The Effects of Grated Coconut Heating and Harvesting Technique on the Productivity and Quality of Virgin Coconut Oil

The study focuses on Sri Lankan virgin coconut oil industry because of it is one of the upcoming export products and also its position as one of the key player in the global market. Sri Lankan coconut industry is one of the major foreign exchange and employment generation source and element of the Sri Lankan nation. The study attempted to unearth the determinants of export competitiveness of virgin coconut oil industry in Sri Lanka by drawing attention on Porter’s theory of the competitive advantage of nations. The target population of the study consisted with individual firms which are engaging in virgin coconut oil export in Sri Lanka is two hundred and nineteen. The study used a likert scale to measure the chosen variables. Based on the Pearson Correlation analysis researcher can say that there is significance strong positive relationship between Availability of Raw materials, Quality of demand and Market share of export with the Export Competitiveness. According to regression analysis researcher can say that availability of Raw materials, Local market, Quality of demand and Market share of export has significance positive affect on Advantage of Export Competitiveness.

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REVIEW: PEMANFAATAN BROMELAIN PADA BEBERAPA PANGAN LOKAL INDONESIA

JURNAL AGROTEKNOLOGI ◽

10.24014/ja.v10i1.6515 ◽

2019 ◽

Vol 10 (1) ◽

pp. 33

Author(s):

Warsono El Kiyat ◽

Kevin Reynaldo ◽

Jeremiah Irwan ◽

Eryd Saputra

Keyword(s):

Local Food ◽

Ph Value ◽

Raw Materials ◽

Coconut Oil ◽

Water Soluble ◽

Ananas Comosus ◽

Soluble Nitrogen ◽

Fish Sauce ◽

Virgin Coconut Oil

Bromelain is one of the protease that can be produced from all of parts of the pineapple plants (Ananas comosus). It has potential to improve quality of local Indonesian food such as tempeh gembus, virgin coconut oil (VCO), and dumbo catfish based fish sauce (DCBFS). Tempeh gembus is a traditional food that has unique characteristics especially in its taste because it contains amino acids. VCO attracts consumers because of its health aspect. Its raw materials are available in Indonesia. DCBS is a product of fermented fish with salt that has a distinctive taste and is produced in Indonesia. This study aimed to analyze the effect of bromelain on local Indonesian food and its applications. The result showed that the use of bromelain in local Indonesian food could improve the quality and nutritional value of local food. Bromelain can be used in local food like tempeh gembus, virgin coconut oil, and fish sauce from dumbo catfish. The use of bromelain in tempeh gembus could increase both of the water-soluble nitrogen level and the pH value. However, the addition of bromelain in the production of virgin coconut oil and fish sauce from dumbo catfish could increase the yield of theirs. .

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The effect of stirring and fermentation time of coconut cream on the yield and quality of virgin coconut oil (VCO)

10.1063/5.0051839 ◽

2021 ◽

Author(s):

Harmami Harmami ◽

Ita Ulfin ◽

Dewi Kurnia ◽

Hendro Juwono

Keyword(s):

Coconut Oil ◽

Virgin Coconut Oil ◽

Fermentation Time ◽

Yield And Quality ◽

Coconut Cream

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EVOLUTIONS IN VIRGIN COCONUT OIL: LIQUID TO POWDER

Jurnal Teknologi ◽

10.11113/jurnalteknologi.v83.16265 ◽

2021 ◽

Vol 83 (3) ◽

pp. 119-132

Author(s):

Nor Farahiyah Aman Nor ◽

Harisun Ya’akob ◽

Sulaiman Ngadiran ◽

Ani Idris ◽

Nurarbainah Shamsul Anuar ◽

...

Keyword(s):

Coconut Oil ◽

Processing Parameters ◽

Extraction Methods ◽

Food Supplement ◽

Raw Material ◽

Antioxidant Compounds ◽

Drying Method ◽

Virgin Coconut Oil ◽

Yield And Quality

Awareness of virgin coconut oil (VCO) as a functional food supplement has grown enormously. The treatment of raw material and processing parameters is crucial as they affect the overall yield and quality of the oil. Meanwhile, the microencapsulation technology offers better handling, good oxidative stability, and longer shelf life of the VCO powder. Although good quality liquid and powdered oils can be obtained through sophisticated methods, the process involved is expensive and required high maintenance. By utilising dry kernel and coconut milk-based extractions methods, high-grade quality of VCO can be achieved. During microencapsulation, the spray drying method can preserve the phenolic and antioxidant compounds and maintain the low rancidity of the VCO. This paper evaluates the recent findings of the oil extraction methods and the development of VCO microencapsulation. These methods offer good quality, reproducible and economic viability.

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Effect of the Levels of the Virgin Coconut Oil Processing Waste (Blondo) on Productive Performance and Egg Quality of Laying Hens

International Journal of Poultry Science ◽

10.3923/ijps.2013.164.168 ◽

2013 ◽

Vol 12 (3) ◽

pp. 164-168 ◽

Cited By ~ 1

Author(s):

Husmaini . ◽

M.H. Abbas . ◽

E. Purwati . ◽

Edi Erwan .

Keyword(s):

Laying Hens ◽

Egg Quality ◽

Coconut Oil ◽

Productive Performance ◽

Processing Waste ◽

Virgin Coconut Oil ◽

Oil Processing

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Optimasi Produksi Virgin Coconut Oil dengan Metode Direct Micro Expelling [Production Optimization of Virgin Coconut Oil by Direct Micro Expelling Method]

Buletin Palma ◽

10.21082/bp.v20n2.2019.91-99 ◽

2019 ◽

Vol 20 (2) ◽

pp. 91

Author(s):

Adhitya Yudha Pradhana ◽

Ismail Maskromo ◽

Nugroho Utomo ◽

Engelbert Manaroinsong ◽

Steivie Karouw ◽

...

Keyword(s):

Water Content ◽

Coconut Oil ◽

Production Optimization ◽

Processing Unit ◽

Virgin Coconut Oil ◽

Quality Requirements ◽

A Value ◽

Randomized Design ◽

Completely Randomized Design

Virgin Coconut Oil (VCO) production with dry extraction oils such as copra is time consuming and resulting in quality. The purpose of this study was to optimize the production of VCO using the Direct Micro Expelling-Flat Bed Dried (DME-FBD) method. This research was carried out at the Indonesian Palm Crops Research Institute (IPCRI) on January - March 2019 in the coconut processing unit of the postharvest laboratory using two coconut varieties, namely Mapanget Tall (MTT) and Salak Green Dwarf (SGD), each with 10, 11, and 12 months harvest period. The experimental design used a Completely Randomized Design (CRD) with 3 repetition. The results showed that the yield of VCO oil from coconut 11 months old of MTT was 18.39% (16 nuts/L VCO) with optimum DME-FBD temperature of approximately 40-88°C on plate and 36–72°C on grated coconut meat. VCO obtained from MTT coconut has a quality of 0.07% water content, free fatty acid 0,0017%, fresh aroma coconut, non-rancid with a value of 4.50, a distinctive of coconut oil taste of 4.10, and clear color of 4.30 accordingly with SNI 7381: 2008 and export quality requirements of APCC. Almost the same quality was obtained from SGD coconut with 11 months of harvest with a water content of 0.06%, free fatty acids 0.0018%, a fresh aroma of coconut with a value of 4.30, a distinctive of coconut oil taste of 4.00, and clear color 4.10.ABSTRAKProduksi Virgin Coconut Oil (VCO) dengan ekstraksi kering seperti kopra membutuhkan waktu lama dan metode yang digunakan kurang optimal. Tujuan penelitian adalah untuk melakukan optimasi produksi VCO dengan menggunakan metode Direct Micro Expelling-Flat Bed Dried (DME-FBD). Penelitian dilakukan pada bulan Januari-Maret 2019 di unit pengolahan kelapa laboratorium pascapanen, Balai Penelitian Tanaman Palma menggunakan dua varietas kelapa, yaitu kelapa Dalam Mapanget (DMT) dan kelapa Genjah Salak (GSK), masing-masing dengan umur panen 10, 11, dan 12 bulan. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Hasil penelitian menunjukkan rendemen minyak VCO tertinggi dari kelapa DMT umur 11 bulan, sebesar 18,39% (16 butir/L VCO) dengan suhu optimum sekitar 40-88°C di pelat dan 35-72°C pada kelapa parut, sedangkan rendemen VCO kelapa GSK umur 11 bulan sebesar 16,38%, tetapi dengan jumlah buah 26 butir untuk mendapatkan 1 liter VCO, dengan suhu optimum sekitar 42-94°C di pelat dan 36-72°C pada kelapa parut. VCO yang diperoleh dari kelapa DMT mempunyai kualitas kadar air 0,07%, asam lemak bebas 0,0017%, aroma khas kelapa segar, tidak tengik dengan nilai 4,50, rasa normal, khas minyak kelapa 4,10, dan warna jernih 4,30 yang sesuai dengan SNI 7381:2008 dan syarat mutu ekspor APCC. Kualitas yang hampir sama diperoleh dari kelapa GSK dengan umur panen 11 bulan dihasilkan kadar air 0,06%, asam lemak bebas 0,0018%, aroma segar khas kelapa, tidak tengik dengan nilai 4,30, rasa khas minyak kelapa 4,00, dan warna jernih 4,10.

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Analysis quality characteristics of virgin coconut oil (VCO): comparisons with cooking coconut oil (CCO)

Medical Laboratory Analysis and Sciences Journal ◽

10.35584/melysa.v1i1.20 ◽

2019 ◽

Vol 1 (1) ◽

pp. 30-36

Author(s):

Dewi Natalia R ◽

Ayu Natalia ◽

Fendri Lukmanto ◽

Ika Ani ◽

Indra Lasmana Tarigan

Keyword(s):

Coconut Oil ◽

Extraction Process ◽

Saponification Number ◽

Physical Parameters ◽

Virgin Coconut Oil ◽

Chemical Parameter ◽

Parameter Test ◽

The Difference ◽

Analysis Quality

This study aims to examine the quality of cooking coconut oil (CCO) and virgin coconut oil (VCO). The analysis was carried out as a physical parameter test including organoleptic and density while the chemical parameter test was: free fatty acid (FFA) peroxide number and test of saponification number. The sample oil used comes from coconut oil made traditionally by virgin coconut oil or commonly abbreviated as VCO, which is coconut oil which passes through a different extraction process with ordinary coconut oil so it is believed to have higher quality and provide more benefits. Samples derived from coconut oil traditionally processed in Beji Village, Boyolangu District with the brand "MALIKA". It was found that both oils had relatively the same physical parameters, the difference in density on VCO and CCO: 0.88 g / ml and 0.82 g / ml. As for the chemical parameters of free fatty acids, peroxide numbers, and saponification numbers of the VCO and CCO comparisons: 0.165: 0.207; 0.54: 0.68; 203: 321, so that the overall VCO has good quality, while CCO has an unfavorable saponification number.

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PENINGKATAN KUALITAS TIDUR LANSIA DENGAN TERAPI PIJAT TENGKUK MENGGUNAKAN VIRGIN COCONUT OIL (VCO)

Jurnal Ilmu Keperawatan Komunitas ◽

10.32584/jikk.v4i1.938 ◽

2021 ◽

Vol 4 (1) ◽

pp. 37-47

Author(s):

Nurul Faidah ◽

Ni Wayan Suniyadewi Suniyadewi ◽

Chani Mialuara Hutami

Keyword(s):

Sleep Quality ◽

Pittsburgh Sleep Quality Index ◽

Muscle Relaxation ◽

Coconut Oil ◽

The Elderly ◽

Progressive Muscle Relaxation ◽

P Value ◽

Virgin Coconut Oil ◽

Paired T Test

Pada lansia terjadi perubahan neurologis secara fisiologis mengalami penurunan jumlah dan ukuran neuron pada sistem saraf pusat yang mengakibatkan lansia tidak dapat memenuhi kebutuhan tidur normalnya. Salah satu terapi meningkatkan kualitas tidur pada lansia adalah melakukan pijat tengkuk menggunakan virgin coconut oil . Tujuan Penelitian: Penelitian ini bertujuan untuk mengetahui pengaruh pijat tengkuk dengan VCO terhadap kualitas tidur pada lansia. Metode:Desain penelitian yang digunakan pra eksperimental dengan One-group Pretest – Posttest Design, teknik sampling yang digunakan dalam penelitian ini adalah non Probability Sampling yaitu dengan purposive sampling. Populasi dalam penelitian ini yaitu, 33 responden dan diperoleh sampel sebanyak 15 responden adapun kriteria inklusi dalam penelitian ini klien dengan gangguan tidur tanpa menggunakan obat penenang atau obat tidur, Klien yang kooperatif dan bersedia menandatangani informed concent, kriteria eksklusi Klien yang memiliki kesadaran composmentis Pelaksanaan penelitian untuk mengukur kualitas tidur diukur dengan Pittsburgh sleep quality index (PSQI) dari. pengukuran kualitas tidur lansia dilakukan sebelum dan sesudah pelaksanaan intervensi. instrumen yang digunakan dalam penelitian ini yaitu Pittsburgh sleep quality index. Intervensi pijat tengkuk dengan Virgin Coconut Oil ini dilakukan 2 kali dalam satu minggu selama 4 minggu. setelah dilakukan uji normalitas data diperoleh hasil 0,28 yang berarti data berdistribusi normal sehingga analisa menggunakan paired T-test. Hasil:Hasil penelitian menunjukan kualitas tidur pre tes rerata kualitas tidur sebesar 7,9 dengan standar deviasi 1,4 dan post tes didapatkan rerata kualitas tidur sebesar 4,5 dengan standar deviasi 0,83. Berdasarkan analisa data menggunakan uji paired T-test diperoleh nilai p value = 0,000 <α (0.05) yang artinya ada pengaruh pijat tengkuk dengan Virgin Coconut Oil terhadap kualitas tidur pada lansia. Berdasarkan hasil penelitian tersebut, diharapkan lansia dengan masalah kualitas tidur agar rutin melakukan pijat tengkuk dengan VCO secara teratur dan berkesinambungan. In the elderly, physiological changes occur physiologically decreasing the number and size of neurons in the central nervous system resulting in the elderly unable to meet their normal sleep needs. One of the therapies to improve sleep quality in the elderly is to massage the neck using virgin coconut oil (VCO). This study aims to determine the effect of cervical massage with VCO on sleep quality in the elderly. The research design used was pre-experimental with One-group Pretest - Posttest Design and the number of respondents was 20 people. The results showed sleep quality before being given progressive muscle relaxation therapy obtained an average sleep quality of 7.9 with a standard deviation of 1.4 and after being given progressive muscle relaxation a mean sleep quality of 4.5 with a standard deviation of 0.83. Based on data analysis using the Wilcoxon Sign Rank Test, p value = 0,000 <α (0.05) is obtained, which means there is an effect of nape massage with VCO on sleep quality in the elderly. Based on the results of the study, it is expected that the elderly with sleep quality problems can routinely perform neck massage with VCO regularly and continuously.

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