PENGARUH PEMBEKUAN DAN PENGUKUSAN PARUTAN KELAPA TERHADAP RENDEMEN, MUTU DAN KOMPOSISI ASAM LEMAK MINYAK KELAPA

This research aims to investigated of effect of pretreatment such as grate coconut freezing and steaming with yield, quality and composition of coconut oil fatty acids. Fresh matured coconut used is Bojong bulat tall variety coconut were put from Kulon progo Bojong village. The first, coconut matured were dehusked and de-shelled coconut flesh and than grated coconut flesh. Grated coconut treated by freezing 14±2 0 C (0, 6, 12, 18, 24 and 36 hours) and steaming 97±2 0 C (0, 15, 30, 45 and 60 minute). Coconut milk extraction from grate coconut treated with water and analyzed their productivity/oil yield each treatment analysis. Stability of coconut milk after three hours and stability, and then the cream left in place for 12 hours so that a separation occurred, and then the oil was measured of oil, quality and fatty acid composition. The result showed that steaming of duration 60 minute produced yield coconut milk 82,56% Coconut milk creaming index of steaming of 15 minute was 59,36%. Based on highest of coconut oli yield, steaming of duration 15 minute produced 24,38% coconut oil and the characteristic water content 0,19%, free fatty acid content 0,23%, acids value 0,64 mg KOH/gr, peroxide 1,14 meq peroxide/Kg, iodine value 7,14 gr iod/100 g, saponification value 257,05 g KOH/ oil g and total of medium chain trigliserides 61,16%