SEAS (Sustainable Environment Agricultural Science) E-ISSN 2614 – 0934 https://ejournal.warmadewa.ac.id/index.php/seas Vol. 2, Number 2, November 2018, pages: 121—128 http://dx.doi.org/10.22225/seas.2.2.823.121-128 Published: 30/11/2018 Technological Engineering for Traditional Coconut Oil Making Ni Made Defy Janurianti * , I Wayan Sudiarta and Anak Agung Made Semariyani Food Science and Technology Department, Faculty of Agriculture, Universitas Warmadewa, Indonesia Abstract This study aims to determine the effect of pineapple extract concentration and duration of fermentation on the characteristics and good quantity and to determine the concentration of pineapple extract and fermentation duration that can produce coconut oil with the highest yield with characteristics that meet Indonesian National Standard No. 01-2902-1999. This research was carried out at the Food Analysis Laboratory, Faculty of Agriculture, Universitas Warmadewa. This research is a factorial experiment with Randomized Block Design (RBD) consisting of 2 (two) factors, namely: factor I, pineapple extract concentration composed of 4 levels, namely pineapple extract concentration 10%, 15%, 20%, and 25%. Factor II, fermentation duration consisting of 3 degrees, 12 hours, 24 hours and 36 hours. The variables observed for coconut oil include objective observations namely analysis of oil yield, water content, free fatty acid levels, peroxide numbers, levels of impurities and acid numbers. While subjective views include the test of flavor, color, taste and overall acceptance, the best quality of coconut oil is objectively obtained in the addition of 15% pineapple extract with 12 hours of fermentation. Subjectively the influence of each treatment on the highest variable of color, flavor, taste, and acceptance was obtained in the addition of 25% pineapple extract with 12 hours of fermentation. Compared to Indonesian National Standard No. 01-2902-1999 found that the tested variables met the requirements except for oil impurities that were still very high (more than 0.05%) and the water content in the pineapple extract treatment was 10%, and fermentation duration was 36 hours exceeding the standard of 0.533% (SNI requirements maximum of 0.5%). Keywords: Coconut Oil; Fermentation; Pineapple Extract Author Correspondence: Ni Made Defy Janurianti Food Science and Technology Department, Faculty of Agriculture, Universitas Warmadewa, Indonesia E-mail: defyjanurianti@ymail.com 1. Introduction Cooking oil or food oil is one of the basic needs of the community. As one of the essential food substances for the human body, Oil is an energy source where 1 gram of oil can produce 9 kcal [1]. It plays an essential role in processing foods because oil has a high boiling point. Therefore, it can be used to fry food to make it dry and contain less water. Coconut oil which is traditionally processed (physics/heating) has the disadvantage of a high peroxide number which will trigger rancidity [2, 3]. The price of coconut oil tends to be expensive because in the process of producing coconut oil that is less efficient. The method of producing coconut oil traditionally requires some stages in heating the coconut milk to produce coconut oil so that it consumes a lot of fuel and a relatively long time. In addition to affecting production costs, long time heating can affect the quality of oil, especially reducing the nutritional value of it. Therefore, it is necessary to improve the processing of coconut oil that does not use precipitating and bleaching chemicals, namely by fermentation. Fermentation treatment is expected not to require chemicals and avoid the formation of trans fatty acids. The excess extraction of coconut oil by fermentation is practical, energy saving, low residue blonde, low acid numbers and free of cholesterol -inducing compounds [4]. One of the fermentation SEAS (Sustainable Environment Agricultural Science) © All Right Reserved page 121