scholarly journals Kinetika Reaksi Hidrolisis Virgin Coconut Oil dengan Katalis Asam Klorida / Reaction Kinetics of the Hydrolysis of Virgin Coconut Oil using Hydrochloride Acid as Catalyst

Buletin Palma ◽  
2017 ◽  
Vol 17 (1) ◽  
pp. 51
Author(s):  
Linda Trivana ◽  
Steivie Karouw
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Reaction Kinetics ◽  
Rate Constant ◽  
Reaction Rate ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Reaction Rate Constant ◽  
Virgin Coconut Oil ◽  
Hydrolysis Of

<p>An accurate kinetic data has been considered as main substance in hydrolysis reaction. This research was conducted at the laboratory of processing of Indonesian Palm Crops Research Institute (IPRI) during June-July 2015. The objective of the research was to obtain the optimum condition of hydrolysis of VCO and the data of reaction kinetics (the reaction rate constant (k), the activation energy (Ea), and the reaction kinetics equation). Virgin coconut oil hydrolysis was done in two stages, the first step was the determination of the ratio of VCO:water (1:3; 1:6; 1:9; 1:12), the second step was the evaluation of reaction temperatures (60°C, 70°C, and 80°C). The determination of the optimum condition was based on the result of free fatty acid content and the values of the reaction rate constant. The free fatty acid content was measured by acid-base titration, meanwhile the reaction rate constant was determined by the equation –ln(1-XA)=kt. The results showed that the hydrolysis of VCO using ratio of VCO:water 1:12 produced higher content of FFA (0.11%) compared than others. The ratio of VCO:water 1:12 was then used to obtain the optimum temperature of hydrolysis. The optimum temperature of hydrolysis was 80°C with 0.14% of FFA, the reaction conversion was 0.88, and the reaction rate constant was 0.27 hour-1. The water consentration and reaction temperature influenced the FFA content, reaction conversion, and the reaction rate constant. The best condition of VCO hydrolysis using 1% of hydrochloride acid catalyst was on ratio of VCO:water 1:12, reaction temperature 80°C for 8 hours. The relationship between the reaction rate constant and temperature, follow Arrhenius equation k = 1,62 x 1015 e -25831/RT. Free fatty acid and glycerol are extensively used as raw materials in the manufacture of products such as detergents, cosmetics, surfactants, and pharmaceuticals.</p><p align="center"><strong>ABSTRAK</strong></p><p>Hidrolisis dapat berjalan baik apabila menggunakan data kinetika yang tepat untuk mendapatkan produk yang diinginkan. Penelitian ini dilaksanakan di Laboratorium Pengolahan Hasil, Balai Penelitian Tanaman Palma pada bulan Juni-Juli 2015. Penelitian bertujuan menentukan kondisi optimum hidrolisis Virgin Coconut Oil (VCO) secara kimiawi dengan katalis HCl dan mendapatkan data kinetika reaksi, yaitu konstanta kecepatan reaksi (k), energi aktivasi (Ea), dan rumusan persamaan kinetika reaksi. Hidrolisis VCO dilakukan 2 tahap, yaitu tahap pertama penentuan rasio VCO:air (1:3; 1:6; 1:9; dan 1:12) dipilih yang menghasilkan kadar ALB terbesar, dilanjutkan pada tahap kedua, yaitu penentuan suhu reaksi (60°C, 70°C, dan 80°C). Penentuan kondisi optimum berdasarkan kadar asam lemak bebas yang dihasilkan dan nilai konstanta kecepatan reaksi. Kadar asam lemak bebas ditentukan dengan titrasi asam-basa, sedangkan konstanta kecepatan reaksi menggunakan rumus persamaan kecepatan reaksi -ln(1-XA)=kt. Hidrolisis VCO menggunakan rasio VCO:air (1:12) menghasilkan kadar asam lemak bebas (ALB) yang lebih tinggi (0,11%), selanjutnya digunakan untuk penentuan suhu optimum hidrolisis. Suhu hidrolisis optimum adalah 80°C dengan kadar ALB sebesar 0,14%, konversi reaksi 0,88 dan konstanta kecepatan reaksi 0,27 jam-1. Konsentrasi air dan suhu reaksi berpengaruh terhadap kadar ALB, konversi reaksi, dan konstanta kecepatan reaksi. Hidrolisis VCO dengan katalis HCl 1% terbaik pada rasio VCO:air 1:12, suhu reaksi 80°C selama 8 jam. Hubungan konstanta kecepatan reaksi dengan suhu reaksi mengikuti persamaan Arrhenius k = 1,62 x 1015 e -25831/RT. Asam lemak bebas dan gliserol hasil hidrolisis banyak digunakan sebagai bahan baku dalam industri deterjen, kosmetik, surfaktan, dan obat-obatan.</p><p> </p>

scholarly journals KEMAMPUAN ADSORBSI ABU SEKAM PADI TERHADAP AIR DAN ASAM LEMAK BEBAS VIRGIN COCONUT OIL (VCO) DALAM KOLOM ADSORBSI

KOVALEN ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 121-131
Author(s):  
Laras mariance Sulo ◽  
Khairuddin ◽  
Ruslan
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Rice Husk ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Rice Husk Ash ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Virgin Coconut Oil

A research has been conducted on the adsorption ability of rice husk ash to water content and free fatty acid of virgin coconut oil (VCO) in the adsorption column. The objective of this research is to get the ratio of coarse VCO to rice husk ash adsorbent in the column that produces VCO with water content, free fatty acid that meets SNI and yields VCO yield not less than 80%. This study used a completely randomized factorial design (CRF design) with the effect of the amount of rice husk ash adsorbent (5g, 10g, 15g, 20g, 25g) in in columns 2.5 and 3 inches. The result of research on column 2.5 inch of the lowest water content (0.2%) was found on the weight of rice husk ash 25g and free fatty acid content on 25g ash husk ash was 0.1%. And at column 3.0 inch the lowest water content was found on 25g ash husk ash 0.1%, and the lowest free fatty acid content on ash weight of rice husk 25g was 0.2% and the best yield was 90%. Keywords: free fatty acid, rice husk ash adsorbent, moisture content, Virgin Coconut Oil

scholarly journals Pengaruh Lama Fermentasi terhadap Rendemen dan Sifat Fisikokimia VCO (Virgin Coconut Oil).

Pro Food ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 852-858
Author(s):  
Agustina intan Niken Tari ◽  
Agustina Cahyani ◽  
Novian Wely Asmoro
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Fermentation Time ◽  
Physical And Chemical

ABSTRACT Virgin Coconut Oil (VCO) is coconut oil that is processed by controlled heating or can be produced without heating (fermentation) so that it does not change the composition or aracteristics of the oil. The purpose of this study was to determine the effect of fermentation time on the physical and chemical properties of VCO. This research includes two stages. The first stage is producing VCO based on fermentation time with raw materials such as coconut and tempeh yeast. The second stage performs physical and chemical analysis which includes yield, water content, free fatty acid content and density. This study used a Simple Completely Randomized Design with 1 fermentation time factor (L). There are 4 fermentation times used, namely L1 = 24 hours, L2 = 36 hours, L3 = 48 hours, L4 = 60 hours with 4 replications to obtain 16 experimental units. Further test using DMRT. The results showed that all yields were above 16%. Fermentation time significantly affected the yield, water content, free fatty acid content but had no effect on density. The best results were shown in VCO with 48 hours of fermentation time, namely yield of 21,843%, water content of 0,238%, free fatty acid content of 0,149% and density of 0,892 g/ml. ABSTRAK Virgin Coconut Oil (VCO) adalah minyak kelapa yang diproses dengan pemanasan yang terkontrol atau dapat dihasilkan tanpa pemanasan (fermentasi) sehingga tidak mengubah komposisi atau karakteristik minyak. Tujuan penelitian ini adalah mengetahui pengaruh waktu fermentasi terhadap sifat fisik dan kimia pada pembuatan VCO. Penelitian ini meliputi dua tahapan. Tahap pertama memproduksi VCO berdasarkan waktu fermentasi dengan bahan baku berupa kelapa dan ragi tempe. Tahap kedua melakukan analisis fisik dan kimiawi yang meliputi rendemen, kadar air, kadar asam lemak bebas dan densitas. Penelitian ini menggunakan Rancangan penelitian Acak Lengkap sederhana dengan 1 faktor waktu fermentasi (L). Waktu fermentasi yang digunakan ada 4 yaitu L1 = 24 jam, L2 = 36 jam, L3 = 48 jam, L4 = 60 jam dengan 4 ulangan sehingga diperoleh 16 unit percobaan. Uji lanjut menggunakan DMRT. Hasil penelitian menunjukkan semua rendemen diatas 16%. Waktu fermentasi berpengaruh nyata terhadap rendemen, kadar air, kadar asam lemak bebas namun tidak berpengaruh terhadap densitas. Hasil terbaik ditunjukkan pada VCO dengan perlakuan waktu fermentasi 48 jam, yaitu rendemen 21,843%, kadar air 0,238%, kadar asam lemak bebas 0,149% dan densitas 0,892 g/ml.

Optimization of Virgin Coconut Oil (VCO) Production with Diffuser Type Aeration Method

2021 ◽  
Vol 6 (4) ◽  
pp. 139-143
Author(s):  
Nyoman Sri Widari ◽  
Rahaju Saraswati ◽  
Bambang Sutejo
Keyword(s):  
Fatty Acid ◽  
Flow Rate ◽  
Acid Content ◽  
Air Flow ◽  
Fatty Acid Content ◽  
Maximum Yield ◽  
Coconut Oil ◽  
Efficient Production ◽  
Air Flow Rate ◽  
Virgin Coconut Oil

Virgin coconut oil (VCO) is pure coconut oil with low free fatty acid content and high lauric acid content. VCO has been produced in many home industries where the yield obtained is still very small. So, the researchers tried to find a more efficient production process so that they could obtain high process yields. Researchers made VCO using the aeration method with a diffuser type aerator. The experimental variables were air flow rate (L / min): 0.6; 1.8; 4.0; 4,5 and the duration of the aeration process (hours): 2; 3; 4; 5, by using coconut milk from 1 kg of grated coconut in 1 liter of water, the maximum yield is 33.5% at an air flow rate of 4.0 L / min with an aeration time of 4 hours. The quality of VCO obtained were: water content of 0.02%; iodine number 5,54%; peroxidation number 1.36 g.iod / 100 g; 0.19% free fatty acids; saturated fatty acid content of 93.71% and unsaturated fatty acid 6.24% and the color is very clear. The quality test results obtained are in accordance with the quality standards required by SNI 7381-2008.

scholarly journals TRADITIONAL COCONUT OIL PURIFICATION USING ACTIVATED CHARCOAL COCONUT SHELL ADSORBENTS

2020 ◽  
Vol 4 (1) ◽  
pp. 37
Author(s):  
Nining Putri Kurnianingsih ◽  
Maherwati Maherawati ◽  
Tri Rahayuni
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Activated Charcoal ◽  
Block Design ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Coconut Shell ◽  
Oil Refining ◽  
Randomized Block Design

Coconut oil in West Kalimantan is still largely a traditional coconut oil because it has not gone through a refining process. To improve the quality of traditional coconut oil, the addition of activated charcoal can be used as an adsorbent so as to improve the quality of coconut oil. Activated charcoal can be made from materials that contain high carbon, one of which is a coconut shell. The purpose of this study was to determine the effect of adding activated charcoal to improving the quality of traditional coconut oil and the concentration of adding activated charcoal that produced the best characteristics of coconut oil. The research design used was a Randomized Block Design with one factor (coconut shell active charcoal concentration) 6 levels of treatment (0%, 1%, 2%, 3%, 4%, 5%) with 4 replications. The data obtained were analyzed using ANOVA (ɑ = 5%) if there was an influence followed by BNJ test (ɑ = 5%). The results showed that the addition of coconut shell activated charcoal with a concentration of 1% -5% to traditional coconut oil can significantly reduce free fatty acid levels. In addition, the addition of activated charcoal affects the sensory attributes of color and aroma to be better than the control (without the addition of activated charcoal). The best traditional coconut oil produced in this study is traditional coconut oil added with coconut shell activated charcoal with a concentration of 5% with chemical and sensory characteristics as follows: water content 0.138%, free fatty acid content 0.428%, saponification number 231, 9 mg KOH / g, color value 4,88, and aroma value 3,68.Keywords: adsorbent, activated charcoal, coconut oil, refining, coconut shell

scholarly journals Pengaruh Penambahan Abu Sekam Padi Terhadap Peningkatan Kualitas Minyak Mandar

KOVALEN ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 83-88
Author(s):  
Musafira ◽  
Dzulkifli ◽  
Hikmah ◽  
Nizar
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Rice Husk ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Rice Husk Ash ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Coconut Oil

Mandar coconut oil is one of the coconut processed products, which has become superior product in West Sulawesi especially in Majene regency. Unfortunately, the Mandar coconut oil can’t be used more than a month because the water content and free fatty acid content of the oil have exceeded the maximum standard of SNI, so it can adversely affect on health. On the other hand, the existence of rice husk in Indonesia itself especially in West Sulawesi has not received attention and is limited to a few needs such as for ash or livestock feed, and the rest is thrown away. This research aims to determine the effect of rice husk ash addition on the increasing of Mandar coconut oil quality. Completely randomized design was used in this research with 6 rice husk ash concentration variation levels i.e. 0%, 5%, 10%, 15%, 20% and 25%. The result shows that the addition of rice husk ash with 10% to 25% can reduce the water content of the oil until the quality standard of SNI is full filled. The highest reduction of water content was reached with 25% of rice husk ash concentration with 81% of reduction percentage. While, the addition of rice husk ash with 15% concentration can reduce the free fatty acid content of Mandar coconut oil until 32%.

scholarly journals KINETIKA REAKSI FERMENTASI ALKOHOL DARI BUAH SALAK

2013 ◽  
Vol 2 (2) ◽  
pp. 16-20
Author(s):  
Fatimah ◽  
Febrina Lia G ◽  
Lina Rahmasari G
Keyword(s):  
Rate Constant ◽  
Reaction Rate ◽  
Alcoholic Fermentation ◽  
Reaction Kinetic ◽  
Reaction Rate Constant ◽  
Hydrolysis Reaction ◽  
Diffusion Reaction ◽  
Bioethanol Production ◽  
Film Diffusion ◽  
Hydrolysis Of

Research about bioethanol production from salak that are not marketable has been done. Salak containing 16.07% starch and 32.96% glucose, so that salak is potential to be converted into bioethanol by fermentation. This research aimed to study reaction kinetic of alcoholic fermentation that are the reaction kinetic of the hydrolysis of starch to glucose and fermentation of glucose to alcohol from salak by using Saccharomyces cereviseae. Hydrolysis of starch reaction containing two reaction rate controls that are chemical reaction and film diffusion. The results obtained for the hydrolysis reaction that the reacion rate constant is 1,41 x 10-11 and the film diffusion coefficient constant is 0,47 x 10-11 so the rate of the hydrolysis reaction is controlled by the film diffusion. Reaction rate constant for fermentation is 169,88. During the process of fermentation, the concentration of starch and glucose tended to decreased by time of fermentation and bioethanol concentration tended to increase by time of fermentation.

scholarly journals Hydrolysis of Virgin Coconut Oil Using Immobilized Lipase in a Batch Reactor

2012 ◽  
Vol 2012 ◽  
pp. 1-5 ◽  
Author(s):  
Lee Suan Chua ◽  
Meisam Alitabarimansor ◽  
Chew Tin Lee ◽  
Ramli Mat
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Acid Production ◽  
Batch Reactor ◽  
Coconut Oil ◽  
Initial Reaction ◽  
Enzyme Loading ◽  
Fatty Acid Production ◽  
Free Fatty Acid Production ◽  
Hydrolysis Of

Hydrolysis of virgin coconut oil (VCO) had been carried out by using an immobilised lipase from Mucor miehei (Lipozyme) in a water-jacketed batch reactor. The kinetic of the hydrolysis was investigated by varying the parameters such as VCO concentration, enzyme loading, water content, and reaction temperature. It was found that VCO exhibited substrate inhibition at the concentration more than 40% (v/v). Lipozyme also achieved the highest production of free fatty acids, 4.56 mM at 1% (w/v) of enzyme loading. The optimum water content for VCO hydrolysis was 7% (v/v). A relatively high content of water was required because water was one of the reactants in the hydrolysis. The progress curve and the temperature profile of the enzymatic hydrolysis also showed that Lipozyme could be used for free fatty acid production at the temperature up to 50°C. However, the highest initial reaction rate and the highest yield of free fatty acid production were at 45 and 40°C, respectively. A 100 hours of initial reaction time has to be compensated in order to obtain the highest yield of free fatty acid production at 40°C.

scholarly journals Uji Tingkat Kualitas Free Fatty Acid (FFA) Minyak Kelapa Murni (VCO) Terfermentasi Kultur Kering Bakteri Asam Laktat (BAL)

2020 ◽  
Vol 4 (1) ◽  
pp. 19-23
Author(s):  
Desi Arisanti
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Coconut Oil ◽  
Virgin Coconut Oil

Virgin Coconut Oil atau minyak kelapa murni mengandung asam lemak rantai sedang yang mudah dicerna dan dioksidasi oleh tubuh sehingga mencegah penimbunan di dalam tubuh. Penelitian ini mencoba memproduksi minyak kelapa murni/VCO dengan cara fermentasi dan menggunakan berbagai variasi konsentrasi starter kultur kering BAL. Penggunaan kultur kering BAL memiliki beberapa keuntungan antara lain bisa disimpan dalam waktu yang lama pada suhu dingin, mudah diaplikasikan serta efesiensi biaya. Tujuan dari penelitian ini adalah untuk mengetahui jumlah persentase Free Fatty Acid (FFA) pada proses fermentasi minyak kelapa murni. Karena semakin rendah nilai FFA yang dihasilkan semakin tinggi pula kualitas minyak yang dihasilkan. Penelitian ini menggunakan Rancangan acak lengkap dengan 1 faktor yaitu konsentrasi kultur kering BAL, dengan perlakuan penelitian sebagai berikut: A1 = 5 gram kultur kering BAL; A2= 10 gram kultur kering BAL; A3 =15 gram kultur kering BAL; A4 =20 gram kultur kering BAL. Berdasarkan hasil penelitian  mengenai kadar asam lemak bebas pada minyak kelapa murni (VCO), terlihat bahwa hasil rata-rata kadar asam lemak pada perlakuan A1-A4  berkisar antara 0,12 % sampai dengan 0,28 %. Namun pada A4 (Kultur Kering BAL 15 gram), kadar ALB pada minyak kelapa murni (VCO) masih tinggi atau tidak memenuhi standar SNI yaitu > 0,2 %.

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