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PENGARUH KONSENTRASI VCO PANCINGAN DAN KECEPATAN PENGADUKAN TERHADAP KARAKTERISTIK VIRGIN COCONUT OIL (VCO) DENGAN METODE PANCINGAN

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Virgin Coconut Oil (VCO) is a modification of the coconut oil manufacturing process so that a product with low moisture and free fatty acid is produced, clear in color, smells good, has chemical stability, long shelf life, and is not quickly rancid. VCO processing can be carried out using the fishing method by stirring through the breakdown of coconut milk emulsion. This study aimed to determine the effect of fishing VCO concentration and stirring speed on the quantity and quality of VCO using fishing method. This study used a Factorial Completely Randomized Design (FCRD) with two treatment factors, which are levels of fishing VCO concentration at three different levels (5%; 7%; 10%) and stirring speed at three different levels (500 rpm; 700 rpm; 900 rpm). The observed parameters were yield, moisture, free fatty acids, degree of clarity and peroxide number. The results of this study showed that the interaction of the two treatment factors had a significant effect on the value of the degree of clarity. The best treatment in this study was a fishing VCO concentration of 5% and a stirring speed of 500 rpm with an yield of 21.94%, a moisture of 0.10%, peroxide number of 1.57 mg eq / kg and a degree of clarity of 92.92% which is close to the VCO quality requirement.

Availability
Inventory Code Barcode Call Number Location Status
2207002949T77091T770912022Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T770912022
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian.,
Collation
xv, 55 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
631.307
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Mesin dan Perlengkapan Pertanian
Specific Detail Info
-
Statement of Responsibility
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No other version available

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