Antioxidant and Nutritional Properties of Domestic and Commercial Coconut Milk Preparations

The aqueous extract of scraped coconut kernel is known as coconut milk. Coconut milk preparations are also commercially available in the form of desiccated powders or liquids. While these various coconut milk preparations are heavily used in cooking in the Asian countries as a major source of dietary fat, limited studies have been conducted on their chemical and nutritional composition. In this study, we have determined the chemical composition and nutritional effects of both domestic preparations of coconut milk and the commercially available counterparts. The results indicate that the phenolic compounds of all coconut milk preparations provide protection against oxidative damage on lipids and inhibit oxidative damage of both proteins and DNA. The lipid profiles are not significantly affected by the consumption of the three coconut milk preparations despite their different fat contents.

PENGARUH PERBANDINGAN AIR KELAPA DAN PENAMBAHAN DAGING KELAPA MUDA SERTA LAMA PENYIMPANAN TERHADAP SERBUK MINUMAN KELAPA

ABSTRAK<br />Air kelapa dan daging kelapa muda memiliki rasa dan aroma khas,<br />namun kelezatannya tidak bisa dinikmati setiap saat oleh setiap orang,<br />karena umur simpan kelapa muda terbatas dan sulitnya distribusi. Salah<br />satu cara yang dapat dilakukan untuk memperpanjang masa simpan dan<br />mempermudah distribusi adalah melalui proses pengeringan, misalnya<br />dengan spray drier. Bahan pangan yang dikeringkan dengan spray drier<br />harus berupa suspensi dan hasil akhir bentuk serbuk. Penelitian dilakukan<br />dengan mengeringkan campuran air kelapa dan daging buah kelapa muda<br />dengan spray drier. Tujuan penelitian untuk mengetahui pengaruh<br />perbandingan antara air kelapa dan daging buah kelapa muda terhadap<br />mutu serbuk minuman kelapa selama penyimpanan. Penelitian disusun<br />secara faktorial dalam rancangan acak lengkap. Faktor A, kematangan air<br />kelapa : (A1) tua dan (A2) muda. Faktor B, penambahan daging kelapa<br />muda : (B1) 15%, (B2) 20% dan (B3) 25%. Faktor C, lama penyimpanan:<br />(C1) 0 bulan, (C2) 1 bulan, dan (C3) 2 bulan., (C4) 3 bulan dan (C5) 4<br />bulan. Ulangan 2 kali. Pengamatan terdiri dari : kalium, serat pangan,<br />warna, aroma dan rasa, total mikroba, pH, total padatan, total asam dan<br />kadar air. Hasil penelitian menunjukkan total padatan Serbuk Minuman<br />Kelapa (SMK) berkisar 7,59-9,50%, pH 4,94-5,35 dan total asam 25,85-<br />43,90. Serat pangan 4,70-5,54%, kalium tertinggi pada air kelapa tua<br />dengan penambahan daging kelapa muda 20%, yaitu 1.328,58 mg/100 g.<br />Sedangkan kadar air 5,15- 7,84%. Warna 3,617-3,719 (biasa sampai suka);<br />aroma 3,000 – 3,960 (biasa sampai suka), dan rasa manis 2,500-3,640<br />(suka). Total mikroba SMK 3,72- 4,43 log CFU/g. Kematangan air kelapa<br />berpengaruh terhadap kadar serat pangan. Penambahan daging kelapa<br />muda berpengaruh terhadap kadar serat pangan dan warna. Lama<br />penyimpanan berpengaruh terhadap total padatan. Interaksi kematangan air<br />kelapa, penambahan daging kelapa muda dan lama penyimpanan ber-<br />pengaruh terhadap pH, total asam, aroma, rasa dan total mikroba.<br />Berdasarkan skor rasa, kadar air, kalium, serat pangan dan total mikroba,<br />maka SMK yang memiliki mutu baik dan berpotensi dikembangkan adalah<br />formula air kelapa tua dengan penambahan 20% daging kelapa muda.<br />Kata kunci : Kelapa, Cocos nucifera, pengolahan, serbuk minuman,<br />Sulawesi Utara<br />ABSTRACT<br />Effect of coconut water and young coconut kernel ratio<br />and storage duration to the quality of coconut water<br />concentrate<br />Coconut water and young coconut kernel have unique flavor and<br />odour. Since these products can not be kept longer and distribution<br />problem, so both of them are not available everywhere and anytime.<br />Drying method with spray dryer equipment is a method to extend the<br />product life product. Generally, spray dryer is used to make some food<br />products in powder form deriving from suspension. Raw materials used in<br />this experiment were coconut water from both of young and mature nut<br />and young coconut kernel. The mixture was dried with spray dryer. The<br />objective of this research was to find out the effect of coconut water and<br />young coconut kernel ratio to the quality of coconut water concentrate<br />during storage. The experiment was arranged in factorial using completely<br />randomized design with 2 replications. Factor A was maturity of coconut<br />water consist of (A1) young coconut water and (A2) mature coconut<br />water. Factor B was ratio of young coconut kernel and coconut water :<br />(B1) 15%, (B2) 20%, (B3) 25%. Factor C was : storage duration consist<br />of (C1) 0 month, (B2) 1 month, (B3) 2 months, (B4) 3 months and (B5) 4<br />months. The variables were observed as follow : kalium content, fiber<br />content, colour, flavor, odour, total plate count, acidity, total soluble solid,<br />total acid and water content. The results showed that coconut water<br />concentrate had 7.59-9.50% of total soluble solid, acidity (pH) 4.94-5.35<br />and total acid 25.85-43.90. By using 20% young coconut kernel in mature<br />coconut water obtained product with fiber content about 4.70-5.54% and<br />highest potassium content around 1,328.58 mg/100g. Score of organoleptic<br />test as follow : colur is 3.617-3.719 (neither like nor dislike), odour is<br />3.00-3.96 (neither like nor dislike to like) and flavor is sweet about 2.50-<br />3.96 (like). Total plate count of coconut water concentrate is about 3.72-<br />4.43 log CFU/g. Maturity of coconut water affected fiber content. Adding<br />young coconut kernel affected total soluble solid. Whereas interaction of<br />coconut water maturity, adding coconut kernel and storage duration<br />affected some variables like pH, total acid, odour, flavor and total plate<br />count. Based on the results of flavour, moisture content, potassium<br />content, fiber content and total plate count showed coconut water<br />concentrate had good quality. So it is potential to be developed. The best<br />formula is FORMULA E which was derived from mature coconut water<br />with 20% young coconut kernel.<br />Key words: Coconut, Cocos nucifera, processing, concentrate drink,<br />North Sulawes

AQUiD: Automated Quality Assessment Using Digital Image Processing

Products in the market are expected to satisfy the consumer’s quality requirements. Agriculture being one of the main occupation of the people of India, the raw products must be sorted to determine whether they fit the quality description so that high quality products are obtained as the end result. The proposed method is designed to ensure the availability of good quality coconut oil in the market by assessing the quality of each individual sample going into the production line. 70% of moisture content present naturally in copra(dried coconut kernel) is dried to almost 7% for coconut oil production. To prevent the growth of bacteria and fungus on the surface of the copra, sulphur is added as a preservative. Allergenic reactions and lung performance restrictions can be caused due to the presence of sulphur in copra. The presence of moisture may also adversely affect oil quality. The texture features such as wrinkles, moulds, fungi growth on the surface also deplete the oil quality. The features of different kinds of copra are analysed and is used train the machine. The machine learning methodology is adopted for the classification of copra as usable and unusable.