The Effect of Ginger Variety and Incubation Time on the Quality of Coconut Oil (Cocos Nucifera)

Abstract

Indonesia is the largest coconut producing country in the world. During this time, people process coconut oil in the traditional way. The oil quality is not good because it is processed by heating. One effort to get good quality coconut oil is to manage coconut oil without heating, namely enzymatic processing using zingibain enzymes from ginger. This research uses factorial randomized block design (RBD) consisting of two factors, namely ginger (J) type factors and duration of incubation (T). Ginger (J) type factor consists of two levels, namely: J1 = Zingiber officinale var officinarum and J2 = Zingiber officinale var rubrum. The incubation time factor (T) consists of three levels, namely: T1 = 36 hours, T2 = 48 hours, and T3 = 60 hours. The results showed that the type of ginger had a significant effect on yield, water content, acid number, and color organoleptic tests, but had no significant effect on the organoleptic scent test. The best treatment was obtained on coconut oil produced from Zingiber officinale var rubrum and 36 hours incubation time, with free fatty acids 0.19%, water content 0.24%, peroxide number 0.516 meq / 1,000 grams, yield 28.68% and had a total percentage preference for color 98.8% and aroma 51.1%.