By Arya Aditama
A Bachelor’s Thesis Submitted to the Faculty of
LIFE SCIENCES
in partial fulfillment of the requirements for the Degree of
BACHELOR OF SCIENCE
WITH A MAJOR IN FOOD TECHNOLOGY
SWISS GERMAN UNIVERSITY Campus German Centre Bumi Serpong Damai – 15321
Island of Java, Indonesia www.sgu.ac.id
August 2008
Revision after the Thesis Defense on 15 August 2008
STATEMENT BY THE AUTHOR
I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, not material which to a substantial extent has been accepted for the award of may other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.
_______________________________________ __________________
Arya Aditama
Approved by:
________________________________________ __________________
Tutun Nugraha, PhD. date
________________________________________ __________________
Dr. rer. nat. Maruli Pandjaitan date
_________________________________________ __________________
Chairman of the Examination Steering Committee date
ABSTRACT
PRODUCTION AND ANALYSIS OF VIRGIN COCONUT OIL USING COLD PRESS AND COLD CENTRIFUGATION PROCESS
By
Arya Aditama
SWISS GERMAN UNIVERSITY Bumi Serpong Damai Tutun Nugraha, Phd., ThesisAdvisor Dr. rer. nat. Maruli Pandjaitan, Thesis Co-advisor
Virgin coconut oil (VCO) is oil which is extracted from fresh meat of coconut fruit with minimal alteration during processing to any of the beneficial composition of its content. There are many methods in producing the oil, including through centrifugation, which is relatively unknown in Indonesia. This thesis aims to develop production method and analyze the oil produced through cold press and cold centrifugation method. The fresh grated coconut was pressed, while being cooled using a recirculated cooling water system, to obtain the coconut milk, which was then centrifuged to obtain the VCO. Three parameters were tested, i.e., temperature, speed, and time of centrifugation. The most optimum oil produced was by treatment at 100C, in 5000 rpm, for 30 minute, which yielded in 28.3% (v/v) VCO from coconut milk. The produced VCO had quality characteristics of moisture content, 0.227%;
acid value, 0.24; iodine value, 6.69; undetectable peroxide; saponification value, 250.9. Based on the sensory analysis tests, VCO produced from this method showed a good acceptance by consumers in parameters of taste and odor.
DEDICATION
For my parent and all other parents who have given their love for their child
ACKNOWLEDGMENTS
To create this thesis requires the constant and concerted effort of many. I am really grateful to many people who have given me some of their time and knowledge to help me in the research and completed this thesis; and for me, it is a pleasure to thank everyone who made this thesis very special.
First, I want to thank my father, mother, Dimas, and Angelina for giving me courage in the making of this thesis and to all my friends who have given me advices, suggestions, and critics. Your helping hand gave a lot in this thesis.
I would also like to thank Mr. Tutun Nugraha, as the advisor of the thesis, for his advisory in this research, Mr. Maruli Pandjaitan, as the dean life sciences faculty, Mr. Osmanuddin for the supply of the coconuts from Sebesi and Sebuku Island, Mr.
Herman for the boat for the coconut transportation , Mr. Tabligh P., Mr. Hery S., Mrs.
Nani P. for your assistance and sharing your knowledge with me, William and Tony for all of your help in doing this research, and for everyone whom I can’t write the name. All of you have helped me very much more than what I’ve expected.
As a human being there must be some imperfection on me. I knew that there must be mistake I’ve made during the research and I would like to ask for apologies for those who get disadvantages during the research.
I hope this thesis could be useful and give knowledge for all of the readers, but I know that this thesis is far from perfect. Thus, to improve this thesis I welcome any comments, suggestions, and critics from all of you reader.
Jakarta, July 2008 Arya Aditama
TABLE OF CONTENTS
STATEMENT BY THE AUTHOR... 2
ABSTRACT... 3
DEDICATION... 4
ACKNOWLEDGMENTS ... 5
CHAPTER 1 – INTRODUCTION ... 11
1.1 Background……… ... 11
1.2 Research Problem……… ... 13
1.3 Objective………. ... 13
1.4 Thesis Scope ... 13
CHAPTER 2 – LITERATURE REVIEW ... 14
2.1 Coconut Palm... 14
2.2 Coconut Fruit ... 17
2.3 Coconut Oil... 18
2.4 Virgin Coconut Oil ... 21
2.5 Centrifugation ... 24
2.6 Emulsion ... 25
2.7 Analysis of Oil ... 26
2.7.1 Free Fatty Acid (FFA) and Acid Value Analysis ... 26
2.7.2 Peroxide Value (PV) Analysis ... 27
2.7.3 Iodine Value (IV) Analysis (Wijs Method) ... 28
2.7.4 Saponification Value Analysis... 29
2.7.5 Moisture Content ... 30
2.7.6 Fatty Acid Composition... 30
2.7.7 Sensory Analysis... 31
CHAPTER 3 – METHODOLOGY ... 32
3.1 Time and Venue... 32
3.2 Materials and Equipments... 32
3.2.1 Raw Materials ... 32
3.2.2 Materials ... 32
3.2.3 Equipments ... 33
3.3 Research Procedure... 33
3.3.1 Preliminary Research ... 33
3.3.2 Production Procedure... 33
3.3.2.1 Dehusking and Dehulling ... 35
3.3.2.2 Grating ... 35
3.3.2.3 Expeller Pressing ... 35
3.3.2.4 Centrifugation ... 36
3.3.3 Methods of Analysis ... 37
3.3.3.2 Peroxide Value Analysis... 38
3.3.3.3 Acid Value Analysis ... 38
3.3.3.4 Saponification Analysis ... 39
3.3.3.5 Water Content Analysis ... 39
3.3.3.6 Fatty Acid Analysis... 39
3.3.3.7 Sensory Analysis... 40
CHAPTER 4 – RESULT & DISCUSSION... 41
4.1 Preliminary Research... 41
4.1.1 Coconut Milk Extraction... 41
4.1.2 Centrifugation ... 41
4.2 Main Research ... 42
4.2.1 Yield... 43
4.2.1.1 Yield of Expeller Pressing ... 43
4.2.1.2 Yield of Centrifugation... 44
4.2.2 Analysis of Oil ... 46
4.2.2.1 Iodine Value... 46
4.2.2.2 Acid Value ... 47
4.2.2.3 Saponification Value... 49
4.2.2.4 Moisture Cotent ... 51
4.2.2.5 Peroxide Value... 53
4.2.2.6 Fatty Acid Content... 54
4.2.2.7 Total Plate Count ... 54
4.2.2.8 Sensory Analysis... 54
4.3 Recapitulation ... 56
4.4 Additional Research... 56
CHAPTER 5 – CONCLUSION AND RECOMMENDATION ... 57
REFERENCES ... 59
APPENDICES ... 61
CURRICULUM VITAE... 85
