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Coconut oil is a vegetable oil produced from coconut meat, based on coconut oil fatty acid content is classified in lauric acid oils because most large lauric acid content (44% -52%) compared to other fatty acids. There are several methods in the manufacture of coconut oil one of which is the process of acidification using acetic acid. In this study, the variables being studied is the effect of acetic acid on the volume of oil that will be produced. 200 ml coconut milk mixed with vinegar with vinegar volume variation respectively 10, 20, 40, 60, 80 (ml). Then let stand for 2 days. The results showed that coconut oil which is best nyataka additional volume of 80 ml vinegar obtained 30 ml coconut oil which has a water content of 0.13%, free fatty acid content of 0.12%, with oil color crystal clear (transparent) and distinctive smell fragrant coconut.
Keywords:Vinegar, Coconut oil, Coconut Milk

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 016 (0005)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Teknik - Teknik Kimia D III., 2016

Deskripsi Fisik

xv, 21 hlm.: ill.; 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

07 02. 016 (0005)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

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