Traditional coconut oil has the potential to be developed into commercial oil. These community service activities are a) coconut oil production practices, b) introduction of coconut oil refining technology and c) assessment of people's perceptions of coconut oil production. The variables used are the process of making oil, product quality, technology transfer and people's motivation to make oil. Questionnaire data were analyzed with contingencies to show the close relationship between variables and community groups. The results of the activity showed that there were two ways of making traditional coconut oil, using fresh coconut milk and fermented coconut milk. The resulting oil is crude coconut oil with a characteristic rancid odor, dark color and not durable. The process of oil production is a variable that shows real differences between young and old groups, while other variables are not significantly different. As many as 75% of young group respondents stated that the process of making coconut oil at a somewhat difficult to difficult level. The close relationship between the respondent group and the process of making coconut oil has high accuracy, which is 0.64. Improving coconut oil manufacturing techniques with the refining process can be one way to improve quality and efforts to support the commercialization of traditional coconut oil.
One aspect of cultural diversity is traditional food. Traditional food serves as a means of expressing thanks, performing cultural rituals, building kinship as well as being a source of nutrition. West Kalimantan is one of the multi-ethnic provinces in Indonesia, hence it offers a wide range of traditional foods. The existence of traditional food is threatened to be shifted or replaced by the presence of ready-to-eat food, which is intensively promoted in various media, with the main target being the young age group. This study aimed to determine student’s preferences in Pontianak towards traditional food in West Kalimantan and compare its nutritional composition with ready-to-eat food. This research was conducted using a survey to 150 respondents using online questionnaire. Data were analyzed by the Chi-Square program. The three types of traditional foods that respondents liked the most were tested for their nutritional composition and compared with the nutritional composition of ready-to-eat foods like chicken nugget, hamburger, and fried chicken. The results showed that students in Pontianak had a high preference (90.7%) for traditional West Kalimantan food. West Kalimantan's most preferred traditional foods were kerupuk basah (n=51), bubur pedas (n=49), and ikan asam pedas (n=25). The results showed a relationship between student preferences for food knowledge, nutritional information, taste, and appearance of traditional West Kalimantan foods. The nutritional composition test showed that, in general, traditional foods have higher water content and lower fat content than ready-to-eat food.
Pemanfaatan kelapa sebagai minyak telah dilakukan masyarakat, namun sebagian besar baru menghasilkan minyak kelapa mentah (crude coconut oil) yang belum layak untuk diperdagangkan karena berwarna gelap, berbau tengik, dan tidak tahan lama. Tujuan penelitian ini adalah untuk meningkatkan kualitas minyak kelapa tradisional dengan teknologi pemurnian sederhana berupa netralisasi, degumminng, dan filtrasi. Pembuatan minyak kelapa tradisional di masyarakat umumnya menggunakan santan segar atau santan yang telah dimalamkan (santan fermentasi). Sebelum proses pemurnian, dilakukan karakterisasi minyak kelapa mentah dari bahan baku santan fermentasi dan santan segar. Pengujian karakteristik minyak menunjukkan bahwa minyak kelapa yang dibuat dari santan fermentasi mempunyai kadar asam lemak bebas (0,95±0,02%) yang lebih tinggi dibandingkan minyak dari santan segar (0,80±0,00%). Proses pemurnian minyak kelapa dilakukan dengan metode netralisasi menggunakan larutan NaOH 0,96%, proses degumming menggunakan garam, dan filtrasi menggunakan kain saring. Teknologi pemurnian sederhana berhasil menurunkan kadar air minyak kelapa dari 0,24±0,01% menjadi 0,11±0,02% setelah pemurnian dan menurunkan kadar asam lemak bebas dari 0,80±0,00% menjadi 0,33±0,02% setelah pemurnian. Minyak kelapa yang telah dimurnikan mempunyai kenampakan visual lebih jernih. Teknologi pemurnian yang dilakukan berhasil meningkatkan kualitas minyak kelapa tradisional yang dihasilkan masyarakat.
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