Emulsification of Virgin Coconut Oil (VCO) with Grass Jelly (Cyclea barbata Miers) Using Kappa Carragenan and Konjac into VCO Jelly Product

DOI

10.2991/978-94-6463-086-2_51How to use a DOI?

Keywords

VCO; Grass jelly; Kappa carrageenan; Konjac; Jelly

Abstract

VCO is a coconut processed product that can increase the body's immunity against various degenerative diseases. Besides coconut, there is also a food product that is no less important, namely green grass jelly (Cyclea barbata L. Miers) leaf extract. In this study, the process of mixing the two foodstuffs will be carried out. Processing process by combining two types of food ingredients with different polarity, namely VCO which is non-polar and grass jelly which is polar. Therefore, in the manufacturing process, an emulsifier is needed as a stabilizer of the mixture. Kappa carrageenan and Konjac are two emulsifiers that can provide increased viscosity in the gelling process. With the addition of kappa carrageenan and konjac as an emulsifier, it will provide gel stability in the manufacture of VCO-Jelly. This research was conducted in 2 stages, namely preliminary research and main research using a Randomized Block Design (RAK). Observations and tests to be carried out are physical characteristics test, chemical characteristic test (Proximate). The test results will be analyzed using analysis of variance (ANOVA). If the treatment given has a significant effect on the test parameters, a further test will be carried out with the Least Significant Difference Test (BNT) with a significance level of 5% to determine the difference between treatments. The results of the physical test of VCO Jelly showed an increase in the value of the brix degree from formula 1 to 5 and the highest value was in formula 5 with a brix value of 13.00. Meanwhile, from the results of the proximate VCO Jelly test, the highest water content was F1: 86.31%, ash content F1: 0.43%, Fat content F6: 5.77%, protein content F3: 1.75%, carbohydrate content F5. : 20,75%, and crude fiber content F4: 3.34%.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Azul Jumaza
AU  - Dwi Eva Nirmagustina
AU  - Ninik Purbosari
PY  - 2022
DA  - 2022/12/28
TI  - Emulsification of Virgin Coconut Oil (VCO) with Grass Jelly (Cyclea barbata Miers) Using Kappa Carragenan and Konjac into VCO Jelly Product
BT  - Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
PB  - Atlantis Press
SP  - 389
EP  - 395
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-086-2_51
DO  - 10.2991/978-94-6463-086-2_51
ID  - Jumaza2022
ER  -