PENGARUH PEMANASAN TERHADAP KUALITAS MUTU MINYAK KELAPA (VCO) KHAS BIMA

Abstract

The purpose of this study was to determine the organoleptic quality and chemical quality of typical Bima coconut oil. Using warm-up and scoring methods. From the results of the organoleptic test, heating for 90 minutes produces a clear color, a rancid and tasteless aroma, heating for 120 minutes, a yellow color, a distinctive aroma of fresh coconut oil, and no taste. Heating for 140 minutes, the color is brown, the aroma is typical of fresh coconut, and it is tasteless. From the results of testing the water content 90 minutes found 18.79%, 120 minutes 016.67% and 140 minutes 15.12%. Free fatty acid levels on heating 90 minutes 1.042%, 120 minutes 2.842%, and 140 minutes 2.279%. In testing the peroxin number for 90 minutes 3.95%, 120 minutes 2.76%, and 140 minutes 1.97%. In the 90-minute density test, 0.9421% was obtained, 0.9321% for 120 minutes and 0.9143% for 140 minutes. The results of color organoleptic research for 90 and 120 met SNI 7381:2008, while 140 did not meet SNI 7381:2008. The results of testing the water content on heating 90, 120, 140 showed that it did not meet SNI 7381: 2008 with the requirement of 0.2%. Free fatty acid test results heating 90, 120, 140 minutes showed that they did not meet SNI 7381:2008 with an FFA level of 0.2%. The results of the peroxide number test for 90 and 120 minutes did not meet SNI, while 140 minutes met SNI 7381:2008 with the requirement of 0.2 mg oxygen/g. Density test results at heating 90-, 120-, and 140-minutes meet SNI 7381:2008 Density with requirements of 915.0-920.0 km/m3.