Pub Date : 2023-03-25DOI: 10.59141/comserva.v2i11.666
Ni Made Suaniti, Ni Nyoman Nadia Angela Kusuma P., O. Ratnayani
Virgin Coconut Oil or VCO will experience a decrease in quality due to oxidation, which cause rancidity. Adding antioxidants to VCO can help slow down the rancidity of the oil. This study aimed to determine the effect of adding marigold flowers on VCO in terms of free fatty acids (FFA) and water content as well as the functional groups contained in VCO. The VCO preparation technique was carried out without heating followed by the addition of marigold flowers with a ratio of VCO and marigold flowers of 100:1; 100:2.5; 100:5 w/w. The VCO without the addition of marigold flowers used as a control. The results indicated that the addition of marigold flowers could improve the quality of the VCO, characterized by a decrease in FFA levels and water content. The functional groups of VCO with the best quality (a ratio of VCO and marigold flowers of 100:1) were analyzed by FTIR (Fourier Transform Infrared Spectroscopy), namely OH, CH¬3, C=O, aliphatic C=C, and aliphatic C≡C.
初榨椰子油或VCO会因氧化而导致酸败，从而质量下降。在VCO中加入抗氧化剂可以帮助减缓油的酸败。本研究旨在从游离脂肪酸(FFA)和水分含量以及VCO中所含的官能团等方面确定添加万寿菊对VCO的影响。在不加热的情况下制备VCO，然后加入VCO与万寿菊的比例为100:1的万寿菊;100:2.5;100:5 w / w。VCO中不添加金盏花作为对照。结果表明，万寿菊的加入可以提高VCO的质量，主要表现为FFA含量和水分含量的降低。用傅里叶变换红外光谱(FTIR)分析了质量最好的VCO (VCO与万寿菊的比例为100:1)的官能团，即OH, CH - 3, C=O，脂肪族C=C，脂肪族C≡C。
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