Development of Iron-Fortified Imitation Soy Sauce from Mature Coconut (Cocos nucifera L.) Water

Coconut water, a byproduct of the coconut industry, is often discarded due to its short shelf life. This study developed an imitation soy sauce from coconut water with iron (Fe) fortification to help prevent iron deficiency. Samples were categorized as Fortified-Chelated (FC), Non-Fortified (NF), and Fortified-Unchelated (FS) for iron solubility verification. FC and NF were compared regarding physicochemical, proximate, and sensory characteristics using a t-test, while changes during 3-week storage were analyzed with ANOVA. Microbial tests (for Salmonella spp., S. aureus, E. coli, yeast, and molds) were performed to ensure food safety. FS samples developed a precipitate after one week, while FC and NF did so later. No significant changes in pH or salt content occurred for either FC or NF during storage. The iron content in FC was significantly higher than in NF. Both treatments had a water activity (Aw) of 0.85. Proximate analysis showed differences in ash and protein content between FC and NF. Sensory analysis indicated moderate consumer preference for both treatments. No microbial growth was detected in either sample. The newly developed product may create new opportunities. Physicochemical analysis shows that pH and salt content remained stable over the 3-week storage period. The higher iron content in FC confirms successful fortification, while the increased ash content is attributed to the chelating agent. Both FC and NF exhibit strong market potential, as they are well-received by consumers and safe for consumption.