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  • KADAR AIR DAN BILANGAN ASAM DARI MINYAK KELAPA YANG DIBUAT DENGAN CARA TRADISIONAL DAN FERMENTASI

    N. G. A. M. Dwi Adhi Suastuti

    Abstract


    The water contents and acid numbers of coconut oils made by thad way and by fermentation were
    compared. The water contents were determined using oven method while the acid numbers was cletermined by
    titration. Both parameters were compared on oils exposed to open air for 0, 1, 2, 3, and 4 weeks.
    Result showed that water contents and acid value of coconut oils produced by fermentation process were
    higher than coconut oils made by traditional ways. Water content of coconut oil made by traditional way and by
    fermentation were elevated during exposure. The highest water content of both coconut oils made by traditional way
    and fermentation process after 4 weeks exposure were 0,03 % and 0,06 % respectively, while the highest acid
    numbers of both coconut oils products after 4 weeks exposure were 0,75 and 0,89 mg KOH/g respectively

    Keywords


    Water content, Acid Value, Traditional Coconut Oil, Fermentation Coconut oil

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