Authors:

N. G. A. M. Dwi Adhi Suastuti

Abstract:

“The water contents and acid numbers of coconut oils made by thad way and by fermentation werecompared. The water contents were determined using oven method while the acid numbers was cletermined bytitration. Both parameters were compared on oils exposed to open air for 0, 1, 2, 3, and 4 weeks.Result showed that water contents and acid value of coconut oils produced by fermentation process werehigher than coconut oils made by traditional ways. Water content of coconut oil made by traditional way and byfermentation were elevated during exposure. The highest water content of both coconut oils made by traditional wayand fermentation process after 4 weeks exposure were 0,03 % and 0,06 % respectively, while the highest acidnumbers of both coconut oils products after 4 weeks exposure were 0,75 and 0,89 mg KOH/g respectively”

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PDF:

https://jurnal.harianregional.com/jchem/full-2753

Published

2021-11-09

How To Cite

DWI ADHI SUASTUTI, N. G. A. M.. KADAR AIR DAN BILANGAN ASAM DARI MINYAK KELAPA YANG DIBUAT DENGAN CARA TRADISIONAL DAN FERMENTASI.Jurnal Kimia (Journal of Chemistry), [S.l.], nov. 2012. ISSN 2599-2740. Available at: https://jurnal.harianregional.com/jchem/id-2753. Date accessed: 28 Aug. 2025.

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Issue

Vol. 3, No. 2 Juli 2009

Section

Articles

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