[Coconut oil quality processed by several modern wet methods]
1999
Winarsi, H. (Universitas Jenderal Soedirman, Purwokerto (Indonesia). Fakultas Biologi)
The aim of this research was to know the coconut oil quality resulted from these four methods. A survey method was carried out by extracting coconut flesh with water and pressing it to obtain coconut milk. Then the coconut milk was allowed to stand for about half an hour in separate tubes until two layers were formed. The upper layer that is cream of coconut milk was thrown away while the lower layer that is transparent coconut milk was subjected to four modern wet methods. The result showed that water content is between 0.0017-1.038 percent. The highest water content was resulted from salting method and the lowest resulted from electrophoretic method. Free fatty acids (as lauric acid) content was between 0.1430-0.2452. The highest fatty acid concentration was resulted from acidic method and the lowest was resulted from electrophoretic method. Soaping value was between 125.3647-171.1869. The highest value was resulted from angling method and the lowest was resulted from electrophoretic method. The amount of waste was between 2.2138-2.9175 percent. The highest waste was resulted from electrophoretic method, and the lowest was resulted from angling method. Value of peroxide was between 23.8663-237.5767. The highest value was resulted from salting method, and the lowest was resulted from electrophoretic method. The oil products of the four methods had normal colors and fragrance, and had no pelican oil
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