The Effect of Ginger Variety and Incubation Time on the Quality of Coconut Oil (Cocos Nucifera)

9 Pages Posted: 15 Nov 2019

See all articles by Wahyu Wijayati

Wahyu Wijayati

Universitas Wijaya Kusuma Surabaya

Tri Rahayuningsih

Universitas Wijaya Kusuma Surabaya

Diana Puspitasari

Universitas Wijaya Kusuma Surabaya

Date Written: August 29, 2019

Abstract

Indonesia is the largest coconut producing country in the world. During this time, people process coconut oil in the traditional way. The oil quality is not good because it is processed by heating. One effort to get good quality coconut oil is to manage coconut oil without heating, namely enzymatic processing using zingibain enzymes from ginger. This research uses factorial randomized block design (RBD) consisting of two factors, namely ginger (J) type factors and duration of incubation (T). Ginger (J) type factor consists of two levels, namely: J1 = Zingiber officinale var officinarum and J2 = Zingiber officinale var rubrum. The incubation time factor (T) consists of three levels, namely: T1 = 36 hours, T2 = 48 hours, and T3 = 60 hours. The results showed that the type of ginger had a significant effect on yield, water content, acid number, and color organoleptic tests, but had no significant effect on the organoleptic scent test. The best treatment was obtained on coconut oil produced from Zingiber officinale var rubrum and 36 hours incubation time, with free fatty acids 0.19%, water content 0.24%, peroxide number 0.516 meq / 1,000 grams, yield 28.68% and had a total percentage preference for color 98.8% and aroma 51.1%.

Keywords: Coconut Oil, Enzymatic, Zingiber officinale var officinarum, Zingiber officinale var rubrum

Suggested Citation

Wijayati, Wahyu and Rahayuningsih, Tri and Puspitasari, Diana, The Effect of Ginger Variety and Incubation Time on the Quality of Coconut Oil (Cocos Nucifera) (August 29, 2019). International Conference on Science, Technology & Environment (ICoSTE) 2019, Available at SSRN: https://ssrn.com/abstract=3486997 or http://dx.doi.org/10.2139/ssrn.3486997

Wahyu Wijayati

Universitas Wijaya Kusuma Surabaya ( email )

Indonesia
Surabaya
Indonesia

Tri Rahayuningsih (Contact Author)

Universitas Wijaya Kusuma Surabaya ( email )

Indonesia
Surabaya
Indonesia

Diana Puspitasari

Universitas Wijaya Kusuma Surabaya ( email )

Indonesia
Surabaya
Indonesia

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