Abstract
Virgin Coconut Oil (VCO) is a pure coconut oil product whose manufacturing process does not involve the heating process and the workmanship is very simple. VCO is reportedly able to prevent and treat various diseases such as being able to kill viruses, bacteria, increase endurance and moisturize the skin so that people are increasingly interested in consuming it, but its "oily" taste causes VCO products in the form of packaging drinks to be less popular. This study aims to determine the stability of VCO emulsions with the addition of coconut water at variations in concentration. The working procedure carried out is the determination of the ratio of coconut water and VCO, determination of emulsifier concentration, viscosity, pH change and creaming index.This study aims to establish a good description of VCO beverage products and favored by panelists.The research method used is the method (experimental methode) using random group design (RAK).
Highlights
Virgin Coconut Oil (VCO) is a pure coconut oil product whose manufacturing process does not involve the heating process and the workmanship is very simple
This study aims to determine the stability of VCO emulsions with the addition of coconut water at variations in concentration
The working procedure carried out is the determination of the ratio of coconut water and VCO, determination of emulsifier concentration, viscosity, pH change and creaming index.This study aims to establish a good description of VCO beverage products and favored by panelists.The research method used is the method (experimental methode) using random group design (RAK)
Summary
Alat utama adalah seperangkat alat pembuatan larutan emulsi VCO yang terdiri dari alat homogeneizer, elektrik Ultra Turrax dan Ultra Sonic yang digunakan dalam homogenisasi larutan VCO, viskometer brookfield dan perlengkapan uji organoleptik dan format uji. Air kelapa dan VCO dimasukkan dalam gelas ukur berdasarkan volume yang telah ditentukan yaitu (90:10, 80:20, 70:30, 60:40, 50:50, 40:60) (Ansel, 1989). Konsentrasi emulsifier alami lesitin soya dalam campuran air kelapa dan VCO dibuat variasi pada kisaran dibawah kadar maksimum emulsifier yang diizinkan oleh departemen kesehatan, pada penelitian ini air kelapa dan VCO dengan perbandingan 80:20 dicampurkan dengan konsentrasi emulsifier yang telah divariasikan yaitu (0,1; 0,2; 0,3; 0,4; 0,5; 0,6; 0,7; 0,8; 1,0) (Ansel, 1989), dihomogenisasi dengan menggunakan ultraturrax dengan putaran 15000 rpm selama 4 menit, dilanjutkan dengan sonokasi selama 9 menit. Sampel emulsi dari masing-masing perlakuan dimasukkan kedalam tabung reaksi,ditutup dan dibiarkan tegak berdiri selama 1 x 24 jam penyimpanan pada suhu 23–24 0C atau pada suhu ruang, kemudian diamati stabilitasnya dengan mengukur creaming index yang terbentuk untuk mengetahui stabil atau tidaknya emulsi yang dihasilkan.
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