Proceedings of the 3rd International Conference on Smart and Innovative Agriculture (ICoSIA 2022)

<Previous Article In Volume
Next Article In Volume>

The Observations of Hot Water Blanching Effect on Trimmed Young Coconut (Cocos nucifera (L.))

Authors
Satria Primatama1, Fahri A. Muhajirin1, Bayu Nugraha1, *
1Department of Agricultural and Biosystems Engineering, Universitas Gadjah Mada, Jl. Flora No. 1, Sleman, Yogyakarta, Indonesia
*Corresponding author. Email: bayu.nugraha@ugm.ac.id
Corresponding Author
Bayu Nugraha
Available Online 22 May 2023.
DOI
10.2991/978-94-6463-122-7_35How to use a DOI?
Keywords
Postharvest; Browning; Blanching; Respiration; Observation
Abstract

Trimmed Young Coconut or TYC is one of Indonesia's favorite tropical fruit. The high demand for TYC brings to the development of TYC preservation in Indonesia. However, due to its damage, postharvest handling that has not been optimally operated impedes the development of the TYC agroindustry. In addition, it can cause problems in the form of quality degradation such as the appearance of mold, decay, shell cracking, and browning of TYC. The solution to prevent damage and extend the shelf life of trimmed young coconut (TYC) is hot water blanching. In this study, the temperature that is used is 80 ℃ and 95 ℃. While the immersion time applied was 1.5 and 5 min was carried out to keep the TYC quality for long-term storage. This study used 12 TYCs produced by local coconut farmers. Then, the TYC was kept at cold storage which is set at a temperature of 17 ± 0.5 ℃ and RH 90%. Physiological changes parameters such as carbon dioxide (CO2) production and colour changes were analyzed every day for 6 days of storage. Statistical analysis was implemented to test the hot water blanching effect on TYC for each parameter. This study has a conclusion that TYC with 95 ℃ with 5 min of hot water blanching gives the best result in extending the shelf life of TYC.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 3rd International Conference on Smart and Innovative Agriculture (ICoSIA 2022)
Series
Advances in Biological Sciences Research
Publication Date
22 May 2023
ISBN
10.2991/978-94-6463-122-7_35
ISSN
2468-5747
DOI
10.2991/978-94-6463-122-7_35How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Satria Primatama
AU  - Fahri A. Muhajirin
AU  - Bayu Nugraha
PY  - 2023
DA  - 2023/05/22
TI  - The Observations of Hot Water Blanching Effect on Trimmed Young Coconut (Cocos nucifera (L.))
BT  - Proceedings of the 3rd International Conference on Smart and Innovative Agriculture (ICoSIA 2022)
PB  - Atlantis Press
SP  - 369
EP  - 376
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-122-7_35
DO  - 10.2991/978-94-6463-122-7_35
ID  - Primatama2023
ER  -