KARAKTERISTIK FISIKOKIMIA MINYAK KELAPA

Mursalin, Mursalin (2012) KARAKTERISTIK FISIKOKIMIA MINYAK KELAPA. Food Review Indonesia, VII (9). pp. 28-32. ISSN 1907-1280

[img] Text
Karakteristik Fisikokimia Minyak Kelapa ok.pdf
Download (603kB)
Official URL: http://www.foodreview.co.id/link-overview.html

Abstract

Physicochemical properties of coconut oil play important role in determining their quality and economic value. The main properties are fatty acid compotision, triacylglycerol (TAG) composition, water content and slip melting point (SMP). Refined, bleached, deodorized coconut oil/RBDCNO is dominant with lauric (C12:0), miristic (C14:0) and caprilic (C18:0) acid which composed the main LaLaLa, CaLaLa and LaLaM TAG. These TAGs are medium chain triglycerides (MCTs) that offer a range of health benefits.

Type: Article
Subjects: S Agriculture > S Agriculture (General)
Depositing User: MURSALIN
Date Deposited: 29 Apr 2020 01:43
Last Modified: 29 Apr 2020 01:43
URI: https://repository.unja.ac.id/id/eprint/11578

Actions (login required)

View Item View Item
Repository Unja is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.