Open AccessPattern of coconut oil quality during storage
Author(s) -
Steivie Karouw,
Budi Santosa,
Ismail Maskromo,
Meivie Lintang,
Payung Layuk,
Jefny B. Markus Rawung,
M. L. K. Allo
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/807/2/022056
Subject(s) - peroxide value , coconut oil , acid value , food science , tocopherol , antioxidant , chemistry , moisture , odor , fatty acid , vegetable oil , raw material , vitamin e , organic chemistry , biochemistry
Coconut oil can be deteriorated by oxidation during storage and formed a rancid odor. The objective of the research is to evaluate coconut oil quality during storage by the addition of tocopherol as an antioxidant. The 11-12 months of coconut fruits harvested from Mapanget Tall coconut are used as raw materials. The oil is extracted by the wet method, and it was then formulated by the addition of tocopherol as an antioxidant on various concentrations (0; 0.5; 1.0 and 1.5 % w/v). The oil samples were then stored at room temperature for 2 months and evaluated for their quality for 0, 2, 4, 6, and 8 weeks. The oils are measured for moisture, free fatty acids, peroxide value, and TBA value. The results of the research showed that the moisture of coconut oil is stable during storage with or without antioxidants. The addition of antioxidants affected the free fatty acid of coconut oil, whereas the oil without antioxidants having free fatty acid compared to others treated with antioxidants.