Pembuatan Konsentrat Protein Ampas Kelapa (Cocos nucifera L.) Bebas Lemak pada Berbagai Konsentrasi NaOH

Coconut pulp contains up to 18.2% protein which is one of the wastes from coconut oil processing. Protein from coconut pulp can be used in the manufacture of protein concentrates which are widely used in the food industry. The purpose of this research is to determine the concentration of NaOH that can produce the yield and protein content of coconut pulp protein concentrate. Coconut pulp protein was extracted with NaOH at various concentrations of 0.5, 1, 1.5, 2, and 2.5 M, then continued with salting out using salt (NH4)2SO4 with a saturation of 65%. The crude protein content of coconut pulp protein concentrate was determined by the Kjeldahl method. The results showed that the use of 0.5 M NaOH resulted in the highest protein content of coconut pulp protein concentrate, which was 71.30% with a yield of 14.42%.

Download Full-text

Cereals and pulses. Determination of the nitrogen content and calculation of the crude protein content. Kjeldahl method

10.3403/30131418 ◽

2006 ◽

Keyword(s):

Nitrogen Content ◽

Protein Content ◽

Crude Protein ◽

Crude Protein Content ◽

Kjeldahl Method

Download Full-text

Formulation of Face-Wash from Coconut (Cocos nucifera (L.)) Oil in Ben Tre Province, Vietnam

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.882.183 ◽

2021 ◽

Vol 882 ◽

pp. 183-190

Author(s):

Tran Thi Kim Ngan ◽

Tran Thien Hien ◽

Le Thi Hong Nhan ◽

Xuan Tien Le

Keyword(s):

Cocos Nucifera ◽

Personal Care Products ◽

Coconut Oil ◽

Sulfate Solution ◽

Lauryl Sulfate ◽

Personal Care ◽

Sodium Lauryl Ether Sulfate ◽

Lauryl Ether ◽

Human Care ◽

Cocos Nucifera L

Today, the need for human care and beauty is increasing. The use of personal care products, especially those from nature, has been given special attention by consumers. With diverse features and good effects on the human body, especially the skin, coconut oil is being cared for by many manufacturers. With the aim of diversifying personal care products from coconut oil, this research has initially achieved positive results. Soap saponified as raw soap is considered to have good cleaning effect (better than sodium lauryl sulfate solution (SLS) when diluted to the same concentration). The combination of 10% crude soap and 4% sodium lauryl ether sulfate (SLES) surfactants formulate cleansing products with effective cleansing properties. Ingredients auxiliary cleaners, moisturizing, and softening, antioxidants are added with the appropriate content to improve the disadvantages of raw soap. The personal care products that have been studied have the potential to enter the cosmetic market and attract many consumers.

Download Full-text

Prediction of bovine milk true protein content by mid-infrared spectroscopy

Ciência Rural ◽

10.1590/s0103-84782011000800028 ◽

2011 ◽

Vol 41 (8) ◽

pp. 1472-1474 ◽

Cited By ~ 5

Author(s):

Bruno Garcia Botaro ◽

Cristina Simões Cortinhas ◽

Lucinéia Mestieri ◽

Paulo Fernando Machado ◽

Marcos Veiga dos Santos

Keyword(s):

Protein Content ◽

Crude Protein ◽

Bovine Milk ◽

Dairy Herds ◽

Protein Determination ◽

Mid Infrared ◽

Kjeldahl Method ◽

Bulk Tank ◽

One Year ◽

True Protein

The aim of this study was to estimate the concentration of milk true protein (TP) by mid-infrared absorbance method (MIR) in samples from bulk tank of dairy herds, and to determine the correlation between the results of TP of milk determined by Kjeldahl and MIR. Forty nine dairy herds were selected (17 Holstein, 6 Jersey and 26 Girolando) for monthly collections of samples from bulk tanks during the period of one year (284 samples). Fat, lactose, crude protein and total solids were firstly determined by MIR, and then analyzed for total and true protein by Kjeldahl method. The regression equation to estimate TP contents based on MIR crude protein determination was as follows: TP=0.0021+(1.0104xCP), where: TP is the content of true protein, CP is the crude protein content determined by the MIR method, and 0.0155 is the model error term.

Download Full-text

The Effect of Liquid Smoke Powder of Coconut (Cocos Nucifera Linn) Concentration and Storage Time in Smoked Milkfish Presto Quality

Jurnal Ilmiah Rekayasa Pertanian dan Biosistem ◽

10.29303/jrpb.v5i1.47 ◽

2017 ◽

Vol 5 (1) ◽

pp. 348-359

Author(s):

Elya Herwati ◽

Agustono Prarudianto ◽

Satrijo Saloko

Keyword(s):

Protein Content ◽

Water Content ◽

Crude Protein ◽

Storage Time ◽

Cocos Nucifera ◽

Crude Protein Content ◽

Linear Pattern ◽

Liquid Smoke ◽

And Storage

Aimed of this study was to determine the effect of the concentration of liquid smoke powder of coconut (Cocos nucifera Linn) and storage time and their interaction in maintaining the quality of smoked milkfish presto. The chemical qualities were based on water content and crude protein content, and the organoleptic qualities were based on colour, odour, texture and flavour. The research was conducted in Randomized Complete Block with two factorial design. The first factor was the concentration of liquid smoke powder 0%, 5% and 10%; whereas the second factor was storage time 0, 2 and 4th days at room temperature; using 3 replications. The results showed that smoking process with different concentration of liquid smoke powder and different storage time affect the chemical and organoleptic qualities of milkfish presto smoke, between 2 treatments their interaction gave significant effect (p <0.05) on milkfish presto smoke chemical quality and shows the linear pattern of trends (55.03% – 62.91% water content and 28.66% – 34.00% crude protein content). Based on organoleptic tests, the concentrations of 5% liquid smoke powder and 2 days storage time gave the best combination that can maintain the quality of milkfish presto smoke.Keywords: milkfish presto smoke, liquid smoke powder, storage time ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi bubuk asap cair tempurung kelapa (Cocos nucifera linn) dan lama penyimpanan beserta interaksinya dalam mempertahankan kualitas bandeng presto asap. Kualitas kimia berdasarkan pada kadar air dan kadar protein kasar, sedangkan kualitas organoleptik berdasarkan pada warna, aroma, tekstur dan rasa. Rancangan percobaan menggunakan Rancangan Acak Kelompok dengan percobaan faktorial terdiri atas dua faktor. Faktor pertama adalah konsentrasi bubuk asap cair 0%, 5% dan 10%, sedangkan faktor kedua adalah lama penyimpanan hari ke-0, ke-2 dan ke-4 pada suhu ruang. Masing-masing perlakuan diulang sebanyak tiga kali. Hasil penelitian menunjukkan bahwa proses pengasapan dengan konsentrasi bubuk asap cair yang berbeda dan lama penyimpanan yang berbeda dapat mempengaruhi kualitas kimia dan organoleptik bandeng presto asap. Ditunjukkan juga bahwa hasil interaksi keduanya memiliki pengaruh nyata (p<0,05) terhadap kualitas kimia bandeng presto asap dan menunjukkan pola kecendrungan dengan pola linier (kadar air 55,03% – 62,91% dan kadar protein kasar 28,66% – 34,00%). Berdasarkan uji organoleptik, konsentrasi bubuk asap cair 5% dan lama penyimpanan 2 hari adalah kombinasi terbaik yang dapat mempertahankan kualitas bandeng presto asap. Kata kunci: bandeng presto asap, bubuk asap cair, lama penyimpanan

Download Full-text

Extraction of Coconut Oil (Cocos nucifera L.) through Fermentation System

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d100309 ◽

2009 ◽

Vol 10 (3) ◽

pp. 151-157 ◽

Cited By ~ 12

Author(s):

RINI HANDAYANI

Keyword(s):

Cocos Nucifera ◽

Coconut Oil ◽

Fermentation System ◽

Cocos Nucifera L

Download Full-text

Physicochemical Properties of Virgin Coconut Oil Extracted from Different Coconut (Cocos nucifera L) Varieties

CORD ◽

10.37833/cord.v37i.440 ◽

2021 ◽

Vol 37 ◽

pp. 1-10

Author(s):

Dilani Hewa Pathirana ◽

Chandi Yalegama ◽

Darshana Jayawardhana Arachige ◽

Malki Senarathne

Keyword(s):

Fatty Acid ◽

Sri Lanka ◽

Antioxidant Capacity ◽

Fatty Acid Profile ◽

Cocos Nucifera ◽

Coconut Oil ◽

Total Phenolic ◽

Virgin Coconut Oil ◽

Phenolic Substances ◽

Cocos Nucifera L

Virgin coconut oil (VCO) is a superior edible oil extracted from fresh coconut (Cocos nucifera L) kernel using mixed coconut varieties without considering the varietal effect. Therefore, this research focuses on the quality evaluation of VCO extracted from four types of coconut varieties, namely Sri lanka Tall×Tall (TT), a tall variety of Gon Thambili (GT), a tall variety of Ran Thambili (RT) and Philippines tall variety of San Ramon (SR). Mature coconuts from each variety were collected from the Bandirippuwa Estate of the Coconut Research Institute, Sri Lanka to extract VCO by cold press oil extraction method. The extractability of VCO from different varieties was investigated. Moisture, free fatty acid (FFA), fatty acid profile (gas chromatography), peroxide value (PV), color (Lovibond scale), total phenolic substances (Galic acid equivalent), antioxidant capacity (α,α-diphenyl-β-picrylhydrazyl, 0.1mM – DPPH method) and sun protection factor (SPF) of VCO extracted from each variety were analyzed. The experiment was conducted as a completely randomized design with three replicates. Data were analyzed using ANOVA using Tukey’s test by MINITAB 17. Oil extractability (58%-59%), FFA (0.04%-0.12%), color (0.43–0.93) and fatty acid profile of VCO did not show variation among varieties. A higher concentration of total phenolic substances was observed in GT (0.24±0.03mg GAE/100g) while antioxidant capacity (857.19±14.99mg/ml) and SPF (8.99±1.26) was rich in RT.

Download Full-text

Pembuatan Virgin Coconut Oil (VCO) Menggunakan Enzim Bromelin di Kampung Kekupu, Depok

JAST Jurnal Aplikasi Sains dan Teknologi ◽

10.33366/jast.v4i1.1557 ◽

2020 ◽

Vol 4 (1) ◽

pp. 38

Author(s):

Elfia Siska Yasa Putri

Keyword(s):

Cocos Nucifera ◽

Coconut Oil ◽

Ananas Comosus ◽

Virgin Coconut Oil ◽

Cocos Nucifera L

Virgin Coconut Oil (VCO) merupakan produk olahan dari buah kelapa (Cocos nucifera L). Pada kegiatan pengabdian ini tim pengabdian mengajarkan pembuatan VCO melalui cara enzimatis dengan memanfaatkan buah nanas (Ananas comosus) yang banyak tumbuh di Kampung Kekupu, Depok. Kegiatan ini dilakukan untuk (1) meningkakan pengetahuan mitra tentang VCO (2) mengajarkan cara pembuatan dan pengemasan VCO sehingga mitra bisa secara mandiri untuk memproduksi VCO. Dengan demikian, mitra dapat membantu penghasilan keluarga. Pada tahap pembuatan VCO ini, enzim bromelin dari buah nanas yang dicampur dengan krim kelapa. Setelah itu VCO yang terbentuk diambil menggunakan sendok sayur dan dikemas dalam wadah yang aman. Untuk menunjang kegiatan ini maka mitra diberikan buku saku panduan pembuatan VCO menggunakan enzim bromelin. Penyuluhan tentang kandungan zat-zat kimia yang yang terdapat pada buah kelapa , buah nenas, dan VCO serta manfaat dan keunggulan VCO diberikan oleh narasumber. Setelah kegiatan ini, 86,7 % peserta berpendapat bahwa materi pelatihan mudah dipahami. Sebanyak 93,3 % peserta memperoleh banyak manfaat dari acara ini.

Download Full-text

PENGARUH SUHU REAKSI, KECEPATAN PENGADUKAN DAN WAKTU REAKSI PADA PEMBUATAN SABUN PADAT DARI MINYAK KELAPA (Cocos nucifera L.)

Jurnal Teknik Kimia USU ◽

10.32734/jtk.v8i1.1601 ◽

2019 ◽

Vol 8 (1) ◽

pp. 11-17

Author(s):

Rosdanelli Hasibuan ◽

Fransiska Adventi ◽

Rahmad Parsaulian Rtg

Keyword(s):

Reaction Time ◽

Moisture Content ◽

Reaction Temperature ◽

Ph Value ◽

Cocos Nucifera ◽

Coconut Oil ◽

Operating Conditions ◽

Animal Fats ◽

Cocos Nucifera L ◽

Impeller Type

Soap is a cleanser made by chemical reactions between sodium hydroxide or potassium hydroxide with fatty acids from vegetable oils or animal fats. Soaps can be made by several methods, namely saponification and neutralization methods, in this study carried out by saponification method. In the saponification method there are several problems namely operating conditions which include reaction temperature, stirring speed and stirring time. Therefore, need to do research to determine the best conditions of saponification reaction, namely reaction speed, operating temperature and reaction time using an impeller type multiple pitch blade turbine with research variables reaction temperature 60 oC, 70 oC, and 80 oC, stirring speed 300 rpm,400 rpm and 500 rpm and reaction time of 45minutes, 60 minutes, and 75 minutes. Saponification reaction is carried out by heating coconut oil and inserting 30% NaOH slowly and then stirring with a multiple pitch blade stirrer. The product will be analyzed by testing alkaline levels, moisture content and pH of the soap. The best operating conditions obtained from this study were at a temperature of 70 oC, reaction time of 60 minutes, stirring speed of 400 rpm with a pH value of 9.4 and an alkaline level of 0.073 and a moisture content of 9.8.

Download Full-text

Quality Evaluation of Coconut (Cocos nucifera L) Oils Produced by Different Extraction Methods

Asian Food Science Journal ◽

10.9734/afsj/2019/v8i429995 ◽

2019 ◽

pp. 1-10

Author(s):

Joel Ndife ◽

Deborah Obot ◽

Kuyik Abasiekong

Keyword(s):

Cocos Nucifera ◽

Chemical Properties ◽

Coconut Oil ◽

Extraction Methods ◽

International Standards ◽

Oil Yield ◽

Microbial Count ◽

Freezing And Thawing ◽

Cocos Nucifera L

Background: Despite the health benefits of coconut oil and its potential for economic development, the availability remain scarce and the cost very high. This is mainly due to poor extraction methods that in turn affect the yield and quality. Aims: To produce coconut oil using different extraction protocols and to compare the quality of the different oil samples. Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria, between August and October 2018. Methodology: Coconut oils produced by natural fermentation, centrifugation, freeze-thaw and solvent extraction protocols were analyzed for physical, chemical, sensory, microbial sensory properties. Results: The solvent extracted oil had the highest oil yield (23.12%) whereas fermentation oil, the lowest (14.19%). The smoke and fire points had 173.75 -176.60°C and 262.45 - 266.65°C respectively. Solvent oil had the highest saponification (261.33 mgKOH/g) and acid values (0.77 mgKOH/g). The oils generally contained more lauric (46.22-48.16%) and myristic (18.03-19.83%) acids. They were also richer in vitamins A (6.22-18.65 ug/g) and E (2.92-4.28 mg/100 g) than D and K. Fermentation oil had the highest microbial count (12.93×02 cfu/ml) whereas solvent oil had the lowest (5.05×02 cfu/ml). Conclusion: The methods used for the coconut oil extraction had significant impact on the quality of the oils. The highest oil yield was the centrifugation oil obtained from Centrifugation Method. The physico-chemical properties and fatty acid compositions of the coconut oils were comparable to international standards. Coconut oil extracted by freezing and thawing was the most preferred in sensory attributes.

Download Full-text