Academic literature on the topic 'Coconut pulp'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Coconut pulp.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "Coconut pulp"
1
Syahri, Yolanda Fitria, and S. Syahrir. "POTENCY OF DREGS COCONUT FERMENTATION (COCOS NUCIFERA) AS AN ALTERNATIVE FEED FOR FISH AND POULTRY 'PA-BIO’." Agrotech Journal 1, no. 1 (December 9, 2016): 45–49. http://dx.doi.org/10.31327/atj.v1i1.198.
Full textAbstract:
People of Kolaka accustomed to using coconuts as well be used as a food supplement or a mixture of additives in processed foods, cakes and other confectionary. Therefore utilizing coconut pulp as feed fish and poultry should be made to minimize the potential for household waste. Feed from coconut pulp is a transfer of science and technology to the people who are expected to help poor people to be productive. Fermentation is one method to process coconut pulp into feed ingredients. The fermentation process is done by using spores of Aspergillus niger. The fermentation process is done in stages, by aerobic fermentation followed by anaerobic fermentation (enzymatic process). In short the process of making feed "PA-BIO" from coconut pulp is: Dregs of coconuts added water, stirred and steamed. Cooled and then stirred together with a mixture of minerals, Aspergillus niger spores are added and stirred again until evenly distributed. The mixture was then fermented aerobically and unaerobically. Dregs fermented and then dried and packaged for later in packing. Based on the results of research that the utilization of coconut dregs as cattle feed and fish is potential. Miskiyah et al. (2006), increase protein content after fermentation of coconut pulp 11.35% to 26.09%, or by 130% and decreased fat content of 11.39%. The results also showed that the feed produced quite safe for livestock, namely the aflatoxin content <20 ppb. Feed from coconut pulp is also good for fish farming. Goenarso et al. (2002) on tilapia (Oreochromis niloticus L.), the faster fish growth with increasing the feed protein content of 25%, 30%, 35%, 40% and 45%.
2
Sondakh, E. H. B., J. A. D. Kalele, and F. S. Ratulangi. "The use of coconut pulp as a feed substrate to methanogenesis inhibitor in in vitro rumen fluid fermentation." Journal of the Indonesian Tropical Animal Agriculture 42, no. 3 (August 17, 2017): 202. http://dx.doi.org/10.14710/jitaa.42.3.202-209.
Full textAbstract:
This experiment was conducted to determine the effect of the adding of coconut pulp in ruminant feed on methane reduction in vitro. Rumen fluid and substrate of forage and concentrate in ratio 60:40 were in this study. This experiment consisted of five treatments of coconut pulp as followed: R1: feed substrates without the coconut pulp; R2: substrate feed with coconut pulp 5%; R3: substrate feed with coconut pulp 10%; R4: Substrate feed with coconut pulp 15% and R5: substrate feed with coconut pulp 20%. Each treatment was conducted to four replications. Fermentation was done using the Hohenheim Gas Test (HGT) incubated at 39oC for 72 hours. At the end of fermentation was determined production of methane, parameters of fermentation, microbial activity, feed digestibility and fatty acids profile of the ruminal fluid. Data obtained were analyzed by using analysis of variance using completely randomized design. The differences of mean values were analyzed by Duncan multiple range test (DMRT). The results showed that methane production has decreased about 13.74%-17.39% when the feed was given coconut dregs 15-20%. Based on the results of the study was concluded that the supplementation of coconut pulp up to 15-20% of 100% dry matter can be used as a substrate of ruminant feed, because it can reduce methane and does not interfere the microbial activity in the fermentation of rumen fluid through in vitro. The supplementation of coconut pulp can be a referencein designing the methanogenic inhibitor feed.
3
Darwel, R. Selvia, F. Fadillah, Mahaza, and E. Zicof. "Effectiveness of local microorganisms (LMO) coconut pulp on composting time." International Journal of Agricultural Research, Innovation and Technology 11, no. 1 (July 2, 2021): 109–16. http://dx.doi.org/10.3329/ijarit.v11i1.54473.
Full textAbstract:
Compost can be used to reduce waste, it formed naturally, but it will take a long time, around 6-12 months. Bioactivators accelerate composting process; one of them is a solution of LMO (Local Microorganism) coconut pulp. The purpose of this study to determine the effectiveness of LMO coconut pulp for the composting time. The method in this research is quasi-experimental. This study consists of 3 treatments with 5 replications. Treatment 1 composting with the addition of LMO coconut pulp 50,000 ppm; treatment 2 composting with the addition of LMO coconut pulp 100,000 ppm; treatment 3 composting with the addition of LMO coconut pulp 200,000 ppm. The materials used in this study are vegetables and sawdust and the composting process carried out aerobically. From the observations, the average time to compile with LMO coconut pulp 50,000 ppm is 21.00 (21 days), 100,000 ppm 18.60 (19 days) and 200,000 ppm 18.20 (18 days). Based on the ANOVA test, the p value is 0.0001 (p <0.05) which means that H0 rejected, that there is a significant difference in composting time using LMO coconut pulp 50,000 ppm, 100,000 ppm, and 200,000 ppm. The most significant difference is between compost with LMO coconut pulp 50,000 ppm and compost with LMO coconut pulp 200,000 ppm. It is recommended for the further researchers using other types of waste, and test the quality of compost produced especially C/N compost. The community can use coconut pulp as a bioactivator in accelerating the composting process.
Int. J. Agril. Res. Innov. Tech. 11(1): 109-116, June 2021
4
Septiani, Septiani, and Nur Hiyanah. "SUBSTITUSI TEPUNG AMPAS KELAPA DALAM PEMBUATAN BROWNIES KUKUS TERHADAP SIFAT ORGANOLEPTIK DAN NILAI GIZI." Jurnal Gizi dan Pangan Soedirman 3, no. 2 (November 27, 2019): 99. http://dx.doi.org/10.20884/1.jgps.2019.3.2.1920.
Full textAbstract:
The utilization of coconut pulp flour in the food product making is still very limited. This research to analyze brownies that are distuited coconut pulp flour against nutritional value. This research is an experimental research with level of substitution of wheat flour with coconut pulp flour as treatment. There are 3 treatments, that is F1 (55% wheat flour and 45% coconut pulp flour), F2 (45% wheat flour and 55% coconut pulp flour) ad F3 (35% wheat flour and 65% coconut pulp flour). Formula results selected from the organoleptic test who is F1 with comparison 55:45 continued with result proximate test that obtained water rate, ash rate, fat, protein, carbohydrate and fiber in way continue that 23,88%, 1,91%, 7,39%, 5,78%, 61,04 and 1,82%. The conclusion of this research is that have differences (p <0.05) between the formula result to water rate, ash rate, protein, carbohydrate and fiber.
5
Novita, Nanda, Nurhaeni, Prismawiryanti, and Abd Rahman Razak. "Analisis Kadar Serat dan Protein Total Sereal Berbasis Tepung Ampas Kelapa dan Ikan Cakalang (Katsuwonus pelamis)." KOVALEN: Jurnal Riset Kimia 6, no. 1 (April 18, 2020): 23–33. http://dx.doi.org/10.22487/kovalen.2020.v6.i1.12788.
Full textAbstract:
Research on the analysis of fiber and protein on cereal based on coconut pulp and skipjack tuna (Katsuwonus pelamis) flour has been carried out. The purpose of this study was to determine the ratio of coconut pulp flour and skipjack tuna flour which produced the highest fiber content and protein content in cereal processed products and to know the preference level of panelists for cereal processed products. The ratio of coconut pulp and skipjack tuna flour used in this study, namely 25:75, 50:50, 75:25 (w/w), and without the addition of coconut pulp flour and skipjack tuna flour. The results showed that cereal with the highest fiber content was obtained at a ratio of 75:25 i.e. 10.52% and the lowest fiber content was obtained at the cereal without the addition of coconut pulp flour and skipjack tuna flour i.e. 1.19%, whereas the highest protein content of cereal was obtained at a ratio of 25:75 i.e. 26.02% and the lowest protein content was obtained at the cereal without the addition of coconut pulp flour and skipjack tuna flour i.e. 9.17%. The highest preference level (5.57) of the panelists for the cereal flour of coconut pulp and skipjack tuna flour is the 75:25 ratio.
Keywords: Skipjack tuna flour, coconut pulp flour, cereal, fiber, protein
6
Bawias, Sylvia Florensy, Syamsuddin, Prismawiryanti, and Ni Ketut Sumarni. "ANALISIS KANDUNGAN NUTRISI MIE KERING YANG DISUBTITUSIKAN AMPAS KELAPA." KOVALEN: Jurnal Riset Kimia 5, no. 3 (December 31, 2019): 252–62. http://dx.doi.org/10.22487/kovalen.2019.v5.i3.12573.
Full textAbstract:
Research has been carried out on the nutritional content of dried noodles substituted with coconut pulp. This study aims to determine the highest total protein content, highest crude fiber content and the highest water content and organoleptic quality of dried noodles substituted with coconut pulp. Dry noodles are made from wheat flour and coconut pulp as the main ingredients. The material ratio is varied to 90:10; 80:20; 70:30 and without the addition of coconut pulp flour. Dry noodles without the addition of coconut pulp flour produced the highest total protein content of 18.57%(b/b) and at the ratio of 70:30 the highest crude fiber was 17.55% (w/w) and the highest water content was 2.63% (w/w). Based on the quality of organoleptic dry noodles the most preferred is at the ratio of 90:10.
Keywords: Dry noodles, coconut pulp flour, total protein content, crude fiber content, water content, organoleptic quality
7
Gultom, Erdiana, Hestina Hestina, Nova Florentina, and Barita Aritonang. "Paper making and characterization from waste coconut and tofu dregs." Jurnal Pendidikan Kimia 13, no. 2 (August 1, 2021): 159–71. http://dx.doi.org/10.24114/jpkim.v13i2.27028.
Full textAbstract:
Research on paper made from coconut and tofu waste has been carried out using the alkalization method of separation technique, with the optimum composition as follows: NaOH concentration used is 3.0% and cooking temperature is 100 0C and the time required is 90 minutes. The results of the catheterization test of paper made from coconut dregs and tofu have a water content of 3.2%; pH 6.9, pulp content 65.75%; cellulose content 80.22%; lignin content 18.27%. The results of the FT-IR spectrum analysis of coconut pulp and tofu pulp are suitable for use as raw materials for making paper because they contain cellulose fibers. This is indicated by the appearance of the O-H hydroxyl group which is observed at a wavenumber of 3312 cm-1. Based on the SEM results, the surface morphology of the coconut pulp and tofu combination paper shows that the surface structure is the denser the fiber bonds, the smaller the fiber diameter, the better the mechanical properties. The results of the research conclusions explain that, paper made from coconut and tofu waste has met the requirements set by SNI 14-0444-1989. Keywords: Paper, Cellulose, Coconut pulp, Tofu pulp, Lignin
8
Mozin, Fitrianingsih, Nurhaeni, and Ahmad Ridhay. "ANALISIS KADAR SERAT DAN KADAR PROTEIN SERTA PENGARUH WAKTU SIMPAN TERHADAP SEREAL BERBASIS TEPUNG AMPAS KELAPA DAN TEPUNG TEMPE." KOVALEN: Jurnal Riset Kimia 5, no. 3 (December 31, 2019): 240–51. http://dx.doi.org/10.22487/kovalen.2019.v5.i3.11579.
Full textAbstract:
Research on dissolved protein and crude fiber flour based on coconut pulp and tempe flour has been performed. This study aims to determine the effect of shelf time on levels of dissolved protein and crude fiber flour-based cereal coconut pulp and tempeh flour. Cereals were made from coconut pulp flour and tempe flour as the main ingredients and the ratio of the ingredients was varied to 25:75; 50:50; and 75:25. The ratio of 25:75 produced the highest dissolved protein level of 3.88% and the 75:25 ratio produced the highest crude fiber of 21.96%.
Keywords: Coconut pulp flour, tempe flour, dissolved protein, crude fiber
9
S.R Priya. "Preparation and Quality Assessment of Yoghurt Prepared from Dairy Milk and Coconut (Cocos nucifera, L) Milk." CORD 32, no. 1 (April 1, 2016): 10. http://dx.doi.org/10.37833/cord.v32i1.42.
Full textAbstract:
Yoghurt was produced using dairy and coconut milk. Five variants of yoghurt namely plain dairy and coconut yoghurt (variant I), dairy and coconut yoghurt with natural grape pulp (variant II), dairy and coconut yoghurt with synthetic grape flavour (variant III), dairy and coconut yoghurt with natural pineapple pulp (variant IV) and dairy and coconut yoghurt with synthetic pineapple flavour (variant V) were prepared. Among these five variants dairy and coconut yoghurt with pineapple pulp (variant IV) had received the highest mean scores for all the sensory criteria, and was selected for the further study. Physicochemical properties and selected nutrient components were analysed for the pineapple flavoured yoghurt prepared with dairy milk and coconut milk. Yoghurt made with coconut milk had scored higher values for all the analysed nutrients (energy - 142.49 ± 2.63, carbohydrate - 9.55 ± 0.12, protein – 8.02 ± 0.005 and fat – 13.03 ± 0.05) than yoghurt made with dairy milk (energy - 93.76±0.25, carbohydrate - 4.46 ± 0.05 , protein – 7.26 ± 0.11 and fat – 9.82 ± 0.02). The results of current study demonstrated that the addition of fruits to the yogurt significantly improved the product acceptability and also yoghurt produced from coconut milk can be a match able substitute for normal yoghurt.
10
Netcha, Kunokwan, Saengduo Pley, and Buonsri Aem. "Nutritional Content of Bromelain Enzyme Fermented Coconut Dregs as Feed for Oreochromis Niloticus." Journal La Lifesci 2, no. 2 (July 5, 2021): 31–39. http://dx.doi.org/10.37899/journallalifesci.v2i2.375.
Full textAbstract:
The aims of the study is to nutritional content of bromelain enzyme fermented coconut dregs as feed for oreochromis niloticus. The research procedure bromelain enzyme preparation, coconut dregs fermentation process, experimental design. The result of the research is the proximate test that has been carried out on coconut pulp that has been fermented using the bromelain enzyme, it reveals many things. Namely, the water content and ash content of the coconut pulp that has been fermented using the bromelain enzyme is deemed excellent since it displays a value of less than 12 percent . It is different with crude protein which is less than the National Norm on feed since it only displays a value of 6.20 percent when the standard is 20-35 percent . Another with crude fat and crude fiber. Crude fat and crude fiber in coconut dregs that have been fermented with bromelain enzymes have risen and are far from standard. The normal crude fat is only 2-10 percent , whereas the crude fat in coconut pulp after fermentation with bromelain enzymes is more than 20 percent . And the normal crude fiber is only 4-18 percent , this is less than the crude fiber in fermented coconut pulp because it displays more than 29 percent.
Dissertations / Theses on the topic "Coconut pulp"
1
Lavoyer, Fábia Carolina Gonçalves [UNESP]. "Estudo da secagem de polpa de coco verde em leito de jorro e viabilidade de sua utilização na indústria." Universidade Estadual Paulista (UNESP), 2012. http://hdl.handle.net/11449/90756.
Full textAbstract:
Made available in DSpace on 2014-06-11T19:24:45Z (GMT). No. of bitstreams: 0
Previous issue date: 2012-02-09Bitstream added on 2014-06-13T18:52:38Z : No. of bitstreams: 1
lavoyer_fcg_me_sjrp.pdf: 733811 bytes, checksum: ce03ab0aea468fe305b9d895756020e1 (MD5)Fundação Banco do Brasil
O Brasil é considerado um dos maiores produtores e consumidores de frutas tropicais. O coco verde (Cocos nucifera L.) se destaca tanto em termos de produção e consumo quanto na quantidade de resíduos gerada por indústrias de água de coco e pelo consumo in natura. Devido a essa necessidade de aproveitamento destes resíduos, este trabalho teve por objetivo estudar as condições de secagem em leito de jorro para polpa de coco verde e avaliar sua viabilidade de sua utilização em indústrias de alimentos. Análises da composição química da polpa foram realizadas e os resultados apresentaram uma polpa com 7,35% de sólidos sendo 3,31% de açúcares redutores totais e 2,21% de lipídios. Foi feito um estudo da idade aproximada do fruto, chegando a uma idade média de sete meses. As isotermas de adsorção para as temperaturas de 30, 40, 50, 60 e 70°C foram analisadas e apresentaram curvas do tipo III, típicas de alimentos ricos em açúcares. O modelo de GAB o que melhor se ajustou com um coeficiente de determinação (R 2 ) próximo de 1 e erro percentual (P) menor que 5%. O calor isostérico de sorção calculado a partir dos dados das isotermas de adsorção aumentaram com a diminuição do conteúdo de umidade. As melhores formulações da polpa de coco testada previamente aos ensaios de leito de jorro foram de 50 e 100% de maltodextrina e 1% de Tween 80. Os resultados dos ensaios de secagem em leito de jorro apresentaram melhores dados de recuperação (R), menores dados de acúmulo (Ac) e elutriação (E) para formulação contendo 100% de maltodextrina e 1% Tween 80, a temperatura de 90ºC e altura de jorro estático de 10,5cm. Os produtos finais foram caracterizados como solúveis em água e com valores de umidade baixos, sendo possível obter um armazenamento por um longo período de tempo
Brazil is considered one of the largest producers and consumers of tropical fruits, where green coconut stands out both in production and consumption, as the amount of waste generated from industries of coconut water and fresh market. Due to the need for utilization of these waste, this paper aimed to study the drying conditions in spouted bed for coconut pulp (Cocos nucifera L.) and thus, also study the feasibility of its use in food industries. Analyses of the chemical composition of pulp were taken and the results showed a pulp with 1.35% of solids, being 3.31% of total reducing sugars and 2.21% of lipids. A study was made of the approximate age of the fruit, reaching an average age of seven months. The adsorption isotherms at temperatures of 30, 40, 50, 60 and 70° were analyzed and showed curves of type III, typical of foods high in sugar. The GAB model was the best fit with a coefficient of determination (R2) close to 1 and percentage error (P) less than 5%. The heat of sorption calculated from the data of adsorption isotherms increased with the decreasing of moisture content. The best formulations of coconut pulp tested prior to testing spouted bed were 50 and 100% of maltodextrin and 1% of Tween 80. The test results of drying in spouted bed showed better recovery data (R), smaller data accumulation (Ac) and elutriation (E) for the formulation height of spout of 10.5 cm. The final products were characterized as soluble in water and low moisture values, being possible to obtain a storage for a long period of time
2
Lavoyer, Fábia Carolina Gonçalves. "Estudo da secagem de polpa de coco verde em leito de jorro e viabilidade de sua utilização na indústria/." São José do Rio Preto : [s.n.], 2012. http://hdl.handle.net/11449/90756.
Full textAbstract:
Orientador: Javier Telis-RomeroCoorientador: Ana Lúcia Gabas
Coorientador: Wanderley Pereira Oliveira
Banca: Joel Fernando Nicoleti
Banca: Renato Alexandre Ferreira Cabral
Resumo: O Brasil é considerado um dos maiores produtores e consumidores de frutas tropicais. O coco verde (Cocos nucifera L.) se destaca tanto em termos de produção e consumo quanto na quantidade de resíduos gerada por indústrias de água de coco e pelo consumo in natura. Devido a essa necessidade de aproveitamento destes resíduos, este trabalho teve por objetivo estudar as condições de secagem em leito de jorro para polpa de coco verde e avaliar sua viabilidade de sua utilização em indústrias de alimentos. Análises da composição química da polpa foram realizadas e os resultados apresentaram uma polpa com 7,35% de sólidos sendo 3,31% de açúcares redutores totais e 2,21% de lipídios. Foi feito um estudo da idade aproximada do fruto, chegando a uma idade média de sete meses. As isotermas de adsorção para as temperaturas de 30, 40, 50, 60 e 70°C foram analisadas e apresentaram curvas do tipo III, típicas de alimentos ricos em açúcares. O modelo de GAB o que melhor se ajustou com um coeficiente de determinação (R 2 ) próximo de 1 e erro percentual (P) menor que 5%. O calor isostérico de sorção calculado a partir dos dados das isotermas de adsorção aumentaram com a diminuição do conteúdo de umidade. As melhores formulações da polpa de coco testada previamente aos ensaios de leito de jorro foram de 50 e 100% de maltodextrina e 1% de Tween 80. Os resultados dos ensaios de secagem em leito de jorro apresentaram melhores dados de recuperação (R), menores dados de acúmulo (Ac) e elutriação (E) para formulação contendo 100% de maltodextrina e 1% Tween 80, a temperatura de 90ºC e altura de jorro estático de 10,5cm. Os produtos finais foram caracterizados como solúveis em água e com valores de umidade baixos, sendo possível obter um armazenamento por um longo período de tempo
Abstract: Brazil is considered one of the largest producers and consumers of tropical fruits, where green coconut stands out both in production and consumption, as the amount of waste generated from industries of coconut water and fresh market. Due to the need for utilization of these waste, this paper aimed to study the drying conditions in spouted bed for coconut pulp (Cocos nucifera L.) and thus, also study the feasibility of its use in food industries. Analyses of the chemical composition of pulp were taken and the results showed a pulp with 1.35% of solids, being 3.31% of total reducing sugars and 2.21% of lipids. A study was made of the approximate age of the fruit, reaching an average age of seven months. The adsorption isotherms at temperatures of 30, 40, 50, 60 and 70° were analyzed and showed curves of type III, typical of foods high in sugar. The GAB model was the best fit with a coefficient of determination (R2) close to 1 and percentage error (P) less than 5%. The heat of sorption calculated from the data of adsorption isotherms increased with the decreasing of moisture content. The best formulations of coconut pulp tested prior to testing spouted bed were 50 and 100% of maltodextrin and 1% of Tween 80. The test results of drying in spouted bed showed better recovery data (R), smaller data accumulation (Ac) and elutriation (E) for the formulation height of spout of 10.5 cm. The final products were characterized as soluble in water and low moisture values, being possible to obtain a storage for a long period of time
Mestre
Books on the topic "Coconut pulp"
1
Shockey, Kirsten K. Homebrewed Vinegar: How to Ferment Your Own Apple Cider Vinegar and 43 Other Delicious Varieties, Including Flavors Made from Coconut, Turmeric, Juicing Pulp, Beer, and More. Storey Publishing, LLC, 2021.
Find full textBook chapters on the topic "Coconut pulp"
1
Mohamad Sidik, Mohamad Sabri, Mohamad Taufiq, and Nurulhuda Amri. "Effects of the Coconut Pulp Fiber on the Mechanical Properties and Water Absorption of Reinforced Ethylene Propylene Diene Monomer." In Advanced Structured Materials, 145–51. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-05621-6_12.
Full text
2
Sujatha, A., and Yashida Nadir. "Bond strength of coconut shell aggregate concrete by pull-out test." In Recent Advances in Materials, Mechanics and Management, 125–30. CRC Press, 2019. http://dx.doi.org/10.1201/9781351227544-21.
Full text
3
EO, Uzodinma, and Ochulor CE. "Effect of Pasteurization on Chemical and Sensory Properties of Fruit Pulps-based Smoothie with Added Coconut Milk." In Advances in Food Science. Vide Leaf, Hyderabad, 2020. http://dx.doi.org/10.37247/afs.1.2020.10.
Full textConference papers on the topic "Coconut pulp"
1
Rao, V. Pulagala, and Basava V. A. Rao. "Influence of Physical and Chemical Properties of Two Biodiesel Fuels on Performance, Combustion and Exhaust Emission Characteristics in a DI-CI Engine." In ASME 2008 Internal Combustion Engine Division Spring Technical Conference. ASMEDC, 2008. http://dx.doi.org/10.1115/ices2008-1660.
Full textAbstract:
The purpose of this study is to examine the influence of biodiesel (BD) fuel properties on different characteristics of the engine and to compare with the baseline petroleum diesel (PD) fuel. This study consists of two parts, first one is biodiesel characterization and the second one is testing in the engine. Two BD fuels namely, the medium chain (C6–C24) coconut oil methyl ester (COME) and the long chain (C16–C18) sesame seed oil methyl ester (SSME) were selected. It is observed that, the physical and chemical properties such as viscosity, density, bulk modulus, calorific value, C/H ratio, and iodine value of SSME are higher than that of COME, while the cetane number, saturation% and oxygen% of the COME is higher than that of SSME. Experiments were conducted in a naturally aspirated, single cylinder, four-stroke, stationary, water cooled, constant rpm (1500), in-line (pump-high pressure tube-fuel injector) direct injection compression ignition (DI–CI) engine with COME, SSME (with and without preheating), and PD as fuels. The performance was evaluated in terms of fuel consumption (FC), brake specific energy consumption (BSEC), and thermal efficiency (BTE). Except for COME at full load, the BTE of the esters over all load ranges were less than that of PD fuel. Also, a significant improvement in BTE was observed, when the SSME is tested at PD’s viscosity by using preheating technique. At full load, the BSFC of COME and SSME are increased by 16.61% and 18.24% respectively. The minimum BSEC (at full load) of COME is decreased by 1.3% and while that of SSME is increased by 4.5%, as compared to that of PD fuel. The full load peak pressures for COME, SSME and PD fuel are 63.8 bar, 65.8 bar, and 62.9 bar respectively. The high peak pressures of the methyl esters are probably due to dynamic injection advance, caused by their higher bulk modulus. The net heat release rate (HRR) and cumulative heat release (CHR) were calculated from the acquired data. The results show that, at all loads there is a slight increase in peak HRR for COME and large increase in peak HRR for SSME against PD fuel. The higher values of peak HRR indicate better premixed combustion with the methyl esters. However, the peak HRR for preheated SSME (SSME_H) decreases due to late injection and faster evaporation of the fuel. It was observed that, at full load the nitric oxide (NO) emission of SSME is increased by 12.9%, while that of COME is decreased by 13.8% as compared to that of PD fuel. The smoke is increasing linearly with the fuels ‘C/H’ ratio regardless of their molecular structure. The HC emissions of both the esters are very low and are reduced by up to 73%, as compared PD. Also, there is a significant reduction in all exhaust emissions, and in particular the NO emission is observed with preheated SSME, due to change in premixed combustion phase.