This research develops innovative food processing technologies to convert mature coconut water into high-value functional beverages, addressing both environmental sustainability and food industry innovation. As one of the largest coconut-producing countries, Indonesia generates substantial amounts of mature coconut water that are often discarded during coconut processing, despite being rich in electrolytes, minerals, sugars, and naturally occurring bioactive compounds.
The study applies ohmic heating technology, an advanced thermal processing method that provides rapid, uniform, and energy-efficient heating. Compared with conventional pasteurization, ohmic heating offers significant advantages in preserving nutritional quality, flavor, color, and bioactive compounds while ensuring microbiological safety. This technology also reduces processing time and energy consumption, making it an attractive solution for the sustainable food processing industry.
To enhance the nutritional and functional value of the beverage, the research investigates the incorporation of natural bioactive ingredients derived from agricultural by-products, including coffee husks, together with controlled fermentation processes. These approaches aim to improve antioxidant activity, functional properties, sensory quality, and overall consumer acceptance. Comprehensive evaluations include physicochemical analysis, microbiological safety assessment, antioxidant capacity, shelf-life performance, and sensory evaluation.
The project contributes to the development of functional foods, clean-label beverages, and value-added coconut products while promoting the valorization of agro-industrial waste through a circular bioeconomy approach. Expected outputs include novel beverage formulations, optimized ohmic heating processing technology, scientific publications in high-impact international journals, intellectual property protection, and technology ready for industrial application.
By integrating food engineering, food biotechnology, sustainable processing technologies, and circular economy principles, this research supports Indonesia’s transition toward sustainable food systems, strengthens the competitiveness of coconut-based industries, and creates new opportunities for functional beverage innovation in global markets.
