Quality Analysis of Coconut Oil Based on The Variation Pretreatment Storage Temperatures of Coconut Flesh (Cocos nucifera L.) Sandra*, Musthofa Lutfi, Mochamad Bagus Hermanto, Nurul Istiqomah Choirunnisa, and Rizal Nur Alfian
Department of Biosystem Engineering, Faculty of Agricultural Technology, Brawijaya University, Veteran Street, Malang 65145, Indonesia
*sandra.msutan[at]ub.ac.id
Abstract
This study aims to analyze the quality changes of coconut oil using coconut milk from fruit flesh after the pretreatment and to know the best temperature of pretreatment in order to get the best quality of coconut oil. The research was started by giving the coconut flesh pretreatment with 3 variations of temperature, using frozen temperature and cold temperature stored for 24 hours and at room temperature without storage time. The coconut milk samples that were produced, continue to be processed into coconut oil by heating it at 90 degree celsius for about 1 hour and followed by testing its quality. The best quality of coconut cooking oil is obtained in pre-treatment with cold temperature which had the smallest moisture content value of 0.310, peroxide value of 0.993 milliequivalent/1000, IOD number of 7.435/100 g, free fatty acid content of 0.028 percent, acid number of 0.056, and also with the highest yield of 21.17 percent. Based on the study^s result, the pretreatment storage of coconut fruit flesh can improve the quality of coconut oil that is produced.
