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 Analysis of Fatty Acids in Virgin Coconut Oil Frying at Various Temperatures

2021 ◽  
Vol 10 (1) ◽  
pp. 104
Author(s):  
Dewa Ayu Ika Pramitha ◽  
I Wayan Karta
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Medium Chain Triglyceride ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Medium Chain ◽  
Cooking Oil

Fatty acid content from virgin coconut oil (VCO) is a medium-chain triglyceride (MCT) group. MCT is stable at very low and high temperatures, and the color does not turn black due to the addition of heat so that it can be developed into beneficial cooking oil for health. Therefore, a study was conducted on the content of fatty acids in VCO after being heated at temperatures of 150, 200, and 250°C for 60 minutes. Analysis of fatty acid content in control VCO(T0), VCO with heating temperatures of 150oC(T1), 200oC(T2), and 250oC(T3) was performed with GCMS QP-2010 Ultra.The results showed that there were differences in levels and types of fatty acids in VCO by treating T0, T1, T2, and T3. At these three temperatures still produce medium-chain saturated fatty acids and trans fatty acids are not produced, so that VCO can be utilized as cooking oil that has better stability and benefits for health.

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 Fatty Acids Profile, Oxidative and Hydrolysis Stability of Virgin Coconut Oil and Palm Stearin Based Human Milk Fat Analog

CORD ◽  
2014 ◽  
Vol 30 (2) ◽  
pp. 9
Author(s):  
Steivie Karouw
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Palm Stearin ◽  
Virgin Coconut Oil ◽  
Fatty Acids Profile ◽  
Human Milk Fat

The objectives of the research are to evaluate fatty acids profile, oxidative and hydrolysis stability of human milk fat (HMF) analog by using virgin coconut oil (VCO) and palm stearin as raw materials. The HMF analog was synthesized through enzymatic interesterification catalyzed by lipase from Rhizomucor miehei. The fatty acid profiles of interesterification products were monitored using gas chromatography. Oxidative stability test was carried out for up to 72 hours at 60oC. The peroxide value was measured during 0, 24, 48 and 72 hours of storage duration. Hydrolysis stability test was held for up to 8 days at room temperature. The free fatty acid content was monitored during 0, 2, 4, 6 and 8 days of storage. The results showed that the resulted HMF analog having high percentage of palmitic acid in the sn-2 position, similar to that of HMF. The palmitic acid content in the sn-2 position was around 39.71%. The MCFAs were esterified in the sn-1 and sn-3 position and the main fatty acid constituent was lauric acid of 39.37%. The obtained HMF analog was stable to oxidative and hydrolysis deterioration as indicated by the peroxide value and free fatty acid content during storage.

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 Pengaruh Pemberian Virgin Coconut Oil (VCO) dan Olive Oil terhadap Mikroanatomi Ren Tikus Putih (Rattus norvegicus)

2019 ◽  
Vol 20 (2) ◽  
pp. 133
Author(s):  
Riani Nurasri ◽  
Enny Yusuf Wachidah Yuniwarti ◽  
M Anwar Djaelani
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Unsaturated Fatty Acid ◽  
Rattus Norvegicus ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Control Group ◽  
Virgin Coconut Oil ◽  
Significant Difference

Virgin Coconut Oil (VCO) and olive oil have been widely applied in the field of health. Saturated fatty acid content of VCO dominates the total fatty acid content of about 85%. Olive oil contains a lot of oleic acid, which is one type of unsaturated fatty acid (mono-unsaturated fatty acid). This study aimed to analyze the kidney microanatomy rat (Rattus norvegicus) after supplementation with VCO and olive oil in the feed. This study used 25 rats were divided into five treatment groups, P1 was the control group, P2 was a group with VCO 5 mL / kg feed, P3 was a group with VCO 10 mL / kg of feed, P4 was a group with olive oil 5 mL / kg feed and was a group with olive oil 10 mL / kg of feed. The results of ren weight and diameter rat glomerular analyzed using analysis of variance (ANOVA). Research design used was completely randomized design with five treatments and five replication. Results of studies on weight ren showed no significant difference between treatments P2, P3, P4 and P5 to the control (P1). The results of the glomerular diameter  shows there is significantly difference between the diameter of the glomerulous treatment P2 and P3 with control (P1), while in treatment P4 and P5 are not significantly different from the control so that it can be concluded that the administration of the VCO and olive oil at various concentrations do not give rise to different responses to weight ren. Olive oil does not increases glomerular diameter white mice, while VCO at a dose of 5 mL / kg feed and 10 mL / kg of feed can increased glomerular diameter mice. Keywords: ren weight, glomerular diameter, Virgin Coconut Oil (VCO), olive oil.

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 Variability of coconut phenotype based on morphology and content of fatty acids in Asahan District, North Sumatra, Indonesia

2019 ◽  
Vol 20 (11) ◽  
Author(s):  
Luthfi Aziz Mahmud Siregar ◽  
Risma Damayanti ◽  
Diana Sofia Hanafiah
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Cocos Nucifera ◽  
Arachidic Acid ◽  
Plant Genetic Resources ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Morphological Observation ◽  
North Sumatra

Abstract. Siregar LAM, Damayanti R, Hanafiah DS. 2019. Variability of coconut phenotype based on morphology and content of fatty acids in Asahan District, North Sumatra, Indonesia. Biodiversitas 20: 3413-3421. A study that aims to determine the diversity, relationship and fatty acid content in several coconut genotypes (Cocos nucifera L.) grown and cultivated in Asahan District of North Sumatra Province, Indonesia was investigated. The coconut was obtained from the Air Joman and Silau Laut subdistricts of Asahan District, between April and September 2017. This study used morphological observation method based on IPGRI (International Plant Genetic Resources Institute) coconut descriptor with purposive sampling technique. A total of 36 coconut genotypes have been collected and identified based on morphological characters and fatty acid content. Based on the morphological character, the genotype of G28 and G32 show the closest relationship with the dissimilarity value of 3.00 and the farthest relationship on the genotype of G40 and G43 with the dissimilarity value of 12.04. Based on the 10 main type fatty acids found in coconut oil, all genotypes have between 8 and 10 types of fatty acids, i.e. caprylic, capric, myristic, palmitic, stearic, oleic, linoleic and arachidic acid in the oil. The average amount of fatty acid contained in coconut oil obtained generally in other coconut oil. Genotype of G5 has the highest content of lauric acid and has 12.1 mm thick flesh, but only 8 types of fatty acid composition are present in the oil.

scholarly journals Stabilisasi dedak padi melalui pemasakan ekstrusif

2018 ◽  
Vol 6 (3) ◽  
pp. 681
Author(s):  
I Dewa Gede Arsa Putrawan ◽  
Tatang Hernas Soerawidjaja
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Rice Bran ◽  
Flow Rate ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Steady State Condition ◽  
Cooked Rice ◽  
Cooking Temperature

An extrusive cooker prototype for stabilizing rice bran has been developed and tested at various flow rate, moisture, and die diameter. The effectiveness of stabilization was observed from measurement of free fatty acid in rice bran oil. The results showed that extrusive cooking achieved steady state condition in 15 to 20 minutes. The smaller the size of die or the higher the flow rate of fed rice bran, the higher the cooking temperature could be achieved. In the range of values tried, moisture was found not affect cooking temperature significantly. Stable rice bran pellets could be produced if extrusive cooking was carried with moisture of 15% to 20% resulting cooking temperature of 110to 130oC. At this condition, free fatty acid content of oil from extrusive cooked rice bran could be maintained at 8% to13% (free fatty  acid content of oil from fresh rice bran is 5% to 6%), for storage of rice bran pellets in three months. Compared to extraction of raw rice bran, extraction of extrusive cooked rice bran was found to be faster. Solvent absorbed by extrusive cooked rice bran was also less than that was absorbed by raw rice bran.Keywords: Extrussive Cooking, Rice Bran, Stabilization AbstrakSebuah prototipe  pemasak  ekstrusif untuk stabilisasi  dedak padi telah dikembangkan  dan diuji pada  berbagai laju alir,  kelembaban  dan diameter  die. Efektifitas  stabilisasi  diamati  melalui pengukuran  kadar asam lemak bebas dalam minyak dedak padi. Hasil-hasil menunjukkan bahwa pemasakan  ekstrusif mencapai keadaan  tunak  dalam waktu  15 hingga 20 menit. Semakin kecil diameter die atau semakin  besar laju alir dedak yang  diumpankan,  semakin tinggi temperatur pemasakan  yang  dapat  dicapai.  Pada  rentang  nilai yang  dicoba,  kelembaban diketahui  tidak mempengaruhi  temperatur pemasakan  secara  berarti. Pelet dedak stabil  dapat  dihasilkan jika pemasakan  dilakukan dengan kelembaban 15% hingga 20% yang akan menghasilkan temperatur pemasakan  110 hingga 130oc. Pad a kondisi tersebut, kadar asam lemak bebas minyak dari pelet dedak padi hasil pemasakan ekstrusif dapat dipertahankan sebesar 8% hingga 13% (kadar asam lemak bebas minyak dari dedak segar adalah 5% hingga 6%),pada penyimpanan pelet dedak padi selama tiga bulan. Tambahan pula, ekstraksi minyak dari pelet dedak padi hasil pemasakan ekstrusif telah dikaji dan dibandingkan dengan ekstraksi dedak padi tanpa mengalami pemasakan, dengan heksan sebagai pelarut. Ekstraksi minyak dari pelet dedak padi hasil pemasakan ekstrusif diketahui berlangsung lebih cepat. Pelarut yang diserap oleh pelet dedak padi hasil pemasakan ekstrusif juga lebih sedikit dibandingkan dengan dedak padi tanpa mengalami pemasakan.Kata Kunci: Dedak Padi, Pemasakan Ekstrusif, Stabilisasi

scholarly journals Optimization of liquid-phase α-pinene oxidation with oxygen in presence of cobalt (II) stearate

2019 ◽  
Vol 55 (2) ◽  
pp. 233-239
Author(s):  
A. A. Sosnovskaya ◽  
V. L. Fleisher ◽  
Y. V. Borkina
Keyword(s):  
Liquid Phase ◽  
Flow Rate ◽  
Air Flow ◽  
Maximum Yield ◽  
Oxidation Products ◽  
High Conversion ◽  
Optimum Process ◽  
Process Conditions ◽  
Air Flow Rate ◽  
Quantitative Content

Optimization of the liquid-phase oxidation of α-pinene was carried out using the Box plan. It was found that an increase in the temperature of the oxidation process in the interval 55–85 °C leads to an increase in the amount of polymers from 45 to 55 %, and a decrease in the air flow rate from 1000 to 600 ml/min – to a 10 % decrease in terpenic oxygencontaining compounds (verbenol, verbenon, epoxy α-pinene). Increasing the duration of oxidation from 5 to 15 h leads to a reduction in the content of α-pinene from 70 to 48 %, which indicates its high conversion. The results of the experimental plan have been processed, the optimum process conditions found, which ensure the maximum yield terpenic oxygencontaining compounds and a high conversion α-pinene with the minimum content of polymers in the oxidation products, have been calculated and confirmed in practice. It was established that at a temperature of 70–75 °C, an air flow rate of 1000 ml/min and an oxidation time of 5 h, the quantitative content of the main products was: terpenic oxygen-containing compounds – 27.04 %, monomers – 69.70 %, polymers – 30.30 %.

Sign in / Sign up

Export Citation Format

Share Document