DOI : https://doi.org/10.18517/ijaseit.4.2.369

Processing Methode Effect to Virgin Coconut Oil (VCO) Quality After Storaging

Mimi Harni (1), Sri Kembaryanti Putri (2)
(1) Food Technology, Agricultural Polytechnic of Payakumbuh, Jl Raya Negara Km 7 Tanjung Pati,Payakumbuh, 26271,Indonesia
(2) Food Technology, Agricultural Polytechnic of Payakumbuh, Jl Raya Negara Km 7 Tanjung Pati,Payakumbuh, 26271,Indonesia
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How to cite (IJASEIT) :
Harni, Mimi, and Sri Kembaryanti Putri. “Processing Methode Effect to Virgin Coconut Oil (VCO) Quality After Storaging”. International Journal on Advanced Science, Engineering and Information Technology, vol. 4, no. 2, Apr. 2014, pp. 64-66, doi:10.18517/ijaseit.4.2.369.
Citation Format :
Virgin Coconut Oil (VCO) is extracted from coconut milk cream by breaking up the coconut milk emulsion in some ways like heat using, centrifugation, fermentation, inducement and acid using.  The difference of oil extraction ways will influence produced oil quality and oil storage capacity then.  Low quality oil will be boosting earlier damage process while storage time.  Therefore, it had been done a research in Chemical Laboratory of Agricultural Polytechnic state of Payakumbuh. The design used in this research was Complete Random Design (CRD) by 5 (five) actions and 3 (Three) repetitions. For the advance test would be done by Duncan’s New Multiple Rang Test (DNMRT) at about 5 % real level.  The Observations that had been done in this research were free fat acid, peroxide number and saponification number in storaged dark glass bottle VCO. The result of research showed the VCO oil that had the best quality after storaging  was the oil made by centrifugation process with 0,68% free fat acid value, 5,49 % meq/Kg oil peroxide number and 205,05 mg KOH/g oil saponification number.

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