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All Journal JURNAL GIZI INDONESIA Waste Technology Jurnal Hortikultura Journal of Mechanical Engineering Science and Technology Spektra: Jurnal Fisika dan Aplikasinya Journal of Applied Food Technology PROSIDING SEMINAR NASIONAL FISIKA (E-JOURNAL) Jurnal Pengabdian Vokasi
Miskiyah & Wisn Agus Supriatna Somantri Miskiyah & Wisnu Broto Agus Supriatna Somantri
Prodi Elektro Fakultas Teknik Univ. Pancasila, Srengseng Sawah Jagakarsa, Jakarta, 12640
Aerospace Engineering Agriculture, Biological Sciences & Forestry Computer Science & IT Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Physics Other

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Journal : Journal of Applied Food Technology

 1 
The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method Kamila, Nadya Permata; Broto, Wisnu
Journal of Applied Food Technology Vol 9, No 2 (2022)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.14892

Abstract

Virgin coconut oil (VCO) can be made from several types of coconuts by using several techniques that potentially result ini clear colour, distinct coconut smell, and long shelf life. In this study, centrifugation method was used in the manufacture of VCO by using green coconuts and red coconuts with a ratio of 1:1 and 2:1. This study aims to determine the ratio of the best raw materials and determine the % yield. This study uses factorial design and a quicker method for calculating the effect of the process variable with eight runs (experimental). The most influential variable was the centrifugation time, where the optimum yield was 35 minutes, the centrifugation speed was 800 rpm, and the ratio of green coconut and red coconut was 4:3. yielded 56.8% yield. It can be concluded that the best way to produce VCO with a high yield is to use a centrifugation method with a ratio of green to red coconuts of 4:3, a centrifugation time of 35 minutes, and a centrifugation speed of 800 rpm.
The Preparation of Virgin Coconut Oil Using Acid from Passion Fruit Extract at Different Temperature and Incubation Time Ayuningtyas, Inggrit Pangestu; Broto, Wisnu
Journal of Applied Food Technology Vol 10, No 1 (2023)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.14907

Abstract

Virgin coconut oil (VCO) is a liquid coconut product with a translucent color, a characteristic coconut aroma, and long shelf life. VCO can be made in various ways, including enzymatic, centrifugation, acidification, etc. In this study, the acidification method was used to manufacture VCO whereby the acid used is sourced from passion fruit. This study aims to determine the effect of passion fruit juice addition on the preparation virgin coconut oil. Several variables were employed in the current study, including passion fruit volume of 5 and 8 ml, incubation time of 12 hours and 24 hours, and incubation temperature of 36 and 48 °C in a Factorial Design. The amount of coconut was 660 grams and 660 ml distilled water. The results showed that the production temperature greatly influenced the free fatty acids produced. The best treatment was obtained on VCO with 8 ml passion fruit addition, 12 hours of formation time and 48°C incubation temperature, with 0.12% free fatty acids.
Co-Authors Agung Saputra Ainil Syafitri Al-Baarri, Ahmad Ni'matullah Alphanoda, Abid Fahreza Anang M Legowo Ane Prasetyowati R Ane Prasetyowati R. Ayuningtyas, Inggrit Pangestu Dwi Amiarsih Edy Supriyo Fahmi Arifan Hadipernata, Mulyana Heni Pujiastuti Kamila, Nadya Permata Kartikasari, Nanik Laili Izzati Mahendra, Adhi Maulidinoor, Farah Salsabillah Pangestika, Widia Prasetyo, Alif Nur Fauzi Prasetyowati, Ane Renaldi , Doni Chesa Sasmojo, Duta Widhya Sjaifullah - Subagyo, Meylinda Dita Anggi Suryaningsih, Noor Utami, Palupi Diah Yulianingsih -