Assisting Women’s Farmer Community in Utilization of Coconut Water for Coconut Ketchup Production in Penggung, Hargorejo Kokap Kulon Progo

Authors

  • Della Rizki Damayanti State Islamic University Sunan Kalijaga Yogyakarta
  • Mokhannad Zaeni Amin State Islamic University Sunan Kalijaga Yogyakarta
  • Hanindya Rina Hanifah State Islamic University Sunan Kalijaga Yogyakarta
  • Lukman Hakim Muzakky State Islamic University Sunan Kalijaga Yogyakarta
  • Ratna Sari State Islamic University Sunan Kalijaga Yogyakarta
  • Diki mandala State Islamic University Sunan Kalijaga Yogyakarta
  • Sofia Nita State Islamic University Sunan Kalijaga Yogyakarta
  • Jeklin Mandala State Islamic University Sunan Kalijaga Yogyakarta
  • Anom Sarianingsih State Islamic University Sunan Kalijaga Yogyakarta
  • Nur Ginanjar Karim State Islamic University Sunan Kalijaga Yogyakarta

DOI:

https://doi.org/10.14421/kaunia.1796

Keywords:

Coconut water, Soy sauce

Abstract

Penggung, Hargorejo, Kokap, Kulon Progo is the region that has many growing coconut trees. The utilization of the coconut including the nira (fermented coconut) and coconut flesh. The coconut is extracted to get the coconut flesh while the coir and shell were sold to collectors. The water was wasted without utilization.  In this case, Kelompok Wanita Tani (KWT or women’s farmer community) is trying to utilize coconut water through assisting the program of the coconut soy sauce production. The main material for making soy sauce is coconut water and spices. The method used by washed spices and mashed it, then warmed up the spices with coconut water. Because of the low protein content, the water soy sauce can be added with soybean, fish or shrimp powder to increase the protein. The water coconut soy sauce contained 24.01% of water, 2.30% protein, 6.09% of ash and 12.34% solid solution. The soy sauce lasts for a week without any preservatives. For more seven days usage can be added with 0.02% benzoate acid 0.5 g into a bottle of soy sauce.

References

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Kusumawardhani, Wahyu. 2011. Pemanfaatan Air Kelapa Sebagai Produk Olah kecap dengan Penambahan Bubuk Kedelai dan Bubuk Tempe. Universitas Sebelas Maret: Surakarta.

Maulana, Achamad. 2018. Kecap dari Air Kelapa. Fakultas Sains dan Teknologi UIN Sunan Kalijaga: Yogyakarta

Purwandari, Ari W. 2007. Kecap. Jakarta: Ganeca Exact

Totok. Haryato. 2004. Kecap dari Air Kelapa. Trubus Agrissarana: Surabaya.

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Published

2019-10-31

How to Cite

Damayanti, D. R., Amin, M. Z., Hanifah, H. R., Muzakky, L. H., Sari, R., mandala, D., Nita, S., Mandala, J., Sarianingsih, A., & Karim, N. G. (2019). Assisting Women’s Farmer Community in Utilization of Coconut Water for Coconut Ketchup Production in Penggung, Hargorejo Kokap Kulon Progo. Kaunia: Integration and Interconnection Islam and Science Journal, 15(2), 41–42. https://doi.org/10.14421/kaunia.1796

Issue

Vol. 15 No. 2 (2019)

Section

Articles

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