scholarly journals Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milk

2017 ◽  
Vol 101 ◽  
pp. 198-202 ◽  
Author(s):  
Giselda Macena Lira ◽  
Caterine Cristine Vasconcelos Quintiliano Cabral ◽  
Ítalo Bruno Araújo de Oliveira ◽  
Bruno Chacon Figueirêdo ◽  
Sarah Janaína Gurgel Bechtinger Simon ◽  
...  
Keyword(s):  
Lipid Fraction ◽  
Coconut Oil ◽  
Coconut Milk ◽  
King Mackerel

Rancang Bangun Alat Olahan Minyak Kelapa

2016 ◽  
Vol 10 (1) ◽  
pp. 70-77
Author(s):  
Jantri Sirait ◽  
Sulharman Sulharman
Keyword(s):  
Electric Motor ◽  
Performance Test ◽  
Production Capacity ◽  
Coconut Oil ◽  
Heating Time ◽  
Design Tool ◽  
Coconut Milk ◽  
Heating Process ◽  
And Performance ◽  
Time Required

Has done design tool is a tool of refined coconut oil coconut grater, squeezer coconut milk and coconut oil heating, with the aim to streamline the time of making coconut oil and coconut oil increase production capacity. The research method consists of several stages, among others; image creation tool, procurement of materials research, cutting the material - the material framework of tools and performance test tools. The parameters observed during the performance test tools is time grated coconut, coconut milk bleeder capacity, the capacity of the boiler and the heating time of coconut oil. The design tool consists of three parts, namely a tool shaved coconut, coconut milk wringer and coconut milk heating devices. Materials used for the framework of such tools include iron UNP 6 meters long, 7.5 cm wide, 4 mm thick, while the motor uses an electric motor 0.25 HP 1430 rpm and to dampen the rotation electric motor rotation used gearbox with a ratio of round 1 : 60. the results of the design ie the time required for coconut menyerut average of 297 seconds, coconut milk wringer capacity of 5 kg of processes and using gauze pads to filter coconut pulp, as well as the heating process takes ± 2 hours with a capacity of 80 kg , The benefits of coconut oil refined tools are stripping time or split brief coconut average - average 7 seconds and coconut shell can be used as craft materials, processes extortion coconut milk quickly so the production capacity increased and the stirring process coconut oil mechanically.ABSTRAKTelah dilakukan rancang bangun alat olahan minyak kelapa yaitu alat pemarut kelapa, pemeras santan kelapa dan pemanas minyak kelapa, dengan tujuan untuk mengefisiensikan waktu pembuatan minyak kelapa serta meningkatkan kapasitas produksi minyak kelapa. Metode penelitian terdiri dari beberapa tahapan antara lain; pembuatan gambar alat, pengadaan bahan-bahan penelitian, pemotongan bahan - bahan rangka alat dan uji unjuk kerja alat. Parameter yang diamati pada saat uji unjuk kerja alat adalah waktu parut kelapa, kapasitas pemeras santan kelapa, kapasitas tungku pemanas serta waktu pemanasan minyak kelapa. Rancangan alat terdiri dari tiga bagian yaitu alat penyerut kelapa, alat pemeras santan kelapa dan alat pemanas santan kelapa. Bahan yang dipergunakan untuk rangka alat tersebut  yaitu besi UNP panjang 6 meter, lebar 7,5 cm, tebal 4 mm, sedangkan untuk motor penggerak menggunakan motor listrik 0,25 HP 1430 rpm dan untuk meredam putaran putaran motor listrik dipergunakan gearbox  dengan perbandingan putaran 1 : 60. Hasil dari rancangan tersebut yaitu waktu yang dibutuhkan untuk menyerut kelapa rata-rata 297 detik, kapasitas alat pemeras santan kelapa 5 kg sekali proses dan menggunakan kain kassa untuk menyaring ampas kelapa, serta Proses pemanasan membutuhkan waktu ± 2 jam dengan kapasitas 80 kg. Adapun keunggulan alat olahan minyak kelapa ini adalah waktu pengupasan atau belah kelapa singkat rata – rata 7 detik dan tempurung kelapa dapat digunakan sebagai bahan kerajinan, proses pemerasan santan kelapa cepat sehingga kapasitas produksi meningkat dan proses pengadukan minyak kelapa secara mekanis. Kata kunci : penyerut, pemeras, pemanas,minyak kelapa,olahan minyak kelapa.

scholarly journals Extraction of Coconut Oil from Coconut Milk Foulants Using Enzyme

2016 ◽  
Vol 62 ◽  
pp. 02008 ◽  
Author(s):  
Phanida Saikhwan ◽  
Chanokchat Nuchnet ◽  
Wannakarn Wanakayont ◽  
Angkana Suksa-nga
Keyword(s):  
Coconut Oil ◽  
Coconut Milk

scholarly journals Teknologi Tepat Guna Pemurnian Minyak Kelapa Tradisional Di Desa Mengkalang Jambu Kabupaten Kubu Raya Kalimantan Barat

2020 ◽  
Vol 4 (3) ◽  
pp. 482-489
Author(s):  
Maherawati ◽  
Iman Suswanto
Keyword(s):  
Coconut Oil ◽  
Oil Production ◽  
Young Group ◽  
Coconut Milk ◽  
Oil Refining ◽  
Rancid Odor ◽  
Close Relationship ◽  
Respondent Group ◽  
Quality Technology ◽  
Manufacturing Techniques

Traditional coconut oil has the potential to be developed into commercial oil. These community service activities are a) coconut oil production practices, b) introduction of coconut oil refining technology and c) assessment of people's perceptions of coconut oil production. The variables used are the process of making oil, product quality, technology transfer and people's motivation to make oil. Questionnaire data were analyzed with contingencies to show the close relationship between variables and community groups. The results of the activity showed that there were two ways of making traditional coconut oil, using fresh coconut milk and fermented coconut milk. The resulting oil is crude coconut oil with a characteristic rancid odor, dark color and not durable. The process of oil production is a variable that shows real differences between young and old groups, while other variables are not significantly different. As many as 75% of young group respondents stated that the process of making coconut oil at a somewhat difficult to difficult level. The close relationship between the respondent group and the process of making coconut oil has high accuracy, which is 0.64. Improving coconut oil manufacturing techniques with the refining process can be one way to improve quality and efforts to support the commercialization of traditional coconut oil.

scholarly journals Rheological, Tribological, and Sensory Analysis of Coconut-Oil-Modified Coconut Milk Kefir

2020 ◽  
pp. 496-503
Author(s):  
Aunchalee Aussanasuwannakul ◽  
Kassamaporn Puntaburt ◽  
Witcha Treesuwan
Keyword(s):  
Flow Behavior ◽  
Coconut Oil ◽  
Coconut Milk ◽  
Optimum Level ◽  
Related Property ◽  
Frictional Properties ◽  
Fermented Beverage ◽  
Oral Processing ◽  
Textural Attributes ◽  
Nutritional Benefits

Kefir made of coconut milk (CM) was developed as an alternative healthy beverage for elderly people. Coconut oil (CO; 0–15%) was added to modify the texture and mouthfeel of the final product. This study aimed to determine the viscosity, flow behavior, frictional properties, textural attributes, and oral processing time of the fermented CM beverage. We have defined the optimum level of CO that gives stability to the product and triggers specific sensory perceptions associated with viscosity and body characteristics. The sensation of roughness, a surface-related property, was also observed and dominated the later stage of oral processing. The current study describes the unique sensations that characterize the CO-modified CM kefir that targets elderly consumers. In addition to its nutritional benefits, CO can be added to enhance the perception of texture and mouthfeel when drinking the fermented beverage.

scholarly journals Preparation of Coconut Milk as Dandruff Removal

2020 ◽  
Vol 3 (1) ◽  
pp. 25
Author(s):  
Marini Damanik ◽  
Hafni Indriati Nasution ◽  
Rini Selly ◽  
Moondra Zubir
Keyword(s):  
Fatty Acids ◽  
Water Content ◽  
Coconut Oil ◽  
Coconut Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Oil In Water ◽  
Percent Protein ◽  
Calcium Magnesium

Coconut milk is a thick white liquid extracted from coconut produced from shredded coconut and then squeezed with water. Coconut milk is an ingredient produced from processed old coconut. Coconut milk can be used as food preparations or as herbal beauty ingredients. One of the advantages of coconut milk in the field of beauty is that it is very effective as a dandruff remover. By using old coconut milk as a dandruff remover we can get amazing results with natural ingredients without spending a lot of money. Coconut milk has many contents such as water content, protein and fat which are quite high as well as cow's milk. Coconut milk is rich in vitamins C, B, B-6, thiamine, niacin, folate, a number of minerals (calcium, magnesium, iron and phosphorus). Pure coconut milk only contains 54 percent water, 35 percent fat and 11 percent nonfat solids (approximately 6 percent carbohydrates, less than 4 percent protein and other solids) which are categorized as emulsions of oil in water. Coconut milk is known to be effective in eliminating dandruff, because coconut milk contains coconut oil containing Vitramin E and fatty acids that can eliminate and eradicate dandruff. You do this by using coconut oil as a massage oil to massage the scalp.

scholarly journals Pengaruh Konsentrasi Ampas Tahu dan Susu Skim terhadap Fisikokimia Yogurt Skim Santan

2021 ◽  
Vol 41 (2) ◽  
pp. 195
Author(s):  
Tengku Mia Rahmiati ◽  
Virna Muhardina ◽  
Putri Meutia Sari
Keyword(s):  
Skim Milk ◽  
Coconut Oil ◽  
Solid Content ◽  
Coconut Milk ◽  
Raw Material ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
High Concentration ◽  
Randomized Design ◽  
Soluble Solid

Skim coconut milk is a liquid by-product of coconut oil production with limited utilization in food processing. It has nutritional value such as protein, carbohydrate and mineral, so it is possible to be used as raw material for processing food products, such as yogurt. The use of tofu waste flour and skim milk as prebiotic and protein source is intended to improve the physical quality of yogurt skim coconut milk. This study used a completely randomized design (CRD) with 2 factors and 3 levels (1,5%, 3%, and 4,5%), and several skim milk concentrations (10%, 12,5%, and 15%). The results of this study indicated that the addition of tofu waste flour and skim milk have no significant effect on the viscosity of the coconut milk yogurt. In the organoleptic test, the addition of tofu waste flour showed significant effect on panelist perception of flavor, aroma, and color. The higher the percentage of the flour, the lower the panelist preference on flavor, aroma, and color; flavor. High concentration of flour can increase the total of soluble solid content in yogurt. A concentration of 4.5% tofu waste flour and 15% skim milk produced 13,89 oBrix and 15,44 oBrix soluble solids resulting in the highest viscosity value of 609,6 Cp.

IDENTIFIKASI MOLEKULAR BAKTERI ASAM LAKTAT Lactobacillus paracasei YANG ADA PADA LAPISAN MINYAK VCO

2017 ◽  
Vol 2 (2) ◽  
pp. 79
Author(s):  
Suryani Suryani ◽  
Dedi Nofiandi ◽  
Husni Mukhtar ◽  
Melona Siska ◽  
Abdi Dharma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antiviral Agents ◽  
Coconut Oil ◽  
Pathogenic Fungi ◽  
Coconut Milk ◽  
Lactobacillus Paracasei ◽  
Bacterial Cells ◽  
Virgin Coconut Oil ◽  
Biochemical Tests

<p><em>Virgin Coconut Oil is an oil of coconut milk fermentation that has many uses such as can prevent HIV, because it functions as antibacterial, antifungal and antiviral. Antibacterial, antifungal and antiviral agents are found in bacteria lactic acid bacteriocin, a peptide that can destroy bacterial cells and pathogenic fungi and viral cells. The aim of this study was to identify molecularly lactic acid bacteria isolated and morphologically identified and biochemical tests, from fermented coconut milk. Apparently lactic acid bacteria is Lactobacillus paracasei strain 1.7.</em></p><p> </p><p>Virgin Coconut Oil adalah minyak dari fermentasi santan kelapa yang mempunyai banyak sekali kegunaan diantaranya  dapat mencegah HIV, karena berfungsi sebagai antibakteri, antijamur dan antivirus. Zat antibakteri, antijamur dan antivirus itu terdapat pada bakteri asam laktat yaitu bakteriosin, berupa peptida yang dapat menghancurkan sel bakteri dan jamur patogen serta sel virus. Tujuan penelitian ini adalah mengidentifikasi secara molekular bakteri asam laktat  yang telah diisolasi dan diidentifikasi secara morfologi dan uji – uji biokimia, dari santan yang difermentasi.  Ternyata bakteri asam laktat nya adalah Laktobacillus paracasei strain 1.7.</p><p> </p>

Fermented Coconut Milk and Coconut Oil

2012 ◽  
pp. 665-676
Author(s):  
Azila Aziz ◽  
Ramlan Aziz ◽  
Muhammad Sarmidi ◽  
Chua Suan ◽  
Nur Annuar ◽  
...  
Keyword(s):  
Coconut Oil ◽  
Coconut Milk

scholarly journals Incorporation of coconut milk residue in pasta: Influence on cooking quality, sensory and physical properties

2021 ◽  
pp. 128-135
Author(s):  
P. P. Shameena Beegum ◽  
Monika Sharma ◽  
M. R. Manikantan ◽  
R. Pandiselvam ◽  
R. K. Gupta
Keyword(s):  
Durum Wheat ◽  
Value Chain ◽  
Fatty Acid Content ◽  
Milk Powder ◽  
Coconut Oil ◽  
Consumer Good ◽  
Coconut Milk ◽  
Cold Extrusion ◽  
Crude Fibre ◽  
Durum Wheat Semolina

A study was conducted to explore the potentiality of coconut milk residue (CMR) for cold extrusion (pasta preparation). Proximate analysis revealed that coconut milk residue is a rich source of crude fibre (24.03%) in addition to crude fat (41.55%), crude protein (5%), total carbohydrates (26.24%) and ash content (0.97%) at 2.23 per cent moisture. The effect of coconut milk residue upon replacing durum wheat semolina on cooking qualities, colour parameters, textural property and overall sensory acceptability of pasta samples were evaluated. Incorporation of coconut milk residue significantly influenced the observed parameters (P<0.01). Cooking time was unaffected by incorporating milk residue up to 10 per cent (P<0.05). Though the addition of residue increased the gruel loss (0.84 to 1.34%), the per cent loss was below the technologically acceptable limit (<8%). A similar effect was visualized in water absorption. Conversely, the firmness gets reduced with an increased concentration of coconut milk residue beyond 10 per cent. Pasta with 5 per cent and 10 per cent coconut milk residue were accepted as that of control by the sensory panel. Free fatty acid content was not affected by the period of storage (P>0.05). Thus, the study recommends incorporating 10 per cent coconut milk residue in durum wheat semolina for pasta preparation. Moreover, the entrepreneurs engaged in the coconut milk/milk powder and virgin coconut oil industry would be benefitted by adopting this venture, wherein they would be able to fetch huge additional income by placing their residue product on an upgraded fast-moving consumer good (FMCG) value chain.

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