UNIVERSITAS AIRLANGGA



Detail Article

Berkala Ilmiah Kimia Farmasi

ISSN 2302-8270

Vol. 1 / No. 1 / Published : 2012-11

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Original Article :

Upaya peningkatan kualitas minyak kelapa yang dibuat dari cocos nucifera l dengan berbagai metode kimiawi dan fisik

Author :

  1. Tri Widiandani*1
  2. Purwanto*2
  3. Suko Hardjono*3
  4. Rully Susilowati*4
  5. Nuzul W. Diyah*5
  1. Departemen Kimia Farmasi, Fak. Farmasi Universitas Airlangga
  2. Departemen Kimia Farmasi, Fak. Farmasi Universitas Airlangga
  3. Departemen Kimia Farmasi, Fak. Farmasi Universitas Airlangga
  4. Departemen Kimia Farmasi, Fak. Farmasi Universitas Airlangga
  5. Departemen Kimia Farmasi, Fak. Farmasi Universitas Airlangga

Abstract :

Coconut oil can be produced by two ways, wet and dry. The dry method is done by pressing copra, then the oil comes out. The wet method is divided into wet-hot and wet-cold ways. The wet-hot way, for example, is the making of coconut oil by boiling/evaporating (traditional). The making of coconut oil into wet way are: the making according to lava, fermentation/enzyme, feinting, and acidification. The coconut oil can be produced on large scale in dry method, but the oil can be grown by microorganism if the drying process is uncompleted. Furthermore, the dry method needs much solvent, an expensive device, and a little yield. The wet-hot way is done by rumpling the coconut milk so the oil comes out. The heating process makes protein denaturized and the oil has rust color and become spiteful easily. Besides that, the process needs much fuel energy. Due to both dry and wet-hot methods have limitation stated earlier, so many alternative wet-cold method have been developed, including chemically method by acidification and physically method by heating in warm temperature and heating by microwave. And the purpose of this research is to increase the quality of coconut oil (Cocos nucifera L) produces by chemically and physically methods. Based on the research, thats chemical-physic characteristic of chemically and physically methods (water degree, iodine and peroxide value), are classified into SNI certification. In another hand the fatty acid value is not classified into SNI certification. And each chemical-physic characteristic of chemically and physically methods indicating that there are significant difference of those oil samples.  

Keyword :

minyak kelapa, pengasaman, pemanasan, asam asetat, gelombang mikro, kualitas,


References :

Purwanto,(2003) Karakterisasi Minyak Kelapa Hasil Olahan Melalui Proses Penguapan dan Fermentasi Surabaya : Jurnal Matematika dan Ilmu Pengetahuan Alam, No. 1, Vol. 8

Rindengan, B,(2005) Virgin Coconut Oil, Pembuatan & Pemanfaatan Minyak Kelapa Murni Jakarta : Penebar Swadaya.

Setiaji, B,(2006) Membuat VCO Berkualitas Tinggi. Jakarta : Penebar Swadaya.

Alamsyah, NA,(2004) Virgin Coconut Oil Minyak Penakluk Aneka Penyakit Jakarta : Penebar Swadaya.

Destialisma,(2005) Pengaruh Penggunaan Asam Cuka Terhadap Rendemen Produksi Minyak Kelapa Murni(Virgin Coconut Oil) Bali : BPTP





Archive Article

Cover Media Content

Volume : 1 / No. : 1 / Pub. : 2012-11
  1. Upaya Peningkatan Kualitas Minyak Kelapa Yang Dibuat Dari Cocos Nucifera L Dengan Berbagai Metode Kimiawi Dan Fisik
  2. Potensi Antijamur Isolat Streptomyces Spp. Dari Tanah Kompos Rkbs Terhadap Trichophyton Mentagrophytes
  3. Pembuatan Dan Karakterisasi Elektrode Selektif Ion (esi) Salbutamol Berbasis Membran Tipe Kawat Terlapis
  4. Validasi Metode Penetapan Kadar Deltametrin Dalam Kubis (brassica Oleracea Var. Capitata) Menggunakan Kromatografi Gas Dengan Detektor Ionisasi Nyala
  5. Optimasi Metode Ekstraksi Untuk Analisis Triadimefon Pada Kubis Secara Kromatografi Gas-spektrometri Massa
  6. Validasi Metode Kromatografi Gas-spektrometri Massa Untuk Analisis Residu Pestisida Triadimefon Dalam Kubis
  7. Optimasi Preparasi Sampel Untuk Analisis Deltametrin Dalam Kubis (brassica Oleracea Var. Capitata)

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