Rita Khathir, Sri Hartuti, Yunita, Akbar Rizki Maulana, Anita
The coconut oils were produced using the fermentation method and two types of oil were collected, i.e., fermented virgin coconut oil (FVCO) and fermented coconut oil (FCO). The study aimed to observe the quality properties of coconut oil under microwave heating. Two experiments were conducted separately-the first experiment was heating FVCO at four exposure time levels of 0, 2, 6, and 18 minutes. The second experiment was heating FCO at four power levels 0, 300, 450, and 600 W. The untreated sample was used as a control. All treatments were run at three replications. The parameters observed were temperature, moisture content, free fatty acid, and peroxide value. Results showed that the exposure time had influenced the temperature, free fatty acid, and peroxide value of FVCO significantly. On the one hand, the power level of microwave heating had influenced the temperature, moisture, and peroxide value of FCO. It can be concluded that microwave heating still cannot be used to improve the quality of both oils since the quality of treated oils did not meet the SNI standard. Further study is recommended to determine the best combination of volume, power, and exposure time in microwave applications to clarify the coconut oil. © 2023 Author(s).
Department of Agricultural Engineering, Faculty of Agriculture, Universitas Syiah Kuala, Jl. Tgk. H. Hasan Krueng Kalee No. 3 Kopelma Darussalam, Banda Aceh, Aceh, 23111, Indonesia; Department of Biology, Faculty of Sciences, Universitas Syiah Kuala, Jl. Tgk. Syech Abdurrauf No. 3 Kopelma Darussalam, Banda Aceh, Aceh, 23111, Indonesia
Research at a Glance
Register to unlock
Topics & SDG Alignment
Register to unlock
Collaboration
Register to unlock
Author Profile (Selected)
Register to unlock
References Overview
Register to unlock
Journal & Source
Register to unlock
Metadata & Integrity
Register to unlock