* Corresponding Author
Quality of Virgin Coconut Oil with Addition of Peppermint Oil
https://doi.org/10.22146/agritech.43321 Clarissa Hanjaya(1), Fransiscus Sinung Pranata(2), Yuliana Reni Swasti(3*)
(1) Faculty of Biotechnology, Universitas Atma Jaya Yogyakarta, Babarsari Street number 44, Yogyakarta 55281
(2) Faculty of Biotechnology, Universitas Atma Jaya Yogyakarta, Babarsari Street number 44, Yogyakarta 55281
(3) Faculty of Biotechnology, Universitas Atma Jaya Yogyakarta, Babarsari Street number 44, Yogyakarta 55281
(*) Corresponding Author
Abstract
of peppermint oil significantly improved VCO quality. The optimal concentration of peppermint oil in VCO was 7.5% with a water content of 0.05%, a free fatty acid value of 0.13%, a peroxide value of 0.53 mg eq/kg, an iodine value of 4.42 g I2/100 g, a total plate count of 0 cfu/mL, and antioxidant activity of 90.28%.
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DOI: https://doi.org/10.22146/agritech.43321
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