Effect of storage temperatures treatment of coconut flesh (Cocos nucifera L.) based on the quality of coconut milk

Abstract

Coconut plant (Cocos nucifera) is one of the potential industrial plants and has an important role both in terms of nutrition and in terms of economy in Indonesia. The number of coconut plants in Indonesia is used by the community, one of which is as a raw material for making coconut milk. Coconut milk is obtained from the extract of old coconut flesh that has been grated, either with the addition or without water, this white coconut milk liquid is an emulsion of oil and water. Coconut milk contains 230 kilocalories and consists of 67.5% water, 23.8% total fat, 5.54% carbohydrates, 2.29% protein and 0.70% ash. During production, coconut milk needs to undergo pretreatment homogeneous high-speed shear. Generally, this type of pretreatment can improve the emulsion stability in coconut milk. This needs to be done because the coconut milk emulsion system is very easily unstable after thawing. Temperature pretreatmentin coconut flesh is the main factor that influences the quality of the coconut milk produced. This study was conducted to analyze changes in the quality of coconut milk after it was done pretreatment storage of coconut flesh before being grated and squeezed into coconut milk and knowing the temperature pretreatment the most appropriate method to obtain the best quality coconut milk by using the Multiple Attribute Zeleny. The research was carried out in stages including the preparation of tools and materials, making coconut milk starting with cleaning the coconut, then giving pretreatment coconut flesh with 3 storage treatments using cold temperatures (6°C ± 2°C) and freezing temperatures (-16°C ± 2°C) stored for 24 hours and room temperature (27°C ± 2°C) without storage time. Then the coconut flesh is grated and the coconut milk is squeezed and continued with testing the quality parameters of coconut milk. The best treatment in the manufacture of coconut milk is to use pretreatment at freezing temperatures (-16°C ± 2°C) which is stored for 24 hours with the quality of coconut milk in the form of 22% yield, 30.59% water content, pH 6.27, and Viscosity 86.70 cP.