HALAMAN PENGESAHAN
Semarang, 2017
Asisten Pengampu
1
P3
PRAKATA
Puji syukur kehadirat Tuhan Yang Maha Esa yang telah memberikan rahmat
dan hidayah-Nya sehingga laporan Praktikum Bioproses dapat diselesaikan
dengan lancar dan sesuai dengan harapan.
Laporan ini diperuntukkan untuk memenuhi salah satu tugas mata kuliah
Praktikum Bioproses. Adapun isi laporan ini adalah pembahasan mengenai hasil
percobaan dari praktikum Minyak.
Berbagai dukungan dan doa sehingga penyusun dapat menyelesaikan
laporan ini. Untuk itu penyusun mengucapkan terimakasih kepada:
1. Dr. Ing. Silviana, S.T., M.T. selaku Penanggung jawab Laboratorium
Mikrobiologi Industri,
2. Jufriyah, S.T. selaku PLP Laboratorium Mikrobiologi Industri,
3. Iqbal Ryan R. selaku koordinator asisten Laboratorium Mikrobiologi
Industri,
4. Nur Aini Hamada selaku Asisten Pengampu materi Minyak,
5. Asisten-asisten Laboratorium Mikrobiologi Industri, dan
6. Teman-teman yang telah membantu baik dalam segi waktu maupun
motivasi.
Laporan ini merupakan laporan yang saat ini dapat diajukan. Namun, pasti
masih banyak kekurangan yang mendasar pada laporan ini dan perlu diperbaiki.
Oleh karena itu, kritik dari pembaca sangat diharapkan untuk penyempurnaan
laporan ini. Semoga laporan ini dapat bermanfaat.
Penyusun
2
P3
iv
P3
RINGKASAN
iv
v
DAFTAR ISI
v
DAFTAR TABEL
Tabel 2.1. Komposisi kimia daging buah kelapa segar pada 3 tingkatan umur.......................4
Tabel 2.2 Komposisi asam lemak jenuh..................................................................................4
Tabel 2.3 Komposisi asam lemak tak jenuh............................................................................5
Tabel 2.4 Standar baku mutu minyak kelapa berdasarkan SNI 7381:2008..............................5
Tabel 4.1 Hasil Analisis Minyak Kelapa................................................................................16
vi
DAFTAR GAMBAR
vii
BAB I
PENDAHULUAN
1
fermentasi, bagaimana hubungan pH dan densitas terhadap waktu, serta untuk
menganalisis hasil minyak kelapa yang didapat secara fisika dan kimia.
2
BAB II
TINJAUAN PUSTAKA
2.1 Kelapa
Kelapa (Cocos nucifera) termasuk jenis tanaman palma yang mempunyai buah
berukuran cukup besar. Batang pohon kelapa umumnya berdiri tegak dan tidak
bercabang, dan dapat mencapai 10 14 meter lebih. Daunnya berpelepah, panjangnya
dapat mencapai 3 4 meter lebih dengan sirip-sirip lidi yang menopang tiap helaian.
Buahnya terbungkus dengan serabut dan batok yang cukup kuat (Palungkun, 2004). Buah
kelapa berbentuk bulat yang terdiri dari 35 % sabut (eksokarp dan mesokarp), 12 %
tempurung (endokarp), 28 % daging buah (endosperm), dan 25 % air (Syah, 2005).
Buah kelapa yang sudah tua mengandung kalori yang tinggi, sebesar 359 kal per 100
gram; daging kelapa setengah tua mengandung kalori 180 kal per 100 gram 8 dan daging
kelapa muda mengandung kalori sebesar 68 kal per 100 gram. Sedang nilai kalori rata-
rata yang terdapat pada air kelapa berkisar 17 kalori per 100 gram.
Air kelapa hijau, dibandingkan dengan jenis kelapa lain banyak mengandung tanin
atau antidotum (anti racun) yang paling tinggi. Kandungan zat kimia lain yang menonjol
yaitu berupa enzim yang mampu mengurai sifat racun. Komposisi kandungan zat kimia
yang terdapat pada air kelapa antara lain asam askorbat atau vitamin C, protein, lemak,
hidrat arang, kalsium atau potassium. Mineral yang terkandung pada air kelapa ialah zat
besi, fosfor dan gula yang terdiri dari glukosa, fruktosa dan sukrosa. Kadar air yang
terdapat pada buah kelapa sejumlah 95,5 gram dari setiap 100 gram (Direktorat Gizi
Depkes RI, 1981).
3
Tabel 2.1 Komposisi kimia daging buah kelapa segar pada 3 tingkatan umur
Umur buah
No Komposisi per 100 g
Satuan Setengah
. bahan Muda Tua
tua
4
Asam miristat C13H27COOH 13,0 19,0
5
6.10 Asam linolenat (C18:3) % 1,0-2,5
% ND-0,2
Koloni/ml Maks 10
7 Cemara mikroba
7.1 Angka lempeng total mg/kg Maks 0,1
8. Cemara Logam : Maks 0,4
8.1 Timbal (Pb) mg/kg Maks 5,0
8.2 Tembaga (Cu) mg/kg Maks 0,1
8.3 Besi (Fe)
8.4 Cadmium (Cd) mg/kg Maks 0,1
9. Densitas kg/m3 915,0-920,0
6
d. Pengasaman
e. Pengasaman merupakan salah satu upaya pembuatan minyak
kelapa dengan cara membuat suasana emulsi (santan) dalam keadaan asam.
Asam memiliki kemampuan untuk memutus ikatan lemak-protein dengan cara
mengikat senyawa yang berikatan dengan lemak. Namun asam yang
dicampurkan ke dalam santan hanya bisa bekerja dengan maksimal bila
kondisi pH (derajat keasamannya) sesuai. Pada proses pembuatan minyak
kelapa, pH yang paling optimal yaitu 4,3.
f. Sentrifugasi
g. Sentrifugasi merupakan salah satu pembuatan minyak kelapa
dengan cara mekanik. Pembuatan minyak kelapa dengan sentrifugasi
dikelompokan menjadi tiga, yaitu : pembuatan santan, pembuatan minyak
kelapa, serta penyaringan. Pada cara ini krim dimasukan dalam tabung ke
dalam sentrifuse. Pemutusan ikatan lemak protein pada santan dilakukan
dengan pemutaran (pemusingan), yaitu dengan gaya sentrifugal karena berat
jenis minyak dan air berbeda. Setelah dilakukan sentrifugasi, keduanya akan
terpisah dengan sendirinya. Berat jenis minyak lebih ringan dibanding air
sehingga minyak akan terkumpul pada lapisan atas. Kunci dari pembuatan
minyak kelapa dengan sentrifugasi yaitu kecepatan pemutaran, yaitu 20.000
rpm. Di samping itu faktor waktu juga ternyata menjadi pembatas dalam
pemutaran tersebut. Waktu yang dibutuhkan untuk memutus ikatan lemak-
protein dari santan dengan kecepatan 20.00 rpm yaitu sekitar 15 menit. Alat
yang digunakan untuk memutar santan dinamakan dengan sentrifuge.
h. Enzimatis
i. Pembuatan minyak kelapa dengan cara enzimatis merupakan
pemisahan minyak dalam santan tanpa pemanasan melainkan dengan bantuan
enzim. Enzim bisadisintetis atau disuplai dari alam. Beberapa jenis enzim
yang bisa digunakan untuk memecah ikatan lipoprotein dalam emulsi lemak
yaitu papain (pepaya), bromelin (nanas), dan enzim protease yang berasal dari
kepiting sungai. Enzim papain banyak yang terdapat dalam getah daun pepaya.
Sementara enzim bromelin banyak terdapat pada bagian bonggol (hatinya)
nanas.
j. Dengan rusaknya protein maka ikatan lipoprotein dalam santan
juga akan terputus dengan sendirinya. Kemudian, minyak yang diikat oleh
ikatan tersebut akan keluar dan mengumpul menjadi satu. Karena minyak
memiliki masa (berat) jenis lebih rendah dibandingkan dengan air, maka
posisinya kemudian berada paling atas, disusul dengan protein, dan terakhir
(bawah) yaitu air.
7
k. Fermentasi
l. Pembuatan minyak secara fermentasi pada prinsipnya adalah
pengrusakan protein yang menyelubungi globula lemak menggunakan
menggunakan enzim proteolitik. Enzim yang dimaksud adalah enzim yang
dihasilkan oleh mikroorganisme atau tanaman sebagai inokulum. Pada
pembuatan minyak kelapa dengan fermentasi, krim yang didapatkan
dicampurkan dengan ragi. Mikroba yang ada dalam ragi (Saccharomyces
cerevisiae dan Rhyzopus oryzae) ini mempunyai kemampuan menghasilkan
enzim protease dan lipase yang dapat menghidrolisis minyak dengan didukung
oleh kadar air yang tinggi
m. Kondisi optimum yang diperlukan agar mikroba dapat tumbuh
antara lain suhu berkisar antara 25 30 C, keadaan asam yaitu pada Ph 4
4,5. Mikroba, khususnya khamir, dapat tumbuh dengan baik pada kondisi
anaerob karena berdasarkan sifat metabolismenya, termasuk kelompok khamir
fermentatif yang dapat melakukan fermentasi alkohol yaitu memecah glukosa
melalui jalur glikolisis (Fardiaz, 1989; Buckle et al., 1987; Pelczar et al.,
1981).
n. Ada beberapa faktor yang mempengaruhi mikroba dalam
melakukan fermentasi yaitu:
1) Waktu
o. Semakin lama waktu fermentasi, hasil yang diperoleh semakin besar
sampai titik optimum dimana bahan telah habis terfermentasi. Pada fase ini
khamir mengalami kematian masih ada sel-sel yang dihasilkan akan tetapi
kecepatan pertumbuhannya lebih rendah dari sel-sel yang mati.
2) Cahaya
p. Mikroorganisme kebanyakan tidak mampu untuk melakukan
fotosintesis, oleh karena itu mikroorganisme pada umumnya tidak
memerlukan cahaya, bahkan cahaya ini dianggap sebagai faktor
penghambat bagi kehidupannya. Radiasi yang timbul akibat cahaya
merupakan bahaya bagi kehidupannya.
3) Suhu
q. Suhu optimum untuk pertumbuhan dan perkembangbiakan adalah 28
30 oC. Pada waktu fermentasi terjadi kenaikan panas.
4) Perbandingan jumlah ragi
r. Dalam proses fermentasi, perbandingan yang tepat antara jumlah ragi
dengan skim sebagai nutrisi akan berpengaruh terhadap hasil fermentasi.
Hal ini disebabkan oleh optimalnya jumlah dan waktu sel ragi
8
s. mengekstrak skim sebagai nutrisi sehingga menghasilkan minyak yang
optimal (Zubaedah, 2010).
t.
2.2.4 Manfaat Minyak Kelapa
u. Menurut Enig (1996), minyak kelapa mengandung rantai triglyceride
yang dapat bermanfaat bagi kesehatan manusia, manfaat yang dimiliki minyak
kelapa antara lain sebagai berikut:
v. Meningkatkan sistem kerja pencernaan dan absopsi nutrisi.
w. Mengurangi penyakit jantung.
x. Membantu sistem kerja neuron.
y. Meningkatkan sistem imun.
z. Meningkatkan aktivitas anti-mikroba.
aa. Mengandung efek anti kanker.
ab. Membantu memperkuat tulang
ac.
2.2.5 Kerusakan pada Minyak Kelapa
ad. Kerusakan minyak dapat disebabkan oleh air, cahaya, panas, oksigen,
logam, asam, basa, dan enzim. Kerusakan minyak terutama terjadi ketika
pemanasan bahan, pengolahan, dan penyimpanan. Minyak kelapa yang belum
dimurnikan biasanya mengandung kaotoran-kotoran seperti air, protein, karbohirat,
asam lemak bebas dan komponen-komponen yang tidak tersebutkan. Asam lemak
bebas sudah terdapat pada minyak atau lemak sejak bahan itu mulai dipanen dan
jumlahnya akan terus bertambah selama proses pengolahan dan penyimpanan.
Penurunan mutu minyak karena ketengikan, ditandai dengan timbulnya bau dan
rasa yang tidak enak. Walaupun demikian, adanya bau dan rasa tidak enak tersebut
tidak menjadi faktor penentu dalam menilai suatu jenis minyak (Yakub, 2014).
9
ae. BAB III
af...............................................................................................................................................M
ETODE PRAKTIKUM
ag........................................................................................................................................
3.1 Rancangan Praktikum
3.1.1 Skema Rancangan Percobaan
ah.
ai. Kelapa parut Diperas
Air Santan
aj.
ak.
al. Santan Didinginkan Santan
2 jam
am. Krim
an.
ao. Skim Dicampur dan
Campuran
Air Kelapa disterilkan dalam
ap. steril
autoclave
aq. urea dan gula
ar.
as.
at. Campuran steril
Ditutup al. foil Starter
au. Ragi atau sari buah
av. dan diinkubasi
sesuai variabel
aw.
KrimDiatur pH, ukur densitas,
ax. Campuran hasil
Starter ditutup al. foil dan
ay. fermentasi
diinkubasi
az. Minyak
Campuran hasil sentrifugasi Protein
ba.Gambar 3.1 Skema praktikum minyak
fermentasi Air
bb.
3.1.1 Variabel Praktikum
bc. Variabel kontrol : volume skim, volume air kelapa, pH awal, waktu
fermentasi,
bd. volume krim, volume starter, kecepatan centrifuge,
waktu sentrifugasi, penambahan urea dan gula pasir
be. Variabel bebas : ragi roti, ragi tempe, ragi tape
bf. Variabel terikat : Densitas, pH, bau, warna, kadar asam lemak bebas
bg.
3.2 Bahan dan Alat
3.2.1 Bahan
1. Kelapa parut 1,5 kg 7. Urea 12,28 gr
2. Air 1,5 L 8. NaOH 0,1 N 100 ml
3. Ragi roti 20,48 gr 9. Etanol 95% 200 ml
4. Ragi tempe 20,48 gr 10. Indikator PP
5. Aquadest 100 ml 11. Sari buah pepaya 5 ml
6. Air kelapa 240 ml 12. Sari buah kiwi 5 ml
13.
3.2.2 Alat
3.2.3
1. Erlenmeyer 250 ml 8 buah 14.............................................
10
2. Pipet tetes 2 buah
3. Beaker glass 100 ml 1 buah
4. Gelas ukur 100 ml 1 buah
5. Inkubator goyang 1 buah
6. Cuvet 5 buah
7. Neraca analitik 1 buah
8. Autoclave 1 buah
9. Alumunium foil
10. Indikator pH
11. Pengaduk kaca 1 buah
12. Centrifuge 1 buah
13. Statif 1 buah
14. Klem 1 buah
15. Buret 1 buah
16. Picnometer 50 ml 1 buah
10
3.3 Gambar Rangkaian Alat
Keterangan:
1. Klem
2. Statif
3. Buret
4. Erlenmeyer
12
b. Aduk campuran hingga homogen dan sterilisasi dalam autoclave pada suhu
121C selama 15 menit.
c. Setelah steril, campuran didinginkan.
d. Campuran diinokulasikan dengan mikroba atau enzim dalam erlenmeyer steril
pada ruang aseptis. Menambahkan 5,12 gr ragi roti ke variabel I, 5,12 gr ragi
tempe ke variabel II, ,5 ml sari pepaya ke variabel III, dan 5 ml sari kiwi ke
variabel IV.
e. Campuran ditutup dengan alumunium foil, diinkubasi dalam ikubator goyang
pada suhu kamar selama waktu yang ditentukan.
f.
3.4.3 Fermentasi Santan
a Krim santan sebanyak 55 ml dicampur dengan starter sebanyak 45 ml
g. ke dalam erlenmeyer pada ruang aseptis.
12
b Campuran diatur pH-nya menggunakan asam asetat dan ditutup dengan
alumunium foil.
c Campuran diukur densitasnya menggunakan picnometer.
d Campuran diinkubasikan selama waktu tertentu.
e
3.4.4 Analisis Hasil Minyak Kelapa
a Menghitung volume minyak kelapa yang didapat.
Campuran yang telah selesai difermentasi akan terlihat menjadi 3 lapisan
f (minyak, protein, dan air).
Campuran dituang ke dalam cuvet untuk disentrifugasi pada putaran
g tertentu selama waktu tertentu.
Minyak kelapa dapat diambil dari cuvet dan diukur volumenya, minyak
h kelapa selanjutnya dapat dikenakan analisis yang lain.
i
b Uji secara organoleptik menggunakan indera penciuman.
Minyak kelapa yang didapat dituangkan ke dalam beaker glass.
Minyak kelapa diuji pada jarak kira-kira 5 cm dari hidung dan kemudian
j dikebaskan ke arah hidung agar baunya dapat diketahui.
Analisis dilakukan oleh minimal 3 orang.
Jika tercium bau khas minyak kelapa segar dan tidak tengik maka hasil
k dinyatakan normal. Jika tercium bau asing maka hasil dinyatakan
tidak
l normal.
m
c Uji secara organoleptik menggunakan indera penglihat.
Minyak kelapa yang didapat dituangkan ke dalam beaker glass.
Warna minyak kelapa diamati oleh minimal 3 orang.
Jika tidak terlihat warna lain atau kuning pucat maka hasil dinyatakan
n normal. Jika terlihat warna lain maka hasil dinyatakan tidak
normal.
o
d Menghitung densitas minyak kelapa
Picnometer kosong dihitung massanya menggunakan neraca analitik (m0).
Minyak kelapa dengan volume yang sudah diketahui (V) selanjutnya
p dimasukkan ke dalam picnometer.
Picnometer yang berisi minyak kelapa kemudian dihitung massanya (m1)
Menghitung densitas minyak kelapa dengan rumus:
13
m1m0
q =
V
r
13
s Menghitung kadar asam lemak bebas.
Membuat larutan standar NaOH 0,1 N.
Menimbang 30 gr minyak kelapa ke dalam erlenmeyer 250 ml.
Tambahkan 50 ml etanol 95%.
Tambahkan 3 tetes indikator PP dan dititrasi dengan larutan standar
NaOH 0,1 N.
Hitung kadar asam lemak bebas (dihitung sebagai asam laurat),
dinyatakan
t sebagai persen asam lemak dengan rumus berikut:
V x N x 200
u Asam lemak bebas=
m x 10
v dengan:
wV = volume NaOH yang diperlukan dalam penitaran (ml)
x N = normalitas NaOH
y m = bobot contoh (g)
z 200 = berat molekul asam laurat
aa
15
ab..............................................................................................................................................B
AB IV
ac HASIL DAN PEMBAHASAN
ad
4.1 Hubungan pH terhadap Waktu Fermentasi Minyak Kelapa
ae Dalam praktikum kami, run 1 menggunakan ragi roti, run 2 menggunakan ragi
tempe, run 3 menggunakan sari papaya, dan run 4 menggunakan sari kiwi.
Berdasarkan praktikum yang telah dilakukan, didapatkan hasil pengukuran pH
terhadap waktu fermentasi minyak kelapa sebagai berikut:
7
4
Run 1
pH
3 Run 2
Run 3
2
Run 4
1
0
Hari ke-1 Hari ke-2 Hari ke-3
Waktu Fermentasi
af
ag Gambar 4.1 Hubungan pH terhadap waktu fermentasi minyak kelapa
ah Dari gambar 4.1, dapat dikatakan bahwa nilai pH masing-masing run
fermentasi minyak kelapa mengalami penurunan setiap harinya. Run 1 mengalami
penurunan dari pH 6 pada kondisi awal menjadi 5,5 pada hari ke-2 dan 5 pada hari ke-
3. Run 2 mengalami penurunan dari pH 6 pada kondisi awal menjadi 5,5 pada hari ke-
2 dan 4,5 pada hari ke-3. Run 3 dan 4 mengalami penurunan dari pH 6 pada kondisi
awal menjadi 4 pada hari ke-2 dan cenderung stabil di pH 4 pada hari ke-3. sehingga
dapat disimpulkan masing-masing run mengalami penurunan pH dari 6 pada kondisi
awal menjadi pH 4-5,5 pada hari ke-2, dan cenderung stabil pada rentang nilai pH 4-5
di hari ke-3.
ai Penurunan pH ini menunjukkan proses terbentuknya asam lemak bebas dan
minyak kelapa. Air kelapa dan krim santan merupakan media yang sangat baik bagi
pertumbuhan mikroba karena mengandung senyawa untuk tumbuh.
aj Menurut Herman Meisner and Karen Tenney (1997), penurunan pH pada suatu
medium menunjukkan pelepasan asam lemak bebas dari suatu sampel yang ditandai
dengan peningkatan ion H+ yang terkandung dalam asam lemak bebas tersebut.
Pelepasan molekul asam lemak bebas sebanding dengan jumlah mol ion H+ yang
terlepas dari sampel. Pada percobaan juga terdapat perbedaan pH setiap run, hal ini
karenakan perbedaan jenis ragi dan sari buah yang ditambahkan.
14
ak Sehingga dapat disimpulkan bahwa 4 run dari hasil percobaan kami sesuai
dengan teori yaitu pH mengalami penurunan selama fermentasi karena terbentuknya
asam lemak bebas sehingga menurunkan pH run tersebut.
al
4.2 Hubungan Densitas terhadap Waktu Fermentasi Minyak Kelapa
amDalam praktikum kami, run 1 menggunakan ragi roti, run 2 menggunakan ragi
tempe, run 3 menggunakan sari papaya, dan run 4 menggunakan sari kiwi.
Berdasarkan praktikum yang telah dilakukan, didapatkan hasil pengukuran densitas
terhadap waktu fermentasi minyak kelapa sebagai berikut :
1.01
1.01
1
1
Run 1
Densitas (gr/ml) 0.99
Run 2
0.99 Run 3
0.98 Run 4
0.98
Hari ke-1 Hari ke-2 Hari ke-3
Waktu Fermentasi
an
ao Gambar 4.2 Hubungan densitas terhadap waktu fermentasi minyak kelapa
ap Dari gambar 4.2, dapat dikatakan bahwa nilai densitas pada sampel dengan
perlakuan run 1, 2, 3 dan 4 mengalami peningkatan setiap harinya. Run 1 mengalami
kenaikan densitas dari 0,98785 gr/ml pada kondisi awal menjadi 0,9918 gr/ml pada
hari ke-2 dan 0,9928 gr/ml pada hari ke-3. Run 2 mengalami kenaikan densitas dari
1,00044 gr/ml pada kondisi awal menjadi 1,00247 gr/ml pada hari ke-2 dan 1,00618
gr/ml pada hari ke-3. Run 3 mengalami kenaikan densitas dari 1,00155 gr/ml pada
kondisi awal menjadi 1,00286 gr/ml pada hari ke-2 dan 1,00395 gr/ml pada hari ke-3.
Run 4 mengalami kenaikan densitas dari 1,00266 gr/ml pada kondisi awal menjadi
1,00287 gr/ml pada hari ke-2 dan 1,00357 gr/ml pada hari ke-3.
aq
ar Gambar 4.3 Fase pertumbuhan sel mikroorganisme
15
as Menurut Hamzah M. Al-Qadiri (2007), densitas dari suatu sampel meningkat
karena adanya pertumbuhan sel mikroogranisme pada fase pertumbuhan. Pada sampel
run 1, 2, 3, dan 4 pertumbuhan mikroorganisme ini meningkatkan densitas dari
minyak kelapa seiring terbentuknya produk minyak kelapa dan pelepasan asam lemak
bebas (Al-Qadiri, 2007).
at Sehingga dapat disimpulkan bahwa 4 run dari hasil percobaan kami sesuai
dengan teori yaitu densitas mengalami kenaikan selama fermentasi karena adanya
pertumbuhan sel mikroogranisme pada fase pertumbuhan.
au
4.3 Hasil Analisis Minyak Kelapa
av Dalam praktikum kami, run 1 menggunakan ragi roti, run 2 menggunakan ragi
tempe, run 3 menggunakan sari papaya, dan run 4 menggunakan sari kiwi.
Berdasarkan praktikum yang telah dilakukan, didapatkan hasil analisis minyak kelapa
sebagai berikut :
aw Tabel 4.1 Hasil Analisis Minyak Kelapa
bm
4.3.1 Bau Minyak Kelapa
bn Dari tabel 4.1 dapat dikatakan bahwa pada minyak kelapa perlakuan
run 2, 3, dan 4 memiliki bau yang normal, berbeda dengan minyak kelapa
perlakuan run 2 yang memiliki bau yang tidak normal.
bo Fenomena ini disebabkan karena minyak kelapa perlakuan run 1
mengalami rancidity yang disebabkan adanya reaksi auto-oksidasi. Kerusakan
minyak sering disebut dengan ketengikan (rancidity) yaitu kerusakan atau
perubahan bau dan flavor dalam lemak atau bahan pangan berlemak (Maharani,
2012). Reaksi tersebut menyebabkan bau minyak kelapa menjadi tidak sedap
dan warna menjadi lebih gelap dari warna minyak kelapa pada umumnya
(Ketaren, 2008).
16
bp
bq Gambar 4.4 Reaksi auto-oksidasi minyak kelapa
br
4.3.2 Warna Minyak Kelapa
bs Dari tabel 4.1, dapat dikatakan bahwa pada minyak kelapa perlakuan
run 1, 2, 3, dan 4 memiliki warna yang normal yakni bening hingga kuning
keruh. Minyak kelapa secara fisik berwujud cairan bening hingga kuning
kecokelatan dan beraroma khas. Zat warna yang termasuk golongan ini terdapat
secara alamiah dalam bahan yang banyak mengandung minyak dan dalam
proses ekstraksi ikut terekstrak bersama minyak. Warna pada minyak kelapa
disebabkan oleh zat warna dan kotoran-kotoran lainnya. Zat warna tersebut
berupa betakaroten yang merupakan hidrokarbon tidak jenuh dan tidak stabil
pada suhu tinggi. Proses pengolahan minyak kelapa dengan udara panas
menyebabkan warna minyak menjadi kuning akibat karoten terdegrasi
(Suhardijono dan Syamsiah, 1987).
bt
17
bu BAB V
bv PENUTUP
bw
5.1 Kesimpulan
1. Metode pembuatan minyak kelapa secara fermentasi dengan ragi roti, ragi tempe,
sari buah pepaya, dan sari buah kiwi dapat diterapkan untuk menghasilkan minyak
kelapa.
2. pH setiap run semakin menurun dari pH awal 6 kemudian stabil pada rentang pH 4-5
karena terbentuknya asam lemak bebas selama proses fermentasi.
3. Densitas minyak kelapa semakin bertambah seiring dengan semakin lamanya waktu
fermentasi minyak kelapa karena mikroorganisme mengalami fase pertumbuhan.
4. Minyak kelapa didapatkan pada perlakuan run 2, 3, dan 4 memiliki warna dan bau
minyak kelapa yang normal. Minyak kelapa pada run 1 didapatkan memiliki warna
yang normal tetapi baunya tidak normal karena mengalami rancidity.
bx
by 5.2 Saran
1 Perhitungan pH lebih baik dilakukan menggunakan pH meter.
2 Neraca analitik sebaiknya jumlahnya ditambah untuk meningkatkan kecepatan
pekerjaan.
3 Sebaiknya dalam inkubasi, sampel diletakkan dalam ruangan yang telah
dikondisikan untuk pertumbuhan mikroogranisme yang optimum.
bz
18
ca DAFTAR PUSTAKA
Al-Qadiri, Hamzah M et.al. 2007. Studying of The Bacterial Growth Phases Using Fourier
Transform Infrared Spectroscopy and Multivariate Analysis. J. of Rapid Methods
& Automation in Microbiology, 16, 73-89.
Apetrei, Constantin. 2015. Corn and Coconut Oil Antioxidant Properties, Uses and Health
Benefits. New York: Nova Publisher.
Badan Standardisasi Nasional.(2008). SNI 7381:2008, Minyak Kelapa Virgin (VCO). Jakarta :
Badan Standardisasi Nasional.
Banzon, J.A. and Velasco J.R. 1982. Coconut Production and Utilization. PCRDF Manila.
Buckle, K.A. 1987. Ilmu Pangan. Universitas Indonesia Press. Jakarta.
Direktorat Gizi Depkes R.I 1981. Daftar Komposisi Bahan Makanan. Bhratara Karya Aksara,
Jakarta.
Enig, M.G. 1996. Health and Nutritional Benefits from Coconut Oil: An Important
Functional Food for the 21st century, AVOC (ASEAN Vegetable Oils Club) Lauric
Oils Symposium, Ho Chi Min, Vietnam, 25 April 1996.
Fardiaz, S. 1989. Mikrobiologi Pangan. Jurusan Teknologi Pangan dan Gizi. Fateta IPB.
Bogor.
Ketaren, S. 2008. Pengantar teknologi minyak dan lemak pangan. Jakarta: UI-Press.
Maharani, D.M., Bintoro, N., dan Rahardjo, B. 2012. Kinetika Perubahan Ketengikan
(Rancidity) Kacang Goreng Selama Proses Penyimpanan. AGRITECH, Vol. 32, No. 1.
Meisner, Herman dan Karen Tenney. 1997. pH As an Indicator of Free Fatty Acid Release
from Adipocytes. J. Lipid Research, 18, 774-776.
Palungkun, R., 2004. Aneka Produk Olahan Kelapa. Penebar Swadaya, Jakarta
Pelczar, M.J. & E.C.S. Chan. 1986. Penterjemah , Ratna Siri Hadioetomo dkk. Dasar-Dasar
Mikrobiologi 1. Universitas Indonesia Press. Jakarta.
Somaatmadja, Dardjo. 1984. Perkembangan Mutu Minyak Atsiri. Prosiding Seminar Minyak
Atsiri II. Balai Penelitian Kimia : Bogor.
Suhardijono dan Syamsiah, S. 1987. Bioproses Dalam Industri Pangan. PAU Pangan & Gizi
dan Penerbit Liberty, Yogyakarta.
Syah et al. 2005. Manfaat dan Bahaya Bahan Tambahan Pangan. Himpunan Alumni
Fakultas Teknologi Pertanian IPB. Bogor.
Thieme, J.G. 1968. Coconut Oil Processing. Paper, Food Agriculture Organization of The
United Nation. Rome.
Yakub, Nurhidayati Agustin Arifah. 2014. Pengaruh Pemberian Minyak Goreng Deep Frying
Terhadap Gambaran Histologi Ginjal Tikus Putih Strain Wistar. Tugas Akhir. Fakultas
Kedokteran, Universitas Muhammadiyah, Malang.
19
Zubaedah, S. 2010. Bakteri: Kajian tentang Beberapa Aspek Biologis. Jurusan Pendidikan
Biologi, FMIPA Universitas Negeri Malang, Malang.
20
LEMBAR PERHITUNGAN
Menghitung W
m picno kosong = 30,42 gr
m picno + aquadest = 82,78 gr
m aquadest = 52,36 gr
Aquadest = 0,996 gr/ml
m ( 82,7830,42 ) gr
=
= 0,996 gr /ml
= 52,57 ml
Menghitung Densitas
Hari ke-I
m picno kosong = 17,55 gr
m picno + aquadest = 62,01 gr
m aquadest = 44,46 gr
Aquadest = 0,996 gr/ml
m ( 44,4617,55 ) gr
= = 27,018 ml
= 0,996 gr /ml
m ( 44,2417,55 ) gr
Densitas Run 1 = = = 0,98785 gr/ml
27,018 ml
21
m ( 44,5817,55 ) gr
Densitas Run 2 = = 27,018 ml
= 1,00044 gr/ml
22
m ( 44,6117,55 ) gr
Densitas Run 3 = = = 1,00155 gr/ml
27,018 ml
m ( 44,6417,55 ) gr
Densitas Run 4 = = = 1,00266 gr/ml
27,018 ml
Hari ke-2
m picno kosong = 30,45 gr
m picno + aquadest = 82,75 gr
m aquadest = 52,3 gr
Aquadest = 0,996 gr/ml
m 52,3 gr
=
= 0,996 gr /ml = 52,51 ml
m ( 82,5330,45 ) gr
Densitas Run 1 = = = 0,9918 gr/ml
52,51 ml
m ( 83,0930,45 ) gr
Densitas Run 2 = = = 1,002474 gr/ml
52,51 ml
m ( 83,1130,45 ) gr
Densitas Run 3 = = = 1,00286 gr/ml
52,51 ml
m ( 83,1030,45 ) gr
Densitas Run 4 = = = 1,00267 gr/ml
52,51 ml
Hari ke-3
m picno kosong = 17,69 gr
m picno + aquadest = 44,55 gr
m aquadest = 26,76 gr
Aquadest = 0,996 gr/ml
m 26,76 gr
=
= 0,996 gr /ml = 26,867 ml
m ( 44,3617,69 ) gr
Densitas Run 1 = = = 0,9928 gr/ml
26,867 ml
m ( 44,7217,69 ) gr
Densitas Run 2 = = = 1,00618 gr/ml
26,867 ml
m ( 44,6617,69 ) gr
Densitas Run 3 = = = 1,00395 gr/ml
26,867 ml
m ( 44,6517,69 ) gr
Densitas Run 4 =
= 26,867 ml
= 1,00357 gr/ml
23
80 H.M. AL-QADIRI ET AL.
might be due to: (1) cell lysis leading to leakage of the cellular materials
outside the cytoplasm causing a net increase in absorbance; or (2) the
presence of the dead cells on the membrane filter; these could not be
enumerated on TSA but at the same time would have contributed to the
microbial cell density on the membrane. However, in spite of the higher
absorbance during the death phase, the spectral pattern for death phase was
also characterized by a relative depletion of major cellular components
(particularly in region II) including proteins, nucleic acids and most
predominantly polysaccharides (1100
950 cm-1) due to the destruction of the cell wall and cell membrane. The
depletion of the cellular components might be associated to the reduction in
the metabolic activity during the death phase.
Spectral binning, smoothing and second derivative transformation were
performed before multivariate statistical analysis to: (1) detect more details
about bacterial biochemical structure by increasing the number of discrimina-
tive features associated with the bacterial spectra (Pedone et al. 2003; Sandt
et al. 2003); (2) reduce spectral pattern overlapping; and (3) characterize and
amplify the related variations among bacterial FT-IR spectra since unproc-
essed spectral patterns look similar (Kansiz et al. 1999; Lin et al. 2005).
Spectral normalization was conducted to balance the differences in
absorbance as a prerequisite to PCA and SIMCA analysis (Holt et al.
1995; Lin et al.
2003).
The composition and distribution of the biochemical components in bac-
terial cells are different during growth phases and FT-IR spectroscopy
provides a method and an indication of which specific biochemical changes
occur during different growth phases. The 15-point second order
derivatization of region I for both strains is shown in Figs. 3 and 4. After
transformation, the spectral variations (18001300 cm-1) among the four
growth phases become more distinctive for both strains. Major variations
could be observed in the log, the stationary and the death phases which
makes these stages obviously dis- tinguishable from each other and from the
lag phase because of unique amide I and amide II bands (proteins) in the
range of ~1650 and ~1540 cm-1. However, relatively minor variations
could also be observed in the range of
~1455 and ~1398 cm-1 from CH3 and CH2 asymmetric and symmetric defor-
mation of proteins.
Figs. 5 and 6 show the 15-point second derivative transformation of
bacterial spectra in the fingerprint region (region II). The major differences
might be seen in the P=O asymmetric stretch of the phosphodiester backbone
of nucleic acids (~1242 cm-1), P=O symmetric stretch of the nucleic acid
ribose or deoxyribose moieties (~1080 cm-1) (Kansiz et al. 1999; Filip and
Hermann 2001), and COC stretching vibration of cell wall and cell mem-
brane polysaccharides (Kansiz et al. 1999; Filip and Hermann 2001). There
were very clear differences in polysaccharide spectral features between the
log
dan habitus tanaman lebih tinggi. Jenis kelapa dalam merupakan jenis kelapa yang
paling banyak di Indonesia. Berdasarkan warna buahnya, jenis kelapa dalam yang
paling banyak terdapat di Indonesia adalah kelapa hijau (varietas Viridis), kelapa
merah cokelat (varietas Rubescens) dan kelapa kelabu cokelat (varietas Macrocaps).
b. Buah Kelapa
Buah kelapa berbentuk bulat memanjang dengan ukuran kurang lebih sebesar
kepala manusia. Berdasarkan umurnya, buah kelapa dapat dibagi menjadi tiga
golongan, yaitu kelapa muda, kelapa setengah tua dan kelapa tua. Buah kelapa muda
berumur 6-8 bulan, kelapa setengah tua berumur 10-11 bulan, dan kelapa tua
berumur 11-13 bulan (Nainggolan dan Sitinjak 1977). Komposisi buah kelapa tua
terdiri dari 35 persen sabut, 12 persen tempurung, 28 persen daging buah, dan 25
persen air buah (Djatmiko 1983).
Komposisi kimia daging buah kelapa bervariasi menurut tingkat kematangan dan
varietas buah kelapa. Daging buah kelapa kaya akan lemak dan karbohidrat, serta
protein dalam jumlah sedang. Kadar lemak tertinggi terdapat pada daging buah
kelapa tua. Adapun komposisi buah kelapa terdapat pada Tabel 1.
4
Quality Analyses and Authentication of Coconut Oil 133
The various TAG of oils, may be separated and quantified by high-performance liquid
chromatography (HPLC), according to their carbon numbers (Moreda et al., 2003;
Aitzetmller et al., 1988). The values obtained can then serve to distinguish them from other
oils or to interpret their properties. For example, the percentage of trilinolein (LLL) was
adopted as criterion to detect the presence of seed oils in olive oils (EEC 2568/91). TAGs are
effectively separated byHPLC on reversed-phase columns, containing silica with chemically
bonded to octadecyl groups (RP-18) as stationary phase. Using acetonitrile as mobilephase,
separation of TAGs occurs according to the chain length and degree of unsaturation of the
fatty acids in the glycerol moiety (Schulte 1981). Other solvents were used as mobile phase.
One of the most frequently employed is acetone indifferent proportions. In the standard
official methods, acetone/acetonitrile (1 volume: 1 volume) is used as mobile phase (IUPAC
1987; EEC 2472/97).
Regarding the differences between oils, only oils that are rich in one fatty acid contain
much monoacid triacylglycerol, for example, olive oil, linseed oil and sunflower oil
containing triolein (OOO), trilinolein (LLL) and trilinolenin (LnLnLn) (Reske et al., 1997).
Fatty acids are usually analyzed by gas-liquid chromatography (GLC). This method is
applicable to oils containing fatty acids with chain length in the range C14 to C24. GLC
analysis of fatty acids is performed following their conversion to methyl ester derivatives.
Columns with polar phases are used, for example polyethylene glycol stationary phase
(Carbowax) (Jennings 1987).
When samples contain short-chain fatty acids, methods of derivatization have been
proposed, for example benzylation and ter-butyldimethyl silylation (Monseur et al., 1981;
Burger et al., 1990).
Analysis of free fatty acids can be carried out by Gas Chromatography: Flame Ionization
Detection (GC-FID), this technique being an alternative method of analysis (Hajimahmoodi et
134 Irina Mirela Apetrei and Constantin Apetrei
al., 2005; Regulation (EEC) N8 2568/ 91, annex X; Lerma Garca 2012). Furthermore, other
analytical methods, such as High-Performance Liquid Chromatography (HPLC) (Shahidi
31
2005; Kotani et al., 2002), or P-NMR (Dayrit et al., 2008) were also developed for this
purpose.
The use of pre-column HPLC method for the analysis of fatty acid with 2-
nitrophenylhydrazine hydrochloride was reported (Miwa & Yamamoto 1990). After alkaline
hydrolysis of coconut oil free fatty acids are reacted with 2-nitrophenylhydrazine
hydrochloride and then derivatized to corresponding fatty acid hydrazides. Each of the
derivatives was separated on reversed-phase HPLC with isocratic elution and detected at VIS
400 nm (Miwa & Yamamoto 1996). In Table 2 is presented the typical fatty acid composition
of coconut oil.
Determination of Sterols
The methods for the analysis of total sterols in coconut oil involve sample preparation
steps such as saponification, extraction of the neutrals from the soap solution, pre-separation
by preparative thin-layer chromatography, silylation of sterols and GC-FID analysis (ECCR
N8 2568/1991, annex V; Ham et al., 2000).
The major disadvantage of GC is the requirement of thermally stable columns and the
need of chemical derivatization prior to analysis. For this reason, alternative methods were
described based on the use of liquid chromatography-mass spectrometry (HPLC-MS) (Santos
et al., 2011; Itoh et al., 1973). In Table 3 are presented the levels of desmethylsterols in crude
coconut oil samples.
Production Methods and Coconut Oil Quality 107
The main method of extraction of coconut oil from copra is by pressing copra using
expellers. Copra is pressed in large expeller presses that generate heat and pressure. The
resultant crude coconut oil is brown and turbid in appearance. This oil can be further purified
by filtering and refining to remove free fatty acids (a breakdown product from the oil), any
remaining moisture, any bad flavor or smell. Coconut oil made this way is the least expensive
of all coconut oils, which is used in food preparations. Pressing is also used to produce virgin
coconut oil in the dry extraction process. The quality of copra used in the extraction of virgin
coconut oil is of high quality and free of fungal contaminations. Special driers can be used to
prepare copra for this purpose and the brown portion of copra is not used to prepare virgin
coconut oil by pressing copra. Here, the pressing can be considered as cold pressing, since the
temperature is controlled.
Solvent Extraction
A solvent can be used in the extraction of coconut oil from copra. n-Hexane is considered
to be the most efficient solvent for oil extraction as oils easily dissolve in hexane. It is the
most suitable solvent also because of the low boiling point, which makes it easier to remove
from the oil. It is also a relatively low cost solvent. However, its flammability, mild toxicity,
explosiveness and environmental impacts are the concerns of industrial scale solvent
extraction of coconut oil. The solvent extraction leaves low levels of solvent residue in the
oil, which is safe but undesirable for food purposes. During the extraction, the oil in copra is
leached out with the solvent and the insoluble copra meal is retained unaffected. The
efficiency of extraction depends upon the temperature of the solvent, the ratio of the solvent
to copra meal, size and the porosity of the copra particles and contact time with the solvent.
Oil extraction by solvent extraction is more suitable for oil seeds containing relatively low
amounts of oil. As copra contains about 70% oil, mechanical extraction by pressing is more
efficient and economical. In addition to the full solvent extraction, prepress solvent extraction
can also be used. In the mechanical extraction by pressing under moderate pressure, the oil
content of copra can be reduced to nearly 15%. This remaining oil can be further extracted by
solvent extraction. The resultant mixture of solvent extraction includes solvent, oil solution
and extracted coconut meal. The solvent in the meal is removed by heating to boil off the
volatile solvent and the solvent is recovered by condensation. The remaining solvent in the oil
solution is removed by distillation. Traces of solvent left in the meal and the oil are removed
by steam-stripping under reduced pressure. Various high temperature steps in the solvent
extraction process may thermally degrade the oil to a very small extent and about 500-1000
ppm concentrations of solvent will also remain in the oil after purification.
Production Methods and Coconut Oil Quality 109
One traditional way of extracting coconut oil from the coconut milk emulsion is by
prolonged heating of the emulsion. Heating breaks down and deposits proteins at the bottom
of the container. When the heating is continued, water in the emulsion evaporates. Due to its
high boiling temperature, coconut oil does not evaporate significantly during this process.
Finally, the coconut oil can be separated by decanting from the residue containing proteins,
carbohydrates and other substances. The resultant coconut oil gives a nice coconut aroma and
the oil is free of water. This oil can be kept for a very long time without forming oxidation
products that cause rancidity. However, due to caramelization and other reactions such as
Maillard reaction, the coconut oil produced by this method has a light yellowish color. One
disadvantage of this method is the high amount of energy needed and relatively longer period
of time taken to evaporate water from the coconut milk emulsion. In addition, there are no
machines designed to produce coconut oil in industrial scale using this method. Therefore,
this method is limited to the preparation of coconut oil in small scale for household
consumption.
Centrifugation Process
The coconut milk emulsion prepared by pressing fresh coconut kernels contains
approximately 40% oil. In the production of high quality virgin coconut oil, the pressing
should be done using a special machine of which both the pressing plate and the sleeve are
cooled by chilled water. Using a centrifuge, the cream is then concentrated to yield a higher
percentage of oil while the proteins and water-soluble substances are separated out. Coconut
oil produced by this method has a very light coconut flavor and the texture of coconut oil is
extremely mild and smooth. In some instances, coconut milk is chilled at 10C for 10 h to
solidify the lipids. Then the aqueous layer is discarded and the lipid block is allowed to stand
at 30C until it dissolves completely. Then the mixture is centrifuged and the oil layer is
separated. The coconut oil produced by this centrifugation method is considered to be one of
the highest quality coconut oils. These oils are expensive and usually labeled as extra virgin
coconut oil.
Fermentation Process
Fermentation method is the least consistent of all the coconut oil production processes.
Therefore, the quality of coconut oil produced by this method varies for different producers.
The oil has to be further purified for food purposes. In the preparation of coconut oil by this
method, fresh coconut kernel is first grated and then coconut milk or cream is pressed out
from the white flesh. This milk is placed into vats or buckets and allowed to ferment at about
37C. The enzymes and bacteria break the proteins in emulsion and separate the milk into
different layers which include a top protein curd layer, a coconut oil layer underneath, another
curd layer and a layer of water. The protein curd on the top can be removed and then the oil
layer can be siphoned.
Comparative Physicochemical Characteristics of Virgin Coconut Oil Vermont P. Dia et
al.
MATERIALS AND METHODS The dry method involved the following steps:
The ground coconut meat was dried at 40 C using a
cabi- net dryer for 24 h. The dried coconut meat was
Materials stored inside a freezer for 1 wk before use and the
Coconuts from two varieties of coconut, namely, coconut oil was extracted from the dried meat using
La- guna tall (LT) and Catigan green dwarf (CGD), a coconut oil extractor. The maximum temperature
and their hybrid were obtained from the Philippine of the oil as it got out of the expeller was measured
Coco- nut Authority, Zamboanga Research to be 47.0 C. The extracted oil was centrifuged at
Center, Zamboanga City. These coconuts were 8000 x g. The water clear virgin oil was collected
used to pro- duce VCO by the desiccated coconut by decantation. This method is termed as
meat-40 C in- cubation dry method and the coconut desiccated coconut meat-
milk-40 C incu- bation wet method described 40 C incubation
below. The nuts used were mature (from 11 to 13 method.
mo old after pollination). The coconuts were taken For the first wet method, coconut milk was first
at random from 25 trees and were carefully chosen extracted from freshly ground meat. Coconut milk
so that spoiled nuts would not be included in the was incubated for 24 h in a 40 C water bath to
preparation of VCO. Spoiled nuts were hasten separation of the cream from the skim milk
differentiated from sound and mature nuts by a following the procedure described by Del Rosario
softening that occurs in the eye of the kernel and by and Mabesa (1976), Del Rosario (1979) and Banzon
foul odor (Banzon et al. 1990). Samples of coco- and Velasco (1982). The oil layer that separated
nuts for the coconut milk-freeze-and-thaw cold pro- was further cen- trifuged at 8000 x g for 15 min to
cessing method were obtained from a local market separate water clear virgin coconut oil from the non-
in Los Baos, Laguna. Six commercial VCO oil components. This method is termed coconut
and RBDCO products were obtained from different milk-40 C incubation method.
manu- facturers. The commercial samples were For the second wet method, the coconut milk was
packaged in PET bottles; in some of the samples, extracted as before and subjected to approximately
the fatty acid composition of the oil had been 4 cycles of freeze and thaw to obtain the oil from
printed on the labels. Manufacturing date was not the coconut milk. The freeze and thaw method
printed on the label of the commercial samples. involved refrigeration of coconut milk at 4 C for 4 h
All the chemicals used were of analytical grade. and allow- ing the frozen coconut milk to thaw at
ambient tem- perature for 2 h. The oil that separated
was scooped using a spoon and was centrifuged at
Production of Virgin Coconut Oil 8000 x g to further remove suspended particles.
Three processing methods representative of This method is termed coconut milk-freeze-and
methods commonly used by commercial VCO thaw method.
producers were used to produce VCO in the
laboratory. For all pro- cesses, the coconut was Physicochemical Analysis
deshelled and pared using the coconut processing The melting point, specific gravity, saponification
equipment available at the pi- lot plant of the num- ber and iodine value of the laboratory
Institute of Food Science and Technol- ogy, College produced and commercial VCO and RBDCO were
of Agriculture, University of the Philip- pines Los determined fol- lowing standard procedures (AOAC
Baos. The coconut meat was carefully removed 2000). All analy- ses were done in triplicate.
from the shell so that no part of the testa was
included in the sample. The coconut meat was Quality Characteristics
soaked in a 1% sodium metabisulfite solution for The moisture content, free fatty acid number and
about per- oxide value of VCO and RBDCO were
1 h to prevent browning (Fennema 1996) and determined following standard procedures (AOAC
ground 2000). All analyses were done in triplicate.
to pass a 10-mesh sieve. The stainless steel and
elec- tric-operated coconut meat grinder and
coconut oil extractor were fabricated by the
Prinsena Machine Shop in San Pablo, Laguna.
464 The Philippine Agricultural Scientist Vol. 88 No. 4 (December
2005)
HEALTH
tua, sedangkan kandungan kalori dan lemak minyak adalah reaksi asam-asam lemak
mencapai maksimal pada buah kelapa tua tidak jenuh yang menyusun lemak sebagai
(Heyana, dkk, 2000). radikal bebas dengan molekul oksigen
Minyak kelapa memiliki sejumlah fungsi sehingga menyebabkan minyak menjadi
yang dapat dimanfaatkan dalam kehidupan lebih cepat tengik dan menyebabkan
manusia. Disamping sebagai bahan pangan penurunanan kualitas minyak kelapa,
yang penting dalam penggorengan, minyak Winarno (2004).
kelapa juga baik digunakan untuk Menurut ketaren (2008), ada tiga
meningkatkan kesehatan masyarakat. Maka penyebab ketengikan dalam lemak yaitu
tidak heran minyak kelapa selalu menjadi
ketengikan oleh oksidasi, (oxidative
incaran banyak orang. Selain itu minyak
ranciditas), ketengikan oleh enzim
juga merupakan sumber energi dimana
satu (enzymatic ranciditas), dan ketengikan oleh
gram minyak dapat menghasilkan 9 kkal proses hidrolisa (hidrolitic ranciditas).
(Winarno, 2004). Ketengikan oleh oksidasi terjadi karena
Meskipun penggunaan minyak kelapa proses oksidasi oleh oksigen udara
yang diolah secara modern sejauh ini masih terhadap asam lemak tidak jenuh
aman bagi kesehatan namun sebagian dalam lemak. Proses oksidasi dapat terjadi
masyarakat Maluku terutama yang pada suhu kamar, dan selama proses
berdomosili didaerah pedesaan masih pengolahan menggunakan suhu tinggi. Hasil
tergantung pada minyak yang diolah secara oksidasi lemak dalam bahan pangan tidak
tradisional karena mudah dilakukan serta hanya mengakibatkan rasa dan bau tidak
tidak memerlukan banyak biaya. Disamping enak, tetapi juga dapat menurunkan nilai
alasan ekonomi karena harga minyak gizi, karena kerusakan vitamin (karoten dan
kelapa yang diolah secara modern memiliki tokofenol) dan asam lemak esensial dalam
harga lebih mahal, tindakan ini juga untuk lemak.
memanfaatkan buah kelapa yang Kerusakan lemak yang utama adalah
bertumpuk dan sulit dipasarkan pada waktu timbulnya bau dan rasa tengik yang disebut
proses ketengikan. Hal ini disebabkan oleh
musim panen. Minyak mengandung asam
otooksidasi radikal asam lemak tidak jenuh
lemak tak jenuh dan beberapa asam lemak
dalam lemak. Radikal bebas dengan O2
esensial seperti asam oleat, linoleat dan membentuk peroksida aktif yang dapat
linolenat (Sulistyo et al, 2006). membentuk hidroperoksida yang bersifat
Pembuatan minyak kelapa dengan tidak stabil dan mudah pecah menjadi
fermentasi merupakan salah satu alternatif senyawa dengan rantai karbon yang lebih
untuk mengatasi masalah pada pembuatan pendek oleh radiasi energi tinggi, energi
dengan cara tradisional. Beberapa faktor panas, katalis logam, atau enzim. Senyawa-
mempengaruhi produksi minyak kelapa senyawa dengan rantai C lebih pendek ini
secara fermentasi diantaranya pH, adalah asam-asam lemak, aldehida-
konsentrasi inokulum, suhu, bahan baku aldehida, dan keton yang bersifat volatile
kelapa, dan lamanya fermentasi. Sehingga dan menimbulkan bau tengik pada lemak
perlu dilakukan pengkajian untuk (Winarno, 2004).
mendapatkan kondisi optimal proses Mutu dari suatu minyak dapat diketahui
sehingga dihasilkan jumlah dan kualitas dari rasa dan aromanya. Salah satunva
minyak kelapa yang lebih optimal. Selain itu adalah ketengikan atau adanya Asam
dalam proses pembuatan minyak kelapa Peroksida. Peroksida merupakan suatu
secara fermentasi minyak yang dihasilkan tanda adanya pemecahan atau kerusakan
lebih banyak dan warnanya lebih jernih pada minvak karena terjadi oksidasi (kontak
(Sukmadi dan Nugroho, 2002). dengan udara) yang menyebabkan bau
Pembuatan minyak kelapa dengan aroma tengik pada minyak. Ukuran dari
fermentasi lebih kurang di diamkan selama ketengikan dapat diketahui dengan
beberapa jam. Selama proses fermentasi menentukan bilangan peroksida. Semakin
berlangsung terjadi suksesi (pergantian) tinggi bilangan peroksida maka semakin
mikroba dalam emulsi santan dan terjadi tinggi pula tingkat ketengikan suatu minyak
perubahan keasaman (pH). Perubahan pH (ASA, 2000).
merupakan salah satu faktor yang
mempercepat oksidasi minyak. Oksidasi
Preface
Palm oil is now the world's largest vegetable oil by volume. With proven nutritional
benefits in addition to the presence of nutraceutical components, such as tocotrienols
and carotenoids, palm oil is consumed in over 150 countries worldwide. It plays a
pivotal role in the socioeconomic development of Asian, Latin American, and African
regions. In 2010, global production of oils and fats stood at 172.1 million tonnes.
Palm oil combined with palm kernel oil was the largest contributor to these, account
ing for 51.6 million tonnes, or 30% of the total output. Of the 65 million tonnes of
oils and fats entering global trade, palm oil and palm kernel oil accounted for close to
61% of the total volume, or 39.6 million tonnes, with Malaysia having 45% of the
market share, dominating the international trade in palm oil.
The success of the palm oil industry in Malaysia, Indonesia, and elsewhere has
never been easy and has only gotten harder in recent years. Its success has often been
made more difficult by mistrust and misconceptions about the oil, its composition,
and its nutritional benefits. Thus, with this critical issue in mind, this book has been
assembled with the hope of being an authoritative, comprehensive, and highly infor
mative compilation of recent advances and issues in various important areas of palm
oil industry-s-from the production, processing, and characterization to the utilization
of palm oil and its components.
The topics herein deal with both the production and processing of palm oil and
kernels, and more importantly, the editors attempted to provide an international per
spective to this area by drawing experts from around the world, especially Malaysia,
Brazil, and Nigeria. Thus, this book has amassed diverse topics from these experts
in specific areas from across the globe. This book begins with a chapter on the his
tory of oil palm and subsequently three chapters related to oil palm breeding, oil
palm genomics, tissue culture and genetic engineering of oil palm. The book also
includes several topics related to postharvest activities, pests, and diseases of oil palm.
Information on production of palm oil and palm kernel oil; physical, chemical, and
polymorphic properties of palm oil and its components; as well as the measurement
and maintenance of palm oil quality are included in the book, which may be of inter
est to researchers, scholars, technologists, and food manufacturers. To understand the
importance of this plant-based oil, the variety of applications of palm and kernel oil,
and their fractions in food, nutritional and oleochemical products are included. The
potential use of palm oil as an alternative to trans fats in foods is also highlighted.
There are also special chapters dedicated to the use of palm biomass in various wood
based products and as sources of bioenergy and biofuels. We have also included in
depth accounts of three current issues on oil palm/palm oil that are garnering atten
tion and becoming globally relevant, namely waste and environmental management,
trade and traceability, together with other issues relating to sustainable development
vii
A.M. Marina et al. / Trends in Food Science & Technology 20 (2009) 481e487
483
combination of these treatments (Seow & Gwee, 1997). iodine, peroxide, saponification and free fatty acid values
These techniques were possible due to the fact the coconut obtained for commercial VCO samples were well within
milk proteins were easily coagulated and precipitated at the specification limit of Codex standard (2003) for refined
pH 4 (Tangsuphoom & Coupland, 2008). coconut oil. The fatty acid composition was dominated by
lauric acid with percentage ranging from 46 to 48%, which
Enzymatic extraction technique was within the limit of VCO standard according to Malay-
Extraction of oil can also be carried out by the use of en- sian Standard (2007) and Asian and Pacific Coconut Com-
zymes in aqueous extraction process. This is due to the fact munity (APCC, 2003) (Table 1). According to the study,
that plant cell walls consists of complex carbohydrate mol- medium chain fatty acids ranged from 60 to 63%. The ma-
ecules such as cellulose, hemicellulose, mannans, galacto- jor triacylglycerol (TAG) in VCO samples consisted of 22e
manans, arabinogalactans, pectin substances and protein 25% of LaLaLa, 14e16% of CCLa, 19e21% of CLaLa,
(Christensen, 1991). Coconut meat contains about 10% of 13e15% of LaLaM and 7e9% of LaMM with La, C and
carbohydrate, in which 50% of this is cellulose and 75% M are lauric, capric and mysristic acids, respectively. Gen-
of the cellulose is made up with a-cellulose (Rosenthal erally, VCO from Malaysia had relatively higher contents
et al., 1996). of CpCpLa (Cp: caproic), CpCLa and LaOO while Indone-
Oil can be found inside plant cells, linked with proteins sian VCO had more of LaMP.
and wide range of carbohydrate such as starch, cellulose, Dia, Garcia, Mabesa, and Tecson-Mendoza (2005) com-
hemicellulose, and pectins. Cell-wall degrading enzymes pared the physicochemical properties of VCO produced by
can be used to extract oil by solubilizing the structural different methods. Three different processing methods were
cell wall components of the oil seed. Che Man, Suhar- applied, namely incubated dessicated coconut meat, incu-
diyono, Asbi, Azudin, and Wei (1996) also successfully bated coconut milk and freeze-thaw coconut milk. The re-
extracted coconut oil with 1% enzyme mixture of cellulase, sults showed that there were some differences in the
a-amylase, polygalacturonase, and protease with an oil physicochemical properties of the VCO samples produced
yield of 74%. The polygalacturonase hydrolyses a-linkages by different methods but the differences were not large
of polygalacturonic acid of the polymer randomly from the enough to significantly affect the overall quality of the
ends. An a-amylase randomly hydrolyzed a-linkages to liq- VCO. The levels of the physical and chemical qualities
uefy starch and produced maltose, whereas bacterial prote- were within the Codex standard for coconut oil and the
ases were used to hydrolyze the plant protein. The study Philippine standards for VCO. In addition, the authors
showed that different enzymes were required to degrade also determined the a-Tocopherol in the studied VCO.
components of the structural cell wall including mannan, The result revealed that a-Tocopherol was actually found
galactomannan, arabinoxylogactan and cellulose. in the coconut testa (the thin brown layer that clings to
the white coconut meat) and only trace amount in the
Physicochemical properties of virgin coconut oil VCO samples. Since coconut testa was removed in the pro-
Since its appearance in the market, VCO is well ac- duction of VCO, it was logical that the VCO samples con-
cepted by consumer as functional food oil and the demand tain only trace amount in a-Tocopherol.
for this oil continues to increase. Due to that, the number of The quality of VCO is very much determined by its
commercial VCO was increasing in the market. Marina, physicochemical properties. However, as established by
Che Man, Nazimah, and Amin (2009a) described the chem- Dia et al. (2005) and Marina et al. (2009a), the physico-
ical properties of commercial VCO available in Malaysia chemical quality of VCO was comparable to RBD coconut
and Indonesia. The results revealed that chemical properties oil. An understanding of descriptive quality of VCO in
of VCO did not vary much from the RBD coconut oil. The terms of sensory evaluation was highly needed to better
Table 1. Fatty acid composition of virgin coconut oil (VCO) and refined, bleached and deodorized (RBD) coconut oil from various sources.
a
Fatty acid Codex standard APCC standard Malaysian standard Marina et al. (2009a) Dia et al. (2005)
for RBD coconut oil for VCO for VCO
C6 nde0.70 0.40e0.60 0.80e0.95 0.52e0.69 nde0.60
C8 4.60e10.0 5.00e10.00 8.00e9.00 7.19e8.81 5.98e10.44
C10 5.0e8.0 4.50e8.00 5.00e7.00 5.65e6.59 5.37e6.60
C12 45.10e53.20 43.00e53.00 47.00e50.00 46.89e48.03 47.63e52.55
C14 16.80e21.00 16.00e21.00 17.00e18.50 16.23e18.90 16.79e20.08
C16 7.50e10.20 7.50e10.00 7.50e9.50 7.41e9.55 6.38e10.17
C18:0 2.00e4.00 2.00e4.00 2.50e3.50 2.81e3.57 7.45e10.73
C18:1 5.00e10.00 5.00e10.00 4.50e6.00 5.72e6.72
C18:2 1.00e2.50 1.00e2.50 0.70e1.50 0.90e1.60 nde0.12
C18:3 nde0.20 <0.5 nd nd nd
a
Asian and Pacific Coconut Community.
been able to measure rates of FFA release that are
7.40 30-60 times greater than were obtained in tis
6.80 sue slices, and to do so in a shorter time period.
6. 80 ... 7.40
The mechanism by which acidosis depresses lipoly
sis has been discussed ( l l) and is thought to be
related to cyclic AMP and adenosine levels, although
as yet no causal relationship has been established.
0 Any theory will have to take into consideration the
cE
observation reported here that FFA release is immedi
20
ately affected by pH, presumably before changes in
these cellular metabolites can occur. Certainly, large
pH changes in the circulation do not occur in vivo,
under physiological conditions, although it remains
30
possible that significant H+ is released into the micro
circulation of the fat organ to affect lipolysis.DIII
Fig. 4. Effect of pH on H+ release in adipocytes. Cells (39.2
mg lipid) from 130-g rats were added to Krebs-Ringer phos
This research was supported by grants from the Cleveland
phate medium, pH 7.40 or 6.80. After 10 min, I g of epi Diabetes Foundation, N .E. Ohio Heart Association, and
nephrine was added. At the arrow, the pH of the medium was N.I.H. HL 18887.
raised from 6.754 to 7.387 by addition of NaOH. Solid lines are
:::c Manuscript received 27 January 1977 and accepted 21 April 1977.
u
a:::
<(
cells incubated with epinephrine; dotted lines are controls.
oa
de
w release from 113 to 217 nmol tt+mg lipid-1. REFERENCES d
(/) hr ", which is identical to the rate of H+ release fro
w
a::: in cells maintained at pH 7.4.
I. Rudman, D., and P. W. Shank. I 966. Observations
on the production of hydrogen ions during mobilization
m
o w
-0.. Discussion
of fatty acids from adipose tissue. Endocrinology. 79:
1100-1108.
2. Sallee, V., and ]. Dietschy. 1973. Determinants of
w
w.j
lr.
...J The stoichiometric release of protons and FFA intestinal mucosal uptake of short and medium chain or
during activated triglyceride breakdown in adipocytes fatty acids and alcohols.]. Lipid Res. 14: 475-484. g
LL 3. Campbell,]., A. Martucci, and G. Green. 1964. Plasma by
0 provides a convenient method to measure lipid albumin as an acceptor of free fatty acids. Biochem.]. 93: gu
...J mobilization by monitoring changes in medium pH. In 183-189. es
addition, the system can be perturbed multiple times 4. Rodbell, M. 1964. Metabolism of isolated fat cells. I. t,
<( on
z
a:::
by addition of a- and /3-adrenergic agonists, antago Effects of hormones on glucose metabolism and lipoly
sis. ]. Biol. Chem. 239: 375-380.
M
::, nists, or by antilipolytic drugs, and initial changes in 5. Gliemann,]. 1965. Insulin-like activity of dilute human
ar
0 the rate of appearance of protons (FFA) can be serum assayed by an isolated adipose cell method.
ch
8,
determined. The well-known variation in the FFN Diabetes. 14: 643-649. 20
glycerol ratio, which is dependent on the extent of 6. Ho, R. J. 1970. Radiochemical assay of long-chain fatty 17
-, FFA re-esterification, limits the method to providing acids using 63N i as tracer. Anal. Biochem. 36: l 05-113.
7. Wieland, 0. 1957. Eine Enzymatische Methode zur
an index of FFA release and not of total lipolytic Bestimmung von Glycerin. Biochem. Z. 329: 313-319.
activity. Nonetheless, under the conditions described 8. Rod bell, M. 1965. Modulation of lipolysis in adipose
here, as well as in the presence of insulin and glucose1, tissue by fatty acid concentration in fat cell. Ann. N.Y.
Acad. Sci. 131: 302-314.
H+ and FFA appearance remain stoichiometric. The 9. Hjemdahl, B., and P. Fredholm. 1974. Comparison of
proposed role of FFA as a feedback regulator of the lipolytic activity of circulating and locally released
lipolysis ( 12) lends importance to the determination of noradrenaline during acidosis. Acta Physiol. Scand. 92:
this parameter. l -11.
l 0. Poyart, C., and G. Nahas. 1968. Inhibition of activated
To the extent that pH can be used to measure lipolysis by acidosis. Mol. Pharmacol. 4: 389-410.
FFA efflux, the data confirm the experiment of 11. Hjemdahl, P., and B. Fredholm. 1976. Cyclic AMP
Rudman and Shank (3), who followed pH changes in dependent and independent inhibition of lipolysis by
adenosine and decreased pH. Acta Physiol. Scand. 96:
the extracellular medium of perirenal and epididymal 170-179.
adipose tissue slices at half-hour intervals over a 3 hr 12. Fain,]., and R. Shepherd. 1975. Free fatty acids as
period. By using suspensions of adipocytes, we have feedback regulators ofadenylate cyclase and cyclic 3':5'
AMP accumulation in rat fat cells.). Biol. Chem. 250:
6586-6592.
I
Meisner, H. Unpublished data.
Seb3nysl. 3 isobt b3lmri as:m lut3t berlmildiisolas:i cbri yogunplain (I,, It, dm IJ). Isobsi ookteri asam laktat benujum
1.Ultllk mag_etabuidm memastibn ~ bsktm yang tercbpcupad\ bockslop.~!ediumy.mg d:igw:wtm sast isobsiadllah df .\Ian
&gosa Sltt.rpe Q.iR.S). Pemilillm medium tffiebut dibl.i.lkan kareD:S medium didupsesuai umnk pe:n:u:ul:,ww>.b311eri asam lakut
)'3llg bms3.l dari bou.slc,p.Zahoor dtt. (2003: 47) me:ayatakrulbah\\'S ~iR.5 me:rup:;km medium y.mg paling un:mm digu:Dakan
triltuk mmtmlbuhk:'l!l ooktai asam bktat, metiputi pm..--:L- aaobaciUus,Slrqxo,(,(>(.,QJS,PJ:ia::. dm
L,,,,:q,,c,cwc.Atlas (2010, 1231) menyatakm bahwa MRS ,,,_..iu.g ~ IIU!rieo, meliputi btl>oD, tti1Joge>, ,-. <1"1mmeral
y.mg1ltellltllj,mg penumbuban b3kteri asa.m W..1at Beldasa!:ksmBectoo, Dic:kisan & Ccmpeny (2003:
l).~~~sodium31SE'l3fdm3IDOlllllmsittaty.mg
bemmgs:i sebagai ilw:Oitcl'tm..,abakteri sehinlaaobadllus.S. ehiD iru, sodium
aset3t ~ seb:,pi baf!OJ' ~ pH y.mg m>d,h<bpat ~
K.<idu' pH y:mg raxhb W'Sebu! tidak d..."'Pdf i~oleta!LSioleh m:ikroorganisme seb:in
Loctobadl:ie.
831.te.."l asai:n bkta:: ~ b3.i.1m yaug_pada Ulllllmll)'3lllell)'\lkai su.,.sma esera WltUk dapat mm.bub. Oleb..sebab itu,
pembuatan medium dengm pH y:mg seswi perlu clw.l1*..._ ~- de Man &g"' Shop, Apr (!>!RSA) )>ng diassmk:m s::,;mpai
pR S didup dap3r digtm3kao Wlftlk matunbu!ik:m gems Lactobad!lus~. !edium~. fRSAtatlp3 pe,ps,nn'> diduga d3pru di~
tmtuk
mmm:ibubkan gm:as Sr,qraccus. Benbsarum Hutkins & N:moeo (1993:
2354-2355), Laaoba<Jll.u.m: emil.iki pH m,ksinnnn unmk tumbub 5,S sed3llpan Sirf,p:(1,(,0(,QJSDl=lDiliki pH umsmsuu 7.,j tmruk
d:lpat rumbub. Saccaro dkt. (2011: 3903) melapotbnbah~~ti<bk ""'3pat pertumi,ctb3DI.actobocil/usprub medium ~iRS.<\ denpn
pH 6,.2 tettpi pe.mcubub3ll terlih.1.tpe.dl mediumdelgan pHS,2.
Table 2
A
Inuence of pH and NaCl concentration on protein solubility of coconut cream protein 1 (CCP1), coconut cream protein 2 (CCP2) and whey
protein isolate (WPI)
pH WPI CCP1 CCP2
0 mM 100 mM 200 mM 0 mM 100 mM 200 mM 0 mM 100 mM 200 mM
a ab a bc ab cd a a a
3 84 4 87 2 87 3 16 3 17 3 12.9 0.3 58 5 42 3 36 1
4 81 3a 84 4bc 86 4a 7 2c 11.3 0.2b 8 1e 8 3c 10 3c 6 2c
a c a c ab d c c c
5 80 3 81 5 84 5 8 2 16 3 11.0 0.4 92 10 2 6 2
6 82 4a 87 3ab 88 3a 14 4bc 17 1ab 15 1bc 13 2c 18 4b 17.1 0.1b
7 84 3a 89 2ab 87 4a 20 6ab 19 2ab 17 3b 45 1b 37.9 0.7a 32 2a
8 85 3a 89 2a 87 4a 28 6a 20 3a 20 1a 59 5a 39 1a 36 4a
In a column, mean values followed by the same superscript are not signicantly dierent at P < 0.05.
A
The protein solution was determined using the Lowry method using whey protein isolate as a standard.
3
Filtrat limbah
selokan
Analisis Awal
(COD, pH)
Fermentor
Anaerob
Analisis hasil
( COD)
Hitung volume
biogas
Review
BAB 2
LANDASAN TEORI
2.1.Kelapa
ekonomi tinggi. Seluruh bagian tanaman mulai dari akar, batang, daun dan
adalah tumbuhan palma pantai yang pohonnya tinggi, tanaman yang berusia
cukup tua, yang banyak tersebar di seluruh daerah tropika, dan pada
kehidupan sehari-hari
sehari hari, karena seluruh bagian pohon kelapa dapat dimanfaatkan untuk
keperluan manusia.
ABSTRAK
Metode: Eksperimental, The Post Test Only Control group Design. Sampel di
bagi menjdi 4 kelompok. 1 kelompok kontrol dan 3 kelompok perlakuan diberi
minyak goreng deep frying 0,25 ml/gr BB/hari dengan frekuensi 4x, 8x dan 16x.
Diberikan kepada tikus selama 28 hari. Dianalisis dengan Kruskal Wallis dan
Mann-Whitney.
Hasil Penelitian dan diskusi: pemberian minyak goreng deep frying 0,25
ml/100gr BB/hari dengan frekuensi penggorengan 4x, 8x dan 16x menunjukkan
hasil yang signifikan dapat menyebabkan terjadinya hipertrofi tubulus ginjal.
Jumlah tubulus yang hipertrofi meningkat seiring dengan peningkatan frekuensi
penggorengan akibat peningkatan radikal bebas dan terjadinya inflamasi sistemik.
ix
A.M. Marina et al. / Trends in Food Science & Technology 20 (2009) 481e487
483
combination of these treatments (Seow & Gwee, 1997). iodine, peroxide, saponification and free fatty acid values
These techniques were possible due to the fact the coconut obtained for commercial VCO samples were well within
milk proteins were easily coagulated and precipitated at the specification limit of Codex standard (2003) for refined
pH 4 (Tangsuphoom & Coupland, 2008). coconut oil. The fatty acid composition was dominated by
lauric acid with percentage ranging from 46 to 48%, which
Enzymatic extraction technique was within the limit of VCO standard according to Malay-
Extraction of oil can also be carried out by the use of en- sian Standard (2007) and Asian and Pacific Coconut Com-
zymes in aqueous extraction process. This is due to the fact munity (APCC, 2003) (Table 1). According to the study,
that plant cell walls consists of complex carbohydrate mol- medium chain fatty acids ranged from 60 to 63%. The ma-
ecules such as cellulose, hemicellulose, mannans, galacto- jor triacylglycerol (TAG) in VCO samples consisted of 22e
manans, arabinogalactans, pectin substances and protein 25% of LaLaLa, 14e16% of CCLa, 19e21% of CLaLa,
(Christensen, 1991). Coconut meat contains about 10% of 13e15% of LaLaM and 7e9% of LaMM with La, C and
carbohydrate, in which 50% of this is cellulose and 75% M are lauric, capric and mysristic acids, respectively. Gen-
of the cellulose is made up with a-cellulose (Rosenthal erally, VCO from Malaysia had relatively higher contents
et al., 1996). of CpCpLa (Cp: caproic), CpCLa and LaOO while Indone-
Oil can be found inside plant cells, linked with proteins sian VCO had more of LaMP.
and wide range of carbohydrate such as starch, cellulose, Dia, Garcia, Mabesa, and Tecson-Mendoza (2005) com-
hemicellulose, and pectins. Cell-wall degrading enzymes pared the physicochemical properties of VCO produced by
can be used to extract oil by solubilizing the structural different methods. Three different processing methods were
cell wall components of the oil seed. Che Man, Suhar- applied, namely incubated dessicated coconut meat, incu-
diyono, Asbi, Azudin, and Wei (1996) also successfully bated coconut milk and freeze-thaw coconut milk. The re-
extracted coconut oil with 1% enzyme mixture of cellulase, sults showed that there were some differences in the
a-amylase, polygalacturonase, and protease with an oil physicochemical properties of the VCO samples produced
yield of 74%. The polygalacturonase hydrolyses a-linkages by different methods but the differences were not large
of polygalacturonic acid of the polymer randomly from the enough to significantly affect the overall quality of the
ends. An a-amylase randomly hydrolyzed a-linkages to liq- VCO. The levels of the physical and chemical qualities
uefy starch and produced maltose, whereas bacterial prote- were within the Codex standard for coconut oil and the
ases were used to hydrolyze the plant protein. The study Philippine standards for VCO. In addition, the authors
showed that different enzymes were required to degrade also determined the a-Tocopherol in the studied VCO.
components of the structural cell wall including mannan, The result revealed that a-Tocopherol was actually found
galactomannan, arabinoxylogactan and cellulose. in the coconut testa (the thin brown layer that clings to
the white coconut meat) and only trace amount in the
Physicochemical properties of virgin coconut oil VCO samples. Since coconut testa was removed in the pro-
Since its appearance in the market, VCO is well ac- duction of VCO, it was logical that the VCO samples con-
cepted by consumer as functional food oil and the demand tain only trace amount in a-Tocopherol.
for this oil continues to increase. Due to that, the number of The quality of VCO is very much determined by its
commercial VCO was increasing in the market. Marina, physicochemical properties. However, as established by
Che Man, Nazimah, and Amin (2009a) described the chem- Dia et al. (2005) and Marina et al. (2009a), the physico-
ical properties of commercial VCO available in Malaysia chemical quality of VCO was comparable to RBD coconut
and Indonesia. The results revealed that chemical properties oil. An understanding of descriptive quality of VCO in
of VCO did not vary much from the RBD coconut oil. The terms of sensory evaluation was highly needed to better
Table 1. Fatty acid composition of virgin coconut oil (VCO) and refined, bleached and deodorized (RBD) coconut oil from various sources.
a
Fatty acid Codex standard APCC standard Malaysian standard Marina et al. (2009a) Dia et al. (2005)
for RBD coconut oil for VCO for VCO
C6 nde0.70 0.40e0.60 0.80e0.95 0.52e0.69 nde0.60
C8 4.60e10.0 5.00e10.00 8.00e9.00 7.19e8.81 5.98e10.44
C10 5.0e8.0 4.50e8.00 5.00e7.00 5.65e6.59 5.37e6.60
C12 45.10e53.20 43.00e53.00 47.00e50.00 46.89e48.03 47.63e52.55
C14 16.80e21.00 16.00e21.00 17.00e18.50 16.23e18.90 16.79e20.08
C16 7.50e10.20 7.50e10.00 7.50e9.50 7.41e9.55 6.38e10.17
C18:0 2.00e4.00 2.00e4.00 2.50e3.50 2.81e3.57 7.45e10.73
C18:1 5.00e10.00 5.00e10.00 4.50e6.00 5.72e6.72
C18:2 1.00e2.50 1.00e2.50 0.70e1.50 0.90e1.60 nde0.12
C18:3 nde0.20 <0.5 nd nd nd
a
Asian and Pacific Coconut Community.
482 A.M. Marina et al. / Trends in Food Science & Technology 20 (2009) 481e487
Wet extraction comminuted and pressed to obtain approximately equal
Wet processing or aqueous processing is the term used amounts of emulsion and residue. The residue was pressed
for the extraction of coconut oil directly from coconut again to obtain more emulsion and residue. The emulsion
milk. This method eliminates the use of solvent which re- was centrifuged to obtain cream, skim milk and some solids
portedly may lower the investment cost and energy require- or protein. The cream was subjected to enzymatic action
ments. Furthermore, it eliminates the RBD process un- der closely controlled temperature and pH conditions.
(Villarino et al., 2007). Even though the concept appears After freeze-thaw operation, the cream was centrifuged
potentially attractive, however, the method yields compara- again to obtain the oil. The protein in the skim milk was
tively low content of oil, which has discouraged its com- coagulated by heating, subsequently filtered and dried to
mercial application (Rosenthal, Pyle, & Niranjan, 1996). produce pro- tein concentrate.
The wet processing can only be carried out by means of The oil recovery reported in the Krauss-Maffei was 89%,
coconut milk by breaking the emulsion. This is rather which was less than the conventional expeller process
difficult due to the high stability emulsion of the coconut (95%). In this technique, husked coconuts were autoclaved,
milk. Desta- bilization can be done through three shelled, and the coconut meat (the white solid endosperm
mechanisms. The first stage is creaming by the action of inside the coconut fruit) first sent through cutter and
gravitational force resulting in two phases, with the higher subsequently through a roller mill. Then it was pressed in a
specific gravity takes place at the top phase and the lower hydraulic press and the emulsion was centrifuged to obtain
specific gravity phase moves downward. The second stage the cream and skim milk. The cream was heated to 92 C
is flocculation or clustering in which the oil phase moves as and then filtered to obtain high quality oil. The skim milk is
a group which does not involve the rupture of the heated to 98 C in a flow heater to coagulate protein,
interfacial film that normally surrounds each globule and which was separated by centrifuging and then drying. The
therefore does not change the original glob- ule. The last residue from the hydraulic press was dried and ground to
stage, coalescence is the most critical phase in obtain edible coconut flour. The study shows that quite high
destabilization. During this stage, the interfacial area is rup- recovery of oil was obtained but the temperature employed
tured; the globules joined together and reduced the was slightly high which might destroy some of its minor
interfacial area (Onsaard, Vittayanont, Srigam, & components such as phenolic compounds.
McClements, 2005).
The wet process appears more desirable due to the free Fermentation technique
usage of chemical solvents, thus more environmental Che Man, Abdul Karim, and Teng, (1997) investigated
friendly than the solvent extraction. The method is also the use of pure culture, Lactobacillus plantarum 1041 IAM
much simpler, which can be carried out at home by anyone to extract coconut oil, which was able to extract as much
who are interested in producing their own natural oil. as 95% of the oil. In the study, grated coconut meat and
water at 30, 50 and 70 C were mixed in ratio of 1:1, 1:2
Chilling, freezing and thawing techniques
and 1:3 and allowed to settle for 2 to 6 h. The most efficient
Attempts have been made before to break the protein
coconut cream separation was obtained at the 1:1 ratio of
stabilized oil-in-water emulsion including heating and cen-
grated co- conut meat to water at 70 C followed by 6 h
trifugation, freezing and thawing, chilling and thawing the
settling time. L. plantarum has the ability to ferment sugar
coconut cream obtained after centrifugation (Seow &
with the produc- tion of considerable amount of lactic acid.
Gwee, 1997). Emulsion was centrifuged before chilling
Coconut milk with L. plantarum strain IAM 1041
and thawing to allow better packing of the coconut oil glob-
inoculation indicated a rapid breaking of the emulsion and
ules. According to the studies, the temperature used were
the liberation of the oil compared to Lactobacillus
10 C and 4 C for chilling and freezing process, respec-
delbrueckii. This was because L. plantarum strain could
tively while the thawing process was carried out in a water
multiply faster in coconut milk at
bath at 40 C until the coconut cream reached room temper- 40e50 C under microaerophilic conditions which in-
ature (25 C). In addition, this action also helps in remov- creased the fermentation process.
ing undissolved solids after extraction. The removal of Coconut milk emulsion can also be separated by
solids present in high percentages in the dispersion of oil adjusting pH of the coconut milk emulsion between pH 3
seed was important for efficient recovery of oil by centrifu- and 5.6 and inoculated with bacteria cultures (Chen &
gation (Rosenthal et al., 1996). The centrifugation step was Diosady, 2003). Che Man, Suhardiyono, Ali, and Azudin
followed to enable the packing of cream oil globule to crys- (1992) used acetic acid treatments to destabilize coconut
tallize on lowering the temperature. Centrifugation process cream in coconut oil extraction. Treatment of 25% of
was carried out from 2000 to 5000 G up to 6 min. During acetic acid at level of 0.1,
thawing, the oil coalesced due to loss of spherical shape 0.2, 0.3 and 0.4% on coconut cream from 10 to 14 h of
and formed large droplets of varying sizes. reac- tion time at room temperature had improved the
Robledano-Luzuriage and Krauss-Maffei were two pro- quality of the oil extracted, with oil recovery up to 60%.
cesses known to apply freeze and thaw operation in the Other treat- ments to break the coconut milk emulsion
extraction of coconut oil (Marina, 2008). In the Roble- included the use of heat, refrigeration, action of enzymes,
dano-Luzuriage process, fresh coconut kernel was acidification, the use of salt or brine, electrolyte action,
short waves and
ELSEVIER
Industrial processes for the extraction of edible oilfrom oilseeds generally involve a solvent extraction step
which may or may not be preceded by pressing. Hexane is the preferred solvent; hexane-based processes have
been in commercial operation for a long time. For such processes, it is possible to achieve oil yields in excess
of 95% with a solvent recovery of over 95%. In the past, the main concern of this process has been the safety
implications surrounding the use of hexane. This prompted attempts to develop processes based on the use
of aqueous extraction media which were unsuccessful mainly due to low oil yields.
The scenario at present appears to be changing. Interest in aqueous extraction processes has been revived by
increasing environmental concern. An aqueous process is looked upon as an environmentally cleaner alternative
technology for oil extraction. Organic solvents such as hexane, in particular, can contribute to the industrial
emissions of volatile organic compounds (VOes). The production of voes in the conventional process is
particularly worrisome since these can react in the atmosphere with other pollutants to produce ozone and other
photochemical oxidants which can be hazardous to human health and can cause damage to crops. Besides this,
the voes are themselves ''greenhouse gases"; some are carcinogenic and have toxic properties. Other advan
tages of the aqueous process compared with solvent-based processes include: (I) simultaneous production of
edible oil and protein isolate or concentration in the same process, (2) lower protein damage during extraction,
and (3) improved process safety due to the lower risk of fire and explosion. It is also reported that aqueous
extraction processes may be more cost effective since the solvent recovery step is eliminated. The main
limitations of this process appear to be: (I) lower efficiency of oil extraction as evident in earlier studies, ( 2)
demulsification requirements to recover oil when emulsions are formed, and (3) treatment of the resulting
aqueous effluent.
With the objective of improving the yield of aqueous processes, enzymes have been used to facilitate oil
release. Selected enzymes have been tried on different types of oilseeds, resulting in extraction yields much
higher than the original aqueous process (in some cases of over 90%). These enzymes mainly hydrolyze the
structural polysaccharides whichform the cell wall of oilseeds or the proteins which form the cell and lipid body
membrane.
This article aims to review aqueous and enzyme-based processes and discuss related issues.
Keywords: Aqueous oil extraction; enzymatic treatment of oilseeds; oil recovery; protein recovery
Introduction 1
ments. Also, it enables simultaneous recovery of oil and
Aqueous enzymatic oil extraction is undoubtedly an emerg protein from most oilseeds and the process yields oil of
ing technology in the fats and oil industry since it offers good quality complying with Codex specifications. The
many advantages compared to conventional extraction. For need for further degumming operations is eliminated and
the process allows ready removal of some toxins or antinu
instance, it eliminates solvent consumption which report
3
edly may also lower investment costs12 and energy require- tritional compounds from certain oilseeds. In this sense,
some of the needs triggering technology innovation in the
oil extraction sector such as cost savings, environmental
and
Address reprint requests to Dr. K. Niranjan, Food Science and Technology, safety concerns, and nutrition issues seem to be achievable
University of Reading, P.O. Box 226, Whiteknights. Reading, Berkshire by successful development of aqueous enzyme-based pro
RG6 6AP, United Kingdom
Received 29 June 1995; revised 22 January 1996; accepted 31 January cesses.
1996 Over the last four decades, several studies have been
carried out on aqueous processing of oilseeds.t "
Although
Enzyme and Microbial Technology 19:402-420, 1996
1996 by Elsevier Science Inc.
655 Avenue of the Americas, New York, NY 10010
0141-0229/96/$15.00
PJI 50141-0229(96)00053-1
Silage microbiology and its control through additives consequence, their fermentation is less desirable than that
of lactic acid bacteria.
www.iosrjournals.org 15 | Page
International Journal of Nutrition and Food Sciences 2015; 4(1): 84-88 85
are true proteins. Out of this proportion, Ca. 80% has reducing sugar (10.5 %) is observed in pineapple pulp. The
proteolytic activity due to a protease known as Bromelin. total sugar content of Indian variety was higher in waste
Fresh pineapple contains minerals as Calcium, Chlorine, (9.75%) than in pulp (8.66%).The total sugar content of pearl
Potassium, Phosphorus and Sodium [11]. pineapple of Brazil had a total sugar content of 14.5%. TSS
varies from 10% to 14% brix depending upon the stage of
Table 1. Nutrients in 100 grams (g) pineapple [3].
maturity and season [14]. The reducing sugar content of
Nutrients Amount pineapple was lower in Indian Varieties (10-12.5) [13]. But
Energy 52 calories Ghana pineapples contain higher amount of reducing sugar
Dietary fibre 1.40g
(16.5%) [15].The TSS value of Indian pineapple was higher
Carbohydrate 13.7 g
protein 0.54 g in pulp (13.3%) than waste (10.2%). TSS Value of Malaysian
Iron 0.28 mg Josapine pineapple was 13.5% [16]. Ascorbic acid content
Magnesium 12 mg slightly decreased in ripening stage of pineapple fruits [17].
Calcium 16 mg The pineapple waste had high moisture content (91.35%) and
Potassium 150 mg
moderate titratable acidity [14]. Moisture content of
Phosphorus 11 mg
Zinc 0.10 mg pineapple range from 69 to 89.5%.But it decreased during
Vitamin A 130 I.U room temperature storage and ripening period [18].
Vitamin B 1 0.079 mg
Vitamin B 2 0.031 mg
Vitamin B 3 0.489 mg 3. Uses as Food
Vitamin B 6 0.110 mg
Vitamin C 24 mg Pineapple fruits exhibit high moisture, high sugars, soluble
solid content ascorbic acid and low crude fibre. Thus
Pineapple juice contains ascorbic acid and is a good source pineapple can be used as supplementary nutritional fruit for
of Vitamin C. Ascorbic acid or vitamin C fights bacterial and good personal health [14].The pineapple fruits are normally
viral infections which is an effective antioxidant and helps consumed fresh or as fresh pineapple juice. Field ripe fruits
the body absorb iron. Half a cup of pineapple juice provides are best for eating fresh, and it is only necessary to remove
50 percent of an adult's daily recommended amount of the crown, rind, eyes and core. Pineapple may be consumed
vitamin C [4]. Several essential minerals exist in pineapples, fresh, canned, juiced, and are found in a wide array of food
including manganese, a trace mineral instrumental to the stuffs - dessert, fruit salad, jam, yogurt, ice cream, candy,
formation of bone, as well as the creation and activation of and as a complement to meat dishes [8]. In Panama, very
certain enzymes. Pineapples also include copper, another small pineapples are cut from the plant with a few inches of
trace mineral. It assists in the absorption of iron and regulates stem to serve as a handle. The flesh of larger fruits is
blood pressure and heart rate [8]. cut up in various ways and eaten fresh, as dessert, in salads,
compotes and otherwise, or cooked in pies, cakes, puddings,
Table 2. Physical and chemical constituents of pineapple pulp and waste or as a garnish on ham, or made into sauces or preserves.
[14]
Malayans utilize the pineapple in curries and various meat
Parameters Pineapple pulp Pineapple waste dishes. In the Philippines, the fermented pulp is made into a
Moisture (%) 87.3 91.35 popular sweetmeat. The pineapple does not lend itself
Ash content (mg/100g) 1.8 0.04
well to freezing, as it tends to develop off flavours.
Total soluble solids (%) 13.3 10.2
Crude fibre (g/100g-fw) 0.41 0.60 Canned pineapple is consumed throughout the world. In
Total sugars (%) 8.66 9.75 Africa, young, tender shoots are eaten in salads. The terminal
Reducing sugars (%) 10.5 8.2 bud or "cabbage" and the inflorescences are eaten raw or
Non-reducing sugars (%) 7.4 8.8 cooked. Young shoots, called "hijos de pina" are sold on
Titratable acidity (%) 2.03 1.86
vegetable markets in Guatemala [3].
Ascorbic acid (mg/100g) 21.5 26.5
abstract
HosseinzadeH, J., M. FeyzollaHzadeH and a. H. aFkari, 2013. The physical and chemical
properties of kiwifruit harvested at four stages. Bulg. J. Agric. Sci., 19: 174-180
Comprehensive information on properties of agricultural crops facilitates the design of modern machinery and
processing equipment with modified quality specifications. Hence, mechanics of agricultural materials due to its special
importance has quite developed despite being young. in this research some physical properties of the kiwifruit (Hayward
and Bruno cultivars), soluble solid content and pH were investigated for two fruit cultivar during four harvest stages. The
objective of this study was to investigate the effect of harvest time and cultivar on some physical properties of kiwifruit
varieties, typically cultivated in iran. Physical properties of kiwifruit were determined at a moisture content of 80% to 86%
(wet basis). The considered param- eters were geometric mean diameter, arithmetic mean diameter sphericity, true density
and aspect ratio. results showed that geometric mean diameter and sphericity were significantly affected by fruit cultivar.
However, there was no significant effect on true density. soluble solid content and pH values increased in both cultivars
with increasing harvest time.
results obtained with the latter varieties indicate that the effect of moisture
is not confined to cottonseeds of any one variety or those produced in a par
ticular locality. Only the work on the Delfos seeds, however, is reported
here in detail. These seeds were obtained from cotton harvested and ginned
in the fall of 1941 and had an original moisture content of 10.5 per cent.
when received in December of that year.
Lots of 3 pounds each of the cottonseed were conditioned to the desired
moisture content and stored in air-tight, 2-quart glass jars at 25 C. The
moisture content of the seed was changed under conditions which minimized
any other activity during the process, and did not permanently injure the
seed. An increase in moisture was obtained by spreading the seeds in a
1-
z MOISTURE CONTENT
Lu
u
a:: 10 (PERCENT)
Lu
e, e-----e 7.5
.. .. 10 5
v, ~ 130
0
i3
ci
~ 155
0---0 18 0
>
I
c>------() 20 5
I-
~
i.u
Lu
5
a::
II.
----4----
50 100 150 200
LENGTH OF STORAGE (DAYS)
thin layer in a room maintained at 3 C. and 100 per cent. relative humidity
until the desired moisture content was reached. One three-pound lot of
seed was dried at room temperature in vacuum desiccators until its moisture
content dropped to 7.5 per cent.
Analyses of the stored seeds were made at regular intervals. The results
of the determination of the free fatty acids are shown in graphical form in
figure 2.
Each curve represents seed of a particular moisture content and the
points on the curve represent the content of free fatty acids of the seed at
various times during a storage period of 200 days. Mold formation was
visible after 100 days on the seeds of high moisture content (18 and 20.5
per cent.) and th experiments with these lots were, therefore, discontinued
at that point.