Production and analysis of virgin coconut oil using cold press and cold centrifugation process
Virgin coconut oil (VCO) is oil which is extracted from fresh meat of coconut fruit with minimal alteration during processing to any of the beneficial composition of its content. There are many methods in producing the oil, including through centrifugation, which is relatively unknown in Indonesia. This thesis aims to develop production method and analyze the oil produced through cold press and cold centrifugation method. The fresh grated coconut was pressed, while being cooled using a recirculated cooling water system, to obtain the coconut milk, which was then centrifuged to obtain the VCO. Three parameters were tested, i.e., temperature, speed, and time of centrifugation. The most optimum oil produced was by treatment at 100C, in 5000 rpm, for 30 minute, which yielded in 28.3% (v/v) VCO from coconut milk. The produced VCO had quality characteristics of moisture content, 0.227%; acid value, 0.24; iodine value, 6.69; undetectable peroxide; saponification value, 250.9. Based on the sensory analysis tests, VCO produced from this method showed a good acceptance by consumers in parameters of taste and odor.
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