Virgin Coconut Oil Production by Centrifugation Method

Wong, Y. C.; Hartina, H.

doi:10.13005/ojc/300129

Cited by 24 publications

(30 citation statements)

References 4 publications

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“…These microbes are expected to separate the layers of fermented in short time. During the fermentation process, S. cerevisiae would produce the enzymes protease and lipase, which would break down the protein molecules surrounding the oil in coconut milk 3,10 . In this period the oil phase would be separated to the liquid phase.…”

Section: Resultsmentioning

confidence: 99%

“…Coconut oil is well accepted by the consumer as a functional food oil, and the demand for this oil in baking industries, processed foods, infant formulae, pharmaceuticals, and cosmetics continues to increase 1,2,3 . Recently, the trend towards producing coconut oil is no longer through a dry process, that is refining bleaching and deodorizing process (RBD process), but rather through a wet process, which coconut oil was extracted from coconut milk 4,5 .…”

Section: Introductionmentioning

confidence: 99%

“…VCO manufacturing technology through a wet process is diverse, namely enzymatic, fermentation and centrifugation 1,3,4 . Some are considered as an inferior quality product, which indicated by high moisture and free fatty acid content 13 .…”

Section: Introductionmentioning

confidence: 99%

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Parametric Study in Production of Virgin Coconut Oil by Fermentation Method

Masyithah¹

2017

Orient. J. Chem

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Fermentation by using Saccharomyces cerevisiae is a potential method to produce the Virgin Coconut Oil (VCO). A parametric study using Box-behnken design was used to evaluate interaction effect of stirring speed, inoculum concentration and fermentation time on the percentage of oil recovery. The results indicated that fermentation time is most significantly affecting the rate of oil recovery. The surface and contour plots show that the oil recovery is gained up to 88.607% for stirring speed of 175-250 rpm, inoculum concentration of 0.2-0.3% (w/v), and fermentation time of 16-24 hours. GC analysis results indicate that the high lauric acid content of 53.0249%, is obtained when stirring speed of 200 rpm, inoculum concentration of 0.3% (w/v) and fermentation time of 24 hours. A parametric study has been successfully implemented in the production of VCO using fermentation method with the coefficient of determination (R 2 ) of 97.57%.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Parametric Study in Production of Virgin Coconut Oil by Fermentation Method

Masyithah¹

2017

Orient. J. Chem

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“…Virgin Coconut Oil dapat dibuat dengan berbagai cara seperti dengan memfermentasi santan (Bawalan, 2011) (Gopala Krishna et al, 2010 (Djajasoepena, Suprijana, & Resmelia, 2011) atau dengan cara sentrifugasi santan (Wong & Hartina, 2014) (Kumalaningsih & Padaga, 2012) (Rahayu, Sulistyo, & Dinoto, 2008) dan ada pula dengan cara campuran (Pei Wen, 2010) dengan menggunakan sentrifugasi dan menggunakan pemanas.…”

Section: Pendahuluanunclassified

Efek Konsentrasi Alkali Pada Virgin Coconut Oil Dalam Proses Pembuatan Sabun Mandi

Suryani¹,

Sari

Amelia

2018

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“…A centrifuge, which is commonly used for emulsion breaking of coconut milk in fresh-wet VCO processing technologies [4] may be utilized to greatly lessen the settling time while still producing VCO which passes the quality standards set by the Philippine National Standards (PNS) for VCO, as well as the Asian and Pacific Coconut Community (APCC). Other factors, * such as drying temperature, centrifugation speed, and centrifugation time may also affect the quality of the VCO produced [5].…”

Section: Introductionmentioning

confidence: 99%

Process Design of Virgin Coconut Oil (VCO) Production Using Low-Pressure Oil Extraction

et al. 2018

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Virgin coconut oil (VCO) has become one of the most prominent high-value coconut product in coconut producing countries because of its versatility. This research attempts to design a fresh-dry process based on the Low-Pressure Oil Extraction Method for the production of VCO to reduce the settling time of the oil after extraction, that usually takes 1-2 weeks. Different parameters, such as drying temperature, centrifuge speed, and centrifugation time were varied and analysed. Three mathematical models were examined to describe the drying behaviour of the grated coconut meat at 65, 70, and 75°C using a tray dryer. A VCO production fresh-dry process based on the Low-Pressure Oil Extraction Method was developed through the employment of a centrifuge. The modified method lessens the settling time while still producing standard quality VCO. As predicted by the Laplace Transform Model, the shortest time for the comminuted coconut meat to reach a moisture content of 11% at which oil from nuts can be extracted using low pressure is at 29.07 minutes using a tray dryer. The best setting of VCO production using the modified method is at a drying temperature of 70°C and at 2700 RPM and 60 minutes of centrifugation as it produced the clearest oil with a yield of 92.84 % v/v and a recovery of 18.43%. The produced VCO was tested for free fatty acid (FFA), moisture and volatile matter, colour, peroxide value, and iodine value, and the results are 0.03%, 0.11%, 0R/0.3Y, 0, and 5.77, respectively, which all passed the Philippine National Standards for VCO.

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Virgin Coconut Oil Production by Centrifugation Method

Cited by 24 publications

References 4 publications

Parametric Study in Production of Virgin Coconut Oil by Fermentation Method

Parametric Study in Production of Virgin Coconut Oil by Fermentation Method

Efek Konsentrasi Alkali Pada Virgin Coconut Oil Dalam Proses Pembuatan Sabun Mandi

Process Design of Virgin Coconut Oil (VCO) Production Using Low-Pressure Oil Extraction

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