Effect of application edible coating on the quality of kopyor coconut meat during storage

Abstract

In order to increase the shelf life of kopyor coconut meat, it is necessary to pre-process it so that its quality can be maintained. The study aimed to determine kopyor coconut meat characteristics, which can be applied in biocellulose edible coating. The research was conducted in 2019 at the Laboratory of Indonesian Palm Crops Research Institute. The treatments consisted of 1) Without edible coating, 2) Edible coating application, and 3) Edible coating application plus ascorbic acid. Kopyor coconut meat has a water content of 77.51%, protein 1.71%, fat 9.92%, carbohydrates 10.00%, ash content 0.82%, and crude fiber 0.78%. Medium-chain fatty acids 42.64% and long-chain fatty acids 44.60%. The organoleptic test showed that kopyor coconut meat during 0-3 months of storage without edible coating had color, aroma, and taste values ranging from 3.24- 4.07. Furthermore, edible coatings applications have color, aroma, and taste values ranging from 3.13- 3.53. In comparison, those with edible coating and ascorbic acid have color, aroma, and taste values ranging from 1.78 to 3.53. The total microbes without edible coating application were the highest, although there was a decrease during storage, while those with edible coating application were inhibited.

Processing coconut husk waste to gain profit in Tanjung Pura Subdistrict, Langkat Regency, North Sumatera Province

“…Pressing, the sifted coconut fibre is then pressed [15]. This pressing process is done to make the finished products easier to be packed and stored [16]. Good pressing makes coconut fibre more lasting.…”