Relevant bibliographies by topics / Cooking (Coconut)

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Cooking (Coconut)'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Cooking (Coconut)"

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Ermawati, Frida Ulfah, Dzulkiflih Dzulkiflih, Tony Seno Aji, Choirul Anna Nur Afifah, and Abu Zainuddin. "Socialization and Practice of Processing Coconut Cooking Oil based on SNI 3741:2013 Quality Standard for Residents in Gondoruso Village, Pasirian Lumajang." Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat 7, no. 3 (August 25, 2022): 285–96. http://dx.doi.org/10.36312/linov.v7i3.766.

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Gondoruso village, Pasirian Lumajang has many coconut trees. However, the coconuts were only harvested and sold in the local market at a price of IDR 2,000-3,000/fruit. Some local residents had initiated efforts to process coconuts into cooking oil, but the resulting oil smelled rancid so they stopped it. This paper reported the results of our community service activities in assisting Gondoruso Village residents to proceed coconut into cooking oil that meets the SNI 3741:2013 quality standard. The aim was to train the residents’ skills in producing qualified coconut cooking oil so they could earn extra family income. Eight old coconuts were grated, and thick coconut milk was taken. The coconut milk was left overnight in the refrigerator to produce lumps of coconut milk. The lumps of coconut milk were taken and cooked over low heat. About 10 minutes later, the oil started to come out, and the cooking process continued for 40-45 minutes until all the oil-came out, and 550 ml of cooking oil was produced. The SNI 3741:2013 quality test revealed that the cooking oil was of very good quality because the values of 6-SNI parameters met the standard, i.e., organoleptic is liquid, clear yellow, sweet coconut, and tasteless; moisture content=0.13% w/w; acid number=0.06% w/w; peroxides number=0; the pelican oil=negative, and the linoleic acid=0.13%. The production and market analyses stated that the production cost of 550 ml of coconut oil=IDR 27,600, while the selling price in the market=IDR 80,000/500 ml.
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Wardana, Rudi, Abdurrahman Salim, Anni Nuraisyah, and Setyo Andi Nugroho. "Sosialisasi Pengaplikasi Centrifugal Force Dalam Memproduksi Minyak Kelapa Murni." Journal of Community Development 3, no. 3 (April 4, 2023): 359–65. http://dx.doi.org/10.47134/comdev.v3i3.110.

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Cooking oil is one of the staple ingredients that is widely used in household and industrial needs. The high price of cooking oil has an impact on the food security of a family. Repeated use of cooking oil will also have an impact on family health. So it is necessary to socialize the healthy and quality cooking oil using virgin coconut oil. The purpose of this socialization was directed to the group of housewives in Pumo Village, Wuluhan District, Jember Regency. The economic condition of this housewife is classified as lower middle class. The Pumo Village Housewives Group (partner) is located in a coastal area with extraordinary coconut potential. Utilization of coconut is only limited to being sold in the form of coconuts, either young (degan) or old (copra). Though the potential will be greater if the processing is carried out, especially in the form of pure coconut oil. The solution offered to this problem is the application of science and technology with simple technology, namely centrifugal force as an effort to become independent partners in producing virgin coconut oil. The virgin coconut oil produced is not only to support family food security, but also to be a business opportunity for partners. The results of this service, the community can know the techniques of making, packaging products and entrepreneurship in the field of making virgin coconut oil.
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Hermanto, Umi Rosidah, Kiki Yuliati, Eka Lidiasari, Gatot Priyanto, and Agus Wijaya. "P PELATIHAN TEKNOLOGI PEMBUATAN SABUN PADAT TRANSPARAN DARI MINYAK KELAPA DI DESA ARISAN JAYA KECAMATAN PEMULUTAN BARAT." Journal of Community Service 5, no. 1 (June 9, 2023): 124–31. http://dx.doi.org/10.56670/jcs.v5i1.108.

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Arisan Jaya Village has many local plant commodities that have not been fully utilized, such as coconuts which are scattered in residential areas. Coconut plants are allowed to grow without any care and utilization is only limited to the flesh of the fruit for making coconut milk. Practically owned coconut trees do not contribute to family income. Coconut fruit has the potential to be developed in the context of diversifying agricultural products. Coconut meat can be processed into cooking oil. The resulting cooking oil can be used as raw material for making bath soap that is safe, healthy and can cleanse the body of dirt. Making bath soap from oil can be done using a technology that is easy to understand and implement, so it is hoped that it can be done by a group of women farmers in Arisan Jaya Village.
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Sawo, Agustina, and Gerardus D. Tukan. "The effect of Coconut Fruits as a Success Factor in Production of Virgin Coconut Oil by Oil-induced Fermentation." Jurnal Teknologi Pertanian (Agricultural Technology Journal 14, no. 2 (February 24, 2024): 91–98. http://dx.doi.org/10.35791/jteta.v14i2.48189.

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The production of virgin coconut oil by the community is carried out using various techniques. One of them is fermenting using pure coconut oil as an inducement oil. However, production failures often occur. This study aims to examine the condition of coconut fruit as one of the success factors in production. There were 3 types of test samples, namely old coconuts (A), old coconuts containing kentos (B) and half-ripe coconuts (C). Production is carried out using the fermentation method and virgin coconut oil is used as the cooking oil. The three types of samples were treated the same, namely the volume of coconut milk, the volume of castor oil, the condition of room temperature and the length of time fermentation. The test was carried out 5 times for each sample. The success of the fermentation is indicated by the separation of the oil from the water and blondo. The results showed that of the 5 times of production, the highest production success occurred in sample A, which was 87%, while sample B was 40% and sample C was 20%. It was concluded that production using coconut milk from old coconuts (sample A), had a higher production success rate compared to coconut milk from B and samples C.
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Yulinda Sakinah Munim, Sandi Rais, Lita Asyriati Latif, Sahdar Radjak, and Syarif Al Fajrin. "An Analysis of Physiological Workload on Pure Coconut Oil Production Process." Technium: Romanian Journal of Applied Sciences and Technology 17 (November 1, 2023): 209–12. http://dx.doi.org/10.47577/technium.v17i.10076.

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This study aims to analyze the physiological workload in the virgin coconut oil production process based on energy expenditure evaluations and determine rest periods to ensure that work does not require excessive energy. Assessment of workload objectively using pulse indicators and energy consumption (energy cost) observations at the four stages of the virgin coconut oil production process, namely the process of stripping the coconut husk, the process of cutting the coconut shell, the process of grating the coconut and the process of cooking the coconut milk. The energy expenditure of workers in the coconut coir stripping section is 5,138 kcal/min, the coconut shell cutting section is 2,552 kcal/min, the coconut meat grating section is 3,575 kcal/min, and the coconut milk cooking section is 2,885 kcal/min. Hence the coco coir stripping workstation is included in the heavy workload category with an average cardiovascular load value of %CVL of 56%, which means that the work needs to be improved; the recommended work-rest cycle for workers at the coco peeling workstation is 47 minutes. The workstation for cutting coconut shells to cooking coconut milk is included in the category of moderate workload with a value of %CVL ≤33%, still within the recommended workload limit.
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Yulinda Sakinah Munim, Sandi Rais, Lita Asyriati Latif, Sahdar Radjak, and Syarif Al Fajrin. "An Analysis of Physiological Workload on Pure Coconut Oil Production Process." Technium Social Sciences Journal 50 (November 1, 2023): 211–17. http://dx.doi.org/10.47577/tssj.v50i1.9891.

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This study aims to analyze the physiological workload in the virgin coconut oil production process based on energy expenditure evaluations and determine rest periods to ensure that work does not require excessive energy. Assessment of workload objectively using pulse indicators and energy consumption (energy cost) observations at the four stages of the virgin coconut oil production process, namely the process of stripping the coconut husk, the process of cutting the coconut shell, the process of grating the coconut and the process of cooking the coconut milk. The energy expenditure of workers in the coconut coir stripping section is 5,138 kcal/min, the coconut shell cutting section is 2,552 kcal/min, the coconut meat grating section is 3,575 kcal/min, and the coconut milk cooking section is 2,885 kcal/min. Hence the coco coir stripping workstation is included in the heavy workload category with an average cardiovascular load value of %CVL of 56%, which means that the work needs to be improved; the recommended work-rest cycle for workers at the coco peeling workstation is 47 minutes. The workstation for cutting coconut shells to cooking coconut milk is included in the category of moderate workload with a value of %CVL ≤33%, still within the recommended workload limit.
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Jumiati, Ety. "Refinement of cooking oil using activated carbon from coconut shell and zeolite." Jurnal Teknosains 13, no. 2 (May 19, 2024): 152. http://dx.doi.org/10.22146/teknosains.91766.

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Bulk cooking oil is obtained from traditional markets and and relatively has a characteristic color that tends to be brownish and unclear; cooking oil has been repeatedly used after frying, resulting in physical changes such as darkening, thickening, and foaming. If bulk cooking oil is repeatedly used for frying, it can be detrimental to health as it may accumulate saturated fatty acids in the oil. This condition prompted the search for solutions to purify bulk cooking oil and use cooking oil using processed zeolite and coconut shell-activated carbon as adsorbents to improve the quality of cooking oil. This research utilizes an experimental-quantitative method. Variations in composition include sample A (bulk cooking oil: 75% and processed natural zeolite: 25%), sample B (bulk cooking oil: 75% and coconut shell activated carbon: 25%), sample C (used cooking oil: 75% and processed natural zeolite: 25%), and sample D (used cooking oil: 75% and coconut shell activated carbon: 25%). The research results on the quality of coconut shell activated carbon obtain moisture content of 13.2%, ash content of 2.1%, volatile matter content of 17.9%, and carbon content of 80.0%, which meets the SNI 06-3730-1995 standard. Meanwhile, the quality results of cooking oil after the purification process obtain moisture content values of 0.09-0.10%, free fatty acid values of 0.14-0.30%, and normal color that does not exceed the maximum standard required by SNI 7709:2019 with a percentage reduction in moisture content of 0-60% and free fatty acids of 0-63.41%.
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Sutrisno, Avando Bastari, and Okol Sri Suharyo. "Enviromental Pattern Analysis of Biodiesel (Castor, Coconut, MGB) to Support Alternative Energy using CFD approach." Global Journal of Engineering and Technology Advances 8, no. 1 (July 30, 2021): 051–60. http://dx.doi.org/10.30574/gjeta.2021.8.1.0100.

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The Ship uses the MTU 16V956 TB 92 propulsion engine with a piston-type Mexican Hat combustion chamber. In general, the crown is used on machines with large torque. Besides that, the crown shape in the combustion chamber is also very influential on the formation of a mixture of fuel and air before the combustion process occurs. So it is necessary to know about the spray pattern of biodiesel fuel of enviromental things (castor, coconut, used cooking oil/MGB) in the Mexican Hat combustion chamber. In this study, using the Mexican Hat-shaped piston crown simulation method, the first step was to test the spray pattern of the three types of biodiesel (castor, coconut, used cooking oil) by simulating a tube with an injection pressure of 350 bar gauge pressure inside a barometric pressure tube. While the completion in the Mexican Hat combustion chamber with a chamber pressure of 35 bar gauge and injection pressure of 350 bar gauge was completed with the CFD program, Fluent 6.2, and the results of the three biodiesels were compared. From the CFD simulation results obtained spray patterns of the three types of biodiesel (castor, coconut, used cooking oil). At the same injection pressure and chamber pressure, used cooking biodiesel has the longest penetration length, followed by castor biodiesel and coconut biodiesel. The spray angle of coconut biodiesel is the largest, followed by castor biodiesel and used cooking oil biodiesel. SMD coconut biodiesel is the smallest, followed by castor biodiesel and used cooking oil biodiesel.
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Prasetyo, Hendro, Medea Rahmadhani Utomo, Bayu Adi Kusuma, Nida Asasah Fauzi, Bella Amelia Mutiarani, Sterrivan Ramadhan Zein, Muhammad Faiz, and Prihardani Linda. "The Role of Farmers in Overcoming Scarcity and Increasing Cooking Oil Prices in Malang Regency, Indonesia." IOP Conference Series: Earth and Environmental Science 1153, no. 1 (May 1, 2023): 012006. http://dx.doi.org/10.1088/1755-1315/1153/1/012006.

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Abstract The high price of cooking oil in Indonesia has been in the spotlight from the fourth quarter of 2021 until the beginning of the first quarter of 2022. The scarcity and very high spike in oil prices of course attract the attention of almost all countries in the world. world, both oil-producing (exporting) countries and consuming (importing) countries. From these problems, farmers need to play an important role in overcoming the scarcity and rising prices of cooking oil through the use of coconut oil. This research activity aims to 1) explore the creativity and innovation of farmers to make coconut-processed products, 2) find out farmers’ understanding of VCO processing that can provide economic and health impacts- 3) Describe the role of farmers in making Virgin Coconut Oil (VCO) using technology and technology. local potential in overcoming scarcity and rising cooking oil prices. The manufacture of virgin coconut oil has many advantages. It does not require expensive costs because raw materials are easily obtained at low prices. Processing is simple and not too complicated. Nutrients are maintained, especially the fatty acids in the oil. When compared to cooking oil (copra coconut oil), pure coconut oil has better quality.
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Ariyani Debora, Megawati Eka, and Yuniarti. "Analisa % FFA, PH dan Massa Jenis pada Campuran Minyak Jelantah dan Minyak Kelapa." JURNAL TEKNOSAINS KODEPENA 4, no. 2 (January 31, 2024): 1–6. http://dx.doi.org/10.54423/jtk.v4i2.55.

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The increase in population and increasing human needs along with the times has resulted in an increasing need for non-renewable energy. To reduce dependence on petroleum fuels, one way is to produce biodiesel fuel whose raw materials are obtained from plants. Biodiesel is a fuel that contains ester compounds from plants and animal fats and can be used as an alternative fuel with great potential as a substitute for diesel. This form of methyl ester or ethyl ester compound is environmentally friendly, non-toxic and economical. Coconut (Cocos nucifera) is a type of plant that has one glycerin unit and a number of fatty acids in every coconut oil molecule. Coconut oil has the potential to produce Coco methyl ester which can be used as a raw material for biodiesel. Used cooking oil is used oil from household (domestic) fryers whose remaining frying results or waste is immediately thrown into the environment. According to research from Kumar, the use of coconut oil as a raw material for making biodiesel is able to streamline time and the use of chemicals as solvents in the transesterification process. Before carrying out this research, a preliminary test should be carried out, by testing the %FFA, pH and density of the mixture of used cooking oil and coconut oil. This was done as a reference for further research. The %FFA in the mixture of used cooking oil and coconut oil was the highest at a ratio of 75: 25 (MJ: MK) %FFA value: 4.4%. The pH of the mixture between used cooking oil and coconut oil has the same value, namely: 5 and the specific gravity obtained is: 0.8 gram/ml Keywords: of used cooking oil, coconut oil, % FFA, pH and Specific gravity
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Dissertations / Theses on the topic "Cooking (Coconut)"

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Tsai, Ching-Huang, and 蔡慶煌. "Development of Coconut Oil and Anhydrous Milk Fat to Apply in Cookies and Cakes." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/e9mkc3.

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碩士
國立高雄餐旅大學
飲食文化暨餐飲創新研究所
107
Coconut oil contains a large amount of medium-chain saturated fatty acids with a melting point between 22-26℃. Since the oil has rich saturated fatty acids, it has the excellent stability. As a result, its melting point is lower than other animal fats, and the molecules are easily absorbed and not forming body fat. For the human body, there is no doubt tht the blood vessels will not be accumlating and blocking. The study useed refined coconut oil with anhydrous milk fat to make cookies and cakes first, and it was expcted to explore the baking fat with healthy function and lower cost. The first stage of this research investigates the effects on the oil whether the oil being kneading or not. Afer consumer sensory evaluation, this research found out the oil with kneading process had significantly higher overall average accpetance points than the oil without kneading process, and they were 6.59 and 6.21, respectively. This stage of the research also found out the oil with kneading process had better whipping and emulsifying functions In addition, the molecular crystals of kneading anhydrous milk fat were finer and it canmake softer dough. After the first stage, this study explored the differences by using the different proportions of refined coconut and anhydrous milk fat to make cookies and cakes. According to the results of consumer sensory evalution and physical property analysis, the overall acceptance of the consumer sensory evalution There was no significant difference between 100% anhydrous milk fat and 75% anhydrous milk fat mixed with 25% coconut oil. However,camparing with 50% anhydrous milk fat and 50% coconut oil, the percentage with 75% anhydrous milk fat and 25% coconut oil could mke better qulity cookies and cakes.
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Lin, Yu-Chin, and 林郁青. "Qualities of cookie prepared with coconut oil and beeswax organogel as replacement for hydrogenated fat." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/24qx2s.

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碩士
國立臺灣海洋大學
食品科學系
105
Lipid is critical in human’s diet. Nowadays, more and more consumers are aware the importance of healthy eating habit, and they would like to choose the product not only with sensual innovation but with health benefits. The objective of this research is to generate healthier cookie, developing new organogels to substitute for the commercial shortening. The organogels were combined coconut oil with different concentration of beeswax (0%, 7.5%, 10%, 12.5%, 15%, and 17.5%). The concentrations of beeswax directly affected their texture properties. Both hardness and cohesiveness increased when organogel had more beeswax. The organogel contained 12.5% beeswax showed similar hardness and cohesiveness like commercial shortening. The coconut oil has much lower melting point (25.58℃) than commercial shortening (34.29℃). When adding 7.5% and 10% beeswax in coconut oil, the melting point became 35.32℃ and 35.85℃ respectively which were similar to commercial shortening. The analysis of fatty acid showed that organogel didn’t contain any trans fatty acid. In addition, beeswax is rich in palmitic acid and lignoceric acid, and this property can provide toughness of the samples. On the other hand, coconut oil has many different kinds of fatty acid, which have good benefits to human health. Although using organogel didn’t affect the texture of the cookie dough, the hardness of cookie was different after baking. The cookie used 12.5% to 17.5% beeswax has similar hardness with using commercial shortening. Moreover, the cookies in these beeswax ratios showed less oil leaking. The antioxidant properties of cookie suggested that total polyphenol content increase when beeswax concentration increase, but as beeswax concentration exceed 15%, the reducing power and antioxidant activity were both decrease. Furthermore, cookies with organogel showed lower peroxide values than commercial shortening in 60℃ after 20 days, which means they had better storage characteristics. The sensory evaluation showed commercial shortening had the highest score in all sections. However, cookie with 12.5% beeswax containing coconut oil organogel were only slightly unflavor, and it didn’t have much coconut flavor. Therefore, it was acceptable for consumers. Based on the above results, the organogel of coconut oil with 12.5% beeswax not only without any trans fatty acid but also can be a feasible shortening substitute on cookie making process.
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Books on the topic "Cooking (Coconut)"

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Atkinson, Catherine. Coconut water and coconut oil. London: Lorenz Books, 2015.

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Longbotham, Lori. Luscious coconut desserts. San Francisco: Chronicle Books, 2009.

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Longbotham, Lori. Luscious coconut desserts. San Francisco: Chronicle Books, 2009.

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Rohini, Iyer, and Thampan Palakasseril Kumaran 1933-, eds. Coconut recipes around the world. Kasaragod, Kerala, India: Central Plantation Crops Research Institute, 1991.

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Novak, Bull Lorena, ed. The everything coconut diet cookbook: The delicious and natural way to lose weight fast, boost energy, improve digestion, reduce inflammation, and get healthy for life. Avon, Mass: Adams Media, 2012.

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Souto, Maior Mário. Riqueza, alimentação e folclore do coco. Recife: 20-20 Comunicação e Editora, 1994.

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Merrett, Siti Radiah. Coconut and kelupis: Traditional & classic dishes of Brunei Malay cooking. Berakas, Negara Brunei Darussalam: Dewan Bahasa dan Pustaka Brunei, Kementerian Kebudayaan, Belia dan Sukan, 2009.

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Amsterdam, Elana. Gluten-free cupcakes: 50 irresistible recipes made with almond and coconut flour. Berkeley: Celestial Arts, 2011.

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Gursche, Siegfried. Coconut oil: Discover the key to vibrant health. Summertown, TN: Books Alive, 2008.

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Medrich, Alice. Cocolat: Extraordinary chocolate desserts. New York, NY: Warner Books, 1990.

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Book chapters on the topic "Cooking (Coconut)"

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Dwiyanti, Hidayah, V. Prihananto, Siswantoro, and Gumintang Ratna Ramadhan. "The Influence of Maltodextrin and Final Cooking Temperature on Beta-Carotene and Tocopherol Retention of Granulated Coconut Sugar." In Advances in Biological Sciences Research, 118–24. Dordrecht: Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-128-9_14.

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Rosida, Dedin Finatsiyatull, Lukman Agung Wicaksono, and Rizma Anggi Prisdianto. "Evaluation of Physicochemical and Organoleptic Properties of Kimpul Cookies with Fat Sources from Corn Oil, Coconut Oil, and VCO." In Proceedings of the 8th International Conference of Food, Agriculture and Natural Resources & the 2nd International Conference of Sustainable Industrial Agriculture (IC-FANRes-IC-SIA 2023), 20–30. Dordrecht: Atlantis Press International BV, 2024. http://dx.doi.org/10.2991/978-94-6463-451-8_3.

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"Coconut Fish Curry." In Cooking through Cancer Treatment to Recovery. New York, NY: Springer Publishing Company, 2015. http://dx.doi.org/10.1891/9781617052385.0042.

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"Coconut “Ice Cream”." In Cooking through Cancer Treatment to Recovery. New York, NY: Springer Publishing Company, 2015. http://dx.doi.org/10.1891/9781617052385.0102.

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"Chickpea and Coconut Soup." In Cooking through Cancer Treatment to Recovery. New York, NY: Springer Publishing Company, 2015. http://dx.doi.org/10.1891/9781617052385.0019.

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Joyce B. Landoy, Rona, Rex B. Demafelis, Bernadette T. Magadia, and Anna Elaine D. Matanguihan. "Comparative Analysis of Biodiesel Production from Different Potential Feedstocks in the Philippines." In Biomass [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.102724.

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In response to the worsening crisis on energy security and climate change, the Philippine Biofuels Law (Republic Act 9367) was enacted which mandates the blending of biodiesel to petroleum diesel sold in the country. Primarily, feedstock and pricing concerns led to stagnant growth of the Philippine biodiesel industry. Hence, viability of different potential biodiesel feedstocks such as coconut, oil palm, and soybean (first generation), jatropha and used cooking oil (second generation), and microalgae (third generation) was assessed through extensive research and developments. Among these sources, oil palm is regarded as the best complementary feedstock to coconut due to its high biodiesel productivity of 376 million liters per year. Oil palm biodiesel production in the Philippines was also found to have a low carbon footprint of 1.80 kg CO2e per liter and a GHG reduction potential of 42%, which corresponds to a GHG savings of about 1.05 million metric tons CO2e per year for a 5% blending mandate in 2025. Additionally, a low biodiesel selling price of about Php 33.26 per liter can be achieved from using this feedstock for biodiesel production. Hence, use of a low cost and readily available feedstock coupled with established processing technologies and pricing mechanisms will help boost the biodiesel industry in the Philippines.
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Conference papers on the topic "Cooking (Coconut)"

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Othman, Mohd, Siti Zainol, Muhammad Norshaidi, and Norfezah Md Nor. "Fresh Coconut Milk Versus Convenience Coconut Milk in Malay Cooking." In The First International Conference On Islamic Development Studies 2019, ICIDS 2019, 10 September 2019, Bandar Lampung, Indonesia. EAI, 2019. http://dx.doi.org/10.4108/eai.10-9-2019.2289399.

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Baldovino, Renann G., Mary Grace Ann C. Bautista, Aaron U. Aquino, Edwin J. Calilung, Edwin Sybingco, and Elmer P. Dadios. "GA Optimization of Coconut Sugar Cooking Process." In the 9th International Conference. New York, New York, USA: ACM Press, 2017. http://dx.doi.org/10.1145/3057039.3057064.

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Liaquat, A. M., H. H. Masjuki, M. A. Kalam, M. M. K. Bhuiya, and M. Varman. "Influence of Coconut Biodiesel and Waste Cooking Oil Blended Fuels on Engine Performance and Emission Characteristics." In ASME 2012 Internal Combustion Engine Division Fall Technical Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/icef2012-92131.

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Due to diminishing petroleum reserves and the environmental consequences of exhaust gases from petroleum fuelled engines, alternative fuels are becoming increasingly important for diesel engines. The processed form of vegetable oil (Biodiesel) and waste products (waste cooking oil) offer attractive alternative fuels for compression ignition engines. In this study experimental work has been carried out to investigate engine performance parameters and emissions characteristics for direct injection diesel engine using coconut biodiesel and waste cooking oil blends without any engine modifications. A total of three fuel samples, such as DF (100% low-sulfur diesel fuel), CB10 (10% coconut biodiesel and 90% DF), and C5W5 (5% CB + 5% waste cooking oil and 90% DF) respectively are used. Engine performance test was performed at 100% load keeping throttle 100% wide open with variable speeds of 1500 to 2400 rpm at an interval of 100 rpm. Whereas, emission tests were carried out at 2300 rpm at 100% and 80% throttle position. As the results of investigations, there has been a decrease in torque and brake power, where increase in specific fuel consumption has been observed for blend fuels over the entire speed range as compared to diesel fuel. In case of engine exhaust gas emissions, lower HC, CO, CO2 emissions and higher NOx emissions, were found for fuel blends compared to diesel fuel. However, sound level for both blend fuels was lower as compared to diesel fuel. It can be concluded that CB10 and C5W5 can be used in diesel engines without any engine modifications and have beneficial effects both in terms of emission reductions and alternative petroleum diesel fuel. However, C5W5 produced better results compared to CB10.
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Aquino, Aaron U., Mary Grace Ann C. Bautista, Renann G. Baldovino, Edwin J. Calilung, Edwin Sybingco, and Elmer P. Dadios. "A Neuro-Fuzzy Mixing Control Model for the Cooking Process of Coconut Sugar." In the 9th International Conference. New York, New York, USA: ACM Press, 2017. http://dx.doi.org/10.1145/3057039.3057063.

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Fajriati, Imelda, Taufiq Aji, Priyagung Dhemi, Dian Aruni Kumalawati, and Ria Puspitaningrum. "Purification of used cooking oil of shredded chicken using activated carbon from coconut shell." In THE 3RD INTERNATIONAL CONFERENCE ON SCIENCE, MATHEMATICS, ENVIRONMENT, AND EDUCATION: Flexibility in Research and Innovation on Science, Mathematics, Environment, and education for sustainable development. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0107548.

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6

Ajie, Alpha Chukwumela, Mohammed Moore Ojapah, and Ogheneruona Endurance Diemuodeke. "Positive Valve Overlap as an Effective Conversion Energy System Using Biodiesel." In Africa International Conference on Clean Energy and Energy Storage. Switzerland: Trans Tech Publications Ltd, 2024. http://dx.doi.org/10.4028/p-p68nva.

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Biodiesel, with the potential to reduce emissions, is an attractive source of renewable energy in the transportation sector, which supports blending of diverse sources such as soybean oil, coconut oil, groundnut oil, palm oil and waste cooking oil. This study presents an analysis of using positive valve overlap of 32 degrees on the performance and emission of a diesel engine fired by biodiesel from two sources (waste cooking oil biodiesel and palm oil biodiesel). The waste cooking oil (WC) and palm oil (PO) biodiesel were blended with diesel fuel in varying proportion of B5, B10, B15, B20, B50, B85, B100. A 2-cylinder diesel engine model was created in Ricardo Wave software environment where simulations were conducted to evaluate brake specific fuel consumption, brake thermal efficiency, brake torque, exhaust gas temperature, CO, HC, and NOx emission. Performance results shows that at 1200 rpm, brake specific fuel consumption of 0.28798 kg/kWh for B100 and 0.27895 kg/kWh for PO100, brake thermal efficiency of 32.55% for B100 and 32.66% for PO100, and brake torque of 33.51N.m for B100 and 34.60 N.m for PO100. Emission results shows that CO emission of 15.10 ppm for B100 and 18.03 ppm for PO100, HC of 45.36ppm for B100 and 45.24 ppm for PO100; NOx of 154.03 ppm for B100 and 167.53 ppm for PO100. The implication is that the palm oil derived biodiesel uses less fuel and produces more brake power and brake torque as compared to waste cooking oil biodiesel. Conversely, emission results show that the palm oil derived biodiesel produces more emissions than waste cooking oil biodiesel.
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Roy, Sridhin S., Augustine Samuel, and K. Narayan Prabhu. "Heat Transfer Characteristics and Cooling Performance of Treated Kitchen Coconut Oil." In HT2021. ASM International, 2021. http://dx.doi.org/10.31399/asm.cp.ht2021p0302.

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Abstract Quenching is one of the most basic and widely used heat treatment processes. Mineral Oil or petroleum oil base stocks are the conventional quench media used for quench hardening heat treatment since the 19th century. However, mineral oils are not environment friendly as they are toxic, nonbiodegradable, and non-renewable. Many alternative ecofriendly quenchants have been developed to replace mineral oil such as vegetable oils, polymer quenchants, and nanofluids. Although most of the vegetable oils show superior cooling performance to mineral oil, their practical application is limited owing to their high cost of production and low thermal stability. In this study, the kitchen coconut oil was chemically treated and its cooling performance and heat transfer characteristics were assessed and compared with that of refined coconut oil and mineral oil. The thermophysical properties of chemically treated waste cooking oil were found to be higher than refined and mineral oils. Chemically treated oil showed better wettability. The quenching experiments were conducted using an Inconel 600 standard probe according to ISO 9950 and ASTM D 6200 standards. The vapor blanket stage was shorter for the chemically treated oil as compared with refined and mineral oils. Inverse heat conduction problem (IHCP) was solved for estimating heat flux transients from the temperature data and thermo-physical properties of the Inconel probe. The average peak heat flux was highest for chemically treated oil compared to both refined coconut oil and mineral oil.
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Pradhana, Adhitya Y., Rindengan Barlina, Linda Trivana, Patrik M. Pasang, Suzanne L. Liwu, and Alfred P. Manambangtua. "The processing of fatty acid methyl ester (FAME) from waste cooking palm oil using coconut coir dust ash catalyst." In INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0184207.

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Aznury, Martha, Ahmad Zikri, Aisyah Suci Ningsih, Siti Chodijah, M. Arif Abdul Ghoni, Rizka Yuni Zhafira, and Nova Rachmadona. "Utilization of Palm Kernel Oil (PKO) as Vegetable Oil in Making Mayonnaise with the Addition of Virgin Coconut Oil (VCO) and Palm Cooking Oil (PCO)." In 5th FIRST T1 T2 2021 International Conference (FIRST-T1-T2 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/ahe.k.220205.025.

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Sagar, James, Kate Kemsley, Marcel Lachenmann, Rachel Brignall, and Yvonne Brignall. "High throughput authenticity screening of high value edible oils with benchtop NMR." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nqle8204.

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The high value of edible oils such as olive and argan makes them economically attractive targets for adulteration. Argan oil is becoming increasingly widely used in areas from cooking to cosmetics due to its reported pharmacological effects. Because argan oil is recognised as a Protected Geographical Indication product of its native Morocco, supply is limited. These two factors have led to argan oil becoming one of the most expensive edible oils in the world, leading to increasing numbers of cases of adulteration.As a typical nut oil, argan oil is composed predominantly of triglycerides. In previous work with similar oils as well as meat speciation using animal fats, benchtop NMR analysis has been able to determine authenticity through measurement of the fatty acid composition of these triglycerides. Using samples of argan oil of documented origin, typical values of monounsaturated fatty acid content (47%) and polyunsaturated fatty acid content (32%) were determined. In addition, a group of compositional parameters that distinguish authentic argan oil has been determined. Using integrals derived from simple 1H one-dimensional benchtop NMR spectra, a nearest-neighbour class model has been developed to identify authentic and adulterated argan oil with minimal sample preparation and a measurement time of less than five minutes. The screening method identified several adulterated examples of argan oil in samples purchased at retail. More recently, it has been demonstrated that by applying a rank transformation pre-treatment to magnitude mode 1H NMR data this technique can be made robust across several instruments at different sites with different specifications and operators. This ensures consistency of results and opens the path to this technique becoming field deployable. This method can be extended to determine the authenticity of other high value edible oils including, olive, coconut, and avocado, clearly demonstrating the potential of benchtop NMR in ensuring food authenticity.
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