Evaluation of thermal adequacy and quality characteristics of pasteurized kopyor coconut product

Abstract Kopyor coconut is a type of Indonesian coconut with a unique flavor and texture, which makes it attractive to consumers. Kopyor coconut is commonly consumed as a fresh fruit and has a short shelf life. Therefore, innovation in kopyor coconut product development is needed to extend its shelf life; one potential method is pasteurization. This study aims to extend the shelf life of kopyor coconut by determining the optimum thermal pasteurization process for kopyor coconut flesh products and evaluating the impact on product quality during storage at room temperature. Thermal adequacy assessment includes two test steps: the appliance’s thermal distribution test and the product’s thermal penetration test conducted at boiling water temperature (98°C). Kopyor coconut was formulated with citric acid as an acidity regulator and sugar as a sweetener and then packaged in boil-pack plastic packaging. Product characteristics observed included pH value, free fatty acid (FFA), total soluble solids (°Brix), and microbial contamination. Based on the thermal adequacy test results, the minimum time for the pasteurization process of kopyor coconut products is 17 min. The kopyor coconut products exhibited satisfying quality as no microbes were detected from the TPC analysis, which means no microbial growth during storage. The pH value during eight weeks of storage was 3.68-3.91 and is still within the requirements of acidified foods. The FFA content was 1.59-2.27%, while the total soluble solids were constant at 19 °Brix. In conclusion, pasteurization treatment maintained the product quality of kopyor coconut flesh during eight weeks of storage at room temperature.