Abstract:
This study aimed to investigate the efficacy of microfiltration as a method
to improve the shelf life of tender coconut water (TCW) while maintaining its
physico-chemical, microbiological, and sensory qualities. The impact of
transmembrane pressure on permeate flux was evaluated, revealing a decrease in
flux with increasing pressure. Storage analysis indicated a general decrease in total
soluble solids (TSS) over time, potentially attributed to the conversion of
carbohydrates into sugars, organic acids, and other soluble compounds during
metabolic processes. The increase in titratable acidity accompanied the decrease in
pH, likely due to the production of free acids by microbial growth. Ascorbic acid
content gradually declined in all treatments, possibly resulting from reactions with
dissolved oxygen or anaerobic decomposition mechanisms. Comparatively, there
were only slight changes in mineral composition between treated and control
samples. The microfiltration process may have caused some minerals to be retained
on the membrane or induced chemical reactions leading to increased sodium
content, though the overall change in mineral content was not statistically
significant. Microbial analysis indicated fungal growth in the untreated sample after
21 days, while the treated sample remained free from fungal growth for up to 28
days. Bacterial growth was observed in the sample filtered at 5 psi up to day 14,
while all other samples exhibited microbial instability. Sensory evaluation revealed
that the sample filtered at 5 psi received the highest rating compared to samples
filtered at 10 psi and 15 psi, indicating better overall acceptability. In conclusion,
microfiltration treatment can extend the shelf life of tender coconut water without
compromising mineral content. Additionally, the treatment performed using 5 psi
transmembrane pressure demonstrated superior storage stability and overall
acceptability in sensory analysis.
