MAKING BLONDO FLOUR AS PROTEIN SOURCE FOOD WITH PHYSICAL, MECHANICAL AND CHEMICAL TREATMENTS ON VIRGIN COCONUT OIL (VCO) PROCESSING WASTE.
The International Symposium on Agricultural and Biosystem Engineering (ISABE) 2013
Making Blondo Flour as Protein Source Food with Physical,
Mechanical and Chemical Treatments on Virgin Coconut Oil (VCO)
Processing Waste
Anak Agung Istri Sri Wiadnyani and I Wayan Rai Widarta
Faculty of Agricultural Technology, Udayana University, E-mail:
[email protected]
Abstract
VCO processing resulted in waste of blondo, but till now the waste has not been used
maximally. In fact, blondo still contain high protein, high oil residue and some water. The
objective of this research was to use VCO waste in form of blondo to be blondo flour that has
potential to develop as alternative protein source food.This research was started with physical
treatment (centrifugation) in 4000 rpm for 30 minutes on fresh blondo, mechanical treatment
(hydraulic compression) at 200 kg/cm2 and chemical treatment (extraction with hexane
solvent) on wet blondo. Then, the blondo yield was observed. The blondo was dried in oven
dryer at 600C and followed with analysis of water content, oil content, protein content,
peroxide value, and free fatty acid. The result indicated that the best output was obtained in
chemical treatment with extraction with hexane solvent on wet blondo with 29% yield, 3.38%
water content, 22.04% oil content, 57.82% protein content, 2.90% free fatty acid and 3.18
meq/kg peroxide value.
Key words: Blondo, VCO, Sentrifugation, Hydraulic Pressed, Hexane
Introduction
One of the processed products of coconut which is very promising and has big
opportunity to develop is pure coconut oil or frequently called as Virgin Coconut Oil (VCO).
The processing technology of coconut into VCO can be chosen from simple to complicated
technologies. Several methods used in the making of VCO are: enzymatic making,
fermentation making, acid making, centrifugation, and fishing (Setiaji and Prayuga, 2006). In
the making go VCO, besides it is obtained its oil, we can get dregs in the form of white
compound, whose composing component is protein and generally called as “blondo” (Kwon
et al., 1996). Protein will break, thus lipoprotein binding in coconut milk will also break.
Then, the oil bound by that binding will come out and gather into one (Anon, 2010).
Up to now, “blondo” is still assumed as waste by the society, so that it is less used,
because it is only used to feed livestock or to make pepes (a kind of food). “Blondo” obtained
contains high protein and the oil residue and has high water content, so that physically,
“blondo” is still in the form of slurry. Recently, the processing of “blondo” as a result of
VCO making traditionally is carried out by heating. It produces coconut oil and black-brown
“blondo”, which cannot stand for long time. To reserve “blondo”, it can be carried out by
reducing oil residue and water, so that it is obtained “blondo” flour. The reduction or oil
residue and water can be carried out physically, such as by centrifugation and mechanical
way by using hydraulic kemp or chemical way with solvent extraction.
The study of food technological research related to the usage of VCO production
waste recently is very relevant. This is supported by the reduction of protein source food, so
that the usage of “blondo” into “blondo” flour can be an alternative.
P1 - 1
The International Symposium on Agricultural and Biosystem Engineering (ISABE) 2013
The general objective of this research is to use VCO waste in the form of “blondo”
into “blondo” flour as one of food alternatives as protein source and to find out the
characteristic of “blondo” which has been treated physically, mechanically, and chemically.
Materials and methods
Material and Tools
The main materials used in this research were coconut, Pancing Oil, and n-Hexane.
Chemical substances used in analysis were NaOH, acetate-chloroform acid, calium iodide,
natrium thiosulfat, alcohol, Na2S2O3, Phenolpthalin indicator, amilum, KOH, NaBorat, I2,
and Br2. Those were obtained from Food Analysis Laboratory, Biochemical and Nutrition,
Science and Food Technology Department, Agricultural Technology Faculty, Udayana
University.
Research tools used were coconut grater, filter, knife, plastic washbasin, plastic tube
(big, medium, and small), casa cloth, plastic funnel, plastic pipe, filter paper, measuring
glass, stove, centrifuge, hydraulic kempa, extraction tools, and chemical analysis tools.
Research Process
This research comprised of 2 stages, the making of VCO and the making of blondo
flour.
Stage 1. VCO Making Process
The researcher decided to use blondo as a result of VCO waste in the industry of
coconut processing into VCO, which certainly there is a guarantee in the similarity of blondo
result or the oil obtained, so that it did not cause to high bias in the result of blondo flour or in
the analysis. The industry chosen by the researcher was local producer, PT. Setya Putra
Perkasa, located in Nitikan N0.8 Yogyakarta with its trade mark Healthy Co. The selection of
this industry was because the procedure used was stated in the Journal American Oil
Chemistry Society (Rukmini and Rahardjo, 2010).
Stage 2. The Making of Blondo Flour
Blondo is the side product of coconut oil making in wet way without heating. Blondo
which still contains oil and water was squeezed. Subsequently, it was divided into 4 parts.
The first part was without treatment, the second part was used physical treatment
(centrifugation) in 4000 rpm in speed with duration of 30 minutes. The third part was
mechanical treatment (hydraulic kempa) with pressure of 200 kg/cm2. The fourth part was
using chemical treatment (extraction using n-hexane solvent) for wet blondo.
Blondo as a result of the treatment was subsequently dried in dryer cabinet in
temperature of 600C for 24 hours. Blondo as a result of drying was then grinded and filter in
40 mesh filter. Subsequently blondo flour was ready to analyze.
Analysis
Analysis of Peroxide Value
The determination of peroxide value was based on titration method (Sudarmadji et al., 1997)
Analysis of Free Fatty Acid
The determination of Free Fatty Acid (FFA) was based on titration method (Ketaren, 1986)
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The International Symposium on Agricultural and Biosystem Engineering (ISABE) 2013
Water Content Analysis
The determination of water content using oven method (AOAC, 1995)
Protein Content Analysis
The determination of protein content using Kjeldahl method (AOAC, 1995)
Oil Content Analysis
Fat and oil content was determined using soxhlet method (AOAC, 1995).
Results and discussion
Blondo Yield
Blondo which was not treated, which still contained oil and water was directly dried
using oven in temperature of 600C for 48 hours. But, it could not be dried completely and
formed flour because water and oil content was still high. The result obtained in control was
in the form of paste. Blondo which was not treated was used as control for other treatments at
the time of parameter analysis, such as water content, fat content, FFA, protein content or
peroxide valu. Blondo rendemen can be seen in Table 1.
From the three method carried out, it can be seen that chemically extraction using
hexane solvent produced the lowest rendemen of 29.00% compared to other treatments, in
which the resulted blondo was drier with physic or mechanical method, because hexane
solvent can free more water and oil. The result of blondo separation and oil and water residue
using hexane extraction was continued with drying to obtain blondo flour to analyze
subsequently.
Table 1. Blondo Yield
Sample
Yield (%)
Physically
75.60
Mechanically
53.56
Chemically
29.00
Water Content
Table 2 shows that water content of the resulted blondo flour was the highest in
control of 19.16%. This was because VCO blondo was only dried in filter cloth and then
dried in dryer oven without any additional treatment to remove oil and water, so that its water
content was still very high. High water content will react with oil, so that it fastened the
hydrolysis process part of the fat into free fat acid, fastened by alkali and enzymes (Buckle et
al., 1987).
The result of the research showed that from those three treatments, either physically,
mechanically or chemically, physical treatment using centrifugation for 30 minutes had the
highest water content of 5.69%. The lowest water was obtained from extraction treatment
with hexane solvent of 3.38%. This might because the removal of water using extraction
method by maceration can remove more water, because maceration was carried out twice.
The first was for 2 hours, continued with centrifugation to remove the solvent and water, and
the second maceration was for 3 hours and continued with centrifugation.
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The International Symposium on Agricultural and Biosystem Engineering (ISABE) 2013
Table 2. Water content blondo flour
Sample
Water Content (%)
Control
19.16
Physically
5.69
Mechanically
5.27
Chemically
3.38
Oil Content
Table 3 shows that the highest oil content was in control of 58.25%, and the lowest oil
content was in chemical treatment using extraction with hexane of 22.04%. It was smaller
compared to physic or mechanical treatment. This maybe because blondo oil content
removed and the drying temperature triggered the removal of oil trapped in blondo aggregate.
Extraction depended on several factors, such as the size of particle, type of solvent,
temperature, and mixing (Maryadi, 2004). The extraction method used was maceration by
soaking the material in the solvent in the temperature of 55 0C and protected from light. The
extraction method using solvent was good enough and the usage of non polar solvent of
hexane, which has low boiled temperature, was good because it did not make the blondo
damaged.
Data on oil content obtained from all treatments was too high. Oil content of milk
concentrate was
Making Blondo Flour as Protein Source Food with Physical,
Mechanical and Chemical Treatments on Virgin Coconut Oil (VCO)
Processing Waste
Anak Agung Istri Sri Wiadnyani and I Wayan Rai Widarta
Faculty of Agricultural Technology, Udayana University, E-mail:
[email protected]
Abstract
VCO processing resulted in waste of blondo, but till now the waste has not been used
maximally. In fact, blondo still contain high protein, high oil residue and some water. The
objective of this research was to use VCO waste in form of blondo to be blondo flour that has
potential to develop as alternative protein source food.This research was started with physical
treatment (centrifugation) in 4000 rpm for 30 minutes on fresh blondo, mechanical treatment
(hydraulic compression) at 200 kg/cm2 and chemical treatment (extraction with hexane
solvent) on wet blondo. Then, the blondo yield was observed. The blondo was dried in oven
dryer at 600C and followed with analysis of water content, oil content, protein content,
peroxide value, and free fatty acid. The result indicated that the best output was obtained in
chemical treatment with extraction with hexane solvent on wet blondo with 29% yield, 3.38%
water content, 22.04% oil content, 57.82% protein content, 2.90% free fatty acid and 3.18
meq/kg peroxide value.
Key words: Blondo, VCO, Sentrifugation, Hydraulic Pressed, Hexane
Introduction
One of the processed products of coconut which is very promising and has big
opportunity to develop is pure coconut oil or frequently called as Virgin Coconut Oil (VCO).
The processing technology of coconut into VCO can be chosen from simple to complicated
technologies. Several methods used in the making of VCO are: enzymatic making,
fermentation making, acid making, centrifugation, and fishing (Setiaji and Prayuga, 2006). In
the making go VCO, besides it is obtained its oil, we can get dregs in the form of white
compound, whose composing component is protein and generally called as “blondo” (Kwon
et al., 1996). Protein will break, thus lipoprotein binding in coconut milk will also break.
Then, the oil bound by that binding will come out and gather into one (Anon, 2010).
Up to now, “blondo” is still assumed as waste by the society, so that it is less used,
because it is only used to feed livestock or to make pepes (a kind of food). “Blondo” obtained
contains high protein and the oil residue and has high water content, so that physically,
“blondo” is still in the form of slurry. Recently, the processing of “blondo” as a result of
VCO making traditionally is carried out by heating. It produces coconut oil and black-brown
“blondo”, which cannot stand for long time. To reserve “blondo”, it can be carried out by
reducing oil residue and water, so that it is obtained “blondo” flour. The reduction or oil
residue and water can be carried out physically, such as by centrifugation and mechanical
way by using hydraulic kemp or chemical way with solvent extraction.
The study of food technological research related to the usage of VCO production
waste recently is very relevant. This is supported by the reduction of protein source food, so
that the usage of “blondo” into “blondo” flour can be an alternative.
P1 - 1
The International Symposium on Agricultural and Biosystem Engineering (ISABE) 2013
The general objective of this research is to use VCO waste in the form of “blondo”
into “blondo” flour as one of food alternatives as protein source and to find out the
characteristic of “blondo” which has been treated physically, mechanically, and chemically.
Materials and methods
Material and Tools
The main materials used in this research were coconut, Pancing Oil, and n-Hexane.
Chemical substances used in analysis were NaOH, acetate-chloroform acid, calium iodide,
natrium thiosulfat, alcohol, Na2S2O3, Phenolpthalin indicator, amilum, KOH, NaBorat, I2,
and Br2. Those were obtained from Food Analysis Laboratory, Biochemical and Nutrition,
Science and Food Technology Department, Agricultural Technology Faculty, Udayana
University.
Research tools used were coconut grater, filter, knife, plastic washbasin, plastic tube
(big, medium, and small), casa cloth, plastic funnel, plastic pipe, filter paper, measuring
glass, stove, centrifuge, hydraulic kempa, extraction tools, and chemical analysis tools.
Research Process
This research comprised of 2 stages, the making of VCO and the making of blondo
flour.
Stage 1. VCO Making Process
The researcher decided to use blondo as a result of VCO waste in the industry of
coconut processing into VCO, which certainly there is a guarantee in the similarity of blondo
result or the oil obtained, so that it did not cause to high bias in the result of blondo flour or in
the analysis. The industry chosen by the researcher was local producer, PT. Setya Putra
Perkasa, located in Nitikan N0.8 Yogyakarta with its trade mark Healthy Co. The selection of
this industry was because the procedure used was stated in the Journal American Oil
Chemistry Society (Rukmini and Rahardjo, 2010).
Stage 2. The Making of Blondo Flour
Blondo is the side product of coconut oil making in wet way without heating. Blondo
which still contains oil and water was squeezed. Subsequently, it was divided into 4 parts.
The first part was without treatment, the second part was used physical treatment
(centrifugation) in 4000 rpm in speed with duration of 30 minutes. The third part was
mechanical treatment (hydraulic kempa) with pressure of 200 kg/cm2. The fourth part was
using chemical treatment (extraction using n-hexane solvent) for wet blondo.
Blondo as a result of the treatment was subsequently dried in dryer cabinet in
temperature of 600C for 24 hours. Blondo as a result of drying was then grinded and filter in
40 mesh filter. Subsequently blondo flour was ready to analyze.
Analysis
Analysis of Peroxide Value
The determination of peroxide value was based on titration method (Sudarmadji et al., 1997)
Analysis of Free Fatty Acid
The determination of Free Fatty Acid (FFA) was based on titration method (Ketaren, 1986)
P1 - 2
The International Symposium on Agricultural and Biosystem Engineering (ISABE) 2013
Water Content Analysis
The determination of water content using oven method (AOAC, 1995)
Protein Content Analysis
The determination of protein content using Kjeldahl method (AOAC, 1995)
Oil Content Analysis
Fat and oil content was determined using soxhlet method (AOAC, 1995).
Results and discussion
Blondo Yield
Blondo which was not treated, which still contained oil and water was directly dried
using oven in temperature of 600C for 48 hours. But, it could not be dried completely and
formed flour because water and oil content was still high. The result obtained in control was
in the form of paste. Blondo which was not treated was used as control for other treatments at
the time of parameter analysis, such as water content, fat content, FFA, protein content or
peroxide valu. Blondo rendemen can be seen in Table 1.
From the three method carried out, it can be seen that chemically extraction using
hexane solvent produced the lowest rendemen of 29.00% compared to other treatments, in
which the resulted blondo was drier with physic or mechanical method, because hexane
solvent can free more water and oil. The result of blondo separation and oil and water residue
using hexane extraction was continued with drying to obtain blondo flour to analyze
subsequently.
Table 1. Blondo Yield
Sample
Yield (%)
Physically
75.60
Mechanically
53.56
Chemically
29.00
Water Content
Table 2 shows that water content of the resulted blondo flour was the highest in
control of 19.16%. This was because VCO blondo was only dried in filter cloth and then
dried in dryer oven without any additional treatment to remove oil and water, so that its water
content was still very high. High water content will react with oil, so that it fastened the
hydrolysis process part of the fat into free fat acid, fastened by alkali and enzymes (Buckle et
al., 1987).
The result of the research showed that from those three treatments, either physically,
mechanically or chemically, physical treatment using centrifugation for 30 minutes had the
highest water content of 5.69%. The lowest water was obtained from extraction treatment
with hexane solvent of 3.38%. This might because the removal of water using extraction
method by maceration can remove more water, because maceration was carried out twice.
The first was for 2 hours, continued with centrifugation to remove the solvent and water, and
the second maceration was for 3 hours and continued with centrifugation.
P1 - 3
The International Symposium on Agricultural and Biosystem Engineering (ISABE) 2013
Table 2. Water content blondo flour
Sample
Water Content (%)
Control
19.16
Physically
5.69
Mechanically
5.27
Chemically
3.38
Oil Content
Table 3 shows that the highest oil content was in control of 58.25%, and the lowest oil
content was in chemical treatment using extraction with hexane of 22.04%. It was smaller
compared to physic or mechanical treatment. This maybe because blondo oil content
removed and the drying temperature triggered the removal of oil trapped in blondo aggregate.
Extraction depended on several factors, such as the size of particle, type of solvent,
temperature, and mixing (Maryadi, 2004). The extraction method used was maceration by
soaking the material in the solvent in the temperature of 55 0C and protected from light. The
extraction method using solvent was good enough and the usage of non polar solvent of
hexane, which has low boiled temperature, was good because it did not make the blondo
damaged.
Data on oil content obtained from all treatments was too high. Oil content of milk
concentrate was