Alfian 2023 IOP Conf. Ser. Earth Environ. Sci. 1200 012059

IOP Conference Series: Earth and Environmental Science
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International Conference on Food Science and Engineering 2022 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1200 (2023) 012059 doi:10.1088/1755-1315/1200/1/012059
Effect of storage temperatures treatment of coconut flesh

(Cocos nucifera L.) based on the quality of coconut milk
Alfian R N, N I Choirunnisa, B Susilo and Sandra*

Department of Biosystem Engineering, Faculty of Agricultural Technology,
Universitas Brawijaya, Veteran Street, Malang 65145, Indonesia
*Email: sandra.msutan@ub.ac.id
Abstract. Coconut plant (Cocos nucifera) is one of the potential industrial plants and has an
important role both in terms of nutrition and in terms of economy in Indonesia. The number of
coconut plants in Indonesia is used by the community, one of which is as a raw material for
making coconut milk. Coconut milk is obtained from the extract of old coconut flesh that has
been grated, either with the addition or without water, this white coconut milk liquid is an
emulsion of oil and water. Coconut milk contains 230 kilocalories and consists of 67.5% water,
23.8% total fat, 5.54% carbohydrates, 2.29% protein and 0.70% ash. During production, coconut
milk needs to undergo pretreatment homogeneous high-speed shear. Generally, this type of
pretreatment can improve the emulsion stability in coconut milk. This needs to be done because
the coconut milk emulsion system is very easily unstable after thawing. Temperature
pretreatmentin coconut flesh is the main factor that influences the quality of the coconut milk
produced. This study was conducted to analyze changes in the quality of coconut milk after it
was done pretreatment storage of coconut flesh before being grated and squeezed into coconut
milk and knowing the temperature pretreatment the most appropriate method to obtain the best
quality coconut milk by using the Multiple Attribute Zeleny. The research was carried out in
stages including the preparation of tools and materials, making coconut milk starting with
cleaning the coconut, then giving pretreatment coconut flesh with 3 storage treatments using cold
temperatures (6°C ± 2°C) and freezing temperatures (-16°C ± 2°C) stored for 24 hours and room
temperature (27°C ± 2°C) without storage time. Then the coconut flesh is grated and the coconut
milk is squeezed and continued with testing the quality parameters of coconut milk. The best
treatment in the manufacture of coconut milk is to use pretreatment at freezing temperatures (-
16°C ± 2°C) which is stored for 24 hours with the quality of coconut milk in the form of 22%
yield, 30.59% water content, pH 6.27, and Viscosity 86.70 cP.
1. Introduction
According to Worldatlas and FAO, Indonesia is the largest coconut producer in the world. Coconut
plantations in Indonesia, total area in 2012: 3.81 million ha, production: 3.29 million tons, and became
a source of income for 7 million farmers [1]. Coconut (Cocos nucifera) is one of the potential industrial
plants and has an important role both in terms of nutrition and in terms of economy in Indonesia [2].
Coconuts can be used for fruit ranging from young young coconuts to old coconuts, young coconuts
have soft flesh so that they can be easily consumed directly and the water content is still fresh, while old
coconuts that are used are fruit flesh. Utilization of old coconut flesh can be done by making derivative
products that have high economic value such as coconut milk, coconut oil, and VCO. The number of
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution
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coconut plants in Indonesia, used by the community, one of which is using coconut plants as raw
material for making coconut milk. This is because coconut milk has high water, fat and protein content
[3].
Coconut milk is obtained from the extract of old coconut flesh that has been grated, either with the
addition or without water, this white coconut milk liquid is an emulsion of oil and water [4]. Coconut
milk contains 230 kilocalories and consists of 67.5% water, 23.8% total fat, 5.54% carbohydrates, 2.29%
protein and 0.70% ash. The main fat is saturated fat (88.64%) but the content of unsaturated fat is lower,
namely 4.20% monounsaturated fat and 1.05% polyunsaturated fat and 11% solid non-fat [5]. Coconut
milk is used by almost all households in Indonesia and Asia, as well as in other parts of the world [3].
oconut milk in China is used as a beverage ingredient. According to statistics, about 25% of coconut
yields are consumed as coconut milk [6]. Coconut milk is a food ingredient used by almost all
households and some food industries. The use of coconut milk for various needs in the food sector is
increasing along with the increasing number of people in Indonesia. The use of coconut milk in general
is for a mixture of cooking and cake making [7].
During the production of coconut milk, coconut milk needs to undergo high-speed shear
homogeneous pretreatment. Generally, this type of pretreatment can improve product stability. This is
done because the coconut milk emulsion system is easily unstable after thawing. The results of previous
studies showed that a good coconut milk emulsion was given a cold temperature pretreatment of -18°C
to the coconut flesh before being grated and squeezed [8]. This is supported by further research where
by cooling the coconut milk emulsion at a temperature of 5°C and thawing for 6 hours at a temperature
of 29 ± 2°C, obtained 92% coconut oil with a cream index of 53% [9]. During the freeze-thaw cycle,
the liquid-solid-liquid phase transition of the lipid and water in the emulsion creates interfacial tension,
the coated membrane around the oil droplet may rupture [10]. Pretreatment temperature on coconut flesh
is the main factor that influences the quality of coconut milk produced.
Due to the lack of knowledge and scientific information that explains the effect of pretreatment on
grated coconut on the quality of coconut milk. In this study, the authors investigated the effect of
different pretreatment temperatures for storing coconut flesh before being grated and squeezed into
coconut milk, namely at cold temperatures (6°C ± 2°C) and frozen temperatures (-16°C ± 2°C) stored
for 24 hours. Then treatment was also carried out at room temperature of ±27°C without storage as a
comparison to see which pretreatment produced the best quality of coconut milk by measuring the yield
value, water content, pH, and viscosity of coconut milk.
2. Materials and Methods
2.1. Sample
Coconut fruit (Cocos nucifera L.) The deep variety used was mature brown ripe coconut fruit aged 4-6
months (Figure 1.) obtained from coconut farmers in Sumberjaya Village, Kepanjen District, Malang
Regency, East Java, Indonesia.
Figure 1. Old Coconut
2
2.2. Low Temperature Storage

Freezing is one of the food processing processes carried out to maintain the quality of the ingredients.
Freezing also aims to preserve food at low temperatures. The freezing process is carried out by storing
food at the freezing point of the material. Processed food stored at frozen temperatures is generally
known as frozen food and the freezing temperature of foodstuffs is widely used below -2°C and
maintained up to -18°C [11]. Foods stored in a frozen state can prevent damage caused by microbiology
because at low temperatures the microorganisms are inactive. During the freezing process, the water
content in food will change from a liquid phase to a solid and form ice crystals. With the formation of
ice crystals in foodstuffs, it will cause limited water mobility so that water activity decreases. This
condition causes the inhibition of chemical and biochemical reactions as well as the inhibition of
microbial growth that affects the quality of the processed food.
During the freezing process there are several influencing factors, namely the freezing method used
sooner or later, the type of food, the presence of refrigerant (air circulation), the packaging used,
pretreatment, and temperature [12]. Pretreatment is carried out with the aim of preventing a decrease in
the quality of the material during the freezing process. The freezing process for a short time will form
small ice crystals so as to minimize damage to the texture of the material. While freezing with the slow
method will produce large ice crystals that can damage the tissue of the material. Therefore, the selection
of the freezing method must be appropriate and adapted to the characteristics of the material so that the
purpose of freezing can be achieved properly and perfectly.
2.3. Making Coconut Milk

The process of making coconut milk begins with preparing the fruit flesh that has been cleaned and then
stored in an airtight container and given a temperature treatment. The coconut flesh was treated by being
stored in cold storage which in each treatment was stored at a temperature of -16°C ± 2°C for 24 hours
for freezing temperatures, 6°C ± 2°C for 24 hours for cold temperatures and finally at room temperature
27°C ± 2°C without storage time. Next, the fruit flesh is put into a plastic bag to proceed to the thawing
by soaking it in water at room temperature of ±27°C for 2 hours and changing the water every 30
minutes. The next stage is the sample of grated fruit flesh to facilitate the process of separating coconut
milk and fruit flesh. Then the grated coconut is extracted using a hydraulic press, and the squeezed
coconut is filtered so that coconut milk is clean from dirt. The three samples of coconut milk produced
were then tested with 4 test parameters, namely coconut milk yield, coconut milk water content, coconut
milk pH, and coconut milk viscosity.
2.4. Coconut Milk Quality
2.4.1. Yeild. Yield is the percentage of coconut milk produced from the process of squeezing grated
coconut. The calculation of the coconut milk yield was carried out using an analytical balance by
dividing the mass of the squeezed coconut milk against the initial mass of grated coconut before the
squeeze process. This yield value can be expressed in percent or decimal, with the calculation formula:
Yeild (%) = x 100% (1)
Mass used in this yield analysis procedure is the mass of grated coconut meat. While the final mass
used is the mass of coconut milk from the extortion of grated coconut [7].
2.4.2. Moisture Content. The water content of coconut milk can be determined using moisture analyzer,
the test time only takes about 15-30 minutes per sample. Measurement will stop as soon as the sample
loses weight less than 1 mg per 90 s. In testing the water content with the moisture analyzer , the coconut
milk sample used was 1 gram and weighed using a weighing bottle [13]. The first step in analyzing the
water content using amoisture analyzer is to turn the device on then press the 'mode' button and select
the product to be analyzed. Open the lid of the tool, so that the display status will change. Then insert
the empty aluminum container that has been cleaned and make sure the container is in the correct
3
position. Close the top of the tool again and the tool will automatically tare. Then put the weighed sample
in the container in the tool. Next close the tool again and the sample will be heated so that it shows the
value of the equilibrium moisture content of the material.
2.4.3. pH. The value of the degree of acidity (pH) was measured by the method [14]. The pH
measurement of coconut milk was carried out using a pH meter to measure the acidity of coconut milk.
The use of the pH meter begins with the calibration of the tool, then the pH meter electrode is cleaned
using distilled water then dried with a tissue and then the electrode is inserted in 50 ml of coconut milk
until the pH value has stabilized. The electrodes were rinsed with distilled water every time the sample
was changed.
2.4.4. Viscosity. Calculation of viscosity according to [15]. The measurement of coconut milk viscosity
was carried out using a digital viscometer with 100 ml of coconut milk as a sample. Viscosity is closely
related to the flow rate of a fluid, the more viscous the liquid, the greater the force required to make it
flow at a certain speed.
2.5. Methods of Analysis

In this study, coconut milk quality analysis for yield parameters was calculated using the yield formula.
Analysis of water content parameters using the moisture analyzer [13]. Analysis Power of hydrogen
measured using a pH meter and viscosity analysis was measured using a digital viscometer.
The results of the yield test, water content, pH, and viscosity were further tested to determine the
best treatment for coconut milk quality by providing ideal values for the parameters analyzed using the
multiple attribute Zeleny [16]. All data were analyzed with Microsoft Excel 2016 for Windows
application.
3. Results and Discussion
3.1. Coconut Milk Quality Parameter
3.1.1. Yeild. The results of the analysis showed that the yield of coconut milk ranged from 17.9% - 22%.
The graph of the comparison of the temperature treatment of coconut meat storage on coconut milk yield
can be seen in Figure 2. The highest coconut milk yield value was obtained in samples with storage
treatment of fruit flesh at freezing temperatures of -16°C ± 2°C for 24 hours with a yield value of 22%
while the lowest coconut milk yield was in the sample with the treatment of storing fruit flesh at a cold
temperature of 6°C ± 2°C for 24 hours with a yield value of 17.9%.
30
25 22
20
17.9
Yeild (%)
20
15
10
5
0
27 6 -16
Pretreatment Temperature (°C)
Figure 2. Comparative Graph of Storage Temperature

Treatment of Coconut Flesh Against Coconut Milk Yield
4
Based on Figure 2. it shows that the best yield of coconut milk with pretreatment storage of coconut
meat is owned by samples with storage of coconut meat at a freezing temperature of -16°C ± 2°C, which
is 22% and the lowest yield is found at cold temperatures, namely 6° C ± 2°C with a yield of 17.9%.
Furthermore, coconut milk yield data were analyzed using analysis of variance or ANOVA (Analysis
of Variance). Based on the ANOVA test, it was found that the pretreatment storage temperature of
coconut meat had a very significant or significant effect on the yield of coconut milk produced, with an
F count of 24.4 which was greater than the F table of 5% and 1% respectively, namely 4, 10 and 7.56.
Then further analysis was carried out with the Duncan test at 5% level, the results of which can be seen
in Table 1. as follows.
Table 1. Duncan Test Yield of Coconut

Subset
Treatment Notation
1 2 3
27°C ± 2°C
1,7850a a
0 Jam
-16°C ± 2°C
2,0150b b
24 Jam
6°C ± 2°C
2,1975c c
24 Jam
Based on the further test results contained in Table 1. it can be seen that between the treatments in
the provision pretreatment in coconut meat has a significant effect on the yield of coconut milk.Yield is
the most important parameter to determine the economic value and effectiveness of a product or material
process. The greater the yield obtained, the higher the economic value and effectiveness of the product
[6]. Based on the results of the study, it was shown that the freezing temperature for storage of coconut
flesh resulted in the highest yield value, while cold storage resulted in the lowest yield value. This can
happen because the longer the extraction process is carried out, the more contact occurs between the
material and the tool, or in this research is the process of making coconut milk through several stages
so that it can affect the amount of coconut milk produced [17]. In addition, the temperature used in the
storage pre-treatment will also affect the yield of coconut milk, the higher the temperature used in the
extraction process, the higher the coconut milk yield [18].
3.1.2. Water Content. Analysis shows the water content of coconut milk between 30.588% - 42.605%.
A comparison graph of the temperature treatment of coconut meat storage to the water content of
coconut milk can be seen in Figure 3. The highest value of coconut milk moisture content was obtained
in samples with the treatment of storage of coconut meat at cold temperatures of 6°C ± 2°C for 24 hours
with a water content value that is equal to 42.605% and the lowest water content in coconut milk is in
the sample with the treatment of fruit flesh storage at a freezing temperature of -16°C ± 2°C for 24 hours
with a water content value of 30.588%.
5
50 42.605
41.078
45
40
Water Content (%) 30.588
35
30
25
20
15
10
5
0
27 6 -16
Figure 3. Comparative Graph of Storage Temperature Treatment of

Coconut Flesh Against Water Content of Coconut Milk
Coconut milk with the treatment of storing the pulp at a freezing temperature of -16°C ± 2°C for 24
hours produces the best quality with the lowest moisture content of 30.588%. Furthermore, the data on
the water content of coconut milk were analyzed using the analysis of variance test or ANOVA (Analysis
of Variance). Based on the ANOVA test, it was found that the pretreatment storage temperature of the
coconut meat had a very significant or significant effect on the water content of the coconut milk
produced, with an F count of 25.5 which was greater than the F table of 5% and 1%, respectively, namely
4 .10 and 7.56. Then further analysis was carried out with the Duncan test at 5% level, the results of
which can be seen in Table 2. as follows.
Table 2. Duncan's Test for Moisture Content of Coconut

Subset
Treatment Notation
1 2
27°C ± 2°C 30,5875a a
0 Jam
-16°C ± 2°C 41,0775b b
24 Jam
6°C ± 2°C 42,6050 b
24 Jam
Based on the further test results contained in Table 2. it can be obtained that the inter-treatment of
giving pre temperature storage in coconut meat has a significant effect between samples with room
temperature and freezing temperatures, while samples with storage at freezing temperatures and cold
temperatures have no effect significantly to the water content of coconut milk. The water content in food
plays an important role in determining the quality of a product. Coconut milk is a food ingredient that
spoils quickly and smells rancid within a few hours. This is because coconut milk has a fairly high water,
fat and protein content [19]. The more coconut milk, the lower the quality of the coconut milk produced,
because it destroys the coconut milk content by the hydrolysis process. In addition, a low water content
of coconut milk can increase the shelf life of coconut milk by preventing oxidation and rancidity
processes, on the other hand, a high level of water content can accelerate the process of rancidity which
can reduce the quality of coconut milk [20].
The results of testing the water content of pure coconut milk are in accordance with what is allowed
by the standard codex booth 240-2003 with a maximum value of 87.3%. Based on the research
6
conducted, after being given cooling treatment on the coconut flesh will have an effect on the fibers in
the coconut so that it becomes crushed and crystallization of coconut oil occurs. Furthermore, more
proteins will be produced that can stick to the surface of the coconut milk droplets and are able to inhibit
interactions. So that it can reduce the particle size of coconut milk which will more easily absorb water
and reduce the water content in coconut milk [8].
3.1.3. pH. Power of Hydrogen of coconut milk in this study ranged from .05 - 6.27. A comparison graph
of the temperature treatment of coconut meat storage to the pH of coconut milk can be seen in Figure 4.
The highest pH value of coconut milk was found in the sample with the treatment of storage of fruit
flesh at freezing temperatures of -16°C ± 2°C for 24 hours with a pH value of 6.27 while the lowest
yield of coconut milk was in samples with the treatment of storage of fruit flesh at temperature cold of
6°C ± 2°C for 24 hours and room temperature of 27°C ± 2°C with a pH value of 6.05.
6.4
6.27
6.3
6.2 6.11
6.05
pH
6.1
5.9
5.8
27 6 -16
Figure 4. Comparison Graph of Storage Temperature Treatment

of Coconut Flesh Against Ph Coconut Milk
Based on the results of testing the pH of coconut milk in Figure 4. the highest was found in the
treatment with freezing temperatures, namely -16°C ± 2°C with a resulting pH value of 6.27 and the
lowest pH value was found at the control temperature, namely 27°C with a pH value the resulting value
is 6.05. Furthermore, the coconut milk pH data was analyzed using analysis of variance or ANOVA
(Analysis of Variance). Based on the ANOVA test, it was found that the pretreatment storage
temperature of the coconut meat had a very significant or significant effect on the pH value of the
resulting coconut milk, with an F count of 25.5 which was greater than the F table of 5% and 1%
respectively, namely 4 .10 and 7.56. Then further analysis was carried out with the Duncan test at 5%
level, the results of which can be seen in Table 3. as follows.
Table 3. Duncan's Test Coconut Milk pH

Subset
Treatment Notation
1 2
27°C ± 2°C
6,05a a
0 Jam
-16°C ± 2°C
6,1075a a
24 Jam
6°C ± 2°C
6,2675b b
24 Jam
7
Based on the further test results contained in Table 3. it can be obtained that between the treatments
in the provision pretreatment on coconut meat had a significant effect on samples with storage at freezing
temperatures with storage at cold temperatures, while samples at room temperature with samples stored
at freezing temperatures had no real effect. The pH value is an indicator used to determine the level of
acidity or alkalinity of a product. The lower the pH value of coconut milk indicates that the acidity level
is higher. The pH value can be influenced by the acid content that is naturally present in a food
ingredient, such as the fatty acid content found in coconuts which are the main ingredients in the process
of making coconut milk [21]. Fresh coconut milk generally has an acidic pH value but is close to neutral.
Based on previous research, the degree of acidity or pH of fresh coconut milk generally ranges from 5.6
to 6.3 [22].
When compared with fresh coconut milk, coconut milk with storage treatment of coconut flesh has
the same pH. Acid production by lactic acid bacteria is one of the factors that causes the low pH value
of coconut milk. During the process of storing coconut meat at low temperatures, the activity of lactic
acid bacteria will be difficult to develop so that organic acids derived from the breakdown of lactose
and other simple carbohydrates are difficult to grow [23]. Apabila santan segar didiamkan maka akan
terjadi proses fermentasi, asam-asam organik seperti asam laktat, asam sitrat dan asam asetat akan
terdisosiasi menjadi ion H+. The pH value of coconut milk with pretreatment of coconut meat storage
has increased which indicates that low temperature storage causes less organic acid to be formed. This
is because low temperatures can inhibit the growth and activity of microorganisms such as the growth
of Streptococcus mutans, Lactobacillus plantarum and Lactobacillus casei [24]. The pH value in this
study still meets the CODEX (2003) standard, which is at least 5.9 [25].
3.1.4. Viscosity. The results of the analysis showed that the viscosity of coconut milk ranged from 47.40
cP – 86.70 cP. A comparison graph of the temperature treatment of coconut meat storage to the viscosity
of coconut milk can be seen in Figure 5. The highest coconut milk viscosity value was found in samples
with the treatment of fruit pulp storage at freezing temperatures of -16°C ± 2°C for 24 hours with a
viscosity value of 86.70 cP while the lowest coconut milk viscosity value was in samples with fruit pulp
treatment at room temperature of 27°C ± 2°C with a viscosity value of 47.40 cP.
110 86.70
100
90
80 60.08
Viscosity (cP)
70 47.40
60
50
40
30
20
10
0
27 6 -16
Figure 5. Comparison Graph of Storage Temperature Treatment

of Coconut Flesh on Coconut Milk Viscosity
Based on the results of the coconut milk viscosity test in Figure 5, the highest viscosity was found in
the freezing temperature treatment, namely -16°C ± 2°C with a resulting viscosity of 86.70 cP and the
lowest viscosity was found at the control temperature, namely 27°C with a low viscosity. produced at
8
47.40 cP. Furthermore, coconut milk viscosity data were analyzed using analysis of variance or ANOVA
(Analysis of Variance). Based on the ANOVA test it was found that pretreatment storage temperature
of coconut meat had a very significant or significant effect on the viscosity of coconut milk produced,
with an F count of 17.01 whose value greater than the F table of 5% and 1% respectively, namely 4.10
and 7.56. Then further analysis was carried out with the Duncan test at the 5% level, the results of which
can be seen in Table 4. as follows.
Table 4. Duncan Viscosity Test coconut milk

Subset
Treatment Notation
1 2
27°C ± 2°C
47,4a a
0 Jam
-16°C ± 2°C
60,07a a
24 Jam
6°C ± 2°C
86,7b b
24 Jam
Based on the further test results contained in Table 4. it can be obtained that the inter-treatment of
giving pre temperature storage on coconut meat has a significant effect on samples stored at freezing
temperatures with storage at cold temperatures, while samples at room temperature with samples stored
at freezing temperatures had no real effect. Viscosity or viscosity is the ability to hold a fluid to flow
[26]. Pretreatment of coconut meat storage results in freezing or crystallization so that it can bind the
water contained in coconut meat, along with the decrease in water content due to crystallization of the
fluid flow rate in coconut milk will also decrease, this can cause viscosity to increase. Viscosity also has
a value that is directly proportional to the total dissolved solids in coconut milk [27].
The main components of carbohydrates in coconut milk are sucrose and starch. Storage of coconut
flesh at low temperatures can damage the carbohydrate structure [28]. The large number of hydroxyl
groups in starch causes water that was initially outside the granules and is free to move into the starch
granules and is no longer free to move. The increase in viscosity can also occur because the protein in
coconut milk has coagulation due to storage of coconut flesh at low temperatures. Coconut milk will
reach its isoelectric point at pH 4.5. Under these conditions the protein will be denatured, then the
coconut milk will be formed into three phases. The top layer consists of oil, then in the middle there is
a protein layer and the water layer will be at the bottom [29].
3.2. Determination of the Best Treatment

Determination of the best treatment for coconut milk quality is determined by giving ideal values to the
parameters analyzed using the multiple attribute Zeleny [16]. In this method, the overall data for each
parameter is determined by the priority results or choosing the best treatment based on the lowest or
highest density values according to the objectives of each parameter test. In determining the best
treatment, the assessment is seen from the ideal value obtained for each test parameter in the form of
coconut milk yield, coconut milk water content, coconut milk pH, and coconut milk viscosity. The ideal
value is a value that is in line with expectations, namely the highest value or the lowest value of a
parameter being tested. The highest ideal value for the parameter with the higher the mean the better.
While the lowest ideal on the contrary, the lower the average the better. The ideal value of each test
parameter that will be used for the analysis of determining the best treatment in this study can be seen
in Table 5.
9
Table 5. Results of Analysis of the Best

Treatment Value
Coconut Milk with no pretreatment 1.111
Coconut milk with cold storage of ±6 ⁰C 1.050
Coconut milk with frozen storage of ±(-16) °C 0.813
Based on Table 5. it is known that the results of the analysis in each treatment ranged from 1.111 to
0.813. The lowest value was obtained as a result of the best treatment in the storage of coconut flesh,
namely storage at a frozen temperature of -16°C ± 2°C for 24 hours. The best quality results from each
parameter carried out in this study are shown in Table 6.
Table 6. Quality of Coconut Milk with the Best Treatment

Physical Characteristics Value
Yeild 2.20%
Water Content 30.59%
Power of Hydrogen 6.27
Viscosity 86.70 cP
In the Table 6. of the best quality of coconut milk from the results of the analysis using the multiple
attribute zeleny namely the treatment factor with a frozen storage temperature of -16°C ± 2°C for 24
hours, the yield of coconut milk product is 22%. The water content value is 30.59%. Then on the coconut
milk pH test the best result was 6.27 and the coconut milk viscosity value was 86.70 cP.
4. Conclusions
Pretreatment of coconut meat has an effect on the structure of coconut meat, storage of coconut meat at
low temperatures causes damage to the fruit structure caused by crystallization. Coconut milk from the
storage pretreatment treatment obtained the best quality according to the analysis using the multiple
attribute zeleny namely treatment with a frozen storage temperature of -16°C ± 2°C for 24 hours with
the following values: yield (22%), water content (30.59 %), degree of acidity (6.27), and viscosity (86.70
cP).
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Effect of storage temperatures treatment of coconut flesh

Alfian R N, N I Choirunnisa, B Susilo and Sandra*

2. Materials and Methods

Figure 1. Old Coconut

2.2. Low Temperature Storage

2.3. Making Coconut Milk

2.4. Coconut Milk Quality

Yeild (%) = x 100% (1)

2.5. Methods of Analysis

3. Results and Discussion

3.1. Coconut Milk Quality Parameter

Figure 2. Comparative Graph of Storage Temperature

Table 1. Duncan Test Yield of Coconut

Figure 3. Comparative Graph of Storage Temperature Treatment of

Table 2. Duncan's Test for Moisture Content of Coconut

Figure 4. Comparison Graph of Storage Temperature Treatment

Table 3. Duncan's Test Coconut Milk pH

Figure 5. Comparison Graph of Storage Temperature Treatment

Table 4. Duncan Viscosity Test coconut milk

3.2. Determination of the Best Treatment

Table 5. Results of Analysis of the Best

Table 6. Quality of Coconut Milk with the Best Treatment

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