Res. Agr. Eng., 2025, 71(3):130-142 | DOI: 10.17221/3/2025-RAE

Balancing quality and safety: Optimising drying and sodium metabisulphite use in low-fat desiccated coconutOriginal Paper

Indriati Cahyadewi1, Waqif Agusta ORCID...2, Rumpoko Wicaksono1, Tantry Eko Putri Mariastuty ORCID...2, Lusiana Kresnawati Hartono ORCID...2, Herdiarti Destika Hermansyah ORCID...2,3, Farah Nuranjani4
1 Department of Agricultural Technology, Faculty of Agriculture, Jenderal Soedirman University, Purwokerto, Central Java, Indonesia
2 Research Centre for Agroindustri, National Research and Innovation Agency, Bogor, West Java, Indonesia
3 Study Program of Postharvest Technology, IPB University, Bogor, Indonesia
4 Department of Agricultural Engineering and Biosystems, Faculty of Agro-Industrial Technology, Padjadjaran University, Sumedang, West Java, Indonesia

Indonesia, as a leading coconut producer, generates a substantial amount of coconut pulp from coconut milk extraction, which can be further processed into low-fat desiccated coconut. However, the drying process induces browning, reducing its whiteness and overall quality. Sodium metabisulphite is commonly used to prevent browning, but excessive use raises health concerns. In this study, the optimisation of the drying temperature and sodium metabisulphite concentration was conducted to minimise the browning while maintaining the quality of low-fat desiccated coconut. Using Response Surface Methodology (RSM) with a Central Composite Design (CCD), responses such as the browning index (BI), whiteness index (WI), moisture content, yield, free fatty acids (FFAs), ash, fat, protein, total phenolic content (TPC), and crude fibre were examined. The results showed that both the drying temperature and sodium metabisulphite concentration significantly influenced the physicochemical properties. The optimal conditions were identified at 62.505 °C and 380.059 ppm sodium metabisulphite, resulting in a whiteness index of 87.219, browning index of 5.1025, yield of 43.125%, moisture content of 2.3%, and free fatty acid content of 4.45%. These findings highlight an effective strategy for reducing the additive dependency while maintaining the physicochemical quality of low-fat desiccated coconut.

Keywords: browning; desiccated coconut; drying; response surface methodology; sodium metabisulphite

Received: January 3, 2025; Accepted: May 12, 2025; Prepublished online: September 24, 2025; Published: September 29, 2025  Show citation

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Cahyadewi I, Agusta W, Wicaksono R, Eko Putri Mariastuty T, Hartono LK, Destika Hermansyah H, Nuranjani F. Balancing quality and safety: Optimising drying and sodium metabisulphite use in low-fat desiccated coconut. Res. Agr. Eng. 2025;71(3):130-142. doi: 10.17221/3/2025-RAE.
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