Quality of Coconut Oil using Fruit of Dwarf Coconut

dc.contributor.authorSteivie Karouw
dc.contributor.authorChandra Indrawanto
dc.contributor.authorHengky Novarianto
dc.date.accessioned2016-02-18T05:52:39Z
dc.date.available2016-02-18T05:52:39Z
dc.date.issued2015
dc.description.abstractThe 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.en_US
dc.identifier.citationCord 2015, 31 (2), p.7-14en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6491
dc.language.isoenen_US
dc.subjectcoconut oilen_US
dc.subjectdwarf coconuten_US
dc.subjectlauric aciden_US
dc.titleQuality of Coconut Oil using Fruit of Dwarf Coconuten_US
dc.typeArticleen_US

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