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Coconut (Cocos nucifera) inflorescence sap is a sweet, highly nutritious juice extracted from a coconut spadix. It contains essential vitamins and minerals, making it a promising alternative for healt...hy and fresh beverages. Despite its commercial potential, fresh coconut sap production remains limited due to the absence of efficient techniques to prevent natural fermentation during tapping. Studies have shown that maintaining a chilling temperature slows fermentation during collection and storage. This study introduced a modified chiller device, conceptualized through engineering principles, to stabilize the internal temperature for preserving coconut sap. The device maintained a temperature of 2–4 °C for 12 hours, slowing the fermentation process. Sap collected using the chiller method exhibited higher pH, total soluble solids (TSS), and browning index than the traditional method. Additionally, it showed lower yeast and mold counts, indicating reduced fermentation and better preservation under chilled conditions.続きを見る
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Mendeley出力
2025_p0526