Coconut Liquid Research Articles

Evaluasi karakteristik gula kelapa cair dengan variasi penggunaan laru dan penambahan ekstrak rosela

Coconut sugar is a food ingredient made from coconut juice. Nira is easily damaged due to microbial contamination. The destruction of sap can be prevented by the use of laru and variations of rosella constituencies. This study aims to examine the effect of the use of laru on the quality of sap and liquid coconut sugar, the effect of variations in the addition of rosella extract on the quality of liquid coconut sugar, and the influence of the combination of variations in the use of laru and the addition of rosella extract on the quality of liquid coconut sugar. This study used experimental methods with a Complete Randomized Design (RAL). The factor studied was the use of nira preservatives: Non Laru and Laru. The second factor is the variation in the concentration of added rosella extract which is 0; 5; 10; 15 %. The variables observed were pH, Brix, reduction sugar, moisture content, viscosity, colour, aroma, taste, preferences, texture and flavour. The use of laru affects the pH, reduction of sugar, colour, aroma, taste, preferences, texture and flavour of liquid coconut sugar. The higher the concentration of rosella extract administered will lead to a decrease in pH, ̊Brix, viscosity and an increase in moisture content. The higher the concentration of rosella added to liquid coconut sugar, the browner the colour of liquid coconut sugar will be, the distinctive aroma will be mushier, the sweetness is slightly reduced, the level of liking decreases, and the texture is as good as diluted and the flavour of liquid coconut sugar also decreases.

Efficacy of coconut liquid endosperm as natural agent inhibiting browning and maintaining quality of fresh-cut mature mangoes by comparison with cysteine

The use of natural substances to preserve the freshness of fresh-cut products has been receiving a lot of attention recently. The aim of the present work was to determine the efficacy of coconut liquid endosperm (CLE) immersion on browning retardation and quality maintenance of fresh-cut mature green mangoes by using ‘Kaew Kamin’ mango as fresh-cut fruit model compared with cysteine (Cys) immersion during refrigeration at 4°C. In the preliminary investigation, the treatment of CLE or Cys retarded the colour change ( hue angle) and browning development during refrigeration. The optimal concentrations of CLE and Cys were 100 and 1.5%, respectively. Compared with untreated samples (100% CLE), 1.5% Cys and Cys + CLE immersions maintained firmness, superficial colour, and visual appearance, as well as inhibited the browning and polyphenol oxidase (PPO) activity of the fresh-cut mangoes. Interestingly, Cys immersion enhanced antioxidant activity and the total phenolic compounds of the fresh-cut mangoes. The total phenolic content of the fresh-cut mangoes was unaffected by CLE immersion. Compared to Cys, CLE is a natural substance that prevents browning, and maintains the freshness of fresh-cut mature green mangoes throughout refrigeration.

Maximizing cocoa (Theobroma cacao L.) seedling growth through liquid coconut shell smoke in Ultisols soil

The crucial aspect of cocoa cultivation is ensuring the availability of seedlings with robust growth. Ultisols, a type of soil with potential for cocoa plant propagation, necessitate materials to enhance fertility when used as a growing medium. This includes the application of liquid smoke derived from coconut shells. To further study on this aspect this research aimed to determine the role of liquid coconut shell smoke on the growth of cocoa seedlings in Ultisols soil. The research was conducted in the laboratory and greenhouse of the Faculty of Agriculture, Panca Bhakti University, Pontianak, for 90 days from July to October 2023. The research used a complete randomized block design (CRBD) with four replications. The treatment concentrations of liquid coconut shell smoke (%) consisted of six levels: 0.00, 0.25, 0.50, 0.75, 1.00, and 1.25%. Each replication consisted of three cocoa plant seedling samples, resulting in a total of 72 plants for the entire research unit. The observed parameters included plant height increase (cm), the increase in the number of leaves (leaves), and the increase in stem diameter (mm). The research results found a very significant influence on all observed parameters. The treatment of liquid coconut shell smoke at a concentration of 0.75% yielded the highest results in terms of seedling height increase (29.09 cm), the number of leaves (14.08 leaves), and stem diameter (9.87 mm) compared to the control. This research finding shows that a concentration of 0.75% liquid coconut shell smoke can maximize the growth of cocoa seedlings in Ultisols soil through soil fertility improvement.

Analysis of the quality of liquid smoke coconut shells using Technoher equipment

Many food industry products require preservatives to extend their shelf life. Natural preservatives are a necessity for safe food products. One natural preservative can be made from coconut shells. Liquid smoke from coconut shells is produced using liquid smoke pyrolysis equipment which has been developed by authors called Technoher. This study aimed to compare physical and chemical properties of various grades of liquid smoke from coconut shells produced using Technoher equipment, and study the specific applications of liquid smoke based on the grades. To produce the expected quality (3 grades), 3 treatments are made. The results showed that Grade 1 (G1) specifically the G1+ treatment sample had the lowest PAH value of 0.00 µg/g, while the G1 had a value of 0.007 µg/g. Grade 2 consisting of G2 and G2+ treatments, yielded PAH values of 0.002 µg/g, and 0.006 µg/g respectively, while Grade 3, produced a value of 0.026 µg/g. Based on the results, the three grades of Coconut liquid smoke were within the tolerance limit for PAH (Benzo (a) pyrene). The products contain no toxic substances and are safe, with Grades 1 and 2 are food grade, while Grade 3 has the potential for non-food preservation (non-food grade).

Root growth of citrus rootstocks (sour orange and Volcamriana) affected by foliar nutrition with coconut liquid and dry yeast extract

This study aimed to improve the root growth indicators of the citrus rootstock (Volcamriana and sour citrus) by spraying them with coconut liquid extract and yeast extract. The experiment was carried out using the Randomised complete blocks design (R.C.B.D) as a factorial experiment with three factors: the citrus rootstock (sour orange and lemon Volcamriana) and the extract of coconut liquid with three concentrations (200, 100, 0) ml. L-1 and dry baking yeast extract in three concentrations (0(8, 4, g.L-1 with three replicates. At the end of June of 2023 the measurements were taken and the results were analyzed according to the statistical design used, and the averages were compared according to the selection of the least significant difference and at the level of probability 0.05, and the most important results reached: rootstock Volcamriana excelled in the studied root qualities (root length, root diameter, root size , dry weight of root group) while the treatment of coconut liquid 200 ml L-1 and the treatment of dry yeast extract at a concentration of 8 g L-1 achieved significant superiority for the studied qualities (root length , root diameter , root size , dry weight of the root group) By giving it the highest averages. The treatment of the binary interaction between )rootstock Volca mriana + coconut liquid 200 ml L-1) and treatment (rootstock Volca mriana + dry baking yeast extract at a concentration of 8 g L-1) and treatment (coconut liquid 200 m. L-1 + dry baking yeast extract at a concentration of 8 g L-1 are the highest averages in the root qualities studied.The triple overlap treatment gave) rootstock Volca mriana + coconut liquid 200 ml L- + 1dry baking yeast extract at a concentration of 8 g L-1 significantly excelled in the majority of the studied growth qualities) root length , root diameter, root size, dry weight of the root group (.

Effect of Spraying with Coconut Liquid and Yeast Extract on Vegetative Growth Traits of Citrus rootstock (Citrus aurantium and Volkameriana)

The experiment was conducted in the plant canopy at Horticulture and Landscape Department, College of Agriculture / University of Kerbala, Iraq for the period from mid-February to the end of June 2023 using Randomized Complete Block Design (R.C.B.D) as a factorial experiment with three factors: citrus rootstock (Citrus aurantium and Volkameriana) and coconut liquid extract with three concentrations of (0, 100, 200) ml L-1 and dry yeast extract in three concentrations (0, 4, 8) g L-1 and with three replications. The most important results indicated the superiority of the Volkameriana rootstock in most of the studied growth characteristics (plant height, stem diameter, number of leaves, leaf area, shoot dry weight), while the treatment of coconut liquid 200 ml L-1, as well as the treatment of dry yeast extract with a concentration of 8 g L-1 achieved a significant superiority for the above studied traits and gave the highest rates. The two-way interaction treatment between (rootstock and coconut liquid) and (rootstock + dry yeast extract) not a significant, as for and (coconut liquid 200 ml L-1 + dry yeast extract at a concentration of 8 g L-1) achieved the highest rates in most of the studied traits. The triple interaction treatment (Volkameriana rootstock + coconut liquid 200 ml L-1 + dry yeast extract at a concentration of 8 g L-1) achieved significant superiority in most of the studied growth characteristics (seedling height, stem diameter, number of leaves, leaf area, shoot dry weight). While the triple overlap treatment (Citrus aurantium + coconut liquid 200 ml L-1 + dry yeast extract at concentration of 8 g L-1) achieved the highest rate of relative moisture content of the leaves, as it gave the highest rates (38.833 cm, 4.2033 mm, 78.667 leaves seedlings-1, 2398.67 cm2, 37.863 g seedlings-1) (70.3 15%, respectively.

Chemical Response of Citrus Rootstocks to Spraying with Coconut Liquid and Dry Yeast Extract

The experiment was conducted in the plant canopy at Horticulture and Landscape Department, College of Agriculture / University of Kerbala, Iraq for the period from mid-February to the end of June 2023 using Randomized Complete Block Design (R.C.B.D) as a factorial experiment with three factors: citrus rootstock (Citrus aurantium and Volkameriana) and coconut liquid extract with three concentrations of (0, 100, 200) ml L-1 and dry yeast extract in three concentrations (0, 4, 8) g L-1 and with three replications. The most important results indicated the superiority of the Volkameriana rootstock in most of the studied growth characteristics (N %, P%, K%, carbohydrate %, chlorophyll content), while the treatment of coconut liquid 200 ml L-1, as well as the treatment of dry yeast extract with a concentration of 8 g L-1 achieved a significant superiority for the above studied traits and gave the highest rates. The two-way interaction treatment between (Volkameriana rootstock + coconut liquid 200 ml L-1) and (Volkameriana rootstock + dry yeast extract at a concentration of 8 g L-1) and (coconut liquid 200 ml L-1 + dry yeast extract at a concentration of 8 g L-1) achieved the highest rates in all of the studied traits. The triple interaction treatment (Volkameriana rootstock + coconut liquid 200 ml L-1 + dry yeast extract at a concentration of 8 g L-1) achieved significant superiority in all the studied growth characteristics (N %, P %, K %, carbohydrate content, and leaf chlorophyll content), as it gave the highest rates of (2.1117%, 0.6867%, 1.9700%, 19.9570%, 4.999 mg. fresh weight-1) respectively.

Effects of indole butyric acid and coconut liquid endosperm on rooting of Crateva adansonii stem

Indole butyric acid (IBA) and coconut liquid endosperm (CLE), two rooting agents, were tested in three concentrations to see how they affected the rooting of Crateva adansonii DC stem cuttings. 300 mg/L, 200 mg/L, and 100 mg/L (IBA) of rooting material and 100%, 80%, and 60% of CLE were the concentrations that were assessed. This was done in three replications using completely randomized design (CRD). The setup, which lasted six months, was on exhibit in the Botanic Garden at the Department of Plant Science and Biotechnology, University of Nigeria, Nsukka. While control stem cuttings took the longest to start and finish bud break on the stem cuttings, higher concentrations of the rooting chemical substances, 300 mg/L IBA and 100 percent CLE respectively, influenced the shortest times (initial and final). The results showed that the control had the fewest buds that sprouted into leaves, whereas 300 mg/L IBA and 100 percent CLE had the highest percentage of buds that turned into leaves on the stem cuttings. Regardless of the treatment concentrations utilized, a thin callus formed on the stem cuttings. Observations on rooting revealed that not all callused stem cuttings subsequently took root. IBA and CLE were applied to stem cuttings in various concentrations, and the results were seedlings with lateral and feeding roots. The maximum percentage of rooting response was seen in stem cuttings treated with 300 mg/L IBA and 100 percent CLE, respectively, while the control did not root. The findings of measuring the aerial and sub aerial growth characteristics of seedlings revealed that 300 mg/L IBA and 100 percent CLE had a greater impact on the development of higher values of the growth parameters examined than cuttings treated with lower concentrations of the two rooting agents. Based on the findings of this study, it is possible to draw the conclusion that C. adansonii can be multiplied vegetatively by using rooting agents to help stem cuttings take root. It is recommended that more research be done using rooting medium with a higher concentration and rooting agents like auxins at different concentrations.

Study of combination of liquid organic waste on antifungal activity Bacillus sp. DB12

This study examines the ability of liquid organic waste carriers to increase the antifungal activity of the active ingredient Bacillus sp DB12, which has been stored for 12 weeks against the pathogen Fusarium oxysporum f.sp. cepae. The research method was carried out in an experimental laboratory using a completely randomized design (CRD) with a single factor in the form of a liquid waste carrier consisting of 9 treatments. The composition of liquid tofu waste (TLW), coconut liquid waste (CLW), and rice washing liquid waste (RLW) was determined as follows: 100% TLW, 75% TLW + 25% CLW, 50% TLW + CLW 50%, TLW 25% + CLW 75%, CLW 100%, TLW 75% + RLW 25%, TLW 50% + RLW 50%, TLW 25% + 75% RLW, and 100% RLW. The results showed that the combination of 75% TLW + 25% CLW carriers increased the antifungal activity of Bacillus sp. DB12 compared to other carrier combinations. An increase in antifungal activity was indicated by an inhibition zone diameter of 13.03 mm during 12 weeks of storage.

The effectiveness of coconut coir liquid smoke as a natural insecticide on the mortality of Spodoptera exigua Hubner (Lepidoptera: Noctuidae)

This research was conducted at the Laboratory of Pests and Diseases, Faculty of Agriculture, University of Tadulako, Palu, from Juli 2022 to November 2022. This study used a Complete Randomized Design (CRD) which consisted of 5 treatments that were repeated 4 times to obtain 20 experimental units. The treatments were K1 = (control), K2 = liquid coconut coir smoke concentration of 2.5 ml/L, K3 = liquid coconut coir smoke concentration of 5 ml/L, K4 = liquid coconut coir smoke concentration of 7.5 ml/L, and K5 = coconut coir liquid smoke concentration of 10 ml/L. Observations included mortality and speed of death of Spodoptera exigua. The results showed that the concentration of coconut coir liquid smoke treatment had a significant effect on the mortality and speed of death of S. exigua. The K5 treatment (10% concentration) gave higher mortality and death rates, namely 65% and 3.77 respectively.

The Preparation of Virgin Coconut Oil Using Acid from Passion Fruit Extract at Different Temperature and Incubation Time

Virgin coconut oil (VCO) is a liquid coconut product with a translucent color, a characteristic coconut aroma, and long shelf life. VCO can be made in various ways, including enzymatic, centrifugation, acidification, etc. In this study, the acidification method was used to manufacture VCO whereby the acid used is sourced from passion fruit. This study aims to determine the effect of passion fruit juice addition on the preparation virgin coconut oil. Several variables were employed in the current study, including passion fruit volume of 5 and 8 ml, incubation time of 12 hours and 24 hours, and incubation temperature of 36 and 48 °C in a Factorial Design. The amount of coconut was 660 grams and 660 ml distilled water. The results showed that the production temperature greatly influenced the free fatty acids produced. The best treatment was obtained on VCO with 8 ml passion fruit addition, 12 hours of formation time and 48°C incubation temperature, with 0.12% free fatty acids.

Local Food Tuna into Shredded in Nusa Lembongan-Bali (Processing, Hedonic Test, and Nutrition)

There is no further processing of tuna in Nusa Lembongan, so if it is not sold out, tuna will rot and be thrown away, even though the protein content is high, the price is affordable. To overcome this, it is necessary to process tuna, so that later it can have a long shelf life, high economic value. Based on these problems, a research was conducted on the processing of local tuna tuna in Nusa Lembongan into shredded, then measuring the level of consumer preference and testing the nutrition. This research method is experiment, hedonic test with 50 panelists, and nutrition test at Udayana University Analytical Laboratory. The data analysis technique of this research is descriptive qualitative. The results of the research on the ingredients for making tuna shredded are clean tuna, thick coconut milk, liquid coconut milk, shallots, garlic, red chilies, galangal, ginger, turmeric, coriander, sugar, salt, pepper, lime leaves, and coriander leaves. regards. The results of the hedonic test of shredded tuna from 50 panelists in Nusa Lembongan showed that most answered LIKE shredded tuna in terms of taste, aroma, texture, and color. The results of the nutritional test for shredded tuna showed that 100 grams of shredded tuna contained 30.33 grams of carbohydrates, 37.44 grams of protein, 30.36 grams of fat and 503.327 kcal.Keywords: shredded, tuna, processing, hedonic, nutrition

The Effect of Maltodextrin Concentration and Spray Dryer Drying Temperature on the Characteristics of Coconut Milk Powder

Coconut milk has a higher water content than other contents, so microbes can easily damage and spoil it. To obtain a low-moisture powder product, the liquid coconut milk was dried using a Buchi Mini Spray dryer B-290 with inlet temperatures of 150°C, 160°C, and 170°C. The researchers added maltodextrin to coconut milk, which had a ratio of grated coconut to the water of 1:3, in concentrations of 9%, 10%, 11%, 12%, and 13%. The addition of maltodextrin and the use of drying temperature did not significantly affect the pH, solubility, and percentage of product mass but did significantly affect the moisture content. The best operating conditions for producing coconut milk powder were at a maltodextrin concentration of 13% and a temperature of 170°C. Under these conditions, the produced coconut milk powder had a pH value of 6.12, a moisture content of 4.56%, a solubility of 98.74%, a product mass of 24.99 grams and an overall percentage of product mass of 21.32%.

Thermal energy storage optimization using composite foam-nano enhanced phase change materials

A design of latent heat thermal energy storage (LHTES) unit for the rapid charging process of the nano-enhanced coconut oil inside an open-cell copper foam was proposed. A stream of hot liquid coconut oil was allowed to enter the thermal energy storage unit from the bottom and leave the unit from the top to accelerate the melting process. A heat transfer tube was placed inside the unit to melt the PCM layer and open a liquid film passage between the inlet and the outlet. The impact of design parameters such as porosity of copper foam, inlet PCM liquid pressure, hot inlet liquid inside the heat transfer tube, and volume fractions of nanoparticles was investigated on the charging time of the unit and its thermal behavior. The formation of the liquid PCM film over the heated tube is the key to fast charging. The key parameter in liquid film formation was the inlet velocity of hot liquid inside the tube. Increasing the inlet velocity by 2.5 times could reduce the thermal charging time by 2.5 times. Moreover, using nano-additives was not beneficial in this design since they could delay the liquid PCM film formation and the charging time.

Macronutrient and Sensory Analysis of Block, Crystal, and Liquid Coconut Sugar

This study aimed to determine the nutritional content of the block, crystal, and liquid coconut sugar, along with the preferred coconut sugar type, through sensory analysis. The design of this research was descriptive analysis. The nutrient content analysis method was carried out proximately, while sensory analysis used a hedonic test and a hedonic quality test. The results showed that crystal coconut sugar had the highest energy, fat, protein, and carbohydrate content of 377 kcal/100g, 0.56 percent, 1.29 percent, and 91.7 percent, respectively. Block coconut sugar presented energy of 363.14 kcal/100g, 0.46 percent fat, 1.2 percent protein, and 88.55 percent carbohydrates. Meanwhile, liquid coconut sugar showed 293.7 kcal/100g of energy, 0.22 percent fat, 1.24 percent protein, and 71.69 percent carbohydrates. The results of the sensory analysis showed no significant differences between each form of coconut sugar in aroma (p=0.66) and texture (p=0.08) elements from the hedonic test. Additionally, there were significant differences in the color and taste attributes (p=0.00). Contrastingly, the hedonic quality test showed significant differences in all attributes of all forms of coconut sugar. Besides, crystal coconut sugar was preferred over the block and liquid coconut sugar. It has a slightly typical brown sugar aroma, insignificant fine to fine texture, dark brown to light brown color, and slightly sweet to sweet taste. Therefore, crystal coconut sugar is the most preferred form with the highest nutritional content.

Application of coconut paper motor speed control technology for increasing coconut liquid organic fertilizer productivity

Application of coconut paper motor speed control technology for increasing coconut liquid organic fertilizer productivity

Protective effect of surfactant modified phytosterol oleogels on loaded curcumin.

Oleogels represent one of the most important carriers for the delivery of lipophilic nutraceuticals. Phytosterols (PS), plant-derived natural sterol compounds, are preferred for oleogel preparation due to their self-assembly properties and health function. However, the relationship between the physical properties of PS-based oleogels and the chemical stability of loaded bioactive compounds is still unclear. The influence of lecithin (LC) and glycerol monostearate (GMS) on the physical properties of PS-based oleogels made of liquid coconut oil and the stability of curcumin as a model bioactive loaded in the oleogels was investigated. Results showed that the flow consistency index was much higher for GMS-containing oleogels than that for LC-containing oleogels. The optical microscopy and X-ray scattering analysis showed that the addition of GMS in the PS oleogels promoted the formation of a crystal mixture with different crystal polymorph structures, whereas LC addition promoted the formation of needle-like crystals of PS. Using curcumin as a model lipophilic nutraceutical, the GMS-enriched PS oleogels with high crystallinity and flow consistency index exhibited a good retention ratio and scavenging activity of the loaded curcumin when stored at room temperature. This study shows that enhancing the firmness of oleogels made from PS and liquid coconut oil is beneficial to the retention and chemical stability of a loaded bioactive (curcumin). The findings of the study will boost the development of PS-based oleogel formulations for lipophilic nutraceutical delivery. © 2022 Society of Chemical Industry.

PENGARUH PASTEURISASI DAN PENAMBAHAN EKSTRAK KERAGENAN RUMPUT LAUT (Eucheuma spinosum) TERHADAP KARATERISTIK ORGANOLEPTIK FISIKOKIMIA SANTAN

This study aims to determine the effect of pasteurization treatment and the concentration of seaweed carrageenan extract on the organoleptic value of liquid coconut milk and the effect of the selected pasteurization treatment and the concentration of seaweed carrageenan extract on the physical and chemical values of liquid coconut milk. consists of the first factors P0 (Ordinary Coconut Milk), P1 (Temperature 65oC: 30 minutes), P1 (Temperature 65oC: 30 Minutes), P1 (Temperature 65oC: 30 Minutes), P2 (Temperature 75oC: 25 minutes), P2 (Temperature 75oC: 25 minutes), P2 (Temperature 75oC: 25 minutes) the second factor K1 (0,50% rage), K2 (0,75% susceptibility), K3 (100% rage). The data were analyzed using Analysis of Variance (ANOVA), if it had a significant effect, it was continued with the Duncan Multiple Range Test (DMRT) with a level of 0,05. The results showed that the selected treatment was P2K1 with color 4,17 (Like), Taste 3,83 (Like), Aroma 3,77 (Like), Thickness 3,93 (Like). Viscosity 1,82, fat content 23,33, Protein content 4,75 and emulsion 8,13.

Natural coconut liquid derived nanosheets structured carbonaceous material for high-performance supercapacitors

Bio-derived carbon has been remarkably emerging potential candidates for high performance super-capacitive materials. Herein, we report the spray deposited vertically aligned nanosheets (thickness ~ 46 nm) carbon network on nickel foam electrodes using natural coconut liquid as a precursor for high-performance supercapacitor device application. These binder-free fabricated bio-carbon electrodes have characterized using XRD, FESEM, XPS, Raman, Elemental mapping, and EDS. The carbon was coated on nickel foam at different spray pyrolysis deposition times viz. 14, 18 and 22 min. This carbon deposited nickel foam electrodes were investigated for electrochemical characteristics viz EIS, CV, and GCD using 1 M KOH aqueous solution within 0–0.6 V potential window. The electrode CWC-22 exhibited the specific capacitance of 782.7 Fg−1 for 1 Ag−1 current density. The energy density of 12.29 W h/kg and 1600 W/kg power density were achieved for CWC-22 electrode. The stability of the CWC-22 was studied by performing 3000 GCD cycles with excellent capacitance retention rate of 89.4% recorded at 5 Ag–1. The device fabrication and demo performance were also studied. This approach has the potential to accomplish cost-effective, green synthesized bio-derived carbon for high-performance electrochemical supercapacitor devices.

Dietary Intervention of Coconut Liquid to Mitigate the Hyperlipidemia in Rats

Dietary Intervention of Coconut Liquid to Mitigate the Hyperlipidemia in Rats