Physicochemical and Sensory Characteristics of Coco - Embryo Jam

Objectives: Exploring the integration of coco-embryo into jam recipes presents a promising yet underexplored frontier. Traditionally regarded as a byproduct in the coconut industry, coco-embryo represents an untapped source of nutritional richness. In this study, Coco-Embryo Jam formulations were developed with varying ratios of coconut embryo (70%, 80%, and 90%). Methods: The study made use of completely randomized design. Findings: The sensory evaluation revealed that the jam with 70% coconut embryo consistently stood out as the most preferred, exhibiting superior taste, aroma, color, and overall acceptability. This formulation was then subjected to nutritional and microbial analyses, unveiling a rich dietary fat content contributing to its texture and flavor, alongside a notable sweetness level (Total sugar as invert: 77.86%) and an energy-dense profile primarily from carbohydrates (Calories from Carbohydrates: 313.76 kcal/100 g; Total Carbohydrates: 78.44%), aligning with typical jam characteristics. Notably, the product maintained a relatively low sodium content, contributing to a favorable health profile. Microbiological assessment demonstrated exceptionally low microbial counts, with Total Plate Count, Coliform count, and yeast and mold count all falling below detectable limits. Novelty: This study is the first to investigate the potential of coco-embryo in food innovation, emphasizing its effects on microbial safety, nutritional value, and sensory qualities. Coconut embryo in food production can serve as a new path for future jam formulation that is new in the market. This contributes to the growing demand for sources of functional food products leading to a sustainable future. Keywords: Jam, Physicochemical Characteristics, Formulation, Coconut, Microbial Analysis