Socialization and Practice of Processing Coconut Cooking Oil based on SNI 3741:2013 Quality Standard for Residents in Gondoruso Village, Pasirian Lumajang
DOI:
https://doi.org/10.36312/linov.v7i3.766Keywords:
Gondoruso Pasirian Lumajang, Coconut cooking oil, SNI 3741:2013 quality standardAbstract
Gondoruso village, Pasirian Lumajang has many coconut trees. However, the coconuts were only harvested and sold in the local market at a price of IDR 2,000-3,000/fruit. Some local residents had initiated efforts to process coconuts into cooking oil, but the resulting oil smelled rancid so they stopped it. This paper reported the results of our community service activities in assisting Gondoruso Village residents to proceed coconut into cooking oil that meets the SNI 3741:2013 quality standard. The aim was to train the residents’ skills in producing qualified coconut cooking oil so they could earn extra family income. Eight old coconuts were grated, and thick coconut milk was taken. The coconut milk was left overnight in the refrigerator to produce lumps of coconut milk. The lumps of coconut milk were taken and cooked over low heat. About 10 minutes later, the oil started to come out, and the cooking process continued for 40-45 minutes until all the oil-came out, and 550 ml of cooking oil was produced. The SNI 3741:2013 quality test revealed that the cooking oil was of very good quality because the values of 6-SNI parameters met the standard, i.e., organoleptic is liquid, clear yellow, sweet coconut, and tasteless; moisture content=0.13% w/w; acid number=0.06% w/w; peroxides number=0; the pelican oil=negative, and the linoleic acid=0.13%. The production and market analyses stated that the production cost of 550 ml of coconut oil=IDR 27,600, while the selling price in the market=IDR 80,000/500 ml.
Downloads
References
Boateng, L., Ansong, R., Owusu, W. B., & Steiner-Asiedu, M. (2016). Coconut oil and palm oil’s role in nutrition, health and national development: A review. Ghana Medical Journal, 50(3), 189–196. https://doi.org/10.4314/gmj.v50i3.11
BSN. (2013). Standarisasi Nasional Indonesia Minyak Goreng (SNI 3741:2013). In Badan Standardisasi Nasional. Retrieved from www.bsn.go.id on 20 March 2022
da Silva Lima, R., & Block, J. M. (2019). Coconut oil: What do we really know about it so far? Food Quality and Safety, 3(2), 61–72. https://doi.org/10.1093/fqsafe/fyz004
Dhanasekara, C. S., Nelson, A., Spradley, M., Wynn, A., Robohm-Leavitt, C., Shen, C.-L., & Kahathuduwa, C. N. (2022). Effects of consumption of coconut oil or coconut on glycemic control and insulin sensitivity: A systematic review and meta-analysis of interventional trials. Nutrition, Metabolism and Cardiovascular Diseases, 32(1), 53–68. https://doi.org/https://doi.org/10.1016/j.numecd.2021.09.014
Emilia, I., Putri, Y. P., Novianti, D., & Niarti, M. (2021). Pembuatan Virgin Coconut Oil (VCO) dengan Cara Fermentasi di Desa Gunung Megang Kecamatan Gunung Megang Muara Enim. Sainmatika: Jurnal Ilmiah Matematika Dan Ilmu Pengetahuan Alam, 18(1), 88. https://doi.org/10.31851/sainmatika.v17i3.5679
Jasman, J. (2021). Minyak Kelapa: Teknik Pembuatan Secara Fermentasi. ISBN: 9786025241994. Publisher: PMIPA PRESS.
Kappally, S., Shirwaikar, A., & Shirwaikar, A. (2015). Coconut Oil – A Review Of Potential Applications. Hygeia.J.D.Med, 7(2), 34–41. https://doi.org/10.15254/H.J.D.Med.7.2015.149
Karouw, S., & Indrawanto, C. (2015). Pengolahan dan Peluang Pengembangan Minyak Goreng Berbagai Jenis Kelapa Genjah. Perspektif, 14(1), 1–13.
Karouw, S., Santosa, B., & Maskromo, I. (2019). Teknologi Pengolahan Minyak Kelapa Dan Hasil Ikutannya. Jurnal Penelitian Dan Pengembangan Pertanian, 38(2), 86. https://doi.org/10.21082/jp3.v38n2.2019.p86-95
Korrapati, D., Jeyakumar, S. M., Putcha, U. K., Mendu, V. R., Ponday, L. R., Acharya, V., … Vajreswari, A. (2019). Coconut oil consumption improves fat-free mass, plasma HDL-cholesterol and insulin sensitivity in healthy men with normal BMI compared to peanut oil. Clinical Nutrition, 38(6), 2889–2899. https://doi.org/https://doi.org/10.1016/j.clnu.2018.12.026
Malaeb, S., & Spoke, C. (2020). The Glucose-Lowering Effects of Coconut Oil: A Case Report and Review of the Literature. Case Reports in Endocrinology, 2020, 8841781. https://doi.org/10.1155/2020/8841781
Rabail, R., Shabbir, M. A., Sahar, A., Miecznikowski, A., Kieliszek, M., & Aadil, R. M. (2021). An intricate review on nutritional and analytical profiling of coconut, flaxseed, olive, and sunflower oil blends. Molecules, 26(23), 1–24. https://doi.org/10.3390/molecules26237187
Radu, J. (2015). Teknologi Fermentasi Dalam Pembuatan Minyak Kelapa. ISBN: 978-602-71555-2-7 (1st ed.). Makassar: Multi Global Makassar.
Suryani, S., Sariani, S., Earnestly, F., Marganof, M., Rahmawati, R., Sevindrajuta, S., … Fudholi, A. (2020). A comparative study of virgin coconut oil, coconut oil and palm oil in terms of their active ingredients. Processes, 8(4), 1–11. https://doi.org/10.3390/PR8040402
Valente, F. X., Cândido, F. G., Lopes, L. L., Dias, D. M., Carvalho, S. D. L., Pereira, P. F., & Bressan, J. (2018). Effects of coconut oil consumption on energy metabolism, cardiometabolic risk markers, and appetitive responses in women with excess body fat. European Journal of Nutrition, 57(4), 1627–1637. https://doi.org/10.1007/s00394-017-1448-5
Yuniwati, M. (2018). Pemberdayaan Wanita di Desa Sedayu Magelang Melalui Ketrampilan Memproduksi Virgin Coconut Oi (VCO). Jurnal Dharma Bakti-LPPM IST AKPRIND Yogyakarta. ISSN: 2614-2929, 1(2), 151–160.
Downloads
Published
Issue
Section
License
Copyright (c) 2022 Frida Ulfah Ermawati, Dzulkiflih, Tony Seno Aji, Choirul Anna Nur Afifah, Abu Zainuddin
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat is licensed under a Creative Commons Attribution 4.0 International License.
