Download full text Bahasa Indonesia, 5 pages. Coconut tree is one of the strategic commodities which became the pre-eminent national. In addition to being one of the strategic commodities, coconut tree has many benefits start from the root, stem, leaf, fruit, up to they sheath. VCO is one product of the coconut plant has bigger added value and beneficial to health. Research needs to be done to study the manufacture of VCO that is created by using ultrasonic waves and compare it with the existing method of VCO by using secondary data. The purpose of this research was to determine the influence of temperature and ratio of water and coconut in the manufacture of VCO with ultrasonic method, analyze the physical properties chemical VCO and compare the results with SNI, comparing the results of ultrasonic method with VCO created with another method, as well as find out the methods and conditions of operation of VCO with good quality and high yield.
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Abstract A research had been conducted to study the quality of Virgin Coconut Oils VCOs by various processing methods including step-wise heating, oil addition, and fermentation. Various parameters were measured to study the quality of VCOs from three processing methods including oil content, water content, free fatty acids content and peroxide value.
The results showed that the highest oil content was found from the VCO processed by oil addition method but did not significantly different with that processed by step-wise heating and fermentation methods. The highest water content was found from VCO processed by step wise heating, but not significantly different with that processed by fermentation. The lowest peroxide value was found from VCO processed by fermentation, but not different to that from VCO processed by both stepwise heating and oil addition.
Fermentation method produced VCO with very low quality. Full Text: PDF. Remember me.
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Pembuatan Virgin Coconut Oil (Vco) : Pemecahan Emulsi Dengan Metode Ultrasonik
Jurnal Pendidikan Kimia