Pengaruh Persentase Virgin Coconut Oil (VCO) dan Rasio Emulsifier terhadap Karakteristik Fisikokimia dan Sensori Minuman Emulsi Virgin Coconut Oil (Vco) dengan Air Kelapa

Abstract

Virgin Coconut Oil (VCO) is an oil product derived from processed coconut, composed of medium chain free fatty acids as well as long chain fatty acids. This component makes VCO a product that has various health benefits, such as reducing cholesterol in the blood. However, the use of VCO in food products is hampered by its oily sensory properties, which are not preferred by consumers. Therefore, to overcome this, VCO is processed into an emulsion drink. This study aims to evaluate the physicochemical and sensory characteristics of VCO emulsified drinks with different VCO percentages and emulsifier ratios. This research was conducted using the factorial Completely Randomized Design (CRD) method with two factors: the percentage of VCO (V): (20%; 30%; 40%) and the emulsifier ratio tween 80: span 80 (E): (2:3 ; 1:1; 3:2). The results showed that the interaction effect of VCO percentage and emulsifier ratio had a highly significant effect (P0,05) on total dissolved solids, viscosity, free fatty acids, pH, color hedonics, taste hedonics, and texture hedonics of VCO beverage emulsion. The emulsion beverage with the best quality in terms of creaming index parameters, free fatty acid content, and general acceptance hedonic was an emulsion beverage with a VCO percentage of 30% and an emulsifier ratio of 1:1.