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Journal articles on the topic 'Coconut pulp'
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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.
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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%.
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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.
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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.
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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.
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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
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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.
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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.
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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.
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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
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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.
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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
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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.
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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
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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.
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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
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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.
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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.
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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.
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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.
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Adhani, Dwi Nurhayati, Nina Hanifah, and Imro’atun Hasanah. "Meningkatkan Kreativitas Anak Melalui Kegiatan Bermain Warna (Penelitian Tindakan Kelas pada Anak Kelompok B di RA Muslimat NU 107 Khodijah Kramat Duduksampeyan)." Jurnal PG-PAUD Trunojoyo : Jurnal Pendidikan dan Pembelajaran Anak Usia Dini 4, no. 1 (April 19, 2017): 64. http://dx.doi.org/10.21107/jpgpaud.v4i1.3569.
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Children not need social emotional, language, motoric, moral development but alsoneed creativity development. Creativity is ability to produce something new. This study aims to determine creativity development between playing (with coconut pulp). . This research is done by collecting data from various ways that is observation, interview, documentation. The result of this study can be conclude that in RA Muslimat NU 107 Duduk Sampeyan improvement when using playing with coconut pulp. From the results of this study, it can be appealed to early childhood educators to apply byplaying coconut pulp to improve the creativity of children.
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Septiana, Ika, Luh Putu Trisna Darmayanti, and I. Made Sugitha. "Pengaruh Rasio Tepung Ampas Kelapa dan Singkong Parut Terhadap Sifat Kimia dan Sensoris Kue Klenyem." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, no. 1 (March 31, 2021): 153. http://dx.doi.org/10.24843/itepa.2021.v10.i01.p14.
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This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.
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Barlina, Rindengan, Engelbert Manaroinsong, and Jerry Wungkana. "Pengaruh Penambahan Tepung Ampas Kelapa Terhadap Karakteristik Biskuit; Effect Of Addition Coconut Flour on Biscuit Characteristic." Buletin Palma 18, no. 2 (February 15, 2018): 63. http://dx.doi.org/10.21082/bp.v18n2.2017.63-71.
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<p align="center"><strong>ABSTRAK</strong></p><p>Pengolahan minyak kelapa murni atau <em>Virgin Coconut Oil</em> (VCO) umumnya menggunakan daging buah kelapa yang bagian testanya dipisahkan, sedangkan yang dilakukan menggunakan metode pemanasan bertahap bagian testa tidak dipisahkan dan produk yang dihasilkan tidak berwarna (bening). Hasil samping ampas kelapa masih memiliki nilai gizi, sehingga dapat disubstitusi pada pengolahan pangan tertentu. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Palma, pada bulan Januari sampai Desember 2013. Tujuan penelitian memanfaatkan hasil samping ampas kelapa yang diolah menjadi tepung dan digunakan sebagai substitusi pada pengolahan biskuit serta mempelajari karakteristik biskuit, baik yang disubstitusi tepung ampas kelapa tanpa testa maupun yang ada testa. Penelitian dilakukan menggunakan Rancangan Acak Lengkap dalam percobaan faktorial. Faktor A adalah Tepung ampas kelapa, terdiri dari: a1) Tepung Ampas Kelapa ada testa dan a2) Tepung Ampas Kelapa tanpa testa. Faktor B, yaitu konsentrasi penambahan tepung ampas kelapa, terdiri atas : b1) 15%, b2) 20% dan b3) 25%. Hasil analisis biscuit yang ditambah 25% tepung ampas kelapa ada testa, memiliki kadar lemak 25%, abu 1,61%, protein 9,30%, air 0,16%, karbohidrat 63,93%, serat kasar 8,39% dan 517,92 kkal serta asam lemak rantai medium (ALRM) 13,04%. Sedangkan yang ditambah 25% TAKtt, memiliki kadar lemak 24,99%, abu 1,65%, protein 10,15%, air 0,27%, karbohidrat 62,94%, serat kasar 8,65% dan 517,27 kkal serta asam lemak rantai medium (ALRM) 12,66%. Biskuit yang dihasilkan walaupun ditambah tepung ampas kelapa, secara organoleptik diterima panelis dan juga memiliki nilai nutrisi yang baik. </p><p> </p><p align="center"><strong>ABSTRACT</strong></p><p>Virgin Coconut Oil (VCO) processing uses coconut meat which part of the testa separated, while with a gradual heating method the testa not separated and the results product colorless. Coconut pulp still has nutritional value so it can be substituted in food processing. The research was carried out at the Laboratory of Palm Research Institute, on January until December 2013. The purpuse of the research is to utilize the coconut pulp side product, which is processed into flour and used as substitution for biscuit processing and to know the characteristics of biscuit. The study was conducted using a complete randomized design in factorial experiment. Factor A is the kinds of coconut pulp flour, consisting of : a1) coconut pulp flour there is testa and a2) coconut pulp flour without testa. Factor B, is consentration of coconut pulp flour, consist of : b1) 15%, b2) 20% and 25%. The results analysis of biscuit which added 25% coconut pulp flour has testa have moisture content 0,16%, fat 25%, ash 1,61%, protein 9,30%, carbohydrate 63,93%, and crude fiber 8,39%, medium chain fatty acid (MCFAs) 13,04% and 517,92 Calorie. While the added 25% coconut pulp flour without testa have moisture content 0,27%, fat 24,99%, ash 1,65%, protein 10,15%, carbohydrate 62,94%, crude fiber 8,65%, medium chain fatty acid (MCFAs) 12,66% and 517,27 Calorie. Biscuits are produced atlhough added coconut pulp flour, accepted of the panelists and also has good nutritional value.</p>
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Nandanie D. Ediriweera, Ph.D. "KING COCONUT." CORD 12, no. 02 (December 1, 1996): 34. http://dx.doi.org/10.37833/cord.v12i02.304.
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The king coconut (Thambili) which is characterized by its bright orange colour is said to have originated in Sri Lanka and is tertned cocos nucifera var. Aurantiaca. The diagnostic characters of varieties are mostly nut size, colour of epicarp, mesocarp and thickness of endosperm.
Marco Polo, who passed through Sumatra more than seven hundred years ago described the coconut as containing an edible substance that is sweet and pleasant to the taste. He said, ‘the cavity of pulp is filled with the liquid clear as water, cool and better flavoured and more delicious than wine or any other kind of drink whatever’.
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Lavoyer, Fábia Carolina Gonçalves, Ana Lúcia Gabas, Wanderley Pereira Oliveira, and Javier Telis-Romero. "Study of adsorption isotherms of green coconut pulp." Food Science and Technology 33, no. 1 (March 8, 2013): 68–74. http://dx.doi.org/10.1590/s0101-20612013005000017.
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Brazil is considered one of the largest producers and consumers of tropical fruits. Green coconut (Cocos nucifera L.) stands out not only for its production and consumption, but also for the high amount of waste produced by coconut water industry and in natura consumption. Therefore, there is a need for utilization of this by-product. This study aims to study the adsorption isotherms of green coconut pulp and determine its isosteric heat of sorption. The adsorption isotherms at temperatures of 30, 40, 50, 60, and 70 °C were analyzed, and they exhibit type III behavior, typical of sugar rich foods. The experimental results of equilibrium moisture content were correlated by models present in the literature. The Guggenheim, Anderson and De Boer (GAB) model proved particularly good overall agreement with the experimental data. The heat of sorption determined from the adsorption isotherms increased with the decrease in moisture content. The heat of sorption is considered as indicative of intermolecular attractive forces between the sorption sites and water vapor, which is an important factor to predict the shelf life of dried products.
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Riskirana, Rila. "EFEKTIFITAS ARANG SEKAM PADI DAN AMPAS KELAPA KERING DALAM MENURUNKAN KADAR TIMBAL PADA AIR SUMUR." JURNAL MEDIA KESEHATAN 7, no. 1 (November 13, 2018): 37–43. http://dx.doi.org/10.33088/jmk.v7i1.221.
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Lead (Pb) the heavy metals that are dangerous to humans as causing neurological disorders, impaired kidney function, and disorders of the reproductive system. Rice husk charcoal and dried coconut pulp has a porous surface structure so that it has considerable potential as an absorbent. This study aims to determine paddy rice husk and coconut pulp dried in lowering levels of Lead (Pb) in water wells dug. This is true experiments research by using Pre Post Test. This study did 2 treatments that used rice husk rice and dried coconut pulp in the ratio 25 g: 75 g and 75 g: 25 g with 5 repetitions. To determine differences in decreased levels of Pb before and after treatment, Paired T test that shows the value of p = 0.000 <α (0.05) this means that there is a significant difference in the decrease in lead concentrations in water wells dug before and after treatment.
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Riskirana, Rila. "EFEKTIFITAS ARANG SEKAM PADI DAN AMPAS KELAPA KERING DALAM MENURUNKAN KADAR TIMBAL PADA AIR SUMUR." JURNAL MEDIA KESEHATAN 7, no. 1 (November 13, 2018): 37–43. http://dx.doi.org/10.33088/jmk.v7i1.221.
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Lead (Pb) the heavy metals that are dangerous to humans as causing neurological disorders, impaired kidney function, and disorders of the reproductive system. Rice husk charcoal and dried coconut pulp has a porous surface structure so that it has considerable potential as an absorbent. This study aims to determine paddy rice husk and coconut pulp dried in lowering levels of Lead (Pb) in water wells dug. This is true experiments research by using Pre Post Test. This study did 2 treatments that used rice husk rice and dried coconut pulp in the ratio 25 g: 75 g and 75 g: 25 g with 5 repetitions. To determine differences in decreased levels of Pb before and after treatment, Paired T test that shows the value of p = 0.000 <α (0.05) this means that there is a significant difference in the decrease in lead concentrations in water wells dug before and after treatment.
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Chutrtong, Jaruwan, and Waradoon Chutrtong. "Paper for Chromatographic Technique from Coconut Pulp Cellulose." Procedia Manufacturing 32 (2019): 969–74. http://dx.doi.org/10.1016/j.promfg.2019.02.310.
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K.D.P.P. Gunathilake. "Evaluation of Properties of Dikiri Pulp in the Formulation of Jam." CORD 31, no. 2 (October 1, 2015): 7. http://dx.doi.org/10.37833/cord.v31i2.59.
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The peculiar farm of coconut,” Dikiri” was studied for its kernel composition including pectin content with the objective of developing a jam out of Dikiri kernel. Three levels of Dikiri pulp, 20%, 30% and 40%, were evaluated to prepare Dikiri based jam. Two types of jam were prepared; Jam made with Dikiri only as the fruit pulp and the jam with Dikiri pulp together with 10% pineapple. They were tested for sensory attributes and were compared with pineapple jam prepared with added commercial high methoxyl pectin. The best jam was selected for shelf life study at room temperature. Results showed that Dikiri kernel differs from ordinary coconut for all the variables tested in proximate composition analysis. Dikiri kernel contained 16.6% of high methoxyl pectin on a dry weight basis. The jam with 30% Dikiri pulp was selected as the best total pulp ratio and the incorporation of 10% pineapple pulp into Dikiri gives better sensory properties compared with Dikiri only jam. In conclusion, there is a possibility of formulation of jam without adding external pectin with considerable sensory acceptability and good keeping quality.
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Suci, Dwi Margi, R. Mareta, N. Y. Hidayatulloh, and W. Hermana. "Suplementasi Keong Mas (Pomacea canaliculata Lamarck) dalam Ransum Berbasis Limbah Restoran dan Ampas Kelapa terhadap Performa Itik Hibrida." Jurnal Ilmu Nutrisi dan Teknologi Pakan 17, no. 1 (July 28, 2019): 16–20. http://dx.doi.org/10.29244/jintp.17.1.16-20.
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This research was aimed to evaluate the effect of boiled golden snail (Pomacea canaliculata Lamarck) supplementation on duck diet based on restaurant waste and coconut pulp to duck performance. A total of 80 Mojosari-Peking hybrid ducks 23 days old were reared for 40 days in this study. The treatments diet was as follows: control diet and 3 treatments diet of boiled golden snail supplementation levels of 10%, 15% and 20%. This research used a completely randomized design with 4 treatments and 4 replicates. All data was analyzed by variance and if there were signiϐicantly differences, further analysis applied was a Duncan Multiple Range Test. The variables observed were duck performance (feed consumption, body weight gain and feed conversion ratio) and carcass percentage. The results showed that supplementation of boiled golden snail on diet based on restaurant waste and coconut pulp 10%-20% signiϐicantly (p<0.05) increased body weight gain, ϐinal body weight, percentage of carcass but decreased feed conversion ratio. It can be concluded that 15% of boiled golden snail (Pomacea canilaculata Lamarck) supplementation on diet based on restaurant waste and coconut pulp can be use as diet of Mojosari-Peking Hybrid duck
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Tugay, M. M. D. R., L. E. Mopera, E. B. Esguerra, and K. A. T. Castillo-Israel. "Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines." Food Research 4, no. 6 (July 31, 2020): 1937–46. http://dx.doi.org/10.26656/fr.2017.4(6).203.
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This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.
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Jincy P.J., Anita Das Ravindranath2, and U.S. Sarma. "Ecofriendly Organosolv Process for Pulping of Tender Coconut Fibre." CORD 31, no. 1 (April 1, 2015): 11. http://dx.doi.org/10.37833/cord.v31i1.64.
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The huge biomass generated by vendors of tender coconut is the broken husks refuse dumped along roads and highways in Kerala. These dumps become breeding grounds for diseased causing germs and carrier mosquitoes causing threat to human life. In order to avoid pollution and find use of the rejected biomass of tender husks, a study was carried out on pulping of tender coconut husk fibre which could be used for papermaking. The optimum pulping condition, the quality of the pulp and its yield was evaluated using different variables like time and temperature. It was observed that the organosolv process could efficiently remove lignin from the tender coconut fibre yielding maximum cellulose. During the traditional pulping processes such as Kraft pulping to isolate the cellulose fibers for the production of paper, the hemicellulose and lignin fractions are degraded, limiting their valorization possibilities. Organosolv pulping has been advocated as the environmentally benign version of the kraft process. Unlike other pretreatment methods, organic solvents can easily be recycled and reused. The lignin dissolved by organosolv pulping is easily recovered by dilution and is unsulphonated and relatively unmodified. Products like handmade paper, egg cartons, handicraft items, garden articles like paper pots could be made from the organasolv pulp of tender coconut husk fibre.
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Augustyn, Gelora H., and Dian Rumalean. "PENGARUH KONSENTRASI BUBUR BUAH PISANG TONGKA LANGIT (Musa troglodytarum) DAN CARBOXYL METHYL CELULOSE TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SORBET AIR KELAPA." AGRITEKNO, Jurnal Teknologi Pertanian 5, no. 2 (October 1, 2016): 42. http://dx.doi.org/10.30598/jagritekno.2016.5.2.42.
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This study has an objective to determine the influence the concentration of tongka langit banana fruit pulp and CMC on the coconut water sorbet that was produced. This research used factorial completely randomized design (CRD) with two factors consisting of the concentration of banana fruit pulp 50 g, 100 g, 150 g and the concentration of CMC 0 g, 0,5 g, 0,75 g, 1 g. The data were statistically tested using analysis of variance according to the design used, followed by test of honestly significant difference (HSD). The results indicated that the concentration of tongka langit banana fruit 150 g and CMC 1 g produced a good coconut water sorbet, with vitamin C 0.018%, total acids 1.64%, and total sugar 18.1%. Organoleptic values of the attribute value of taste 3.53 and color 4.03.
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Sianipar, Mangara W., Rustikawati Rustikawati, Yudhy H. Bertham, Catur Herison, and Mukhtasar Mukhtasar. "Effect of Several Types and Concentrations of Complex Organic Compounds on Growth of Pineapple In Vitro." Akta Agrosia 22, no. 1 (June 30, 2019): 22–28. http://dx.doi.org/10.31186/aa.22.1.22-28.
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Pineapple plants are usually propagated vegetatively by utilizing the base of the fruit (ratoone), stem buds (sucker), fruit buds (slip) and crown (crown). Propagation of plants by utilizing parts of the plant is less effective in meeting the needs because the planting material produced is small and requires a long time. An alternative to the propagation of pineapple to increase the amount of planting material is by tissue culture techniques. This study aims to obtain the best types of complex organic compounds and the right concentration for the growth of pineapple shoots in vitro. The research was conducted in June 2017 until October 2017 at the Laboratory of Agronomy at the Faculty of Agriculture, University of Bengkulu. Complete randomized design with 3 replications was used to allocate 9 treatments of complex organic compounds. The basic media used are the composition of Murashige and Skoog (MS). Treatment consists of 1) Coconut water 100 ml / l, 2) Coconut water 150 ml / l, 3) Coconut water 200 ml / l, 4) Banana porridge 100 gl / l, 5) Banana pulp 150 g / l, 6) Banana slurry 200 g / l, 7) Bean sprout extract 100 g / l, 8) Bean sprout extract 150 g / l, 9) Bean sprout extract 200 g / l. The results showed that at 16 weeks after MS media planting the addition of 100 g / l banana pulp was able to produce the highest plant height with an average of 3.45 cm. MS media with the addition of 200 ml coconut water resulted in the highest shoot height of 1.5 cm and followed by MS with the addition of 100 g / l media of banana pulp with an average of 0.9 cm. MS media with the addition of 100 ml / l of coconut water is suitable for the growth of pineapple roots with the average value of the number of roots and the highest length of roots. MS media with the addition of bean sprout extract with various concentrations is not able to stimulate shoot growth and has a growth response that tends to be slow. Keywords: Pineapple, In Vitro, Complex Organic Compounds.
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Prastika, Yuni Dwi, Millatul Ulya, and Mohammad Fuad Fauzul Mu'tamar. "PENENTUAN PENERAPAN PRODUKSI BERSIH TERBAIK DI UKM KUE SERABI “APEN JULIT GETTAS” KARANGANYAR-SUMENEP DAN ANALISIS NILAI TAMBAHNYA [Determination of the Best Application for Clean Production in the SME of Pancake "Apen Julit Gettas" Karanganyar-Sumenep and Its Value Added Analysis]." Jurnal Teknologi & Industri Hasil Pertanian 24, no. 1 (March 22, 2019): 31. http://dx.doi.org/10.23960/jtihp.v24i1.31-38.
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Small and Medium Enterprises (SME) such as the processing of pancakes "Apen Julit Gettas" in Sumenep Regency need to be studied in terms of implementing clean production, because the waste produced is quite large. There are 4 alternative businesses that can be applied for clean production, that are producing animal feed, nata de coco, briquettes, and organic fertilizers. The purpose of this study was to determine the best alternative that would be used for the application of clean production in SME "Apen Julit Gettas" and analyze the added value of the best alternative. The method used to determine the best alternative was the Comparative Performance Index (CPI) and the best alternative value-added analysis using the Hayami method. The best alternative to implementing clean production was processing coconut pulp into animal feed with a value of 285.55. After analyzing added value for coconut pulp industry, the net added value received by the company was Rp. 4,078.64.00/kg with a profit percentage of 53.17%.
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Hardi, Jaya, Bahri Syaiful, and Riza Aulia Putri Buheli. "Pembuatan VCO memanfaatkan bonggol nanas sebagai sumber bromelin di Desa Bale Kabupaten Donggala Provinsi Sulawesi Tengah." Transformasi: Jurnal Pengabdian Masyarakat 17, no. 1 (June 30, 2021): 117–25. http://dx.doi.org/10.20414/transformasi.v17i1.2959.
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[Bahasa]: Desa Bale Kecamatan Tanatovea merupakan salah satu daerah tertinggal di Kabupaten Donggala, Provinsi Sulawesi Tengah. Mata pencaharian masyarakatnya adalah petani, khususnya petani kelapa. Hasil pertanian kelapa di Desa Bale hanya diolah dalam bentuk kopra dan lebih banyak dijual dalam bentuk bahan mentah sehingga penghasilan yang mereka dapatkan kurang maksimal. Permasalahan tersebut dapat diatasi dengan membuat olahan kelapa lainnya melalui teknologi murah, sederhana dan dapat dipasarkan langsung dengan nilai jual yang tinggi. Produk olahan kelapa yang dapat dikembangkan untuk meningkatkan pendapatan masyarakat setempat diantaranya adalah Virgin Coconut Oil (VCO). Tujuan dari kegiatan program pengabdian ini adalah untuk memberikan pengetahuan dan keterampilan kepada masyarakat dalam memanfaatkan krim santan kelapa menjadi VCO dengan menggunakan enzim bromelin dari bonggol nanas. Tahapan awal program pengabdian adalah memberikan penyuluhan kepada masyarakat, memberikan pelatihan pembuatan krim santan, pembuatan sari dan bubur bonggol nanas, dan diakhiri dengan pembuatan VCO. Hasil program pengabdian ini adalah mitra pengabdian dapat memahami teknologi dan mengaplikasikannya dalam pembuatan VCO dengan memanfaatkan limbah bonggol nanas. Pada program pengabdian ini, produk VCO yang dihasilkan dengan menggunakan sari bonggol nanas lebih banyak dibandingkan dengan bubur bonggol nanas. Hasil pelaksanaan panyuluhan dan pelatihan menunjukkan tingkat kepuasan peserta sebesar lebih dari 97%. Pembuatan VCO dengan memanfaatkan bonggol nanas menjadi alternatif industri skala kecil untuk masyarakat.
Kata Kunci: bonggol nanas, desa Bale, kelapa, Virgin Coconut Oil (VCO)
[English]: Bale Village, Tanatovea Subdistrict, is one of the underdeveloped areas in Donggala Regency, Central Sulawesi Province. The people are farmers, especially coconut farmers. Coconut agricultural products in Bale village are only processed in the form of copra and are mostly sold in the form of raw materials with less income. This problem can be solved by making other coconut products through cheap and simple technology that can be marketed directly with a high selling value. The coconut processed products can be developed to increase local people's income, including Virgin Coconut Oil (VCO). The purpose of this community service activity is to provide knowledge and skills to the farmers in using coconut cream to be processed as VCO by using the enzyme bromelain from pineapple cobs waste. The initial stage of the activity was to provide counseling to the community, then conduct a short training to produce coconut cream, extract and pulp of pineapple humps, and finally produce VCO. The results show that the participants can understand the technology provided and apply it to produce VCO using pineapple extracts waste. In this program, the VCO produced using the pineapple extract is more than that of the pineapple pulp. The results of the program reveal that the participants’ satisfaction level is over 97%. Producing VCO using pineapple humps is an alternative for a small-scale industry for the community.
Keywords: pineapple cobs waste, Bale village, coconut, Virgin Coconut Oil (VCO)
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Binowo, Seruni, Bernat Tulung, Jola J. M. R. Londok, and Mursye N. Regar. "EFEK PEMBATASAN PAKAN DAN SUMBER SERAT KASAR BERBEDA TERHADAP PERFORMA AYAM PEDAGING." ZOOTEC 39, no. 1 (January 30, 2019): 112. http://dx.doi.org/10.35792/zot.39.1.2019.23808.
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EFFECT OF FEED RESTRICTION AND DIFFERENT CRUDE FIBER SOURCES ON THE BORILER PERFORMANCE. The research aim was to determine the performance of Lohman strain broiler were given by food restriction of 20 percent and 10 percent levels of crude fiber from different fiber sources originated from coffee peel, rice bran and coconut pulp. This research was carried out in a poultry house at the Faculty of Animal Husbandry, UNSRAT Manado, during 6 weeks using 48 unsex Lohman strain broilers at 21 days old. The research method was using a Completely Randomized Design (CRD) based on factorial pattern (2x4). Each treatment combination was repeated 3 times. Factor A was a feed restriction consisting of feed without restriction (A0) and restriction of 20% feed for 8 days (A1). Factor B was a source of fiber consisting of control (B0);coffee peel (B1); rice bran (B2) and coconut pulp (B3). In this study, the were 8 treatment combinations of A0B0, A0B1, A0B2, A0B3, A1B0, A1B1, A1B2 and A1B3. Application of feed restriction and source of fiber were applied during days of 21th to day of 28th. The birds were fed commercial feed until 42 days of age. The variables measured were feed consumption, body weight gain and feed conversion. The results showed that the restriction of feed and different fiber sources had a significant effect (P <0.05) on feed consumption, body weight gain and feed conversion. The results of this study can be concluded that the restriction of feed by 20 percent for 8 days with a source of crude fiber originated from coconut pulp in feed gave the best response compared with crude fiber originated from coffee peel and rice bran on the performance of the Lohman strain of broiler.Keywords: Broiler, feed restriction, crude fiber
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Gadizza Perdani, Claudia, Susinggih Wijana, and Fitri Nurmaysta Sari. "The Ivory Coconut (C. Nucifera var eburnea) Pulp Utilization in Ice Cream." Industria: Jurnal Teknologi dan Manajemen Agroindustri 6, no. 1 (April 30, 2017): 22–30. http://dx.doi.org/10.21776/ub.industria.2017.006.01.4.
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Prieto, W. H., A. M. Iguti, and M. Nitz. "Drying evaluation of green coconut pulp for obtaining a snack-like product." Procedia Food Science 1 (2011): 1618–27. http://dx.doi.org/10.1016/j.profoo.2011.09.239.
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Ni Luh Ari Yusasrini, I. Dewa Gde Mayun Permana. "Stability and Specific Substrate of Lipase from Microbes in Coconut Pulp Media." International Journal of Current Microbiology and Applied Sciences 10, no. 5 (May 10, 2021): 429–35. http://dx.doi.org/10.20546/ijcmas.2021.1005.050.
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Herlina, Herlina, Ely Astryaningsih, Wiwik Siti Windrati, and Nurhayati Nurhayati. "TINGKAT KERUSAKAN MINYAK KELAPA SELAMA PENGGORENGAN VAKUM BERULANG PADA PEMBUATAN RIPE BANANA CHIPS (RBC)." JURNAL AGROTEKNOLOGI 11, no. 02 (January 12, 2018): 186. http://dx.doi.org/10.19184/j-agt.v11i02.6527.
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Coconut oil is an oil produced from the old coconut that is obtained from the pulp of a coconut in the extract through the manufacture of coconut milk and finally becomes oil. The damage on oils such as oxidation reaction, hydrolysis reaction and polymerization reaction. This study aims to know the extent of coconut oil damage during repeated vacuum frying on the manufacture of Ripe Banana Chips (RBC) by testing the free fatty acids, Iodine Numbers, Peroxide Numbers, Viscosity, Specific Weight and Clarity. Fat Free Acid Content, Iodine Numbers and Peroxide Numbers are determined by iodometric method, viscosity by oswald viscometer method, specific gravity by pycnometer and clarity by spectrophotometer. The sample is coconut oil in each fryer by using a vacuum fryer. Measurement is repeated with three times for each oil. The results showed that average oil free fatty acid analysis was 0,1944% - 0,2414%. Iodine ranges from 41,783mg/g-45,7141mg/g. Peroxide numbers range from 2,5909mekO2/kg-3,067mekO2/kg. The average yield of viscosity analysis ranged from 0,0205Poise-0,0333Poise. Specific gravity ranged from 0,9144g/ml-0,9193g/ml. The average results of clarity analysis ranged from 0,0788-0,0928. The conclusion of this study is the more frequent oil that’s used with vacuum frying on the manufacture of Ripe Banana Chips (RBC) can caused the quality of oil is decreased. This is indicated by the increase of free fatty acid content, peroxide number, specific gravity, viscosity and decrease of iodine number and clarity.
Keywords: oil rancidity, coconut oil, vacuum frying, ripe banana chips (RBC)
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Moura Neto, Luís Gomes De, Jaqueline De Sousa Lira, Maria Michele Ferreira da Silva Torres, Ilsa Cunha Barbosa, Geiseanny Fernandes do Amarante Melo, and Denise Josino Soares. "Development of a mixed drink made from hydrosoluble soybean extract, coconut water and umbu pulp (Spondias tuberosa)." Acta Scientiarum. Technology 38, no. 3 (June 22, 2016): 371. http://dx.doi.org/10.4025/actascitechnol.v38i3.27064.
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The food sector depends on consumers and their social behavior. Since currently more and more consumers seek healthy products, exotic fruits have been increasingly on demand, with great opportunities for innovation. Current study developed a ready-to-drink mixed beverage made from hydrosoluble soybean extract, coconut water and umbu pulp. Four formulations were prepared with two proportions of umbu pulp (25 and 30%) and soluble solids (17 and 25º Brix). Formulations were submitted to chemical, physicochemical, microbiological and sensory analyses. The beverage was prepared with 25% of umbu pulp and the soluble solids were standardized to 25º Brix with commercial sugar for the highest scores in sensory attributes, overall impression and purchase intent. The four formulations presented pH, acidity, moisture, total sugar, vitamin C and microbiological results in accordance with current legislation.
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Oliveira, Francisco Alexandro Alves de, Emanuel Neto Alves de Oliveira, Fabíola Fernandes Galvão Rodrigues, Bruno Fonsêca Feitosa, and Francisco Lucas Chaves Almeida. "CARATERIZAÇÃO FÍSICO-QUÍMICA E SENSORIAL DE BEBIDAS FUNCIONAIS MISTAS DE GRAVIOLA COM ÁGUA DE COCO." ENERGIA NA AGRICULTURA 32, no. 3 (December 20, 2017): 301. http://dx.doi.org/10.17224/energagric.2017v32n3p301-308.
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A crescente demanda dos novos consumidores tem incentivado as indústrias de sucos de fruta a inovarem em produtos diversificados, os quais precisam atender exigências específicas e cumprir com a função de nutrir e conferir benefícios à saúde. Partindo deste princípio, o presente trabalho objetivou o desenvolvimento e caracterização físico-química e sensorial de bebidas mistas funcionais de água de coco e graviola. Frente a esse propósito, formulou-se 5 bebidas com diferentes concentrações de polpa de graviola (25, 25, 35, 45 e 55%), água de coco (0, 40, 50, 60, 70%), em ordem respectiva; sendo compostas também por inulina (2%) e sacarose (5%). Analisou-se as formulações de bebidas funcionais mistas e suas matérias-primas – água de coco e polpa de graviola – quanto as propriedades físico-químicas (umidade, sólidos totais, cinzas, atividade de água, pH, acidez titulável total, sólidos solúveis totais, açúcares redutores, não redutores e totais, Ratio, sódio e potássio), bem como avaliou-se a aceitação sensorial das formulações (cor, aparência, aroma, consistência, sabor, doçura e impressão global, além da intenção de compra). Verificou-se que os resultados da composição físico-química obtidos para as bebidas funcionais mistas e matérias-primas se apresentaram em concordância com a legislação vigente (Instrução normativa n° 1/2000 e 12/2003 do MAPA). Além disso, na análise sensorial, a formulação B3 (35% polpa e 60% água de coco) foi a mais bem aceita diante das demais, as quais apresentaram diferenças significativas entre si para todos os parâmetros, exceto para a intenção de compra. Todas as amostras apresentaram índices de aceitação superiores a 70%, com destaque para a amostra elaborada com 35% de polpa de graviola e 60% de água de coco que obteve maior aceitação (88,73%) e intenção de compra. Desse modo, conclui-se que as bebidas mistas são alternativas para os consumidores que buscam bebidas com novos sabores, saudáveis e funcionais para consumo.PALAVRAS-CHAVE: Annona muricata, inulina, prebióticos. GRAVIOLA AND COCONUT WATER MIXED FUNCTIONAL BEVERAGE PHYSICAL-CHEMICAL AND SENSORIAL CHARACTERIZATIONABSTRACT: The growing demand of new consumers has encouraged fruit juices industries to innovate and diversify their products, which need to meet specific requirements and fulfill the function of nourishing and providing health benefits. Based on this principle, the present work aimed the development and physical-chemical and sensorial characterization coconut water and graviola mixed beverages. Five beverages were made with different concentration of graviola pulp (25, 25, 35, 45 and 55%) and coconut water (0, 40, 50, 60, 70%), plus inulin (2%) and sucrose (5%). The mixed functional beverages formulations and their raw materials - coconut water and graviola pulp - were analyzed for physicochemical properties (moisture, total solids, ash, water activity, pH, total titratable acidity, total soluble solids, reducing sugars, non-reducing sugar and total sugars, Ratio, sodium, and potassium), as well as evaluated by sensory acceptance (color, appearance, aroma, consistency, flavor, sweetness and overall assessment, as well as purchase intention). The physical-chemical analysisos all componentswere in accordance with the current legislation (Normative instruction No. 1/2000 and 12/2003 of MAPA). Furthermore, the formulation B3 (35% pulp and 60% coconut water) was the most accepted in senory analysis. All formulation presented significant differences in all parametres analyzed, all except for purchase intention. All samples show acceptance rates higher than 70%, highlighting the sample with 35% of graviola pulp and 60% of coconut water, which obtained greater acceptance (88.73%) and purchase intention. It can be concluded that mixed beverages are alternatives for consumers seeking beverages with new flavors, healthy, and functional for consumption.KEYWORDS: Annona muricata, inulin, prebiotics.
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Soares, Gustavo Lana, Rogério Lopes Vieites, Érica Regina Daiuto, Karina Aparecida Furlaneto, and Juliana Arruda Ramos. "AVALIAÇÃO SENSORIAL E MICROBIOLÓGICA DE POLPA DE COCO VERDE SUBMETIDA AO CONGELAMENTO RÁPIDO E LENTO." ENERGIA NA AGRICULTURA 32, no. 1 (June 10, 2017): 104. http://dx.doi.org/10.17224/energagric.2017v32n1p104-110.
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O objetivo desse trabalho foi avaliar a qualidade sensorial e microbiológica de polpa de coco verde submetida ao congelamento lento e rápido. Frutos de coco variedade anão foram cortados e higienizados e a polpa extraída e cortada em círculos, sendo a seguir acondicionadas em embalagens flexíveis de polipropileno transparentes com espessura de 100 micras, padronizado o peso em 200 gramas na balança. Após pesagem e acondicionamento, utilizou-se aplicação de vácuo para retirada do ar das embalagem utilizando seladora a vácuo e em seguida submetidos ao congelamento lento (-20ºC) e congelamento rápido (-80ºC), sendo as amostras de ambos tratamentos armazenadas em freezer (-20ºC) durante 90 dias. As avaliações sensoriais e microbiológicas foram aos 0, 30, 60 e 90 dias de armazamento. Utilizou-se método sensorial afetivo de aceitação, sendo amostras avaliadas por 60 provadores não treinados, com idade entre 17 a 65 anos, de ambos os sexos, quanto os atributos aparência, aroma, sabor, textura e impressão global e intenção de compra. Para avaliação microbiológica, determinou-se a contagem total de coliformes totais, contagem de bolores, leveduras, Staphylococcus aureus, Salmonella. A polpa de coco verde submetida a congelamento lento e rápido foi bem aceita pelos provadores sendo mantida a qualidade dos parâmetros avaliados durante o período experimental. Os resultados da análise microbiológica evidenciam as boas práticas de fabricação, não tendo ocorrido nenhuma contaminação que resultasse em alteração sensorial na polpa congelada.Palavras-chave: Cocos nucifera L, refrigeração, boas práticas de fabricação SENSORIAL AND MICROBIOLOGICAL EVALUATION AND MCIROBIOLÓGICA OF GREEN COCONUT PULP SUBMITTED TO THE FAST AND SLOW FREEZINGABSTRACT: The aim of this study was to evaluate the sensorial and microbiological quality of green coconut pulp submitted to the slow and fast freezing. Fruits of coconut variety anão, they were selected, sanitized and extracted the pulp, cut in circles, being to proceed conditioned in flexible packings of transparent polypropylene with thickness of 100 micras, standardized the weight in 200 grams in the scale. After weighting and packaging, was the present air solitary inside of the packings, through the vacuum application, with sealing aid to vacuous and done submit to the slow freezing (-20ºC) and fast freezing (-80ºC) done being the samples of both treatments store in freezer (-20ºC) for 90 days. The sensorial and microbiological evaluations went to the 0, 30, 60 and 90 of storage days. Used affectionate sensorial method of acceptance, being appraised samples for 60 untrained, with age among 17 to 65 years, of both sexes, as the attributes appearance, aroma, flavor, texture and global impression and purchase intention. For evaluation microbiological were determined the total counting of total coliformes, counting of molds, yeasts, Staphylococcus aureus, Salmonella. The green coconut pulp submitted to slow and fast freezing was well accepts for the fitting room being maintained the quality of the appraised parameters during the experimental period. The results of the microbiological analysis evidence the good production practices, any contamination that resulted in sensorial alteration in the frozen pulp not having happened.KEYWORDS: Cocos nucifera L, refrigeration, good manufacturing practices
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Silva, Kátia Gomes da, Franciscleudo Bezerra da Costa, Yasmin Lima Brasil, Álvaro Gustavo Ferreira da Silva, Gilvan Oliveira Pordeus, Valéria Maria Medeiros, Ana Marinho do Nascimento, et al. "Water and Pulp Quality of Green Coconut Produced with Mulching and Irrigation Frequency." Journal of Experimental Agriculture International 26, no. 3 (September 28, 2018): 1–10. http://dx.doi.org/10.9734/jeai/2018/44284.
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Mariano, Alissandra Pauline B., Yuwalee Unpaprom, and Rameshprabu Ramaraj. "Hydrothermal pretreatment and acid hydrolysis of coconut pulp residue for fermentable sugar production." Food and Bioproducts Processing 122 (July 2020): 31–40. http://dx.doi.org/10.1016/j.fbp.2020.04.003.
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Sirait, Jantri, and Sulharman Sulharman. "Rancang Bangun Alat Olahan Minyak Kelapa." Jurnal Riset Teknologi Industri 10, no. 1 (August 31, 2016): 70–77. http://dx.doi.org/10.26578/jrti.v10i1.1755.
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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.
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Choliq Kurniawan, Imam Widodo, and Barahima Abbas. "Pertumbuhan dan Perkembangan Jamur Tiram Putih (Pleurotus ostreatus) pada Media Ampas Sagu." Cassowary 4, no. 1 (January 30, 2021): 28–38. http://dx.doi.org/10.30862/casssowary.cs.v5.i1.92.
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White oyster mushroom (Pleurotus ostreatus) is currently quite popular and much loved by the public because of its delicious taste, high protein content, and low fat. This study aims to measuring the growth of white oyster mushrooms grown on sago dregs media with the treatment of various supplements, measuring the growth power of oyster mushrooms on sago dregs media with the treatment of various kinds of supplements, and measuring the production and efficiency of white oyster mushrooms on the substrate used. This research method consisted of 12 treatments and was repeated 3 times, so that there were 36 experimental units. Research Results White oyster mushrooms grown on MS2 media composition (20 g + MS 80 ml dry sago pulp) showed a good effect on mycelium growth and harvest rapidly. The highest number of fruit bodies was produced in the A3 treatment (20 g of dry sago pulp + 100 ml of water). The highest body weight of fresh mushroom fruit was in the K3 treatment (20 g dry sago pulp + 100 ml coconut water), KN3 (20 g dry sago pulp + 100 ml KN), KN1 (20 g dry sago pulp + 60 ml KN) , and A3 (20 g of dry sago pulp + 100 ml of water). The efficiency of utilization of sago waste organic matter by white oyster mushrooms was 25.84%.
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Hadiwardoyo, Sigit Pranowo, Raden Jachrizal Sumabrata, and Puspita Jayanti. "Contribution of Short Coconut Fiber to Pavement Skid Resistance." Advanced Materials Research 789 (September 2013): 248–54. http://dx.doi.org/10.4028/www.scientific.net/amr.789.248.
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The use of synthetic and natural fibers in composite materials has been proven to increase strength and reduce required amounts of basic building materials. Previous research has determined that fibers have a high tensile strength and the potential to increase the cohesive and tensile strengths of asphalt mixtures. Additionally, previous research suggests that skid resistance is influenced by changes in the asphalt penetration grade. Short decorticated and pulp coconut fibers were used as additives in this study. Short coconut fibers measuring 0.5-1.25 cm were mixed with pen 60/70 asphalt to yield fiber contents of 0%, 0.75% and 1.5%. The fibrous asphalt was mixed with asphalt-concrete-wearing-course-grade aggregate. The asphalt concrete mixture was molded and compacted with a wheel tracking compactor using an 8.16-ton standard vehicle axle load. Specimens were subsequently tested with a British pendulum tester at temperatures of 26 oC, 30 °C, 35 °C, 40 °C, 45 °C, and 50 °C. Skid resistance decreased with an increase in pavement surface temperature. The inclusion of 0.75% coconut fiber in the asphalt mixture improved skid resistance but did not improve resistance to increased road surface temperatures.
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Barlina, Rindengan. "Extraction of Galactomannan on the Coconut Meat, “Sapal”, and Function for Food." Perspektif 14, no. 1 (May 24, 2016): 37. http://dx.doi.org/10.21082/p.v14n1.2015.37-49.
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<p class="Default">ABSTRACT</p><p class="Default">Galactoman<strong>n</strong>an is a polymer containing units mannopiranosa with βeta-(1-4) and unit galactopiranosa with bonding αlfa-(1-6). Galactoman<strong>n</strong>an source that has been developed is of plant seeds Leguminoceae, the fenugreek (<em>Trigonellafoenum graecum</em>). The price of 250 mg extract of fenugreek yield 85% gala<strong>c</strong>tomannan reach to US $ 26.75 (Rp.250,000). Galactoman<strong>n</strong>an compound also contained in the coconut meat. The more mature of coconuts fruit, galactoman<strong>n</strong>an compounds will increase. Coconut pulp that has been processed into flour can be substituted on the processing of snacks so that the product has Glykemik index (GI) is low. Isolation galactoman<strong>n</strong>an using 4% of furnace ash solution and coconut pulp 400 g obtained galactoman<strong>n</strong>an isolates 134,4g. The use of coconut galactoman<strong>n</strong>an isolates for 52 days in the rabbit (hypercholesterolemia), can prevent the increase in total cholesterol levels of 24 mg / dl, cholesterol- drugs only 16 mg /dl, preventing the increase in LDL of 15 mg /dl together with cholesterol- drugs, increase HDL 1 mg /dl, while the drug to increase HDL 2 mg /dl, and prevent the increase in triglycerides (TG) 18 mg /dl. By looking at the benefits galactoman<strong>n</strong>an in the food industry, health, environmental and economic value, this potential needs to develope.</p><p>Keywords: Coconut, sapal, galactoman<strong>n</strong>an, isolation, food, health</p><p> </p><p><strong>Ekstrak Galaktomanan pada Daging Buah Kelapa dan Ampasnya serta Manfaatnya untuk Pangan </strong></p><p class="Default">RINGKASAN</p><p class="Default">Galaktomanan adalah polimer yang mengandung unit mannopiranosa dengan ikatan βeta– (1– 4) dan unit galaktopiranosa dengan ikatan αlfa – (1– 6). Sumber galaktomanan yang telah dikembangkan adalah dari biji tanaman Leguminoceae, yaitu fenugreek (<em>Trigonellafoenum graecum). </em>Harga 250 mg ekstrak fenugreek berkadar 85% galaktomanan mencapai US$ 26,75 atau Rp.250.000.- Senyawa galaktomanan terkandung juga pada daging buah kelapa. Semakin matang buah kelapa berat galaktomanan akan meningkat dan terbukti pada ampas kelapa terkandung kadar galaktomanan yang tinggi. Galaktomanan memiliki banyak manfaat dalam industri pangan, kesehatan dan lingkungan hidup. Ampas kelapa yang telah diolah menjadi tepung dapat disubstitusi pada pengolahan makanan ringan sehingga produk memiliki Indeks Glykemik (IG) rendah. Isolasi galaktomanan menggunakan larutan isolat abu tungku 4% pada ampas kelapa 400 g diperoleh berat kering isolat galaktomanan 134,4g. Penggunaan isolat galaktomanan kelapa selama 52 hari pada kelinci percobaan (hiperkolesterol), dapat mencegah kenaikan kadar total kolesterol 24 mg/dl, obat penurun kolesterol hanya 16 mg/dl, mencegah kenaikan LDL 15 mg/dl sama dengan obat penurun kolesterol, meningkatkan HDL 1 mg/dl, sedangkan yang diberi obat meningkatkan HDL 2 mg/dl dan mencegah kenaikan trigliserida (TG) 18 mg/dl. Dengan melihat manfaat galaktomanan dalam industri pangan, kesehatan, lingkungan hidup dan nilai ekonomi yang cukup baik, maka potensi ini perlu dikembangkan.</p><p>Kata kunci: Kelapa, ampas, galaktomanan, isolasi, pangan, kesehatan </p>
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Iguttia, Antonia M., Ana C. I. Pereira, Livia Fabiano, Regina A. F. Silva, and Eliana P. Ribeiro. "Substitution of ingredients by green coconut (Cocos nucifera L) pulp in ice cream formulation." Procedia Food Science 1 (2011): 1610–17. http://dx.doi.org/10.1016/j.profoo.2011.09.238.
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Dewi, R., R. Rohimah, and G. A. Wardani. "Effect of Acid Pretreatment of Coconut Pulp on Peroxides Removal in used Frying Oil." Journal of Physics: Conference Series 1179 (July 2019): 012172. http://dx.doi.org/10.1088/1742-6596/1179/1/012172.
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Caliskan, Aziz, Norhidayah Abdullah, and Noriza Ishak. "SENSORIAL ACCEPTABILITY OF GLUTEN FREE MALAYSIAN TRADITIONAL KUIH FROM LEFTOVER COCONUT PULP FLOUR FLOUR." Journal of Gastronomy Hospitality and Travel (JOGHAT) 3, no. 1 (June 23, 2020): 87–100. http://dx.doi.org/10.33083/joghat.2020.33.
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Li, D. D., and Y. M. Fan. "Cloning, characterisation, and expression analysis of an oleosin gene in coconut (Cocos nuciferaL.) pulp." Journal of Horticultural Science and Biotechnology 84, no. 5 (January 2009): 483–88. http://dx.doi.org/10.1080/14620316.2009.11512552.
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Chauhan, O. P., B. S. Archana, Asha Singh, P. S. Raju, and A. S. Bawa. "Utilization of Tender Coconut Pulp for Jam Making and Its Quality Evaluation During Storage." Food and Bioprocess Technology 6, no. 6 (July 8, 2012): 1444–49. http://dx.doi.org/10.1007/s11947-012-0920-8.
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Shinagawa, Shunichi, Kazuyuki Kasuga, Mansyur Eddy, and Muliah. "Studies on pulping of coconut coir fiber and properties of obtained pulp. II. Effect of beating on kraft and sulfite pulp." JAPAN TAPPI JOURNAL 39, no. 3 (1985): 329–35. http://dx.doi.org/10.2524/jtappij.39.329.
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Mulyati, Ade Heri, Diana Widyiastuti, and Ikhwanul Muslimin. "CHARACTERISTICS OF DURIAN SEED BROWNIES WHICH ENRICHED WITH COCONUT FLOUR." Journal of Science Innovare 2, no. 01 (December 5, 2019): 06–09. http://dx.doi.org/10.33751/jsi.v2i01.1522.
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Durian seed flour is a product selected and used as a fixed variable in future studies. The results of chemical analysis and micro Brownies F2 have a water content of 26.47%, ash 1.63%, 16.56% fat, 6.91% protein, carbohydrates 48.43%,% dietary fiber, 4 ALT tests, 3 x 102 cabbage / g, e- coli <3, mold <10 Bacillus Cereus <100. In a subsequent study, Brownies steamed (F8) with a ratio of 75% wheat flour and seed flour 25% enriched 20% Durian pulp has the water content of 26.35%, ash 1.65%, 19.58% fat, 7.20% protein, carbohydrates 48.53 %, 12.53% dietary fiber, 2.7 x 102 ALT test cabbage / g, e-coli <3, mold <10 Bacillus Cereus <100. The shelf life of the conventional product at room temperature (28-30oC), Brownies control F1 has the shelf life of 3 days while the Brownies F8 is 6 days, the engine coolant (2- 8oc) Brownies control F1 has the shelf life of 10 days while Brownies F8 14 days.
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Israel, A. U., I. B. Obot, S. A. Umoren, V. Mkpenie, and J. E. Asuquo. "Production of Cellulosic Polymers from Agricultural Wastes." E-Journal of Chemistry 5, no. 1 (2008): 81–85. http://dx.doi.org/10.1155/2008/436356.
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Cellulosic polymers namely cellulose, di-and triacetate were produced from fourteen agricultural wastes; Branch and fiber after oil extraction from oil palm(Elais guineensis), raffia, piassava, bamboo pulp, bamboo bark from raphia palm(Raphia hookeri), stem and cob of maize plant(Zea mays), fruit fiber from coconut fruit(Cocos nucifera), sawdusts from cotton tree(Cossypium hirsutum), pear wood(Manilkara obovata), stem of Southern gamba green (Andropogon tectorus), sugarcane baggase(Saccharium officinarum)and plantain stem (Musa paradisiaca). They were subjected to soda pulping and hypochlorite bleaching system. Results obtained show that pulp yield from these materials were: 70.00, 39.59, 55.40, 86.00, 84.60, 80.00, 40.84, 81.67, 35.70, 69.11, 4.54, 47.19, 31.70 and 52.44% respectively. The pulps were acetylated with acetic anhydride in ethanoic acid catalyzed by conc. H2SO4 to obtain cellulose derivatives (Cellulose diacetate and triacetate). The cellulose diacetate yields were 41.20, 17.85, 23.13, 20.80, 20.23, 20.00, 39.00, 44.00, 18.80, 20.75, 20.03, 41.20, 44.00, and 39.00% respectively while the results obtained as average of four determinations for cellulose triacetate yields were: 52.00, 51.00, 43.10, 46.60, 49.00, 35.00, 40.60, 54.00, 57.50, 62.52, 35.70. 52.00, 53.00 and 38.70% respectively for all the agricultural wastes utilized. The presence of these cellulose derivatives was confirmed by a solubility test in acetone and chloroform.
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T B, Sreelakshmi. "Partial Replacement of Coarse Aggregate with Coconut shell and using Pulp Black Liquor as Admixture." International Journal for Research in Applied Science and Engineering Technology 8, no. 5 (May 31, 2020): 2963–69. http://dx.doi.org/10.22214/ijraset.2020.5497.
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LI, Dong-dong, and Yong-mei FAN. "Construction and Characterization of a cDNA Library from the Pulp of Coconut (Cocos nucifera L.)." Agricultural Sciences in China 7, no. 9 (September 2008): 1071–76. http://dx.doi.org/10.1016/s1671-2927(08)60148-0.
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