PENGARUH pH KRIM DAN SUHU PEMERAMAN TERHADAP KUALITAS HASIL EKSTRAKSI MINYAK KELAPA

Ahsanul Khatib, Nanang (2009) PENGARUH pH KRIM DAN SUHU PEMERAMAN TERHADAP KUALITAS HASIL EKSTRAKSI MINYAK KELAPA. Other thesis, University of Muhammadiyah Malang.

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Abstract

Coconut oil was oil that was produced from the process of extraction of meat the coconut or copra. Generally, efter being carried out by the process of the extraction and the heating, to get coconut oil that was ready to consumed must be carried out by the step in purification among them and sedimentation, the separation of the particle deguming, neutralisation, dis colouration and deodorization. At this time was developed by the processing technique, among them was with the production of coconut oil in a pengasaman manner, the heating was stratified, fermentation, the inducement technique and enzimatis, by using enzyme papain that was received from latex small pieces of papaya leaves, the process of production of coconut oil could it was hoped speed up the process of separation as well as improved the physical characteristics and chemictry from coconut oil that was produced. The aim of this research was to know the influence of the increase in the papaya leaves on the quality of coconut oil. Knowing the existence of the interaction berween the concentratin of the cream pH and the temperature pemeraman as well as knew the influence of the cream pH ang the temperature pemeraman that was used towards the quality of coconut oil. This research was used by using the random group plan (RAK) with 2 factors that was compile in factorial manner, the factor 1, the cream pH (5,6, and 7) whereas the factor 2 , the temperature pemeraman (40ºC, 50ºC, and 60ºC) with aech was carvied out by 3 repetition times so as to be received by 9 combionations of the treatment. The combination of the best treatment was reseived in the treatment H1P1 (the cream pH 5 with the temperature pemeraman 40ºC) produced coconut oil with the iodine number 8,557 mg/g; free fatty acid 0,495%; the pH 6,64; the ray index 1,451; the lathering number 260,145 mg/g; the level of the brightness (L) 55,90; the yellowish level (b+) 11,40; rendemen coconut oil 15,58%; rendemen blondo 18,31%; with the flavour was rather interesting and look like rather interesting. The level of water in coconut oil that is 0,08%.

Item Type: Thesis (Other)
Subjects: T Technology > T Technology (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology
Depositing User: Anwar Jasin
Date Deposited: 22 Mar 2012 14:22
Last Modified: 22 Mar 2012 14:22
URI: http://eprints.umm.ac.id/id/eprint/1042

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