evaluation of major macro and micro nutrients of

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DEVELOPMENT OF ISOTONIC DRINK

By

David Immanuel Kurniawan 11405008

BACHELOR’S DEGREE in

FOOD TECHNOLOGY

LIFE SCIENCES AND TECHNOLOGY

SWISS GERMAN UNIVERSITY The Prominence Tower

Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia

June 2018

Revision after the Thesis Defends on 30^th of July 2018

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David Immanuel Kurniawan I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.

David Immanuel Kurniawan

____________________________________________

_ Student

Date Approved by:

Dr. rer. nat. Filiana Santoso

____________________________________________

_

Thesis Advisor

Date

Juli Effendy, M.Sc.

____________________________________________

_

Thesis Co-Advisor

Date

Dr.-Dipl.-Ing. Samuel P. Kusumocahyo

____________________________________________

_ Dean

Date

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APPLICATION FOR DEVELOPMENT OF ISOTONIC DRINK

David Immanuel Kurniawan ABSTRACT

EVALUATION OF MAJOR MACRO AND MICRO NUTRIENTS OF HYBRID COCONUT (KHINA-1) WATER AND ITS APPLICATION FOR DEVELOPMENT

OF ISOTONIC DRINK By

David Immanuel Kurniawan Dr. rer. nat. Filiana Santoso, Advisor

Juli Effendy, M.Sc., Co-Advisor

SWISS GERMAN UNIVERSITY

Hybrid coconut (KHINA-1) has high potential since its water is sweeter and has stronger aroma but no economic value. In this study, the major macro and micro nutrients of hybrid coconut and tall (Pangandaran) coconut water as a base material for an isotonic drink were compared. Hybrid has higher brix, fructose content, minerals content, antioxidant activity, and total phenolic content, but lower pH value and vitamin B6. Sensory test of fresh coconut water includes intensity profiling and hedonic overall acceptance test using trained panelist was conducted. It was found that hybrid coconut water had a higher degree of acceptance. The shelf-life of fresh coconut hybrid fruit was determined in room temperature and refrigeration temperature. The result was 18 days in room temperature and 15 days in refrigerated temperature before sensory aspect unacceptable. Cold sterilization using micro- filtration membrane successfully increased the shelf-life of coconut water. The isotonic drink product fulfilled Indonesian National Standard in terms of pH value, total sugar, microbial contaminants, and heavy metal contaminants; however, minerals content failed. The degrees of acceptance for hybrid coconut isotonic drink lied between like moderately and like very much. This study showed that hybrid coconut water is very potential as a base material for isotonic drink; however, the challenge was potassium and sodium content.

Keywords: Cocos nucifera L, hybrid coconut, isotonic drink, shelf-life, macro and micro nutrients.

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David Immanuel Kurniawan DEDICATION

I dedicate this work to future coconut research in Indonesia.

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David Immanuel Kurniawan ACKNOWLEDGEMENTS

First of all, I would like to thank and appreciate some people who helped me throughout this thesis. I would thank God, without Him, this thesis will never be existed and completed.

Next, I would like to thank my parents and my girlfriend Cindy for their support in every aspect. Thank you for your prayers, motivations, and financial support.

Thank you to Dr. rer. nat. Filiana Santoso as my thesis advisor for your guidance, help, time for consultation despite you is so busy as rector, and your brilliant idea.

Thank you for accepting me as your thesis student, even though you have tons of work to do.

Thank you to Mrs. Juli Effendy M.Sc. as my thesis co-advisor for your guidance, suggestions, support, and for the raw materials and some other things that I used in this thesis work.

Thank you to Mrs. Maria D.P.T. Gunawan-Puteri, STP., M.Sc., Ph.D. for your support and guidance during this thesis work.

Thank you to Mr. Muhammad Roziq Israfiandi, Ms. Purwanty Rara Azura, S.Si, Ms.

Pratiwi Andani, S.T., B.Eng, Tabligh Permana M.Sc., and Mr. Gerald Justin Goenawan, S.T., B.Eng for your help and dedication in the laboratory and overtime.

Thank you to Mrs. Wivina (Mrs. Filiana Santoso’s secretary) for arranging a schedule for me to have thesis consultancy with Mrs. Filiana Santoso and for your support.

The last but not least, thank you to all life sciences and technology lecturers, staffs, and friends especially from food technology batch 2014 for all the memorable experiences and help during these past 4 years.

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David Immanuel Kurniawan TABLE OF CONTENTS

Page

STATEMENT BY THE AUTHOR ... 2

ABSTRACT ... 3

DEDICATION ... 5

ACKNOWLEDGEMENTS ... 6

TABLE OF CONTENTS ... 7

LIST OF FIGURES ... 11

LIST OF TABLES ... 12

CHAPTER 1 – INTRODUCTION ... 13

1.1. Background ... 13

1.2. Research Problem ... 15

1.3. Research Objectives ... 15

1.4. Significance of Study ... 15

1.5. Research Questions ... 16

1.6. Hypothesis ... 16

1.7. Research Scope ... 16

CHAPTER 2 – LITERATURE REVIEW ... 17

2.1. Usage and Type of Coconut ... 17

2.1.1 Tall Coconut ... 17

2.1.2 Dwarf Coconut ... 18

2.1.3 Hybrid Coconut ... 19

2.2. Coconut Water ... 20

2.2.1 Major Macro and Micro Nutrient in Coconut Water ... 20

2.2.2 Antioxidant activity of Coconut Water ... 21

2.2.3 Phytochemicals of Coconut Water ... 22

2.3. Shelf-life of Fresh Coconut ... 23

2.4. Coconut Water Isotonic Drink ... 23

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2.6. PET Bottle ... 27

2.7. Analytical Method ... 28

2.7.1 HPLC ... 28

2.7.2 ICP ... 29

CHAPTER 3 – RESEARCH METHOD ... 30

3.1. Time and Venue ... 30

3.2. Material and Equipment ... 30

3.2.1 Materials ... 30

3.2.2 Equipment ... 30

3.3. Design of Experiment ... 31

3.4. Analysis of Coconut Water ... 33

3.4.1. pH Measurement (SNI-01-2891-1992) ... 33

3.4.2. Sugar Content ... 34

3.4.2.1. Degree of Brix or Sugar ... 33

3.4.2.2. Glucose Content and Fructose Content ... 33

3.4.3. Mineral Content ... 33

3.4.4. Vitamin Content ... 33

3.4.5. Antioxidant Activity ... 34

3.4.6. Total Phenolic Content ... 34

3.5. Shelf-life Analysis of Hybrid (KHINA-1) Coconut ... 34

3.5.1. Mass Loss of Hybrid Coconut ... 35

3.5.2. Taste of Hybrid Coconut Water ... 35

3.6. Formulation of Isotonic Drink ... 35

3.7. Cold Filtration for Isotonic Drink ... 35

3.8. Bottling ... 36

3.9. Shelf-life Evaluation of Isotonic Drink ... 36

3.10. Sensory Analysis ... 36

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3.11. Proximate Analysis ... 37

3.11.5. Microbial Contaminants Analysis ... 37

3.12. Statistical Analysis ... 37

CHAPTER 4 – RESULTS AND DISCUSSIONS ... 38

4.1. Major Macro and Micro Nutrients of Coconut Water ... 38

4.1.1. pH Value of Coconut Water ... 38

4.1.2. Sugar Content of Coconut Water ... 39

4.1.2.1. Brix of Coconut Water ... 39

4.1.2.2. Glucose and Fructose Content. ... 41

4.1.3. Minerals Content of Coconut Water ... 42

4.1.4. Vitamins Content of Coconut Water ... 43

4.1.5. Antioxiant Activity of Coconut Water ... 43

4.1.6. Total Phenolic Content of Coconut Water ... 44

4.2. Shelf-life Analysis of Fresh Hybrid Coconut (KHINA-1) Fruit ... 44

4.3. Sensory Analysis of Fresh Coconut Water ... 48

4.4. Formulation of Isotonic Drink ... 50

4.4.1. Focus Groups Discussion ... 50

4.4.2. Sensory Analysis of Two Chosen Formula ... 51

4.4.2.1. Hybrid Coconut Water Isotonic Drink ... 51

4.4.2.2. Tall Coconut Water Isotonic Drink ... 51

4.5. Product Prototype Checking According to SNI 01-4452-1998 ... 52

4.5.1. pH value of Isotonic Drink ... 52

4.5.2. Total Sugar of Isotonic Drink ... 53

4.5.3. Minerals Content of Isotonic Drink ... 53

4.5.4. Heavy Metal Contaminants of Isotonic Drink ... 53

4.5.5. Microbial Contaminants of Isotonic Drink ... 54

4.6. Sensory Analysis of Coconut Water Isotonic Drink ... 55

4.7. Shelf-life Analysis of Coconut Water Isotonic Drink ... 56

CHAPTER 5 – CONCLUSIONS AND RECOMMENDATIONS ... 60

5.1. Conclusions ... 60

5.2. Recommendations ... 61

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David Immanuel Kurniawan APPENDICES ... 67 CURRICULUM VITAE ... 82