scholarly journals The effect of stirring and fermentation time of coconut cream on the yield and quality of virgin coconut oil (VCO)

2021 ◽  
Author(s):  
Harmami Harmami ◽  
Ita Ulfin ◽  
Dewi Kurnia ◽  
Hendro Juwono
Keyword(s):  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Fermentation Time ◽  
Yield And Quality ◽  
Coconut Cream

scholarly journals PENGARUH KONSENTRASI STARTER Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP RENDEMEN DAN MUTU MINYAK KELAPA

2020 ◽  
Vol 10 (3) ◽  
pp. 106
Author(s):  
RINDENGAN BARLINA ◽  
STEIVIE KAROUW ◽  
PATRIK M. PASANG
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
National Standard ◽  
Effective Technique ◽  
Yield And Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Coconut Cream

<p>Untuk mendapatkan cara pengolahan minyak kelapa yang lebih eisien dalam menghasilkan rendemen dan mutu yang tinggi dan tahan simpan serta aman dikonsumsi telah dilakukan penelitian pengaruh konsentrasi starter Saccharomyces cerevisiae dan lama fermentasi terhadap rendemen mutu minyak kelapa. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain Manado dan Kebun Percobaan Mapanget sejak bulan Maret sampai Desember 2001. Penelitian menggunakan rancangan acak lengkap disusun secara faktorial, yaitu faktor A adalah konsentrasi starter Saccharomyces cerevisiae, terdiri dari 0%, 0.25%, 0.35%, 0.45% dan faktor B adalah lama fermentasi krim. terdiri dari 0 jam, 12 jam, dan 24 jam. Ulangan dilakukan sebanyak 2 kali. Hasil penelitian diperoleh rendemen minyak tertinggi 23.83% pada fermentasi krim selama 24 jam. Mutu minyak kelapa yang dihasilkan sebagai berikut kadar air 0.03 - 0.18%, asam lemak bebas 0.15 - 0.29%, warna bening dan bau harum/ normal, bilangan peroksida berkisar 0.20 - 0.40 meq/kg, mutu minyak kelapa tersebut memenuhi Standar Nasional Indonesia (SNI) 01-2902-1992.</p><p>Kata kunci: Minyak kelapa, Saccharomyces cerevisiae, konsentrasi, fermentasi. rendemen, mutu</p><p> </p><p><strong>ABCTRACT </strong></p><p><strong>Effect of concentration of stater Saccharomyces cerevisiae and duration of fermentation on the content and quality of coconut oil</strong></p><p>Research on the effect of concentration of starter Saccharomyces cerevisiae on the content and quality of coconut oil was conducted at the Laboratory of Indonesian Coconut and Palmae Research Institute (ICOPRI) and Mapanget Research Instalation from March to December 2001. The objective of the research was to find out the effective technique and processing of coconut oil. The research used a completely randomized design with 2 factors and 2 replications. Factor A was the concentration of starter Saccharomyces cerevisiae of 0%, 0.25%, 0.35%, 0.45% and factor B was duration of fermentation consist of 0 hour, 12 hours, and 24 hours. The results showed that the highest yield of coconut oil is 23.83% was obtained by fermented coconut cream for 24 hours. The coconut oil had good quality with moisture content about 0.03 to 0.18%, free fatty acid content about 0.15 to 0.29%, colorless, good smell and peroxide value about 0.20 - 0.40 mcq/kg, the quality of coconut oil fulfilled the requirements of Indonesian National Standard (Standar Nasional Indonesia/SNI 01-2902-1992).</p><p>Key words: Coconut oil, Saccharomyces cerevisiae. concentration, fermentation, yield and quality</p>

scholarly journals EVOLUTIONS IN VIRGIN COCONUT OIL: LIQUID TO POWDER

2021 ◽  
Vol 83 (3) ◽  
pp. 119-132
Author(s):  
Nor Farahiyah Aman Nor ◽  
Harisun Ya’akob ◽  
Sulaiman Ngadiran ◽  
Ani Idris ◽  
Nurarbainah Shamsul Anuar ◽  
...  
Keyword(s):  
Coconut Oil ◽  
Processing Parameters ◽  
Extraction Methods ◽  
Food Supplement ◽  
Raw Material ◽  
Antioxidant Compounds ◽  
Drying Method ◽  
Virgin Coconut Oil ◽  
Yield And Quality

Awareness of virgin coconut oil (VCO) as a functional food supplement has grown enormously. The treatment of raw material and processing parameters is crucial as they affect the overall yield and quality of the oil. Meanwhile, the microencapsulation technology offers better handling, good oxidative stability, and longer shelf life of the VCO powder. Although good quality liquid and powdered oils can be obtained through sophisticated methods, the process involved is expensive and required high maintenance. By utilising dry kernel and coconut milk-based extractions methods, high-grade quality of VCO can be achieved. During microencapsulation, the spray drying method can preserve the phenolic and antioxidant compounds and maintain the low rancidity of the VCO. This paper evaluates the recent findings of the oil extraction methods and the development of VCO microencapsulation. These methods offer good quality, reproducible and economic viability.

scholarly journals The Effects of Grated Coconut Heating and Harvesting Technique on the Productivity and Quality of Virgin Coconut Oil

2008 ◽  
Vol 22 (2) ◽  
pp. 135-142
Author(s):  
Sutardi Sutardi ◽  
◽  
Umar Santoso ◽  
Anggia Anggia ◽  
◽  
...  
Keyword(s):  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Harvesting Technique

scholarly journals An overview of factors that affected in quality of virgin coconut oil

2019 ◽  
Author(s):  
Arie Febrianto Mulyadi ◽  
Matthias Schreiner ◽  
Ika Atsari Dewi
Keyword(s):  
Coconut Oil ◽  
Virgin Coconut Oil

scholarly journals Potential Global Competitiveness of Sri Lankan Virgin Coconut Oil Industry

2018 ◽  
Vol 11 (1) ◽  
pp. 1520-1526
Author(s):  
Pivithuru Janak Kumarasinghe ◽  
Savinda Perera
Keyword(s):  
Sri Lanka ◽  
Market Share ◽  
Raw Materials ◽  
Coconut Oil ◽  
Oil Industry ◽  
Local Market ◽  
Sri Lankan ◽  
Virgin Coconut Oil ◽  
Export Competitiveness

The study focuses on Sri Lankan virgin coconut oil industry because of it is one of the upcoming export products and also its position as one of the key player in the global market. Sri Lankan coconut industry is one of the major foreign exchange and employment generation source and element of the Sri Lankan nation. The study attempted to unearth the determinants of export competitiveness of virgin coconut oil industry in Sri Lanka by drawing attention on Porter’s theory of the competitive advantage of nations. The target population of the study consisted with individual firms which are engaging in virgin coconut oil export in Sri Lanka is two hundred and nineteen. The study used a likert scale to measure the chosen variables. Based on the Pearson Correlation analysis researcher can say that there is significance strong positive relationship between Availability of Raw materials, Quality of demand and Market share of export with the Export Competitiveness. According to regression analysis researcher can say that availability of Raw materials, Local market, Quality of demand and Market share of export has significance positive affect on Advantage of Export Competitiveness.

scholarly journals REVIEW: PEMANFAATAN BROMELAIN PADA BEBERAPA PANGAN LOKAL INDONESIA

2019 ◽  
Vol 10 (1) ◽  
pp. 33
Author(s):  
Warsono El Kiyat ◽  
Kevin Reynaldo ◽  
Jeremiah Irwan ◽  
Eryd Saputra
Keyword(s):  
Local Food ◽  
Ph Value ◽  
Raw Materials ◽  
Coconut Oil ◽  
Water Soluble ◽  
Ananas Comosus ◽  
Soluble Nitrogen ◽  
Fish Sauce ◽  
Virgin Coconut Oil

Bromelain is one of the protease that can be produced from all of parts of the pineapple plants (Ananas comosus). It has potential to improve quality of local Indonesian food such as tempeh gembus, virgin coconut oil (VCO), and dumbo catfish based fish sauce (DCBFS). Tempeh gembus is a traditional food that has unique characteristics especially in its taste because it contains amino acids. VCO attracts consumers because of its health aspect. Its raw materials are available in Indonesia. DCBS  is a product of fermented fish with salt that has a distinctive taste and is produced in Indonesia. This study aimed to analyze the effect of bromelain on local Indonesian food and its applications. The result showed that the use of bromelain in local Indonesian food could improve the quality and nutritional value of local food. Bromelain can be used in local food like tempeh gembus, virgin coconut oil, and fish sauce from dumbo catfish. The use of bromelain in tempeh gembus could  increase both of the water-soluble nitrogen level and the pH value. However, the addition of bromelain in the production of virgin coconut oil and fish sauce from dumbo catfish could increase the yield of theirs. .

scholarly journals PENGARUH PENAMBAHAN INOKULUM, LAMA FERMENTASI DAN PENGADUKAN PADA PEMBUATAN VIRGIN COCONUT OIL (VCO) MENGGUNAKAN KHAMIR SACCHAROMYCES CEREVISIAE MURNI

2016 ◽  
Vol 5 (3) ◽  
pp. 24-30 ◽  
Author(s):  
Jernika Simangunsong ◽  
Elisa Febrina ◽  
Zuhrina Masyithah
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Fermentation Time ◽  
Stirring Time

Virgin coconut oil (VCO) is coconut oil that processed without heating. This study about fermentation of VCO using Saccharomyces cerevisiae. The purposes of this research is to find the best condition like stirring times, stirring speeds,  fermentation times and concentration of inoculum in the process of making VCO. The variation of stirring speeds are 25 rpm, 50 rpm, 75 rpm, 100 rpm and 125 rpm. Stirring time used was 15 minutes, 30 minutes, 45 minutes, 60 minutes and 75 minutes. The variation of fermentation times are 6 hours, 12 hours, 18 hours, 24 hours, and 30 hours and variation concentration of inoculum are 5%, 10%, 15%, 20% and 25%. For stirring effects, the highest yield was obtained 24,5% with stirring speed is 50 rpm and stirring time is 30 minutes and the lowest yield was obtained 8,5% with stirring speed is100 rpm and stirring time 75 minutes. For fermentation times and concentration inoculum effets, the highest yield was obtained from this research is 28,25% with addition inoculum is 10% and fermentation times is 24 hours. And the lowest yield is 15% with addition inoculum is 20% and fermentation times is 12 hours. The results of this research for stirring effects showed decreases yield of VCO and for the fermentation time showed increases yield of VCO and concentration inoculum showed no effect for  yield of VCO.

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