KARAKTERISTIK FISIKOKIMIA DAN SENSORI BLENDING OIL MINYAK KELAPA, MINYAK SAWIT DAN VIRGIN COCONUT OIL

Abstract

This study aims to determine the differences in the physicochemical and sensory characteristics of coconut, palm, and VCO blending oils and obtain the characteristics of the best blending oil formulations. Tests of physicochemical and sensory characteristics, namely free fatty acid levels, smoke point, viscosity (L, a*, b*), and sensory tests (color and aroma) were carried out on the oil as raw material and the blending oil formulations. The research design of this study was a Randomized Block Design (RAK) with one factor, namely the oil blending formulation (F), with five different levels of formulation ratio and five replications. The data analysis used ANOVA (Analysis of Variance) with a significant level of 5%. If it has a significant effect, it is continued with the Honest Significant Difference (BNJ) test. Sensory test data analysis was performed using the Kruskal Wallis method. Determination of the best treatment used the effectiveness index test. The results showed that blending oil significantly affected the viscosity and color of the oil. Blending oil coconut:palm oil:VCO of 40:30:30 was the best treatment with the following physicochemical and sensory characteristics: free fatty acid content of 0.114%; smoke point 201 oC; viscosity 0.3 dPas; L value (brightness) 11.45; value a* (redness)-1.01; b* (yellowness) value 0.81; color sensory test 9.51 and aroma 10.84.