Coconut Milk Research Articles

ESTIMATION OF NUTRITIVE VALUE OF “NANNARI KANJI” AND EVALUATION OF ITS ANTI-BACTERIAL ACTIVITY AGAINST STAPHYLOCOCCUS AUREUS, A RESPIRATORY PATHOGEN BY IN VITRO METHOD

Objective: To estimate the nutritive value of Nannari Kanji. To evaluate the beneficial effect of Nannari Kanji against the respiratory pathogen, Staphylococcus aureus. To analyze the minerals present in Nannari Kanji. Methods: Nannari Kanji is a polyherbal formulation prepared using Nannari, Karunguruvai rice, and coconut milk by simple boiling method. In the present study, the Nutritive value of Nannari Kanji was analyzed and its antimicrobial activity was studied in terms of minimum inhibitory concentration against the respiratory pathogen, S. aureus. In addition to that mineral analysis was performed using the ICP-OES instrument. Results: In the nutritive analysis, protein (26.83%) was present in large amounts. The antimicrobial activity showed an inhibitory effect against S. aureus at the concentration of 527.02 μg/mL. The mineral analysis confirms the presence of magnesium, iron, and zinc of which magnesium shows a higher value (192.06 ppm). Discussion and Conclusion: Nannari Kanji has potent antimicrobial activity against S. aureus. It has more protein and fat content, which is useful in suppressing respiratory infections. Nannari Kanji contains good magnesium content which is considered to be a good antimicrobial agent.

Pemanfaatan Sari Tapai Ketan Hitam dalam Pembuatan Cocoghurt yang Dibuat dengan Penambahan Lactobacillus plantarum 1 R.1.3.2

Cocoghurt is processed coconut milk fermented using lactic acid bacteria. One of the food products that can improve the quality of cocoghurt is the addition of black glutinous rice tapai juice. The purpose of this research was to obtain the right concentration of black glutinous rice tapai juice. The research was conducted experimentally using a completely randomized design with four treatments and four replicates. The treatments consisted of TKH1 (without addition of black glutinous rice tapai juice), TKH2 (addition of 10% black glutinous rice tapai juice), TKH3 (addition of 20% black glutinous rice tapai juice), and TKH4 (addition of 30% black glutinous rice tapai juice). Data were analyzed statistically using analysis of variance (ANOVA), if F count ≥ F table, it was continued with duncan's multiple range test (DMRT) at the 5% level. The results showed that the addition of black glutinous rice tapai juice had a significantly affected the degree of acidity (pH), total lactic acid, total LAB, protein content, sensory analysis (color, aroma, taste, viscosity) but did not significantly influence the ash content and fat contents. The selected treatment obtained was TKH3 = addition of 20% black glutinous rice tapai juice with a pH value 4.52, total lactic acid of 0.83%, total LAB of 10.28 log CFU/ml, ash content of 0.87%, protein content of 6.78%, fat content of 13.23%, with a description of whitish purple color, coconut milk and tapai aroma, tapai taste, and watery, as well as the overall hedonic assessment liked by panelists.

Phytochemical Content towards Weak Antioxidants Activity of Traditional Fermented VCO as the Basic Ingredient for Ear Drops

Chronic Suppurative Media Otitis is caused by pathogenic bacteria, which, if the growth is not controlled, will cause meningitis and can lead to death. Virgin Coconut Oil is an oil made through the traditional fermentation process of coconut milk and can inhibit the growth of pathogenic bacteria that cause Chronic Suppurative Media Otitis. So far, pathogenic bacteria can be controlled using ear drops made from artificial chemicals, which can cause resistance. Only a few have studied the manufacture of natural-based ear drops from VCO. The purpose of this study is to study the potential of VCO as a natural essential ingredient for ear drops for patients with OMSK by analyzing its antioxidant content using the DPPH method and its phytochemical content using Ultraviolet-Visible Spectroscopy (UV-Vis) and Gas Chromatography-Mass Spectrometry (GC-MS). Its antioxidants in the IC50 (ppm) region are 583.92mg/L. The types of fatty acids contained in VCO consist of Medium-Chain Fatty Acid (MCFA), Long-Chain Fatty Acid (LCFA) and Very Long Chain Fatty Acid (VLCFA), the most of which is lauric acid (MCFA), as much as 49.28%. Conventional analysis of secondary metabolites showed the presence of Alkaloids, Terpenoids, Ascorbic Acid, and Saponins. It can be concluded that the chemical content of Virgin Coconut Oil made from fermentation can be used in the health field as a primary ingredient for making ear drops for CSOM patients.

RANCANG BANGUN MESIN PEMURNIAN VIRGIN COCONUT OIL (VCO) DENGAN METODE SENTRIFUGAL BERBASIS INTERNET OF THGINGS (IoT)

Virgin Coconut Oil (VCO) is a virgin coconut oil produced from the extraction process of fresh coconut meat without the use of chemicals or high temperatures. VCO has high economic value with various health benefits. The process of making VCO involves a centrifugal machine to separate the oil from coconut milk. However, the control of the VCO Purification machine still relies on manual intervention by the operator, which can lead to human error and affect production efficiency. In order to improve efficiency and reduce the risk of human error, Internet of Things (IoT) and Mobile Application technologies can be applied in the control of VCO Purification machines. The programming language used is PHP because it can be accessed on various platforms, especially Mobile. The sensor used is an IR (Infrared) speed sensor for measuring rotational speed. The Mobile Application can be a convenient interface for operators to control and record the operation history of the VCO purification machine. This research has succeeded in developing an IoT and Mobile Application-based control system that is effective in controlling VCO purification machines, increasing production efficiency, and reducing the risk of human error.

Eksplorasi Rasa Baru Melalui Inovasi Isian Choux Kolak Pisang untuk Meningkatkan Daya Tarik Menu

Choux craquelin is a variation of choux pastry characterized by a layer of dough on top, commonly referred to as craquelin, which becomes crunchy after baking. The primary ingredient used is wheat flour. The filling for choux typically consists of a cooled custard or cream, usually flavored with vanilla or fruit slices. In this instance, the author attempts to create a new flavor innovation for the choux au craquelin filling using kolak pisang. Kolak pisang is a sweet dish made with coconut milk and brown sugar, accompanied by the fragrant aroma of bananas, and is commonly enjoyed during certain occasions, such as Ramadan. The aim of this research is to determine the standard recipe, the level of preference for the product, and a business analysis. This study employs a research and development approach, and data collection was conducted through organoleptic testing with five expert panelists. The findings indicate that the appropriate standard recipe consists of the following: choux: 200g eggs, 120g water, 120g UHT milk, 100g margarine, 2g salt, and 150g wheat flour; craquelin: 100g butter, 100g wheat flour, and 90g granulated sugar; kolak pisang cream: 250g whipped cream, 7 pieces of jackfruit bananas, 200g palm sugar, 3 pandan leaves, 1g salt, 100g instant coconut milk, and 200g palm sugar. The business analysis revealed a food cost of Rp. 2,870 per piece, with a selling price of Rp. 8,000. The break-even point is reached by selling 442 pieces. To achieve a target profit of Rp. 3,000,000 per month, the author must sell 1,451 pieces per month. This research hopes to contribute to innovative developments in kolak pisang-based products.

Penentuan Kecukupan Panas serta Evaluasi Sensori Produk Opor Ayam Steril PT XYZ

Chicken opor, a seasoned dish made with chicken, spices, and coconut milk, has the potential to be developed into a practical and shelf-stable food product using proper preservation technology. Besides utilizing retort pouch packaging, a key factor in processing sterile chicken opor is ensuring an effective sterilization process. This study aimed to evaluate the thermal adequacy of the sterilization process for chicken opor produced by PT XYZ and to assess consumer acceptance of its sensory attributes. The product was packaged in 300 g retort pouches, with 44 units filling the sterilization basket. Heat distribution was tested using 30 temperature sensors, and heat penetration was assessed with 15 sensors placed at various locations in a 50 L pressure cooker. Sensory evaluation was conducted with 75 panelists using a hedonic rating scale. The results showed that heat distribution within the pressure cooker was uniform. The thermal adequacy, necessary to meet the commercial sterility standard, was achieved with a 70 minutes sterilization process after reaching the maximum temperature of 110 °C, yielding a minimum F0 value of 4.8 minutes. The hedonic rating test indicated moderate to high acceptance of PT XYZ's sterilized chicken opor among the panelists.

Optimization and Modification of Bacterial Cellulose Membrane from Coconut Juice Residues and Its Application in Carbon Dioxide Removal for Biogas Separation

Driven by environmental and economic considerations, this study explores the viability of utilizing coconut juice residues (CJRs), a byproduct from coconut milk production, as a carbon source for bacterial cellulose (BC) synthesis in the form of a versatile bio-membrane. This work investigates the use of optimization modeling as a tool to find the optimal conditions for BC cultivation in consideration of waste minimization and resource sustainability. Optimization efforts focused on three parameters, including pH (4–6), cultivation temperature (20–30 °C), and time (6–10 days) using Design Expert (DE) V.13. The maximum yield of 9.31% (g/g) was achieved when the cultivation took place at the optimal conditions (pH 6, 30 °C, and 8 days). This approach aligns with circular economy principles, contributing to sustainable resource management and environmental impact reduction. The experimental and predicted optimal conditions from DE V.13 were in good agreement, validating the study’s outcomes. The predictive model gave the correlations of the optimal conditions in response to the highest yield and maximum eco-efficiency. The use of prediction modeling resulted in a useful tool for forecasting and obtaining guidelines that can assist other researchers in calculating optimal conditions for a desired yield. Acetylation of the BC resulted in cellulose acetate (CA) membranes. The CA membrane exhibited the potential to separate CO2 from a CH4/CO2 mixed gas with a CO2 selectivity of 1.315 in a membrane separation. The promising gas separation results could be further explored to be utilized in biogas purification applications.

Fast screening of Milk for Deoxynivalenol

A 2D platform was designed and validated for fast screening of milk for deoxynivalenol. The qualitative and quantitative assay of deoxynivalenol in the milk samples was done using a 2D stochastic sensor based on single walled carbon nanotubes modified with [N-(pyridine-4-yl-methyl)]octadec-9-enamide. The working concentration range was between 10−15 and 10−6 g mL−1, with a sensitivity of 5.48 × 105 s−1g−1mL, and a limit of determination of 1 fg mL−1. Recovery values higher than 99.00 % with RSD values lower than 1.00 % were recorded for the determination of deoxynivalenol in cow's and in the vegetarian (coconut milk, soy milk, almond milk) milk.

Discrimination model of geographical area from coconut milk by near-infrared spectroscopy: Exploration in tandem with classical chemometrics, machine learning, and deep learning

This work proposes exploring the discrimination model by near-infrared (NIR) spectroscopy (FT-NIR and Micro-NIR) for geographical source areas of coconut milk in tandem with the classical to modern chemometrics classifier. The discrimination model was developed using qualitative chemometrics techniques from classic (Principal Component Analysis-PCA, Partial Least Squares Discriminant Analysis-PLS-DA, Linear Discriminant Analysis-LDA) to modern, including classifiers from machine learning (Support Vector Machine-SVM, k-Nearest Neighbor-KNN, Artificial Neural Network-ANN) and deep learning (Simple Convolutional Neural Networks-S-CNN, S-AlexNET, Residual Networks-ResNET). Three sources as geographical areas of coconut milk originally from Thailand were used, including the south region (Chumphon Province), middle region (Samut Songkhram Province), and east region (Chonburi Province). Our findings showed that a classifier from SVM and ResNET could yield the optimal performance for discriminating the geographical source area of coconut milk using FT-NIR. Furthermore, when using Micro-NIR, the classifier from LDA, SVM, KNN and ResNET delivered the highest accuracy. The performance discrimination models above were excellent when classified based on the kappa coefficient. This study concluded that both FT-NIR and Micro-NIR supported by classical to modern chemometric classifiers could be used to evaluate the geographical area source from coconut milk. Also, the method in this study includes a strategy for discovering feature-important NIR spectra for interpretability purposes, thereby facilitating the qualitative interpretation of results for all types of classifiers.

Protein Content and Overrun Value in Coconut Milk-Based Ice Cream with Cashew Milk Combination

The purpose of this study is to determine the protein content and overrun value of ice cream made from a combination of coconut milk and cashew milk. This study is an experimental research with a factorial design and a research design in the form of a Complete Randomized Design (CRD). The CRD consisted of three treatments with two repetitions, using coconut milk and cashew milk in the percentages of 60:40%, 50:50%, and 50:60%. The results obtained were processed by editing, coding, tabulating, and entering data. For data analysis, a statistical test in the form of the One-Way ANOVA Test was used to determine the effect of treatment on each different formula regarding protein content and overrun value.The results showed that there was a significant difference in the use of coconut milk and cashew milk on the protein content, with a value of p=0.000 (<0.005), and the overrun value, with a value of p=0.003 (<0.005). the protein content in all ice cream samples remained below the Indonesian National Standard (SNI) minimum requirement of 2.7%. The highest protein content is ice cream A (60%: 40%) at 1.409%, followed by ice cream B (50%:50%) at 1.284%, and ice cream C (40%:60%) with the lowest protein content at 1.192%. The overrun value met the SNI (Indonesian National Standard) for industrial scale ice cream with ice cream A having an highest overrun value of 73.92%, following ice cream B with an overrun value of 65.295% meets the small industry standard, and ice cream.

Decision Support System for Selecting Optimal Coconut Varieties for Coconut Milk Production: Integration of Analytic Hierarchy Process and Simple Additive Weighting Methods

Decision Support System for Selecting Optimal Coconut Varieties for Coconut Milk Production: Integration of Analytic Hierarchy Process and Simple Additive Weighting Methods

Advantages of UHT in retaining coconut milk aroma and insights into thermal changes of aroma compounds

Coconut milk products are susceptible to bacterial damage, necessitating sterilization methods that often compromise nutrient and aroma integrity. This study investigates the effects of different thermal sterilisation methods on coconut milk aroma using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). We assessed the impact of pasteurisation (PAS, 70 °C, 25 min), high-temperature sterilisation (HTS, 121.1 °C, 15 min), and ultra-high temperature sterilisation (UHT, 130 °C, 5 s) through clustered heat maps and correlation analyses. Significant differences were observed (p < 0.05), with 37 and 52 substances detected by HS-GC-IMS and HS-SPME-GC-MS, respectively, identifying 12 key aroma compounds. UHT treatment primarily reduced 8 acids, maintaining a compositional structure and sensory profile similar to raw coconut milk. PAS and HTS treatments decreased the sensory intensity of overall coconut milk aroma, creamy, and floral notes, correlating with the presence of 2-heptanol, nonanal, 4-methylvaleric acid, and 2-tridecanone. These methods increased cooked notes, associated with 5-methyl-3-heptanone, 3-butyn-1-ol, hydroxyacetone, and acetoin. Rancidity was linked to acids such as isobutyric acid, isovaleric acid, and heptanoic acid, with high temperatures effectively reducing these compounds. Prolonged temperature changes in PAS and HTS accelerated lipid oxidative degradation and the Maillard reaction, involving free fatty acids in the formation of alcohols, aldehydes, esters, and lactones. These findings provide a theoretical basis for studying coconut milk flavour deterioration.

Coconut milk allergenicity: Insight into reducing the affinity of coconut globulin to immunoglobulin E by atmospheric cold plasma

Atmospheric cold plasma (ACP) presents a promising method for the sterilization of coconut milk and exhibits a modifying effect on coconut globulin (CG), the primary allergen in coconut milk. This study investigated the potential role of ACP treatment in mitigating the allergenic properties of coconut milk by examining changes in protein structure. ACP treatment induced structural alterations in CG, disrupting binding sites with immunoglobulin E (IgE). Consequently, this led to a reduction in the affinity between CG and IgE, evidenced by a decrease in Ka from 2.17 × 104/M to 0.64 × 104/M, thereby diminishing IgE-mediated allergic reactions. The findings from allergenic and cellular models further corroborated that ACP treatment decreased the allergenicity of CG by 55.18%, while inhibiting degranulation and the release of allergic mediators. This study presents an innovative methodology for producing hypoallergenic coconut milk, thereby expanding the applicability of ACP technology within the food industry.

Coconut Milk Consumption and Breast Cancer Risk in Thai Women: A Case-Control Study

Coconut milk contains plant-based saturated fat and phytochemicals with antioxidant activities. However, its role in breast cancer risk remains unclear. A case-control study was conducted on 244 participants to study the association. The Case group includes 61 newly diagnosed breast cancer patients receiving < 6 months of therapies. The Control group includes 183 healthy people with matched characteristics. A new questionnaire was developed, validated, and used in this study to estimate the frequency of coconut milk-containing food intake. Results show that the questionnaire has satisfactory content validity, test-retest reliability, and criterion-related validity. From the case-control study, either consuming 1–3 or 4–6 times/week of coconut-milk-containing curry or consuming 4–6 times/week of coconut milk-topped desserts are associated with increased risk of breast cancer (OR = 5.23, 5.6, and 2.6 respectively, p < 0.01). Consuming less than half of coconut milk liquid in desserts correlated with a reduced risk (OR = 0.43, p < 0.05). The findings suggest that moderate (less than half of a serving) and infrequent (less than once a week) consumption of coconut milk may be beneficial for breast cancer prevention. A larger scale study is warranted to confirm the findings and provide evidence for dietary recommendations.

Fat Content and Antioxidant Activity in Coconut Milk-Based Ice Cream with Cashew Milk Combination

Among frozen dairy products, ice cream is a product that is produced and consumed in large quantities. Coconut milk contains different types of fats, such as saturated fats, polyunsaturated fats, omega-3 fats, omega-6 fats, and monounsaturated fats. To improve the quality of ice cream in terms of taste, aroma, texture, and flavor, one can combine two ingredients, namely coconut milk and cashew milk. Cashews contain 40-57% fat and 21% protein. The purpose of this study is to measure fat content and antioxidant activity and determine the effect of cashew milk combination on fat content and antioxidant activity of coconut milk-based ice cream. This study is an experimental study with a factorial design in the form of a Completely Randomized Design (CRD). It consists of three treatments with different percentage compositions of coconut milk and cashew milk: A (60%:40%), B (50%:50%), and C (40%:60%). The experiment was conducted with two replications The parameters analyzed were fat content and antioxidant activity. The data obtained were processed using editing, coding, tabulating, and entry procedures. Furthermore, the data were analyzed using statistical tests in the form of One-Way ANOVA and the Kruskal-Wallis test to determine the effect of the combination of coconut milk and cashew milk on ice cream products. The results showed that there was a significant difference in the use of coconut milk and cashew milk on fat content with p = 0.000 (p ≤ 0.05) and antioxidant activity with p = 0.001 (p ≤ 0.05).

Test of Total Solids and Melting Rate of Coconut Milk-Based Ice Cream Combined with Cashew Milk

Ice cream is one of the most popular foods, favored by people of all ages, from children to adults. Cow's milk is generally the primary ingredient for making ice cream. However, due to limited production and relatively high prices of cow's milk, alternatives such as coconut milk and cashew milk combinations are being explored. The quality of ice cream is influenced by total solids and melting rate. This study aims to determine the total solids and melting rate of coconut milk-based ice cream with the addition of cashew milk. This research is an experimental study using a Completely Randomized Design (CRD) with three treatments, varying the composition of coconut milk to cashew milk in ice cream production: 60%:40%, 50%:50%, and 40%:60%. The research procedure consisted of three stages:(1)Ice cream production;(2)Testing total solids in ice cream products;(3)Testing the melting rate of ice cream products Data were processed through editing, coding, tabulating, and entry. Statistical analysis was performed using a one-way ANOVA test. Results showed a significant difference in total solids among the treatments with varying ratios of coconut milk to cashew milk. Ice cream A had the highest total solids at 23.412%. However, the total solids values did not meet the quality requirements of the Indonesian National Standard (SNI). Regarding melting rate, no significant difference was found among the treatments. Ice cream A exhibited the highest melting resistance with an average value of 0.865. The melting rate values met the SNI quality requirements, with an average melting time of 45 minutes.

Effect of Oil Content on the Printability of Coconut Cream.

We developed a method to perform direct ink writing (DIW) three-dimensional (3D) printing of coconut-based products with high oil content by varying compositions of the coconut oil and the coconut cream. The addition of oils is particularly crucial in providing energy, developing neurological functions, and improving the palatability of food. Despite the potential merits of high oil-content foods, there have been limited studies on 3D printing of high oil-content foods. In particular, the effect of oil content on the printability of food inks has not been studied to date. 3D printing of food inks with high oil contents is challenging due to oil separation that leads to unpredictable changes in rheological properties. In this work, we surveyed the behavior of the mixture of the coconut oil and the coconut cream and identified the appropriate conditions for the food inks that show the printability in DIW 3D printing. We initially formulated coconut cream inks added with coconut oil that did not exhibit oil separation, and characterized the rheological properties of such inks. We successfully 3D-printed coconut cream with additional coconut oil and successfully fabricated 3D structures with inks containing 25% water with an additional 10% (w/w) of coconut oil. Texture profile analysis (TPA) suggested that the hardness index and the chewiness index of mesh-shaped 3D-printed coconut cream decreased due to an increase in the water content of the ink. Overall, this study offered an understanding of the stability of the food inks and demonstrated the fabrication of 3D colloidal food with controlled oil content, which can be applied to formulating foods with tunable oil content to cater to individual nutritional needs without compromising the stability of the inks.

Biogenic Green Synthesis of Zinc Oxide Nanoparticles from Defatted Coconut Presscake for Wastewater Treatment

Defatted coconut meat presscake is a by-product of coconut milk production, often discarded or used as low-value products, but has the potential to treat wastewater. This study aimed to characterize zinc oxide nanoparticles (ZnO NPs) synthesized from defatted coconut meat presscake and determine their effect on the degradation of contaminants in wastewater and antibacterial properties. The nanoparticles were synthesized via a co-precipitation method using zinc nitrate as a precursor and defatted coconut meat presscake extract as a reducing agent. The nanoparticles were characterized using FTIR (Fourier Transform Infrared Spectroscopy), FE-SEM (Field-Emission Scanning Electron Microscopy), XRD (X-ray diffraction), and TGA (Thermogravimetric Analysis). The ZnO NPs exhibited a hexagonal wurtzite structure with an average size of 54 nm. The photocatalytic degradation of methylene blue under UV light irradiation showed a degradation efficiency of 79.5% within 180 minutes. Treated wastewater with ZnO NPs at concentrations of 0.5, 1, and 5 mg/L showed a significantly reduced microbial load, with averages of 10.2×106, 8.3×106, and 3.8×106 CFU/mL, respectively, compared to untreated wastewater (16.5×106 CFU/mL), indicating the antimicrobial properties of ZnO NPs. Therefore, ZnO NPs synthesized from defatted coconut meat presscake extract offer an eco-friendly solution for efficiently treating wastewater from the food industry.

Analysis of Coconut Agribusiness Development Strategy in North Minahasa Regency

The development of coconut in North Minahasa requires an appropriate and efficient strategy. This research aims to assess and analyze the conditions in the coconut agribusiness system in North Minahasa, outline the factors of IFAS (Internal Factors Analysis Summary) and EFAS (External Factors Analysis Summary) matrices, and provide policy recommendations related to the coconut agribusiness development strategy in North Minahasa. The research was conducted over a period of 9 months, utilizing both primary and secondary data. Primary data were obtained through the distribution of questionnaires, followed by Focus Group Discussions with respondents and direct interviews with coconut farmers, collector traders, and coconut processing industries (producing copra, flour, and coconut milk) in North Minahasa Regency, as well as business entities involved in the coconut agribusiness. Secondary data were obtained from relevant institutions such as the Central Statistics Agency, the Regional Agriculture Office of North Minahasa Regency, previous research journals, and related books. The research results, analyzed through a SWOT analysis of the Coconut Agribusiness Development Strategy in North Minahasa Regency, fall into quadrant I, indicating an aggressive strategy with coordinates (0.42:0.44), aligning with strengths and opportunities. The derived strategy is S-O (Strength-Opportunity), focusing on maintaining the availability of raw materials, the market for processed coconut products, human resources, and land suitability, with support from the local government to increase community income and expand coconut processed products into the international market.

Cocos nucifera mediated green synthesis and characterization of BiOCl-Fe2O3 nanocomposite for photocatalytic dye degradation and electrochemical sensing of dopamine

In this study, BiOCl-Fe2O3 nanocomposite was synthesized by mixing 1:1 ratio of pre-prepared BiOCl and Fe2O3 in 100 mL of H2O using Cocos nucifera (coconut milk) as a green fuel through the microwave irradiation method. X-ray diffraction analysis (XRD), Scanning electron microscopy (SEM) with, Fourier transform infrared spectroscopy (FTIR), UV–vis spectroscopy(UV–vis), and photoluminescence (PL) spectroscopy analysis were used to determine the structure, morphology, and optical features of synthesised nanocomposites. The characterized composites were used to dye degradation and electrochemical activity. Synthesized BiOCl-Fe2O3were degraded methylene blue (MB) 96.2 % in 105 min irradiation of visible light. The BiOCl-Fe2O3exhibits significant catalytic activity towards dopamine(DA) under optimal conditions. Cyclic Voltammetry(CV) and Linear sweep voltammetry (LSV) with different concentrations of DA was studied. These results indicate that this BiOCl-Fe2O3 is an effective approach for the precise and reliable identification of DA signals in biological samples.