Report

Determining Free Fatty Acids of Lab-made Virgin Coconut Oil Using Chilling Thawing Treatment, Commercial Virgin Coconut Oil, and Commercial Palm Kernel Oil

---

"he objective was to compare the FFA values of lab-made VCO to commercial PKO and
commercial VCO, compare the quality of the lab-made VCO with commercial, and investigate the
potential effect of substitution of PKO with VCO. Chocolate spreads that are commonly available in
the market usually use palm oil as the liquid fraction. Therefore, for this semester, the focus of this
research is on the oils before incorporation into the chocolate spread. In the next semester, the
chocolate spread will be examined for similar parameters. Currently, the samples are going to be
evaluated by determining the free fatty acids (FFA). The free fatty acid is the analysis that is mostly
found in edible oils throughout the processes of making and storing the oil as well as, more generally,
during the handling of the raw material. FFA is also produced by lipid deterioration mechanisms. The
commercial and lab-made VCO will then be compared to the lab-made samples and compared to
Asian and Pacific Coconut Community (APCC) standards to compare the quality of our lab-made VCO
to the standard and reference samples. Based on this research, the free fatty acid content of
lab-made VCO (0.0339) vs commercial VCO (0.0133) and lab-made VCO vs commercial PKO (2.631)
are significantly different. The lab-made and commercial VCO samples were aligned with the
standard. Moreover, the VCO samples have lower FFA content compared to PKO which makes the
VCO less likely to turn rancid, off-odors, and off-flavor. Several physicochemical analyses need to be
done to further evaluate the oil samples which are iodine value (IV), peroxide value (PV), and lauric
acid content which are other important parameters to measure the quality of the VCO according to
the APCC standards."

---

Availability

Detail Information

Series Title

-

Call Number

EP FT010

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Chilling-Thawing treatment
Virgin Coconut Oil
Free Fatty Acids
Palm Kernel Oil

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment