Utilization of Extracted Coconut Embryo Juice as a Natural Beverage

Abstract

INTRODUCTION

The coconut palm (Coco nucifera) is one of the most important crops in our country since most of its parts from the leaves down to its roots can be manufactured into different products. Yet the coconut palm has still a lot to offer. Coconuts that are mature are sold in the market for their milk, and occasionally, when a mature coconut is cracked open, one will find a white, juicy and spongy mass inside which we locally call "tumbong" or referred to as the coconut embryo, coconut apple or coconut cotyledon. Coconut embryos can be eaten raw but are generally regarded as waste by the coconut sellers in the market although it has lots of nutritional value. This study was conducted to make a juice or natural beverage out of the supposed-to-be waste coconut embryos in the market. This study specifically aims to identify the sensory acceptability of the extracted juice of coconut embryo in terms of appearance, aroma, and taste and test if there is a significant difference between the extracted juice of coconut embryo in terms of its appearance, aroma and taste.

METHODS

An experimental method was used in the study to determine the sensory acceptability of the extracted coconut embryo juice as a natural beverage in different ratio 1:1:1, 1:1:2 and 1:1:3 of water, sugar and extracted coconut embryo juice. The researchers conducted a survey to test for the sensory acceptability of the coconut embryo juice in terms of appearance, aroma and taste.

RESULTS

Based from the result of the study, the over-all computed mean forthe appearance is 3.6833 which falls into the scale of Seem Appetizing. For the aroma, the over-all computed mean is 4.8500 which falls into the scale of having Pronounced Coconut Embryo Odor. And finally, for the taste, the over-all computed mean is 3.9333 which falls into having a Moderately Pleasing Taste. Based from the result of the ANOVA, there is no significant difference between the treatments in terms of appearance, aroma and taste.

DISCUSSIONS

In line with the findings of the study, future researchers should conduct a study on how to utilize the pulp residue upon the extraction of the coconut embryo juice, conduct a study using different concentrations of water and coconut embryo puree, and test it for standardization and lastly, future researchers should conduct more research on how to improve the taste, aroma, and appearance of the coconut embryo juice (such as putting other alternative and healthier sweetener like mascuvado, honey, coconut sugar etc.)