Observations on kopyor coconut (Cocos nucifera var. Kopyor) characteristics during distribution

Indonesian Oil Palm Research Institute-Bogor Unit, Jl, Taman Kencana No.1, Bogor 16128, West Java, Indonesia

^* Corresponding author: yora.faramitha@gmail.com

Abstract

Kopyor coconut (Cocos nucifera var. Kopyor), a native Indonesian coconut, differs from common coconuts because it has brittle flesh (endosperm) due to a natural genetic mutation. Kopyor coconut seedlings have been successfully cultivated from the tissue culture technique, which can produce kopyor above 99%. Nowadays, the demand for kopyor continues to increase. The cultivation of kopyor is centralized in several locations in Indonesia. Hence, the time of kopyor distribution to consumers is crucial in the kopyor business. This study evaluated changes in the characteristics of whole fruit and peeled kopyor coconuts during distribution. The observations included quality attributes (appearance, aroma, texture, and taste), physical observations (pH and water content), and microbial observations using the total plate count method. Whole kopyor showed better quality attributes than peeled kopyor. Peeled kopyor coconut flesh began to change color to yellowish-white, mushy, and had a rancid smell and a sour taste in the second week, while whole fruit kopyor in the fourth week. In conclusion, the distribution of peeled kopyor should be carried out in less than two weeks, or even sooner, while whole fruit kopyor can be distributed for up to two weeks without altering the characteristic taste of kopyor.