Effect of fruit maturity of hybrid coconut on their physicochemical characteristics

إنجليزي. Aiming to increase the added values of coconut products, an intensive research was done on physicochemical characteristics of different kernel maturity of hybrid coconuts. The results provided important information on the type and maturity of coconut fruits suitable to be utilized for certain foods with high economic values in addition to traditional copra and oil products. The research lasting from August 1994 to January 1995 was conducted at the Laboratories of CRI, Manado and IPB, Bogor, and designed in a randomized block with two groups of factors and replicated two times. The factors were consisted of (1) six types of hybrids and (2) five grades of coconut maturity. Result showed, that physicochemical characteristics of the kernels were affected by both type and maturity factors, as shown in the contents of water, ash, protein, fat rawfibre and reducing sugar. However, carbohydrate content was influenced by either type or maturity of kernels, while galactomanan was only affected by maturity. There was no effect of both type and maturity on phospholipid. The hybrids of GKN x DTA, GRA x DMT, GKB x DMT, GKN x DTE, GKN x WAT and GKB x DTE at the maturity of 8 months were suitable for jam, cocktail and supplement of baby foods. Kernels aged 9 and 10 months were suitable to be processed for snacks and oil respectively. The kernels of GKB x DMT and GKN x WAT aged 11-12 months were more preferable than the others, for cooking purposes, such as creamer and desicated coconut, while GKN x DTA and GKN x DTE were suitable to be processed for oil derived from copra

الأندونيسية. Untuk meningkatkan nilai tambah produk kelapa telah dilakukan penelitian sifat fisikokimia daging buah kelapa hibrid pada berbagai tingkat umur buah. Diharapkan dari hasil penelitian ini diperoleh informasi mengenai jenis dan umur buah kelapa hibrid yang sesuai untuk diolah menjadi produk makanan tertentu dengan nilai ekonomi tinggi, disamping kopra dan minyak kelapa. Penelitian dilaksanakan di Laboratorium Balai Penelitian Kelapa di Manado dan Laboratorium Terpadu Institut Pertanian Bogor, sejak bulan Agustus 1994 sampai Januari 1995. Penelitian menggunakan rancangan acak kelompok disusun secara faktorial dengan dua kali ulangan. Faktor pertama enam jenis kelapa hibrid dan faktor kedua lima tingkat umur buah. Hasil penelitian menunjukkan bahwa sifat fisikokimia daging buah dipengaruhi oleh jenis kelapa hibrid dan atau umur buah. Kadar air, abu, protein, lemak, serat kasar, dan gula reduksi dipengaruhi oleh jenis dan umur buah. Sedangkan kadar karbohidrat dipengaruhi oleh jenis atau umur buah, kadar galaktomanan dipengaruhi oleh umur buah, sedang kadar fosfolipida tidak dipengaruhi oleh jenis maupun umur buah. Kelapa hibrid GKN x DTA, GRA x DMT, GKN x DTE, GKN x WAT dan GKB x DTE pada umur buah 8 bulan sesuai untuk pengolahan selai, koktil dan suplemen makanan bayi. Buah kelapa berumur 9 bulan dan 10 bulan berturut-turut sesuai untuk makanan ringan dan minyak kelapa dengan pengolahan secara basah. Kelapa hibrid GKB x DMT dan GKN x WAT pada umur 11-12 bulan lebih sesuai untuk kelapa parut kering dan santan, sedangkan GKN x DTA dan GKN x DTE untuk pengolahan minyak kelapa berbahan baku kopra