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 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 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 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)

Efek Konsentrasi Alkali Pada Virgin Coconut Oil Dalam Proses Pembuatan Sabun Mandi

2018 ◽  
Vol 3 (1) ◽  
pp. 53
Author(s):  
Suryani Suryani ◽  
Ellyta Sari ◽  
Amelia Amelia
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Coconut Oil ◽  
Free Alkali ◽  
Alkaline Solutions ◽  
Virgin Coconut Oil ◽  
Independent Variable ◽  
Agitation Time

<p>Telah dilakukan penelitian efek konsentrasi KOH terhadap sabun mandi  menggunakan bahan dasar Virgin Coconut Oil. Sabun mandi ini  merupakan pengembangan produk dari Virgin Coconut Oil (VCO). Sabun dibuat dari reaksi minyak dan larutan alkali dalam skala laboratorium melalui proses dingin menggunakan KOH sebagai larutan alkalinya. Konsentrasi KOH yang digunakan adalah 30% b/v, 40% b/v, 50% b/v, 60% b/v dan 70% b/v sebagai variabel bebas dan sebagai variabel tetapnya adalah waktu pengadukan pada es  selama 30 menit dengan temperatur yang digunakan 28<sup>0</sup>C. Mutu sabun dianalisa dengan menentukan asam lemak bebas, alkali bebas, lemak tak tersabunkan, kadar air,  dan minyak pelikan. Dari penelitian ini ternyata semakin besar konsentrasi KOH yang digunakan menghasilkan sabun yang semakin keras tekstur nya. Mutu sabun yang dihasilkan yang sesuai dengan SNI untuk alkali bebas adalah pada penambahan KOH 405 b/, alkali bebasnya 0,13 % sesuai dengan SNI maksimum 0,14%, asam lemak bebas pada penambahan KOH 50% 6,5 menurut SNI 2,5- 7,5,lemak tak tersabunkan pada penambahan KOH 40% yaitu2,42 menurut SNI maksimum 2,5, minyak pelikan pada penambahan KOH 50%  negatif sesuai dengan SNI tidak boleh ada minyak pelikan. Dapat disimpulkan bahwa penambahan konsentrasi KOH yang menghasilkan sabun mandi bagus dan sesuai dengan SNI adalah antara 40% dan 50%.</p><p><em><em>The effect of KOH concentration on soap has been done using the basic ingredients of Virgin Coconut Oil. This soap is a product development of Virgin Coconut Oil (VCO). Soaps are made from oil reactions and alkaline solutions on a laboratory scale through a cold process using KOH as the alkaline solution. The KOH concentration used was 30% w / v, 40% w / v, 50% w / v, 60% w / v and 70% w / v as the independent variable and as the fixed variable was ice agitation time for 30 min with temperature used 28 <sup>0</sup>C. The quality of soap is analyzed by determining free fatty acids, free alkali, unabsorbed fat, moisture content, and pelicans oil. From this study it turns out that the greater the concentration of KOH used to produce soap that the harder the texture. The quality of the resulting soap in accordance with the SNI for the free alkali is in the addition of KOH 40% b /v 0.13% free alkali in accordance with the maximum SNI of 0.14%, free fatty acid at the addition of 50% KOH 6.5 according to SNI 2.5 - 7.5, unabsorbed fat at 40% KOH addition 2.42 according to the maximum SNI of 2.5, the pelicans oil at the addition of 50% negative KOH in accordance with the SNI shall not have pelicans oil. It can be concluded that the addition of KOH concentration resulting in good soap and in accordance with SNI is between 40% and 50%</em></em></p><p><em> </em></p>

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 Kualitas Virgin Coconut Oil (VCO) Sebagai Minyak Goreng yang Dibuat dengan Metode Pengadukan dengan Adanya Penambahan Kemangi (Ocimum sanctum L.)

Jurnal MIPA ◽  
2014 ◽  
Vol 3 (1) ◽  
pp. 44 ◽  
Author(s):  
Riliani P. Maradesa ◽  
Feti Fatimah ◽  
Meiske S. Sangi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Coconut Oil ◽  
Specific Weight ◽  
Good Effect ◽  
Ocimum Sanctum ◽  
Virgin Coconut Oil ◽  
Cooking Oil ◽  
Mixing Method

Telah dilakukan penelitian untuk mengetahui kualitas VCO sebagai minyak goreng yang dibuat dengan menggunakan metode pengadukan dengan adanya penambahan kemangi (Ocimum sanctum) serta perbandingannya dengan VCO tanpa penambahan kemangi. Parameter kualitas yang diuji yaitu bobot jenis, bilangan peroksida, dan asam lemak bebas (FFA). Hasil penelitian menunjukkan bahwa penambahan kemangi tidak memberikan pengaruh yang baik terhadap kualitas VCO karena kualitas VCO kontrol lebih baik dibandingkan VCO kemangi pada semua tahap penggorengan.A research had been conducted to determine the quality of VCO as cooking oil, prepared by mixing method, which was added with basil (Ocimum sanctum) and to compare it with VCO without basil. Parameters tested were specific weight, peroxide number, and free fatty acid. The results showed that the addition of basil did not give a good effect on the VCO quality which was reflected in the lower quality of basil-added VCO than that of VCO without basil at each frying stage.

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 Analisis Penggunaan dan Syarat Mutu Minyak Goreng pada Penjaja Makanan di Food Court UAI

2012 ◽  
Vol 1 (3) ◽  
pp. 147
Author(s):  
Nita Noriko ◽  
Dewi Elfidasari ◽  
Analekta Tiara Perdana ◽  
Ninditasya Wulandari ◽  
Widhi Wijayanti
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Trade Mark ◽  
Cooking Oil ◽  
Oil Utilization

<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>

scholarly journals THE QUALITY OF COCONUT OIL PREPARED USING HEATING TECHNIQUE WITH ADDITION OF CARROT POWDER (Daucus carrota L) AS NATURAL ANTIOXIDANT

Jurnal Kimia ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 117
Author(s):  
N. M. Suaniti ◽  
M. Manurung ◽  
O. Ratnayani ◽  
A.A. I.S.J. Dewi
Keyword(s):  
Water Content ◽  
Iodine Number ◽  
Coconut Oil ◽  
Free Fatty Acid Level ◽  
Acid Value ◽  
Positive Control ◽  
Natural Antioxidant ◽  
National Standard ◽  
Peroxide Number

Spoilage of coconut oil is indicated by rancidity caused by the oxidation and hydrolysis reactions. One of the efforts that can be carried out to inhibit the rancidity is by adding a natural antioxidant, such as carrot (Daucus carrota L) powder, into the coconut oil. This research aimed to find out the effect of the addition of carrot powder into the coconut oil on some parameters namely iodine number, peroxide number, FFA level, acid value and water content. The coconut oil was prepared by heating technique followed by the addition of carrot powder in the ratio of coconut oil:carrot of 100:1, 100:2, 100:3, 100:4, 100:5, and coconut oil:BHT (Butyl Hydroxy Toluene) of 100:1 as the positive control. The results were then compared to the Indonesian National Standard of SNI 01-2902-1992. It was found that the coconut oil added with carrot powder in the ratio of 100:4 showed the best quality with iodine number of 8.4092 ± 0.5761g iodine/100g, peroxide number of 3.2363 ± 1.9168mg O2/100g, Free Fatty Acid level (FFA) of 0.1676 ± 0.0037 %, acid value of 0.4656 ± 0.0119mg KOH/g and water content of 0.1038 ± 0.0068 %. The characterization using FTIR (Fourier-transform infrared spectroscopy) of such quality of coconut oil indicated some functional groups of OH, CH, CH3, C=O, CºC aliphatic and C=C aliphatic were contained.

scholarly journals TRADITIONAL COCONUT OIL PURIFICATION USING ACTIVATED CHARCOAL COCONUT SHELL ADSORBENTS

2020 ◽  
Vol 4 (1) ◽  
pp. 37
Author(s):  
Nining Putri Kurnianingsih ◽  
Maherwati Maherawati ◽  
Tri Rahayuni
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Activated Charcoal ◽  
Block Design ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Coconut Shell ◽  
Oil Refining ◽  
Randomized Block Design

Coconut oil in West Kalimantan is still largely a traditional coconut oil because it has not gone through a refining process. To improve the quality of traditional coconut oil, the addition of activated charcoal can be used as an adsorbent so as to improve the quality of coconut oil. Activated charcoal can be made from materials that contain high carbon, one of which is a coconut shell. The purpose of this study was to determine the effect of adding activated charcoal to improving the quality of traditional coconut oil and the concentration of adding activated charcoal that produced the best characteristics of coconut oil. The research design used was a Randomized Block Design with one factor (coconut shell active charcoal concentration) 6 levels of treatment (0%, 1%, 2%, 3%, 4%, 5%) with 4 replications. The data obtained were analyzed using ANOVA (ɑ = 5%) if there was an influence followed by BNJ test (ɑ = 5%). The results showed that the addition of coconut shell activated charcoal with a concentration of 1% -5% to traditional coconut oil can significantly reduce free fatty acid levels. In addition, the addition of activated charcoal affects the sensory attributes of color and aroma to be better than the control (without the addition of activated charcoal). The best traditional coconut oil produced in this study is traditional coconut oil added with coconut shell activated charcoal with a concentration of 5% with chemical and sensory characteristics as follows: water content 0.138%, free fatty acid content 0.428%, saponification number 231, 9 mg KOH / g, color value 4,88, and aroma value 3,68.Keywords: adsorbent, activated charcoal, coconut oil, refining, coconut shell

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