Özet:

This study was done with the aim of determining the chemical and microbiological quality parameters of coconut juices (orch) sold in Elazığ. In the study, 35 examples of orcic were studied. The average pH value in the examined samples was 5.28±0.66, acidity (from the acidic acid) was 0.03±0.01, aw value was 0.65±0.07, dry substance was 82.30±4.18, silk was 1.44±0.55 and non-soluble silk was 0.47±0.32 in HCl of 10%. In the examined samples, the average total mesophilic aerobic bacteria (TMAB), koliform, Staphylococcus-Micrococcus and maya-cubs were detected at 3.44±1.24, 1.12±0.59, 1.64±1.00 and 1.81±0.89 log10 kob/g respectively. In 7 of the samples (%20) the number of TMABs was found to be more than 5.0 log10 kob/g. In 32 of the samples (91.4%) of koliform bacteria, in 20 (57%) of the samples. 1) Staphylococcus-Micrococcus were observed, and 14 (40.0%) of the mammals and cough microorganisms were less than <1.0 log10 kob/g. There are no examples of Escherichia coli, Staphylococcus aureus and Salmonella spp. No bacteria is found. As a result, taking into account the chemical and microbiological values obtained from the examined orc samples, it was found that there was no standard production, that there were not sufficient hygiene rules during production or sale, and that therefore it was not in accordance with the relevant layer in terms of certain parameters. Therefore, to ensure that the product is standard quality and reliable, it is important to take measures and work in order to ensure that it is made in modern enterprises, in hygiene conditions, in appropriate packaging materials, instead of family-based manufacturing.

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