Synergetic Effect of Fermented Coconut Inflorescence Sap for the Production of Virgin Coconut Oil

Table 1

Physiochemical profile of the fermented neera.

Starter	pH	Acidity (%)	Turbidity (NTU)	TSS (%)
Fresh neera	6.4 ± 0.2	0.024 ± 0.0	80 ± 5	15.7 ± 0.1
6 h fermented neera	4.3 ± 0.3	0.297 ± 0.0	238 ± 12	15.9 ± 0.1
8 h fermented neera	4.1 ± 0.2	0.361 ± 0.0	298 ± 18	15.6 ± 0.1
10 h fermented neera	4.0 ± 0.2	0.367 ± 0.0	349 ± 24	15.7 ± 0.0