Abstract

Spoilage of coconut oil is indicated by rancidity caused by the oxidation and hydrolysis reactions. One of the efforts that can be carried out to inhibit the rancidity is by adding a natural antioxidant, such as carrot (Daucus carrota L) powder, into the coconut oil. This research aimed to find out the effect of the addition of carrot powder into the coconut oil on some parameters namely iodine number, peroxide number, FFA level, acid value and water content. The coconut oil was prepared by heating technique followed by the addition of carrot powder in the ratio of coconut oil:carrot of 100:1, 100:2, 100:3, 100:4, 100:5, and coconut oil:BHT (Butyl Hydroxy Toluene) of 100:1 as the positive control. The results were then compared to the Indonesian National Standard of SNI 01-2902-1992. It was found that the coconut oil added with carrot powder in the ratio of 100:4 showed the best quality with iodine number of 8.4092 ± 0.5761g iodine/100g, peroxide number of 3.2363 ± 1.9168mg O2/100g, Free Fatty Acid level (FFA) of 0.1676 ± 0.0037 %, acid value of 0.4656 ± 0.0119mg KOH/g and water content of 0.1038 ± 0.0068 %. The characterization using FTIR (Fourier-transform infrared spectroscopy) of such quality of coconut oil indicated some functional groups of OH, CH, CH3, C=O, CºC aliphatic and C=C aliphatic were contained.

Highlights

  • Nowadays, cooking oil as food processing material becomes a basic need for human beings

  • Coconut oil can go rancid due to air or water contamination induced by oxidation and hydrolysis reactions (Sudarmadji, 1997)

  • Out of 28.80 kg of grated coconut from fresh coconuts obtained from Payangan Village, Gianyar Regency, as much as 2.98 kg of coconut oil with clear color and typical smell of coconut was produced with a yield of 10.37%

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Summary

Introduction

Nowadays, cooking oil as food processing material becomes a basic need for human beings. In Indonesia, coconut is one of the sources for making cooking oil. Coconut oil can go rancid due to air or water contamination induced by oxidation and hydrolysis reactions (Sudarmadji, 1997). Contact between oxygen and fat or oil can cause the oxidation reaction, generating rancidity because of the formation of aldehyde compounds (Kataren, 1986). The rancidity of cooking oil can be inhibited by adding antioxidants. Antioxidants are compounds that can slow down or inhibit oxidation reactions of the cooking oil (Pokorny et al, 2001)

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