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All Journal Pasundan Food Technology Journal (PFTJ)
Izzata, Nasywa
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering

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PENINGKATAN KUALITAS MINYAK GORENG KELAPA MELALUI VARIASI KONSENTRASI RAGI DAN LAMA PEMANASAN Triani, Rini; Devinor, Monica; Izzata, Nasywa; Hervelly, Hervelly; Marthia, Nabila
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i2.23884

Abstract

Coconut oil is derived from coconut fruit. This study explores an alternative processing method involving yeast addition to shorten heating time. The yeast used is baker's yeast (Saccharomyces cerevisiae), which expedites emulsion breakdown in coconut milk. A factorial randomised block design was used with varying yeast concentrations (1%, 2%, 4%, 6%) and heating durations (30 and 45 minutes). Parameters tested included yield, moisture content, acid value, peroxide value, impurity level, turbidity, colorimetric value, and organoleptic properties of colour and aroma. A control group with 0% yeast was also evaluated. Analysis of variance indicated that yeast concentration significantly affects oil quality, whereas cooking time and their interaction do not. The best treatment, using 1% yeast concentration and a 30-minute cooking duration, produced the highest quality oil (de Garmo method), yielding 31.20% with superior characteristics (moisture content <1%, free fatty acid content at 0.33%, and a Brightness L* value of 44.68) compared to traditional commercial coconut oil. This method meets several elements of the Indonesian National Standard (SNI) and offers a more efficient production method yielding high-quality coconut cooking oil. Overall, yeast fermentation enhances coconut oil quality, surpassing the control group, and provides a more efficient production method for high-quality coconut oil.
OPTIMASI KUALITAS MINYAK GORENG KELAPA MELALUI PENGATURAN KONSENTRASI ASAM ASETAT DAN LAMA PEMANASAN Triani, Rini; Izzata, Nasywa; Devinor, Monica; Hervelly, Hervelly; Marthia, Nabila; Nurhawa, Shalli
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.23885

Abstract

The traditional production of coconut oil utilizes the heating of coconut cream for oil extraction. Prolonged heating can damage the quality, increase fuel consumption, and shorten shelf life. This study focuses on the impact of acetic acid concentration and cooking duration on coconut oil quality. Employing a Factorial Randomized Block Design, two main factors were analyzed: acetic acid concentration (2% and 2.5%) and cooking duration (30, 45, 60 minutes). A control group with 0% acetic acid was also evaluated. Several parameters, such as oil yield, water content, acid number, peroxide value, impurities, and color were analyzed. The analysis of variance showed that each factor: the variation in acetic acid concentration and cooking duration, affected oil quality, but the interaction between them did not. Treatment with 2% acetic acid for 30 minutes yielded the best quality oil (according to the De Garmo method), with a 29% oil yield and superior quality (water content < 1%, Free Fatty Acid content as Lauric Acid (0.27%), and Brightness Value L* 43.68) compared to traditional commercial coconut cooking oil and successfully met several elements of the Indonesian National Standard for coconut cooking oil. Overall, acidification using acetic acid improved the quality of coconut oil, better than the control group, and is able to offer a more efficient and high-quality coconut cooking oil production method.
Co-Authors Devinor, Monica Hervelly, Hervelly Marthia, Nabila Nurhawa, Shalli Triani, Rini