Thesis

Effect of Chilling-Thawing Treatment in the Production of Virgin Coconut Oil (VCO) to the Physicochemical Properties

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Chilling-thawing had previously been reviewed as a method for the production of VCO. There
were variations and inconsistencies in the variables of the chilling-thawing treatments applied
between these previous studies, particularly in the inclusion of a preliminary centrifugation as a
pre-treatment and the thawing methods used. The variables of the production determine the quality
of the VCO, which is analyzed through the physicochemical properties of the oil, such as iodine value
(IV) and free fatty acids content (%FFA). Additionally, the physicochemical properties of the coconut
milk, such as %MC & pH, can determine its quality. This study was done with the purpose of
evaluating the effect of various pre-treatments and thawing conditions on the aforementioned
physicochemical properties of the VCO. The coconut milk was monitored for its pH value and %MC
prior to treatment. Two different chilling-thawing treatments were applied: (a) T1, prepared with
pre-treatment and thawed in incubator at 45°C, and (b) T2, prepared with pre-treatment and thawed
in room temperature for 16 h. Significant differences were found in both the IV of T2 and Control
sample, and %FFA of T1 sample to both Control and T2 sample. Nonetheless, the values for both
parameters were all well within the range of the corresponding APCC standard, which suggests that
chilling-thawing is a feasible method for the production of VCO that satisfies the requirements of the
quality standard.

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Availability

Detail Information

Series Title

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Call Number

FT 22-017

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)

VCO
chilling
thawing
demulsification
physicochemical

Specific Detail Info

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Statement of Responsibility

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