Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
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@article{JKSA3285, author = {Mukhammad Asy’ari and Bambang Cahyono}, title = {Pra-Standarisasi: Produksi dan Analisis Minyak Virgin Coconut Oil (VCO)}, journal = {Jurnal Kimia Sains dan Aplikasi}, volume = {9}, number = {3}, year = {2006}, keywords = {minyak VCO; pra-standarisasi; metode pemancingan VCO; komposisi asam lemak; asam laurat}, abstract = {Masih banyak minyak VCO yang dijual di pasaran memiliki kualitas rendah. Hal ini dikarenakan belum adanya standarisasi untuk menentukan standar kualitas minyak VCO. Pada penelitian ini dilakukan tahap pra-standarisasi terhadap proses produksi dan analisis minyak VCO. Pra-standarisasi terutama dilakukan pada metode isolasi minyak VCO, analisis kualitas fisik meliputi uji organoleptik dan berat jenis, analisis standar khasiat yang berkaitan dengan komposisi asam-asam lemak esensial dan analisis standar keawetan yang meliputi kadar air, kadar nitrogen, uji peroksida dan kadar asam-asam lemak bebas. Hasil penelitian menunjukkan bahwa metode isolasi pemancingan mampu menghasilkan minyak VCO sebanyak 0,150 liter/kg kelapa, warna jernih, rasa gurih kelapa-enak dan bau wangi-kelapa, berat jenis 0,924 g/mL, kadar air 0%, nitrogen 0%, uji peroksida positip (+), asam lemak bebas 0,002%. Komposisi asam-asam lemak yaitu asam laurat 39,69%; miristat 24,12%; palmitat 11,17%; kaprat 7,27%; oktanoat/kaprilat 6,94%; oleat 6,48%; stearat 3,03%; linoleat 0,79% dan kaproat 0,52%. Hasil analisis menunjukkan bahwa minyak VCO yang diperoleh sudah memenuhi standar kualitas Asian and Pacific Coconut Community (APCC) kecuali kadar asam laurat masih di bawah standar.Kata kunci: minyak VCO, pra-standarisasi, metode pemancingan VCO, komposisi asam lemak, asam laurat.}, issn = {2597-9914}, pages = {74--80} doi = {10.14710/jksa.9.3.74-80}, url = {https://ejournal.undip.ac.id/index.php/ksa/article/view/3285} }
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Analysis of virgin coconut oil (VCO) components after heating and addingCymbopogon nardusas the essential oil
In Vitro Immunomodulatory Activity of Virgin Coconut Oil (VCO) with and without Bromelain Enzyme from Pineapple Waste (Ananas comosus (L) Merr)
Physicochemical characteristics analysis of virgin coconut oil from immersion and fermentation methods
The Used of Protease from Palado (Agave) Roots, and Palado Leaf in the Making Process of Virgin Coconut Oil (VCO)
Analysis of virgin coconut oil (VCO) components after heating and adding Cymbopogon nardus as the essential oil
Last update: 2024-04-22 19:27:50
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