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PENGARUH KONSENTRASI ASAM ASETAT DAN WAKTU INKUBASI TERHADAP KARAKTERISTIK VIRGIN COCONUT OIL (VCO)

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Penilaian

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Virgin Coconut Oil (VCO) is coconut oil that has the characteristics of colorless, fresh coconut smell and without heating, so it does not change the composition and characteristics of the oil. This study aims to determine the effect of acetic acid concentration and incubation time on the characteristics of VCO. This study used a completely randomized factorial design (RALF) and a completely randomized non-factor design (RALNF) with two treatment factors and was carried out three times in a row. The first factor is the concentration of acetic acid (1%, 1.5%, 2%, and 2.5%) and the second factor is the incubation time (24 hours, 48 hours, and 72 hours). Parameters observed using a completely randomized factorial design (RALF) include yield and design pH, parameters observed using a completely randomized non-factorial (RALNF) free fatty acids, water content, and degree of clarity. The results showed that the concentration of acetic acid, the determination of time had a significant effect on the yield. The interaction of the two factors significantly affected the yield and pH. The treatment factor had a significant effect on free fatty acids, and the degree of clarity produced. The concentration factor of acetic acid and the factor determining the formation of two parts are coconut cream which produces an oil phase, protein phase, and oil phase and a mixture of protein oil phase and water phase. A1B1 treatment (1% acetic acid concentration and 24 hours incubation) was the best treatment based on 16.3% yield, 0.07% water content and 95.56% clarity degree which was close to VCO quality requirements except for free fatty acid content of 1.71%. Keywords :Acetic Acid, Virgin Coconut Oil, Incubation Time

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207002209	T74521	T745212022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T745212022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xv, 60 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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