Karakteristik Fisikokimia dan Identifikasi Komposisi Asam Lemak Minyak Testa Kelapa [Physicochemical Characteristics and Identification of Fatty Acid Composition Coconut Testa Oil]

<p>Testa is a byproduct of the coconut flour industrial processing process and has not been used optimally. Testa is the outer layer of coconut flesh which is brown. peeled with a thickness of about 2mm, dried, and taken the oil. The purpose of this study was to see the potential that can be processed from coconut testa by identifying the physical and chemical properties of testa oil and to determine the composition of its fatty acid content. The research was carried out in 2019 and carried out at the Manado Industrial Research and Standardization Center Laboratory. The results showed a water content value of 0.2148%; free fatty acids 2.02%; the peroxide number is 0.4107 Mek O2/Kg; iodine number 14.452 g iodine/100g; and the saponin number 258.46 mg KOH/g. The results of testing the fatty acid composition of testa oil using a Gas Chromatography-Mass Spectrometry (GCMS) tool were obtained, eight types of fatty acids consisting of medium-chain fatty acids and long-chain fatty acids, with the most dominant percentage being Lauric acid methyl ester (C12 - Lauric acid) of 41.59% which is a group of medium-chain fatty acids. Overall, the fatty acids obtained are Caprylic acid methyl ester (C8 - caprylic acid) 5.43%, Capric acid methyl ester (C10 - capric acid) 4.68%, Lauric acid methyl ester (C12 - lauric acid) 41, 59%, Myristic acid methyl ester (C14 - myristic acid) 18.87%, Palmitic acid methyl ester (C16 - palmitic acid) 11.87%, Linoleic acid methyl ester (C18 - linoleic acid) 1.67%, Oleic acid methyl ester (C18 - oleic acid) 11.88%, Stearic acid methyl ester (C20 - stearic acid) 4.01%. The results obtained show that coconut testa oil has the potential to be developed into functional food, cosmetic and pharmaceuticals products .</p><p align="center"><strong>ABSTRAK</strong></p><p>Testa adalah produk samping dari proses pengolahan industri tepung kelapa, dan belum dimanfaatkan secara optimal. Testa merupakan lapisan luar daging buah kelapa yang berwarna coklat. dikupas dengan ketebalan sekitar 2mm, dikeringkan dan dikeluarkan minyaknya. Tujuan penelitian ini adalah untuk melihat potensi yang dapat diolah dari testa kelapa dengan cara mengidentifikasi sifat fisik dan kimia dari minyak testa dan untuk mengetahui komposisi kandungan asam lemaknya. Penelitian dilaksanakan pada tahun 2019 dan dilakukan di Laboratorium Balai Riset dan Standardisasi Industri Manado. Hasil penelitian diperoleh nilai kadar air 0,2148%; asam lemak bebas 2,02%; bilangan peroksida sebesar 0,4107 Mek O₂/Kg; bilangan iod 14,452 g iod/100g; dan bilangan penyabunan 258,46 mg KOH/g. Hasil pengujian komposisi asam lemak minyak testa menggunakan alat <em>Gas Chromatography-Mass Spectrometry</em> (<em>GCMS</em>) diperoleh, delapan jenis asam lemak penyusun yang terdiri dari asam lemak rantai medium dan asam lemak rantai Panjang, dengan persentase yang paling dominan adalah Lauric acid methyl ester (C12 – Asam laurat) sebesar 41,59% yang merupakan golongan dari asam lemak rantai medium. Secara keseluruhan asam lemak yang diperoleh adalah, Caprylic acid methyl ester (C8 – asam kaprilat) 5,43%, Capric acid methyl ester (C10 – asam kaprat) 4,68%, Lauric acid methyl ester (C12 – asam laurat) 41,59%, Myristic acid methil ester (C14 – asam miristat) 18,87%, Palmitic acid methyl ester (C16 – asam palmitat) 11,87%, Linoleic acid methyl ester (C18 – asam linoleat) 1,67%, Oleic acid methyl ester (C18 – asam oleat) 11,88%, Stearic acid methil ester (C20 – asam stearat) 4,01%. Hasil yang diperoleh menunjukkan minyak testa kelapa memiliki potensi yang dapat dikembangkan menjadi produk pangan fungsional, kosmetik, maupun farmasi.</p>