scholarly journals Kajian Sistem Pengolahan Minyak Kelapa Murni (Virgin Coconut Oil) dengan Metode Pemanasan

2018 ◽  
Vol 2 (1) ◽  
pp. 34
Author(s):  
Teuku Zulfadli
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Coconut Oil ◽  
Coconut Milk ◽  
High Water Content ◽  
Rancid Odor ◽  
Selling Price ◽  
Virgin Coconut Oil ◽  
Drying Time

Pure coconut oil or Virgin coconut oil is a modification of making coconut oil to produce products with the lower water and acid level , clear and has a long shelf life of 12 months. In terms of economics, pure coconut oil has higher selling price compared to traditional coconut oil by heating coconut milk or precipitating coconut milk in a long time so as to produce rancid odor and poor quality due to high water content and free fatty acid. The purpose of this study was to obtain pure coconut oil with lower water content and free fatty acids according to SNI. There are 3 methods of making pure coconut oil that is method of fermentation, induction and heating, while the method was used in this research is the method of heating.  Heating method which is tested by gradual heating or once heating, for gradual warming done preheat with temperature 60-110 ° C with 9 hours of drying and heating time with 60 ° C temperature variations (sample A), 70 ° C (sample B), 80 ° (sample C) and 5 hours, 4 hour and 3 hour drying time. The results showed that drying air temperature had an effect on product quality and length of drying time. The results of the calculation and testing showed the most effective treatment that is on the sample A with water content and free fatty acid content of the lowest reached 0.08% and 0.10%.

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 Pemanfaatan Daun Cengkeh (Syzygium aromaticum L.) Dalam Proses Pembuatan Virgin Coconut Oil (VCO)

2020 ◽  
Vol 9 (2) ◽  
pp. 184
Author(s):  
Rosita Mangesa ◽  
Irsan Irsan
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Coconut Oil ◽  
Acid Number ◽  
National Standard ◽  
Syzygium Aromaticum ◽  
Virgin Coconut Oil ◽  
Standard Limit

The clove leaves are part of the clove plant which rarely used, and if you look at them, the clove leaves have active compounds that can be functioned as antibacterials. Meanwhile, Virgin Coconut Oil or called VCO, is processed from coconut milk as the essential ingredient, and if it is not processed correctly, VCO will usually have a short shelf life or can be damaged quickly. This study aims to determine the quality of VCO by adding clove leaves in its processing. Based on the results of the study, it can be seen that the quality of VCO with the addition of clove leaves for the indicator of water content and the free fatty acid number is not following the Indonesian National Standard (SNI). In contrast, the indicator for the VCO peroxide number with a mixture of clove leaves has good quality according to the SNI standard. Based on the results of the study, it can be seen that the quality of VCO with the addition of 100 grams of clove leaves for indicators of water content and fatty acid numbers, namely 2.9% and 0.69%, is high or above the SNI standard limit. In comparison, the quality of VCO with the addition of 100 grams of clove leaves with indicators a peroxide value of 0.7 mg ek/ kg or less than 2 mg ek/kg has good quality based on Indonesian National Standard. Keywords: Quality, VCO

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.

scholarly journals QUALITY IMPROVEMENT OF VIRGIN COCONUT OIL (VCO) BY FERMENTED DRY CULTURE OF LACTIC ACID BACTERIA (BAL) TO YIELD AND WATER CONTENT

2020 ◽  
Vol 11 (1) ◽  
pp. 21
Author(s):  
Desi Arisanti ◽  
Ika Okhtora Angelia
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Coconut Oil ◽  
The Body ◽  
Virgin Coconut Oil ◽  
Cold Temperatures ◽  
Randomized Design ◽  
Long Time

Virgin Coconut Oil contains medium chain fatty acids that are easily digested and oxidized by the body so as to prevent accumulation in the body. This research will try to produce virgin coconut oil / VCO by fermentation and using various variations of the concentration of BAL dry culture starter. The use of BAL dry culture has several advantages including being able to be stored for a long time in cold temperatures, easily applied and cost efficiency. The purpose of this study was to determine the percentage of Free Fatty Acid (FFA) and yield produced in the fermentation process of virgin coconut oil. Because the lower the FFA value produced the higher the quality of the oil produced The parameters observed in this study are the percentage of Free Fatty Acid (FFA), yield of virgin coconut oil (VCO), and water content. This study used a complete randomized design with 1 factor, namely the concentration of BAL dry culture, with the following research treatments: A1 = 5 gram of BAL dry culture; A2 = 10 gram of BAL dry culture; A3 = 15 gram of BAL dry culture; A4 = 20 gram of BAL dry culture. From the results of the study it can be concluded that the best treatment of water content is in treatment A3 which is 0.1463%. The best treatment yield was in treatment A1, which was 13.336%. 

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 VCO Production from Fresh Old Coconut Bunch by Circulating and Pumping Method

2012 ◽  
Vol 1 (1) ◽  
pp. 28-31
Author(s):  
Muhamad Maulana Azimatun Nur ◽  
Joko Mulyono ◽  
Danny Soetrisnanto
Keyword(s):  
Fatty Acid ◽  
Water Content ◽  
Oil Quality ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Lower Yield ◽  
Operating Variables ◽  
New Process ◽  
High Heating ◽  
Process Method

VCO (Virgin Coconut Oil) is one of coco-diesel source, made without high heating and chemicals. Commercial processes production, such fermentation and centrifugation usually need more time and expensive in cost and investment. Circulating by pumping through a nozzle is a new process method invented to produce VCO. The process followed by coalescence method, breaking emulsion by hitting particles through pipe and nozzle. The problem of this method was that the product gave lower yield than another method and not yet qualified. This research was purposed to discover correlation between pressure and time of circulation variables against yield and content (FFA, Peroxide, water content) represented by SNI (national Indonesian standard). Producing VCO initiated by producing coconut milk from fresh old coconut, then each 1 litre milk were pumped through the pipe and nozzle with variation of circulations pressures and time. The results were decanted for 10 hours so the oil and water would be separated. The oil at upper layer was taken as final product. Then the last step was analysed the oils and oil cake (blondo). The results showed that pressure and time of circulating variables gave impact to the yield. On optimum variables, 2 atm pressure and 15 minutes of circulating gave better results with 97% yield. This operating variables also affecting oil quality. The minimum water content is 0.1%, free fatty acid is 0.18% and peroxide value is 2 mg/kg eq. The results showed that all of parameters meet the SNI standard.

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 %.

scholarly journals KAJIAN PENAMBAHAN RAGI ROTI DAN PERBANDINGAN VOLUME STARTER DENGAN SUBSTRAT TERHADAP RENDEMEN DAN MUTU VIRGIN COCONUT OIL (VCO)

2016 ◽  
Vol 8 (1) ◽  
Author(s):  
Hesti Meilina ◽  
Asmawati Asmawati ◽  
Ryan Moulana
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Coconut Oil ◽  
Virgin Coconut Oil

Penelitian untuk melihat pengaruh jumlah ragi roti dan perbandingan starter terhadap jumlah dan rendemen mutu virgin coconut oil (VCO) telah dilakukan. Pembuatan starter dilakukan dengan menambahkan ragi roti seberat 3, 5 dan 7 gram ke dalam campuran skim dan air kelapa. Starter dimasukkan ke dalam santan sebagai substrat dengan perbandingan 1:2, 1:4 dan 1:6. Hasil penelitian menunjukkan jumlah ragi roti berpengaruh terhadap bilangan peroksida, bilangan iod, bilangan asam, % free fatty acid (FFA) dan uji organoleptik aroma VCO yang dihasilkan; sedangkan perbandingan substrat tidak berpengaruh terhadap semua analisis VCO yang dilakukan. Interaksi jumlah ragi roti dan perbandingan starter dengan substrat berpengaruh terhadap bilangan asam dan % FFA namun tidak berpengaruh terhadap rendemen, kadar air, bilangan peroksida serta uji organoleptik aroma dan penampakan VCO.Kata Kunci: virgin coconut oil, ragi roti, mutu VCO

scholarly journals PEMBUATAN VIRGIN COCONUT OIL DENGAN BANTUAN ENZIM BROMELAIN SEBAGAI ALTERNATIF PRAKTIKUM DI SMAN KAMPAR

2017 ◽  
Vol 1 (1) ◽  
pp. 121
Author(s):  
Alwan Hendri ◽  
Fitri Refelita
Keyword(s):  
Water Content ◽  
Coconut Oil ◽  
Coconut Milk ◽  
National Standard ◽  
Teacher Appraisal ◽  
Ananas Comosus ◽  
Virgin Coconut Oil ◽  
Pineapple Juice ◽  
Three Samples

AbstractMaking coconut oil was usually done with heating coconut milk for hours until the protein in coconut milk broke and the oil can go out from coconut milk emulsion. The aim of this study was to determine the effect of pineapple juice addition against the amount of produced oil, to determine the quality of VCO enzymatic were density, water content, organoleptic (color, smell and flavor), teacher appraisal on work procedure and product of study result. The variation of pineapple juice shown that more pineapple juice addition then more produced VCO. The mount of produced oil for sample A 80 mL, sample B 83 mL and sample C 85 mL. The quality of three samples were for density which sample A 0.916, sample B 0.938, sample C 0.95. And for water content which sample A0.5, sample B 0.83 dan sample C 1.16. Between three sample, only sample A was accordance with SNI (Indonesia National Standard) No. 7381:2008 which for density was (0.91-0.92) and water content (0.1-0.5%). The teacher appraisal questionnaire about study result and appropriateness of VCO manufacture enzymatic gave cumulative value was 83.20% and it was in very good category.Keyword: VCO (Virgin Coconut Oil), Kelapa (Coconut nucifera L), Enzim Bromelain, Nanas (Ananas comosus L)

scholarly journals Pengaruh Kadar Air dan Kadar Asam Lemak Bebas Terhadap Masa Simpan Minyak Kelapa Mandar

KOVALEN ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 224-229
Author(s):  
Musafira ◽  
Dzulkifli ◽  
Fardinah ◽  
Nizar
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Shelf Life ◽  
Water Content ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Room Temperature ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Content Increase

Mandar coconut oil made in Tulu village, Majene Regency, West of Sulawesi, is very popular among Sulawesi Barat people. It is because of the unique aroma which is not owned by other Mandar oil traders. In addition, according to Mandar coconut oil trader who is also the produsen of Mandar oil said that his coconut oil could be stored for months. This research aimed to know the influence of water content and free fatty acid content on Mandar coconut oil shelf life. Gravimetric Method and Alkaline method were used to determine the water content and the free fatty acid content respectively. The oil was stored at room temperature. Water content and free acid content were measured every week, i.e week zero to week four (5 observations). Shelf life estimation was done by applying the kinetic theory. The result shows that the water content and the free fatty acid content increase as shelf life increases. Mandar coconut oil can be stored at room temperature for 1 month, 12 days. Keywords: Mandar coconut oil, water content, free fatty acid, shelf life

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