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1
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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Saleh, M., M. Rasyidin, and Hakim Muttaqim. "Analisis Pendapatan dan Nilai Tambah Industri Rumah Tangga Kelapa Gongseng (U Neulheu) Kecamatan Jangka Kabupaten Bireuen Provinsi Aceh." ARBITRASE: Journal of Economics and Accounting 3, no. 2 (November 30, 2022): 212–18. http://dx.doi.org/10.47065/arbitrase.v3i2.473.
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Jangka District, Bireuen Regency, Aceh Province is a home industry area that processes coconuts into a processed product in the form of gongseng coconut (Uneulheu), a special Acehnese cooking spice. The purpose of this study was to determine the amount of income received and to know the amount of value added from the Uneulheu processing business in the home industry of Jangka District, Bireuen Regency, Aceh Province. Research method Case study analysis of income and analysis of added value and the number of respondents as many as 17 household industries. The results showed that the business of processing coconut gongseng in the home industry is profitable. Apart from gongseng coconut, the household industry also obtains additional income from coconut derivative products such as copra and shells. Furthermore, the added value obtained by the home industry in producing gongseng coconut is 9.47% percent. With an added value of Rp. 5,063 per Kg per production.
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Herdiana, Ade, and Slamet Riyadi. "PERANCANGAN MESIN PENGUPAS TEMPURUNG KELAPA MENGGUNAKAN SOFTWARE FEM." SEMINAR TEKNOLOGI MAJALENGKA (STIMA) 6 (November 17, 2022): 37–42. http://dx.doi.org/10.31949/stima.v6i0.703.
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Commodity coconut (Cocos Nucifera L) is a plantation crop that has a very large contribution to the Indonesian economy. Coconut plantations have the second largest area in Indonesia after oil palm plantations. Coconuts are widely cultivated, used and utilized by the community for various purposes and coconuts are the most widely used part. Coconut fruit is processed into various types of food, beverages, cooking and raw materials for making oil (copra). To produce copra and coconut milk, the coconut fruit is separated first between the pulp and coconut shell. For the production of coconut milk, stripping the shell is useful to maintain the purity of the coconut milk. The process of peeling coconut shells/coconut shells manually or mechanically is considered less effective because this method of grating makes the remaining shells also shredded so that this affects the quality of coconut milk. Also the process of peeling coconut shells / coconut shells manually is very dangerous for fear of injuring members of the hand. in research begins with planning to identify problems as well as collect data. Product concept to determine the function and overall structure depicted by block diagrams. The design process is carried out using CAD software which produces design drawings specifically in the form of design information before entering the production process. The coconut shell peeler machine is made with an electric motor used 1HP, with motor power (P) = 746 W, motor shaft rotation (n) = 1445 rpm, and electric motor voltage (V) = 220 Volts. The stripping process on the machine is equipped with 1 blade, with 1 rotating gear, which is attached to the rotating shaft which is driven by an electric motor. The knife material used is SKD 11 steel. The overall dimensions of the coconut shell peeler machine are 550 mm long, 400 mm wide, and 850 mm high.
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Makinggung, Juliet Truly Pauladel, Jemmry Recy Winokan, and Margaretha Rundengan. "PELATIHAN PEMBUATAN PRODUK OLAHAN KELAPA DALAM MENUMBUHKAN MINAT WIRAUSAHAPADA KELOMPOK PKK KELURAHAN MALALAYANG DUA, KOTA MANADO." JURNAL DAYA-MAS 7, no. 2 (December 14, 2022): 64–67. http://dx.doi.org/10.33319/dymas.v7i2.90.
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— The Malalayang Dua sub-district still has a large area of ??land planted with coconuts. Along with the price of cooking oil that continues to increase, it is deemed necessary to invite partners to take advantage of the available resources. Thus, training in making coconut oil is an option in this community service activity. The training on making coconut oil was delivered directly by instructors from the Balai Penelitian Tanaman Palma. This activity is quite aimed at utilizing coconut plants that are widely available in partner areas so that they can be used properly so that they can be used for household needs and can even be sold to increase family income. In addition, provide material on how to start a business. Starting from how to find business ideas in brain storming methode and how to run a business. The method of implementation is to make observations in advance about the needs of partners, conduct training on how to make coconut oil, present materials and discussions.
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Bakara, Tiar Lince, and Novriani Tarigan. "Training of Utilization of Coconut Dregs Flour and Its Processed Product to Increase Fiber Consumption in Tumpatan Village, Beringin Sub-District." Journal of Saintech Transfer 1, no. 1 (August 10, 2018): 75–81. http://dx.doi.org/10.32734/jst.v1i1.245.
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The average national proportion of fewer-vegetables consumption for the population above 10 years is around 93.5%. Fiber can be obtained from fruits, vegetables, and coconut dregs which can be processed into various types of food. The utilization of coconut dregs as a source of fiber has not been revealed much and has been only used as animal feed and “tempebongkrek”. The main purpose of this community service was to improve skills of women cadres and members of PKKgroup about how to processcoconut dregs into brownies, cookies, and steamed cakes.The community service activities were conducted from March to September 2017 in Tumpatan Village, Beringin Sub-District. The activities consisted of three stages: pre-intervention, intervention, and post-intervention. In the intervention stage, some activities conducted were including training, socialization, and cooking demonstration of brownies, cookies, and steamed cakes. Based on the results of the intervention, the women cadres and members of PKK groupunderstood the benefits and functions of processed coconut dregs flour, and the advantages of food using coconut dregs flour. In addition, the women cadres andmembers of PKK group would be able to process coconut dregs and make snacks, such as brownies, cookies, and steamed cakes. The training activities of coconut dregs processing improved skills of the women cadres and members of PKK group in utilizing materials which have not been widely used as food ingredients.
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Pornawati, Heni, Herman Aldila, Rena Aprilianti, and Dera Selviani. "Pembuatan Minyak Kelapa Murni (Virgin Coconut Oil) dengan Metode Fermentasi dan Optimasi Waktu Simpan dan Penjernihan Menggunakan Ekstrak Daun Lada dan Karbon Aktif." Jurnal Riset Fisika Indonesia 3, no. 2 (June 30, 2023): 36–42. http://dx.doi.org/10.33019/jrfi.v3i2.3555.
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Coconut oil is a valuable part of the coconut fruit and is widely used as an industrial raw material or part of it is made into cooking oil. Oil extraction from coconut meat can be done in several ways. Extraction of coconut oil that is being developed at this time is the fermentation method using several enzymes or microbes, one of which can be used is yeast tempeh. This research aims to analyze the yield content and quality criteria of coconut oil made using the fermentation method and to analyze the effect of adding pepper leaf extract and activated carbon on the shelf life and clarification of coconut oil. From the results of experiments carried out in mixing tempeh yeast, the free fatty acid test, yield test, aroma test and density test were carried out. As for the test results, the determination of free fatty acids in this cooking oil study used the titration method with NaOH until the color changed to pink. For the redemption test, the highest oil concentration was 3 grams, while the tempeh yeast 4 grams and 5 grams decreased. Aroma test where in week 9 coconut oil without treatment experienced rancidity. This was caused by auto-oxidation which began to form radicals due to the presence of fat peroxidation factors. The density test is close to the SNI standard value, namely the lowest density of 0.9600 g/cm3 obtained from closed treatment with 0.5 ml of extract. This is because in this treatment very little cooking oil is contaminated with other substances.
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Kolo, Maria Magdalena, and Matius Stafenus Batu. "Pelatihan pembuatan Minyak Kelapa Murni (Virgin coconut oil) Menggunakan Metode Endapan/Pendiaman Di Kelompok Tani Efata Desa Sunsea Kecamatan Naibenu Kabupaten Timor Tengah Utara." Bakti Cendana 6, no. 1 (February 26, 2023): 26–36. http://dx.doi.org/10.32938/bc.6.1.2023.26-36.
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The Efata Farmers Group is a farmer group located in Sunsea Village, Naibenu District, North Central Timor Regency, whose daily activities are farming and raising livestock. Sunsea Village has coconut trees which produce coconuts in large quantities and are only used to make coconut oil by heating for cooking purposes. Even though coconut can produce pure oil or commonly called Virgin Coconut Oil (VCO). The purpose of this community service activity is to train members of the Sunsea Village Efata Farmer Group to produce quality Virgin Coconut Oil (VCO) oil products using a simple method. The activity implementation method uses focus group discussion (FGD). The activities carried out included training in VCO production using the settling/dwelling method, organoleptic testing of VCO quality and assessing the knowledge and understanding of partner groups. It was concluded that the partner group was very enthusiastic about participating in the activity as seen from attendance (100%). The stages of making VCO have been carried out and produced quality VCO from an organoleptic point of view, such as being clear in color and having a distinctive coconut smell. The partner group also experienced an increase in understanding and knowledge about VCO from 35% to 92.5%.
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Nurhayati, Nurhayati, Marianah Marianah, Desy Ambar Sari, Asmawati Asmawati, Desy Syafitri, Syirril Ihromi, and Mursal Ghazali. "PENERAPAN TEKNOLOGI PROSES UNTUK KEBERLANGSUNGAN PRODUKSI MINYAK GORENG KELAPA DI DUSUN BILATEPUNG." SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan 6, no. 2 (June 30, 2022): 1053. http://dx.doi.org/10.31764/jpmb.v6i2.9563.
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ABSTRAKKegiatan pengabdian ini bertujuan untuk meningkatkan kapasitas produksi sehingga keberlangsungan produksi berlangsung secara kontinu, meningkatkan pengetahuan dan keterampilan para mitra terkait penerapan teknologi proses untuk menghasilkan minyak goreng kelapa yang berkualitas. Mitra kegiatan pengabdian ini adalah para pembuat atau pengolah dan penjual minyak goreng kelapa yang ada di Dusun bilatepung Desa Beleka Kecamatan Gerung Kabupaten Lombok Barat. Metode kegiatan yang digunakan adalah metode PRA (Partisipatory Rural Appraisal). Kegiatan pengabdian ini dilakukan dengan beberapa tahapan kegiatan diantaranya : (1) Koordinasi dan sosialisasi kegiatan, (2) Pelaksanaan kegiatan ini berupa penyuluhan dan pelatihan pengolahan minyak goreng kelapa serta alih teknologi penggunaan mesin parut portable mini, (3) Monitoring dan evaluasi. Hasil kegiatan penggabdian ini menunjukkan bahwa adanya peningkatan pengetahuan mitra terkait penerapan teknologi proses, peningkatan keterampilan mitra dalam mengoperasikan mesin parut kelapa mini portable sehingga meningkatkan kapasitas produksi minyak goreng kelapa yang dihasilkan. Diharapkan kegiatan ini masih bisa dilaksanakan secara kontinu terutama untuk kegiatan pelatihan pengolahan limbah menjadi beberapa produk pangan yang inovatif. Kata kunci: teknologi proses; minyak goreng kelapa ABSTRACTThis service activity aims to increase production capacity so that production continuity takes place continuously and increase the knowledge and skills of partners regarding the application of process technology to produce quality coconut cooking oil. The partners of this service activity are the makers or processors and sellers of coconut cooking oil in Bilatepung Hamlet, Gerung District, and West Lombok Regency. The activity method used is the PRA (Participatory Rural Appraisal) method. This service activity is carried out in several stages of activity including: (1) Coordination and socialization of activities. (2) Implementation of this activity includes counseling and training on coconut cooking oil processing and technology transfer using mini portable grating machines. (3) Monitoring and evaluation. The results of this service activity indicate an increase in partner knowledge regarding the application of process technology and partner skills in operating a mini portable coconut grater machine to increase the production capacity of the produced coconut cooking oil. Hopefully, this activity can still be carried out continuously, especially for training activities on waste processing into several innovative food products. Keywords: process technology; coconut cooking oil
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Khalid, Siti Khadijah, Mohammad Rashedi Ismail-Fitry, Masni Mat Yusoff, Hani Hafeeza Halim, Ahmad Haniff Jaafar, and Nur Izzah Arifah Zarul Anuar. "Different Maturities and Varieties of Coconut (Cocos nucifera L.) Flesh as Fat Replacers in Reduced-Fat Meatballs." Sains Malaysiana 50, no. 8 (August 31, 2021): 2219–28. http://dx.doi.org/10.17576/jsm-2021-5008-07.
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Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring health problems such as non-communicable diseases. This study aimed to produce replaced-fat meatballs using coconut flesh with three different varieties (i.e. MAWA, MYD, and Pandan) at two levels of maturities (young and matured). Meatballs with animal fat were used as control. All samples were analysed for the proximate composition, cooking yield, water holding capacity (WHC), texture and sensory properties. Two-way ANOVA was conducted to determine the interaction between the maturity and variety of the coconut for all parameters with post-hoc analysis to observe the significant difference (p<0.05). The maturity and variety of coconuts showed significant interactions (p<0.05) in affecting most of the meatball properties. Young coconuts were superior to mature coconut with better cooking yield (p<0.05), texture and sensory properties. Meatballs with young Pandan had the highest moisture content (p<0.05) (71.78%), low fat (3.56%) (p<0.05), and overall sensory acceptance. Meatballs with young MYD had low fat content (3.50%) (p<0.05), high WHC (52.11) (p<0.05), high redness (6.09) (p<0.05) with a high score of the colour (7.13) taste (7.17), texture (7.30) and overall acceptability (7.03) for the sensory properties. Since both young Pandan and young MYD managed to reduce the fat content in the meatballs as compared to the control sample and other treatments while maintaining the quality characteristics of the meatballs, both can be concluded to have potential as the fat replacers in the production of reduced-fat meatballs.
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Dewangani, H. G. N., B. M. Jayawardena, N. V. Chandrasekara, and H. D. S. P. Wijayagunaratne. "Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods." International Journal of Food Science 2021 (July 10, 2021): 1–13. http://dx.doi.org/10.1155/2021/5537683.
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In Sri Lankan traditional cooking, coconut and spices are incorporated to enhance the taste, flavor, and aroma. However, little attention has been given to assess the effect of these ingredients on the nutritional and chemical composition of the consumed food. The objective of this study was to ascertain the effect of traditional cooking methods on the chemical composition of vegetables, cereals and cereal-based foods, legumes, and selected nonvegetarian food varieties consumed in the daily diet. The results indicate that the addition of coconut milk (CM), coconut scraps, and coconut oil (CO) had a significant impact on the fat content of the prepared foods ( p < 0.05 ). Cooking facilitated the incorporation of fat into food. According to the results, more percentage increases of fat content were observed in tempered string beans (97.51%) and cauliflower milk curry (96.6%). Data revealed that boiling helped to reduce the fat content in cereals and legumes. The cooked foods prepared using traditional recipes with CM, CO, or scraps have higher nutritional content than raw foods and have a significant nourishing potential that meets the daily energy requirements ( p < 0.05 ). It can be concluded that the chemical composition of cooked food serves as a more realistic guideline in recommending dietary interventions in disease and weight management.
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R, Dewi Natalia, Ayu Natalia, Fendri Lukmanto, Ika Ani, and Indra Lasmana Tarigan. "Analysis quality characteristics of virgin coconut oil (VCO): comparisons with cooking coconut oil (CCO)." Medical Laboratory Analysis and Sciences Journal 1, no. 1 (May 1, 2019): 30–36. http://dx.doi.org/10.35584/melysa.v1i1.20.
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This study aims to examine the quality of cooking coconut oil (CCO) and virgin coconut oil (VCO). The analysis was carried out as a physical parameter test including organoleptic and density while the chemical parameter test was: free fatty acid (FFA) peroxide number and test of saponification number. The sample oil used comes from coconut oil made traditionally by virgin coconut oil or commonly abbreviated as VCO, which is coconut oil which passes through a different extraction process with ordinary coconut oil so it is believed to have higher quality and provide more benefits. Samples derived from coconut oil traditionally processed in Beji Village, Boyolangu District with the brand "MALIKA". It was found that both oils had relatively the same physical parameters, the difference in density on VCO and CCO: 0.88 g / ml and 0.82 g / ml. As for the chemical parameters of free fatty acids, peroxide numbers, and saponification numbers of the VCO and CCO comparisons: 0.165: 0.207; 0.54: 0.68; 203: 321, so that the overall VCO has good quality, while CCO has an unfavorable saponification number.
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Sari, Myra Wardati, Cengristitama Cengristitama, Pendi Riswandi, and Dian Puspitasari. "Workshop of bar soap making from waste cooking oil to the students guardian of learning class sabumi muslim homeschooling community in Sariwangi, West Bandung Regency." Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat 6, no. 1 (May 11, 2022): 14–21. http://dx.doi.org/10.12928/jpm.v6i1.4859.
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Community service in the form of a workshop on making solid soap from used cooking oil with the Sabumi Homeschooling Community aimed to utilize used cooking oil waste and reduce pollution caused by household waste, provide knowledge to the community about making solid soap, and open up entrepreneurial opportunities for the community. In general, the guardians of the Sabumi Homeschooling community and their students with raw materials derived from unused materials/daily household waste. The methods used the form trials of making soap from used cooking oil, counseling about waste cooking oil and making soap theoretically, demonstrations of making solid soap from used cooking oil raw materials, hands-on workshop on making solid soap from a mixture of palm oil and coconut oil raw materials, as well as assistance, reports, and consultations on solid soap printing results. This activity produces solid soap made from used cooking oil (pH 12), as well as solid soaps made from a mixture of palm oil and coconut oil. During the mentoring period, all participants were able to identify the process of curing solid soap, and 2 participants duplicated the process of making solid soap at home with their children
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Kumar, Harendra, and Annam Renita. "Synthesis, Adsorption and Catalytic Properties of Eggshell-Coconut Pith for Transesterification of Waste Cooking Oil." Asian Journal of Chemistry 35, no. 12 (December 2, 2023): 3051–60. http://dx.doi.org/10.14233/ajchem.2023.24033.
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This study aims to develop a sustainable heterogeneous biocatalyst prepared from calcined eggshell waste impregnated with waste coconut piths for producing biodiesel from used cooking oil. Waste eggshells were subjected to thermogravimetric analysis for calcinations at suitable temperature under inert atmosphere. It was subjected to impregnation of coconut pith by physical and chemical adsorption. The prepared eggshell-coconut pith catalyst was optimized at different parameters like temperature, mass ratio of coconut pith, eggshell and variant concentration of the solvent used for socking of coconut pith and eggshell. The adsorption of coconut pith on the eggshell surface were characterized by BET analysis and SEM analysis, the size of atom of eggshell was increased after impregnation of coconut pith by 100 μm. The adsorption of coconut pith on eggshell was validated by Langmuir and Freundlich adsorption models and order of impregnation reaction was verified by pseudo-first and pseudo-second order models. The effect of process parameters like amount of catalyst loading, oil: alcohol ratio, time, speed of iteration, pH of the solvent and temperature, which enhanced the yield of biodiesel to ~ 87%.
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Ety, Ety Jumiati. "PENURUNAN NILAI BILANGAN PEROKSIDA DAN WARNA PADA VARIASI MINYAK GORENG MENGGUNAKAN KARBON AKTIF BATOK KELAPA." Jurnal Kumparan Fisika 7, no. 1 (June 3, 2024): 41–48. http://dx.doi.org/10.33369/jkf.7.1.41-48.
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ABSTRAK Minyak goreng adalah kebutuhan pangan yang dibutuhkan masyarakat untuk menggoreng makanan. Minyak goreng yang bermutu adalah minyak goreng berwarna bening kekuningan yang terbuat dari tumbuh-tumbuhan dan hewan yang dibuat secara sintetik. . Tujuan penelitian ini adalah meningkatkan mutu minyak goreng dengan menurunkan bilangan peroksida menggunakan karbon aktif batok kelapa. Sampel minyak goreng yang digunakan ada 3 jenis, yaitu minyak goreng curah (sampel A), minyak goreng jelantah dari pedagang ayam penyet (sampel B), dan minyak goreng jelantah dari pedagang gorengan (sampel C). Perbandingan massa minyak goreng dan karbon aktif batok kelapa sebesar 3 : 1 atau 75 gram : 25 gram. Hasil mutu karbon aktif batok kelapa menghasilkan nilai kadar air = 13,2 %, kadar abu = 2,1 %, kadar zat menguap = 17,9 % dan kadar karbon = 80,0 % yang telah memenuhi SNI 06-3730-1995. Hasil mutu minyak goreng setelah proses pemurnian minyak goreng telah memenuhi SNI 7709:2019 karena memperoleh memperoleh bilangan peroksida pada sampel A, B, dan C masing-masing adalah 5,32 meq/kg; 13,84 meq/kg dan 23,50 meq/kg. Pengaruh penurunan bilangan peroksida pada ketiga sampel menunjukkan warna normal dengan nilai di bawah standar maksimum yang dipersyaratkan SNI 7709:2019 dengan standar nilai bilangan peroksida sebesar maksimum 10 meq/kg dan warna dalam keadaan normal. Kata kunci: minyak goreng curah, minyak goreng jelantah dan karbon aktif batok kelapa. ABSTRACT Cooking oil is a food necessity required by the community for frying food. High-quality cooking oil is a clear yellowish oil made from plants and animals that are synthetically produced. The aim of this research is to improve the quality of cooking oil by reducing the peroxide number using coconut shell activated carbon. There are three types of cooking oil samples used, namely bulk cooking oil (sample A), used cooking oil from fried chicken vendors (sample B), and used cooking oil from fried food vendors (sample C). The ratio of cooking oil mass to coconut shell activated carbon is 3:1 or 75 grams: 25 grams. The quality result of coconut shell activated carbon produces values of moisture content = 13.2%, ash content = 2.1%, volatile matter content = 17.9%, and carbon content = 80.0%, which have met the Indonesian National Standard (SNI) 06-3730-1995. The quality result of cooking oil after the cooking oil purification process has met SNI 7709:2019 standards as it obtained peroxide numbers in samples A, B, and C respectively, which are 5.32 meq/kg; 13.84 meq/kg, and 23.50 meq/kg. The influence of reducing the peroxide number in the three samples shows normal color with values below the maximum standard required by SNI 7709:2019 with a maximum peroxide number standard of 10 meq/kg and the color is normal. Keywords: bulk cooking oil, used cooking oil, and coconut shell activated carbon.
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Rahmadi, Isnaini. "Processing Technology of Ketupat." JURNAL PANGAN 28, no. 2 (November 28, 2019): 161–70. http://dx.doi.org/10.33964/jp.v28i2.437.
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Indonesia has a typical rice processing method as part of the nation’s culture, namely ketupat. Ketupat is typical food made of rice wrapped in diamond shaped-woven coconut leaves and boiled in water. This article reviewed the variety of processing ketupat as well as changes in ketupat during storage of ketupat according to the results of research and related references. Traditionally, ketupat is cooked in boiling water for 5 hours. This is considered inefficient in terms of cooking fuel and time required for cooking. The efforts of modifying ketupat cooking method have been done to shorten processing time, such as cooking ketupat in pressure cooker for 30 minutes. The development of ready-to-cook ketupat or quick-cooking product in attractive package becomes a promising opportunity. Quick-cooking ketupat was made by immersing ketupat in salt, steaming, freezing and drying. The package of quick-cooking ketupat was designed using HDPE plastics made square shape that requires boiling period for 30 minutes. Ingredients and the amount of rice, the size of coconut leaves, immersion process and cooking technic affected the texture of ketupat produced. Ketupat is normally stored for 2 days in room temperature and 4-7 day if it is refrigerated. Spoilage of ketupat is due to microbiological and physical changes during storage. Starch retrogradation and increase in RS III may occur when ketupat is stored at low temperature.
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Afghani, F. A., M. I. Sofyan, T. Agustiani, S. Sulistia, D. Mansur, Y. Sampora, S. Yubaidah, M. T. Manawan, M. A. E. Hafizah, and J. K. Piton. "Coconut coir utilization as a catalyst precursor in the transesterification process of used cooking oil into cocodiesel." IOP Conference Series: Earth and Environmental Science 1201, no. 1 (June 1, 2023): 012089. http://dx.doi.org/10.1088/1755-1315/1201/1/012089.
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Abstract This study aims to make a catalyst from biomass waste in the form of coconut coir and apply it to the transesterification process of cocodiesel. The raw material for cocodiesel in this study was a coconut-based cooking oil that was also a waste and could pollute the environment. The research method includes cooking oil analysis, the catalyst’s preparation, and the catalyst’s characterization with Brunauer-Emmet-Teller (BET), X-ray fluorescence (XRF), X-ray diffraction (XRD), and Scanning electron microscope (SEM) analysis. The next step was the application of the catalyst in the transesterification reaction. The results showed interesting information, in which the addition of the calcination process increased the catalyst’s surface area and crystallinity ratio. Applying a catalyst in converting used cooking oil to cocodiesel gave 48.5% and 51% yields with densities close to the biodiesel standard.
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Nublina, Dhiyan, Sofyan Sofyan, and Rahmaddiansyah Rahmaddiansyah. "Analisis Nilai Tambah Buah Kelapa Dan Kelayakan Usaha Minyak Goreng Kelapa Kecamatan Juli Kabupaten Bireuen." Jurnal Ilmiah Mahasiswa Pertanian 1, no. 1 (November 1, 2016): 596–606. http://dx.doi.org/10.17969/jimfp.v1i1.855.
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Abstrak - Kelapa merupakan tanaman perkebunan dengan areal terluas di Indonesia, lebih luas dibandingkan karet dan kelapa sawit serta menempati urutan teratas untuk tanaman budidaya setelah padi. Tujuan penelitian ini yaitu untuk mengetahui nilai tambah buah kelapa dan produk turunannya yang diperoleh petani dan pengolah kelapa di Kecamatan Juli Kabupaten Bireuen, dan untuk mengetahui kelayakan usaha Kilang Minyak Goreng Kecamatan Juli Kabupaten Bireuen. Penelitian ini dilakukan di Kecamatan Juli Kabupaten Bireuen dengan menggunakan metode purposive sampling. Data nilai tambah dianalisis menggunakan metode Hayami. Hasil analisis nilai tambah menunjukkan bahwa nilai tambah yang diperoleh petani kelapa bulat yaitu sebesar Rp.325 per Kg, sedangkan nilai tambah yang diperoleh dari produk turunan kelapa berupa arang sebesar Rp.560 per Kg, minyak goreng sebesar Rp.550 per Kg dan kelapa cungkil sebesar Rp.400 per Kg. Sedangkan data kelayakan usaha dianalisis menggunakan kriteria kelayakan yaitu NPV, Net B/C, IRR dan BEP. Hasil analisis kelayakan usaha Kilang Minyak Goreng Kecamatan Juli Kabupaten Bireuen menunjukkan usaha tersebut layak dijalankan, dimana nilai NPV sebesar Rp. 2.511.492.137, Net B/C sebesar 1,77, IRR sebesar 63,48%, dan BEP sebesar 4,99 atau lamanya waktu yang dibutuhkan untuk terjadinya BEP yaitu 4 tahun 11 bulan 24 hari.Kata Kunci : Buah Kelapa, Minyak Goreng Kelapa, Nilai Tambah, Kelayakan Usaha Abstract -Coconut is a plantation crop with the largest acreage in Indonesia, even larger than the rubber and palm oil as well as ranks the top spot for the crop after rice. The purpose of this study is to determine the value added of coconut and its derivativeproducts that coconut farmers and entrepreneurs obtained in Juli District of Bireun and to determine the feasibility of cooking oil refinery in Juli District of Bireuen. This study was conducted in Juli District of Bireuen Regencyby using purposive sampling method. The data of value added were analyzed using Hayami method. The results of the value added analysis showed that the raw coconut farmers value added equal to Rp.325/kg, while the value added from coconut derivative products in the form of a charcoal equal to Rp.560/Kg, cooking oil equal to Rp.550/Kg, and coconut chunks equal to Rp.400/kg.While the data of feasibility were analyzed using the eligibility criteria, namely NPV, Net B/C, IRR and BEP, the results of feasibility analysis of cooking oil refinery in Juli District of Bireuen showed that the business was viable, with the NPV value of Rp. 2.511.492.137; Net B/C of 1,77; IRR of 63,48%, and BEP of 4,99 or length of time required for the BEP was 4 years 11 months and 24 days. Keywords: Coconut, Coconut Cooking Oil, Value Added, Feasibility
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Gunanda, I. Gede Pande Wisnu, Dian Septinova, RR Riyanti, and Veronica Wanniatie. "PENGARUH LAMA MARINASI DENGAN AIR KELAPA TERFERMENTASI PADA SUHU REFRIGERATOR TERHADAP KUALITAS FISIK DAGING BROILER BAGIAN PAHA." Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 5, no. 2 (August 3, 2021): 119–26. http://dx.doi.org/10.23960/jrip.2021.5.2.119-126.
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This study aimed to determine the effect of soaking time by using fermented coconut water on physical properties (pH, water holding capacity (WHC) and cooking losses) of thigh broiler meat, and to know the best marinating time for preserving thigh broiler meat. This research was conducted in May 4th--13th, 2020, at Production of Livestock Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used were 18 pieces of broiler thigh meat. This study used a completely randomized design (CRD), with 3 treatments and 6 replications. The applied treatments were broiler thigh meat which was stored in the refrigerator temperature for 7 days (P0), broiler thigh meat marinated with fermented coconut water for 40 minutes, kept in refrigerator temperature for 7 days (P1), and the broiler thigh meat marinated with fermented coconut water for 80 minutes, kept in a refrigerator temperature for 7 days (P2). The variables observed were pH value, water holding capacity (WHC), and cooking losses. The data obtained were then analyzed by Analysis of Variance (ANOVA) at 5% significance level. Results that had a significant effect were further tested using the Least Significant Difference (LSD). The results showed that marinating time had a significant effect (P<0,05) on pH and water holding capacity of broiler meat, but no significant effect (P>0,05) on cooking losses of broiler meat.
Keywords: Broiler meat, Fermented coconut water, Marination, Physical quality, Storage time
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Kanimozhi, B., Kumar Sanandharya, Sumit Anand, and Sandeep Kumar. "Experimental Study on Solar Cooker Using Phase Change Materials." Applied Mechanics and Materials 766-767 (June 2015): 463–67. http://dx.doi.org/10.4028/www.scientific.net/amm.766-767.463.
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The main objective of our project is to conserve the available solar energy and improve its utilization with the help of phase change material; here we have absorbed solar energy to prepare food especially for cooking rice, boiling potatoes and eggs. The use of PCM in the solar cooker has improved its efficiency over conventional solar cooker and cooking food hot in off sunshine hours. It is being eco-friendly and other than that it save fuel, gas, coal which are exhaustible source of energy. In the present article some of different phase change materials are studied for solar cooking and among them Coconut Oil (commercial grade) is found to be a good latent heat storage which is experimentally tested in a simple box type solar cooker and the comparison is made with and without PCM.Key word: solar cooker, coconut oil, concentrating lens, phase change materials.
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Karunasiri, Asiri N., Mahendra Gunawardane, Chathuri M. Senanayake, Nimanthi Jayathilaka, and Kapila N. Seneviratne. "Antioxidant and Nutritional Properties of Domestic and Commercial Coconut Milk Preparations." International Journal of Food Science 2020 (August 3, 2020): 1–9. http://dx.doi.org/10.1155/2020/3489605.
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The aqueous extract of scraped coconut kernel is known as coconut milk. Coconut milk preparations are also commercially available in the form of desiccated powders or liquids. While these various coconut milk preparations are heavily used in cooking in the Asian countries as a major source of dietary fat, limited studies have been conducted on their chemical and nutritional composition. In this study, we have determined the chemical composition and nutritional effects of both domestic preparations of coconut milk and the commercially available counterparts. The results indicate that the phenolic compounds of all coconut milk preparations provide protection against oxidative damage on lipids and inhibit oxidative damage of both proteins and DNA. The lipid profiles are not significantly affected by the consumption of the three coconut milk preparations despite their different fat contents.
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Santhoshkumar, K., and C. Sekar. "An Economic Inquiry into the Consumer’s Usage of Coconut Oil in Tamil Nadu." Asian Review of Social Sciences 1, no. 1 (May 5, 2012): 47–53. http://dx.doi.org/10.51983/arss-2012.1.1.1178.
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A study was carried out to analyze the consumers’ preference of coconut oil in Tamil Nadu state, India. Data were collected from consumers across the three major coconut producing zones of Tamil Nadu. Thirty respondents were interviewed for the survey. Among the consumers of coconut oil, a little over 33% belonged to the age group of 31-40 years and majority of them (60%) were females. TV advertisement was the major source of information about coconut products. More than 80% of the consumers were using coconut oil as hair oil. About 31% used unbranded oil for edible purposes Adequate availability of homemade oil and high price were the main reasons for not choosing branded coconut oil. The factors influencing the use of coconut oil for household consumption was examined by functional analysis. The R2 value of 0.57 indicates that about 57% of the variation in the household consumption is influenced by the family type, age, education and income of the households. The variable education was positive and significant at 5% level indicating that increase in educational level of the consumers would result in increase the household consumption. Since the price of oil is comparatively high for many of the consumers, the usage of coconut is very much limited. The unacceptable flavour and taste unlike other conventionally used oils like groundnut and gingelly oils, made the consumers not to use coconut oil for cooking purposes. The nutritive and economic values of coconut oil should be popularized among the households to enhance the usage of coconut oil as a cooking media since education played a key role in deciding the usage of oil. The misconception of consuming coconut oil inducing health hazards like accumulation of fat may be eliminated through adequate mass media contacts and awareness campaigns by the institutional agencies to ensure adequate intake of coconut oil in the day-to-day food chain mechanisms.
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Emmanuel, Agomuo, Amadi Peter, Iheka Chidiebere, and Duru Majesty. "Impact of various cooking methods on the micronutrient compositions of selected legumes in Eastern Nigeria." International Journal of Biological Research 5, no. 1 (December 30, 2016): 10. http://dx.doi.org/10.14419/ijbr.v5i1.6711.
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The impact of various methods of cooking on the concentration of some micronutrients in African Breadfruit (Treculia africana), Melon seeds (Citrullus vulgaris), Groundnut (Arachis hypogea), African oil bean (Pentaclethra macrophylla), Cashew nut (Anacardium occidentale) and Coconut (Cocos nucifera) samples were evaluated using standard methods. The results show that only the β-carotene and potassium contents of African Breadfruit were significantly affected by the various forms of heat processing applied. A significant (p<0.05) increase in the β-carotene content was observed for the melon seeds samples on application of heat by boiling (19223.61±4.00mg/100g) and microwave cooking (19028.59±62.12mg/100g), compared to the raw samples (12462.13±39.11mg/100g), which was equally observed for, groundnut, and cashew nut samples. Heat processing by boiling, pressure cooking, and microwave cooking significantly reduced the K content of the melon seeds, while heat processing by frying caused no significant effect. The Mg, Mn, Na, Zn, and Ca contents of the melon seeds were unaffected by the forms of heat applied. For the oil bean samples, the total carotenoid, K, Na, and Ca contents showed a significant decrease on application of the processing methods used in this study, while a similar result was obtained for the heat processed coconut samples, with an additional change in the Mg content, on application of heat. This study has shown that, Boiling, Frying, Pressure cooking and Microwave cooking affected the micronutrient composition of the selected legumes. Cooking by boiling showed the most retention of the micronutrients whereas the frying and microwave cooking methods showed more losses in micronutrient content.
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Fransiska, Widya, and Sujarwati Sujarwati. "Analisis Upaya Pematahan Dormansi Biji Andaliman (Zanthoxylum acanthopodium DC.) dengan Pelukaan dan Perendaman Air Kelapa." JOSTECH Journal of Science and Technology 3, no. 1 (March 31, 2023): 13–22. http://dx.doi.org/10.15548/jostech.v3i1.4969.
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Andaliman fruit is a typical food source for the Batak tribe and is usually used as a cooking spice under the name "Batak pepper". The fruit used as a spice in cooking is young fruit. This study aims to determine the effect of seed selection by injury on andaliman seed germination, determine the effect of concentration and duration of soaking seeds in coconut water on andaliman seed germination. This study used a Factorial Completely Randomized Design (RALF) with two factors. The fisrt factor is the concentration of coconut water 0%, 50%, 100%. The second factor is the length of immersion time of 12 hours and 24 hours. Parameters observed were germination percentage, vigor index, seed germination time. The results of this study showed that seed selection by wounding and soaking coconut water could not break the dormancy of andaliman seeds. No seeds germinated until 45 DAP. Seed conditions at 45 DAP were 76-88% whole seeds, 4-16% slimy seeds and 4-16% moldy seeds
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Pinem, Nurul Fajriah, Delima Lailan Sari Nasution, and Annisa Rizkia Pohan. "The Development Prospect Of Households For Coconut Cooking Oil In Galang Sub-District, Deli Serdang Regency." Journal of Saintech Transfer 4, no. 1 (August 18, 2021): 10–15. http://dx.doi.org/10.32734/jst.v4i1.4962.
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Micro, small and medium enterprises (MSMEs) in Indonesia have a very large and important contribution to the country's economy. MSMEs currently running in the community consist of many fields, one of which is the use of Indonesian agricultural products. Coconut oil can be used as cooking oil, margarine and white butter, a component in soap making and cosmetic formulations. MSMEs making coconut oil have quite a large business opportunity, one of which is the Maida Coconut Cooking Oil Business which is located in Galang District, Deli Serdang Regency. The amount of coconut oil produced is still on a small scale. This is due to very simple equipment, high selling prices, and limited range of marketing strategies. This activity aims to help Maida MSMEs to increase production by providing assistance in the form of equipment and determining the proper cost of goods sold. The results showed that the cost of goods sold obtained before adding tools based on the full costing method was IDR 41,746/L and variable costing was IDR 39,236/L. Meanwhile, after adding equipment based on the full costing method it is IDR 104,211/L and variable costing is IDR 89,757/L.
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Pinem, Nurul Fajriah, Delima Lailan Sari Nasution, and Annisa Rizkia Pohan. "Prospects for the Development of Coconut Cooking Oil Household Business in Galang District, Deli Serdang Regency." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 6, no. 2 (December 13, 2021): 211–14. http://dx.doi.org/10.32734/abdimastalenta.v6i2.4790.
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Micro, small and medium enterprises (UMKM) in Indonesia have a very large and important contribution to the country's economy. UMKM currently running in the community consist of many fields, one of which is the use of Indonesian agricultural products. Coconut oil can be used as cooking oil, margarine and white butter ingredients, components in soap making and cosmetic formulations. UMKM producing coconut oil have considerable business opportunities, one of which is the Maida Coconut Cooking Oil Business which is located in Galang District, Deli Serdang Regency. The amount of coconut oil produced is still on a small scale. This is due to very simple equipment, high selling prices, and limited range of marketing strategies. This activity aims to help Maida UMKM to increase production by providing assistance in the form of tools and determining a reasonable cost of goods sold. The results showed that the cost of the product before adding equipment based on the full costing method was Rp. 41,746/L and the variable costing method was Rp. 39,236/L. Meanwhile, after adding tools based on the full costing method, it was Rp. 104,211/L and the variable costing method was Rp. 89,757/L.
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Fitriya, Anita, Achmad Muhlis, and Hamim Thohari. "PEMBERDAYAAN EKONOMI KERAKYATAN: PEMBUATAN MINYAK KELAPA MURNI (VIRGIN COCONUT OIL) DAN BLONDO DI DUSUN KRAJAN DESA BALET BARU KECAMATAN SUKOWONO KABUPATEN JEMBER." As-Sidanah : Jurnal Pengabdian Masyarakat 2, no. 2 (October 31, 2020): 243–62. http://dx.doi.org/10.35316/assidanah.v2i2.895.
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The aim of this operation is to improve the economy of the new community of ballet villages by using pure coconut fruit as a medium to become virgin coconut OIL and Blondo. The strategy employed is to use approach learning. And using the tool for interviewing, socializing and recording. (1) This determination results in virgin coconut oil being very healthy for the skin. (2) Blondo and pure coconut oil are ideal for continuous production, since they have a reasonably high economic value. The opportunity for profit is very positive. (3) The nationalist economic policy focussing on the production of virgin coconut oil (VCO / Virgin Coconut Oil) and blondo has a positive influence on job growth. (4) Can conserve local culture (local wisdom), that is to say, making traditional cooking oil which is an ancient practice so that it needs to be produced.
Keyword: Economy of the People; Pure coconut oil
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Ritonga, Abdul Mukhlis, Mustaufik Mustaufik, and Andrian Andrian. "REKAYASA DAN UJI PERFORMAN-SI KOMPOR LPG BERTEKANAN DENGAN TUNGKU SERBUK KAYU PADA PRODUKSI GULA KELAPA KRISTAL." Jurnal Rekayasa Mesin 13, no. 2 (August 31, 2022): 473–85. http://dx.doi.org/10.21776/jrm.v13i2.1072.
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Crystal coconut sugar is a local Indonesian food product that has enormous potential, not only domestically but also abroad. The temperature and cooking time in the production of ant sugar are things that need to be considered because they are related to the efficiency and quality of ant sugar products. Therefore, the required fuel has a high-efficiency value so as to produce high-quality ants. This study aims to compare the performance and energy efficiency as well as the quality of ant sugar products produced from cooking sap using a pressurized LPG stove with a sawdust-fueled stove. Parameters measured include temperature and production time, production rate, yield, fuel consumption rate, fuel demand, fuel cost, energy efficiency, physicochemical and sensory parameters. The method used in this research is an experimental method with the object of research namely coconut sap. Coconut sap used from coconut plantations in Gandatapa Village. From the data analysis carried out, the results showed that the sap cooked with a pressurized LPG stove had a higher energy efficiency (43.29%) compared to the sawdust-fueled stove (13.83%), but in terms of the quality produced using the stove LPG NPSO and furnace can produce granulated sugar with quality standards according to SNI 01-3743-1995.
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Tanviana, Alzara, Djalal Rosyidi, and Agus Susilo. "Effect of Duck Meat Maceration in Coconut Shell Liquid Smoke on the Quality of Duck Meat Sausage." Asian Food Science Journal 22, no. 9 (July 10, 2023): 11–22. http://dx.doi.org/10.9734/afsj/2023/v22i9654.
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This study aims to determine the effect of maceration of coconut shell liquid smoke in increasing the preference value of panelists and the quality of duck meat sausages both physically and chemically. This study was conducted in January 2023 at the Meat Processing Laboratory, Animal Product Technology Section, Faculty of Animal Science, Brawijaya University. The material used was duck meat sausage. This study used an experimental method with a completely randomized design consisting of 5 treatments and 4 replications. The results of the analysis showed that maceration of coconut shell liquid smoke produced no significant effect (P>0.05) on carbohydrates, protein content, ash content, fat content, moisture content, cooking loss, pH, and tenderness but had a very significant effect (P< 0.01) on the value of water holding capacity and organoleptic value. From this study, it could be inferred that maceration of coconut shell liquid smoke could help in reducing the value of cooking loss, moisture content, fat content, carbohydrates, and pH as well as increase the value of ash content, protein content, and water holding capacity.
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Mohammad, Aminuddin. "A Review of Cooking Oils (Coconut and Palm Oil) as Blood Plasma Regulator." TEXILA INTERNATIONAL JOURNAL OF ACADEMIC RESEARCH 9, no. 3 (July 30, 2022): 216–20. http://dx.doi.org/10.21522/tijar.2014.09.03.art019.
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Cooking oils are major sources of fatty acids and hence, play a major role in altering one’s cholesterol level. Two major forms of cooking oil are coconut oil and palm oil. Both are produced locally in Guyana. However, there is limited usage of both for cooking purposes since the commercial oils, which are touted to be healthier, are used instead. Only poor communities and probably a few middle-income homes utilize these oils. These oils have a positive effect on blood plasma cholesterol by lowering HDL and LDL based on the review of research carried out by various researchers. Keywords: Blood plasma; Cholesterol; HDL; LDL; Oils; Saturated fatty acids; Unsaturated fatty acids.
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Nodjeng, Megawati, Feti Fatimah, and Johnly A. Rorong. "Kualitas Virgin Coconut Oil (VCO) yang dibuat pada Metode Pemanasan Bertahap sebagai Minyak Goreng dengan Penambahan Wortel (Daucus carrota L.)." JURNAL ILMIAH SAINS 13, no. 2 (October 30, 2013): 102. http://dx.doi.org/10.35799/jis.13.2.2013.3053.
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Kualitas Virgin Coconut Oil (VCO) yang dibuat pada Metode Pemanasan Bertahap sebagai Minyak Goreng dengan Penambahan Wortel (Daucus carrota L.) ABSTRAK Telah dilakukan penelitian untuk mengetahui kualitas VCO yang diolah dengan metode pemanasan dengan adanya penambahan wortel (VCO-wortel) sebagai minyak goreng serta perbandingan kualitasnnya dengan VCO tanpa penambahan wortel (VCO), minyak sawit komersial dan minyak kelapa komersial. Parameter kualitas yang akan di uji yaitu kadar air, asam lemak bebas, bobot jenis dan bilangan peroksida. Hasil penelitian menunjukan VCO-wortel dan minyak kelapa komersial mempunyai kualitas yang lebih baik pada sebelum serta setelah penggorengan pengujian dilakukan terhadap kentang beku sebanyak tiga kali. Hasil diuji statistik dengan Anova. dibandingkan dengan VCO dan minyak sawit komersial. Walaupun nilai asam lemak (FFA) bebas dan bobot jenis minyak kelapa komersial lebih baik daripada VCO-wortel namun tidak ada perbedaan yang signifikan sehingga pembuatan VCO wortel dapat memberi pengaruh yang baik terhadap kualitas VCO sebagai minyak goreng. Kata Kunci : Asam lemak bebas, Bobot jenis dan bilangan peroksida, VCO-Wortel THE QUALITY OF VIRGIN COCONUT OIL ( VCO ) MADE IN GRADUAL HEATING METHODS AS THE COOKING OIL WITH ADDITION CARROT (Daucus Carrota L.) ABSTRACT Research has been conducted to determine the quality of the VCO is processed by heating method with the addition of carrots ( VCO - carrots ) as well as comparison kualitasnnya cooking oil with VCO without the addition of carrots ( VCO ) , a commercial palm oil and coconut oil commercial. Quality parameters will be tested the moisture content , free fatty acid , peroxide type and weight. The results showed VCO - commercial carrot and coconut oil has a better quality before and after frying tests conducted on frozen potatoes three times . Results were tested statistically by Anova. compared with VCO and commercial palm oil . Although the value of fatty acids ( FFA ) and free weights commercial coconut oils are better than VCO - carrots but no significant difference thus making carrot VCO can give a good effect on the quality of the VCO as a cooking oil . Keywords : Free fatty acids, Weight and type of peroxide, VCO-Carrots
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Tatura, Lydia Surijani, Berni Idji, and Niniek Pratiwi. "Pemberdayaan Ekonomi Masyarakat Petani Melalui Pemanfaatan Buah Kelapa sebagai Bahan Baku yang diolah Menjadi Produk Kue dan Aneka Cemilan." Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat) 10, no. 3 (October 21, 2021): 442–51. http://dx.doi.org/10.37905/sibermas.v10i3.8035.
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This program aims to develop village potential during the Covid-19 pandemic. In increasing coconut commodities' economic value, coconut fruits as raw materials are processed into a delicious and nutritious cake and snack products that have selling value. Coconut farmers and the community generally use coconut fruit in the form of copra and cooking oil. The production uses traditional tools and raw materials that are sold on the traditional markets. The program is held in Londoun Village, Popayato Timur District, Pohuwato RegencyThe method used in this program is counseling and training for the community. With the flow of activities, namely preparation and debriefing of KKN students, then continued with implementation, namely counseling and training for the community. With community participation, it is expected to generate new ideas in processing coconut fruit for the sustainability of this program.
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Elma, Muthia, Satria Anugerah Suhendra, and Wahyuddin Wahyuddin. "PROSES PEMBUATAN BIODIESEL DARI CAMPURAN MINYAK KELAPA DAN MINYAK JELANTAH." Konversi 5, no. 1 (March 28, 2018): 8. http://dx.doi.org/10.20527/k.v5i1.4772.
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Abstrak-Indonesia memiliki hasil produksi buah kelapa yang hanya dimanfaatkan untuk memasak. Minyak jelantah merupakan hasil dari sisa penggorengan rumah tangga yang setelah penggunaanya menjadi limbah dan dapat mencemari lingkungan. Penelitian ini bertujuan untuk memproduksi biodiesel dengan memanfaatkan campuran antara minyak kelapa dan minyak jelantah terhadap efek penambahan metanol dan waktu reaksi optimum dari pembuatan biodiesel. Proses produksi biodiesel dari campuran kedua bahan baku menggunakan proses dimana minyak kelapa dan minyak jelantah dicampurkan berdasarkan %-v/v dari 200 mL dengan perbandingan minyak jelantah (MJ) dan minyak kelapa (MK) yaitu 100MJ:0MK; 75MJ:25MK; 50MJ:50MK; 25MJ:75MK; dan 0MJ:100MK dengan komposisi metanol serta esterifikasi 38%; 30%; 28%; 19% serta untuk trasesterifikasi 19%; 20%; 21%; 25%. Pada reaksi esterifikasi menggunakan komposisi katalis H2SO4 0,5%, dan transesterifikasi menggunakan katalis KOH 0,9%. Yield yang dihasilkan dari penelitian ini adalah: 100MJ:0MK 92,15%; 93,65%, 75MJ:25MK (96,65%), 50MJ:50MK (95,11%), 25MJ:25MK (96,65%) dan 100MK:0MJ (82,65%). Analisa gliserol total yang didapat pada penelitian ini adalah 100MJ:0M (0,19%), 75MJ:25MK (0,21%), 50MJ:50MK (0,23%) 25MJ:25MK (0,22%) dan 100MK:0MJ (0,26%). Dari hasil analisa gliserol total tersebut didapat sampel yang terbaik yakni 50MJ:50MK dengan nilai glirserol total 0,23% dengan waktu 60 menit untuk esterifikasi dan 70 menit untuk transesterifikasi, dengan analisa angka asam yang didapatkan sebesar 0,2117, angka penyabunan 198,41; ester content yang didapat sebesar 98,163% water content untuk sebesar 0,56 ppm. Keseluruhan dari hasil analisa biodiesel tersebut memenuhi standar EN 14214. Kata kunci: minyak kelapa, minyak jelantah, biodiesel, FFA, trigliserida, gliserol total. Abstract-Coconut oil is normally produced as cooking oil in some areas in Indonesia. However, palm oil mostly produced by industries as vegetable/cooking oil.Waste cooking oil from palm oil becomes a big problem in the environment, and creates pollution. This research aims to use waste cooking oil to produce biodiesel by mixing waste cooking oil and coconut oil. Those mixed oils become raw materials for this proces. The composition of the mixtures are 100MJ: 0MK; 75MJ: 25MK; 50MJ: 50MK; 25MJ: 75MK; and 0MJ: 100MK (% v / v of waste cooking oil (MJ) and coconut oil (MK)).The total of 200 mL oil mixtures was used for the esterification process with methanol composition were 38%; 30%; 28%; and trans-esterification were 19%; 20%; 21%; 23%. Esterification reaction was using the 0,5% H2SO4 as a catalyst, while transesterification was using 0.9% KOH as catalyst. The yield of biodiesel this reaserch were: 100MJ: 0MK (92.15%), 75MJ: 25MK (96.65%), 50MJ: 50MK (95.11%), 25MJ: 25MK (96.65%) and 100MK: 0MJ (82.65%). Furthermore, the total glycerol values were 100MJ:0MK (0.19%), 75MJ: 25MK (0.21%), 50MJ:50MK (0.23%) 25MJ: 25MK (0.22%) and 100MK: 0MJ (0.26%). EN14214 standard shows that the best composition of mixtured oils was 50MJ:50MK. Then, the total glycerol was 0.23% (60-70 minutes for the esterification and transesterification reaction). Acid number value was 0.2117, saponification number was 198.41; ester content was 98.163% and water content was 0.56 ppm. Keywords: coconut oil, waste cooking oil, biodiesel, FFA, triglyceride, total glycerol.
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Elma, Muthia, Satria Anugerah Suhendra, and Wahyuddin Wahyuddin. "PROSES PEMBUATAN BIODIESEL DARI CAMPURAN MINYAK KELAPA DAN MINYAK JELANTAH." Konversi 5, no. 1 (March 28, 2018): 8. http://dx.doi.org/10.31213/k.v5i1.23.
Full textAbstract:
Abstrak-Indonesia memiliki hasil produksi buah kelapa yang hanya dimanfaatkan untuk memasak. Minyak jelantah merupakan hasil dari sisa penggorengan rumah tangga yang setelah penggunaanya menjadi limbah dan dapat mencemari lingkungan. Penelitian ini bertujuan untuk memproduksi biodiesel dengan memanfaatkan campuran antara minyak kelapa dan minyak jelantah terhadap efek penambahan metanol dan waktu reaksi optimum dari pembuatan biodiesel. Proses produksi biodiesel dari campuran kedua bahan baku menggunakan proses dimana minyak kelapa dan minyak jelantah dicampurkan berdasarkan %-v/v dari 200 mL dengan perbandingan minyak jelantah (MJ) dan minyak kelapa (MK) yaitu 100MJ:0MK; 75MJ:25MK; 50MJ:50MK; 25MJ:75MK; dan 0MJ:100MK dengan komposisi metanol serta esterifikasi 38%; 30%; 28%; 19% serta untuk trasesterifikasi 19%; 20%; 21%; 25%. Pada reaksi esterifikasi menggunakan komposisi katalis H2SO4 0,5%, dan transesterifikasi menggunakan katalis KOH 0,9%. Yield yang dihasilkan dari penelitian ini adalah: 100MJ:0MK 92,15%; 93,65%, 75MJ:25MK (96,65%), 50MJ:50MK (95,11%), 25MJ:25MK (96,65%) dan 100MK:0MJ (82,65%). Analisa gliserol total yang didapat pada penelitian ini adalah 100MJ:0M (0,19%), 75MJ:25MK (0,21%), 50MJ:50MK (0,23%) 25MJ:25MK (0,22%) dan 100MK:0MJ (0,26%). Dari hasil analisa gliserol total tersebut didapat sampel yang terbaik yakni 50MJ:50MK dengan nilai glirserol total 0,23% dengan waktu 60 menit untuk esterifikasi dan 70 menit untuk transesterifikasi, dengan analisa angka asam yang didapatkan sebesar 0,2117, angka penyabunan 198,41; ester content yang didapat sebesar 98,163% water content untuk sebesar 0,56 ppm. Keseluruhan dari hasil analisa biodiesel tersebut memenuhi standar EN 14214. Kata kunci: minyak kelapa, minyak jelantah, biodiesel, FFA, trigliserida, gliserol total. Abstract-Coconut oil is normally produced as cooking oil in some areas in Indonesia. However, palm oil mostly produced by industries as vegetable/cooking oil.Waste cooking oil from palm oil becomes a big problem in the environment, and creates pollution. This research aims to use waste cooking oil to produce biodiesel by mixing waste cooking oil and coconut oil. Those mixed oils become raw materials for this proces. The composition of the mixtures are 100MJ: 0MK; 75MJ: 25MK; 50MJ: 50MK; 25MJ: 75MK; and 0MJ: 100MK (% v / v of waste cooking oil (MJ) and coconut oil (MK)).The total of 200 mL oil mixtures was used for the esterification process with methanol composition were 38%; 30%; 28%; and trans-esterification were 19%; 20%; 21%; 23%. Esterification reaction was using the 0,5% H2SO4 as a catalyst, while transesterification was using 0.9% KOH as catalyst. The yield of biodiesel this reaserch were: 100MJ: 0MK (92.15%), 75MJ: 25MK (96.65%), 50MJ: 50MK (95.11%), 25MJ: 25MK (96.65%) and 100MK: 0MJ (82.65%). Furthermore, the total glycerol values were 100MJ:0MK (0.19%), 75MJ: 25MK (0.21%), 50MJ:50MK (0.23%) 25MJ: 25MK (0.22%) and 100MK: 0MJ (0.26%). EN14214 standard shows that the best composition of mixtured oils was 50MJ:50MK. Then, the total glycerol was 0.23% (60-70 minutes for the esterification and transesterification reaction). Acid number value was 0.2117, saponification number was 198.41; ester content was 98.163% and water content was 0.56 ppm. Keywords: coconut oil, waste cooking oil, biodiesel, FFA, triglyceride, total glycerol.
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Agustikawati, Nurlaila, Rizky Nugrahani, and Fitri Setianingsih. "Reducing free fatty acids and peroxide value in used cooking oil using activated coconut shell charcoal combined with lemongrass stems." Jurnal Pijar Mipa 18, no. 5 (September 30, 2023): 809–15. http://dx.doi.org/10.29303/jpm.v18i5.5586.
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Used cooking oil is obtained from the residue of the frying process, which has been used repeatedly where the fatty acids are increasingly saturated and the triglyceride content breaks down into volatile and non-volatile components that dissolve in oil. Used cooking oil waste can cause an increase in COD and BOD levels in waters, resulting in the death of aquatic biota. The aims of this study were (1) to determine the optimum contact time of activated charcoal d combination of citronella sticks on decreasing levels of free fatty acids, (2) to determine the optimum contact time of activated charcoal d combination of citronella sticks on decreasing peroxide numbers, (3) to determine the average percentage of free fatty acid reduction and peroxide value in the clarification of used cooking oil using activated coconut shell charcoal combined with lemongrass stems. This research method is a laboratory experiment with despising, neutralization, and bleaching stages. The results showed that the average decrease in optimum free fatty acid levels occurred at 60 minutes of contact time, namely A3 at 73.86%, B3 at 66.67%, and C3 at 82.74%. The average decrease in the optimum peroxide number occurred at a contact time of 60 minutes, namely A3 of 57.16%, B3 of 52.85%, and C3 of 49.68%. So, the coconut shell-activated charcoal combined with lemongrass stems effectively clarifies the used cooking oil. In the future, it is necessary to vary the absorbent particle size to improve the quality of the waste cooking oil so that it can be reused.
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Hu, Xiaoyan, and David Julian McClements. "Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions." Foods 11, no. 24 (December 9, 2022): 3996. http://dx.doi.org/10.3390/foods11243996.
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There is great interest in the development of plant-based alternatives to meat products to meet the rising demand from vegans, vegetarians, and flexitarians. Ideally, these products should look, feel, taste, and behave like the meat products they are designed to replace. In this study, we investigated the impact of simulated freeze–thaw and cooking treatments on the properties of plant-based adipose tissues formulated using high internal phase emulsions (HIPEs) or gelled emulsions (GEs). The HIPEs consisted of 75% oil, 2% soybean protein, 23% water, while the GEs consisted of 60% oil, 2% soybean protein, 2% agar and 36% of water. Low melting point (soybean oil) and high melting point (coconut oil) oils were used to create emulsions with either liquid or partially crystalline lipid phases at ambient temperature, respectively. In general, GEs were harder than HIPEs, and emulsions containing coconut oil were harder than those containing soybean oil at ambient temperatures. The thermal behavior of the plant-based adipose tissue was compared to that of beef adipose tissue. Beef adipose tissue was an opaque whitish semi-solid at ambient temperature. These properties could be mimicked with all types of HIPEs and GEs. The structure of the beef adipose tissue was resistant to freezing/thawing (−20/+20 °C) but not cooking (90 °C, 30 min). Soybean HIPEs and GEs were relatively stable to simulated cooking but not freeze–thawing. Conversely, coconut HIPEs and GEs exhibited the opposite behavior. These results have important implications for the formulation of alternatives to animal adipose tissue in plant-based foods.
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Anugrahati, Nuri Arum, Yudi Pranoto, Yustinus Marsono, and Djagal Wiseso Marseno. "Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR." Agritech 37, no. 1 (March 10, 2017): 78. http://dx.doi.org/10.22146/agritech.10669.
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The molecular structural changes of food could be observed by the technique of FT-IR and 13C NMR spectroscopy. This research was aimed to study the structural changes in cooked rice treated with cooling-reheating process and coconut milk addition using FT-IR and 13C NMR. It was found that the cooling-reheating process and addition of coconut milk cause several structural changes of cooked rice. The IR analysis showed the bands at 3,400, 2,900, 1,018 and 856 cm-1 changed due to the retrogradation during cooling process. The spectrum of 13C NMR showed the change of peaks at 100.28 and 100.10 ppm. These changes may be related to the addition of coconut milk during rice cooking.
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Dalila, A. R., Abu Bakar Suriani, M. S. Rosmi, R. Rosazley, Jaafar Rosli, and M. Rusop. "Carbon Nanotubes: A Brief Outlook on History, Synthesis Methods and Various Bio-Hydrocarbon Sources." Advanced Materials Research 832 (November 2013): 792–97. http://dx.doi.org/10.4028/www.scientific.net/amr.832.792.
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This paper reports a brief outlook of carbon nanotubes (CNT) history, synthesis methods as well as natural carbon sources such as camphor powder, turpentine, eucalyptus, palm, neem, coconut, castor, olive, corn, sesame oil, palm olein, waste cooking palm oil and waste chicken fat.
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Hajimi, Hajimi, Salbiah Salbiah, and Susilawati Susilawati. "Penggunaan Serat Kelapa untuk Pengolahan Limbah Cair Domestik." JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan 17, no. 2 (December 31, 2020): 81. http://dx.doi.org/10.31964/jkl.v17i2.220.
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The oil and fat content in domestic wastewater is an element that can cause pollution of water bodies and inhibits the continued process in the Waste Water Treatment Plant. For this reason, efforts should be made to eliminate the womb in wastewater by filtration. In this study the filtration process uses a laboratory scale that is making a waste water solution from a mixture of water with various types of cooking spices that are fried using cooking oil and butter. The purpose of the study was to analyze the effectiveness of coconut fiber as a filter for waste oil (fat) in domestic wastewater. The research starts from the process of making coconut fiber and filtration tanks until it continues to the filtration treatment process. The results showed there were significant differences in oil (fat) levels in domestic wastewater between before and after filtration using coconut coir fiber media with a thickness of 20 cm, 40 cm and 60 cm, which obtained the value of p (p-value) ≤ value α (0 , 05), i.e. 0.019, 0.02 and 0.006. There is no significant difference in effectiveness between variations in thickness of coconut coir fibers as a filtration media against decreasing levels of oil (fat) in domestic wastewater, where a p-value of 0.073> α (0.05) is obtained. The effectiveness of each reduction is 89.24 (thickness 20 cm), 0.02 (thickness 40 cm) and 0.006 (thickness 60 cm). Coconut fiber is effective as a filtration media for treating domestic wastewater that contains oil (fat). It is recommended to conduct further research by increasing the residence time of wastewater in the filtration bath.
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Rahmawati, Rahmawati, and Annisa Fitri Ramadani. "Prediction of Cooking Oil Production Amount Using the Fuzzy Time Series Ruey Chyn Tsaur Method." Mathematical Journal of Modelling and Forecasting 1, no. 2 (December 31, 2023): 33–43. http://dx.doi.org/10.24036/mjmf.v1i2.18.
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Cooking oil is used as a medium for frying foodstuffs that are widely consumed by the general public. Cooking oil can be produced from various raw materials, for example, coconut, copra, palm oil, soybeans, corn seeds, sunflower seeds, olive seeds, and others. This research aims to determine the predicted results of the amount of cooking oil production at PT. Pulau Sambu Kuala Enok and find out the results of forecasting the amount of cooking oil production at PT. Pulau Sambu Kuala Enok in 2023. The method used in this research is Ruey Chyn Tsaur's Fuzzy Time Series. Based on the results of data processing, forecasting results were obtained for January to December 2022 and this forecast has a MAPE value of 17.25%. The research results show that the Fuzzy Time Series Ruey Chyn Tsaur method has a good level of accuracy for predicting the amount of cooking oil production.
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Agustina, Raida, Mustaqimah, Rahmat Fadhil, and Devianti. "Sensory Evaluation of Pliek-U Quality Using Fuzzy-Topsis Method." Acta Technologica Agriculturae 23, no. 4 (December 1, 2020): 161–67. http://dx.doi.org/10.2478/ata-2020-0026.
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AbstractThe purpose of this study is to apply one of the decision-making methods, namely the fuzzy-TOPSIS method, to determine the best alternative of coconut fermentation in process of making Pliek-U, which is a typical powder made of coconut and is used for traditional cooking recipes by people in Aceh Province, Indonesia. The weight of fuzzy criteria and judgments about alternative methods of coconut fermentation was used to calculate the sensory evaluation scores and Pliek-U quality ratings. It can help to determine the quality of the Pliek-U. Sensory evaluation results for the quality of Pliek-U using the fuzzy-TOPSIS method showed that the most ideal alternative of the coconut fermentation method in the process of making Pliek-U is the 10-day coconut fermentation method, because it had the highest closeness coefficient (0.7484) in contrast to the 7-day coconut fermentation method (0.5425), and 4-day coconut fermentation method (0.3291). The fuzzy-TOPSIS method utilization was beneficial for generating the sensory multi-criteria assessment calculations through weighting, so that the process of determining consumer acceptance of the product assessed became easier and faster.
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Alissandra Pauline B. Mariano, Yuwalee Unpaprom, and Rameshprabu Ramaraj. "Development of a novel sequential pretreatment strategy for the production of bioethanol from coconut pulp residue." Maejo International Journal of Energy and Environmental Communication 1, no. 3 (September 30, 2019): 1–8. http://dx.doi.org/10.54279/mijeec.v1i3.244920.
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Coconut pulp residues waste generated after extraction of milk or oil. These wastes end up as feed to animals, fertilizers and firewood/cooking fuel whilst large quantities often left to rot in the field, which causes cause pollution, waste disposal problems and increase handling cost for farmers. In order to alleviate this problem, coconut pulp residue was used as feedstock for bioethanol production. However, improvements on pretreatment are necessary to produce higher sugar concentration prior to fermentation. Bioethanol production from coconut pure pulp residue (PPR) and combined pulp residue (CPRS) was investigated. The results showing 40 minutes’ pre-hydrothermal treatment time and 2% mild sulphuric acid for PPR and 20 minutes’ hydrothermal treatment time and 2% mild sulphuric acid for CPRS.