scholarly journals Osmolarity of Coconut Water (Cocos nucifera) Based Diluents and their Effect Over Viability of Frozen Boar Semen

2010 ◽  
Vol 5 (3) ◽  
pp. 187-191 ◽  
Author(s):  
Bottini Luzardo ◽  
M. Centurion Castro ◽  
F. Alfaro Gamboa ◽  
M. Alzina Lopez ◽  
A.Y.R. Ake Lopez
Keyword(s):  
Cocos Nucifera ◽  
Coconut Water ◽  
Boar Semen

scholarly journals Microwave heating effect on total phenolics and antioxidant activity of green and mature coconut water

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Abraham Jesús Arzeta-Ríos ◽  
Diana Guerra-Ramírez ◽  
Benito Reyes-Trejo ◽  
Ma. Carmen Ybarra-Moncada ◽  
Holber Zuleta-Prada
Keyword(s):  
Antioxidant Activity ◽  
Heating Temperature ◽  
Cocos Nucifera ◽  
Radical Scavenging ◽  
Coconut Water ◽  
Total Phenolic ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Maximum Temperatures ◽  
Increasing Temperature

AbstractCoconut water (Cocos nucifera L.) from fruits of two ripening stages (green and mature) was used to perform microwave heat treatments. Three different heating conditions with maximum temperatures of 70, 80 and 90 °C were tested in three holding times (0, 2 and 4 min). The Total Phenolic Content (TPC) using the Folin-Ciocalteu method and ABTS radical scavenging capacity were evaluated for each combination of coconut fruit age, heating temperature and holding time. It was observed that green coconut water exhibited significant differences (p < 0.05) compared to mature coconuts in terms of TPC (46.03 and 69.16 mg GAE/L, respectively) and ABTS radical scavenging capacity (422.31 and 549.1 μmol TE/L, respectively). An increase in TPC (up to 23%) and antioxidant activity (up to 19%) was also observed with increasing temperature in the range of 70–90 °C. Green coconut water showed the largest increase in both TPC and antioxidant activity.

Subsitusi Fitohormon Dengan Air Kelapa (Cocos nucifera L.) pada Medium Vacin and Went Terhadap Pertumbuhan Eksplan Anggrek Dendrobium sp Secara in Vitro

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Wulan Dari Neng Gumiwang ◽  
Tintrim Rahayu ◽  
Ari Hayati
Keyword(s):  
Root Length ◽  
Cocos Nucifera ◽  
Water Concentration ◽  
Coconut Water ◽  
Culture Bottle ◽  
Randomized Design ◽  
Number Of Leaves ◽  
Completely Randomized Design ◽  
Cocos Nucifera L

The purpose of this research is to determine the concentration of young coconut water that is appropriate for the growth of orchid plantlets (Dendrobium sp.) In vitro. This study used an experimental method, descriptive data analysis to compare several different concentrations of coconut water. The design of this study uses a completely randomized design (CRD). The treatments consist of 0% coconut water concentration (as a control), 15%, 30% and 60%. Each concentration was carried out 5 replications and each repetition consisted of 5 Dendrobium sp plantlets in each culture bottle conducted for 40 HST, for observing the root length carried out for 50 HST. The highest number of shoots and leaves were produced at the same concentration, namely 150 ml / L coconut water treatment (15% concentration) with an average of 2.8 shoots and the average number of leaves 10.8 leaves. The average number of roots and the longest root length was produced at a concentration of 600 ml / L coconut water (60% concentration) with an average of 6 roots, and the longest root length was 0.5 cm.Keywords: Young coconut water, (Cocos nucifera L.), Dendrobium sp., in vitro, growth.ABSTRAKTujuan penelitian ini ialah menentukan konsentrasi air kelapa muda yang tepat untuk pertumbuhan planlet anggrek (Dendrobium sp.) secara in vitro. Penelitian ini menggunakan metode eksperimen, analisis data secara deskriptif untuk membandingan beberapa konsentrasi air kelapa yang berbeda. Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Perlakukan terdiri dari konsentrasi air kelapa 0 % (sebagai kontrol), 15% , 30% dan 60%. Masing-masing konsentrasi dilakukan 5 kali ulangan dan setiap ulangan terdiri dari 5 planlet Dendrobium sp dalam setiap botol kultur yang dilakukan selama 40 HST, untuk pengamatan panjang akar dilakukan selama 50 HST. Jumlah tunas dan jumlah daun terbanyak dihasilkan pada konsentrasi yang sama, yaitu perlakuan air kelapa 150 ml/L (konsentrasi 15%)  dengan rata-rata jumlah tunas terbanyak 2,8 tunas dan rata-rata jumlah daun terbanyak 10,8 helai daun. Rata-rata jumlah akar terbanyak dan panjang akar terpanjang dihasilkan pada konsentrasi air kelapa 600 ml/L (Konsentrasi 60%) dengan rata-rata jumlah akar terbanyak sebanyak 6 akar, dan rata-rata panjang akar terpanjang 0,5 cm.Kata kunci : Air kelapa Muda (Cocos nucifera L.), Dendrobium sp., in vitro, pertumbuhan 

scholarly journals PENAMBAHAN LARUTAN BAWANG MERAH (Allium cepa L.) DAN AIR KELAPA (Cocos nucifera L.) SEBAGAI FITOHORMON ALAMI PADA PERTUMBUHAN TANAMAN TEBU (Sacchanum officinarum L.) SEBAGAI SUMBER BELAJAR BIOLOGI

2020 ◽  
Vol 11 (2) ◽  
pp. 160
Author(s):  
Dewi Kurniawati ◽  
HRA Mulyani ◽  
Rasuane Noor
Keyword(s):  
Allium Cepa ◽  
Water Solution ◽  
Cocos Nucifera ◽  
Coconut Water ◽  
The Third ◽  
Randomized Design ◽  
Allium Cepa L ◽  
Number Of Leaves ◽  
The One ◽  
Cocos Nucifera L

This study aims to 1) to see the effect of natural phytohormones in onions and coconut water on the growth of sugarcane, 2) To see the effect of giving natural phytohormones to sugarcane plants which produce the best growth, 3) To see the results of research on the growth of sugarcane can be used biology learning resources. This type of research is an experimental study using a completely randomized design (CRD). This study consisted of 4 treatments, namely, the first treatment was giving sand and red soil, the second treatment was giving manure and 15% concentration of onion solution phytohormones, the third treatment was giving manure and phytohormones with 25% concentration of coconut water solution, the fourth treatment was Pembrian. Manure and phytohormone combined with 15% concentration of onion solution + phytohormone with 25% concentration of coconut water solution. The parameters observed in this study were height in units (cm), number of leaves (counting manually), stem diameter in units (cm). To determine the effect of phytohormone solutions on shallots and coconut water, data analysis was carried out using the one-way ANOVA test. and further tests to find out the most optimum treatment for the growth of sugarcane using the BNJ test. Based on the research, there was a significant effect of giving natural phytohormones on the growth of sugarcane, with the best treatment, namely the third treatment of giving manure and phytohormones of coconut water solution. The results of this research can be used as a source of learning biology in the form of videos with material on the growth and development of class XII. Kata kunci: larutan bawang merah (allium cepa L), air  kelapa (cocos nucifera L), fitohormon, tanamantebu.

scholarly journals Constituents and antioxidant activity of two varieties of coconut water (Cocos nucifera L.)

2009 ◽  
Vol 19 (1b) ◽  
pp. 193-198 ◽  
Author(s):  
Aluísio M. da Fonseca ◽  
Ayla M. C. Bizerra ◽  
João Sammy N. de Souza ◽  
Francisco José Q. Monte ◽  
Maria da Conceição F. de Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cocos Nucifera ◽  
Coconut Water ◽  
Cocos Nucifera L

Study of Antiglycation, Hypoglycemic, and Nephroprotective Activities of the Green Dwarf Variety Coconut Water (Cocos nucifera L.) in Alloxan-Induced Diabetic Rats

2015 ◽  
Vol 18 (7) ◽  
pp. 802-809 ◽  
Author(s):  
Isabella F.D. Pinto ◽  
Railmara P. Silva ◽  
Adriano de B. Chaves Filho ◽  
Lucas S. Dantas ◽  
Vanderson S. Bispo ◽  
...  
Keyword(s):  
Cocos Nucifera ◽  
Diabetic Rats ◽  
Coconut Water ◽  
Cocos Nucifera L ◽  
Dwarf Variety

scholarly journals PENGARUH PENAMBAHAN SARI BUAH SIRSAK TERHADAP SIFAT SENSORIS MINUMAN ISOTONIK AIR KELAPA (Cocos nucifera L.)

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Wulan Kristie Lempoy ◽  
Lucia Cecilia Mandey ◽  
Jenny E. A. Kandou
Keyword(s):  
Cocos Nucifera ◽  
Total Sugar ◽  
Coconut Water ◽  
Total Acid ◽  
Sodium Potassium ◽  
A Value ◽  
Test Parameters ◽  
Cocos Nucifera L ◽  
Chemical Testing ◽  
Chemical Contents

ABSTRACTThis study aims to determine the proportion addition of soursop juice and analyze the chemical contents of isotonic drink from mature coconut water (Cocos nucifera L.) This research was conducted by adding 100 ml, 200 ml, and 300 ml of soursop juice to 1000 ml of coconut water. The test parameters were organoleptic tests using hedonic methods including flavor, taste, and turbidity. The best treatment was followed by chemical testing including sodium, potassium, acidity (pH), total acid and total sugar. The result of organoleptic test showed that 1000 ml of coconut water without soursop juice addition has a value of 2,73 (neutral), while the addition of 100 ml soursop juice has a value of 3,43 (neutral), the addition of 200 ml soursop juice has a value of 3,54 (like), and the addition of 300 ml soursoup juice has a value of 3,71 (like). In conclusion, the best result is the addition of 300 ml soursop that had a mineral content of sodium as much as 469,36 mg/kg, potassium as much as 2014,45 mg/kg, pH 4,65, total acid 0,54% and total sugar 6,33%. Keywords: Isotonic Drinks, Soursop Juice, Coconut Water

scholarly journals Physical-Chemical Characterization of Fermented Coconut Water (Cocos nucifera L)

2020 ◽  
Vol 7 (5) ◽  
pp. 247-255
Author(s):  
Alexandre Santos de Souza ◽  
Janclei Pereira Coutinho ◽  
Lara Bruna Brito Castro de Souza ◽  
Daiane Pereira Barbosa ◽  
André Luiz Sampaio da Silva Júnior ◽  
...  
Keyword(s):  
Cocos Nucifera ◽  
Chemical Characterization ◽  
Coconut Water ◽  
Physical Chemical ◽  
Cocos Nucifera L

scholarly journals Analgesic Effect Study of Young Coconut Water (Cocos nucifera L.) on Mice (Mus musculus) Induced with Pain using Acetic Acid

2021 ◽  
Vol 4 (2) ◽  
pp. 94
Author(s):  
Dini Indah Berlianti ◽  
Danti Nur Indiastuti ◽  
Gondo Mastutik ◽  
Shaohong Lai
Keyword(s):  
Acetic Acid ◽  
Analgesic Effect ◽  
Cocos Nucifera ◽  
Effect Study ◽  
Coconut Water ◽  
Natural Minerals ◽  
Recorded Data ◽  
Cox 2 ◽  
Cocos Nucifera L ◽  
Selective Nsaid

Introduction: Pain signals tissue damage that is capable of reducing thequality of life. Non-Steroidal Anti-inflammatory Drugs (NSAIDs) are known as effective analgesic drugs which have various side effects, therefore natural minerals are used as an alternative medicine for pain and inflammation, one of which is known to be coconut water. Hence this research was conducted to find out the differences of the analgesic effect between young coconut water (Cocos nucifera L.) with non-selective and COX-2 selective NSAID on mice induced with pain from acetic acid 0.6% 1 ml/100gBW of mice.Methods: True experimental, conducted at the Pharmacology Laboratory in Faculty of Medicine of Airlangga University involving the sample of 48 mice (6 groups). The recorded data was tested using the oneway ANOVA methodology before then continued with the posthoc test of LSD.Results: The addition of young coconut water (Cocos nucifera L.) with the dosage of 3 ml/100gBW, 4 ml/100gBW, and 4.5 ml/100gBW of mice doesn't give any significant analgesic effect even though the analgesic protection percentage increases accordingly to its dosage (12.32%, 18.72%, 26.88%), but non-selective and COX-2 selective NSAID give significant analgesic effect (p<0.05) on mice induced with pain from acetic acid 0.6% 1 ml/100gBW of mice.Conclusion: There are differences in the analgesic effect of young coconut water (C. nucifera L.) with non-selective and COX-2 selective NSAID on mice induced with pain from acetic acid 0.6% 1 ml/100gBW of mice.

scholarly journals Physicochemical and sensory characteristics of green coconut (Cocos nucifera L.) water kefir

2020 ◽  
Vol 9 (2) ◽  
pp. 346-359
Author(s):  
Bambang Dwiloka ◽  
Heni Rizqiati ◽  
Bhakti Etza Setiani
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Cocos Nucifera ◽  
Fat Content ◽  
Sensory Attributes ◽  
Coconut Water ◽  
Sensory Characteristics ◽  
Alcohol Content ◽  
Fermentation Time ◽  
Water Kefir

This research aims to examine the effects of fermentation time on the physicochemical and sensory characteristics of green coconut water kefir in order to determine the optimal fermentation time based on the resulting sensory attributes. There were four fermentation time treatments (12, 24, 36, and 48 hours), each with five replications. The materials used were green coconut water and 5% kefir grains. Physical analyses included pH and viscosity, while the chemical analyses included total dissolved solids (TDS), alcohol content, water content, protein content and fat content. Sensory attributes included sourness, soda sensation, sour aroma, viscosity and turbidity. The results showed that fermentation time had significant effects on pH, TDS, alcohol content, water content, protein content and the sensory attributes of green coconut water kefir. Viscosity and fat content were not affected by fermentation time. The ideal fermentation time was 12 hours resulting in a pH level of 4.6, viscosity of 0.09, TDS of 3.8° Brix, alcohol content of 1.16%, water content of 97.14 %, protein content of 6.64 % and fat content of 1.17%. Sensory evaluation found a low level of sourness, low soda sensation, high sour aroma, high viscosity and low turbidity.

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