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Title: | Peningkatan Mutu Minyak Goreng Kelapa di Koperasi W Kabupaten Purworejo. |
Other Titles: | Improving the Quality of Coconut Cooking Oil in the Koperasi W, Purworejo Regency |
Authors: | Suparno, Ono Yani, Moh. Sebayang, Randi Brema |
Issue Date: | 2022 |
Publisher: | IPB University |
Abstract: | Koperasi W merupakan suatu unit usaha yang berbasis pengolahan kelapa menjadi produk
turunannya. Permasalahan Koperasi W yaitu aroma dan warna minyak goreng kelapa yang
kurang dapat diterima oleh konsumen. Minyak goreng kelapa tersebut diproduksi dengan
metoda basah dari perasan santannya dan dimurnikan dengan tahapan pemanasan,
netralisasi, pemucatan, penghilangan bau, dan penyaringan. Tujuan penelitian untuk
meningkatkan mutu produk minyak goreng kelapa yang meliputi kadar air, asam lemak
bebas, bilangan peroksida, aroma, dan warna minyak goreng kelapa yang kurang dapat
diterima oleh konsumen produk minyak goreng kelapa Koperasi W. Metode yang
digunakan untuk meningkat mutu minyak goreng kelapa yaitu dengan metode pemucatan
menggunakan kombinasi arang aktif dan bentonit. Hasil perbaikan 1 yaitu kombinasi
adsorben yang optimal adalah 5% bentonit: 5% arang aktif: 200g minyak. Rendemen skala
pabrik yang diperoleh 82% dan hasil uji organoleptik untuk warna dan aroma sudah
berbeda nyata. Uji mutu minyak yaitu kadar air 0,15%, FFA 1,09%, bilangan peroksida
8,88mek O2/kg, protein 1,9%, dan transmitan warna 94,5%. Perbaikan 2 minyak goreng
diperoleh hasil rendemen 94%, kadar air 0,095%, FFA 0,2%, bilangan peroksida 2,4mek
O2/kg, protein 0,5%, dan transmitan warna 98%. Pemucatan menggunakan kombinasi
arang aktif dan bentonit dapat meningkatkan mutu minyak goreng kelapa, antara lain kadar
air, asam lemak bebas, bilangan peroksida, warna, dan aroma minyak goreng kelapa.
Kata kunci: adsorben, aroma, minyak goreng kelapa, mutu, warna. Koperasi W is a business unit based on coconut processing into its derivative products. The problem with Koperasi W is that the aroma and color of coconut cooking oil are not acceptable to consumers. Coconut cooking oil is produced by the wet method from the coconut milk and purified by heating, neutralization, blanching, deodorizing, and filtering. Research purposes to improve the quality of coconut cooking oil products which include water content, free fatty acids, peroxide number, aroma, and colour of coconut cooking oil which are less acceptable to consumers of the product Koperasi W. The method used to improve the quality of coconut cooking oil is the bleaching method using a combination of activated charcoal and bentonite. The result of improvement 1 is that the optimal adsorbent combination is 5% bentonite: 5% activated charcoal: 200g oil. The yield of factory scale obtained was 82% and the results of organoleptic tests for color and aroma were significantly different. Oil quality tests were 0.15% water content, 1.09% FFA, peroxide number 8.88 mekO2/kg, protein 1.9%, and color transmittance 94.5%. The repair of 2 cooking oils obtained yields of 94%, water content 0.095%, FFA 0.2%, peroxide number 2,4mekO2/kg, protein 0.5%, and color transmittance 98%. Bleaching using a combination of activated charcoal and bentonite can improve the quality of coconut cooking oil, including water content, free fatty acids, peroxide value, color, and aroma of coconut cooking oil. |
URI: | http://repository.ipb.ac.id/handle/123456789/114949 |
Appears in Collections: | UT - Agroindustrial Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover.pdf | Cover | 972.68 kB | Adobe PDF | View/Open |
F34180092__Randi Brema Sebayang_fullteks.pdf Restricted Access | Fullteks | 1.9 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 277.48 kB | Adobe PDF | View/Open |
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