Pengaruh pemanasan kelapa parut dan teknik pengunduhan terhadap rendemen dan mutu Virgin Coconut Oil (VCO)

ANGGIA, Dr.Ir. Umar Santoso, M.Sc

2007 | Tesis | S2 Teknologi Hasil Perkebunan

Penelitian ini bertujuan untuk mengetahui pengaruh pemanasan kelapa parut dan teknik pengunduhan terhadap rendemen dan mutu VCO. Penelitian dilaksanakan melalui 2 tahap yaitu tahap penentuan lama pemanasan kelapa parut terbaik yang diujikan (20, 30 da 40 menit) dan pembuatan VCO. Rancangan percobaan yang digunakan adalah rancangan faktorial yang terdiri dari 2 faktor dan 3 ulangan. Faktor pertama yaitu suhu pemanasan kelapa parut, meliputi 4 taraf; suhu ruang (kontrol), 50, 70 dan 90 oC. Faktor kedua adalah teknik pengunduhan VCO dengan 3 taraf yaitu kontrol (cara tradisional), kasa kawat stainless steel, dan kombinasi kasa kawat stainless steel dengan kertas saring. Parameter yang diamati adalah rendemen, kadar air, angka asam, asam lemak bebas, angka peroksida, angka iodin, angka penyabunan, warna dan profil asam lemak penyusun VCO. Data yang diperoleh dianalisa menggunakan anava, jika terdapat beda nyata, dilanjutkan dengan uji DMRT (p≤0,05). Hasil analisa menunjukan bahwa perlakuan lama pemanasan kelapa parut selama 40 menit berpengaruh nyata (p≤0,05) terhadap rendemen VCO yaitu 29,65 ± 0,38 %. Secara terpisah perlakuan suhu pemanasan kelapa parut dan teknik pengunduhan tidak berpengaruh nyata terhadap rendemen dan mutu VCO, sedangkan variasi perlakuan suhu pemanasan kelapa parut dengan teknik pengunduhan berpengaruh nyata (p≤0,05) terhadap rendemen 32,19 ± 0,58 %, yang ditunjukan oleh kadar air 0,09 ± 0,01 %, angka asam 0,20 ± 0,02 mg KOH/g minyak, asam lemak bebas 0,12 ± 0,01 %, angka peroksida 1,37 ± 0,01 meq.Peroksida/kg minyak, angka iodin 5,11 ± 0,01 g iod/ 100 g minyak, angka penyabunan 244,12 ± 0,01 mg KOH/g minyak dan kenampakan VCO jernih dan parameter mutu yang ditetapkan tersebut memenuhi persyaratan mutu VCO yang ditetapkan oleh APCC (Asia Pasific Coconut Community). Profil asam lemak penyusun VCO didominasi oleh asam lemak jenuh sedang, yaitu asam laurat sebesar 50,26 % dan diikuti oleh asam kaprilat, kaprat dan kaproat berturut – turut 8,65, 5,73 and 0,53 %

The aims of study was to investigate the effect of grated coconut heating and harvesting technique on the production and quality of VCO. The experiment was conducted in twa stages, firstly, determining of optimum time for grated cocnut heating (20, 30 and 40 minutes) and secondly, determining the productivity and quality of VCO. The experiment design was factorial design, consisting of 2 factors and 3 replications. The first factor was heating temperature of grated coconut, consisting of 4 levels that were ambient temperature as control, 50, 70 dan 90 oC respectively. The second factor was harvesting technique of VCO, consisting of 3 levels that were traditional method as control, utilization of stainless steel screen, and combination of utilization of stainless steel screen filter paper. The parameter observed were production of cocnut oil, moisture content, acid value, free fatty acid (FFA), peroxide value, iodine value, saponification value, color and profile fatty acid of VCO. The data was analyzed using anava and it was followed Duncan Multiple Range Test (DMRT) test with significancy 5 %. The results showed that heating of grated coconut for 40 minutes produced VCO 29.65 ± 0.38 %. Heating temperature of grated coconut and harvesting technique did not have significant effect on productivity and quality of VCO. While, combination of heating temperature of guarted at 90 oC and it was followed by harvesting technique using stainless steel screen produced highest VCO i.e. 31.54 ± 0,58 %. Produced VCO was charaterized by moisture content 0,09 ± 0,01, acid value 0,20 ± 0,02 mg KOH/g of oil, free fatty acid (FFA) 0.12 ± 0.01%, peroxide value 0.37 ± 0.01 meq/kg of oil, iodine value 5.11 ± 0.01 g iod/100 g of oil, saponification value 244.12 ± 0.01 mg KOH/g of oil and VCO was clear and transparant, the quality parameter for quality standard of VCO that was issued by on APCC (Asia Pacific Coconut Community). Fatty acid profile VCO was dominated by medium chain fatty acid particularly lauric acid 50.26 % and followed by caprilic, caprate, and caproate acid 8.65, 5.73 and 0.53 %, respectively.

Kata Kunci : VCO,Rendemen dan Mutu,Pemanas Air dan Teknik Pengunduhan, Grated coconut, heating, harvesting technique and VCO