The Production of Coconut Snowball at Balit Palma

Abstract

The coconut snowball was the project chosen for this internship due to the fact that Indonesia is one of the countries that has a lot of potential for coconut production, therefore the aim of this project is to increase farmer and rural communities' well being. Tender coconut also easily degrades, the aim is to solve the low shelf life of the tender coconut. The project started with selecting different varieties of coconut followed by a descriptive sensory test to know which coconut is the most preferred according to their taste and aroma. The selected varieties were then separated from the shell of the coconut by using buffalo horn and saw circular grinder. After it was successfully separated, the coconut snowball was blanched and preserved with ascorbic acid. The coconut showed some discoloration, rancid smell and taste after 7 days of storage due to the fungal infection and low concentration of ascorbic acid. So blanching and preservation with ascorbic acid is recommended as long as proper concentration is applied.