Production Of Virgin Coconut Oil (VCO) Using Fermentation Method Extraction With “Ragi Tempe

DOI

10.2991/icase-18.2018.20How to use a DOI?

Keywords

coconut, fermentation, ragi tempe, VCO

Abstract

Virgin Coconut Oil (VCO) is a pure oil obtained from the extraction process of coconut meat. Having a composition of 65% of the constituents of fatty acids in coconut meat is medium chain saturated fatty acids (MCFAs). The development of the current method of processing VCO is directed to methods that do not involve the heating process so that VCO can be obtained with the best quality. The study aims to study the effect of comparison of the cold method VCO extraction process on the yield of VCO produced. The experimental design used in this study was a completely randomized design (CRD) with two treatment factors, namely the variation of Ragi tempe concentration used with 4 treatment levels, K1 = Control, K2 = 2 g, K3 = 4 g, K4 = 6 g and the length of time fermentation process (T) with 2 levels of treatment, T1 = 24 hours, and T2 = 48 hours. Characteristic testing of VCO includes specific gravity, moisture content, and FFA value (free fatty acids). Statistical data analysis using SPSS 17 software with ANOVA method then continued with Duncan's Multiple Range Test (DMRT) if there are significant differences between treatments. The results showed that the VCO yield obtained ranged from 21.56% -24.29%, the average FFA value was 0.50%, the average water content was 0.49% and the average density was 0.87 g / ml

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Novian Asmoro
AU  - Retno Widyastuti
AU  - Junius Junius Ndrudu
PY  - 2018/10
DA  - 2018/10
TI  - Production Of Virgin Coconut Oil (VCO) Using Fermentation Method Extraction With “Ragi Tempe
BT  - Proceedings of the International Conference on Applied Science and Engineering (ICASE 2018)
PB  - Atlantis Press
SP  - 74
EP  - 77
SN  - 2352-5401
UR  - https://doi.org/10.2991/icase-18.2018.20
DO  - 10.2991/icase-18.2018.20
ID  - Asmoro2018/10
ER  -