EFFECTS OF NATURAL ANTIOXIDANTS ADDITION IN THE PRODUCTION PROCESS OF COCONUT OIL ON ITS QUALITY

• Main Author: Alif Radityanto, Mahesa
• Format: Final Project
• Language: Indonesia
• Subjects: Teknik (Rekayasa, enjinering dan kegiatan berkaitan)
• Online Access: https://digilib.itb.ac.id/gdl/view/56210
• Institution: Institut Teknologi Bandung

Coconut (Cocos nucifera L.) is a plant commonly found in Indonesia. Its fruit can be processed into various products, among them is coconut oil which is considered as a healthier oil compared to other vegetable oils. Coconut oil has been widely produced in Indonesia by both small-scale industries and large industries One of the challenging factors in the production of coconut oil, especially for small-scale industries, is the tendency of coconut oil to go rancid. Rancidity is one of the the indicators of coconut oil deterioration as a result of hydrolysis as well as oxidation process. For small-scale industries that can????t afford to refine the coconut oil, incorporation of natural ingredient containing antioxidant, which is a substance that prevents or inhibits oxidation processes, can be done in order to maintain the quality of coconut oil during storage. The aim of this research is to determine the effect of natural antioxidants addition in the production process of coconut oil. Coconut oil was produced by heating up the coconut milk in order to extract the oil from the coconut milk. The natural ingredients that were added during the production processes of coconut oil are ginger, garlic, and black pepper. To assess the state of the coconut oil during 30-days storage, the change in oil color, FFA, and peroxide value were measured. From the experiment, it can be inferred that the average yield of coconut oil is 11.15±1.77 g coconut oil/100 g coconut milk. Addition of natural antioxidants in coconut oil production process can improve oil color stability and inhibit the increase of FFA and peroxide value. Increasing antioxidant concentration that were added was found to be effective in inhibiting the increase of FFA. Changes in coconut oil color can represent the changes in FFA with second-order polynomial correlation. The addition of 2% garlic concentration have the best potential to be applied in small-scale production of coconut oil.