PRODUCTION OF NATURAL ANTIOXIDANT ENRICHED COCONUT OIL FOR FOOD EMULSION INGREDIENTS

• Main Author: Halim, Stepfany
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi
• Online Access: https://digilib.itb.ac.id/gdl/view/67613
• Institution: Institut Teknologi Bandung

Coconut fruit (Cocos nucifera L) is a tropical plant that is widely found in Indonesia. One of the products from coconut flesh is coconut oil. Coconut oil has several health benefits for the human body, but the level of consumption of coconut oil in Indonesia is still low. One of the efforts to increase the consumption of coconut oil is to make it as a food that can be consumed daily, such as mayonnaise. Coconut oil is added with natural antioxidant powder of garlic, ginger and carrots to prevent rancidity and the characteristic odor of coconut oil while adding coconut oil's health benefits to mayonnaise. Ginger powder has the highest antioxidant activity of 64,84 ????g/ml with a yield of 35.56 gram powder/100 gram wet base. The average yield of coconut oil is 12.04 ± 0.01 gram oil/ 100 gram grated coconut. Based on the results of the AHP analysis, the best coconut oil for mayonnaise is oil with the addition of antioxidant-rich powdered garlic and ginger (1:1). The highest viscosity of mayonnaise is mayonnaise using 100% coconut oil. The average value of the highest level of acceptance is mayonnaise using 100% palm oil with a value of 5,86. Mayonnaise made from garlic and ginger oil is less preferred with an average acceptance value of 5,09. Mayonnaise using coconut oil with the addition of garlic:ginger (1:1) powder has the best stability.