Pengaruh Pemanasan Kelapa Parut dan Teknik Pengunduhan terhadap Rendemen dan Mutu Virgin Coconut Oil (VCO)

Abstract

ABSTRACT Virgin Coconut Oil (VCO) was produced from green variety of non-hybride coconut type using wet process with variation of temperature (50, 70, and 90oC) and time (20, 30 and 40 minutes) for grated coconut heating and variation of VCO harvesting technique i.e. conventional method, utilization of stainless steel screen, and stainless steel screen laminated by filter paper, respectively. The VCO was subsequently analyzed their productivity and quality parameters including moisture content, acid number, free fatty acid, peroxide number, iodine number, saponification number, clearness and fatty acid profile of VCO. Statistical analysis was also conducted by using analysis of variance and Duncan Multiple Range Test with Least Significant Different 5%. The results showed that heating of grated coconut at 90oC for 40 minutes produced 29.65 + 0.38% VCO, and it was the highest productivity. Heating temperature of grated coconut and harvesting technique of VCO did not have significant effect (p < 0,05) on productivity and quality of VCO. While, combination of heating temperature at 90oC for 40 minutes and it was followed by harvesting technique using stainless steel screen produced the highest VCO i.e. 31.54 + 0.58%. Ultimately, the quality parameters of VCO was able to meet the quality standard of VCO that was issued by APCC (Asia Pacific Coconut Community).