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

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@article{IJASEIT369,
   author = {Mimi Harni and Sri Kembaryanti Putri},
   title = {Processing Methode Effect to Virgin Coconut Oil (VCO)  Quality After Storaging},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {4},
   number = {2},
   year = {2014},
   pages = {64--66},
   keywords = {Virgin Coconut Oil; Free Fat Acid; Hydrolysis; Oxidation.},
   abstract = {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.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=369},
   doi = {10.18517/ijaseit.4.2.369}
}

EndNote

%A Harni, Mimi
%A Kembaryanti Putri, Sri
%D 2014
%T Processing Methode Effect to Virgin Coconut Oil (VCO)  Quality After Storaging
%B 2014
%9 Virgin Coconut Oil; Free Fat Acid; Hydrolysis; Oxidation.
%! Processing Methode Effect to Virgin Coconut Oil (VCO)  Quality After Storaging
%K Virgin Coconut Oil; Free Fat Acid; Hydrolysis; Oxidation.
%X 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.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=369
%R doi:10.18517/ijaseit.4.2.369
%J International Journal on Advanced Science, Engineering and Information Technology
%V 4
%N 2
%@ 2088-5334

IEEE

Mimi Harni 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, pp. 64-66, 2014. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.4.2.369.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Harni, Mimi
AU  - Kembaryanti Putri, Sri
PY  - 2014
TI  - Processing Methode Effect to Virgin Coconut Oil (VCO)  Quality After Storaging
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 4 (2014) No. 2
Y2  - 2014
SP  - 64
EP  - 66
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Virgin Coconut Oil; Free Fat Acid; Hydrolysis; Oxidation.
N2  - 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.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=369
DO  - 10.18517/ijaseit.4.2.369

RefWorks

RT Journal Article
ID 369
A1 Harni, Mimi
A1 Kembaryanti Putri, Sri
T1 Processing Methode Effect to Virgin Coconut Oil (VCO)  Quality After Storaging
JF International Journal on Advanced Science, Engineering and Information Technology
VO 4
IS 2
YR 2014
SP 64
OP 66
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Virgin Coconut Oil; Free Fat Acid; Hydrolysis; Oxidation.
AB 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.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=369
DO  - 10.18517/ijaseit.4.2.369