Qualitative and Quantitative Analysis of Selected Fats and Oils: Butter, Coconut Oil (Pliek U), and Sunco
DOI:
10.62941/ijaer.v2i2.209Downloads
Abstract
The purpose of this research is to evaluate the qualitative and quantitative properties of various fats and oils, including coconut oil (Pliek U), Sunco cooking oil, and butter. Pliek U is a traditional coconut oil product, and the term originates from the Acehnese language spoken in Aceh Province, Indonesia. The qualitative and quantitative tests conducted include solubility tests, acrolein tests, saponification reactions, and rancidity tests. Physical changes, specific chemical reactions, and quantitative parameter measurements were conducted on each sample. The test results show that the three samples have unique characteristics. Coconut oil and Sunco dissolve perfectly in organic solvents, but butter does not dissolve at all. Through the characteristic smell of acrolein, the acrolein test shows that all three samples contain glycerol. Compared to butter, the saponification reaction produced more soap in coconut oil and Sunco. This shows the difference in fatty acid content. The rancidity test shows that butter, with a higher saturated fat content, is more stable than coconut oil and Sunco. Sunco shows the highest level of double bonds (+++), followed by coconut oil (++), and butter (+). The research results show that Sunco cooking oil has a higher content of unsaturated fats, making it suitable for health-supporting consumption, while butter, due to its dominant saturated fat content, becomes more stable. Meanwhile, coconut oil (Pliek U) shows a balanced level of saturated and unsaturated fats. This study provides insights into the chemical properties and quality of fats and oils. This can be useful for further use and processing.
Keywords:
Fats oils qualitative analysis quantitative analysis coconut oil (Pliek U) sunco butterReferences
Ahmed, I., Chatha, S. A. S., Iftikhar, N., Farooq, M. F., Zulfiqar, H., Ali, S., Hussain, S. M., Alshehri, M. A., Al-Ghanim, K. A., & Ijaz Hussain, A. (2024). Nutritional quality of selected commercially available seed oils and effect of storage conditions on their oxidative stability. PloS One, 19(10), e0308117. https://doi.org/10.1371/journal.pone.0308117
Astuti, S. I., Lestari, P., Aprianingsih, T., Sumardani, T. Z., Cesear, G., & Sholiah, A. (2022). Pengaruh suhu terhadap kelarutan dan viskositas pada gula pasir. 11(1), 19–21. https://doi.org/10.20961/inkuiri.v11i1.52179
Azizah, N., Zaharani, A. Z., Varlitya, C. R., Diana, A., & Fitriyani, F. (2023). Pengembangan Kapasitas UMKM Jajanan Khas Aceh Modifikasi Melalui Pengenalan Digitalisasi Marketing: Platform Instagram. Jurnal Altifani Penelitian Dan Pengabdian Kepada Masyarakat, 3(2), 243–249. https://doi.org/10.59395/altifani.v3i2.366
Buluk, S., Leto, K. T., & Nisa, K. R. (2023). Ability of Moringa Ore (Moringa Oleifera) As Biosorbent in Used Cooking Oil Processing. Jurnal Riset Ilmu Pendidikan, 3(2), 54–64. https://doi.org/10.56495/jrip.v3i2.352
Dragoev, S. G. (2024). and Human Health.
Fitriana, Y. A. N., & Fitri, A. S. (2020). Uji Lipid pada Minyak Kelapa, Margarin, dan Gliserol. Sainteks, 16(1), 19–23. https://doi.org/10.30595/sainteks.v16i1.7013
Imamsyah, R. A. S., & Paramita, V. (2022). Optimization of Liquid Soap Preparation Formula with the Addition of Black Rice (Oryza Sativa L. Indica) Extract as Anti-Radical Free based Virgin Coconut Oil (VCO). Journal of Vocational Studies on Applied Research, 4(2), 66–73. https://doi.org/10.14710/jvsar.v4i2.14697
Keceli, T. M., & Mertoglu, T. S. (2024). Antioxidant and antimicrobial activities of Myrtus communis essential oils in cold-stored lactic butter. Journal of the Science of Food and Agriculture, 2024(August). https://doi.org/10.1002/jsfa.13791
Khathir, R., Muzaifa, M., Yunita, & Rahmawati, M. (2023). Study on the physicochemical and sensory profile of pliek-u: A traditional dried fermented coconut endosperm from Aceh, Indonesia. AIMS Agriculture and Food, 8(2), 534–549. https://doi.org/10.3934/AGRFOOD.2023028
Kurniawati, Y., & Paramita, V. (2022). Optimization of Manufacturing liquid Soap Based on Virgin Coconut Oil with a Combination Potassium Hydroxide and Ammonium Hydroxide. Journal of Vocational Studies on Applied Research, 4(1), 7–12. https://doi.org/10.14710/jvsar.v4i1.14463
Mamuaja, C. (2021). Lipid. Essentials of Food Chemistry, 197–253. https://doi.org/10.1007/978-981-16-0610-6_5
Maurikaa, C., Jaganivash, B., & Shanmugasundaram, S. (2020). Comparative studies on physicochemical properties of virgin coconut oil (VCO) with different coconut oils. International Journal of Chemical Studies, 8(6), 2433–2438. https://doi.org/10.22271/chemi.2020.v8.i6ai.11135
Mela, E., & Bintang, D. S. (2021). Virgin coconut oil (VCO):pembuatan, keunggulan, pemasaran dan potensi pemanfaatan pada berbagai produk pangan. Jurnal Penelitian Dan Pengembangan Pertanian, 40(2), 103–110.
Monica, A. (2018). Uji Akrolein Acrolein Test. Universitas Syiah Kuala, November, 0–6.
Mulyani, H., & Sujarwanta, A. (2018). Lemak dan MINY. In Journal of Chemical Information and Modeling (Vol. 53, Issue 9).
Mulyati, T. A., Pujiono, F. E., & Lukis, P. A. (2015). Pengaruh Lama Pemanasan Terhadap Kualitas Minyak Goreng Kemasan Kelapa Sawit. Jurnal Wiyata, 2(2), 162–168.
Prasatya, I. K. A., Suhendra, L., & Wartini, N. M. (2020). Pengaruh Perbandingan Fase Minyak Virgin Coconout Oil (Cocos nucifera L.) dan Lemak Kakao (Theobrama Cacao L.) serta Suhu terhadap Karakteristik Sediaan Krim. Jurnal Rekayasa Dan Manajemen Agroindustri, 8(2), 223. https://doi.org/10.24843/jrma.2020.v08.i02.p07
Prayogo, B. K. H., Harumi, M., & Nugrahedi, P. Y. (2021). MINYAK GORENG DAN PRODUK ( The Effects of Antioxidant Addition During Frying of Garlic Crackers On The Quality of Frying Oil and Product ). 139–152.
Priskila, G., & Darmawan, P. (2022). Analisis Bilangan Peroksida dan Asam Lemak Bebas pada Minyak Goreng Curah Tidak Bermerek di Pasar Tradisional. Jurnal Kimia Dan Rekayasa, 3(1), 21–26.
Rahayu, S., Pambudi, K. A., Afifah, A., Fitriani, S. R., Tasyari, S., Zaki, M., & Djamahar, R. (2021). Environmentally safe technology with the conversion of used cooking oil into soap. Journal of Physics: Conference Series, 1869(1). https://doi.org/10.1088/1742-6596/1869/1/012044
Setyopratiwi, A., Palupi, D., & Fitrianasari, N. (2021). Program Studi S1 Farmasi Universitas Bengkulu Formulasi Krim Antioksidan Berbahan Virgin Coconut Oil (VCO) Dan Red Palm Oil (RPO) Dengan Variasi Konsentrasi Trietanolamin TRIETANOLAMIN. Bencoolen Journal of Pharmacy, 2021(1), 26–39.
Silsia, D., Susanti, L., & Apriantonedi, R. (2017). PENGARUH KONSENTRASI KOH TERHADAP KARAKTERISTIK SABUN CAIR BERAROMA JERUK KALAMANSI DARI MINYAK GORENG BEKAS. Jurnal Agroindustri, 7(1), 11–19. http://scioteca.caf.com/bitstream/handle/123456789/1091/RED2017-Eng-8ene.pdf?sequence=12&isAllowed=y%0Ahttp://dx.doi.org/10.1016/j.regsciurbeco.2008.06.005%0Ahttps://www.researchgate.net/publication/305320484_SISTEM_PEMBETUNGAN_TERPUSAT_STRATEGI_MELESTARI
Suraidah, -, Febriani, N., & Wirman, S. P. (1930). PEMANFAATAN BUAH PALA (Myristica fragrans) UNTUK MENGATASI KETENGIKAN (RANCIDITY) PADA MINYAK KELAPA YANG DIBUAT DENGAN CARA TRADISIONAL. Photon: Jurnal Sain Dan Kesehatan, 6(02), 123–129. https://doi.org/10.37859/jp.v6i02.489
Widyasanti, A., Winaya, A. T., & Rosalinda, S. (2019). Making Liquid Soap Made From White Coconut Oil. Article History Agrointek, 13(2), 132–142.
Zuraidah, S. S. (2020). Karakterisasi Jamur Pliek U Dan Uji Antagonis Terhadap Bakteri Staphylococcus aureus. https://repository.ar-raniry.ac.id/id/eprint/32014/%0Ahttps://repository.ar-raniry.ac.id/id/eprint/32014/1/LP_PDI_2020-Zuraidah.pdf
License
Copyright (c) 2026 Khairul Rizal, Meriza Faradilla
This work is licensed under a Creative Commons Attribution 4.0 International License.
