PENGARUH KECEPATAN PUTAR PENGADUK PROSES PEMECAHAN EMULSI SANTAN BUAH KELAPA MENJADI VIRGIN COCONUT OIL (VCO)

Virgin coconut oil (VCO), the raw material of food industries, pharmacuticals and cosmetics, can be produced by agitating coconut milk. The purpose of this study were to determine the optimum stirring speed of the stirrer, the optimal string time, and the quaity of VCO. The device of the experiment was 1000 mL glass beaker equipped wuth 4 baffles and propeller. This experiment steps are, fisrt take milk coconuts, then it allowed to stand for 1 hour to take the sludge at the top as the emulsion. Next, they stirred with speed variation of 200, 300, 400, 500, and 600 rpm. Samples were taken every 10 minutes. Each samples settles for 12 hours in order to form the VCO. The quality of VCO has analyzed for density, free fatty acid, total fatty acid, saponification number, and refractive index. The results showed that the optimum rtirring speed was 300 rpm and optimum stirring time was 70 minutes. The VCO produced has 0,9175 gram/cm3 of density, 0,0412 mg equvalent.gram of free fatty acid, 4.5625 mg equvalent/gram of tota fatty acid, 256.12 mg equivalent/mol saponifivation number, and 1.4487 of refractive index. The relationship between the mass transfer coefficient of oil (k) and Reynolds number (re) is k= 0.0469 re^0.2110. Keywords: Virgin Coconut Oil, Emulsion, agitatin