TY - GEN
T1 - An overview of factors that affected in quality of virgin coconut oil
AU - Mulyadi, Arie Febrianto
AU - Schreiner, Matthias
AU - Dewi, Ika Atsari
N1 - Publisher Copyright:
© 2019 Author(s).
PY - 2019/7/3
Y1 - 2019/7/3
N2 - There were some factors that affected of virgin coconut oil (VCO) quality. There was a raw material condition, the process to make VCO, packaging of VCO, and storage condition. For raw material condition, some differences in the chemical and quality properties of VCOs produced using different coconut varieties. This variety affects the iodine value and the fatty acid composition of the VCO samples. In saponification value, free fatty acids (FFA), peroxide value, and moisture content, the variety of coconut used did not affect. Phenolic contents of VCO also vary with the endosperm composition of coconut. There were many methods to produce VCO. Even if the whole process is different from one another, VCO did not differ significantly from each one and meets the standards. The fresh-dry method obtained the highest oil recovery, but the fermentation method resulted in a superior VCO quality. Among the packaging material studied, the best protection against VCO oxidation was provided by metallic polyester and high-density polyethylene (HDPE). The heat has significantly reduced the stability of VCO for storage condition. This paper aims to describe factors that affect quality in the virgin coconut oil.
AB - There were some factors that affected of virgin coconut oil (VCO) quality. There was a raw material condition, the process to make VCO, packaging of VCO, and storage condition. For raw material condition, some differences in the chemical and quality properties of VCOs produced using different coconut varieties. This variety affects the iodine value and the fatty acid composition of the VCO samples. In saponification value, free fatty acids (FFA), peroxide value, and moisture content, the variety of coconut used did not affect. Phenolic contents of VCO also vary with the endosperm composition of coconut. There were many methods to produce VCO. Even if the whole process is different from one another, VCO did not differ significantly from each one and meets the standards. The fresh-dry method obtained the highest oil recovery, but the fermentation method resulted in a superior VCO quality. Among the packaging material studied, the best protection against VCO oxidation was provided by metallic polyester and high-density polyethylene (HDPE). The heat has significantly reduced the stability of VCO for storage condition. This paper aims to describe factors that affect quality in the virgin coconut oil.
UR - https://www.scopus.com/pages/publications/85068781052
U2 - 10.1063/1.5115683
DO - 10.1063/1.5115683
M3 - Conference contribution
AN - SCOPUS:85068781052
T3 - AIP Conference Proceedings
BT - International Conference on Biology and Applied Science, ICOBAS 2019
A2 - Romaidi, null
A2 - Wahyudi, Didik
A2 - Daryono, Retno Novvitasari Hery
A2 - Yusnawan, Eriyanto
A2 - Kikuchi, Akira
PB - American Institute of Physics Inc.
T2 - International Conference on Biology and Applied Science 2019, ICOBAS 2019
Y2 - 13 March 2019 through 14 March 2019
ER -