Sri Hartuti, Juanda, Martunis
Ground roasted coconut is a widely recognized traditional spice in Southeast Asia. Its quality is significantly affected by factors such as harvest maturity and post-harvest handling practices. However, systematic investigations into these variables remain limited. This study aimed to evaluate the effects of coconut maturity (9–13 months) and drying temperature (40–60℃) on the physicochemical properties of ground roasted coconut. A response surface methodology (RSM) employing a central composite design (CCD) was applied to develop a mathematical model describing the relationship between moisture content, free fatty acids (FFA), and fat content (FC) in relation to the treatment variables. The coefficients of determination (R2) were 0.927 for moisture content, 0.649 for FFA, and 0.50 for fat content. Coconut harvest maturity and drying temperature exerted a significant effect on moisture content, whereas FFA and fat content were not significantly influenced. Optimal processing conditions were identified at 10–11 months of harvest maturity and a drying temperature of 58–60℃, yielding ground roasted coconut with a moisture content of 0.8%, FFA content of 0.5%, and fat content of 64.47%. Under these optimised conditions, the colour parameters of ground roasted coconut were as follows: L* = 44.39, a* = 13.53, b* = 22.36, chroma = 26.13, and hue angle = 58.80. The resulting product also exhibited consistent colour, texture, and aroma characteristics comparable to those of commercially available ground roasted coconut, thereby confirming its suitability for market applications. ©2025 The authors.
Agricultural Engineering Department, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia; Agricultural Product Technology Department, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
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