Part 3 coconut product

1. INDONESIAN CULLINARY
Coconut produk

2. Coconut Water & Health

3. Contain ;
• Calories = 17,4/100 g
• contains vitamin B3 (acid-binding) 0.64 g/ml.
• Vitamin B5 (panthotenat acid) 0.52 g/ml.
• Vitamin B2 (riboflavin) < 0.01 g/ml.
• Folic acid 0,003 g/ml.
• Vitamin B1 (tiamin)
• Vitamin B6 (pyridoxine)
• besides that also contains: sugar, alcohol, vitamin C, free
amino acids, fito hormone (auksin, 1.3-difenilurea, sitokinin)
and the enzymes

4. Coconut Water is also the
Basis of the Industry

5. • healthy drinks
• Nata coconut palm = a
layer of cellulose
metabolism results xylinum
Acetobacter bacteria
colonies that grow on
coconut water elders,
dikempa, sterilized and
soaked in water again.
• Nata Coco has the
composition (per 100
grams):
• Calories = 146
• Fat = 20 g
• carbohydrates = up 36.1 mg
• calcium = 12 mg
• Phosphorus = 2 mg
• iron = 0.5 mg
• Water = 80 g
• Nata oil rich dietary fiber

6. Coconut Milk

7. • The fluid obtained from the grated coconut,
with or without water in the
• form of emulsion oil in water, white milk
• felt fat, delicious and rich with aroma peculiar
because it contains nonyl methyl Keton
bodies
• known as ingredient dishes except in
Indonesia also in India, Thailand, Fhilippina,
Malaysia, Sri Lanka, Hawaii until Brazil
• Product Type
• thick coconut milk
• coconut milk thinner
• coconut milk porridge
• instant coconut milk
• coconut milk powder

8. New coconut milk more stable because
• The globulin and albumin and fosfolipida (emulsifier)
• this protein is not enough for the amount of fat that is less stable
• functional Nature:
• Contains saturated fatty acid chain is Medium Chain saturated
fatty acid (MCSFA): Lauric acid (C12:0), kaprat acid (C10:0)

9. The Benefit for healthy
• Anti-virus, anti-bacterial and anti-favored protozoan
• Monokaprat: anti-microbial
• other benefits:
• coconut fat consumption can be normalised body fat
• protects the liver damage due to drink alcohol to
• improve the immune system
• does not contain the danger of trans fat

10. • Coconut milk can reach the
damage due to the amount of
microbial in the time of 6 hours at
a temperature 35 ˚C
• coconut milk easily enzymatic
damage through oxidation of fat
and hidrolisis resulting unpleasant
odors rancid
• coconut milk can be damaged
because of emulsion
uninterrupted (=physical
damage that could not be
accepted consumers)
Damage of Coconut Milk

11. Preservation coconut milk
• Coconut milk preserved through frozen, aseptic packaging, and spray
drying
• Pasterurisasi on 72˚C for 20 minutes
• for short-term preservation  4 days in 4˚C
• Preservation long-term  with frozen: 24 months at room temperature
• Special problem:
• coconut milk if heated  80˚C, will happen clotting and fragrant aroma
lost
• high Warming and long in the cooking will cause the formation of acryl
amides type that cause
• long-term preservation cancer can be done by first adding the emulsifier
and stabilizer

12. Packaging (canning)
• The right way to preservation coconut milk
stages:
• Adding water to the setting fat
• adding stabilizer and emulsifier ->
homogenisasi
• Pour into the container
• Sterilization: UHT
• Packaging: aluminum foil maker, tetra
pack
• For the Attention :
• Coconut milk = time Maillard reaction
• might: formed acryl amides type
• Thailand curry = contains 60 - 606 nano
gram/ g weight

13. Another Products of Coconut Milk use for
a) The fine flour coconut milk
b) Cream coconut milk
c) coconut milk
d) Fermentation Drink

14. FLOUR COCONUT MILK USED TO
a) Confectionary
b) Yoghurt
c) Ice Cream
d) Bakery