KOMPOSISI ASAM LEMAK MINYAK KELAPA PADA BEBERAPA KONSENTRASI EKSTRAK TOMAT, SUHU PEMANASAN DAN WAKTU PENYIMPANAN

Abstract

Tomato had been used in coconut oil production. Lycopene and other nonpolar antioxidants of tomato cansolve in the oil. The aims of this study were to determine the composition of fatty acid of coconut oil atseveral tomato extract concentrations, heat temperatures and storage times. In this study, theconcentrations of tomato extract in milk coconut were varied (0, 10, 20, 30,40, 50% (v/v) or the ratiobetween tomato extract and milk coconut were 0:10, 1:9, 2:8, 3:7, 4:6, 5:5). After that, the highestrendemen coconut oil that yielded from treatment of tomato extract concentrations was heated at severaltemperatures (40, 60, 80, 100, dan 1200C for 1 hour, and room temperature), also it was kept for onemonth (1, 2, 3, 4 weeks). Every oil treatment was measured the composition of oil fatty acid with GC. Inconclusion, in all treatments of tomato extract concentrations, the highest fatty acid component in coconutoil was lauric acid, followed by myristic, caprilic, capric, palmitic, oleic, linoleic, and stearic acid. Theheating of the oil over 60OC decreased the composition of medium chain fatty acid and increased thecomposition of long chain fatty acid. The storaging of the oil containing tomato extract after three weeksincreased the composition of medium chain fatty acid and decreased the composition of long chain fattyacid.