The comparison characteristics of fermented Virgin Coconut Oil (VCO) on kefir addition

Autor:	Neneng Windayani, Imelda Helsy, M. Karlina
Rok vydání:	2021
Předmět:	History Voltage-controlled oscillator food.ingredient food Chemistry Kefir Coconut oil Fermentation Food science Computer Science Applications Education
Zdroj:	Journal of Physics: Conference Series. 1869:012054
ISSN:	1742-6596 1742-6588
Popis:	Indonesia is the largest coconut producing country in the world. They are many products from coconut that have high economic value, one of them is VCO. No research has been found in making VCO by kefir fermentation, so the purpose of this research is to describe the comparison of characteristics VCO produced on kefir addition based on organoleptic, water content, and free fatty acid tests. This research was carried out using two replications of the three old coconuts obtained 1.26 L thick coconut milk, then divided into three samples, fermented 48 hours with different treatments (0% kefir for control; 3.5%; 6% kefir). The results of this study obtained the best VCO characteristics in the composition of 3.5% kefir addition, colorless, normal taste, and aroma of coconut aroma, with water content of 0.0028% and a free fatty acid content of 0.23%. The VCO produced are in accordance with SNI VCO 7381: 2008. Further research needs to be conducted to produce an optimal VCO randement with a range of 1-3.5% kefir addition.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7673743a5bc99caa1d1d57dd167e1ac0 https://doi.org/10.1088/1742-6596/1869/1/012054 Zobrazit plný text záznamu