1 / 1

ABSTRACT

ABSTRACT. COMPARISON OF PHYSICAL AND CHEMICAL CHARACTERISTICS OF. COCONUT OIL ( Cocos nucifera L.)WHICH WAS PRODUCED BY. ENZYMATIC METHOD USE RIND OF PINEAPPLE AND BAKER YEAST. Dwiagustine Artiminingsih. Generally, there are two methods of coconut oil process, e.g., dry and wet

kenaz
Download Presentation

ABSTRACT

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. ABSTRACT COMPARISON OF PHYSICAL AND CHEMICAL CHARACTERISTICS OF COCONUT OIL (Cocos nucifera L.)WHICH WAS PRODUCED BY ENZYMATIC METHOD USE RIND OF PINEAPPLE AND BAKER YEAST Dwiagustine Artiminingsih Generally, there are two methods of coconut oil process, e.g., dry and wet process. The wet processes consist of five different ways. One of them is enzymatic method. Enzymatic method used an enzyme or a microorganism to improve separation of oil from emulsion system of coconut milk. On this experiment, rind of pineapple (contains bromelin enzyme) and baker yeast (contains Saccharomyces cerevisiae) are used in enzymatic method. The purpose of this experiment are to discover the difference a physical and chemical characteristics of coconut oil which was produced by enzymatic method used rind of pineapple and baker yeast. The coconut oil which was produced would have qualitative and quantitative analysis, which based on quality requirements established by Standar Nasional Indonesia (SNI). Moreover, the coconut oil would have analysis of lauric acid with Gas Chromatography method. From the result, there was a difference of characteristic between coconut oil produced by bromelin enzym and baker yeast. Coconut oil produced by bromelin enzyme contains 54.17 % of lauric acid and coconut oil produced by baker yeast contains 54.26 % of lauric acid. Key words : Coconut oil, enzymatic method, bromelin enzyme, baker yeast, characteristics, differences.

More Related