Kemampuan Adsorbsi Abu Sekam Padi Terhadap Air Dan Asam Lemak Bebas Virgin Coconut Oil (Vco) Dalam Kolom Adsorbsi

sulo, Laras mariance; Khairuddin, Khairuddin; Ruslan, Ruslan

doi:10.22487/kovalen.2019.v5.i2.10115

Cited by 3 publications

(1 citation statement)

References 3 publications

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“…Kadar air sangat penting dalam menentukan daya simpan karena mempengaruhi sifat fisik, kimia, perubahan mikrobiologi dan perubahan enzimatis dan produk VCO yang yang dihasilkan. Penentuan kadar air dalam VCO sangat penting dilakukan karena adanya air dalam VCO akan mengakibatkan reaksi hidrolisis yang dapat menyebabkan VCO berbau tengik yang disebabkan minyak berubah menjadi senyawa keton (Budiman et al, 2012: Sulo et al, 2019. Selain berpengaruh pada daya simpan VCO terhadap kerusakan, adanya air berlebih dalam minyak atau lemak dapat mengakibatkan reaksi hidrolisis.…”

Section: Analisis Kadar Airunclassified

Optimasi Penggunaan Starter dengan Metode Pancingan dan Fermentasi Berbantuan Bakteri Saccharomyces cerevisiae untuk Optimalisasi Pemisahan Lemak, Protein dan Air pada Pembuatan VCO

Paputungan

2021

Jamb. J. Chem

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Tujuan penelitian adalah mengoptimasi penggunaan starter dengan metode pancingan dan fermentasi untuk memperoleh VCO dengan kualitas yang baik. Starter berperan untuk memecah protein yang berikatan dengan minyak dan karbohidrat sehingga minyak dapat terpisah dengan baik. Semakin baik starter yang digunakan maka semakin tinggi pula kualitas dari VCO yang dihasilkan. Hasil VCO dengan metode pancingan memiliki sifat fisiko kimia berupa kadar air 0,1637 %, FFA 2,624 %, massa jenis 0,9141 gr/mL, bilangan peroksida 2,75 meq O2/kg. Sedangkan hasil VCO dengan fermentasi kadar air 0,2222 %, FFA 3,065 %, massa jenis 0,9177 gr/mL dan bilangan peroksida 4,50 meq O2/kg. Kualitas VCO terbaik dalam penelitian ini adalah dengan metode pancingan, walaupun ada beberapa parameter seperti % FFA dan Bilangan peroksida masih lebih tinggi dari standar SNI.

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Section: Analisis Kadar Airunclassified

Optimasi Penggunaan Starter dengan Metode Pancingan dan Fermentasi Berbantuan Bakteri Saccharomyces cerevisiae untuk Optimalisasi Pemisahan Lemak, Protein dan Air pada Pembuatan VCO

Paputungan

2021

Jamb. J. Chem

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Effect of mass and size husk ash adsorbent on acid number and free fatty acid of virgin coconut oil (vco) produced by enzymatic process

Juwitaningtyas,

Vennada

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Virgin Coconut Oil (VCO) is an oil produced using low temperatures. Efforts to maintain and improve the quality of VCO with papain enzymatic manufacturing method followed by the provision of husk ash adsorbent. The use of papain enzyme as much as 1.5% w/v with an incubation temperature of 40°C 24 hours was effective in reducing acid numbers. The husk ash adsorbent which was treated in an oven at 120°C 2 hours was effective in improving the color quality of the VCO. Variations of husk ash were adsorbent size (60, 80, and 100) mesh and mass (15, 20, and 25) grams. The sample that has been mixed with adsorbent is stirred with a magnetic stirrer at 300 rpm 1 hour then separated by centrifuge at 1000 rpm 1 hour and ends with VCO filtering with filter paper to separate the remaining adsorbent from the oil. Samples were tested for acid number and free fatty acid content. The results show that the smaller the size of the adsorbent and the more the amount added gives a positive effect on decreasing the acid number and free fatty acid content. Production of VCO has low environmental impact because it uses low energy.

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Quality Evaluation of Virgin Coconut Oil Produced with Enzymatic Extraction using Coated Crude Papain

Laga

Bastian

Musdalifa

et al. 2023

Curr Res Nutr Food Sci

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Papain enzyme has been applied in the production of coconut oil. In this study, crude papain enzyme was coated with maltodextrin to observe the effectiveness of coated papain in the production of virgin coconut oil (VCO). The specific objectives of this research including to determine the effect of the incubation length and temperature of the coated papain enzyme on the yield and quality of the resulting VCO. 0.5% enzyme (w/v) was applied to the coconut milk in different incubation lengths and temperatures to produce VCO. This study applied a randomized complete design with two factors; length of incubation (6,12,18, and 24 hours) and incubation temperature (30, 40, 50 and 60 ⁰C). The findings of this study showed that based on a yield of 24.88% and a degree of clarity of 92.15%, the optimal incubation temperature for the production of VCO in this study was 50 ⁰C. The findings of the research, based on a yield of 22.56%, showed that 18 hours of incubation was found to be the optimal incubation time for the production of VCO in this study. Even though the free fatty acids and water content suggest that refinement is necessary for the quality improvement of the produced VCO, the peroxide value and iodine number of VCO in this study show a good quality with a value of fewer than three meq/kg and between 5.78-8.80, respectively.

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Kemampuan Adsorbsi Abu Sekam Padi Terhadap Air Dan Asam Lemak Bebas Virgin Coconut Oil (Vco) Dalam Kolom Adsorbsi

Cited by 3 publications

References 3 publications

Optimasi Penggunaan Starter dengan Metode Pancingan dan Fermentasi Berbantuan Bakteri Saccharomyces cerevisiae untuk Optimalisasi Pemisahan Lemak, Protein dan Air pada Pembuatan VCO

Optimasi Penggunaan Starter dengan Metode Pancingan dan Fermentasi Berbantuan Bakteri Saccharomyces cerevisiae untuk Optimalisasi Pemisahan Lemak, Protein dan Air pada Pembuatan VCO

Effect of mass and size husk ash adsorbent on acid number and free fatty acid of virgin coconut oil (vco) produced by enzymatic process

Quality Evaluation of Virgin Coconut Oil Produced with Enzymatic Extraction using Coated Crude Papain

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