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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 387 Documents

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Study on Chocolate Production from Coconut Oil and Palm Oil Shortening Limphapayom, Wilaisri
International Coconut Community Journal Vol 29 No 2 (2013): CORD
Publisher : International Coconut Community

Chocolate is a well-known dessert all over the world. The original chocolate is made from cocoa products: cocoa bean and cocoa butter. Research and Development on low-fat chocolate process were conducted for value addition of coconut oil and Thai fruit. This chocolate processing study composed of (1) coconut oil fractionation, (2) chocolate formulation and (3) shelf-life storage determination. Accordingly, fatty acids composition of the blend of coconut fat and palm oil shortening were determined. It was found that the said product composed of Caproic acid 0.47±0.12%, Caprylic acid 5.65±0.31%, Capric acid 5.14±0.14%, Lauric acid 42.56±0.28%, Myristic acid 16.31±0.18%, Stearic acid 14.55±0.13%, Oleic acid 9.26±0.17%, and Linoleic acid 2.16±0.35%. The saturated fatty acids and unsaturated fatty acids found in this product were 88.57±0.14% and with 11.42±0.81%, respectively. The range of melting point is 260C-330C and oxidative stability is 14.2 to 16.7 hours. The chocolate formula of pale and dark chocolate 1kg composed of coconut fat, palm oil shortening, and lecithin as emulsifier in same amounts such as 250g, 100g, and 0.5g. However, icing sugar and defatted cocoa powder are in different amounts; the icing sugar in pale chocolate and dark chocolate is 350g and 450g while the defatted cocoa powder in pale chocolate and dark chocolate is 200g and 300 g, respectively. These chocolate products have physical properties similar to the chocolate products produced from cocoa butter. The shelf life of these products is 3 months.

Productivity of Three Dwarf Kopyor Coconut Varieties from Pati, Central Java, Indonesia Ismail Maskromo; Novarianto, Hengky; Sukendah; Sukma, Dewi; Sudarsono, S.
International Coconut Community Journal Vol 29 No 2 (2013): CORD
Publisher : International Coconut Community

Pati Dwarf Kopyor coconut originated from Pati, Central Java is one of the Kopyor coconut populations from Indonesia. Three varieties of Pati Dwarf Kopyor coconut, namely: Kopyor Green Dwarf, Kopyor Brown Dwarf and Kopyor Yellow Dwarf out of six potential varieties have been officially released as local superior varieties by the Minister of Agriculture, Republic of Indonesia at the end of 2010. The objectives of this research were to evaluate the stability of Kopyor fruit production among provenances of Pati Dwarf Kopyor coconuts. Evaluations were conducted especially for the three recently released varieties of Kopyor coconuts. Observations were carried out in 2011 and the collected data were then compared with Kopyor fruit production data collected in 2009 -2010. In three different locations, representatives of 10 Kopyor coconut provenances for each Kopyor variety were observed; therefore, a total of 90 trees were evaluated in this experiment. Observations were conducted for number of total bunches per palm, number of total fruits/per bunch, and the number of harvested Kopyor coconut fruits/per bunch. Three bunches were selected for each of the evaluated provenance. Results of the observation indicated that the observed yield and yield parameters of three Pati Dwarf Kopyor coconut varieties fluctuated by the year of observations. However, in general the observed yield and yield parameters among three varieties were similar. The average number of total bunches observed among three varieties evaluated ranged from 9.6-12.1 bunches per palm; the average number of fruits/per bunch ranged from 5.3-12.4; and the average number of harvested Kopyor fruits/per bunch ranged from 2.0-3.8. The estimated number of total fruits/palm/year among the three varieties ranged from 53.8-128.1 and the percentage of Kopyor fruit production observed among the three varieties evaluated ranged from 24.8-38.9 %. The estimated number of total harvested Kopyor fruits/palm/year ranged from 20.5-39.2, respectively. Rainfall pattern might affect directly or indirectly toward yield and yield components of three Pati Dwarf Kopyor coconut varieties.

Monitoring Emergence Pattern of Coconut Black-Headed Caterpillar Opisinaarenosella Walker (Lepidoptera: Oecophoridae) Using Sex Pheromone Traps Bhanu, K. R. M.; Chandrashekharaiah, M.; Prabhakara, M. S.; Mallik, B.; Muralidharan, K.; Chakravarthy, A. K.
International Coconut Community Journal Vol 29 No 2 (2013): CORD
Publisher : International Coconut Community

The pheromone mass trapping programme for coconut black-headed caterpillar (BHC), Opisinaarenosella Walker under development at the south eastern dry zone of Karnataka calls for a proper monitoring system. Experiments conducted at Bidadi, Nelamangala, Nittur and Thyamagondlu near Bangalore, peninsular India to establish the emergence pattern of BHC indicated that nearly six emergence peaks of moths were recorded in 18 months. The duration of emergence and non-emergence periods of moths was approximately 41 days (SD= ±3.93) and 48 days (SD= ±4.35) respectively. The maximum number of days of moth and non-moth emergence was recorded during March, April and May. The studies on emergence pattern throughout the generation indicated that the moth emergence followed a normal curve. The moth emergence pattern of BHC in four coconut gardens at Nelamangala, Thyamagondlu, Nittur and Bidadi indicated the occurrence of spatially segregated moth emergence. The present studies provided thoughtful information on flight pattern of BHC in each generation and also throughout the year. Such basic results are helpful in designing pheromone based pest control strategies.

Some Biological and Behavioral Studies of the Tetrastichus sp. (Hymenoptera: Eulophidae), a Pupal Parasitoid of Brontispa longissima Gestro (Coleoptera: Chrysomelidae) Gallego, Vivencio C.; Gallego, Ma. Cynthia E.; Torre, Ivorie J. dela
International Coconut Community Journal Vol 29 No 2 (2013): CORD
Publisher : International Coconut Community

The Tetrastichus sp. was identified as a pupal parasitoid indigenous to the Philippines. The total development period of Tetrastichus sp. from egg to adult was 16 days under laboratory conditions. The average incubation, larval and pupal periods were 3.5, 4.8, and 7.4 days, respectively. The average adult longevity was 5.5 (male) and 6.4 (female). Upon emergence of an adult wasp from the host pupa, mating took place shortly and the female look for suitable host pupa of Brontispa longissima for oviposition. Tetrastichus sp. is an endogregarious parasitoid. From one parasitized pupa of Brontispa longissima, around 6 - 66 individual wasps emerged with a mean of 22.4 while parasitized pupae collected from the field yielded 4 - 21 individuals with a mean of 12.7. Majority of the wasps emerged in the morning (70%) while 30% emerged in the afternoon. Sex ratio of male and female was 1:5.4 in laboratory condition while 1:3.7 under field condition with females outnumbered the males. Tetrastichus sp. was observed in some cases to reproduce parthenogenetically. Longevity of Tetrastichus sp. can be enhanced to a mean of 7.3 and 6.0 days by feeding on sugar and honey, respectively while water and coconut pollen resulted in longevity of 3.3 and 2.4 days, respectively. Adults without food lived only one day. Parasitism efficiency ratio of 10 parasitoids: 10 host pupae resulted in 90% parasitism. One to two day old pupa of B. longissima was preferred by Tetrastichus sp. for oviposition with a mean of 86.7% parasitism. Percent pupal parasitism in the field ranged 25.7 - 42.3% with an average of 27.6% in selected areas in Mindanao. Tetrastichus sp. was found to effectively control B. longissima under field condition. The study indicated that Tetrastichus sp. is an effective control agent of B. longissima and could be used in the field to prevent economic damage of the palms by the pest.

Curd Coconut: Its Mystery and Potentialities (Review Article) Chomchalow, Narong
International Coconut Community Journal Vol 29 No 2 (2013): CORD
Publisher : International Coconut Community

Curd coconut (CC) is a rare abnormality in the meat of the coconut which is thicker than normal and is fluffy and soft like curd. Being more delicious than normal coconut, CC is favored by people who eat it as dessert. In ten countries where CC occurs, its occurrence is at a very low frequency of about 0.15%. CC is produced on a normal-looking palm which bears mostly normal fruits except for a very few CC fruits. Such fruit does not germinate, thus cannot be used to propagate the character. The experienced growers germinate normal-looking fruits obtained from the CC-bearing palm, which may or may not yield CC fruits after 8 years of planting. A controlled self-pollination of the CC-bearing palm yield a 3:1 ratio of normal: CC fruits, indicating the mother palm is a heterozygote (Kk) for the CC character, which is recessive (kk). The CC endosperm (kkk) cannot produce the enzyme galacto-mannanse to digest galactomannan to produce mannan. Thus, it contains galacto-mannanase that is viscous, but is not digested as food of the CC embryo. Consequently, it eventually dies. Galactomannan is responsible for the fluffy texture of the CC. CC embryo can be cultured in aseptic condition. Upon growing this cultured embryo to fruit-bearing stage, CC fruits are produced 100% if self pollinated. A hybridization scheme has been conducted by the Thailand Horticultural Research Institute. Pollen sources were from embryo-cultured palms while maternal parents were found dwarf cultivars, namely ‘Nam Hom’, ‘Thung Khlet’, Malayan Yellow Dwarf’, and ‘Malayan Red Dwarf’. The F1 hybrids were mostly semi-dwarf in stature (that is selfing in nature); they all produced 25% CC fruits as expected. The most interesting cross was that with ‘Nam Hom’, in which 56% have aromatic water. It is postulated that if a backcross is made between semi-dwarf F1 with the CC homozygous (kk) embryo-cultured palms, the resultant offspring would yield 50% CC fruits which doubled that of the F2 which yield only 25% CC fruits. Not only CC fruits are delicious, they are also nutritious with higher amount of saturated and less unsaturated fatty acid than normal fruits. CC is always high on demand because people love to eat CC as dessert, even at the price ten times as much as ordinary coconut. CC growers earn 2.5 times as much compared to ordinary palms if they grow F1 hybrids, but will double that amount if they make backcross by using pollens from homozygous embryo-cultured palms (kk).

Stakeholders’ Perception of Coconut Palm Insurance Scheme: A Study on the Coastal States of India Rajasenan, D.; Rajeev, B.
International Coconut Community Journal Vol 29 No 1 (2013): CORD
Publisher : International Coconut Community

The Coconut Palm Insurance Scheme (CPIS) is a mechanism, devised to endow effective risk management aid, to those coconut growers who are likely to be impacted by non-preventable natural factors as well as pests and diseases. This study analyses the perception of the stakeholders for drawing empirical validity, so as to appraise sustainability of CPIS as a measure towards financial inclusion. 528 samples, encompassing Kerala, Karnataka, Tamil Nadu, Goa and Maharashtra states, classified into three regions, were taken using multi-stage proportionate random sampling technique with a view to develop a recurrent scheme to assist the coconut growers. Analyses and inferences, based on Factor Analysis, point out that growers across the regions are convinced that the scheme is necessary for a crop like coconut and, accordingly, the scheme seems to have achieved its goal.

Physical and Mechanical Properties of Engineered Coconut Trunk Veneer (ECTV) for Interior Products Yanti, A. K.; Said, A.; Hamid, A. S.; Hamdan, H.; Kamal, Izran; Khairul, M.; Razali, A. K.; Azrena, A. K.
International Coconut Community Journal Vol 29 No 1 (2013): CORD
Publisher : International Coconut Community

A study was undertaken to investigate the physical and mechanical properties of engineered coconut (Cocos nucifera) veneer (ECTV). The coconut trunks (40 – 50 years old) were obtained from Hutan Melintang, Perak and were peeled into veneers at Bestgrade Sdn. Bhd. The veneers were obtained from two different parts of coconut trunks viz inner and outer which were used to fabricate 5-ply engineered coconut veneers. The ECTVs were fabricated at FRIM’s Bio-Composite Laboratory. They were manufactured with urea formaldehyde (UF) resin and with three combinations namely 100% inner, 100% outer and alternate outer & inner veneers (mix). The densities for the engineered veneers made of 100% outer, 100% inner, and mixed layers were 944.1 kg/m3, 858.15 kg/m3 and 891.11 kg/m3, respectively. Results showed that the Modulus of Rupture (MOR) of the ECTV made from 100% outer veneers had the highest mean MOR value (88.69 MPa), followed by those made from the mixed veneers (74.35 MPa) and 100% inner (58.44 MPa), respectively. On the other hand, the Modulus Of Elasticity (MOE) values were 10.12 Mpa for outer, 8,210 Mpa for inner and 10,075 Mpa for mixed. Overall, the testing results showed that the ECTV met the standard requirements.

Thermal and Microstructure Analysis of Cocofoam Made from Blended Coconut Fiber with Latex Compound Anom, I. D. K.; Setiaji, Bambang; Trisunaryanti, Wega; Triyono
International Coconut Community Journal Vol 29 No 1 (2013): CORD
Publisher : International Coconut Community

Thermal and microstructure analysis of cocofoam made from vulcanized coconut fiber and latex compound were conducted. The cocofoam was produced by blending coconut fiber and latex compound with weight ratio of 10/25 (CF5-1) and 20/55 (CF5-2) at room temperature. The cocofoam characters were then analyzed by Scanning Electron Microscope (SEM), Thermogravimetric Analysis (TGA) and Differential Scanning Calorimetry (DTA) instruments. The result showed that the increase of coconut fiber and latex compound ratio produced a higher density of cocofoam. The highest value density was 0.6920 g/cm3 with flexibility of 90% produced by the CF5-2 sample. The SEM analysis showed that both specimens surface of the CF5-1 and CF5-2 samples have different pores size and the latex compound is not distributed thoroughly in the cocofoam. The thermal analysis showed that the production of cocofoam was largely determined by latex compound that served as fiber binder matrix. Cocofoam started to degrade at the temperature of 90°C and was damaged when it was heated at the temperature of 115°C for 2.5 hours.

Preparation of Bakery Products Using Coconut Flour and Glycemic Response on Normal Healthy Adults Ramaswamy, Lalitha; Sinthuja, R.
International Coconut Community Journal Vol 29 No 1 (2013): CORD
Publisher : International Coconut Community

Bakery products are ideal foods through which nutrition can be delivered to the consumers in an acceptable form. The feasibility of incorporating coconut flour in bakery products has been studied. Four recipes namely; biscuit, wheat bread, pizza base and puff pastry were formulated using 10%, 20% and 30% levels of coconut flour by replacing the major flour of the recipe. Organoleptic evaluation of the products showed that the products were acceptable up to 30% level in biscuits, pizza base and puff pastry and up to 10% level in bread. ANOVA comparing the mean scores showed that there was significant difference in all the criteria. The digestible carbohydrate (CHO) and energy content of the coconut flour incorporated products were less than the standard ones, while the fiber content was more. Glycemic response of 30% incorporated biscuits (which was selected to be the most acceptable from among the formulated products) in normal adults was found to be lower than the standard.

Optimization of Aqueous Extraction of Virgin Coconut Oil Using Response Surface Methodology Agarwal, Ravindra Kumar; Bosco, S. John Don
International Coconut Community Journal Vol 29 No 1 (2013): CORD
Publisher : International Coconut Community

The present investigation deals with optimization of aqueous extraction process for maximum yield of virgin coconut oil (VCO) from coconut milk extracted from coconut meat. Optimization of the process parameters including dilution ratio (w/w), grinding time (min), temperature (°C), cream separation time (hour) and pH was analyzed using one-factor-at-a-time (OFAT) method and response surface methodology based central composite design methods. OFAT method revealed the dilution ratio of 1:1 and grinding time of 3 min to enhance the yield of VCO whereas central composite design optimized the temperature at 33°C, cream separation time for 4 hours and pH of coconut milk at 6.5 for the maximum VCO yield of 20.38/100g of fresh coconut meat contained 32.82g/100g fat (w/w). Hence the percentage oil recovery of VCO was found to be 83.12 per cent (w/w) of fat present in fresh coconut meat. The analysis of variance (ANOVA) of central composite design revealed that temperature (P<0.05), pH (P<0.05) and interaction of these two parameters were highly significant for the yield of VCO with the second order model having the co-efficient of determination (R2) of 0.97.

Page 7 of 39 | Total Record : 387

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Mufid Febrianto

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8th Floor BAPPEBTI Building Jl. Kramat Raya No. 172 Kenari, Senen, Jakarta, Indonesia 10430 Phone +62 21 3100556-557 Fax +62 21 3101007

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Mufid Febrianto

Contact Email mas.mufid@coconutcommunity.org

Phone +628111885787

Journal Mail Official journal@coconutcommunity.org

Editorial Address 8th Floor BAPPEBTI Building Jl. Kramat Raya No. 172 Kenari, Senen, Jakarta, Indonesia 10430 Phone +62 21 3100556-557 Fax +62 21 3101007

Location Kota adm. jakarta pusat, Dki jakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Mufid Febrianto

Contact Email
mas.mufid@coconutcommunity.org

Phone
+628111885787

Journal Mail Official
journal@coconutcommunity.org

Editorial Address
8th Floor BAPPEBTI Building Jl. Kramat Raya No. 172 Kenari, Senen, Jakarta, Indonesia 10430 Phone +62 21 3100556-557 Fax +62 21 3101007

Location
Kota adm. jakarta pusat,

Dki jakarta

INDONESIA