The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method
Virgin coconut oil (VCO) can be made from several types of coconuts by using several techniques that potentially result ini clear colour, distinct coconut smell, and long shelf life. In this study, centrifugation method was used in the manufacture of VCO by using green coconuts and red coconuts with...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2022-12-01
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| Series: | Journal of Applied Food Technology |
| Subjects: | |
| Online Access: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/14892 |
| _version_ | 1827212168462860288 |
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| author | Nadya Permata Kamila Wisnu Broto |
| author_facet | Nadya Permata Kamila Wisnu Broto |
| author_sort | Nadya Permata Kamila |
| collection | DOAJ |
| description | Virgin coconut oil (VCO) can be made from several types of coconuts by using several techniques that potentially result ini clear colour, distinct coconut smell, and long shelf life. In this study, centrifugation method was used in the manufacture of VCO by using green coconuts and red coconuts with a ratio of 1:1 and 2:1. This study aims to determine the ratio of the best raw materials and determine the % yield. This study uses factorial design and a quicker method for calculating the effect of the process variable with eight runs (experimental). The most influential variable was the centrifugation time, where the optimum yield was 35 minutes, the centrifugation speed was 800 rpm, and the ratio of green coconut and red coconut was 4:3. yielded 56.8% yield. It can be concluded that the best way to produce VCO with a high yield is to use a centrifugation method with a ratio of green to red coconuts of 4:3, a centrifugation time of 35 minutes, and a centrifugation speed of 800 rpm. |
| first_indexed | 2024-03-08T22:29:24Z |
| format | Article |
| id | doaj.art-6ffbe4f7c8d54f10b2b485425ddf3f12 |
| institution | Directory Open Access Journal |
| issn | 2355-9152 2614-7076 |
| language | English |
| last_indexed | 2025-03-21T13:55:15Z |
| publishDate | 2022-12-01 |
| publisher | Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology |
| record_format | Article |
| series | Journal of Applied Food Technology |
| spelling | doaj.art-6ffbe4f7c8d54f10b2b485425ddf3f122024-06-26T03:50:49ZengDiponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food TechnologyJournal of Applied Food Technology2355-91522614-70762022-12-0192303310.17728/jaft.148927941The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation MethodNadya Permata Kamila0Wisnu Broto1https://orcid.org/0000-0002-8401-3946Department of Industrial Technology, Faculty of Vocational School, Diponegoro University, IndonesiaDepartment of Industrial Technology, Faculty of Vocational School, Diponegoro University, IndonesiaVirgin coconut oil (VCO) can be made from several types of coconuts by using several techniques that potentially result ini clear colour, distinct coconut smell, and long shelf life. In this study, centrifugation method was used in the manufacture of VCO by using green coconuts and red coconuts with a ratio of 1:1 and 2:1. This study aims to determine the ratio of the best raw materials and determine the % yield. This study uses factorial design and a quicker method for calculating the effect of the process variable with eight runs (experimental). The most influential variable was the centrifugation time, where the optimum yield was 35 minutes, the centrifugation speed was 800 rpm, and the ratio of green coconut and red coconut was 4:3. yielded 56.8% yield. It can be concluded that the best way to produce VCO with a high yield is to use a centrifugation method with a ratio of green to red coconuts of 4:3, a centrifugation time of 35 minutes, and a centrifugation speed of 800 rpm.https://ejournal2.undip.ac.id/index.php/jaft/article/view/14892coconutcentrifugationvirgin coconut oil (vco)optimizationyield |
| spellingShingle | Nadya Permata Kamila Wisnu Broto The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method Journal of Applied Food Technology coconut centrifugation virgin coconut oil (vco) optimization yield |
| title | The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method |
| title_full | The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method |
| title_fullStr | The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method |
| title_full_unstemmed | The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method |
| title_short | The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method |
| title_sort | effect of mixing red coconut and green coconut on the manufacture of vco using the centrifugation method |
| topic | coconut centrifugation virgin coconut oil (vco) optimization yield |
| url | https://ejournal2.undip.ac.id/index.php/jaft/article/view/14892 |
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