#TITLE_ALTERNATIVE#

• Main Author: KELANA (NIM 10704066), RANDY
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/11208
• Institution: Institut Teknologi Bandung

Edible oil could be produced by a thermal process. In this process, thermoextraction is carried out to extrude oil from matrice. Due to thermal treatment during the production process, the quality of oil will deteriorate. This experiments study the influence of heating temperature and time on the quality of coconut oil. Coconut oil was prepared acording to traditional methode commonly applied in Ciamis, West Java. Oil was extracted with warm water to result an emulsion of oil in water type. The emulsion was seperated by thermal treatment at 90oC for 15 minutes. The separated oil phase was further heated at different temperature, ie 90, 100, and 110oC, respectively, to denaturate non oil components. A sample was taken at 15, 25, dan 35 minutes after the oil was clearly formed. The quality of coconut oil was tested by the determination of the acid, saponification, iodine, and peroxide values. The result showed that, with the exception of iodin value, the peroxide, the acid, and the saponification values were increased with increasment in temperature and heating time which indicates the deterioration of the coconut oil. However at the heating temperature of 90oC and heating time of maximal 15 minutes, the resulted coconut oil is still fulfill the requirement stated in national Indonesian standard number 0150-77 (SII No.0150-77). Generaly could be concluded, that heating temperature and time clearly influence the quality of coconut oil.