Virgin coconut oil (VCO) is oil obtained from coconut flesh (Cocos Nucifera L), without heating, safe for human consumption, and has a high content of lauric acid (lauric acid). In this study, the VCO oil quality determination was carried out by analyzing the physicochemical characteristics of VCO oil produced from the immersion and fermentation methods. Functional group analysis used FTIR Spectroscopy and resulted in spectra data that tended to be the same with a difference of about 0.001. The functional group with the maximum intensity is at a wavelength of 1742.63 with the double bond C=O of 0.303-0.307. Analysis of the fatty acid composition of VCO oil using GC-MS, obtained levels of lauric acid urat26% and other fatty acids. Then the physical properties measurement in the form of a refractive index value of 1,448, viscosity ranging from (35.638 - 41.361) mm2Is, density ranging from (0.900-0.902) grImL, yield 20%, organoleptic test (smell, taste, and color) aroma of coconut, transparent color and not rancid. Besides, the Total Plate Number (TPN) test showed both VCO oils were negative, where there was no bacterial growth in the VCO oil. The analysis of physicochemical characteristics shows that the VCO produced is good quality and follows APCC (Asian and Pacific Coconut Community) standards.
Physicochemical characteristics analysis of virgin coconut oil from immersion and fermentation methods
Mirtha Yunitha Sari Risakotta, Gianita Anastasia Salamena, Grace Loupatty; Physicochemical characteristics analysis of virgin coconut oil from immersion and fermentation methods. AIP Conf. Proc. 28 September 2021; 2360 (1): 050004. https://doi.org/10.1063/5.0059691
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