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All Journal Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) Jurnal Akademika Kimia Ideguru: Jurnal Karya Ilmiah Guru Jurnal Riset Pendidikan MIPA Media Eksakta Jurnal Akademika Kimia Journal of Social Science Jurnal Banua Oge Tadulako JIPI (Jurnal IPA dan Pembelajaran IPA) Jurnal Akademika Kimia
Paulus Hengky Abram
Program Studi Pendidikan Kimia, Fakultas Keguruan Dan Ilmu Pendidikan, Universitas Tadulako, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Education Environmental Science Mathematics Physics Social Sciences Other

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Journal : Journal of Social Science

 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).
Co-Authors Afadil Agustin Tiwow Amram Rede, Amram Anang Wahid M.Diah Annisa Dian Islamiyati Asnila Asnila Baby Melyta Pallar Baharuddin Hamzah Burhan Burhan Denliana H.N. Pakaya Endang Sri Rahayu Erna Erna, Erna Fadlian, Fadlian Hildawianti, Hildawianti Intan, Dey Jamaludin M Sakung Kasmudin Mustapa Minarni Rama Jura Minarni Rama Jura Muhammad Agus Muljanto Mujariah, Mujariah Nur Hikmah Nurdin Rahman Purnama Ningsih Pusung, Widya Astuti Rabasia Rika Rahayu Roslina Roslina, Roslina Rozi, Fachrul Saiyan, Kamir Apoka Sangkota, Vivi Dia A. Setiawati, Eka Lilis Siang Tandi Gonggo Sitti Rahmawati Sri Hastuti V. Pulukadang Suherman Suherman Suherman Suherman Suherman Sulniawati, Sulniawati Tri Santoso Tri Ulandari Astaring Unggul Wahyono Vanny M.A. Tiwow Wartini, Ni Ketut Yinangsih Safitri