Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Journal of Social Science
Vanny M.A. Tiwow
Universitas Tadulako, Sulawesi Tengah
Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
INTRODUCTION OF CaO FROM OYSTER AND ECOENZIM FOR MAKING VIRGIN COCONUT OIL Vanny M.A. Tiwow; Paulus Hengky Abram; Sri Hastuti V. Pulukadang; Yinangsih Safitri
Journal Of Social Science (JoSS) Vol 3 No 7 (2024): JOSS : Journal of Social Science
Publisher : Al-Makki Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57185/joss.v3i7.335

Abstract

Virgin coconut oil (VCO) is a form of processed coconut meat that is pure and free from Free fatty acids. VCO is widely known as cooking oil, cosmetics, antioxidants and health benefits, because the ingredients are high in lauric acid. The purpose of this research are to produce VCO by utilizing CaO from oyster and Eco-enzyme for de-emulsifying protein to separated oil from water and to measure both the decreasing of free fatty acid number and the decreased peroxide number as a parameter of the quality of the resulting VCO. Applications of CaO and Eco-enzyme ferry simple just mix both each 0.2 gr, 0.4 gr, 0.6 gr. of CaO and 0.2 mL., 0.4mL., 0.6 mL. of Eco-enzyme with 100 mL. coconut milk stirrer it. After treatments, it can be concluded that: separation of water from oil in the manufacture of VCO from coconut milk can occur using CaO and using Eco-enzyme It means that de-emulsification of protein in coconut milk is working well. To determine the quality of production VCO from CaO de-emulsification found 50.00 % the decreasing of Free Fatty Acid number and the decreasing of peroxide number is 28.57 %. From eco-enzyme de-emulsification the results are 55.55 %, the decrease of the acid number (DAN) and 57.14% the decrease of the peroxide number (DPN).
INTRODUCTION OF CaO FROM OYSTER AND ECOENZIM FOR MAKING VIRGIN COCONUT OIL Vanny M.A. Tiwow; Paulus Hengky Abram; Sri Hastuti V. Pulukadang; Yinangsih Safitri
Journal Of Social Science (JoSS) Vol 3 No 7 (2024): JOSS : Journal of Social Science
Publisher : Al-Makki Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57185/joss.v3i7.335

Abstract

Virgin coconut oil (VCO) is a form of processed coconut meat that is pure and free from Free fatty acids. VCO is widely known as cooking oil, cosmetics, antioxidants and health benefits, because the ingredients are high in lauric acid. The purpose of this research are to produce VCO by utilizing CaO from oyster and Eco-enzyme for de-emulsifying protein to separated oil from water and to measure both the decreasing of free fatty acid number and the decreased peroxide number as a parameter of the quality of the resulting VCO. Applications of CaO and Eco-enzyme ferry simple just mix both each 0.2 gr, 0.4 gr, 0.6 gr. of CaO and 0.2 mL., 0.4mL., 0.6 mL. of Eco-enzyme with 100 mL. coconut milk stirrer it. After treatments, it can be concluded that: separation of water from oil in the manufacture of VCO from coconut milk can occur using CaO and using Eco-enzyme It means that de-emulsification of protein in coconut milk is working well. To determine the quality of production VCO from CaO de-emulsification found 50.00 % the decreasing of Free Fatty Acid number and the decreasing of peroxide number is 28.57 %. From eco-enzyme de-emulsification the results are 55.55 %, the decrease of the acid number (DAN) and 57.14% the decrease of the peroxide number (DPN).
Co-Authors Paulus Hengky Abram Sri Hastuti V. Pulukadang Yinangsih Safitri