Physicochemical and sensory characteristics of green coconut (Cocos nucifera L.) water kefir

Bambang Dwiloka, Heni Rizqiati, Bhakti Etza Setiani


This research aims to examine the effects of fermentation time on the physicochemical and sensory characteristics of green coconut water kefir in order to determine the optimal fermentation time based on the resulting sensory attributes. There were four fermentation time treatments (12, 24, 36, and 48 hours), each with five replications. The materials used were green coconut water and 5% kefir grains. Physical analyses included pH and viscosity, while the chemical analyses included total dissolved solids (TDS), alcohol content, water content, protein content and fat content. Sensory attributes included sourness, soda sensation, sour aroma, viscosity and turbidity. The results showed that fermentation time had significant effects on pH, TDS, alcohol content, water content, protein content and the sensory attributes of green coconut water kefir. Viscosity and fat content were not affected by fermentation time. The ideal fermentation time was 12 hours resulting in a pH level of 4.6, viscosity of 0.09, TDS of 3.8° Brix, alcohol content of 1.16%, water content of 97.14 %, protein content of 6.64 % and fat content of 1.17%. Sensory evaluation found a low level of sourness, low soda sensation, high sour aroma, high viscosity and low turbidity.


Fermentation; green coconut; physicochemical; sensory; water kefir

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