Sucrose Osmotic Treatment Effect on Moisture, Antioxidant, Texture, and Sensory Properties of Ginger Extract-Imersed Coconut Chips


Kawiji Kawiji
Adrian Hotma James Siahaan
Godras Jati Manuhara
Windi Atmaka


In this study, ginger extract was used to impart a distinctive, popular flavor and functional properties (antioxidants) to coconut chips. Sucrose was added to the extract as an osmotic agent to facilitate the migration of antioxidant and flavor compounds from the ginger extract into the fresh coconut flesh during immersion. This study aimed to determine the effects of immersion in ginger extract with the addition of various concentrations of sucrose on the antioxidant, moisture, texture, and sensory characteristics of green coconut chips. The antioxidant activity was analyzed by 2,2-diphenyl-1-picrylhydrazyl scavenging assay. Instrumental texture analysis included Fmax, hardness, and deformation parameters. The results showed that higher concentrations of sucrose added to the ginger extract resulted in increasing antioxidant activity, Fmax, hardness, and panelist preference for color, taste, and overall, and decreasing moisture and deformation. Based on the antioxidant activity parameter, adding sucrose to ginger extract enhanced the effectiveness of immersion, thereby reducing the immersion duration to achieve greater antioxidant activity.


Author Biographies

Kawiji Kawiji, Sebelas Maret University

Department of Food Science and Technology

Adrian Hotma James Siahaan, Sebelas Maret University

Department of Food Science and Technology

Godras Jati Manuhara, Sebelas Maret University

Department of Food Science and Technology

Windi Atmaka, Sebelas Maret University

Department of Food Science and Technology

How to Cite
Kawiji, K., Siahaan, A. H. J. ., Manuhara, G. J., & Atmaka, W. (2024). Sucrose Osmotic Treatment Effect on Moisture, Antioxidant, Texture, and Sensory Properties of Ginger Extract-Imersed Coconut Chips. Journal of Applied Agricultural Science and Technology, 8(2), 144-158.


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