Pattern of Coconut Oil Quality During Storage
Steivie Karouw dan Budi Santosa

North Sulawesi Assestment Institute for Agricultural Technology

Abstract

Coconut oil can be deteriorated by oxidation during storage and formed rancid odor. The objective of the research is to evaluate coconut oil quality during storage by addition of tocopherol as antioxidant. The 11-12 months of coconut fruits harvested from Mapanget Tall coconut are used as raw materials. The oils is extracted by wet method and it was then formulated by addition of tocopherol as antioxidant on various concentration (0- 0,5- 1,0 and 1,5 % w/v). The oil samples were then storage at room temperature during 2 months and evaluated for its quality for 0, 2, 4, 6 and 8 weeks. The oils are measured for moisture, free fatty acids, peroxide value and TBA value. The results research showed that, the moisture of coconut oil is stable during storage with or without antioxidant. Addition of antioxidant affected the free fatty acid of coconut oil, whereas the oil without antioxidant having free fatty acid compared to others treated with antioxidant.

Keywords: coconut oil quality, antioxidant, tocopherol

Topic: Genetically Modified Foods, Food Safety, and Product Development