Rancang Bangun Alat Sentrigufal Pencuci Daging Buah Kelapa Menggunakan Cairan Air Kelapa (Pre-Processing Metode Sentrifugasi)

Jurnal METRIS ◽  
2020 ◽  
Vol 21 (01) ◽  
pp. 31-36
Author(s):  
Hadi Santosa ◽  
Yuliati . ◽  
Ig. Jaka Mulyana
Keyword(s):  
Early Stage ◽  
Economic Value ◽  
Coconut Oil ◽  
Coconut Water ◽  
Raw Material ◽  
Virgin Coconut Oil ◽  
Process Technology ◽  
Washing Process ◽  
Pressure Nozzle ◽  
Coconut Meat

The diversification of the coconut processing industry into Virgin Coconut Oil (VCO) as a more prospective coconut derivative is currently still growing rapidly. VCO is a virgin coconut oil product that is beneficial for health, and can be used as a raw material for natural cosmetics which has high economic value. Preliminary research has successfully designed the construction of a coconut husk peeler and a coconut shell breaker machine as an early stage in the VCO production process technology. The discussion of this paper covers the design of a coconut meat washing machine utilizing coconut water which consists of a rotating tube with an adjustable tube rotation speed with an inverter and an electric motor as the driving force equipped with a high pressure nozzle with ± 75 psi pressure. Inside the tube there is a retaining divider that regulates the flow of the washed coconut meat. The washing process uses coconut water to wash coconut meat in a washing tube that rotates at a certain speed as needed with a capacity of 8 kg timer for ± 3-5 minutes. Coconut water is drained and coconut meat is ready for the next process.

Prototipe Alat Pemarut Kelapa (Cocos nucifera) Tipe Silinder Bertenaga Motor Listrik

Agrotek ◽  
2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Darma Darma
Keyword(s):  
Cocos Nucifera ◽  
Economic Value ◽  
Coconut Oil ◽  
Product Diversification ◽  
Raw Material ◽  
Added Value ◽  
Tropical Regions ◽  
Community Economy ◽  
The World ◽  
Small Industries

Coconut is the most extensively grown and used nut in the world and the most important of palms. Coconuts are far more important to humanity than statistic show because millions of people in tropical regions depend upon the coconut plantation for their livelihood. Coconuts are important as a source of food and shelter, as raw material for many small industries in the manufacture of products from the coconut husks, shells, meat, leaves, stems, and tree trunk.� It is also exported in the form of fresh fruit, coir, copra, coconut oil, and desiccated coconut. Althought coconut is a very strategic commodity to develop community economy, but until now it is not been able to give prosperity for most �farmers. The are many problems are faced to increase economic value of coconut, and one of the key reasons is not many coconut farmers carry out product diversification due to lack of processing equipment. The objective of this research was to design� cylinder type of coconut grater.� The result was a prototype of mechanical coconut grater.� The application of this machine by coconut farmer will increase added value of this commodity, which means the increasing of� economic income. The resulted prototype has good performance with effective grating capacity 54.39 kg per hour and �percentage of coconut milk �7.25 %.

scholarly journals EVOLUTIONS IN VIRGIN COCONUT OIL: LIQUID TO POWDER

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.

Enamel subsurface remineralization potential of virgin coconut oil, coconut milk and coconut water

2019 ◽  
Vol 16 ◽  
pp. 2238-2244 ◽  
Author(s):  
Siti Fatimah Rahamat ◽  
Wan Nor Hayati Wan Abd Manan ◽  
Anil Azura Jalaludin ◽  
Zurainie Abllah
Keyword(s):  
Coconut Oil ◽  
Coconut Milk ◽  
Coconut Water ◽  
Virgin Coconut Oil

scholarly journals Optimization of Aqueous Extraction of Virgin Coconut Oil Using Response Surface Methodology

CORD ◽  
2013 ◽  
Vol 29 (1) ◽  
pp. 11
Author(s):  
S. John Don Bosco
Keyword(s):  
Response Surface Methodology ◽  
Central Composite Design ◽  
Response Surface ◽  
Coconut Oil ◽  
Dilution Ratio ◽  
Virgin Coconut Oil ◽  
Separation Time ◽  
Central Composite ◽  
Grinding Time ◽  
Coconut Meat

The present investigation deals with optimization of aqueous extraction process for maximum yield of virgin coconut oil (VCO) from coconut milk extracted from coconut meat.  Optimization of the process parameters including dilution ratio (w/w), grinding time (min), temperature (°C), cream separation time (hour) and pH was analyzed using one-factor-at-a-time (OFAT) method and response surface methodology based central composite design methods. OFAT method revealed the dilution ratio of 1:1 and grinding time of 3 min to enhance the yield of VCO whereas central composite design optimized the temperature at 33°C, cream separation time for 4 hours and pH of coconut milk at 6.5 for the maximum VCO yield of 20.38/100g of fresh coconut meat contained 32.82g/100g fat (w/w). Hence the percentage oil recovery of VCO was found to be 83.12 per cent (w/w) of fat present in fresh coconut meat. The analysis of variance (ANOVA) of central composite design revealed that temperature (P<0.05), pH (P<0.05) and interaction of these two parameters were highly significant for the yield of VCO with the second order model having the co-efficient of determination (R2) of 0.97.

scholarly journals Characteristics of Physical, Chemical, and Organoleptic Properties of Virgin Coconut Oil (VCO) By Studying the Ratio Between Coconut Cream with Inducement Oil and Length of Fermentation

2020 ◽  
Vol 68 (3) ◽  
pp. 473-482
Author(s):  
Chairil Anwar ◽  
Irmayanti ◽  
Umar HA
Keyword(s):  
Coconut Oil ◽  
Acid Number ◽  
Raw Material ◽  
Virgin Coconut Oil ◽  
Physical Chemical ◽  
Two Factors ◽  
Increase Productivity ◽  
Effect On Yield ◽  
Processed Products ◽  
Coconut Cream

Coconut agribusiness development plays an important role in an effort to increase productivity as a raw material for processed products from coconut. Indonesia is one of the world's largest coconut plantation. Unfortunately, Indonesia's exports are in the form of ordinary coconut oil, while Philippines has begun to reach the world with the Virgin Coconut Oil (VCO). However, there is still a lack of diversification that can be done by coconut farmers made its little progress. In fact, the price of VCO which tripled from coconut oil used to make the oil can be potential to be developed in Indonesia The purpose of this research was to examine the cream ratio with inducement oil and length of fermentation on VCO quality. The research used a factorial randomized complete design (CRD) of 3 × 3 consisting of two factors, namely the ratio of coconut cream and inducement oil (A) and length of fermentation (B). The ratio of coconut cream and inducement oil (A) consisted of three levels, namely: A1 = 2 : 1, A2 = 3 : 1, and A3 = 4 : 1. Length of fermentation factors (B) consisted of three levels, namely: B1 = 8 hours, B2 = 10 hours, and B3 = 12 hours. The results showed that the treatment of cream ratio with inducement oil had a very significant effect on the yield, organoleptic aroma, and color. The length of fermentation had a very significant effect on yield, organoleptic aroma and color. The interaction between the two factors had a very significant effect on all parameters (water content, peroxide number, acid number, and iodine number) except yield and organoleptic (aroma and color) which had no effect. The best VCO quality was obtained by ratio of cream with inducement oil 2 : 1 and 8 hours length of fermentation.

scholarly journals Evaluation Of Calcium And Phosphorus Content In Virgin Coconut Oil, Coconut Milk And Coconut Water Using ICPMS- Assessment Of Remineralization Potential For Tooth Enamel

2017 ◽  
Vol 16 (2) ◽  
Author(s):  
Siti Fatimah Binti Rahamat ◽  
Zurainie Bt Abllah ◽  
Wan Nor Hayati Bt Wan Abd Manan ◽  
Anil Azura Jalaludin ◽  
Intan Azura Bt Shahdan
Keyword(s):  
Tooth Enamel ◽  
Coconut Oil ◽  
Coconut Milk ◽  
Coconut Water ◽  
Virgin Coconut Oil ◽  
High Concentration ◽  
P Concentration ◽  
Daily Diet ◽  
P Content ◽  
Plasma Mass Spectrometry

Introduction: Dental decays happened due to demineralization of dental minerals because of oral acidic environment. The minerals that usually dissolved out from the enamel are calcium (Ca) and phosphorus (P). To ensure more Ca and P absorbed via remineralization, high Ca and P content in daily diet supply are required. In Malaysia, virgin coconut oil (VCO), coconut milk (CM) and coconut water (CW) are a few of many major diet component of daily diet. The aim for this study is to evaluate the Ca and P content of VCO, CM and CW. Materials and Methods: For these types of foods, Inductive Coupled Plasma-Mass Spectrometry (ICP-MS) is used in analyzing their Ca and P concentration. The samples undergone acid digestion (Method 3051a) using Teflon vessels under 150°C. Then, the samples were diluted and the readings are compared. Result:The VCO showed highest concentration of Ca (472.62 ppb) followed by CW (453.33 ppb) and CM (444.00 ppb). Whilst, CM showed the highest P concentration with 251.00 ppb and least P concentration from VCO (54.07 ppb). Comparing the concentration of the minerals altogether, although Ca concentration in CM is the least, it is still considered high. Conclusion(s): With supports of high concentration of P, CM displayed a promising potential of Ca and P supply to promote remineralization of enamel caries.

scholarly journals ANALISIS KELAYAKAN EKONOMI PADA INDUSTRI VIRGIN COCONUT OIL (VCO) DI SUKOREJO KECAMATAN SUMBERSARI KABUPATEN JEMBER

2020 ◽  
Vol 14 (02) ◽  
pp. 137
Author(s):  
Andrew Setiawan Rusdianto ◽  
Winda Amilia ◽  
Doni Adi Nugroho
Keyword(s):  
Raw Materials ◽  
Economic Value ◽  
Coconut Oil ◽  
Economic Feasibility ◽  
Added Value ◽  
Virgin Coconut Oil ◽  
Time Period ◽  
Small Medium Enterprises ◽  
Break Even Point ◽  
Medium Enterprises

Agroindustry is an industry that processes agricultural products from raw materials. Agroindustry increase the added value of agricultural commodities. Virgin coconut oil (VCO) product have high economic value because it has many benefits for health and beauty care as well. One of the industries processing coconut into a VCO product in Jember on an SME (Small Medium Enterprises) scale is located in Sukorejo, Jember Regency. The economic feasibility showed that its VCO industry business had a positive NPV. The BC Ratio value less than 1, which means that cash in flow was bigger than cash out flow, in the present value called Break Even Point (BEP), that is, total cost equals total revenue. IRR value that is generated is greater > 6% loan interest, and the last payback period (PBP), which is produced shows the value (less than) <10 years. In accordance with the specified time period of 5 years and 4 months. From the results of the analysis, it can be said that the VCO industry in Sukorejo, Sumbersari District was feasible to do. Keywords: economic feasibility, virgin coconut oil

scholarly journals PEMBERDAYAAN EKONOMI KERAKYATAN: PEMBUATAN MINYAK KELAPA MURNI (VIRGIN COCONUT OIL) DAN BLONDO DI DUSUN KRAJAN DESA BALET BARU KECAMATAN SUKOWONO KABUPATEN JEMBER

2020 ◽  
Vol 2 (2) ◽  
pp. 243-262
Author(s):  
Anita Fitriya ◽  
Achmad Muhlis ◽  
Hamim Thohari
Keyword(s):  
Continuous Production ◽  
Economic Value ◽  
Coconut Oil ◽  
Positive Influence ◽  
Virgin Coconut Oil ◽  
For Profit ◽  
Cooking Oil ◽  
The People ◽  
Job Growth ◽  
New Community

The aim of this operation is to improve the economy of the new community of ballet villages by using pure coconut fruit as a medium to become virgin coconut OIL and Blondo. The strategy employed is to use approach learning. And using the tool for interviewing, socializing and recording. (1) This determination results in virgin coconut oil being very healthy for the skin. (2) Blondo and pure coconut oil are ideal for continuous production, since they have a reasonably high economic value. The opportunity for profit is very positive. (3) The nationalist economic policy focussing on the production of virgin coconut oil (VCO / Virgin Coconut Oil) and blondo has a positive influence on job growth. (4) Can conserve local culture (local wisdom), that is to say, making traditional cooking oil which is an ancient practice so that it needs to be produced. Keyword: Economy of the People; Pure coconut oil

scholarly journals Pelatihan Pembuatan Nata de Coco kepada Siswa SMA Negeri 1 Jorong

2020 ◽  
Vol 1 (2) ◽  
pp. 66
Author(s):  
Sri Aminarti ◽  
Aulia Ajizah ◽  
Kaspul Kaspul
Keyword(s):  
Growth Medium ◽  
Coconut Oil ◽  
Oil Industry ◽  
Acetobacter Xylinum ◽  
Coconut Water ◽  
Coconut Meat

Kabupaten Tanah Laut pada umumnya dan kecamatan Jorong  khususnya merupakan salah satu daerah  penghasil kelapa sebagai produk perkebunan.  Daging buah kelapa dimanfaatkan untuk industri minyak kelapa, akan tetapi air kelapa tua masih banyak terbuang sebagai limbah. Air kelapa terutama mengandung glukosa, lemak dan zat-zat nutrien yang lain. Adanya bahan nutrisi tersebut sebenarnya masih dapat dimanfaatkan menjadi medium pertumbuhan bagi mikroorganisme, antara lain Acetobacter xylinum. Bakteri ini memanfaatkan bahan yang ada di dalam air kelapa untuk diubah menjadi nata de coco. Meskipun demikian,  siswa SMAN 1 Jorong belum mengetahui langkah-langkah pembuatannya, oleh karena itu perlu dilatih cara pembuatan nata de coco tersebut. Metode pelatihan dengan cara: 1) pemaparan materi tentang nata dan cara pembuatan nata; 2) Demonstrasi pembuatan nata de coco; dan 3) Siswa praktek membuat  nata de coco dengan dipandu Tim pengabdi. Hasil pelatihan menunjukkan bahwa 1) siswa memahami proses atau cara membuat nata de coco yang berasal dari air kelapa, 2) siswa dapat melakukan sendiri praktek membuat  nata de coco yang berasal dari air kelapa dengan peralatan yang sederhana. Jorong sub-district is one of the regions that producer coconut. Coconut meat is used for the coconut oil industry, but the old coconut water is still wasted as waste. Coconut water mainly contains glucose, fat, and other nutrients. The existence of these nutrients can still be used as a growth medium for microorganisms, including Acetobacter xylinum. This bacterium utilizes the material in coconut water to be converted into nata de coco. How ever, the students of SMAN 1 Jorong do not yet know the steps of making it, therefore it is necessary to be trained in how to make the nata de coco. The Training using methods: 1) presentation of material about nata and how to make nata; 2) Demonstration of making nata de coco, and; 3) Students practice making nata de coco with a guided team of devotees. The results of the training show that 1) students understand the process or how to make nata de coco that comes from coconut water, 2) students can practice making nata de coco from coconut water themselves with simple equipment.

scholarly journals PENGARUH BEBERAPA METODE ISOLASI TERHADAP RENDEMEN DAN KARAKTERISTIK VIRGIN COCONUT OIL (VCO) SERTA APLIKASINYA PADA LOTION

2020 ◽  
Vol 21 (3) ◽  
pp. 203-210
Author(s):  
Putri Rizqi Amaliyah ◽  
Tensiska Tensiska ◽  
Efri Mardawati
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
Raw Material ◽  
Virgin Coconut Oil ◽  
Semi Solid ◽  
Plantation Crops ◽  
The Right

ABSTRAK Kelapa (Cocos nucifera) merupakan salah satu tanaman perkebunan yang banyak tumbuh di Indonesia dan memiliki banyak manfaat. Salah satu produk dari buah kelapa adalah Virgin Coconut Oil (VCO) yang dapat dimanfaatkan menjadi bahan baku lotion. Krim lotion adalah bentuk emulsi setengah padat yang digunakan sebagai pelembab atau pemakaian pelindung pada kulit. Tujuan penelitian ini adalah : (1) menentukan metode isolasi VCO yang tepat, sehingga dihasilkan rendemen tertinggi dan karakteristik yang baik, (2) menentukan rasio antara VCO dan air yang tepat dalam pembuatan lotion. Penelitian tahap I, yaitu menentukan metode isolasi VCO terdiri atas empat perlakuan, yaitu (1) metode asam, (2) metode enzimatis, (3) metode pengocokan dengan mixer, dan (4) metode sentrifugasi. Pengamatan pada VCO yang dihasilkan, yaitu rendemen, asam lemak bebas, dan kadar air. Penelitian tahap II, yaitu menentukan perbandingan VCO dan air, yaitu 0:83,4; 2:2,17; 2,25:1,92; 2,5:1,67; 2,75:1,42; dan 3:1,17. Pengamatan pada lotion meliputi uji homogenitas, uji stabilitas, uji pH, bobot jenis, dan uji organoleptik. Pengujian karakteristik VCO dan lotion dilakukan analisis dengan ANOVA dan dilanjutkan dengan uji Duncan dan uji Games Howell. Hasil penelitian menunjukkan metode isolasi pengocokan dengan mixer menghasilkan rendemen tertinggi, kadar air dan asam lemak bebas yang memenuhi standar SNI, sehingga metode tersebut diaplikasikan dalam pembuatan lotion. Lotion yang memiliki nilai karakteristik mutu sesuai SNI dan organoleptik yang disukai adalah lotion dengan rasio penambahan VCO dan air 3:1,17 dengan nilai yang mendekati dengan lotion komersial. Kata Kunci : Virgin Coconut Oil (VCO); Sediaan Kosmetika; Lotion ABSTRACT Coconut (Cocos nucifera) is one of the most widely grown plantation crops in Indonesia and has many benerfits. One of the products from coconut fruit is Virgin Coconut Oil (VCO) which can be used as a raw material for lotion. A lotion cream is a form of semi-solid emulsion that is used as a moisturizer or protective use on the skin. The purpose of this study are: (1) determining the right method of isolating VCO with the highest yield value and good characteristics are produced, (2) determining ratio between VCO and water that is appropriate for lotion. Phase I research, determine isolation method of VCO that consisted of four treatments, namely (1) the acidic method, (2) enzymatic method, (3) stirring with mixer method, and (4) centrifugation method. Analysis on the VCO produce are determining yield, water content, and free fatty acids. Phase II research, determine the ratio of VCO and water are 0:83,4; 2:2,17; 2,25:1,92; 2,5:1,67; 2,75:1,42; and 3:1,17. Analysis on lotions are homogeneity tests, stability tests, pH tests, specific gravity, and organoleptic tests. Testing the characteristics of VCO and lotion was analyzed by ANOVA and continued with Duncan test and Games Howell test. The results showed that the method of stirring isolation with mixer produced the highest yield, water content, and free fatty acids in accordance with SNI standards, so the method was applied in making lotions. Lotions that have quality characteristics according to SNI and organoleptics preferred are lotions with ratio of VCO and water additions 3:1,17, because that values closes to commercial lotions. Keyword : Virgin Coconut Oil; Cosmetics; Lotion

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