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All Journal Jurnal Teknologi Dan Industri Pangan Agrointek
Syifa, Khumairoh Asy
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Industrial & Manufacturing Engineering

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Pengaruh lama ekstraksi dan fermentasi dalam pembuatan minyak kelapa terhadap rendemen dan sifat sensoris minyak kelapa Syifa, Khumairoh Asy; Karseno, Karseno; Haryanti, Pepita
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.v19i4.27022

Abstract

Coconut oil is a processed product from old coconut meat in the form of aClear-colored liquid with a distinctive coconut smell. This research aimed to determine the effect of extraction time and concentration (mixer) and fermentation (tempeh yeast) time on the highest yield of coconut oil and sensory properties by using extraction and fermentation time. There were three treatments in this study, namely extraction time P1= 5 minutes. P2= 10 minutes. P3= 15 minutes and tempeh yeast concentration R1= 1%. R2=3% and R3=5% with three repetitions. The analysis yielded data using ANOVA, which was further tested with Duncan, and sensory testing was conducted with Friedman. The observation parameters include the highest yield of coconut oil and the sensory properties of coconut oil in accordance with SNI. From these three treatments, the highest yield combination, P3R1, was obtained with an extraction time of 15 minutes and a tempeh yeast concentration of 1%. The highest yield of coconut oil was 17.76%. The sensory quality of the obtained is that the color of the coconut oil is clear, and slightly yellowish, the fragrance of the coconut oil has a typical coconut, and the panelists like it.
Mutu dan Profil Asam Lemak Minyak Kelapa dari Penggunaan Inokulum Tempe pada Tahap Ekstraksi Karseno, Karseno; Syifa, Khumairoh Asy; Haryanti, Pepita
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.2.181

Abstract

Coconut oil is one of the popular vegetable oils and the product is made through physical, chemical, and enzymatic extraction of coconut flesh. In this study, coconut oil was obtained by physical and enzymatic procedure. The purpose of this study was to determine the effect of physical extraction time (5, 10, and 15 min) and tempe inoculum concentration (1, 3, and 5% w/v) on the quality and fatty acid profiles of the coconut oil. Sample analyses included peroxide, free fatty acids, moisture, viscosity, total insoluble solids, and fatty acid profile of the selected sample. The results showed that both treatments showed a considerable impact on the quality of coconut oil. The extraction time of 15 min and a tempe inoculum concentration of 1% yielded the most desirable coconut oil, with peroxide levels of 1 meq/kg, free fatty acid levels of 0.12%, a moisture content of 16%, and a viscosity of 47.70 mPa.s. In terms of fatty acids, it contains 0.50% caproic acid, 8.42% caprylic acid, 7.53% decanoic acid, 39.01% lauric acid, 18.83% myristic acid, 10.70% palmitic acid, 11.99% oleic acid, 2.76% linoleic acid, 0.13% gondoic acid, and 0.14% pentadecanoic acid. Considering its components, it is found that they comply with the standard of SNI 2902-2011. Moreover, GC-MS data revealed the very first reported fatty acid in coconut oil, which is pentadecanoic acid. The lowest peroxide value was 1 mg ek/kg, obtained at extraction time of 15 min. With the presence of pentadecanoic acid and low peroxide value, the coconut oil is much more stable against oxidation, opening broader industrial uses including soap, detergent, cosmetics and other chemical products.
Co-Authors Karseno . Pepita Haryanti