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Found 4 from your keywords: subject="Virgin Coconut Oil"
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Determining Lipid Properties of Chocolate Spread Formulated with Alternative …
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Velin Christabel Laureen

Chocolate spread is a complex multiphase system of solid-oil suspensions that is made up of a dispersion phase comprising cocoa powder, sugar, fat, milk, and emulsifiers. The purpose of this research is to develop the chocolate spread with different types of vegetable oils such as lab-made VCO, commercial palm kernel oil (PKO), and commercial VCO. The objective was to evaluate the effect of di…

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FT 23-002
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The Evaluation of Virgin Coconut Oil Chocolate Spread Based on CATA Descripti…
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Almirah Zahirah

Virgin coconut oil (VCO) is a functional food oil that became increasingly popular as a nutritional supplement and functional food. In the early days, VCO was taken directly like a medicine, but due to the oil's unpleasant raw flavor, many people disliked it. This problem might be handled by applying VCO to other products as other vegetable oil substitutes. The food product with the greatest po…

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FT 23-028
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Determining Free Fatty Acids of Lab-made Virgin Coconut Oil Using Chilling Th…
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Velin Christabel Laureen

"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 …

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EP FT010
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The Effect of Different Incubation Temperatures and Different Papain Concentr…
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Anggry

Enzymatic production using papain enzymes is one promising technique implemented to produce VCO with desirable yield, yet an examination on the effect of the implementation on oil quality is limited. VCO quality is determined by chemical properties and must comply with standards regulated by APCC. This study investigated the effect of papain-assisted production using different incubation temper…

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FSN 22-016