Characteristics of Virgin Coconut Oil Emulsion with Honey and Citric Acid
- DOI
- 10.2991/aer.k.200325.048How to use a DOI?
- Keywords
- VCO emulsion, honey, citric acid, Tween 80, Span 80
- Abstract
The present research was conducted aiming to examine the physical and chemical properties along with the stability of the emulsion of Virgin Coconut Oil (VCO) as an alternative product to decrease the oily taste when consuming the oil directly. The VCO emulsion involved in this research contains honey and citric acid with the ratio prepared of VCO: water: honey: is 80: 18: 2. Furthermore, the combination of emulsifiers of Tween 80 and Span 80 was also used at the ratio of 2: 3, particularly at 0.75% concentration, while the citric acid was prepared in various amount including 0.02, 0.04, 0.06, 0.08 and 0.1 gram in every 100 ml emulsion. As a range of citric acid was provided in the research, it was found that as the citric acid amount increased, the viscosity and pH of emulsions decreased. Stable emulsion was obtained at citric acid amount of 0.02 to 0.06 gr / 100 ml emulsion. As much as 2.6 to 2.9 meq/kg sample of peroxide and 0.07 to 0.09 % fatty acid were obtained, indicating that the emulsion produced was not rancid. Meanwhile, regarding the laurat acid contained, the amount contained was 49.22% which is still suitable as APCC standard for VCO.
- Copyright
- © 2020, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Lastri Wiyani AU - Andi Aladin AU - Mustafiah AU - Andi Abriana AU - Rahmawati PY - 2020 DA - 2020/03/30 TI - Characteristics of Virgin Coconut Oil Emulsion with Honey and Citric Acid BT - Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019) PB - Atlantis Press SP - 246 EP - 250 SN - 2352-5401 UR - https://doi.org/10.2991/aer.k.200325.048 DO - 10.2991/aer.k.200325.048 ID - Wiyani2020 ER -