<![CDATA[ABSTRACT The purpose of this research was to analyze the effect of basil leaves (Ocimum americannum L.) flour addition and stirring time to organoleptic assessment and quality of coconut oil.This study used acompletely randomized design (CRD) with three treatments of basil starch flour addition, namely 0.1%, 0.2%, and 0.3%. The data were analyzed using analysis of variance (ANOVA),and if there was a significant difference, then we conducted Duncan's multiple range test (DMRT) at 95% confidence level. Observational variables for the organoleptic analysis were color and aroma, and the quality parameters assessed were water content and free fatty acid content. The results show that the treatment with 15 minutes stirring time and 0% basil flour addition was the best treatment on organoleptic assessment of aroma and color with the values of 3.82 (no rancid smell) and 4.14 (clear), respectively. Meanwhile, the free fatty acid content ranged from 0.09 – 0.19. Increase duration of stirringand a higher concentration of basil leaves flour addition decreases the quality of coconut oil.Keywords:basil leaf, coconut oil, stirring ABSTRAKTujuan dari penelitian ini untuk mengetahui pengaruhpenambahan tepung daun kemangi (Ocimum americannum L.) dan lama pengadukan terhadap penilaian organoleptik dan mutu minyak kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan tepung daun kemangi yaitupenambahan daun kemangi 0.1%, penambahan daun kemangi0.2% dan penambahan daun kemangi 0.3%. Data dianalisis menggunakan Analysis of Varian (ANOVA) berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%.Variabel pengamatan yaitu penilaian organoleptik yang meliputi warna dan aroma, uji kadar air, serta kandungan asam lemak bebas (FFA). Hasil penelitian menunjukkan bahwa perlakuan lama pengadukan15 menit danpenambahan tepung daun kemangi 0% (K0T1) merupakan perlakuan terbaikpada penilaian organoleptik aroma dengan nilai 3,82 (tidak berbau tengik), warna dengan nilai 4,14 (jernih),kadar asam lemak bebas 0,09 – 0,19%. Semakin lama proses pengadukan dan semakin banyak penambahan tepung daun kemangi, semakin menurunkan kualitas minyak kelapa yang dihasilkan.Kata kunci: daun kemangi, mutu minyak kelapa, pengadukan]]>
