Quality of Coconut Oil using Fruit of Dwarf Coconut

The purpose of this research was to study processing of coconut oil which focused on evaluation of the quality of oil by using fruit of several Dwarf coconut as raw materials. The varieties used were Salak Green Dwarf (SGD), Raja Brown Dwarf (RBD) and Bali Yellow Dwarf (BYD). The oil was extracted through the wet process by heating technique. The coconut oil volume was measured and evaluated for its fatty acids profile, free fatty acid contents, moisture content, color, smell and taste. The by-products such as coconut residue and blondo were measured, too. The results showed that processing of oil from 200 Dwarf nuts produced 7.1-8.4 L. The highest volume of oil (8.4 L) was resulted from SGD. The oil was generally having high medium chain fatty acid around 58.50-62.32% including lauric acid at 46.82-48.46%. The oil made from fruits of SGD contained the highest lauric acid around 48.46%, followed by RBD and BYD reaching 48.06% and 46.82%, respectively. It had a good smell, and fatty acid and moisture content were in accord with Indonesian National Standard. The coconut oil processed using the fruit of the SGD and RBD has a clear white color, while the BYD having clear yellow in color, like corn oil.

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Perubahan Mutu Minyak Kelapa dan Minyak Sawit Selama Penggorengan

Buletin Palma ◽

10.21082/bp.v16n1.2015.1-7 ◽

2016 ◽

Vol 16 (1) ◽

pp. 1

Author(s):

STEIVIE KAROUW ◽

CHANDRA INDRAWANTO

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Moisture Content ◽

Palm Oil ◽

Oil Quality ◽

Coconut Oil ◽

Thermal Reactions ◽

Frying Process ◽

Fatty Acid Peroxide

AbstrakProses penggorengan akan menyebabkan perubahan mutu minyak akibat reaksi hidrolisis, oksidasi dan proses termal. Penelitian ini bertujuan untuk mengetahui perubahan mutu minyak kelapa dan minyak sawit selama penggorengan. Minyak kelapa dan minyak sawit masing-masing digunakan untuk menggoreng kentang pada suhu 170°C selama 15 menit. Minyak tersebut digunakan untuk 3 kali penggorengan. Pada akhir penggorengan dilakukan pengambilan sampel minyak untuk dievaluasi kadar air, kadar asam lemak bebas, bilangan peroksida dan bilangan TBA (Tiobarbituric acid). Hasil penelitian menunjukkan bahwa sebelum penggorengan minyak kelapa dan minyak sawit memiliki kadar air yang hampir sama, tetapi kadar asam lemak bebas, angka peroksida dan TBA minyak kelapa lebih rendah dibanding minyak sawit. Selama penggorengan minyak kelapa dan minyak sawit menunjukkan pola perubahan kadar air yang hampir sama. Pada 1 kali dan 2 kali penggorengan kadar asam lemak bebas, angka peroksida dan angka TBA minyak kelapa dan minyak sawit cenderung berfluktuasi. Pada 3 kali penggorengan minyak kelapa memiliki kadar asam lemak bebas, angka peroksida dan angka TBA yang lebih rendah dibandingkan minyak sawit. Hasil yang diperoleh menunjukkan bahwa minyak kelapa lebih stabil terhadap reaksi oksidasi dibanding minyak sawit selama penggorengan. Pattern of Coconut Oil and Palm Oil Quality During FryingABSTRACT Frying was a process which affected the quality of oil due to hydrolysis, oxidation and thermal reactions. The aim of the research was to study the quality pattern of coconut oil and palm oil quality during frying. The oils were utilized to fry french fries at 170°C for 15 minutes and then used in frying process for 3 times. Samples of oil were taken at the end of each frying period and analyzed for its moisture, free fatty acid, peroxide and TBA (tiobarbituric acid) values. The results showed that, coconut oil and palm oil having similary moisture content before and during frying. Otherwise free fatty acid, peroxide and TBA values at coconut oil lower then palm oil. During 1 and 2 times of frying period these two oils showed fluctuation in free fatty acid, peroxide and TBA values. During 3 times of frying, coconut oil contained free fatty acid, peroxide and TBA value lower than palm oi. Thus, we consider that coconut oil was more stable to oxidation compared to palm oil during frying

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Pemanfaatan Daun Cengkeh (Syzygium aromaticum L.) Dalam Proses Pembuatan Virgin Coconut Oil (VCO)

Biosel Biology Science and Education ◽

10.33477/bs.v9i2.1634 ◽

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

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Processing and Development of Frying Oil from Fruit of Some Varieties of Dwarf Coconut

Perspektif ◽

10.21082/p.v14n1.2015.01-13 ◽

2016 ◽

Vol 14 (1) ◽

pp. 01 ◽

Cited By ~ 1

Author(s):

Steivie Karouw ◽

Chandra Indrawanto

Keyword(s):

Fatty Acid ◽

Lauric Acid ◽

Raw Materials ◽

Coconut Oil ◽

Frying Oil ◽

Group Level ◽

Mature Fruit ◽

Heating Method ◽

The World ◽

Main Fatty Acid

ABSTRACTFruits of Dwarft coconut commonly are used as young tender (8 months of fruit) for fresh coconut water and raw materials in processing of some conventional products such as klapeertart and coconut jam. Recently, the mature fruit (11-12 months of fruit) are not utilized yet. It could be used as raw materials for making frying oil through heating method. It is estimated about 7.1-8.4 L of frying coconut oil can be obtained from 200 nuts of Dwarf coconut fruit. If 1.0 ha of coconut area could be planted with 200 trees of Dwarft coconut and it produced 17,500-20,500 nuts/ha/year, local price of coconut frying oil at farmer level is Rp 20,000/L, so the farmer earning could reach Rp 14,000,000-Rp 16,400,000. The oil from coconut is the healthiest oil in the world, due to its unique properties. Lauric acid, the main fatty acid in coconut oil, was proven for its beneficial effect for human health. The fruit of Dwarft coconut is easier to be harvested compared to Tall coconut, because its tree is shorter. Processing of healthy frying oil from fruit of Dwarft coconut through heating method could be apllicated in small or farmers group level.Keywords: Healthy frying oil, dwarf coconut, lauric acid Pengolahan dan Peluang Pengembangan Minyak Goreng Berbagai Jenis Kelapa GenjahABSTRAKBuah kelapa genjah umumnya hanya dimanfaatkan dalam bentuk kelapa muda (umur buah 8 bulan) untuk dikonsumsi sebagai kelapa segar dan bahan baku untuk pembuatan klapertaart dan selai kelapa. Bahkan buah kelapa genjah tua (umur buah 11-12 bulan) tidak memiliki nilai ekonomi, karena tidak dapat dijual dalam bentuk kelapa butiran dan diolah lanjut menjadi kopra. Salah satu usaha diversifikasi yang dapat dilakukan, yaitu mengolah buah kelapa genjah menjadi minyak melalui pengolahan cara basah dengan metode pemanasan. Sebanyak 7,1-8,4 liter minyak kelapa dapat dihasilkan dari pengolahan 200 butir buah kelapa genjah. Diperkirakan pada lahan seluas satu ha dapat diperoleh sekitar 700-820 liter minyak kelapa. Hasil ini diperoleh dengan asumsi pada lahan seluas satu ha ditanami 200 pohon kelapa dapat memproduksi 17.500-20.500 butir/ha/tahun. Diperkirakan apabila harga jual minyak kelapa Rp 20.000/liter, maka pendapatan bruto yang diperoleh sebesar Rp 14.000.000 - Rp 16.400.000. Minyak yang diperoleh dapat digunakan sebagai minyak goreng. Minyak goreng kelapa bukanlah sekedar minyak goreng biasa, karena mengandung asam laurat yang tinggi (48-50%). Asam laurat merupakan asam lemak utama yang terdapat pada daging buah kelapa. Keunggulan pengolahan minyak kelapa berbahan baku buah kelapa Genjah yaitu tidak memerlukan tenaga pemanjat pada saat panen karena pohonnya yang pendek. Pengolahan minyak goreng sehat cara basah dengan metode pemanasan sangat sesuai dilakukan pada skala petani/kelompok tani.Kata kunci: Minyak goreng sehat, kelapa genjah, asam laurat

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Determination of the Quality of Coconut Oils (Unrefined Grade) and (Refined Grade) Produced from Three Survey Regions of East Godavari District, India

Asian Journal of Applied Chemistry Research ◽

10.9734/ajacr/2018/v2i3-430076 ◽

2019 ◽

pp. 1-8

Author(s):

G. V. Pavan Kumar ◽

N. V. V. S. S. Lakshmi ◽

Ch. Deena ◽

V. Chandra Sekhar ◽

N. Mehar Nikhitha ◽

...

Keyword(s):

Fatty Acid ◽

Food Safety ◽

Free Fatty Acid ◽

Moisture Content ◽

Coconut Oil ◽

Acid Value ◽

Continuous Processing ◽

Saponification Value ◽

Three Samples

Aim: The study sought to assess the quality of coconut oil extracted from fresh copra milk by Traditional fermentation(FWCE) and from dry copra balls by continuous processing using expellers(TDCE,DMCE) method with respect to moisture content (MC), free fatty acid (FFA) content, Acid value (AV) and Saponification value in comparison with Food safety and standards authority of India. Methodology: Three samples of coconut oil were taken from major processing centers in east Godavari district (AMP, SML, KRG) for quality determination. Similarly three samples of coconut oil were prepared from fresh grated coconut milk in the Medicinal chemistry laboratory at Korangi College of pharmacy and three samples were prepared from dry coconut cups. Replicate titer values of each of the nine (09) oil samples obtained were compared with brand double refined oil and the averages were taken into consideration. The AOAC and AOCS methods were used in the analyses and the results compared with Standards provided by Food safety and standards authority of India, Coconut Development Board, Kochi. Results: The results showed that 50% of the total fermented oil sample had high moisture content than standard and expected to undergo oxidative rancidity. According to the standards, 100% of the oil samples had free fatty acids and acid value within acceptable range indicating no signs of rancidity. Conclusion: There was a significant difference in saponification value, free fatty acid profile and moisture content of Traditional fermented (FWCE) and dry copra balls by continuous processing expellers (TDCE, DMCE) method. The ANOVA (P<0.05) showed that there were significant differences in the MC, FFA, AV of oils produced among the processing centers and that produced in laboratory. The processes involved in all the extraction centers vary and might have accounted for that. The results indicate that the coconut oils produced in both the cases meet the standards however new technologies in processing should be adopted to improve the quality to meet the standards.

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Kualitas Minyak Bunga Matahari Komersial dan Minyak Hasil Ekstraksi Biji Bunga Matahari (Helianthus annuus L.)

JURNAL ILMIAH SAINS ◽

10.35799/jis.12.1.2012.403 ◽

2012 ◽

Vol 12 (1) ◽

pp. 59 ◽

Cited By ~ 1

Author(s):

Dewa G Katja

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Moisture Content ◽

Helianthus Annuus ◽

Peroxide Value ◽

Sunflower Seed ◽

Seed Oil ◽

Helianthus Annuus L ◽

Sunflower Seed Oil

KUALITAS MINYAK BUNGA MATAHARI KOMERSIAL DAN MINYAK HASIL EKSTRAKSI BIJI BUNGA MATAHARI (Helianthus annuus L.) ABSTRAK Minyak komersial dan minyak hasil ekstrasi dari biji bunga matahari melalui uji kadar air, kadar asam lemak bebas, bilangan peroksida. Analisis hasil ekstrak biji bunga matahari diperoleh kadar air 0,43%, kadar asam lemak bebas 0,47% dan bilangan persoksida 5,22 mek/kg. analisis minyak komersial diperoleh kadar air 0,21%, kadar asam lemak bebas 0,28% dan bilangan peroksida 4,18 mek/kg. Hasil analisis dengan kromatografi gas kedua sampel menunjukkan kadar asam lemak bebas berbeda. Berdasarkan uji kualitas yang dilakukan terhadap kedua sampel yang dianalisis terdapat hasil yang diperoleh tidak memenuhi syarat yang ditentukan yakni kadar asam lemak bebas 0,08% dan bilangan peroksida 2 mek/kg. Kata kunci: Asam lemak bebas, bilangan proksida, minyak biji bunga matahari QUALITY OF COMMERCIAL SUNFLOWER OIL AND OIL EXTRACTION SEEDS SUNFLOWER (Helianthus annuus L.) ABSTRACT Experimental study of analyzing the extract oil from sunflower seed compare with the commercial sunflower seed oil according to the company standard which includes determining of moisture content, free fatty acid content, peroxide value and the fatty acids compositions is reported in this paper. The result show that the moisture content of the extract oil is 0,43%, free fatly acid content is 0,47%, and the peroxide value is 5,22% mek/Kg. For the commercial sunflower seed oil company product that is 0,21% for the moisture, free fatty acid is 0,28% and the peroxide value is 4,89 mek/Kg. The gas chromatography analysis indicated that the most fatty acid from both samples is linoleic acid. The quality of the extract sunflower seed oil has not been improved to conform with the commercial quality according to the company standard, that is 0,08% for the free fatty acid and 2 mek/Kg for the peroxide value. Keywords: Free fatty acid, peroxide value, sunflower seeds oil

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PENGARUH KONSENTRASI STARTER Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP RENDEMEN DAN MUTU MINYAK KELAPA

Jurnal Penelitian Tanaman Industri ◽

10.21082/jlittri.v10n3.2004.106-111 ◽

2020 ◽

Vol 10 (3) ◽

pp. 106

Author(s):

RINDENGAN BARLINA ◽

STEIVIE KAROUW ◽

PATRIK M. PASANG

Keyword(s):

Saccharomyces Cerevisiae ◽

Fatty Acid Content ◽

Coconut Oil ◽

National Standard ◽

Effective Technique ◽

Yield And Quality ◽

Randomized Design ◽

Completely Randomized Design ◽

Coconut Cream

Untuk mendapatkan cara pengolahan minyak kelapa yang lebih eisien dalam menghasilkan rendemen dan mutu yang tinggi dan tahan simpan serta aman dikonsumsi telah dilakukan penelitian pengaruh konsentrasi starter Saccharomyces cerevisiae dan lama fermentasi terhadap rendemen mutu minyak kelapa. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain Manado dan Kebun Percobaan Mapanget sejak bulan Maret sampai Desember 2001. Penelitian menggunakan rancangan acak lengkap disusun secara faktorial, yaitu faktor A adalah konsentrasi starter Saccharomyces cerevisiae, terdiri dari 0%, 0.25%, 0.35%, 0.45% dan faktor B adalah lama fermentasi krim. terdiri dari 0 jam, 12 jam, dan 24 jam. Ulangan dilakukan sebanyak 2 kali. Hasil penelitian diperoleh rendemen minyak tertinggi 23.83% pada fermentasi krim selama 24 jam. Mutu minyak kelapa yang dihasilkan sebagai berikut kadar air 0.03 - 0.18%, asam lemak bebas 0.15 - 0.29%, warna bening dan bau harum/ normal, bilangan peroksida berkisar 0.20 - 0.40 meq/kg, mutu minyak kelapa tersebut memenuhi Standar Nasional Indonesia (SNI) 01-2902-1992.Kata kunci: Minyak kelapa, Saccharomyces cerevisiae, konsentrasi, fermentasi. rendemen, mutu ABCTRACT Effect of concentration of stater Saccharomyces cerevisiae and duration of fermentation on the content and quality of coconut oilResearch on the effect of concentration of starter Saccharomyces cerevisiae on the content and quality of coconut oil was conducted at the Laboratory of Indonesian Coconut and Palmae Research Institute (ICOPRI) and Mapanget Research Instalation from March to December 2001. The objective of the research was to find out the effective technique and processing of coconut oil. The research used a completely randomized design with 2 factors and 2 replications. Factor A was the concentration of starter Saccharomyces cerevisiae of 0%, 0.25%, 0.35%, 0.45% and factor B was duration of fermentation consist of 0 hour, 12 hours, and 24 hours. The results showed that the highest yield of coconut oil is 23.83% was obtained by fermented coconut cream for 24 hours. The coconut oil had good quality with moisture content about 0.03 to 0.18%, free fatty acid content about 0.15 to 0.29%, colorless, good smell and peroxide value about 0.20 - 0.40 mcq/kg, the quality of coconut oil fulfilled the requirements of Indonesian National Standard (Standar Nasional Indonesia/SNI 01-2902-1992).Key words: Coconut oil, Saccharomyces cerevisiae. concentration, fermentation, yield and quality

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The benefit attributes of the Indonesian National Standard (SNI) product

SHS Web of Conferences ◽

10.1051/shsconf/20184901003 ◽

2018 ◽

Vol 49 ◽

pp. 01003

Author(s):

Muhammad Rosiawan ◽

Moses Laksono Singgih ◽

Erwin Widodo

Keyword(s):

Raw Materials ◽

Consumer Perceptions ◽

The Other ◽

National Standard ◽

Certification Program ◽

Positive Perception ◽

Certification Process ◽

The Government ◽

Quality Guarantee

This research aims to measure the benefit of the Indonesian National Standard (SNI) product not only came from the company perceptions but also came from the government, academician, and consumer perceptions in Surabaya. The empirical study result showed that all of the respondents had a positive perception on the SNI product. They stated agreement that the SNI product had benefit on the attributes: quality guarantee of product, safe to use, a fair prices, quality of raw materials, and efficiency. Those attributes support the enhancement of company’s competitiveness. However, most of the respondents of companies and consumers state did not know about the quality guarantee of the SNI product. The results were contradictory, the respondents who came from the companies knew more about quality guarantee of the SNI product compared to the other respondents. Furthermore, the respondents of academicians, consumers, and particularly companies state that they did not know about the easiness of the SNI certification process and the government provide an incentive for the registration fee of the SNI certification. This ignorance will impact on the perceptions that process of the SNI certification was complicated and costly. Besides, it showed that the government was less to conduct socialization for the certification program compared to socialization for the standard program.

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In vitro ruminal methane suppression by lauric acid as influenced by dietary calcium

Canadian Journal of Animal Science ◽

10.4141/a01-078 ◽

2002 ◽

Vol 82 (2) ◽

pp. 233-239 ◽

Cited By ~ 25

Author(s):

A. Machmüller ◽

C. R. Soliva ◽

M. Kreuzer

Keyword(s):

Organic Matter ◽

Fatty Acid ◽

Lauric Acid ◽

Rumen Fluid ◽

Fatty Acid Pattern ◽

Coconut Oil ◽

Bacterial Count ◽

Ammonia Concentration ◽

Fiber Fermentation

The effect of Ca supplementation on the methane-suppressing effect of lauric acid was investigated in an experiment based on a 2 × 2-factorial arrangement using the in vitro system Rusitec. Additional Ca was supplemented at 1 g kg-1 diet in the form of compounds of relatively low solubility in rumen fluid. Lauric acid (C12:0), the predominant effective medium-chain fatty acid in coconut oil, was added at a level of 50 g kg-1. Adding C12:0 did not affect bacterial count, but eliminated ciliate protozoa from fermenters. Ammonia concentration in fermentation mixture declined and volatile fatty acid pattern changed with C12:0. The apparent degradation rate of total organic matter was not altered by C12:0, but fiber fermentation was depressed (P < 0.001). Effects of Ca on microbial counts and fermentation characteristics remained low. Without additional Ca, C12:0 reduced the average daily methane release (mmol g-1 organic matter degraded) by 76%. In comparison, C12:0 only reduced methane production by 47% when additional Ca was included in the diet (interaction of C12:0 and Ca, P < 0.05). The present results suggest that the dietary content of soap-forming Ca has to be kept low in order to achieve a high methane-suppressing effect of lauric acid. Key words: Methane, lauric acid, lipids, calcium, Rusitec, ruminants

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Lipids of the intestinal mucosa of normal and essential fatty acid deficient rats

Canadian Journal of Physiology and Pharmacology ◽

10.1139/y70-093 ◽

1970 ◽

Vol 48 (9) ◽

pp. 631-639 ◽

Cited By ~ 10

Author(s):

M. Yurkowski ◽

B. L. Walker

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Free Fatty Acids ◽

Essential Fatty Acid ◽

Corn Oil ◽

Essential Fatty Acids ◽

Coconut Oil ◽

Fatty Acid Deficiency ◽

Arachidonic Acids ◽

Layer Chromatography

Mucosal lipids were isolated from the proximal, middle, and distal intestinal sections of rats fed diets containing either 10% corn oil or 10% hydrogenated coconut oil, the latter diet being deficient in essential fatty acids. By a combination of column and thin-layer chromatography, the lipids were fractionated and the major components found to consist of triglycerides, free fatty acids, cholesterol, phosphatidylcholine, and phosphatidylethanolamine. Several minor constituents were present. Triglycerides and free fatty acids were generally present in higher concentrations in animals fed corn oil, and the concentration of mucosal triglycerides decreased towards the distal end of the intestine whereas free fatty acids increased in this group. Essential fatty acid deficiency resulted in lower levels of linoleic and arachidonic acids and higher levels of palmitoleic, oleic, and eicosatrienoic acids in the mucosal lipids. Mono- and di-enoic fatty acids tended to decrease in concentration from the proximal to the distal end of the intestine; the polyunsaturated acids and, to some extent, the saturated acids, were lowest in the proximal section of the intestine.

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Thermophysical parameters of corn and wheat flour

Research in Agricultural Engineering ◽

10.17221/4967-rae ◽

2012 ◽

Vol 49 (No. 4) ◽

pp. 157-160 ◽

Cited By ~ 9

Author(s):

M. Božiková

Keyword(s):

Moisture Content ◽

Wheat Flour ◽

Moisture Transfer ◽

Raw Materials ◽

Wheat Grain ◽

Corn Flour ◽

Specific Kind ◽

Physiological Processes ◽

Macroscopic Structure

This article deals with thermophysical properties of nutritive raw materials particularly of corn and wheat granary mass. It is necessary to know thermophysical performance of granary mass for protection of quality of technological process by processing to final products. Granary mass consist of grains complex of specific kind. It is non uniform material in microscopic and macroscopic structure. There are enacted biophysical and physiological processes. Heat transfer can not be isolated by solid transfer and heat – moisture transfer. It means that specification of granary mass and granary fragments is difficult to determine. We researched thermal properties of fragments of corn and wheat grain, concretely corn and wheat flour. In the first series of measurements we measured relations of thermal conductivity  to the moisture content  in range (2÷18) % for two different samples – corn flour and wheat flour. Function f ( to bulk density S, samples had identical moisture content 6.5%. For size of corn and wheat grains in range (0.063÷0.5) mm this is polynomical function. Measured results are corresponding with results at present literature (Ginzburg et al. 1985).

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