The microbiological quality of roasted coconut water stored at different packages

Beh, Yew Mun (2016) The microbiological quality of roasted coconut water stored at different packages. [Undergraduate Final Year Project Report] (Submitted)

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This study was conducted in order to investigate the microbiological quality and stability of the roasted coconut water in different packages. The young green fruit of coconut water which is a refreshing drink with plenty of sugar, potassium, vitamins B and C. In this study, microbiological and physico-chemical test was carried out to determine the quality of the coconut water during the storage. Roasting of coconut reduced the microbial grow in the coconut water. Microbial load in the roasted coconut water only appeared in fifth week. The microbial load of roasted coconut water stored in tin can and glass bottle was 4.0x10³ and 3.8x10² (CFU/ml) respectively, while the total yeast and mold count found in glass bottle was 3.3x10³ (CFU/ml). For physico- chemical test, turbidity, total soluble solid (TSS), pH and total titratable acidity were carried out. The inconsistent transmittance found in young coconut water. However, the range of transmittance in the roasted coconut water from 73.80±1.62 to 95.72±0.22 % and the range of total soluble solid (TSS) from 3.0±0 to 5.5±0. Besides, the range of pH from 4.74±0.01 to 5.22±0.02 and the total titratable acidity range between 0.011001 to O.54±0.02 % for the roasted coconut water during storage for 56 days. The tin can will be the most suitable to store the roasted coconut water.

Item Type: Undergraduate Final Year Project Report
Faculty: Faculty of Agro - Based Industry
Depositing User: En. Wahyudi Yusra Zulfin
Date Deposited: 24 Aug 2016 01:42
Last Modified: 13 Feb 2017 05:51
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