OPTIMASI PEMBUATAN VIRGIN COCONUT OIL(VCO) DENGAN PENAMBAHAN RAGI ROTI (Saccharomyces cerevisiae) DAN LAMA FERMENTASI DENGAN VCO PANCINGAN
ABSTRACT: Virgin Coconut Oil
(VCO) is a product where the process occur high temperature. The aim of this
research was to find the effect of the addition of baker yeast (Saccharomyces
cerevisiae) and fermentation time on the quality of virgin coconut oil. This
research was using completely randomized design with two factors, i.e. : the
addition of baker yeast (Saccharomyces
cerevisiae) (R) :
(0,1%, 0,2%, 0,3%, and
0,4%) and fermentation
time (L) :
(2 hours, 3 hours, and 4 ours).
The parameters analyzed were yield, moisture content, free fatty acid,
peroxide, and saponification number. The results showed that the addition of
baker yeast (Saccharomyces cerevisiae) had highly significant effect on yield,
moisture content, free fatty
acid, peroxide, and
saponification number. Fermentation
time had highly
significant effect on
yield, moisture content, free fatty acid, peroxide, and saponification
number. Interaction of the two factorshad highly significant effect on moisture
content and peroxide. The addition of baker yeast (Saccharomyces cerevisiae) of
0,1% and fermentation time of 2 hours produced the best virgin coconut oil.
Penulis: Riko Aditiya, Herla
Rusmarilin, Lasma Nora Limbong
Kode Jurnal: jppertaniandd140246
