PEMBUATAN VIRGIN COCONUT OIL DENGAN METODE PEMANASAN DAN ANALISIS PRODUK YANG DIHASILKAN; PREPARATION OF VIRGIN COCONUT OIL BY HEATING METHOD AND ITS ANALYSIS

Opier, Rafidha Dhuha Ahmad, Ani Setyopratiwi

2016 | Skripsi | FMIPA

This research aims to know the influence of temperature on quality of coconut oil produced. This research was conducted through two steps. The first step, namely the produce of oil by temperature heating at 60, 70, 80 and 90 °C, the second step, analysis of the quality of the oil produced such as moisture content, levels of free fatty acids, peroxide value, viscosity, turbidity, color, odour, amount of vitamin E and composition of fatty acids. The results showed that the increasing of temperature would increases the yield of oil produced. The highest yield was 21.25% which was obtained at 90 °C and the lowest yield was 18.40% which was obtained at 60 °C. Test the quality for the coconut oil obtained at 60 °C indicated that it had the the best quality which characterized by 0.092% of moisture content, free fatty acids number 0.149%, the number of peroxides 0.279 meq kg-1 of oil, it clear in appearance, VCO distinctive odour of coconut oil, a very low turbidity level of 0.00 NTU, viscosity 41.67 mm2 s-1 and content of vitamin E in the form of ?-tocopherol 1.24 ?g g-1 as well as the fatty acid profile of the components of the VCO is dominated by the fatty acid chains medium carbon (C8-C12) with lauric acid content of 46.40%. Based on the quality requirements set by Standar Nasional Indonesia (SNI) 7381:2008 and Asian Pacific Coconut Community (APCC) CODEX STAN 1-1985, Rev 1-2008, the VCO which produced has fulfilled quality standard.

Kata Kunci : VCO, heating method, fatty acid