PEMBUATAN VIRGIN COCONUT OIL (VCO) MELALUI KOMBINASI TEKNIK FERMENTASI DAN ENZIMATIS MENGGUNAKAN EKSTRAK NENAS

Silaban, Ramlan and Manullang, Riza Sahala and Hutapea, Vivi Lestari (2014) PEMBUATAN VIRGIN COCONUT OIL (VCO) MELALUI KOMBINASI TEKNIK FERMENTASI DAN ENZIMATIS MENGGUNAKAN EKSTRAK NENAS. Jurnal Pendidikan Kimia, 06 (01). ISSN 2085-3653

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Abstract

This study aims to determine the optimum conditions of coconut milk to produce Virgin Coconut Oil (VCO) through combination of fermentation and enzymatic techniques. Technique is performed using a combination of the addition of yeast with a fixed concentration of 0.5 gram and pineapple extract (crude bromelain enzyme) with various concentration of 6 mL; 8 mL; 10 mL; 12 mL in 100 mL coconut cream, variations of pH 3 ; 4 ; 5 and the time of incubation for 24 hours at room temperature. Further analysis includes testing the quality of water content, free fatty acid content and iodine value obtained in the VCO. Results showed the treatment at pH 4; the addition of 0.5 grams of tempeh and 10 mL of pineapple extract produce optimum yield of 30.45 mL VCO. The test results of water content, free fatty acids and iodine value in a row is 0.27%; 0.144 mg KOH / g of oil; 7,12 mg iodine / 100 g oil. Virgin Coconut Oil (VCO) obtained good quality in accordance with SNI.

Item Type: Article
Keywords: Virgin coconut oil; Fermentasi; Enzimatis; Ekstrak nenas
Subjects: Q Science > QD Chemistry > QD241 Organic chemistry
Q Science > QD Chemistry > QD450 Physical and theoretical chemistry
Divisions: Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia
Depositing User: Mrs Harly Christy Siagian
Date Deposited: 02 Mar 2017 03:52
Last Modified: 21 Mar 2017 02:50
URI: https://digilib.unimed.ac.id/id/eprint/1112

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