High Beta-carotene coconut oil extraction
2000
Rukmini, A. | Purwandhani, S.N. | Amri, C. (Universitas Widya Mataram, Yogyakarta (Indonesia). Fakultas Teknologi Pangan)
Generally, traditional extraction (wet processed) of coconut produces a slight rancid oil. It is due to high water content and no antioxidant available in the oil. In addition to the wet process, coconut oil can be produced enzymatic extraction. Extraction of coconut oil applying crude papain from papaya latex was the aim of the present research. Papaya leaf is known rich in beta-carotene that can act as natural antioxidant. It was also thought that papaya leaf extract could increase the beta-carotene coconut oil. It is expected that the oil can be more resistant from rancidity. To prove the thought, experiments were conducted by preparing the coconut grater with papaya leaf extract at some variable percentage levels (0; 2.5; 5 and 7.5 percent). To decide the optimal processes, analyses were conducted rendement, beta-carotene, water and free fatty acid
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