Characterization Physicochemical of Emulsion Solid Cooking Oil from Coconut Oil
Jusman1, Bambang Setiaji2, Triyono3, Akhmad Syoufian4
1Jusman, Postgraduate Student, Department of Chemistry, Faculty of Mathematic and Natural Sciences, Gadjah Mada University, Sekip Utara, Mail box 55281 BLS Yogyakarta, Indonesia.
2Bambang Setiaji, Department of Chemistry, Faculty of Mathematic and Natural Sciences, Tadulako University, Palu, Indonesia.
3Triyono, Department of Chemistry, Faculty of Mathematic and Natural Sciences, Gadjah Mada University, Sekip Utara, Mail box 55281 Bls Yogyakarta, Indonesia.
4Akhmad Syoufian, Department of Chemistry, Faculty of Mathematic and Natural Sciences, Gadjah Mada University, Sekip Utara, Mail box 55281 Bls Yogyakarta, Indonesia.
Manuscript received on November 01, 2016. | Revised Version Manuscript Received on November 17, 2016. | Manuscript published on November 20, 2016. | PP: 17-19 | Volume-2 Issue-1, September 2016.
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Abstract: Research of characterization physicochemical emulsion products of solid cooking oil has been performed. The measurement using analysis parameter of water content, free fatty acids, peroxide value, and hardness test. Method of used water content (AOAC,1995), free fatty acids (AOCS Official Method Ca 5a-40 1993), and peroxide value (AOCS Official Method Cd 8-53 1993), and hardness test using universal machine testing. The characterization result of emulsion products of solid cooking oil toward the water content in the range of 0.04-0.09%, free fatty acids from 0.28 to 0.49%, and peroxide value in the range 0.61 to 0.74 mg O2 /100 g. And the result of hardness test solid cooking oil emulsion product is in the range from 8.4942 to 15.7444 gf/cm2 . Thus the solid cooking oil products produced meet the criteria of margarine and shortening.
Keywords: coconut oil, solid cooking oil, emulsion, and physicochemical