Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Agrointek Journal of Food and Agricultural Technology
Tahun, Susana Kristina
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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

Found 2 Documents
Search

 1 
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 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 Naisali Maria Magdalena Endah Mulat Satmalawati Nahak, Delfrida Karlani Takaeb, Rut