Browsing by Author "Steivie Karouw"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Fatty Acids Profile, Oxidative and Hydrolysis Stability of Virgin Coconut Oil and Palm Stearin Based Human Milk Fat Analog
    (2014) Steivie Karouw; Suparmo; Pudji Hastuti; Tyas Utami
    The objectives of the research are to evaluate fatty acids profile, oxidative and hydrolysis stability of human milk fat (HMF) analog by using virgin coconut oil (VCO) and palm stearin as raw materials. The HMF analog was synthesized through enzymatic interesterification catalyzed by lipase from Rhizomucor miehei. The fatty acid profiles of interesterification products were monitored using gas chromatography. Oxidative stability test was carried out for up to 72 hours at 60°C. The peroxide value was measured during 0, 24, 48 and 72 hours of storage duration. Hydrolysis stability test was held [or up to 8 days at room temperature. The free fatty acid content was monitored during 0, 2, 4, 6 and 8 days of storage. The results showed that the resulted HMF analog having high percentage of palmitic acid in the sn-2 position, similar to that of HMF. The palmitic acid content in the sn-2 position was around 39.71 %. The MCFAs were esterified in the sn-l and sn-3 position and the main fatty acid constituent was lauric acid of 39.37%. The obtained HMF analog was stable to oxidative and hydrolysis deterioration as indicated by the peroxide value and free fatty acid content during storage.
  • Thumbnail Image
    Item
    Quality of Coconut Oil using Fruit of Dwarf Coconut
    (2015) Steivie Karouw; Chandra Indrawanto; Hengky Novarianto
    The purpose of this research was to study processing ofcoconut oil which focused on evaluation of the quality of oil by using fruit of several Dwarf coconut as raw materials. The varieties used were Salak Green Dwarf (SGD), Raja Brown Dwarf (RBD) and Bali Yellow Dwarf (BYD). The oil was extracted through the wet process by heating technique. The coconut oil volume was measured and evaluated for its fatty acids profile, free fatty acid contents, moisture content, color, smell and taste. The by-products such as cocpnut residue and blondo were measured, too. The results showed that processing of oil from 200 Dwarf nuts produced 7.1-8.4 L. The highest volume of oil (8.4 L) was resulted from SGD. The oil was generally having high medium chain fatty acid around 58.50-62.32% including lauric acid at 46.82-48.46%. The oil made from fruits of SGD contained the highest lauric acid around 48.46%, followed by RBD and BYD reaching 48.06% and 46.82%, respectively. It had a good smell, and fatty acid and moisture content were in accord with Indonesian National Standard. The coconut oil processed using the fruit of the SGD and RBD has a clear white color, while theBYD having dear yellow in color, like corn oil.