Chemical changes coconut oil in different fermentation during long time storage

Abstract

Abstract This research aims to know the old fermentation influence the chemical changes during storage on coconut oil. Coconut oil is made with fermented pineapple extract as much as 15%. Coconut oil characteristics compared with the standard National Indonesia No. 01-2902-1999. This research was carried out in the laboratory of Food Analysis Faculty of Agriculture Warmadewa University. This study is a Randomized Design with factorial experiment complete consisting of two factors, namely: factor I, long fermentation that consists of 3 levels, namely 12 hours, 24 hours and 36 hours. Factor II, long storage that consists of 4 levels, namely 0, 1, 2 and 3 weeks. The observed variables against the coconut oil include objective observations i.e. water content, free fatty acids, peroxide, levels of dirt and acid number. The characteristics of coconut oil during storage tend to change but still meet Indonesian National Standard No. 01-2902-1999. From the results of research on the long fermentation 12% with prolonged storage 0 weeks gives the characteristics of the best oils than any other treatment that is the average value of water content, the level of dirt, free fatty acids, peroxide and acid number respectively i.e. 0.17%, 1.56%, 0.53%, 1.45% and 2.20%. During the storage of chemical changes tend to occur on coconut oil. The value of the average water content, the level of dirt, free fatty acids, peroxide and acid number highest obtained on treatment of fermentation 36 hours and long storage of 3 weeks in a row with a value of 0.50%, 3.70%, 0.85%, 2.51% and 4.38%.