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The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using the Centrifugation Method

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Virgin coconut oil (VCO) can be made from several types of coconuts by
using several techniques that potentially result ini clear colour, distinct coconut
smell, and long shelf life. In this study, centrifugation method was used in the
manufacture of VCO by using green coconuts and red coconuts with a ratio of
1:1 and 2:1. This study aims to determine the ratio of the best raw materials
and determine the % yield. This study uses factorial design and a quicker
method for calculating the effect of the process variable with eight runs
(experimental). The most influential variable was the centrifugation time, where
the optimum yield was 35 minutes, the centrifugation speed was 800 rpm, and
the ratio of green coconut and red coconut was 4:3. yielded 56.8% yield. It can
be concluded that the best way to produce VCO with a high yield is to use a
centrifugation method with a ratio of green to red coconuts of 4:3, a
centrifugation time of 35 minutes, and a centrifugation speed of 800 rpm.

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Ketersediaan

UIB00007684

Tersedia

Informasi Detail

Judul Seri

Journal of Applied Food Technology

No. Panggil

-

Penerbit

: ., 2022

Deskripsi Fisik

-

Bahasa

Bahasa

ISBN/ISSN

-

Klasifikasi

NONE

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

Vol. 9, No. 2

Subjek

Teknik industri

Info Detail Spesifik

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Pernyataan Tanggungjawab

Perpustakaan Islam Batik

Versi lain/terkait

Lampiran Berkas

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