Abstract
In this project
work on the production of health drink using coconut. The researcher produced a
health drink using coconut. Examined the various uses of coconut. Evaluated the
various health and economic benefits of coconut. Fermented coco milk drink was
manufactured to study an appropriate lactic acid bacteria and water coconut
composition as well as to evaluate product stability and lactic acid bacteria
(LAB) viability during storage at 5°C. Lactobacillus
acidophilus, Lactobacillus bulgaricusand Streptococcus thermophilus could grow
well in all of the coco milk drink prepared from mixture of coconut water and
coconut milk combination with the ratio of 3:1, 3:2 and 4:1, respectively.
Among the three of lactic acid bacteria, L. acidophilus
produced the most acid with titrable acidity of 0.62% after 24 h fermentation
and was the most preferable in term of the taste. Coco milk drink fermented by L. acidophilus was noted to have pH value of 3.79, and
folic acid content of 5.42 ppm/ml after 24 h fermentation. The growth of L. acidophilus was increase after 4 h fermentation until
it reached maximum at 20 h ranged from log 4.32 to log 9.89 cfu/ml and
relatively constant afterwards. Storage of fermented coco milk drink at 5°C for
16 day could stabilize the quality of this drink with viability of L. acidophilus was log 10.201(log cfu/ml) and the pH
values was 3.58.
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