Coconut is a multipurpose tree for tropical societies. Almost all parts of it can be used by people. Coconut roots inspired Sedijatmo's discovery of the Cakar Ayam building support technology (used for example at Soekarno Hatta Airport).
The wood from the trunk, called glugu wood, is used by people as wood of medium quality, and can be used as planks for houses.
The leaves are used as the roof of the house after drying. Young coconut leaves, called janur, are used as a woven material in making ketupat or various very interesting forms of decoration, especially by the Javanese and Ba various ceremonies, and become a form of stand-alone handicraft (art of arranging coconut). The dried leaf stalks, called sticks, are gathered together to form a broom.
Young bunches of flowers, called mayang (actually this name is common to all palma flowers) or manggar in Javanese, are used by people for decoration in wedding ceremonies with certain symbols. Mayang by the Javanese-Mataraman is used as a substitute for gori in making gudeg and is called gudeg manggar. The female flowers or young fruit, called bluluk in Javanese, are edible. The sweet liquid that comes out of the flower stalk, called (water) sap or legèn (Javanese language), can be drunk as a refresher or fermented into tuak. Coconut sugar is also made from this sap.
Young coconut, the water in it can be drunk.
The inside of the coconut shell, showing the "flesh" of coconut fruit, the raw material for copra.
Coconut fruit is the most valuable part of the economy. Coir, the part of the mesocarp which is coarse fibers, is traded as fuel, seat fillers, ropes, mats, and a growing medium for orchids. The shell or shell, which is actually part of the endocarp, is used as fuel, substitutes for scoops, beverage containers, and raw materials for various handicrafts.
The liquid endosperm of the coconut fruit and the deposits that stick to the inner wall of the shell ("coconut flesh") are a popular source of refreshment. Young fruit flesh is white and soft and is usually served as young coconut ice or ice degan. This liquid contains various enzymes and has a deect and a refreshing / sedative effect. Some coconuts mutate so that the sediment is not attached to the shell walls but is mixed with the endosperm fluid. This mutation is called (coconut) kopyor. The old coconut flesh is white and hardens. The juice is squeezed and the liquid is called coconut milk. This old fruit pulp can also be taken and dried and become an economically valuable trading commodity, called copra. Copra is the raw material for making coconut oil and its derivatives. Old fruit juice is usually not used as an ingredient in refreshing drinks and is a waste of the copra industry. However, this liquid can be used again to be made into a kind of jelly called nata de coco and is a mixture of refreshing drinks. Coconut flesh can also be used as an aroma enhancer in meat dishes and can be used as a remedy for hair loss and breakage.
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