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Mufid Febrianto
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CORD
Published by International Coconut Community
ISSN : 02151162     EISSN : 27218856     DOI : 10.37833/cord
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Library & Information Science
Aims CORD aims to publish original research results and reviews on research and development. While encouraging those involved in research and developments to disseminate their finding it also assists policy makers and planners to be aware of the latest developments in the sector Scope CORD encompasses a broad range of research topics in animal sciences: seedlings and genetics, farming, harvesting, production, health, biotechnology, and production, socio-economic, and policy.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 3 Documents
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Search results for , issue "Vol 41 (2025): CORD" : 3 Documents clear
Physical, nutritional and functional quality of defatted coconut residue from four coconut (Cocos nucifera L.) varieties; as a dietary supplement for the food industry Pathirana, H. P. D. T. Hewa; Lakdusinghe, W. Meththa Kumari; Yalegama, L. L. W. Chandi; Chandrapeli, C. A. Thamali Dhanushika; Marikkar, J. M. Nazrim
International Coconut Community Journal Vol 41 (2025): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v41i.484

Abstract

The value addition to the by-products enhances the profitability of the industry with a zero-waste concept. Defatted desiccated coconut flour (DCF) is a residue after the extraction of virgin coconut oil (VCO). This research aims to identify the effect of a variety of coconuts on the physical, nutritional and functional quality of DCF compared to whole wheat flour (WWF). Mature coconuts of four different varieties: Tall×Tall (TT), Ran Thambili (RT), San Ramon (SR), and Gon Thambili (GT) were used for the VCO extraction process by the cold press extraction followed by conversion of residue into flour (DCF). The average residue recovery is 15.33 ± 0.41% (p>0.05). The particle size of DCF is significantly higher than WWF, and only 23.16% of DCF is at the 250 µm level. The highest wettability (27.46±0.00 s) and swelling capacity (49.00±0.00 ml) have been identified in GT with a significantly (p
Instant Unfermented Coconut Sap Beverage as a Nutritive Beverage with Potential Health Benefits Pathirana, H. P. D. T. Hewa; Hitigedera, C. N.; Lakdushighe, W. M. K.; Yalegama, L. L. W. C.; Madusanka, J. A. D.
International Coconut Community Journal Vol 41 (2025): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v41i.502

Abstract

Coconut (Cocos nucifera) sap is a nutritious liquid which oozes from the phloem vessels of coconut inflorescence. Dried coconut sap powder was developed as an instant beverage from unfermented coconut sap collected from a novel sap collection device and its quality was assessed. The sap was mixed with maltodextrin (DE-10) (Treatment 1; 3%, Treatment 2; 4%, Treatment 3; 5% and Treatment 4; 6%) and the solution was fed to a spray dryer. The powder of sap was packed in a triple-laminated aluminium pouch and stored at 4±2 oC for quality analysis. The data was analyzed through Minitab 16 software. The recovery percentage of powder was 17.05±2.45% and it showed good quality character for moisture (0.80±0.20%), bulk density (0.05±0.00 g/L), tapped density (0.068±0.00 g/L), hygroscopicity (19.05±0.34%), and solubility (96.72±0.87 %). The browning index (13.53±0.00) and lightness (86.75±2.17) of the sample were assessed. Scanning electron microscopic (SEM) view showed an even distribution of particles. The dilution ratio (D1:8 %, D2: 10 %, D3: 12 %) of powder was analyzed through sensory evaluation. Appearance and odour of the beverage were not affected significantly (p>0.05) with the dilution ratio. The analysis showed that it contained protein (1.44 ±0.11%), ash (0.99±0.01%), mineral (Na: 15.4±0.13mg/Kg, K: 369.4±0.87 mg/Kg, Ca: 46.8±0.89 mg/Kg, Mg: 7.7±0.52 mg/Kg), crude fiber (0.08±0.01%), total sugar (90.67±2.66%), moltodextrin (24.40±2.55%), sucrose (31.47±2.77%), glucose (16.04±0.23%), fructose (18.76±1.25%) and total phenol (138.69±0.17 mg GAE/ 100 g). One cup (100 ml) of sap contains higher nutrients with natural minerals to achieve high consumer demand.
Physicochemical and Biochemical Properties of Coconut Water Across Maturity Stages in Aromatic Dwarf, Catigan Dwarf, and Laguna Tall Cultivars Deocaris, Chester; Masa, Dina
International Coconut Community Journal Vol 41 (2025): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v41i.504

Abstract

This study examines the biochemical and physicochemical properties of coconut water from three coconut (Cocos nucifera Linn.) cultivars—Aromatic Dwarf (AROD), Catigan Dwarf (CATD), and Laguna Tall (LAGT)—across maturity stages ranging from 5 to 12 months. Key parameters analyzed included pH, total soluble solids (TSS), specific gravity, glucose, protein, and electrolyte composition (sodium, potassium, calcium, magnesium, and chloride). Results revealed significant variations influenced by both cultivar and maturity. AROD exhibited the highest glucose and TSS levels at early maturity, making it ideal for naturally sweet beverages. LAGT maintained stable electrolyte concentrations, supporting its application in rehydration formulations. CATD had the highest calcium and magnesium levels, suggesting potential benefits for bone and muscle health. Trends in pH and specific gravity provided insights into compositional shifts during maturation. These findings highlight the diverse functional properties of coconut water across cultivars, offering valuable insights for optimizing harvest timing, product formulation, and market positioning in the functional beverage and nutraceutical industries.

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