Processing Methode Effect to Virgin Coconut Oil (VCO) Quality After Storaging
| Main Authors: | Harni, Mimi; Food Technology, Agricultural Polytechnic of Payakumbuh, Jl Raya Negara Km 7 Tanjung Pati,Payakumbuh, 26271,Indonesia, Kembaryanti Putri, Sri; Food Technology, Agricultural Polytechnic of Payakumbuh, Jl Raya Negara Km 7 Tanjung Pati,Payakumbuh, 26271,Indonesia |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
International Journal on Advanced Science, Engineering and Information Technology
, 2014
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| Subjects: | |
| Online Access: |
http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/369 http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/369/390 |
| ctrlnum |
article-369 |
|---|---|
| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">Processing Methode Effect to Virgin Coconut Oil (VCO) Quality After Storaging</title><creator>Harni, Mimi; Food Technology, Agricultural Polytechnic of Payakumbuh, Jl Raya Negara Km 7 Tanjung Pati,Payakumbuh, 26271,Indonesia</creator><creator>Kembaryanti Putri, Sri; Food Technology, Agricultural Polytechnic of Payakumbuh, Jl Raya Negara Km 7 Tanjung Pati,Payakumbuh, 26271,Indonesia</creator><subject lang="en-US">Virgin Coconut Oil; Free Fat Acid; Hydrolysis; Oxidation.</subject><description lang="en-US">Virgin Coconut Oil (VCO) is extracted from coconut milk cream by breaking up the coconut milk emulsion in some ways like heat using, centrifugation, fermentation, inducement and acid using.  The difference of oil extraction ways will influence produced oil quality and oil storage capacity then.  Low quality oil will be boosting earlier damage process while storage time.  Therefore, it had been done a research in Chemical Laboratory of Agricultural Polytechnic state of Payakumbuh. The design used in this research was Complete Random Design (CRD) by 5 (five) actions and 3 (Three) repetitions. For the advance test would be done by Duncan’s New Multiple Rang Test (DNMRT) at about 5 % real level.  The Observations that had been done in this research were free fat acid, peroxide number and saponification number in storaged dark glass bottle VCO. The result of research showed the VCO oil that had the best quality after storaging  was the oil made by centrifugation process with 0,68% free fat acid value, 5,49 % meq/Kg oil peroxide number and 205,05 mg KOH/g oil saponification number.</description><publisher lang="en-US">International Journal on Advanced Science, Engineering and Information Technology</publisher><contributor lang="en-US"/><date>2014-04-27</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Other:</type><type>File:application/pdf</type><identifier>http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/369</identifier><identifier>10.18517/ijaseit.4.2.369</identifier><source lang="en-US">International Journal on Advanced Science, Engineering and Information Technology; Vol 4, No 2 (2014); 64-66</source><source>2460-6952</source><source>2088-5334</source><language>eng</language><relation>http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/369/390</relation><recordID>article-369</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other Other: File:application/pdf File Journal:eJournal |
| author |
Harni, Mimi; Food Technology, Agricultural Polytechnic of Payakumbuh, Jl Raya Negara Km 7 Tanjung Pati,Payakumbuh, 26271,Indonesia Kembaryanti Putri, Sri; Food Technology, Agricultural Polytechnic of Payakumbuh, Jl Raya Negara Km 7 Tanjung Pati,Payakumbuh, 26271,Indonesia |
| title |
Processing Methode Effect to Virgin Coconut Oil (VCO) Quality After Storaging |
| publisher |
International Journal on Advanced Science, Engineering and Information Technology |
| publishDate |
2014 |
| topic |
Virgin Coconut Oil Free Fat Acid Hydrolysis Oxidation |
| url |
http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/369 http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/369/390 |
| contents |
Virgin Coconut Oil (VCO) is extracted from coconut milk cream by breaking up the coconut milk emulsion in some ways like heat using, centrifugation, fermentation, inducement and acid using. The difference of oil extraction ways will influence produced oil quality and oil storage capacity then. Low quality oil will be boosting earlier damage process while storage time. Therefore, it had been done a research in Chemical Laboratory of Agricultural Polytechnic state of Payakumbuh. The design used in this research was Complete Random Design (CRD) by 5 (five) actions and 3 (Three) repetitions. For the advance test would be done by Duncan’s New Multiple Rang Test (DNMRT) at about 5 % real level. The Observations that had been done in this research were free fat acid, peroxide number and saponification number in storaged dark glass bottle VCO. The result of research showed the VCO oil that had the best quality after storaging was the oil made by centrifugation process with 0,68% free fat acid value, 5,49 % meq/Kg oil peroxide number and 205,05 mg KOH/g oil saponification number. |
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Indonesian Society for Knowledge and Human Development |
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Indonesian Society for Knowledge and Human Development |
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2016-09-16T19:26:19Z |
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