Pengaruh Lama Fermentasi terhadap Rendemen dan Sifat Fisikokimia VCO (Virgin Coconut Oil).

Abstract

ABSTRACT
 Virgin Coconut Oil (VCO) is coconut oil that is processed by controlled heating or can be produced without heating (fermentation) so that it does not change the composition or aracteristics of the oil. The purpose of this study was to determine the effect of fermentation time on the physical and chemical properties of VCO. This research includes two stages. The first stage is producing VCO based on fermentation time with raw materials such as coconut and tempeh yeast. The second stage performs physical and chemical analysis which includes yield, water content, free fatty acid content and density. This study used a Simple Completely Randomized Design with 1 fermentation time factor (L). There are 4 fermentation times used, namely L1 = 24 hours, L2 = 36 hours, L3 = 48 hours, L4 = 60 hours with 4 replications to obtain 16 experimental units. Further test using DMRT. The results showed that all yields were above 16%. Fermentation time significantly affected the yield, water content, free fatty acid content but had no effect on density. The best results were shown in VCO with 48 hours of fermentation time, namely yield of 21,843%, water content of 0,238%, free fatty acid content of 0,149% and density of 0,892 g/ml.
 ABSTRAK
 Virgin Coconut Oil (VCO) adalah minyak kelapa yang diproses dengan pemanasan yang terkontrol atau dapat dihasilkan tanpa pemanasan (fermentasi) sehingga tidak mengubah komposisi atau karakteristik minyak. Tujuan penelitian ini adalah mengetahui pengaruh waktu fermentasi terhadap sifat fisik dan kimia pada pembuatan VCO. Penelitian ini meliputi dua tahapan. Tahap pertama memproduksi VCO berdasarkan waktu fermentasi dengan bahan baku berupa kelapa dan ragi tempe. Tahap kedua melakukan analisis fisik dan kimiawi yang meliputi rendemen, kadar air, kadar asam lemak bebas dan densitas. Penelitian ini menggunakan Rancangan penelitian Acak Lengkap sederhana dengan 1 faktor waktu fermentasi (L). Waktu fermentasi yang digunakan ada 4 yaitu L1 = 24 jam, L2 = 36 jam, L3 = 48 jam, L4 = 60 jam dengan 4 ulangan sehingga diperoleh 16 unit percobaan. Uji lanjut menggunakan DMRT. Hasil penelitian menunjukkan semua rendemen diatas 16%. Waktu fermentasi berpengaruh nyata terhadap rendemen, kadar air, kadar asam lemak bebas namun tidak berpengaruh terhadap densitas. Hasil terbaik ditunjukkan pada VCO dengan perlakuan waktu fermentasi 48 jam, yaitu rendemen 21,843%, kadar air 0,238%, kadar asam lemak bebas 0,149% dan densitas 0,892 g/ml.

The Effect of Yeast Dose and Fermentation Time on the Quality of Virgin Coconut Oil (VCO)

“…Optimal fermentation time can produce high yields with optimal water content and low free fatty acids so that the taste and aroma of VCO are maintained. According to Tari et al (2021), a fermentation time that is too short can make the quality of the VCO poor, while a fermentation time that is too long can cause the VCO to become too sour and smell rancid. Therefore, the aim of this research is to determine the effect of Saccharomyces cerevisiae yeast dosage and fermentation time on the yield and quality of VCO.…”