◽  
Chen Haiming
Keyword(s):  
Electronic Tongue ◽  
Coconut Milk ◽  
Quality Change ◽  
Fresh Coconut

An Outbreak of Cholera in Maryland Associated with Imported Commercial Frozen Fresh Coconut Milk

1993 ◽  
Vol 167 (6) ◽  
pp. 1330-1335 ◽  
Author(s):  
J. L. Taylor ◽  
J. Tuttle ◽  
T. Pramukul ◽  
K. O. Brien ◽  
T. J. Barrett ◽  
...  
Keyword(s):  
Coconut Milk ◽  
Fresh Coconut

scholarly journals Pengaruh Penggunaan Cairan (Susu UHT, Santan Segar, dan Santan Instan) pada Pembuatan Macaroni Schotel Terhadap Daya Terima Konsumen

2021 ◽  
Vol 4 (2) ◽  
pp. 1-6
Author(s):  
Aulia Aufan Abdurrahman Aulia Aufan Abdurrahman ◽  
Annis Kandriasari ◽  
Rusilanti
Keyword(s):  
Experimental Method ◽  
Coconut Milk ◽  
Consumer Acceptance ◽  
State University ◽  
Friedman Test ◽  
Nutrition Program ◽  
Uht Milk ◽  
Fresh Coconut

ABSTRACT The objective of this study was to determine and analyze the effect of the usage of liquid (UHT milk, fresh coconut milk, and instant coconut milk) on Macaroni Schotel on consumer acceptance based on aspects of color, taste, aroma, and texture. This research was conducted at the Pastry and Bakery Laboratory of Food & Nutrition Program, State University of Jakarta. When the study began in October 2019 until March 2020. The method used was an experimental method. The sample in this study was a Macaroni Schotel with the usage of 400ml liquid (UHT milk, fresh coconut milk, and instant coconut milk) tested on 30 untrained panelists who assessed all aspects. Based on the results of hypothesis analysis using the Friedman test on aspects of color, taste, and texture showed the effect of the usage of liquid (UHT milk, fresh coconut milk, and instant coconut milk) to the making of Macaroni Schotel does not have a signficant effect on consumer’s acceptance so the formula for using the coconut milk must be tested again to gain better results.

Effect of different pre-treatments of fresh coconut kernels on some of the quality attributes of the coconut milk extracted

2007 ◽  
Vol 101 (2) ◽  
pp. 771-777 ◽  
Author(s):  
Viduranga Y. Waisundara ◽  
Conrad O. Perera ◽  
Philip J. Barlow
Keyword(s):  
Quality Attributes ◽  
Coconut Milk ◽  
Fresh Coconut

scholarly journals 6 weeks consumption of pure fresh coconut milk caused up-regulation of eNOS and CSE protein expression in middle-aged male rats

2018 ◽  
Vol 54 (3) ◽  
Author(s):  
Chaweewan Jansakul ◽  
Jomkarn Naphatthalung ◽  
Sakda Pradab ◽  
Somruedee Yorsin ◽  
Kanyanatt Kanokwiroon
Keyword(s):  
Protein Expression ◽  
Coconut Milk ◽  
Male Rats ◽  
Middle Aged ◽  
Fresh Coconut ◽  
Middle Aged Male

scholarly journals Preliminary Study on Heavy Metals in Coconut and Coconut Products

CORD ◽  
2010 ◽  
Vol 26 (1) ◽  
pp. 7
Author(s):  
Warsakoon, W.M.M.P.D.K.
Keyword(s):  
Heavy Metals ◽  
Sri Lanka ◽  
Milk Powder ◽  
Coconut Milk ◽  
World Health ◽  
Toxic Heavy Metals ◽  
Coconut Kernel ◽  
Health Organization ◽  
Coconut Cream ◽  
Fresh Coconut

Coconut is one of the major plantation crops which plays a pivotal role in the economy of Sri Lanka. The objective of this study is to investigate the presence of heavy metals in fresh coconut kernel and in some coconut products in Sri Lanka. Levels of lead (Pb), Chromium (Cr), Aluminum (Al), Ferrous (Fe), Copper (Cu), Manganese (Mn), Cadmium (Cd), Zinc (Zn), and Arsenic (As) were determined in samples of fresh coconut kernel, coconut milk, coconut milk powder, and coconut cream using the Atomic Absorption Spectrometer (AAS) method. Fresh coconut kernel and coconut products were found to contain Fe, Zn, Cu and Mn. Fresh coconut kernels showed the highest content of these metals. Coconut cream and coconut milk samples demonstrated the lowest levels of these metals. Potentially toxic heavy metals such as Pb, Cd, As, and Al were not detected in the tested samples. The occurrence of the heavy metals in all the coconut products tested was below the permissible levels suggested by the USDA, World Health Organization, and the Quality Standards of CODEX Vol. 1 Section 6, 1991.

Electronic tongue and their applications in food industry

2017 ◽  
Vol 8 (1and2) ◽  
pp. 98-102
Author(s):  
BHUPINDER SINGH ◽  
PRIYANKA HANDA
Keyword(s):  
Food Industry ◽  
Electronic Tongue

Rancang Bangun Alat Olahan Minyak Kelapa

2016 ◽  
Vol 10 (1) ◽  
pp. 70-77
Author(s):  
Jantri Sirait ◽  
Sulharman Sulharman
Keyword(s):  
Electric Motor ◽  
Performance Test ◽  
Production Capacity ◽  
Coconut Oil ◽  
Heating Time ◽  
Design Tool ◽  
Coconut Milk ◽  
Heating Process ◽  
And Performance ◽  
Time Required

Has done design tool is a tool of refined coconut oil coconut grater, squeezer coconut milk and coconut oil heating, with the aim to streamline the time of making coconut oil and coconut oil increase production capacity. The research method consists of several stages, among others; image creation tool, procurement of materials research, cutting the material - the material framework of tools and performance test tools. The parameters observed during the performance test tools is time grated coconut, coconut milk bleeder capacity, the capacity of the boiler and the heating time of coconut oil. The design tool consists of three parts, namely a tool shaved coconut, coconut milk wringer and coconut milk heating devices. Materials used for the framework of such tools include iron UNP 6 meters long, 7.5 cm wide, 4 mm thick, while the motor uses an electric motor 0.25 HP 1430 rpm and to dampen the rotation electric motor rotation used gearbox with a ratio of round 1 : 60. the results of the design ie the time required for coconut menyerut average of 297 seconds, coconut milk wringer capacity of 5 kg of processes and using gauze pads to filter coconut pulp, as well as the heating process takes ± 2 hours with a capacity of 80 kg , The benefits of coconut oil refined tools are stripping time or split brief coconut average - average 7 seconds and coconut shell can be used as craft materials, processes extortion coconut milk quickly so the production capacity increased and the stirring process coconut oil mechanically.ABSTRAKTelah dilakukan rancang bangun alat olahan minyak kelapa yaitu alat pemarut kelapa, pemeras santan kelapa dan pemanas minyak kelapa, dengan tujuan untuk mengefisiensikan waktu pembuatan minyak kelapa serta meningkatkan kapasitas produksi minyak kelapa. Metode penelitian terdiri dari beberapa tahapan antara lain; pembuatan gambar alat, pengadaan bahan-bahan penelitian, pemotongan bahan - bahan rangka alat dan uji unjuk kerja alat. Parameter yang diamati pada saat uji unjuk kerja alat adalah waktu parut kelapa, kapasitas pemeras santan kelapa, kapasitas tungku pemanas serta waktu pemanasan minyak kelapa. Rancangan alat terdiri dari tiga bagian yaitu alat penyerut kelapa, alat pemeras santan kelapa dan alat pemanas santan kelapa. Bahan yang dipergunakan untuk rangka alat tersebut  yaitu besi UNP panjang 6 meter, lebar 7,5 cm, tebal 4 mm, sedangkan untuk motor penggerak menggunakan motor listrik 0,25 HP 1430 rpm dan untuk meredam putaran putaran motor listrik dipergunakan gearbox  dengan perbandingan putaran 1 : 60. Hasil dari rancangan tersebut yaitu waktu yang dibutuhkan untuk menyerut kelapa rata-rata 297 detik, kapasitas alat pemeras santan kelapa 5 kg sekali proses dan menggunakan kain kassa untuk menyaring ampas kelapa, serta Proses pemanasan membutuhkan waktu ± 2 jam dengan kapasitas 80 kg. Adapun keunggulan alat olahan minyak kelapa ini adalah waktu pengupasan atau belah kelapa singkat rata – rata 7 detik dan tempurung kelapa dapat digunakan sebagai bahan kerajinan, proses pemerasan santan kelapa cepat sehingga kapasitas produksi meningkat dan proses pengadukan minyak kelapa secara mekanis. Kata kunci : penyerut, pemeras, pemanas,minyak kelapa,olahan minyak kelapa.

Callus Induction and Plant Regeneration in Rauvolfia Serpentina (L.) Benth Ex. Kurz.

2009 ◽  
Vol 24 ◽  
pp. 82-88 ◽  
Author(s):  
Saraswoti Aryal ◽  
Sanu Devi Joshi
Keyword(s):  
Acetic Acid ◽  
Callus Induction ◽  
Coconut Milk ◽  
Ms Medium ◽  
Rauvolfia Serpentina ◽  
History Museum ◽  
Short Period ◽  
Murashige Skoog ◽  
Callus Tissue Culture

Rauvolfia serpentina (L.) ex. Kurz is an important medicinal plant. Callus induction and regeneration was studied from stem explant of in-vitro grown plant of Rauvolfia serpentina(L.) Benth. ex Kurz (Apocynaceae) on Murashige Skoog (1962) medium supplemented with 1mg/l 2,4-Dichlorophenocy acetic acid (2,4-D) and 1mg/l Kinetin (Kn). Vigorous growth of callus occurs after 4 weeks of culture. Callus was sub-cultured on Murashige and Skoog (MS) medium supplemented with different concentration of 2, 4-D (0.5-3.0 mg/l) and 10% coconut milk. Regeneration of plantlets occurred on MS medium containing 3 mg/1 of 2, 4-D and 10% coconut milk. These plantlets were rooted on MS medium supplemented with 1 mg/l IAA .The regenerated plantlets were able to grow on soil after short period ofacclimatization. Key words: Explant; In-vitro culture; MS medium;  2, 4 Dichlorophenoxy acetic acid; Kinetin; Callus; Tissue culture; Coconut milk. Journal of Natural History Museum Vol. 24, 2009 Page: 82-88

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