Azizah, Anatasya Nur (2025) KARAKTERISASI SIFAT FISIKOKIMIA DAN PROFIL ASAM LEMAK MINYAK KOPRA DENGAN VARIASI JENIS KELAPA DAN METODE PENGERINGAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Copra refers to the dried kernel of the coconut fruit (Cocos nucifera Linn.), which can be produced through sun drying, smoking, or oven drying. The oil content of copra varies depending on the coconut variety and the drying method employed. Differences in kernel thickness and hardness among coconut varieties influence both the fatty acid composition and the overall quality of the extracted oil. This study aimed to evaluate the effects of coconut variety, drying method, and their interaction on the physicochemical properties and fatty acid profile of copra oil. A factorial randomized block design (RAK) with two factors was applied. The first factor was coconut variety, consisting of three levels: Genjah Raja, Genjah Kuning Bali, and Genjah Tebing Tinggi. The second factor was the drying method, with two levels: sun drying and oven drying (cabinet dryer). The results showed that coconut variety significantly affected copra moisture content, foreign matter, oil yield, free fatty acids, total phenols, viscosity, and oil color parameters (lightness L*, chromaticity a*, chromaticity b*, and chroma). The drying method significantly influenced moisture content, oil yield, saponification value, and certain color parameters (chromaticity b* and chroma). Furthermore, the interaction between variety and drying method had a significant effect on moisture content, oil yield, free fatty acids, viscosity, and oil color (lightness L*, chromaticity b*, and chroma). The fatty acid composition of copra oil was predominantly saturated (83.61%), mainly consisting of lauric, myristic, palmitic, and stearic acids.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Kopra merupakan bagian daging buah tanaman kelapa Cocos nucifera Linn yang dikeringkan dengan penjemuran, pengasapan, atau pengovenan. Kandungan minyak pada kopra dapat berbeda tergantung jenis kelapa, dan pengolahannya. Setiap jenis kelapa memiliki ketebalan dan kekerasan daging buah yang berbeda, sehingga mempengaruhi kandungan asam lemak dan kualitas minyak yang dihasilkan. Tujuan penelitian ini adalah untuk mengetahui pengaruh jenis, metode pengeringan kopra serta interaksinya terhadap karakteristik sifat fisikokimia dan profil asam lemak minyak kopra. Rancangan penelitian yang digunakan adlah Rancangan Acak Kelompok (RAK) Faktorial yang terdiri atas dua faktor. Faktor pertama yaitu jenis kelapa yang terdiri atas tiga taraf yaitu Genjah Raja, Genjah Kuning Bali, dan Genjah Tebing Tinggi. Faktor kedua yaitu jenis metode pengeringan yang terdiri atas dua taraf yaitu sinar matahari dan oven (cabinet dryer). Jenis kelapa memberikan pengaruh nyata terhadap parameter kadar air kopra, benda asing kopra, rendemen, asam lemak bebas, total fenol, viskositas, dan warna (kecerahan (L*), kromatisitas a*, kromatisitas b*, chroma) minyak kopra. Jenis metode pengeringan kopra memberikan pengaruh nyata terhadap parameter kadar air kopra, rendemen, bilangan penyabunan, dan warna (kromatisitas b*, chroma) minyak kopra. Interaksi antar kedua faktor memberikan pengaruh nyata terhadap kadar air kopra, rendemen, asam lemak bebas, viskositas, dan warna (kecerahan L*, kromatisitas b*, chroma) minyak kopra. Asam lemak minyak kopra didominasi asam lemak jenuh 83,61% yang terdiri dari asam laurat, miristat, palmitat, dan stearat. | ||||||||||||
| Uncontrolled Keywords: | copra, coconut, drying method, copra oil | ||||||||||||
| Subjects: | S Agriculture > S Agriculture (General) | ||||||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mrs Anatasya Nur Azizah | ||||||||||||
| Date Deposited: | 30 Sep 2025 08:19 | ||||||||||||
| Last Modified: | 30 Sep 2025 08:19 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/55049 |
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