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PEMANFAATAN BELIMBING WULUH (Avehoa blimbi L) SEBAGAI AGENT PEMECAH EMULSI DALAM PEMBUATAN VIRGIN COCONUT OIL

Jurnal Sains dan Teknologi Pangan · Vol. 7 No. 3 (2022)

DOI
10.33772/jstp.v7i3.25128
ISSN
2527-6271
Published
2022-07-05
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThe demand for VCO continues to increase because VCO is the healthiest oil in the world. To produce VCO, it requires a touch of simple technological innovation in the hope of getting better VCO quality, one of which is the addition of acid. This study aims to determine the appropriate concentration of starfruit as an emulsion breaker in the manufacture of VCO. The research design used was a one-factor completely randomized design, namely the concentration of starfruit which consisted of three treatment levels, namely: 2%, 3% and 4%. Parameters observed included yield, TBA number, water content, refractive index, specific gravity and organoleptic tests (taste, color, aroma, rancidity, viscosity). The results showed that the use of 3% starfruit concentration resulted in the highest yield (23.81%) with physicochemical and organoleptic characteristics that met SNI, including TBA number, water content, refractive index, specific gravity, taste, aroma, color, firmness, and viscosity.. Keywords: wuluh starfruit, emulsion breaker, virgin coconut oil ABSTRAKPermintaan VCO terus meningkat karena VCO dianggap sebagai minyak tersehat di dunia. VCO dihasilkan dari adanya proses pemecahan emulsi santan akibat adanya perlakuan pendahuluan terhadap krim santan, salah satunya dengan penambahan asam. Penelitian ini bertujuan untuk menentukan konsentrasi sari belimbing wuluh yang tepat sebagai pemecah emulsi untuk mendapatkan rendemen dan mutu VCO sesuai SNI. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu konsentrasi belimbing wuluh yang terdiri dari tiga taraf perlakuan yaitu: 2%, 3% dan 4%. Parameter yang diamati meliputi rendemen, kadar air, angka TBA, indeks bias, berat jenis dan uji organoleptik (rasa, warna, aroma). Hasil penelitian menunjukkan bahwa penggunaan konsentrasi belimbing wuluh 3% menghasilkan rendemen VCO tertinggi (23,81%) dengan kadar air 0,20, angka TBA 0,125 mg MDA/kg sampel, indeks bias 1,4463, berat jenis 0,923, berwarna jernih, berasa khas minyak kelapa, beraroma khas kelapa segar dan disukai oleh panelis. Kata kunci: belimbing wuluh, pemecah emulsi, virgin coconut oil

Collaboration network of the authors

40 authors · 145 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Politeknik Negeri Balikpapan
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
SRI WAHYUNIAffiliation unknown10
Ansharullah AnsharullahUniversitas Halu Oleo7
Asnani AsnaniAffiliation unknown6
Tamrin TamrinUniversitas Halu Oleo5
Restu LibrianiAffiliation unknown5
Hermanto HermantoUniversitas Halu Oleo4
Mariani. LAffiliation unknown3
La Ode HuliAffiliation unknown2
Laode Muhamad Hazairin NadiaAffiliation unknown2
RH Fitri FaradillaAffiliation unknown2
LA KARIMUNAUniversitas Halu Oleo2
faris takzimAffiliation unknown2
KHAIRUN NISAUniversitas Halu Oleo1
La RiandaAffiliation unknown1
Abdu Rahman BacoAffiliation unknown1
Djukrana WahabAffiliation unknown1
Safitri YaniAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Yusra YusraAffiliation unknown1
Nur Inayah MuhtarAffiliation unknown1
Armin ArminPoliteknik Negeri Balikpapan1
Mohamad Nuh IbrahimAffiliation unknown1
Dina DinaAffiliation unknown1
Andi DarmawantoAffiliation unknown1
Arniati JohanAffiliation unknown1
Kobajashi Togo IsamuAffiliation unknown1
Nurfila NurfilaAffiliation unknown1
Safitra SafitraAffiliation unknown1
Wa Ode NafilawatiAffiliation unknown1
Waode Nilda Arifiana EffendyAffiliation unknown1
Illian ElviraAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1
Nur AsyikUniversitas Halu Oleo1
Almin AlminAffiliation unknown1
Amy Pratiwi AgungAffiliation unknown1
Muhammad Syukri SadimantaraUniversitas Halu Oleo1
Mirna SariAffiliation unknown1
Siska AhmadAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PEMANFAATAN BELIMBING WULUH (Avehoa blimbi L) SEBAGAI AGENT PEMECAH EMULSI DALAM PEMBUATAN VIRGIN COCONUT OIL</dc:title>
	<dc:creator>Sipahelut, Sophia Grace</dc:creator>
	<dc:creator>Rejeki, Sri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe demand for VCO continues to increase because VCO is the healthiest oil in the world. To produce VCO, it requires a touch of simple technological innovation in the hope of getting better VCO quality, one of which is the addition of acid. This study aims to determine the appropriate concentration of starfruit as an emulsion breaker in the manufacture of VCO. The research design used was a one-factor completely randomized design, namely the concentration of starfruit which consisted of three treatment levels, namely: 2%, 3% and 4%. Parameters observed included yield, TBA number, water content, refractive index, specific gravity and organoleptic tests (taste, color, aroma, rancidity, viscosity). The results showed that the use of 3% starfruit concentration resulted in the highest yield (23.81%) with physicochemical and organoleptic characteristics that met SNI, including TBA number, water content, refractive index, specific gravity, taste, aroma, color, firmness, and viscosity. . Keywords: wuluh starfruit, emulsion breaker, virgin coconut oil ABSTRAKPermintaan VCO terus meningkat karena VCO dianggap sebagai minyak tersehat di dunia.   VCO dihasilkan dari adanya proses pemecahan emulsi santan akibat adanya perlakuan pendahuluan terhadap krim santan, salah satunya dengan penambahan asam.  Penelitian ini bertujuan untuk menentukan konsentrasi sari belimbing wuluh yang tepat sebagai pemecah emulsi untuk mendapatkan rendemen dan mutu VCO sesuai SNI. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu konsentrasi belimbing wuluh yang terdiri dari tiga taraf perlakuan yaitu: 2%, 3% dan 4%.  Parameter yang diamati meliputi rendemen, kadar air, angka TBA, indeks bias, berat jenis dan uji organoleptik (rasa, warna, aroma). Hasil penelitian menunjukkan bahwa penggunaan konsentrasi belimbing wuluh 3% menghasilkan rendemen VCO tertinggi (23,81%) dengan kadar air 0,20, angka TBA 0,125 mg MDA/kg sampel, indeks bias 1,4463, berat jenis 0,923, berwarna jernih, berasa khas minyak kelapa, beraroma khas kelapa segar dan disukai oleh panelis. Kata kunci: belimbing wuluh, pemecah emulsi, virgin coconut oil </dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-07-05</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/25128</dc:identifier>
	<dc:identifier>10.33772/jstp.v7i3.25128</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v7i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/25128/15442</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Sains dan Teknologi Pangan</dc:rights>
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