Quality of virgin coconut oil production using pineapple flesh and skin based on chemical parameters

Abstract

This research aims to describe the quality of VCO made using pineapple skin and flesh based on chemical parameters. The chemical parameters examined in this research are free fatty acid (FFA) content, 10 types of fatty acids, peroxide value, and heavy metal contamination consisting of iron (Fe), Cadmium (Cd), Copper (Cu), and Lead. (Pb). The results of measuring several parameters are then compared with the quality of VCO based on Indonesian National Standards (SNI). The measurement results show that the free fatty acid content in VCO pineapple flesh is 0.55% and pineapple skin is 1.37%. Meanwhile, the fatty acid content required in SNI is a maximum of 0.2. The content of all types of fatty acids meets the levels specified in SNI. Next, the peroxide value obtained for pineapple flesh VCO is 1.83 mg ek/kg, pineapple skin VCO is 1.63 1.83 mg ek/kg, the levels specified in SNI are a maximum of 2.0 1.83 mg ek/kg. kg. Measurement of heavy metal contamination data obtained for pineapple flesh VCO, namely Fe 2.66 mg/kg, Cd <0.001 mg/kg, Cu 0.172 mg/kg, and Lead <0.001 mg/kg. Heavy metal contamination for pineapple skin VCO is Fe 3.85 mg/kg, Cd <0.001 mg/kg, Cu 0.041 mg/kg, and Lead <0.001 mg/kg. Based on the measurement data that has been obtained, it can be concluded that VCO made with fruit enzymes and pineapple peel meets SNI standards for the parameters of fatty acid content, peroxide value and heavy metal contamination, but does not meet the standards for free fatty acid content indicators. The high levels of free fatty acids in VCO indicate that there is excessive water content in the fruit VCO and pineapple skin.