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

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.

KOVALEN ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 121-131
Author(s):  
Laras mariance Sulo ◽  
Khairuddin ◽  
Ruslan

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


KOVALEN ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 83-88
Author(s):  
Musafira ◽  
Dzulkifli ◽  
Hikmah ◽  
Nizar

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%.


KOVALEN ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 224-229
Author(s):  
Musafira ◽  
Dzulkifli ◽  
Fardinah ◽  
Nizar

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


2012 ◽  
Vol 1 (3) ◽  
pp. 147
Author(s):  
Nita Noriko ◽  
Dewi Elfidasari ◽  
Analekta Tiara Perdana ◽  
Ninditasya Wulandari ◽  
Widhi Wijayanti

<p style="text-align: justify;">Masyarakat Indonesia memiliki ketergantungan terhadap minyak goreng. Berdasarkan hal tersebut, perlu dilakukan penelitian tentang penggunaan dan mutu minyak goreng yang beredar di masyarakat khususnya pada <em>food court</em> Universitas Al Azhar Indonesia. Analisis penggunaan minyak goreng penjaja makanan dilakukan dengan melakukan survey. Untuk mengetahui kualitas minyak goreng, dilakukan analisis laboratorium yang meliputi pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod. Dari dua belas kantin, ada sembilan kantin yang menggunakan minyak goreng. Hasil analisis penggunaan minyak goreng, penjaja makanan secara konsisten  34% menggunakan minyak goreng bermerek dagang A. Pemilihan minyak berdasarkan warna dilakukan oleh 45% penjaja makanan. Berdasarkan frekuensi pembelian, 56% penjaja makanan membeli minyak per hari. Selain itu, 45% penjaja makanan menggunakan minyak dua kali pakai. Analisis kebutuhan minyak menunjukkan, 34% penjaja makanan menghabiskan 5 liter minyak per hari. Cara pembuangan minyak yang dilakukan oleh penjaja, 78% membuang minyaknya setelah digunakan, dimana 67% penjaja makanan membuangnya ke tempat sampah. Berdasarkan pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod menunjukkan bahwa minyak goreng yang digunakan belum memenuhi standar syarat mutu, walaupun kadar air yang masih di dalam ambang batas normal yaitu kurang dari 0,30%, namun kadar asam lemak bebas baik sebelum maupun sesudah penggunaan melebihi ambang batas normal yang didukung oleh hasil pengukuran bilangan Iod.</p><h6 style="text-align: center;"><strong>Abstract</strong></h6><p style="text-align: justify;">Indonesian society has dependence of cooking oil. Based on this condition, the analysis of cooking oil utilization and quality requirement at UAI food court is necessary and it was done. The analysis of cooking oil utilization was done by doing some survey. In order to search the quality of cooking oil, laboratory analysis was done that consist of water content, free fatty acid content, and Iod number. There are nine canteens from twelve canteens which utilize cooking oil. The result of cooking oil utilization analysis shows that 34% of merchant is utilizing A trade mark cooking oil, 45% is identifying cooking oil based on color. 56% is buying cooking oil per day, 45% is utilizing the cooking oil twice, 34% is spending 5 liters cooking oil per day, 78% is casting the cooking oil after utilize it, and 67% is casting the cooking oil into trash can. Based on the result of water content, free fatty acid content, and Iod number analysis showed that cooking oil is never fulfill normal limit, although the water content is still in proper limit is less than 0,30%, whereas free fatty acid content before or after analysis are very high and do not in proper limit and it is supported by Iod number measurement result.</p>


OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 35
Author(s):  
Roua Bou Orm ◽  
Morgane Citeau ◽  
Audrey Comitis ◽  
Raphaëlle Savoire ◽  
Christelle Harscoat-Schiavo ◽  
...  

Liquid–liquid extraction of vegetable oil with ethanol predominantly removes the components having the greatest affinity for ethanol, such as free fatty acids responsible for the acidity of oil, but also some contaminants such as phthalates. The aim of this work is to study the effect of several operating parameters on the deacidification process: the initial free fatty acid content in oil (3.1, 5.8, 7.6 and 11.7% OA eq.), the ethanol-water content in solvent (70.0/30.0, 80.0/20.0, 87.8/12.2 and 95.6/4.4 g/g), and the oil/solvent ratio (0.50, 0.75 and 1.00 g/g). The economic assessment of the deacidification based on the costs of distilling solvent and neutral oil loss showed that the use of solvents containing 82 to 90 wt.% of ethanol enables to achieve a trade-off between efficiency of the extraction of free fatty acid and the neutral oil losses. A three-stage crosscurrent extraction using a solvent at 88.6 wt.% of ethanol (global solvent/oil ratio: 8.0 g/g) reduced the free fatty acid content from 5.8% OA eq. (in crude walnut oil) to 0.3–0.4% OA eq. with a loss of 4.0% of neutral oil mass. Regarding the extraction of phthalates, our results showed that the lower the water content in the hydroethanolic solvent, the more efficient the extraction of butyl benzyl phthalate (BBP). Moreover, extraction with ethanol has successfully reduced the BBP content below the current regulatory limit.


1973 ◽  
Vol 21 (4) ◽  
pp. 665-670 ◽  
Author(s):  
Arthur P. Hansen ◽  
Ronald E. Welty ◽  
Rong-Sen Shen

Author(s):  
Sanjeet Kumar ◽  
Sukumar Debnath ◽  
Umesh H Hebbar

The application of high intensity, pulsed infrared radiation for roasting of groundnuts is attempted and the product quality is compared with that of the conventionally roasted samples. Product qualities such as lightness (color), compressive strength (texture) and free fatty acid content are analyzed for different combinations of roasting duration (4-12 min) and temperature (160-200°C), selected based on central composite rotatable design (CCRD). Pulsed infrared roasting at 178-188°C for 6.8-9.2 min resulted in optimum product quality in terms of color, texture and free fatty acid content. The other parameters such as oil and moisture content, peroxide value and sensory characteristics of roasted nuts are also evaluated for the select temperature-duration combinations. The oil yield increased marginally with roasting duration and temperature. Peroxide number, an indicator of the stability of fat, did not vary during infrared roasting. Groundnuts processed at 180°C for 8 min scored high in terms of sensory attributes. Infrared roasting resulted in better product quality as compared to drum and sand roasting.


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