Cite Article

Carbohydrate-Electrolyte Characteristics of Coconut Water from Different Varieties and Its Potential as Natural Isotonic Drink

Choose citation format

BibTeX

@article{IJASEIT515,
   author = {Sari Intan Kailaku and Andi Nur Alam Syah and Risfaheri Risfaheri and Budi Setiawan and Ahmad Sulaeman},
   title = {Carbohydrate-Electrolyte Characteristics of Coconut Water from Different Varieties and Its Potential as Natural Isotonic Drink},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {5},
   number = {3},
   year = {2015},
   pages = {174--177},
   keywords = {coconut water; isotonic drink; carbohydrate-electrolyte; coconut varieties},
   abstract = {

Coconut water is known as a nutritious natural drink. It is not only considered functional, but also nutraceutical. Coconut water is widely used as isotonic drink or oral rehydration fluid, since it showed excellent rehydration index and blood glucose response in previous researches. The quality of isotonic drink is determined by its sugar content (as the source of carbohydrate) and electrolyte content. Moreover, its organoleptic properties should be able to stimulate the urge to spontaniously drink more. However, the processing of coconut water into isotonic drink usually applies ultra high or very low temperature which might deteriorate its nutrition value and organoleptic properties, causing the needs to use a considerable amount of food additives. There are plenty varieties of coconut in Indonesia, each produces different characteristics of coconut water. The objectives of this research are to compare the carbohydrate-electrolyte characteristics of coconut water, and also other essential characteristics from several varieties and to determine which variety is closest to the quality standard of isotonic drink. Therefore, isotonic drink can be developed with only minimum food additives.  We compared Dalam Pangandaran, Genjah Salak and Hybrid PB121. The characteristics observed were total sugar, sucrose, glucose, fructose, potassium, sodium, magnesium, vitamin B1, vitamin B6 and vitamin C content, as well as pH, total soluble solids, clarity and colour. Coconut water obatined from Genjah (Dwarf) variety showed the more suitable characteristics for the development of isotonic drink. Thus the product can be developed by cold sterilitation process with minimum food additives. 

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=515},    doi = {10.18517/ijaseit.5.3.515} }

EndNote

%A Intan Kailaku, Sari
%A Nur Alam Syah, Andi
%A Risfaheri, Risfaheri
%A Setiawan, Budi
%A Sulaeman, Ahmad
%D 2015
%T Carbohydrate-Electrolyte Characteristics of Coconut Water from Different Varieties and Its Potential as Natural Isotonic Drink
%B 2015
%9 coconut water; isotonic drink; carbohydrate-electrolyte; coconut varieties
%! Carbohydrate-Electrolyte Characteristics of Coconut Water from Different Varieties and Its Potential as Natural Isotonic Drink
%K coconut water; isotonic drink; carbohydrate-electrolyte; coconut varieties
%X 

Coconut water is known as a nutritious natural drink. It is not only considered functional, but also nutraceutical. Coconut water is widely used as isotonic drink or oral rehydration fluid, since it showed excellent rehydration index and blood glucose response in previous researches. The quality of isotonic drink is determined by its sugar content (as the source of carbohydrate) and electrolyte content. Moreover, its organoleptic properties should be able to stimulate the urge to spontaniously drink more. However, the processing of coconut water into isotonic drink usually applies ultra high or very low temperature which might deteriorate its nutrition value and organoleptic properties, causing the needs to use a considerable amount of food additives. There are plenty varieties of coconut in Indonesia, each produces different characteristics of coconut water. The objectives of this research are to compare the carbohydrate-electrolyte characteristics of coconut water, and also other essential characteristics from several varieties and to determine which variety is closest to the quality standard of isotonic drink. Therefore, isotonic drink can be developed with only minimum food additives.  We compared Dalam Pangandaran, Genjah Salak and Hybrid PB121. The characteristics observed were total sugar, sucrose, glucose, fructose, potassium, sodium, magnesium, vitamin B1, vitamin B6 and vitamin C content, as well as pH, total soluble solids, clarity and colour. Coconut water obatined from Genjah (Dwarf) variety showed the more suitable characteristics for the development of isotonic drink. Thus the product can be developed by cold sterilitation process with minimum food additives. 

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=515 %R doi:10.18517/ijaseit.5.3.515 %J International Journal on Advanced Science, Engineering and Information Technology %V 5 %N 3 %@ 2088-5334

IEEE

Sari Intan Kailaku,Andi Nur Alam Syah,Risfaheri Risfaheri,Budi Setiawan and Ahmad Sulaeman,"Carbohydrate-Electrolyte Characteristics of Coconut Water from Different Varieties and Its Potential as Natural Isotonic Drink," International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 3, pp. 174-177, 2015. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.5.3.515.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Intan Kailaku, Sari
AU  - Nur Alam Syah, Andi
AU  - Risfaheri, Risfaheri
AU  - Setiawan, Budi
AU  - Sulaeman, Ahmad
PY  - 2015
TI  - Carbohydrate-Electrolyte Characteristics of Coconut Water from Different Varieties and Its Potential as Natural Isotonic Drink
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 5 (2015) No. 3
Y2  - 2015
SP  - 174
EP  - 177
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - coconut water; isotonic drink; carbohydrate-electrolyte; coconut varieties
N2  - 

Coconut water is known as a nutritious natural drink. It is not only considered functional, but also nutraceutical. Coconut water is widely used as isotonic drink or oral rehydration fluid, since it showed excellent rehydration index and blood glucose response in previous researches. The quality of isotonic drink is determined by its sugar content (as the source of carbohydrate) and electrolyte content. Moreover, its organoleptic properties should be able to stimulate the urge to spontaniously drink more. However, the processing of coconut water into isotonic drink usually applies ultra high or very low temperature which might deteriorate its nutrition value and organoleptic properties, causing the needs to use a considerable amount of food additives. There are plenty varieties of coconut in Indonesia, each produces different characteristics of coconut water. The objectives of this research are to compare the carbohydrate-electrolyte characteristics of coconut water, and also other essential characteristics from several varieties and to determine which variety is closest to the quality standard of isotonic drink. Therefore, isotonic drink can be developed with only minimum food additives.  We compared Dalam Pangandaran, Genjah Salak and Hybrid PB121. The characteristics observed were total sugar, sucrose, glucose, fructose, potassium, sodium, magnesium, vitamin B1, vitamin B6 and vitamin C content, as well as pH, total soluble solids, clarity and colour. Coconut water obatined from Genjah (Dwarf) variety showed the more suitable characteristics for the development of isotonic drink. Thus the product can be developed by cold sterilitation process with minimum food additives. 

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=515 DO - 10.18517/ijaseit.5.3.515

RefWorks

RT Journal Article
ID 515
A1 Intan Kailaku, Sari
A1 Nur Alam Syah, Andi
A1 Risfaheri, Risfaheri
A1 Setiawan, Budi
A1 Sulaeman, Ahmad
T1 Carbohydrate-Electrolyte Characteristics of Coconut Water from Different Varieties and Its Potential as Natural Isotonic Drink
JF International Journal on Advanced Science, Engineering and Information Technology
VO 5
IS 3
YR 2015
SP 174
OP 177
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 coconut water; isotonic drink; carbohydrate-electrolyte; coconut varieties
AB 

Coconut water is known as a nutritious natural drink. It is not only considered functional, but also nutraceutical. Coconut water is widely used as isotonic drink or oral rehydration fluid, since it showed excellent rehydration index and blood glucose response in previous researches. The quality of isotonic drink is determined by its sugar content (as the source of carbohydrate) and electrolyte content. Moreover, its organoleptic properties should be able to stimulate the urge to spontaniously drink more. However, the processing of coconut water into isotonic drink usually applies ultra high or very low temperature which might deteriorate its nutrition value and organoleptic properties, causing the needs to use a considerable amount of food additives. There are plenty varieties of coconut in Indonesia, each produces different characteristics of coconut water. The objectives of this research are to compare the carbohydrate-electrolyte characteristics of coconut water, and also other essential characteristics from several varieties and to determine which variety is closest to the quality standard of isotonic drink. Therefore, isotonic drink can be developed with only minimum food additives.  We compared Dalam Pangandaran, Genjah Salak and Hybrid PB121. The characteristics observed were total sugar, sucrose, glucose, fructose, potassium, sodium, magnesium, vitamin B1, vitamin B6 and vitamin C content, as well as pH, total soluble solids, clarity and colour. Coconut water obatined from Genjah (Dwarf) variety showed the more suitable characteristics for the development of isotonic drink. Thus the product can be developed by cold sterilitation process with minimum food additives. 

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=515 DO - 10.18517/ijaseit.5.3.515