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All Journal EXPOSURE JOURNAL BIOEDUSCIENCE Madaniya Journal of Biological Science and Education JURNAL BIOSHELL BINOMIAL : Jurnal Pendidikan Biologi Jurnal PTI (Jurnal Pendidikan Teknologi Informasi) Elementary Journal : Jurnal Pendidikan Guru Sekolah Dasar SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam Jurnal Pendidikan Sang Surya Journal of Biological Science and Education
Mutiah, Haerul
Program Studi Pendidikan Biologi, Universitas Muhammadiyah Bulukumba
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Education Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Physics Other

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Journal : BIOEDUSCIENCE

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Analisis Perbandingan Asam Lemak VCO dengan Metode Fermentasi dari Berbagai Varietas Kelapa Ardianto, Ardianto; Mutiah, Haerul
BIOEDUSCIENCE Vol 2 No 2 (2018): BIOEDUSCIENCE
Publisher : Universitas Muhammadiyah Prof. Dr. Hamka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.849 KB) | DOI: 10.29405/j.bes/22122-1282486

Abstract

Virgin Coconut Oil (VCO) is one of coconut processed products which contains various health benefits; but no any diversification of coconut processed product in regency of Bulukumba. The aim of this research is to investigate the comparison of VCO fatty acid composition through fermentation method from coconut varieties in district of Kajang, regency of Bulukumba. The sample of the research was the VCO varieties taken from various coconuts, there were 9 samples which represent the each variety of green coconut, red coconut and hybrid coconut. The sampling used proportional random sampling technique. Technique of collecting data, the data was collected by the analyst in LPPT of UGM by using gas chromatography method in an experiment. The collected data was analyzed descriptively by comparing the SNI 7381-2008. The result indicated that the highest mean percentages in green coconut werelauric and caproat acid, while the highest percentages in hybrid coconut werepalmitic acid, stearic acid, oleic acid and myristic acid, and the highest percentage in red coconut was capra acid. The composition of fatty acid from the three coconut varieties showed no significant difference; where lauric acid was 0.58%-2.75%, caproat acid was 0.01% - 0.04%, palmitic acid was 1.07% - 1.5%, stearic acid was 0.66% - 0.09%, oleic acid was 0.58% - 1.3%, myristic acid was 2.92% - 3.48% and copra acid was 0.1% - 1.9%. While the linoleic and linolenic acid had the same percentage. The difference of the fatty acid composition showed that, in generally, the composition of each coconut varieties fulfilled the SNI 7381-2008.    
Analisis Perbandingan Asam Lemak VCO dengan Metode Fermentasi dari Berbagai Varietas Kelapa: Analisis Perbandingan Asam Lemak VCO dengan Metode Fermentasi dari Berbagai Varietas Kelapa Ardianto Ardianto; Haerul Mutiah
BIOEDUSCIENCE Vol 2 No 2 (2018): BIOEDUSCIENCE
Publisher : Universitas Muhammadiyah Prof. Dr. Hamka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.849 KB) | DOI: 10.29405/j.bes/22122-1282486

Abstract

Background: Tujuan dari penelitian ini adalah untuk mengetahui perbandingan komposisi asam lemak VCO dengan metode fermentasi dari berbagai varietas kelapa di Kecamatan Kajang Kabupaten Bulukumba.Metode: Desain penelitian ini menggunakan RAK dari 3 varietas kelapa dengan 3 kali ulangan. Sampel penelitian adalah VCO yang diperoleh dari varietas kelapa dalam hijau, merah dan hibrida. Teknik pengambilan sampel dilakukan dengan cara Proportionate random sampling. Teknik pengumpulan data dilakukan oleh analis di LPPT UGM pada saat melakukan pengujian komposisi kandungan asam lemak VCO menggunakan metode kromatografi gas. Data yang diperoleh dianalisis secara deskriptif dengan membandingkan SNI 7381-2008. Hasil: Hasil penelitian menunjukkan bahwa persentase rata-rata tertinggi asam laurat dan asam kaproat terdapat pada kelapa dalam hijau, sementara persentase tertinggi asam palmitat, asam strearat, asam oleat, dan asam miristat terdapat pada kelapa hibrida, sedangkan persentase tertinggi asam kaprat terdapat pada kelapa dalam merah. Kandungan asam lemak dari ketiga varietas kelapa sebagai komponen penting dalam VCO memperlihatkan perbedaan yang tidak signifikan, yakni asam laurat hanya 0.58 %-2.76 %, asam kaproat (0.01%-0.04 %), asam palmitat (1.07%-1.5%), asam strearat (0.66%-0.69%), asam oleat (0.58%-1.3%), asam miristat (2.92%-3.48%), asam kaprat (0-1.19%), sedangkan untuk asam linoleat dan asam linolenat memiliki persentase yang sama. Kesimpulan: Perbedaan kandungan asam lemak tersebut menunjukkan bahwa secara umum kandungan asam lemak dari setiap varietas kelapa memenuhi SNI 7381-2008.
Co-Authors A. Ardianto Abdurahman Abdurrahman Afandi, Idris Akbar, Fauzan Andi Anugrah M Andi Yurni Ulfa Ardianto A Asra, A. Andriyani Asyia Guanaura Azis, Suhartini Devi Endriani Fauzan Akbar Halijah Halijah Halijah Halijah Halijah, Halijah Hasbar Ina Syam, Nur Ince Ananda Putra Kaharuddin Muh. Fadlil Jawil Naura Nasyifa Askiyah Nur Fadillah Nur Fatiha Syam Sarina S Satnawati Satnawati, Satnawati Sri Reski Amalia Sri Wahyuni Thamrin Suhartini Azis Syam, Nur Fatiha Syamsul Arifin Yurni Ulfa, Andi