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Maria Magdalena Endah Mulat Satmalawati
Agroteknologi Faperta Universitas Timor
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Kualitas dan tingkat kesukaan konsumen terhadap virgin coconut oil (VCO) hasil dari metode penggaraman Satmalawati, Endah Mulat; Naisali, Hyldegardis; Tahun, Susana Kristina; Nahak, Delfrida Karlani
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.25388

Abstract

Coconut oil processing using traditional methods involving high temperatures can damage the oil's structure and quality, leading to rancidity and reduced nutritional value. To address this, alternative methods like salting are essential for producing high-quality Virgin Coconut Oil (VCO) that meets industry standards. This study aims to evaluate the effect of salt concentration and incubation time on the yield, water content, free fatty acids, and organoleptic properties of VCO. The research employed a Completely Randomized Design (CRD) with two factors: salt concentration (4 grams, 6 grams, and 8 grams) and incubation time (12, 24, and 36 hours). Statistical analysis using ANOVA at a 95 % significance level followed by post-hoc tests was conducted to assess the treatment differences. Results showed that a 6-gram salt concentration combined with a 12-hour incubation yielded the best results in terms of yield, water content, and overall quality. The water content ranged from 0.06 % to 0.14 %, adhering to the Indonesian National Standard (SNI 7381:2008), which limits water content to 0.2 %. Free fatty acids were also low, with an acid value ≤ 0.2 %, well within SNI limits. Organoleptic tests revealed that consumers preferred VCO made with 6 grams of salt and a 12-hour incubation. This formulation produced oil with a clear, attractive color, a fragrant aroma, and a pleasant coconut flavor. Overall, the salting method proved highly effective for producing premium VCO. Not only did the oil meet standard quality parameters, but it also had a longer shelf life, making it suitable for health and culinary uses. This study concludes that salting is a cost-effective, efficient method for producing high-quality VCO, offering a viable alternative to traditional high-temperature methods.
PENGARUH LAMA PERENDAMAN BENIH KAKAO DALAM AIR KELAPA DAN KOMPOSISI MEDIA TANAM TERHADAP PERKECAMBAHAN DAN PERTUMBUHAN SEMAI BENIH KAKAO (Theobroma cacao,L.) -, Hyldegardis; Satmalawati, Endah Mulat
Agroprimatech Vol. 7 No. 2 (2023): Agroprimatech
Publisher : Prodi Agroteknologi Fakultas Agro Teknologi Universitas Prima Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34012/agroprimatech.v7i1.4217

Abstract

Kakao's seed constitute allergic seed to drying up and will on the downgrade on water and temperature rate that low, upon term harvests or physiological have relative water content tall (rekalsitran). So so long coconut water soaking and media type plants out to regard semai's germination and growth kakao's seed. This research intent to know soaking long time influence kakao's seed in coconut water to kakao's seed germination and media composition plants out to kakao's seed growth, and to get so long soaking and tender plant media composition that nicest for kakao's sprout energy. Was performed at agricultural Faculty garden, Timor's university, with high 400 mdpl, in july August 2022. Utilizing fledged Random Design (RAL) 4x3 is factor, so long soaking (K ) 4 borders without soaking (K 0 ), soaking 6 hours (K 1 ), soaking 12 hours (K 2 ) and soaking 18 hours (K 3 ), both of which is tender plant media composition (M ) 3 borders,   1:1:1 (M1), 1:2:1 (M2) ,2:1:1 (M3), at three times. With conduct combine K0M1, K0M2, K0M3, K1M1, K1M2, K1M3, K2M1, K2M2, K2M3, K3M1, K3M2, K3M3.Longs time observational result soaking coconut water up to 6 hours with tender plant media composition 1:1:1 result best sprout energy. Meanwhile on growth parameter point out soaking long time 18 hours with media composition 2:1:1 high result sprout, total leaf,  fresh weight, maximal dry weight.  Observational result that K2's conduct combine with M1 that, giving more sprout energy maximal.
Pengaruh Ekstraksi dan Waktu Inkubasi Terhadap Rendemen dan Kualitas Virgin Coconut Oil (Vco) Hasil dari Metode Penggaraman Satmalawati, Endah Mulat; Naisali, Hyldegardis; Takaeb, Rut; Tahun, Susana Kristina
Journal of Food and Agricultural Technology Vol. 2 No. 2 (2025): April
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v2i2.4494

Abstract

Tanaman kelapa (Cocos nucifera L) merupakan tanaman perkebunan yang cukup besar kontribusinya terhadap perekonomian Indonesia.  Salah satu produk yang dihasilkan dari tanaman kelapa yaitu Virgin Coconut Oil. VCO diolah dengan menggunakan teknik inkubasi untuk mengurangi masalah dalam pembuatan minyak kelapa dengan cara tradisional (pemanasan yang tinggi). Penelitian ini bertujuan untuk mengetahui pengaruh ekstraksi dan waktu inkubasi terhadap rendemen dan kualitas VCO hasil dari metode penggaramn. Metode yang digunakan dalam penelitian ini adalah eksperimental faktorial menggunakan Rancangan Acak Lengkap (RAL). Untuk menilai dampak dari masing-masing perlakuan, data akan dilakukan analisis sidik ragam (ANOVA) dengan software Statistical Package For The Social Sciences (SPSS) untuk mengetahui pengaruh setiap perlakuan. Hasil penelitian ini menunjukan bahwa perlakuan kelapa parut : air berpengaruh nyata terhadap rendemen, kadar air dan asam lemak bebas. Hasil analisis menunjukkan bahwa perlakuan terbaik ditemukan pada rasio kelapa parut : air (2:3) dengan waktu inkubasi 48 jam menghasilkan kadar air terendah (0,20%) dan asam lemak bebas ditemukan pada rasio kelapa parut : air (1:2) dengan waktu inkubasi 24 jam sendangkan rendemen tertinggi pada rasio kelapa parut : air (2:3) dengan waktu inkubasi 48 jam (18,52%).  
Co-Authors -, Hyldegardis Aloysius Rusae Banunaek, Zfar Bernadina Metboki, Bernadina Delfrida Karlani Nahak Eduardus Y. Neonbeni Fallo, Kristoforus Hyldegardis Naisali Jefrianus Nino Jefrianus Nino Kanisius Kono LUDGARDIS LEDHENG Maria Afnita Lelang Nahak, Delfrida Karlani Paramita, Brigitta L Tahun, Susana Kristina Takaeb, Rut Yusuf Rumbino