Optimasi pemecahan emulsi kanil dengan cara pendinginan dan pengadukan pada pembuatan Virgin Coconut Oil

VERDIAL, Osorio Fernandes, Dr.Ir. Umar Santoso, M.Sc

2007 | Tesis | S2 Teknologi Hasil Perkebunan

Tujuan penelitian ini adalah untuk optimasi pemecahan emulsi kanil guna meningkatkan rendemen dan mempertahankan kualitas virgin coconut oil. Virgin coconut oil yang diperoleh dari proses pembuatan minyak kelapa secara basah dengan metode optimasi pemecahan emulsi kanil dengan cara pendinginan pada berbagai variasi penurunan suhu kamar sampai suhu 26, 22, 18 oC dan kontrol yang selanjutnya dengan perlakuan pengadukan berturut–turut 40, 60,80 dan 100 menit. Analisa dilakukan untuk penentuan kadar air, angka asam, asam lemak bebas, angka peroksida, angka iodin, angka penyabunan dan profil asam lemak. Hasil penelitian menunjukan bahwa kombinasi perlakuan suhu kontrol dan pengadukan selama 100 menit menghasilkan rendemen sebesar 24,17± 0,01 % yang ditunjukan oleh kadar air 0,12 ± 0,01 %, angka asam 0,13 ± 0,01 mg KOH/g minyak, angka peroksida 0,48± 0,31 meq/kg minyak, asam lemak bebas (FFA) 0,18 ± 0,01 %, angka iodium 5,55 ± 0,42 g iod/100 g minyak, angka penyabunan 244,15 ± 3,39 mg KOH/g minyak dan warna jernih transparan, serta terbukti dapat memenuhi persyaratan mutu virgin coconut oil yang ditetapkan oleh SNI (Standar Nasional Indonesia) dan APCC (Asia Pasific Coconut Community). Profil asam lemak penyusun VCO didominasi oleh asam lemak dengan atom C sedang (C8-12) dengan kandungan asam laurat sebesar 51,24 %dan diikuti oleh asam kaprilat, kaprat dan kaproat berturut – turut 7,91 %, 5,82% dan 0,48%.

The objective of the research is to optimize cream emulsion breaking to increase the rendement and to endurance quality of virgin coconut oil. Virgin coconut oil that was resulted from coconut oil process in soaked by cream emulsion breaking optimizing method by physically treatment in many variation of room temperature decrease, 26oC, 22 oC, 18 oC, and control, the next of process was continued by mechanical treatment in variation of stirring, 40, 60, 80, and 100 minute. Analysis was done to determine water level, acid value, free fatty acid value, peroxide value, iodine value, saponification value, and fat acid profile. The results show that the combination of cooling and mixing treatment for 100 minutes resulted VCO rendement 24.17 ± 0.01%, and it was characterized by moisture content 0.12 ± 0.01%, acid value 0.13 ± 0.01 mg KOH/g of oil, peroxide value 0.48 ± 0.31 meq/kg of oil, free fatty acid (FFA) 0.18 ± 0.01%, iodine value 5.55 ± 0.42 g iod/100 g of oil, saponification value 244.15 ± 3.39 mg KOH/g of oil and the condition was clear and transparent, and it fulfilled for quality standard of virgin coconut oil in issued by SNI (Standard National of Indonesia) and APCC (Asia Pacific Coconut Community). Fatty acid profile that compound VCO was dominated by medium chain fatty acid particularly (C8 – 12) with was content of lauric acid 51.24% and followed by caprilic, caprate, and caproate acid 7.91, 5.82 and 0.48%, respectively.

Kata Kunci : VCO,Emulsi Kanil,Pendinginan, Virgin coconut oil, cooling, mixing, cream emulsion