Determination of significant parameters and optimization production of virgin coconut oil using Neurospora sitophila, Lactobacillus Plantarum, and papain

Virgin coconut oil (VCO) is a processed coconut product that contains high acid which proved to have a health beneficial effect. Fermentation is one of the means to produce VCO. Factors that affect fermentation can be optimized to increase VCO recovery. The objective of the present study was to determine factors that significantly affecting VCO recovery using Plackett-Burman design (PBD), optimization of a fermentation process using Response Surface Methodology-Central Composite Design (RSM-CCD), and determine characteristics of a product. The experiment was performed by growing Neurospora and , isolation, and activity determination of from papaya sap. Nine factors were screened using PBD and the three most significant factors were further optimized using RSM-CCD. The optimum condition was applied to produce VCO and the product was characterized for its properties and fatty acid content. The results indicate that activity, incubation temperature, and pH were the most significant factors that affect VCO recovery. Further investigation using RSM-CCD indicates that optimum condition for VCO production was 1042.4 U, 46.4°C, and 5.07 for activity, incubation temperature, and pH, respectively. The recovery of VCO was 45.06 ± 0.42% and the properties of VCO comply to APCC quality standard of coconut oil requirement with 56.7% acid content.

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

European Journal of Engineering and Technology Research ◽

10.24018/ejers.2021.6.4.2471 ◽

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.

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

JST (Jurnal Sains dan Teknologi) ◽

10.23887/jst-undiksha.v10i1.34452 ◽

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.

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

KOVALEN ◽

10.22487/kovalen.2019.v5.i2.10115 ◽

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

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PENETAPAN KADAR ASAM LEMAK BEBAS PADA MINYAK GORENG

Jurnal Katalisator ◽

10.22216/jk.v2i2.2408 ◽

2017 ◽

Vol 2 (2) ◽

pp. 100 ◽

Cited By ~ 3

Author(s):

Densi Selpia Sopianti ◽

Herlina Herlina ◽

Handi Tri Saputra

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Free Fatty Acid Content ◽

Acid Content ◽

Fatty Acid Content ◽

Quality Standard ◽

Cooking Oil ◽

The People ◽

Different Types

The purpose of this research is to know the increase of free fatty acid content on cooking oil which has been used several times for frying and shows that still fulfill SNI quality standard that is <0,3%. Approximately 290 million tons of oil is consumed every year by the Indonesian population, therefore cooking oil is one of the important needs that the people of Indonesia need. The process of repeated frying on cooking oil will lead to the formation of free fatty acids. Cooking oil is taken randomly from different types of brands from vegetable materials. Conducted for frying and then disampling frying to 0, 5, 7, and 9 for the determination of ALB levels using alkalimetri method. The results showed that free fatty acid content of cooking oil A, B, C, D on frying 0-5 still fulfill SNI requirement <0.3%. As for cooking oil brand B, C, D on frying 7 and 9 the result exceeds the requirement of SNI> 0.3%. In oil E fryer 0 still fulfill SNI requirement while 5-7 result exceeds the requirement of SNI that is> 0,3%. Tujuan penelitian ini untuk mengetahui peningkatan kadar asam lemak bebas pada minyak goreng yang telah digunakan beberapa kali untuk penggorengan dan untuk menunjukkan pemakaian yang masih memenuhi standar mutu SNI yaitu < 0,3%. Kurang lebih dari 290 juta ton minyak dikonsumsi tiap tahun oleh penduduk indonesia, oleh sebab itu minyak goreng merupakan salah satu kebutuhan penting yang diperlukan masyarakat Indonesia. Proses penggorengan berulang pada minyak goreng akan menyebabkan terbentuknya asam lemak bebas. Minyak goreng diambil secara acak dari berbagai jenis merk dari bahan-bahan nabati. Dilakukan untuk penggorengan lalu disampling penggorengan ke 0, 5, 7, dan 9 untuk dilakukan penetapan kadar ALB menggunakan metode alkalimetri. Dari hasil penelitian menunjukkan kadar asam lemak bebas untuk minyak goreng A, B, C, D pada penggorengan 0-5 masih memenuhi syarat SNI <0,3%. Sedangkan untuk minyak goreng merek B, C, D pada penggorengan 7 dan 9 hasilnya melebihi syarat SNI >0,3%. Pada minyak E penggorengan 0 masih memenuhi syarat SNI sedangkan 5-7 hasilnya melebihi syarat SNI yaitu >0,3%.

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

CORD ◽

10.37833/cord.v30i2.71 ◽

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.

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

Pro Food ◽

10.29303/profood.v7i1.188 ◽

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.

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

Bioma Berkala Ilmiah Biologi ◽

10.14710/bioma.20.2.133-139 ◽

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.

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Quantitative determination of fatty acid content in Sclerocarya birrea A.Rich.Hochst (Marula) seed oil using MIR calibration models

10.1055/s-0039-3399773 ◽

2019 ◽

Author(s):

B Komane ◽

M Sandasi ◽

G Kamatou ◽

I Vermaak ◽

A Viljoen

Keyword(s):

Fatty Acid ◽

Quantitative Determination ◽

Acid Content ◽

Seed Oil ◽

Fatty Acid Content ◽

Sclerocarya Birrea ◽

Calibration Models

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Determination of fatty acid content in some edible insects of Mexico

Journal of Insects as Food and Feed ◽

10.3920/jiff2015.0078 ◽

2016 ◽

Vol 2 (1) ◽

pp. 37-42 ◽

Cited By ~ 6

Author(s):

J.M. Pino Moreno ◽

A. Ganguly

Keyword(s):

Oleic Acid ◽

Fatty Acid ◽

Acid Content ◽

Periplaneta Americana ◽

Fatty Acid Content ◽

Capric Acid ◽

Caproic Acid ◽

Insect Species ◽

Edible Insects

In the present paper we have determined the fatty acid content of some edible insects of Mexico. A comparative analysis of the insect species studied in this research showed that caproic acid was present in a minimal proportion which ranged between 0.01 for Periplaneta americana (nymphs) and 0.06 (g/100 g, dry basis) for Euschistus strenuus. The highest proportion of caprilic acid (0.09) was found in Tenebrio molitor (adults). Atta sp. had the highest amount of capric acid (0.26). Polistes sp. was found to be rich in lauric acid (0.77) and for myristic acid it had the highest content (5.64). Dactylopius sp. and E. strenuus were rich in palmitic acid (14.89). Euschistus taxcoensis had the highest quantity of palmitoleic acid (12.06). Llaveia axin exhibited the highest quantity of stearic acid (22.75). Polistes sp. was found to be rich in oleic acid (38.28). The highest quantity of linoleic acid was observed in T. molitor (larvae) (10.89), and in L. axin the highest content of linolenic acid (7.82) was obtained. A comparison between the species under the present investigation revealed that, in general, the insects are poor in caproic, caprilic, capric, lauric, myristic, palmitoleic and linolenic acids, because the quantities were either minimal or could not be detected at all. They had moderate quantities of stearic, palmitic and linoleic acids and had high quantities of oleic acid. Finally it was concluded that although a particular insect species is unable to fulfil the total fatty acid need for a human, if consumed in combination they could definitely be able to supply a good amount of this highly valued nutrient.

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