PENGARUH LAMA PEMANASAN SANTAN TERHADAP PEMBENTUKAN ASAM LEMAK BEBAS
ABSTRACT: The most
important part of
coconut fruit is
coconut meat that
contains some chemical substances
such as protein, carbohydrates, and oil. These substances present also in food
preparing from coconut meat, including coconut milk. Some traditional of Indonesian‘s foods
prepared from coconut
milk will soon
spoilage due to
chemical changes of the substances. Oil hydrolysis liberates free fatty
acids and glycerol. Free fatty acids of short chain are odorous. Hydrolysis is catalyzed by lipase. The
optimum temperature of this enzyme activity is 30–40 oC, the range of room
temperature, therefore the coconut milk contained food will be odorous or off
flavor in a relative short time. Time has a role in determining the amount of
hydrolyzed product. The longer time the greater result, unless there is an
inhibitor. The purpose of this research is to know the influence of heating
time of coconut milk on free
fatty acids formation.
The experimental design
used is completely randomized. The coconut milk was
heated at 37OC for 2; 4; 6; 8; 10; 12; and 14 hours. The experiment without
heating also carried out at the same time. The top layer formed was transferred
and it was then heated until the oil obtained. The oil was analyzed for of free
fatty acids content, and it was then isolated, and esterified with methanol.
The methyl ester was analyzed by GC equipped with capillary column. The biggest amount of free fatty acids was after 14 hour by heating of 0.375%, whereas
without heating was 0.325%. The odor was detected after 10 hours
heating, and 12 without heating,
containing free fatty acid of 0.300% and 0.315%, respectively.
Key words: coconut milk,
lipase, oil, and free fatty acids
Penulis: M. Qazuini, Satrijo
Saloko
Kode Jurnal: jppertaniandd080006
