Thesis

A Comparative Study on The Effect of The Chilling- Thawing and The Enzymatic Destabilization in the Production of Virgin Coconut Oil (VCO) to the Physicochemical and Lauric Acid Content

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VCO is an edible oil made from the mature coconut, and a range of non-thermal methods can be used to
obtain the oil from the coconut milk. This study aims to investigate the physicochemical properties (FFA
and IV), and lauric acid content of the samples; compare them to the APCC standard; and to suggest which
treatment to produce VCO for further application based on the compliance of the FFA and IV to the APCC
standard, and the highest lauric acid content and yield. The chilling-thawing treatment chilled the coconut
milk in refrigerator temperatures and thawed at 25 ℃ for 16 hours. The enzymatic treatment used papain
at a concentration of 0.5% and incubated at 45℃. The parameters are analyzed, and the results are
statistically interpreted with a Friedman test (p

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Availability

Detail Information

Series Title

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Call Number

FT 22-003

Publisher

i3L, Jakarta : i3L, Jakarta., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Enzymatic Treatment
physicochemical properties
VCO
Chilling-Thawing treatment
Lauric acid
APCC

Specific Detail Info

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Statement of Responsibility

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