| dc.description.abstract | The purpose of the present study is to optimize cream emulsion breaking in order to increase the productivity and the quality of virgin coconut oil. Coconut milk cream samples were separated from the skim of coconut milks and the emulsion of the cream were then broken by cooling the cream of coconut milk in the refrigerator until the temperature decrease to be 26, 22, and 18oC, respectively and control was made for without cooling treatment (kept at room temperature). Cooled creams were subsequently agitated at speed of 1500 rpm for 40, 60, 80 and 100 minutes, respectively. Analysis of quality parameters for VCO were conducted including determination of moisture content, acid number, free fatty acid content, peroxide number, iodine number, saponification number, and clearness, while fatty acid profile of VCO was also identified by using gas chromatography method. The results showed that the combination of cooling and agitation treatments of coconut milk cream for 100 minutes resulted VCO content 23.89 + 0.15% and all of the quality parameter of produced VCO were to meet the quality standar of VCO issued by Asian and Pacific Coconut Community. Fatty acid profile of VCO was dominated by madium chain fatty acids particularly lauric acid 51.24% and followed by caprilic and capric acids 7,91 and 5,82%, respectively. Key words: Virgin coconut oil, cream emulsion, cooling and agitation. | id |
